THE CULTIVATION OF HERBS.

Star (Christchurch), Volume LXIV, Issue 851, 26 August 1933, Page 23 (Supplement)

THE CULTIVATION OF HERBS.

Herbs are important in cookery, but .iot so much attention is given to tlicir cultivation formerly. Their culture does not require a great deal of skill, but little planning and forethought is needed to keep up a continuous supply, also frequent renewal, for a young robust plant will stand the winter better than an old one. The bed system is a pleasant and tidy way of growing them, and rows from four to six feet long will supply a fairly largo household with all that is required. Chief among the perennial kinds grown are sage, mint, chives, marjoram, common green and lemon thyme, tarragon and fennel. Seeds of the common thyme may be sown, but division of the plants pf this and the lemon variety is an easy inode of increase, and may now be carried out. Chives also may be lifted and divided similarly; also the roots of mint. Another method to increase mint is to cut the shoots when they are three or four inches in height, as one ’oes asparagus. Roots will be found ttached and these can be dibbled in nsily when required. Cuttings of sage and winter savory nay be made and will easily root in late p inter or early spring in the open ground i.i a shady position, or under a handlight when the weather is warmer. Pars- ' v, the most important of all and a 1 mnial. needs to be sown annually.

There are various ways ot keeping up a supply. Seed may be sown early in the year and transplanted later; they will give a good summer supply. To grow it well, a rather heavy, well-enriched soil is necessary, placing the plants in rows one foot apart and at least six inches between the plants. Where only one sowing is made annually, the end of December is a good time to sow, as the plants from this sowing will rarely run to seed the following year, but will give a bountiful supply of foliage. Chief among the annual kinds used are borage, pot marjoram, summer savory and sweet basil, which should be sown during October; also seed of fennel, which does not lend itself to division as most perennial kinds do. A second sowing of chervil should be made in December to keep up a succession. There are many plants included in the herb border which are used medicinally and for perfume, rather than for their culinary value, such as rue, camomile, wormwood, tansy, pennyroyal, southernwood, rosemary and lavender, reminding one more of our very old gardens. The last three mentioned are easily increased by cuttings, rue and wormwood by seed and the remaining ones by division. Many of the herbs may be dried for winter use, and for this purpose should he cut when commencing to flower. They should be tied in small bunches and hung in an airy shed, where tlie sun cannot reach them, and they will retain their properties longer if rubbed up fine and put into tins or corked bottles.