. My garden, its plan and culture together with a general description of its geology, botany, and natural history. Gardening. FlG. 198.—Summer Savory. Fig. 199.—Common Marjoram Fig. 197.—Sweet Basil. mer Savory {Satureia hortensis, fig. 198) is sown in April. Both kinds may be used green, and should be cut and dried for winter use when the flower is about to expand. Marjoram {Origanuin, fig. 199) is another herb much used in cookery. It is propagated by division. Knotted Marjoram {Origaymm Majorana, fig. 200) is in this country an annual, and requires the seed to be sown every spring. We grow

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. My garden, its plan and culture together with a general description of its geology, botany, and natural history. Gardening. FlG. 198.—Summer Savory. Fig. 199.—Common Marjoram Fig. 197.—Sweet Basil. mer Savory {Satureia hortensis, fig. 198) is sown in April. Both kinds may be used green, and should be cut and dried for winter use when the flower is about to expand. Marjoram {Origanuin, fig. 199) is another herb much used in cookery. It is propagated by division. Knotted Marjoram {Origaymm Majorana, fig. 200) is in this country an annual, and requires the seed to be sown every spring. We grow Tarragon (Artemisia D.raamcidus, fig. 201), as the aromatic leaves are used to flavour soups, and also to make tarragon. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.. Smee, Alfred, 1818-1877. London, Bell and Daldy

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