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Most Viewed Herbs

Finocchio
Southernwood
(archangelica Officinalis Hoffm)
And There Is Pansies That's For Thoughts
Acorn
Poppy
Bluebell (wild Hyacinth)
Asparagus
House Leek (crassulaceoe)
Anemone (wood)


Least Viewed Herbs

Finocchio
Southernwood
(archangelica Officinalis Hoffm)
And There Is Pansies That's For Thoughts
Acorn
Poppy
Bluebell (wild Hyacinth)
Asparagus
House Leek (crassulaceoe)
Anemone (wood)



For Drying Or For Decocting The Leaves Are Cut When The Flowers Appear








They are dried in the shade. If a second cutting is to be made, and if
it is desired that the plants shall live over winter, this second
cutting must not be made later than September in the North, because the
new stems will not have time to mature before frost, and the plants will
probably winterkill.

Sage seed is produced in open cups on slender branches, which grow well
above the leaves. It turns black when ripe. The stems which bear it
should be cut during a dry afternoon as soon as the seeds are ripe and
placed on sheets to cure; and several cuttings are necessary, because
the seed ripens unevenly. When any one lot of stems on a sheet is dry a
light flail or a rod will serve to beat the seed loose. Then small
sieves and a gentle breeze will separate the seed from the trash. After
screening the seed should be spread on a sheet in a warm, airy place for
a week or so to dry still more before being stored in cloth sacks. A
fair yield of leaves may be secured after seed has been gathered.



Uses.--Because of their highly aromatic odor sage leaves have long
been used for seasoning dressings, especially to disguise the too great
lusciousness of strong meats, such as pork, goose and duck. It is one of
the most important flavoring ingredients in certain kinds of sausage and
cheese. In France the whole herb is used to distill with water in order
to secure essential oil of sage, a greenish-yellow liquid employed in
perfumery. About 300 pounds of the stems and leaves yield one pound of
oil.

TTITLE Samphire

(Crithmum maritimum, Linn.), a European perennial of the
Umbelliferae, common along rocky sea coasts and cliffs beyond the reach
of the tide. From its creeping rootstocks short, sturdy, more or less
widely branched stems arise. These bear two or three thick, fleshy
segmented leaves and umbels of small whitish flowers, followed by
yellow, elliptical, convex, ribbed, very light seeds, which rarely
retain their germinating power more than a year. In gardens the seed is
therefore generally sown in the autumn as soon as mature in fairly rich,
light, well-drained loam. The seedlings should be protected with a mulch
of straw, leaves or other material during winter. After the removal of
the mulch in the spring no special care is needed in cultivation. The
young, tender, aromatic and saline leaves and shoots are pickled in
vinegar, either alone or with other vegetables.


TTITLE Savory Summer

(Satureia hortensis, Linn.), a little annual plant of
the natural order Labiatae indigenous to Mediterranean countries and
known as an escape from gardens in various parts of the world. In
America, it is occasionally found wild on dry, poor soils in Ohio,
Illinois, and some of the western states. The generic name is derived
from an old Arabic name, Ssattar, by which the whole mint family was
known. Among the Romans both summer and winter savory were popular 2,000
years ago, not only for flavoring, but as potherbs. During the middle
ages and until the 18th century it still maintained this popularity. Up
to about 100 years ago it was used in cakes, puddings and confections,
but these uses have declined.

Description.--The plant, which rarely exceeds 12 inches in height, has
erect, branching, herbaceous stems, with oblong-linear leaves, tapering
at their bases, and small pink or white flowers clustered in the axils
of the upper leaves, forming penciled spikes. The small, brown, ovoid
seeds retain their viability about three years. An ounce contains about





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Previous: And With Darkness And End With Despair



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