Cultivation
Having thoroughly fined the surface of the garden by harrowing and
raking, the seeds may be sown or the plants transplanted as already
noted. From this time forward the surface must be kept loose and open by
surface cultivation every week or 10 days and after every shower that
forms a crust, until the plants cover the whole ground. This frequent
cultivation is not merely for the purpose of keeping the weeds in check;
it is a necessary operation to keep the immediate surface layer powdery,
in which condition it will act as a mulch to prevent the loss of water
from the lower soil layers. When kept in perfect condition by frequent
stirring the immediate surface should be powdery. Yes, powdery! Within
1 inch of the surface, however, the color will be darker from the
presence of moisture. When supplied with such conditions, failures must
be attributed to other causes than lack of water.
More
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Centaury
Of all the bitter appetising herbs which grow in our fields and hedgerows, and which serve as excellent simple tonics, the Centaury, particularly its white flowered variety, belonging to the Gentian order of [97] plants, is the most efficacious. It ... Chamomile
No Simple in the whole catalogue of herbal medicines is possessed of a quality more friendly and beneficial to the intestines than Chamomile flowers. This herb was well known to the Greeks, who thought it had an odour like that of apples, and theref... Cherry
The wild Cherry (Cerasus), which occurs of two distinct kinds, has by budding and grafting begotten most of our finest garden fruits of its genus. The name Cerasus was derived from Kerasous, a city of Cappadocia, where the fruit was plentiful. Acco... Chervil
(Scandix Cerefolium, Linn.), a southern Europe annual, with stems about 18 inches tall and bearing few divided leaves composed of oval, much-cut leaflets. The small white flowers, borne in umbels, are followed by long, pointed, black seeds with a co... Chervil Or Beaked Parsley
There is found, writes Parkinson, during June and July, in almost every English hedge, a certain plant called Choerophyllum, in show very like unto Hemlockes, of a good and pleasant smell and taste, which have caused us to term it 'Sweet Chervill.' ... Chestnuts (horse And Sweet)
Ever since 1633 the Horse Chestnut tree has grown and flourished in England, having been brought at first from the mountains of Northern Asia. For the most part it is rather known and admired for its wealth of shade, its large handsome floral spikes... Chickweed
Chickweed--called Alsine or Stellaria media, a floral star of middle magnitude--belongs to the Clove-pink order of plants, and, despite the most severe weather, grows with us all the year round, in waste places by the roadsides, and as a garden weed... Chives
(Allium Schoenoprasum, Linn.), a bulbous, onion-like perennial belonging to the Liliaceae. Naturally the plants form thick tufts of abundant, hollow, grasslike leaves from their little oval bulbs and mat of fibrous roots. The short flower stems be... Christmas Rose--black Hellebore
This well-known plant, a native of Southern Europe, and belonging to the Ranunculus order, is grown commonly in our gardens for the sake of its showy white flowers, conspicuous in winter, from December to February. The root has been famous since ti... Clary
(Salvia sclarea, Linn.), a perennial herb of the natural order Labiatae. The popular name is a corruption of the specific. In the discussion on sage will be found the significance of the generic name. Syria is said to be the original home of clary, ... Clover
In this country we possess about twenty species of the trefoil, or Clover, which is a plant so well known in its general features by its abundance in every field and on every grass plot, as not to need any detailed description. The special variety e... Club Moss
Though not generally thought worth more than a passing notice, or to possess any claims of a medicinal sort, yet the Club Moss, which is of common growth in Great Britain on heaths and hilly pastures, exerts by its spores very remarkable curative ef... Coltsfoot
The Coltsfoot, which grows abundantly throughout England in places of moist, heavy soil, especially along the sides of our raised railway banks, has been justly termed nature's best herb for the lungs, and her most eminent thoracic. Its seeds are su... Comfrey
The Comfrey of our river banks, and moist watery places, is the Consound, or Knit-back, or Bone-set, and Blackwort of country folk; and the old Symphytum of Dioscorides. It has derived these names from the consolidating and vulnerary qualities attr... Coriander
Coriander comfits, sold by the confectioner as admirably warming to the stomach, and corrective of flatulence, consist of small aromatic seeds coated with white sugar. These are produced by the Coriander, an umbelliferous herb cultivated in England ... Coriander
(Coriandrum sativum, Linn.), "a plant of little beauty and of easiest culture," is a hardy annual herb of the natural order Umbelliferae. The popular name is derived from the generic, which comes from the ancient Greek Koris, a kind of bug, in allus... Cowslip
Our English pastures and meadows, especially where the soil is of blue lias clay, become brilliantly gay, with gaudy cowslips drest, quite early in the spring. But it is a mistake to suppose that these flowers are a favourite food with cows, who, in... Cresses
The Cress of the herbalist is a noun of multitude: it comprises several sorts, differing in kind but possessing the common properties of wholesomeness and pungency. Here order in variety we see; and here, though all things differ, all agree. The nam... Culinary Herbs
In these days of jaded appetites, condiments and canned goods, how fondly we turn from the dreary monotony of the "dainty" menu to the memory of the satisfying dishes of our mothers! What made us, like Oliver Twist, ask for more? Were those flavor... Culinary Herbs Defined
It may be said that sweet or culinary herbs are those annual, biennial or perennial plants whose green parts, tender roots or ripe seeds have an aromatic flavor and fragrance, due either to a volatile oil or to other chemically named substances pe... Cultivation
Having thoroughly fined the surface of the garden by harrowing and raking, the seeds may be sown or the plants transplanted as already noted. From this time forward the surface must be kept loose and open by surface cultivation every week or 10 days... Cumin
Cumin (Cuminum cyminum) is not half sufficiently known, or esteemed as a domestic condiment of medicinal value, and culinary uses; whilst withal of ready access as one of our commonest importations from Malta and Sicily for flavouring purposes, and... Cumin
(Cuminum Cyminum, Linn.), a low-growing annual herb of the Nile valley, but cultivated in the Mediterranean region, Arabia, Egypt, Morocco, India, China, and Palestine from very early times, (See Isaiah xviii, 25-27 and Matthew xxiii, 23.) Pliny is ... Currants
The original Currants in times past were small grapes, grown in Greece at Zante, near Corinth, and termed Corinthians; then they became Corantes, and eventually Currants. But, as an old Roman proverb pertinently said: Non cuivis homini contingit adi... Cuttings
No herbs are so easy to propagate by means of cuttings as spearmint, peppermint, and their relatives which have underground stems. Every joint of these stems will produce a new plant if placed in somewhat moist soil. Often, however, this ability i... Daffodil
The yellow Daffodil, which is such a favourite flower of our early Spring because of its large size, and showy yellow color, grows commonly in English woods, fields, and orchards. Its popular names, Daffodowndilly, Daffodily, and Affodily, bear refe... Daisy
Our English Daisy is a composite flower which is called in the glossaries gowan, or Yellow flower. Botanically [144] it is named Bellis perennis, probably from bellis, in fields of battle, because of its fame in healing the wounds of soldiers; and ... Dandelion
Owing to long years of particular evolutionary sagacity in developing winged seeds to be wafted from the silky pappus of its ripe flowerheads over wide areas of land, [148] the Dandelion exhibits its handsome golden flowers in every field and on eve... Date
Dates are the most wholesome and nourishing of all our imported fruits. Children especially appreciate their luscious sweetness, as afforded by an abundant sugar which is easily digested, and which quickly repairs waste of heat and fat. With such a ... Dill
Cordial waters distilled from the fragrant herb called Dill are, as every mother and monthly nurse well know, a sovereign remedy for wind in the infant; whilst they serve equally well to correct flatulence in the grown up gourmet. This highly scente... Dill
(Anethum graveolens, Linn.), a hardy annual, native of the Mediterranean and the Black Sea regions, smaller than common fennel, which it somewhat resembles both in appearance and in the flavor of the green parts, which are, however, less agreeable. ... Division
Division of the clumps of such herbs as mint is often practiced, a sharp spade or a lawn edger being used to cut the clump into pieces about 6 inches square. The squares are then placed in new quarters and packed firmly in place with soil. This meth... Dock
The term Dock is botanically a noun of multitude, meaning originally a bundle of hemp, and corresponding to a similar word signifying a flock. It became in early times applied to a wide-spread tribe of broad-leaved wayside weeds. They all belong to ... Double Cropping
When desired, herbs may be used as secondary crops to follow such early vegetables as early cabbage and peas; or, if likely to be needed still earlier, after radishes, transplanted lettuce and onions grown from sets. These primary crops, having reac... Drying And Storing
When only a small quantity of an herb is to be dried, the old plan of hanging loose bunches from the ceiling of a warm, dry attic or a kitchen will answer. Better, perhaps, is the use of trays covered with clean, stout manilla paper upon which thin ... Elder
'Arn,' or the common Elder, says Gerard, groweth everywhere; and it is planted about cony burrows, for the shadow of the conies. Formerly it was much [165] cultivated near our English cottages, because supposed to afford protection against witches. ... Elecampane
Elecampane, writes William Coles, is one of the plants whereof England may boast as much as any, for there grows none better in the world than in England, let apothecaries and druggists say what they will. It is a tall, stout, downy plant, from thre... Eyebright
Found in abundance in summer time on our heaths, and on mountains near the sea, this delicate little plant, the Euphrasia officinalis, has been famous from earliest times for restoring and preserving the eyesight. The Greeks named the herb originall... Fennel
We all know the pleasant taste of Fennel sauce when eaten with boiled mackerel. This culinary condiment is made with Sweet Fennel, cultivated in our kitchen gardens, and which is a variety of the wild Fennel growing commonly in England as the Finkel... Fennel
(Foeniculum officinale, All.), a biennial or perennial herb, generally considered a native of southern Europe, though common on all Mediterranean shores. The old Latin name Foeniculum is derived from foenum or hay. It has spread with civilization, e...