A HERB GARDEN.

Manawatu Herald, Volume XLVIII, Issue 3736, 31 December 1927, Page 1

A HERB GARDEN.

A well-stocked (herb garden is certainly one of the foundations of good cooking—a truism which is more often demonstrated in France, the home of subtle seasonings and ilavourings, than in Australia, says a Melbourne writer. And yet, in the majority of gardens, it is an easy matter Ito devote a small bed or border to the culture of herbs which prove to. be of incalculable value, to the housewife. For instance, the addition of a few of the delicate onion-ilavouied, all-too seldom grown, chives vastly improves all salads; and a supply, of spearmint, sage, thyme, marjoram, fennel, parsley, and sweet basil always at hand for garnishing pui'poses and the flavouring of shews, soups, salads, and sauces improves many dishes out of all recognition. With the exception of sweet basil and parsley, which require to be freshly sown annually, these herbs are peresnials, and, therefore, will stand for three or four years without requiring much attention. The piece of ground chosen for the herb bed should be sunny and sheltered in position, within easy distance of the house so that in wet weather-ga-thering may be as easy as possible, and before the planting is carried out the bed should bo well dug and manured. A few of the old-fashioned sweet, smelling favourites; such as lemonseenteil verbena and the hardy rosemary, lavender, and lemon-scented thyme, add fragrance and interest jo the plot, and the leaves, when thoroughly dried in the sun, may be used ito fill sachets for scenting linen, etc.