HERBS

Wairarapa Times-Age, 11 December 1940, Page 2

HERBS

SHOULD BE IN EVERY GARDEN. Culinary herbs are not used in the same variety in New Zealand as in Europe, and with the exception of parsley only four or five are utilised to any extent. Mint, marjoram, sage, tarragon, and thyme are in continued demand in the kitchen, and no vegetable garden, however small, should be without a patch of these herbs. With the exception of tarragon, which does not produce fertile flowers, they may be propagated either from seeds or plants. It will be found more economical to purchase plants, putting these out in the garden in late winter or early spring. Herbs usually give the greatest satisfaction when planted on a good, friable, fairly rich loam, and to develop' the most oil they require plenty of sunlight. Do not make the ground too rich, as in very rich soil the percentage of oil is likely to be small in proportion to the excessive leafage. Good drainage is essential except with mint, which prefers a damp place. Trench the soil well and break up the ground very finely, adding well-rotted cow or stable manure, or, failing that, bone dust and superphosphate, working This fertiliser thoroughly into the soil. Rake the surface fine and the bed will be ready.

After planting out, keep the surface loose and open by hoeing, at least once a fortnight, as well as after every rain. Give the plants a dressing of wellrotted stable or cow. manure or an application of bone dust and superphosphate mixed every winter, forking this lightly into the soil.