Los Angeles herald., 1910-03-13
The HERB GARDEN

BTOuHu LOT Ln6 CulllNdlloH III u
small way of other plants which are
used for seasoning and fiavoring.
These plants are called herbs, some
times sweet herbs owing to the
sweet and aromatic scent of many OF
them. Some gardens contain great
variety, but in others we find only
those herbs which are best known and
most usually used.
Chives-Chives is a hardy native
perennial closely related to the onion.
1t has small oval bulbs. They grow in
any good and warm garden soil in an
open situation and can remain in the
same spot without disturbance for
several years. 1t is better to change
them, however, every fourth year and
divide them. They are usually In
creased by dividing the masses of I'M
derground bulbs in spring and re-
planting about six inches apart, either
in rows about one foot apart or to
form an edging. The leaves grow very
fast and should be cut for use close to
the ground while still young and ten
der. They are chopped into small
pieces and used for soups, etc., In the
same way as small onions are used.
The oftener the leaves are cut the
better the new ones grow.
Horseradish-Ho is grown
for its roots which are scraped into
slender shreds and used as condl-
ment like mustard or catsup with
meats. etc. If 1t often found growing
wild in a more or less neglected state,
and the rootstocks are bitter and
stringy
To obtain good horeradish ii should
DE grown in deep. rich. well drained
soil in open sunny situations. Ma
nure may be applied sometime pre-
vious to planting. but 1t is better to
keep the roots from contact with 1t
in fresh state.
Horseradish is usually increased by
cuttings of its roots. The thinner por-
tions are cut into pieces about a foot
long and planted in a sloping or al
most horizontal position in the soil in
such a way that the crown is about
one and not more than two inches be-
meath the surface. If planted perpen-
dicularly the roots are apt to branch
good deal and they are of little use in
that condition. The pieces may be
planted in rows one and a half to two
feet apart each piece being nine or
ten inches from the following one. This
work is generally done in January,
February or March, when the ground
is in good condition. The following
autumn the roots may be fit for use.
but 1t is better to leave them until the
following year. Where large quanti-
ties of horseradish are required fresh
cuttings should be put in every spring.
The plants will in this way remain al
ways young, and will yield more salts
factory and more highly favored roots
than those obtained from old roots
which have been left undisturbed.
Mint earmint)-Spearmint is
we'll known herb which is cultivated
and valued for its tender tops, which
are used for sauces, etc 1t Is dried and
stored away in bags for different uses.
Mint flourishes in the open air in
light garden soil which is rather moist
than dry. In cool and partially shaded
positions 1t will last many years,
spreading by means of its underground
creeping stems. The leafy stems should
be cut down every fall and layer
of fresh soil and manure placed over
them. Mint is readily increased by
dividing the rootstocks in spring when
growth has commenced. The divided
portions may be planted In rows about
six to ten inches from each other, or
in beds, and covered with a couple
inches of good soil. 1t is necessary
that each divided portion should have
as many roots as possible, as otherwise
they are unable to become established
quickly.
Sage-This we'll known herb is found
wild on dry, chalky hills. and will
thrive best in a similar soil under Gull
tivation. However, 1t fourishes in any
o0od we'll drainad pa rdan soil and fc