The Colorado statesman., 1919-08-09

prepared by. the united states depart
ment of Agricultural
The old-fashiOned kitchen garden
was not considered complete without
its small collection of "pOt-herbs -
sage. thyme, and other medicinal and
savory herbs. French cooking is noted
for its fine flavor, and this is largely
because French cooks excel in the
sldllful use of herbs.
The United States department of
agriculture is encouraging women and
girls who are. members of clubs or
ganlzed by extension workers to grow
more savory herbs. Not only is the
daily diet varied by the use of pot
herbs" but in nearly all communities
the surplus is easily marketed.
Selecting and Preparing Soil.
Herbs usually occupy the same
ground for some years, and should be
conveniently located in one corner or
at one side of the regular garden. 1t
is good plan to apply quantity of
well-rotted manure to the soil in the
autumn and spade it in deeply. If the
soil can be trenched or broken two
spadngs in depth, all the better, as
this will break up the subsoil and give
the roots more space for development.
One good method is to mark off the
rows where the plants are to be set,
then remove the top soil and place it to
one side two or three inches of ma
nure is then spread in the furrow and
spaded into the subsoil. The top soil
is then returned and allowed to settle
10, I.,r, In 70, Of
out. One of the main things to consid-
er is placing the perennials or per-
manent plants together in one row or
corner where they will not be dis
turbed. The biennials may be placed
next, and the ANIMALS in a collection
by themselves.
The general cultural methods are
practically the same for all - good,
clean cultivation during the summer,
and mulch of leaves. straw or ma
nure around the plants during the win
ter. The mulch protects them from
winter-killing, and at the same time
adds fertility for next seasons growth.
Sage, taragon, mint, anise, caraway
and dill are the herbs found most often
on the markets, but in growing for
commercial purposes it Is best to
learn what particular herbs are most
In demand in the locality.
How to Grow Some Varieties.
Anise is an annual and the seeds do
not retain their vitality after the sec
ond year, so they should be strictly |
fresh when planted. The seeds should |
be sown indoors and the young plants |
transplanted. They may also be sOwn |
in the open ground and thlnned - to |
II inches apart in the row. The plants |
grow to a height of about two feet. |
The seeds are borne in heads which |
should be cut from the plants when
the seeds are nearly ripe.
The seeds of anise are used for
eavOring, especially in cookies, and for
sprinkling over cakes when sugar or
frosting is used.
Caraway seeds are usually planted
In the garden, but should be sown
early in the spring. The plants should
be thinned to about is or IS inches in
the row. Sometimes seeds are pro-
duced the first season, but more often
not until the second season. The seeds
are used for flavoring bread and pastry.
The seeds are saved in the same way
as those of anise.
The culture and the uses of dill are
very much the same as those for cara
way. The leaves are also used for
eavoring soups. The tender leaves and
stems, together with the seed heads,
are dried and used for fiavoring Gu
eumber pickles. making the famous
"dill' pickles. For home
use watermelon rind and chayotes,
when treated with brine and dill, make
an excellent pickle.
Sage is one of the oldest and most
comrSDa of the garden herbs. The
olaats live for several years If pro-
tected from extreme cold, and are most
easily started by taking rooted of
shoots from the side of an old plant.
In rich soil the plants grow to great