Los Angeles herald. [microfilm reel], March 13, 1910, Page 7, Image 51

About Los Angeles herald. [microfilm reel] (Los Angeles [Calif.]) 1900-1911

Image provided by: University of California, Riverside; Riverside, CA

                
MARCH 13, 1910.
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THE HERB GARDEN
AiiUKAT many vegetable guldens
have set apart a small pic. •.i
ground for the cultivation In a
small way of other plums which are
ÜBed for seasoning and llavoring.
These plants are called herbs, some
times "aweet herbs" owing to the
sweet and aromatic scent of many of
them. Hume gardens contain a great
variety, but In others we find only
those herbs which are best known and
must usually used.
Chives—Chives is a hardy native
perennial cloßely related to the. onion.
It 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. It Is better to change
them, however, every fourth year and
divide them. They are usually ln
< reused by dividing the masßes of un
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—Horseradish is grown
for Its roots which are scraped Into
slender shreds and used as a condi
ment like mustard or catsup with
meats, etc. If it often found growing
wild In a more or less neglected state,
and the rootstocks are bitter and
stringy.
To obtain good horeradlsh it should
be grown In deep, rich, well drained
soil in open sunny situations. Ma
nure may be applied sometime pre
vious to planting, but It Is better to
keep the roots from contact with it
In a fresh state.
Horseradish is usually increased by
cuttings of Its roots. The thinner por
tions are cut Into pieces about n 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
neath the surface. If planted perpen
dicularly the roots are apt to branch a
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 g-nerally done In Jahuary,
February or March, when the ground
is In good condition. The following
autumn the roots may be fit for use,
but It la 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 satis
factory and more highly flavored roots
than those obtained from old roots
which have been left undisturbed.
Mint (spearmint)— Spearmint Is a
well known herb which is cultivated
and valued for its tender tops, which
are used for sauces, etc It 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 It will last many years,
spreading by means of its underground
creeping stems. The leafy stems should
be cut down every fall, and a layer
of frosh soil and manure placed over
them. Mint is readily increiised 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. It is necessary
that each divided portion should have
as many roots as possible, as otherwise
they are unable to become established
quickly.
gage—This well known herb Is found
wild on dry, chalky hills, and will
thrive best In a similar soil under cul
tivation. However, it flourishes In any
good, well drained garden soil, and Is
LOS ANGELES HERALD SUNDAY MAGAZINE
THE HOME GARDEN
perfectly hardy. It lg early increased
by sticking the leafy stem*, with a
portion of the old wood at the base,
if possible, in the soil. So long as
these slips are kept fairly moist until
rooted' they require no further atten
tion, and in the course of a year or
two each one will make a dense little
bush from which other slips may be
taken If desired. Cuttings may also
be inserted In the same way and re
quire the same attention. Seeds may
be sown in gentle heat In the early
spring. The seedlings are pricked out
and hardened off so as to be ready for
the open ground later. As a rule,
though, plants from seeds are of a
somewhat Inferior strain and often
have smaller and narrower leaves.
Summer Savory—Savory is an annual
with branching Btems and oblong
leaves. The pale lilac or whitish
flowers are borne In small clusters In
summer. The whole plant Is very
fragrant, and the leaves and young
shoots are used for flavoring soups and
other dishes. Seeds of savory may be
sown out of doors In light and good
garden soil. When large enough to
handle easily the seedlings should be
thinned six or nine Inches apart in the
rows, which should have about a foot
of space between them.
The plants must be watered in dry
weather, and when the flower buds ap
pear the stems may be cut off and hung
up to dry. The cut plants will con
tinue to produce fresh shoots, and later
these also may be gathered.
Thyme—Thyme Is a hardy perennial
underbrush about six Inches high, with
slender, wiry stems and more or less
oblong, small leaves, ueep green above
and gray beneath. The small, rosy,
purplish flowers appear In summer In
roundish clusters, which grow larger
with age.
Garden thyme Is useful for the leaves
and young shoots which are used for
■easonlnff. it will thrive In a good
lUht and rather dry garden soil, and
lOTM a sunny position. It may be in
creased by dividing the plants during
the spring. Seeds may also be sown
out of doors at this time in a warm,
sunny position, either in rows to form
an edging or In a bed. The seedlings
may be transplanted In the fall months
or In the following spring months.
Watercress—Watercress is held in
great esteem for salads, and In some
parts of the country Is cultivated for
the markets. Watercress is b^st grown
In shallow streams or pools of clean
and gently running water. It Is easily
Increased by planting portions of the
rooted stems In the muddy banks on
the edge of the water and leaving them
to take care of themselves. Constant
picking will improve the plants, and by
preventing the formation of the flowers
the leaves and young stems will not
lose their flavor. Watercress may be
grown on land, which, however, must
be kept in a moist condition. Seeds may
be sown in the open ground In the
spring, or, better still, rooted pieces of
stem may be stuck Into the soil and
well watered during the season so that
they do not lose their freshness.
HOW THEY LOVE EACH OTHER
Lord Lansdowne once congratulated
Lord Crewe on an i loquent speech in
the house of lords.
"I have followed it," he said, "with
earnest attention, not only on account
of the importance of the subject, but
also on account of the noble lord's
Judicial attitude. I admired his elo
quence, but what Impressed me mcst
was his Impartiality."
A pause.
"Yes, until the last minute, I did
not know on which side of the fence
his lordship was coming down."
THE FIRBT STEP
"Now, young man, since you are go-
Ing into the diplomatic service, let me
advise you; if you know anything,
don't tell—and if you know something,
keep your mouth shut or you will make
a blunder.
FLOWERB THAT WE EAT
fn HE artichoke is regarded as a
vegetable, whereas as a fact It
■*■ appears upon the table as the un
opened flowers of a plant. If they are
left on the plant they turn in time
into handsome purple blossoms. This
statement refers to the globe artichoke.
The cauliflower Is but the unexpand
ecl flowers of a variety of cabbage.
Cloves are the immature blossurns of
a plant of the myrtle order, which
grows in the Muluccas. It Is an ever
green, sometimes growing to the
height of forty feet, and it bears love
ly crimson flowers. The buds are first
light colored, then green and lastly red.
At this stage they are gathered and
dried. The small round knob In the
center Is the unopened crimson blos
som.
Capers, with which we trim our lamb
and other dishes, are the unopened
flowers of a bramblelike shrub that
grows on the shores of the Mediter
ranean. The trailing plant has hand
some pinkish-white flowers with long
stamens. The youngest and tenderest
of the buds form the best capers.
The lily contributes in a more solid
form to the menu In parts of the
Chinese empire. The dried flowers of a
particular species of illy are highly
esteemed as a relish with certain
meats.
While allspice Is not a flower, It Is
seeds—seeds
The Quality Kind
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True to Name True to Test
Grown Right Sold Right
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Catalogue
Fully Illustrated
Will Tell You All About Them
Mailed FREE upon application
Germain Seed and Plant Co.
326-330 SOUTH MAIN STREET
Los Angeles, Cal.
SEEDS—..SEEDS
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a berry. This is an evergreen tree
found in tropical countries. The name
"allspice" was given to it because It
seemed to taste of a number of other
spices. The berries of the tree are
gathered before they are quite ripe and
are dried in the sun. A whole allspice
berry, as you can see if you examine
It, still bears the remains of the calyx,
and within are the two little seeds.
The pepper vine is a creeping shrub
grown In India and other hot countries
and bears clusters of berries which
chanfe from greim to red, and as they
ripen turn black. Our black pepper is
this berry gathered green and dried,
while white pepper is made from the
ripened berry with the pungent, pulpy
covering removed.
EGG PLANT
m HR eggplant is grown for its large
fruits, which are edible fro-n
1 one-third the full size until fully
grown.
The eggplant Is grown much like
the tomato, though the plants require
more care. They must not receive a
check from their first starting, In or
der to secure good results. Conse
quently they are best grown In pots
before transferring to the open ground.
Eggplants are always grown In hills,
which should be made rich. Two or
three good fruits to a vine Is called a
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