e
plain-leaved sorts cannot be compared in any way except in flavor with
the varieties of the other groups. But the fern-leaved kinds, which
unfortunately have not become commercially well known, surpass even the
finest varieties of the moss-curled group, not only in their exquisite
and delicate form, but in their remarkably rich, dark-green coloring and
blending of light and shade. But the mere fact that these varieties are
not known in the cities should not preclude their popularity in suburban
and town gardens and in the country, where every householder is monarch
of his own soil and can satisfy very many aesthetic and gustatory desires
without reference to market dictum, that bane alike of the market
gardener and his customer.

Several other herbs--tansy, savory, thyme, marjoram, basil, and
balm--make pretty garnishes, but since they are not usually considered
so pleasant to nibble at, they are rarely used. The pleasing effect of
any garnish may be heightened by adding here and there a few herb
flowers such as thyme or savory. Other flowers may be used in the same
way; for instance, nasturtium.

There is no reason why herbs so used should not be employed several
times over, and afterwards dried or bottled in vinegar if they be free
from gravy, oils, fats, etc., and if in sufficient quantity to make such
a use worth while. Other pretty garnishes which are easily obtained are
corn salad, peppergrass, mustard, fennel, and young leaves of carrot.
But surpassing all these in pleasing and novel effects are the curled,
pink, red and white-leaved varieties of chicory and nasturtium flowers
alone or resting upon parsley or other delicate foliage. So much by way
of digression.

PROPAGATION

SEEDS

[Illustration: Flat of Seedlings Ready to Be Transplanted]

Most herbs may be readily propagated by means of seeds. Some, however,
such as tarragon, which does not produce seed, and several other
perennial kinds, are propagated by division, layers, or cuttings. In
general, propagation by means of seed is considered most satisfactory.
Since the seeds in many instances are small or are slow to germinate,
they are usually sown in shallow boxes or seed pans. When the seedlings
are large enough to be handled they are transplanted to small pots or
somewhat deeper flats or boxes, a couple of inches being allowed between
the plants. When conditions are favorable in the garden; that is, when
the soil is moist and warm and the seaso