the action of the winter. After the
plants have become established, they will require only ordinary
treatment, and yield abundantly.

_Use._--"In England, the leaves were formerly put into salads; but the
strong flavor of aniseed, which the whole plant possesses, renders them
disagreeable to most persons. It is now not cultivated in Britain; but
the leaves and roots are still used in France: the former for the same
purposes as those of Chervil; the latter in soups, to which they are
said to communicate an agreeable taste."--_Thomp._

In this country, it is sometimes cultivated with other aromatic plants;
but its use in soups, or as a seasoner or garnish, is very limited.

* * * * *

TARRAGON.

Artemesia dracunculus.

A hardy, perennial plant, said to be a native of Siberia. Stalk
herbaceous, about three feet in height; the leaves are long, narrow,
pointed, smooth, and highly aromatic; the flowers are small, somewhat
globular, greenish, and generally infertile. There is but one variety.

_Soil, Planting, and Culture._--As the plants seldom produce seed,
Tarragon is usually propagated by dividing the roots. Select a warm and
comparatively dry situation; stir the ground deeply and thoroughly; and,
in April, set the roots in rows fifteen inches apart, ten or twelve
inches apart in the rows, and cover two or three inches deep. They will
soon send up vigorous shoots, which may be cut for use the first season.

It is sometimes increased by cuttings, set three or four inches deep in
moist earth. If seeds can be obtained, they should be sown in April or
May, in a nursery-bed or in a common frame. Sow in shallow drills six or
eight inches apart; and, when the plants are three or four inches high,
set them out as directed for the roots. They will early become strong
and stocky, and may be used in August or September. The plants are more
healthy, yield more abundantly, and are of finer quality, when not
allowed to run to flower.

_Use._--"Tarragon is cultivated for its leaves and the points of its
young shoots; both of which are used as ingredients in salads, soups,
stews, pickles, and other compounds. Tarragon vinegar, so much esteemed
as a fish-sauce, is made by infusion of the leaves in common vinegar. It
is also added to most salads to correct their coldness. Three or four
plants will be sufficient for a family."--_M'Int._

* * * * *

VALERIANA. _Vil._