The Globe Artichoke is cultivated for its flower heads, which are cooked like asparagus, in an undeveloped state. On account of its hardiness, easy culture and perennial nature, this plant should be more generally grown. Plants raised from seed sown the previous year, set in any good garden soil two feet apart, with slight covering in winter, will remain in bearing a long time. JERUSALEM ARTICHOKE. The Jerusalem Artichoke needs only to be planted in order to thrive. Its _tubers_ can be made into quite palatable pickles, and I have seen instances where, in the absence of cucumber pickles, the artichoke tuber was prepared the same way and used as a substitute. CHIVES. Chives are perfectly hardy perennial little members of the onion tribe, and are grown exclusively for their tops, which are used wherever the flavor of onion is required. Planted in small clumps in any common garden soil, they will grow readily, and in time increase so as to render a division necessary. The tops appear very early in spring, and can be shorn throughout the season, hence this valuable little plant should have a place in every garden. PARSLEY. As parsley seed is so obstinate about germinating in spring, it does better if sown in autumn, as soon as ripe. Where that is not possible, the seed may be sown in spring, but “don’t look for the plants till you see them coming,” since parsley seed just comes up when it feels like coming up, and not before. The plants should be given a moist, rich soil and a partly-shaded situation. The curled sorts are ornamental, but the plain-leaved is best for general use in cookery. When once established, a supply can easily be kept up from self-sown seed.[19] AROMATIC HERBS. Aromatic or _Sweet Herbs_ are worthy of more attention than they generally receive. If cooks used them more freely, doctors would have less occasion for prescribing them. The soil of the herb bed should be mellow and warm, but not over-rich. Deep, fertile soil produces an increase in size and foliage at the expense of fragrance, strength and flavor. The seeds should be sown as early in spring as the ground can be prepared. _Sweet Basil_, _Summer Savory_, _Sweet Marjoram_, _Sage_ and _Thyme_ are grown for their foliage, which is used for seasoning, while _Sweet Fennel_, _Dill_, _Coriander_, _Anise_ and _Caraway_ are chiefly prized on account of their aromatic seeds. Aside from being useful for culinary purposes, most of the above-named plants possess valuable properties. This completes the permanent bed. Before proceeding any further I wish to have it understood that hereafter, in the course of this paper, all seeds advised to be sown broadcast are to be sown in long, narrow beds, with narrow walks between the beds, for convenience in gathering the crop and to protect the plants from being trodden upon.