Those that are prized for their foliage, such as sage, thyme, hyssop, mints, tansy, horehound and wormwood, are usually cut when the plant is in full growth before the stalks have become woody. Cut the stems near the ground, tie them in bunches and hang them to dry in the attic, if you are fortunate enough to have such a treasure-hole, or in some cool, dry place. You may also cut the herbage from time to time during the season, but this weakens the plant and necessitates replanting. Those that are grown for seeds, such as caraway, coriander and dill, are allowed to ripen, but are picked before the seeds begin to fall. They are dried in-doors and the seeds threshed out for winter use. Bailey, in his “Vegetable Gardening,” has a list divided as follows:— ANNUALS (OR GROWN AS SUCH). Anise Sweet basil Summer savory Coriander Caraway (biennial) Clary (biennial) Dill (biennial) Sweet marjoram (biennial or perennial) PERENNIAL. Sage Lavender Peppermint Spearmint Hyssop Marjoram Balm Catnip Pennyroyal Rosemary Horehound Fennel Lovage Winter savory Tansy Wormwood Costmary Tarragon. CHAPTER XXIV. PERENNIAL CROPS. The vegetables in this group have little in common except their cultural wants or requirements, but these are so different from the needs of annuals that it is convenient to group them together. Because they occupy their places more or less permanently, it is necessary to choose a spot that will not interfere with the regular plowing and tilling of the farm or garden. Perennials need tillage in the spring and fall and are fertilized by top dressings, at both seasons. ASPARAGUS. The chief of the perennials is asparagus, which requires a deep, rich, moist, cool soil, with a warm exposure. It originally grew in rotten sea-weed on the shores and is a gross feeder, so the soil cannot be too rich. Sub-soiling to the depth of two feet is good for asparagus. It used to be thought that a layer of salt at the roots made a good fertilizer, but salt is no longer used in that way. It is, however, used to keep down weeds in the asparagus bed, especially the German salt known as kainit. This kills out weeds, saves cultivation, and adds potash to the soil. If the land you have is hard and coarse, you should prepare it by planting it with some crop that needs a great deal of tillage, such as potatoes, for two seasons before you plant asparagus. During this time you should apply all the manure the land will carry, because, as the bed will last for twenty years, in the Northern States, you will have no other opportunity to put the soil in proper condition. Don’t be afraid of making the soil too rich. Asparagus can take all you can give, and will repay your generosity.