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True tarragon produces no seed and has to be propagated by cuttings from the roots. It is best to plant out the roots in spring, for it is a somewhat finicky plant and I find it will winter better after the plants have made a summer's growth. The stems are cut back and the plants protected either with straw or, as is done with roses, by hilling up the soil around them.
Beach Wormwood
This plant seems to like average garden soil and a sunny situation. It dies back in the winter, but spreads widely over the surface again the following year. In Spain it is frequently planted in pots, and was an edging plant around the stiff flower beds of the Victorian era.
Sweet Woodruff
The little plant flowers in May. Its stems, with their whorls of leaves, form an attractive ground cover for shady places. Sweet woodruff is native to Europe and the Orient, and has naturalized itself in the North American woods. The clumps measure fifteen inches across and the plants are about eight inches high.
Borage flowers quickly after sowing and likes a dry, sunny exposure. It might be sown at intervals during the summer to keep a succession of bloom. It should not be sown too closely, and when the plants are up a few inches, if they are too thick, they can be thinned out. Borage can be transplanted.
Yoga - The One
The Yogi Philosophy may be divided into several great branches, or fields. What is known as Hatha Yoga deals with the physical body and its control ; its welfare; its health; its preservation; its laws, etc.
Yoga - Omnipresent Life
The ancient occultists of all peoples always taught that the Universe was Alive—that there was Life in everything—that there was nothing dead in Nature—that Death meant simply a change in form in the material of the dead bodies.
Yoga - The Creative Will
In our first lesson of this series, we stated that among the other qualities and attributes that we were compelled, by the laws of our reason, to think that the Absolute possessed, was that of Omnipotence or All-Power.
Yoga - The Unity Of Life
CENTRAL THOUGHT. There is but One Life — a Universal Life — in the world. This One Life is an emanation from the Absolute.
Yoga - The One And The Many
As we have stated in previous Lessons, all philosophies which thinkers have considered worthy of respect, find their final expression of Truth in the fundamental thought that there is but One Reality, under-lying all the manifold manifestations of shape and form.
Yoga - Within The Mind Of The One
In our last lesson we gave you the Inner Teachings of the Yogi Philosophy, relating to the real nature of the Universe, and all that is therein contained.
Yoga - Cosmic Evolution
We have studied the Yogi Teachings concerning the Truth underlying all things, and shall now pass on to a consideration of the process of Cosmic Evolution.
Yoga - The Ascent Of Man
In our last lesson we led you by successive steps from the beginnings of Life in living forms up to the creatures closely resembling the family of vertebrates—the highest family of living forms on this planet.
Yoga - Metempsychosis
As we have said in our last lesson, while the Yogi Teachings throw an important light upon the Western theory of Evolution, still there is a vital difference between the Western scientific teachings on the subject and the Eastern theories and teachings.
Yoga - Spiritual Evolution
While this lesson is principally concerned with the subject of the Spiritual Evolution of the human soul, since it became a human soul, still it may be as well to mention the previous phase of evolution, briefly, in order to prevent misconception, and to dispel previously acquired error.
Yoga - The Law Of Karma
KARMA is a Sanscrit term for that great Law known to Western thinkers as Spiritual Cause and Effect, or Causation. It relates to the complicated affinities for either good or evil that have been acquired by the soul throughout its many incarnations.
Yoga - Occult Miscellany
In this, the last lesson of this series, we wish to call your attention to a variety of subjects, coming under the general head of the Yogi Philosophy, and yet apparently separated from one another.
White and Black Mustard
Mustard seed is bruised and made into a spicy condiment to serve with meats, and it flavors many sauces. The young leaves are good and peppery in a salad of lettuce or endive leaves, or as greens.
Pot Marigold
The petals have no taste before they are cooked and after cooking taste a little bitter, but when mixed with almond paste and other ingredients they have an unusual and savory flavor. The deepest orange flowers are said to have the strongest taste.
Peppers were said to have been brought to Spain by the physician in Columbus' fleet in 1494. In South America numerous varieties had been cultivated. The Spaniards brought the chilis to the Southwest along with melons, watermelons, and onions.
Caraway is native to Europe and has become naturalized a little in the United States. Its feathery leaves are similar to those of its close relative, the carrot, which it resembles, except that it is a taller and more leafy plant.
Costmary is perfectly hardy, but dies down to the ground every winter, coming up again the following spring. It seems to like a dry, sunny situation and average garden soil. In France the leaves are sometimes used as a condiment and it has entered into veal stuffing. The dried leaves make a good tea.
Seeds of coriander were found in the Egyptian tombs of the Twenty-first Dynasty, and it is one of the bitter herbs ordained to be eaten at Passover. Pliny quotes Varro as authority for sprinkling coriander, lightly powdered with cumin, and vinegar over all kinds of meat to keep it from spoiling in summer.
Saffron Crocus
Saffron oil is strong in the odor of saffron, of a somewhat culinary tone, says Poucher, and is attractive when mixed with the Oriental type of perfumes. It is now too expensive for coloring, and is replaced by tetrazine yellow.
The seeds flavor liqueurs, principally kummel and crime de menthe. The Dutch and Swiss aromatize their cheeses with it. In Germany it flavors the bread, and with juniper berries and fennel, it flavors the sauerkraut. In combination with saffron and cinnamon it gives an unusual character to certain Spanish dishes.
Formerly a syrup was made from the flowers and they were conserved in sugar, pickled, and used to flavor wine and vinegar. The petals were picked out of their calyces, and the white heels cut off.
This plant is so fragrant in every portion that its perfume permeates the whole garden and even greets us over the hedges on our way in. Some of its names come from the fact that it will give forth a flash of light on a still evening, when a burning match is held under the flower cluster near the stem.
Florence Fennel
The Italians use the stem bases to aromatize wine, and eat the stem as a vegetable. The seeds of this variety are said to have the most agreeable taste of all and are used by the English as a condiment. The plant is grown extensively in California and sold as a vegetable in the Eastern markets.
Sweet Fennel
The seeds are almost one-half an inch long, ridged, grooved, the tip is divided into two, and the end often has the stem adhering to it. When crushed, they smell of anise and taste very sweet and like liquorice.
Bitter Fennel
Fennel seeds flavor liqueurs such as L'anisette of Strasbourg. In England they flavor soups, in Germany, bread. The leaves flavor the famous Polish soup, bortsch, and are also put in with boiled mackerel. They were a garnish to fish and in sauces as early as Parkinson's day. They are supposed to help digest the fat of the fish, whence perhaps the idea that to eat fennel was thinning.
Wood Strawberry
The strawberry longest known in Europe is the Fragaria vesca, the Wood Strawberry, a native throughout the whole Northern Hemisphere. It grows in woods, especially in mountainous districts where, because of the variations in altitudes, the fruits continue to ripen from June to September.
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