THE FIELD AND GARDEN VEGETABLES OF AMERICA TEXT

green state and when dried, for flavoring broths, soups, and stuffings. POT MARJORAM. Origanum onites. A perennial species, from Sicily. Stem a foot or more in height, branching; leaves oval, comparatively smooth; the flowers are small, of a purplish color, and produced in spikes. _Propagation and Cultivation._--The species is propagated, and the crop in all respects should be treated, as directed for Common Marjoram. The properties and uses of the plant are also the same. Both, however, are much inferior to the Sweet Marjoram last described. WINTER SWEET MARJORAM. _Corb._ Origanum heracleoticum. A half-hardy perennial, from the south of Europe. Stem eighteen inches high, purplish; the leaves are opposite, oval, rounded at the ends, and resemble those of Sweet Marjoram; the flowers are white, and are put forth in July and August, in spikelets about two inches in length; the seeds ripen in September. _Propagation and Culture._--It may be grown from seeds, but is generally propagated by dividing the roots either in the spring or fall, and planting the divisions ten inches apart, in rows eighteen inches asunder. It succeeds best in dry localities, and requires no other attention than to have the soil kept loose, and free from weeds. There is a variety with variegated leaves, but differing in no other respect from the foregoing. _Use._--The leaves and young branches are used in soups, and stuffing for meats; and should be cut when just coming into flower, and dried in the shade. * * * * * AROMATIC NIGELLA. Four Spices. Allspice. Black Cumin. Quatre Epices, of the French. Nigella saliva. A hardy, annual plant from the East Indies. Stem twelve to eighteen inches high, with alternate, sessile, finely divided leaves; the flowers are large, white, variegated with blue; the seeds, which are produced in a roundish capsule, are somewhat triangular, wrinkled, of a yellowish color, and pungent, aromatic taste,--about thirteen thousand are contained in an ounce, and they retain their vitality three years. There is a species cultivated, the seeds of which are black. _Soil and Cultivation._--It is always raised from seed, and thrives best in light, warm soil. The seed may be sown from the middle of April to the middle of May. Pulverize the soil well, make the surface smooth and even, and sow in drills twelve or fourteen inches apart and about half an inch deep. When the plants are two inches high, thin them to five or six inches apart in the rows. During the summer, cultivate in the usual manner, keeping the soil loose, and watering occasionally if the weather be dry; and in August or September, or when the seed ripens, cut off the plants at the roots, spread them in an airy situation, and, when sufficiently dried, thresh out; after which, spread the seed a short time to evaporate any remaining moisture, and they will be ready for use. _Use._--The seeds have a warm, aromatic taste; and are employed in French cookery, under the name of _quatre épices_, or "four spices." * * * * * PARSLEY. Apium petroselinum. Parsley is a hardy, biennial plant from Sardinia. The leaves of the first year are all radical, compound, rich, deep-green, smooth, and shining. When fully developed, the plant measures three or four feet in height; the flowers are small, white, in terminal umbels; the seeds are ovoid, somewhat three-sided, slightly curved, of a grayish-brown color and aromatic taste,--seven thousand are contained in an ounce, and they retain their vitality three years. _Soil and Propagation._--Parsley succeeds best in rich, mellow soil, and is propagated from seeds sown annually; an ounce of seed being allowed to a hundred and fifty feet of drill. _Sowing._--As the seed vegetates slowly,--sometimes remaining in the earth four or five weeks before the plants appear,--the sowing should be made as early in spring as the ground is in working condition. Lay out the bed of a size corresponding to the supply required, spade it deeply and thoroughly, level the surface (making it fine and smooth), and sow the seed in drills fourteen inches apart, and half an inch deep. When the plants are two or three inches high, thin them to eight or ten inches apart; being careful, in the thinning, to leave only the best and finest curled plants. According to Lindley, the finest curled kinds will rapidly degenerate and become plain, if left to themselves; while, on the other hand, really excellent sorts may be considerably improved by careful cultivation. The best curled Parsley is obtained by repeated transplantings. When the seedlings are two inches high, they are set in rows ten inches apart, and six inches apart in the rows. In about four weeks, they should be again transplanted to where they are to remain, in rows eighteen inches apart, and fourteen inches apart in the rows. When thus treated, the plants become remarkably close, of a regular, rosette-like form, and often entirely cover the surface of the ground. When grown for competition or for exhibition, this process of transplanting is thrice and often four times repeated. _Seed._--In autumn, select two or three of the finest curled and most symmetrical plants; allow them to remain unplucked; give a slight protection during winter; and, in the following summer, they will yield abundantly. Much care is requisite in keeping the varieties true. This is especially the case with the curled sorts. The seed-growers, who value their stock and character, select the best and finest curled plants, and allow no others to flower and seed. When the object is to improve a variety, but few seeds are saved from a plant; and, in some cases, but few seeds from a head. _Use._--The leaves of the curled varieties afford one of the most beautiful of garnishes: they are also used for flavoring soups and stews. The seeds are aromatic, and are sometimes used as a substitute for the leaves; though the flavor is much less agreeable. _Varieties._-- DWARF CURLED PARSLEY. Curled Parsley. Sutton's Dwarf Curled. Usher's Dwarf Curled. A fine, dwarfish, curled variety, long cultivated in England. In some gardens, it is grown in such perfection as to resemble a tuft of finely curled, green moss. It is hardy, and slow in running to seed, but liable to degenerate, as it constantly tends to increase in size and to become less curled. From the Dwarf Curled Parsley, by judicious cultivation and a careful selection of plants for seed, have originated many excellent sorts of stronger growth, yet retaining its finely curled and beautiful leaves. MITCHELL'S MATCHLESS WINTER. _Thomp._ A fine, curled sort, larger than the Dwarf Curled; and, on account of its remarkable hardiness, recommended as one of the best for winter culture. MYATT'S TRIPLE-CURLED. Myatt's Garnishing. Myatt's Extra Fine Curled. Windsor Curled. The leaves of this variety are large and spreading, bright-green above, paler beneath. When true, the foliage is nearly as finely curled as that of the Dwarf, though the plant is much larger and stronger in its habit. PLAIN PARSLEY. _Thomp._ Common Parsley. The leaves of this sort are plain, or not curled; and the plant produces them in greater quantity than the curled sorts. It is also somewhat hardier. For many years, it was the principal variety grown in the gardens of this country; but has now given place to the curled sorts, which, if not of better flavor, are generally preferred, on account of their superior excellence for garnishing. RENDLE'S TREBLE GARNISHING. _Trans._ A variety of the Dwarf Curled, of larger size; the leaves being as finely curled and equally beautiful. HAMBURG OR LARGE-ROOTED PARSLEY. _M'Int._ Turnip-rooted Parsley. A variety of the Common Plain Parsley, with stronger foliage. Though the leaves are sometimes used in the manner of those of the Common Parsley, it is generally cultivated for its fusiform, fleshy roots. To obtain these of good size and quality, the soil should not be too rich, but deeply and thoroughly trenched. Sow the seeds in April or May, in drills a foot or fourteen inches apart, and three-fourths of an inch deep; and, when the seedlings are two or three inches high, thin them to six or eight inches apart in the rows. Cultivate during the season as carrots or parsnips; and, in October, the roots will have attained their growth, and be suitable for use. Take them up before the ground closes, cut off the tops within an inch or two of the crowns, pack in earth or sand, and store in the cellar for winter. _To raise Seeds._--Reset a few roots in April, two feet apart; or leave a few plants in the open ground during the winter. They will blossom in June and July, and ripen their seeds in August. _Use._--The roots are eaten, boiled as carrots or parsnips. In connection with the leaves, they are also mixed in soups and stews, to which they impart a pleasant, aromatic taste and odor. NAPLES OR CELERY-LEAVED PARSLEY. Neapolitan Parsley. Celery Parsley. This variety somewhat resembles Celery; and, by writers on gardening, is described as a hybrid between some of the kinds of Celery and the Large-rooted or Hamburg Parsley. With the exception of their larger size, the leaves are similar to those of the Common Plain Parsley. _Use._--The leaves are sometimes employed for garnishing; but are generally blanched, and served as Celery. _Sowing and Cultivation._--The plants are started in a hot-bed in March, or the seeds may be sown in a seed-bed in the open ground in May. When the seedlings are four or five inches high, transplant to trenches two feet apart and six or eight inches deep, setting the plants a foot apart in the trenches; afterwards gather the earth gradually about the stems, in the process of cultivation; and, when they are sufficiently grown and blanched, harvest and preserve as Celery. _To raise Seeds._--Leave two or three plants unblanched. They should be eighteen inches asunder, and may remain in the open ground during winter. They will flower, and yield a plentiful supply of seeds, the following summer. * * * * * PEPPERMINT. Mentha piperita. Peppermint is a hardy, perennial plant, introduced from Europe, and growing naturally in considerable abundance along the banks of small streams, and in rich, wet localities. Where once established, it spreads rapidly, and will remain a long period. Stem smooth, erect, four-sided, and from two to three feet in height; leaves opposite, ovate, pointed, toothed on the margin; flowers purplish, or violet-blue, in terminal spikes; the seeds are small, brown, or blackish-brown, and retain their vitality four years. _Propagation and Culture._--It may be grown from seeds; but this method of propagation is rarely practised, as it is more readily increased by dividing the roots. The agreeable odor, and peculiar, warm, pleasant flavor, of the leaves are well known. The plant, however, is little used as a pot-herb, but is principally cultivated for distillation. For the latter purpose, the ground is ploughed about the middle of May, and furrowed in one direction, as for drill-planting of potatoes; making the furrows about eighteen inches apart. The best roots for setting are those of a year's growth; and an acre of these will be required to plant ten acres anew. These are distributed along the furrows in a continuous line, and covered sometimes with the foot as the planter drops the roots, and sometimes by drawing the earth over them with a hoe. In about four weeks, the plants will be well established, and require hoeing and weeding; which is usually performed three times during the season, the cultivation being finished early in August. "The cutting and distilling commence about the 25th of August, except in very dry seasons, when it stands two or three weeks longer, and continues until the 1st of October; during which period the plant is in full inflorescence, and the lower leaves begin to grow sear. It is raked together in small heaps; when it is suffered to wilt ten or twelve hours, if convenient. "The next year, little is done to the mint-field but to cut and distil its product. During this (the second) year, a few weeds make their appearance, but not to the injury of the crop; though the most careful of the mint-growers go through their fields, and destroy them as much as possible. The second crop is not so productive as the first. "The third year, little labor is required other than to harvest and distil the mint. The stem is coarser than before, and the leaves still less abundant. The weeds this year abound, and are not removed or destroyed; half or more of the product of the field often being weeds. "The fourth year, the field is ploughed up early in the spring; and this 'renewing' is sometimes done every third year. "The fifth year, without any further attention, produces a crop equal to the second; after which, the field is pastured and reclaimed for other crops. "The first year produces the best quality of oil, the highest yield per acre, and the greatest amount to the quantity of herbage."--_F. Stearns._ * * * * * ROSEMARY. Rosmarinus officinalis. Rosemary is a half-hardy, shrubby plant, from three to six feet in height. The leaves vary in form and color in the different varieties; the flowers are small, generally blue, and produced in axillary clusters; the seeds are brown, or blackish-brown, and retain their vitality four years. _Propagation and Cultivation._--Like most aromatic plants, Rosemary requires a light, dry soil; and, as it is not perfectly hardy, should have a sheltered situation. The Common Green-leaved and the Narrow-leaved are best propagated by seeds; but the variegated sorts are propagated only by cuttings or by dividing the roots. The seeds are sown in April, in a small nursery-bed; and the seedlings, when two or three inches high, transplanted in rows two feet apart, and eighteen inches apart in the rows. When propagated by cuttings, they should be taken off in May or June, six inches long, and set two-thirds of the length in the earth, in a moist, shady situation: when well rooted, transplant as directed for seedlings. The roots may be divided in spring or autumn. _Use._--It is sometimes employed, like other pot-herbs, for flavoring meats and soups. It is used in the manufacture of "eau de Cologne," and its flowers and calyxes form a principal ingredient in the distillation of "Hungary Water." Infusions of the leaves are made in some drinks, and the young stems are used as a garnish. There are four varieties, as follow:-- COMMON OR GREEN-LEAVED. Leaves narrow, rounded at the ends,--the upper and under surface green; the flowers are comparatively large, and deep-colored. The plant is of spreading habit; and, in all its parts, is more strongly aromatic than the Narrow-leaved. It is decidedly the best sort for cultivation. GOLD-STRIPED. A variety of the Common or Green-leaved, with foliage striped, or variegated with yellow. This and the Silver-leaved are generally cultivated as ornamental plants. The Gold-striped is much the hardier sort, and will succeed in any locality where the Common Green-leaved is cultivated. NARROW-LEAVED. The plants of this variety are smaller and less branched than those of the Common or Green-leaved, and are also less fragrant; the leaves are hoary beneath, and the flowers are smaller and of a paler color. It is used in all the forms of the Common or Green-leaved, but is less esteemed. SILVER-STRIPED. This is a sub-variety of the Common or Green-leaved, and the most tender of all the sorts. It is principally cultivated for its variegated foliage; the leaves being striped, or variegated with white. Like the Gold-striped, it can only be propagated by slips or by dividing the roots, and must be well protected during winter. * * * * * SAGE. Salvia. Sage is a low-growing, hardy, evergreen shrub, originally from the south of Europe. Stem from a foot and a half to two feet high,--the leaves varying in form and color in the different species and varieties; the flowers are produced in spikes, and are white, blue, red, purple, or variegated; the seeds are round, of a blackish-brown color, and retain their power of germination three years,--nearly seven thousand are contained in an ounce. _Soil and Propagation._--Sage thrives best in light, rich, loamy soil. Though easily grown from slips, or cuttings, it is, in this country, more generally propagated from seeds. These may be sown on a gentle hot-bed in March, and the plants set in the open ground in June, in rows eighteen inches apart, and a foot asunder in the rows; or the seeds may be sown in April, where the plants are to remain, thinly, in drills eighteen inches apart, and three-fourths of an inch deep. When the plants are two inches high, thin them to a foot apart in the rows; and, if needed, form fresh rows by resetting the plants taken up in thinning. If grown from cuttings, those from the present year's growth succeed best. These should be set in June. Cut them four or five inches in length, remove the lower leaves, and set them two-thirds of their length in the earth. Water freely, and shade or protect with hand-glasses. By the last of July, or first of August, they will have taken root, and may be removed to the place where they are to remain. It may also be propagated by dividing the roots in spring or autumn, in the manner of other hardy shrubs. _Gathering and Use._--Sage should be gathered for drying before the development of the flowering-shoots; and, when cultivated for its leaves, these shoots should be cut out as they make their appearance. When thus treated, the product is largely increased; the leaves being put forth in much greater numbers, and of larger size. It is sometimes treated as an annual; the seeds being sown in April, in drills fourteen inches apart, and the plants cut to the ground when they have made sufficient growth for use. The leaves are employed, both in a green and dried state, for seasoning stuffings, meats, stews, and soups. Sage is also used for flavoring cheese; and, in the form of a decoction, is sometimes employed for medical purposes. _Species and Varieties._-- BROAD-LEAVED GREEN SAGE. Balsamic Sage. _Mill._ Stems shrubby, less erect and more downy than those of the succeeding species; the leaves are comparatively large, broad, heart-shaped, woolly, toothed on the margin, and produced on long footstalks,--those of the flower-stalks are oblong, sessile, and nearly entire on the borders; the flowers are small, pale-blue, and much less abundant than those of the Common Sage. It is rarely employed in cookery, but for medical purposes is considered more efficacious than any other species or variety. COMMON OR RED-LEAVED. Purple-top. Red-top. Salvia officinalis. This is the Common Sage of the garden; and with the Green-leaved, which is but a sub-variety, the most esteemed for culinary purposes. The young stalks, the leaf-stems, and the ribs and nerves of the leaves, are purple: the young leaves are also sometimes tinged with the same color, but generally change by age to clear green. The Red-leaved is generally regarded as possessing a higher flavor than the Green-leaved, and is preferred for cultivation; though the difference, if any really exists, is quite unimportant. The productiveness of the varieties is nearly the same. The leaves of the Green Sage are larger than those of the Red; but the latter produces them in greater numbers. GREEN-LEAVED. Green-top. A variety of the preceding; the young shoots, the leaf-stalks, and the ribs and nerves of the leaves, being green. There appears to be little permanency in the characters by which the varieties are distinguished. Both possess like properties, and are