The Field and Garden Vegetables of America Part 81

VARIEGATED-LEAVED RED SAGE.

This is but an accidental variety of the Common Red-leaved Sage, differing only in its variegated foliage. It can be propagated only by cuttings or by a division of the roots.

SAVORY.

Saturjea.

The cultivated species are as follow:--

HEADED SAVORY.

Saturjea capitata.

A perennial plant, with a rigid, angular, branching stem a foot and a half high. The leaves are firm, pointed, and, when bruised, emit a strong, pleasant, mint-like odor; the flowers are white, and are produced in terminal, globular heads; the seeds are quite small, of a deep-brownish color, and retain their vitality three years.

It may be propagated from seeds or by dividing the roots; the latter method, however, being generally practised. The young shoots are used in all the forms of Summer Savory.

SHRUBBY SAVORY.

Saturjea viminea.

A shrub-like, perennial species, cultivated in the same manner as the Winter Savory. The plant has the pleasant, mint-like odor of the species first described, but is little used either in cookery or medicine.

SUMMER SAVORY.

Saturjea hortensis.

An annual species, from the south of Europe. Stem twelve or fifteen inches high, erect, rather slender, and producing its branches in pairs; the leaves are opposite, narrow, rigid, with a pleasant odor, and warm, aromatic taste; the flowers are pale-pink, or flesh-colored, and are produced at the base of the leaves, towards the upper part of the plant, each stem supporting two flowers; the seeds are quite small, deep-brown, and retain their vitality two or three years.

_Propagation and Cultivation._--Summer Savory is always raised from seeds, sown annually in April or May. It thrives best in light, mellow soil; and the seed should be sown in shallow drills fourteen or fifteen inches apart. When the plants are two or three inches high, thin them to five or six inches apart in the rows, and cultivate in the usual manner during the summer.

When the plants have commenced flowering, they should be cut to the ground, tied in small bunches, and dried in an airy, shady situation.

For early use, the seeds are sometimes sown in a hot-bed on a gentle heat, and the seedlings afterwards transplanted to the open ground in rows, as directed for sowing.

_Use._--The aromatic tops of the plant are used, green or dried, in stuffing meats and fowl. They are also mixed in salads, and sometimes boiled with pease and beans. It is sold in considerable quant.i.ties at all seasons of the year, in a dried and pulverized state, packed in hermetically-sealed bottles or boxes.

WINTER SAVORY. _Thomp._

Saturjea montana.

A hardy, evergreen shrub, with a low, branching stem about a foot in height. The leaves are opposite, narrow, and rigid, like those of the preceding species; the flowers resemble those of the Summer Savory, but are larger and of a paler color; the seeds, which ripen in autumn, are small, dark-brown, and retain their vitality three years.

_Propagation and Culture._--"It may be raised from seed sown in April or May; but is generally propagated by dividing the plants in April, or by cuttings of the young shoots taken off in April or May. The cuttings should be planted two-thirds of their length deep, on a shady border, and, if necessary, watered until they take root. When well established, they may be planted out a foot apart, in rows fifteen inches asunder.

Some may also be planted as an edging.

"The plants should be trimmed every year in autumn, and the ground between the rows occasionally stirred; but, in doing this, care must be taken not to injure the roots. Fresh plantations should be made before the plants grow old and cease to produce a sufficient supply of leaves."

_Use._--It is used for the same purposes as Summer Savory. The leaves and tender parts of the young branches are mixed in salads: they are also boiled with pease and beans; and, when dried and powdered, are used in stuffings for meats and fowl.

SPEARMINT.

Green Mint. Mentha viridis.

A hardy, perennial plant, introduced from Europe, and generally cultivated in gardens, but growing naturally in considerable abundance about springs of water, and in rich, wet localities. The stem is erect, four-sided, smooth, and two feet or more in height; the leaves are opposite, in pairs, stemless, toothed on the margin, and sharply pointed; the flowers are purple, and are produced in August, in long, slender, terminal spikes; the seeds are small, oblong, of a brown color, and retain their vitality five years,--they are generally few in number, most of the flowers being abortive.

_Soil, Propagation, and Culture._--It may be grown from seed, but is best propagated by a division of the roots, which are long and creeping, and readily establish themselves wherever they are planted. Spearmint thrives best in rich, moist soil; but may be grown in any good garden loam. The roots may be set either in the autumn or spring.

Where large quant.i.ties are required for marketing in the green state, or when grown for distillation, lay out the land in beds three or four feet in width, and make the drills two or three inches deep and a foot apart.

Having divided the roots into convenient pieces, spread them thinly along the drills, and earth them over to a level with the surface of the bed. Thus treated, the plants will soon make their appearance; and may be gathered for use in August and September. Just before severe weather, give the beds a slight dressing of rich soil; and, the ensuing season, the plants will entirely occupy the surface of the ground.

_Use._--Mint is sometimes mixed in salads, and is used for flavoring soups of all descriptions. It is often boiled with green pease; and, with the addition of sugar and vinegar, forms a much-esteemed relish for roasted lamb. It has also much reputed efficacy as a medicinal plant.

CURLED-LEAVED SPEARMINT.

A variety with curled foliage. It is a good sort for garnishing; but, for general use, is inferior to the Common or Plain-leaved species before described. Propagated by dividing the roots.

TANSY.

Tanacetum vulgare.

Tansy is a hardy, perennial, herbaceous plant, naturalized from Europe, and abundant by roadsides and in waste places. Its stem is from two to three feet high; the leaves are finely cut and divided, twice-toothed on the margin, and of a rich, deep-green color; flowers in corymbs, deep-yellow, and produced in great abundance; the seeds are small, of a brownish color, and retain their vitality three years.

_Soil and Cultivation._--Tansy may be grown in almost any soil or situation, and is propagated from seeds or by dividing the roots; the latter method being generally practised. In doing this, it is only necessary to take a few established plants, divide them into small pieces or collections of roots, and set them six inches apart, in rows a foot asunder, or in hills two feet apart in each direction. They will soon become established; and, if not disturbed, will completely occupy the ground. In most places, when once introduced, it is liable to become troublesome, as the roots not only spread rapidly, but are very tenacious of life, and eradicated with difficulty.

When cultivated for its leaves, the flowering-shoots should be cut off as they make their appearance. It is but little used, and a plant or two will afford an abundant supply.

_Use._--The leaves have a strong, peculiar, aromatic odor, and a bitter taste. They were formerly employed to give color and flavor to various dishes, but are now rarely used in culinary preparations. The plant possesses the tonic and stomachic properties common to bitter herbs.

There are three cultivated varieties, as follow:--

CURLED-LEAVED TANSY.

Double Tansy. Tanacetum vulgare, var. crispum.