Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/146



A of Italy and Syria, and long known in the English garden, where it is a hardy biennial. It is easily raised from seed, which should be sown in March, in any bed or border of common earth. Clary was formerly much used in cookery, but it is not now in much repute. A wine is sometimes made from the herb in flower, which has a flavor not unlike Frontigniac.

A of the southern parts of Europe, and of China. It is a hardy annual, and propagated from seed sown in Autumn, in an open situation, on a bed of good, fresh earth. The dried seeds of Coriander have a tolerably grateful smell, with a moderately warm and slightly pungent taste. They are carminative (soothing or softening) and stomachic; and are commonly sold by the confectioners, encrusted with sugar.

wild among the corn in Spain and Portugal; and may be produced by sowing the seeds soon after they are ripe, in any light soil. The seeds of Dill have a moderately warm, pungent taste, and an aromatic smell, but not of the most agreeable kind; they were formerly much used in medicine, but are now seldom employed. They are sometimes put into pickles to heighten the flavor, particularly of Cucumbers.