Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/151



Is a native of the south of Europe, a perennial, and readily increased by planting slips or cuttings in April. Sage has a strong, fragrant smell, and a warm, bitterish, aromatic taste. It was in ancient times considered as a remedy of general efficacy in all diseases. At present, however, few practitioners consider it as an article of much importance in medicine. Although frequently employed as a sudorific, it seems to have no advantage in this respect over many other plants. The Chinese, who are said to have experienced the good effect of Sage, value it highly, and prefer it to their own Tea. The Dutch have long been in the habit of drying Sage leaves in great quantities, and taking them out to China, where for every pound of Sage they get in exchange four pounds of Tea. It is much used in cookery of various descriptions.

on the sea coasts of Europe, and not unfrequent in mountainous countries, far inland. It is biennial, and propagated from seed sown in the Spring, or by parting the roots and planting them in a light, moist soil. This plant has a warm, acrid, bitter taste, and a pungent, rather unpleasant smell when bruised. It has been considered as one of the most effectual of all the antiscorbutics, when eaten as a salad with Water Cress, &c.