ioo THE BOOK OF RARER VEGETABLES 



any good variety. The plants are best if divided just 

 before new growth commences in the early spring 

 months. Our mode of culture is to plant a small quarter 

 annually and destroy the oldest, and not to use the same 

 space again. For a time a certain space is allotted for the 

 plants, and this lasts about three years. The planting 

 begins at one end, and each year a third of the room is 

 occupied, and at the end of the three years another site is 

 selected. There is no loss of land, as it will be seen that 

 every season a portion or bed is destroyed. The plants 

 divide well, and grown about 2 feet apart in rows soon 

 attain a large size, especially the large kinds. Our plants 

 occupy an east aspect, as our soil is light in cold places ; 

 a warmer site may be better, but as the supply is not 

 required after July, the position named is suitable. On the 

 other hand, where Sorrel is needed as late as possible, I 

 would advise having plants in two positions, north and 

 south, as the first named would give a much later supply 

 than the last, but the one on the south would be early 

 and equally useful. For ordinary supplies a quarter 

 planted every three years will give fair material for 

 salad purposes, or an occasional dish ; and in some gardens 

 I have seen this plant used for dividing the herb beds or 

 as an edging, the smaller forms being used, as they are 

 compact growers and not readily injured by slugs or 

 bad weather. 



To COOK SORREL 



Sorrel is best cooked with butter as recommended by 

 The Queen, preparing it thus : Pick it over well, nip off 

 the stalks, and, if thick, tear the midrib from the leaves, 

 tearing these also into shreds if large ; then well wash 

 it in several waters, finally leaving it in a colander under 

 a running tap for a little ; then drain, shake off most of 

 the moisture, and put it in a pan with a dust of sugar 

 and one ounce of butter for each quart of picked Sorrel, 



