542 



BOTANY OF THE LIVING PLANT 



condiment that it is specially valued. Other species of Alliiini give 

 Garlic, Shallots, Chives, etc. 



The Carrot (Daucus Carota, L. Umbelliferae) is the enlarged root of 

 the species native in Britain. 



The Cabbage, Kale, Cauliflower, and Turnip (Cruciferae) are repre- 

 sented by many varieties. They may all be attributed to one or another 

 of four Linnaean species, viz. Brassica oleracea, napus, rapa, and 

 campestris. Some varieties are cultivated for their leaves, as Cabbages ; 

 or for their crowded inflorescences, as Cauliflower ; or for the oil in their 

 seeds, as Colza and Rape ; others again for the fleshy swellings of the 

 root, or lower part of the stem. In Turnips and Swedes the hypocotyl 

 is swollen ; in Kohl-rabi the epicotyl. All of these were ultimately 

 of European or Siberian origin, and some of their ancestral forms grow 

 wild on our coasts. Their cultivation was diffused in Europe before 

 the Aryan invasion. The analyses show that their value as foods is 

 not high, though they contain a fair proportion of digestible proteids 

 and carbohydrates. 



Celery (Apium graveolens, L. Umbelliferae) is derived from the wild 

 species widely spread from Sweden through Europe and the Near 

 East. It was known to the Greeks. In cultivation it is blanched by 

 earthing up, so as to diminish its bitterness. The feeding value is 

 about equivalent to Winter Kale. 



Spinach (Spinacia oleracea, L. Chenopodiaceae) was not known to 

 the ancients. It was new to Europe in the sixteenth century, being 

 introduced from the Near East. It is not known in the wild state. The 

 feeding value of its leaves is below that of Kale. 



The Garden Lettuce (Lactuca scariola : var. saliva, Compositae) is 

 derived from the wild species native in temperate and southern Europe. 

 It was used by the Greeks and Romans as a salad, and several varieties 

 were already known to them. It is notable for its high water-content. 



TABLE OF ANALYSES OF LEGUMES. 



The Legumes are notable for the high proteid-content of their seeds. 

 The water-content of the parched seeds averages about 13 per cent. 

 Consequently the percentage of the other constituents appears to stand 

 high as compared with the previous table, and with the analyses of 

 Green Peas and French Beans. 



