Sweet Herbs and Small Salads 



J97 



Rampion (Campanula Rapunculus). This European biennial (fig. 512) 

 has white spindle-shaped roots which are eaten raw or cooked. The leaves 

 as well as the roots are sometimes used in winter salads. The Rampion 

 prefers a light rich soil and partially shaded situations. It is best raised 

 from seed sown between March and July, in nicely prepared soil, in very 

 shallow drills, as the seeds are very small. The young plants are thinned 

 out 4 or 5 in. apart. The roots will be ready for use from November to 

 April and May. If allowed to remain in the ground they will throw up 

 flower stems about 2 ft. high 

 the following summer. (See 

 Vol. II, p. 16.) 



Fig. 512. Rampion (Campanula Rapunculus) 



Fig. 513. Rue (Ruta graveolens) 



Rue (Ruta graveolens). An evergreen herbaceous undershrub, native 

 of South Europe, known in some places as the "Herb of Grace", and 

 " Countryman's Treacle ". It grows 2 to 3 ft. high, and has deeply divided 

 blue-green leaves and greenish flowers in summer. The leaves, which have 

 a strong and almost disagreeable odour, are sometimes used for seasoning, 

 garnishing, and for medicinal purposes; they are also administered to 

 poultry having the roup. The plant grows in almost any soil, preferably 

 a poor one. It is usually increased by slips or cuttings in late summer 

 or autumn, placed in a sheltered border or in a frame; it may also be raised 

 from seeds sown in spring. 



Sage (Salvia qfficinalis). This bushy evergreen undershrub of the 

 Labiate family is grown in some market gardens where the plants are 

 rarely disturbed. Mitcham has always been a great Sage-growing centre, 

 owing, no doubt, to the chalky nature of its subsoil, which is particularly 

 suitable not only for Sage, but also for the production of the best Lavender. 

 The grey-green leaves of Sage are largely used for seasoning. The young 

 side and top shoots are selected for use just before the purple or whitish 



