298 VEGETABLE SUBSTANCES. 



than that of garlic, but not nearly so rank. It sea- 

 sons soups and made-dishes, and makes a good ad- 

 dition in sauces, salads, and pickles. 



ROCAMBOLE Mlium scorodoprasum is a na- 

 tive of the northern parts of Europe, and is found in 

 situations which are rather elevated. It has been 

 cultivated in this country, though not very exten- 

 sively, from a period much anterior to any annals of 

 horticulture ; the earliest records on this subject men- 

 tion it as being a plant in common cultivation. It is 

 a perennial, having narrow flat leaves, with the mark 

 of a keel or ridge on the under sides. The flower- 

 stem rises to the height of about two feet ; the globular 

 head, on its first appearance, is contorted. As the 

 plant advances, however, the head untwists, and the 

 flowers come to maturity ; after which the spherical 

 top changes into a cluster of small bulbules, which 

 have a tinge of purple. The cloves of the rocambole, 

 taken either from the root or the top of the flowering 

 stalk, are the parts used ; the latter being the largest 

 in size ; but those from the roots have the most pun- 

 gency, especially when the whole of the bulb is buried 

 in the earth. 



Rocambole holds an intermediate place between 

 garlic and shallot, and is applied to the same purpose 

 as the latter. 



