690 AROMACEOUS ESCULENTS. 



SECT. X. Aromaceous Esculents. 



1562. The esculent aromatic plants, or sweet herbs, in common use, are 

 about a dozen in number, but they all grow in a very limited space in the 

 herb garden. The soil for all of them may be dry and calcareous, with the 

 single exception of the mint family. They are used to give flavour to soups, 

 stews, and other dishes; and in sauces and various stuffings. The leaves and 

 stalks of all these plants may be gathered when they are coming into flower, 

 dried, and compressed in a shallow box by a screw press, so as to form packets 

 about the size of a small octavo volume, which, being put up in paper, will 

 retain their fragrance for two or three years. Nothing can be worse than 

 the former mode of keeping herbs, by hanging them up loose, in the back 

 sheds, or in the seed-room, where they soon became covered with dust, and 

 deprived of their aroma. 



1563. The common thyme, Thymus vulgaris L., is a labiaceous evergreen 

 undershrub, a native of Spain and Italy. The young leaves and tops are 

 used either green or dried in soups, stuffings, stews, and sauces. It is readily 

 increased by seeds, cuttings, or by division, and the plants should be renewed 

 by one or other of these modes every year in spring. 



1564. The lemon thyme is the T. citriodbrus Pers., a trailing evergreen, 

 used for the same purposes as the preceding species ; but being less pungent 

 it is more grateful, and therefore used as a seasoning for veal, instead of 

 lemon peel. 



1565. The sage, Salvia officinalis L., is a labiaceous evergreen undershrub, 

 a native of the South of Europe. The leaves and tender tops are used in 

 stuffings and sauces, for many kinds of luscious and strong meats ; as well as 

 to improve the flavour of various articles of cookery. There are several 

 varieties: the common, red, or purple leaved; the narrow-leaved green ; su\dthe 

 broad-leaved green, all- 1 of equal merit. They are propagated by seeds or 

 cuttings, and like the thyme, the plantation ought to be renewed every two 

 or three years, otherwise it- is very apt to be destroyed by the winter. 



15(56. The clary, S. Sclarea L., is a biennial, a native of Italy, sometimes 

 used as a substitute for the sage. 



1567. The common mint, or spear mint, is the Mentha viridis L., a 

 labiaceous creeping stemmed perennial, a native of England, in marshy 

 places ; the young leaves and tops of which are used in spring salads, and 

 form an ingredient in soups ; they are also employed to give flavour to cer- 

 tain dishes, as peas, c.; being boiled for a time, and then withdrawn. Mint 

 is much in demand about London as an ingredient in a sauce for lamb. It is 

 propagated by division of the roots before they begin to grow in spring, which 

 are buried in shallow drills ; or by the young shoots slipped off when they 

 are three inches or four inches in length, and planted in beds a few inches 

 apart. To produce tender stalks and leaves the plants require to be liberally 

 supplied with water. When mint is to be dried the stalks should be cut 

 when they are just coming into flower, dried in a shady place, compressed in 

 packets, and papered ; to be laid up in a drawer or herb case till wanted for 

 use. One packet may be sent to the kitchen at a time. No plant is easier 

 to force, and this ought always to be done in time for new lamb. (See 1110.) 



1568. The pennyroyal mint, M. Pulegium L., is a low creeping perennial, 

 a native of England, in wet commons, and on the margins of brooks. It is 

 used in cookery like the common mint, and for distilling pennyroyal water. 



