FUNGACEOUS ESCULENTS. (>91 



1500. The pot marjoram, Origanum Omtes L., is a labiaceous under- 

 shrub, a native of Sicily, but hardy enough to stand through our winters. 

 The leaves and tender tops, green or dried, are used in soups as a substitute 

 for those of the sweet or knotted marjoram. It is readily propagated by 

 division of the roots, or by seeds. 



1570. The sweet marjoram, or knotted marjoram, O. Majorana L., is a 

 biennial, a native of the South of Europe, and long cultivated in British 

 gardens as a seasoning for soups, and for other culinary purposes. This 

 species being somewhat tender, is commonly sown on a slight hot-bed towards 

 the end of March, or on a warm border about the middle of April ; in the 

 former case transplanting it into rows one foot apart, and the plants six 

 inches distant in the row ; and in the latter case thinning them out without 

 transplanting. The green tops may be gathered as wanted ; but those to be 

 preserved in packets will have most flavour, if gathered when just coming 

 into blossom. The seed, of which a quarter of an ounce is sufficient for any 

 garden, is commonly imported, and will keep four years. 



1571. The winter marjoram, O. heracleoticum L., is a perennial, a native 

 of the South of Europe, with leaves resembling those of the knotted marjoram, 

 but with the flowers in spikes instead of whorls. It is used like the other 

 marjorams, and propagated by division. 



1572. The winter savory, Satureja montana L., is a labiaceous under- 

 shrub, a native of the South of Europe, and cultivated for its tender tops as 

 a seasoning for soups and made dishes, and for boiling with peas, beans, 

 &c. It is propagated by seed, cuttings, or division, like thyme, but most 

 frequently by the latter mode. 



1573. The summer savory, S. hortensis L., is an annual, a native of Italy, 

 with larger leaves and a more agreeable fragrance than the winter savory, to 

 which it is generally preferred. It is sown in drills, one foot apart, in the 

 open garden, in March or April. 



1574. The sweet basil, or larger basil, Ocymum Basilicum L., is a labia- 

 ceous annual, a native of the East Indies, cultivated for its highly aromatic 

 properties. The leaves and bracteae, or leafy tops, are the parts gathered ; 

 and, on account of their strong flavour of cloves, they are often used in 

 highly-seasoned dishes, as well as in soups, stews, and sauces; and a leaf 

 or two leaves are sometimes introduced into salads. Sow on a hot-bed 

 in the end of March, and plant out in a warm border when all danger from 

 frost is over, allowing the plants at least a square foot of space for each. 

 Seed is generally imported from Italy, and it keeps two years. 



1575. The bush basil, or least basil, -O. minimum L., an annual, also 

 from the East Indies, is a much smaller plant than the former, but being 

 equally aromatic, and rather more hardy, is frequently substituted for it. 



1576. The tansy, Tanacetum vulgare L., is an anthemideous perennial, 

 a native of Britain on the sandy banks of rivers, and cultivated in gardens 

 for the young leaves, which are shredded down, and employed to flavour 

 puddings, omelets, and cakes. There is a variety with the leaves doubly 

 curled, which is generally preferred. No plant is more easily propagated or 

 cultivated, and it also forces freely. 



SECT. XI. Fungaceous Esculents. 



The only fungaceous vegetable cultivated in Britain is the common mush- 

 room, though attempts have been made to bring under subjection the truffle 

 and the morel. 



