The Kitchen Garden. 



many, by reafon of the aromaticall or fpicie tafte, warming and comfor- 

 ting the ftomack, and helping it di-eft the many watcrilh and flegmatickc 

 meates arc in thofe times mudi eaten. The rootes allb either rawe or boyled 

 arc often eaten with oyle and vinegar. The feede is more vfed phyfically 

 then the route, or any other part, and is effectuall to prouoke plenty of v- 

 rinc in them that pifle by drops, or haue the Strangury : It helpeth wo- 

 mens courfes, and warmed) tlieir benummed bodies or members, that hauc 

 endured fierce cold daies and nights, being boyled and drunke. 



CHAP. XXII. 



Selinum Juice. Sweete Parfley or fweete Smallage. 



THis kinde of fweete Parfley or Smallage, which foeuer you pleafe to call 

 it, for it refembleth Smallage as well in the largenefle of the leaues, as in 

 the tafte, yet fweeter and pleafanter, is (as I take it) in this like vnto fweete 

 Fennell (that hath his fweetnefie from his naturall foyle and clymate; for how- 

 foeuer it bee reafonable fweete the firft yeare it is fowne with vs, yet it quickly doth 

 it-rate, and becommeth no better then our ordinarie Fennell afterwards). 

 tirlt yeare it is fowne and planted with vs (and the firft that euer I faw, was in a 

 tian Ambafladours Garden in the Spittle yard, neare Bimops gate ftreete) is 

 l"o fweete and pleafant, efpecially while it is young, as if Sugar had beene mingled 

 with it : but after it is growne vp high and large, it hath a ftronger tafte of Smal- 

 ladge, and fo likewife much more the next yeare ; that it groweth from the feed was 

 gathered here : the leaues are many, fpreading farre about the roote, broader and of a 

 frelher greene colour then our ordinary Smalladge, and vpon longer ftalkes: the feed 

 is as plentiful] as Parfley, being fmall and very like vnto it, but darker of colour. 



The Vfe of fweete Pariley. 



The Venetians vfe to prepare it for meate many waies, both the herbe 

 and the roote eaten rawe, as many other herbes and rootes are, or boyled 

 or tryed to be eaten with meate, or the dryed herbe poudered and ftrewed 

 vpon meate ; but moft vfually either whited, and fo eaten rawe with pepper 

 and oyle, as a dainty Sallet of it felfe, or a little boyled or ftewed : the tafte 

 ot the herbe being a little warming, but the feede much more, helpeth cold 

 windy ftomackes to digeft their meate, and to expell winde. 



foen 



CHAP. XXIII. 

 Petrofolinum & Apium. Parfley and Smalledge. 



A \TTE haue three forts of Parfley in our Gardens, and but one of Smalladge: 



\V/ Our common Parfley, Curld Parfley, and Virginia Parfley; which laft, 

 although it be but ot late knowne, yet it is now almoft growne common, 

 and of as good vfe as the other with diuers. Our common Parfley is fo well knowne, 

 that it is almoft needlefle to defcribe it, hauing diuers frefh greene leaues, three alwaies 

 placed together on a ftalke, and fnipt about the edges, and three ftalkes of leaues for 

 the moft part growing together : the ftalkes growe three or toure foote high or better, 

 bearing fpikie heads of white flowers, which turne into fmall feede, fomewhat iharpe 

 and hot in tafte : the roote is long and white. 



Curld Parfley hath his leaues curled or crumpled on the edges, and therein is the 

 onely difference from the former. 



Virginia 



