90 



CULINARY HERBS 



derived from focnum or hay. It has spread with 

 civilization, especially where Italians have colonized, 

 and may be found growing wild in many parts of 

 the world, upon 

 dry soils near the 

 sea coast and upon 

 river banks. 



It seems to be 

 partial to lime- 

 stone soils, such 

 as the chalky 

 lands of England 

 and the shelly for- 

 mation of Ber- 

 muda. In this latter com- 

 munity I have seen it thriv- 

 ing upon cliffs where there 

 seemed to be only a pinch 

 of soil, and where the rock 

 was so dry and porous that 

 it would crumble to coarse 

 dust when crushed in the 

 hand. The plant was culti- 

 vated by the ancient 

 Romans for its aromatic 



fruits and succulent, edible shoots. Whether culti- 

 vated in northern Europe at that time is not certain, 

 but it is frequently mentioned in Anglo-Saxon cook- 

 ery prior to the Norman conquest. Charlemagne 

 ordered its culture upon the imperial farms. At 

 present it is most popular in Italy, and France. In 

 America it is in most demand among French and 



Sweet Fennel 



