OXALIS ROOTS. 201 



do: a dish of oxalis may form an agreeable variety and 

 adjunct, but no more; bearing to the potato such rela- 

 tion as sea-kale does to asparagu^. It may be added, 

 hoAvever, thiiJb the oxalis crenata-is, in other respects, a 

 useful vegetable. The leaves may be used as salad, and 

 they constitute, indeed, the principal salad at Lima. 

 The shoots and young branches are found to make an 

 agreeable pur^e,* having the wood-sorrel flavor; and 

 the larger stems have been used in tarts, in the manner 

 of rhubarb stalks, and been found more tender. The 

 Oxalis -Deppei tubers are hardy, prolific, and excellent 

 when properly cooked ; being free of the acidity of that 

 of 0. crenata. 



The tuberous roots of a lately introduced species of 

 Indian Cress, Tropwolum tuherosum, were for some 

 time in vogue, being praised as having, when boiled, a 

 ''very delicate flavor, resembling the richest asparagus.'' 

 The plant is readily multiplied by cuttings during the 

 summer months ; and the young plants thus produced 

 furnish a crop of tubers late in the autumn of the same 

 year. But these have not maintained their character ; 

 most people regarding their sharp anise flavor as far 

 from delicate. They are better adapted for being used 

 as a pickle. , 



JSfasturtiiun, or Indian Cress, {Tropwolum Majus). 

 The common yellow-flowered nasturtium, whilst it orna- 

 ments the flower garden with its rich yellow or crim- 

 son blossoms, is a valuable product of the kitchen gar- 

 den. It is considered a native of Peru or Chili. The 

 curled leaf-stems and green seed pods are eaten as salads, 

 or made into pickles, rivaling capers. The seed may 



* A French soup. 



