THE GARDEN OF HERBS 187 



ing to their different modes of culture. Yet of the 

 first, Parkinson says that it is a " herbe so common 

 and the use so well known both for sawce and to 

 season broths and meates for the sound as well as 

 sick persons that I shall not need to say anie more 

 thereof " ; and of succorie and endive that both 

 were " whited in the frame for sallets." 



Some attempts have been made in modern times 

 to introduce new vegetables. Knol-kohl, the 

 chourave of the French, is one of these which was 

 much advertised when it was first suggested as 

 food for man as well as cattle. It is really valu- 

 able as coming, in somewhat different form, mid- 

 way between cabbage and turnip, and also for its 

 preference for dry soils and seasons, which makes 

 it specially suitable for some localities; but it has 

 never taken much hold of British inclinations. 

 Celeriac, again, though familiar enough in Ger- 

 many, is comparatively little grown in England, 

 perhaps from a tiresome habit of losing its bulbous 

 stem, and reverting to the ordinary form of celery. 

 It is excellent, however, when well grown, and the 

 nearest substitute we can get in our climate for 

 finocchio, that Italian fennel whose swollen leaf 

 bases make such an appetising morsel for those 

 who do not dislike its very pronounced flavour. 

 Some years ago another curious plant, Stachys 

 tuberifera, was announced from Japan, which pro- 

 duces quantities of small white tubers on creeping 

 stems. In France these are called " crosnes," and 

 are fairly pleasant to the taste, though not so good 

 as the underground artichoke; but it has never 

 become popular. No foreign introduction, call it 



