/ 



PURSLANE, TARRAGON, FENNEL. 665 



the same in autumn, about the end of September, that the plants may form heads of fresh young leaves 

 before winter. On the approach of frosty weather, protect them with haulm or reed panels, laid upon 

 branches of birch or other light supports." _ 'J '-Z . .: -. ~ 



4086 Culture of Hamburgh parsley. " To obtain large roots, allot a compartment where the soil is 

 deep, and has been well digged. Anv common mould will suit, if dry and not too rich. Sow in Fe- 

 bruary, March, or earlv in April, in one or more beds ; either in drills nine inches asunder, or broad-cast, 

 and rake in. The plants should be thinned to nine inches' distance, to give room for proper growth in 

 the roots ; for use in August, September, October, and thence till the following spring. On the approach 

 of frost, take up some roots, and preserve them in .sand. A sowing may be made in the third week in 

 June, where young roots are wanted in winter." 



4087. To save seed. " Permit some old plants to run to stalks in May ; they will produce plenty of seed, 

 ripening in July or August." {Abercrombie.) 



Subsect. 2. Purslane. Portulaca oleracea, L. (Plant, grass, 123.) Dodec. Monog. L. 

 and Portulacece, J. Pourpier, Fr. ; Portulak, Ger. ; and Porcellana, Ital. 



4088. The purslane is an annual plant, a native of South- America, and introduced in 

 1 652. It has a round, smooth, rather procumbent stem, and diffused branches ; the 

 l*\.,es somewhat wedge-shaped and fleshy; the flowers, yellow and sessile, appear in 

 June and July. 



4089. Use. The young snoots and succulent leaves are esteemed cooling, and are 

 used in spring and summer as an ingredient in salads, and as pot-herbs and pickles. 

 The plant was formerly much more in request than at present. 



4C90. Varieties. There are two varieties of the P. oleracea cultivated, the green and the golden. 

 The latter is by some considered as a distinct species {P. sativa). It has rather larger leaves, and is less 

 succulent than the P. oleracea. 



4091. Culture. Both sorts are raised from seed, and for a bed four feet by four feet, sown either broad- 

 cast or in drills, nine inches apart, one eighth of an ounce will suffice. " Each variety is somewhat ten- 

 der; the green, which is usually preferred, is perhaps rather the hardiest. An early crop may be sown 

 in February or March, on a moderate hot-bed : the plants will require the -id of a gentle heat till_ the 

 middle of May; when the seed may be sown in a warm border. If a continued succession is required, 

 sow every month during summer, till August, or while the plant can be raised ; generally in small drills, 

 from three to six inches asunder. The plants will soon come up : they should remain where sown. In 

 verv drv hot weather, water thrice a week. The shoots may be gathered for use when they are from two 

 to five inches in height, and are well furnished with leaves. Cut them off" low, and the bottom part will 

 soon sprout out again." 



4092. To save seed. " Leave some of the first open-border plants to run ; they will give ripe seed in 

 autumn." [Abercrombie.) 



Subsect. 3. Tarragon. Artemisia Dracunculus, L. (Blackw. t. 116.) Sung. Polyg. 

 Super. L. and Composite?, J. L' Estragon, Fr. ; Dragun, Ger. ; and Dragon- 

 cello, Ital. 



4093. The tarragon is a perennial plant, a native of Siberia, but cultivated in our gar- 

 dens from the time of Gerrard, in 1548. Its branched stem rises a foot and a half high, 

 and has narrow leaves, green on both sides. The smell of the plant is fragrant, and its 

 taste aromatic. 



4094. Use. The leaves and tender tips are used as an ingredient in pickles. A 

 simple infusion of the plant in vinegar makes a pleasant fish sauce. In France it is em- 

 ployed, on account of its agreeable pungency, to correct the coldness of salad-herbs ; it is 

 also put in soups, and other compositions. 



4095. Culture. " Avoid planting tarragon in a wet tenacious soil ; as in that case the root is apt to 

 perish in a severe winter. This herb may be projtagated in the spring, by seed ; or, more expeditiously, 

 by offset bottom slips, or sections of the root and top, planted in spring or autumn : also plentifully in 

 summer, from June to August, by slips or cuttings of the spring stalks or branch shoots. The germs are 

 to be planted in beds or borders from six to nine inches apart, and properly watered. They will quickly 

 increase in a branchy head, for use the same year, to gather green, as wanted ; and a portion may be 

 dried and housed for winter. When the stems are running up for flower, if seed is not wanted to be 

 saved, cut them down ; which will force up fresh young shoots. It would be proper, towards the end of 

 autumn, to transplant some full plants close un.ler a south fence, to preserve them more effectually 

 in winter, and cause an earlier production of young tops in spring." 



4093. To obtain green tarragon in winter. "" Plant some stocky roots in a hot-bed, or in pots placed in 

 a hot-house." {Abercrombie.) 



Subsect. 4. Fennel. Anethum Fcenicuhun, L. (Eng. Bot. t. 1208.) Pent. Trig. L. 

 and Umbelliferce, J. L'Aneth, Fr. ; BUlkraut, Ger. ; and Aneto, Ital. 



4097. The fennel is a perennial plant, naturalised in England, and found in chalky 

 soils. The plant rises with finely cut leaves, and capillary leaflets, on a smooth, dark- 

 green, branched, tubular stalk, to the height of five or six feet. On the summit are pro- 

 duced umbels of gold-colored flowers, in July and August. The whole plant is aro- 

 matic, and has long been an inmate of the garden. 



4098. Use. The tender stalks of common fennel are used in salads ; the leaves 

 boiled, enter into many fish sauces ; and raw, are garnishes for several dishes. The 

 blanched stalks of the variety called jinochio are eaten with oil, vinegar, and pepper, as a 

 cold salad, and they are likewise sometimes put into soups. 



4099. The varieties are 



r^V^^T' Lf weet ! ;?rv,tender. " Owing to the peculiar nature of this varieU," 



i! 3F een-lea vea _ , I N eill observes," it is more tender than the common fennel, and 



Jlwart, or finochio. This variety is characterised by a often perishes in tlie course of the winter. Misled bv this cir- 



tendency m the stale to swell to a considerable thickness. cumstance, several horticultural writers describe it "a, an an- 



I his thickeied part t, blanched by earthing up, and is then | nu.J species, under the appellation A. tc K e(vtn.~ 



