V. SALSAFY, SAMPHIRE, SAVORY. 



182. SALSAFY. The seed of the salsafy very nearly 

 resembles that of the wild oat. It is a tap -rooted plant, 

 resembling the parsnip in colour, and not very much 

 unlike it in flavour. It is usually sowed late in February 

 or early in March, in drills a foot apart, and, when the 

 plants come up, they are thinned to six inches apart in 

 the row. Hoeing between to keep down the weeds is 

 all that is required. Though it is usually sowed so early 

 in the spring, it ought not to be sowed till May, and even 

 the middle of May ; for, if sowed earlier, many of the 

 plants will run up to seed, and then they become good 

 for nothing for use. It is as hardy as the parsnip. It 

 stands in the ground all the winter, without the smallest 

 injury, and need not be taken up to be put in house ex- 

 cept as a precaution against frost. Some people let part 

 of their plants stand until the spring, when they send up 

 their seed-shoots very early, which are cropped off and 

 used in the same manner as asparagus. Two or three 

 plants left to run up to seed will be sufficient. The seed- 

 pods, when ripe, should be cropped off, made perfectly 

 dry in the sun, and then put by and preserved in a dry 

 place. 



183. SAMPHIRE is propagated from seed or from 

 offsets. It is perennial, and is sometimes used as a 

 pickle, or in salads. The time for sowing is April, and 

 the same time may do for putting out the offsets. It is, 

 however, an insignificant thing, and hardly worth serious 

 attention. 



184. SAVORY. Two sorts, summer, and winter; the 

 former is annual, the latter perennial. Both may be pro- 



