SALSAFY. SAVORY. 575. 



and colour of the leaves. It was formerly in great 

 repute in medicine as a sudorific, aromatic, astringent, 

 and antiseptic. In cookery, it is used for sauces and 

 stuffings for meats. 



It is propagated by slips in March or April : the 

 plants succeed in almost any soil and situation. 



60. SALSAFY. 



Tragopogon porrifolius 9 is a hardy biennial, a native 

 of England. It has a long, tapering, fleshy, white root, 

 which is used like Carrots or Parsnips, and cultivated 

 in gardens for that purpose : the flavour of the root is 

 mild and sweetish : dressed like asparagus, there is some 

 resemblance in taste. 



The seed requires to be sown in April, in an open 

 part of the garden ; and when the plants are three or 

 four inches high, they should be thinned out to eight or 

 nine inches distance from each other. 



61. SAVORY. 



Savory has been cultivated as a culinary aromatic 

 from time immemorial, and much more formerly than 

 now, when almost all European spices are superseded 

 by those of the East Indies : there are two sorts culti- 

 vated in our gardens : 



1. Summer Savory. 2. Winter Savory. 



Satureja hortensis. Satureja montana. 



The first is an annual plant, a native of Italy, and 

 cultivated in 1652. 



The second sort is a dwarf evergreen shrub, a native 

 of the south of Europe, and cultivated about the same 

 period. 



The former is sown annually in April, on a warm 

 border, with other annual potherbs : the latter must be 

 propagated by dividing the plant, in March or April : 



