424 VEGETABLE GARDENING 



595. Culture. — The culture is practically the same as 

 for parsnips. Seeds are sown in the open ground as early 

 as possible in the spring, in rows i foot or more apart, 

 and the plants thinned to 4 or 5 inches. The soil should 

 be deep, rich and friable, sandy loams being preferred. 

 Rigid thinning is essential to secure roots of good size. 

 The seeds (botanically fruits) are much elongated, and 

 for this reason difificult to sow with a drill. Market 

 gardeners ordinarily dig some of the roots in the fall 

 and store like parsnips. The remainder of the crop is 

 left in the ground all winter and removed in the spring 

 as soon as the frost is out of the ground. 



SAVORY 



596. Culture. — There are two kinds of savory. Sum- 

 mer (Satureia hortensis) and Winter (Satureia montana). 

 The former is an annual ; the latter a hardy perennial. 

 Both species are grown for their leaves, which when 

 fresh and green are used for seasoning. They may be 

 started from seed sown under glass or in the open 

 ground. The plants should stand 6 to 12 inches apart in 

 the row with sufficient space between rows to use the 

 wheel hoe or horse cultivator. When dried, the leaves 

 and tender stem tips are used for culinary purposes dur- 

 ing the winter, 



SHALLOT (Allium ascalonicum) 



597. Culture. — The shallot produces small, compound 

 bulbs, called cloves. Instead of being inclosed in a thin 

 membrane, as with the garlic, they are separate when 

 mature. The flavor is somewhat milder than that of the 

 onion. Any good onion soil will produce good shallots 

 The culture is the same as for onions. 



