82 



CULINARY HERBS 



tion of foliage should continue until midsummer 

 of the second year, when the plants will probably 

 insist upon flowering. After this it is best to rely 



upon new plants for sup- 

 plies of leaves, the old 

 plants being pulled. 



Uses. — In America, the 

 leaves are little used in 

 cookery, and even in 

 Europe they seem to be 

 less popular than form- 

 erly, sage having taken 

 their place. Wine is some- 

 times made from the 

 plant when in flower. As 

 an ornamental, clary is 

 worth a place in the hardy 

 flower border. 



Coriander ( Coriandrum 

 sativum, Linn.), "a plant 

 of little beauty and of 

 easiest culture," is a hardy 

 annual herb of the natural order Umbelliferse. The 

 popular name is derived from the generic, which 

 comes from the ancient Greek Koris, a kind of bug, 

 in allusion to the disagreeable odor of the foliage 

 and other green parts. The specific name refers to its 

 cultivation in gardens. Hence the scientific name de- 

 clares it to be the cultivated buggy-smelling plant. 



Coriander has been cultivated from such ancient 

 times that its land of nativity is unknown, though 

 it is said to be a native of southern Europe and of 



Coriander, for Old-Fashloned 

 Candies 



