202 



THE BOOK OF HERBS 



Herbs and Roots for Salads and Sauce. 



9- 



lO. 



1 1. 



12. 



13- 



14. 



Alexanders at all times. 



Artichokes. 



Blessed Thistle, or Car- 

 duus Benedictus. 



Cucumbers, in April and 

 May. 



Cresses, sow with lettuce 

 in the spring. 



Endive. 



Mustard-seed, sow in the 

 spring, and at Michael- 

 mas. 



Musk, Mellion, in April 

 and May. 



Mints. 



Purslane. 



Radish, and after remove 

 them. 



Rampions. 



Rocket, in April. 



Sage. 



15. Sorrell. 



16. Spinage, for the summer. 



17. Sea-holy. 



18. Sparage, let grow two 



years and then remove. 



19. Skirrets, set these plants 



in March. 



20. Succory. 



21. Tarragon, set in slips in 



March. 



22. Violets of all colours. 



These buy with the penny 

 Or look not for any. 



1 . Capers. 



2. Lemons. 



3. Olives. 



4. Oranges. 



5. Rice. 



6. Samphire. 



Herbs and Roots, to Boil or to Butter. 



Beans, set in winter. 

 Cabbages, sow in March 



and after remove. 

 Carrots. 



Citrons, sow in May. 

 Gourds, in May. 

 Navews, sow in June 



[Brassica Napm). 



7. Porapions, in May. 



8. Parsnips, in winter. 



9. Runcival Pease, set in 



winter. 



10. Rapes, sow in June. 



11. Turnips, in March and 



April. 



Strewing Herbs 



1. Basil, fine and busht, sow 



in May. 



2. Balm, set in March. 



3. Camomile. 



OF ALL Sorts. 



4. Costmary. 



5. Cowslips and Paggles. 



6. Daisies of all sorts. 



7. Sweet Fennell. 



