1890.] History of Garden Vegetables. 637 
in our „books on garden esculents, and yet another by earlier 
writers. This class of aromatics were known to the ancient Ro- 
mans, and were referred to under the name of satureia cunila and 
thymbra. 
The European names given to the Savory are: In France, 
sarriette ; in Germany, die saturei ; in Holland, £ez/ ; in Italy, 
sautoreggia ; in Spain, ajedrea ; in Portugal, segurelha ; in Rus- 
sia, tschaber ; in Denmark, saer; in Poland, ozadi.” 
Satureja hortensis L. 
This species seems to be the satureja of Palladius" in the 
third century, and of Albertus Magnus” in the thirteenth, and is 
mentioned in England by Turner? in 1538, which would indicate 
its presence there at this date. It was.also well known to all the 
earlier botanists, and is mentioned as a common pot-herb by all 
the earlier writers on gardening. In 1783 Bryant“ says that 
besides being used as a pot-herb, it is frequently put into cakes, 
puddings, sausages, etc. It was in American gardens in 1806 or 
earlier, and as an escape from gardens is now sparingly found 
in Ohio, Illinois, Nevada, etc The whole plant is highly odori- 
ferous, and it is usually preferred to the other species. 
Summer Savory is called in France, sarriette annuelle, sarriete 
commune, herbe de St. Julien, sadree, savouree ; in Germany, 
bohnenkraut, pfefferkraut, kollkraut ; in Flanders and Holland, 
boonenkruid ; in Denmark, sar; in Italy, santoreggia ; in Spain, 
ajedrea comun, sojulida; in Portugal, segurelha ;" in Norway, 
sar ,? in the Mauritius, sarriette ® 
% McIntosh. Book of the Gard., II., 238. 
81 Palladius. Lib., III., c. 24. 
82 Albertus Magnus. De Veg., Jessen Ed., 559. 
8 Turner. Libellus, 1538. 
% Bryant. Fl. Diet., 1783, 143. 
Gard 
99 Bojer. Hort. Maur., 248. 
