WINTER SAVORY 



645 



lasts for three years on an 

 average. The seed may be 

 sown in spring or the latter 

 end of summer, on the edges 

 of beds of other vegetables, 

 or in drills 14 to 16 in. apart. 

 The plant is sufficiently 

 hardy to withstand ordinary 

 winters in the climate of 

 Paris, provided it is grown 

 in well-drained soil free 

 from stagnant moisture. It 

 requires no attention ; but 

 if the stems are cut down 

 every spring to about 4 in. 

 from the ground, a much 

 more abundant supply of 

 vigorous young shoots will 

 be produced. The leaves 



Scorzonera, 



Winter Savory natural size ; detached 

 branch, natural size). 



and young shoots are used for 

 flavouring, like those of the Summer 

 Savory. 



SCORZONERA 



Scorzonera Jiispanica, L. Compositce. 



French, Scorsonere. German, Scorsoner. Schwaiz 

 wurzel. Flemish and Dutch, Schorseneel. 

 Danish, Schorsenerrod. Italian, Scorzonera. 

 Spanish, Escorzonera. Portuguese, Escor- 

 cioneira. 



Native of Spain. — Perennial. — 

 This plant is cultivated as an annual 

 or a biennial. It has a fleshy tap-root, 

 resembling that of the Salsaf}^ in size 

 and flavour, but distinguished from 

 it by the black colour of the skin. 

 The leaves also of the Scorzonera 

 are much broader than those of the 

 Salsafy ; they are lanceolate-oblong 

 and pointed ; the stem-leaves are 

 sessile and are also of some breadth. 

 Flowers bright yellow ; seeds white, 

 smooth, very long, blunt at one end 

 and more or less pointed at the other. 

 Their germinating power lasts for 

 two years at least. The Scorzonera 

 is grown in exactly the same manner 



