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THE VEGETABLE GARDEN 



In addition to the foregoing, another species {Rumex alpinus, L.) 

 is sometimes grown in gardens under the name of Pyrenean 

 Sorrel. It has soft, wrinkled, reticulated leaves, and is especially 

 characterised by the width of the sheathing part of the leaf. As 

 a table vegetable it does not appear to possess any quality in 

 v/hich it is not surpassed by the Patience Dock, or Herb Patience 

 {Rumex Patzentza), which see. 



WOOD-SORREL 



Oxalis AcetosellUj L. OxalidacecB, 



French^ Oxalis oseille. Italian, Acetosella. Spanish, Acederilla. 



Native of Europe. — Perennial. — This plant, which grows wild 

 in woods and cool, shady places, is sometimes gathered and 

 eaten as salad, the leaves being acid and similar in flavour to 

 those of the Common Sorrel. It is not often cultivated, and if 

 any one desires to have a few tufts of it in his garden, the best 

 way is to dig them up where they grow naturally and transfer 

 them to a cool, shady part of the garden. By cutting them 

 frequently a continuous supply of tender leaves may be obtained, 

 and the plants will also be prevented from seeding. If allowed 

 to seed, they sometimes multiply to such an extent as to become 

 troublesome weeds. 



Deppe's Wood-sorrel {Oxalis Deppeiy Lodd.). — Native of 

 Mexico. — Perennial. — Roots fleshy, white, semi-transparent, and 

 resembling small Turnips ; leaves very long stalked, composed of 

 four rounded very light green leaflets, each marked with a brown 

 spot ; flowers large, carmine-pink, green at the base of the 

 petals. 



Culture. — This plant is easily multiplied from the bulblets 

 which grow in large numbers near the neck of the root. These are 

 planted in April, in good light soil, either on the edges of beds or 

 in rows 12 to 16 in. apart. The plants will continue growing until 

 late in autumn without requiring any attention except watering 

 in very dry weather. It is advisable to take the roots up before 

 the approach of frosty weather, but if some of the plants can 

 be conveniently covered with frames and, in this way, kept 

 growing until November, they will produce much finer and larger 

 roots. 



Uses. — The roots, which are tender and juicy, but very insipid, 

 may be eaten. The leaves, used like those of the Common Sorrel, 

 are a better table vegetable than the roots. They are tender, with 

 an agreeably acidulous flavour, and, after being cut, the plant 

 speedily sends out fresh leaves, which are fit for use in two or three 

 weeks. 



