266 



SALSIFY. SAVOllY. 



coction called sage-tea is usually made from one variety, 

 the small-leav^ed green, or sage of virtue ; but any of the 

 others are equally fit for this purpose." — Loudon. 



SALSIFY, or OYSTER FLAIS^T.— Tragopogon porri- 

 folius. — The salsify is a hardy biennial, a native of Eng- 

 land. The root is long and tapering, of a fleshy white sub- 

 stance ; the herb smooth, glaucous, and rising three or four 

 feet high. The leaves resemble those of the leek ; the 

 flowers are of a dull purple colour, closing soon after mid- 

 day; the seed, as in other species of goat's beard, is re- 

 markable for having attached to it a broad feathery crow^it. 



Culture, — It resembles a small parsnep in its appearance. 

 It is raised annually from seeds, and as easily, requiring 

 no more care than the carrot. It bears a tolerable crop. 



Use. — ^' In this country it is parboiled, and then fried 

 either in batter or w^ithout. It forms an admirable garnish 

 for boiled fowls or turkies. In its taste it so strongly re- 

 sembles the ayster, that, wdien sliced and fried in batter, it 

 can scarcely be distinguished from it. If our gardeners 

 w-ould introduce it into the market, and biir citizens once 

 try it, there would be no danger of its ever failing hereafter 

 to be raised. It is in eating from November to Mayj pre- 

 cisely the period in which our vegetable market is most 

 deficient in variety." — JohnLowell^ Esq. in Mass. Agr. Repos, 



" The stalks of the tragopogon may be cut in the spring, 

 when they are four or five inches high, and dressed like 

 asparagus, in which thej eat very tender and well." — Rees^- 

 Cyclopedia. 



SAVORY. — Satureja. — Two species of this plant are 

 cultivated — the winter and swnmer savory. 



Winter savory is a hardy under-shrub, a native of the 

 south of France and Italy. The shoots are furnished with 

 two narrow,^ stiff leaves, an inch long, placed opposite at 

 each joint, and from the base of these a few small leaves 

 proceed in clusters. It produces whitish flowers in May 

 and June» 



Smnmer savory is a hardy annual, a native of Italy. The 

 branches are slender, erect, and about a foot high ; leaves 

 opposite, and almost an inch in length. It flow^ers in June 

 and July. 



Culture. — ^lYinter savory is a perennial plant, and is 

 propagated from seeds or slips ; summer savory, from seeds 

 only. Both sorts will grow on almost any soil, r it is 

 &aid that the winter kind grows best on barren soi:^. 



