266 



SALSIFY. SAVORY. 



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

 the small-leaved green, or sage of virtue ; but any of the 

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



SALSIFY, or OYSTER FLA^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 crown. 



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 without. It forms an admirable garnish 

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

 sembles the oyster, that, when sliced and fried in batter, it 

 can scarcely be distinguished from it. If our gardeners 

 would introduce it into the market, and our citizens once 

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

 to be raised. It is in eating from November to May, 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 they eat very tender and well." — Rees' 

 Cyclopedia. 



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

 cultivated — the mnter and summer 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. 



Summer 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 flowers in June 

 and July. 



Culture. — Winter 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, and it is 

 said that the winter kind grows best on barren soils. 



