SEA-KALE. 



267 



Use, — " Both the summer and winter savory have long 

 been cultivated for culinary and medicinal purposes* Their 

 warm, aromatic, pungent leaves are much esteemed in sal- 

 ads : formerly, they were employed medicinally, with a 

 view to attenuate viscid humours, to dispel flatulency, and 

 to increase the appetite. According to Professor Bradley, 

 this herb, when dry, and put into a bed, possesses the 

 remarkable property of expelling fleas." — Dom, Encyc, 



SEA-KALE. — Cramba maritbna. — The sea-kale grows 

 spontaneously on many parts of the sea-coast of Great Britain. 

 The inhabitants watch when the shoots begin to push up the 

 sand and gravel, in March and April, when they cut off the 

 young shoots and leaf-stocks, then blanched and tender, 

 and boil them as greens. 



Use. — " The young spring shoots, and the stalks of the 

 unfolding leaves, blanched by rising through the natural 

 ground in a wild state, or by earthing up in gardens, are 

 the parts used ; and, when boiled, and dressed like aspara- 

 gus, are not inferior to that vegetable. They form also an 

 excellent ingredient in soups. Sometimes the ribs of the 

 large leaves aie peeled and dressed as asparagus, after the 

 plant has ceased to send up young growths. By forcing, 

 sea-kale may be had in perfection from November till May, 

 a period including all the dead months of the year. It is 

 remarked by Nicol, that vegetables are seldom improved 

 by forcing, but that sea-kale forms an exception, the forced 

 shoots produced at mid-winter being more crisp and delicate 

 in flavour than those procured in the natural way, in April or 

 May. Sir George Mackenzie (Caled. HorL Mem, vol. i. 

 313) observes, that sea-kale cannot easily be overdone in 

 cooking, and that, after being well-boiled, it should be 

 thoroughly drained, and then suffered to remain a few 

 minutes before the fire, that a further portion of moisture 

 may be exhaled." — Loudon, 



John Lowell, Esq., in a communication, published in the 

 Mass, Agr. Journal^ says, " It is very hardy — grows in any 

 tolerable soil — is perennial, and costs not half the labour 

 bestowed on asparagus. It may be raised from the seed 

 or from the root, and fifty plants, occupying a very small 

 space, will supply a single family. In its taste it resembles 

 the cauliflower. The only labour it requires, is, to cover it 

 with sand or earth, or with pots or boxes in March, so as 

 to exclude the light, and to blanch it, or make it white. If 

 not blanched, it is neither so beautiful to the eye, nor so ten- 

 der, nor so delicate to the taste, as if blanched. It should be 



