LEAVES AND STEMS WE EAT I4I 



all the year, thanks to the pride and skill of the 

 Neapolitan market gardeners. 



The fennel of India is used as medicine and for 

 seasoning some curries. A South African fennel 

 yields a thick, aromatic, edible root. 



The giant fennel of southern Europe is so rank 

 that nothing but buffaloes of Apulia can eat it. 

 The pith is used for tinder in Sicily. 



CHERVIL 



The "fine herbs" of the French cooks is a 

 seasoning mixture of leaves, chiefly of the plant 

 called chervil. It is a biennial of the fennel, car- 

 rot and parsnip family, its flowers borne in the 

 umbrella-like clusters that are the recognition sign 

 for this family. 



Six weeks after the seeds are sown the gardener 

 may begin to cut the aromatic leaves. Some 

 varieties are fringe-leaved, and these are favorite 

 kinds, used to garnish other dishes, and them- 

 selves in salads. Turnip-rooted varieties are 

 grown as a winter root vegetable. The meaning 

 of "chervil" is "joy-leaf." 



DILL 



Dill pickles make us acquainted with a rather 

 rare flavor used by German and Italian cooks as 



