[29] 



II. On the Oxalis Deppei, and its Cultivation as a culinary plant. 

 By Mr. Robert Thompson, Superintendent of the Orchard 

 and Kitchen Garden Department in the Society's Garden, 



Read December 5, 1843. 



An article on the Oxalis Deppei, by Professor Morren of Liege, 

 having appeared in "the Gardener's Chronicle/' vol. I. p. 68., 

 attention was directed to its cultivation in the Garden of the 

 Society ; the mode of culture recommended by Professor Morren 

 being adopted in the first instance. The results of this, and of 

 other modes subsequently tried, leave no doubt respecting the 

 facility with which this real accession to the list of culinary vege- 

 tables can be successfully cultivated, so as to furnish an abundant 

 supply. It was necessary that this fact should be well ascertained, 

 because another species of the same genus, Oxalis crenata, has not 

 realized the expectations entertained respecting it. 



Oxalis Deppei was first introduced into this country from 

 Mexico in 1827; and was named by Messrs. Loddiges in their 

 Botanical Cabinet, No. 1500. Subsequently M. Lejeune gave it 

 the name of Oxalis zonata, " in order to express the black bands of 

 the leaf;" and M. Henon published some information concerning it 

 in the year 1838 * 



The uses of this Oxalis in Belgium are enumerated by Professor 

 Morren. He states " that if cut longitudinally the root is found to 

 have a firm transparent rind, the tissue of which resembles that of 

 Salep ; like it, it becomes white in drying, is transparent, and con- 

 sists of cells enclosing a very nutritious substance. The young 

 leaves are dressed like sorrel, in soup or as a vegetable ; they have 



* Notice sur TOxalicle de Deppe. 8vo. Lyons, 1838. 



