292 



SYSTEMATIC CATALOGUE 



or 



CULINARY ROOTS AND HERBS, 



ENUMERATING THEIR DIFFERENT SPECIES, AND PRINCIPAL VARIETIES 

 IN GENERAL CULTIVATION; WITH THEIR NATIVE PLACE OF GROWTH, 

 IF indigenous; and IF EXOTIC, THE TIME OF THEIR INTRODUC- 

 TION INTO THIS COUNTRY. 



Artichoke, — Cynara Scolymus, {Linn.) — belongs to the class and order Syngene- 

 sia yEqualis, and natural order Cynarocephala. Is a native of the south of Europe, 

 and introduced in 1548. There are only three varieties in general cultivation. The 

 French or oval, the globe, and the dwaif globe ; of these, the globe is considered 

 the best for general crops, but the French is supposed to be better flavored. The 

 latter is only a sub-variety of the globe, and valued as occupying less room than any 

 of the others, and is therefore to be preferred for small gardens. Artichokes are 

 used in almost all families, and are in much repute on the continent, entering in a 

 variety of ways into French cookery. 



Artichoke, Jerusalem, — Jlclcanthus tuberosus, (Linn.) — belongs to the class 

 and order Syngenesia Frustranca, and natural order Corymbiferfe. Is a native of 

 Brazil, and introduced in 1617. The epithet Jerusalem is merely a corruption of 

 the Italian word Girasolct (from girare, to turn, and sol, the sun,) or sunflower ; the 

 name artichoke is given to it from the resemblance in flavor which the tubers possess 

 to the bottoms of artichokes. Before the introduction of potatoes, thifi root was in 

 high repute. In the reign of Charles the First, Virginian potatoes (our common 

 sort) were rare ; but Canadian potatoes (our Jerusalem artichokes) were in common 

 use. They are used for a winter and spring dish. 



Balm, — Melissa officinalis, — belongs to the class and order Didynamia Gymnos- 

 permia, and natural order Labiata. Is a native of Switzerland and the south of 

 France; was introduced in 1573. It is now little used in culinary preparations, but 

 still retains its rank as a medicinal plant. It affords a grateful beverage in fevers, 

 and is used in the making of balm tea. 



Burnet, — Poterium sanguisorbia, (Linn.) — belongs to the class and order Mo- 

 TKBcia Polynndria, and natural order Rosaces. Is a native of Britain, found abun- 

 dantly on chalky downs. The leaves are sometimes used in salads, and occasionally 

 in soups. It continues green all winter, but is now little used. It has been recom- 

 mended to the attention of the agriculturist, as food for cattle. 



Brook-lime, — Veronica Baccebunga, (Linn.) — belongs to the class and order 

 Diandria Monngyuia, and to the natural order Scrophtilarince. Is a native of Britain, 

 growing in every rivulet. The young tops are used like water-cresses for a salad, 

 being more mild and more succulent, and only slightly bitter in taste. They need 

 not be cultivated, at least in a garden, for a very little attention will procure an 

 •mple supply in any stream, where they grow naturally. 



