618 



CATALOGUE OF CULINARY VEGETABLES. 



cress, and the Brazil cress ; Heliantlius i., the Jerusalem artichoke ; 

 Calendula Z*., the pot marigold; Balsamita Desf., the costmary; Tanacetum 

 jL., the tansy ; Artemisia i., the tarragon, wormwood, &c. ; Anthemis X., 

 the chamomile ; Achillea Z,., the tarragon milfoil. Dahlia Cav., the dahlia, 

 for its petals to be used in salads. Most of the species of this order are 

 wholesome, except some of the tribe Cichoracese in their wild state, such 

 as Lactuca virosa jL., which is narcotic, and which is cultivated about Edin- 

 burgh, for the production of opium. 



CampanulcicecB. Campanula Z/., and Fhyteiima i., the common, and the 

 wild rampion. 



ConvolvuMcecs. Ipomdea L., the sweet or Spanish potato. 

 Boragmece. Borago Z,., the borage. 



SolanacecB. Solanum Z., the potato ; and Nicotiana L., the tobacco, 

 which is grown by gardeners for the destruction of insects. 



La^idtcB. Mentha Z., the mint and peppermint : Satureja X., the sa- 

 vory ; Thymus i., the thyme ; Origanum Z*., the marjoram ; Hyssopus Z.., 

 the hyssop ; Teucrium L., the germander ; Rosmarinus Z., the rosemar}^ ; 

 Stdchys L., the clown s allheal ; Marrubium L., the horehound ; Lavan- 

 dula Z,., the lavender ; Melissa Z., the balm; Horminum L., the clary; 

 Melittis L., the bastard balm ; Salvia Z., the sage ; dcymum L., the basil. 

 All the plants of this order, without exception, are wholesome, and those 

 used for culinary, confectionery, or perfumery purposes, are tonic, cordial, 

 stomachic, or aromatic. 



Plantagmece. Plantago X., the star cress, formerly used in salad. 



AmaranthdeecE. Amardntus Z/., the Chinese spinach. The leaves of 

 most of the species of this order may be used as pot-herbs. 



ChenopodidcecB. Basella Z., the Malabar spinach ; Chenopodium Z,., the 

 perennial spinach, the Quinoa, &c. ; Atriplex i., the garden orache, or 

 French spinach; Beta Z., the beet; SpinaciaZ/., the spinach ; Salicornia L., 

 the marsh samphire. The leaves of many of the species may be used as pot- 

 herbs, and the roots of the beet, and seed of the Quinoa are wholesome 

 food, but the seed and fruit of some of the species are unwholesome. 



Polygondcece. Rumex Z/., the common sorrel and Patience sorrel. Rheum 

 Zy., the rhubarb. The leaves and shoots of the plants of this order are more 

 or less acid. The leaf-stalks of the rhubarb are excellent in tarts ; but the 

 roots are nauseous and purgative, and the whole plant somewhat astringent. 



LaurmcE. Laurus i., the Sweet Bay, for its leaves, which are used in 

 flavouring confectionery. 



EuphorhideecB, Euphorhia Ldthyris i., the seeds of which are used as a 

 substitute for capers. 



Urticdce^B. Hiimulus Z/., the hop ; Urtica i., the nettle. 



Scitamhiece. Zmgiher i., the ginger. 



Dioscoredcece. ^ Dioscdrea L., the yam; Tdmus L., the black bryony. 

 Asphodelece. Allium Z., the onion, leek, garlic, shallot, &c. ; Asparagus 

 Z/c, the asparagus; Alsiroemeria pallida, the Chili arrow-root. 

 TuUpdcecB. LUium L., the Kamtschatka potato. 



Melantlidce(P. Verdtrum album L., the white hellebore. The powdered 

 root is used for destroying insects. 



Cyperdcecs. Cyperus i., the rush nut, a native of the South of Europe, 

 and cultivated in the warmer parts of France, for the tubers, which are 

 formed on its roots. 



