THE CHERVIL, ETC. 



685 



1587. The coriander^ Coriandrum sativum Z,., an U)iibelliferous annual, a 

 native of the south of Europe, is sometimes cultivated in gardens for the same 

 purposes as the chervil ; but more frequently, especially on the Continent, for 

 its seeds, which are sold by the confectioners encrusted in sugar. 



1538. The anise^ Tragium sativum Spr., is an annual, a native of Egypt, 

 sometimes cultivated in gardens for the same purposes as the coriander. 



1539. The dill, Anethum graveolens L. (L'Anet i^r.), is an umbelli- 

 ferous biennial, a native of Spain, the leaves of which are occasionally used in 

 soups and sauces, and to put along with pickles, especially cucumbers. Two or 

 three plants w^ill be enough for any family. It is easily propagated by 

 division, or by seeds. 



1540. The fennel, Anethum Foeni'culum L., (L'Anet Fr.), is an 

 umbeUiferous perennial, resembling the dill, but considerably larger, a 

 native of the south of Europe, and very generally cultivated in gardens for 

 the stalks and leaves. The leaves, boiled, enter into many fish-sauces, and, 

 raw, form a beautiful garnish ; the tender stalks are used raw in salads ; 

 and the blanched stalks of the variety called finochio are eaten with oil, 

 vinegar, and pepper, as a cold salad ; and they are likewise put into soups. 

 Three or four plants of the common fennel are sufficient for any garden. 

 The finochio may be grown in rows in light, rich soil, and earthed up to the 

 height of five inches or six inches, to blanch the stalks. This blanching 

 will be effected in ten days or a fortnight ; and by cutting down a few plants 

 at a time during summer, a succession of young shoots will be produced, 

 which, being blanched, will afford a supply from J une till December. The 

 soil ought to be calcareous, dry, and rich, and watered in very dry weather. 



1541. The tarragon, Artemisia Dracunculus L. (L'Estragon Fr.), is an 

 anthemideous perennial, a native of Siberia, cultivated for its leaves and 

 the points of its shoots as an ingredient in salads, soups, stews, pickles, and 

 other compositions. By infusion, the stalks and leaves make tarragon 

 vinegar, which is considered one of the best condiments for fish. Tarragon 

 is propagated by division or by seed, and grown in rows eighteen inches 

 apart and six inches distant in the row. The soil in which it is grown 

 should be dry and calcareous ; otherwise the plants will be comparatively 

 without flavour, and be apt to perish in a severe winter. It is easily forced 

 by transferring a few plants to the hotbed or hothouse (1110) ; and the 

 stems may be gathered just before they are coming into flowxr, dried, com- 

 pressed into small packets, and put up in paper as already described (857). 



1542. Substitutes for the tarragon are to be found in the Achillea serrata 

 £. B., and the Tagetes lucida Cav. ; in the latter plant more especially. 

 The former is much used in Nottinghamshire, under the name of sweet 

 mace. Achillea nana L., and several dwarf species of Artemisia, are used 

 for the same purpose in the Alps. 



1543. The purslane, Portulaca oleracea L., and P. sativa Haw. (Pour- 

 pier Fr.), is a portulaceous annual, with succulent leaves and procumbent 

 stems, a native of South America, and cultivated for its young shoots and 

 succulent leaves as ingredients in spring and summer salads, and as pot- 



I herbs and pickles. There are two sorts, considered as distinct species, the 

 i green and the golden ; the latter is more showy as a garnish, but the former 

 is more succulent as a salad. Where a constant supply is required, the first 

 sowing should be made on heat in February, and the others monthly, on a 

 warm border till August. The shoots are gathered for use when they are 



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