ORIGIN AND HISTORY OF OUR GARDEN VEGETABLES. 



115 



THE OEIGIN AND HISTOEY OF OUE GAEDEN VEGE- 

 TABLES AND THEIE DIETETIC VALUES. 



By Eev. Professor G. Henslow, M.A., F.L.S., V.M.H. 

 Contents. 



I. EooTS AND Tubers. — Chinese Artichoke, Jerusalem Artichoke, 

 *Beet, '^Carrot, Chervil, Horseradish, Oyster Plant, "Parsnip, *Potato, 

 *Eadish, Eampion, Salsify, Scorzonera, Skirret, '''Turnip, Eape. 



II. Green Vegetables. — Asparagus, French Asparagus, Auber- 

 gine or Egg-Plant, Bean, Kidney or French Bean, Scarlet-Eunner Bean, 

 *Cabbage,f Cardoon and Globe Artichoke, Celery and Celeriac, *Chard, 

 '''Leek and Onions, Pea, Ehubarb, Seakale, Spinach, ^Vegetable 

 Marrow. 



III. Salad Herbs, — Bitter Cress, Garden Cress, Watercress, Corn 

 Salad or Lamb's Lettuce, *Chicory and *Endive, ^Cucumber, Lettuce, 

 Mustard, Purslane, Samphire, Sorrel, Tomato. 



IV. Kitchen Herbs. — Angelica, Anise, Balm, Basil, Borage, 

 Burnet, Caraway, Clary and Sage, Coriander, Dill, Fennel, Hore- 

 hound. Hyssop, Ice-plant, Lavender, Marjoram, Mint and Pennyroyal, 

 Parsley, Eosemary, Eue, Savory, Tarragon, Thyme. 



L— EOOTS AND TUBEES. 

 The Chinese Artichoke. 



Stachys Sieholdii has nothing to do w^th artichokes of any sort. 

 It belongs to the Labiate family, and has six allies or species of the 

 same genus wild in Great Britain. The present species occurs wild, 

 and is cultivated in North China, its native name being Tsanyungtzu, 

 while in Japan it is called Chorogi. It was introduced as a culinary 

 vegetable by the late Dr. M. T. Masters, F.E.S., in 1888. 



The dietetic value]: resides especially in a carbonaceous substance, 

 which reaches 16'6 per cent. ; the albuminoids, 1'5; amides, 1'7; and 

 water, 78-3 per cent. 



Jerusalem Artichoke. 



" The early history of Helianthus tuherosus may be regarded under 

 three divisions — a traditional, an early botanical, and a medieval and 

 modern. Of these the traditional resolves itself into the fact of its 

 having been cultivated as an article of food by the Indians of North 



* These are illustrated. 



t See R.H.S. Journ. vol. xxxiv. p. 15. 



+ The dietetic values are taken from Professor Sir A. H. Church's book on 

 "Foods." The nitrogenous ingredients (albuminoids and amides) are the only- 

 ones which make brain, muscle, nerves, bones, etc. ; the carbonaceous, e.g. sugars, 

 starch, and" oils, contain no nitrogen, but supply energy and heat and make fat. 



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