SPICE-, CONDIMENT-, AND PERFUME-PRODUCING- PLANTS. 371 



distributed to America and Hamburg. Being a favourite spice with 

 the natives of India the consumption is great. History records that 

 in a.d. 180 cloves were imported into Europe from India, and that they 

 were known in Egypt at that date. 



Celery. 



Three species are cultivated, and the seeds are an excellent condiment, 

 being much used by the native races in tropical countries. Apium 

 cliilense is commonly grown in Western America for ordinary culinary 

 use. A. prostratum is the Australian celery and can be utilized as a 

 culinary vegetable, but not in a raw state. 



Celery seed is sometimes adulterated with ground rock. 



Caraway. 



Caraway forms an excellent condiment. Among the many uses to 

 which it is put is that of scenting soap and cheap essences in perfumery ; 

 and it is used still more in the preparation of some liqueurs. On rich 

 soil as much as 20 cwt. of seed has been produced from an acre. Five 

 allied species are grown for the same domestic purposes. 



Carum copticum. — The seeds of this annual herb form an excellent 

 culinary condiment with the flavour of thyme. Its peculiar oil is 

 accompanied by cymol and thymol. 



C. Bulbocastanum is in common cultivation in Northern India and 

 Kashmir. The roots and leaves serve as a culinary vegetable. 



G. capense is cultivated in South Africa, where the aromatic root 

 is called feukelwortel. 



Carum Boxburghianum and G. segetum are both extensively culti-' 

 vated for curries in India. 



Parsley. 



This well known biennial culinary herb is always desirable on 

 pastures, as a preventive or curative of some kidney diseases of sheep, 

 horses, and cattle. The essential oil of the fruits contains a peculiar 

 stearoptin. The plant was much used for garlands and wreaths in 

 ancient times. Possibly this plant is one of our most useful condiments 

 in flavouring food and in garnishing dishes. Its root is an aperient. 



Anise. 



This annual plant is extensively grown in Greece, Egypt, and Persia. 

 The seed-like fruits enter into various medicines and condiments, and are 

 required for the distillation of an oil rich in anethol. 



Pimpinella Saxifraga. — A perennial herb ; its root used in medicine. 

 A peculiar and particularly powerful volatile oil can be distilled from 

 the root. 



Pimpinella Sisarum. — Cultivated in Eastern Asia. The bunches of 

 small tubers afford an excellent culinary vegetable, with a sweet taste, 

 somewhat like celery. This plant has never been found wild. 



The true "Star-anise," Illicium anisatum, is a small tree of South 

 China, with a fruit from which oil is extracted. 



