OEIGIN AND HISTORY OF OUR GARDEN VEGETABLES. 527 



medicinal virtues, we use them now for cakes; but in tlie sixteenth 

 century it was written, "the stalkes, when they come first up, are 

 wonderful pleasant, eaten ui a sallet unsodden. And the herbe servetli 

 to make swete and well savored potage " (Turner, 1578). The fruits, 

 " caraway seeds " of commerce, contain an essential oil and are now 

 used for flavouring cakes, confectionery and cordials. 



Chamomile. 



This familiar domestic drug-plant {Anthemis nobilis, L.) used as 

 a " tea " for its tonic properties, is a native, chiefly round the coasts. 

 The flower-heads of the cultivated " double " form are used, the wild, 

 being too bitter. The aromatic scent is due to an essential oil; but as 

 the " single " heads are stronger in this respect, this is the form 

 employed in medicine. 



The "Wild Chamomile" belongs to a different genus, being 

 Matricaria Chamomilla, L. Though not used here, it is on the Con- 

 tinent, 



Clary and Sage. 



Salvia Sclarea and S. officinalis, both South European plants, and 

 cultivated for seasoning. Gerard (1597) describes and figures several 

 species, besides our two English Salvias under the names Gallitricum 

 and Horminum-. It was called Cleereeie because, " The seede of 

 Clarie pondered, finely searced [sifted or cleansed] and mixed with 

 honie, taketh away the dimnesse of the eies and cleereth the sight." 



With onions, &c., sage forms a vv^ell-known " stuffing." 



Coriander. 



Coriandrum sativum, L., is wild in South Europe, but has long 

 been cultivated. It will be recalled that the manna was described as 

 round like coriander seed. The fruit, unlike that of most of the 

 members of the Umbellifer family, is globular and not elongated, as in 

 caraway, &c. It is aromatic, like so many others, and has been used 

 for flavouring salads, soups, &c., as well as liqueurs, and in confec- 

 tionery. 



Dill. 



Anethum graveolens, L. Wild in Spain and South Europe, this has 

 long been used as a condiment. Taylor, who first translated the Bible 

 into English in the sixteenth century, made an error in writing 

 " Anise " for Dill (in Greek it is Anethon). At the present day Dill 

 is used as " Dill Water " for infants, as well as occasionally in soups, 

 sauces and pickles, &c. 



Fennel. 



' Feeniculum officinale, AIL, is a native of our coasts from North 

 : jWaies to Cornwall, and from Norfolk to Kent ; and from South Europe 

 ioo India. In Malta there is a xerophytic variety, with more rigid and 

 pointed leaf-segments, as well as the normal form. The name is 



