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JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



as the common Parsley. This sort was many years cultivated in 

 Holland before the English gardeners could be prevailed upon to sow 

 it. I brought the seeds of it from thence in 1727 ; but they refused to 

 accept it, so that I cultivated it several years before it was known in 

 the markets. " 



At the present day the ' ' long white ' ' and the ' ' round sugar ' ' 

 forms, known as the Hamburg Parsley, are sold by seed-growers, 

 being much esteemed for flavouring soups, stews, &c. 



In England parsley is only found wild as an escape from gardens. 

 It is used as a garnish and sauce, as well as fresh and dried for 

 flavouring. 



Rosemary. 



Rosmarinus officinalis, L., is a south European plant of dry 

 localities, as on rocky ground in Malta, and was well known to the 

 ancients as a drug-plant. It w^as introduced in 1548 for making 

 " Rosemary Tea " for nervous headaches. It was called Lihanotis 

 by Dioscorides from its perfume having some resemblance to that of 

 frankincense. It is now used for seasoning as well as for its scent. 

 Narbonne honey is said to derive its flavour from rosemary. 



Rue. 



Ruta graveolens, L., is a native of South Europe, and introduced 

 in 1562. Being very strong-scented, it was regarded as an important 

 medicinal plant. Pliny mentions some four score remedies, and it 

 has been highly valued ever since, being still retained in our Phar- 

 macopoea. Though the taste is exceedingly disagreeable to us, Pliny 

 says that "the ancients held rue in peculiar esteem; for I find that 

 honeyed wine flavoured with rue was distributed to the people in his 

 consulship by Cornelius Cethegus." This plant, with others, was used 

 as a preventive of the plague, and together with Southernwood was 

 always put in front of the dock in former days to ward off jail-fever. 

 Italians eat the leaves as a salad. 



Savory. / 



Summer Savory is Satureja liortensis, L. , and Winter Savory: 

 S. montana, L. They were introduced in 1562 from South Europe, \ 

 e.g. Spain and Italy. They are used for flavouring. | 



Tarragon. 



Artemisia Dracuncidus , L., is a native of Siberia. It has lance-; 

 shaped leaves with an aromatic flavour. It is used for sauce and 

 salads, as well as in the making of Tarragon vinegar. 



Thyme. 



The garden Thyme is an ** improved cultivated form of the wild 

 Thyme of the mountains of Spain, Thymus vulgaris, L. var. citrio- 

 dorus, and has' a lemon scent. There is also a broad-leaved variety 

 in cultivation. Thyme is used for stuffing, soups, and sauces. 



