5ia 
The Kitchen Cjarden . 
bellof white flowers, which turtle into blackefecde : butthenthe head is fo heauie 
that the ftalke cannot fuftaine it, but mult be vpheld flpm falling to the ground, left it 
rot and perifti : the roote as all know is round, in feme greater, in others leffer, or flat 
in fome red on the outfide only, in others quite thorough out, in fome white, and very 
(harpe and ftrong, in others milder, and more plcafant,and fome fo pleafant that they 
may be eaten as an Apple : Allthefekindcs of Onions, contrary to the nature of all 
other bulbous rootes, haue no off-fet, or other roote growing to it, but are euery one 
alone finglebythemfelues ; and therefore it feemeth, the Latines, as Columellare- 
cordeth, hauegiuen it thenam efWff, and the French it (houldfeeme following the 
Latine, and the Englilh t he French, do call it Oigntn and Omen, as an vnite, or as if they 
were but one and one, and dye euery yeare after feed bearing. 
The red flat kinde is mod vfually with vs the ftrongeft of them all, yet I haue had a 
great red Onion brought mee from beyond Sea, that was as great almoft as two mens 
fiftes, flat and red quite thoroUghout,and very pleafant both to fmell vnto,and to cate 
but did quickly degenerate; fo that we plainly fee, that the foyleand climate doth giue 
great alteration to plants of all forts. 
The long kinde wee call St. Omers Onions, and corruptly among the vulnar Sr. 
Thomas Onions. 
The other red kinde We call Strasborough Onions, whofe outflde oncly is red, and 
are very (harpe and fierce. 
The white Onions both long and flat, are like vnto Chalkc-ftoncs lying vpon the 
ground, when they are ripe and firto be gathered. 
And iaftly, there is the Spanifli Onion, both long and flat, very fwcete,and eaten by 
many like an apple, but as Iohn T radefcante faith, who hath becne in Spaihe, that the 
Spaniards themfelues doe not eate them fo familiarly, as they doe thofe white Onions 
that come out of our owne Countrey, which they haue there more plentifully then 
their fweete Onions. JJy'l 1 
ThcVfeof Onions. 
Onions arevfed many wayes, asdliced and put into pottage, or boyled 
and peeled and layde in diflies for fallets at fupper, or diced and put into 
water, for a fawce for mutton or oyttcrs,ot into meate roafted being fluffed 
with Parfly, and fomany waies that I cannot recount them, euery one plea- 
fing themfelues, according to their order, manneror delight. 
T he iuice of Onions is much vfed to be apply ed to any burnings with fire, 
or with Gun pouder, or to any fealdings with water or oyle,and is mod fa- 
miliar for the Country, where vpon fuch fudden occafions they haue not a 
more fit or fpeedy remedie at hand : The ftrongfmell of Onions, and fo 
alfoof Garlicke and Leekes, is quite taken away from offcndiBg the head 
or eyes, by the eating of Parfley lcaucs after them. 
Chap. XLIIII. 
itrrum. Leekes. 
T Herc be likewife fundry forts of Lcekes,both great and ftnall. Leekes arc very 
like vnto Onions, hauing long green hollow-like leaues,flatti(h on the one fide, 
and with a ridge or creft on the backc fide : if they bee differed to grow vneur, 
then in the fecond or third yeare after the fowing, they will fend forth a round and 
(lender ftalkc.euen quite thoroughout, and not fwollen or bigger in the middle like the 
Onion, bearing at the toppe a head of purplifli flowers, and blackefecde after them, 
very like vnto Onion feede, that it is hard to diftinguifh rhem : the root is long and 
White, with a great bufli of fibres hanging at it, which they call the beards. 
The vnfet Lceke hath longer and flendercr roots then the other, which being tranf- 
j>lanted,growcth thickcrand greater. 
The 
