The Field and Garden Vegetables of America Part 76

Balsamita vulgaris.

Costmary is a hardy, perennial plant, with a hard, creeping root, and an erect, branching stem two or three feet high. The radical leaves, which are produced on long footstalks, are oval, serrated, and of a grayish color,--those of the stalk are sessile, smaller than the radical ones, but similar in form; the flowers are deep-yellow, in erect, terminal, spreading corymbs; the seeds are small, slightly curved, and of a grayish-white color.

h.o.a.rY-LEAVED COSTMARY. _Loud._

A variety with deeply divided and h.o.a.ry leaves, less fragrant than the preceding.

_Propagation and Cultivation._--Costmary may be cultivated in almost any description of soil or situation. It is sometimes grown from seeds, but is generally propagated by dividing the roots, which increase rapidly, and soon entirely occupy the ground. They are taken up for planting out either in spring or autumn, and should be set two feet apart in each direction. By occasionally thinning out the plants as they become too thick, a bed may be continued many years.

_Use._--The plant has a soft, agreeable odor, and is sometimes used as a pot-herb for flavoring soups. The leaves are used in salads, and also for flavoring ale or beer: hence the name "Alecost."

c.u.mIN.

c.u.minum cyminum.

c.u.min is a native of Egypt. It is a tender, annual plant, from nine to twelve inches high. The leaves are deep-green, and divided into long, linear segments, not unlike those of Fennel; the flowers are white or pale-blue, and produced in small umbels at the extremities of the branches; the seeds are long, furrowed, of a pale-brownish color, and somewhat resemble those of Anise,--about seven thousand are contained in an ounce, and they retain their power of germination three years.

_Soil and Cultivation._--c.u.min requires a light, warm-loamy soil. The seed should be sown about the beginning of May, in drills fourteen inches apart and half an inch deep. When the plants are well up, they should be thinned to three or four inches apart in the lines. The treatment of the growing crop, and the usual method of harvesting, are the same as directed for Anise or Coriander.

The seed is sometimes sown broadcast; the soil being first finely pulverized, and raked smooth and even. This may be successfully practised upon land naturally light and warm, if free from weeds.

Though a native of a warm climate, c.u.min may be successfully grown throughout the Middle States, and in the warmer portions of the Northern and Eastern.

_Use._--The plant is cultivated for its seeds, which are carminative, and used as those of Caraway and Coriander. They are sometimes employed for flavoring spirits.

The plant is rarely grown, and the seeds are but little used, in the United States. There are no varieties.

DILL. _Loud._

Anethum graveolens.

Dill is a hardy, biennial plant. There is but one species cultivated, and there are no varieties. The stem is erect and slender, and the leaves are finely divided; the flowers are produced in June and July of the second year, and the seeds ripen in August. The plant resembles Fennel in its general character, though smaller and less vigorous.

_Propagation and Cultivation._--Dill flourishes best in light soil, and is propagated from seeds sown annually. As these retain their vitality but a single year, and, even when kept through the winter, vegetate slowly, they are frequently sown late in summer, or early in autumn, immediately after ripening. The drills are made a foot apart, and the seeds covered half an inch deep. The young plants should be thinned to six inches apart in the rows; and the leaves may be gathered for use from July till winter, and in the following spring till the plants have run to flower.

_Use._--"The whole plant is strongly aromatic. Its leaves are used to give flavor to pickles, particularly cuc.u.mbers; and occasionally are added to soups and sauces: the seeds are also employed for flavoring pickles. All parts of the plant are used in medical preparations."

FENNEL.

Foeniculum.

Three species of Fennel are cultivated, differing not only in habit, but, to some extent, in their properties. The stems vary in height from two to four feet, and are smooth and branching; the flowers are yellow, in terminal umbels; the seeds are oval, ribbed, or furrowed, generally of a light, yellowish-brown color, and retain their vitality from three to five years.

_Soil, Sowing, and Culture._--A light, dry soil is best adapted to the growth of Fennel; though it will thrive well in any good garden loam. It is generally raised from seeds, which may be sown in August, just after they ripen, or in April and May. They are generally sown in drills fifteen or eighteen inches apart, and about three-fourths of an inch deep,--the young plants being afterwards thinned to twelve or fifteen inches apart in the drills; or a few seeds may be scattered broadcast on a small seed-bed, raked in, and the seedlings, when two or three inches high, transplanted to rows, as before directed.

Fennel is sometimes propagated by a division of the roots and by offsets. This may be performed either in spring, summer, or autumn. Set the roots, or shoots, fifteen inches apart in each direction; and they will soon become stocky plants, and afford an abundance of leaves for use. When cultivated for its foliage, the flowering-shoots should be cut off as they may make their appearance, to encourage the production of fresh shoots, and to give size and succulency to the leaves.

The species and their peculiar uses are as follow:--

COMMON OR BITTER FENNEL.

Foeniculum vulgare.

A perennial species, with deep, strong, fleshy roots; stem three or four feet high, with finely divided leaves. The flowers are put forth in July, and the seeds ripen in August: the latter are about one-sixth of an inch long, of a greenish-brown color, and, in common with the leaves, of a decidedly bitter taste.

_Soil, Sowing, and Culture._--This species may be grown in almost any soil or situation. Sow the seeds soon after ripening, or early in spring. The plants require no other care than to be kept free from weeds.

_Use._--The young leaves are used for flavoring soups and sauces, and are sometimes mixed in salads. The seeds are carminative, and the roots and leaves have reputed medicinal properties.

DARK-GREEN LEAVED. _Loud._

A variety with deep-green foliage. Its uses, and modes of culture, are the same as those of the foregoing species.

FLORENCE OR ITALIAN FENNEL. _Mill._

Finochio. Sweet Azorian Fennel. Foeniculum dulce.

Quite distinct from the Common Fennel, and generally cultivated as an annual. The stem, which is about eighteen inches high, expands near the surface of the ground; and, when divided horizontally, presents an oval form, measuring four or five inches in one direction, and two inches in the opposite. The flowers are produced in umbels, as in the other species. The seeds are slender, yellow, somewhat curved, sweet and pleasant to the taste, and of an agreeable, anise-like odor.

_Sowing and Culture._--The plant should be grown in well-enriched, mellow soil. Sow the seeds in April or May, thinly, in shallow drills from eighteen inches to two feet apart. Half an ounce of seeds will be sufficient for fifty feet of drill; or, by transplanting when they spring up too thickly, will furnish seedlings for a hundred feet.

The plants should be eight or ten inches apart; and, when the stems have attained a sufficient size, they should be earthed up for blanching, in the manner of Celery. Two or three weeks will be required to perfect this; and, if properly treated, the stems will be found white, crisp, tender, and excellent.

Plants from the first sowing will be ready for use in July and August.

For a succession, a few seeds may be sown in June, or early in July.

_Use._--The blanched portion of the stem is mixed in soups, and also used as a salad. It is served like Celery, with various condiments; and possesses a sweet, pleasant, aromatic taste.

It is a popular vegetable in some parts of Europe, but is rarely cultivated in this country.

SWEET FENNEL. _Mill._

Malta Fennel. Foeniculum officinale.

By some writers, this has been described as a variety of the Common Fennel; but its distinctive character appears to be permanent under all conditions of soil and culture. The leaves are long and narrow, and, compared with those of the last named, less abundant, and not so pointed. The stem is also shorter, and the seeds are longer, more slender, and lighter colored.

_Sowing and Cultivation._--It is propagated and cultivated as the Common Fennel.