The Field and Garden Vegetables of America Part 78

CHILDING, OR PROLIFEROUS MARIGOLD. _Loud._

This variety produces numerous small flowers from the margin of the calyx of the large central flowers. It is quite ornamental, but of little value as an esculent.

MARJORAM.

Origanum.

COMMON MARJORAM.

Origanum vulgare.

A perennial species, with a shrubby, four-sided stem, a foot and a half high; leaves oval, opposite,--at the union of the leaves with the stalk, there are produced several smaller leaves, which, in size and form, resemble those of the Common Sweet Marjoram; the flowers are pale-red, or flesh-colored, and produced in rounded, terminal spikes; the plants blossom in July and August, and the seeds ripen in September.

_Propagation and Culture._--It may be grown from seeds, but is generally propagated by dividing the roots, either in spring or autumn. Set them in a dry and warm situation, in rows fifteen inches apart, and ten or twelve inches from plant to plant in the rows.

The seeds may be sown in a seed-bed in April or May, and the seedlings transplanted to rows as directed for setting the roots; or they may be sown in drills fifteen inches apart, afterwards thinning out the young plants to ten inches apart in the drills.

There is a variety with white flowers, and another with variegated foliage.

_Use._--The young shoots, cut at the time of flowering and dried in the shade, are used as Sweet Marjoram for seasoning soups and meats. The whole plant is highly aromatic.

SWEET MARJORAM.

Knotted Marjoram. Origanum majorana.

Sweet Marjoram is a native of Portugal. Though a biennial, it is always treated as an annual; not being sufficiently hardy to withstand the winters of the Middle or Northern States in the open ground. The plant is of low growth, with a branching stem, and oval or rounded leaves. The flowers, which appear in July and August, are of a purplish color, and produced in compact cl.u.s.ters, or heads, resembling knots: whence the term "Knotted Marjoram" of many localities. The seeds are brown, exceedingly small, and retain their germinative properties three years.

_Sowing and Cultivation._--Sweet Marjoram is raised from seeds sown annually in April, May, or June. Its propagation, however, is generally attended with more or less difficulty, arising from the exceeding minuteness of the seeds, and the liability of the young seedlings to be destroyed by the sun before they become established. The seeds are sown in drills ten or twelve inches apart, and very thinly covered with finely pulverized loam. Coa.r.s.e light matting is often placed over the bed immediately after sowing, to facilitate vegetation; and, if allowed to remain until the plants are well up, will often preserve a crop which would otherwise be destroyed.

The seeds are sometimes sown in a hot-bed, and the plants set out in May or June, in rows twelve inches apart, and six inches apart in the rows.

_Gathering._--The plants, when in flower or fully developed, are cut to the ground; and, for winter use, are dried and preserved as other pot-herbs.

_Use._--Sweet Marjoram is highly aromatic, and is much used, both in the green state and when dried, for flavoring broths, soups, and stuffings.

POT MARJORAM.

Origanum onites.

A perennial species, from Sicily. Stem a foot or more in height, branching; leaves oval, comparatively smooth; the flowers are small, of a purplish color, and produced in spikes.

_Propagation and Cultivation._--The species is propagated, and the crop in all respects should be treated, as directed for Common Marjoram. The properties and uses of the plant are also the same. Both, however, are much inferior to the Sweet Marjoram last described.

WINTER SWEET MARJORAM. _Corb._

Origanum heracleotic.u.m.

A half-hardy perennial, from the south of Europe. Stem eighteen inches high, purplish; the leaves are opposite, oval, rounded at the ends, and resemble those of Sweet Marjoram; the flowers are white, and are put forth in July and August, in spikelets about two inches in length; the seeds ripen in September.

_Propagation and Culture._--It may be grown from seeds, but is generally propagated by dividing the roots either in the spring or fall, and planting the divisions ten inches apart, in rows eighteen inches asunder. It succeeds best in dry localities, and requires no other attention than to have the soil kept loose, and free from weeds.

There is a variety with variegated leaves, but differing in no other respect from the foregoing.

_Use._--The leaves and young branches are used in soups, and stuffing for meats; and should be cut when just coming into flower, and dried in the shade.

AROMATIC NIGELLA.

Four Spices. Allspice. Black c.u.min. Quatre Epices, of the French.

Nigella saliva.

A hardy, annual plant from the East Indies. Stem twelve to eighteen inches high, with alternate, sessile, finely divided leaves; the flowers are large, white, variegated with blue; the seeds, which are produced in a roundish capsule, are somewhat triangular, wrinkled, of a yellowish color, and pungent, aromatic taste,--about thirteen thousand are contained in an ounce, and they retain their vitality three years. There is a species cultivated, the seeds of which are black.

_Soil and Cultivation._--It is always raised from seed, and thrives best in light, warm soil. The seed may be sown from the middle of April to the middle of May. Pulverize the soil well, make the surface smooth and even, and sow in drills twelve or fourteen inches apart and about half an inch deep. When the plants are two inches high, thin them to five or six inches apart in the rows. During the summer, cultivate in the usual manner, keeping the soil loose, and watering occasionally if the weather be dry; and in August or September, or when the seed ripens, cut off the plants at the roots, spread them in an airy situation, and, when sufficiently dried, thresh out; after which, spread the seed a short time to evaporate any remaining moisture, and they will be ready for use.

_Use._--The seeds have a warm, aromatic taste; and are employed in French cookery, under the name of _quatre epices_, or "four spices."

PARSLEY.

Apium petroselinum.

Parsley is a hardy, biennial plant from Sardinia. The leaves of the first year are all radical, compound, rich, deep-green, smooth, and s.h.i.+ning. When fully developed, the plant measures three or four feet in height; the flowers are small, white, in terminal umbels; the seeds are ovoid, somewhat three-sided, slightly curved, of a grayish-brown color and aromatic taste,--seven thousand are contained in an ounce, and they retain their vitality three years.

_Soil and Propagation._--Parsley succeeds best in rich, mellow soil, and is propagated from seeds sown annually; an ounce of seed being allowed to a hundred and fifty feet of drill.

_Sowing._--As the seed vegetates slowly,--sometimes remaining in the earth four or five weeks before the plants appear,--the sowing should be made as early in spring as the ground is in working condition. Lay out the bed of a size corresponding to the supply required, spade it deeply and thoroughly, level the surface (making it fine and smooth), and sow the seed in drills fourteen inches apart, and half an inch deep. When the plants are two or three inches high, thin them to eight or ten inches apart; being careful, in the thinning, to leave only the best and finest curled plants.

According to Lindley, the finest curled kinds will rapidly degenerate and become plain, if left to themselves; while, on the other hand, really excellent sorts may be considerably improved by careful cultivation.

The best curled Parsley is obtained by repeated transplantings. When the seedlings are two inches high, they are set in rows ten inches apart, and six inches apart in the rows. In about four weeks, they should be again transplanted to where they are to remain, in rows eighteen inches apart, and fourteen inches apart in the rows. When thus treated, the plants become remarkably close, of a regular, rosette-like form, and often entirely cover the surface of the ground. When grown for compet.i.tion or for exhibition, this process of transplanting is thrice and often four times repeated.

_Seed._--In autumn, select two or three of the finest curled and most symmetrical plants; allow them to remain unplucked; give a slight protection during winter; and, in the following summer, they will yield abundantly. Much care is requisite in keeping the varieties true. This is especially the case with the curled sorts. The seed-growers, who value their stock and character, select the best and finest curled plants, and allow no others to flower and seed. When the object is to improve a variety, but few seeds are saved from a plant; and, in some cases, but few seeds from a head.

_Use._--The leaves of the curled varieties afford one of the most beautiful of garnishes: they are also used for flavoring soups and stews. The seeds are aromatic, and are sometimes used as a subst.i.tute for the leaves; though the flavor is much less agreeable.

_Varieties._--

DWARF CURLED PARSLEY.