Leeks (Fr.—Poireaux).—This plant, the Allium porrum, is largely employed as a flavouring agent in culinary preparations. In Wales it is highly esteemed, but, notwithstanding its mild delicate flavour, it is little used as a vegetable in England.
Marjoram (Fr.—Marjolaine).—There are four kinds of marjoram, but the sweet or knotted variety, known to naturalists as Origanum Marjorama, is the only one used for culinary purposes. This wellknown herb is a native of Portugal, and was introduced into this country in the sixteenth century. Sparingly used, it imparts an agreeable flavour to many sauces, stews, and other preparations, of which onion forms a part. The herb should be gathered in July, well-dried, finely-powdered, and bottled for winter use.
Mint (Fr.—Menthe).—This aromatic plant belongs to the natural order Labiatae. The Mentha vividis, the variety cultivated in our kitchen gardens, has a more agreeable flavour than its congeners, and it is the one generally used in cookery. Mint possesses the property of correcting flatulence, hence the custom of using it in pea-soup and with new potatoes.
Onions (Fr.—Oignans).—This bulb, the Alium cepa, which is the most common, but, at the same time, the most popular of this class of vegetable, differs widely as regards size and flavour. The smaller varieties are the more powerful, while the larger species, like the Spanish, are mild and sweet. A mild flavour of onion is generally liked, but the objection to its use is the odour left on the palate. This may be obviated in some measure by parboiling them before adding them to any preparation, the objectionable matter being more effectually removed by changing the water two or three times during the process.
Parsley (Fr.—Persil).—This herb is said to be a native of Sardinia, but is largely cultivated in every country in Europe. Parsley possesses the peculiar property of absorbing the strength of other flavouring ingredients; hence the necessity of using it with discretion. In consequence of being generally regarded as exceedingly simple and harmless in character, this herb is frequently employed in altogether disproportionate quantities, thereby overpowering the flavour of other substances with which it is mixed. Parsley intended for winter use should be gathered before it loses its tender shade of green. It is first blanched in boiling water for 1 minute, then put into a hot oven, and when dry enough to be easily reduced to a fine powder it is rubbed through a hair sieve, and put into well-corked bottles or air-tight tins.
Sage (Fr.—Sauge).—This well-known plant belongs to the genus Salvia, a branch of the mint family. It was originally a native of the South of Europe, but its cultivation in England dates from an early age. There are several varieties, known as green, red, small leaved, and the broad-leaved balsamic. Both green and red sage are employed for cookery purposes, especially in stuffings, of which onions form the principal part, but other kinds are used for medicinal purposes.
