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Updated: May 16, 2025
It is propagated by cuttings in the spring. SALSAFY. Tragopogon porrifolium. A biennial, sown in March, and is usually in season during winter. The roots are the parts used, which are very sweet, and contain a large quantity of milky juice: it is a good vegetable plain boiled, and the professors of cookery make many fine dishes of it. SAVORY, SUMMER. Satureja hortensis.
SAVORY, WINTER. Satureja montana. Both sorts are used for the same purposes, as condiments among other herbs for stuffing, and are well known to cooks. The former is an annual, and raised by sowing the seeds in March and April. The other, being perennial, is propagated either by the same means or by cuttings in the spring of the year. It is also dried for winter use. The Green Savoy.
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