CARROTS.
The Greeks and Romans planted or sowed them in the beginning of the spring, or autumn.[IX_75] They distinguished two kinds, the wild and the cultivated.[IX_76]
This much esteemed root received the honour of being prepared in many ways. Sometimes it was eaten as a salad, with salt, oil, and vinegar.[IX_77]
It was also stewed, and mixed afterwards with œnogarum.[IX_78] Again, they boiled it in a stewpan, over a slow fire, with some cummin and a little oil, and just before serving it was sprinkled with ground cummin seeds.[IX_79]