Use.—Lovage was formerly cultivated as an esculent; but its use as such has long been discontinued. It is now cultivated for its medicinal properties; both the seeds and roots being used. The latter are large, fleshy, dark-brown without, yellowish within, and of a peculiar, warm, aromatic taste. They are sliced and dried, and in this state are used to some extent by confectioners. The seeds are similar to the roots in taste and odor, but have greater pungency. In appearance and flavor, the plant is not unlike Celery.
MARIGOLD.
Pot Marigold. Calendula officinalis.
This hardy annual is a native of France and the south of Europe. Aside from its value for culinary purposes, its large, deep, orange-yellow flowers are showy and attractive; and it is frequently cultivated as an ornamental plant. The stem is about a foot in height; the leaves are thick and fleshy, rounded at the ends, and taper to the stalk; the flowers are an inch and a half or two inches in diameter, yellow,—differing, however, in depth of color, and single or double according to the variety; the seeds are large, light-brown, much curved and contorted, and very irregular both in their size and form.
Sowing and Cultivation.—The plant is of easy culture. The seeds are sown in autumn, just after ripening; or in April, May, or June. Make the drills a foot apart; cover the seed three-fourths of an inch deep; and, when the plants are an inch or two inches high, thin them to eight or ten inches apart. Plants from the first sowing will blossom early in July, and continue in bloom until destroyed by frost.
Gathering.—The flowers are gathered when fully expanded, divested of their calyxes, and spread in a light, airy, shaded situation until they are thoroughly dried. They are gathered as they come to perfection; for, when the plants are allowed to ripen their seeds, they become much less productive.
To raise Seed.—Leave one or two of the finest plants, without cutting the flowers; and, when the heads of seed begin to change from a green to a brownish color, cut them off, spread them a short time as directed for drying the flowers, and pack away for use.
Use.—The flowers are used in various parts of Europe for flavoring soups and stews, and are much esteemed. Though often grown as an ornamental plant, the flowers are but little used in this country for culinary purposes. The varieties are as follow:—