Geo. I remember, now, that carrots have such a leaf as this.
Tut. They have. It is the roots of these, you know, that are eaten. But we eat the leaves of parsley and fennel, which are of the same class. Celery is another, the stalks of which are chiefly used, made white by trenching up the earth about them. The stalks of angelica are used differently.
Har. I know how—candied.
Tut. Yes. Then there are many of which the seeds are used. There is caraway.
Har. What, the seeds that are put into cakes and comfits?
Tut. Yes. They are warm and pungent to the taste; and so are the seeds of many others of the umbelliferous plants, as coriander, fennel, wild carrot, angelica, anise, cummin, and dill. All these are employed in food or medicine, and are good in warming or strengthening the stomach.
Har. Those are pleasant medicines enough.
Tut. They are; but you will not say the same of some others of the class, which are noted medicines too; such as the plant yielding asafœtida, and several more, from which what are called the fetid gums are produced.
Geo. Asafœtida!—that’s nasty stuff, I know; does it grow here?
Tut. No; and most of the sweet seeds I before mentioned come from abroad too. Now I will tell you of some of the poisons.