The Turnip was introduced into England from Hanover. It now grows wild in many parts of England, but the wild kind cannot, by cultivating, be brought up to the excellency of our garden and farm turnip. The turnip tops are brought into market for greens. The medium-sized roots are better than the largest, which are liable to become corky or spongy.
The Carrot was brought to England by Flemish refugees, during the reign of Elizabeth, and the leaves were in great demand by her court ladies as ornaments for the hair. The ladies of the present day are not satisfied to use it for that purpose, but by putting a root into a glass of water, and hanging in a window, in a few weeks they have a pretty, graceful window ornament, as young leaves will start out and form a green ball, very delightful to the eye in mid-winter. Both turnips and carrots are largely used on the table, and are very desirable to season soups or stews, or garnish fancy dishes. The carrot makes a very good pie, and with a judicious use of eggs and cream can be made quite palatable. When boiled and prepared for the table, the young and tender roots should be selected, as when large or old they become woody and fibrous. The carrot is excellent food for horses and cows. Unlike the turnip, it imparts no unpleasant taste to the milk, and is, therefore, very desirable for winter feed. The carrot contains a much larger proportion of sugar than most of the esculent roots; a large quantity of spirits can be distilled from it, and it is sometimes used instead of malt for beer.
The Parsnip is also a native of Britain, and largely used, not only for soups and garnishing dishes, but as a vegetable; or, dipped in a batter of butter, flour, and white of eggs, it is fried a delicate brown, and sent to the table as a side-dish. During Lent, it is much eaten with fish. It is even sweeter than the carrot,—much too sweet to please all tastes. Like the carrot, it is excellent in soups, and is sometimes made into bread. A kind of wine, said to resemble the Malmsley wine of Madeira, can be made from the parsnip. In Ireland, they brew it with hops, and make what they consider an agreeable drink. Parsnips and potatoes, in Scotland, are often beaten up with butter, and a nice dish for children prepared from them.
The varieties of the Onion tribe are more widely spread over the whole world than any other article of food. The onion, leek, chive, garlic, and shallot are the kinds in most universal use. In Egypt and many parts of Africa, it is noted for its very delicate taste, being less pungent and the odor less offensive than those raised with us. Two thousand years before Christ, it had, in the estimation of the Egyptians, some mysterious signification, and was worshipped by them as possessing wonderful efficacy. The onion is much pleasanter for food or seasoning in warm climates than with us. Those raised in Spain, Portugal, and Strasburg are famous for their great delicacy. They are everywhere used, cooked, raw, or made into salads. When eaten raw the odor imparted to the breath is exceedingly disagreeable, and, even cooked or prepared in salads, is not at all pleasant. It is said that chewing a little raw parsley will remove this annoyance, or a few kernels of roasted coffee, but we have never known anything but time and abstinence that did remedy the evil. It is to be regretted that it should be so, for they would otherwise be great favorites with all, and are, no doubt, very wholesome.
The Leek is more used in Switzerland and Scotland,—indeed, in all cold, mountainous regions, both on account of its being hardy, and because its exceeding pungency is a recommendation in these cold regions. It is a very important ingredient in two Scotch dishes that were the noted favorites of King James I., the “Cock-a-leekie” and “Haggis.” They claim in Wales and Scotland that the leek was brought to them by St. David. The blanched stem is the best for soups and stews, and is more esteemed in France than with us.
The Chive is a native of Britain and France. It is sometimes found wild in the pastures, and, if eaten by cows, imparts a very offensive taste to the milk. It is milder than the onion or leek. The leaves are the part used for broths and soups, and in some kinds of omelets, especially in France, it is thought to be indispensable. With us, it is more frequently found in the dishes at restaurants and hotels than at our private tables.
The Garlic is the most offensive of the onion tribe. It grows naturally in Sicily and the South of France, and from there found its way into Britain and America. It is very little used with us, but is found at almost all tables in Italy, though the root is only boiled to season soups and other dishes, and removed as soon as it has imparted a sufficiently strong flavor.
The Shallot grows wild in Palestine, and was introduced into England by the Crusaders. It is still more pungent in taste than the garlic, but not as offensive. Used in pickles, soups, and made dishes.
The Rosambole is a native of Denmark. It partakes of the character of both the garlic and the shallot, and is used in a similar manner.