Probably no culinary plants have during the last 50 years been so neglected. Especially during the
“ready−to−serve” food campaign of the closed quarter century did they suffer most. But they are again coming into their own. Few plants are so easily cultivated and prepared for use. With the exception of the onion, none may be so effectively employed and none may so completely transform the “left−over” as to tempt an otherwise balky appetite to indulge in a second serving without being urged to perform the homely duty of “eating it to s