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Free Books / Cooking / Cooking Vegetables / | ![]() |
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French Brookline Or Speedwell. Article XXIV |
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This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
Cressnoe'e Veronique. Wilde Kruosemunze.
No. 249. - Brookline is a hardy perennial plant, and grows naturally in ditches and streams of water. The stem is thick, smooth and succulent. It sends out roots at the joints, by which the plant spreads. The whole plant is used as a salad, in the same manner, and for the same purpose as water cress. It is excellent as an anti-scorbutic.
 
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