This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
Aun'ee. Alantwurzel.
No. 693. - Is a hardy, herbaceous, perennial plant, growing spontaneously in moist places and in the vicinity of gardens where it has once been cultivated. The stem is from three to five feet high, thick and strong, branching towards the top. The leaves are from nine inches to one foot in length, oval-toothed on the margin, and downy below. The flower resembles a small sunflower, and is general propagated by dividing the roots, but may be grown from seeds, which are sown just after ripening. Elecampane is cultivated for its roots, which are carminative, sudorific, tonic, and alleviating in pulmonary diseases. They are in perfection when of two years' growth.
 
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