Oxalis. Oxalis

No. 1028. - This is a perennial plant that is cultivated in Mexico and the Southern part of the Pacific Coast. The stalk is one foot in height, with smooth and branching leaves, four together. The leaflets are wedge-shaped, of a pale yellowish-green color, the upper surface being marked by two brownish lines. The flowers are of a carmine rose color, stained with green at the base of the petals. The roots are fusiform, from three to four inches long and an inch and a half in diameter. They are white and fleshy, and are surmounted with numerous small scales or bulbs, which serve for propagation. The roots are boiled and served with Cream or Butter sauce. The young leaves and flowers, which have a pleasant acid taste, are used as salad.

Culture

No. 1029. - The plant succeeds best in rich, warm, mellow soil. Plant them in May, six inches apart in drills that are fifteen inches wide. Let them remain in the ground until in danger of freezing, or until November. Pack them in dry sand and keep them in the cellar for winter use.