pot-herbe, and seldome to any other purpose: the roote is
often vsed in Diet-beere, or ale, or in other drinkes made by
decoction, to helpe to purge the liuer, and clense the blood.
The other Rubarbe or _Rhaponticum_, whereof I make mention, and
giue you here the figure, I haue tryed, and found by experience
to purge gently, without that astriction that is in the true
Rubarbe is brought vs from the East Indies, or China, and is
also lesse bitter in taste; whereby I coniecture it may bee
vsed in hot and feauerish bodies more effectually, because it
doth not binde after the purging, as the East India Rubarbe
doth: but this must bee giuen in double quantitie to the other,
and then no doubt it will doe as well: The leaues haue a fine
acide taste: A syrrupe therefore made with the iuice and sugar,
cannot but be very effectuall in deiected appetites, and hot
fits of agues; as also to helpe to open obstructions of the
liuer, as diuers haue often tryed, and found auaileable by
experience.
CHAP. XV.
_Lapathum sanguineum._ Blood-wort.
Among the sorts of pot-herbes Bloode-worte hath alwayes beene accounted
a principall one, although I doe not see any great reason therein,
especially seeing there is a greater efficacie of binding in this
Docke, then in any of the other: but as common vse hath receiued it,
so I here set it downe. Blood-worte is one of the sorts of Dockes, and
hath long leaues like vnto the smaller yellow Dock, but striped with
red veines, and ouer-shadowed with red vpon the greene leafe, that it
seemeth almost wholly red sometimes: the stalke is reddish, bearing
such like leaues, but smaller vp to the toppe, where it is diuided
into diuers small branches, whereon grow purplish flowers, and three
square darke red seede, like vnto others: the roots are not great, but
somewhat long, and very red, abiding many yeares, yet sometimes spoiled
with the extremitie of winter.
[Illustration:
1 _Tanacetum._ Tansie.
2 _Pimpinella._ Burnet.
3 _Rhaponticum verum seu potius Rhabarbarum verum._ True Raponticke
or rather true Rubarbe.
4 _Lapathum sativum seu Patientiæ._ Monkes Rubarbe or Patience.
5 _Lapathum sanguineum._ Bloudwort.
6 _Acetosa._ Sorrell.
]
The Vse of Blood-worte.
The whole and onely vse of the herbe almost, serueth for the
pot, among other herbes, and, as I said before, is accounted a
most especiall one for that purpose. The seede therof is much
commended for any fluxe in man or woman, to be inwardly taken,
and so no doubt is the roote, being of a stipticke qualitie.
CHAP. XVI.
_Oxalis siue Acetosa._ Sorrell.
Sorrell must needes bee reckoned with the Dockes, for that it is so
like vnto them in all things, and is of many called the sower Docke.
Of Sorrels there are many sorts, but I shall not trouble you with any
other in this place, then the common Garden Sorrell, which is most
knowne, and of greatest vse with vs; which hath tender greene long
leaues full of iuice, broade, and bicorned as it were, next vnto the
stalke, like as Arrach, Spinach, and our English Mercurie haue, of a
sharpe sower taste: the stalkes are slender, bearing purplish long
heads, wherein lye three square shining browne seede, like, but lesser
then the other: the root is smaller then any of the other Dockes, but
browne, and full of strings, and abideth without decaying, hauing
greene leaues all the winter, except in the very extremitie thereof,
which often taketh away all or most of his leaues.
The Vse of Sorrell.
Sorrell is much vsed in sawces, both for the whole, and the
sicke, cooling the hot liuers, and stomackes of the sicke,
and procuring vnto them an appetite vnto meate, when their
spirits are almost spent with the violence of their furious or
fierie fits; and is also of a pleasant relish for the whole,
in quickning vp a dull stomacke that is ouer-loaden with euery
daies plenty of dishes. It is diuers waies dressed by Cooks, to
please their Masters stomacks.
CHAP. XVII.
_Buglossum luteum, siue Lingua Bouis._ Langdebeefe.
Vnto this place may well bee referred our ordinary Borage and Buglosse,
set forth in the former Booke, in regard of the properties whereunto
they are much employed, that is, to serue the pot among other herbes,
as is sufficiently knowne vnto all. And yet I confesse, that this herbe
(although it bee called _Buglossum luteum_, as if it were a kind of
Buglosse) hath no correspondency with Buglosse or Borage in any part,
sauing only a little in the leafe; & our Borage or Buglosse might
more fitly, according to the Greeke name, bee called Oxe tongue or
Langdebeefe; and this might in my iudgement more aptly be referred to
the kinds of _Hieratium_ Hawkeweed, whereunto it neerest approacheth:
but as it is commonly receiued, so take it in this place, vntill it
come to receiue the place is proper for it. It hath diuers broad and
long darke green leaues, lying vpon the ground, very rough in handling,
full of small haires or prickes, ready to enter into the hands of any
that handle it; among which riseth vp a round greene hairy or prickly
stalk, bearing at the toppe, among a few small green leaues, diuers
small yellow flowers in rough heads, which turne into doune, containing
within them browne yellowish small long seedes, somewhat like vnto the
seede of Hawkeweede: the roote is wooddy, which perisheth quickly after
it hath borne seed; but is tender while it is young.
[Illustration:
1 _Lingua bouis siue Buglossum luteum._ Langdebeefe.
2 _Atriplex siue Olus aureum._ Arrach.
3 _Blitum._ Blites.
4 _Beta._ Beetes.
5 _Hipposelinum siue Olus atrum._ Allisanders.
6 _Selinum dulce._ Sweete Parsley.
]
The Vse of Langdebeefe.
The leaues are onely vsed in all places that I know, or euer
could learne, for an herbe for the pot among others, and is
thought to bee good to loosen the belly.
CHAP. XVIII.
_Atriplex siue Olus Aureum._ Arrach.
There be diuers kindes of Arrach, or Orach, as some doe call them;
some of the Garden, whereof I meane to entreate in this place; others
wilde of the Fieldes, &c. and others of the Sea, which are not to bee
spoken of in this worke, but referred to a generall historie. The
white garden Arrach, or Orach, hath diuers leaues, standing vpon their
seuerall footestalkes, broade at the bottome, ending in two points
like an arrow, with two feathers at the head, and small pointed at the
end of the leafe, of a whitish yellow greene colour, and as it were
strewed ouer with flower or meale, especially while they are young:
the stalke like wise is mealy, bearing many branches with small yellow
flowers on them, which turne into small leafie seeds: the roote groweth
somewhat deepe in the ground, with many small threds fastened thereto:
it quickly springeth vp of the seede, groweth great, and fadeth away as
soon as it hath borne seede.
The purple Arrach is in all things like vnto the white, sauing onely in
the colour of the leafe, stalke, seede, &c. which are all of a mealy
dusty purplish colour.
The Vse of Arrach.
Arrach is cold and moist, and of a lubricke or slippery
qualitie, whereby it quickely passeth through the stomacke and
belly, and maketh it soluble, and is of many vsed for that
purpose, being boyled and buttered, or put among other herbes
into the pot to make pottage.
There are many dishes of meate made with them while they are
young, for being almost without sauour of themselues, they are
the more conuertible into what rellish any one will make them
with Sugar, Spice &c.
CHAP. XIX.
_Blitum._ Blites.
There be diuers sorts of Blites, some whereof I haue entreated in
the former part of this worke, vnder the titled _Amaranthus_, Flower
gentle: others that are noursed vp in Gardens, I will set forth in
this place, which are onely two, that haue come to my knowledge, that
is, the white and the red, and are of a qualitie as neere vnto Arrach
as vnto Beetes, participating of both, and therefore I haue placed
them betwixt them. The white Blite hath leaues somewhat like vnto
Beetes, but smaller, rounder, and of a whitish greene colour, euery
one standing vpon a small long footestalke: the stalke riseth vp two
or three foote high, with many such like leaues thereon: the flowers
grow at the top in long round tufts or clusters, wherein are contained
small round seede: the roote is very full of threds or strings.
The red Blite is in all things like the white, but that his leaues and
tufted heades are exceeding red at the first, and after turne more
purplish.
The Vse of Blites.
Blites are vsed as Arrach, eyther boyled of it selfe or stewed,
which they call Loblolly, or among other herbes to bee put into
the pot; and yet some doe vtterly refuse it, because in diuers
it prouoketh castings. It is altogether insipide or without
taste, but yet by reason of the moist slipperie qualitie it
hath, it helpeth to loosen the belly. The vnsauorinesse whereof
hath in many Countries growne into a prouerbe, or by-word,
to call dull, slow, or lazie persons by that name: They are
accounted more hurtfull to the stomacke, and so to the head and
eyes, then other herbes, and therefore they are the lesse vsed.
CHAP. XX.
_Beta._ Beetes.
There are many diuersities of Beetes, some growing naturally in our
own Country, others brought from beyond Sea; whereof some are white,
some greene, some yellow, some red: the leaues of some are of vse only,
and the root not vsed: others the roote is only vsed, and not the
leaues: and some againe, both roote and leafe. The ancient Authors, as
by their workes appeare, knew but two sorts, the white and the blacke
Beete, whereof the white is sufficiently known, and was of them termed
_Sicula_, of the later Physitians, _Sicla_, because it was thought
first to be brought from Sicilie: the blacke abideth some controuersie;
some thinking that our common greene Beete, because it is of a darke
greene colour, was that they called the blacke Beete; others that our
small red Beete, which is of a darke red colour, was their black Beete,
which in my opinion is the more likely: But to come to the matter in
hand, and giue you the descriptions of them which are in vse with vs,
and leaue controuersies to such a worke as is fit for them, wherein all
such matters may be discussed at large.
The common white Beete hath many great leaues next the ground (in some
hot Countries growing to be three foote long, and very broade, in our
Countrey they are very large, but nothing neere that proportion) of
a whitish greene colour; the stalke is great, strong, and ribbed or
crested, bearing great store of leaues vpon it vp to the very toppe
almost: the flowers grow in very long tufts, small at the ends, and
turning down their heads, which are small pale greenish yellow burres,
giuing cornered prickly seede: the roote is great, long and hard, when
it hath giuen seede, of no vse at all, but abideth a former winter with
his leaues vpon it, as all other sorts following doe.
The common red Beet differeth not from the white Beete, but only that
it is not so great, and both the leaues and rootes are somewhat red:
the leaues bee in some more red then in others, which haue but red
veines or strakes in them, in some also of a fresh red, in others very
darke red: the roote hereof is red, spongy, and not vsed to bee eaten.
The common greene Beete is also like vnto the white Beete, but of a
darke greene colour. This hath beene found neere the salt Marshes by
Rochester, in the foote-way going from the Lady Levesons house thither,
by a worthy, diligent and painefull obseruer and preseruer both of
plants and all other natures varieties, often remembred before in this
worke, called Iohn Tradescante, who there finding it, gaue me the
knowledge thereof, and I haue vpon his report set it here down in this
manner:
The Romane red Beete, called _Beta raposa_, is both for leafe and roote
the most excellent Beete of all others: his rootes bee as great as the
greatest Carrot, exceeding red both within and without, very sweete and
good, fit to bee eaten: this Beete groweth higher then the last red
Beete, whose rootes are not vsed to bee eaten: the leaues likewise are
better of taste, and of as red a colour as the former red Beete: the
roote is sometimes short like a Turnep, whereof it took the name of
_Rapa_ or _raposa_; and sometimes as I said before, like a Carrot and
long: the seede is all one with the lesser red Beete.
The Italian Beete is of much respect, whose faire greene leaues are
very large and great, with great white ribbes and veines therein: the
stalke in the Summer time, when it is growen vp to any height, is six
square in shew, and yellowish withall, as the heades with seede vpon
them seeme likewise.
The great red Beete that Master Lete a Merchant of London gaue vnto
Master Gerrard, as he setteth it downe in his Herball, seemeth to bee
the red kinde of the last remembred Beete, whose great ribbes as he
saith, are as great as the middle ribbe of the Cabbage leafe, and as
good to bee eaten, whose stalke rose with him to the height of eight
cubits, and bore plenty of seede.
The Vse of Beetes.
Beetes, both white, greene and red, are put into the pot among
other herbes, to make pottage, as is commonly known vnto all,
and are also boyled whole, both in France vsually with most
of their boyled meates, and in our Countrey, with diuers that
delight in eating of herbes.
The Italian Beete, and so likewise the last red Beete with
great ribbes, are boyled, and the ribbes eaten in sallets with
oyle, vinegar and pepper, and is accounted a rare kinde of
sallet, and very delicate.
The roote of the common red Beete with some, but more
especially the Romane red Beete, is of much vse among Cookes
to trimme or set out their dishes of meate, being cut out into
diuers formes and fashions, and is grown of late dayes into a
great custome of seruice, both for fish and flesh.
The rootes of the Romane red Beete being boyled, are eaten of
diuers while they are hot with a little oyle and vinegar, and
is accounted a delicate sallet for the winter; and being cold
they are so vsed and eaten likewise.
The leaues are much vsed to mollifie and open the belly, being
vsed in the decoction of Glisters. The roote of the white kinde
scraped, and made vp with a little honey and salt, rubbed on
and layd on the belly, prouoketh to the stoole. The vse of
eating Beetes is likewise held to bee helpefull to spleneticke
persons.
CHAP. XXI.
_Hipposelinum, siue Olus atrum._ Alisanders.
Alisanders hath beene in former times thought to be the true Macedonian
Parsley, and in that errour many doe yet continue: but this place
giueth not leaue to discusse that doubt: but I must here only shew
you, what it is, and to what vse it is put ordinarily for the Kitchen.
The leaues of Alisanders are winged or cut into many parts, somewhat
resembling Smallage, but greater, broader, and more cut in about the
edges: the stalkes are round and great, two foote high or better,
bearing diuers leaues on them, and at the toppe spokie roundles of
white flowers on seuerall small branches, which turne into blacke
seede, somewhat cornered or crested, of an aromaticall bitter taste;
the roote is blacke without, and white within, and abideth well the
first year of the sowing, perishing after it hath borne seed.
The Vse of Alisanders.
The tops of the rootes, with the lower part of the stalkes of
Alisanders, are vsed in Lent especially, and Spring of the
yeare, to make broth, which although it be a little bitter, yet
it is both wholsome and pleasing to a great many, by reason
of the aromaticall or spicie taste, warming and comforting
the stomack, and helping it digest the many waterish and
flegmaticke meates are in those times much eaten. The rootes
also either rawe or boyled are often eaten with oyle and
vinegar. The seede is more vsed physically then the roote, or
any other part, and is effectuall to prouoke plenty of vrine
in them that pisse by drops, or haue the Strangury: It helpeth
womens courses, and warmeth their benummed bodies or members,
that haue endured fierce cold daies and nights, being boyled
and drunke.
CHAP. XXII.
_Selinum dulce._ Sweete Parsley or sweete Smallage.
This kinde of sweete Parsley or Smallage, which soeuer you please to
call it, for it resembleth Smallage as well in the largenesse of the
leaues, as in the taste, yet sweeter and pleasanter, is (as I take it)
in this like vnto sweete Fennell (that hath his sweetnesse from his
naturall soyle and clymate; for howsoeuer it bee reasonable sweete
the first yeare it is sowne with vs, yet it quickly doth degenerate,
and becommeth no better then our ordinarie Fennell afterwards). The
first yeare it is sowne and planted with vs (and the first that euer I
saw, was in a Venetian Ambassadours Garden in the Spittle yard, neare
Bishops gate streete) is so sweete and pleasant, especially while it is
young, as if Sugar had beene mingled with it: but after it is growne vp
high and large, it hath a stronger taste of Smalladge, and so likewise
much more the next yeare; that it groweth from the seed was gathered
here: the leaues are many, spreading farre about the roote, broader and
of a fresher greene colour then our ordinary Smalladge, and vpon longer
stalkes: the seed is as plentifull as Parsley, being small and very
like vnto it, but darker of colour.
The Vse of sweete Parsley.
The Venetians vse to prepare it for meate many waies, both the
herbe and the roote eaten rawe, as many other herbes and rootes
are, or boyled or fryed to be eaten with meate, or the dryed
herbe poudered and strewed vpon meate; but most vsually either
whited, and so eaten rawe with pepper and oyle, as a dainty
Sallet of it selfe, or a little boyled or stewed: the taste
of the herbe being a little warming, but the seede much more,
helpeth cold windy stomackes to digest their meate, and to
expell winde.
CHAP. XXIII.
_Petrosolinum & Apium._ Parsley and Smalledge.
We haue three sorts of Parsley in our Gardens, and but one of
Smalladge: Our common Parsley, Curld Parsley, and Virginia Parsley;
which last, although it be but of late knowne, yet it is now almost
growne common, and of as good vse as the other with diuers. Our common
Parsley is so well knowne, that it is almost needlesse to describe it,
hauing diuers fresh greene leaues, three alwaies placed together on
a stalke, and snipt about the edges, and three stalkes of leaues for
the most part growing together: the stalkes growe three or foure foote
high or better, bearing spikie heads of white flowers, which turne into
small seede, somewhat sharpe and hot in taste: the roote is long and
white.
Curld Parsley hath his leaues curled or crumpled on the edges, and
therein is the onely difference from the former.
Virginia Parley is in his leafe altogether like vnto common Parsley
for the forme, consisting of three leaues set together, but that the
leaues are as large as Smallage leaues, but of a pale or whitish greene
colour, and of the same taste of our common Parsley: the seede hereof
is as the leaues, twice if not thrice as bigge as the ordinary Parsley,
and perisheth when it hath giuen seede, abiding vsually the first yeare
of the sowing.
Smallage is in forme somewhat like vnto Parsley, but greater and
greener, and lesse pleasant, or rather more bitter in taste: the seede
is smaller, and the root more stringy.
The Vse of Parsley.
Parsley is much vsed in all sorts of meates, both boyled,
roasted, stewed, &c. and being greene it serueth to lay vpon
sundry meates, as also to draw meate withall. It is also shred
and stopped into poudered beefe, as also into legges of Mutton,
with a little beefe suet among it, &c.
The rootes are often vsed to be put into broth, to helpe to
open obstructions of the liuer, reines, and other parts,
helping much to procure vrine.
The rootes likewise boyled or stewed with a legge of Mutton,
stopped with Parsley as aforesaid, is very good meate, and
of very good rellish, as I haue proued by the taste; but the
rootes must bee young, and of the first yeares growth, and they
will haue their operation to cause vrine.
The seed also is vsed for the same cause, when any are troubled
with the stone, or grauell, to open the passages of vrine.
Although Smallage groweth in many places wilde in moist
grounds, yet it is also much planted in Gardens, and although
his euill taste and sauour doth cause it not to be accepted
into meates as Parsley, yet it is not without many speciall
good properties, both for outward and inward diseases, to helpe
to open obstructions, and prouoke vrine. The iuyce cleanseth
vlcers; and the leaues boyled with Hogs grease, healeth felons
on the ioynts of the fingers.
CHAP. XXIIII.
_Fœniculum._ Fenell.
There are three sorts of Fenell, whereof two are sweete. The one
of them is the ordinary sweete Fenell, whose seedes are larger and
yellower then the common, and which (as I said before in the Chapter
of sweete Parsley) doth soone degenerate in this our Country into the
common. The other sweete Fenell is not much knowne, and called Cardus
Fenell by those that sent it out of Italy, whose leaues are more thicke
and bushie then any of the other. Our common Fenell, whereof there is
greene and red, hath many faire and large spread leaues, finely cut
and diuided into many small, long, greene, or reddish leaues, yet the
thicker tufted the branches be, the shorter are the leaues: the stalkes
are round, with diuers ioynts and leaues at them, growing fiue or six
foot high, bearing at the top many spoakie rundels of yellow flowers;
the Common, I meane, doth turne into a darke grayish flat seede, and
the Sweete into larger and yellower: the roote is great, long, and
white, and endureth diuers yeares.
The Vse of Fenell.
Fenell is of great vse to trimme vp, and strowe vpon fish, as
also to boyle or put among fish of diuers sorts, Cowcumbers
pickled, and other fruits, &c. The rootes are vsed with
Parsley rootes, to be boyled in broths and drinkes to open
obstructions. The seed is of much vse with other things to
expell winde. The seede also is much vsed to be put into Pippin
pies, and diuers other such baked fruits, as also into bread,
to giue it the better rellish. The sweete Cardus Fenell being
sent by Sir Henry Wotton to Iohn Tradescante, had likewise a
large direction with it how to dresse it; for they vse to white
it after it hath been transplanted for their vses, which by
reason of the sweetnesse by nature, and the tendernesse by art,
causeth it to be the more delightfull to the taste, especially
with them that are accustomed to feede on greene herbes.
[Illustration:
1 _Petrofolinum._ Parsley.
2 _Apium._ Smallage.
3 _Fœniculum._ Fenell.
4 _Anethum._ Dill.
5 _Myrrhis siue Cerefolium magnum._ Sweete Cheruill.
6 _Cerefolium vulgare._ Common Cheruill.
]
CHAP. XXV.
_Anethum._ Dill.
Dill doth much growe wilde, but because in many places it cannot
be had, it is therefore sowne in Gardens for the vses whereunto it
serueth. It is a smaller herbe then Fenell, but very like, hauing fine
cut leaues, not so large, but shorter, smaller, and of a stronger and
quicker taste: the stalke is smaller also, and with few ioynts and
leaues on them, bearing spoakie tufts of yellow flowers, which turne
into thinne, small, and flat seedes: the roote perisheth euery yeare,
and riseth againe for the most part of it owne sowing.
The Vse of Dill.
The leaues of Dill are much vsed in some places with Fish, as
they doe Fenell; but because it is so strong many doe refuse it.
It is also put among pickled Cowcumbers, wherewith it doth very
well agree, giuing vnto the cold fruit a pretty spicie taste or
rellish.
It being stronger then Fenell, is of the more force to expell
winde in the body. Some vse to eate the seed to stay the
Hickocke.
CHAP. XXVI.
_Myrrhis siue Cerefolium maius & vulgare._
Sweet Cheruill and ordinary Cheruill.
The great or sweete Cheruill (which of some is called Sweete Cicely)
hath diuers great and faire spread winged leaues, consisting of many
leaues set together, deeply cut in the edges, and euery one also dented
about, very like, and resembling the leaues of Hemlockes, but of so
pleasant a taste, that one would verily thinke, he chewed the leaues or
seedes of Aniseedes in his mouth: The stalke is reasonable great, and
somewhat cornered or crested about three or foure foote high, at the
toppe whereof stand many white spoakie tufts of flowers, which change
into browne long cornered great seede, two alwaies ioyned together: the
roote is great, blackish on the outside, and white within, with diuers
fibres annexed vnto it, and perisheth not, but abideth many yeares, and
is of a sweete, pleasant, and spicie hot taste, delightfull vnto many.
The common Cheruill is a small herbe, with slender leaues, finely cut
into long peeces, at the first of a pale yellowish greene colour, but
when the stalke is growne vp to seede, both stalkes and leaues become
of a darke red colour: the flowers are white, standing vpon scattered
or thin spread tufts, which turne into small, long, round, and sharpe
pointed seedes, of a brownish blacke colour: the roote is small, with
diuers long slender white strings, and perisheth euery yeare.
The Uses of these Cheruils.
The common Cheruill is much vsed of the French and Dutch
people, to bee boyled or stewed in a pipkin, eyther by it
selfe, or with other herbes, whereof they make a Loblolly, and
so eate it. It is vsed as a pot-herbe with vs.
Sweete Cheruill, gathered while it is young, and put among
other herbes for a sallet, addeth a meruellous good rellish to
all the rest. Some commend the greene seedes diced and put in a
sallet of herbes, and eaten with vinegar and oyle, to comfort
the cold stomacke of the aged. The roots are vsed by diuers,
being boyled, and after eaten with oyle and vinegar, as an
excellent sallet for the same purpose. The preserued or candid
rootes are of singular good vse to warme and comfort a cold
flegmaticke stomack, and is thought to be a good preseruatiue
in the time of the plague.
CHAP. XXVII.
_Malua Crispa._ French Mallowes.
The curld or French Mallow groweth vp with an vpright greene round
stalke, as high vsually as any man, whereon from all sides grow forth
round whitish greene leaues, curld or crumpled about the edges, like a
ruffe, else very like vnto an ordinary great Mallow leafe: the flowers
grow both vpon the stalke, and on the other branches that spring from
them, being small and white; after which come small cases with blacke
seede like the other Mallowes: the roote perisheth when it hath borne
seede, but abideth vsually the first yeare, and the second runneth vp
to flower and seede.
The Vse of French Mallowes.
It is much vsed as a pot-herbe, especially when there is cause
to moue the belly downward, which by his slippery qualitie it
doth helpe forward. It hath beene in times past, and so is to
this day in some places, vsed to be boyled or stewed, eyther by
it selfe with butter, or with other herbes, and so eaten.
CHAP. XXVIII.
_Imtubum._ Succorie and Endiue.
I put both Succorie and Endiue into one chapter and description,
because they are both of one kindred; and although they differ a little
the one from the other, yet they agree both in this, that they are
eaten eyther greene or whited, of many.
Endiue, the smooth as well as the curld, beareth a longer and a larger
leafe then Succorie, and abideth but one yeare, quickely running vp to
stalke and seede, and then perisheth: whereas Succorie abideth many
years, and hath long and narrower leaues, somewhat more cut in, or
torne on the edges: both of them haue blew flowers, and the seede of
the smooth or ordinary Endiue is so like vnto the Succorie, that it is
very hard to distinguish them asunder by sight; but the curld Endiue
giueth blackish and flat seede, very like vnto blacke Lettice seede:
the rootes of the Endiue perish, but the Succorie abideth.
The Vse of Succory and Endiue.
Although Succorie bee somewhat more bitter in taste then the
Endiues, yet it is oftentimes, and of many eaten greene,
but more vsually being buried a while in sand, that it may
grow white, which causeth it to lose both some part of the
bitternesse, as also to bee the more tender in the eating; and
Horace sheweth it to be vsed in his time, in the 32. Ode of his
first Book, where he saith,
_Me pascunt Oliuæ, me Cithorea leuesqe Maluæ_.
Endiue being whited in the same, or any other manner, is much
vsed in winter, as a sallet herbe with great delight; but the
curld Endiue is both farre the fairer, and the tenderer for
that purpose.
CHAP. XXIX.
_Spinachia, siue Olus Hispanicum._ Spinach.
Spinach or Spinage is of three sorts (yet some doe reckon of foure,
accounting that herbe that beareth no seede to be a sort of it selfe,
when it is but an accident of nature, as it falleth out in Hempe,
Mercury, and diuers other herbes) two that bear prickly seed, the one
much greater then the other: the third that beareth a smooth seede,
which is more daintie, and noursed vp but in few Gardens: The common
Spinach which is the lesser of the two prickly sorts, hath long greene
leaues, broad at the stalke, and rent, or torne as it were into foure
corners, and sharpe pointed at the ends: it quickly runneth vp to
stalke, if it be sowen in the Spring time; but else, if at the end
of Summer, it will abide all the winter green, and then suddenly in
the very beginning of the Spring, runne vp to stalke, bearing many
leaues both below and at the toppe, where there doth appeare many smal
greenish flowers in clusters, and after them prickly seede: The other
greater sort that hath prickly seede, is in all things like the former
but larger both in stalke, leafe and seede. The smooth Spinach hath
broader, and a little rounder pointed leaues then the first, especially
the lower leaues; for those that grow vpwards vpon the stalke, are more
pointed, and as it were three square, of as darke a greene colour as
the former: at the seuerall ioynts of the stalkes and branches, stand
clustering many small greenish flowers, which turne into clusters of
round whitish seede, without any prickles at all vpon them: the roote
is long, white and small, like vnto the other, with many fibres at it:
If it be often cut, it will grow the thicker, or else spindle vp very
thinly, and with but few leaues vpon the stalke.
The Vse of Spinage.
Spinage is an herbe fit for sallets, and for diuers other
purposes for the table only; for it is not knowne to bee vsed
physically at all. Many English that haue learned it of the
Dutch people, doe stew the herbe in a pot or pipkin, without
any other moisture then it owne, and after the moisture is a
little pressed from it, they put butter, and a little spice
vnto it, and make therewith a dish that many delight to eate
of. It is vsed likewise to be made into Tartes, and many other
varieties of dishes, as Gentlewomen and their Cookes can better
tell than my selfe; vnto whom I leaue the further ordering of
these herbes, and all other fruits and rootes of this Garden:
For I intend only to giue you the knowledge of them, with some
briefe notes for their vse, and no more.
[Illustration:
1 _Malua crispa._ French Mallowes.
2 _Endiuia._ Endiue.
3 _Cichorium._ Succory.
4 _Spinachia._ Spinach.
5 _Lactuca crispa._ Curld Lettice.
6 _Lactuca patula._ An open Lettice.
7 _Lactuca capitata vulgaris._ Ordinary cabbage Lettice.
8 _Lactuca capitata Romana._ The great Romane cabbage Lettice.
9 _Lactuca agueno._ Corne Sallet or Lambes Lettice.
]
CHAP. XXX.
_Lactuca._ Lettice.
There are so many sorts, and so great diuersitie of Lettice, that I
doubt I shall scarce be beleeued of a great many. For I doe in this
Chapter reckon vp into you eleauen or twelue differing sorts; some of
little vse, others of more, being more common and vulgar; and some that
are of excellent vse and seruice, which are more rare, and require more
knowledge and care for the ordering of them, as also for their time of
spending, as some in the spring, some in summer, others in autumne,
and some being whited for the winter. For all these sorts I shall not
neede many descriptions, but only shew you which doe cabbage, and which
are loose, which of them are great or small, white, greene or red, and
which of them beare white seeds, and which of them blacke. And lastly
I haue thought good to adde another Sallet herbe, which because it is
called Lambes Lettice of many, or Corne Sallet of others, is put in
only to fill vp a number in this Chapter, and that I must speake of it,
and not that I thinke it to be any of the kindes of Lettice.
All sorts of Lettice, after a while that they haue closed themselues,
if they bee of the Cabbage kindes, or otherwise being loose, and neuer
closing, send forth from among the middle of their leaues a round
stalke (in some greater, in others lesser, according to their kinde)
full of leaues like vnto the lower, branching at the toppe into sundry
parts, whereon grow diuers small star-like flowers, of a pale yellowish
colour; after which come seede, eyther white or blackish, as the
plant yeeldeth, whereat hangeth some small peece of a cottony doune,
wherewith the whole head is stored, and is carried away with the winde,
if it be not gathered in time: the roote is somewhat long and white,
with some fibres at it, and perisheth quickely after the seede is ripe.
The Romane red Lettice is the best and greatest of all the rest. For
Iohn Tradescante that first, as I thinke, brought it into England, and
sowed it, did write vnto mee, that after one of them had been bound
and whited, when the refuse was cut away, the rest weighed seuenteene
ounces: this hath blacke seede.
The white Romane Lettice is like vnto it, hauing long leaues like a
Teasell, it is in goodnesse next vnto the red, but must be whited, that
it may eate kindly: the seede hereof is white.
The Virginia Lettice hath single and very broade reddish leaues, and is
not of any great regard, and therefore is kept but of a few: it beareth
blacke seede.
The common Lumbard Lettice that is loose, and another kinde thereof
that doth somewhat cabbage, haue both white seedes.
The Venice Lettice is an excellent Cabbage Lettice, and is best to bee
sowen after Midsummer for lateward Lettice; they be sometimes as great
as the crowne of a mans hatt: the seede hereof is white, and groweth to
be of a meane height.
Our common Cabbage Lettice is well known, and beareth blacke seede.
The curld Lettice which is open, and differeth but little from Endiue,
beareth black seede.
Another sort of curld Lettice doth cabbage, and is called Flanders
Cropers, or Cropers of Bruges; this groweth lowest, and hath the
smallest head, but very hard and round, and white while it groweth: the
seed is blacke.
A kinde of Romane Lettice is of a darke green colour, growing as low as
the Venice Lettice, and is an excellent kinde, bearing blacke seede.
And lastly our winter Lettice is wonderfull hardy to endure our cold:
It is but single, and must be sowen at Michaelmas, but will be very
good, before any of the other good sorts sowen in the Spring, will be
ready to be vsed, and beareth white seed.
To instruct a nouice (for I teach not a Gardiner of knowledge) how to
gather his seede that it may be good, is in this manner: Let him marke
out those plants that hee meaneth shall run vp for seede, which must
be the most likely; & after they haue begun to shoote forth stalkes,
strip away the lowest leaues, for two or three hands breadth aboue the
ground, that thereby in taking away the lowest leaues, the stalke doe
not rot, nor the seed be hindered in the ripening.
There are two manner of wayes to whiten Lettice to make them eate the
more tender: the one is by raysing vp earth like moale hils, round
about the plants while they are growing, which will make them grow
white: the other is by tying vp all the loose leaues round together
while it groweth, that so the close tying may make it grow white, and
thereby be the more tender.
Lambes Lettice or Corne Sallet is a small plant while it is young,
growing close vpon the ground, with many whitish greene, long and
narrow, round pointed leaues, all the winter, and in the beginning of
the spring (if it bee sowen in autumne, as it is vsuall to serue for an
early sallet) riseth vp with small round stalkes, with two leaues at
euery ioynt, branching forth at the toppe, and bearing tufts of small
bleake blew flowers, which turne into small round whitish seede: the
roote is small and long, with some small threds hanging thereat: the
whole plant is of a waterish taste, almost insipide.
The Vse of Lettice.
All sorts of Lettice are spent in sallets, with oyle and
vinegar, or as euery one please, for the most part, while they
are fresh and greene, or whited, as is declared of some of
the sorts before, to cause them to eate the more delicate and
tender. They are also boyled, to serue for many sorts of dishes
of meate, as the Cookes know best.
They all coole a hot and fainting stomacke.
The iuice of Lettice applyed with oyle of Roses to the
foreheads of the sicke and weake wanting sleepe, procureth
rest, and taketh away paines in the head: bound likewise to the
cods, it helpeth those that are troubled with the Colts euill.
If a little camphire be added, it restraineth immoderate lust:
but it is hurtfull to such as are troubled with the shortnesse
of breath.
Lambes Lettice is wholly spent for sallets, in the beginning of
the yeare, as I said, before any almost of the other sorts of
Lettice are to be had.
CHAP. XXXI.
_Portulaca._ Purslane.
Purslane hath many thicke round shining red stalkes, full of iuice,
lying vpon the ground for the most part; whereon are set diuers long,
thicke, pale green leaues, sometimes alone by themselues, and sometimes
many small ones together with them; among which grow small yellow
flowers, which stand in little greene huskes, containing blacke seede:
the roote is small, and perisheth euery yeare, and must be new sowen in
Aprill, in the alleyes of the Garden betweene the beds, as some haue
heretofore vsed, where it may haue the more moisture, or, as I haue
seene in some Gardens, vpon those beds of dung that Gardiners haue vsed
to nourse vp their Cowcumbers, Melons, and Pompions, whereon after they
haue been taken away, they haue sowen Purslane, where if it be much
watered, the warmth of the dung, and the water giuen it, the Purslane
hath grown great and large, and continued vntill winter.
The Vse of Purslane.
It is vsed as Lettice in sallets, to coole hot and faint
stomackes in the hot time of the yeare, but afterwards if only
for delight, it is not good to bee too prodigall in the vse
thereof.
The seede of Purslane doth coole much any inflammation inward
or outward, and doth a little binde withall.
CHAP. XXXII.
_Dracoherba siue Tarchon & Dracunculus hortensis._ Tarragon.
Tarragon hath long and narrow darke greene leaues, growing on slender
and brittle round stalkes, two or three foote high, at the tops whereof
grow forth long slender spikes of small yellowish flowers, which
seldome giue any good seede, but a dustie or chaffie matter, which
flieth away with the winde: the roote is white, and creepeth about
vnder ground, whereby it much encreaseth: the whole herbe is of a hot
and biting taste.
The Vse of Tarragon.
It is altogether vsed among other cold herbes, to temper their
coldnesse, and they to temper its heate, so to giue the better
rellish vnto the Sallet; but many doe not like the taste
thereof, and so refuse it.
There are some Authors that haue held Tarragon not to be an
herbe of it owne kinde, but that it was first produced, by
putting the seede of Lin or Flaxe into the roote of an Onion,
being opened and so set into the ground, which when it hath
sprung, hath brought forth this herbe Tarragon, which absurd
and idle opinion, Matthiolus by certaine experience saith, hath
been found false.
CHAP. XXXIII.
_Nasturtium hortense._ Garden Cresses.
Garden Cresses growe vp to the height of two foote or thereabouts,
hauing many small, whitish, broad, endented, torne leaues, set together
vpon a middle ribbe next the ground, but those that growe higher vpon
the stalkes are smaller and longer: the tops of the stalkes are stored
with white flowers, which turne into flat pods or pouches, like vnto
Shepheard purse, wherein is contained flat reddish seede: the roote
perisheth euery yeare: the taste both of leaues and seedes are somewhat
strong, hot, and bitter.
The Vse of Cresses.
The Dutchmen and others vse to eate Cresses familiarly with
their butter and bread, as also stewed or boyled, either alone
or with other herbes, whereof they make a Hotch potch, and so
eate it. Wee doe eate it mixed among Lettice or Purslane, and
sometimes with Tarragon or Rocket, with oyle and vinegar and a
little salt, and in that manner it is very sauoury to some mens
stomackes.
The vse of Cresses physically is, it helpeth to expectorate
tough flegme, as also for the paines of the breast; and as it
is thought taketh away spots, being laid to with vinegar. The
seede is giuen of many to children for the wormes.
[Illustration:
1 _Portulaca._ Purslane.
2 _Dracho herba seu Tarchon._ Tarragon.
3 _Eruca satiua._ Garden Rocket.
4 _Nasturtium sativum._ Garden Cresses.
5 _Sinapi._ Mustard.
6 _Asparagus._ Asparagus or Sperage.
]
CHAP. XXXIIII.
_Eruca satiua._ Garden Rocket.
Ovr Garden Rocket is but a wilde kinde brought into Gardens; for the
true Romane Rocket hath larger leaues; this hath many long leaues, much
torne or rent on the edges, smaller and narrower then the Romane kinde:
the flowers hereof are of a pale yellowish colour, whereas the true
is whitish, consisting of foure leaues: the seede of this is reddish,
contained in smaller and longer pods then the true, which are shorter
and thicker, and the seede of a whitish yellow colour: the rootes of
both perish as soone as they haue giuen seede. Some haue taken one sort
of the wilde kinde for Mustard, and haue vsed the seede for the same
purpose.
The Vse of Rocket.
It is for the most part eaten with Lettice, Purslane, or such
cold herbes, and not alone, because of its heate and strength;
but that with the white seede is milder. The seede of Rocket is
good to prouoke vrine, and to stirre vp bodily lust.
The seede bruised, and mixed with a little vinegar, and of the
gall of an Oxe, cleanseth the face of freckles, spots, and blew
markes, that come by beatings, fals, or otherwaies.
Matthiolus saith, that the leaues boyled, and giuen with some
Sugar to little children, cureth them of the cough.
The seede is held to be helpfull to spleneticke persons; as
also to kill the wormes of the belly.
CHAP. XXXV.
_Sinapi sativum._ Garden Mustard.
The Mustard that is most vsuall in this Country, howsoeuer diuers
doe for their priuate vses sowe it in their Gardens or Orchards, in
some conuenient corner, yet the same is found wilde also abroad in
many places. It hath many rough long diuided leaues, of an ouerworne
greene colour: the stalke is diuided at the toppe into diuers branches,
whereon growe diuers pale yellow flowers, in a great length, which
turne into small long pods, wherein is contained blackish seede,
inclining to rednesse, of a fiery sharpe taste: the roote is tough and
white, running deepe into the ground, with many small fibres at it.
The Vse of Mustard.
The seede hereof grownd between two stones, fitted for the
purpose, and called a Querne, with some good vinegar added vnto
it, to make it liquid and running, is that kinde of Mustard
that is vsually made of all sorts, to serue as sawce both for
fish and flesh.
The same liquid Mustard is of good vse, being fresh, for
Epilepticke persons, to warme and quicken those dull spirits
that are sopite and scarce appeare, if it be applyed both
inwardly and outwardly.
It is with good successe also giuen to those that haue short
breathes, and troubled with a cough in the lungs.
CHAP. XXXVI.
_Asparagus._ Sperage or Asparagus.
Asparagus riseth vp at the first with diuers whitish greene scaly
heads, very brittle or easie to breake while they are young, which
afterwards rise vp into very long and slender greene stalkes, of
the bignesse of an ordinary riding wand at the bottome of most, or
bigger or lesser, as the rootes are of growth, on which are set diuers
branches of greene leaues, shorter and smaller then Fennell vp to
the toppe, at the ioynts whereof come forth small mossie yellowish
flowers, which turne into round berries, greene at the first, and of an
excellent red colour when they are ripe, shewing as if they were beades
of Corrall, wherein are contained exceeding hard and blacke seede: the
rootes are dispersed from a spongious head into many long, thicke, and
round strings, whereby it sucketh much nourishment out of the ground,
and encreaseth plentifully thereby.
We haue another kinde hereof that is of much greater account, because
the shootes are larger, whiter, and being dressed taste more sweete and
pleasant, without any other difference.
The Vse of Asparagus.
The first shootes or heads of Asparagus are a Sallet of as much
esteeme with all sorts of persons, as any other whatsoeuer,
being boyled tender, and eaten with butter, vinegar, and
pepper, or oyle and vinegar, or as euery ones manner doth
please; and are almost wholly spent for the pleasure of the
pallate. It is specially good to prouoke vrine, and for those
that are troubled with the stone or grauell in the reines or
kidneyes, because it doth a little open and cleanse those parts.
CHAP. XXXVII.
_Brassica._ Cabbages and Coleworts.
There is greater diuersity in the forme and colour of the leaues of
this plant, then there is in any other that I know groweth vpon the
ground. But this place requireth not the knowledge of all sorts which
might be shewen, many of them being of no vse with vs for the table,
but for delight, to behold the wonderfull variety of the workes of
God herein. I will here therefore shew you onely those sorts that are
ordinary in most Gardens, and some that are rare, receiued into some
especiall Gardens: And first of Cabbages, and then of Coleworts.
Our ordinary Cabbage that closeth hard and round, hath at the first
great large thicke leaues, of a grayish greene colour, with thicke
great ribbes, and lye open most part of the Summer without closing, but
toward the end of Summer, being growne to haue many leaues, it then
beginneth to growe close and round in the middle, and as it closeth,
the leaues growe white inward; yet there be some kindes that will
neuer be so close as these, but will remaine halfe open, which wee doe
not account to be so good as the other: in the middle of this head,
the next yeare after the sowing, in other Countries especially, and
sometimes in ours, if the Winter be milde, as may be seene in diuers
Gardens (but to preuent the danger of our Winter frosts, our Gardiners
now doe vse to take vp diuers Cabbages with their rootes, and tying a
cloth or some such thing about the rootes, doe hang them vp in their
houses, where they may be defended from cold, and then set them againe
after the frosts are past) and then there shooteth out a great thicke
stalke, diuided at the toppe into many branches, bearing thereon diuers
small flowers, sometime white, but most commonly yellow, made of foure
leaues, which turne into long, round, and pointed pods, containing
therein small round seede, like vnto Turnep seede: the roote spreadeth
not farre nor deepe, and dyeth vsually in any great froste; for a small
frost maketh the Cabbage eate the tenderer.
The red Cabbage is like vnto the white, last spoken of, but differing
in colour and greatnesse; for it is seldome found so great as the
white, and the colour of the leaues is very variable, as being in some
stript with red, in others more red, or very deepe red or purple.
The sugar loafe Cabbage, so called because it is smaller at the toppe
then it is at the bottome, and is of two sorts, the one white, the
other greene.
The Sauoy Cabbadge, one is of a deepe greene coloured leafe, and curld
when it is to be gathered; the other is yellowish: neyther of both
these doe close so well as the first, but yet are vsed of some, and
accounted good.
The Cole flower is a kinde of Coleworte, whose leaues are large, and
like the Cabbage leaues, but somewhat smaller, and endented about the
edges, in the middle wherof, sometimes in the beginning of Autumne,
and sometimes much sooner, there appeareth a hard head of whitish
yellow tufts of flowers, closely thrust together, but neuer open, nor
spreading much with vs, which then is fittest to be vsed, the green
leaues being cut away close to the head: this hath a much pleasanter
taste then eyther the Coleworte, or Cabbage of any kinde, and is
therefore of the more regard and respect at good mens tables.
The ordinary Coleworte is sufficiently knowne not to close or cabbage,
and giueth seede plentifully enough.
The other Colewortes that are noursed vp with those that delight in
curiosities, besides the aforesaid ordinary greene, which is much vsed
of Dutchmen, and other strangers, are these: The Curld Coleworte eyther
wholly of a greene colour, or of diuers colours in one plant, as white,
yellow, red, purple or crimson, so variably mixed, the leaues being
curld on the edges, like a ruffe band, that it is very beautifull to
behold.
There is also another curld Colewort of lesse beauty and respect, being
but a little curld on the edges, whose leaues are white, edged with
red, or green edged with white.
Two other there are, the one of a popingaye greene colour: the other of
a fine deepe greene, like vnto the Sauoyes.
Then there is the Cole rape, which is also a kinde of Coleworte, that
beareth a white heade, or headed stalke aboue the ground, as bigge as
a reasonable Turnep, but longer, and from the toppe thereof springeth
out diuers great leaues, like vnto Colewortes; among which rise diuers
stalkes that beare yellow flowers, and seede in pods, almost as small
as Mustard seede: the roote is somewhat long, and very bushie with
threds.
The Vse of Cabbages and Colewortes.
They are most vsually boyled in poudered beefe broth vntil they
be tender, and then eaten with much fat put among them.
The great ribs of the Popingay, and deepe greene Colewortes,
beeing boyled and layde into dishes, are serued to the table
with oyle and vinegar in the Lent time for very good sallets.
In the cold Countries of Russia and Muscouia, they pouder vp
a number of Cabbages, which serue them, especially the poorer
sort, for their most ordinary foode in winter; and although
they stinke most grieuously, yet to them they are accounted
good meate.
It is thought, that the vse of them doth hinder the milke
in Nurses breasts, causing it to dry vp quickely: but many
women that haue giuen sucke to my knowledge haue denyed that
assertion, affirming that they haue often eaten them, and found
no such effect. How it might proue in more delicate bodies then
theirs that thus said, I cannot tell but Matthiolus auerreth
it to encrease milke in Nurses breastes; so differing are the
opinions of many. The seede grossely bruised and boyled a
little in flesh broth, is a present remedie for the Collicke;
the seede and the broth being taken together, easing them that
are troubled therewith of all griping paines: as also for
the stone in the kidneyes. A Lohoc or licking Electuary made
of the pulpe of the boyled stalkes, and a little honey and
Almond milke, is very profitable for shortnesse of breath, and
those that are entering into a Consumption of the lunges. It
hath beene formerly held to be helpefull in all diseases: for
Crisippus, an ancient Physitian, wrote a whole Volume of the
vertues, applying it to all the parts of the body: which thing
neede not seeme wonderfull, in that it is recorded by writers,
that the old Romanes hauing expelled Physitians out of their
Common-wealth, did for many hundred of yeares maintaine their
health by the vse of Cabbages, taking them for euery disease.
[Illustration:
1 _Brassica capitata._ Close Cabbage.
2 _Brassica patula._ Open Cabbage.
3 _Brassica Sabaudica crispa._ Curld Sauoye. Colewort.
4 _Caulis florida._ Cole flower.
5 _Caulis crispa._ Curld Colewort.
6 _Caulis crispa variata._ Changeable Curld Colewort.
7 _Rapocaulis._ Cole rape.
]
CHAP. XXXVIII.
_Sisarum._ Skirrets.
After all the herbes before rehearsed, fit for sallets, or otherwise
to bee eaten, there must follow such rootes as are vsed to the same
purpose: and first, Skirrets haue many leaues next the ground, composed
of many small smooth green leaues, set each against other vpon a middle
ribbe, and euery one snipt about the edges: the stalke riseth vp two or
three foote high, set with the like leaues, hauing at the toppe spoakie
tufts of white flowers, which turne into small seede, somewhat bigger
and darker then Parsley seede: the rootes be many growing together
at one head, beeing long, slender, & rugged or vneuen, of a whitish
colour on the outside, and more white within, hauing in the middle of
the roote a long small hard pith or string: these heads are vsually
taken vp in February and March, or sooner if any so please, the greater
number of them being broken off to bee vsed, the rest are planted
againe after the heads are separated, and hereby they are encreased
euery yeare by many; but it is now adayes more sowen of the seed, which
come forwards well enough if the ground be fat and good.
The Vse of Skirrets.
The rootes being boyled, peeled and pithed, are stewed with
butter, pepper and salt, and so eaten; or as others vse them,
to roule them in flower, and fry them with butter, after they
haue beene boyled, peeled and pithed: each way, or any way that
men please to vse them, they may finde their taste to be very
pleasant, far beyond any Parsnep, as all agree that taste them.
Some doe vse also to eate them as a sallet, colde with vinegar,
oyle, &c. being first boyled and dressed as before said. They
doe helpe to prouoke vrine, and as is thought, to procure
bodily lust, in that they are a little windy.
CHAP. XXXIX.
_Pastinaca satiua latifolia._ Parsneps.
The common garden Parsnep hath diuers large winged leaues lying vpon
the ground, that is, many leaues set one by another on both sides of
a middle stalk, somewhat like as the Skirret hath, but much larger,
and closer set: the stalke riseth vp great and tall, fiue or six foot
high sometimes, with many such leaues thereon at seuerall ioynts; the
top whereof is spread into diuers branches, whereon stand spoakie
rundles of yellow flowers, which turne into brownish flat seede: the
root is long, great and white, very pleasant to bee eaten, and the more
pleasant if it grow in a fat sandy soyle.
There is another sort of garden Parsnep, called the Pine Parsnep, that
is not common in euery Garden, and differeth from the former in three
notable parts. The root is not so long, but thicker at the head and
smaller below; the stalke is neither so bigge, nor so high; and the
seede is smaller: yet as Iohn Tradescante saith (who hath giuen me the
relation of this, and many other of these garden plants, to whom euery
one is a debtor) the roote hereof is not altogether so pleasant as the
other.
Moreouer the wilde kinde, which groweth in many places of England (and
wherof in some places there might be gathered a quarter sacke full of
the seede) if it be sowen in Gardens, and there well ordered, will
proue as good as the former kinde of Garden Parsneps.
[Illustration:
1 _Sisarum._ Skirrets.
2 _Pastinaca latifolia._ Parsneps.
3 _Pastinaca tenuifolia._ Carrets.
4 _Rapum._ Turneps.
5 _Napus sativus._ Navewes.
6 _Raphanus niger._ Blacke Raddish.
7 _Raphanus vulgaris._ Common Raddish.
]
The Vse of Parsneps.
The Parsnep root is a great nourisher, and is much more vsed in
the time of Lent, being boyled and stewed with butter, then in
any other time of the yeare; yet it is very good all the winter
long. The seede helpeth to dissolue winde, and to prouoke vrine.
CHAP. XL.
_Pastina satiua tenuifolia._ Carrots.
The Carrot hath many winged leaues, rising from the head of the roote,
which are much cut and diuided into many other leaues, and they also
cut and diuided into many parts, of a deepe greene colour, some whereof
in Autumne will turne to be of a fine red or purple (the beautie
whereof allureth many Gentlewomen oftentimes to gather the leaues,
and sticke them in their hats or heads, or pin them on their armes in
stead of feathers): the stalke riseth vp among the leaues, bearing
many likewise vpon it, but nothing so high as the Parsnep, being about
three foote high, bearing many spoakie tufts of white flowers, which
turne into small rough seede, as if it were hairy, smelling reasonable
well if it bee rubbed: the roote is round and long, thicke aboue and
small below, eyther red or yellow, eyther shorter or longer, according
to his kinde; for there is one kinde, whose roote is wholly red quite
thoroughout; another whose roote is red without for a pretty way
inward, but the middle is yellow.
Then there is the yellow, which is of two sorts, both long and short:
One of the long yellow sorts, which is of a pale yellow, hath the
greatest and longest roote, and likewise the greatest head of greene,
and is for the most part the worst, being spongy, and not firme.
The other is of a deepe gold yellow colour, and is the best, hauing a
smaller head, or tuft of greene leaues vpon it.
The shorte rootes are likewise distinguished, into pale and deepe
yellow colours.
The Vse of Carrots.
All these sorts being boyled in the broth of beefe, eyther
fresh or salt, but more vsually of salted beefe, are eaten with
great pleasure, because of the sweetenesse of them: but they
nourish lesse then Parsneps or Skirrets.
I haue not often knowne the seede of this Garden kinde to bee
vsed in Physicke: but the wilde kinde is often and much vsed to
expell winde, &c.
CHAP. XLI.
_Rapum hortense._ Turneps.
There are diuers sorts of Turneps, as white, yellow, and red: the white
are the most common, and they are of two kinds, the one much sweeter
then the other.
The yellow and the red are more rare, and noursed vp only by those that
are curious: as also the Navewe, which is seene but with very few.
The ordinary Garden Turnep hath many large, and long rough greene
leaues, with deepe and vneuen gashes on both sides of them: the stalke
riseth vp among the leaues about two foote high, spread at the toppe
into many branches, bearing thereon yellow flowers, which turne into
long pods, with blackish round seede in them: the roote is round and
white, some greater, some smaller; the best kinde is knowne to be
flat, with a small pigges tale-like roote vnderneath it; the worser
kinde which is more common in many places of this land, both North and
West, is round, and not flat, with a greater pigges tayle-like roote
vnderneath.
The yellow kinde doth often grow very great, it is hardly discerned
from the ordinary kinde while it groweth, but by the greatnesse and
spreading of the leaues beeing boyled, the roote changeth more yellow,
somewhat neare the colour of a Carrot.
The red Turnep groweth vsually greater then any of the other,
especially in a good ground, being of a faire red colour on the
outside, but being pared, as white as any other on the inside. This,
as Matthiolus saith, doth grow in the Countrey of Anania, where hee
hath seene an infinite number of them that haue waighed fifty pound
a peece, and in some places hee saith, a hundred pound a peece, both
which we would thinke to be incredible, but that we see the kind is
greatly giuen to grow, and in warme Countries they may so thriue, that
the bulke or bignesse of the roote may so farre passe the growth of our
Countrey, as that it may rise to that quantity aboue specified.
The Navew gentle is of two kindes, a smaller and a greater; the smaller
is vsually called in France, _Naveau de Cane_, the roote is somewhat
long with the roundnesse; this kinde is twice as bigge as a mans
thumbe, and many of them lesse: The other is long and great, almost as
big as the short Carrot, but for the most part of an vneuen length, and
roundnesse vnto the very end, where it spreadeth into diuers small long
fibres: neyther of them doth differ much from the Turnep, in leafe,
flower or seed.
The Vse of Turneps.
Being boyled in salt broth, they all of them eate most kindly,
and by reason of their sweetnesse are much esteemed, and often
seene as a dish at good mens tables: but the greater quantitie
of them are spent at poore mens feasts. They nourish much, and
engender moist and loose flesh, and are very windy. The seede
of the Navew gentle is (as I take it) called of Andromachus
in the composition of his Treakle, _Bunias dulcis_: for
Dioscorides and Plinie doe both say, that the seede of the tame
Bunias or Napus is put into Antidotes, and not the seede of
the wilde, which is more sharpe and bitter; neyther the seede
of the Turnep, which is called in Greeke γογγύλη, in Latine
_Rapum_, because the seede is not sweete.
CHAP. XLII.
_Raphanus._ Raddish.
There are two principall kindes of Garden Raddish, the one is blackish
on the outside, and the other white; and of both these there is some
diuision againe, as shall be shewed. Dittander and horse Raddish be
reckoned kinds thereof.
The ordinary Raddish hath long leaues, vneuenly gashed on both sides,
the stalke riseth vp to the height of three or foure foote, bearing
many purplish flowers at the top, made of foure leaues a peece, which
turne into thicke and short pods, wherein are contained round seede,
greater then Turnep or Coleworte seede, and of a pale reddish colour:
the roote is long, white, and of a reddish purple colour on the outside
toward the toppe of it, and of a sharpe biting taste.
There is a small kind of Raddish that commeth earlier then the former,
that we haue had out of the low Countries, not differing in any thing
else.
The blacke Raddish I haue had brought me out of the lowe Countries,
where they sell them in some places by the pound, and is accounted with
them a rare winter sallet: the roote of the best kinde is blackish on
the outside (and yet the seede gathered from such an one, hath after
the sowing againe, giuen rootes, whereof some haue beene blacke, but
the most part white on the outside) and white within, great and round
at the head, almost like a Turnep, but ending shorter then a Raddish,
and longer then a Turnep, almost peare-fashion, of a firmer and harder
substance then the ordinary Raddish, but no lesse sharpe and biting,
and somewhat strong withall; the leaues are somewhat smaller, and with
deeper gashes, the flower and seede are like the former, but smaller.
Another sort of blacke Raddish is like in leafe and seede to the
former, but the flower is of a lighter purple colour: the roote is
longer and smaller, and changeth also to bee white as the former doth,
so that I thinke they haue both risen from one kinde.
The Horse Raddish is a kinde of wilde Raddish, but brought into Gardens
for the vse of it, and hath great large and long greene leaues, which
are not so much diuided, but dented about the edges: the roote is long
and great, much stronger in taste then the former, and abideth diuers
yeares, spreading with branches vnder ground.
Dittander is likewise a wilde kinde hereof, hauing long pointed blewish
greene leaues, and a roote that creepeth much vnder ground: I confesse
this might haue bin placed among the herbes, because the leaues and not
the rootes are vsed; but let it passe now with the kindes of Raddish.
The Vse of these Raddishes.
Raddishes doe serue vsually as a _stimulum_ before meat, giuing
an appetite thereunto; the poore eate them alone with bread and
salt. Some that are early sowen, are eaten in Aprill, or sooner
if the season permit; others come later; and some are sowen
late to serue for the end of Summer: but (as of all things
else) the earlier are the more accepted.
The blacke Raddishes are most vsed in the winter, (yet some in
their naturall and not forc’d grounds, haue their rootes good
most part of the Summer) and therefore must bee sowen after
Midsomer; for if they should bee sowen earlier, they would
presently runne vp to stalke and seed, and so lose the benefit
of the roote. The Physicall propertie is, it is often vsed in
medicines that helpe to breake the stone, and to auoyde grauell.
The Horse Raddish is vsed Physically, very much in
Melancholicke, Spleneticke and Scorbuticke diseases. And some
vse to make a kinde of Mustard with the rootes, and eate it
with fish.
Dittander or Pepperworte is vsed of some cold churlish
stomackes, as a sawce or sallet sometimes to their meate, but
it is too hot, bitter and strong for weake and tender stomackes.
Our Gardiners about London vse great fences of reede tyed
together, which seemeth to bee a mat set vpright, and is as
good as a wall to defend the cold from those things that would
be defended, and to bring them forwards the earlier.
CHAP. XLIII.
_Cepæ._ Onions.
[Illustration:
1 _Raphanus rusticanus._ Horse Raddish.
2 _Lepidium siue Piperitis._ Dittander.
3 _Cepæ rotunda._ Round Onions.
4 _Cepæ longæ._ Long Onions.
5 _Porrum._ Leekes.
6 _Allium._ Garlicke.
7 _Rapunculus._ Rampions.
8 _Tragopogon._ Goates beard.
]
Wee haue diuers sorts of Onions, both white and red, flat, round and
long, as shall be presently shewed: But I will doe with these as I
doe with the rest, only giue you one description for them all, and
afterwards their seuerall names and varieties, as they are to be known
by.
Our common Garden Onion hath diuers long greene hollow leaues, seeming
halfe flat; among which riseth vp a great round hollow stalke, bigger
in the middle then any where else, at the toppe whereof standeth a
close round head, couered at the first with a thin skinne, which
breaketh when the head is growne, and sheweth forth a great vmbell of
white flowers, which turne into blacke seede: but then the head is so
heauie that the stalke cannot sustaine it, but must be vpheld from
falling to the ground, lest it rot and perish: the roote as all know
is round, in some greater, in others lesser, or flat, in some red on
the outside only, in others quite thorough out, in some white, and
very sharpe and strong, in others milder, and more pleasant, and some
so pleasant that they may be eaten as an Apple: All these kinds of
Onions, contrary to the nature of all other bulbous rootes, haue no
off-set, or other roote growing to it, but are euery one alone single
by themselues; and therefore it seemeth, the Latines, as Columella
recordeth, haue giuen it the name _Vnio_, and the French it should
seeme following the Latine, and the English the French, do call it
_Oignon_ and _Onion_, as an vnite, or as if they were but one and one,
and dye euery yeare after seed bearing.
The red flat kinde is most vsually with vs the strongest of them all,
yet I haue had a great red Onion brought mee from beyond Sea, that was
as great almost as two mens fistes, flat and red quite thoroughout,
and very pleasant both to smell vnto, and to eate, but did quickly
degenerate; so that we plainly see, that the soyle and climate doth
giue great alteration to plants of all sorts.
The long kinde wee call St. Omers Onions, and corruptly among the
vulgar, St. Thomas Onions.
The other red kinde we call Strasborough Onions, whose outside onely is
red, and are very sharpe and fierce.
The white Onions both long and flat, are like vnto Chalke-stones lying
vpon the ground, when they are ripe and fit to be gathered.
And lastly, there is the Spanish Onion, both long and flat, very
sweete, and eaten by many like an apple, but as Iohn Tradescante saith,
who hath beene in Spaine, that the Spaniards themselues doe not eate
them so familiarly, as they doe those white Onions that come out of our
owne Countrey, which they haue there more plentifully then their sweete
Onions.
The Vse of Onions.
Onions are vsed many wayes, as sliced and put into pottage, or
boyled and peeled and layde in dishes for sallets at supper,
or sliced and put into water, for a sawce for mutton or
oysters, or into meate roasted being stuffed with Parsly, and
so many waies that I cannot recount them, euery one pleasing
themselues, according to their order, manner or delight.
Onions boyled or rosted vnder the embers, and mixed with sugar
and butter, are good for those that are troubled with coughes,
shortnesse of breath, and wheesing. An Onion made hollow at the
bottome, and some good Treakle put into it, with a little iuyce
of Citrons (or Lemons in the stead thereof) being well baked
together vnder the embers, after the hole is stopped againe,
and then strained forth, and giuen to one that hath the plague,
is very helpefull, so as hee be laid to sweate vpon it.
The iuice of Onions is much vsed to be applyed to any burnings
with fire, or with Gun-pouder, or to any scaldings with water
or oyle, and is most familiar for the Country, where vpon such
sudden occasions they haue not a more fit or speedy remedie at
hand: The strong smell of Onions, and so also of Garlicke and
Leekes, is quite taken away from offending the head or eyes, by
the eating of Parsley leaues after them.
CHAP. XLIIII.
_Porrum._ Leekes.
There be likewise sundry sorts of Leekes, both great and small. Leekes
are very like vnto Onions, hauing long green hollow-like leaues,
flattish on the one side, and with a ridge or crest on the backe side:
if they bee suffered to grow vncut, then in the second or third yeare
after the sowing, they will send forth a round and slender stalke,
euen quite throughout, and not swollen or bigger in the middle like
the Onion, bearing at the toppe a head of purplish flowers, and blacke
seede after them, very like vnto Onion seede, that it is hard to
distinguish them: the root is long and white, with a great bush of
fibres hanging at it, which they call the beards.
The vnset Leeke hath longer and slenderer roots then the other, which
being transplanted, groweth thicker and greater.
The French Leeke, which is called the Vine Leeke, is the best of all
others.
Our common kinde is of two sorts, one greater then another.
Another sort encreaseth altogether by the roote, as Garlicke doth.
And then Ciues, which are the smallest, and encrease aboundantly only
by the root.
Some doe account Scalions to be rather a kinde of Onions then Leekes,
and call them _Cepa Ascalonica_, or _Ascalonitides_, which will quickly
spend it selfe, if it be suffered to be vncut; but all Authors affirme,
that there is no wilde kinde of Onion, vnlesse they would haue it to be
_Gethyum_, whereof Theophrastus maketh mention, saying, that it hath
a long necke (and so these Scalions haue) and was also of some called
_Gethyllides_, which antiquity accounted to be dedicated to Latona, the
mother of Apollo, because when she was bigge with childe of Apollo, she
longed for these Leekes.
The Vse of Leekes.
The old World, as wee finde in Scripture, in the time of the
children of Israels being in Egypt, and no doubt long before,
fed much vpon Leekes, Onions, and Garlicke boyled with flesh;
and the antiquity of the Gentiles relate the same manner
of feeding on them, to be in all Countries the like, which
howsoeuer our dainty age now refuseth wholly, in all sorts
except the poorest; yet Muscouia and Russia vse them, and the
Turkes to this day, (as Bellonius writeth) obserue to haue
them among their dishes at their tables, yea although they
be _Bashas_, _Cades_, or _Vaiuodas_, that is to say, Lords,
Iudges, or Gouernours of countries and places. They are vsed
with vs also sometimes in Lent to make pottage, and is a great
and generall feeding in Wales with the vulgar Gentlemen.
Ciues are vsed as well to be shred among other herbes for the
pot, as to be put into a Sallet among other herbs, to giue it a
quicker relish.
Leekes are held to free the chest and lungs from much
corruption and rotten flegme, that sticketh fast therein, and
hard to be auoided, as also for them that through hoarsenesse
haue lost their voice, if they be eyther taken rawe, or boyled
with broth of barley, or some such other supping, fit and
conducing thereunto. And baked vnder hot embers is a remedy
against a surfeit of Mushromes.
The greene blades of Leekes being boyled and applyed warme to
the _Hemorrhoides_ or piles, when they are swolne and painfull,
giue a great deale of ease.
CHAP. XLV.
_Allium._ Garlicke.
I Haue spoken of diuers sorts of Garlicke called Moly, in the former
booke: I shall neede in this place to shew onely those kindes, that
this Garden nourseth vp, and leaue the rest to his fit time and place.
Garlicke hath many long greene leaues, like vnto Onions, but much
larger, and not hollow at all as Onions are; the stalke riseth vp to
be about three foote high, bearing such a head at the toppe thereof as
Onions and Leekes doe, with purplish flowers, and blacke seede like
Leekes: the roote is white within, couered ouer with many purplish
skins, and is diuided into many parts or cloues, which serue both to
set againe for increase, and also to vse as neede shall require, and is
of a very strong smell and taste, as euery one knoweth, passing either
Onions or Leekes, but exceeding wholsome withall for them that can take
it.
_Allium Vrsinum._ Ramsons.
Ramsons are another kinde of Garlicke, and hath two or three faire
broade leaues, of a fresh or light greene colour, pointed at the end:
the stalke groweth about an hand length high, bearing many small and
pure white starre-like flowers at the toppe, and afterwards small,
blacke, and smooth round seede: the roote is also diuided into many
parts, whereby it is much encreased, and is much milder then the
former, both in smell and taste.
The Vse of Garlicke.
It being well boyled in salt broth, is often eaten of them
that haue strong stomackes, but will not brooke in a weake and
tender stomacke.
It is accounted, and so called in diuers Countries, The poore
mans Treakle, that is, a remedy for all diseases. It is neuer
eaten rawe of any man that I know, as other of the rootes
aforesaid, but sodden alwaies and so taken.
Ramsons are oftentimes eaten with bread and butter, and
otherwise also, as euery mans affection and course of life
leadeth him to vse.
CHAP. XLVI.
_Rapunculus siue Rapuntium._ Rampions.
Garden Rampions are of two sorts, the one greater, the other lesser:
the leaues of Rampions are in the one somewhat broad like a Beete, in
the other somewhat long and narrow, and a little broader at the end, of
a light greene colour, lying flat vpon the ground all the first winter,
or yeare of the springing, and the next Spring shooteth forth stalkes
two or three foote high, bearing at the toppe, in the bigger sort, a
long slender spike of small horned or crooked flowers, which open their
brimmes into foure leaues; in the lesser many small purplish bels,
standing vpon seuerall small foote-stalkes, which turne into heads,
bearing small blackish seede: the root is white, branched into two or
three rootes, of the bignesse and length of a mans finger or thumbe.
The Vse of Rampions.
The rootes of both are vsed for Sallets, being boyled, and then
eaten with oyle and vinegar, a little salt and pepper.
CHAP. XLVII.
_Tragopogon._ Goates beard.
Goates beard hath many long and narrow leaues, broader at the bottome,
and sharper at the end, with a ridge downe the backe of the leafe, and
of a pale greene colour; among which riseth vp a stalke of two or three
foote high, smooth and hollow, bearing thereon many such like leaues,
but smaller and shorter, and at the toppe thereof on euery branch a
great double yellow flower, like almost vnto the flower of a Dandelion,
which turneth into a head, stored with doune, and long whitish seede
therein, hauing on the head of euery one some part of the doune, and
is carried away with the winde if it bee neglected: the roote is long
and round, somewhat like vnto a Parsnep, but farre smaller, blackish on
the outside, and white within, yeelding a milkie iuyce being broken, as
all the rest of the plant doth, and of a very good and pleasant taste.
This kinde, as also another with narrower leaues, almost like grasse,
growe wilde abroad in many places, but are brought into diuers Gardens.
The other two kindes formerly described in the first part, the one with
a purple flower, and the other with an ash-coloured, haue such rootes
as these here described, and may serue also to the same purpose, being
of equall goodnesse, if any will vse them in the same manner; that is,
while they are young, and of the first yeares sowing, else they all
growe hard, in running vp to seede.
The Vse of Goates beard.
If the rootes of any of these kindes being young, be boyled and
dressed as a Parsnep, they make a pleasant dish of meate, farre
passing the Parsnep in many mens iudgements, and that with
yellow flowers to be the best.
They are of excellent vse being in this manner prepared, or
after any other fit and conuenient way, to strengthen those
that are macilent, or growing into any consumption.
CHAP. XLVIII.
_Carum._ Carawayes.
Carawayes hath many very fine cut and diuided leaues lying on the
ground, being alwaies greene, somewhat resembling the leaues of
Carrots, but thinner, and more finely cut, of a quicke, hot, and spicie
taste: the stalke riseth not much higher then the Carrot stalke,
bearing some leaues at the ioynts along the stalke to the toppe, where
it brancheth into three or foure parts, bearing spoakie vmbels of white
flowers, which turne into small blackish seede, smaller then Aniseede,
and of a hotter and quicker taste: the roote is whitish, like vnto a
Parsnep, but much smaller, more spreading vnder ground, and a little
quicke in taste, as all the rest of the plant is, and abideth long
after it hath giuen seede.
The Vse of Carawayes.
The rootes of Carawayes being boyled may be eaten as Carrots,
and by reason of the spicie taste doth warme and comfort a cold
weake stomacke, helping to dissolue winde (whereas Carrots
engender it) and to prouoke vrine, and is a very welcome
and delightfull dish to a great many, yet they are somewhat
stronger in taste then Parsneps.
The seede is much vsed to bee put among baked fruit, or into
bread, cakes, &c. to giue them a rellish, and to helpe to
digest winde in them are subiect thereunto.
It is also made into Comfits, and put into _Trageas_, or as we
call them in English, Dredges, that are taken for the cold and
winde in the body, as also are serued to the table with fruit.
CHAP. XLIX.
_Pappas siue Battatas._ Potatoes.
Three sorts of Potatoes are well knowne vnto vs, but the fourth I rest
doubtfull of, and dare not affirme it vpon such termes as are giuen
vnto it, vntill I may be better informed by mine owne sight.
The Spanish kinde hath (in the Islands where they growe, either
naturally, or planted for increase, profit, and vse of the Spaniards
that nourse them) many firme and verie sweete rootes, like in shape and
forme vnto Asphodill rootes, but much greater and longer, of a pale
browne on the outside, and white within, set together at one head; from
whence rise vp many long branches, which by reason of their weight and
weaknesse, cannot stand of themselues, but traile on the ground a yard
and a halfe in length at the least (I relate it, as it hath growne with
vs, but in what other forme, for flower or fruit, we know not) whereon
are set at seuerall distances, broad and in a manner three square
leaues, somewhat like triangled Iuie leaues, of a darke greene colour,
the two sides whereof are broad and round, and the middle pointed at
the end, standing reasonable close together: thus much we haue seene
growe with vs, and no more: the roote rather decaying then increasing
in our country.
The Potatoes of Virginia, (Bauhinus vpon Matthiolus calleth it,
_Solanum tuberosum esculentum_ which some foolishly call the Apples
of youth) is another kinde of plant, differing much from the former,
sauing in the colour and taste of the roote, hauing many weake and
somewhat flexible branches, leaning a little downwards, or easily borne
downe with the winde or other thing, beset with many winged leaues,
of a darke grayish greene colour, whereof diuers are smaller, and
some greater then others: the flowers growe many together vpon a long
stalke, comming forth from betweene the leaues and the great stalkes,
euery one seuerally vpon a short foot-stalke, somewhat like the flower
of Tabacco for the forme, being one whole leafe six cornered at the
brimmes, but somewhat larger, and of a pale blewish purple colour,
or pale doue colour, and some almost white, with some red threads in
the middle, standing about a thicke gold yellow pointell, tipped with
greene at the end: after the flowers are past, there come vp in their
places small round fruit, as bigge as a Damson or Bulleis, greene at
the first, and somewhat whitish afterwards, with many white seedes
therein, like vnto Nightshade: the rootes are rounder and much smaller
then the former, and some much greater then others, dispersed vnder
ground by many small threads or strings from the rootes, of the same
light browne colour on the outside, and white within, as they, and
neare of the same taste, but not altogether so pleasant.
The Potatos of Canada, (which hath diuers names giuen it by diuers
men, as Pelleterius of Middleborough in his _Plantarum Synonimia_,
calleth it _Heliotropium Indicum tuberosum_, Fabius Columna in the
second part of his _Phytobasanos_, _Flos Solis Farnesianus_, _siue
Aster Peruanus tuberosus_: We in England, from some ignorant and idle
head, haue called them Artichokes of Ierusalem, only because the roote,
being boyled, is in taste like the bottome of an Artichoke head: but
they may most fitly be called, Potatos of Canada, because their rootes
are in forme, colour and taste, like vnto the Potatos of Virginia,
but greater, and the French brought them first from Canada into these
parts) riseth vp with diuers stiffe, round stalkes, eight or tenne
foote high in our Country, where they haue scarce shewed their flowers,
whereas the very head of flowers in other Countries, as Fabius Columna
expresseth it, being of a Pyramis or Sugar loafe fashion, broade
spreading below, and smaller pointed vpwards towards the toppe, is
neere of the same length, whereon are set large and broade rough greene
leaues, very like vnto the leaues of the flower of the Sunne, but
smaller, yet growing in the very same manner, round about the stalkes:
at the very later end of Summer, or the beginning of Autumne, if the
roote bee well planted and defended, it will giue a shew of a few
small yellow flowers at the top, like vnto the flowers of _Aster_ or
Starre-worte, and much smaller then any flower of the Sunne, which come
to no perfection with vs: the roote, while the plant is growing aboue
ground, encreaseth not to his full growth, but when the Summer is well
spent, and the springing of the stalk is past, which is about the end
of August, or in September, then the root is perceiued to be encreased
in the earth, and will before Autumne be spent, that is, in October,
swell like a mound or hillocke, round about the foote of the stalkes,
and will not haue his rootes fit to be taken vp, vntill the stalkes be
halfe withered at the soonest; but after they be withered, and so all
the winter long vntill the Spring againe, they are good, and fit to bee
taken vp and vsed, which are a number of tuberous round rootes, growing
close together; so that it hath beene obserued, that from one roote,
being set in the Spring, there hath been forty or more taken vp againe,
and to haue ouer-filled a pecke measure, and are of a pleasant good
taste as many haue tryed.
[Illustration:
1 _Carum._ Carawayes.
2 _Battatas Hispanorum._ Spanish Potatoes.
3 _Papas seu Battatas Virginianorum._ Virginia Potatoes.
4 _Battatas de Canada._ Potatoes Of Canada, or Artichokes of
Ierusalem.
]
The Vse of all these Potato’s.
The Spanish Potato’s are roasted vnder the embers, and being
pared or peeled and sliced, are put into sacke with a little
sugar, or without, and is delicate to be eaten.
They are vsed to be baked with Marrow, Sugar, Spice, and other
things in Pyes, which are a daintie and costly dish for the
table.
The Comfit-makers preserue them, and candy them as diuers other
things, and so ordered, is very delicate, fit to accompany such
other banquetting dishes.
The Virginia Potato’s being dressed after all these waies
before specified, maketh almost as delicate meate as the former.
The Potato’s of Canada are by reason of their great increasing,
growne to be so common here with vs at London, that euen the
most vulgar begin to despise them, whereas when they were first
receiued among vs, they were dainties for a Queene.
Being put into seething water they are soone boyled tender,
which after they bee peeled, sliced and stewed with butter,
and a little wine, was a dish for a Queene, beeing as pleasant
as the bottome of an Artichoke: but the too frequent vse,
especially being so plentifull and cheape, hath rather bred a
loathing then a liking of them.
CHAP. L.
_Cinara._ Artichokes.
The fruits that grow vpon or neere the ground, are next to be entreated
of, and first of Artichokes, whereof there be diuers kindes, some
accounted tame and of the Garden, others wilde and of late planted in
Gardens, Orchards or Fieldes, of purpose to be meate for men.
The Artichoke hath diuers great, large, and long hollowed leaues, much
cut in or torne on both edges, without any great shew of prickles on
them, of a kinde of whitish greene, like vnto an ash colour, whereof it
tooke the Latin name _Cinara_: the stalke is strong, thicke and round,
with some skins as it were downe all the length of them, bearing at the
toppe one scaly head, made at the first like a Pine-apple, but after
growing greater, the scales are more separate, yet in the best kindes
lying close, and not flaring, as some other kindes doe, which are
eyther of a reddish browne, whitish, or greenish colour, and in some
broade at the ends, in others sharpe or prickly: after the head hath
stoode a great while, if it bee suffered, and the Summer proue hot and
kindly, in some there will breake forth at the toppe thereof, a tuft of
blewish purple thrumes or threds, vnder which grow the seede, wrapped
in a great deale of dounie substance: but that roote that yeeldeth
flowers will hardly abide the next winter; but else being cut off when
it is well growne, that dounie matter abideth close in the middle of
the head, hauing the bottome thereof flat and round, which is that
matter or substance that is vsed to be eaten: the roote spreadeth it
selfe in the ground reasonable well, yeelding diuers heads of leaues
or suckers, whereby it is increased.
[Illustration:
1 _Cinara satiua rubra._ The red Artichoke.
2 _Cinara satiua alba._ The white Artichoke.
3 _Cinara patula._ The French Artichoke.
4 _Cinara siluestris._ The Thistle Artichoke.
5 _Carduus esculentus._ The Chardon.
]
The white Artichoke is in all things like the red, but that the head
is of a whitish ashe colour, like the leaues, whereas the former is
reddish.
We haue also another, whose head is greene, and very sharpe vpwards,
and is common in many places.
Wee haue had also another kinde in former times that grew as high as
any man, and branched into diuers stalkes, euery one bearing a head
thereon, almost as bigge as the first.
There is another kinde, called the Muske Artichoke, which groweth like
the French kinde, but is much better in spending, although it haue a
lesser bottome.
The French Artichoke hath a white head, the scales whereof stand
staring far asunder one from another at the ends, which are sharpe:
this is well known by this qualitie, that while it is hot after it is
boyled, it smelleth so strong, that one would verily thinke it had bin
boyled in stinking water, which was brought ouer after a great froste
that had well nigh consumed our best kindes, and are now almost cleane
cast out again, none being willing to haue it take vp the roome of
better.
There is a lowe kinde that groweth much about Paris, which the French
esteeme more then any other, and is lower then the former French kinde,
the head whereof as well as the leaues, is of a fresher greene colour,
almost yellowish.
Then there is the Thistle Artichoke, which is almost a wilde kinde,
and groweth smaller, with a more open and prickly head then any of the
former.
And lastly, the Chardon as they call it, because it is almost of the
forme and nature of a Thistle, or wilde Artichoke. This groweth high,
and full of sharpe prickles, of a grayish colour. Iohn Tradescante
assured mee, hee saw three acres of Land about Brussels planted with
this kinde, which the owner whited like Endiue, and then sold them in
the winter: Wee cannot yet finde the true manner of dressing them, that
our Countrey may take delight therein.
All these kindes are encreased by slipping the young shootes from the
root, which being replanted in February, March, or Aprill, haue the
same yeare many times, but the next at the most, borne good heads.
Wee finde by dayly experience, that our English red Artichoke is in our
Countrey the most delicate meate of any of the other, and therefore
diuers thinking it to bee a seuerall kinde, haue sent them into Italie,
France, and the Lowe Countries, where they haue not abode in their
goodnesse aboue two yeare, but that they haue degenerated; so that it
seemeth, that our soyle and climate hath the preheminence to nourish vp
this plant to his highest excellencie.
The Vse of Artichokes.
The manner of preparing them for the Table is well knowne to
the youngest Housewife I thinke, to bee boyled in faire water,
and a little salt, vntill they bee tender, and afterwardes a
little vinegar and pepper, put to the butter, poured vpon them
for the sawce, and so are serued to the Table.
They vse likewise to take the boyled bottomes to make Pyes,
which is a delicate kinde of baked meate.
The Chardon is eaten rawe of diuers, with vinegar and oyle,
pepper and salt, all of them, or some, as euery one liketh for
their delight.
CHAP. LI.
_Fabæ & Phaseoli._ Garden and French Beanes.
The Garden Beane is of two colours, red or blacke, and white, yet both
rise from one; the small or fielde Beanes I make no mention of in this
place; but the French or Kidney Beane is almost of infinite sorts and
colours: we doe not for all that intend to trouble you in this place,
with the knowledge or relation of any more then is fit for a Garden of
that nature, that I haue propounded it in the beginning.
Our ordinary Beanes, seruing for foode for the poorer sort for the
most part, are planted as well in fieldes as in gardens, because the
quantity of them that are spent taketh vp many acres of land to be
planted in, and rise vp with one, two or three stalks, according to
the fertilitie of the soyle, being smooth and square, higher then
any man oftentimes, whereon are set at certaine distances, from the
very bottome almost to the toppe, two long smooth fleshy and thicke
leaues almost round, one standing by another at the end of a small
footestalke: betweene these leaues and the stalke, come forth diuers
flowers, all of them looking one way for the most part, which are
close a little turned vp at the brimmes, white and spotted with a
blackish spot in the middle of them, and somewhat purplish at the foot
or bottome, of the forme almost of Broome or Pease flowers, many of
which that grow vpward toward the toppe, doe seldome beare fruit, and
therefore are gathered to distill, and the toppes of the stalkes cut
off, to cause the rest to thriue the better; after which grow vp long
great smooth greene pods, greater then in any other kinde of Pulse,
which grow blacke when they are ripe, and containe within them two,
three or foure Beanes, which are somewhat flat and round, eyther white
or reddish, which being full ripe grow blackish: the roote hath diuers
fibres annexed vnto the maine roote, which dyeth euery yeare.
The French or Kidney Beane riseth vp at the first but with one stalke,
which afterwards diuideth it selfe into many armes or branches, euery
one of them being so weak, that without they be sustained with stickes
or poles, whereon with their winding and claspers they take hold, they
would lye fruitlesse vpon the ground: vpon these branches grow forth
at seuerall places long footestalkes, with euery of them three broade,
round and pointed greene leaues at the end of them, towards the tops
whereof come forth diuers flowers, made like vnto Pease blossomes, of
the same colour for the most part that the fruit will be of, that is to
say, eyther white, or yellow, or red, or blackish, or of a deepe purple
&c. but white is most vsuall for our Garden; after which come long and
slender flat pods, some crooked, and some straight, with a string as it
were running downe the backe thereof, wherein are contained flattish
round fruit, made to the fashion of a kidney: the roote is long, and
spreadeth with many fibres annexed vnto it, perishing euery yeare.
The Vse of these Beanes.
The Garden Beanes serue (as I said before) more for the vse of
the poore then of the rich: I shall therefore only shew you
the order the poore take with them, and leaue curiosity to
them that will bestow time vpon them. They are only boyled in
faire water and a little salt, and afterwards stewed with some
butter, a little vinegar and pepper being put vnto them, and so
eaten: or else eaten alone after they are boyled without any
other sawce. The water of the blossomes distilled, is vsed to
take away spots, and to cleer the skin. The water of the greene
huskes or cods is good for the stone.
The Kidney Beanes boyled in water huske and all, onely the ends
cut off, and the string taken away, and stewed with butter &c.
are esteemed more sauory meate to many mens pallates, then the
former, and are a dish more oftentimes at rich mens Tables then
at the poore.
CHAP. LII.
_Pisum._ Pease.
There is a very great variety of manured Pease known to vs, and I
think more in our Country then in others, whereof some prosper better
in one ground and country, and some in others: I shall giue you the
description of one alone for all the rest, and recite vnto you the
names of the rest.
Garden Pease are for the most part the greatest and sweetest kinds,
and are sustained with stakes or bushes. The Field Pease are not so
vsed, but growe without any such adoe. They spring vp with long,
weake, hollow, and brittle (while they are young and greene) whitish
greene stalkes, branched into diuers parts, and at euery ioynt where
it parteth one broad round leafe compassing the stalke about, so that
it commeth as it were thorough it: the leaues are winged, made of
diuers small leaues set to a middle ribbe, of a whitish greene colour,
with claspers at the ends of the leaues, whereby it taketh hold of
whatsoeuer standeth next vnto it: betweene the leaues and the stalkes
come forth the flowers, standing two or three together, euery one by it
selfe on his owne seuerall stalke, which are either wholly white, or
purple, or mixed white and purple, or purple and blew: the fruit are
long, and somewhat round cods, whereof some are greater, others lesser,
some thicke and short, some plaine and smooth, others a little crooked
at the ends; wherein also are contained diuers formes of fruit or
pease; some being round, others cornered, some small, some great, some
white, others gray, and some spotted: the roote is small, and quickly
perisheth.
The kindes of Pease are these:
The Rounciuall.
The greene Hasting.
The Sugar Pease.
The spotted Pease.
The gray Pease.
The white Hasting.
The Pease without skins.
The Scottish or tufted Pease, which some call the Rose Pease,
is a good white Pease fit to be eaten.
The early or French Pease, which some call Fulham Pease,
because those grounds thereabouts doe bring them soonest
forward for any quantity, although sometimes they miscarry by
their haste and earlinesse.
_Cicer Arietinum._ Rams Ciches.
This is a kinde of Pulse, so much vsed in Spaine, that it is vsually
one of their daintie dishes at all their feasts: They are of two
sorts, white and red; the white is onely vsed for meate, the other for
medicine. It beareth many vpright branches with winged leaues, many
set together, being small, almost round, and dented about the edges:
the flowers are either white or purple, according to the colour of the
Pease which follow, and are somewhat round at the head, but cornered
and pointed at the end, one or two at the most in a small roundish cod.
[Illustration:
1 _Faba satiua._ Garden Beanes.
2 _Phaseoli satiui._ French Beanes.
3 _Pisum vulgare._ Garden Pease.
4 _Pisum vmbellatum siue Roseum._ Rose Pease or Scottish Pease.
5 _Pisum Saccharatum._ Sugar Pease.
6 _Pisum maculatum._ Spotted Pease.
7 _Cicer Arietinum._ Rams Ciches or Cicers.
]
The Vse of Pease.
Pease of all or the most of these sorts, are either vsed when
they are greene, and be a dish of meate for the table of the
rich as well as the poore, yet euery one obseruing his time,
and the kinde: the fairest, sweetest, youngest, and earliest
for the better sort, the later and meaner kindes for the
meaner, who doe not giue the deerest price: Or
Being dry, they serue to boyle into a kinde of broth or
pottage, wherein many doe put Tyme, Mints, Sauory, or some
other such hot herbes, to giue it the better rellish, and is
much vsed in Towne and Countrey in the Lent time, especially
of the poorer sort of people.
It is much vsed likewise at Sea for them that goe long voyages,
and is for change, because it is fresh, a welcome diet to most
persons therein.
The Rams Ciches the Spaniards call _Grauancos_, and
_Garauancillos_, and eate them boyled and stewed as the most,
dainty kinde of Pease that are, they are of a very good
rellish, and doe nourish much; but yet are not without that
windy quality that all sorts of Pulse are subiect vnto: they
increase bodily lust much more then any other sorts, and as it
is thought, doth helpe to encrease seede.
CHAP. LIII.
_Cucumer._ The Cowcumber.
Of Cowcumbers there are diuers sorts, differing chiefly in the forme
and colour of the fruit, and not in the forme of the plant; therefore
one description shall serue in stead of all the rest.
The Cowcumber bringeth forth many trailing rough greene branches
lying on the ground, all along whereof growe seuerall leaues, which
are rough, broad, vneuen at the edges, and pointed at the ends, with
long crooked tendrils comming forth at the same ioynt with the leafe,
but on the other side thereof: between the stalks & the leaues at the
ioynts come forth the flowers seuerally, euery one standing on a short
foot-stalke, opening it selfe into fiue leaues, of a yellowish colour,
at the bottome whereof groweth the fruit, long and greene at the first,
but when it is thorough ripe, a little yellowish, hauing many furrowes,
and vneuen bunches all the length of it, wherein is a white firme
substance next vnto the skin, and a cleare pulpe or watery substance,
with white flat seede lying dispersed through it: the roote is long and
white, with diuers fibres at it.
The kindes.
The first described is called, The long greene Cowcumber.
There is another is called, The short Cowcumber, being short,
and of an equall bignesse in the body thereof, and of an
vnequall bignesse at both ends.
The long Yellow, which is yellowish from the beginning, and
more yellow when it is ripe, and hath beene measured to
be thirteene inches long: but this is not that small long
Cowcumber, called of the Latines, _Cucumis anguinus_.
Another kinde is early ripe, called The French kinde.
The Dantsicke kinde beareth but small fruit, growing on short
branches or runners: the pickled Cowcumbers that are vsually
sold are of this kind.
The Muscouie kinde is the smallest of all other, yet knowne,
and beareth not aboue foure or fiue at the most on a roote,
which are no bigger then small Lemons.
The Vse of Cowcumbers.
Some vse to cast a little salt on their sliced Cowcumbers, and
let them stand halfe an houre or more in a dish, and then poure
away the water that commeth from them by the salt, and after
put vinegar, oyle, &c. thereon, as euery one liketh: this is
done, to take away the ouermuch waterishnesse and coldnesse of
the Cowcumbers.
In many countries they vse to eate Cowcumbers as wee doe Apples
or Peares, paring and giuing slices of them, as we would to our
friends of some dainty Apple or Peare.
The pickled Cowcumbers that come from beyond Sea, are much
vsed with vs for sawce to meate all the Winter long. Some
haue striuen to equall them, by pickling vp our Cowcumbers at
the later end of the yeare, when they are cheapest, taking the
little ones and scalding them thoroughly well, which after they
put in brine, with some Dill or Fenell leaues and stalkes: but
these are nothing comparable to the former, wee either missing
of the right and orderly pickling of them, or the kinde it
selfe differing much from ours (as I said of the Dantsicke
kinde) for ours are neither so tender and firme, nor so sauoury
as the other.
The rawe or greene Cowcumbers are fittest for the hotter time
of the yeare, and for hot stomackes, and not to be vsed in
colder weather or cold stomackes, by reason of the coldnesse,
whereby many haue been ouertaken.
The seede is vsed physically in many medicines that serue to
coole, and a little to make the passages of vrine slippery, and
to giue ease to hot diseases.
CHAP. LIIII.
_Melo._ Milions or Muske Melons.
There bee diuers sorts of Melons found out at this day, differing much
in the goodnesse of taste one from another. This Countrey hath not had
vntill of late yeares the skill to nourse them vp kindly, but now there
are many that are so well experienced therein, and haue their ground so
well prepared, as that they will not misse any yeare, if it be not too
extreme vnkindly, to haue many ripe ones in a reasonable time: yet some
will be later then others alwayes.
The Melon is certainly a kinde of Cowcumber, it doth so neere resemble
it, both in the manner of his growing, hauing rough trailing branches,
rough vneuen leaues, and yellow flowers: after which come the fruit,
which is rounder, thicker, bigger, more rugged, and spotted on the
outside then the Cowcumber, of a russet colour, and greene vnderneath,
which when it groweth full ripe, will change a little yellowish, being
as deepe furrowed and ribbed as they, and besides hauing chaps or rifts
in diuers places of the rinde: the inward hard substance is yellow,
which onely is eaten: the seede which is bigger, and a little yellower
then the Cowcumber, lying in the middle onely among the moister pulpe:
the smell and changing of his colour, fore-shew their ripenesse to them
that are experienced: the roote is long, with many fibres at it. The
fruit requireth much watering in the hot time of the day, to cause them
to ripen the sooner, as I haue obserued by diuers of the best skill
therein.
The Vse of the kindes of Melons.
The best Melon seede doe come to vs out of Spaine, some haue
come out of Turkie, but they haue been nothing so good and
kindly.
Some are called Sugar Melons, others Peare Melons, and others
Muske Melons.
They haue beene formerly only eaten by great personages,
because the fruit was not only delicate but rare; and therefore
diuers were brought from France, and since were noursed vp by
the Kings or Noblemens Gardiners onely, to serue for their
Masters delight: but now diuers others that haue skill and
conueniencie of ground for them, doe plant them and make them
more common.
They paire away the outer rinde, and cut out the inward pulpe
where the seede lyeth, slice the yellow firme inward rinde or
substance, & so eate it with salt and pepper (and good store of
wine, or else it will hardly digest) for this is firmer, & hath
not that moisture in it that the Cowcumbers haue. It is also
more delicate, and of more worth, which recompenseth the paine.
The seed of these Melons are vsed as Cowcumbers physically, and
together with them most vsually.
CHAP. LV.
_Pepo._ Pompions.
We haue but one kinde of Pompion (as I take it) in all our Gardens,
notwithstanding the diuersities of bignesse and colour.
The Pompion or great Melon (or as some call it Milion) creepeth vpon
the ground (if nothing bee by it whereon it may take hold and climbe)
with very great, ribbed, rough, and prickly branches, whereon are set
very large rough leaues, cut in on the edges with deepe gashes, and
dented besides, with many claspers also, which winde about euery thing
they meete withall: the flowers are great and large, hollow and yellow,
diuided at the brims into fiue parts, at the bottome of which, as it
is in the rest, groweth the fruit, which is very great, sometimes of
the bignesse of a mans body, and oftentimes lesse, in some ribbed or
bunched, in others plaine, and either long or round, either greene or
yellow, or gray, as Nature listeth to shew her selfe; for it is but
waste time, to recite all the formes and colours may be obserued in
them: the inner rinde next vnto the outer is yellowish and firme: the
seede is great, flat, and white, lying in the middle of the watery
pulpe: the roote is of the bignesse of a mans thumbe or greater,
dispersed vnder ground with many small fibres ioyned thereunto.
Gourds are kindes of Melons; but because wee haue no vse of them, wee
leaue them vnto their fit place.
The Vse of Pompions.
They are boyled in faire water and salt, or in powdered beefe
broth, or sometimes in milke, and so eaten, or else buttered;
They vse likewise to take out the inner watery substance with
the seedes, and fill vp the place with Pippins, and hauing laid
on the couer which they cut off from the toppe, to take out the
pulpe, they bake them together, and the poore of the Citie, as
well as the Country people, doe eate thereof, as of a dainty
dish.
The seede hereof, as well as of Cowcumbers and Melons, are
cooling, and serue for emulsions in the like manner for Almond
milkes, &c. for those are troubled with the stone.
CHAP. LVI.
_Fragaria._ Strawberries.
[Illustration:
1 _Cucumis longus vulgaris._ The ordinary Cowcumber.
2 _Cucumis Hispanicus._ The long yellow Spanish Cowcumber.
3 _Melo vulgaris._ The ordinary Melon.
4 _Melo maximus optimus._ The greatest Muske Melon.
5 _Pepo._ The Pompion.
6 _Fragari vulgaris._ Common Strawberries.
7 _Fragari Bohemica maxima._ The great Bohemia Strawberries.
8 _Fragari aculeata._ The prickly Strawberry.
]
There be diuers sorts of Strawberries, whereof those that are noursed
vp in Gardens or Orchards I intend to giue you the knowledge in this
place, and leaue the other to a fitter; yet I must needs shew you of
one of the wilde sorts, which for his strangenesse is worthy of this
Garden: And I must also enforme you, that the wilde Strawberry that
groweth in the Woods is our Garden Strawberry, but bettered by the
soyle and transplanting.
The Strawberry hath his leaues closed together at the first springing
vp, which afterwards spread themselues into three diuided parts or
leaues, euery one standing vpon a small long foote-stalke, greene on
the vpperside, grayish vnderneath, and snipped or dented about the
edges; among which rise vp diuers small stalkes, bearing foure or fiue
flowers at the tops, consisting of fiue white round pointed leaues,
somewhat yellowish in the bottome, with some yellow threads therein;
after which come the fruit, made of many small graines set together,
like vnto a small Mulberry or Raspis, reddish when it is ripe, and of a
pleasant winy taste, wherein is enclosed diuers small blackish seede;
the roote is reddish and long, with diuers small threads at it, and
sendeth forth from the head thereof long reddish strings running vpon
the ground, which shoot forth leaues in many places, whereby it is much
encreased.
The white Strawberry differeth not from the red, but in the colour of
the fruite, which is whiter then the former when it is thorough ripe,
enclining to rednesse.
The greene Strawberry likewise differeth not, but that the fruit is
green on all sides when it is ripe, saue on that side the Sun lyeth
vpon it, and there it is somewhat red.
The Virginia Strawberry carryeth the greatest leafe of any other,
except the Bohemian, but scarce can one Strawberry be seene ripe among
a number of plants; I thinke the reason thereof to be the want of
skill, or industry to order it aright. For the Bohemia, and all other
Strawberries will not beare kindly, if you suffer them to grow with
many strings, and therefore they are still cut away.
There is another very like vnto this, that Iohn Tradescante brought
with him from Brussels long agoe, and in seuen yeares could neuer see
one berry ripe on all sides, but still the better part rotten, although
it would euery yeare flower abundantly, and beare very large leaues.
The Bohemia Strawberry hath beene with vs but of late dayes, but is
the goodliest and greatest, both for leafe next to the Virginian, and
for beauty farre surpassing all; for some of the berries haue beene
measured to bee neere fiue inches about. Master Quester the Postmaster
first brought them ouer into our Country, as I vnderstand, but I know
no man so industrious in the carefull planting and bringing them to
perfection in that plentifull maner, as Master Vincent Sion who dwelt
on the Banck side, neer the old Paris garden staires, who from seuen
rootes, as hee affirmed to me, in one yeare and a halfe, planted halfe
an acree of ground with the increase from them, besides those he gaue
away to his friends, and with him I haue seene such, and of that
bignesse before mentioned.
One Strawberry more I promised to shew you, which although it be
a wilde kinde, and of no vse for meate, yet I would not let this
discourse passe, without giuing you the knowledge of it. It is in
leafe much like vnto the ordinary, but differeth in that the flower,
if it haue any, is greene, or rather it beareth a small head of greene
leaues, many set thicke together like vnto a double ruffe, in the
midst whereof standeth the fruit, which when it is ripe, sheweth to
be soft and somewhat reddish, like vnto a Strawberry, but with many
small harmlesse prickles on them, which may be eaten and chewed in the
mouth without any maner of offence, and is somewhat pleasant like a
Strawberry: it is no great bearer, but those it doth beare, are set at
the toppes of the stalks close together, pleasant to behold, and fit
for a Gentlewoman to weare on her arme, &c. as a raritie instead of a
flower.
The Vse of Strawberries.
The leaues of Strawberries are alwaies vsed among other herbes
in cooling drinkes, as also in lotions, and gargles for the
mouth and throate: the rootes are sometimes added to make it
the more effectuall, and withall somwhat the more binding.
The berries themselues are often brought to the Table as a
reare seruice, whereunto claret wine, creame or milke is added
with sugar, as euery one liketh; as also at other times, both
with the better and meaner sort, and are a good cooling and
pleasant dish in the hot Summer season.
The water distilled of the berries, is good for the passions
of the heart, caused by the perturbation of the spirits, being
eyther drunke alone, or in wine; and maketh the heart merry.
Some doe hold that the water helpeth to clense the face from
spots, and to adde some cleerenesse to the skinne.
CHAP. LVII.
_Angelica._ Garden Angelica.
Hauing thus furnished you out a Kitchen Garden with all sorts of
herbes, roots & fruits fit for it, and for any mans priuate vse, as I
did at the first appropriate it; let me a little transcend, and for the
profit & vse of Country Gentlewomen and others, furnish them with some
few other herbes, of the most especiall vse for those shall need them,
to be planted at hand in their Gardens, to spend as occasion shall
serue, and first of Angelica.
Angelica hath great and long winged leaues, made of many broade greene
ones, diuided one from another vpon the stalk, which is three foot
long or better somtimes, among which rise vp great thicke and hollow
stalkes with some few ioynts, whereat doth alwayes stand two long
leaues compassing the stalke at the bottome, in some places at the
ioynts spring out other stalkes or branches, bearing such like leaues
but smaller, and at the tops very large vmbels of white flowers, that
turne into whitish seede somewhat thicke: the roote groweth great with
many branches at it, but quickly perisheth after it hath borne seede:
to preserue the roote therefore the better, they vse to cut it often in
the yeare, thereby to hinder the running vp to seede: the whole plant,
both leafe, roote and seede, is of an excellent comfortable sent,
sauour and taste.
The Vse of Angelica.
The distilled water of Angelica, eyther simple or compound, is
of especiall vse _in deliquium animi, vel cordis tremores &
passiones_, that is, swounings, when the spirits are ouercome
and faint, or tremblings and passions of the heart, to expell
any windy or noysome vapours from it. The green stalkes or the
young rootes being preserued or candied, are very effectuall to
comfort and warme a colde and weake stomacke: and in the time
of infection is of excellent good vse to preserue the spirits
and heart from infection. The dryed roote made into pouder,
and taken in wine or other drinke, will abate the rage of lust
in young persons, as I haue it related vnto me vpon credit:
A Syrupe made thereof in this manner, is very profitable to
expectorate flegme out of the chest and lunges, and to procure
a sweete breath. Into the greene stalke of Angelica as it
standeth growing, make a great gashe or incision, wherein put a
quantitie of fine white Sugar, letting it there abide for three
dayes, and after take it forth by cutting a hole at the next
ioynt vnder the cut, where the Syrupe resteth, or cut off the
stalke, and turne it downe, that the Syrrupe may drayne forth;
which keepe for a most delicate medicine.
CHAP. LVIII.
_Dracunculus hortensis siue Serpentaria._ Dragons.
Dragons riseth out of the ground with a bare or naked round whitish
stalke, spotted very much with purplish spots and strakes, bearing at
the toppe therof a few greene leaues very much diuided on all sides,
standing vpon long foote-stalkes, in the middle whereof (if the roote
be old enough) commeth forth a great long huske or hose, green on the
outside, and of a darke purplish colour on the inside, with a slender
long reddish pestell or clapper in the middle: the roote is great,
round, flat and whitish on the outside, and whiter within, very like
vnto the rootes of _Arum_, or Wakerobin, and tasting somewhat sharpe
like it.
The Vse of Dragons.
The chiefe vse whereunto Dragons are applyed, is, that
according to an old receiued custome and tradition (and not the
iudgement of any learned Author) the distilled water is giuen
with Mithridatum or Treakle to expell noysome and pestilentiall
vapours from the heart.
CHAP. LIX.
_Ruta._ Garden Rue, or Herbe Grace.
Garden Rue or Herbe Grace groweth vp with hard whitish wooddy stalkes,
whereon are set diuers branches of leaues, being diuided into many
small ones, which are somewhat thicke and round pointed, of a blewish
greene colour: the flowers stand at the tops of the stalkes consisting
of foure small yellow leaues, with a greene button in the middle, and
diuers small yellow threds about it, which growing ripe, containe
within them small blacke seede: the roote is white and wooddy,
spreading farre in the ground.
The Vse of Rue.
The many good properties whereunto Rue serueth, hath I thinke
in former times caused the English name of Herbe Grace to be
giuen vnto it. For without doubt it is a most wholesome herbe,
although bitter and strong, and could our dainty stomackes
brooke the vse thereof, it would worke admirable effects being
carefully and skilfully applyed, as time and occasion did
require: but not vndiscreetly or hand ouer head, as many vse to
doe that haue no skill. Some doe rippe vp a beade rowle of the
vertues of Rue, as Macer the Poet and others, in whom you shall
finde them set downe, to bee good for the head, eyes, breast,
liuer, heart, spleene, &c. In some places they vse to boyle the
leaues of Rue, and keep them in pickle, to eate them as Sampire
for the helpe of weake eyes. It is very auaileable in glisters
or drinkes against the winde or the collicke, and to procure
vrine that is stayed by the paines therof. The distilled water
is often vsed for the same purposes aforesaid: but beware of
the too frequent or ouermuch vse thereof, because it heateth
exceedingly, and wasteth nature mightily.
CHAP. LX.
_Carduus Benedictus._ The Blessed Thistle.
Carduus benedictus or the blessed Thistle, hath many weake tender
branches lying for the most part on the ground, whereon are set long
and narrow leaues, much cut in or waued about the edges, hairy or rough
in handling, yet without any hard or sharpe thornes or prickles at all,
that the tenderest hand may touch them without harme: but those that
grow toward the toppes of the stalkes are somewhat more prickly, and
the heads which grow on the tops of the seuerall branches are somewhat
sharpe, set with prickles like a Thistle: the flower is yellow, and
the seede lying within the woolly or flocky doune like to all other
thistles, are blackish, long and round, with a few haires on the head
of them: the roote is white, and perisheth euery yeare after it hath
giuen seede.
The Vse of the blessed Thistle.
The distilled water hereof is much vsed to be drunke against
agues of all sortes, eyther pestilentiall or humorall, of long
continuance or of lesse: but the deception of the herbe giuen
in due time, hath the more forcible operation: it helpeth to
expell wormes, because of the bitternesse, and is thereby also
a friend to the stomack ouercharged with chollar, and to clense
the liuer: it prouoketh sweate and vrine, is helpefull to them
are troubled with the stone, and to ease paines in the sides.
[Illustration:
1 _Angellica._ Angellica.
2 _Dracunculus hortensis._ Dragons.
3 _Ruta hortensis._ Garden Rue, or Herbegrace.
4 _Carduus benedictus._ The blessed Thistle.
5 _Alkakengi siue Solanum Halicacabum & Vesicarium._ Winter Cherries.
6 _Asarum._ Asarabacca
7 _Liqueritia._ Licoris.
]
CHAP. LXI.
_Solarium vesicarium, siue Alkakengi._ Winter Cherries.
The Winter Cherry hath a running or creeping roote in the ground,
of the bignesse many times of ones little finger, shooting forth at
seuerall ioynts in seuerall places, whereby it quickly spreadeth a
great compasse of ground: the stalke riseth not aboue a yard high,
whereon are set many broade and long greene leaues, somewhat like vnto
the leaues of Nightshade, but larger: at the ioynts whereof come forth
whitish flowers made of fiue leaues a peece, which after turne into
green berries, inclosed with thin skins or bladders, which change to
bee reddish when they grow ripe, the berry likewise being reddish, and
as large as a Cherry, wherein are contained many flat and yellowish
seed lying within the pulpe: which being gathered and strung vp, are
kept all the yeare to be vsed vpon occasion.
The Vse of Winter Cherries.
The distilled water of the herbe and fruit together, is
often taken of them that are troubled with the sharpnesse or
difficultie of vrine, and with the stone in the kidneyes, or
grauel in the bladder: but the berries themselues either greene
or dryed boyled eyther in broth, in wine, or in water, is much
more effectuall: It is likewise conducing to open obstructions
of the liuer, &c. and thereby to helpe the yellow Iaundise.
CHAP. LXII.
_Asarum._ Asarabacca.
Asarabacca, from a small creeping roote set with many fibres, shooteth
forth diuers heads, and from euery of them sundry leaues, euery one
standing vpon a long greene stalke, which are round, thicke, and of a
very sad or darke greene colour, and shining withall: from the rootes
likewise spring vp short stalkes, not fully foure fingers high, at the
toppe of euery one of which standeth the flower, in fashion very like
the seede vessell of Henbane seede, of a greenish purple colour, which
changeth not his forme, but groweth in time to containe therein small
cornered seed: the greene leaues abide all the winter many times, but
vsually sheddeth them in winter, and recouereth fresh in the spring.
The Vse of Asarabacca.