183. _SEA KALE_ (Crambe maritima) _is a well-known plant in our
kitchen-gardens, the early shoots of which are blanched, and eaten in the
same manner as asparagus._
This plant grows wild on sandy sea-coasts in various parts of England; and
has been transplanted thence into the gardens. The mode of management is,
in the autumn, to place large inverted garden-pots over the plants, and to
cover the whole bed and the pots with dung and litter. The heat of the
fermenting dung causes the plants to shoot early in the spring; and the
pots protect them and keep them clear of the litter. By this means also, as
they have no access to the light, they become blanched, tender, and of
extremely sweet and delicate flavour.
Sea kale is ready for use some time before asparagus appears; and, for the
table, it is preferred by most persons to that favourite vegetable. If the
leaves of sea kale be eaten when full grown, they are said to occasion
giddiness; but horses, cows, swine, and other animals, feed upon them
without injury.
184. _WOAD is a dyeing drug, produced by a British plant_ (Isatis
tinctoria), _with arrow-shaped leaves on the stem, yellow cruciform
flowers, and oblong seed-vessels, each containing one seed._
This plant is believed to have been the same that was adopted by the
ancient Britons for staining, or painting their bodies a blue colour, to
render them, in appearance, at least, more terrible to their enemies. It
grows wild on the borders of corn-fields, in some parts of Cambridgeshire,
Somersetshire, and Durham: and is cultivated in several of the clothing
districts of England.
As soon as the plants are in a sufficient state of maturity, they are
gathered. The leaves are picked off, and submitted to the action of mills,
somewhat similar to the mills that are used for the grinding of oak-bark.
In these they are reduced to a pulp. The woad is then laid in small heaps,
which are closely and smoothly pressed down. After continuing about a
fortnight in this state, the heaps are broken up, and their substance is
formed into balls, which are exposed to the sun to be dried. When the balls
are perfectly dry, they are ready for use; and are employed, not only in
dyeing blue, but also as the basis of several other colours.
185. _HORSE-RADISH_ (Cochlearia armoracia) _is a well-known
kitchen-garden plant, which grows wild by the sides of ditches and the
banks of rivers, in several parts of the north of England._
The _root_ of horse-radish is much used for culinary purposes. It is
remarkable for great pungency both of smell and taste. When scraped, it is
mixed with pickles to heighten their flavour, and is eaten with roast beef,
fish, and several other kinds of food. Whenever more of the roots are dug
out of the earth at once than are immediately wanted, they may be preserved
for some time, in a juicy state, by putting them into dry sand.
Horse-radish is also in considerable repute as a medicine, and is a
powerful stimulant, whether externally or internally applied.
Notwithstanding this, we are informed by Dr. Withering, that an infusion of
horseradish in cold milk is one of the best and safest cosmetics that are
known.