The following section cannot be too closely studied by people in all
ranks of life. Many of our most delicate vegetables are found growing
wild; and in times of scarcity, and after hard winters, many articles of
this department will be found highly acceptable to all, and the
condition of the poorer classes would be bettered by a more intimate
knowledge of those plants. In fact, these and the medicinal plants ought
to be known to every one: and in order to facilitate the study of them,
I have been thus particular in my description of the different kinds.
479. AGARIC, ORANGE. Agaricus deliciosus.--This agaric well boiled and
seasoned with pepper and salt, has a flavour similar to that of a
roasted muscle. In this way the French, in general, make use of it. It
is in high perfection about September, and is chiefly to be found in dry
woods.
480. ALEXANDERS. Smyrnium Olustratum.--If the poorer people were aware
of the value of this plant, which is now quite neglected, it might be
turned to good account as an article of food, and that, in all
likelihood, of the most wholesome kind.
Bryant thinks it was much esteemed by the monks, and states that it has,
ever since the destruction of the abbeys in this country, remained in
many places growing among the rubbish; hence the reason of its being
found wild in such places.
481. ALEXANDERS, ROUND-LEAVED. Smyrnium perfoliatum.---It is said that
the leaves and stalks boiled are more pleasant to the taste than the
other kind of Alexanders.
482. ARROWHEAD. Sagittaria sagittifolia.--The roots of this plant are
said to be very similar to the West-India arrow-root. They are sometimes
dried and pounded, but are reported to have an acrid unpleasant taste;
but this might perhaps be got rid of by washing the powder in water.
483. BLACKBERRY. Rubus fruticosus.--The berries of this plant are well
known in the country; but if too many be eaten, they are apt to cause
swelling in the stomach, sickness, &c.
484. BRIONY, BLACK. Tamus communis.--Although this is considered a
poisonous plant, the young leaves and shoots are eaten boiled by the
common people in the spring.
485. BURDOCK. Arctium Lappa.--Mr. Bryant in his Flora Diaetetica says
that many people eat the tenders talks of this plant boiled as
asparagus.
486. BURNET. Sanguisorba officinalis.--The young leaves form a good
ingredient in salads. They have somewhat the flavour of cucumbers.
487. BUTTERWORT. Pinguicula vulgaris.--The inhabitants of Lapland and
the north of Sweden give to milk the consistence of cream by pouring it
warm from the cow upon the leaves of this plant, and then instantly
straining it and laying it aside for two or three days till it acquires
a degree of acidity.
This milk they are extremely fond of; and once made, they need not
repeat the use of the leaves as above, for a spoonful or less of it will
turn another quantity of warm milk, and make it like the first, and so
on, as often as they please to renew their food.--Lightfoot's Flor.
Scot. p. 77.
488. CHAMPIGNON. Agaricus pratensis.--There is little or no smell to be
perceived in this plant, and it is rather dry; yet when boiled or stewed
it communicates a good flavour, and is equal to the common mushroom.
489. CHANTARELLE. Agaricus Chantarellus.--This agaric, when broiled with
pepper and salt, has a taste very similar to that of a roasted cockle,
and is considered by the French a great delicacy. It is found
principally in woods and old pastures, and is in good perfection about
the middle of September.
490. CHARLOCK. Sinapis arvensis.--The young plant is eaten in the spring
as turnep-tops, and is considered not inferior to that vegetable. The
seeds of this have sometimes been saved and sold for feeding birds
instead of rape; but being hot in its nature, it has been known to cause
them to be diseased.
491. CHICKWEED. Alsine media.--This is a remarkably good herb boiled in
the spring; a circumstance not sufficiently attended to.
492. CLOUD-BERRY. Rubus Chamaemorus.--This plant grows wild in some parts
of the north of England: the fruit has nearly the shape of the currant,
and is reckoned in Norway, where it grows abundantly, a favourite dish.
493. COTTON-THISTLE. Onopordon Acanthium.--The tender stalks of this
plant, peeled and boiled, are by some considered good; but it has a
peculiar taste which is not agreeable to all.
Bryant in his Flora Diaetetica says that the bottoms of the flowers are
eaten as artichokes.
494. COW-PARSNEP. Heracleum Sphondylium.--The inhabitants of Kamschatka
about the beginning of July collect the foot-stalks of the radical
leaves of this plant, and, after peeling off the rind, dry them
separately in the sun; and then tying them in bundles, they lay them up
carefully in the shade. In a short time afterwards, these dried stalks
are covered over with a yellow saccharine efflorescence tasting like
liquorice, and in this state they are eaten as a delicacy.
The Russians, not content with eating the stalks thus prepared, contrive
to get a very intoxicating spirit from them, by first fermenting them in
water with the greater bilberry (Vaccinium uliginosum), and then
distilling the liquor to what degree of strength they please; which
Gmelin says is more agreeable to the taste than spirits made from corn.
This may, therefore, prove a good succedaneum for whisky, and prevent
the consumption of much barley, which ought to be applied to better
purposes. Swine and rabbits are very fond of this plant.---Lightfoot's
Fl. Scot.
495. DANDELION. Leontodum Taraxacum.--This is a good salad when blanched
in the spring. The French, who eat more vegetables than our country
people do, use this in the spring as a common dish: it is similar to
endive in taste.
496. DEWBERRY. Rubus caesius.--The dewberry is very apt to be mistaken
for the blackberry; but it may be easily distinguished by its fruit
being not so large, and being covered with blue bloom similar to that
seen on plums: it has a very pleasant taste, and is said to communicate
a grateful flavour to red wine when steeped in it.
497. EARTH-NUT. Bunium Bulbocastanum.--The roots are eaten raw, and
considered a delicacy here, but thought much more of in Sweden, where
they are an article of trade: they are eaten also stewed as chesnuts.
498. ELDER. Sambucus nigra.--The young shoots of elder are boiled with
other herbs in the spring and eaten; they are also very good pickled in
vinegar. Lightfoot says, in some countries they dye cloth of a brown
colour with them.
499. FAT-HEN. Chenopodium viride et album.--These are boiled and eaten
as spinach, and are by no means inferior to that vegetable.
500. FUCUS, SWEET. Fucus saccharatus.--This grows upon rocks and stones
by the sea-shore. It consists of a long single leaf, having a short
roundish foot-stalk, the leaf representing a belt or girdle. This is
collected and eaten the same as laver, as are also the two following
kinds.
501. FUCUS, PALMATED. Fucus palmatus.--This plant also grows by the
sea-side, and has a lobed leaf.
502. FUCUS, FINGERED. Fucus digitatus.--This is also to be found by the
sea-side, growing upon rocks and stones; it has long leaves springing in
form of fingers when spread.
503. GOOD KING HENRY. Chenopodium Bonus-Henricus.--The leaves and stalk
of this plant are much esteemed. The plant was used to be cultivated,
but of late years it has been superseded by the great number of other
esculent vegetables more productive than this. The young shoots blanched
were accounted equal to asparagus, and were made use of in a similar
manner.
504. HEATH. Erica vulgaris.--Formerly the young tops are said to have
been used alone to brew a kind of ale; and even now, I am informed, the
inhabitants of Isla and Jura (two islands on the coast of Scotland)
continue to brew a very potable liquor, by mixing two-thirds of the tops
of heath with one of malt.--Lightfoot's Fl. Scot.
505. HOPS. Humulus Lupulus.--Independently of the great use of hops in
making beer, and for medicinal uses, where the plant grows wild, it
affords the neighbours a dainty in the spring months. The young shoots,
called hop-tops, when boiled, are equal in flavour to asparagus, and are
eagerly sought after for that purpose.
506. LADIES-SMOCK. Cardamine pratensis.--This is good as a salad herb.
507. LAVER. Fucus esculentus.--This is collected by sailors and people
along the sea-coasts; is eaten both raw and boiled, and esteemed and
excellent antiscorbutic. The leaves of this Fucus are very sweet, and,
when washed and hanged up to dry, will exude a substance like that of
sugar.
508. MAPLE. Acer Pseudo-platanus.--By tapping this tree it yields a
liquor not unlike that of the birch-tree, from which the Americans make
a sugar, and the Highlanders sometimes an agreeable and wholesome wine.
--Lightfoot's Fl. Scot.
509. MARSH MARIGOLD. Caltha palustris.--The flower-buds, before opening,
are picked, and are considered a good substitute for capers.
510. MEADOW-SWEET. Spiraea Filipendula.--The roots of this, in Sweden,
are ground and made into bread.
511. MILK-THISTLE. Carduus marianus.--The young leaves in the spring,
cut close to the root with part of the stalks on, are said to be good
boiled.
512. MOREL. Phallus esculentus.--The morel grows in wet banks and moist
pastures. It is used by the French cooks, the same as the truffle, for
gravies, but has not so good a flavour: it is in perfection in May and
June.
513. MUSHROOM, VIOLET. Agaricus violaceus.--This mushroom requires more
broiling than all the rest; but when well done and seasoned, it is very
good. It is found in dry woods, old pastures, &c. where it grows to a
large size.
514. MUSHROOM, BROWN. Agaricus cinnamomeus.--The whole of this plant has
a nice smell, and when stewed or broiled has a pleasant flavour. It is
to be found as the one above, and is fit for use in October.
515. ORPINE. Sedum telephium.--The leaves are eaten in salads, and are
considered equal to purslane.
516. OX-TONGUE, COMMON. Picris Echioides.--The leaves are said to be
good boiled.
517. PEAS, EARTH-NUT. Orobus tuberosus.--The roots of this, when boiled,
are said to be nutritious. The Scotch Highlander chews the root as a
substitute for tobacco.
518. PILEWORT. Ranunculus Ficaria.--The young leaves in spring are
boiled by the common people in Sweden, and eaten as greens. The roots
are sometimes washed bare by the rains, so that the tubercles appear
above ground; and in this state have induced the ignorant in
superstitious times to fancy that it has rained wheat, which these
tubercles sometimes resemble.
519. SALEP. Orchis Morio.--The powder of these roots is used for a
beverage of that name. This is imported chiefly from Turkey. It grows in
this country, although it is never noticed: the roots are smaller than
those imported, but will answer the purpose equally well.
520. SALTWORT. Salicornia europaea.--This is gathered on the banks of the
Thames and Medway, and brought to London, where it is sold as samphire.
It makes a very good pickle, but by no means equal to the true kind.
521. SAMPHIRE. Crithmum maritimum.--This has long been in much esteem as
a pickle: it grows on the high cliffs on the Kentish coast, where people
make a trade of collecting it by being let down from the upper part in
baskets. A profession of great danger.
522. SCURVY-GRASS. Cochlearia officinalis.--The leaves are hot and
pungent, but are considered very good, and frequently eaten between
bread and butter.
523. SAUCE ALONE. Erysimum Alliaria.--This is very good boiled with
salt-meat in the spring, when other vegetables are scarce. It is
valuable to the poor people; and is, in general, a common plant under
hedges.
524. SEA BINDWEED. Convolvulus Soldanella.--This plant is to be found
plentifully on our maritime coasts, where the inhabitants plucks the
tender stalks, and pickle them. It is considered to have a cathartic
quality.
525. SEA-PEAS. Pisum maritimum.--These peas have a bitterish
disagreeable taste, and are therefore rejected when more pleasant food
is to be got. In the year 1555 there was a great famine in England, when
the seeds of this plant were used as food, and by which thousands of
families were preserved.
526. SEA-WORMWOOD. Artemisia maritima.--Those who travel the country in
searching after and gathering plants, if they chance to meet with sour
or ill-tasted ale, may amend it by putting an infusion of sea-wormwood
into it, whereby it will be more agreeable to the palate, and less
hurtful to the stomach.--Threlkeld. Syn. Pl. Hibern.
This is an ingredient in the common purl, the usual morning beverage of
our hardy labouring men in London.
527. SEA-ORACH, GRASS-LEAVED. Atriplex littoralis.--This plant is eaten
in the same manner as the Chenopodium.
528. SEA-BEET. Beta maritima.--This is a common plant on some of our
sea-coasts. The leaves are very good boiled, as are also the roots.
529. SILVER-WEED. Potentilla anserina.--The roots of this plant taste
like parsneps, and are frequently eaten in Scotland either roasted or
boiled.
In the islands of Tiras and Col they are much esteemed, as answering in
some measure the purposes of bread, they having been known to support
the inhabitants for months together during a scarcity of other
provisions. They put a yoke on their ploughs, and often tear up their
pasture-grounds with a view to get the roots for their use; and as they
abound most in barren and impoverished soils, and in seasons when other
crops fail, they afford a most seasonable relief to the inhabitants in
times of the greatest scarcity. A singular instance this of the bounty
of Providence to these islands.--Lightfoot's Fl. Scot.
530. SOLOMON'S-SEAL. Convallaria Polygonatum.--The roots are made into
bread, and the young shoots are eaten boiled.
531. SPATLING-POPPY. Cucubalus Behen.--Our kitchen-gardens scarcely
afford a better-flavoured vegetable than the young tender shoots of this
when boiled. They ought to be gathered when they are not above two
inches long. If the plant was in cultivation, no doubt but what it would
be improved, and would well reward the gardener's trouble: it sends
forth a vast quantity of sprouts, which might be nipped off when of a
proper size; and there would be a succession of fresh ones for at least
two months.
It being a perennial too, the roots might be transplanted into beds like
those of asparagus.--Bryant's Fl. Diaetetica, p. 64.
532. SPEEDWELL. Veronica spicata.--This is used by our common people as
a substitute for tea, and is said to possess a somewhat astringent
taste, like green tea.
533. SPOTTED HAWKWEED. Hypochaeris maculata.--The leaves are eaten as
salad, and are also boiled.
534. STINGING-NETTLE. Urtica dioica.--The young shoots in the spring are
eaten boiled with fat meat, and are esteemed both wholesome and
nutritive.
535. SHRUBBY STRAWBERRY. Rubus arcticus.--The fruit of this plant is
very similar in appearance to a strawberry: its odour is of the most
grateful kind; and its flavour has that delicate mixture of acid and
sweet, which is not to be equalled by our best varieties of that fruit.
536. SWEET CICELY. Scandix odorata.--The leaves used to be employed in
the kitchen as those of cervil. The green seeds ground small, and used
with lettuce or other cold salads, give them an agreeable taste. It also
grows in abundance in some parts of Italy, where it is considered as a
very useful vegetable.
537. WATER-CRESS. Sisymbrium Nasturtium.--A well known herb in common
use, but is not in cultivation, although it is one of our best salads.
538. WILLOW-HERB. Epilobium angustifolium.--The young shoots of these
are eaten as asparagus.
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