[ri!"ì‘f . ì:.
\ i I '
?' i.
j t y r ' i ' M ' r é
R î t ' ï :
¥ i: li
4197./ t i n g i n g nettle. XJrfica dioica L. {E n g . B o t. 1750.): Monoec. P e n t. L. and Vrtic em J Thi?
hfo/?«?/ ’ ' " Y rubbishy soils and in hedges, is but seidom seen In places where th e h tn d of man
has not been a t work, and may therefore be considered a sort of domestic plant. Early in February the
tops will be found to h ara pushed 3 in. or 4 in., furnished with tender leaie.s; in ScotL id P o lin 7 a n d
Germany, these are gathered as a potherb for soups, or for dishes like spinach • and their neculiir
flavour IS by many much esteemed. N o plant is better adapted for forcing ; Find in severe winteFs whm?
most qf the Drassica tribe have been destroyed, it forms an excellent resource. Collect the crcenin'»-’roots
and plant them either on a hotbed, or !n pots to I.e placed In a forcing-house, and they wifi S“Stas°ei,d S
abundance ot tender tops ; thoso, it desired, m a j be blanched, by coiering i i t h o th e rrio ts w f hare
L T f e f e f e S t o r i f e “ " " 'U , so as to produce oriceilen. nettle!
4198, mid n ic k e l Is th o Hisijmbrnmi qfftcinlOe L. {E n g . B o t. 726,); Te tra d . S ilia I, and rm e lfm -a , I
iS r i r i r e . i t a t a L 't™ ? «■ re 8 ft.„high, w ith th e leaves ru n rin .a ted , a n f e { ‘ ’s?ed
a potherb, and the tender young
421)0°“? " ' ' " ‘i“ [¡“ “•s “re f e™ “S asparagus, aiSl th e leaves' t e Onog) dnar J,
4200. S ow -th u tle Is th e iio n chm oLerdceus {E n g . Bot. 843.); S o n s . E olvg. JEa L and rom n k .l/n . T
hardy annual, and a weil known weed in rich garden and field s o ill T h fre is a prifklv a S smooth
variety, both abounding in a milky bitter juice,“ T h e tender tops of the smoMhri.lrrity i r e in »^0^0
S S . “ " re " " re ra s . »f m“slied as spinach; honco the origin of tho Linnman triLiril S f
Sdbseot. 2. Boots o f Wild Plants edible.
4201. Arrotohead. S a g ittd r ia s a g im f i l ia E . ‘{E n g . B o t. M .'f, M on. B o b jd n . L. and Mismdc eai B .P .
Tfiie roots ot tins aquatic perennial are said to be very similar to those of the West India arrow-root
(Maranto arandinacea 7«). They are sometimes dried and pounded, but are reported to have an acrid
unpleasant taste ; though this
4202. n ig h t , It IS b e liev ed , be g o t r id of b y w a sh in g th e pow d e r in w a te r
Cominon a in m .
_ . ..OT....... .............. n m a c u la ium L. {E n g . 7?oi.l298.) ; Mon. P o ly d n . L. a n d Ardtdcce B P
IinV® fi® 'n and woods in toamy soils; in th e isle of Portland it is very abundant,
and there the roots are_ dug by the country people, macerated, steened. - - .............. -u g up by and th « nnwtor ?«
steeped,e powder so
sent to London, and sold iinHfo under th fu«e name of I'ortland Portland sago.
4203. B itte r vetch, or mouse peas. O 'ru b n s tube rbsus I..
Bo t. 1IÖ3.) ; Jh'ad. De cá n . L. and
Leg um in b sa i J . The tubers are said to be chewed ' ‘ ‘
Boiled till a fork will pass ■’ ’ ' - - - -
Flanders in the manner o _______ _
i r e ® '! cultivating them'in a te d or'border o n ig h t rich soil, p i'vT d 'kV tte 'dV th te kb'lfi'.; to
prevent their roots from running down. P la n t the tubers C in. apart, and ,3 in. below the surface ■ the
second year some wil be fit to gather, and, by taking only the largest, the bed will continue productive
tor several years, adding some fresh compost every year.
T t e “ ; S'*” ' “’“ E n lboeustanuin L. {E n g . B o t. 9SS.); P e n t. D ig . L. and Unibctlifcrai J.
tte f.m ? 1 bulbous perciimal are eaten raw, and are by some considered a delicacy h ire, but
c l S i u t ? ‘" " r e e f where th e y a re an article of trade ; th e y a re eaten also stewiid as
4206. Meodoiii-meef. S p irm 'a ElU p in d a la L. { E n g . B o t. 284.); Icos. O i - I ’e n ta g . L. and R otdccm .7.
J r o n t e r if d °m teriS ribfein°°S™wten'." ” °re " ‘’“re ree soi, is inclined to peat, or boggy, are
420f>. P ilew o r t. IXanCmculus P ic firiq L. {E n g . B o t. 584.); P o ly d n . P o ly g . L . and B anunculciccie J .
T ^ young leaves,in spring, are boiled by the common people in Sweden, and eaten as greens. The roots
are sometimes washed bare by th e rams, so th at the tubercles appear above ground ; and in this state
ibers by the Scottish Highlander as a substitute for tobacco,
iss through them, and dried slightly and roasted, they are served up in Holland and
r of chestnuts, which they resemble in flavour. Dickson (H o r t. T ra n s , vol ii If.ivafintT flm in in n T-\«rl «« 1: „ i. a «u . . . . . . . .
1 Ignorant, in superstitious^times, to fancy that it has rained wheat, which these tubercles
somewhat resemble. {Dei'ham s P h y s ico-T heology .)
■‘T ' r i f e ' L . {E n g . B o t. 20,69.); G y n d n . M o n d n . L . and O r cM d tx B. P . Tlie
p ew te r ot the roots is used m forming tho beverage called sotop. Though imported chlefiy from Turkov,
¥ i,* s ri\rif? s ° n 'a S r i r i r S , , ! : S t a i “ C. "XfiL-answer the¥amo purpos£
roots of this plant taste like parsneps, and a
- P o ly d n . L. and Bosdcew J . The
the islands , of -rt Ju T ra and , Col they are
® irequcntly eaten in Scotland cither roasted or boiled In
the islands qf Ju ra and Col they are much esteemed, as answering in some measure the purposes of
bread, they having been ¿ o w n to support the inhabitants for months together during a scarcity of
other provisions. They often tear up their pasture-grounds with a view to get the roots for their use •
a ^ as they abound most in b a rm i and impoverished soils, and in seasons when other crops fail, they
g® rd a most seasonable relief to the inhabitants in times of the greatest scarcity. {L ig h ff.o t's
4209. Solomon’s seal. PolygOnaium vu lg ä r e D. {E n g . Bnt. 280.). The roots are dried, cround and
made into bread ; aud the young shoots are boiled and eaten as greens.
4210. The m a r sh c lown’s all-heal. S tàchy s p a ld s tr is h . {E n g . Bot. 1675.); a p la n t common in moist,
rich corn-fields, which increases rapidly by its creeping roots, and forms on these during the summer à
number qf th ic ^ n e d , elongated, tuberous-looking buds, which abound in a sweetish farinaceous matter
1 lanted m a rich soil, these roots become large and tender, and form a delicacy in the winter season.
{Gard. M a g ., vol. v. p. 546.)
4211. T h e com m o n com fra j{8 y7 n p h y tum n ffic in à le -L .,E n g . B ot.% \7.) has tuberculated roots and succu-
abounding m farinaceous matter. When th e plant is cultivated, and the stalks
. or J am b o n d es .Tardi-
, — — „.ralised in some parts of
'UOTuorm, wnice, ana, in deep soil, of great length. When the plant is cultivated
hke the carrot or parsnep, its roots are crisp and sweet, and fit to be used like those of the rampion. It
Ifep" f e , t e GteKSy, taoi,».TIfri®“
Subsect. 3. Leguminous Wild Plants edible.
In¿«1?3«. nS«ena?- pnenavso. q VIfnifulömi- icmlia raiilciam «u..«m« oKLl « {AErtvnAg«. «B..ojt . «o1t*0 4a6i,. ); D ia d .. ..D...e.c. an, . L. . ancl L e g w 7nnòsce- J.
t e r i f i i ' p f e S t e f e r i b ^ s p l F r “ “ “ * '° ° re” ° re ^ ' ‘“ r i f e t e
t a n k ti'ild v e tch e s ., 1 .0 th yrn s , V ic ia , and R 'r v u m , L . ; Dia d . Decdn. L. ancl l.eguminbsiE J. The seeds
ofife aldlls ,t hane dB arirteis mh ospste cpireosl iofifc t hine sder gye sneearsao mnsa. y be used as peas. They are found in hedges, w«oououdss, aaunud ccoorrnnSubsect.
4. Salads from Wild Plants.
4215. Salad B u r n e t. V o té r iw n SaTiguisórba L. {E n g . B o t. 8C0.). The leaves taste and smell like
cucumber.
4216. Jaadies' smock. C a rd ám in c p ra tè n s is L. {E n g . Bot. 776.) ; T e tra d . S iliq . L, and Crucifera: J .
The leaves of this plant afford an agreeable acrid salad, greatly resembling the American cress.
4217. Stnn c -c ro p ,o x orpine.. S>èdnm'Velèph\\m\ L . {E n g 7fr;i. 1319.) ; De cá n . P e n ta g .D . awá S,emper-
vtv eæ J- T r iq u e M adame , F r. The leaves are eaten in salads like those of purslane, to which, by the
French, it is considered equal.
4218. Sea-bindweed. Convólvtdus S oldanèlla L. {E n g . Bot. 314.) ; P e n t. Monog. L . and Convolvulacées
13. P. This plant abounds on sea-coasts, where the inhabitants gather the tender stalks, and pickle them.
It is considered to have ra the r a cathartic quality.
4219. Sweet cicely. Sicúndix odoràta L. {E n g . B o t. 697.) ; P e n tâ n . Dig. D . and IJmbeUiferæ J. The
leaves of this plantused to he employed like those of chervil. The green seeds ground small give to lettuce
or other cold salfids a warm agreeable taste. The smell of the plant attracts bees, and the insides of empty
hives are often rubbed with it before placing them over newly cast swarms, to induce them to enter.
4220. B u c k sh o rn p la n ta in , or s ta r o f ihe ea rth . E lantàgo Corónopus L. {E n g . B o t. 892.) ; T e trá n d .
Monog. L . and P la n ta g in eoe B. P . Corne de Cerf, F r. ; K ra h en fu s s , Ger. ; and Coronopo, Ital. This is a
hardy annual, a native of Britain, found in sandy soils. It is a low spreading plant, with linear pinnated
leaves, and round stalk ; producing short spikes of starry flowers from May to August. It was formerly
cultivated as a salad herb, and used like the common cress; but is now neglected in English gardens,
perhaps on account of its ,nk and dis agreeable smell. It is still, however, regularl• y s -J French
gardens. It is raised by seed, which may be sown the first week in Miirch ; and after th e plants have
come lip, they should be thinned so as each may occupy from 6 to 9 square inches. To ensure a succession
of tender leaves, cut off the flowers as they appear.
4221. Ox-eye d aisy . C h ry sa n th em um leu cá n th em um L . {E n g . B o t. GOL); Syn g . P o lyg . S u p e r . L. and
Compòsita: J . M a rg u e r ite g ra n d e , F r. ; Grosse Wncherblume, Gcr. ; and L c u ca n tc rn o , Ital. This is a
perennial plant, common in dry pastures. The leaves, which spring immediately from the root, are
obovate, with foot-stalks ; from these a stem arises from 2 ft. to 3 ft. high, furnished with oblong, embracing
pinnatifid leaves. The flowers are large, with yellow disks and white rays, and appear in June
and July. The young leaves were much used in Italy in salads in BauhiiPs time ; and they are mentioned
by Dr. Withering as being fit for this purpose. The plant is easily propagated by dividing the
roots after th e flowering season. To produce succulent tender leaves, it should be placed in soft, rich,
moist earth.
Subsect. 5. Substitutes fo r Chinese Teas from Wild Piants.
4222. Speedwell. Veronica spicàtn L. {E n g . B o t. 2.) ; D in n . Monog. L. and S c ro p h u lá riru s B. P . It
is sometimes used as a substitute for tea ; and is said to possess;a somewhat astringent taste like green tea.
4223. S p r i7!g g ra s s . A n th o xá iith um od o rà tum L . {E n g . B o t. 647.) ; D iú n . D ig . L. and Graminece B. P.
This is a highly odoriferous grass, a decoction of which is said to bear a considerable resemblance to tea.
4224. Other substitute s. The leaves of the black currant afford a very good substitute for green tea ;
and those of Saxífraga crassifòlia are said, by Tooke {B u s s . E m p .) , to be used as tea in Siberia. Retónica
officinàlis {E n g . B o t. 1142.) is said to have the taste and all the good qualities of foreign tea, without the
bad ones.
Subsect. 6. Wild Plants applied to various Domestic
4225. B u tte rw oH . P in g u ic u la v u lg à r isE . (JEng. B o t .lG .) ; D ià n d . Monog. D. axxà. Lentibulài-ics D .P .
The inhabitants of Lapland and the north of Sweden give to milk th e consistence of cream by pouring it _w_a_r_mÙ _fr_o_m_ tAhl_e c o —wA uAUprot nIr ttrht—ert ...l erat.«vAet.s4 rot fOT t.Ihrt—is.A prltOaTnL.lt ,A lrat rnt.rdt .t*„h .e.An..O Ti An1s-.t aA nAOtTrlty s trai¡nAin g Ji t,1 a n4d— „laIyain g: .i]t .«a sideribr
two
days till it acquires a degree of acidity. This milk they are extremely fond o f; and once
made, they
jcci not repeat th e use of th e leaves as above, for a spoonful or less of it will coagulate
another quantity of warm milk, and make it like th e first, and so on, as often as they please to renew
th eir food. {L ig h ffo o t's F lo r. Scot., p. 77.)
4226. C ow-parsncn. Weraclèom S p h o n d y lium L . {E n g . B o t. 939.) ; P e n t. D ig . L . and V m b e llifen s J .
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 licorice, and in this state they are eaten
as a delicacy. T h e Ìlussians, not content with eating the stalks thus prepared, contrive to get a very
intoxicating spirit from them, by first fermenting them iu water with the greater bilberry (Faccinium
uliginòsum), and then distilling the liquor to what degree of strength they please ; which, Gmelin SAiys, is
-m-o--r-e- a-g--re-e-a.b..l.e. ato. AthU.eA rtat.sAt_e AthUa--n- -sp:i_r.-iAt-s- m--adJ-e «fOrTo--m- -c-o--rn . {,rL.i.g_UhAtrfto-o-At,’s- Fl. Scot.)1
4227. Hea th . E r ic a vu lg à r is L. {E n g . Bot. 1013.); Octan. Monog. E . and E r ic e eB l. Formerly the
yy oo uunngg tLouppss aa rr ee ssaa iidu tlou hu aavv ec buee ee ini uu ssecdu ualioo iniec ttoo bo rieeww aa akjiniiud ooif aaliee_;; aaunud eevv ee nn nnooww,, tmhee nininhaaubiiiataiinLtSs ooif Ii sla
and Ju ra continue to brew a very potable liquor, by mixing two-thirds of the tops of the heath w ith c
of malt. {L ig h tfo o fs F l. Scot.)
4228. Substitute s f o r cape rs. The flowcr-buds of the marsh-marigold ( Cáltha palùstris L . ) form a safe
substitute for capers ; and likewise the young seed-pods of the common radish ; and th e unripe seeds of
the garden •nas.tmtmxa {T ropa;''Olummàjus). A species of spurge, common in gardens (Ruphorbto
Jrtathyris), is vulgarly called caper-bush, from the resemblance of its fruit to capers ; and though acrid
and poisonous, like th e other plants of this genus, its seeds are sometimes substituted by th e Parisian
r e s ta u ra teu r s for the pods of the tru e capers. For minute details respecting the plants enumerated in
this section, and various others which might be used
Flora Dicetetica, and Lightfoot’s Flora Scotica, Hudson'
of Europe.
S ubsect. 7. Poisonous native or common Plants to be avoided in searching fo r edible
food, or in domestic economy, see Bryant’s
Floi'a A n glica, and the local floras of all parts
Wild Plants.
4229. The principal poisonous plants, natives or growing in Britain, are tlie folloiving :
those marked thus (*) are aJso the most valuable plants in the native materia medica:
the whole, for obvious reasons, ought to be known at sight by every gardener :—
Bitter Poisons, for wliicli acids, astringents,
wine, spirits, ancl siiices are
useful correctives. Chélidònium mà-
jus, Cicùta viròsa*, Cólchicum autum-
nàle*, (i’nàntliccrocàta, Cérasus Lau-
rocérasus. The herries of this shrub
are used for pies and puddings by the
cottagers in the neighbourhood of
Moor Park, Hertfordshire, but the
leaves are deleterious.
A crid Poisons, which should be counteracted
by powerful astringents, as bark,
and afterwards the stomach restored
by soft mucilsginousmatters, an milk,
fat broth, &c. Aconitum Naywllus,
and lycóctonum, alcte'a spicàta, ifhiis
Toxicodendron.
Stupefying Poisons, to be counteracted by
vegetable acids and emetics, j^thùsa
Cynàpium, A'tropa Belladònna, Da-
thra Stramònium *, //yoseyanius ni.
ger, 5olànum Dulcamara* nnd nigrum,
Aactùca viròsa, jl'pium gravèolens.
The two latter plants, It is
well known, afford, in a cultivatc>d
lettuce and celery ; but wild.
4230. The poisonous fu n g i will be found iu a succeeding section.
in hedges and ditches, they arc
poisonous.
Fatid Foisons, to be attacked by ether,
wine, or acids. 6’ùniummaculàtuni*,
Digitàlis purpùrea*,.ffeiléborus fce'fi-
dus, ATuniporus »Sabina, Scropliulària
aquàtica.
Drastic Poisons, to be corrected by acids,
alkalies, and astringents, -dsclópias
syriaea, .Cryònia dioica, Xuphórbía
iá th y rls and omygdaldìdos, jl/crcu-
ridWs poréniils and ànnua, Pcriploctt
grEekia, T'cràtrum álbum.
Wl
r é : !
!t:i"