The Botanist's Companion Part 27

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 Taraxac.u.m.--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 alb.u.m.--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-sh.o.r.e. 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 antis...o...b..tic. 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-plata.n.u.s.--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 pal.u.s.tris.--The flower-buds, before opening, are picked, and are considered a good subst.i.tute for capers.

510. MEADOW-SWEET. Spiraea Filipendula.--The roots of this, in Sweden, are ground and made into bread.

511. MILK-THISTLE. Carduus maria.n.u.s.--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.