The vegetable matter once reduced to a state of insipidity, it is easy to give it taste and flavour by the addition of salt, or by \-inegar or oils, by adding other vegeta- bles of agreeable tastes and flavours, as thyme, mint, celery-seed, onions, &c., or by adding roasted carrot, parsnip, potato or dandelion roots, or beans, peas, or wheat, or toasted bread. The leaves of trees and bushes, as birch, beech, willow, and gooseberry, we are told, used to bo eaten as salads, and there can be little doubt that man in a primitive state of society would eat almost any green thing that came in his way. Eor the following list of edible wild plants growing in England we are indebted to Lou- don's admirable " Encyclopajdia of Gardening." Plants that might be used as Greens AND PoT-HERBS. Black Bryony [Tamus communis). — A twining perennial, found growing in hedges, and often thought a poisonous plant. The young leaves and tops are eaten in spring by country people. Burdock {Arctium lappa). — A weIl-kno%vn perennial, the tender stalks of which are frequently eaten when boiled. Charlock {Sinapis arvensis). — A common annual weed met with in corn-fields. The young plant is eaten in spring as a substitute for turnip-tops, and is considered not inferior to that vegetable. Chickweed {Alsinc media). — A common PLA ( 582 ) PLA garden weed, said to be a remarkably good pot- herb boiled in the spi-ing. Fat Hen [ChcnopocUum urbicmn and Cheno- podium album).— V,oih. these plants are annuals, and are frequently met with amongst the rubbish of buildings, &c. Boiled and eaten as spinach, they are quite as good as that vegetable. " Several other native, but less common, species of this genus may be applied to the same use." Ox Tongue [Pieris hieraci'oides) . — An annual common in clayey pastures and wastes. When boiled it affords a good green. Sauce Alone, or Jack by the Hedge, {Erijsimum aUiaria). — A biennial plant, found beside hedges where the soil is diy and rich. The stem rises two or three feet high, with heart-shaped leaves of a yellowish green colour ; the flowers are white, and appear in May. The whole plant has a strong odour of garlic. It is occasionally employed as a salad, boiled as a pot-herb, or introduced in sauces. Neill observes that, when gathered as it approaches the flowering state, boiled separately, and then eaten with boiled mutton, it certainly forms a most desirable pot-herb, and, to any kind of salted meat, an excellent green. Sea Beet {Beta maritima). — A biennial com- mon on various sea-shores. It is used like the "Fat Hen." Sea Orache {Atriplex littoralis). — An annual which is eaten in the same manner as the Chenopodiuni. Shepherd's Purse [Capsella bursa pastoris). — An esculent plant in Philadelphia, brought in large quantities to market early in the season. When boiled it tastes not unlike cabbage, but is softer and milder than that vegetable. Sow Thistle [Sonchus olcraceus). — A hardy annual, and a well-known weed in rich garden and field soils. There are two varieties, a prickly and a smooth, both abounding in a milky, bitter juice. The tender tops of the smooth variety are in some countries boiled and used as greens, or mashed as spinach. Spotted Hawkweed {Rypocharis maculata). — A perennial, the leaves of which are eaten as salad, and also boiled as greens.

AI-modernized reading of the original text

The vegetable matter once reduced to a state of insipidity, it is easy to give it taste and flavour by the addition of salt, or by \-inegar or oils, by adding other vegetables of agreeable tastes and flavours, as thyme, mint, celery-seed, onions, &c., or by adding roasted carrot, parsnip, potato or dandelion roots, or beans, peas, or wheat, or toasted bread. The leaves of trees and bushes, as birch, beech, willow, and gooseberry, we are told, used to bo eaten as salads, and there can be little doubt that man in a primitive state of society would eat almost any green thing that came in his way. Eor the following list of edible wild plants growing in England we are indebted to Loudon's admirable " Encyclopajdia of Gardening." Plants that might be used as Greens AND PoT-HERBS. Black Bryony [Tamus communis). — A twining perennial, found growing in hedges, and often thought a poisonous plant. The young leaves and tops are eaten in spring by country people. Burdock {Arctium lappa). — A weIl-kno%vn perennial, the tender stalks of which are frequently eaten when boiled. Charlock {Sinapis arvensis). — A common annual weed met with in corn-fields. The young plant is eaten in spring as a substitute for turnip-tops, and is considered not inferior to that vegetable. Chickweed {Alsinc media). — A common PLA ( 582 ) PLA garden weed, said to be a remarkably good potherb boiled in the spring. Fat Hen [Chenopodium urbicmn and Chenopodium album).— V,oih. these plants are annuals, and are frequently met with amongst the rubbish of buildings, &c. Boiled and eaten as spinach, they are quite as good as that vegetable. " Several other native, but less common, species of this genus may be applied to the same use." Ox Tongue [Pieris hieracioides) . — An annual common in clayey pastures and wastes. When boiled it affords a good green. Sauce Alone, or Jack by the Hedge, {Erysimum alliaria). — A biennial plant, found beside hedges where the soil is diy and rich. The stem rises two or three feet high, with heart-shaped leaves of a yellowish green colour ; the flowers are white, and appear in May. The whole plant has a strong odour of garlic. It is occasionally employed as a salad, boiled as a pot-herb, or introduced in sauces. Neill observes that, when gathered as it approaches the flowering state, boiled separately, and then eaten with boiled mutton, it certainly forms a most desirable pot-herb, and, to any kind of salted meat, an excellent green. Sea Beet {Beta maritima). — A biennial common on various sea-shores. It is used like the "Fat Hen." Sea Orache {Atriplex littoralis). — An annual which is eaten in the same manner as the Chenopodiuni. Shepherd's Purse [Capsella bursa pastoris). — An esculent plant in Philadelphia, brought in large quantities to market early in the season. When boiled it tastes not unlike cabbage, but is softer and milder than that vegetable. Sow Thistle [Sonchus olcraceus). — A hardy annual, and a well-known weed in rich garden and field soils. There are two varieties, a prickly and a smooth, both abounding in a milky, bitter juice. The tender tops of the smooth variety are in some countries boiled and used as greens, or mashed as spinach. Spotted Hawkweed {Hypochaeris maculata). — A perennial, the leaves of which are eaten as salad, and also boiled as greens.

Cassell's dictionary of cookery