Stinging Nettle [Urtica dioica). — "This
perennial, found in dry, rubbishy soils, and in
hedges, is but seldom seen in places where the
hand of man has not been at work, and may
therefore be considered as a sort of domestic
plant. Early in February the tops will be
found to have pushed three or four inches,
furnished with tender leaves; in Scotland,
Poland, and Germany, these are gathered as a
pot-herb for soups, or for dishes like spinach,
and their peculiar flavour is by many much
esteemed. No plant is better adapted for
forcing ; and in severe winters, when most of
the Brassica tribe have been destroyed, it forms
an excellent resource. Collect the creeping
roots, and plant them either on a hot-bed or in
pots, to be placed in a forcing-house, and they
will soon send up abimdance of tender tops;
these, if desired, may be blanched by covering
with other pots. We have known the nettle
forced by being planted close to the flue in a
vinery, so as to produce exceUsnt nettle kail
ind nettle spinach in the last week of Januarj'."
Wild Eocket {Sisymbrium officinale). — A
common annual of a yellowish hue, from two
to three feet high. It is sometimes used as a
pot-herb. In salading the tender young leaves
greatly resemble mustard in taste and flavour.
Willow Herb {JEpilobitim angustifolium). —
The leaves are a wholesome green, and the
young and tender shoots are eaten as asparagus.
Wild Plants with Edible Roots.
Arrowhead {Sagittaria sagittifolia). — An
aquatic perennial, the roots of which are said to
be very like those of the West India arrow-
root (Maranta arundinacea). They are i
dried and pounded, but are reported to _
an acrid, unpleasant taste, though this might, it
is believed, be got rid of by washing the powder
in water.
Bitter Vetch or Mouse Pea [Orobus tu-
bcrosus). — "The tubers are said to be chewed
by the Scottish Highlanders as a substitute for
tobacco. Boiled till a fork will pass through
them, and dried slightly and roasted, they are
served up in Holland and Flanders in the
manner of chestnuts, which they resemble in
flavour. Dickson recommends cultivating them
in a bed or border of light rich soil paved at
the depth of twenty inches to prevent their
roots from running down. Plant the tubers
six inches apart, and three inches below the
surface. The second year some will be fit to
gather, and bj' taking only the largest, the bed
will continue producing for several years by
adding some fresh compost every year."
Common Arum {Arum macidatmn). — A com-
mon plant in hedges and woods in loamy soils.
It is very abundant in the island of Portland,
where the roots used to be dug up by the
coimtry people, macerated and steeped. The
powder so obtained was dried, and sent to
London, where it was sold under the name of
Portland Starch.
Common Comfrey {Symphytum officinale). —
This plant has tuberculated roots and succulent
stems, both abounding in farinaceous matter.
When it is cultivated and the stalks blanched,
they are not only wholesome, but agreeable.
Earth Nut {Bunium bulbocastanum). — A
bulbous perennial. Its roots are eaten raw,
and are considered a delicacy by some people.
In Sweden they are highly esteemed, being
made there an article of trade. Besides being
eaten raw, the roots are sometimes stewed as
chestnuts.
Page 1237
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Stinging Nettle [Urtica dioica). — "This perennial, found in dry, rubbishy soils, and in hedges, is but seldom seen in places where the hand of man has not been at work, and may therefore be considered as a sort of domestic plant. Early in February the tops will be found to have pushed three or four inches, furnished with tender leaves; in Scotland, Poland, and Germany, these are gathered as a pot-herb for soups, or for dishes like spinach, and their peculiar flavour is by many much esteemed. No plant is better adapted for forcing ; and in severe winters, when most of the Brassica tribe have been destroyed, it forms an excellent resource. Collect the creeping roots, and plant them either on a hot-bed or in pots, to be placed in a forcing-house, and they will soon send up abundance of tender tops; these, if desired, may be blanched by covering with other pots. We have known the nettle forced by being planted close to the flue in a vinery, so as to produce excellent nettle kail and nettle spinach in the last week of January."
Wild Eocket {Sisymbrium officinale). — A common annual of a yellowish hue, from two to three feet high. It is sometimes used as a pot-herb. In salading the tender young leaves greatly resemble mustard in taste and flavour.
Willow Herb {Epilobium angustifolium). — The leaves are a wholesome green, and the young and tender shoots are eaten as asparagus.
Wild Plants with Edible Roots.
Arrowhead {Sagittaria sagittifolia). — An aquatic perennial, the roots of which are said to be very like those of the West India arrowroot (Maranta arundinacea). They are i dried and pounded, but are reported to _ an acrid, unpleasant taste, though this might, it is believed, be got rid of by washing the powder in water.
Bitter Vetch or Mouse Pea [Orobus tuberosus). — "The tubers are said to be chewed by the Scottish Highlanders as a substitute for tobacco. Boiled till a fork will pass through them, and dried slightly and roasted, they are served up in Holland and Flanders in the manner of chestnuts, which they resemble in flavour. Dickson recommends cultivating them in a bed or border of light rich soil paved at the depth of twenty inches to prevent their roots from running down. Plant the tubers six inches apart, and three inches below the surface. The second year some will be fit to gather, and bj' taking only the largest, the bed will continue producing for several years by adding some fresh compost every year."
Common Arum {Arum maculatum). — A common plant in hedges and woods in loamy soils. It is very abundant in the island of Portland, where the roots used to be dug up by the coimtry people, macerated and steeped. The powder so obtained was dried, and sent to London, where it was sold under the name of Portland Starch.
Common Comfrey {Symphytum officinale). — This plant has tuberculated roots and succulent stems, both abounding in farinaceous matter. When it is cultivated and the stalks blanched, they are not only wholesome, but agreeable.
Earth Nut {Bunium bulbocastanum). — A bulbous perennial. Its roots are eaten raw, and are considered a delicacy by some people. In Sweden they are highly esteemed, being made there an article of trade. Besides being eaten raw, the roots are sometimes stewed as chestnuts.