93 A GARDEN OF HERBS 



PURSLANE 



" Lord, I confess too when I dine 



The pulse is thine 

 And all those other bits that be 



There placed by Thee. 

 The worts, the purselain, and the mess 

 Of Water Cress." 



HERRICK. 



Purslane, which we so seldom use now even in salads, 

 was formerly recommended for a vast number of diseases, 

 including teeth set on edge, " flashings by lightening or 

 planets, and for burning of gunpowder ! " 



Purslanes like a light, rich soil, and as they are tender 

 annuals, they must be sown either on a hot-bed or in the 

 open ground in May. They should not be transplanted. 

 The leaves are generally ready to be gathered six weeks 

 after planting the seeds. Green purslane is hardier than 

 golden purslane. 



PRESERVED PURSLANE. This for a dainty dish, with 

 many served first at the table in the winter time, preserved 

 after this manner, the greatest stemmes and leaves of the 

 Purslane without rootes were gathered and these wyth 

 water thoroughly cleansed from the fyne sands, hanging on 

 and the filthe and corrupt leaves, if any such were, clean 

 purged away, and these so long they dryed until they were 

 somewhat withered. Then were they infused in verjuice 

 made of soure grapes strewed thicke over wyth green fennell 

 bestowed in an earthen pot glasd within or for the lacke of it 

 in a sweete vessel of woode, after this the whole sprinkled 

 well over wyth salte, laying green fennell again over the 

 salte, and sundry courses of Purslane, with salt and fennell 

 bestowed to the filling up of the pot and over the upper 

 bed of the Purslane againe a thicke course of greene fennell 

 strewed, whiche settled the whole mixture downe into the 

 pot. This being done, the verjuice was poured upon in 

 such order so full that the same reached uppe to the brimme 

 or lippe of the vessell. The same pickle or sauce close 



