BOOK L EDIBLE WILD PLANTS. 681 



4280. Culture. It is propagated by parting the roots, or by sowing the seed in April ; but is rather 

 difficult of cultivation. Marshall says, " it likes a cool situation ; but yet prefers a sandy or a gravelly 

 soil, and plenty of water. Some," he adds, " have found it to do best in pots, set for the morning sun only/' 

 Braddick placed it in a sheltered dry situation, screened from the morning sun : protected it by litter 

 during winter, and in spring sprinkled the soil with a little powdered barilla : " This I do," he says " to 

 furnish the plant with a supply of soda, since in its native place of growth, it possesses the power of 

 decomposing sea-water, from which it takes the fossil alkali, and rejects the muriatic acid. With this 

 treatment it has continued to flourish at Thames Ditton for some years, producing an ample supply of 

 shoots, which are cut twice in the season." (Hort. Trans, ii. 232.) 



4281. Golden samphire is the Inula Crithmifolia, L. (Eng. JBot. 68.) Syng. Polyg. 

 Super. L. and Corymbiferee, J. L'Inule perce-pierre, Fr. ; Goldene Meerfenchel, Ger. 

 (Jig. 475. b] It is a perennial plant, found on sea-shores, generally within salt-water 

 mark. It is occasionally gathered and brought to Covent Garden market, under the 

 name of golden samphire ; but has not, we believe, been introduced in the garden. It 

 is used for the same purposes as the common samphire. 



4282. Marsh-samphire is the Sahcornia Herbacea, L. (Eng. Bot. t. 415.) Dian. 

 Monog. L. and Chenopodece, B. P. Sulicorne, Fr. ; Glasschmalz, Ger. ; and Erbacali, 

 Ital. (Jig. 475. c.} It is an annual plant, a native of Britain, and not uncommon in 

 salt-marshes, and other aits and islets of low land overflown by the sea. It is occasionally 

 gathered and brought to market ; and is used for pickling, and in salads, like the two 

 plants above described. This and the former species might be cultivated in the garden, 

 by imitating a small portion of salt-marsh. 



SECT. XII. Edible Wild Plants, neglected, or not in Cultivation. 



4283. The subject of edible wild plants is introduced as highly deserving the study 

 of the horticulturist; partly to increase his resources, partly to induce such as have 

 leisure to try how far these plants may be susceptible of improvement by cultivation ; but 

 principally to enable the gentleman's gardener to point out resources to the poor in his 

 neighborhood, in seasons of scarcity. All vegetables not absolutely poisonous may be 

 rendered edible by proper preparation. Many sorts, for example, are disagreeable from 

 their acrid and bitter taste; but this might be, in a great degree, removed by maceration, 

 either in cold or hot water. The vegetable matter once reduced to a state of insipidity, 

 it is easy to give it taste and flavor, by adding salt of some sort, which is an article never 

 scarce through the influence of bad seasons ; or by vinegar, or oils, or fats ; by the 

 addition of other vegetables of agreeable tastes and flavors, as of thyme, mint, celery- 

 seed, onions, &c. ; or by the addition of torrefied vegetable matter ; as of the powder of 

 roasted carrot, parsnep, potatoe, or dandelion-roots, or of beans, peas, or wheat ; or, if 

 it can be had, of toasted bread, which will render almost any thing palatable, and pro- 

 long the pleasure of eating many of the best things. 



4284. Gooseberry, birch, beech, ivillow, and other leaves, we are told, were formerly eaten 

 as salads ; and there can be little doubt that aboriginal man would eat any green thing 

 that came in his way, till he began to improve. It may be worth while for man in his 

 present multiplied and highly civilised state, to reflect on these things, with a view 

 to resources in times of famine, or in travelling or voyaging, or touching at or settling 

 in new or uncultivated countries. (Parry's Voyage to the Polar Regions, 4to. 1821.) 

 Edible wild plants may be classed as greens and pot-herbs, roots, legumes, salads, 

 teas, and plants applied to miscellaneous domestic purposes. 



SUBSECT. 1. Greens and Pot- herbs from Wild Plants. 



4285. Black bryony. Tamus communis, L. (Eng. Sot. 91.) Dicec. Hex. L. and 

 Smilacece, J. A twining perennial, growing in hedges, and commonly considered a 

 poisonous plant ; but the young leaves and tops are boiled and eaten by the country 

 people in spring. 



4286. Burdock. Arctium lappa, L. (Eng. Sot. 1228.) Syng. Pol. Mq. L. and Cynarocephate, J. A 

 well known perennial, the tender stalks of which many people eat boiled as asparagus. (Bryant.} 



4287. Charlock. Sinapis arvcnsis, L. (Eng. Bot. 1748.) Tetrad. Siliq. L. and Cruci/era:, J. A common 

 annual weed in corn-fields. The young plant is eaten in the spring as turnip-tops, and is considered not 

 inferior to that vegetable. The seeds of this have sometimes been sold for feeding birds instead of rape ; 

 but being hot in its nature, it often renders them diseased. 



4288. duckweed. Alsine media, L. Stdlaria media, E. B. (Eng. Bot. 537.) Decan. Trig. L. and 

 Caryophyllece, J. This common garden-weed is said to be a remarkably good pot-herb, boiled in the 



SP 4289. Shepherd's purse. Thlaspi bursa pastoris, L. (Eng. Bot. 1485.) Tetrad. Silic. L. and Cruciferce, J. 

 An esculent plant in Philadelphia, brought to market in large quantities in the early season. The taste, 

 when boiled, approaches that of the cabbage, but is softer and milder. This plant varies wonderfully in 

 size and succulence of leaves, according to the nature and state of the soil where it grows. Those from 

 the gardens and highly cultivated spots near Philadelphia, come to a size and succulence of leaf scarcely 

 to be believed without seeing them. They may be easily blanched by the common method, and certainly, 

 in that state, would be a valuable addition to the list of delicate culinary vegetables. ( Correa de Serra, in 



490. ^at'hen.' Chewpodium urbicum, (Eng. Bot. 111.} and C. album, (Eng. Bot. 1723.) Pent. Dig. L. 

 and Chenopodea, 3. Both these plants are annuals, common among rubbish of buildings, dunghills, &c- 

 Boiled, and eaten as spinage, they are by no means inferior to that vegetable. Several other native, but 

 less common species of this genus, may be applied to the same use. 



