EXTENSION COUKSE IN VEGETABLE FOODS. 15 



mon weeds and providing food. Some of the wild plants which may 

 be used in this way are here described. 



The top of the common dandelion is used for greens before the 

 flower bud has expanded. When it is desired to root out the plant 

 from a lawn, the entire root must be dug up ; if simply the top is cut 

 off, the dandelion grows again and in a larger head. The slightly 

 bitter flavor of the young tops is not disagreeable. The roots furnish 

 a bitter extract often used medicinally, particularly in the domestic 

 medicine of early times. When cultivated the dandelion is milder 

 and more tender and may be used as salad, as may the very young 

 wild plant. Cultivated dandelions may be blanched by covering 

 them for a few days. A special bed may be set apart for this plant 

 in the garden, but seeds should not be allowed to ripen and scatter. 



The milkweed, cut when less than 6 inches high and before its leaves 

 have fairly unfolded from the stalk, is considered almost as good as 

 asparagus, and may be used to extend a scanty supply of the latter. 

 The young milkweed stalks and leaves are also good when cooked 

 like spinach. 



The sour sorrels, so abundant on poor soil, may be added to soups 

 or salads, and the larger leaves of the cultivated varieties make excel- 

 lent greens. The garden sorrel is easily grown. 



Chicory, which is a common weed in many places, furnishes excel- 

 lent greens, much like the dandelion, only rather more bitter. 



The cowslip or marsh marigold is sufficiently abundant in some 

 regions to serve as a food plant, and is prepared like spinach or other 

 greens. 



Poke sprouts are a favorite potherb in some regions of the Southern 

 States and are on sale in the spring in many southern cities. The 

 young shoots are cooked and served like asparagus. 



Purslane or " pusley " is one of the most common weeds now, yet 

 200 years ago it appears to have been cultivated as a potherb and to 

 have been brought from the East to Europe as a salad plant. It is 

 best when well developed, but just before it blossoms the roots should 

 not be used. But little time is required for cooking its juicy, red, 

 branching stems, which are not unlike beet greens in flavor. 



Pigweed or lamb's-quarters, shepherd's-purse, plantain, and simi- 

 lar weeds are used in this fashion. Horse-radish tops are very fine 

 greens, alone or mixed with other sorts. 



Experiments with wild plants should never be tried unless one is 

 sure that the plant is not poisonous, as there are some green plants 

 like skunk cabbage, hellebore, and may-apple tops which are very 

 dangerous. 



CULTIVATED POTHERBS OR GREENS. 



Among the plants cultivated especially for greens, asparagus is a 

 general favorite. This is a member of the lily family akin to the 



