76 THE BOOK OF HERBS 



Purslane {Portulaca). 



The worts, the purslane and the mess 

 Of water-cress. 



Thanksgi-uing. — HeRRICK. 



De la Quintinye thought Purslane " one of the 

 prettiest plants m & iitchen-garden, the red or golden being 

 the most agreeable to the eye and the more delicate and 

 difficult to raise than the green. The thick stalks of 

 Purslain that is to run to seed, are good to pickle in 

 Salt and Vinegar for Winter Sallads." I do not agree 

 with him ; the leaves are pretty enough, but thick, 

 fleshy, and of no special charm. The graceful Coriander 

 or the lace-like leaves of Sweet Cicely are far more to 

 be admired. But even Purslane, which looks quite 

 prosaic, was mixed up with magic long ago, for strewn 

 about a bed, it used^ "in olden times to be considered 

 a protection against evil spirits." Among a vast number 

 of diseases, for all of which it is highly recommended, 

 " blastings by lightening, or planets, and for burning 

 of gunpowder" are named and Turner says, "It helpeth 

 the teeth when they are an edged," so it had many 

 uses ! 



Evelyn finds that " familiarly eaten alone with Oyl 

 and Vinegar," moderation should be used, but remarks 

 that it is eminently moist and cooling " especially the 

 golden," and is " generally entertained in all our sallets. 

 Some eate of it cold, after it has been boiled, which Dr 

 Muffit would have in wine for nourishment." Not a 

 tempting dish, by the sound of it ! The Purslanes are 

 found from the Cape of Good Hope and South America 

 to the " frozen regions of the North." The root of 

 one variety Leuisia redeviva, called Tobacco root (be- 

 cause it has the smell of tobacco when cooked), has great 

 nutritive qualities. It is a native of North America, 

 and is boiled and eaten by the Indians, and on long 



' Folkaid. 



