RAMPION WITH POACHED EGGS 39 



this was how it was used in far older times than 

 his ; hence its Latin name, poterium. The young 

 leaves have something of the flavour of cucumber, 

 and a few of them added to a cup of wine * helpe 

 to make the heart merrie.' 



We scarcely ever see or hear of Burnet now. 

 A chalky soil is very congenial to this Herb. 



Rampion should be thinly sown in April or May 

 in rather shady borders. It is not a plant that is 

 commonly seen in England, but in a lovely garden 

 of the Midlands I found a long, long bed of it 

 growing in deep, rich, well-worked earth near a 

 wall. The gardener said, when large enough, he 

 thins the young plants out to about five or 

 six inches apart. The root should be fit for use 

 from November to April. Sometimes it is eaten 

 raw, sometimes boiled for winter salads, and occa- 

 sionally the leaves are eaten. Major Kenny 

 Herbert (and who understands the cooking of 

 Herbs if he does not ?) says they are good eaten as 

 spinach. Why not poach our eggs on some and 

 give ourselves the treat of a new dish ? If we 

 grow the Herb for the sake of the root, we must 

 not allow the Rampion to flower. The bell-shaped 

 blue blossoms are pretty ; and so far we have cared 

 only for the flowers, and let the roots alone. These 



