48 THE BOOK OF RARER VEGETABLES 
its value as a spring vegetable, as it comes in at a time 
of year when there is a scarcity. 
To Cook Good King Henry 
The leaves should be well washed, placed in a stew- 
pan with a minimum of water, and boiled for a quarter 
of an hour. A little salt should then be added, and the 
boiling continued for another five minutes. It should 
then be carefully drained and chopped fine. A little 
butter, a little less flour, a pinch of pepper, and a pinch 
of salt should then be placed in a stewpan and heated 
for a few minutes. Add the chopped vegetables and 
boil for five minutes longer. The young shoots of the 
Good King Henry may be cut from April to June, tied 
in bunches, and boiled like asparagus, which they some- 
what resemble in taste. 
