HOP 
The ordinary Hop plant {Humulas lupulus) is not much 
used as a vegetable, but it is not an inferior dish if used 
in a young state. The shoots when from 4 to 5 inches 
long are the parts used, and these are boiled and eaten 
like Asparagus. As an article of commerce the dried 
Hop is most valuable, and its use in brewing is well 
known. It is a perennial plant and indigenous to this 
country, and not only valuable in its dried state but 
often used in gardens as a screen to hide buildings or 
unsightly objects. I need not go into its cultivation as 
it is grown on a large scale in the south and western 
counties of England. 
To Boil Hops 
The tender young shoots are to be tied into bundles, 
placed into boiling salted water and gently boiled for 
about twenty minutes. They may be served after the 
manner of Asparagus into beurre fondu or other simple 
sauce. The cold boiled Hops may be used as a salad. 
To Fry Hops 
Prepare as above, and boil for twelve minutes. Drain, 
and allow to cool. Then flour them, dip in egg and 
bread crumb, and fry in boiling oil. Serve with salt. 
D 49 
