Difference between revisions of "Pot-Herbs"

From Gardenology.org - Plant Encyclopedia and Gardening Wiki
Jump to navigationJump to search
(Created page with '__NOTOC__{{Plantbox | latin_name = ''LATINNAME'' <!--- replace LATINNAME with the actual latin name --> | common_names = <!--- if multiple, list all, if none, leave blank -…')
 
 
(One intermediate revision by the same user not shown)
Line 1: Line 1:
−
__NOTOC__{{Plantbox
+
Greens, Edible, or Pot-Herbs{{SCH}}. This term greens is generally applied in America to any pot-herb, that is to say, to any green herbage which is cooked and served separately from the other principal and secondary dishes of a square meal{{SCH}}. The term "greens" is commonly used for the mess of cookery which is brought to the table{{SCH}}. It is not so often applied to the plants growing in the garden{{SCH}}. In the garden, perhaps, they are herbs—pot-herbs—although this term is not so much employed as it conveniently might be{{SCH}}. Greens are served early in the spring, when the appetite craves anything which tastes like out-of-doors{{SCH}}.
−
| latin_name = ''LATINNAME''  <!--- replace LATINNAME with the actual latin name -->
 
−
| common_names =    <!--- if multiple, list all, if none, leave blank -->
 
−
| growth_habit = ?  <!--- tree, shrub, herbaceous, vine, etc -->
 
−
| high = ?  <!--- 1m (3 ft) -->
 
−
| wide =    <!--- 65cm (25 inches) -->
 
−
| origin = ?  <!--- Mexico, S America, S Europe, garden, etc -->
 
−
| poisonous =    <!--- indicate parts of plants which are known/thought to be poisonous -->
 
−
| lifespan =    <!--- perennial, annual, etc -->
 
−
| exposure = ?  <!--- full sun, part-sun, semi-shade, shade, indoors, bright filtered (you may list more than 1) -->
 
−
| water = ?  <!--- frequent, regular, moderate, drought tolerant, let dry then soak -->
 
−
| features =    <!--- flowers, fragrance, fruit, naturalizes, invasive -->
 
−
| hardiness =    <!--- frost sensitive, hardy, 5°C (40°F), etc -->
 
−
| bloom =    <!--- seasons which the plant blooms, if it is grown for its flowers -->
 
−
| usda_zones = ?  <!--- eg. 8-11 -->
 
−
| sunset_zones =    <!--- eg. 8, 9, 12-24, not available -->
 
−
| color = IndianRed
 
−
| image = Upload.png  <!--- Freesia.jpg -->
 
−
| image_width = 240px    <!--- leave as 240px if horizontal orientation photo, or change to 180px if vertical -->
 
−
| image_caption =    <!--- eg. Cultivated freesias -->
 
−
| regnum = Plantae  <!--- Kingdom -->
 
−
| divisio =  <!--- Phylum -->
 
−
| classis =    <!--- Class -->
 
−
| ordo =    <!--- Order -->
 
−
| familia =    <!--- Family -->
 
−
| genus =
 
−
| species =
 
−
| subspecies =
 
−
| cultivar =
 
−
}}
 
−
{{Inc|
 
−
<!--- ******************************************************* -->
 
−
Greens, Edible, or Pot-Herbs. This term greens is generally applied in America to any pot-herb, that is to say, to any green herbage which is cooked and served separately from the other principal and secondary dishes of a square meal. The term "greens" is commonly used for the mess of cookery which is brought to the table. It is not so often applied to the plants growing in the garden. In the garden, perhaps, they are herbs—pot-herbs—although this term is not so much employed as it conveniently might be. Greens are served early in the spring, when the appetite craves anything which tastes like out-of-doors.
 
  
−
All sorts of plants are used as pot-herbs. Almost anything which shows a succulent growth in the spring is likely to be tried by somebody. Turnip tops, potato (eaves, pig-weeds, purslane, and many other apparently impossible herbs, are often impressed into the service. The really good pot-herbs are comparatively few, however. Probably the best are dandelion, spinach, mustard (various species), endive, chard, beet-top and kale.
+
All sorts of plants are used as pot-herbs{{SCH}}. Almost anything which shows a succulent growth in the spring is likely to be tried by somebody{{SCH}}. Turnip tops, potato leaves, pig-weeds, purslane, and many other apparently impossible herbs, are often impressed into the service{{SCH}}. The really good pot-herbs are comparatively few, however{{SCH}}. Probably the best are dandelion, spinach, mustard (various species), endive, chard, beet-top and kale{{SCH}}.
  
−
The following plants have been more or less used as pot-herbs:
+
The following plants have been more or less used as pot-herbs{{SCH}}:
  
−
Buck's-horn Plantain, Plantago coronopus.
+
*Buck's-horn Plantain, [[Plantago coronopus]].
−
California Peppergrass, Brassica japonica.
+
*California Peppergrass, [[Brassica japonica]].
−
Oardoon, Cynara cardunculus.
+
*Cardoon, [[Cynara cardunculus]].
−
Chard, Beta fulgaris.
+
*Chard, [[Beta fulgaris]].
−
Chervil, Anthriscus cerefolium.
+
*Chervil, [[Anthriscus cerefolium]].
−
Chicory, Cichorium intybus.
+
*Chicory, [[Cichorium intybus]].
−
Chinese Amaranth, Amarantus gangeticus.
+
*Chinese Amaranth, [[Amarantus gangeticus]].
−
Chinese Artichoke, Stachys sieboldii (S. affinis or S. tuberifera).
+
*Chinese Artichoke, [[Stachys sieboldii]] ([[Stachys affinis]] or [[Stachys tuberifera]]).
−
Chinese Cabbage, Brassica pe-teai.
+
*Chinese Cabbage, [[Brassica pe-teai]].
−
Chinese Cabbage, Brassica chinensis.
+
*Chinese Cabbage, [[Brassica chinensis]].
−
Chinese Mustard, Brassica juncea.
+
*Chinese Mustard, [[Brassica juncea]].
−
Chives, Allium schoenoprasum.
+
*Chives, [[Allium schoenoprasum]].
−
Corn Salad, Valerianella olitoria.
+
*Corn Salad, [[Valerianella olitoria]].
−
Cress, Lepidium saliva.
+
*Cress, [[Lepidium saliva]].
−
Meadow Cress, Cardamine pratensis.
+
*Meadow Cress, [[Cardamine pratensis]].
−
Para Cress, Spilanthes olerocta.
+
*Para Cress, [[Spilanthes olerocta]].
−
Upland Cress, Barbarta vulgaris and B. praecox.
+
*Upland Cress, [[Barbarta vulgaris]] and [[Barbarta praecox]].
−
Other so-called Cresses, as Lepidium chilense, Lepidium piscidium, Lepidium virginicum, Senebiera pinnatifida, Nasturtium indicum, Gynandropsis pentaphylla.  
+
*Other so-called Cresses, as [[Lepidium chilense]], [[Lepidium piscidium]], [[Lepidium virginicum]], [[Senebiera pinnatifida]], [[Nasturtium indicum]], [[Gynandropsis pentaphylla]].  
−
Dandelion, Taraxicum officinale.  
+
*Dandelion, [[Taraxicum officinale]].  
−
Dock, Rumex, several species.  
+
*Dock, [[Rumex]], several species.  
−
Endive, Cichorium endivia.  
+
*Endive, [[Cichorium endivia]].  
−
Globe Artichoke, Cynara scolymus.  
+
*Globe Artichoke, [[Cynara scolymus]].  
−
Good King Henry, Chenopodium bonus-henricus.  
+
*Good King Henry, [[Chenopodium bonus-henricus]].  
−
Goosefoot, Chenopodium, mostly C. album.  
+
*Goosefoot, [[Chenopodium]], mostly [[Chenopodium album|C. album]].  
−
Ice Plant, Mesembryanthemum crystallinum.  
+
*Ice Plant, [[Mesembryanthemum crystallinum]].  
−
Italian Corn Salad, Valerianella eriocarpa.  
+
*Italian Corn Salad, [[Valerianella eriocarpa]].  
−
Kale, Brassica olfracea.  
+
*Kale, [[Brassica olfracea]].  
−
Lettuce, Lactuca (especially the wild species, some of which are excellent).
+
*Lettuce, [[Lactuca]] (especially the wild species, some of which are excellent).
−
Malabar Nightshade, Basella alba and Basella rubra.
+
*Malabar Nightshade, [[Basella alba]] and [[Basella rubra]].
−
Mustard, Brassica species.
+
*Mustard, [[Brassica]] species.
−
Nasturtiums, Tropaeolum species.
+
*Nasturtiums, [[Tropaeolum]] species.
−
Orach, Atriplex hortensis.
+
*Orach, [[Atriplex hortensis]].
−
Parsley, Petroselinum.
+
*Parsley, [[Petroselinum]].
−
Pepper-grass. Lepidium species.
+
*Pepper-grass. [[Lepidium]] species.
−
Pigweed, Amarantus species.
+
*Pigweed, [[Amarantus]] species.
−
Pokeweed, Phytolacca decandra.
+
*Pokeweed, [[Phytolacca decandra]].
−
Quinoa, Chenopodium quinoa.
+
*Quinoa, [[Chenopodium quinoa]].
−
Rocket Salad, Eruca sativa.
+
*Rocket Salad, [[Eruca sativa]].
−
Rosella, Hibiacui sabdariffa.
+
*Rosella, [[Hibiacui sabdariffa]].
−
Salad-Burnet, Porterium sanguisorba.
+
*Salad-Burnet, [[Porterium sanguisorba]].
−
Sorrels, various, Oxalis crenata, O. tetraphylla.
+
*Sorrels, various, [[Oxalis crenata]], [[Oxalis tetraphylla]].
−
Spinach, Spiriacia oleracea.
+
*Spinach, [[Spiriacia oleracea]].
−
Tuberous-Rooted Chinese Mustard, Brassica napiformis.
+
*Tuberous-Rooted Chinese Mustard, [[Brassica napiformis]].
−
Turnip, Brassica rapa.
+
*Turnip, [[Brassica rapa]].
−
Winter Purslane, Montia perfoliata.
+
*Winter Purslane, [[Montia perfoliata]].
−
 
 
−
Culture.—Pot-herbs are wanted at the earliest possible moment in the spring. They are, therefore, often grown in hotbeds, frames, or in greenhouses (see Spinach, Dandelion, Mustard, etc.). They must be succulent and tender. It is necessary, on this account, that they be quickly grown in loose, very rich, well- drained soil with plenty of water. Specific directions for the cultivation of the various plants will be found under the several heads.
 
−
F. A. Wauqh.
 
−
{{SCH}}
 
−
}}
 
  
 
==Cultivation==
 
==Cultivation==
−
{{edit-cult}}<!--- Type cultivation info below this line, then delete this entire line -->
+
Culture.—Pot-herbs are wanted at the earliest possible moment in the spring{{SCH}}. They are, therefore, often grown in hotbeds, frames, or in greenhouses (see Spinach, Dandelion, Mustard, etc.){{SCH}}. They must be succulent and tender{{SCH}}. It is necessary, on this account, that they be quickly grown in loose, very rich, well- drained soil with plenty of water{{SCH}}. Specific directions for the cultivation of the various plants will be found under the several heads. {{SCH}}
−
 
 
−
===Propagation===
 
−
{{edit-prop}}<!--- Type propagation info below this line, then delete this entire line -->
 
−
 
 
−
===Pests and diseases===
 
−
{{edit-pests}}<!--- Type pest/disease info below this line, then delete this entire line -->
 
−
 
 
−
==Species==
 
−
<!--  This section should be renamed Cultivars if it appears on a page for a species (rather than genus), or perhaps Varieties if there is a mix of cultivars, species, hybrids, etc    -->
 
  
 
==Gallery==
 
==Gallery==

Latest revision as of 18:38, 17 September 2009

Greens, Edible, or Pot-HerbsCH. This term greens is generally applied in America to any pot-herb, that is to say, to any green herbage which is cooked and served separately from the other principal and secondary dishes of a square mealCH. The term "greens" is commonly used for the mess of cookery which is brought to the tableCH. It is not so often applied to the plants growing in the gardenCH. In the garden, perhaps, they are herbs—pot-herbs—although this term is not so much employed as it conveniently might beCH. Greens are served early in the spring, when the appetite craves anything which tastes like out-of-doorsCH.

All sorts of plants are used as pot-herbsCH. Almost anything which shows a succulent growth in the spring is likely to be tried by somebodyCH. Turnip tops, potato leaves, pig-weeds, purslane, and many other apparently impossible herbs, are often impressed into the serviceCH. The really good pot-herbs are comparatively few, howeverCH. Probably the best are dandelion, spinach, mustard (various species), endive, chard, beet-top and kaleCH.

The following plants have been more or less used as pot-herbsCH:

Cultivation

Culture.—Pot-herbs are wanted at the earliest possible moment in the springCH. They are, therefore, often grown in hotbeds, frames, or in greenhouses (see Spinach, Dandelion, Mustard, etc.)CH. They must be succulent and tenderCH. It is necessary, on this account, that they be quickly grown in loose, very rich, well- drained soil with plenty of waterCH. Specific directions for the cultivation of the various plants will be found under the several heads. CH

Gallery

If you have a photo of this plant, please upload it! Plus, there may be other photos available for you to add.

  • photo 1

  • photo 2

  • photo 3

References

External links


Retrieved from "http://gardenology.mywikis.net/w/index.php?title=Pot-Herbs&oldid=73646"