Pot-Herbs
| Origin: | ✈ | ? |
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| Exposure: | ☼ | ?"?" is not in the list (sun, part-sun, shade, unknown) of allowed values for the "Exposure" property. |
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| Water: | ◍ | ?"?" is not in the list (wet, moist, moderate, dry, less when dormant) of allowed values for the "Water" property. |
Read about Pot-Herbs in the Standard Cyclopedia of Horticulture
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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. The following plants have been more or less used as pot-herbs: Buck's-horn Plantain, Plantago coronopus. California Peppergrass, Brassica japonica. Oardoon, Cynara cardunculus. Chard, Beta fulgaris. Chervil, Anthriscus cerefolium. Chicory, Cichorium intybus. Chinese Amaranth, Amarantus gangeticus. Chinese Artichoke, Stachys sieboldii (S. affinis or S. tuberifera). Chinese Cabbage, Brassica pe-teai. Chinese Cabbage, Brassica chinensis. Chinese Mustard, Brassica juncea. Chives, Allium schoenoprasum. Corn Salad, Valerianella olitoria. Cress, Lepidium saliva. Meadow Cress, Cardamine pratensis. Para Cress, Spilanthes olerocta. Upland Cress, Barbarta vulgaris and B. praecox. Other so-called Cresses, as Lepidium chilense, Lepidium piscidium, Lepidium virginicum, Senebiera pinnatifida, Nasturtium indicum, Gynandropsis pentaphylla. Dandelion, Taraxicum officinale. Dock, Rumex, several species. Endive, Cichorium endivia. Globe Artichoke, Cynara scolymus. Good King Henry, Chenopodium bonus-henricus. Goosefoot, Chenopodium, mostly C. album. Ice Plant, Mesembryanthemum crystallinum. Italian Corn Salad, Valerianella eriocarpa. Kale, Brassica olfracea. Lettuce, Lactuca (especially the wild species, some of which are excellent). Malabar Nightshade, Basella alba and Basella rubra. Mustard, Brassica species. Nasturtiums, Tropaeolum species. Orach, Atriplex hortensis. Parsley, Petroselinum. Pepper-grass. Lepidium species. Pigweed, Amarantus species. Pokeweed, Phytolacca decandra. Quinoa, Chenopodium quinoa. Rocket Salad, Eruca sativa. Rosella, Hibiacui sabdariffa. Salad-Burnet, Porterium sanguisorba. Sorrels, various, Oxalis crenata, O. tetraphylla. Spinach, Spiriacia oleracea. Tuberous-Rooted Chinese Mustard, Brassica napiformis. Turnip, Brassica rapa. 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. CH
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References
- Standard Cyclopedia of Horticulture, by L. H. Bailey, MacMillan Co., 1963
External links
- w:Pot-Herbs. Some of the material on this page may be from Wikipedia, under the Creative Commons license.
- Pot-Herbs QR Code (Size 50, 100, 200, 500)