Pot-Herbs

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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

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