Difference between revisions of "Arisarum (Sturtevant, 1919)"

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(Created page with "== Artemisia abrotanum Linn. == Compositae. OLD MAN. SOUTHERNWOOD. Europe and temperate Asia. This artemisia forms an ingredient, says Lindley, in some continental beers. ==...")
 
 
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== Artemisia abrotanum Linn. ==
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{{DISPLAYTITLE:''Arisarum'' (Sturtevant, 1919)}}
Compositae. OLD MAN. SOUTHERNWOOD.
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|title=[[Sturtevant, Notes on edible plants, 1919]]
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|titlepreviouspage=Arisaema (Sturtevant, 1919)
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|previousshortname=''Arisaema''
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|titlefollowingpage=Aristotelia (Sturtevant, 1919)
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|followingshortname=''Aristotelia''
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Europe and temperate Asia. This artemisia forms an ingredient, says
 
Lindley, in some continental beers.
 
  
== A. absinthium Linn. ==
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== ''Arisarum vulgare'' Targ. ==
ABSINTHE. WORMWOOD.
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''Aroideae''.
  
Cultivated in Europe and in England in cottage gardens on a large
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Mediterranean regions. In north Africa, the roots are much used in, seasons of scarcity. The root, which is not as large as our ordinary walnut, contains an acid juice, which makes it quite uneatable in the natural state. This is, however, removed by repeated washings and the residue is innoxious and nutritive.
scale. Bridge-man, 1832, is the first writer on American gardening who
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mentions absinthe but now its seeds are cataloged for sale by all our
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[73]
 
larger dealers. It is classed among medicinal herbs but is largely used
 
in France to flavor the cordial, absinthe, and in America in
 
compounding bitters. The seed is used by the rectifiers of spirits and
 
the plant is largely cultivated in some districts of England for this
 
purpose. It is said occasionally to form an ingredient of sauces in
 
cookery.
 
  
== A. dracunculus Linn. ==
 
TARRAGON.
 
 
East Europe, the Orient and Himalayan regions. Tarragon was brought
 
to Italy, probably from the shores of the Black Sea, in recent times. The
 
first mention on record is by Simon Seth, in the middle of the twelfth
 
century, but it appears to have been scarcely known as a condiment
 
until the sixteenth century. It was brought to England in or about
 
1548. The flowers, as Vilmorin says, are always barren, so that the
 
plant can be propagated only by division. Tarragon culture is
 
mentioned by the botanists of the sixteenth century and in England by
 
Gerarde, 1597, and by succeeding authors on gardening. Rauwolf,
 
1573-75, found it in the gardens of Tripoli. In America, it is mentioned
 
by McMahon, 1806. Its roots are now included in our leading seed
 
catalogs. Tarragon has a fragrant smell and an aromatic taste for which
 
it is greatly esteemed by the French. In Persia, it has long been
 
customary to use the leaves to create an appetite. Together with the
 
young tips, the leaves are put in salads, in pickles and in vinegar for a
 
fish sauce. They are also eaten with beefsteaks, served with
 
horseradish. Tarragon vinegar, says Mclntosh, is much esteemed.
 
 
== A. maritima Linn. ==
 
WORM-SEED.
 
Caucasian region, Siberia and Europe. It is a bitter tonic and aromatic.
 
It was formerly used to make a conserve with sugar.
 
 
== A. mutellina Vill. ==
 
ALPINE WORMWOOD.
 
Europe. The plant is used on the continent in the preparation of Eau
 
d'absinthe, which is in request amongst epicures.
 
 
== A. spicata Wulf. ==
 
SPIKED WORMWOOD.
 
Europe. The plant is used on the continent in the preparation of Eau
 
d'absinthe.
 
 
[74]
 
== A. vulgaris Linn. ==
 
FELLON-HERB. MUGWORT.
 
 
Northern temperate regions. Mugwort was employed, says Johnson, to
 
a great extent for flavoring beer before the introduction of the hop. It is
 
still used in England to flavor the home-made beer of the cottagers. On
 
the continent, it is occasionally employed as an aromatic, culinary herb.
 
  
 
[[Category:Sturtevant (1919)]]
 
[[Category:Sturtevant (1919)]]

Latest revision as of 14:39, 14 September 2015

Arisaema
Sturtevant, Notes on edible plants, 1919
Arisarum (Sturtevant, 1919)
Aristotelia


Arisarum vulgare Targ.

Aroideae.

Mediterranean regions. In north Africa, the roots are much used in, seasons of scarcity. The root, which is not as large as our ordinary walnut, contains an acid juice, which makes it quite uneatable in the natural state. This is, however, removed by repeated washings and the residue is innoxious and nutritive.