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|titlepreviouspage=Hordeum (Sturtevant, 1919)
|previousshortname=''Hordeum''
|titlefollowingpage=Humulus Icacina-Idesia (Sturtevant, 1919)|followingshortname=''HumulusIcacina-Idesia''
}}
African tropics. The fruits which are produced in long clusters, each containing between one and two hundred, are beautifully polished, of a rich, yellowish-brown color and are of irregular form. In Upper Egypt, they form part of the food of the poorer classes of inhabitants, the part eaten being the fibrous, mealy husk, which tastes almost exactly like gingerbread, but its dry, husky nature renders it unpalatable.
== ''Hypochoeris apargioides'' Hook. & Am. ==
''Compositae.''
Chile. The root of this perennial herb is used for culinary purposes like that of scorzonera.
== ''Hypochoeris brasiliensis'' Griseb. ==
Southern Brazil. This smooth, perennial herb has the aspect of a sowthistle. It is sometimes used like endive as a salad.
== ''Hypochoeris maculatea'' Linn. ==
Europe and northern Asia. The leaves may be used as a salad.
== ''Hypochoeris radicata'' Linn. ==
SPOTTED CAT'S EAR.
Europe and north Africa. This weed of Britain, says Johnson, has been cultivated in gardens but has fallen into disuse. The wild plant may be boiled as a potherb.
== ''Hypochoeris scorzonerae'' F. Muell. ==
Chile. The plant has edible roots.
== ''Hypoxis'' sp.? ==
''Amaryllideae (Hypoxidaceae).''
Labillardiere found a species in the forests of New Caledonia, the roots of which are eaten by the natives.
== ''Hyptis spicigara'' Lam. ==
''Labiatae.''
African tropics. This plant of tropical Africa is called neeno and is cultivated by the natives of Gani as a grain. It is eaten roasted by them. They also extract an oil from the seeds, both black and white, of this strongly smelling plant. Schweinfurth says the tiny seeds are brazed to a jelly and are used by the natives of central Africa as an adjunct to their stews and gravies. The Bongo and Niam-Niam, especially, store large quantities.
== ''Hyssopus officinalis'' Linn. ==
''Labiatae.'' HYSSOP.
Europe and temperate Asia. Hyssop was once considerably employed in domestic medicine. From the frequent mention made of it in Scripture, we may infer that it grew wild in Syria and Egypt. In French and Italian cookery, the tops of the young shoots are sometimes used in soups. In 1597, Gerarde figures three varieties; in 1683, Worlidge names it among culinary herbs in England, but says it is more valued for medicine; in 1778, Mawe describes six varieties, and says the plant is generally cultivated in the kitchen garden; in 1806, McMahon includes hyssop in his list of kitchen aromatics for American gardens. Hyssop is mentioned among European garden plants by Albertus Magnus in the thirteenth century and in nearly all the later botanies, Ray enumerating it also as an ornamental plant, in nine varieties. As an ornamental plant, hyssop is deserving of notice but its present use in American gardens must be very limited. It is mentioned by Paulus Aegnita, in the seventh century, as a medicinal plant. It is said by Fessenden, 1828, to be occasionally used as a potherb. At present, it has become naturalized as an escape from gardens in Michigan. In France, hyssop is grown in the flower gardens.
[[Category:Sturtevant (1919)]]