--Lightfoot's Fl. Scot.
509. MARSH MARIGOLD. Caltha palustris.--The flower-buds, before opening,
are picked, and are considered a good substitute for capers.
510. MEADOW-SWEET. Spiraea Filipendula.--The roots of this, in Sweden,
are ground and made into bread.
511. MILK-THISTLE. Carduus marianus.--The young leaves in the spring,
cut close to the root with part of the stalks on, are said to be good
boiled.
512. MOREL. Phallus esculentus.--The morel grows in wet banks and moist
pastures. It is used by the French cooks, the same as the truffle, for
gravies, but has not so good a flavour: it is in perfection in May and
June.
513. MUSHROOM, VIOLET. Agaricus violaceus.--This mushroom requires more
broiling than all the rest; but when well done and seasoned, it is very
good. It is found in dry woods, old pastures, &c. where it grows to a
large size.
514. MUSHROOM, BROWN. Agaricus cinnamomeus.--The whole of this plant has
a nice smell, and when stewed or broiled has a pleasant flavour. It is
to be found as the one above, and is fit for use in October.
515. ORPINE. Sedum telephium.--The leaves are eaten in salads, and are
considered equal to purslane.
516. OX-TONGUE, COMMON. Picris Echioides.--The leaves are said to be
good boiled.
517. PEAS, EARTH-NUT. Orobus tuberosus.--The roots of this, when boiled,
are said to be nutritious.
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