Hydnora africana Thunb. Cytinaceae (Hydnoraceae). JACKAL'S
This plant is found growing on the roots of Euphorbia. It
consists of a tubular flower from four to six inches long and may be
compared to the socket of a candlestick but three-lobed. The outside is
of dull brown and inside of a rosy-red color It possesses an offensive
smell like putrid meat. It is, however, said to be eaten by the Hottentots.
Hydrangea thurnbergii Siebold. Saxifrageae (Hydrangaceae).
The natives use the dried leaves as a substitute for tea. This tea
is called ama-tsja, tea-of-heaven.
Hydrophyllum appendiculatum Michx. Hydrophyllaceae. HAIRY
WATERLEAF. WOOLEN BREECHES.
Eastern North America.
Barton says, in Kentucky, the young shoots are
eaten in the spring as a salad and are highly prized by all who eat them.
H. canadense Linn.
Barton says the roots of this species were eaten by the
Indians in times of scarcity.
H. virginicum Linn. INDIAN SALAD. SHAWNEE SALAD.
This plant is called in the western states, according to
Serra, Indian salad or Shawnee salad, because eaten as such by the
Indians, when tender. Some of the first settlers ate the plant.
Hygrophila spinosa T. Anders. Acanthaceae.
East India and Malay.
The leaves are used as a potherb.
Hymenaea courbaril Linn. Leguminosae.
A colossal tree of tropical and southern subtropical South America.
pods contain three or four seeds, inclosed in a whitish substance, as
sweet as honey, which the Indians eat with great avidity, though, says
Lunan, it is apt to purge when first gathered. Brown, in British Guiana,
says this pulp tastes not unlike a dry cake, being sweet and melting in
the mouth. It is called algarroba in Panama, jatal in Brazil and simiri in
Hyoseris lucida Linn. Compositae. SWINE'S SUCCORY.
Wilkinson says this plant is the hypocheris of Pliny and is
Hypelate paniculata Cambess. Sapindaceae.
The fruit is the size of a plum and is edible after roasting.
Hyphaene thebaica Mart. Palmae. GINGERBREAD TREE.
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.
The root of this perennial herb is used for culinary purposes like
that of scorzonera.
H. brasiliensis Griseb.
This smooth, perennial herb has the aspect of a sowthistle.
It is sometimes used like endive as a salad.
H. maculatea Linn.
Europe and northern Asia.
The leaves may be used as a salad.
H. 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.
H. scorzonerae F. Muell.
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.
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
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.