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#16
06-06-2013, 01:38 PM
posted to uk.rec.gardening
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Please tell me this isn't giant ground elder
On 05/06/13 08:50, Janet wrote:
In article , says... On 04/06/13 22:58, Stewart Robert Hinsley wrote: /hogweed/ I've handled the leaves without ill effect - but think I'll proceed with caution. Cooking it sounds tempting though! You want to be 110% certain of the identity, particularly with umbellifers, which contain some rather toxic plants. This is very true. OTOH, many herbs and spices from the huge angelica to the small ground elder have been used since the dawn of time. Some of them, like hemlock, were used for killing people. Wasn't that juiceof the tree? -- Rusty Hinge |
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#17
06-06-2013, 01:40 PM
posted to uk.rec.gardening
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Please tell me this isn't giant ground elder
On 05/06/13 12:26, Blenny wrote:
Janet;984630 Wrote: In article , says...- On 04/06/13 22:58, Stewart Robert Hinsley wrote: /hogweed/ -- I've handled the leaves without ill effect - but think I'll proceed with caution. Cooking it sounds tempting though!- You want to be 110% certain of the identity, particularly with umbellifers, which contain some rather toxic plants.- This is very true. OTOH, many herbs and spices from the huge angelica to the small ground elder have been used since the dawn of time.- Some of them, like hemlock, were used for killing people. Janet What a lot of interesting info, thanks everyone! I don't plan to do anything until the plants produce some flowers, which they show no sign of at the moment. Well, you'll need to wait until next spring for the young shoots.But the wait will be worth it. Find some fat hen or other goosefoot - treated like spinach, they taste like a cross between spinach and asparagus. -- Rusty Hinge |
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#19
07-06-2013, 11:50 AM
posted to uk.rec.gardening
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Please tell me this isn't giant ground elder
On 06/06/2013 13:38, RustyHinge wrote:
On 05/06/13 08:50, Janet wrote: In article , says... On 04/06/13 22:58, Stewart Robert Hinsley wrote: /hogweed/ I've handled the leaves without ill effect - but think I'll proceed with caution. Cooking it sounds tempting though! You want to be 110% certain of the identity, particularly with umbellifers, which contain some rather toxic plants. This is very true. OTOH, many herbs and spices from the huge angelica to the small ground elder have been used since the dawn of time. Some of them, like hemlock, were used for killing people. Wasn't that juiceof the tree? "Tsuga (/ˈsuːɡə/, from Japanese: * (ツガ), the name of Tsuga sieboldii) is a genus of conifers in the pine family Pinaceae. The common name hemlock is derived from a perceived similarity in the smell of its crushed foliage to that of the unrelated plant poison hemlock. Unlike the latter, Tsuga species are not poisonous. There are eight, nine, or ten species within the genus (depending on the authority), with four species occurring in North America and four to six in eastern Asia." http://en.wikipedia.org/wiki/Tsuga -- Stewart Robert Hinsley |
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