We now select from the dietetical writers a few remarks on the most important articles of this class.
Galen strongly recommends the lettuce as a cooling, moistening, and soporific herb. He relates that he cured himself of morbid insomnolency by eating liberally of lettuces. The soporific property of lettuces is mentioned by Dioscorides, Pliny, Athenæus, Rhases, Haly Abbas, Simeon Seth, and most of the other authorities. It is even said by Simeon Seth and Florentinus (Geopon. xvii, 13), that the juice of it when rubbed upon the forehead induces sleep. We need scarcely remark, that the lettuce was lately restored to its place in the Materia Medica as a soporific. Martial directs the lettuce to be eaten at the beginning of a feast (xi, ep. 53); Athenæus at the end.
Athenæus mentions that mallows are praised by the poet Hesiod. (Op. et Dies. i.) He adds, “Diphilus relates that mallows have good juices, smooth the trachea, are easily evacuated, and prove moderately nutritious.” Damogeron says that when eaten with fish sauce and oil, they loosen the belly. (Geopon. l. c.) Galen and Aëtius state that they lubricate the intestines more than lettuce, but are not so refrigerant. In a word, mallows were in great repute with the ancients, as being inferior to none of the oleracea. Horace calls them “gravi malvæ salubres corpori.” (Epod. ii.) The poet Martial mentions them as being laxative. (x.) Different species of mallows were probably used by the ancients for food, but more especially the Malva rotundifolia L.
Galen states that the juice of the beet is thinner and more detergent than those of the lettuce and mallows. He says that, when twice boiled it becomes astringent. Apicius recommends boiled beet to be eaten with mustard, a moderate proportion of oil, and vinegar. Beet-root, according to Actuarius and Simeon Seth, is difficult to digest, flatulent, and laxative. Dioscorides and Diphilus, however, state that beet contains better juices, and is more nutritious than cabbage. Athen. (Deipn. ix.) Galen recommends its pickled roots as deobstruent in infarction of the liver and spleen. (De Alim. Facult. ii.)
The wild succory and the endive or garden succory were much used by the ancients as pot-herbs. Galen briefly states, that in properties they resemble lettuces, but are less delicious. According to Simeon Seth, they are slightly cooling and moistening. The endive, he says, when boiled with vinegar is astringent. Rhases praises it as a deobstruent in affections of the liver. Apicius directs it to be dressed with fish-sauce and oil. Its boiled roots were also prepared as a pickle.
The brassicæ, or cabbages, were great favorites of the elder Cato. (De Re Rust.) Horace states correctly, that such as grow in the country are better than those which are raised about towns. (Sat. ii, 4.) According to Galen, their juices are laxative, but their solid parts astringent. Brocoli, says Rhases, when not pickled are not heating, and being flatulent they engender semen: those that are pickled are more heating, occasion thirst, supply bad nutriment, and inflame the blood. Is brocoli an Italian word, or an Arabian, formed from caulis with a prefix?
The halimus, according to Sprengel, is the atriplex halimus L., called by Miller the sea purslane; but by others it is referred to the salicornia fruticosa L. Dioscorides says that its leaves when boiled are used for food. (i, 120.)
Rhases and Haly Abbas state that spinach is laxative and wholesome. The Greeks and Romans appear to have been unacquainted with it.
The atractylis is supposed by Sprengel to be the carlina lanata L. a woolly carline thistle. Dioscorides and Pliny recommend it as an antidote against poisons; but it seems to have been little used as a pot-herb.