Stone-crop, Stone-hot, Prick-Madam or Trick-Madam is a Sedum, but which Sedum the old Herbalists called by these names is not absolutely clear, it was probably Sedum Telephium or Sedum Album. Evelyn speaks of “Tripe-Madam, Vermicularis Insipida,” which seems to point to the latter, as that used to be called Worm-grass. He says Tripe-madam is “cooling and moist,” but there is another Stone-crop of as pernicious qualities as the former are laudable, Wall-pepper, Sedum Minus Causticum (most likely our Sedum Acre). This is called by the French, Tricque-Madame, and he cautions the “Sallet-Composer, if he be not botanist sufficiently skilful” to distinguish them by the eye, to “consult his palate,” and taste them before adding them to the other ingredients.
Sweet Cicely (Myrrhis odorata).
Sweet Cicely or Sweet Chervil was apparently less of a favourite than its romantic name would seem to warrant, for I can find no traditions concerning it. “Chervil” (of which this is a variety) says Gerarde, “is thought to be so called because it delighteth to grow with many leaves, or rather that it causeth joy and gladness.” There does not seem much connection between these two interpretations. He continues that “the name Myrrhus is also called Myrrha, taken from his pleasant flavour of Myrrh.” Sweet Cicely has a very pleasant flavour, with this peculiarity, that the leaves taste exactly as if sugar had just been powdered over them, but personally I have never been able to recognise myrrh in it. It is a pretty plant, with “divers great and fair spread wing leaves, very like and resembling the leaves of Hemlocke... but of sweet pleasant and spice-hot taste. Put among herbes in a sallet it addeth a marvellous good rellish to all the rest. Some commend the green seeds sliced and put in a sallet of herbes. The rootes are eyther boyled and eaten with oyle and vinegare or preserved or candid.” Sweet Cicely is very attractive to bees, and was often “rubbed over the insides of the hives before placing them before newly-cast swarms to induce them to enter,” and in the North of England Hogg says the seeds are used to polish and scent oak floors and furniture.
Tansy (Tanacetum vulgare).
Lelipa—Then burnet shall bear up with this
Whose leaf I greatly fancy,
Some camomile doth not amiss
With savory and some tansy.
Muses’ Elysium.
The hot muscado oil, with milder maudlin cast
Strong tansey, fennel cool, they prodigally waste.
Polyolbion, Song xv.
The name Tansy comes from Athanasia, Immortality, because its flower lasts so long, and it is dedicated to St Athanasius. It is connected with various interesting old customs, and especially with some observed at Easter time. Brand quotes several old rhymes in reference to this.
Soone at Easter cometh Alleluya.
With butter, cheese and a tansay.