521. SAMPHIRE. Crithmum maritimum.—This has long been in much esteem as a pickle: it grows on the high cliffs on the Kentish coast, where people make a trade of collecting it by being let down from the upper part in baskets. A profession of great danger.
522. SCURVY-GRASS. Cochlearia officinalis.—The leaves are hot and pungent, but are considered very good, and frequently eaten between bread and butter.
523. SAUCE ALONE. Erysimum Alliaria.—This is very good boiled with salt-meat in the spring, when other vegetables are scarce. It is valuable to the poor people; and is, in general, a common plant under hedges.
524. SEA BINDWEED. Convolvulus Soldanella.—This plant is to be found plentifully on our maritime coasts, where the inhabitants plucks the tender stalks, and pickle them. It is considered to have a cathartic quality.
525. SEA-PEAS. Pisum maritimum.—These peas have a bitterish disagreeable taste, and are therefore rejected when more pleasant food is to be got. In the year 1555 there was a great famine in England, when the seeds of this plant were used as food, and by which thousands of families were preserved.
526. SEA-WORMWOOD. Artemisia maritima.—Those who travel the country in searching after and gathering plants, if they chance to meet with sour or ill-tasted ale, may amend it by putting an infusion of sea-wormwood into it, whereby it will be more agreeable to the palate, and less hurtful to the stomach.—Threlkeld. Syn. Pl. Hibern.
This is an ingredient in the common purl, the usual morning beverage of our hardy labouring men in London.
527. SEA-ORACH, GRASS-LEAVED. Atriplex littoralis.—This plant is eaten in the same manner as the Chenopodium.
528. SEA-BEET. Beta maritima.—This is a common plant on some of our sea-coasts. The leaves are very good boiled, as are also the roots.
529. SILVER-WEED. Potentilla anserina.—The roots of this plant taste like parsneps, and are frequently eaten in Scotland either roasted or boiled.