Hyssop, as an herb most prime, Here is my wreath bestowing.
_Iago._ “Our bodies are our gardeners; so that if we will plant nettles, or sow lettuce, set hyssop and weed up thyme... why the power and corrigible authority of this lies in our wills.”
Parkinson opens his “Theatre of Plants” with the words: “From a Paradise of pleasant Flowers, I am fallen (_Adam_ like) to a world of Profitable Herbs and Plants... and first of the Hisopes.... Among other uses, the golden hyssop was of so pleasant a colour, that it provoked every gentlewoman to wear them in their heads and on their arms with as much delight as many fine flowers can give.” It is a hardy, evergreen shrub, with a strong aromatic odour. The flowers are blue, and appear more or less from June till October. The _Ussopos_ of Dioscorides was named from _azob_, a holy herb, because it was used for cleansing sacred places, and this is interesting when one thinks of Scriptural allusions to the plant, although the hyssop of the Bible is most probably not our hyssop. The identity of that plant has occasioned much divergence of opinion, and a decision, beyond reach of criticism, has not yet been reached. Mazes were sometimes planted with “Marjoram and such like, or Isope and Time. It may eyther be sette with Isope and Time or with Winter Savory and Time, for these endure all the Winter thorowe greene.”[25]
It was more often used for “Broths and Decoctions” than for salads, but the tops and flowers were sometimes powdered and strewn on the top of one. It is not much used nowadays, but I once saw an excitable Welsh cook seize on a huge bunch of “dear Hyssop” with exclamations of joy. In the East, “some plants diverted fascination by their smell,”[26] and hyssop was one of these, and as a protection against the Evil Eye, was hung up in houses.
LAMB’S LETTUCE or CORN SALAD (_Valeriana Locusta_).
Lamb’s Lettuce is variously known as _mâche_, _doucette_, _salade de chanoine_, _poule-grasse_, and was formerly called “Salade de Prêter, for their being generally eaten in Lent.” It is a small plant, with “whitish-greene, long or narrow round-pointed leaves... and tufts of small bleake blue flowers.” In corn-fields it grows wild, but Gerarde says, “since it hath growne in use among the French and Dutch strangers in England, it hath been sowen in gardens as a salad herbe,” and adds that among winter and early spring salads “it is none of the worst.” The fact of its being “recognised” at a comparatively late date, by the English, and even then through the practices of the French, perhaps accounts for the lack of English “pet” names, conspicuous beside the number bestowed on it on the other side of the Channel. De la Quintinye is not in accord with his countrymen on the subject, for he calls it a “wild and rusticall Salad, because, indeed, it is seldom brought before any Noble Company.” Despite this disparaging remark, it is still a favourite in France, and it is surprising that a salad plant that stands cold so well should not be more cultivated in this country. Lettuce is so much more recognised as a vegetable than a herb that it will not be mentioned here.