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Of Earth-Nut, Earth Chestnut, or Kippernut

The Description.

I EArth-nut or Kipper-nut hath small even crested stalks a foot or somewhat more high: whereon grow next the ground, leaves like those of Parsley, and those that do grow higher like unto those of Dill; the white floures do stand on the top of the stalks in spokie rundles, like the tops of Dill, which turne into small seed, growing together by couples, of a very good smell, not unlike to those of Fennell, but much smaller: the root is round, knobbed, with certaine eminences or bunchings out; browne without, white within, of a firme and sollid substance, and of a taste like the Chesse-nut, or Chest-nut, whereof it tooke his name.

The Place.

These herbes do grow in pastures and corne fields almost every where: there is a field adjoining to High-gate, on the right side of the middle of the village, covered over with the same; and likewise in the next field to the conduit heads by Maribone, neer the way that leads to Padington by London, and in divers other places.

The Time.

They floure in June and July: the seed commeth to perfection afterward. The Vertues.

The Dutch people doe use to eat them boiled and buttered, as we do Parseneps and Carrots.

There is a plaister made of the seeds hereof, whereof to write in this place were impertinent to our historie.