Of Potato's
The Description.
THis Plant (which is called of some Skyrrets of Peru) is generally of us called Potatus or Potato's. It hath long rough flexible branches trailing upon the ground like unto those of Pompions, whereupon are set greene three cornered leaves very like those of the wilde Cucumber. There is not any that have written of this plant, have said any thing of the floures; therefore I refer their description unto those that shall hereafter have further knowledge of the same. Yet have I had in my garden divers roots that have flourished unto the first approch of Winter, and have growne unto a great length of branches, but they brought forth no floures at all; whether because the Winter caused them to perish before their time of flouring, or that they be of nature barren of floures, I am not certain. The roots are many, thicke, and knobby, like unto the roots of Peonies, or rather of the white Asphodill, joined together at the top into one head, in maner of the Skyrret, which being divided into divers parts and planted, do make a great increase, especially if the greatest roots be cut into divers goblets, and planted in good and fertile ground.
The Place.
The Potato's grow in India, Barbarie, Spaine, and other hot regions; of which I planted divers roots (which I bought at the Exchange in London) in my garden, where they flourished until winter, at which time they perished and rotted.
The Names.
Clusius calleth it Batata, Camotes, Amotes, and Ignames: in English, Potatoes, Potatus, and Potades.
The Vertues.
The Potato roots are among the Spaniards, Italians, Indians, and many other nations, ordinarie and common meat; which no doubt are of mighty and nourishing parts, and doe strengthen and comfort nature; whose nutriment is as it were a mean between flesh and fruit, but somewhat windie; yet being rosted in the embers they lose much of their windinesse, especially being eaten sopped in wine.
Of these roots may be made conserves no lesse toothsome, wholesome, and dainty, than of the flesh of Quinces; and likewise those comfortable and delicate meats called in shops, Morselli, Placentulae and divers other such like.
These roots may serve as a ground or foundation whereon the cunning Confectioner or Sugar-Baker may worke and frame many comfortable delicat Conserves and restorative sweet-meats.
They are used to be eaten rosted in the ashes. Some when they be so rosted infuse and sop them in wine: and others to give them the greater grace in eating, do boile them with prunes and so eat them: likewise others dresse them (being first rosted) with oile, vineger, and salt, every man according to his owne taste and liking. Notwith-standing howsoever they be dressed, they comfort, nourish, and strengthen the body.