Slightly new content, although I have brought all my old posts over from my old blog for now. The name Esculent et cetera came to me on reading Jane Grigson’s Vegetable Book which I recently bought. In a description of asparagus peas she quotes Philip Miller (who was recently featured in BBC 4’s Botany: A Blooming History) in his Gardener’s and Botanist’s Dictionary:
“It was formerly cultivated as an esculent plant, for the green pods, which are said to be still eaten in some of our northern counties, but they are very coarse”
I’d heard the word esculent before but had to look it up to get the exact meaning, and it seemed a perfect choice for a new direction on my blog, which I’m going to use to record cooking exploits and possibly other related topics that interest me, as well as growing mainly edible plants. So I’ll aim to produce posts on topics esculent, but unlike the asparagus pea I will try to avoid being coarse at any time…
(NB we did grow asparagus peas once. And I’m with Mr Miller on this one, although we will probably give them another chance one day).