from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Bristly oxtongue (Picris echioides), a type of daisy.


from Wiktionary, Creative Commons Attribution/Share-Alike License

From French langue ("tongue") + de ("of") + boeuf ("ox")


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  • "For those of us whose use of culinary herbs is restricted, say, to parsley, coriander, sage, thyme and basil, the cornucopia in use in the late sixteenth century is striking:

    Thyme, Savourie, Hyssop, Pennyroyal ... sage, Garden Clary, baulme, Mints, Costmary and Maudeline, tansie, Burnet, Monkes Rubarbe, Bloodwort, sorel (much used in sawses), langdebeef, arrach, blites, beetes, Alisanders, Smallage, Parsley, fennel, Dill, chervil, mallows, Succourie and Endive, spinach, lettice, purslane, tarragon, cresses, rocket, mustard, asparagus.*

    *Langdebeef was lamb's lettuce, bloodwort was dock, clary was a kind of sage, arrach was similar to spinach as a pot herb, and succourie was curly chicory."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 115-116 and 116n

    January 18, 2017