The Book of Rarer Vegetables

The Botany and Horticulture Library holds many books from this series.  The book of rarer vegetables explains how to cook vegetables that are not “necessarily rare,” but that the authors considered to be under-valued and under-used in Great Britain at the time.  The book features common vegetables we eat today such as Peppers or Capsicum (as described in the book) and others that are not so common, even today, such as Dandelions and Golden Thistle.  The book explains the best methods of cultivation and describes the ways in which several vegetables should be cooked and dressed for the table.