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Other Flower Foods, Plain and Fancy

In the old Illinois Hawthorn glen we sampled many a State flower in the raw, and apples of haw, wild rose and mandrake as well; we chewed clover and sour grass, too, paralyzed our tongues with Jack-in-the-Pulpit root, smoked Indian tobacco, gathered Indian pipes rooted to old logs, and served as personal truffle hound for Monsieur Vandenberg, a French artist left over from the Chicago World's Fair, who nosed out mushrooms, morels, truffles and miscellaneous fungi; in fact, everything rare and unheard of in our redolent oak woods. We never missed holding glowing cowslips and buttercups under the boys' and girls' chins to see if they liked butter; and with such an initiation, we've always been interested in what can be done with the wild flowers and herbs, as you'll see in our book Salads and Herbs.