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Bitter And Twisted

Bistort

Bistort

Here there be Dragons! No maidens in distress – but we could make a nice salad. The real secret is underground – that’s where you’ve got to go to get to the root of the problem. This is the Easter ManGiant.

Its name is Bistort from the Latin: Bis – twice and Torta – twisted. Its roots are strangely S shaped – you know, twisted twice. (It makes you think of dis tort – obviously twisted more than two ways). The plants strange twist on roots gives rise to its other names. Snakewort, Adderwort, Dragonwort. In the ‘Olden Days’ they weren’t too fussy about legs and anything that looked like a snake could be classified as a dragon at the drop of a knight’s gauntlet.

It was, or maybe it still is – although I would think it would be illegal by now, used to make Herb Pudding

1 1/2 lbs (that’s pounds as in kilos not euros) of Bistort leaves,
1 lb of nettles,
1 cup of barley
1/2 cup of oatmeal
season to taste

Boil it all in a bag for 2 1/2 hours. Turn it out of the bag into a very hot bowl and mix in a lump of butter and an egg – the heat of the pudding will cook the egg

This pudding was a favourite around Easter, when there wasn’t much in the way of greens about so it came to be called Easter Mangeant (that’s French for Easter Eating)

It didn’t take long for it to be turned into an Easter ManGiant

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