A herb with a hairy, branching stem, toothed hairy leaves and a single yellow flower. The stem and leaves are used in bitter liqueurs, the young shoots are eaten like artichokes and the leaves are added to salads.
A lobscouse, a stew which used to be thickened with ship's biscuit (US: cracker), but lacking meat. Eaten when times were hard.
Strawberry Blite. A small, red, mulberry-like fruit, this grows on sprawling plants which are primarily grown as greens for salads or used as a herb, though should not be used in quantity. The leaves may also be cooked like spinach but, again, in moderation. The pleasantly sweet but essentially bland berries are small, pulpy and bright red, resembling strawberries. They provide an interesting accent to salads. The is plant prefers cool weather and damp mountain valleys but will tolerate heat. Native Americans used to use it as a dye.
A recent hybrid tomato with good flavour, suitable for growing under cover. It is an indeterminate variety which sets early, bearing high yields of trusses of medium-sized fruit.
When herring fleets fished off Yarmouth, they were close enough to shore for it to be unnecessary to salt their herrings before curing. Once ashore, the herrings were lightly salted and cold-smoked very lightly. Some are still produced. They are slightly swollen and a gleaming silvery gold and have a slightly gamy flavour. They are gutted just before serving. They can be grilled or fried and then mashed with lots of butter to make bloater paste. They do not keep well.
