The herball or Generall historie of plantes. Gathered by Iohn Gerarde of London Master in Chirurgerie very much enlarged and amended by Thomas Iohnson citizen and apothecarye of London

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Title: The herball or Generall historie of plantes. Gathered by Iohn Gerarde of London Master in Chirurgerie very much enlarged and amended by Thomas Iohnson citizen and apothecarye of London
Author: Gerard, John, 1545-1612.
Publication: London :: Printed by Adam Islip Ioice Norton and Richard Whitakers,; anno 1633.
Rights/Permissions: To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Subject terms: Botany -- Pre-Linnean works -- Early works to 1800.; Botany, Medical -- Early works to 1800.; Gardens -- England -- Early works to 1800.
Link to this Item: http://name.umdl.umich.edu/A01622.0001.001
Cite this Item: "The herball or Generall historie of plantes. Gathered by Iohn Gerarde of London Master in Chirurgerie very much enlarged and amended by Thomas Iohnson citizen and apothecarye of London." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A01622.0001.001. University of Michigan Library Digital Collections. Accessed June 6, 2025.

Pages

¶ The Vertues.

The leaues, seeds, and roots, as Dioscorides saith, boiled in wine and drunke, prouoke vrine, and [ A] womens sicknesse, and preuaile against the iaundies.

The leaues kept in pickle, and eaten in sallads with oile and vineger, is a pleasant sauce for meat, [ B] wholesome for the stoppings of the liuer, milt, kidneies and bladder: it prouoketh vrine gently; it openeth the stoppings of the intrals, and stirreth vp an appetite to meat.

It is the pleasantest sauce, most familiar, and best agreeing with mans body, both for digestion [ C] of meats, breaking of the stone, and voiding of grauell in the reines and bladder.