A boke of the propreties of herbes called an herball wherunto is added the time [the] herbes, floures and sedes shold be gathered to be kept the whole yere, wyth the vertue of [the] herbes when they are stilled. Also a generall rule of all maner of herbes drawen out of an auncyent booke of phisyck by W.C.

¶Pastinaca.

Thys is called a perseneppe, it is hote and moyste in the seconde degre. Ther be two maner of pers∣neppes, the one is the Persneppe of the garden, and the other is the wylde persneppe. They be more vsed to meate thā to medecyne hys vertue is to engēdre thycke blod & much, wherfore it styrreth the luste of the body yf it be much vsed ther¦fore it is good for amā that is new¦ly recouered out of hys great syke∣nes to vse to eate of it a whyle. Also they be good to be eaten rawe or sodden for y^• melācoly humours

grene and not drye. To make a se∣rope to styrre the lust of the bodye and for to comforte the, degestyon take rootes of Parsneppes & sethe them well in water, thā take them o••t and caste away the water, and the rotes that be in gobbets, boyle thē agayne ī water thā put therto hony well clarifyed and lette them boyle vnto the thyckenes of hony, and cōtinually styre it, that it cleue not to the vessell and in the mydle of the boylynge, put in almondes yf ye haue them, in the end of the boylynge, put in gynger, galenga¦le, and a lytell peper & nutmegges & other swete sauored spyces. Also Parsneppes may be so wen in De¦cember, Ianuarye, and March, in fat grounde depe doluen and lose groūde and beste digged, and they be somwhat wyndye. Boyle them in two waters but caste awaye the fyrst water. Also there is Parse∣neppes

that is somwhat redde, the whiche maye be eaten both rawe & soden, & with thē and Nauewes to gyther ye maye make a very good meate and faire and rede in colour the whiche be sodden as Parsnep∣pes be.