View - Roanoke Colonies Illuminated

Title	China root
Caption	Smilax China (Tsinaw)
Source	http://www.botanical.com/botanical/mgmh/s/smilax55.html
URL	http://www.botanical.com/botanical/mgmh/s/smilax55.html
Type	Painting
Origin	Internet
Notes	This is an illustration of the ‘true’ China Root. Hariot would have seen another species of the same genus.; Hariot p.17 Hariot recognizesd that the Tsinaw he was seeing was not the China-root brought by others to England. He noted that the roots look very similar to those of China-root but it is not used like China-root by the inhabitants.; Hariot; p.17 “a kind of root much like unto the which in England is called the Chinaroot from the East Indies, . . . Thee roots grow manie together in great clusters and bring forth a brier stalk …; This has to be species of Smilax. The giveaway is the description of roots growing together in ropes. Several species of Smilax grow in the dunes on Roanoke Island. Their roots are often washed into the water during storms. Chains of bulbous roots wash up on the beach.; Hariot; p.16 “Being boiled or sodden [soaked?] they are very good meate. [a food to eat, not meaning flesh of an animal.]; Radford 1968 ; Medsger 1966 ‘Edible Wild Plants’ ; p. 198 “China Brier, or Long-Stalked Greenbrier, Smilax pseudo-china. . . . The starchy tuberous roots were ground fine by the Indians, then water was added and the whole strained through a basket. When the water was evaporated, a fine reddish meal remained. According to Bartram, ““A small quantity of this, mixed with warm water and sweetened with honey, when cool, becomes a beautiful delicious jelly, very nourishing and wholesome. They also mix it with fine corn flour, which being fried in fresh bear’s grease, makes very good hot cakes or fritters.””; Fernald 1950, Grays, “Manual of Botany”; p. 450 Smilax tamnoides L. “China-root, Hellfetter”; Radford 1968; p.41 Greenbrier or Catbrier, Smilax tamnifolia Michaux (syn.) S. pseudo-china L. which being fried in fresh bear’s grease, makes very good hot cakes or fritters.” Rare in northeastern NC, more common in southern coastal counties.; [NB VJB – It is entirely possible that several species of Smilax were used as a source of this ’jelly’.] Any one of Smilax, rotundifolia, bona-nox, glauca, laurifolia, and several others. Most likely S. laurifolia L., commonly called ‘Bamboo’. Smilax is closely related to Asparagas and the young tender shoots of some species taste similar.;

China root