Ok, stop snickering. A pot herb is one that is made
edible by cooking in
water in a
pot, such as
spinach,
collards,
turnip greens,
Swiss chard,
plantain, or
lamb's quarters. Most of these can also be
stir-fried, or cooked in
bacon grease, and served with (non-sweet)
corn bread.
Picking greens is a high art in some parts of America, since the best pot herbs aren't cultivated, but "found" in ditches and fields. FWIW, I'm a New Englander, but learned how from an old great-aunt, who was one of the last indentured servants freed in America, when an amnesty was declared during the First World War.
Ah, the pleasures of poverty...no lie.