Medieval vegetable garden

“Take parsley, sage, garlic, chibolls*, onions, leek, borage, mint, porrette, fennel and cress, rue, rosemary, purslane.

“Lave and wash them, clean, pick them, pluck them small with thine hand and mingle them well with raw oil, lay on vinegar and salt and serve it forth.”

–Recipe for a “salat,” The Forme of Cookery, compiled by the master cooks of King Richard II of England, 1390

Medieval kitchen scene

*Chibolls are small onions, probably like scallions.

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