Herbs

The medieval cook had available a slightly wider selection of cooking herbs as the modern western (American or European) cook.

Basil

• Basil is native to India and Persia.
• It has been use in Europe since ancient times.

Borage

family Cruciferae

Borago officinalis

• Used in cooking since Roman times.
• Leaves and flowers used in salads, soups, and as a potherb.
• Also used as a medicinal herb.
• Collectable wild in many parts of the United States and Europe.

Burnet

family Rosaceae

Sanguisorba minor, et al

• In use since ancient times.
• Leaves used in salads.
• Also used as a medicinal herb.
• Was commonly added to wine in the 1600's.

Chervil

family Unbelliferae

Anthriscus cerefolium

• Chervil is native to southern Russia.
• Romans had started using chervil as a seasoning by the 1st century.
• The Romans took it to France where it has been important for centuries.
• Gerard states (in the Herbal) the chervil was grown in the garden with other pot herbs.

Chives

family Lilaceae

Allium schoenoprasm

• Commonly used in midieval Emgland in soups and spring salads.

Cilantro

• Cilantro is the leaf of the young coriander plant.
• Probably one of the first herbs to be used by mankind, perhaps going back as far back as 5000 BC.
• It is mentioned in early Sanskrit writings dating from about 1500 BC.
• The Romans spread it throughout Europe.

Cumin

• Cumin is native to the shores of the Mediterranean Sea and Egypt.
• Cumin is one of the ancient spices, a used by the Romans and it is mentioned in the Old Testament.
• During medieval times, it was in common use in Europe and Britain.

Dill

• Dill is indigenous to the Mediterranean area and southern Russia.
• It has been used since ancient times.

Fennel

• Fennel originated in the Mediterranean area.

Hop

family Cannabaceae

Humulus lupulus, Humulus japonicus

• First.

Horseradish

• The earliest account of horseradish comes from 13^th century western Europe, where Germans and Danes used it as medicinal.
• It not commonly used as a condiment until late in the 16^th century and was not accepted in England until late in the 17^th century. I
• n 1657, Cole noted that the root was eaten as a condiment in Germany, but thought that the practice was not one a gourmet would adopt.

Mint

• In the New Testament, the mint is called heedýosmon.
• This compound means "the sweet smelling one" (heedýs "sweet, pleasant" and osmeé "smell").

Oregano

• Since Greek and Roman times, oregano it has been used with meats, fish, vegetables, and as a flavoring for wine.

Parsley

family Unbelliferae

Petroselinum crispum

• Parsley is of European (probably West Mediterranean) origin.
• Two different varieties are grown:
  • Root parsley (var. tuberosum) which has a tender, edible root, and
  • Leaf parsley which is cultivated solely for its leaves.

Rosemary

• Rosemary is native to the Mediterranean area rosemary was used by medieval monks both in foods and medicine.
• Medicinally, it was used as a cure for stomach maladies and muscle spasms, headaches and depression.

Sage

• Native to the Mediterranean and Asia Minor, sage was a common seasoning and medicinal during the Middle Ages.

Savory

• Romans used savory as an herb and seasoning.
• They also used it as a medicine, a bee sting treatment, and an aphrodisiac.
• When the Romans brought it to England, it was used as a cooking ingredient rather than as an herbal remedy.
• The English name savory goes back to Latin satureia via Middle English savery and Old English sætherie.

Sweet Marjoram

• Sweet marjoram was well known to the Greeks and Romans.
• In the Middle Ages, it was said to be a stimulant, nerve tonic, and cure for asthma, coughs, indigestion, rheumatism, toothaches, and heart conditions.
• Sweet marjoram was also used in nosegays.

Tarragon

• Unlike many other herbs, tarragon was not used by ancient peoples.
• It was mentioned briefly in medieval writings as a pharmaceutical, but did not come into common use until the 16^th century in England.

Thyme

• Thyme is native to England and Southern Europe.
• Its use in cooking predates written records.
• According the legend, the straw bed of the Virgin Mary and the Christ child contained (or was composed of) thyme.
• In the Middle Ages, ladies would embroider a sprig of thyme into scarves they gave to their errant knights.

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