Vegetables

Dispite having access to a few vegetables that are no longer commonly available, the the medieval cook a far smaller selection of vegetables than either the modern cook or the Roman cook. Cooking within the scope of these limitations is an important part of preparing foods that capture the spirit of medieval cooking.

Alexanders

family Unbelliferae

Smyrnium olusatrum

• Also known as smyrnium.
• Alexanders are a vegetable resembling celery.
• Belongs the the same family as carrots and parsley.
• Both the roots and the leaves are eaten.
• Called clisatum by Charlemagne.
• Was in cultivation for about 1500 years but fell out of common use in the 18^th centery.
• One of the few vegetables available to the medieval cook that is not commonly available to the modern cook (also see Asphodel).

Artichokes

family Compositae

Cynara scolymus

• The artichoke was cultivated by the ancient Greeks.
• Artichokes were a popular dish in Italy during the Middle Ages.
• Artichokes were introduced into the French diet in the early 16^th century by Caterina de' Medici.

Asparagus

family Liciaceae

Asparagus officinalis, et al

• Asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean Region.
• Greeks and Romans prized asparagus for its unique flavor, texture, and alleged medicinal qualities. They ate it fresh and dried the vegetable to use in winter.
• It was not until the 16^th century that asparagus gained popularity in France and in England.

Asphodel

family Liciaceae

verious species of Asphodelus and Ashpodeline

• The roots of the asphodel plant were used like the potato from ancient Greek time until the introduction of the potato.
• Gerard had six species in his garden prior to 1597.
• Another of the few vegetables available to the medieval cook that is not commonly available to the modern cook (also see Alexanders).

Beans

family Leguminosae

verious species

• Beans have been in continuous use since ancient times.
• The two varieties of bean that were in common use in medieval kitchens were the Broad Bean and the Kidney Bean.

Beet

family Chenopodiaceae

Beta vulgaris, et al

• The beet is a Mediterranean plant (possibly from Italy) although some food historians think beets may have derived from a wild plant that was native to a far larger area.
• Beets were first grown for their leafy tops (Swiss chard is a "beet" that is still grown for its leaves).
• Beets began to be cultivated as a root vegetable sometime in the early Christian Era.

Bottle Gourd

family Cucurbitaceae

Lagenaria siceraria

• Also called the calabash.
• Most, but not all, squash are New World vegetables.
• The bottle gourd is one of the few Old World members of the squash family (the Cucumber is also in the squash family).
• The young fruit of the bottle gourd are said to be very similar to zucchini (which can be used as a substitute if your local supermarket does not carry young bottle gourds).

Broad Bean

family Leguminosae

Vicia faba

• Thought to have been domesticated in very ancient times (about 8000 BC) in the Fertile Crescent of the Near and Middle East.
• Used dried as well as fresh.
• Also known as the fabe (or fava) bean and the horse bean.

Broccoli

family Coruciferae

Brassica oleracea

• Broccoli has been around for more than 2000 years.
• During the 16^th century, the plant was grown in France and Italy.

Brussels Sprouts

family Coruciferae

Brassica oleracea var. gemmifera

• Enjoyed by the Romans, this vegetable was not introduced into Belgium until the 1200's and not cultivated in large quantities (in Belgium) until 1587.

Cabbage

family Coruciferae

Brassica olesacea capitata, et al

• Celts brought cabbage to Europe from Asia around 600 BC. Since cabbage grows well in cool climates, yields large harvests, and stores well during winter, it soon became a major crop in Europe
• Cabbage was a very common vegetable in medieval cooking.
• Sauerkraut was made in Germany starting in the 13^th century.

Caper Bush

family Capparaceae

Capparis spinosa, et al

• Native to the Mediterranean, East Africa, Madagascar (amoung other places).
• Eaten in Egypt c. 300 BC.
• Very common in Queen Elizabeth's time.

Carrots

family Unbelliferae

Daucus carota

• Carrots, a popular vegetable in Roman times, were not very commonly used in medieval cooking.
• The plant appears to have been introduced into Europe via Spain by the Moors in the 8^th century.
• When they were first cultivated, carrots were grown for their aromatic leaves and seeds rather than their roots.

Celery

family Unbelliferae

Apium graveolens

• Used by the Romans as a flavoring, a decoration for coffins at funerals, and as a headache remedy, celery was more of a flavoring device than a vegetable in its early days.

Chickpea

family Fabaceae, subfamily Faboideae

Cicer arietinum

• Chickpeas, also known as the garbanzo bean, were domesticated in very ancient times (about 8000 BC) in the Fertile Crescent of the Near and Middle East.
• Chickpeas reached Greece by 6000 BC and Britain and Scandinavia in 4,000-2,000 BC.

Cress

family Cruciferae

Nasturtuim officinale, et al

• Leaves used in salads and as a potherb.

Cucumber

family Cucurbitaceae

Cucunis sativus

• Believed native to India.
• From India it spread to Greece and Italy, where the Romans were especially fond of the crop.
• The Romans probably introduced it into other parts of Europe, and records of cucumber cultivation appear in France in the 9^th century, and in England by the 14^th century.

Eggplant

family Solanaceae

Solanum melongena

• Reputedly originating from India, it is first recorded as being cultivated in China in 500 BC.
• The Arabs, who had been growing the plant since at least the 4^th century AD, introduced the eggplant to Europe in the Middle Ages (via North Africa and Spain).
• It was only in the 16^th century that it was more widely cultivated in Europe. Until then, like the tomato , it was viewed with suspicion and considered poisonous.

Endive

family Compositae

Cichorium endivia

• Mentioned by Gerard for use in salads and as a potherb.

Kale

family Coruciferae

Brassica oleracea Acephala Group

• A non-heading form of cabbage, kale has been cultivated for over 2,000 years.
• Kale has a stronger flavor than cabbage and is eaten both raw and cooked.
• Also known as the borecole, colewart, and cole.

Kidney Bean

family Leguminosae

Phaseoelus vulgris

• Introduced into England from the Netherlands in 1509 (white Dutch type).
• Used dried as well as fresh.
• Also known as the French bean, the haricot bean and the sperage bean.

Leeks

family Lilaceae

Allium porrum

• Three different varieties of alliums (members of the onion family) are mentioned to have been eaten by the Israelites in the Biblical book Numbers; leeks, onions and garlic.
• First cultivated in England sometime before 1862.

Lentil

family Leguminosae

Lens culinaris

• Cultivated since earliest times in Egypt.
• Brought to England in 1528.
• Mentioned by Culpeper but only as a medicial.
• Did not appear to be commonly used as a food in the middle ages.

Lettuce

family Compositae

Lactuca sativa, et al

• During the Middle Ages people grew lettuce for themselves in small home gardens.
• Medieval references to lettuce abound, especially as a medicinal herb.
• The English finally began cultivating lettuce in the 1400’s but the vegetable didn’t become a market crop until late in the 1500’s.

Mallow

family Malveae

various species of Althea and Malva

• Has been used as a food plant since ancient times.
• A recipe for Mallow Salad is included in "The Closet of Kenelm Digbe, Opened".

Onions

family Lilaceae

Allium cepa, et al

• The onions we use today are very similar to those described and eaten 2000 years ago.
• Three different varieties of alliums (members of the onion family) are mentioned to have been eaten by the Israelites in the Biblical book Numbers; leeks, onions and garlic.

Orach

family Chenopiaceae

Atriplex hortensis

• Cultivated in England as early as 1548.
• Also known as Mountain spinach, French spinach, Giant Lambsquarters, and Orache.

Parsnip

family Unbelliferae

Pastinaca sativa

• Gerard mentions many uses for parsnip.
• One unusual use is to make a thick syrup that can be used like honey.

Peas

family Leguminosae

Pisum sativum, et al

• For thousands of years, dried peas (field peas) were eaten in soups or porridges.
• The Italians are credited with breeding what became known as "piselli novelli" (new peas) which are typically eaten fresh.
• Catherine de Medici is given credit for spreading this pea the rest of Europe.

Purslane

family Portulacaceae

Portulaca oleracea

• Has been a kitchen plant since earliest times.
• Some old English cookbooks include recipes for Pursalane Pickles.
• Although purslane is considered a weed in the United States, is eaten throughout much of Europe, the middle east, Asia, and Mexico.
• It is found growing wild in all of the United States.

Radishes

family Brassicaceae

Raphanus sativus

• Radishes were known but not very commonly used in medieval cooking.

Rape

family Cruciferae

Brassica napus

• "Ancient Cookery" includes a recipe for Rapes in Potage.

Rhubarb

family Polygonaceae

Rheum rhaponticum or officinale

• Earliest records date back to 2700 BC in China where rhubarb was cultivated for medicinal purposes.
• Brought to Europe by Marco Polo where it became widely used in European pharmacy.
• Not used as a food in Europe until the late 1700's.

Salsify

family Unbelliferae

Tragopogon porrifolius

• Also known as purple or common salsify, oyster plant, and vegetable oyster.
• Not actively cultivate until the 17^th century.

Samphire

family Unbelliferae

Crithmum maritimum, et al

• Samphire is a coastal vegatable that was used pickled and in salads during the Middle Ages.
• Mentioned by Shakespeare in King Lear.
• Samphire is gaining popularity in the UK, being served more often in restaurants as an accompaniment to fish dishes, and is also found more often in supermarkets.

Scorzonera

family Unbelliferae

Scorzonera hispanica

• Also known as black salsify, Spanish salsify, black oyster plant, serpent root, and viper's grass.
• Not cultivate intil the mid 15^th century.

Skirret

family Unbelliferae

Sium sisarum

• Also known as chervis and girole.

Spinach

family Chenopodiaceae

Spinacia oleracea

• Spinach, Spinacia oleracea, is a cool season annual herb, which is grown for its nutritious leaves.
• Spinach originated in southwestern Asia and was introduced into Europe during the Middle Ages.

Turnips

family Coruciferae

Brassica campestris

• Turnips were known but not very commonly used in medieval cooking.
• Commonly called swedes in medieval English cookbooks.

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