Appendix, Pictures and LinksHerbs and Potherbs
Aside from the true herbs, the people of the Middle Ages also used potherbs. They were not regarded as true herbs or vegetable, instead, they served mainly to fill the cooking pot. Onions, leeks, turnips and cabbages were all common potherbs at the time, making-up a substantial portion of one's diet. To gain a more indepth understanding of the Medieval
Period and the foods of the time, please visit the following recommended
sites.
In Comparison to the Renaissance |
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Europe
during the medieval times lack in food spices, turning people to herbs
for additional flavoring as a result. Herbs gave an interesting taste to
the foods that were usually salty or dull, thus, was extremely popular.
The four most common types of herbs were mint, sage rosemary and parsley,
since they were the easiest to obtain. The cooks of the middle ages almost
abused the use of herbs, as they could be found within almost any recipe.
