[Herbalist] More beans

[Christine Seelye-King]

          Vegetables included: the Alium family - onions, leeks, shallots,
scallions, garlic, chives; porrey/ potherbs - your average pot of cooked
greens; endive, mustard, spinach, beets (greens only), kholrabi, cabbages,
kale, chard, rape, broccoli (late period), brussel sprouts; celery; fennel;
root vegetables -  radishes, turnips, carrots, parsnips; olives; artichokes;
asparagus; cucumbers; eggplant; mushrooms; gourds; beans - peas, fava beans,
lentils, chickpeas, black-eyed peas; grains -  oats, barley, rye, wheat,
spelt, millet (“corn” was used as a generic term for any grain, Europeans
started calling maize by the same name when they saw it growing); bread
baked in loaves, rolls, colors, shapes, and trenchers to be used as plates.
 	Fruits were served whole, stewed, and candied, and included apple, pear,
quince, apricot, peach, cherry, grape, raisin, orange (sour), watermelon and
other melons, berries , fig, plum, pomegranate, date, currant, and prune.
Pineapple and bananas were known, but unusual.  Nuts available were
hazelnut, almond, pistachio, walnut, and chestnut.
Mistress Christianna

> -----Original Message-----
> From: herbalist-admin at ansteorra.org
> [mailto:herbalist-admin at ansteorra.org]On Behalf Of BJ of NZ
> Sent: Monday, March 11, 2002 5:58 PM
> To: herbalist at ansteorra.org
> Subject: [Herbalist] More beans
>
>
> So
> what beans/ Legumes are period
> and when
>
> In general Broad beans,Chick peas, and peas are the
> ones I have seen served up at feasts
> But how like the mediaeval style are the new
> generation of legumes we now have access to?
>
> =====
> From bjofnz at yahoo.co.nz
>
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