SC - semolina and mixed herbs

[KandL Johnston]

ND Wederstrandt wrote:
> 
>         Does anyone know how long semolina has been in use or if there is a
> period reference for it?
> 
>         Also, I was reading a few redactions and originals this past
> weekend and noticed that many times when the period recipe calls for herbs
> people generally use spinach.  Is there a reason?  Is it because we are a
> nation of non-green eaters (hoping I'm not offending anyone here)  Is it
> that spinach is milder than most greens or is more readily available .  Has
> anyone tried say " A Tarte of Herbes " and not used spinach.  The book I
> was using is To the King's Taste and/or To the Queen's Taste but many other
> books usually have some reference to herbes.
> 
> Clare St. John

Yes and while it sounds very off, the herbs as long as they are fresh
make a very delightful, watercress, leeks, spring onions, fennel,
parsley (lots), rosemary, mint, sage, thyme, plus whatever else is in
season.

- -- Nicolotte --
- -- 
- ---------------------------------------
Rudolf von der Drau and Nicolette Dufay
Baron and Baroness, Stormhold

. . .But our mums know us as
     Kelley and Lillian Johnston
     woodrose at malvern.starway.net.au