Pre-mixed field greens - was: Re: SC - salads (long)

[Stefan li Rous]

Adamantius said:
>As for the compromised periodicity of the greens being used in the mix, it's
>true there are some lettuces involved, and lettuces would not have appeared in
>the average European salad until well after the Middle Ages, but many greens
>that _would_ likely have been there in a period mixed salad _are_ there, too.

I'm curious what you are basing your comment that "lettuces would not have
appeared in the average European salad until after the Middle Ages" on. When I
seem to see lettuce referred to a fair amount such as in the following snippits
from my salads-msg file.

Perhaps the differance is when you consider the end of the Middle Ages? Or
perhaps the definition of lettuce?

Thanks.
   Stefan li Rous
  stefan at texas.net

=======================
Here's what my translation (sadly, I do not have a copy of the Latin
with me up here) of Platina says under "On Preparing Lettuce":
	... There are several varieties of this vegetable.
	Lacticaulis, sessilis, and crispa are praised above
	all others.  It is planted all year in rich, damp,
	fertilized places, yet it is right to scatter
	the seed in winter cold.  [This is Italy, remember.]
	.... There is serralia lettuce, which is wild, named
	from the saw, because on its back it is serrated.  
	This is perhaps endive.

Under "On Preparing Endive" he says

	I count endive among the varieties of lettuce....
- ---------
   The kind of Iceberg lettuce sold in grocery stores is just one type of
Iceberg (and just one type of head-ed lettuce).Before the Middle Ages all
lettuces (and cabbages) were loose-leaved types. 
   During the Middle Ages as lettuces were increasingly grown in cooler
climates they developed a more tightly furled set of inner leaves (the
"head"...which was surrounded by loose leaves, like an unfurling rose.
   Like modern Iceberg types, the outer leaves would be dark green, and the
inner leaves blanched from lack of exposure to sun).The same goes for
cabbages. These were in turn selected and grown more often in those cold
climates because of their increased resistance to the cold and their
increased storage life. 
  The loose leaved lettuces and Cos lettuces (like Romaine) were also grown.
- ---------
So, now I will pull it back to Platina (Venice, Italy, 1475).In his
"On Honest Indulgence and Good Health" he covers a bit on lettuce
stating that there are several varieties available and that
Lacticaulis, Sessilis and Crispa are the best. (All lettuce is
considered cold and damp, for those that care). He also lists
goat-lettuce and Serralia lettuce. He states that lettuce can, and
often is, eaten plain with a sprinkle of ground salt, a little oil and
a little more vinegar. "There are those who add a little mint and
parsley to this preparation, so that it does not seem too bland". I'll
skip the bit about cooking lettuce.
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