[Sca-cooks] Specific recipe questions for bid

[jenne at fiedlerfamily.net]

> > Oh, I understood the "grease" part - that was never in question.  What I need
> > to know is are we talking what we commonly call herbs, such as dill,
> > rosemary, thyme, parsley, etc (and which ones people recommend) or potherbs
> > or greens like spinach or turnip greens, which I have also seen referred to
> > as "herbs" in recipes (albeit later period ones, mostly)?
> Almost certainly the latter, in my experience.

Um... In period Parsley is a potherb (rather than a garnish). I would also
venture that dill and fennel were generally considered potherbs.
I'll try to find the time to look this up and/or send copies of vegetable
articles to Brangwayna...

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
"Are you finished? If you're finished, you'll have to put down the spoon."