Herbs use in food, Re: [Sca-cooks] Rotten meat and spices...

[Jadwiga Zajaczkowa / Jenne Heise]

Jadwiga hijacks the converstation into herbal topics:

 > but there are a great many herbs that can be harvested wild in 
>western Europe, as well as the British Isles.  Lavander is one that 
>covers-up a great many unpleasent tastes. 

I ask only because I want to know... can you enumerate recipes or 
references to lavender in food in period? I know it was used in the 
Middle East and Spain but am short of references to it in other parts of 
Europe.

 > Dill is used to cover many fishey/strong tastes that may not be 
>appealing: as in Gravlocks, Borscht<both Ukrainian<chicken> and 
>Russian<beef>>.  Junniper berries for gamey taste of wild meats, there 
>are forms of Ginger that will grow well into Normandy.

Dill is an interesting herb to bring up, as it appears to have been 
prescribed (as the seed) in food to avoid wind (gas)... but will dill 
seed have the same effect as the weed? I'm wondering about dill weed and 
can't think of examples off the top of my head, except the pickle recipe 
in _Food and Drink of Medieval Poland_.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"But I am Dragonkiller, the least of my family, and if I have done a 
great thing, then I must die of it." -- Robin McKinley