[Sca-cooks] in the thick of it...

[Lonnie D. Harvel]

Jenn Strobel wrote:

>The dish sounds really lovely, regardless of my historical noodling and
>picking.
>  
>
Why thank you!

As for the herbs in question...

Sage is referenced in:
Didaxeon, Peri "Peri Didaxeon" of Schools of Medicine' British Museum 
Harleian, ms 6258" in _Leechdoms, Wortcunning, and Starcraft of Early 
England, Being a Collection of Documents…illustrating the history of 
science in this country before the Norman conquest_. Vol III.collected 
and ed. by Oswald Cockayne, London, Rolls series 35, 1864.

A leechbook of the period. I am not an expert on these matters (yet), 
but sage is also listed as available during that period by Mary Savelli 
"Tastes of Anglo-Saxon England", Colin Spencer "British Food" and I 
think in Maggie Black's work (but that is back in the library now).

I am using Thyme in place of Wild Thyme. I am told the flavors are 
similar. Wild Thyme was also available at that time.

All we know is that these two herbs were used for a tea, for sure, since 
the sources are leechbooks. We do know that a variety of wild and 
cultivated herbs were used in soups and stews. I don't think the jump is 
that far.

Again, I am still learning...

Aoghann