[Sca-cooks] mint water

Sue Clemenger mooncat at in-tch.com
Sun Jun 3 12:45:05 PDT 2007

Well, it definitely shows up in Andalusia, and *that's* part of Europe! ;o)
Interesting question, though, Stefan....It's such an ubiquitous herb that
I've always kinda assumed that 14th-century-me would have had access to it.
Lord knows, 21st-century-me has to beat the d at mned stuff back with a whip
and chair, as it comes crawling out from under our front porch.  (I *told*
my neighbor it was invasive, and should be put in a pot, but did he
listen??? noo..........)

----- Original Message -----
From: "Stefan li Rous" <StefanliRous at austin.rr.com>
To: "SCA-Cooks maillist SCA-Cooks" <SCA-Cooks at Ansteorra.org>
Sent: Sunday, June 03, 2007 12:18 PM
Subject: Re: [Sca-cooks] mint water

> Devra asked:
> <<< I was in a semi-local store (near my tai chi class) where in
> addition to rose and orange flower water, they had mint water.? Any
> suggestions for use? Sekanjuban? >>>
> Hmmm. Interesting. That makes me come up with a number of questions.
> 1) Did mint grow in medieval Europe? I'm assuming it did, but wanted
> to verify. Because when I think of foods with mint, I think more of
> the Middle East than Europe.
> 2) If mint was used in medieval European dishes, how was it generally
> used? As decorative sprigs? Or added as the above mint water? Or
> added along with a mix of other fresh herbs?
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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