[Sca-cooks] mint water

Pat Griffin ldyannedubosc at yahoo.com
Sun Jun 3 13:59:00 PDT 2007

It was certainly used in 14th century England.  The following is from Forme
of Curye as shown on the Project Gutenburg site at www.gutenberg.org.


Take parsel, myntes [2], sauerey, & sauge, tansey, veruayn, clarry,
rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle
hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake
it & messe it forth.

[1] Erbolat, i.e. Herbolade, a confection of herbs.
[2] myntes, mint.

Lady Anne du Bosc

Known as Mordonna The Cook

Mka Pat Griffin

Vert between four caldrons or a cross checky sable and argent

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Stefan li Rous
Sent: Sunday, June 03, 2007 1:18 PM
To: SCA-Cooks maillist SCA-Cooks
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?

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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