[Sca-cooks] pellitory

Johnna Holloway johnnae at mac.com
Sat Jul 18 15:50:01 PDT 2009

Not shocked to see a cut and paste job  from one web page to another.
Maybe it's credited someplace and maybe it's not. Who knows?

As a librarian, I supposed that the original question was with regard to 
a source for the herb so the apprentice could
make the cordial and wasn't really a question about what it was.
It doesn't turn up in a lot of modern herb stores. I ran it through my 
list of sources and it's not there.

If you want to run it down in terms of botany in a new book, I'd suggest 
something like
The herbalist in the kitchen
 By Gary J. Allen which is by the University of Illinois Press.

Sample of this from Google Books

It's also mentioned in Spice: The History of a Temptation.

Maybe tomorrow I'll run it through EEBO but I have been up since 5am and 
am too tired tonight
to read through those pages and deal with those typefaces. My guess is 
that it will be in a number
of medicinal texts.


emilio szabo wrote:
> << 
> Never used it but it's described and sold here
> https://herbsofmexico.com/store/index.php?main_page=product_info&products_id=1804
> ----
> Did I get that right? The people at Herbs of Mexico took most of their description from "A modern herbal", which in fact is webbed from a book from the early 20th century:
> << Bear in mind "A Modern Herbal" was written with the conventional wisdom of the early 1900's.  >>
> Do we have any insight on pellitory from early modern sources?
> Gerarde and other herbals are  available online
> http://edocs.ub.uni-frankfurt.de/volltexte/2006/50075/
> http://caliban.mpiz-koeln.mpg.de/~stueber/gerarde/index.html
> Mairi Ceilidh: Which cordial is it all about? Do you know the source? Could you let us know?
> E.

More information about the Sca-cooks mailing list