[Sca-cooks] Eating wild plants -- garlic mustard

[emilio szabo]

Rembertus Dodonaeus in his Pemptades 1583 writes in the chapter "De Alliaria" (I hope this is the right one):

"Martio aut Aprili folia ad condimenta adhibentur".

Im march and/or April the leaves are used for a condiment/seasoning.

And later on:

"folia autem contusa cum piscibus salitis a nonnullis pro condimento esitantur, veluti Allij vrsini, vt paulo ante scripsimus". (page 675)

The passage to which he refers back is:

"Allij autem vrsini folia contusa, nonnulli in Belgio cum nonnullorum piscium salsamentis, pro condimento edunt". (page 673)

The minced/grinded leaves are used together with condiment of salted fish in order to produce sort of a composite condiment.

I might have gotten that wrong, though.

E.