Culinary gleanings from

John Gerard's

Herball or General Historie of Plantes


Page Four

Go to Main Page.
Go to Plant list - A to L.
Go to Plant list - M to R.

Plant list - S to Z:

Saffron; Sage; Sampier; Sandalwood; Sauce Alone; Saxifrage; Scallions; Scarlet Oak 1 (kermes); Scarlet Oak 2; Sea Holly; Sea Lentill; Sea Purslane; Sesame; Skirrets; Sorrell; Sorrowfull tree; Sow Thistle; Spanish Nut; Spelt; Spinach; Star of Bethlehem; Succory; Sugar Cane; Summer Savory; Sun-dew; Sunflower; Sweet Cullions; Sweet Honesty; [Sweet] Potato; Sycomore tree;

Tamarind; Tansy; Tarragon; Thistle;Tomato; Tooth-pick Chervil; Tulip; Turky Cresses; Turky Millet; Turnip; Turnsole;

Violets; Vipers Grasse;

Walnut; Water Docks; Water Saligot; White Endive; Wild Chervil; Wild Clary; Wild Date; Wild Garlic; Wild Radish; Wild Rose; Wild Succory; Wild Turnips; Wood Sorrel; Wortleberries

Saffron - pages 151-157.

"Crocus. Saffron.
...The chiues steeped in water, serue to illumine or (as we say) limne pictures and imagerie, as also to colour sundry meats and confections. It is with good successe giuen to procure bodily lust. The confections called Crocomagna, Oxycroceum, and Diacurcuma, with diuers other emplaisters and electuaries cannot be made without this Saffron."

Return to [Plant List S to Z]

Sage - pages 763-766.

"Saluia. Sage.
No man needs to doubt of the wholesomnesse of Sage Ale, being brewed as it should be with Sage, Scabious, Betony, Spikenard, Squinanth, and Fennel seeds.."

Return to [Plant List S to Z]

Sampier - pages 533-534.

"Crithmum. Sampier.
...The leaues kept in pickle, and eaten in sallads with oile and vineger, is a pleasant sauce for meat... It is the pleasantest sauce, most familiar, and best agreeing with mans body...."

Return to [Plant List S to Z]

Sandalwood - pages 1585 - 1586.

"Of Saunders.
...Red-Saunders... is frequently vsed to colour sauces, and for such like vses... Auicen affirmeth it to be good for all passions of the hart, and maketh it glad and merry, and therefore good to be put in collises, iellies, and all delicate meates which are made to strengthen and reuiue the spirits."

Return to [Plant List S to Z]

Sauce Alone - page 794.

"Alliaria. Sauce alone, or Jacke by the hedge.
...diuers eat the stamped leaues hereof with Salt-fish, for a sauce, as they do those of Ramsons."

Return to [Plant List S to Z]

Saxifrage - pages 1047-1048.

"Saxifraga. English Saxifrage.
Our English women vse to put in in their running or rennet for cheese, especially in Cheshire (where I was borne) where the best cheese of this Land is made."

Return to [Plant List S to Z]

Scarlet Oak 1 (kermes)- pages 1341-1343.

"Ilex Coccigcra. Of the Scarlet Oke.
Besides the Acornes, there is found cleauing vnto the wooddie branches, a certaine kinde of berries, or rather an excrescence, of the substance of the Oke Apple, and of the bignesse of a Pease, at the first white, and of the colour of ashes when they be ripe, in which are ingendred little Maggots, which seeme to be without life vntill they feele the heat of the sun, and then they creep, and seeke to flie away. But the people of the countrey (which make a gaine of them) doe watch the time of their flying, euen as we doe Bees, which they then take and put into a linnen bag, wherein they shake and bould them vp and downe vntil they be dead, which they make vp into great lumpes oftentimes, and likewise sell them to diers apart, euen as they were taken forth of the bag, whereof is made the most perfect Scarlet... The graine or berrie that serueth to die with is properly called... in Latine, Coccus infectoria, or Coccum infectorium... The Arabians and the Apothecaries doe know it by the name of Chesmes, Chermes, and Kermes... it is also counted among those Simple which be cordials, and good to strengthen the heart. Of this graine that noble and famous confection Alkermes, made by the Arabians, hath taken his name, which many doe highly commend against the infirmities of the heart..."

Return to [Plant List S to Z]

Scarlet Oak 2- pages 1343-1345.

"Ilex maior Glandifera. Of the great Scarlet Oke.
Clusius reporteth, that the Acorne is esteemed of, eaten, and brought into the market to be sold, in the city of Salamanca in Spaine, and in many other places of that countrey; and of this Acorne Pliny also hath peraduenture written, lib, 16. cap. 5. in these words: moreouer, at this day in Spain the Acorne is serued for a second course."

Return to [Plant List S to Z]

Sea Holly - pages 1161-1163.

"Eryngium. Sea Holly.
The roots condited or preserued with sugar, as hereafter followeth, are exceeding good to be giuen vnto ond and aged people that are consumed and withered with age, and which want naturall moisture: they are also good for other sorts of people that haue no delight or appetite to venerie, nourishing and restoring the aged, and amending the defects of nature in the younger.

The manner to condite Eryngos."
Refine sugar fit for the purpose, and take a pound of it, the white of an egge, and a pint of cleere water, boile them together and scum it, then let it boile vntill it be come to good strong syrrup, and when it is boiled, as it cooleth, adde thereto a saucer full of Rose-water, a spoone full of Cinnamon water, and a graine of Muske, which haue been infused together the night before, and now strained; into which syrrup being more than half cold, put in your roots to soke and infuse vntill the next day; your roots being ordered in manner hereafter following:
These your roots being washed and picked, must be boiled in faire water by the space of foure houres, vntill they be soft, then must they be pilled cleane, as ye pill parsneps, and the pith must bee drawne out at the end of the root; and if there be any whose pith cannot be drawne out at the end, then you must slit them, and so take out the pith: these you must also keepe from much handling, that they may be cleane, let them remaine in the syrrup till the next day, and then set them on the fire in a faire broad pan vntill they be verie hot, but let them not boile at all: let them there remaine ouer the fire an hour or more, remoouing them easily in the pan from one place to another with a woodden slice. This done, haue in a readinesse great cap or royall papers, whereupon you must straw some Sugar, vpon which lay your roots after that you haue taken them out of the pan. These papers you must put into a Stoue, or hot house to harden; but if you haue not such a place, lay them before a good fire. In this manner if you condite your roots, there is not any that can prescribe you a better way. And thus may you condite any other root whatsoeuer, which will not onely bee exceeding delicate, but very wholesome...

Return to [Plant List S to Z]

Sea Lentill - pages 1614-1615.

"Lenticula marina angustifolia. Of the sea Lentill. [Sargasso weed.]
This plant pickled with salt and vineger hath the same tast as Sampier, and may be vsed in stead thereof, and also eaten by such as saile, in place of Capers. I willed it should be giuen newly taken forth of the sea, to Goats which we carried in the ship, and they fed vpon it greedily.
I found no faculties thereof; but one of the Sailers troubled with a difficultie of making water, casting out sand and gross humors, ate thereof by chance both raw and boiled, onely for that the taste thereof pleased him: after a few dayes hee told to me that he found great good by the eating thereof..."

Return to [Plant List S to Z]

Sea Purslane - pages 522-524.

"Halimus and Vermicularis. Sea Purslane, and shrubby Sengreens.
...The leaues (saith Dioscorides) are boyled to be eaten... The leaues be in the Low-countries preserued in salt or pickle as capers are, and be serued and eaten at mens tables in stead of them, and that without any mislike of taste, to which it is pleasant. Galen doth also report, that the yong and tender buds are wont in Cilicia to be eaten, and also laid vp in store for vse."

Return to [Plant List S to Z]

Sesame - page 1232.

"Sesamum, siue Sisamum. Of the oylie Pulse called Sesamum.
...Men do not greedily feed of it alone, but make cakes thereof with honey, ... it is also mixed with bread..."

Return to [Plant List S to Z]

Skirrets - pages 1026-1027.

"Sisarum. Skirrets.
The roots of the Skirret be moderately hot and moist; they be easily concocted; they nourish meanly, and yeeld a reasonable good iuice: but they are something windie, by reason whereof they also prouoke lust. They be eaten boiled, with vineger, salt, and a little oile, after the manner of a sallad, and oftentimes they be fried in oile and butter, and also dressed after other fashions, according to the skil of the cooke, and the taste of the eater..."

Return to [Plant List S to Z]

Sorrell - pages 396-398.

"Oxalis. Sorrell.
Sorrell doth vndoutedly coole and mightily dry; but because it is soure it likewise cutteth tough humors. The iuyce hereof in Sommer time is a profitable sauce in many meates, and pleasant to the taste... The leaues of Sorrell taken in good quantitie, stamped and strained into some Ale, and a posset made thereof, cooleth the sicke bodie, quencheth the thirst, and allayeth the heat of such as are troubled with a pestilent feuer, hot ague, or any great inflammation within. The leaues sodden, and eaten in manner of a Spinach tart, or eaten as meate, softneth and loosneth the belly, and doth attemper and coole the bloud exceedingly."

Return to [Plant List S to Z]

Sorrowfull tree - pages 1526-1527.

"Arbor tristis. Of the Sorrowfull tree or Indian Mourner.
...we read that the Indians do colour their brothes and meates with the stalkes of the floures hereof in stead of Saffron, or whatsoeuer that they desire to haue of a yellow colour."

Return to [Plant List S to Z]

Sow Thistle - pages 291-296.

"Sonchus. Sow-thistle.
...Whilest they are yet yong and tender they are eaten as other pot-herbes are..."

Return to [Plant List S to Z]

Spanish Nut [an iris] - pages 103-104.

"Sisynrichium majus. Spanish Nut.
...The Bulbe is sweet in taste, and may be eaten before any other bulbed Root. ...the Spanish nut is eaten at the tables of rich and delicious, nay vitious persons, in sallads or otherwise, to procure lust and lecherie."

Return to [Plant List S to Z]

Spelt - pages 68-69.

"Zea siue [?] Spelta. Spelt Corne.
...Spelt (saith Turner) is common about Weisenburgh in high Almanie, eight Dutch miles on this side Strausbough: and there all men vse it for wheat; for there groweth no wheat at all: yet I neuer saw fairer and pleasanter bread in any place in all my life, than I haue eaten there, made onely of this Spelt..."

Return to [Plant List S to Z]

Spinach - page 330.

"Spinacia. Spinach.
It is eaten boiled, but yeeldeth little or no nourishment at all: it is something windie, and easily causeth a desire to vomit: it is vsed in sallades when it is young and tender. This herbe of all other pot-herbes and sallade herbes maketh the greatest diuersitie of meates and sallades."

Return to [Plant List S to Z]

Star of Bethlehem - pages 165-168.

"Ornithogalum. Star of Bethlehem.
...The roots, saith Dioscorides, are eaten both raw and boyled."

Return to [Plant List S to Z]

Succory - pages 282-284.

"Cichorium satuvum. Garden Succorie.
...These herbes eaten in sallades or otherwise, especially the white Endiue, doth comfort the weake and feeble stomacke, and cooleth and refresheth the stomacke ouermuch heated."

Return to [Plant List S to Z]

Sugar Cane - page 38.

"Arundo Saccharina. Sugar Cane.
...Of the iuyce of this Reed is made the most pleasant and profitable sweet, called Sugar; whereof is made infinite confectures, syrups, and such like, as also preseruing and conseruing of sundry fruits, herbes, and flowers, as Roses, Violets, Rosemary flowers, and such like, which still retaine with them the name of Sugar, as Sugar Roset, Sugar violet, &c. The which to write of would require a peculiar volume... it is not my purpose to make of my booke a Confectionarie, a Sugar Bakers furnace, a Gentlewomans preseruing pan..." [followed by a short description of sugar refining]

Return to [Plant List S to Z]

Summer Savory - page 575-577.

"Satureia hortensis aestiva. Sommer Sauorie.
...Sommer Sauorie is not full so hot as winter Sauorie, and therefore saith Dioscorides, more fit to be vsed in medicine: it maketh thin, and doth maruellously preuaile against winde: therefore it is with good successe boiled and eaten with beanes, peason, and other windie pulses...

Return to [Plant List S to Z]

Sun-dew - pages 1556-1557.

"Ros Solis. Of Sun-Dew, Youth woort, Ros Solis.
It strengtheneth and nourisheth the body, especially if it be distilled with wine, and that liquor made thereof which the common people do call Rosa Solis. If any be desirous to haue the said drinke effectuall for the purposes aforesaid, let them lay the leaues of Rosa Solis in the spirit of wine, adding thereto Cinnamon, Cloues, Maces, Ginger, Nutmegs, Sugar, and a few graines of Muske, suffering it so to stand in a glasse close stopt from the aire, and set in the Sun by the space of ten daier, then straine the same, and keep it for your vse."

Return to [Plant List S to Z]

Sunflower - page 751-752.

"Flos Solis maior. the floure of the Sun, or the Marigold of Peru.
...the buds before they be floured, boiled and eaten with butter, vineger, and pepper, after the manner of Artichokes, are exceeding pleasant meat, surpassing the Artichoke far in procuring bodily lust. The same buds with the stalks neere vnto the top (the hairinesse being taken away) broiled vpon a gridiron, and afterward eaten with oile, vineger, and pepper, haue the like property..."

Return to [Plant List S to Z]

Sweet Cullions - pages 217-219.

"Testiculus odoratus, Triorchis, Orchis Frisia lutea. Sweet Cullions or Lady Traces.
...The full and sappy roots of Lady-traces eaten or boyled in milke, and drunke, prouoke venery, nourish and strengthen the body..."

Return to [Plant List S to Z]

Sweet Honesty (Money Plant) - pages 463-465.

"Viola Lunaria. White Sattin.
...The seed of Bolbonac is of Temperature hot and drie, and sharpe of taste, and is like in taste and force to the seed of Treacle Mustard; the roots likewise are somewhat of a biting qualitie, but not much: they are eaten with sallads as certaine other roots are."

Return to [Plant List S to Z]

[Sweet] Potato - pages 925-926.

"Sisarum Peruvianum, siue Batata Hispanorum. Potato's.
The Potato roots are among the Spaniards, Italians, Indians, and many other nations common and ordinarie meate; which no doubt are of mighty and nourishing parts... being tosted in the embers they lose much of their windinesse, especially being eaten sopped in wine.
Of these roots may be made conserues no lesse toothsome, wholesome, and dainty than of the flesh of Quinces: and likewise those comfortable and delicate meats called in shops Morselli, Placentulae, and diuers other such like.
These Roots may serue as a ground or foundation whereon the cunning Confectioner or Sugar-Baker may worke and frame many comfortable delicate Conserues, and restoratiue sweete meates.
They are vsed to be eaten rosted in the ashes. Some when they be so rosted infuse them and sop them in Wine; and others to giue them the greater grace in eating, do boyle them with prunes, and so eate them. And likewise others dresse them (being first rosted) with Oyle, Vineger, and salt, euerie man according to his owne taste and liking. Notwithstanding howsoeuer they bee dressed, they comfort, nourish, and strengthen the body, procuring bodily lust, and that with greedinesse."

Return to [Plant List S to Z]

Sycomore tree - page 1509.

"Sycomorus. Of the Sycomore tree.
The Sycomore tree is of no small height, being very like to the mulberrie tree in bignesse & shew, as also in leafe: the fruit is as great as a Fig, but sweeter, and without any grains or seeds within, which groweth not forth of the tender boughes, but out of the body and great old armes very fruitfully... It groweth... very plentifully in Caria and Rhodes, and in sundry places of Egypt... and in places that doe not bring forth much wheat, in which it is an helpe, and sufficeth in stead of bread & corne when there is scarsitie of victuals."

Return to [Plant List S to Z]

Tamarind - pages 1607-1608.

"Tamarindus. Of Tamarindes.
The Arabians preserue the small and yet greene cods of this tree, as also the ripe ones, either with sugar, or the honey boiled out of the fruit of the Carob tree: they also mix the pulpe with sugar, which trauellers carry with them in their iournies through the desart places of Africk, wherewith they being dry or ouerheated, may quench their thirst, coole and refresh themselues, and also euacuate many hot humors by stoole. In pestilent and all other burning putrid feuers they drinke the water with sugar, wherein a good quantitie of Tamarinds haue been infused; for it is a drinke very pleasant to such as are thirsty by reason of too much heate, for it powerfully cooles and quenches thirst... They are not good for such as haue cold stomacks, vnlesse their coldnesse be corrected by putting to them Mace, Anise seeds, Squinanth, or such like."

Return to [Plant List S to Z]

Tansy - pages 649-651.

"Tanacetum. Tansie.
In the Spring time are made with the leaues hereof newly sprung vp, and with egs, cakes or tansies, which be pleasant in taste, and good for the stomacke."

Return to [Plant List S to Z]

Tarragon - page 249.

"Draco herba. Tarragon.
...Tarragon is hot and drie in the third degree, and not to be eaten alone in sallades, but ioyned with other herbes, as Lettuce, Purslain, and such like..."

Return to [Plant List S to Z]

Thistle - pages 1173-1177.

"Carduus. Of Thistle vpon Thistle, and diuers other Wilde Thistles.
[Dioscorides] affirmeth also, that the herbe being as yet greene and tender is vsed to be eaten among other herbes after the manner of Asparagus."

Return to [Plant List S to Z]

Tomato - pages 345-347.

"Poma Amoris. Apples of Loue.
...In Spaine and those hot Regions they vse to eat the Apples prepared and boiled with pepper, salt, and oile: but they yeeld very little nourishment to the bodie, and the same nought and corrupt. Likewise they doe eat the Apples with oile, vineger and pepper mixed together for sauce to their meate, euen as we in these cold Countries doe Mustard."

Mala AEthiopia. Apples of AEthiopia.
...they are vsed for a sauce and seruice vnto rich mens tables to be eaten, being first boyled in the broth of fat flesh with pepper and salt..."

Return to [Plant List S to Z]

Tooth-pick Chervil - pages 1041-1042.

"Gingidium. Tooth-picke Cheruill.
...There is, saith Galen, great increase of Gingidium in Syria, and it is eaten no otherwise than Scandex is with vs at Pergamum: it is, saith he, very wholesome for the stomacke, whether it be eaten raw or boyled... Dioscorides doth also write the same: This pot-herbe (saith he) is eaten raw, sodden, and preserued with great good to the stomacke... The hard quills whereon the seeds do grow are good to cleanse the teeth and gums, and do easily take away all filth and baggage sticking in them, without any hurt vnto the gums, as followeth after many other Tooth-picks, and they leaue a good sent or sauor in the mouth."

Return to [Plant List S to Z]

Tulip - pages 137-147.

"Tulipa. Tulipa, or the Dalmatian Cap.
...The roots preserued with sugar, or otherwise dressed, may be eaten, and are no vnpleasant nor any way offensiue meat, but rather good and nourishing."

Return to [Plant List S to Z]

Turky Cresses [a type of mustard] - pages 273-275.

"Draba. Turky Cresses.
...Dioscorides saith, that they vse to eate the dryed seed of this herbe with meate, as we do pepper especially in Cappadocia."

Return to [Plant List S to Z]

Turky Millet - page 83.

"Sorghum. Turky Millet.
...The seed of Turky Mill is like vnto Panicke in taste and temperature. The country People sometimes make bread hereof, but it is brittle, and of little nourishment, and for the most part it serueth to fatten hens and pigeons with."

Return to [Plant List S to Z]

Turnip - pages 231-233.

"Rapum majus. Turnep.
...The bulbous or knobbed root, which is properly called Rapum or Turnep... is many times eaten raw, especially of the poore people in Wales, but most commonly boiled... It auaileth not a little after what manner it is prepared; for being boyled in water, or in a certaine broth, it is more moist, and sooner descendeth, and maketh the body more soluble; but being rosted or baked it drieth, and ingendreth lesse winde, and yet it is not altogether without winde... The young and tender shootes or springs of Turneps at their first comming forth of the ground, boiled and eaten as a sallade, prouoke vrine."

Return to [Plant List S to Z]

Turnsole - pages 334-336.

"Heliotropium minus. Small Torne-sole.
...With the small Tornsole they in France doe die linnen rags and clouts into a perfect purple colour, wherewith cookes and confectioners doe colour iellies, wines, meates, and sundry confectures..."

Return to [Plant List S to Z]

Violets - pages 849-853.

"Viola. Violets.
"There is likewise made of Violes and sugar certain plates called Sugar Violet, or Violet tables, or Plate, which is most pleasant and wholesome..."

Return to [Plant List S to Z]

Vipers Grasse - pages 736-738.

"Viperaria. Vipers-Grasse.
The root being eaten, either rosted in embers, sodden, or raw, doth make a man merry, and remoueth all sorrow. The root condited with sugar, as are the roots of Eringow and such like, worke the like effects: but more familiarly, being thus dressed."

Return to [Plant List S to Z]

Walnut - pages 1440-1441.

"Nux Iuglans. Of the Wall-nut tree.
The fresh kernels of the nuts newly gathered are pleasant to the taste... The dry nuts are hot and dry, and those more which become oily and ranke... The greene and tender Nuts boiled in Sugar and eaten as Suckad, are a most pleasant and delectable meate, comfort the stomacke, and expell poyson... Milke made of the kernels, as Almond milke is made, cooleth and pleaseth the appetite of the languishing sicke body."

Return to [Plant List S to Z]

Water Docks - pages 389-392.

"Hydrolapathum, Hippolapathum. Water Dockes.
...The leaues of the Garden docke or Patience may be eaten... being gathered before the stalke be growne vp; at which time it is fittest to be eaten. And being sodden, it is not so pleasant to bee eaten as either Beetes or Spinage... Monkes Rubarb or Patience is an excellent wholesome pot-herbe..."

Return to [Plant List S to Z]

Water Saligot - pages 823-825.

"Tribulus aquaticus. Water Saligot, water Caltrops, or water Nuts.
...The Thracians, saith Plinie that dwell in Strymona, do fatten their horses with the leaues of Saligot, and they themselues do feed of the kernels, making very sweet bread thereof, which bindeth the belly."

Return to [Plant List S to Z]

White Endive - pages 282-284.

"Intybum satiua. Garden Endiue.
...Endiue being sowen in the spring quickly commeth vp to floure, which seedeth in haruest, and afterward dieth. But being sowen in Iuly it remaineth till winter, at which time it is taken vp by the roots, and laid in the sunne or aire for the space of two houres; then will the leaues be tough, and easily endure to be wrapped vpon an heape, and buried in the earth with the roots vpward, where no earth can get within it (which if it did, would cause rottennesse) the which so couered may be taken vp at times conuenient, and vsed in sallades all the winter..."

Return to [Plant List S to Z]

Wild Chervil - pages 1040-1041.

"Shepheards needle or wilde Cheruill. ...Scandix.
...Dioscorides saith it is eaten both raw and boyled, and that it is an wholesome pot-herbe among the Greekes; but in these dayes it is of small estimation or value, and taken but for a wilde Wort..."

Return to [Plant List S to Z]

Wild Clary - pages 770-773.

"Wilde Clarie, or Oculus Christi.
...The leaues are good to be put into pottage or brothes among other potherbes..."

Return to [Plant List S to Z]

Wild Date - pages 1518-1520.

"Palmapinus, siue Palma conifera. Of the wilde Date trees.
...the fruit growes at the end of the branches, not vnlike a great Pine Apple cone, coured ouer with a skinne like the Indian Nut: wherein is contained a shel, within which shell lieth hid an acorn or long kernell of an inch long, and sometimes longer, very hard to be broken, in taste like the Chestnut; which the sauage people do grate and stampe to pouder to make them bread.... [it] is vsed to be eaten in banquets... Being taken as a meat it ingendreth raw humors and winde, and therefore it is good to be eaten with pepper and salt."

Return to [Plant List S to Z]

Wild Garlic - pages 179-180.

"Allium syluestre, Allium vrsinum. Crow-Garlicke and Ramsons.
...The leaues of Ramsons be stamped and eaten of diuers in the Low-countries, with fish for a sauce, euen as we do eate greene-sauce made with sorrell. The same leaues may very well be eaten in April and May with butter, of such as are of a strong constitution, and labouring men."

Return to [Plant List S to Z]

Wild Radish - pages 239-240.

"Raphanus syluestris, R. aquaticus. Wilde Radish, Water Radish.
...Dioscorides writeth, that the leues are receiued among the pot herbes, and likewise the boiled root..."

Return to [Plant List S to Z]

Wild Rose - pages 1269-1271.

"Rosa Canina inodora. Of the wilde Roses.
The Brier Bush or Hep tree, is also called Rosa canina, which is a plant so common and well knowne, that it were to small purpose to vse many words in the description thereof: for euen children with great delight eat the berries thereof when they be ripe, make chaines and other prettie gewgawes of the fruit: cookes and gentlewomen make Tartes and such like dishes for pleasure thereof... The fruit when it is ripe maketh most pleasant meates and banqueting dishes, as tarts and such like; the making whereof I commit to the cunning cooke, and teeth to eat them in the rich mans mouth."

Return to [Plant List S to Z]

Wild Succory - page 285.

"Intybum syluestre. Wilde Endiue.
...The leaues of these wilde herbes are boiled in pottage or brothes, for sicke, and feeble persons that haue hot, and feeble stomackes, to strengthen the same."

Return to [Plant List S to Z]

Wild Turnips - pages 233-235.

"Rapum syluestre, Rapistrum. Wilde Turneps or Rapes.
...Diuers vse the seed of Rape in steed of mustard seed, who either make hereof a sauce bearing the name of mustard, or else mixe it with mustard seed: but this kinde of sauce is not so pleasant to the taste, because it is bitter. Galen writeth that these being eaten engender euill blood: yet Dioscorides saith, they warme the stomacke and nourish somewhat."

Return to [Plant List S to Z]

Wood Sorrel - pages 1201-1202.

"Oxys alba. Of Wood Sorrell, or Stubwort.
...wood Sorrell stamped and vsed for greene sauce, is good for them that haue sicke and feeble stomackes; for it strengtheneth the stomacke, procureth appetite, andof all Sorrel sauces is the best, not onely in vertue, but also in the pleasantnesse of his taste."

Return to [Plant List S to Z]

Wortleberries - pages 1415-1419.

"Vaccinia. Of Worts or Wortle berries.
The people of Cheshire do eate the blacke wortles in creame and milke, as in these South parts we eate Strawberries, which stop and binde the belly, putting away also the desire to vomit. The red Wortle is not of such a pleasant taste as the blacke, and therefore not so much vsed to be eaten; but (as I said before*) they make the fairest carnation colour in the world.

"Vaccinia rubra, or red Wortle...[has] small berries, in shew and bignesse like the former, but that they are of an excellent red colour, and full of iuyce, of so orient and beautifull a purple to limne withall, that Indian Lacca is not to be compared thereunto, especially when this iuyce is prepared and dressed with Allom according to art, as my selfe haue proued by experience: the tast is rough and astringent..."

Return to [Plant List S to Z]

Home Page

Culinary History Links

Historic recipes for mead and ginger beer, and pears in wine sauce.

Please send your comments to cindy at

This page was last modified on March 16, 2006.