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Research - Medieval Cooking - Vegetables

Just like fruits available at this time, vegetables were often divided between upper and lower classes.
Vegetables favored by the upper classes include onions, garlic and leeks - the more flavorful, less hearty types. While the lower classes ate more lettuce, cabbage, and carrots.
Also, during this time, vegetables were sometimes called "herbs" or "potherbs" and were grouped together with herbs such as fennel and parsley and edible flowers such as violets. Leafy plants were often called wortes.
Tomatoes, yams, artichokes, green beans, corn, and colored peppers were not yet available.

Some of the other vegetables that were eaten in this period:
  • Celery
  • Spinach
  • Beets
  • Radishes
  • Turnips
  • Parsnips
  • Shallot
  • Watercress
  • Endive
  • Beetroot
  • Artichokes
  • Long-Beans
  • Broad-Beans
  • Peas
  • Lentils
  • Asparagus
  • Squashes
  • Sprouts

Medieval Cookery Blog