Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

These were made by composing mixtures of any of the following herbs:

Ingredients

  • alexander buds
  • dandelion
  • primrose buds
  • borage and its flowers
  • fennel, red

Method

Wash them clean, pick away any coarse stalks or blemishes, tear into small pieces, toss with olive oil, turn into a dish, and sprinkle with vinegar and salt.