Cabbages

Medieval cabbages appear to have had a much stronger flavour than those of today, and lacked the large compact hearts of more recent varieties. Perhaps the nearest modern equivalent is spring greens. One recipe recommends laying them in a bag in a running stream overnight before being thrown into a pot of boiling water. This particularly interesting account suggests that the use of netted string bags to hold cabbages together in boiling pots was of medieval origin, rather than an invention of Georgian times.