The AEthelmearc Foresters Guild has issued a challenge to folks in the Known World who are interested in Forestry!  You can check out all of the guidelines and such HERE in the event you would like to join us in exploring the outdoors.

One of the items is to identify and forage three edible plants and explain how to use them.  For this I have chosen Bushy Aster, Sheep Sorrel (sour grass), and White Goosefoot.

REMINDER - Foraging can be dangerous, and it is easy to misidentify plants or mushrooms.  Please take your time learning what plants are, as well as what harmful lookalikes there might be before consuming anything.  Please verify all plants you harvest with multiple sources before using.
​

The sheep sorrel (Rumex acetosella) is one I have talked about here before.  It grows in abundance in our yard and has distinctive fish shaped leaves.  It loves to grow on disturbed land which is why I think that it grows close to the house here.  This plant is actually native to the British Isles and Eurasia, and is something my persona might have known.  

This plant is edible, with the caveat that it is very high in oxalates, so should be eaten in moderation and avoided by those with kidney stones or otherwise compromised kidneys.  

The taste is sour and lemony, and it is one plant that is a regular for me to add to soups or pottage instead of lemon if I want to add a sour element.  You can read about one of my favorite uses, with parsnips and onion, as a pottage HERE.

This type of sorrel also has a number of cultivated varieties as well, including blood sorrel which I grew in my garden 4 years ago and which jumped the pot and I can now forage for it amongst my tomatoes and squash plants. Like it's wild cousin, it also has that pleasant lemony taste and can be chopped and mixed into salads.

Next up is the Bushy Aster (Symphyotrichum dumosum) one of several plants that is also called Frost Aster.  This one is native to North America, and has no common counterpart that would have been known to my 14th Century English persona.  

It apparently is used as a medicine by Indigenous people. Several varieties of this plant are enjoyed as a tea by others.  Purportedly the flowers and small leaves are also edible in salads and the roots can be added to stews.  I have seen information that asters are toxic to dogs, but also have seen articles stating it is safe.  I would play safe and keep this one away from pets without knowing more. 

I tasted the leaves and they were pleasant very mildly green tasting (not what I consider a harsh green which tastes to me the way cut grass smells).  I brewed a small cup of tea to test out and it made a very pale yellow tea that tasted similar to chamomile, but without the underlying "funk" taste that causes me to avoid chamomile tea.  Interesting is that the bit I left in the cup (I tend to forget my beverages and leave a trail of half drank cups wherever I roam) was a pretty shade of green several hours later.

There are dozens of blooms on each plant, so I foraged only enough for the cup of tea and left the rest to the pollinators.

​For my third plant, I choose another old favorite, White Goosefoot (Chenopodium album) also called Lambsquarters. 

Like the sheep sorrel, this one is native to Europe and Eurasia.  The leaves are edible cooked, but can be mildly toxic raw (and also do not taste great that way on older plants, so perhaps that is a warning, lol).  It is a nutritious plant and I learned this plant is cultivated for food in India and it is also a relative of quinoa.  

I will often gather a handful of the leaves when I am cooking a curried sweet potato and spinach dish that I very much love.  

The seeds are also edible and if they are ready to harvest soon I might add them to bread.  (If they are not ready soon, someone here might be pushing to cut down the massive bush obscuring the window before I can use them).  The unripe seed pods have a very mild, pleasant taste.

The University of the District of Columbia has two fantastic PDFs that you can download that have more INFO and RECIPES.  

Today at a Household gathering I cooked my "Meal for Three or More" for the Forester level requirement.  Because I was going to be cooking for several hours, and because it was on someone else's property and I did not want to scorch their lawn, I chose to bring a portable firepit and coal table.  In addition to my small cast iron dutch oven and griddle, I got to test out my new clay cookpots from Feed the Ravens.  

fresh I filled the clay pots partway with water and sat them under the edge of the firepit to allow them to slowly come to temperature.  Thermal shock can wreck terracotta and I really like these vessels and I am hoping to get years of use out of them, so I was very cautious.

When I had a bed of coals I moved some using a shovel to the coal table and then I used a trivet from Rabenwald Metalsmything to hold my small dutch oven.  I added a half stick of butter and a large onion (I chose vidalia because I have less issues eating those that most other types).  Once the onion was soft, I chopped up 2 lbs of parsnips and added them, as well as some salt and put the lid on.  I periodically added more coals to this area of the coal table to keep the dish cooking.  When the parsnips started to dry out, I added about half cup of wine and cooked till tender.  At that point I added Sour Grass (Sheep Sorrel), but you could use Blood Sorrel if you have a high end grocery store near you, or just a spritz of lemon or even some sumac to get the sour, lemony taste.  When it was almost done I added about a quarter of a cup of bread crumbs to thicken the sauce.

The larger clay pot housed a barley and mushroom dish.  I wanted to get the barley soaking as soon as possible so I coated the inside of the pot with olive oil, added a cup of barley, and then a carton (32oz) of beef stock and a sprig of fresh thyme from my garden.  I used my griddle to saute a very large leek (white and light green parts only) and added that to vessel when I moved it to the coal table.  I could have but the leeks and oil in the clay pot and started them there, and then added the barley and broth as well. 

Basically, I just kept heat against this pot and stirred it occasionally and added salt as needed.  When the barley was half done, I tossed in an 8oz container of white mushrooms and an 8oz container of baby portabellas and a handful of parsley leaves.  It took over an hour for the barley to completely cook.  I did add a touch more water towards the end to keep it from sticking and burning inside the pot. This dish was a huge hit with most of the folks that tried it.  I would absolutely just make this as a winter comfort food!  

The small clay pot got a half stick of butter, then 2 chopped apples and a half stick of ceylon cinnamon.  As those cooked down, I added two more apples.  When it was cooked I added a couple of tablespoons of honey and stirred it in.

Finally, I griddled up some pork medallions.  I only used salt on these because I was serving them with a choice of the apples or a medieval green sauce.  The green sauce was parsley, ginger, salt, verjus and white wine vinegar.  It should include bread mashed into it but we do have one gluten free person in the group and I wanted her to be able to eat as much of the offerings as possible.

I think the food was well received over all.  It was definitely enough to feed at least a half dozen people if this was all that was offered, maybe more.  As we had other food at the event, I think maybe 8-10 people at least got to try the food.

I will also say that having the coal table can be life saving on one's back.  I spent 3.5 hours from start of the fire till the last dish was finished.

Disclaimer: I am an amateur at woodscraft and herblore.  Nothing below should be taken as advice or recommendations.  I am merely experimenting.  Please do your own research before consuming or using any plant for medicinal purposes.

​I have been putting off making spring greens and cheese pies again because I have been a bit on the strugglebus lately and while I have the oompf to go out and gather, I don't have it for making the crust.

I finally caved and bought puff pastry crusts and decided to just roll with that.  For these experiments, its the greens that matter anyways.

So today I gathered more ​Garlic Mustard (and murdered even more of it, as it is horribly invasive), Cutleaf Toothwort, Dandelion Greens, Wild Garlic, and Chives that escaped my garden.

The Wild Garlic is what we called Spring Onions or Onion Grass when I was growing up.  In the photo you can see the tiny bulbs on the ends.  I also had chives that escaped my garden and it was pretty cool to compare the two side-by-side.  The Wild Garlic had a mini version of a garlic bulb that even had little "cloves".  The leaves are round and the stems hollowish.  The runaway chives are solid throughout and look like a mini leek.

The Cutleaf Toothwort (Cardamine concatenata) is a new one to me this year and I am beyond delighted.  I found several areas where it grows, including one that is very heavily covered with it (and loads of mayapple as you go further down the hill).  This plant is a native, so not something I am looking to harvest for my SCA Apothecary (which has a 14th century English focus), but for my general Forestry and plant stuff?  HECK YES.  Want to read more about it and some uses for food?  This is a great entry from Forager Chef about it.
​

So I tasted the leaves and yes, peppery!  It reminds me of a strong arugula, to which it is related, so no surprise.  This plant is a bittercress and is in the mustard family.  It had some bite!  Supposedly the root tastes like horseradish, so I plan to dig some up at a later time to check it out.

Today, however, I tossed some in a salad with some store-bought lettuce (mine in the garden is too young yet), a chopped chive and some parmesan and Italian dressing and it was absolutely excellent.  We are cooking a rib roast tomorrow and my partner wants to use the leaves to dress leftover beef sandwiches on Monday.  I am looking forward to it.

​

For my hand pies, I sauteed the bulbs from the Wild Garlic in some butter, then added the greens.  I did not cook the greens terribly long, and then had melted cream cheese in another pot that I added to it and a handful of parmesan and a sprinkle of salt.

I cut the two sheets of thawed puff pastry dough into 9 squares each and laid half on a buttered pan, topped with a dollup cheese/greens, wet the edges of the pastry and placed the top over it and pressed the edges down.  I brushed butter on the top and baked them at 400 for 15 minutes.

The greens are concentrated and POTENT.  I used a little over half the block of cream cheese and almost as much cooked greens, but I could easily have used half the the amount of greens (which were, by volume, predominantly the toothwort and garlic mustard).  The pastries are still very good, but I would definitely cut down the next time and it honestly didn't need the added salt either.

And of course, I always have help no matter what I am doing outside.

For the SCA Foresters' Guild there are requirements to progress from one rank to the next.  Æthelmearc currently is falling under the East Kingdom and the Checklist, as well as other pertinent documents with rules and regulations, can be found HERE.  

Once you swear the Forester's oath, you can work towards different goals within the guild.  This is one thing I love about some of the guilds within the SCA.  They give you tangible goals, AND have people willing to jump in and help you along the way.  (Another great guild with goals is the Company of the Silver Spindle in Atlantia.

 I took the Oath at Pennsic and now am starting on working towards Underforester.  For this you need to start a fire, cook a meal for one, have some green garb and participate in camping (yes, Pennsic camping counts).  Most of my garb is green, but the Forester kit I am building out has that goal in mind.  Currently I have green chausses and hood, along with a brown wool and blue linen tunic.  Eventually I will have a green wool and a green linen tunic as well.  I have cloth for two green cloaks as well, I just need to get them cut out.  

The next rank is Forester.  For this you need period gear and equipment (working on it).  Period shoes (have them).  Full forester garb (technically have that except that cloak that needs cut out, BUT I want to revise the garb I made this year already).  You need to be helpful and cook for a group over a fire.  And you need to start a fire with a period method.  I have done this in the past several times with flint and steel, but my technique is, um, rusty.  I also started a fire with charcloth and a magnifying glass at the Shire Day in the Park this past June.  I tried to do it today, and got the charcloth to catch and started to get my nest going but the flax that I was using as the base of the nest was not catching.  Like, it was REALLY, not catching.  It came from a very damp room and I think that it might have taken on moisture?  I used this same flax years ago with no issues but it honestly did not want to take right away even with a lighter (which I ended up using just to keep things moving.

So, enough about what went wrong, lets talk about what went right!  I had a great time.  I chose a semi-flat spot near a fallen tree in an area where there is no grass or other growth to worry about burning.  I also opted for Safety First and had a can of water and a fire extinguisher stashed nearby.  We live in the woods, it is autumn so leaves are falling, and we have not had rain in several days.  I also used some stones to build a small firebreak on the downhill side from where I was working.  

​You can see my staged area below, as well as the stages of my fire.  I had wood ready, and yes, I did use a few sticks of fatwood.  I currently do not have period cooking pots, but did use a small dutchoven, griddle and a little clay vessel I made myself (it is actually a pinch pot for early Celtic stuff, but it is what I have).  I have two trivets from Rabenwald Metalsmything but only needed the shorter one for this project.  I used a tent stake for lifting the pot around and removing and replacing the lid.

So, what was I going to make?  I wanted to do more than just make random food to fill a checklist.  I wanted something period appropriate to my persona.  So, my assumption here is that I would actually be traveling from London where my persona's uncle lives, back to his own home in York, and realistically, I was not traveling alone as that was very much asking for trouble.  We would have more than bare minimum gear with us.

So my personal checklist is:

• Period food items for my persona
• At least somewhat period methods of cooking/compiling them
• Ingredients that would be in season at the same time

​
In the end I opted for a:

• Dish of parsnips and onions
• Apples with cinnamon and honey
• Flat breads (rye and oat)
• Cheese (for this I opted for Brie that I had at home already)
• I choose to go vegetarian for this as, in additional to Lenten Fridays, there were many days during the 14th Century in England where meat was not allowed

My foodstuffs can be seen below.  Most of these vessels are NOT period to my persona, and while some are close (the glass containers), I would not be slinging those around during travel.  I would also definitely not be traveling with two heavy mortar and pestle sets, but I needed to grind the cinnamon for the apples so took them outside to work on while the fire was reducing to coals.

While the fire was making coals for me, I went ahead and started the onions in the pot with butter.  This is a modern sweet onion as I have serious sensitivity to onion and do not react to this type IF it is cooked until completely dead.  I also have some apple and butter in the earthenware pot.  I have not fire tested my own pottery yet, so did not want to sit this directly in a bed of coals at this time.

When my onions cooked down some, I added the chopped parsnips and continued to cook those close to the fire, stirring often.  When the fire died down enough, I moved the Dutch Oven to sit directly over coals.

Once the parsnips started to soften a little and the onions were VERY cooked, I added white wine, water and a bit of salt.

While this was cooking I mixed up a little olive oil into the rye and oat flour with a touch of salt and a small amount of honey.  I formed these into little patties and put them on the griddle that I had preheated with butter.  For the griddle I am using the low trivet and it is placed directly over coals.

Did I mention the apples were taking forever?  I was not quite ready to explode my drinking cup with high heat, so I ended up finishing the apples on the griddle with the flat breads.

Before dumping them from the cup onto the griddle I stirred in a bit of the cinnamon I ground.  Part of my research on medieval apothecary revealed that the cinnamon sold in the US is typically cassia, a similar plant, but not true cinnamon.  I do, however, keep celyon cinnamon sticks in the house as I have a friend who is allergic to cassia, and I ground one of those for this project.

To finish off my main course, I added the foraged sorrel as well as the harvested chives and parsley to the pot, along with a little more water and wine.  Then I did a very period thing and thickened the whole thing with bread crumbs (from old bread that I foraged in my kitchen).  I believe that bread, a staple of the medieval diet, could easily be bought in towns we would pass through, and eventually one might have an older hunk not really suitable for a meal, even while traveling. 

The photo to the right shows the veggie dish right before I added the lid and set the whole thing over coals to finish it off.

So how was it all?

Honestly?  It was excellent.  I forgot to add the honey to the apples so drizzled it on at the end.  (My persona, as an apothecary, would have ready access to both honey and several types of sugar, so sweetening a dish is not unreasonable.)

The parsnips and onions were quite savory and had an almost lemony twang with the addition of the sorrel (locally called "sour grass").  The bread crumbs thickened the broth so that it clung to the vegetables making it more "main course" to me than it would have as a soup.

The flat breads were good, but a bit crumbly.  They might be made better with a different source of fat (butter, tallow or lard), which is something I can experiment with later.  I went with the olive oil because I had it handy here.

And yes, I had help from local wildlife with my meal prep and with helping eat the rind from the Brie!

​Also, I did this in garb!

I am trying to approach my Forestry project not just as "here is how to build a fire", but "how would this forester have lived in period".  What was this person's life like?  What was their day?  What did they live in and eat?

I am, of course, learning all sorts of things along the way, particularly regarding local plants (and how they were used in period).  One thing that has really struck home is the very narrow window of availability of many things.  

Weeks ago I envisioned crafting a pottage with young broadleaf plantain leaves, the last of the wild garlic mustard and turnips.  What I did not realize then is how quickly the garlic mustard would disappear.  Likewise with the cleavers.

I would have made this earlier, but I had intended to do it over a fire in a lovely clay pot I purchased for that purpose, and there simply has been no time.  I realized that the turnips are still sitting here, so I went out tonight and gathered young plantain leaves. Many of the plants have already developed their seed stalks, but there are still much younger ones a plenty.  You can see my documentation for use of this plant in this fashion HERE. 

So I gathered those leaves, a few leaves of kale from my garden as well as parsley and cooked up a pottage.  I started with a bit of butter and a shallot.  Onions and shallots could be stored and were available for use at times other than "in season". I started this way because I am allergic to undercooked onion and I wanted to be dead certain this was fully cooked.  

Turnips also could be stored, and early spring turnips could be available at this time of year as well.  I parboiled these as mentioned in Forme of Cury and drained them. 

I used a store bought chicken stock as my base.  My goal here is not peasant food, but rather, less formal food, and I feel stock would not be unreasonable if a chicken formed part of a former meal.

Parsley I have in abundance in my garden, and kale... well, I am pretty sure this stuff never dies and would survive a nuclear war and I have excess so chose to make use of it as part of this dish.  I opted for the older, tough leaves that would be less pleasant in a salad. 

The only other thing I added was a little salt.  I have to say that this is quite delicious, and very "comfort food" in a way.  I wish that I had a nice loaf of bread to consume with it (which I might go obtain for when I have this for lunch tomorrow).

​Disclaimer: I am an amateur at woodscraft and herblore.  Nothing below should be taken as advice or recommendations.  I am merely experimenting.  Please do your own research before consuming or using any plant for medicinal purposes.
 
When I was young we called the fruit of this plant Hitchhikers because they would hitch a ride on your pant legs. This plant has also been called Goosegrass, Cleaverwort and Catchweed.  Another term for it is Bedstraw and it is related to both Lady’s Bedstraw and Madder which produce red dyes.

The plant is native to Europe, North Africa and Asia, and has been naturalized in North America and elsewhere.  

I can honestly say, that despite being very familiar with Lady’s Bedstraw as a dyeing agent, I never actually made the connection between the name and the historic use of using these plants as stuffing in mattresses and cushions.  But while walking in part of the yard that was completely full of this plant, I realized that the loftiness that it creates when locked together would be pretty brilliant for that purpose.  I read in a few online sources that it was believed that the Virgin Mary used this plant as bedding for her son in the manger.  I cannot find anything to verify how long people have believed that, but did discover that the plant is native to that region so I guess it is plausible?  I have already gathered a fair amount of this from the yard and coiled it into small nests as I pulled it and plan to stuff a cushion with it once they have died out.
 
Peterson’s Guide to Edible plants states that this plant is edible, preferably the young shoots added to salads or boiled for 10-15 minutes. (p50)  The most impressive part though is that this plant is related to coffee.  Those pesky seeds (once they are dry on the stem) can apparently be roasted and ground to create a very coffee-like brew that even has some caffeine.  While I have found nothing to suggest that that is period at all, I do plan to test it out later this summer once the seeds have matured.  The guide for medicinal use (p50) states that among other things, it was historically used for kidney inflammation and stones and that it was used for scurvy as well (which makes sense given that there is citric acid in it).

​The warnings I most often see for this one is that some individuals can get contact dermatitis from this juice of the plant.

​The Old English Herbarium (10-11th Century) recommends mixing the juice from this plant with wine to cure spider or snake bites and to drip the juice in the ear for an earache. 

Turner’s Herbal (1551CE) as well as other sources mention this plant’s use as a strainer for milk in the country, to clear it of straw or other items that might fall into it.  THAT has a very viable possibility as a future project as well. 
 
Knowing that this comes from the madder family, and seeing the numerous sources online that claim the older roots do indeed serve as a source of red dye, I immediately thought that that could become another project for this plant.  Sadly, as I was pulling this plant in the yard I discovered that not a single one brought up the roots when pulled.  The base of the stem is thin and weak and just pulled off.  To obtain roots one would have to dig for them and I don’t know that really would make it a reasonably period source for the dye given that it is supposed to be much weaker than Lady’s Bedstraw.  If I can collect some, I might still try it, but I am no longer eyeing that up as a possibility.
 
Despite the numerous historic or modern uses, I am convinced that this plant actually only serves one purpose in the universe, and that is for me to spend over half the year pulling those hitchhikers off of this guy’s undercarriage.

Persona Summary:

• This plant was likely known to a 14th Century Forester in England
• The understood properties in period might have been something that person had come across
• Plausible foraged food source, potentially used in pottages and the like
• It is possible that home goods such as cushions or mattresses could have been stuffed with this plant matter

Projects:

• Dry the plant and stuff a cushion with it to test out (Completed and can be seen HERE )
• Add the greens to a pottage
• Craft a sieve for straining liquids
• Roast the seeds when dry to make ‘coffee’ (modern, but I have to try it, lol)

​List of Resources can be found HERE

My list of resources for plants, plantlore and medicine for this project is below.  I will keep this sheet updated, and add the link to each blog post as needed. (UPDATED: September 19, 2022.)

Abu-Asab, Mones and Hakima Amri. Avicenna’s Medicine: A New Translation, Healing Arts Press, 2013.

Abu-Arab, Mones.  Avicenna’s Single Drugs, Healing Arts Press, 2020.

Anglo-Norman Dictionary, University of Aberystwyth. https://anglo-norman.net/anglo-norman.net/
 
Arsdall, Anne Van. Medieval Herbal Remedies: The Old English Herbarium and Anglo-Saxon Medicine, Routledge, 2010.

Backx-de Groot, Githa. "Historical overview of herbal medicine from ancient to modern times", Utrecht University, 2013.

Biggam, Carole. "Magic and Medicine - Early Medieval Plant-Name Studies", Leeds Studies in English, University of Leeds, 2013.
 
Black, Maggie. The Medieval Cookbook, The J. Paul Getty Museum, 2012.

Blunt, Wilfrid and Sandra Raphael. The Illustrated Herbal (Manuscripts), Metropolitan Museum of Art, 1979.
 
Bremness, Lesley. Herbs, Dorling Kindersley, 1994.

Burnett, John. "The Giustiani Medicine Chest", Medical History, Cambridge University Press, 1982.

Cholmely, H. P. John of Gaddesden, Clarendon Press, 1912.
 
Collins, Minta. Medieval Herbals: The Illustrative Tradtions, The British Library, 2000.

Cogliati Arano, Luisa. The Medieval Health Handbook – Tacuinum Sanitatis, George Brazukker, Inc, 1976.

Dauncey, Elizabeth A. and Sonny Larsson. Plants that Kill, Princeton University Press, 2016.
 
Dave’s Garden, Plant Files, davesgarden.com
 
Dictionary of Old English Plant Names, 2007-2022. http://oldenglish-plantnames.org/preface
 
Dean, Jenny. A Heritage of Color, Search Press, 2014.
 
Dendle, Peter and Alain Touwaide. Health and Healing from the Medieval Garden, The Boydell Press, 2008.

De Vos, Paula. "European Materia Medica in Historical Texts: Longevity of a Tradition and Implications for Future Use", Journal of Ethnopharmacology, 2010.
 
Everett, Nicholas. The Alphabet of Galen, University of Toronto Press, 2012.

Fitch, John G. On Simples, Attributed to Dioscorides, Brill, 2022.
 
Frantzen, Allen J. Food, Eating and Identity in Early Medieval England, The Boydell Press, 2014.

Getz, Faye M. Healing and Society in Medieval England, University of Wisconsin Press, 2010.
 
Hoffman, David.  The Complete Illustrated Holistic Herbal, Element, 1996.
 
Kiple, Kenneth F. The Cambridge World History of Food, Volume 1, Cambridge University Press, 2000.
 
Kiple, Kenneth F. The Cambridge World History of Food, Volume 2, Cambridge University Press, 2000.

Galen (translation by P.N. Singer). Galen, Selected Works, Oxford University Press, 1997.

Getz, Faye. Healing and Society in Medieval England: A Middle English translation of the pharmaceutical writings of Gilbertus Anglicanus, University of Wisconsin Press, 2010.
 
Greco, Gina L and Christine M. Rose. The Good Wife’s Guide, Cornell University Press, 2009.

Green, Monica H. The Trotula: A Medieval Compendium of Women's Medicine, University of Pennsylvania, 2001.

Hall, Alaric. "Madness, Medication - and Self-Induced Hallucination? Elleborous (and Woody Nightshare) in Anglo-Saxon England, 700-900", Magic and Medicine: Early Medieval Plant-Name Studies, University of Leeds, 2013.
 
Henisch, Bridget A. The Medieval Cook, The Boydell Press, 2009.

Henslow, G. Medical Works of the 14th Century, London, Chapman & Hall, 1899.
 
Hoffman, David.  The Complete Illustrated Holistic Herbal, Element, 1996.
 
Hozeski, Bruce W.  Hildegarde’s Healing Plants from her Medieval Classic Physica, Beacon Press Books, 2001.

Hunt, Tony.  Popular Medicine in Thirteenth-Century England,  Boydell & Brewer, 1990.

Hunt, Tony. Plant Names of Medieval England, D.S. Brewer, 1989.

Hunt, Tony. Three Receptaria from Medieval England, The Society for the Study of Medieval Languages at Oxford, 2001.

Landsberg, Sylvia. The Medieval Garden, University of Toronto Press, 2003.

Lang, S. J. "The 'Philomena' of John Bradmore and its Middle English Derivative: A Perspecitve on Surgery in Late Medieval England", University of St. Andrews, 1998.

Luft, Diana. Medieval Welsh Medical Texts, University of Wales Press, 2020.

Loen-Marshall, Maria Helena. An Edition of English Texts in the British Library MS Sloane 3285, University of Glasgow, 2005.
 
Lonicer, Adam. Kreuterbuch, kunstliche Conterfeytunge der Bäume, Stauden, Kreuter, Getreyde, Gewürtze, was printed in Franfort by Christian Engenolph, 1587.  (Additional versions of this book were still being printed into the 18th century.)
 
Mabey, Richard and Michael McIntyre. The New Age Herbalist, Collier Books, 1998.

Mäkinen, Martii. "Between Herbals et alia: Intertextuality in Medieval English Herbals", University of Helsinki, 2006.
 
Matterer, James L. Tacuinum Sanitatis in “Gode Cookery”, 2009.  http://www.godecookery.com/tacuin/tacuin.htm
 
McKerracher, Anglo-Saxon Crops and Weeds, Archaeopress Publishing, 2019
 
Meyer, J. E. The Herbalist, Meyer, 1960.

Middle English Compendium, University of Michigan, 2022. https://quod.lib.umich.edu/m/middle-english-dictionary

Mirrione, Claudia. "Theory and Terminology of Mixture in Galen", University of Berlin, 2017
 
Mount, Toni. Medieval Medicine, Amberley Publishing, 2016.
 
Mortimer, Ian. The Time Traveler’s Guide to Medieval England, Touchstone, 2008.
 
National Audubon Society.  National Audubon Society Field Guide to North American Wildflowers, Knopf, 2001.

Niles, John and Maria A. D'Aronoco. Medical Writings from Early Medieval England, Harvard University Press, 2023.

Norri, Juhani. Dictionary of Medical Vocabulary in English, 1375-1550, Ashgate, 2016. 

Obaldeston, Tess Ann (Editor), Pedanius Dioscorides (Author), Dioscorides: De Materia Medica, Ibidus Press, 2000.

Paavilainen, Helena M. Medieval Pharmacotherapy: Continuity and Change, Brill, 2009.
 
Pavord, Anna. The Naming of Names, Bloomsbury USA, 2005. 

Peterson, Lee and Roger Tory Peterson.  A Field Guide to Edible Wild Plants of Eastern and Central North America, Houghton Mifflin, 1978.
 
Petrides, George A. and Janet Wehr.  Peterson Guides - A Field Guide to Eastern Trees: Eastern United States and Canada, Houghton Mifflin, 1998.
 
Pettit, Edward Thomas.  A critical edition of the Old English Lacnunga in BL MS Harley 585, King’s College London, 1996.
 
Plantnet.org.  Plant identification application.
 
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Because this plant is damaging to the environment, I started pulling it up by the roots where ever I found it in the woods here last year.  I removed huge piles of it (and ate huge piles as well, usually sauteed with spinach or other greens from my garden).  My efforts did do at least some good, as I was able to cut the amount that sprang up this year in half.  Onward with this year's weeding!

I uprooted a fair bit of garlic mustard today, and also collected some to add to ingredients from my garden for some cheese and herb hand pies.  My thoughts are that a Forester who rode out to survey his territory every morning would be taking a meal with him so I thought I would both used this foraged item (which was available in medieval Europe) and incorporate it into a portable food source.  Note that this project today is less about redacting a truly medieval recipe, than it is about eradicating a plant that is damaging to the local environment (read more HERE), and making use of a foraged item (as well as random leftovers foraged from my fridge, lol).

So, to that end, I made hand pies that I might craft again when I have the opportunity to do a garbed woods walk with friends.  For the filling I used 6oz of cream cheese (softened), and chopped up two small fronds of parsley, a handful of large spinach leaves, a few chives and the leaves of quite a few Garlic Mustard plants.  I did not note quantities but you can see what I used in the provided image.  I mixed the chopped greens, salt and pepper as well as one egg into the cream cheese and added in a hefty tablespoon of freshly shaved parmesean.

For the pastry, I used 1.25 cups of flour (about half wheat, half white), 1/4 teaspoon of salt, a stick of butter at room temp, cut into small cubes, and 3T cold water.  I mix the flour and salt and then when I add the cubes of butter to the flour I mix them in with my hands, pressing the butter and flour together between my thumb and forefinger.  I work it until the flour and butter is a grainy mixture with some pea sized lumps. I also had a package with about a heaping tablespoon or so of commercially grated parmesean cheese in it that I needed to use up so I mixed that into dough as well.  I have no idea of anyone in the middle ages added hard cheese into crust but it makes a divine pie crust so I used it (sharp cheddar also works well in a crust).

At this point I added in the 3T of water, but I will note, it was almost too much, so I added in a little more flour and, well, pretty much spilled too much into the mix.  This left my dough a bit too dry, but I rolled with it anyways at this point.  I left this to chill in the fridge for 20 minutes while I mixed up the cheese and herb mix.

I rolled out the dough and used a plastic lid to cut circles that I filled with the cheese and greens mixture, rubbed a bit of water around the edges and folded in half, pressing the seam with a fork.  I had enough space on my pan for 5 or so pies so made that many and turned the remaining crust into a small tart.  I could have gotten about 7-8 4.5inch circles out of the dough I made had I done all hand pies.  I brushed the tops with an egg wash and I baked them at 375 degrees F until they were lightly browned.

The pastry is very light and flakey (almost going into puff pastry territory rather than like a denser pie crust).  I over stuffed the hand pies and did not well seal them so they were some what bursting while hot but hold their shape very well once they have cooled down.  They taste FANTASTIC and I will absolutely make these again in a month or so with whatever greens and herbs I have in the garden (or woodlands) at that time.

Persona Summary:

• This plant was likely known to a 14th Century Forester in England
• Plausible foraged or grown food source, potentially used in pottages or where greens are needed

Projects:

• Remove the weed as I see it due to its invasive nature in the US
  • ​Ongoing work
• Cook with the plant
  • ​Completed, see above​

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​List of Resources can be found HERE