There are a fair number of uses for hops in the kitchen. I must state that I have spent the better part of a day trying to find older recipes (medieval and before) and have been utterly unable to do so. I am quite certain that it's because I don't know what the plant was called at those times. I know… Continue Reading…

In his book Five Hundred Points Of Husbandrie, Thomas Tusser gives these instructions.March drie or wet,hop ground go set.Yoong rootes well drestproove ever * best.Grant hop great hillto growe at will.From hop long gutaway go cut. According to the old calendar, now is the time to see to your hops. Hops are a beautiful plant. They are vigorous growers sometimes gaining… Continue Reading…

No, I haven't forgotten either chives or garlic. Both of those plants deserve their own weeks' worth of attention, which I will give them another time. Meanwhile, if you have stories of growing or foraging onions, please share them in the comments below and remember to like and share this blog. Thanks for stopping by!

The medieval rectangular bed layout is attractive and easy to design. It's fairly flexible and can be adapted to many growing situations. Medieval gardens were generally surrounded by a fence and the beds inside were made square or rectangular with wide paths between them.

As ubiquitous as onions are in the kitchen, there seem to be few tales of it around the fire. The simple fact that it is so common has made it humble. A far cry from ancient Egyptian days when it was revered as a worthy offering to the gods.  It may actually be that the humble onion is not unimportant but… Continue Reading…

Alexis Soyer, in his Pantropheon, states: Whoever wishes to preserve his health must eat every morning, before breakfast. young onions, with honey.1" Such a treat is assuredly not very tempting : besides, this rather strong vegetable leaves after it a most unpleasant perfume, which long reminds us of its presence ; wherefore this recipe has not met with favour, and, indeed, it is much to be… Continue Reading…

Onion recipes abound. They are used in every type of recipe imaginable and in combination with every foodstuff imaginable. From Apicius:FRIED [1] PUMPKIN, SEASONED WITH PEPPER, LOVAGE, CUMIN, ORIGANY, ONION, WINE BROTH AND OIL: STEW THE PUMPKIN [in this] IN A BAKING DISH, TIE THE LIQUID WITH ROUX [mash] AND SERVE IN THE DISH.COOK THE LETTUCE LEAVES WITH ONION IN SODA WATER,… Continue Reading…

The culinary onion - Allium cepa - has been in cultivation for at least 7000 years. We have no record of what its wild form was like. There are a few closely related onion species found in the wild today but they are not the onion we find either in the grocery store or the history books.It was a staple crop… Continue Reading…