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artemisdart: (Garden)
Remember the other week when I posted about Charlemagne's edict on medieval gardening? I Googled around looking for the list of herbs he'd instructed his subjects to plant, but apart from a few references to the list and maybe a few items cherry-picked (heh) out of it, I couldn't find the actual list anywhere. Maybe in German, but I'm not going to learn German just for this. Sorry, Germans.

In the back of my mind I thought I'd written a paper once that quoted this. So just now I dredged up my "Random Research" folder and flipped through old papers until I found "Medieval Herbal Medicine," which I wrote in 1997 for my "Seminar on Monasticism" class.

And what do I find but a big beautiful paragraph-long quotation, from young-me to older-me. Well, actually from Charlemagne, circa 795 CE. Quotation:

"After the fall of Rome, gardens and vegetables are not mentioned at all in the West until 795, when Charlemagne issued his Capitulare de villis vel curtis imperii, instructions for the administration of towns under his sway. Charlemagne's edict tells his subjects what he expects of them:

We desire that they have in the garden all the herbs namely, the lily, roses, fenugreek, costmary, sage, rue, southernwood, cucumbers, pole beans, cumin, rosemary, caraway, chick pea, squill, iris, arum, anise, coloquinth, chicory, animi, laserwort, lettuce, black cumin, garden rocket, nasturtium, burdock, pennyroyal, alexander, parsley, celery, lovage, sabine tree, dill, fennel, endive, dittany, black mustard, savory, curly mint, water mint, horse mint, tansy, catnip, feverfew, poppy, beet sugar, marshmallows, high mallows, carrots, parsnips, oraches, amaranths, kohlrabis, cabbages, onions, chives, leeks, radishes, shallots, garlics, madder, artichokes or fulling thistles, big beans, field peas, coriander, chervil, capper spurge, clary. (Citation: Helen Morganthau Fox, Gardening with Herbs for Flavor and Fragrance (New York: The Macmillan Company, 1933, reprinted Dover Publications, Inc., 1970), p. 45.)"

Whew! Now I know what to plant this weekend, thanks to Helen Morganthau Fox... and Charlemagne! 
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300) Both my dad and I have recently bought fennel.

Today's WWRecipes e-zine (the free, stipped-down variety) has the following excerpt about fennel. This is from Molly O'Neill, "A Well-Seasoned Appetite."

Like Persephone, fennel traffics between the darkness and the light. The pale green bulbous vegetable with its fibrous stalks and feathery fronds bespeaks the sun, as does its sweet, faintly herbaceous anise flavor when raw.  When fennel is cooked, its flavor becomes more elusive yet somehow more intensely licorice, and hence tastes dark and mysterious....  As with many mysteries, one wants just enough fennel to be titillated and perhaps, thereby, emboldened to approach other unknowns.  Fennel is primarily grown in Italy, southern France, and California.  When it appears in the early fall, fennel seems to extend summer; abiding through the winter months it seems to promise spring. Those who acquire a taste for fennel seem to be those willing to entertain simultaneous opposites, particularly little patches of sun in the season of the bleak.

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ArtemisDart

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