Vegetable recipes were generally very simple in medieval times. Boiling was the usual method of cooking in a medieval kitchen.
Amongst the most common vegetables grown and cooked in medieval times were:
peas, cabbage, leeks, onions and celery
Fresh garden peas were enjoyed when in season and dried for use in winter when people would refer to them as ‘white peas’.
Vegetable recipes usually contained lots of herbs as well as these added extra flavour, texture and colouring.