Vegetable recipes were generally very simple in medieval times. Boiling was the usual method of cooking in a medieval kitchen.

VEGETABLE RECIPES

Vegetables were easy to cook and most commonly used for making pottage. However, they were also popular when boiled (sometimes in water and butter) and served to be eaten with bread.

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.