This blog post explores 15 forgotten vegetables that medieval farmers cultivated, highlighting their nutritional benefits, culinary versatility, and the reasons for their decline in modern agriculture. From Skirit to Turnip Greens, these vegetables offer a glimpse into a rich agricultural heritage that could enhance today's diets.
What if some of the healthiest vegetables just disappeared from our plates long ago? Medieval farmers grew 15 amazing superfoods that most people have forgotten. Let's dig into them and see what we've been missing.
Skirit was a superstar root vegetable of the Middle Ages that has mysteriously disappeared from modern farming. Unlike today's popular carrots, which demand constant attention, Skirit was a low-maintenance crop. Once planted, these sweet roots quietly multiplied underground, creating a hidden treasure trove of food with minimal effort from farmers.
The taste of Skirit was particularly special; it was naturally sweeter than carrots or parsnips and earned royal fans among medieval nobility, who demanded it be grown in palace gardens. Its reliability during harsh winters made it invaluable, providing nourishment when other crops failed. Medieval cooks roasted, boiled, and even made sweet pies with Skirit, making it the medieval equivalent of potatoes before potatoes arrived in Europe.
Alexanders, introduced to Britain by Romans, quickly became a favorite among medieval farmers. This plant was unique because every part was edible: stems, leaves, flowers, roots, and seeds. The young shoots were eaten like celery, while the flowers were used in salads. Alexanders thrived in coastal areas and roadsides without human help, making it a freelance vegetable that did good work.
Despite its usefulness, Alexanders gradually disappeared from diets by the 1700s, replaced by celery in gardens and kitchens across Europe. Today, many people walk past it growing wild without recognizing its value.
Good King Henry, a plant with a mysterious royal name, was once everywhere in medieval Europe. It was incredibly easy to grow, sprouting year after year without replanting. This plant contained more iron than spinach and high levels of vitamin C, critical nutrients often missing in medieval diets. Its early leaves provided life-saving nutrition during spring food shortages.
Medieval cooks used Good King Henry in various ways, treating young shoots like asparagus and mature leaves like spinach. Its medicinal properties were also valued, with leaves used to treat wounds and root tea serving as a gentle laxative.
Salsify is a peculiar root vegetable with a flavor reminiscent of oysters. This quality made it valuable during medieval times, especially for those who couldn't eat meat or fish on certain days. Monastery records from the 1400s show it was grown specifically as a fish substitute during Lent.
Salsify could be stored for months without spoiling, making it a crucial food source during winter. However, modern farming moved away from Salsify due to its slow growth and unusual appearance.
The Medlar looks like a small brown apple and is rock hard and bitter when fresh. However, medieval gardeners knew its secret: it needed to blet, or undergo controlled rotting, before it became edible. Once properly bled, the Medlar's flesh turned sweet and was used in various recipes, including tarts and jellies.
Medlar trees ripened in late autumn, providing rare sweet treats just before winter. Unfortunately, modern agriculture abandoned Medlar for faster crops with longer shelf lives.
Chickweed is a tiny plant with delicate white flowers that popped up everywhere in medieval Europe. Medieval farmers recognized its value and harvested it for free food. Fresh chickweed contains about seven times more vitamin C than an equal weight of oranges, making it a royal provider of this essential nutrient.
Chickweed also had medicinal uses, with its cooling properties beneficial for skin irritations. However, modern agriculture has labeled it a nuisance, declaring war on this nutritious plant.
Scorzonera, despite its unfortunate name, was a staple in medieval gardens. The name comes from the Italian word for venomous snake, as early herbalists believed it could cure snake bites. While that claim proved false, medieval people discovered its delicious flavor and nutritional value.
Scorzonera could be stored for long periods, making it a reliable food source. It was especially popular in monastery gardens, valued for its flavor during fasting periods and its medicinal properties.
Welsh onions are neither from Wales nor true onions. They originated in East Asia and were appreciated by medieval farmers for their ability to provide fresh greens year after year. These perennial plants could feed a family for ten years through constant division.
Welsh onions were used to flavor soups, stews, and salads, and their winter hardiness made them a crucial source of vitamins during lean months. However, modern agriculture favored true onions for their larger bulbs.
Fat Hen is a wild green that volunteered in fields and gardens throughout Europe. It contains more protein than cabbage, more iron than spinach, and more calcium than kale, making it a superfood. Archaeological digs have uncovered countless Fat Hen seeds in food waste pits, showing it was regularly eaten during famines.
Despite its nutritional benefits, modern farming has considered Fat Hen a competitor to crops, effectively kicking this superfood out of our diets.
Lovage was a culinary superstar in medieval kitchens, known for its intense flavor. It was used extensively in soups, meat dishes, and even desserts. The entire plant had medicinal uses, aiding digestion and reducing bloating.
Lovage plants can live for 20 years and grow over six feet tall, providing a tremendous amount of flavor from minimal garden space. However, as international trade brought new spices to Europe, lovage gradually lost its prominence.
Corn Salad, despite its confusing name, is not related to corn. It grows in fields of grain and is known for its mild, slightly nutty flavor. Medieval farmers recognized its value as a fresh winter vegetable, containing three times more omega-3 fatty acids than iceberg lettuce.
Modern agriculture favored lettuce varieties with longer shelf lives, leading to the decline of Corn Salad in gardens.
Tanzy is a bold-flavored plant that medieval cooks loved but modern people have almost completely abandoned. It grows as a bushy perennial and was used in various dishes, including desserts. Tanzy also served a practical purpose as a natural preservative, extending the shelf life of meats and baked goods.
As milder herbs became more popular, Tanzy gradually lost its place in kitchens.
Sea Kale grows along coastal areas of northern Europe and was a valuable food source for medieval communities. It thrives in sandy, salty soil and can be harvested in spring and later cooked like cabbage. Sea Kale is mild and sweet-tasting, with vitamin C content six times higher than lemons.
Despite its nutritional benefits, Sea Kale has faded into obscurity in modern diets.
Woad was primarily grown for making blue dye, but young Woad leaves were also edible. Before developing their dyeing compounds, these tender leaves were harvested for salads and soups. However, the process of extracting blue dye involved a terrible stench, leading to royal decrees banning Woad processing near important residences.
While turnips are well-known, many people overlook their leafy green tops. Medieval farmers valued these greens just as much as the roots, as they contain four times more calcium, three times more vitamin A, and twice the protein of the roots. Turnip greens were a staple in soups, stews, and salads, adding flavor to otherwise bland winter meals.
From Skirit to Turnip Greens, these 15 forgotten vegetables show how much knowledge we've lost about food that once sustained our ancestors. Reviving these crops could not only enrich our diets but also reconnect us with our agricultural heritage.
