The potager

The Potager is a formal and geometric vegetable and pot herb garden. In late mediaeval times the three main staples of diet were bread, potage and ale. Potage included oatmeal, pot herbs and flowers. The cereals were ground at home with a hand quern or in a mortar, which resulted in a bran-like stew thickener into which eggs were sometimes mixed, or saffron to render the colour more appetising. Any vegetables that were available were cooked into the porray until a puree resulted which was then diluted with beef fat. It was then seasoned with various herbs and seeds, and for the well off, meat would be added. The most commonly grown vegetables for pottage were beans, peas, garlic, leeks and onions.

 Plant list

Botanical name Common name
Allium sativum Garlic
Allium fistulosum Welsh onion
Apium graveolens Wild celery, smallage
Atriplex hortensis Red Orach
Beta vulgaris Bulls blood beet
Beta vulgaris Red chard/seakale beet
Brassica oleracea longata Tall collard,Tree collard, walking stick cabbage,
Giant Jersey kale
Brassica oleracea var. capitata Couve Tronchuda
Chenopodiom bonus-henricus Good King Henry, Mercury, allgood,
Roman plant, Smiddy leaves
Daucus carota Wild carrot
Eryngium campestre Eryngo, Field/sea holly
Foeniculum dulce var. dulce Sweet/Florence fennel
Lathyrus sylvestris Narrow leaved pea
Nigella sativa Black cumin/fennel flower
Pastinaca sativa ssp. sativa Wild parsnip
Petroselinum crispum Curled parsley/plain leaved
Portulacea oleracea sativa Purslane
Ribes ava-crispa Gooseberry
Sium sisarum Skirret
Taraxacum officinale Dandelion
Viola tricolor Heartsease

Next page

%d bloggers like this: