Cabbage: Difference between revisions
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The '''cabbage''' (Brassica oleracea var. capitata), is a leafy garden plant of the Family Brassicaceae (or Cruciferae), used as a vegetable. |
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([[Middle English]]) Cabbages. |
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The cultivated cabbage is derived from a leafy wild mustard plant, native to the Mediterranean region, where it is common along the seacoast. Also called sea cabbage and wild cabbage, it was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that "It is the cabbage which surpasses all other vegetables." The English name derives from the Normanno-Picard caboche. Cabbage was developed by ongoing artificial selection for suppression of the internode length. It is related to the turnip. |
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== Examples of use == |
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The following is a recipe taken from the [[Forme of Cury]] |
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:'''CABOCHES IN POTAGE. IIII.''' |
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:Take '''Caboches''' and quarter hem and seeth hem in gode broth with [[onion|Oynouns]] y mynced and the whyte of [[Leek|Lekes]] y slyt and corue smale and do �er to [[saffron|safroun]] an [[salt]] and force it with [[powdour douce]]. |
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[[Category:food]] [[Category:materials (medieval)]] |
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[[Category:vegetable]] |
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Latest revision as of 17:26, 13 October 2008
The cabbage (Brassica oleracea var. capitata), is a leafy garden plant of the Family Brassicaceae (or Cruciferae), used as a vegetable.
The cultivated cabbage is derived from a leafy wild mustard plant, native to the Mediterranean region, where it is common along the seacoast. Also called sea cabbage and wild cabbage, it was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that "It is the cabbage which surpasses all other vegetables." The English name derives from the Normanno-Picard caboche. Cabbage was developed by ongoing artificial selection for suppression of the internode length. It is related to the turnip.
Examples of use
The following is a recipe taken from the Forme of Cury
- CABOCHES IN POTAGE. IIII.
- Take Caboches and quarter hem and seeth hem in gode broth with Oynouns y mynced and the whyte of Lekes y slyt and corue smale and do �er to safroun an salt and force it with powdour douce.
