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d80797dd21 Beans - broadbean, fava (most common), haricot, hairy vetch, sweet vetch, but NEVER the modern green bean; see: Potage Fene Boiles. Leeks - used in many recipes; see: Salat. Boil until tender then season with butter or olive oil and a little salt. All of the various available vegetables were frequently lumped together under the term "potherb," which also included edible flowers such as violets and primroses and herbs such as fennel and rue. For an example see: Sprouts & Simple Sallet. Onions - used extensively in Medieval cooking; see: Tart in Ymbre Day, Funges, etc. The 14th century French cookbook Le Viandier de Taillevant says this: .
Many period cookbooks instruct vegetables to be served raw, by themselves or with vinegar, oil, and salt. Leeks, scallions, & green onions were sometimes referred to as "porrettes." . Chard - considered "moist" and treated differently than dry vegetables. Lettuce would have been considered a worte; see: Salat & Simple Sallet. Radishes - see: Compost. Turnips - a common root vegetable, sometimes used in recipes as a substitute for pears; the greens were also very popular. Olives - the source for the most common cooking oil. Beets - both the root and the tops. Cooking Methods for Vegetables .