rhubarb-msg - 3/3/15
Medieval uses of rhubarb.
NOTE: See also the files: p-herbals-msg, herbs-msg, vegetables-msg, root-veg-msg, fruits-msg, p-medicine-msg, p-medicine-lnks.
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NOTICE -
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.
Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).
Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
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Date: Sun, 22 Mar 2009 20:09:11 -0500
From: Stefan li Rous <StefanliRous at austin.rr.com>
Subject: [Sca-cooks] Is Rhubarb period for Europe? or not?
To: sca-cooks at lists.ansteorra.org
Regina replied to me with:
<<< Rhubarb. Not period for Western Europe, but works (says the owner of a 150
year old rhubarb plant). I love the stuff in various forms to include just
cut up and dipped in sugar (substitute now), but there is a price to
pay... >>>
I'm trying to verify whether Rhubarb is period for Europe or not, and
finding conflicting information. I can't seem to find my copy of
Waverly Root's book right now.
But the following is typical of what I'm finding on the web from
several sites.
<<< Rhubarb, botanically-known as Rheum rhabarbarum, comes from a
combination of the Greek word Rha for the Volga River, and the Latin
word barbarum, for the region of the Rha River inhabited by non-
Romans. The popular edible species, Rheum rhaponticum, originated
most likely in Mongolia or Siberia. It was introduced to Europe by
Italian botanist Prosper Alpinus in 1608 as a substitute for Chinese
Rhubarb whose roots were used medicinally. >>>
One version was introduced in 1608, so marginal. But it would seem
that the "Chinese" version was known and used medicinally.
So, Regina, what are you basing your comment on?
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
Date: Sun, 22 Mar 2009 21:21:08 -0400
From: Johnna Holloway <johnnae at mac.com>
Subject: Re: [Sca-cooks] Is Rhubarb period for Europe? or not?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Stefan li Rous wrote:
<<< I'm trying to verify whether Rhubarb is period for Europe or not, and
finding conflicting information. I can't seem to find my copy of
Waverly Root's book right now. >>>
The Oxford Companion to Food says it was used in England in the 15th century
as medicinal. Dried forms were eaten by the Greeks and Romans.
Karen Hess says that C. Anne Wilson credits John Parkinson with
introducing a more modern form from the continent in the 17th century.
Johnnae
Date: Sun, 22 Mar 2009 22:42:32 -0500
From: "Terry Decker" <t.d.decker at att.net>
Subject: Re: [Sca-cooks] Is Rhubarb period for Europe? or not?
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Chinese rhubarb is Rhuem officinale and is grown primarily for medicinal
purposes. Garden rhubarb is Rhuem rhabarbarum and is grown for the edible
stalks. Whether rhubarb was eaten in Europe before the 17th Century is open
to question. That it was known, there is no doubt. To quote Christopher
Columbus (although he almost certainly mis-identified both rhubarb and
cinnamon), "I have found rhubarb and cinnamon, and I shall find a thousand
other things of value."
Ballester and French in "Practical Medicine from Salerno to the Black Death
reference a medical question from 1299 about the action of rhubarb. And
from the Regimen sanitatis salernitanum
http://www.archive.org/stream/schoolofsalernum00hariiala/schoolofsalernum00hariiala_djvu.txt ,
"Thus for a purge for a person of noble birth Cophon recommended rhubarb,
very finely powdered, while for peasants he used mirobolanum macerated with
or without sugar."
Bear
Date: Tue, 24 Mar 2009 18:08:37 -0400
From: Suey <lordhunt at gmail.com>
Subject: Re: [Sca-cooks] Is Rhubarb period for Europe? or not?
To: sca-cooks at lists.ansteorra.org
On 4 Apr 1998 Ras wrote:
<<< However, Europeans imported the root only as a medicinal, having in true
barbaric European fashion eaten the leaves early on with disastrous results.
Leonhard Ruuwolf saw it growing in Lebanon circa 1573-1575 C.E. It was growing
in certain abbeys as a medicinal and planted by a certain Adolf Occo in 1570
bringing it into the lay garden. Lyte mentions it as growing in English
herborist's gardens as a curiosity in 1578 C.E. Prosper Albinus grew it in the
botanical gardens in Padua at the same time, describing and illustrating it in
his herbal.
It is not until the 18th century that we see reference to it's use as food.
And even into the 19th century, it was grown not so much for the edible stalks
but rather, in the case of Rheum rhaponticum, for it's edible unopened flower
heads. R. rhaponticum curiously is the plant grown by Occo, Albinus Gerard
and Parkinson.
So apparently rhubarb was NOT grown as food during the Middle Ages although
it's roots were imported, or rarely grown, as medicine or botanical
curiosities with the exception of the more civilized Persian world
where it's culinary delights most probably were known. >>>
Now we have established that rhubarb is a native of China, was taken to
the Volga River where it picked up its name. Then it spread to Greece
and Levant (Italy). During Arab occupation of Spain it grew wild in the
Sierra Nevada outside Granada and used not only for consumption but also
for decorative gardens. Usually, the roots and seeds were brought in
medical form as purgatives and subsequently as astringents. They were
thought good for the humors. Further, the roots served as a medicine for
cathartics. The juice from them relieved swollen gums. Stewed, in small
doses, it has been given to children as a laxative. The edible leaves
became a common vegetable in Spain at least. They were eaten also as a
fruit. The leaves were stewed or baked in pies and added to sauces. In
Andalusia rhubarb became an ingredient in recipes originating from
Persia. The Bagdad Cookery Book calls for the juice extracted from the
stalks to flavor meat. The Wusla il.a Al-Habib uses it as a vegetable
serving it with chicken and meat in general. Perry indicates that the
stems were macerated in those cases. Too, rhubarb was added to syrups,
compotes, pastries and comfits and made into candy. The 13^th C Anon MSS
calls for rhubarb in a "Great Drink of Roots" and in a "Cheering Syrup".
The Archpriest of Hita mentions eating rhubarb with goat liver for
lunch. Villena in the beginning of the 15th C provides instructions on
how to carve it.
Suey
Date: Tue, 24 Mar 2009 18:39:53 -0400
From: Johnna Holloway <johnnae at mac.com>
Subject: [Sca-cooks] new book on Rhubarb
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Appearing sometime in the future will be a new book on
Rhubarb. It will be part of Prospect Books' series The English
Kitchen.
Rhubarbaria by Mary Prior.
Amazon says:
"Mary Prior has compiled an anthology of recipes ancient and modern that
highlight rhubarb, which first came to us as a medicine but which has
successfully naturalized as an especial British favourite. Drawing on
the cuisines of England, Scotland, the Highlands and Islands,
Scandinavia and other parts of northern Europe, she provides a rhubarbic
dish for every occasion. From its home in the northern climes of Asia -
Mongolia, Siberia and the foothills of the Himalayas - rhubarb came
first to Europe in classical times as a dried root with medicinal
qualities. Thus was it was initially proposed to a British public. 'It
purifieth the bloud and makes yong wenches look faire and cherry-like,'
says Gerard in his Herbal in 1597. It wasn't until the 17th century that
the fruit or vegetable was introduced to English tables. Mary Prior has
undertaken an extensive search through earlier literature and presents
here a commentated repertoire of every sort of rhubarb recipe. Whether
with meat or fish, vegetables, as a pudding in its own right, as a jam
or in chutney: all sorts of bright ideas are here explained. Given that
it is one of the few plants that every gardener can manage to harvest -
slugproof, droughtproof, floodproof, the lot - that delectable tartness
and fresh, roseate pink can ornament the tables of rich man and poor.
The book is divided into the following chapters: The Search for the True
Rhubarb; Meat; Fish; Vegetarian Dishes; Soups; Puddings; Cakes; Ices;
Jams and Chutneys; Drinks; Jam Making; Making Chutneys.
Johnnae
Date: Wed, 25 Mar 2009 00:35:10 -0500
From: "Terry Decker" <t.d.decker at att.net>
Subject: Re: [Sca-cooks] Is Rhubarb period for Europe? or not?
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
<<< Now we have established that rhubarb is a native of China, was taken to
the Volga River where it picked up its name. Then it spread to Greece and
Levant (Italy). During Arab occupation of Spain it grew wild in the Sierra
Nevada outside Granada and used not only for consumption but also for
decorative gardens. Usually, the roots and seeds were brought in medical
form as purgatives and subsequently as astringents. They were thought good
for the humors. Further, the roots served as a medicine for cathartics.
The juice from them relieved swollen gums. Stewed, in small doses, it has
been given to children as a laxative. The edible leaves became a common
vegetable in Spain at least. They were eaten also as a fruit. The leaves
were stewed or baked in pies and added to sauces. In Andalusia rhubarb
became an ingredient in recipes originating from Persia. The Bagdad
Cookery Book calls for the juice extracted from the stalks to flavor meat.
The Wusla il.a Al-Habib uses it as a vegetable serving it with chicken and
meat in general. Perry indicates that the stems were macerated in those
cases. Too, rhubarb was added to syrups, compotes, pastries and comfits
and made into candy. The 13^th C Anon MSS calls for rhubarb in a "Great
Drink of Roots" and in a "Cheering Syrup". The Archpriest of Hita mentions
eating rhubarb with goat liver for lunch. Villena in the beginning of the
15th C provides instructions on how to carve it.
Suey >>>
Actually, what we have are a list of references to plants identified as
rhubarb. Since there are some 18 species of rhubarb and at least another 8
unrelated plants that are called rhubarb, we don't necessarily know
precisely what plants are being referenced.. As roots, seeds, leaves and
stems are mentioned as being used in different sources and since, to my
knowledge, no species of rhubarb is used in its entirety, I think the
references are probably to several different species and possible some
unrelated plants. That also makes the idea of China to the Volga to Greece
and the Levant suspect.
Bear
Date: Fri, 27 Mar 2009 15:44:12 -0400
From: Suey <lordhunt at gmail.com>
Subject: Re: [Sca-cooks] Is Rhubarb period for Europe? or not?
To: sca-cooks at lists.ansteorra.org
I wrote:
<<< The Archpriest of Hita mentions eating rhubarb with goat
liver for lunch. Villena in the beginning of the 15th C provides
instructions on how to carve it. >>>
Brighid queried:
<<< Can you tell me in what chapter of "Arte de Cortar" Villena mentions
rhubard? and what the Spanish word is?
Brighid ni Chiarain >>>
Rhubarb in Castellan is "ruibarbo" and Old Castellan "ruybarbo. I am
incorrect in stating that Villena says how to carve it. It appears in
the section "Guisos y Manjares" of Calero's edition of "Arte cisoria"
page 114 which contains the modernized text of the cover letter sent
with the manuscript to Sancho de Jarava for editing. It states that
rhubarb was generally used in sauces and prepared dishes in the Middle
Ages. Calero adds that it was used as much as it is in English bake
goods today. My source is: Villena, Enrique de Arag?n. _Arte cisoria
tratado del arte de cortar del cuchillo_. Texto modernizado y notas
appendices por Francisco Calero. Introducci?n por Valent?n Moreno.
Madrid: Guillermo Bl?zquez. 2002.
Thanks for making me look up my source and correcting myself!
Suey
Date: Tue, 25 Jan 2011 16:08:23 -0500
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Help please
Rhubarb turns up in medical recipes in The Queens Closet Opened, 1659,
and The true preserver and restorer of health being a choice
collection of select and experienced remedies from 1682. These are not
recipes for meads but for cordial or purging waters.
Johnnae
<the end>