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. ************************************************************************ 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 ************************************************************************ Date: Sun, 22 Mar 2009 20:09:11 -0500 From: Stefan li Rous 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 Subject: Re: [Sca-cooks] Is Rhubarb period for Europe? or not? To: Cooks within the SCA 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" Subject: Re: [Sca-cooks] Is Rhubarb period for Europe? or not? To: "Cooks within the SCA" 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 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 Subject: [Sca-cooks] new book on Rhubarb To: Cooks within the SCA 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" Subject: Re: [Sca-cooks] Is Rhubarb period for Europe? or not? To: "Cooks within the SCA" <<< 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 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 To: Cooks within the SCA 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 Edited by Mark S. Harris rhubarb-nsg Page 5 of 5