Renaissance herbal recipes focus on health and medicine, but can also include dyeing, coloring and pigment making. Botanical knowledge from centuries ago is still vibrant today, thanks to ancient alchemists and other natural philosophers.
The Alchemy of Nature
The European Renaissance (c. 1350 - 1700) brings a widespread awakening in arts, science and philosophy. Insatiable curiosity about the natural world leads to revival of classical texts and integration of timeless herbs into culinary practices.
Renaissance herbalists blend science with mysticism to release the power of plants. Many are friars hoping to make the world a better place, such as Roger Bacon and Donato d'Eremita.
From salves to tinctures, Renaissance recipes are kept confidential until Lady Isabella Cortese takes the world by storm with her memorable book, "The Secrets of Lady Isabella". It's a runaway bestseller. Many more books of secrets by ladies appear, some written by men.
A Renaissance recipe book by Elizabeth Okeover Adderly (1644-1721), provides a good example of herbal cooking. One recipe reads
"Take the green flagg which is like a sword flagg and growes in the water but be shure to take none but that wash drie and scrape the rootes very cleane, then putt them in a morter and beate them as fine as you can then mix it with live hon[e]y, as to make it like an Elec[tuary] ...
" ... take of it in the morning fasting as much as a wall nutt and fast an hour or more after it, take as much when you goe to bed this must be taken three months together. This cured one who had ten sores at one tyme upon hir, and none came after a fortnights takeing, but if any new sore arise then presently make a poultice, with milke and the rootes of figwort cut small and apply it to break it wch it will doe, then being broken lay uppon it both to draw and to heale it ye plaster Paracelsus (a plaster containing galbanum and frankincense, both of these aromatic resins favored by him) ...
... it is good notwithstanding this if any sores doe arise, to give the roots of figwort to the party eyther boyled and buttered, or fryed very often. (Note: ffigwort is by sume called small Celendine or Pilewort, the flag rootes be of a redish couler or flesh couler)."
Nature's Pharmacy
Herbal medical recipes are either symptom oriented or for general health and well-being. During the Renaissance many natural brews are created due to the increased interest in herbal health. Some of these, such as bitters, are still prevalent today.
With gold-making a dangerous hobby in the Renaissance, many alchemists turn to medicine. The Elixir Vitae or Elixir of Life is a common pursuit. Other medical mixes focus on headache remedies, such as walnuts, or salves to heal wounds, perhaps experimenting with zinc.
Ancient herbalists such as Dioscorides and Galen (Four Humors Theory) return to the spotlight during the Renaissance, the latter much to the horror of Paracelsus, who burns Galen's books. Paracelsus is the originator of botanical alchemy or Spagyria.
“Many have said of Alchemy, that it is for the making of gold and silver. For me such is not the aim, but to consider only what virtue and power may lie in medicines.”
- Parcelsus (Philippus Aureolus Theophrastus Bombastus von Hohenheim) 1493-1531 AD
Translated and rediscovered medical texts are primary resources for learning the qualities of plants. The printing press after 1440 disseminates knowledge like never before. The connection of food, health and spirituality is evident.
Many dishes are crafted not only for flavor but also for their purported therapeutic effects. Or, in a time before refrigeration, to disguise the "off" taste of meat. At the same time their medicinal effects help purify the food from bacteria or unseen magic.
Key Ingredients of Renaissance Herbalism
Herbs are the cornerstone of Renaissance cuisine. Here are a few key ingredients defining this era:
Rosemary (Rosmarinus officinalis): Esteemed for its aromatic qualities and believed to enhance memory, rosemary is used in meats, sauces, and even breads.
Sage (Salvia officinalis): Often associated with wisdom, sage is a common herb in salads, stuffing for meats, and medicinal infusions.
Thyme (Thymus vulgaris): Known for its antiseptic properties, thyme is valued in cooking meats and soups, as well as in herbal remedies.
Lavender (Lavandula angustifolia): While primarily used for its fragrance, lavender also finds its way into desserts (see below) and beverages. It's believed to aid digestion and alleviate stress.
1. Herbal Lavendula Pudding
Ingredients:
2 cups milk
1/2 cup sugar
2 tablespoons dried culinary lavender
3 egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
Instructions:
In a saucepan, heat milk and lavender over medium heat until just boiling; then remove from heat and steep for 10 minutes.
Strain the milk to remove lavender and return it to the saucepan.
In a bowl, whisk together egg yolks, sugar, and cornstarch. Gradually mix in the strained milk.
Cook over low heat, stirring constantly, until the mixture thickens.
Stir in vanilla extract and pour into dessert dishes. Refrigerate until set.
This pudding highlights use of lavender in dessert. Renaissance herbs are not limited to savory dishes.
2. Meat with Scented Herbs
Ingredients:
Assorted meats (lamb or chicken)
2 tablespoons of fresh rosemary, chopped
2 tablespoons of thyme, chopped
3 cloves of garlic, minced
Salt and pepper to taste
Olive oil
Instructions:
Preheat the oven to 375°F (190°C).
In a bowl, combine rosemary, thyme, garlic, salt, pepper, and olive oil.
Rub the herb mixture over the meat, ensuring it is evenly coated.
Place the meat in a roasting pan and cook for about 1.5 hours, or until fully cooked.
Allow to rest before serving, garnished with fresh herbs.
This dish exemplifies the Renaissance approach of using aromatic herbs to enhance flavors while also promoting health. A brown butter sage combination is good for chicken dishes.
Non-Fiction Books:
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