Today Mediterranean or wild aromatic plants and herbs for seasoning food are among the most common, and are found on our tables and in many recipes. But in the Middle Ages it was less common to find food seasoned with sage (Salvia officinalis), rosemary (Rosmarinus officinalis), and basil (Ocimum basilicum), and therefore in sections of the Medieval Botanical Garden visitors will find over 40 aromatic plants and herbs that are not so common today but were very present on tables in the past. Two botanical families including the Apiaceae (umbellifers) and the Lamiaceae (o labiates) are full of plants with aromatic power; for example, wild fennel (Foeniculum vulgare), caraway (Carum carvi), chervil (Anthriscus cerefolium), lovage (Levisticum officinale), winter savory (Satureja montana), catmint (Nepeta mussinii), calamint (Calamintha officinalis), and lemon balm (Melissa officinalis). Herbs from the Orient are also present, and during the Middle Ages would quickly become widespread—like black seed (Nigella sativa) andAlisanders (Smyrnium olusatrum)—while spices like cinnamon, cloves, and star anise were not available since the climate could not support their growth, so they were sold in a “ready to use” format.
