Forgotten Flavors: Reviving the Lost Vegetables of Medieval Europe
- Soraima
- Apr 11
- 4 min read
Published on: April 11, 2025, Researched and prompted by Soraima
In the quiet corners of medieval gardens—from monastic plots in England to village farms in the Rhine Valley—thrived a diversity of vegetables largely forgotten by modern agriculture.
These plants, once staples in peasant diets and noble kitchens alike, are now seeing a resurgence thanks to heirloom seed preservation, organic farming, and a growing culinary curiosity about the past.
Below is a journey through 15 of these medieval vegetables, tracing their historical roots, nutritional benefits, and the modern efforts to bring them back into cultivation.
🌿 Skirret (Sium sisarum)
Where: Northern and Central Europe—especially Britain, France, and Germany.
Why It Mattered: A sweet, starchy root rich in fiber and carbohydrates. It was a cold-climate staple, easy to grow and multiply.
Coming Back: Preserved by organizations like Seed Savers Exchange and championed by chefs in the UK’s farm-to-table movement.
🌿 Alexanders (Smyrnium olusatrum)
Where: Coastal Western Europe, brought by Romans to Britain and France.
Why It Mattered: Entirely edible, vitamin-rich, and great for poor coastal soils. Its savory, celery-like flavor enhanced stews and soups.
Coming Back: Promoted by foragers and permaculture advocates. Seeds available via UK native plant nurseries.
🌿 Good King Henry (Blitum bonus-henricus)
Where: Uplands of Germany, France, and Britain.
Why It Mattered: A nutrient-dense spinach alternative loaded with iron, calcium, and vitamins.
Coming Back: Preserved by seed banks like the Royal Horticultural Society (RHS) and used in sustainable agriculture projects.
🌿 Salsify (Tragopogon porrifolius)
Where: France, Italy, and Britain’s southern coast.
Why It Mattered: A root vegetable with a mild, oyster-like flavor—perfect for Lent.
Coming Back: Available through heirloom seed vendors like Baker Creek, and prized by chefs for its gourmet appeal.
🌿 Scorzonera (Scorzonera hispanica)
Where: Southern Europe, with spread into France and England.
Why It Mattered: High in inulin (great for gut health), and stored well over winter.
Coming Back: Studied in Spain and the Netherlands for its health potential. Sold through European heritage seed companies.
🌿 Parsnip (Pastinaca sativa)
Where: Across temperate Europe.
Why It Mattered: Sweet post-frost, high in fiber and folate, and easy to store—ideal for long winters.
Coming Back: Actively cultivated, with heritage varieties supported by UK crop development programs.
🌿 Orache (Atriplex hortensis)
Where: From coastal Britain to inland Germany and Central Europe.
Why It Mattered: A salty-soil survivor, rich in vitamins C and K.
Coming Back: Researched by permaculture groups for salt-tolerant agriculture. Seeds found through European exchanges like Arche Noah.
🌿 Rampion (Campanula rapunculus)
Where: From the Alps to the Pyrenees and meadows of England.
Why It Mattered: A source of vitamin C and fiber—its leaves and roots made versatile additions to the diet.
Coming Back: Conserved in German and Italian botanical gardens. Available through UK heirloom seed sellers.
🌿 Chickweed (Stellaria media)
Where: Everywhere—from Ireland to the Mediterranean.
Why It Mattered: An abundant wild green packed with vitamin C and magnesium.
Coming Back: Promoted by foraging communities and herbalists. Some urban farms market it as a microgreen.
🌿 Fat Hen (Chenopodium album)
Where: Wild across Europe’s disturbed soils.
Why It Mattered: A protein-rich green with seeds that could be ground like grain.
Coming Back: Under study as a quinoa relative in Denmark and the UK. Featured in rewilding and food security projects.
🌿 Lovage (Levisticum officinale)
Where: Mediterranean origins, popular in Britain and Germany.
Why It Mattered: Perennial and flavorful, used in soups and broths, and valued medicinally.
Coming Back: Supported by herbal medicine studies in Germany. Grown widely in community gardens.
🌿 Corn Salad (Valerianella locusta)
Where: Northern France, Britain, and the Low Countries.
Why It Mattered: A tender, nutty green that thrived in winter.
Coming Back: Known as mâche, it’s now commercially cultivated in France and the Netherlands and promoted by organic seed companies.
🌿 Tansy (Tanacetum vulgare)
Where: All over Europe.
Why It Mattered: Medicinal and culinary use—though toxic in high doses, it was valued for digestion and pest control.
Coming Back: Studied for its insect-repelling properties in organic systems. Preserved in historical herb gardens.
🌿 Sea Kale (Crambe maritima)
Where: Coastal regions of Britain and Scandinavia.
Why It Mattered: A hardy green, rich in iodine and vitamin C.
Coming Back: Revived by UK heritage farms and explored for its climate resilience. Celebrated in restaurants like River Cottage.
🌿 Turnip (Brassica rapa)
Where: Europe-wide, especially Northern and Central regions.
Why It Mattered: High-yield, vitamin-rich, and storage-friendly—essential in lean times.
Coming Back: Still cultivated, but heritage strains gain popularity in biodiversity programs.
Why These Crops Matter Today
These forgotten vegetables aren’t just relics—they’re part of a living history that connects us to sustainable, diverse food systems. Many thrive in marginal conditions, making them ideal for a changing climate and a return to localized farming. Their revival is often led not by big agriculture but by grassroots initiatives like:
Foraging communities and farm-to-table chefs
Whether you're a home gardener, a chef, or simply a curious eater, exploring these vegetables offers a chance to reclaim lost flavors—and nourish both people and planet in the process.
Comments