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| 0:06 | · | what if some of the best healthiest |
| 0:08 | · | vegetables just disappeared from our |
| 0:10 | · | plates long ago medieval farmers grew 15 |
| 0:13 | · | amazing superfoods that most people have |
| 0:15 | · | forgotten let's dig into them and see |
| 0:18 | · | what we've been |
| 0:19 | · | missing first up skirit this superstar |
| 0:23 | · | root vegetable of the Middle Ages has |
| 0:25 | · | mysteriously disappeared from modern |
| 0:27 | · | farming unlike today's popular carrots |
| 0:30 | · | which demand constant attention Skirit |
| 0:32 | · | was the perfect lowmaintenance crop once |
| 0:35 | · | planted these sweet roots quietly |
| 0:37 | · | multiplied underground creating a hidden |
| 0:39 | · | treasure trove of food with almost no |
| 0:42 | · | effort from farmers it's like having a |
| 0:44 | · | savings account that grows vegetables |
| 0:46 | · | instead of interest the taste is what |
| 0:49 | · | made Skirit truly special naturally |
| 0:52 | · | sweeter than carrots or parsnips these |
| 0:54 | · | slim white roots were so delicious they |
| 0:56 | · | earned royal fans medieval nobility |
| 0:59 | · | couldn't get enough of them and demanded |
| 1:01 | · | skirt be grown in palace gardens talk |
| 1:04 | · | about a vegetable with a royal fan club |
| 1:07 | · | what made skirt particularly valuable in |
| 1:10 | · | medieval times was its reliability |
| 1:12 | · | during harsh winters when other crops |
| 1:14 | · | failed these hearty roots continued |
| 1:16 | · | providing nourishment old farming texts |
| 1:18 | · | described them as the comfort of the |
| 1:20 | · | poor man's table when fields lay barren |
| 1:23 | · | perhaps most impressive is the skur's |
| 1:25 | · | versatility medieval cooks roasted them |
| 1:28 | · | boiled them added them to stews and even |
| 1:30 | · | made sweet pies with them they were |
| 1:33 | · | essentially the medieval equivalent of |
| 1:34 | · | potatoes before potatoes arrived in |
| 1:36 | · | Europe these roots were so useful they |
| 1:39 | · | deserved their own coat of arms but |
| 1:41 | · | somewhere along the way this incredible |
| 1:43 | · | vegetable faded into obscurity modern |
| 1:46 | · | farming favored faster growing larger |
| 1:48 | · | roots meanwhile another forgotten plant |
| 1:50 | · | was causing quite a stir in medieval |
| 1:52 | · | gardens romans first brought this bold |
| 1:55 | · | plant to Britain where medieval farmers |
| 1:57 | · | quickly fell in love with it but |
| 1:59 | · | Alexander wasn't content staying in neat |
| 2:01 | · | garden rows this veggie had the ambition |
| 2:04 | · | of a weed and the taste of a delicacy |
| 2:06 | · | the medieval equivalent of finding out |
| 2:08 | · | your annoying neighbor is actually a |
| 2:10 | · | great cook what made Alexander special |
| 2:14 | · | every single part was edible stems |
| 2:16 | · | leaves flowers roots and seeds medieval |
| 2:20 | · | people ate the young shoots like celery |
| 2:22 | · | used the flowers in salads and ground |
| 2:24 | · | the seeds as a pepper substitute the |
| 2:27 | · | leaves added a strange but pleasant |
| 2:28 | · | flavor somewhere between parsley and |
| 2:30 | · | celery to soups and stews the plant |
| 2:33 | · | grows up to 6 feet tall with bright |
| 2:35 | · | yellow flowers that attract beneficial |
| 2:37 | · | insects it thrives in coastal areas |
| 2:40 | · | cliffs and roadsides without any human |
| 2:42 | · | help it's the freelance vegetable of the |
| 2:44 | · | plant world showing up uninvited but |
| 2:47 | · | doing good work despite its usefulness |
| 2:50 | · | Alexander's gradually disappeared from |
| 2:52 | · | our diets by the 1700s celery had taken |
| 2:55 | · | its place in gardens and kitchens across |
| 2:57 | · | Europe today most people walk past it |
| 3:00 | · | growing wild without recognizing this |
| 3:02 | · | once valued food source while |
| 3:04 | · | Alexander's boldly spread everywhere |
| 3:07 | · | another medieval favorite had a more |
| 3:09 | · | dignified presence in gardens why did |
| 3:12 | · | one of the most useful plants of the |
| 3:13 | · | Middle Ages vanish from our gardens good |
| 3:16 | · | King Henry deserves a comeback unlike |
| 3:19 | · | the rebellious Alexanders Good King |
| 3:21 | · | Henry starts with a mystery nobody knows |
| 3:23 | · | why it got such a royal name what we do |
| 3:25 | · | know is that it was everywhere in |
| 3:27 | · | medieval Europe growing both wild and in |
| 3:30 | · | carefully tended gardens growing good |
| 3:32 | · | King Henry is about as easy as growing |
| 3:34 | · | dust on a bookshelf it practically takes |
| 3:37 | · | care of itself sprouting year after year |
| 3:39 | · | without replanting if plants could fill |
| 3:42 | · | out job applications Good King Henry |
| 3:44 | · | would list extreme reliability as its |
| 3:47 | · | top skill the nutritional value would |
| 3:49 | · | impress modern health experts it |
| 3:51 | · | contains more iron than spinach and high |
| 3:54 | · | levels of vitamin C critical nutrients |
| 3:56 | · | often missing in medieval diets during |
| 3:59 | · | spring food shortages its early leaves |
| 4:01 | · | provided life-saving nutrition medieval |
| 4:04 | · | cooks used the young shoots like |
| 4:05 | · | asparagus mature leaves like spinach and |
| 4:08 | · | flower buds like tiny broccoli it was |
| 4:10 | · | the medieval version of a threein-one |
| 4:12 | · | kitchen gadget except it actually worked |
| 4:15 | · | folk medicine valued good King Henry too |
| 4:17 | · | its leaves treated wounds while root tea |
| 4:20 | · | served as a gentle laxative in some |
| 4:22 | · | regions it was called all good because |
| 4:24 | · | of its many uses as agriculture became |
| 4:26 | · | more commercial this humble but hearty |
| 4:29 | · | plant fell out of favor is it a root is |
| 4:32 | · | it an oyster medieval farmers weren't |
| 4:35 | · | quite sure what to make of Salsifi this |
| 4:37 | · | strange root vegetable has one of the |
| 4:39 | · | most peculiar flavors in the plant |
| 4:41 | · | kingdom salifi is the vegetable |
| 4:44 | · | equivalent of someone showing up at a |
| 4:46 | · | costume party dressed as seafood only to |
| 4:48 | · | win the most convincing costume award |
| 4:51 | · | when cooked properly salify genuinely |
| 4:54 | · | tastes like oysters this strange quality |
| 4:57 | · | made it incredibly valuable during |
| 4:59 | · | medieval times especially for religious |
| 5:01 | · | folks who couldn't eat meat or fish on |
| 5:03 | · | certain days monastery records from the |
| 5:06 | · | 1400s show it was grown specifically as |
| 5:09 | · | a fish substitute during Lent two types |
| 5:12 | · | existed in medieval gardens white |
| 5:13 | · | salsifi and black salify both have long |
| 5:17 | · | thin roots with dark skin that must be |
| 5:19 | · | peeled before cooking the vegetable |
| 5:21 | · | world's version of don't judge a book by |
| 5:23 | · | its cover beneath that ugly exterior |
| 5:25 | · | hides a gourmet treat winter made salifi |
| 5:29 | · | truly shine it was one of the few fresh |
| 5:31 | · | vegetables available during the coldest |
| 5:33 | · | months staying in the ground through |
| 5:34 | · | freezing temperatures medieval people |
| 5:37 | · | would simply dig it up as needed |
| 5:38 | · | throughout winter once harvested it |
| 5:41 | · | could be stored for months without |
| 5:42 | · | spoiling in a world without |
| 5:44 | · | refrigeration this made it extremely |
| 5:46 | · | valuable modern farming moved away from |
| 5:49 | · | Salifi because it grows slowly and looks |
| 5:51 | · | unusual speaking of unusual looks |
| 5:54 | · | medieval people had another favorite |
| 5:55 | · | that modern folks would find truly |
| 5:58 | · | bizarre if someone served a wrinkled |
| 6:00 | · | mushy fruit today most people would |
| 6:02 | · | politely decline but medieval folks they |
| 6:06 | · | considered it a delicacy worth waiting |
| 6:08 | · | for the medddler looks like a small |
| 6:11 | · | brown apple with an open bottom showing |
| 6:14 | · | its five seeds fresh off the tree it's |
| 6:17 | · | rock hard and so bitter it's completely |
| 6:20 | · | inedible but medieval gardeners knew its |
| 6:22 | · | secret meddlers need to blet before |
| 6:25 | · | eating betting is basically controlled |
| 6:27 | · | rotting where the fruit sits for weeks |
| 6:29 | · | until it turns soft and brown medieval |
| 6:32 | · | dessert menus were apparently created by |
| 6:34 | · | people with extremely low standards and |
| 6:37 | · | incredible patience once properly bled |
| 6:40 | · | the Meddler's flesh turns to a sweet |
| 6:42 | · | cinnamon applesauce consistency that |
| 6:44 | · | medieval people absolutely loved |
| 6:47 | · | cookbooks from the 1200s contain dozens |
| 6:49 | · | of recipes for Meddler tarts jellies and |
| 6:52 | · | wines unlike salsifi which hid its value |
| 6:55 | · | beneath an ugly exterior meddlers |
| 6:58 | · | proudly displayed their oddness the |
| 7:00 | · | fruit's unusual open bottom shape earned |
| 7:02 | · | it some colorful nicknames in medieval |
| 7:04 | · | times many too crude to mention here |
| 7:07 | · | let's just say medieval farmers had a |
| 7:09 | · | particular anatomical comparison in mind |
| 7:12 | · | and leave it at that what made melers |
| 7:14 | · | special was their timing they ripen in |
| 7:17 | · | late autumn and were one of the last |
| 7:19 | · | fresh fruits before winter after betting |
| 7:21 | · | they could be stored for several more |
| 7:23 | · | weeks providing rare sweet treats during |
| 7:25 | · | the darkest days of the year modern |
| 7:28 | · | agriculture abandoned meddlers for |
| 7:30 | · | faster crops with longer shelf lives |
| 7:33 | · | today's consumers want produce that |
| 7:35 | · | looks perfect immediately not fruit that |
| 7:37 | · | needs weeks to become edible while |
| 7:40 | · | medddlers demanded patience our next |
| 7:42 | · | forgotten vegetable was almost too eager |
| 7:44 | · | to please |
| 7:46 | · | unlike the picky meddler with its need |
| 7:47 | · | for special treatment chickweed had no |
| 7:50 | · | grand history of cultivation it was |
| 7:52 | · | simply everywhere this tiny led plant |
| 7:55 | · | with delicate white flowers popped up in |
| 7:57 | · | every garden field and pathway across |
| 8:00 | · | medieval Europe chickweed is like that |
| 8:02 | · | uninvited guest who shows up at every |
| 8:05 | · | party but brings enough food to make |
| 8:07 | · | everyone happy about it medieval |
| 8:09 | · | gardeners couldn't send out no chickweed |
| 8:11 | · | invitations that worked medieval farmers |
| 8:14 | · | didn't plant chickweed they couldn't |
| 8:16 | · | have stopped it if they tried it grows |
| 8:18 | · | in any soil sprouts in any season above |
| 8:21 | · | freezing and produces thousands of seeds |
| 8:23 | · | from each plant instead of just pulling |
| 8:25 | · | it as a weed medieval people recognized |
| 8:27 | · | its value and harvested it for free food |
| 8:30 | · | the tender leaves could be gathered year |
| 8:32 | · | round in most places fresh chickweed |
| 8:35 | · | contains about seven times more vitamin |
| 8:37 | · | C than an equal weight of oranges if |
| 8:40 | · | vegetables had medieval job titles |
| 8:42 | · | chickweed would have been royal provider |
| 8:44 | · | of vitamin C when nothing else is |
| 8:47 | · | growing peasants gathered it for |
| 8:49 | · | everyday meals but records show that |
| 8:51 | · | noble households also served it during |
| 8:53 | · | winter months when green vegetables were |
| 8:55 | · | scarce beyond the dinner table chickweed |
| 8:58 | · | had medicinal uses too its cooling |
| 9:00 | · | properties made it useful for skin |
| 9:01 | · | irritations and chickweed tea was given |
| 9:04 | · | for fever and inflammation modern |
| 9:06 | · | agriculture declared war on chickweed |
| 9:08 | · | with herbicides labeling this nutritious |
| 9:11 | · | plant as a nuisance while chickweed |
| 9:14 | · | fought for respect another medieval |
| 9:16 | · | vegetable suffered from its unfortunate |
| 9:18 | · | name no one wants to eat something |
| 9:20 | · | called scorzonara sounds like a disease |
| 9:23 | · | doesn't it sorry I can't come to school |
| 9:26 | · | today i've got a bad case of scorera yet |
| 9:28 | · | this unfortunately named vegetable was a |
| 9:31 | · | medieval garden staple the name actually |
| 9:34 | · | comes from the Italian word scorzone |
| 9:36 | · | meaning venomous snake early herbalists |
| 9:39 | · | believed this blackskinned root could |
| 9:41 | · | cure snake bites while that medical |
| 9:43 | · | claim proved false medieval people |
| 9:45 | · | discovered something more valuable |
| 9:47 | · | scorzonea was delicious and incredibly |
| 9:50 | · | nutritious often confused with black |
| 9:52 | · | salify their close relatives scoronara |
| 9:55 | · | has a longer straighter root with black |
| 9:57 | · | skin and white flesh inside the taste is |
| 10:00 | · | milder and sweeter than Salsify with |
| 10:02 | · | subtle hints of asparagus and nuts what |
| 10:05 | · | made Scorzanera remarkable was its |
| 10:07 | · | storage abilities harvested in autumn |
| 10:10 | · | these roots could be buried in sand in a |
| 10:12 | · | cool cellar and would stay fresh until |
| 10:14 | · | the following summer few other |
| 10:16 | · | vegetables offered this kind of food |
| 10:18 | · | security in medieval times cultivation |
| 10:21 | · | records from the 1500s show scorzona was |
| 10:24 | · | especially popular in monastery gardens |
| 10:27 | · | the monks valued it for its flavor |
| 10:29 | · | during fasting periods and its medicinal |
| 10:31 | · | properties medieval doctors prescribed |
| 10:33 | · | scorzonera tea for purifying blood and |
| 10:36 | · | calming stomach problems the best part |
| 10:38 | · | about growing scorzinera you can impress |
| 10:41 | · | your neighbors by casually mentioning |
| 10:43 | · | "I'm just heading out to harvest my |
| 10:44 | · | scorona." Which makes you sound like you |
| 10:46 | · | either own an exotic sports car or are |
| 10:49 | · | about to perform a magic spell the |
| 10:51 | · | decline of scorzer came with modern |
| 10:53 | · | grocery stores and refrigeration when |
| 10:55 | · | fresh produce became available year |
| 10:57 | · | round vegetables that required long |
| 11:00 | · | storage periods lost their appeal from |
| 11:02 | · | magical snake cure to forgotten roots |
| 11:04 | · | scorera gave way to more familiar |
| 11:07 | · | vegetables oddly enough Welsh onions are |
| 11:10 | · | neither from Wales nor are they true |
| 11:12 | · | onions they're the medieval vegetable |
| 11:14 | · | version of those fake designer products |
| 11:17 | · | that somehow work better than the real |
| 11:19 | · | thing the actual origin of Welsh onions |
| 11:22 | · | is East Asia likely reaching Europe |
| 11:25 | · | through trade routes around the 1200s |
| 11:28 | · | medieval farmers appreciated this |
| 11:29 | · | versatile plant that provided fresh |
| 11:31 | · | greens year after year what made them |
| 11:34 | · | special they're perennial meaning once |
| 11:37 | · | planted they return year after year |
| 11:40 | · | without replanting each plant gradually |
| 11:43 | · | multiplies forming clumps that can be |
| 11:45 | · | divided one medieval gardening text |
| 11:48 | · | claims a single Welsh onion plant could |
| 11:50 | · | feed a family for 10 years through |
| 11:52 | · | constant division welsh onions served a |
| 11:55 | · | purely practical purpose providing a |
| 11:57 | · | steady supply of fresh green onion tops |
| 11:59 | · | when other vegetables were scarce |
| 12:01 | · | medieval cooks used the hollow green |
| 12:03 | · | shoots to flavor soups stews and salads |
| 12:07 | · | the most valuable feature was their |
| 12:09 | · | winter hardiness in many regions of |
| 12:11 | · | Europe Welsh onions stayed green through |
| 12:14 | · | all but the harshest winters providing |
| 12:16 | · | crucial vitamins during the leanest |
| 12:18 | · | months welsh onions might be the only |
| 12:20 | · | food that solved an identity crisis by |
| 12:23 | · | having an identity crisis of its own not |
| 12:26 | · | Welsh not a true onion yet perfectly |
| 12:28 | · | comfortable being exactly what it is |
| 12:30 | · | medieval farmers treasured these |
| 12:32 | · | reliable plants but modern agriculture |
| 12:34 | · | favored true onions for their larger |
| 12:37 | · | bulbs meanwhile another misunderstood |
| 12:40 | · | plant was fighting for |
| 12:42 | · | recognition unlike Welsh onions that |
| 12:44 | · | medieval farmers deliberately planted |
| 12:46 | · | Fen just showed up this wild green |
| 12:49 | · | volunteered in fields gardens and waste |
| 12:51 | · | places throughout Europe and medieval |
| 12:53 | · | people were smart enough to eat it |
| 12:55 | · | instead of just pulling it out fat hen |
| 12:57 | · | is basically the uninvited dinner guest |
| 12:59 | · | who turns out to be a master chef it |
| 13:02 | · | crashed the medieval garden party but |
| 13:04 | · | brought enough nutritional gifts that |
| 13:06 | · | everyone forgave the intrusion recent |
| 13:08 | · | studies have revealed just how |
| 13:09 | · | nutritious this weed truly is fen |
| 13:13 | · | contains more protein than cabbage more |
| 13:15 | · | iron than spinach and more calcium than |
| 13:18 | · | kale had medieval nutritionists existed |
| 13:20 | · | they would have classified faen as a |
| 13:23 | · | superfood the name comes from its |
| 13:25 | · | effectiveness as poultry feed chickens |
| 13:28 | · | that eat fat hen produce more eggs and |
| 13:30 | · | grow plumper if medieval vegetables had |
| 13:33 | · | marketing slogans fat hens would be good |
| 13:35 | · | enough for your chickens even better for |
| 13:37 | · | you archaeological digs have uncovered |
| 13:40 | · | countless fat hen seeds in food waste |
| 13:42 | · | pits showing it was regularly eaten |
| 13:45 | · | during famines this wild plant often |
| 13:47 | · | meant the difference between starvation |
| 13:49 | · | and survival cooking methods varied |
| 13:52 | · | across Europe the leaves were boiled |
| 13:54 | · | like spinach or added to salads while |
| 13:56 | · | the seeds were ground into flour during |
| 13:59 | · | hard times modern farming declared war |
| 14:01 | · | on fat hen considering it a competitor |
| 14:04 | · | to crops we essentially kicked a |
| 14:06 | · | superfood out of our diet because it |
| 14:08 | · | didn't fill out the proper application |
| 14:10 | · | to be considered a vegetable while fat |
| 14:12 | · | hens struggled for recognition another |
| 14:14 | · | herb was fighting to maintain its |
| 14:16 | · | culinary status why did a herb that |
| 14:19 | · | could flavor everything just disappear |
| 14:21 | · | from our kitchen gardens unlike fat hen |
| 14:23 | · | which never got proper recognition |
| 14:25 | · | lovage was a culinary superstar that |
| 14:28 | · | mysteriously faded away roman soldiers |
| 14:31 | · | carried lovage seeds as they conquered |
| 14:33 | · | Europe planting this powerful herb |
| 14:35 | · | wherever they settled medieval monks |
| 14:37 | · | continued the tradition ensuring every |
| 14:40 | · | monastery garden had a lovage plant the |
| 14:42 | · | flavor is intense imagine celery mixed |
| 14:45 | · | with parsley but multiplied by 10 lovage |
| 14:49 | · | is basically celery with superpowers |
| 14:51 | · | it's what celery would be if it started |
| 14:53 | · | working out and got really serious about |
| 14:55 | · | flavor medieval cooks used lovage |
| 14:58 | · | extensively one sprig could flavor an |
| 15:00 | · | entire pot of soup the dried leaves were |
| 15:02 | · | sprinkled on the meat dishes the seeds |
| 15:05 | · | were crushed for bread even the roots |
| 15:07 | · | were boiled and eaten like parsnips most |
| 15:09 | · | impressively the hollow stems were |
| 15:11 | · | candied as sweet treats what made lovage |
| 15:14 | · | truly valuable in medieval times was its |
| 15:17 | · | medicinal uses the entire plant contains |
| 15:19 | · | oils that aid digestion reduce bloating |
| 15:22 | · | and act as a mild diuretic monastery |
| 15:25 | · | records from the 13th century describe |
| 15:27 | · | lovage tea as a remedy for troubles of |
| 15:29 | · | the stomach and kidney complaints a |
| 15:32 | · | lovage plant can live for 20 years and |
| 15:34 | · | grow over 6 feet tall providing a |
| 15:37 | · | tremendous amount of flavor from very |
| 15:39 | · | little garden space it's also incredibly |
| 15:41 | · | hearty surviving harsh winters and |
| 15:44 | · | returning vigorously each spring |
| 15:46 | · | medieval gardeners must have thought |
| 15:48 | · | modern gardeners lost their minds you're |
| 15:51 | · | telling me you stopped growing a plant |
| 15:53 | · | that flavors everything lives for |
| 15:55 | · | decades and helps with digestion did you |
| 15:57 | · | replace your brains with turnips as |
| 16:00 | · | international trade brought new spices |
| 16:01 | · | to Europe lovage gradually lost its |
| 16:04 | · | prominence while lovage faded away |
| 16:06 | · | another forgotten green faced its own |
| 16:08 | · | challenges with a very confusing name no |
| 16:11 | · | it has nothing to do with corn this |
| 16:13 | · | unfortunate naming confusion has plagued |
| 16:16 | · | corn salad for centuries while lovage |
| 16:18 | · | suffered from being forgotten corn salad |
| 16:20 | · | suffered from being misunderstood corn |
| 16:23 | · | salad gets its strange name from where |
| 16:25 | · | it typically grows in fields of grain |
| 16:28 | · | which Europeans called corn long before |
| 16:30 | · | maize arrived from America these small |
| 16:33 | · | tender greens pop up naturally in autumn |
| 16:36 | · | after grain harvests and stay green |
| 16:38 | · | through winter it's like the quiet kid |
| 16:40 | · | in class who gets overlooked because of |
| 16:42 | · | a weird nickname but turns out to be the |
| 16:44 | · | most interesting person there medieval |
| 16:47 | · | farmers discovered these wild winter |
| 16:49 | · | greens were not only edible but |
| 16:51 | · | delicious corn salad has a mild slightly |
| 16:54 | · | nutty flavor with none of the bitterness |
| 16:56 | · | found in many wild greens the leaves can |
| 16:59 | · | be harvested throughout the coldest |
| 17:00 | · | months when nothing else is growing the |
| 17:03 | · | nutritional profile would impress modern |
| 17:05 | · | health experts it contains three times |
| 17:07 | · | more omega-3 fatty acids than iceberg |
| 17:10 | · | lettuce and significant amounts of iron |
| 17:12 | · | and vitamin C medieval people recognized |
| 17:15 | · | its value as a fresh winter vegetable |
| 17:18 | · | corn salad has to be the only vegetable |
| 17:20 | · | that suffered from both an identity |
| 17:22 | · | crisis and a public relations problem it |
| 17:24 | · | needed a medieval marketing team to |
| 17:26 | · | clarify contains absolutely no corn |
| 17:30 | · | modern agriculture favored lettuce |
| 17:32 | · | varieties with longer shelf lives and |
| 17:34 | · | easier harvesting as corn salad faded |
| 17:37 | · | from gardens another boldflavored |
| 17:39 | · | medieval plant rejection for being |
| 17:41 | · | simply too intense for modern |
| 17:43 | · | tastes too intense for modern tastes |
| 17:46 | · | that's the story of Tanzy a plant that |
| 17:48 | · | medieval cooks couldn't live without but |
| 17:51 | · | modern people have almost completely |
| 17:52 | · | abandoned tanzy grows as a bushy |
| 17:55 | · | perennial with fern-like leaves and |
| 17:57 | · | bright yellow button flowers every part |
| 17:59 | · | of the plant packs a powerful aromatic |
| 18:01 | · | punch a complex mix of bitter spicy and |
| 18:04 | · | slightly sweet flavors that medieval |
| 18:06 | · | taste buds craved modern chemical |
| 18:08 | · | analysis has identified over 40 |
| 18:10 | · | different flavor compounds in tanzy |
| 18:12 | · | leaves if herbs were rock bands tanzy |
| 18:15 | · | would be the one that plays so loud the |
| 18:16 | · | neighbors called the police |
| 18:18 | · | medieval cookbooks feature tanzy in |
| 18:20 | · | everything from savory dishes to |
| 18:22 | · | desserts the Easter specialty tanzy |
| 18:25 | · | pudding combined the chopped leaves with |
| 18:27 | · | eggs cream breadcrumbs and sugar then |
| 18:30 | · | fried the mixture into a cake tanzy |
| 18:33 | · | flavored cheese was popular in spring |
| 18:34 | · | celebrations and even ale was infused |
| 18:37 | · | with tanzy for special occasions beyond |
| 18:39 | · | its bold flavor tanzy served a practical |
| 18:42 | · | purpose in medieval cuisine its powerful |
| 18:44 | · | compounds work as a natural preservative |
| 18:47 | · | extending the shelf life of meats and |
| 18:49 | · | baked goods this was invaluable in an |
| 18:52 | · | era without refrigeration the plant also |
| 18:55 | · | played a crucial role in medieval |
| 18:56 | · | medicine tanzy tea was used to treat |
| 18:59 | · | intestinal worms digestive issues and |
| 19:01 | · | fever monastery gardens always included |
| 19:04 | · | tanzy for both culinary and medicinal |
| 19:06 | · | purposes often planting it near doorways |
| 19:08 | · | where its strong scent could repel flies |
| 19:11 | · | and other insects modern chefs would |
| 19:13 | · | probably describe tanzy as aggressively |
| 19:15 | · | aromatic the medieval equivalent of |
| 19:17 | · | using all caps in your seasoning as |
| 19:19 | · | milder herbs like parsley became more |
| 19:21 | · | popular Tanzy gradually lost its place |
| 19:24 | · | in kitchens while Tanzy fell out of |
| 19:26 | · | favor for being too bold another |
| 19:28 | · | forgotten vegetable suffered the |
| 19:30 | · | opposite |
| 19:31 | · | fate it grows wild it requires zero |
| 19:34 | · | maintenance and yet we somehow forgot |
| 19:37 | · | all about it while tanzy was too bold |
| 19:40 | · | sea kale was too easy to overlook |
| 19:42 | · | growing along coastal areas of northern |
| 19:44 | · | Europe sea kale was a valuable food |
| 19:46 | · | source for medieval communities this |
| 19:48 | · | hearty plant thrives in sandy salty soil |
| 19:51 | · | where few other edible plants can |
| 19:53 | · | survive sea kale is like that friend who |
| 19:55 | · | brings food to every gathering without |
| 19:57 | · | being asked yet somehow never gets |
| 20:00 | · | invited to the cool parties medieval |
| 20:02 | · | people harvested it two ways blanched |
| 20:04 | · | young shoots in spring similar to |
| 20:06 | · | asparagus and mature leaves later cooked |
| 20:09 | · | like cabbage unlike many wild foods sea |
| 20:12 | · | kale is mild and sweet tasting what made |
| 20:14 | · | it especially valuable was its vitamin C |
| 20:17 | · | content six times higher than lemons by |
| 20:20 | · | weight for fishing communities with |
| 20:22 | · | limited access to fresh produce sea kale |
| 20:24 | · | prevented scurvy the disappearance of |
| 20:27 | · | seaale from our diet is like forgetting |
| 20:29 | · | how to accept free money it's literally |
| 20:31 | · | sitting there on beaches being delicious |
| 20:34 | · | and nutritious while we ignore it as sea |
| 20:37 | · | kale faded into obscurity another |
| 20:39 | · | unusual plant was struggling with its |
| 20:41 | · | dual identity this one is truly |
| 20:44 | · | weird was primarily grown for making |
| 20:47 | · | blue dye but medieval people also ate it |
| 20:50 | · | unlike sea kale which was purely for |
| 20:52 | · | nutrition W lived a double life the blue |
| 20:55 | · | pigment from W leaves colored everything |
| 20:57 | · | from clothing to warrior paint before WE |
| 21:00 | · | trying to find blue clothing was like |
| 21:02 | · | trying to find a quiet moment at a |
| 21:04 | · | toddler's birthday party theoretically |
| 21:06 | · | possible but highly unlikely what's |
| 21:08 | · | strange is that young W leaves are |
| 21:10 | · | perfectly edible before they develop |
| 21:12 | · | their dying compounds medieval farmers |
| 21:15 | · | harvested these tender first leaves for |
| 21:17 | · | spring salads and soups the flavor is |
| 21:19 | · | mild with a slight peppery kick similar |
| 21:22 | · | to young mustard greens growing wo was a |
| 21:25 | · | smelly business the process of |
| 21:27 | · | extracting blue dye involved fermenting |
| 21:29 | · | the leaves creating such a terrible |
| 21:31 | · | stench that royal decrees banned wo |
| 21:34 | · | processing near important residences it |
| 21:36 | · | was the medieval equivalent of that one |
| 21:38 | · | weird food that makes your whole kitchen |
| 21:40 | · | smell for days while w struggled with |
| 21:44 | · | its identity as both food and dye |
| 21:46 | · | another humble vegetable part was being |
| 21:48 | · | overlooked |
| 21:50 | · | while Wod struggled with its split |
| 21:52 | · | personality turnips suffered from people |
| 21:54 | · | ignoring half their goodness everyone |
| 21:56 | · | knows turnipss those humble root |
| 21:58 | · | vegetables that fed countless medieval |
| 22:01 | · | peasants what most people don't realize |
| 22:03 | · | is that medieval farmers valued the |
| 22:05 | · | leafy green tops just as much as the |
| 22:07 | · | roots below it's like buying a |
| 22:09 | · | smartphone and only using it to tell |
| 22:11 | · | time you're missing out on the best |
| 22:13 | · | features turnup greens contain four |
| 22:16 | · | times more calcium three times more |
| 22:18 | · | vitamin A and twice the protein of the |
| 22:21 | · | roots medieval peasants carefully |
| 22:23 | · | harvested the outer leaves throughout |
| 22:25 | · | the growing season without damaging the |
| 22:27 | · | developing root these greens were a |
| 22:29 | · | staple in medieval soups stews and |
| 22:31 | · | salads adding their slightly peppery |
| 22:33 | · | flavor to otherwise bland winter meals |
| 22:36 | · | turnup greens deserve a comeback tour |
| 22:38 | · | they've been backstage too long while |
| 22:40 | · | the roots get all the applause from skir |
| 22:42 | · | to turnip greens these 15 forgotten |
| 22:45 | · | vegetables show how much knowledge we've |
| 22:46 | · | lost about food that once sustained our |
