First, a pinch of etymology. The Greeks called lavender nardus after the Syrian city of Naardus, from which comes the word “spikenard.” (More on spikenard in a second.) As for our word, “lavender,” we must once again thank the Latin language for lavare, meaning, “to wash.” A member of the mint family, and cousin to rosemary, lavender can be used like rosemary in many dishes. Its blossoms form little spiked shoots sprouting flowers of many hues, not just purple. Cooking […]

Categories: Arab cooking, Cookbooks, England, Europe, Middle Ages, Middle East, Monasteries, Spain • Tags: Al-Andalus cookbook, Arab cooking, Charles Perry, Hildegard of Bingen, Lavender, Mary Magdalene, Mukhallal, Scarborough Fair, Spikenard