With this post, I celebrate a year of writing “Gherkins & Tomatoes!” Thank you so much to everyone who visits the blog. I look forward to the coming year! The Romans wielded profound influence on the architecture and organization of monasteries … and, hence, on us … centuries later. According to Viollet-le-Duc : —* ” … More The Random Herbalist: The Roman Influence on Monastic Gardens
[NOTE: I’d like to thank the readers of Gherkins & Tomatoes for their patience this summer — in the last few weeks I’ve moved from a house where I’ve lived for fourteen years, my favorite cat died, and I’ve been writing under deadline for an article for an encyclopedia as well as for a local … More The Random Herbalist: St. Gall, A Model Garden Plan?
Charlemagne had a shovel in every monastic garden, or so it seems:* As early as the days of Charles the Great (Charlemagne) the cloister owned outside property, and just as at Canterbury we must conclude that the plan of St. Gall meant the orchards and vineyards to be outside. The whole time of Charles the … More The Random Herbalist: The Hortus Eremitje
I find the following books enlightening, soothing, and motivating. My plan is to create/design a medieval/monastic herb garden over the upcoming winter and plant it starting next spring.* Monastic Gardens, by Mick Hales (2000) Private worlds glimpsed by a privileged few, monasteries have long maintained an aura of mystery. Outsiders imagine the silent seclusion, the … More The Random Herbalist: Books About Monastic and Medieval Gardens
A series on monastery cooks (“At the Tables of the Monks“)*, and a recent comment on the impact of medieval monks on the spread of dill throughout Europe, led me to reflect in more detail on the influence of monks on early European agricultural practices. For the next several days, I will be sharing notes … More The Random Herbalist: An Introduction to Early Monastic Gardens
THE COOK FOR THE INFIRMARY (p. 204-205) [Note: The Abbey paid the infirmary cook for his services, since this person did not belong to the cloistered community.] For the infirmary, and especially for the use of those who had been subjected to the periodical blood-letting, there was a special cook skilled in the preparation of … More At the Tables of the Monks: The Infirmary Cook
THE FISH-COOKS (p. 206) [Note: The Abbey paid the fish-cooks for their services, since these people did not belong to the cloistered community.] In the large monasteries, such as, for example, Edmundsbury, there were two cooks for the fish-dishes ; the first was properly called the “fish-cook,” the other was “pittance-cook.” Their appointment was made … More At the Tables of the Monks: The Fish-Cooks