X. 



HERBS AND VEGETABLES HIGH PRICE OF 

 VEGETABLES IN EARLY TIMES THE 

 SUBURBS OF LONDON CELEBRATED AS A 

 GROWING-GROUND RARITY AND ESTI- 

 MATION OF THE POTATO ASPARAGUS 

 SANITARY VALUE OF VEGETABLES. 



|ARSLEY, garlic, fennel, chibbals 

 or small onions (the civolli or 

 cepula of Johannes de Garlandia), 

 the leek, and other important factors in 

 the culinary art were now in general use, not 

 only among the professed cooks of the 

 wealthier classes, but among the cottagers, 

 whose humble fare they contributed to 

 render more savoury. 



Among vegetables the surviving records 

 of the fifteenth century indicate the parsnep, 

 the beetroot, the lettuce, the green pea, and 



