Mustard
Mustard has an ancient history, an enduring history, and a sometimes fanciful and false history.
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We can document the cultivation of the mustard plant as far back as Ancient Rome where the making of mustard is described in "De re rustica libri XIII." Some argument can be made that the discovery of mustard seeds found when excavating stone age camps supports the use of the plant through almost the entire history of humanity.
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In the modern world a quick trip to the grocery can provide a panoply of mustards with innumerable flavorings. Based on recipes from the period the same appears to be true in the medieval world. On the base of ground mustard seed we have numerous mixtures all falling within the category of "mustard."
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Mustard: The Plant
There are several species of mustard plant which is a relative to a number of common edible plants such as bok choy, broccoli, cabbage, kohlrabi, and turnip among many others.
Hildegard Von Bingen, in her work "Physica" identifies the mustard plant as "very hot and somewhat dry" and believes that mustard seeds are bad to eat with healthy individuals being able to "overcome" the harm. She does note that when poured over heated wine or mixed with cold vinegar the strength of the mustard seed is tempered making it acceptable for eating.
(Physica, Hildegard von Bingen, Priscilla Thoop translation p.50)
Mustard: The Sauce
We are not aware of a pomander made from an orange which has survived to today from medieval times but this does not come as a particular surprise. there is a period description from a period document: The Life of Cardinal Wolsey, attributed to Cavendish sometime between 1500-1561. Specifically, Cardinal Wolsey is described as "holding in his hand a very fair orange, whereof the meat or substance within was taken out, and filled up again with the part of a sponge, wherein was vinegar, and other confections against the pestilent airs, the which he most commonly smelt unto, passing among the press, or else when he was pestered with many suitors." Project Gutenberg has rendered the original text into a digital ebook.
Project description
For this project, we used the Cardinal Wolsey style orange rind pomander. Starting with the orange, the meat was removed (and eaten). A piece of sponge was put into the orange and sprinkled with vinegar. From there various scented materials were added. Information on various aromatics is provided below as part of the materials listing.
Materials
Each pomander could include various aromatics. This materials list includes the base "standard" elements and a sampling of aromatic herbs known to the medieval world. There are numerous optional additions and some good resources for plants known in medieval Europe. In particular, Physica by Hildegard von Bingen written around 1151-1158 is an excellent resource.
Orange
While the orange does not grow well in Europe there was significant trade from the Mediterranean which brought oranges into medieval Europe. The Life of Cardinal Wolsey notes the use of an orange and oranges can be see in Portraint of Giovanni Arnolfini and his Wife attributed to Jane van Eyck 1434.
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Sage
Sage (selba) is of a hot and dry nature, and grows more from the heat of the sun than from the moisture of the earth. It is useful against ill humors, since it is dry. It is good to eat, raw or cooked, for one whom noxious humors are troubling, since it checks them. Take sage and pulverize it. Eat this powder with bread and it will diminish the superfluity of harmful humors in you.
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Hildegard con Bingen; Physica 1151-1158
Sponge
There are numerous historic references to the use of a sponge and many specific to the use of a “soporific sponge” which was a sponge soaked in various herbs and similar to create a sedative effect for surgery. (Theodoricof Cervia 1205-1298; Cyrurgia Sue Filia Principis 1498; c.f. links below). While the modern manufactured sponge did not exist, the collection of sea sponges for use has a long history pre-period.
Cumin
Cumin (kumel) is dry and of moderate heat. No matter how it is eaten, it is good, useful, and healthful for a person who is congested. But it is harmful for a person who has pain in his heart [because it does not completely warm the heart, which should always be warm].
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Hildegard con Bingen; Physica 1151-1158
Vinegar
Also well known in the medieval world, there are numerous period references to vinegar. For our purposes, we include a recipe for making vinegar from Le Regime du Corps by Aldobrandino da Siena “Fill a container halfway with good wine and do not cover. This way you will obtain a good vinegar. If you want to go faster: heat steel or stones, plunge them into wine without covering.”
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Rosemary
“Rosemary for remembrance”
Hamlet, Act 4, Scene 5, lines 199-201
“Dry up your tears, and stick your rosemary; On this fair corpse, and, as the custom is,”
Romeo and Juliet, Act 4, Scene 5, lines 79-83