General tips/ideas/info/random facts? Preferrably not of the makes you
sick/blind/dead/raises interest rates kind.
Also honours theses ideas to do with this are good if anything springs
to mind.
> I'm not overly interested in culinary concotions, but legit medieval
> medicines are intriguing me.
>
For Renaissance stuff try
http://cunnan.sca.org.au/wiki/Askham%27s_Herbal (a facsimile of the
original is in the Main Library)
You might like to ask this on the Locahc herb and garden guild mailing list:
http://www.sca.org.au/mailman/listinfo/garden
they also have a few links to herbals:
http://www.sca.org.au/herb/projects.html
Also watch out for the quarterly herb and garden guild meetings (next
yet to be announced I beleive).
A number of us have substantial herb gardens, so we may have the herbs
you find you want for a recipie - it's worth asking.
Teffania
--
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{o,o} The blog you are not looking for
|)__) is definitely not at
-"-"- http://teffania.blogspot.com
I initially got it for foodilicious purposes, and while there are a few
food recipes in there, the vast majority of it is medicinal. I'm more
than happy to lend it to you if you'd like to have a look/borrow.
There is a warning printed in it though... some of them may be somewhat
toxic. :)
Estienne
Actually, many of the medieval and Renaissance texts for food include
medicinal recipes - I've got Mistress Elspeth's Scappi book and in the
chapter for 'food for invalids' has several 'potions'. Recipe books are
actually a good place to start as there are often leads on medicinal
texts in the commentary - Terence Scully is a fantastic
researcher/academic type person with tons of info in his books and as
I'm just working through Scappi I know it's got references of interest.
Herbals are also good. You are welcome to have a browse!
We also have sorrell, and borage (in the spring) and horehound, some
sort of wort supposed to be good for hemmaroids (can't spell),
nasturtiums, pennyroyal, and rose. We don't use any chemicals in the
garden, so they are all safe for ingesting.
Cheers,
Gwir
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