Some herbs used in Medieval and Renaissance Italian cooking

General references

http://www.florilegium.org/files/FOOD/herbs-cooking-msg.html -- archives some online discussions regarding various culinary herbs.

http://www.gallowglass.org/jadwiga/herbs/herbs.html -- index to Jadwiga Zajaczkowa's articles on herbs.

http://gallowglass.org/jadwiga/SCA/cooking/greens.html -- good list of herbs and greens used in salads and pottages.

Major references used in compiling the list

Apicius (translated by Joseph Vehling) -- one recipe, for a sauce to be used with roasts. This recipe mentions four herbs I didn't find mentioned in any of the other sources (chamomile, costmary, Cyprian rush, laser/silphium).

Platina -- one recipe, for carrots, translation found here:
http://www.loggiaserena.com/SCACookingPages/OwlsNestNewbie/Cariota.htm

Salernitan Regimen of Health, a medical treatise written by the Medical School of Salerno for the English King in the 12th century -- one recipe, a sauce for pork.

Bartolomeo Scappi's 1570 book "Opera dell'arte del cucinare" (translator's name not available at this time)
Redacted by Gruffudd ap Cadfael for the Atlantian Coronation Feast on 29 August 2009.

Tuscan "Libro della Cocina"
One recipe (sauce for roasts) translated by Barbara Santich for Mediterranean Cuisine.
Other recipes translated by Vittoria Aureli at
http://www.geocities.com/anahita_whitehorse/LibroDellaCocina.html

Venetian "Libra de cucina" or "Libro del cuoco", translated by Louise Smithson
http://www.geocities.com/helewyse/libro.html

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