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The belief that herbs also have an aphrodisiac effect goes back a long way. Rosemary was believed to cure the heart-palpitations of the love-sick, and a bushel of lemon herbs under the bed was thought to stimulate bodily union. The bridal pair drank parsley wine and Arabian men swore that mint increased potency. During the late Middle Ages “herb women” mixed amorous drinks, wound-healing salves and even laxatives. They supplied early pharmacies and applied their concoctions themselves in treating ailments. As a result of their activities these “herb women” were often persecuted as witches well into modern times.
The poor added indigenous herbs to their grain-based drinks to improve the taste. During the Middle Ages in France people pepped up salads with tarragon, pimpernel, sorrel, borage, arugula and blossoms. Ragout calls for marjoram, basil, bay leaves, sage, parsley, wild thyme, garden thyme, hyssop, myrtle and orange. Germany’s popular “Frankfurt Green Sauce” originated during this time. Herbal sauces were thickened with bread and thinned with vinegar.
Costly and exotic spices were enjoyed exclusively by the wealthy nobility until the end of the 15th century. When the price of spices fell following the discovery of the Spice Route so did the interest of the elite. Spices lost their specialty status as they became common features of everyday life.
It was not until the 17th century that spices found their way back into European kitchens. Over time spices tended to deadened taste buds so people turned to herbs to gently enhance the natural taste of their food.
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