Another resource from Google Books: A Garden of Herbs: Being A Practical Handbook To The Making Of An Old English Herb Garden Together With Numerous Receipts From Contemporary Authorities. By Eleanour Sinclair Rohde (1920).
This fascinating book discusses the hows and whys of creating an intricately designed herb garden of the traditional English style. It covers design and herb selecion, with thought toward what to do with the herbs grown: salads and other recipes fill several chapters. From p. 147:
A Brave Warming Salad for Winter: Spinnage, sorrel, lettuce, and a few onions then add oyl, vinegar, and salt, balm, pepper grass, mint, endive, young green buds of cole worts, and garlic. (Tryon: A Treatise of Cleanness in Meats 1692.)
And from page 166, under herbal drinks:
To Make a Tysand: Take borage, sorrell, endive, cinquefoil, two or three handfuls of barley, then take halfe a handful of red fennell rootes and a quantity of liquorice sugar candie, figges, dates, great Raisins; boyle all together from a gallon to three pintes and strain. The Good Housewife’s Handmaid 1588.
