Wortes, wortys, or longwortes, are all leafy greens, on purpose herbs or invasive weeds. The cultivated brassica includes cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, savoy, kohlrabi and kai-lan.

If googling you will find that ‘worts’ are a skin problem that looks like cauliflower. This being said there are no longer any cauliflower recipes in this blog.

Buttered Wortes.
Take all manner of good herbs that thou may gete, and do to them as is forsaid; put them on the fire with fair water; put there-to clarified butter a great quantity. Whan they been boiled enough, salt them; let none oatmeal come there-in. Dice bread small in dishes, and power on the wortes, and serve them forth. Two Fifteenth-Century Cookery-Books (1430)

* 8 cups of mixed leafy greens and herbs, like spinach, collard greens, brassica leaves, dandelion, parsley, etc, washed, stems removed
* 4 dinner rolls cut into quarters
* 1/4 cup of clarified butter
* Salt to taste

1) Put a large pot of water on to boil. Submerge the greens into the water along with the butter. Bring the greens to boil.

2) Put the rolls into four different bowls and divide the wilted greens on top of them. Add salt to taste and serve.

Another Broth with Longwortes.
Take mutton and fair water, and let them boil upon the fire and then take lettuce or spinach, and put thereto, and if lyst to boil therewith two or three chickens, and put thereto salt and verjuice after your discretion, and serve them forth, the flesh under, the herbes above. A Proper newe Booke of Cokerye (mid-16th c.)

* 1 leg of mutton, or mutton bone
* 8 cups of Spinach (or lettuce), washed, stems removed
* 2 small chickens, quartered
* 2 tbsp salt
* 1/2 verjuice

1) Put mutton leg, or stewing bone, into a large pot and cover with water. Bring pot to boil and then reduce to simmer for 1 hour.

2) Add spinach, chicken pieces, salt and verjuice. Simmer chickens until they reach 165°F and the joints are easily broken apart, approximately 40 minutes.

3) Arrange the cooked chicken pieces on plates and cover with the cooked herbs.


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