Vegetables growing in the Hortus at Benedictine (Medieval Species)
A Asparagus (Asparagus officinalis) Arugula (Eruca sativa) Alexanders or Black Lovage (Smyrnium olusatrum)
B
Beets (Beta vulgaris)
C
Cabbage (Brassica oleracea) Cauliflower Celery (Apium graveolens) Carrots (Daucus carota) Cucumber (Cucumis sativus)
D-E Endive (Cichorium endivia)
F Fennel (Foeniculum vulgare) G Garlic (Alllium sativum) Garlic, Wild (Allium ursinum)
H-J Horseradish (Cochlearia armoracia or Armoracia rusticana) K Kale, Colewort (Brassica oleracra) L
Leek (Allium porrum or ampeloprasum) Lettuce (Lactuca sativa)
M
Mustard greens (Brassica juncea) (medieval species is Sinapis alba) Musk melon (Cucumis melo) Chaste melon, Armenian cucumber (Cucumis chaste)
N-O
Onion (Allium cepa) Onion, Welsh (Scallion) (Allium fistulosum)
P-Q
Parsnip (Peucedanum sativum) Peas (Pisum sativum)
R S-V
Radish (Raphanus sativus) Strawberry, Alpine (Fragaria vesca) Sorrel (Rumex acetosa) Shallot (Allium ascalonicum) Spinach (Spinacia oleracea)
W-Z Watermelon (Citrullus lanatus)