Herbae Rusticae (Country Herbs) is a traditional Ancient Roman recipe for a classic salad of mixed wild and farmed greens with a fish sauce, olive oil and vinegar dressing (or greens lightly stewed with pepper, cumin and mastic). The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Country Herbs (Herbae Rusticae).
Liquamine, oleo, aceto a manu vel in patina piper, cumino, bacis lentisci.
Translation
Country Herbs [are prepared raw] as a salad with liquamen, olive oil and vinegar, or stewed with pepper, cumin, and mastic berries.
Modern Redaction
Ingredients:
As a Salad:
150g watercress
80g rocket (arugula) leaves
12 young dandelion leaves, shredded
1 tbsp fish sauce (liquamen)
3 tbsp olive oil
1 tbsp white wine or cider vinegar
To Serve Hot:
150g watercress
80g rocket (arugula) leaves
12 young dandelion leaves, shredded
60ml water
1/4 tsp freshly-ground black pepper
generous pinch of ground cumin
1/4 tsp ground mastic (or 1 tsp ground pistachio nuts)
1 tbsp fish sauce
Method:
If serving as a salad, wash and dry the leaves then arrange in a serving bowl. Whisk together the fish sauce, olive oil and vinegar in a bowl. Pour over the greens, toss lightly to combine and serve immediately.
If serving hot, or as an accompaniment, wash the leaves and set aside to dry. Combine the water, black pepper, cumin, mastic (or pistachios) and fish sauce in a pan. Bring to a boil, add the greens then cover and cook for minutes, or until the greens halve wilted. Turn into a dish and serve.
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