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What happened when I took an online course to become a 'grand Medieval cook' at home came across with costmary and hyssop when requested but they were fresh out of dittany. I made do with a tiny sprig obtained from a kind herb specialist who hadn’t any more to spare.

Oregano worked as a stand-in. Of course in a medieval kitchen the scullions would have cooked over a great fire, but the recipes have been adapted to an ordinary kitchen.

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