The Voynich Botanical Plants

Folio 41v. Coriander (Coriandrum sativum). In the Middle Ages coriander seeds were used to flavor wine, preserves, soup and meat dishes. “One delectable dish was of fowl and veal and cooked with bacon in water and wine and a spice that is hight red coriander and garnished with pomegranate seeds and fried almonds. The herbalist states that “the seeds are good to do away with the fevers that come on the third day and when drunken with honey will slay worms.” (2) (B)