That’s a great question. In the Middle Ages, people often combined culinary and medicinal uses of herbs right in the same pot. For example, a common remedy was a simple “herbal broth” made by simmering onions, leeks, garlic, and a handful of sage, rosemary, and thyme for an hour, then straining it and drinking it as a tonic when a fever flared. The same blend was sometimes added to stew to give it both flavor and a supposed anti‑inflammatory kick. Another practice was the “spice wine,” where red wine was infused with cinnamon sticks, star anise, dried rose petals, and a pinch of crushed cloves. The wine would be kept in a jar for a few days, then drunk as a restorative beverage, believed to aid digestion and boost circulation. In the kitchen, the herb‑potato pie was a staple: potatoes were boiled, mashed, and mixed with chopped parsley, dill, and a dash of salt, then baked. The herbs provided both taste and the folk belief that they helped ward off winter colds. These recipes illustrate how medieval cooks balanced practicality with their limited scientific understanding—every pinch of herb had a culinary purpose and a supposed medicinal benefit.