From: "A Forme of Curye" 78. Salat. Take persel, sawge, grene garlec, chibolles, letys, leek, spinoches, borage, myntes, prymos, violettes, porrettes, fenel, and toun cressis, rew, rosemarye, purslarye; laue and waishe hem clene. Pike hem. Pluk hem small wi yn honde, and myng hem wel with rawe oile; lay on vyneger and salt, and serue it forth. Translation: 78. Salad. Take parsley, sage, green garlic, chives, lettuce, leeks, spinach, borage, mint, primrose, violets, porrettes, fennel, garden cress, rue, rosemary, purslane; Lave [wash] and wash them clean. Peel [remove stems, etc.] them. Pluck them small with thine hands and mix them well with raw oil; lay on vinegar and salt, and serve it forth. Notes: For "porrettes" use something from the onion family; green onions, scallions, baby leeks, etc. Fennel seeds are a spice, the leaves are often cooked with fish or chicken. However, considering this is meant to be eaten 'raw', I suspect it's a reference to diced fennel root bulb. Rue can induce labor in pregnant women. It's also used as a topical insect repellant. I'd skip it entirely. Purslane is actually an edible weed. I don't think I've ever seen it in a supermarket.