Medieval Monday: The Labors of May

May Day marks the beginning of summer in the medieval world. The weather is really warming up, and there are lots of new chores to begin. Planting and harrowing continues, and weeding the grain fields becomes an important chore. Cabbages, leeks, onions, and garlic are ready to be planted, as are those plants used in fabric production like hemp, flax, madder, and woad.

In the Medieval Home Companion, the author advised his young wife, “Throughout the months of April and May sow the green vegetables that are eaten in June and July. Cut the green vegetables of summer, leaving their roots in the earth. After winter, the roots put out new shoots, and you must hoe and loosen the soil around them. Sow new ones, and pick the new shoots of the old. From April until the feast of the Magdalene is a good time to sow green vegetables…Set out white cabbages and round cabbages that are sown in February and March. In May, one finds new beans, turnips, and radishes.”

Meadows and pastures are growing lush and green, finally able to sustain new lambs and calves who have been weaned from their mothers. Their milk will now be used for dairy production; cream, cheese, and butter.

Bees are swarming too, and can be captured to start new hives to provide honey and beeswax.

Enjoy another episode of “Tales from the Green Valley”. Topics included for the month of May are dairy production (milking, churning butter) , plowing, harrowing, charcoal burning, sowing peas, making fishing rods and tackle, fishing, making straw rope, baskets, and thatch for roofing, period foods, and celebrating May Day.