The size of garden was proportionate to that of the family.
Most of the vegetables needed on a small scale were grown in
the fenced-in garden near the house. These included leeks,
onions, garlic, melons, English gourds, radishes, carrots, cabbages
and artichokes. A variety of herbs were grown among the
vegetables, the most aromatic grown to one side so as not to
"flavor the soil" (20). Vegetables needed in large quantities like
maize, beans, and pumpkins were grown in fields.
The herbs were used in cooking, medicines, and for fragrance.
A popular dish was a variety of vegetables in a pot stewed with
meat and herbs. Herbs for medicine were harvested and dried
for later use. The herbs for fragrance were hung in rooms,
sprinkled among linens and clothing, or carried in a pocket