Laura Van Horn

8 minutes ago5 min read

The First Thanksgiving

A Look at Herbs in Early Colonial Cooking & Medicine

a table set with grilled corn, roasted vegetables, pork loin, roasted turkey, and seasonal decorations — Thanksgiving Feast

As we celebrate Thanksgiving, it is a perfect time to reflect on the early history of the Pilgrims and their first Thanksgiving harvest feast. Interestingly, they arrived in the New World with essential tools and provisions from the Old World, one of which was a collection of herbs. These herbs played a vital role in their survival, not just in cooking, but also in medicine and food preservation. While the Pilgrims were focused on building a new life, the herbs they carried with them helped provide comfort, familiarity, and practicality during their early years in Plymouth.

Why did the Pilgrims Come to the New World?

Before we dive into the role of herbs, it’s worth understanding why the Pilgrims made their arduous journey across the Atlantic. The Pilgrims were part of the Separatist movement, English Protestants who believed the Church of England was beyond reform. Unlike Puritans, who aimed to purify the Church from within, the Separatists chose to leave it altogether due to religious persecution. After fleeing to Holland in 1608 and facing further hardship there, the Pilgrims decided to move to North America. They hoped to establish a church free from the influences of the Old World.

Their voyage across the Atlantic was perilous, filled with storms and sickness. Of the 102 passengers aboard the Mayflower, there were two deaths and two births during the eight-week journey. Despite the hardship, the Pilgrims trusted in God’s will and persevered, eventually landing on the shores of what would become Plymouth.

What Herbs Did the Pilgrims Bring with Them?

The Pilgrims’ journey was not only about seeking religious freedom but also about ensuring they could endure the hardships of their new environment. The herbs they brought were primarily for culinary and medicinal use, familiar from their lives in England and Holland. These herbs would help them make the most of their limited food supplies, treat common ailments, and preserve what little they had.

Thyme was a key herb in Europe, known for both its culinary flavor and medicinal properties. The Pilgrims likely brought thyme to use in stews, meats, and soups. It was also a remedy for coughs and digestive issues, helping keep the settlers healthy in an unfamiliar environment.

Sage was another staple herb carried by many early settlers. In England, sage was used for flavoring meat dishes like stuffing and roasts, but it also had medicinal uses. It was believed to help with digestion, treat sore throats, and alleviate headaches, making it a practical addition to the Pilgrims’ herb collection.

Rosemary, with its distinct, piney flavor, was likely another herb the Pilgrims brought with them. This herb was commonly used in meat dishes such as lamb and poultry, and it also had medicinal applications, particularly for improving memory and alleviating headaches.

Mint was another herb they may have carried, known for its refreshing flavor in beverages, salads, and sauces. It also had medicinal uses, including soothing upset stomachs and aiding digestion.

Parsley was a common herb in European kitchens, valued for both its bright flavor and its high vitamin content. It would have been used to garnish dishes and add freshness to stews and soups.

Marjoram, closely related to oregano, was also likely among the herbs the Pilgrims brought along. Its mild, sweet flavor would have been used in meat dishes, stews, and sauces. Medicinally, marjoram was used to relieve coughs, improve digestion, and reduce stress.

Lavender was another valuable herb the Pilgrims likely brought with them, known for its culinary and medicinal uses. In cooking, its floral aroma would have complemented both sweet and savory dishes, while its medicinal properties made it useful for treating headaches, promoting sleep, and healing wounds.

Other herbs such as bay and chives may have also been brought on the Mayflower, contributing their distinct flavors to the Pilgrims’ food and helping them maintain health through their natural healing properties. Bay leaves were often used to flavor soups and stews, while chives would have been used in fresh salads or as a garnish.

What Herbs Might Have Been Used at the First Thanksgiving?

The first Thanksgiving, held in 1621, was a feast that included both the Pilgrims and the Wampanoag people. The exact menu is unclear, but based on historical records and what was available at the time, we can make some educated guesses about what herbs were used in cooking.

The Pilgrims would have used their familiar European herbs in the preparation of meats, stews, and other dishes. Here are some likely herb uses at the first Thanksgiving:

Roasted turkey with garlic, herbs, & lemon slices — roasted turkey with garlic & herbs

Meat Dishes

Wild fowl such as turkey and geese were likely seasoned with sage, thyme, rosemary, marjoram, and even mint. Sage and rosemary were particularly favored for their robust flavors that paired well with poultry, while marjoram added a mild sweetness.

Vegetables and Grains

New crops introduced by the Wampanoag, such as corn, squash, and pumpkin, were probably seasoned with rosemary, sage, thyme, and parsley. Lavender may have been used to enhance the natural sweetness of squash and pumpkin.

Breads, Stews, Stocks and Preserves

Herbs like rosemary and sage flavored simple breads or biscuits. Bay leaves and thyme added depth to stews and stocks made with game meats. The Pilgrims may also have used herb-infused oils and vinegars to preserve meats and vegetables, a common practice in Europe.

freshly baked bread, sliced with salt, rosemary and oil nearby — rosemary bread

Recipe Ideas Inspired by Early Colonial Herbs

While we can't know exactly what the Pilgrims ate at the first Thanksgiving, we can use the herbs they likely brought with them to recreate some simple, historical recipes that they might have enjoyed.

Herbed Roasted Turkey

Ingredients:

1 whole turkey (about 10-12 pounds)
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh marjoram, chopped
3 tablespoons butter, melted
Salt and pepper to taste

Instructions:

Preheat the oven to 350°F (175°C)
Rub the turkey with the melted butter and season it generously with salt and pepper
Stuff the turkey cavity with the fresh herbs
Roast the turkey for about 3 hours, or until the internal temperature reaches 165°F (75°C)
Let the turkey rest for 15-20 minutes before carving

a roasting tray of roasted carrots with thyme and a glaze being poured on top — herb-infused roasted root vegetable

Herb-Infused Roasted Vegetables