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This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

Firstly the cabbage flowers.
Savoy cabbage.
Red cabbage.
White cabbage.
Of the green coles.
Roots of parsley.
Roots of chervil
Roots of fennel.
Roots of carrots.
Yellow roots.
Red roots.
Of turnips.
Salted roots.
Peas.
Large and small beans.
Leeks
Onions.
Garlic.
Red chickpeas.
Artichokes.
Melons.
Cucumbers.
Radishes.
White & black remorasse.
Potato.
Chestnuts.
Oranges.
Pomegranates.
Citron.
Salted lemons.
Olives.
Genua capers.
Barbary capers.
Malix capers.
Genuf capers.
Green Leeks.
Beets of Lombardy.
Chervil.
Borage leaves.
Bugloss leaves.
Anise.
Cat herbs.
Spinach.
Sorrel.
Green fennel.