Vegetables included leeks, endive, melilot, fenugreek, onions, purslane, Jew's mallow and radish. Boiled asparagus was served with olive oil and murri. The cooking water was sweetened with honey and seasoned with cilantro, rue, anise and black pepper, and used as a beverage either by itself with honey or added to wine. Some vegetables were consumed raw, but the following were usually boiled: asparagus, cauliflower, white soy beans, leeks, orach, a variety of mushroom known as "ghushina", chard, cabbage, carrot, turnip, fresh fennel and eggplant.