Spicy culture from the genus wormwood 8 letters. Green vegetable, herbaceous plant of the genus Artemisia of the Asteraceae (Asteraceae) family. Rules for organizing an “aromatic” vegetable garden
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For those who adhere to an “informal” style in landscape design, herbal garden - a real find. The garden where they reign herbs, is not an invention of today, but an ancient tradition that is coming back into fashion. If you have a small free space on your property that you would like to decorate with ornamental plants and use to the fullest, then an “aromatic” vegetable garden is what you need. From herbs you can build a flower bed, a border and, in the end, an ordinary garden bed. Read the article about which herbs are best grown in an “aromatic” garden.
Rules for organizing an “aromatic” vegetable garden
Forming a flower bed or bed with herbs is not too different from creating a regular flower garden.
Choose a place in the garden for the flower bed so that it can be easily approached in any weather. Its shape can be any: round, square, triangular. Plant the tallest plants, such as cumin, fennel, tarragon, in the center so that they do not shade other plants. Among the beautifully flowering herbs, you can also plant borage with bright blue edible flowers and red quinoa with bright, beautiful leaves in the center. Along the border you can plant plants with graceful leaves - chervil, curly parsley, thyme, savory.
A special place should be reserved for annual spices. In the space allocated for them, be sure to sow basil, chervil, dill, leaf mustard and other plants of your choice, desire and taste.
An indispensable element of a garden in a village is a vegetable garden, and therefore even the most simple beds will look natural on the site.
To prevent tall plants from shading other inhabitants of the herb bed, build them a light support from twigs or wire. The rest, smaller herbs, should be grouped around tall plants. In order for the spices to grow well and have that same pronounced smell and taste, it is better to place the garden bed in a sunny place and water it more often.
It is not at all necessary to plant all herbs directly into the ground. Some of them can be planted in pots without bottoms and plastic containers, for example, mint - because its roots can spread over a large area.
Preparation of herbs
To use the above-ground parts of plants as spice additives, they must be collected during the period of full development (when leaf growth is complete or the plant is in the full flowering phase). Such plant harvesting is usually carried out in the summer.
It is necessary to collect raw materials in good dry weather, during the day or in the evening, when there is no dew on the leaves. garden plants It is advisable not to water on the eve of collection. It is better to do good watering after collecting raw materials - for better growth new leaves or stimulating the formation of inflorescences.
Well-dried raw materials are brittle and crumble easily when touched. It has a beautiful green or other natural color, without defects or damage. It is better to store dry raw materials in glass jars or Kraft paper bags.
For a small family, it is not worth preparing a lot of dry raw materials for the winter, since dried essential oil plants are stored for no more than a year. Having started making preparations and using essential oil plants for cooking, you will soon evaluate and decide which herbs are raw materials, and what volumes your family needs to prepare for future use for up to a year.
Choosing plants for a herb garden
Agastachys rugosa
Agastachys wrinkled, or Polygonum wrinkled, or Lofant Tibetan, or Korean mint ( Agastache rugosa) - anise aroma for gourmet salads and teas. It is called “northern ginseng” for its ability to strengthen the immune system. Used in cosmetology to maintain skin elasticity and youth.
Perennial herbaceous plant family Yasnotkovyh. The above-ground part is used fresh for making salads and tea. Lofant is also an excellent honey plant and has unique medicinal properties. The advantages of this herb include its unpretentiousness and ease of cultivation. Lofant is propagated by direct sowing of seeds in open ground or through seedlings. Minimal scheme plantings 25x25 cm. Plants must be covered for the winter.
Agastachys wrinkled, or Tibetan Lofant (Agastache rugosa). © Dalgial Anise
Common anise, Bedrenets anise ( Pimpinella anisum) is an annual, thin and short-spaced pubescent plant. The root is thin, spindle-shaped, taproot. The stem is up to 30-50 cm high, erect, rounded, grooved, branched in the upper part.
A medicinal annual herbaceous plant from the Apiaceae family with an erect, branched stem, up to 60 cm high, covered with short fluff. The leaves are alternate, the lower ones are entire, long-petiolate, rounded-reniform or heart-shaped. The flowers are small, white, in complex umbels. Blooms from June to September. Prefers sunny areas, sandy or loamy soils.
Use ripe anise fruits, which contain essential oil. Preparations made from anise fruits delay putrefactive and fermentative processes in the intestines, relieve spasms of the abdominal organs, inhibit the development of microbes in the renal pelvis and bladder, and have expectorant and diuretic properties. Anise fruits are brewed as tea.
Ocimum) - belongs to the mint family of herbs, used as a seasoning for many dishes. Fresh basil has a vibrant aroma that can be described as a cross between licorice and cloves. Most varieties of basil have green leaves, but there is an opal basil that has beautiful purple. Other types of basil, such as lemon basil and cinnamon basil, are named for their respective flavors. A highly branched plant with tetrahedral stems from 30 to 60 cm in height. Its leaves are oblong-ovate, sparsely toothed, green or purple, up to 5.5 cm long. At the ends of the stems, basil produces inflorescences in the form of tassels consisting of several flowers. Their color can be different: pink, white, white-violet.
Basil is widely used as a spice in fresh and dry form. As a spice, it is more valuable in its fresh form.
Basil. © Forest & Kim Starr
Salad mustard
Salad mustard, or Leaf mustard - a variety of Mustard ( Brassica juncea) is an annual, cold-resistant, early-ripening plant. Within a month she develops a large rosette large leaves, original in color. The flowers are small, yellow, collected in a spike-shaped inflorescence, the fruit is a pod.
Young mustard leaves are used fresh for preparing salads and as a side dish for meat and fish dishes, boiled, and also salted and canned. Leaf mustard is a relative of arugula, but in terms of early maturity it is more similar to watercress. Leaf mustard stimulates the appetite, increases the secretion of gastric juice and bile, and has an anti-inflammatory and antiseptic effect.
Mustard greens, which have natural complex Vitamins are dominated by ascorbic acid and rutin (vitamins C and P), an excellent antiscorbutic agent that prevents untimely aging of the walls of blood vessels, loss of elasticity and deposition of cholesterol plaques on the inner wall of blood vessels. Since mustard greens stimulate appetite, they should not be included in a weight loss diet.
Leaf mustard. © মৌচুমী Oregano
Origanum) - a genus of herbaceous plants of the Lamiaceae family ( Lamiaceae), includes 45-50 species. Perennial herbaceous plants or subshrubs, 30-75 cm high. The rhizome is bare, often creeping. The stem is tetrahedral, erect, sparsely pubescent, glabrous in the upper part. The leaves are opposite, petiolate, oblong-ovate, entire, pointed at the tip, dark green above, gray-green below, 1-4 cm long.This herb has a strong aroma. Traditionally used in Greek and Balkan cuisines. Pairs perfectly with cheese fried fish, also suitable for adding flavor to vegetable oils.
Leaves are plucked as needed. In open ground from June to November, at home - all year round.
Oregano, or Oregano. © Yelod
Hyssop, blue St. John's wort ( Hyssopus) is a genus of plants in the Lamiaceae family. Perennial, strongly fragrant herbs or subshrubs with linear or oblong leaves.
Drought-resistant and winter-hardy shrub. Forms a bush 50-60 cm tall and up to 60-70 cm in diameter, with erect branched shoots. The shoots below are woody: green in the first year, later they acquire a grayish-brown tint. The leaf is sessile without petiole, small, green. The flowers are blue. The taste of the stems, leaves and flowers is bitter-spicy.
In cooking, mainly the dried leaves of the upper third of the plant are used. Young stems, leaves and flowers, fresh and dried, are used to flavor dishes and snacks. IN folk medicine Hyssop is used for angina pectoris and gastrointestinal diseases. It promotes digestion and stimulates appetite.
Hyssop infusion is recommended for older people as a general health drink. Has bactericidal properties.
When grown for seasoning, it is collected throughout the summer: from a plant intended for medicinal purposes, stems are cut before flowering. At the same time they cut off top part stems and dry the collection in the shade. Store in a cool, ventilated area.
Hyssop. © DJ Capricorn Common chervil
Openworked chervil, or Buteneleaf chervil, or Common chervil ( Anthriscus cerefolium) is an annual plant 15-50 cm high with a spindle-shaped root. The stems are straight, shortly pubescent, branched almost from the base, swollen at the nodes. The leaves are triangular, three-pinnately dissected.
It has a sweetish anise smell and a spicy, sweetish taste reminiscent of parsley, which is why it is used as a spice. Pairs well with other green vegetables - tarragon, parsley, basil. IN North America Ground chervil is used for grilling poultry, fish and egg dishes. It is used with hard-boiled eggs, salted omelettes, fish sauces, green butter, potato soup, potato salad, spinach, poultry, fish, lamb and lamb.
Chervil dishes are a good vitamin and tonic. In folk medicine, the leaves and fruits of the plant were used for diseases of the kidneys, bladder, as an expectorant and astringent for gastrointestinal disorders. A good honey plant.
Chervil. © Rasbak
Coriander, or Cilantro
Coriander, or Cilantro ( Coriandrum sativum) - an annual herbaceous plant of the Apiaceae family ( Apiaceae), one of the most popular herbs. The stem of coriander is erect, bare, up to 40-70 cm high, branched in the upper part. The basal leaves are broad-lobed, coarsely dissected, with wide lobules and long petioles, upper leaves on short petioles with narrow linear segments. The flowers are small, white or pink, arranged in complex umbels at the ends of the peduncles, forming 3-5 rays. Marginal flowers are 3-4 mm long.
Coriander fruits are found wide application as a spice for flavoring and fortifying sausages, cheese, canned meat and fish, marinades, pickles and liqueurs, added when baking Borodino bread, confectionery and culinary products, as well as in the production of some types of beer.
The leaves of young vegetable coriander plants in the rosette and bolting phases are eaten. The leaves have a pungent odor and are eaten in salads and also used as a seasoning for soups and meat dishes. Excellent honey plant. Tender leaves are an excellent seasoning for salads, first and second courses, and the seeds are used in the preparation of marinades, confectionery. Coriander is also useful for colds and stomach diseases.
Coriander, Cilantro. © Forest & Kim Starr Levisticum officinale) - perennial herbaceous plant; monotypic genus of the Umbrella family. The stem is tall 100-200 cm, bare, with a bluish surface, branched at the top. The leaves are shiny, pinnate, with large obovate or rhombic, somewhat incised lobes. Frost-resistant and cold-resistant. The smell of lovage is pungent, spicy, the taste is at first sweetish, then pungent, spicy and moderately bitter. Essential oil is obtained from the plant, which is used in perfumery and cooking. Fresh stems, leaves and roots are used to flavor confectionery products, drinks, and marinades. Even small additions of lovage greens change the taste and give canned food a peculiar mushroom aroma.
The green parts and roots of young plants are eaten as a spice in the preparation of green oil and salads; it is added to sauces fried meat, in gravies, soups, vegetables, rice dishes, cereals, poultry and fish. Exclusively good taste With the addition of a pinch of lovage, it acquires a strong meat broth, which emphasizes and enhances the taste of meat. Lovage is of particular importance in dietary nutrition along with dill and basil. Lovage roots shown in diet for liver diseases, gallbladder, kidneys, obesity, rheumatism, flatulence.
Lovage. © 4028mdk09 Origanum majorana) - a species of perennial herbaceous plants from the genus Oregano ( Origanum) family Lamiaceae. In the Middle East it is better known as za'atar. Stems are erect, branched, 20-45 (50) cm high, woody at the base, silver-gray. The leaves are oblong-ovate or spatulate, petiolate, obtuse, entire, gray-tomentose on both sides. The inflorescences are oblong, tomentose-hairy, consisting of three to five round, sessile, ovoid, short spike-shaped bunches at the ends of the branches. The flowers are small, the corolla is reddish, pink or white. Currently, marjoram is used mainly as a spice; it is added to salads, soups, fish and vegetable dishes, fresh or dried, and for canning. The plant is also used for making liqueurs, liqueurs, puddings, sausages, and flavoring vinegar and tea. Essential oil is extracted from the aerial part of a flowering plant. Powder from dry leaves is included in pepper mixtures. Marjoram improves digestion, is indicated for flatulence, and has a diuretic and sedative effect.
In medicine in some countries, the plant is used for diseases of the respiratory tract and digestive organs. The use of marjoram is indicated for dietary nutrition of gastric patients. In folk medicine it is known as a stomachic, tonic, anti-catarrhal and wound-healing agent. Together with other medicines, marjoram was used for paralysis, neurasthenia, bronchial asthma and runny nose. The plant was used internally in the form of an infusion and externally - for baths and lotions as a wound-healing agent. Valuable honey plant.
Marjoram. © Forest & Kim Starr
Melissa, lemon balm, honeywort, queen plant, roewort, beeweed ( Melissa officinalis) - a perennial essential oil herbaceous plant from the genus Melissa ( Melissa) family Lamiaceae. The rhizome is highly branched. The stem is branched, tetrahedral, pubescent with short hairs mixed with glands or almost bare. The leaves are opposite, petiolate, ovate to rounded-rhombic, crenate-serrate, pubescent.
It is grown for its oval leaves, which, when crushed, emit a strong lemon scent. Melissa, as a spice, goes well with game, veal, pork, lamb, fish, and mushroom dishes. Fresh lemon balm leaves are added when preparing sauces, vegetables, soups of all types (fruit, pea, potato, mushroom). Many people like to add lemon balm to milk to make it smell better, or to grated cottage cheese.
Melissa is used to treat stomach upsets, it improves appetite, it is used for neuralgic and rheumatic pain, as a diuretic, used for depression, insomnia, migraines, menstrual pain, nervous weakness, migraines, insomnia, general loss of strength, some forms of asthma, colds, skin rashes, heart pain and palpitations, colic in the stomach and liver, anemia and to improve metabolism. Externally - for gum inflammation and furunculosis.
An alcoholic tincture of this spicy herb is used for rheumatic pain and neuromyositis, poultices prepared from the herb are used as a painkiller for bruises, arthritis and ulcers. The plant enhances the activity of the digestive organs, has a mild laxative, stops nausea and vomiting, and relieves the stomach and intestines of gases. In folk medicine it is used for heart pain, bone pain, vomiting, and to strengthen memory. The juice is used to treat old wounds.
Melissa. © Forest & Kim Starr Mentha) is a genus of plants in the Lamiaceae family. The genus has about 25 species and about 10 natural hybrids. All types are strongly aromatic, most of them contain a lot of menthol. Mint is widely used in medicine, pharmacology and cooking. Most often, we use it as a herb when making tea.
Mint. © Doronenko Borago
Borage, borage, borage, borage ( Borago) - monotypic genus of the Borage family ( Boraginaceae). The only species is borage ( Borago officinalis) is an annual herbaceous plant. An annual plant, coarse-haired, 60-100 cm high. The stem is straight or ascending, thick, ribbed, hollow, branched at the top. The basal and lower stem leaves are elliptical or oval, obtuse at the apex, narrowed towards the base into a short petiole; The stem leaves are oblong-ovate, sessile, stem-embracing, like the stems, covered with hard whitish hairs.
They are good substitutes for cucumbers; they are added to vinaigrettes, salads, sauces (mustard, tomato, sour cream), side dishes, okroshka, cold vegetable soups and borscht. The roots, collected in the fall, are used to make green oil, added to cheeses, cottage cheese, sour cream, to flavor tinctures, wines, punch, vinegar, syrups, beer, essences and cold drinks.
Borage adds a piquant taste to minced meat, minced meat and fish fried in vegetable oil. Borage flowers, fresh and dried, are used in the liquor and confectionery industries.
Borago, borage. © Mariluna Perilla) is a monotypic genus of annual herbaceous plants of the Lamiaceae family. The only kind is Perilla frutescens. Herbaceous plants with a straight ascending stem. The lower leaves are large, long-petiolate, ovate, the upper leaves are oblong-ovate, sessile or short-petiolate. New spicy-flavoring culture. Due to its high decorative value, it can be grown as a border plant. The variety is early ripening, cold-resistant, with a long growing season - 135-150 days. The plant is tall - 120-140 cm, the stem is erect, branching, tetrahedral. It is grown in open ground and in greenhouses, through seedlings or direct sowing. The weight of one plant is 200-500 g. The yield of leaves, depending on growing conditions, is 0.5-5.0 kg/m2.
It is recommended for fresh use of green young leaves (salads, meat and fish dishes); in the technical ripeness phase, the leaves are salted and pickled, and also used in the form of powder from dry leaves as an aromatic additive to meat and vegetable dishes. Perilla greens are juicy, tender with a refreshing taste and an unusual soft aroma, where there are tones of caramel, anise flowers and very light peppery tones.
Perilla. © SB_Johnny
Parsley is used as a herb in fresh, dried and, less often, salted form, the leaves are used as an integral part of salads, and the leaves and root vegetables are used as an additive to side dishes and soups, especially fish dishes. Freshly frozen greens retain all their nutritional and healing properties for several months (if proper storage- up to a year).
The roots of leaf parsley are edible, but thin and coarse, so they are rarely used. Parsley seeds are also used in medicine (less often in cooking). Parsley is known for its diuretic, choleretic and stimulating effects.
Parsley. © Forest & Kim Starr Purslane
Purslane, Dandur ( Portulaca) - a genus of plants in the Portulacaceae family ( Portulacaceae) is a genus of annual or perennial succulent fleshy plants of the purslane family. About 100 (according to other sources, up to 200) species in the tropical and subtropical regions of both hemispheres. Stems are prostrate or ascending, leaves are alternate or almost opposite. The flowers are often small, inconspicuous, and less often large solitary.
Young shoots and leaves of Purslane (Portulaca oleracea) (preferably collected before the plant blooms) are used as a side dish for meat and fish dishes - boiled with the addition of garlic, vinegar, vegetable oil or stewed with onions in vegetable oil.
The use of grandiflora purslane in garden design is extremely diverse. It is planted in flower beds (often in carpet flower beds), on ridges, flower beds, dry slopes, retaining stone walls, at the joints of concrete slabs in rock gardens. On dry soils, purslane can replace a lawn.
Purslane (Portulaca oleracea). © Alpha Rheum) is a genus of plants in the Buckwheat family. These are perennial very large herbs with thick, woody, branched rhizomes. Aboveground stems are annual, straight, thick, hollow and sometimes slightly grooved. The basal leaves are very large, long-petiolate, entire, palmate-lobed or serrated, sometimes wavy along the edges; petioles are cylindrical or multifaceted, equipped with large bells at the base. Stem leaves are smaller. The stem ends in a large paniculate inflorescence. After removing the thick skin, fresh petioles are cut into pieces and eaten:
- Boiled in sugar syrup, they give a sour, very tasty jam;
- Lightly boiled in thick sugar syrup, dried and again immersed in syrup the next day, yield candied rhubarb;
- Scalded with boiling water, rubbed through a sieve and boiled with sugar, they are used as a filling in sweet pies, reminiscent of applesauce in taste;
- Wine, like Chablis, is prepared from the juice of the petioles, and the juice mixed with water and sugar is first fermented; when the latter is finished and the liquid clears, it is filtered, settled and bottled, in which it is kept for at least a year in the cellar.
Rhubarb. © Kasschei Rosmarinus) - a genus of perennials evergreen shrubs family Lamiaceae ( Lamiaceae). The calyx is ovate-campanulate, bilipped, bifid; upper lip with three short teeth; the lower one is two-toothed, three-lobed, with a large middle lobe. Two stamens, anthers unilocular. The leaves are opposite, tapered, linear. Rosemary has a strong aromatic sweetish and camphorous odor, reminiscent of pine, and a very spicy, slightly pungent taste. Leaves, flowers and young shoots in fresh or dry form are used as a spice for processing fish; in small quantities they are added to vegetable soups and dishes, in salads, minced meat, to fried meat, fried poultry, to mushrooms, red and white cabbage and to marinades. They add a pleasant taste to soft cheeses, potatoes, game meat, fish and pastries.
Rosemary essential oil is used in the perfume and cosmetics industry; leaves, flowers and young shoots - in the alcoholic beverage and baking industries.
Leaves and annual shoots of rosemary were used in folk medicine internally for amenorrhea, as an astringent, tonic for impotence; sedative - for nervous disorders during menopause; analgesic - for pain in the heart and stomach colic and externally - for neuritis, thrombophlebitis, rheumatism, mumps, leucorrhoea, as a wound healing agent. Used in modern combination preparations of herbal origin
Rosemary. © THOR Arugula
Arugula, Caterpillar sativum, Indau seed ( Eruca sativa) is a biennial herbaceous plant of the genus Eruca ( Eruca) family Brassicas ( Brassicaceae). The stem is straight, branched, slightly pubescent. The leaves are lyre-pinnate or dissected, with serrated lobes.
It has been grown as an herb in the Mediterranean since Roman times, where it was considered an aphrodisiac. Until the 1900s, arugula was mainly collected in the wild, cultivation was not used on a mass scale, and it was practically not studied by science. It has a rich, pungent taste.
Mainly used in salads, and also as a vegetable addition to meat dishes and pastas. In coastal Slovenia (especially in Koper) it is added to cheese cheburek. In Italy it is often used in making pizza; Usually arugula is added to it shortly before the end of cooking or immediately after. Also used as an ingredient for pesto in addition to (or replacing) basil.
In the Caucasus, young shoots and leaves are eaten. The leaves are used as a seasoning for dishes in the form of salad, young shoots are eaten fresh, and the seeds are used to make mustard. In Indian medicine, the seeds are used as an irritant and anti-blister agent; in folk medicine - with skin diseases, juice - for ulcers, freckles, hematomas, calluses, nasal polyps.
Ruta
Ruta ( Ruta) - a genus of evergreen perennial fragrant herbs, subshrubs, shrubs of the Rutaceae family ( Rutaceae). The leaves are trifoliate or pinnate, speckled with translucent glands, with fragrant essential oil.
Rue is grown as a herb for its young leaves, which are used as a seasoning for food, for sprinkling on sandwiches and in vinegar (the taste is reminiscent of garlic or onion), and also as a medicine, for which the plant is cut off just before flowering and then dried. .
Rue. © H. Zell Celery
Celery ( Apium) - a genus of plants of the Umbrella family ( Apiaceae), vegetable crop. There are about 20 species in total, distributed on all continents. A biennial vegetable herb with a thick spindle-shaped yellow-white and brownish root crop with porous pulp. The leaves are shiny, dark green, the petioles of the basal leaves are long and fleshy.
All parts of this spicy herb are added to first and second courses, salads, drinks, sauces, and seasonings. The rhizome is also used in dried form. The stems are recommended to be used instead of salt for gallbladder diseases, osteoporosis, and kidney diseases. In medicine it is used as a diuretic. Is an aphrodisiac.
Celery root has a diuretic and restorative effect, and is widely used for kidney and bladder diseases. In homeopathy, extracts from seeds, roots and leaves are used as a diuretic and cardiac drugs, as well as for diseases of the genital organs.
Celery is cultivated. © Rasbak Thyme
Thyme, Thyme, Thyme, Bogorodskaya herb, matter ( Thymus) - a genus of subshrubs of the Lamiaceae family ( Lamiaceae). A perennial subshrub up to 35 cm tall with a woody, recumbent or ascending stem and erect or ascending herbaceous branches. The root is taproot, woody. The stems are woody at the base, spread over the soil, branched, covered with bent down or erect hairs.
The leaves are varied in size, veining and shape (from round or ovate to linear-oblong), hard, almost leathery, short-petiolate, less often sessile, entire or sometimes serrated (a constant feature in some Far Eastern species).
Young shoots of thyme have a strong, pleasant lemon aroma and a slightly bitter, pungent taste. It is recommended to add thyme to fatty lamb and pork dishes. This herb contains an essential oil with a strong odor. Thyme is good when combined with pepper, this enhances its flavor. It is used in the manufacture of many medicines and also as ornamental plant for landscaping the area.
Thyme, or Thyme. © Fritz Geller-Grimm Carum) - a genus of perennial or biennial plants of the Apiaceae family ( Apiaceae), of which the best known species is Cumin vulgaris ( Carum carvi). Leaves are double or triple pinnate. Flowers are bisexual or partially staminate. Petals are white, pink or red, rounded, obovate. The fruits are oblong, somewhat laterally compressed, and the ribs are blunt. The roots are used in cooking as a spice. Leaves and young shoots are used in salads. Seeds - for flavoring homemade baked goods, for sauerkraut, and pickling cucumbers.
Caraway. © Anneli Salo Savory
Savory ( Satureja) - annual plants, subshrubs or shrubs, a genus of plants in the family Lamiaceae ( Lamiaceae). The leaves are entire or almost entire, short-petiolate. Flowers are 4-9 mm or 10-15 mm long, bluish-white, light purple or pinkish, collected in 3-7-flowered whorls in the leaf axils. The calyx is bell-shaped, two-lipped or almost regular, five-toothed. The corolla is two-lipped; four stamens; anthers bilocular, separated by a not very wide connective tissue; stigma with diverging lobes. The fruits are nuts, from round to ovoid, obtuse.
The medicinal effect of savory is antispasmodic, bactericidal, astringent. Young leaves can be picked as a seasoning, but dried savory is an excellent strong spice. Savory greens are very fragrant and reminiscent of thyme, but with pungent undertones.
Savory. ©Shalonmooney
Ramson, Bear onion, Wild garlic, Flask ( Allium ursinum) - perennial herbaceous plant; species of the genus Onion ( Allium) family Onion ( Alliaceae). The bulb is elongated, about 1 cm thick. The stem is triangular, there are two leaves, shorter than the stem, with a lanceolate or oblong acute blade 3-5 cm wide and a narrow petiole, twice the length of the blade or equal to it.
It is used as a green crop and is included in salads and other dishes. Ramson has anthelmintic and antimicrobial effects. It is recommended to use it for scurvy and atherosclerosis; it has been used in folk medicine for thousands of years, including for fever, as an anthelmintic and antimicrobial agent, as an external remedy for rheumatism, for various intestinal infectious diseases. IN Ancient Rome and in the Middle Ages wild garlic was considered good remedy to cleanse the stomach and blood.
Cheremsha. © Archenzo Sage
Sage, Salvia ( Salvia) - a large genus of perennial herbaceous plants and shrubs of the Lamiaceae family ( Lamiaceae). The leaves are simple or pinnate. The calyx is bell-shaped, tubular-campanulate, conical or tubular, unchanged or slightly enlarged during fruiting; the upper lip is three-toothed. The corolla is always two-lipped; the upper lip is helmet-shaped, crescent-shaped or straight; middle blade lower lip much larger than the lateral ones, very rarely equal to the lateral ones. Stamens - 2; thread-like column; the stigma is bilobed.
In fresh and dried form, the spice is used to add a piquant taste and aroma to meat, game, fish, salads, pies, and when making tea. It has an anti-inflammatory and disinfectant effect and is used as a medicine for rinsing and compresses. All species of this genus are essential oilseeds; many of them entered the culture as medicinal, for example Salvia officinalis ( Salvia officinalis). Various properties essential oils at different types sage and the possibilities of their use have not yet been studied. The most famous is Clary Sage.
Salvia officinalis. © H. Zell Tarragon, tarragon
Wormwood tarragon, Tarragon, Tarragon ( Artemisia dracunculus) is a perennial herbaceous plant, a species of the genus Artemisia of the Asteraceae family. The stems are few, 40-150 cm high, erect, glabrous, yellowish-brown. Stem leaves are entire, oblong or linear-lanceolate, pointed; The lower leaves are notched at the top. The flowers are pale yellowish. The inflorescence is paniculate, narrow, dense; involucre leaves short-elliptic or almost spherical; the involucre is bare, greenish-yellowish, shiny, membranous along the edge.
Tarragon wormwood has a slightly spicy aroma and a sharp, spicy and piquant taste. There are known salad varieties, common in Transcaucasia and Central Asia, and spicy-aromatic forms (Ukraine, Moldova).
The green mass of the plant is widely used in cooking in fresh form as a spicy and aromatic seasoning for pickling cucumbers, tomatoes, making marinades, sauerkraut, soaking apples, pears.
Used as a spice in the preparation of rice, boiled fish, mayonnaise, fried game, and lamb. Finely chopped fresh leaves are added as a herb to poultry, eggs, light sauces, meat dishes, and all types of salads. They can be used to make green oil.
A refreshing drink “Tarragon” is prepared from the plant and is used to flavor wines and liqueurs. Particularly popular in France is the production of a special aromatic-spicy vinegar from the aerial part of tarragon wormwood, used to season salted fish. A bunch of tarragon branches - green or dried, placed in a bottle of vodka for several weeks, gives the vodka a special taste and aroma. Depending on whether green or dry branches were taken, the taste is different.
Tarragon, or Tarragon. © KENPEI What herbs do you grow in your garden or vegetable garden? Share your experience in the comments or on our Forum.
Green vegetable, herbaceous plant of the genus Artemisia of the Asteraceae family.
The first letter is "e"
Second letter "s"
Third letter "t"
The last letter of the letter is "n"
Answer for the question "Green vegetable, herbaceous plant of the genus Artemisia of the Asteraceae family", 8 letters:
tarragon
Alternative crossword questions for the word tarragon
Vegetable from the Asteraceae family
Tarragon rhyme to the Pentagon
Same as tarragon
Seasoning
Another name for the spice tarragon
Green vegetable
Definition of the word tarragon in dictionaries
Great Soviet Encyclopedia
The meaning of the word in the dictionary Great Soviet Encyclopedia
Tarragon (Artemisia dracunculus), a perennial plant of the genus Artemisia of the Asteraceae family. The stem is herbaceous, 60≈125 cm high. The leaves are lanceolate-linear. The flowers are white, collected in round baskets. Comes from Mongolia and Southern Siberia. Distributed in...
Wikipedia
Meaning of the word in the Wikipedia dictionary
Tarragon wormwood, or tarragon, or tarragon, is a perennial herbaceous plant, a species of the genus Wormwood of the Asteraceae family. A common spice used in pickles, canning, and seasoning for meat dishes.
New explanatory dictionary of the Russian language, T. F. Efremova.
The meaning of the word in the dictionary New explanatory dictionary of the Russian language, T. F. Efremova.
m. A type of wormwood, characterized by a high content of essential oils and used as a spice; tarragon.
Examples of the use of the word tarragon in literature.
But it’s also simple: with a market purse, anticipating bronzino in white wine with tarragon, you turn the corner - and again you find yourself in the paintings of Carpaccio.
If you are Leo of the first decade, then an exclusively original and very narrow set of herbs is intended for you: only tamarind and tarragon.
For Sagittarius of the first decade it is dill and fennel, for the second decade - basil and garlic, for the third decade - rosemary and tarragon.
I hear her busy in the kitchen, throwing spices into the pot: hot chili, marjoram, tarragon, cloves, garlic, mustard powder, sesame oil, curry and God knows what else.
Now you can judge,” noted Epistemon, “whether the pope who first established fasting was right, since this worn-out shoe, called chant, himself admits that it is during fasting that he is soiled from head to toe with the filth of fornication, which circumstance all good and knowledgeable doctors explain that at no other time of the year is one eaten so much food that awakens the sensual desire as during fasting, such as: beans, peas, beans, chickpeas, onions, nuts, oysters, herrings, pickles, pickles , salads composed of various stimulating plants, that is, wild mustard, nasturtium, tarragon, cress, grazing grass, rapunzel, poppy, hops, figs, rice, grapes.
