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Posted on 7:52 AM by Wanto and filed under
By Charlotte Zander
Burnet saxifrage is a perennial herb up to 60 cm (2 ft) high that was used in cookery long ago but not very often nowadays. The botanical name for the genus is a corrupted version of the Latin word `bipinclIa' referring to the twice-pinnate leaves. It was already known to the ancient Greeks, who called it ckaukalis'.
It is used to this clay as a medicinal plant for its diuretic as well as digestive and expectorant properties. In the Middle Ages it was believed to ward off the plague.
It is raised on plantations from offshoots that climb up poles up to 4 m (13 ft) high. Newly planted plants do not begin to bear fruit until the third year and produce their maximum yields (up to 3.5 kg [8 lb] of berries on a single plant) at the age of 7 to 9 years.
The berries are harvested before they ripen when they are still green or yellow (they are red when ripe) - this is done over a period of several months as the berries ripen in succession. Pepper is the most widely consumed of all seasonings because of its many uses not only in the kitchen but also at the table (no table is properly set without salt and pepper). It is used either whole or ground, by itself or in a wide variety of mixtures for flavouring meat, sausages, fish, soups, sauces, vegetables, salads and so on.
Burnet saxifrage grows wild throughout nearly the whole of Europe and the Middle East. It is commonly found on dry banks, in meadows, by the wayside and on the edge of forests. If you want fresh foliage the whole summer long, however, you can grow it in the garden, windowbox or simply in a pot.
The smooth berries become wrinkled as they dry. A single grown-up tree yields up to 40 kg (90 lb) of dry berries a year. The best allspice comes from Jamaica; it is also raised in Guatemala, Honduras and Brazil. Mexican allspice has larger fruits but they are less aromatic.
It is used to this clay as a medicinal plant for its diuretic as well as digestive and expectorant properties. In the Middle Ages it was believed to ward off the plague.
It is raised on plantations from offshoots that climb up poles up to 4 m (13 ft) high. Newly planted plants do not begin to bear fruit until the third year and produce their maximum yields (up to 3.5 kg [8 lb] of berries on a single plant) at the age of 7 to 9 years.
The berries are harvested before they ripen when they are still green or yellow (they are red when ripe) - this is done over a period of several months as the berries ripen in succession. Pepper is the most widely consumed of all seasonings because of its many uses not only in the kitchen but also at the table (no table is properly set without salt and pepper). It is used either whole or ground, by itself or in a wide variety of mixtures for flavouring meat, sausages, fish, soups, sauces, vegetables, salads and so on.
Burnet saxifrage grows wild throughout nearly the whole of Europe and the Middle East. It is commonly found on dry banks, in meadows, by the wayside and on the edge of forests. If you want fresh foliage the whole summer long, however, you can grow it in the garden, windowbox or simply in a pot.
The smooth berries become wrinkled as they dry. A single grown-up tree yields up to 40 kg (90 lb) of dry berries a year. The best allspice comes from Jamaica; it is also raised in Guatemala, Honduras and Brazil. Mexican allspice has larger fruits but they are less aromatic.
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