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Posted on 8:50 AM by Wanto and filed under
By John Tristan
Wild thyme is unjustly considered a poor relation of garden thyme. It is less commonly cultivated and yet is widely distributed not only throughout Europe, but also in Asia, north Africa and North America, generally occurring in open, sunny situations and thus often found on loose, sandy anthills.
The best quality seasoning is obtained from the black truffle which grows in the oak woods of southern France and northern Italy. Of all the edible truffles it is the most prized for its flavour.
Wild thyme is harvested shortly before and throughout the flowering period by cutting-off the non-woody top parts. These are then dried in bunches hung in a well-ventilated spot, at a temperature not exceeding 35C (95F) like all plants containing volatile oil. Like garden thyme, wild thyme has a pleasant spicy aroma and slightly bitter taste. In cookery it is used the same as garden thyme.
Wild thyme is best distinguished from garden thyme by the flowers, which are stalked and arranged in dense panicles, whereas those of garden thyme are arranged in cymes.
Truffles were a great delicacy in ancient Rome, where they were shipped in large quantities from north Africa. The Romans roasted them or cooked them in red wine and ate them with olive oil. They were also used to flavour pts and stuffings. In the Middle Ages they were believed to stimulate sensuality.
The seeds germinate very rapidly and the seedlings may be used in winter to make a tasty and refreshing salad, the same as the seedlings of garden cress or mustard. Fenugreek grows best in a sunny location in a well drained sandy soil with ample lime. The seeds should be sown in spring directly in the ground where the plants are to grow and the seedlings thinned later on. The whole plants are harvested when about two-thirds of the pods are ripe and arranged in bunches to further ripen and dry. After this the seeds are hulled and dried. The seeds contain up to 3% mucilages, which are used in the pharmaceutical industry and to give a finish to cloth in the textile industry.
The best quality seasoning is obtained from the black truffle which grows in the oak woods of southern France and northern Italy. Of all the edible truffles it is the most prized for its flavour.
Wild thyme is harvested shortly before and throughout the flowering period by cutting-off the non-woody top parts. These are then dried in bunches hung in a well-ventilated spot, at a temperature not exceeding 35C (95F) like all plants containing volatile oil. Like garden thyme, wild thyme has a pleasant spicy aroma and slightly bitter taste. In cookery it is used the same as garden thyme.
Wild thyme is best distinguished from garden thyme by the flowers, which are stalked and arranged in dense panicles, whereas those of garden thyme are arranged in cymes.
Truffles were a great delicacy in ancient Rome, where they were shipped in large quantities from north Africa. The Romans roasted them or cooked them in red wine and ate them with olive oil. They were also used to flavour pts and stuffings. In the Middle Ages they were believed to stimulate sensuality.
The seeds germinate very rapidly and the seedlings may be used in winter to make a tasty and refreshing salad, the same as the seedlings of garden cress or mustard. Fenugreek grows best in a sunny location in a well drained sandy soil with ample lime. The seeds should be sown in spring directly in the ground where the plants are to grow and the seedlings thinned later on. The whole plants are harvested when about two-thirds of the pods are ripe and arranged in bunches to further ripen and dry. After this the seeds are hulled and dried. The seeds contain up to 3% mucilages, which are used in the pharmaceutical industry and to give a finish to cloth in the textile industry.
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