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Posted on 8:29 AM by Wanto and filed under
By Adam Robert
On the European continent celery is best known as a vegetable, used together with carrot and parsley root in soups, beef dishes, and in raw or cooked salads. It was already being grown for this purpose by gardeners of ancient times.
The flower heads, which have a spicy aroma and pleasant, slightly bitter taste, were originally used in the treatment of various diseases, including jaundice and diseases of the liver as well as migraine. Chamomile tea is a time- honoured tonic with a pleasant taste that aids digestion.
Chervil combined with parsley, tarragon and chives make a fines herbes mixture used in omelettes. It is also used to flavour vegetables, meats (chiefly mutton), roast chicken and grilled fish. Chervil soup made of beef bouillon, cream and egg yolks was very popular at one time. On hot summer days chervil provides welcome variety when mixed with cream cheese or simply sprinkled on bread and butter. The leaves can be steeped in white wine vinegar to make a delicious salad dressing.
Roman chamomile is native to the Mediterranean region but nowadays it grows wild in western Europe, including the British Isles, and is cultivated in Belgium, France and England. The simplest and most reliable method of propagation is by splitting up older clumps in spring, because the flowers are often sterile (do not produce seeds).
This should be a shaded spot for chervil does not tolerate sun-baked locations. To ensure a constant supply of foliage, cut out the flower stalks, for otherwise chervil dries up and dies after flowering.
Celery, like carrot and parsley, is a biennial herb but it is grown as an annual for use as a vegetable because in the second year it ds have ripeneddies down after flowering when the see.
The flower heads, which have a spicy aroma and pleasant, slightly bitter taste, were originally used in the treatment of various diseases, including jaundice and diseases of the liver as well as migraine. Chamomile tea is a time- honoured tonic with a pleasant taste that aids digestion.
Chervil combined with parsley, tarragon and chives make a fines herbes mixture used in omelettes. It is also used to flavour vegetables, meats (chiefly mutton), roast chicken and grilled fish. Chervil soup made of beef bouillon, cream and egg yolks was very popular at one time. On hot summer days chervil provides welcome variety when mixed with cream cheese or simply sprinkled on bread and butter. The leaves can be steeped in white wine vinegar to make a delicious salad dressing.
Roman chamomile is native to the Mediterranean region but nowadays it grows wild in western Europe, including the British Isles, and is cultivated in Belgium, France and England. The simplest and most reliable method of propagation is by splitting up older clumps in spring, because the flowers are often sterile (do not produce seeds).
This should be a shaded spot for chervil does not tolerate sun-baked locations. To ensure a constant supply of foliage, cut out the flower stalks, for otherwise chervil dries up and dies after flowering.
Celery, like carrot and parsley, is a biennial herb but it is grown as an annual for use as a vegetable because in the second year it ds have ripeneddies down after flowering when the see.
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