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Posted on 4:33 AM by Wanto and filed under
By Timothy Tungsten
Dill is native to the Mediterranean region and its history goes way back to ancient times. It is mentioned in Egyptian inscriptions where it goes by the name of `ammisi'. The Greeks and Romans, who spread it as far as the northern Alps during their campaigns, called it `anethon' from which is derived the botanical name.
They are frost-resistant and their leaves may be snipped the whole year long without affecting the plants in any way. However, they should be fed frequently and should not be cut too close to the ground so as to avoid damaging the growth centres. Chives may be propagated from seed, but home-growers usually increase them by splitting up older clumps and replanting the offsets, which gives earlier yields. The only requirement is plenty of light.
Nowadays garlic is widely used as seasoning throughout the world, but it is used most by the peoples of southern Europe, north Africa and South America. It plays an important role in lands noted for their excellent cuisine, from France to China. Its uses are many: crushed together with salt in green salads; as seasoning for sauces, vegetables and meat dishes (beef and mutton), sausages and salamis, and fish. Besides being a seasoning it also has many important medicinal properties; it prevents flatulence and destroys intestinal parasites, checks the growth of bacteria, and is used in the treatment of arteriosclerosis. The chief exporting countries are USA (California), Egypt, Bulgaria, Hungary and Taiwan.
The bulb is made up of large segments called cloves (1) encased in a cover of scales ranging in colour from white to red. Unlike the common onion, the bulb of garlic is not made up of layers and the leaves are not hollow and tubular but flat.
The flowers are arranged in loose umbels and are followed by small bulbs. Garlic is a perennial herb propagated by planting the separate cloves directly in the ground where they are to grow, either in autumn or early spring. Bulbs are dug up and harvested when the foliage begins to turn yellow and dry. A very suitable and decorative method of storing garlic is to braid the bulbs together and hang them up in a cool spot.
Dill may be stored for the winter by chopping the leaves and preserving them in salt or vinegar. It may also be dried, but this must be done rapidly and with care in an airy place at a temperature of not more than 30C (86F), otherwise the aromatic and extremely volatile essential oil will rapidly vaporize. This is also the reason why dill should be added to hot food just before serving. The dried herb should be stored in air-tight containers.
They are frost-resistant and their leaves may be snipped the whole year long without affecting the plants in any way. However, they should be fed frequently and should not be cut too close to the ground so as to avoid damaging the growth centres. Chives may be propagated from seed, but home-growers usually increase them by splitting up older clumps and replanting the offsets, which gives earlier yields. The only requirement is plenty of light.
Nowadays garlic is widely used as seasoning throughout the world, but it is used most by the peoples of southern Europe, north Africa and South America. It plays an important role in lands noted for their excellent cuisine, from France to China. Its uses are many: crushed together with salt in green salads; as seasoning for sauces, vegetables and meat dishes (beef and mutton), sausages and salamis, and fish. Besides being a seasoning it also has many important medicinal properties; it prevents flatulence and destroys intestinal parasites, checks the growth of bacteria, and is used in the treatment of arteriosclerosis. The chief exporting countries are USA (California), Egypt, Bulgaria, Hungary and Taiwan.
The bulb is made up of large segments called cloves (1) encased in a cover of scales ranging in colour from white to red. Unlike the common onion, the bulb of garlic is not made up of layers and the leaves are not hollow and tubular but flat.
The flowers are arranged in loose umbels and are followed by small bulbs. Garlic is a perennial herb propagated by planting the separate cloves directly in the ground where they are to grow, either in autumn or early spring. Bulbs are dug up and harvested when the foliage begins to turn yellow and dry. A very suitable and decorative method of storing garlic is to braid the bulbs together and hang them up in a cool spot.
Dill may be stored for the winter by chopping the leaves and preserving them in salt or vinegar. It may also be dried, but this must be done rapidly and with care in an airy place at a temperature of not more than 30C (86F), otherwise the aromatic and extremely volatile essential oil will rapidly vaporize. This is also the reason why dill should be added to hot food just before serving. The dried herb should be stored in air-tight containers.
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