|
Satureja
''Satureja'' is a genus of aromatic plants of the family Lamiaceae, related to rosemary and thyme. It is native to North Africa, southern and southeastern Europe, the Middle East, and Central Asia. A few New World species were formerly included in ''Satureja'', but they have all been moved to other genera. Several species are cultivated as culinary herbs called savory, and they have become established in the wild in a few places. Description ''Satureja'' species may be annual or perennial. They are low-growing herbs and subshrubs, reaching heights of . The leaves are long, with flowers forming in whorls on the stem, white to pale pink-violet. Ecology and cultivation ''Satureja'' species are food plants for the larva of some Lepidoptera (butterflies and moths). Caterpillars of the moth ''Coleophora bifrondella'' feed exclusively on winter savory (''S. montana''). Savory may be grown purely for ornamental purposes; members of the genus need sun and well-drained soil. Uses B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Winter Savory
''Satureja montana'' (winter savory or mountain savory), is a perennial, semi-evergreen herb in the family Lamiaceae, native to warm temperate regions of southern Europe, the Mediterranean, and Africa. It has dark green leaves and summer flowers ranging from pale lavender, or pink to white. The closely related summer savory (''Satureja hortensis'' L.) is an annual plant. Description It grows to between tall. The leathery, dark green leaves are opposite, oval-lanceolate or needle-like, Bob Beckstrom, Karan Davis Cutler, Kathleen Fisher, Phillip Giroux, Judy Glattstein, Michael MacCaskey, Bill Marken, Charlie Nardozzi, Sally Roth, Marcia Tatroe, Lance Walheim and Ann Whitman 1–2 cm long and 5 mm broad. The flowers appear in summer, between July and October, and range from pale lavender or pink to white. The flowers are smaller than summer savoury flowers. It contains carvacrol, a monoterpenoid phenol. The herb was first published by Carl Linnaeus in his book Species P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satureja Montana
''Satureja montana'' (winter savory or mountain savory), is a perennial, semi-evergreen herb in the family Lamiaceae, native to warm temperate regions of southern Europe, the Mediterranean, and Africa. It has dark green leaves and summer flowers ranging from pale lavender, or pink to white. The closely related summer savory (''Satureja hortensis'' L.) is an annual plant. Description It grows to between tall. The leathery, dark green leaves are opposite, oval-lanceolate or needle-like, Bob Beckstrom, Karan Davis Cutler, Kathleen Fisher, Phillip Giroux, Judy Glattstein, Michael MacCaskey, Bill Marken, Charlie Nardozzi, Sally Roth, Marcia Tatroe, Lance Walheim and Ann Whitman 1–2 cm long and 5 mm broad. The flowers appear in summer, between July and October, and range from pale lavender or pink to white. The flowers are smaller than summer savoury flowers. It contains carvacrol, a monoterpenoid phenol. The herb was first published by Carl Linnaeus in his book Spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Summer Savory
Summer savory (''Satureja hortensis'') is among the best known of the savory genus. It is an annual, but otherwise is similar in use and flavor to the perennial winter savory. It is used more often than winter savory, which has a slightly more bitter flavor. This herb has lilac tubular flowers which bloom in the northern hemisphere from July to September. It grows to around in height and has very slender, bronze-green leaves. Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as ' (''cretonade'') which may be eaten with turkey, goose and duck. It also is used to make stews such as fricot, and in meat pies. It is usually available year-round in local grocery stores in dried form and is used in varying proportions, sometimes added to recipes in large generous heaping spoonf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamiaceae
The Lamiaceae ( ) or Labiatae are a family of flowering plants commonly known as the mint, deadnettle or sage family. Many of the plants are aromatic in all parts and include widely used culinary herbs like basil, mint, rosemary, sage, savory, marjoram, oregano, hyssop, thyme, lavender, and perilla, as well as other medicinal herbs such as catnip, salvia, bee balm, wild dagga, and oriental motherwort. Some species are shrubs, trees (such as teak), or, rarely, vines. Many members of the family are widely cultivated, not only for their aromatic qualities, but also their ease of cultivation, since they are readily propagated by stem cuttings. Besides those grown for their edible leaves, some are grown for decorative foliage. Others are grown for seed, such as ''Salvia hispanica'' (chia), or for their edible tubers, such as '' Plectranthus edulis'', ''Plectranthus esculentus'', ''Plectranthus rotundifolius'', and ''Stachys affinis'' (Chinese artichoke). Many are also grown or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flower
A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants (plants of the division Angiospermae). The biological function of a flower is to facilitate reproduction, usually by providing a mechanism for the union of sperm with eggs. Flowers may facilitate outcrossing (fusion of sperm and eggs from different individuals in a population) resulting from cross-pollination or allow selfing (fusion of sperm and egg from the same flower) when self-pollination occurs. There are two types of pollination: self-pollination and cross-pollination. Self-pollination occurs when the pollen from the anther is deposited on the stigma of the same flower, or another flower on the same plant. Cross-pollination is when pollen is transferred from the anther of one flower to the stigma of another flower on a different individual of the same species. Self-pollination happens in flowers where the stamen and carpel mature at the same time, and are posi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acadian
The Acadians (french: Acadiens , ) are an ethnic group descended from the French who settled in the New France colony of Acadia during the 17th and 18th centuries. Most Acadians live in the region of Acadia, as it is the region where the descendants of a few Acadians who escaped the Expulsion of the Acadians (aka The Great Upheaval / ''Le Grand Dérangement'') re-settled. Most Acadians in Canada continue to live in majority French-speaking communities, notably those in New Brunswick where Acadians and Francophones are granted autonomy in areas such as education and health. Acadia was one of the 5 regions of New France. Acadia was located in what is now Eastern Canada's Maritime provinces, as well as parts of Quebec and present-day Maine to the Kennebec River. It was ethnically, geographically and administratively different from the other French colonies and the French colony of Canada (modern-day Quebec). As a result, the Acadians developed a distinct history and culture. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of taste, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgarian Cuisine
Bulgarian cuisine ( bg, българска кухня , translit=bǎlgarska kuhnja) is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the vast variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with Persian, Turkish, and Greek cuisine. Bulgarian cuisine includes a significant contribution from Ottoman cuisine, and therefore shares a number of dishes with Middle Eastern cuisine, including '' moussaka'', '' gyuvetch'', '' kyufte'', '' baklava'', '' ayran'', ''gyuvech'', and '' shish kebab''. Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines, and other alcoholic drinks such as '' rakia''. The cuisine also features a variety of soups, such as the cold soup tarator, and p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georgian Cuisine
Georgian cuisine () consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the Caucasus and the wider Eastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture. Georgia was one of the countries on the Silk Road, which resulted in travelers influencing Georgian cuisine. The Georgian love of family and friends is one of the reasons why the (tablecloth) is so important in Georgia. ''Supra'' is offered spontaneously to relatives, friends or guests. Every has its ( toastmaster), who gives the toast and entertains the guests. Regional traditional cuisines Abkhazia Abkhazian cuisine uses many spices and walnuts. * The most popular dishes from Abkhazia are Abysta (Абыста - porridge made of corn, similar to the Mingrelian Ghomi), Apyrpylchapa (Апырпылча ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenian Cuisine
Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated areas. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, frothing, and puréeing. Lamb, eggplant, and bread ( lavash) are basic features of Armenian cuisine. Armenians traditionally prefer cracked wheat ( bulgur) to maize and rice. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices. Fresh herbs are used extensively, both in the food and as accompaniments. Dried herbs are used in the winter when fresh herbs are not available. Wheat is the primary grain and is found in a variety of forms, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coleophora Bifrondella
''Coleophora bifrondella'' is a moth of the family Coleophoridae. It is found in Spain, France and Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical .... Its scientific name is Coleophora bifrondella Walsingham, 1891 The larvae feed on the leaves of '' Satureia montana''. Here are some species classification:- * Kingdom : Animalia * Phylum: Arthropoda * Class: Insecta * Order: Lepidoptera * Family: Coleophoridae * Genus: Coleophora Hubner, 1822 References bifrondella Moths described in 1891 Moths of Europe {{Coleophoridae-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
_2740-2.jpg "Click for more on -> Armenian Cuisine")