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Saunf
Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and on riverbanks. It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio (, , ) is a selection with a swollen, bulb-like stem base (sometimes called ''bulb fennel'') that is used as a vegetable. Description ''Foeniculum vulgare'' is a perennial herb. The stem is hollow, erect, and glaucous green, and it can grow up to tall. The leaves grow up to long; they are finely dissected, with the ultimate segments filiform (threadlike), about wide. Its leaves are similar to those of dill, but thinner. The flowers are produced in terminal compound umbels wide, eac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dill
Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is native to North Africa, Iran, and the Arabian Peninsula; it is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Etymology The word ''dill'' and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown. Taxonomy The genus name ''Anethum'' is the Latin form of Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both "dill" and " anise". The form 'anīsum' came to be used for anise, and 'anēthum' for dill. The Latin word is the origin of dill's names in the Western Romance languages ('anet', 'aneldo' etc.), and also of the obsolete English 'anet'. Botany Dill grows up to from a taproot like a carrot. Its stems are slender and hollow with finely divided, softly delicate leaves; the leaves are alternately arranged, long with ultimate leaf divisions measuring broad, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philip Miller
Philip Miller Royal Society, FRS (1691 – 18 December 1771) was an English botany, botanist and gardener of Scottish descent. Miller was chief gardener at the Chelsea Physic Garden for nearly 50 years from 1722, and wrote the highly popular ''The Gardeners Dictionary''. Life Born in Deptford or Greenwich, Miller was chief gardener at the Chelsea Physic Garden from 1722 until he was pressured to retire shortly before his death. According to the botanist Peter Collinson (botanist), Peter Collinson, who visited the physic garden in July 1764 and recorded his observation in his commonplace books, Miller "has raised the reputation of the Chelsea Garden so much that it excels all the gardens of Europe for its amazing variety of plants of all orders and classes and from all climates..." He wrote ''The Gardener's and Florists Dictionary or a Complete System of Horticulture'' (1724) and The Gardeners Dictionary, ''The Gardener's Dictionary containing the Methods of Cultivating and Im ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schizocarp
A schizocarp is a dry fruit that, when mature, splits up into mericarps. There are different definitions: * Any Dry fruits, dry fruit composed of multiple carpels that separate. : Under this definition the mericarps can contain one or more seeds (the mericarps of ''Abutilon'' have two or more seeds) and each mericarp can be either: :* Indehiscent (remaining closed), such as in the carrot and other Umbelliferae or in members of the genus ''Malva'', or :* Dehiscent (splitting open to release the seed), for example members of the genus ''Geranium''. This is similar to what happens with a Capsule (fruit), capsule, but with an extra stage. (In ''Abutilon'', the mericarp is sometimes only partially dehiscent and does not release the seed.) * Any fruit that separates into indehiscent one-seeded segments, such as a loment, ''Malva'', ''Malvastrum'', and ''Sida (plant), Sida''. References Fruit morphology {{Plant-morphology-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushroom
A mushroom or toadstool is the fleshy, spore-bearing Sporocarp (fungi), fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the name "mushroom" is the cultivated white button mushroom, ''Agaricus bisporus''; hence, the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (Stipe (mycology), stipe), a cap (Pileus (mycology), pileus), and gills (lamellae, sing. Lamella (mycology), lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems; therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. The gills produce microscopic Spore#Fungi, spores which help the fungus spread across the ground or its occupant surface. Forms deviating from the standard Morphology (biology), morphology usually have more specific names, such as "bolete", " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1-octen-3-ol
1-Octen-3-ol, octenol for short and also known as mushroom alcohol, is a chemical that attracts biting insects such as mosquitoes. It is contained in human breath and sweat, and it is believed that insect repellent DEET works by blocking the insects' octenol odorant receptors. The name "mushroom alcohol" for 1-octen-3-ol comes from it first isolation by S. Murahashi in 1936 and 1938 from crushed matsutake mushrooms. A recent study on volatiles of this mushroom has shown this compound is only produced upon tissue disruption. This alcohol is found in many other mushrooms where it may play a role as an antifeedant. Natural occurrence Octenol is produced by several plants and fungi, including edible mushrooms and lemon balm. Octenol is formed during oxidative breakdown of linoleic acid. Octenol is responsible for the moldy odor of damp indoor environments. It is also a wine fault, defined as a cork taint, occurring in wines made with bunch rot contaminated grape. Propertie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Limonene
Limonene () is a colorless liquid aliphatic hydrocarbon classified as a cyclic monoterpene, and is the major component in the essential oil of citrus fruit peels. The (+)-isomer, occurring more commonly in nature as the fragrance of oranges, is a flavoring agent in food manufacturing. It is also used in chemical synthesis as a precursor to carvone and as a renewables-based solvent in cleaning products. The less common (−)-isomer has a piny, turpentine-like odor, and is found in the edible parts of such plants as caraway, dill, and bergamot orange plants. Limonene takes its name from Italian ''limone'' ("lemon"). Limonene is a chiral molecule, and biological sources produce one enantiomer: the principal industrial source, citrus fruit, contains (+)-limonene (''d''-limonene), which is the (''R'')-enantiomer. (+)-Limonene is obtained commercially from citrus fruits through two primary methods: centrifugal separation or steam distillation. In plants (+)-Limonene ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camphor
Camphor () is a waxy, colorless solid with a strong aroma. It is classified as a terpenoid and a cyclic ketone. It is found in the wood of the camphor laurel (''Cinnamomum camphora''), a large evergreen tree found in East Asia; and in the kapur tree (Dryobalanops, ''Dryobalanops'' sp.), a tall timber tree from South East Asia. It also occurs in some other related trees in the Lauraceae, laurel family, notably ''Ocotea usambarensis''. Rosemary leaves (''Rosmarinus officinalis'') contain 0.05 to 0.5% camphor, while camphorweed (''Heterotheca'') contains some 5%. A major source of camphor in Asia is Ocimum kilimandscharicum, camphor basil (the parent of African blue basil). Camphor can also be synthetically produced from oil of turpentine. The compound is Chirality (chemistry), chiral, existing in two possible enantiomers as shown in the structural diagrams. The structure on the left is the naturally occurring (+)-camphor ((1''R'',4''R'')-bornan-2-one), while its mirror image show ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mentha
''Mentha'', also known as mint (from Greek , Linear B ''mi-ta''), is a genus of flowering plants in the mint family, Lamiaceae. It is estimated that 13 to 24 species exist, but the exact distinction between species is unclear. Hybridization occurs naturally where some species' ranges overlap. Many hybrids and cultivars are known. The genus has a subcosmopolitan distribution, growing best in wet environments and moist soils. Description Mints are aromatic, almost exclusively perennial herbs. They have wide-spreading underground and overground stolons and erect, square, branched stems. Mints will grow tall and can spread over an indeterminate area. Due to their tendency to spread unchecked, some mints are considered invasive. The leaves are arranged in opposite pairs, from oblong to lanceolate, often downy, and with a serrated margin. Leaf colors range from dark green and gray-green to purple, blue, and sometimes pale yellow. The flowers are produced in long bracts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fenchone
Fenchone is an organic compound classified as a monoterpenoid and a ketone. It is a colorless oily liquid. It has a structure and an odor similar to those of camphor. Fenchone is a constituent of absinthe and the essential oil of fennel. Fenchone is used as a flavor in foods and in perfumery.Karl-Georg Fahlbusch, Franz-Josef Hammerschmidt, Johannes Panten, Wilhelm Pickenhagen, Dietmar Schatkowski, Kurt Bauer, Dorothea Garbe, Horst Surburg "Flavors and Fragrances" in Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim: 2002. Published online: 15 January 2003; . Other names for fenchone include ''dl''-fenchone and (±)-fenchone. It is a mixture of the enantiomers In chemistry, an enantiomer (Help:IPA/English, /ɪˈnænti.əmər, ɛ-, -oʊ-/ Help:Pronunciation respelling key, ''ih-NAN-tee-ə-mər''), also known as an optical isomer, antipode, or optical antipode, is one of a pair of molecular entities whi ... ''d''-fenchone and ''l''-fenchone. Other names for ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liquorice
Liquorice ( Commonwealth English) or licorice (American English; see spelling differences; ) is the common name of ''Glycyrrhiza glabra'', a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring is extracted. The liquorice plant is an herbaceous perennial legume native to West Asia, North Africa, and Southern Europe. Liquorice is used as a flavouring in confectionery, tobacco, beverages, and pharmaceuticals, and is marketed as a dietary supplement. Liquorice extracts have been used in herbalism and traditional medicine. Excessive consumption of liquorice (more than per day of pure glycyrrhizinic acid, a key component of liquorice) can lead to undesirable consequences. Clinically, it is suspected that overindulgence in liquorice may manifest as unexplained hypertension, low blood potassium levels ( hypokalemia), and muscle weakness in individuals. Consuming liquorice should be avoided during pregnancy. Etymology The word '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Estragole
Estragole (''p''-allylanisole, methyl chavicol) is a phenylpropene, a natural organic compound. Its chemical structure consists of a benzene ring substituted with a methoxy group and an allyl group. It is an isomer of anethole, differing with respect to the location of the double bond. It is a colorless liquid, although impure samples can appear yellow. It is a component of various trees and plants, including turpentine (pine oil), anise, fennel, Pimenta racemosa, bay, tarragon, and basil. It is used in the preparation of fragrances.. The compound is named for ''estragon'', the French name of tarragon. Production Hundreds of tonnes of basil oil are produced annually by steam distillation of ''Ocimum basilicum'' (common basil). This oil is mainly estragole but also contains substantial amounts of linalool. Estragole is the primary constituent of essential oil of tarragon (comprising 60–75%). It is also present in pine oil, turpentine, fennel, anise (2%), frankincense (4%), ''Clau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anethole
Anethole (also known as anise camphor) is an organic compound that is widely used as a flavoring substance. It is a derivative of the aromatic compound allylbenzene and occurs widely in the essential oils of plants. It is in the class of phenylpropanoid organic compounds. It contributes a large component of the odor and flavor of anise and fennel (both in the botanical family Apiaceae), anise myrtle (Myrtaceae), liquorice (Fabaceae), magnolia blossoms, and star anise ( Schisandraceae). Closely related to anethole is its isomer estragole, which is abundant in tarragon (Asteraceae) and basil (Lamiaceae), and has a flavor reminiscent of anise. It is a colorless, fragrant, mildly volatile liquid. Anethole is only slightly soluble in water but exhibits high solubility in ethanol. This trait causes certain anise-flavored liqueurs to become opaque when diluted with water; this is called the ouzo effect. Structure and production Anethole is an aromatic, unsaturated ether related to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
