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Mentuccia
''Clinopodium nepeta'' (synonym: ''Calamintha nepeta''), known as lesser calamint, is a perennial herb of the mint family known for having fragrant, grey-green, oregano like leaves with a pennyroyal smell. This plant commonly grows across the Mediterranean, North Africa and parts of Central Asia and has traditionally been used as a folk medicine and culinary herb. A recent study also found cultivars of lesser catmint that had the same compounds in catnip that cause the euphoric effect in cats, known as nepetalactone. Description Lesser calamint is a perennial shrub, forming a compact mound of shiny, green oregano-like leaves. The flowers are lavender pink. The plant reaches a height of . The lesser calamint smells like a cross between mint and oregano. It attracts honeybees and butterflies. lesser cat mints are also often described as having a Lesser calamint usually grows in the summer, and well into the fall. It can become dormant in the winter months, then reblossom in spr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nepeta Nepetella
''Nepeta nepetella'', common name lesser cat-mint, is a low-growing species of catnip belonging to the family Lamiaceae The Lamiaceae ( ) or Labiatae are a family (biology), 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 (herb), ba .... It is native to France, Spain, Italy, Algeria, and Morocco. ;Subspecies # ''Nepeta nepetella'' subsp. ''aragonensis'' (Lam.) Nyman - Spain, Algeria, Morocco # ''Nepeta nepetella'' subsp. ''laciniata'' (Willk.) Aedo - Sierra Nevada of southern Spain # ''Nepeta nepetella'' subsp. ''murcica'' (Guirão ex Willk.) Aedo - Morocco, southern Spain # ''Nepeta nepetella'' subsp. ''nepetella'' - Pyrenees, western Alps, + Apennines of Spain, France, Italy Description ''Nepeta nepetella'' can reach a height of . This perennial very variable plant has usually green crenate leaves and produces in summer spikes with bluish-viol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carciofi Alla Romana
''Carciofi alla romana'' (; ) is a typical dish of Roman cuisine of pan braised artichokes. During spring-time in Rome, the dish is prepared in each household and is served in all restaurants. It represents one of the most famous artichoke dishes of the Roman cuisine, another being '' carciofi alla giudia'', a deep-fried artichoke dish that originated in the Jewish community of Rome. Preparation In Rome and surroundings this dish is prepared with artichokes of the Romanesco variety, harvested between February and April in the coastal region northwest of Rome, between Ladispoli and Civitavecchia. The artichokes are cleaned with a sharp knife, eliminating all of the hard leaves and the thorns using an upward spiral movement. Leaving only a few centimetres of the stem with the artichoke, the cut-off stem is cleaned, cut into pieces and cooked with the artichokes. The artichokes are plunged for a few minutes into water with lemon juice, so that they do not turn brown due to oxidat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carolus Linnaeus
Carl Linnaeus (23 May 1707 – 10 January 1778), also known after ennoblement in 1761 as Carl von Linné,#Blunt, Blunt (2004), p. 171. was a Swedish biologist and physician who formalised binomial nomenclature, the modern system of naming organisms. He is known as the "father of modern Taxonomy (biology), taxonomy". Many of his writings were in Latin; his name is rendered in Latin as and, after his 1761 ennoblement, as . Linnaeus was the son of a curate and was born in Råshult, in the countryside of Småland, southern Sweden. He received most of his higher education at Uppsala University and began giving lectures in botany there in 1730. He lived abroad between 1735 and 1738, where he studied and also published the first edition of his ' in the Netherlands. He then returned to Sweden where he became professor of medicine and botany at Uppsala. In the 1740s, he was sent on several journeys through Sweden to find and classify plants and animals. In the 1750s and 1760s, he co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herbs
Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnish (food), garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices. ''Herbs'' generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while ''spices'' are usually dried and produced from other parts of the plant, including seeds, Bark (botany), bark, roots and fruits. Herbs have a variety of uses including culinary, medicinal, aromatic and in some cases, spiritual. General usage of the term "herb" differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered "herbs", including leaves, roots, flowers, seeds, root bark, inner bark (and Vascular cambium, cambium), resin and pericarp. The word "herb" is pronounced in Commonwealth English, but is standard among American En ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steam Distillation
Steam distillation is a separation process that consists of distilling water together with other volatile and non-volatile components. The steam from the boiling water carries the vapor of the volatiles to a condenser; both are cooled and return to the liquid or solid state, while the non-volatile residues remain behind in the boiling container. If, as is usually the case, the volatiles are not miscible with water, they will spontaneously form a distinct phase after condensation, allowing them to be separated by decantation or with a separatory funnel. Steam distillation can be used when the boiling point of the substance to be extracted is higher than that of water, and the starting material cannot be heated to that temperature because of decomposition or other unwanted reactions. It may also be useful when the amount of the desired substance is small compared to that of the non-volatile residues. It is often used to separate volatile essential oils from plant material. f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Corsica
The cuisine of Corsica is the traditional cuisine of the island of Corsica. It is mainly based on the products of the island, and due to historical and geographical reasons, has much in common with Italian cuisine, and marginally with those of Nice and Provence.Schapira (1994) p. 1 History The geographic conformation of Corsica, with its eastern coast (the one nearest to the continent) low, malaria-ridden, and impossible to defend, forced the population to settle in the mountains of the interior.Schapira (1994) p. 9 The agricultural products exported during antiquity reflect this situation: these were sheep, plus honey, wax and tar, produced by the widespread forests.Bertarelli (1929), p. 41 The island was famous for its cheap wines, exported to Rome. The concentration of settlement in the interior, typical also of the nearby Sardinia, lasted until the beginning of the 20th century; in 1911, 73,000 people lived in the zone comprised between 700 and 1,000 m above sea level. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes Columbian exchange, occurred with the colonization of the Americas and the consequent introduction of potatoes, tomatoes, capsicums, and maize, as well as sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most widely appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverse Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre, and Southern Italy, the south of Italy, which are in continuous exchange. Many dishes that were once region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clinopodium Nepeta Subsp
''Clinopodium'' is a genus of flowering plants in the family Lamiaceae, in the subtribe Menthinae. ''Clinopodium'' belongs to a large and complex group of genera including many New World mints such as ''Hedeoma'', ''Monarda'', and ''Pycnanthemum'', and this group is in turn a sister clade to ''Mentha''. The genus name ''Clinopodium'' is derived from the Latin ''clinopodion'', from the Ancient Greek (), from () "bed" and () "little foot". These were names for ''Clinopodium vulgare''.Umberto Quattrocchi. 2000. ''CRC World Dictionary of Plant Names'' volume I, page 91. CRC Press: Boca Raton; New York; Washington,DC;, USA. London, UK. (set). They allude to the form of the sepal, calyx. ''Clinopodium'' species are used as food plants by the larvae of some Lepidoptera species including ''Coleophora, Coleophora albitarsella''. Various ''Clinopodium'' species are used as Herbalism, medicinal herbs. For example, ''C. macrostemum'' is used in Mexico as a tea under the name or to cure ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clinopodium
''Clinopodium'' is a genus of flowering plants in the family Lamiaceae, in the subtribe Menthinae. ''Clinopodium'' belongs to a large and complex group of genera including many New World mints such as ''Hedeoma'', ''Monarda'', and ''Pycnanthemum'', and this group is in turn a sister clade to ''Mentha''. The genus name ''Clinopodium'' is derived from the Latin ''clinopodion'', from the Ancient Greek (), from () "bed" and () "little foot". These were names for ''Clinopodium vulgare''.Umberto Quattrocchi. 2000. ''CRC World Dictionary of Plant Names'' volume I, page 91. CRC Press: Boca Raton; New York; Washington,DC;, USA. London, UK. (set). They allude to the form of the calyx. ''Clinopodium'' species are used as food plants by the larvae of some Lepidoptera species including ''Coleophora albitarsella''. Various ''Clinopodium'' species are used as medicinal herbs. For example, ''C. macrostemum'' is used in Mexico as a tea under the name or to cure hangovers, stomach aches, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satureja
''Satureja'' is a genus of aromatic plants of the family (biology), family Lamiaceae, related to rosemary and thyme. It is native to Southern Europe, southern and southeastern Europe, North Africa, the Middle East, and Central Asia. Historically, ''Satureja'' was defined broadly and many species of the subtribe Menthinae from throughout the world were included in it. In the modern cladistic era of botany, ''Satureja'' was redefined to a narrower monophyletic genus whose species are all native to Eurasia. 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 plant, annual or perennial plant, perennial. They are low-growing herbs and subshrubs, reaching heights of . The leaf, 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 (butter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thymus (plant)
The genus ''Thymus'' ( ; thymes) contains about 350 species of aromatic perennial plant, perennial herbaceous plants and subshrubs in the family Lamiaceae. It is native to the Old World. Several members of the genus are cultivated as culinary herbs or ornamentals, when they are also called thyme after its best-known species, ''Thymus vulgaris'' or common thyme. Description The plants grow up to tall. The stems tend to be narrow or even wiry. The leaves are evergreen in most species, arranged in opposite pairs, oval, entire, and small, long, and usually aromatic. Thyme flowers are in dense terminal heads with an uneven sepal, calyx, with the upper lip three-lobed, and are yellow, white, or purple. Classification A considerable amount of confusion has existed in the naming of thymes. Many nurseries use common names rather than binomial names, which can lead to mix-ups. For example ''golden thyme'', ''lemon thyme'', and ''creeping thyme'' are all common names for more than one c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
