(Mentha piperita), The plant is found throughout Europe, in moist situations, along stream banks and in waste lands, and is not unfrequented
In damp places in England, but is not a common native plant, and probably is often an escape from cultivation. In America it is probably even more common as an escape than Spearmint, having long been known and grown in gardens. Of the members of the mint family under cultivation the most important are the several varieties of the Peppermint, extensively cultivated for years as the source of the well-known volatile oil of Peppermint.
Thyme (Thymus vulgaris) is an herb with a distinct smell. The flowers, leaves, and oil are commonly used to flavor foods and are also used as medicine. Thyme contains chemicals that might help bacterial and fungal infections. It also might help relieve coughing and have antioxidant effects.
The name (Origanum) is derived from two Greek words, oros (mountain) and ganos (joy), in allusion to the gay appearance these plants give to the hillsides on which they grow. Similar to tarragon (botanically not related), it is a spice which on one hand needs a warm climate to develop its specific aroma, but on the other hand loses some fragrance when dried. Despite these deficiencies, it is a well-established culinary herb in Central Europe.
Dried marjoram is extremely important in industrial food processing and is much used, together with thyme, in spice mixtures for the production of sausages; in Germany, where a great variety of sausages is produced, it is thus called Wurstkraut sausage herb. Furthermore, application of marjoram to boiled or fried liver is somewhat classical. Marjoram may be effectively combined with bay leaves; furthermore, it goes well with small amounts of black pepper or juniper. Combinations of the last type are well suited to ragouts, particularly venison.
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