Spearmint (Menthes viridis) this common garden mint is not a native of these islands, though growing freely in every garden, but is originally a native of the Mediterranean region, and was introduced into Britain by the Romans, being largely cultivated not only by them, but also by the other Mediterranean nations. It has, in fact, been so universally esteemed, that it is to be found wild in nearly all the countries to which civilization has extended, and in America for 200 years it has been known as an escape from gardens, growing in moist soils and proving sometimes troublesome as a weed.
Meloukhia (Corchorus Oliotorus ) A tall leafy herb, whose leaves are used as a potherb, spinach or as a salad. The leaves are lanceolate and serrate and are used fresh and dried. In Egypt and the Middle East mostly used in soups, in India as a spinach substitute and in the Caribbean as a salad. Sometimes used as a source of jute, but c.capsularis is the more important source of fibre.
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.
Dill, (Anthum Graveolens), is native to the Mediterranean area and southern Russia. Dill is a hardy annual, and sometimes is grown as a biennial. Dill is commonly used as a seasoning for soups, fish, and pickles. Its aromatic leaves, seeds, flowers, and stems can also be used to flavour cabbage, vinegars, butter, apple pie, cakes, and bread. Dill should be direct-seeded in spring about 10 inches apart. Since dill has long tap roots, it should not be transplanted. Fresh leaves should be harvested before flowering begins. Harvest seeds as soon as seed heads are brown and dry.
Coriander, (Coriandrum sativum), featheryannual plantof the parsley family (Apiaceae), parts of which are used as both anherb and a spice. Native to the Mediterranean andMiddle Eastregions, theplantis widelycultivatedin many places worldwide for its culinary uses. Itsdry fruits and seeds, which are also known as coriander, are used to flavour many foods, particularlysausages,curries, Scandinavian pastries,liqueurs, and confectionery, such as English comfits. Its delicate young leaves, known as cilantro, are widely used in Latin American, Indian, and Chinese dishes.
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