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.
Parsley (Petroselinum Crispum), is grown exclusively for its green leaves, or tops. The curled-leaf and Italian flat-leaf types are the most popular. Field seeding begins in early April and ends in May.
Parsley is a bright green, biennial herb that is very common in Middle Eastern, European, and American cooking. It is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although it has a milder flavor.
Two forms of parsley are used as herbs: curly leaf and Italian or flat leaf. Curly leaf parsley is often used as a garnish. Many people think flat leaf parsley has a stronger flavor, and this opinion is backed by chemical analysis which finds much higher levels of essential oil in the flat-leaved cultivars. One of the compounds of the essential oil is apiol. Another type of parsley is grown as a root vegetable.
Parsley is valued as a breath-freshener, due to its high concentration of chlorophyll. Adam Blackman, a nutritionist, claims parsley enhances mental alertness, and affects the immune system.
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.
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