The coastal region in south-west India known as the Malabar Coast was originally called Malichabar. The name is derived from the Sanskrit word `malicha', meaning pepper and the Arabian word 'bar', meaning land, hence pepper land. This relatively narrow coastal belt is the original home of the pepper plant, a climbing shrub growing to a height of 6 m (20 ft).
Pepper is a typical plant of the tropics that thrives only in a very humid and warm climate. Originally a forest plant grown by the natives to climb among trees at the edge of the forest, it is now widely cultivated throughout the tropics.
In the Middle Ages anise was a highly prized and costly spice. It is mentioned along with fennel, coriander and caraway, in complicated recipes for making preserves of nuts, honey and raisins. It was also sprinkled, together with bay leaf, on pig's-foot jelly. Nowadays anise has become established in the wild in Europe and Asia, as well as in North America. Principal producers are Bulgaria, Italy. Spain. France, the former USSR, Turkey and Mexico.
They are used only fresh to flavour salads, vegetable soups and sauces. They may also be used as a garnish for cold-dishes. They are particularly good as an ingredient of fine herb mixtures, for flavouring mayonnaises, boiled vegetables and fish. They may be used together with chervil, tarragon, parsley, chives and the like.
Burnet saxifrage grows wild throughout nearly the whole of Europe and the Middle East. It is commonly found on dry banks, in meadows, by the wayside and on the edge of forests. If you want fresh foliage the whole summer long, however, you can grow it in the garden, windowbox or simply in a pot.
Saxifrage can be plant in any free space in your garden. You can grow saxifrage in your kitchen garden and use it as a spice in your cooking. All it needs is a sunny location and not too much moisture. It may be propagated by means of seeds (achenes), or by the division of older clumps.
Pepper is a typical plant of the tropics that thrives only in a very humid and warm climate. Originally a forest plant grown by the natives to climb among trees at the edge of the forest, it is now widely cultivated throughout the tropics.
In the Middle Ages anise was a highly prized and costly spice. It is mentioned along with fennel, coriander and caraway, in complicated recipes for making preserves of nuts, honey and raisins. It was also sprinkled, together with bay leaf, on pig's-foot jelly. Nowadays anise has become established in the wild in Europe and Asia, as well as in North America. Principal producers are Bulgaria, Italy. Spain. France, the former USSR, Turkey and Mexico.
They are used only fresh to flavour salads, vegetable soups and sauces. They may also be used as a garnish for cold-dishes. They are particularly good as an ingredient of fine herb mixtures, for flavouring mayonnaises, boiled vegetables and fish. They may be used together with chervil, tarragon, parsley, chives and the like.
Burnet saxifrage grows wild throughout nearly the whole of Europe and the Middle East. It is commonly found on dry banks, in meadows, by the wayside and on the edge of forests. If you want fresh foliage the whole summer long, however, you can grow it in the garden, windowbox or simply in a pot.
Saxifrage can be plant in any free space in your garden. You can grow saxifrage in your kitchen garden and use it as a spice in your cooking. All it needs is a sunny location and not too much moisture. It may be propagated by means of seeds (achenes), or by the division of older clumps.
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