Mugwort is a perennial herb reaching a height of up to 1.5 m (5 ft) and growing wild in a number of similar forms throughout the northern hemisphere - from the Mediterranean to Lapland, from India to Siberia, and from Mexico to Alaska. Hence the Latin name vulgaris, meaning common or widespread. It is grown mainly in the Balkan Peninsula, Italy, France and the former USSR.
Mugwort is used as seasoning for roast meat, especially pork and mutton, as well as roast goose and duck. It is sprinkled on the meat before cooking, but sparingly. In Spain it is used to flavour onion and vegetable soups as well as fish and fish soups. It is also good in salads. Mugwort is easily grown from the seeds (achenes) even in poor soil. As a rule, however, this is unnecessary for it may be found growing wild on waste ground and by the wayside.
In medieval times it was also believed that the juice of wormwood mixed with sweet milk was effective 'against worms in the womb and in the ears'. Wormwood is also used to flavour many bitter drinks including absinthe, vermouth and tonic water.
The common barberry is a spiny deciduous shrub up to 2 m (6 ft) high with upright branches and yellow flowers. When insects alight on the flowers they brush against the stamens. These curve inwards towards the pistil in the centre, thereby pollinating the plant. The fruits are bright red, fleshy berries that ripen in September and often remain on the shrub until late winter.
Sweet woodruff is used as a medicinal herb to promote the flow of urine and bile and ,tilso for its soothing properties.
Nowadays it is used to make tarragon Vinegar (a'fresh sprig of tarragon put in a bottle of white or wine vinegar), tarragon mustard and pickled gherkins. It is widely used in Chinese and French dishes, especially with poultry, rice and poached fish, and in Barnaise and Tartare sauces.
Mugwort is used as seasoning for roast meat, especially pork and mutton, as well as roast goose and duck. It is sprinkled on the meat before cooking, but sparingly. In Spain it is used to flavour onion and vegetable soups as well as fish and fish soups. It is also good in salads. Mugwort is easily grown from the seeds (achenes) even in poor soil. As a rule, however, this is unnecessary for it may be found growing wild on waste ground and by the wayside.
In medieval times it was also believed that the juice of wormwood mixed with sweet milk was effective 'against worms in the womb and in the ears'. Wormwood is also used to flavour many bitter drinks including absinthe, vermouth and tonic water.
The common barberry is a spiny deciduous shrub up to 2 m (6 ft) high with upright branches and yellow flowers. When insects alight on the flowers they brush against the stamens. These curve inwards towards the pistil in the centre, thereby pollinating the plant. The fruits are bright red, fleshy berries that ripen in September and often remain on the shrub until late winter.
Sweet woodruff is used as a medicinal herb to promote the flow of urine and bile and ,tilso for its soothing properties.
Nowadays it is used to make tarragon Vinegar (a'fresh sprig of tarragon put in a bottle of white or wine vinegar), tarragon mustard and pickled gherkins. It is widely used in Chinese and French dishes, especially with poultry, rice and poached fish, and in Barnaise and Tartare sauces.
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