Clary, a close relative of common sage, is native to southern Europe. The specific name is derived from the Latin word 'clams', meaning clear, bright.
The berries contain a deep red juice, hence the name Sambucus, derived from the Greek word `sambyx', meaning red colour. Both the flowers and fruits are used in cookery. The inflorescences are cut off as soon as they open, spread out on nets to wilt, the blooms are then stripped from the stalks and rapidly dried so they do not discolour.
Dried blooms should be stored in air-tight containers. During the growth period it is best to use the fresh flowers. These have a refreshing fragrance and for this reason were at one time used in Europe to improve the flavour of Moselle wines that were not up to par.
In the Middle Ages roast goose called `Suce Madame' was prepared according to the following recipe: 'Take sage, parsley, hyssop and savory, quince and pears and stuff the goose, then close the cavity and sew it so the fat cannot escape, and roast it well'. Savory, however, had to be used sparingly for, as Mattioli wrote in his herbal, 'it incites to wantonness'. Mattioli derived its generic name from the satyrs of antiquity.
White mustard has long been cultivated. Native to the Mediterranean region, probably north Africa, its many present cultivated varieties differ only slightly from the original wild forms. It was cultivated by the ancient Greeks, Romans and Egyptians. From the writings of Theophrastus we learn that the Greeks called it `napy' or also `sinapi', which gave rise to the Latin name of the genus and later also to the German name Sent Already in those days it was made into a paste for use as a condiment according to recipes quite different from those of the present day. The Romans introduced the plant and their recipes for prepared mustard to central and western Europe. In the Middle Ages wine vinegar, called `mustum' in Latin, began to be used in making the paste and hence the North German name Mostrich, the French moutarde and the English mustard.
It is very suitable for growing in the herb garden. Propagation is by means of seeds sown outdoors where the plants are to grow in early spring. The non-woody flowering top parts of the plant are gathered. These are tied in bunches and dried in a well-ventilated spot at a temperature not exceeding 35C (95F). They should then be stored in air-tight containers
The berries contain a deep red juice, hence the name Sambucus, derived from the Greek word `sambyx', meaning red colour. Both the flowers and fruits are used in cookery. The inflorescences are cut off as soon as they open, spread out on nets to wilt, the blooms are then stripped from the stalks and rapidly dried so they do not discolour.
Dried blooms should be stored in air-tight containers. During the growth period it is best to use the fresh flowers. These have a refreshing fragrance and for this reason were at one time used in Europe to improve the flavour of Moselle wines that were not up to par.
In the Middle Ages roast goose called `Suce Madame' was prepared according to the following recipe: 'Take sage, parsley, hyssop and savory, quince and pears and stuff the goose, then close the cavity and sew it so the fat cannot escape, and roast it well'. Savory, however, had to be used sparingly for, as Mattioli wrote in his herbal, 'it incites to wantonness'. Mattioli derived its generic name from the satyrs of antiquity.
White mustard has long been cultivated. Native to the Mediterranean region, probably north Africa, its many present cultivated varieties differ only slightly from the original wild forms. It was cultivated by the ancient Greeks, Romans and Egyptians. From the writings of Theophrastus we learn that the Greeks called it `napy' or also `sinapi', which gave rise to the Latin name of the genus and later also to the German name Sent Already in those days it was made into a paste for use as a condiment according to recipes quite different from those of the present day. The Romans introduced the plant and their recipes for prepared mustard to central and western Europe. In the Middle Ages wine vinegar, called `mustum' in Latin, began to be used in making the paste and hence the North German name Mostrich, the French moutarde and the English mustard.
It is very suitable for growing in the herb garden. Propagation is by means of seeds sown outdoors where the plants are to grow in early spring. The non-woody flowering top parts of the plant are gathered. These are tied in bunches and dried in a well-ventilated spot at a temperature not exceeding 35C (95F). They should then be stored in air-tight containers
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