Tuesday, March 3, 2009

Sweet Marjoram

By Jonathan Richardson

The original form of the herb of lovage is the closely related species L. persicum which grows wild in the hills of southern Iran. It was known to the ancient Greeks and Romans, hence the generic name, derived from the Latin word `ligusticum' because it grew in abundance in Liguria, a region in northwestern Italy.

However, it is well worth it, for the dried herb from the shop cannot begin to compare with freshly chopped leaves sprinkled on soup or on a potato pancake.

Mattioli was partly right, for the green parts of the plant are slightly poisonous and furthermore he was perhaps guided by a well- founded fear; for the tomato belongs to the nightshade family which includes many highly poisonous species which it resembles.

The rhizomes and roots are used to make commercial soup flavourings. The hollow stem may be cut crosswise into ring-like pieces and candied in the same way as the stem of angelica. All parts of lovage may be used fresh as well as dried, whole, crushed or ground.

Lovage is a large perennial herb up to 2 m (6 ft) high with a fleshy rhizome and long, branching roots. It grows best in moist deep soil. It may be propagated by seeds, but for the herb garden a single offset detached from the parent plant will suffice.

Therefore, do not always judge tomatoes by the way they look; those with the superior flavour are not always the best looking

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