The scientific name of this perennial herb tells us that it bears 'noble flowers' (the Greek word `anthemos' means flower and the Latin word `nobilis' means noble).
The leaves are a very delicate flavouring characteristic chiefly of the French cuisine. Because its aroma, reminiscent of a mixture of anise and parsley, evaporates readily, it should be added to hot dishes during the last stage of cooking, but best of all it should be used fresh.
The parts used primarily for seasoning are the strongly aromatic and slightly bitter seeds (achenes), which are grown and harvested for this purpose in France, India and the USA. The aohenes, slightly reminiscent of the fruit of anise, are ground and combined with common salt for use as celery salt in seasoning foods. Some celery salts also include the ground root or foliage. Celery salt is used as seasoning for fish dishes, soups, vegetables and croquettes.
It is surprising how little chervil is grown on a commercial scale for it has no special requirements and its cultivation is relatively simple. However, it has widespread popularity with home gardeners in Europe as well as in north Africa, cast Asia and America. Its glossy black seeds are sown outdoors in the ground where they are to grow.
All the present varieties of celery were obtained by breeding and selecting from the original form with tough, slender, branching stems growing wild in salty soils, particularly on the south-European coast of the Mediterranean.
The flowers are collected by hand in succession as soon as they are fully open and then dried as rapidly as possible in a well-ventilated place at a temperature not exceeding 30 C (86 F). They must be dried thoroughly to prevent spoiling caused by moisture condensation on overheating.
The leaves are a very delicate flavouring characteristic chiefly of the French cuisine. Because its aroma, reminiscent of a mixture of anise and parsley, evaporates readily, it should be added to hot dishes during the last stage of cooking, but best of all it should be used fresh.
The parts used primarily for seasoning are the strongly aromatic and slightly bitter seeds (achenes), which are grown and harvested for this purpose in France, India and the USA. The aohenes, slightly reminiscent of the fruit of anise, are ground and combined with common salt for use as celery salt in seasoning foods. Some celery salts also include the ground root or foliage. Celery salt is used as seasoning for fish dishes, soups, vegetables and croquettes.
It is surprising how little chervil is grown on a commercial scale for it has no special requirements and its cultivation is relatively simple. However, it has widespread popularity with home gardeners in Europe as well as in north Africa, cast Asia and America. Its glossy black seeds are sown outdoors in the ground where they are to grow.
All the present varieties of celery were obtained by breeding and selecting from the original form with tough, slender, branching stems growing wild in salty soils, particularly on the south-European coast of the Mediterranean.
The flowers are collected by hand in succession as soon as they are fully open and then dried as rapidly as possible in a well-ventilated place at a temperature not exceeding 30 C (86 F). They must be dried thoroughly to prevent spoiling caused by moisture condensation on overheating.
0 comments:
Post a Comment