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Marjoram (/ ˈ m ɑːr dʒ ər ə m /, [2] Origanum majorana) is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum.
Origanum onites, the Cretan oregano, [citation needed] Greek oregano, [2] pot marjoram [2] or Ellinikí rίgani in Greek (Ελληνική ρίγανη), is a plant species in the genus Origanum found in Sicily, Greece and Turkey. [3] It has similar flavors as common oregano.It has antimicrobial activities. [4]
Lovage – tall perennial plant, the sole species in the genus Levisticum, in the family Apiaceae, subfamily Apioideae, tribe Apieae. [6] Marjoram – somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. Mint – Mentha [7] is a genus of flowering plants in the family Lamiaceae. [8]
A spice market in Istanbul Night spice market in Casablanca. This is a list of culinary herbs and spices.Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.
It is sometimes called wild marjoram, while its close relative O. majorana is known as sweet marjoram. Both are widely used as culinary herbs, especially in Turkish, Greek, Spanish, Italian, Latin, and French cuisine. Oregano is also an ornamental plant, with numerous cultivars bred for varying leaf colour, flower colour and habit.
Origanum syriacum. Origanum (/ oʊ ˈ r ɪ ɡ ə n ə m / oh-RIG-ə-nəm [3]) is a genus of herbaceous perennial flowering plants and subshrubs in the family Lamiaceae.They are native to Europe, North Africa, and much of temperate Asia, where they are found in open or mountainous habitats.
Pot marjoram is a common name for a number of species of Origanum used as herbs, including: Origanum onites , found in Sicily, Greece, and Turkey Origanum majorana , often just called marjoram
The plant may be called za'atar by association with its use in an herb-spice mixture. In, both, Modern ِArabic and in Classical Arabic the plant is called za'atar , which was formerly used in ceremonial functions, such as for sprinkling the waters of purification mixture made by the ashes of burned Red heifer on those persons defiled by the dead .