In the Middle Ages the rose was called the 'flower of flowers' and from that time dates the recipe for the then popular dish called `Rosee'.
In Lebanon sumach herb may be seen in front of almost every house, the fruits being dried and ground into a purplish-red powder, or soaked in water and the juice then pressed out. They have a sour and pleasantly astringent taste.
Syrup prepared by mixing honey and rose petals was prescribed for 'the weak, ill, phlegmatic, melancholic and choleric'. To this day rose petals are used locally, particularly in the Near East, as a fragrant admixture to foods and beverages.
The fruits - rose hips, rich in Vitamin C, are used to make a refreshing, slightly sour tea and very piquant marmalade, good by itself as well as added to sauces and roast game. The fleshy hips contain a great many hard, pointed-ovate achenes covered with silky hairs. These must be removed before using the hips in cookery. It is a very tedious task consisting of cutting each hip lenghtwise while still fresh and scraping out the contents.
The juice is used to flavour salads and the powder in various dishes, mainly fish. Sumach herb may also be used with stewed poultry, vegetables and roast meat. Because of its high tannin content sumach is a suitable ingredient in fatty foods, promoting digestion and checking diarrhoea.
Some species of sumach are grown for the tannin-rich leaves used in tanning and dyeing. The related stag's horn sumach (R. typhina) is often grown in Europe as a specimen tree. This is native to North America, the home of many poisonous species such as R. toxicodendron, commonly known as poison ivy. Sumach herb has many uses. Its leaves can be used as a dye. It can be used to add tastes to your cooking. You can grow sumach herb in your herb garden for decorative purpose.
In Lebanon sumach herb may be seen in front of almost every house, the fruits being dried and ground into a purplish-red powder, or soaked in water and the juice then pressed out. They have a sour and pleasantly astringent taste.
Syrup prepared by mixing honey and rose petals was prescribed for 'the weak, ill, phlegmatic, melancholic and choleric'. To this day rose petals are used locally, particularly in the Near East, as a fragrant admixture to foods and beverages.
The fruits - rose hips, rich in Vitamin C, are used to make a refreshing, slightly sour tea and very piquant marmalade, good by itself as well as added to sauces and roast game. The fleshy hips contain a great many hard, pointed-ovate achenes covered with silky hairs. These must be removed before using the hips in cookery. It is a very tedious task consisting of cutting each hip lenghtwise while still fresh and scraping out the contents.
The juice is used to flavour salads and the powder in various dishes, mainly fish. Sumach herb may also be used with stewed poultry, vegetables and roast meat. Because of its high tannin content sumach is a suitable ingredient in fatty foods, promoting digestion and checking diarrhoea.
Some species of sumach are grown for the tannin-rich leaves used in tanning and dyeing. The related stag's horn sumach (R. typhina) is often grown in Europe as a specimen tree. This is native to North America, the home of many poisonous species such as R. toxicodendron, commonly known as poison ivy. Sumach herb has many uses. Its leaves can be used as a dye. It can be used to add tastes to your cooking. You can grow sumach herb in your herb garden for decorative purpose.
0 comments:
Post a Comment