The tomato as the basic ingredient of various kinds of ketchup it deserves to be mentioned. It is a native of northwestern South America (Peru and Ecuador), where the Incas raised it probably in ancient times, as did the Aztecs in Mexico. In the 16th century the tomato was taken from Mexico to Spain, where its Aztec name `tumantl' was changed to tomato, the name by which it is known in many other languages.
It was also popular in the Middle Ages, as we learn from the records of Hildegarde, abbess at the Rupertsberg abbey in the 12th century, mainly as a medicine for treating a wide variety of diseases. After that it slowly fell into oblivion, surviving only in country gardens, whence it is currently making a rapid comeback.
As a plant of the Mediterranean region marjoram was known to the ancient Egyptians, Greeks and Romans, who used it not only to flavour food but also prized it as a miraculous herb with the power of healing practically all diseases, especially colds and chills.
Tomato is a perennial herb but is grown as an annual. It is a creeping plant and so is trained up low supports to keep the fruits clean. The method of raising tomatoes has been worked out to the minutest detail and enables very high yields to be obtained (depending on the climate). Though the tomato's use in Europe is fairly recent, this universal fruit, used as a vegetable, salad, flavouring and food colouring, rapidly became one of the most widespread commercial crops in the world. Intensive breeding led to the development of numerous cultivated forms of different shapes, colours and flavours.
Unfortunately the most important commercial varieties, those that bear large, round and regular, smooth-skinned fruits which can be successfully transported, have the poorest flavour. When using them in salads the flavour must be enhanced with vinegar and other dressings.
Majorana hortensis is a perennial, bushy plant growing up to 40 cm (16 in) high that flowers from July to September. It requires a rather light, limy soil, rich in nutrients and moisture. It is grown throughout the whole of Europe as well as in north Africa (Algeria, Tunisia, Egypt). The seeds should be sown in boxes in early spring and the young seedlings moved outdoors to their permanent position when all danger of frost is past. Marjoram may be harvested and used in cooking as spice.
It was also popular in the Middle Ages, as we learn from the records of Hildegarde, abbess at the Rupertsberg abbey in the 12th century, mainly as a medicine for treating a wide variety of diseases. After that it slowly fell into oblivion, surviving only in country gardens, whence it is currently making a rapid comeback.
As a plant of the Mediterranean region marjoram was known to the ancient Egyptians, Greeks and Romans, who used it not only to flavour food but also prized it as a miraculous herb with the power of healing practically all diseases, especially colds and chills.
Tomato is a perennial herb but is grown as an annual. It is a creeping plant and so is trained up low supports to keep the fruits clean. The method of raising tomatoes has been worked out to the minutest detail and enables very high yields to be obtained (depending on the climate). Though the tomato's use in Europe is fairly recent, this universal fruit, used as a vegetable, salad, flavouring and food colouring, rapidly became one of the most widespread commercial crops in the world. Intensive breeding led to the development of numerous cultivated forms of different shapes, colours and flavours.
Unfortunately the most important commercial varieties, those that bear large, round and regular, smooth-skinned fruits which can be successfully transported, have the poorest flavour. When using them in salads the flavour must be enhanced with vinegar and other dressings.
Majorana hortensis is a perennial, bushy plant growing up to 40 cm (16 in) high that flowers from July to September. It requires a rather light, limy soil, rich in nutrients and moisture. It is grown throughout the whole of Europe as well as in north Africa (Algeria, Tunisia, Egypt). The seeds should be sown in boxes in early spring and the young seedlings moved outdoors to their permanent position when all danger of frost is past. Marjoram may be harvested and used in cooking as spice.
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