Fragrant dye or culinary herb that colours? It is hard to say, for saffron is a perfect synthesis of the two. There is no disputing the fact that originally saffron was used as a dye. Babylonian and Persian rulers wore saffron- coloured shoes and the ladies of ancient times used it to colour their robes. But by the Middle Ages already one-third of all central European recipes for dishes served in wealthy families called for saffron.
Because few can resist breaking off a sprig of this herald of spring, it is in danger of becoming an extinct species in the wild. It is dying out even though it will grow almost anywhere, tolerating dry conditions as well as limy soil and the air pollution of cities. It is, however, being planted in parks and gardens.
Cornelian cherry is one of the few shrubs whose fruits, like those of juniper and barberry, are used to flavour foods. They are red, barrel- shaped drupes that are sour at first.
Nevertheless, the fruits, cleverly combined with other spices, give some foods a pleasant and unusual taste. It is used in making breads and in herb mixtures for flavouring salamis and pts.
Coriander is most widely used in the Spanish-speaking countries of South America. It is one of the ingredients of curry-powder and is also added to pickled vegetables and to flavour certain herb liqueurs, such as gin. Fresh young leaves are also used as a seasoning.
In central Europe it survived the Ice Age in warm locations with lime-rich soil. It prefers warm banks and often grows in oak woodland. The old, heavy and hard wood is prized by turners and the young branches are used to make walking-sticks - 16035
Because few can resist breaking off a sprig of this herald of spring, it is in danger of becoming an extinct species in the wild. It is dying out even though it will grow almost anywhere, tolerating dry conditions as well as limy soil and the air pollution of cities. It is, however, being planted in parks and gardens.
Cornelian cherry is one of the few shrubs whose fruits, like those of juniper and barberry, are used to flavour foods. They are red, barrel- shaped drupes that are sour at first.
Nevertheless, the fruits, cleverly combined with other spices, give some foods a pleasant and unusual taste. It is used in making breads and in herb mixtures for flavouring salamis and pts.
Coriander is most widely used in the Spanish-speaking countries of South America. It is one of the ingredients of curry-powder and is also added to pickled vegetables and to flavour certain herb liqueurs, such as gin. Fresh young leaves are also used as a seasoning.
In central Europe it survived the Ice Age in warm locations with lime-rich soil. It prefers warm banks and often grows in oak woodland. The old, heavy and hard wood is prized by turners and the young branches are used to make walking-sticks - 16035
