The ancient Chinese dictionary Er-ya tells us that radishes were already being grown in China in the middle of the second millennium B.C.
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.
The fruits of sumach herb were used by the ancient Romans, who called the plant Syrian sumach, for the same purpose as lemons before the latter were introduced into cultivation. From Mattioli we know that the eastern peoples used the dried fruits of sumach herb in place of salt.
They are used sliced on bread and butter, chopped or grated in salads and as an accompaniment to cheeses and salamis. They arc best eaten raw. Radishes are wholesome, for besides mustard oil they contain Vitamins B and C and many mineral substances.
It is a lengthy and unpleasant process, best done with gloved hands, for the hairs cause an itching sensation if they come in contact with the skin. Hips for making jam, marmalade and wine must be fully ripe and picked when they have become softened after the first frosts. The clog rose is widely distributed throughout Europe up to altitudes of 1,000 m (3,300 ft) and therefore there is no need to grow it in the garden. It may be found alongside hedges in pastures, on sunny banks and at the edges of woodlands. It is perennial, growing up to 3 in (10 ft) high, and fully hardy. It was named Rosa canina from the Latin word `canis' meaning dog because the root was at one time used to treat rabies.
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. - 16035
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.
The fruits of sumach herb were used by the ancient Romans, who called the plant Syrian sumach, for the same purpose as lemons before the latter were introduced into cultivation. From Mattioli we know that the eastern peoples used the dried fruits of sumach herb in place of salt.
They are used sliced on bread and butter, chopped or grated in salads and as an accompaniment to cheeses and salamis. They arc best eaten raw. Radishes are wholesome, for besides mustard oil they contain Vitamins B and C and many mineral substances.
It is a lengthy and unpleasant process, best done with gloved hands, for the hairs cause an itching sensation if they come in contact with the skin. Hips for making jam, marmalade and wine must be fully ripe and picked when they have become softened after the first frosts. The clog rose is widely distributed throughout Europe up to altitudes of 1,000 m (3,300 ft) and therefore there is no need to grow it in the garden. It may be found alongside hedges in pastures, on sunny banks and at the edges of woodlands. It is perennial, growing up to 3 in (10 ft) high, and fully hardy. It was named Rosa canina from the Latin word `canis' meaning dog because the root was at one time used to treat rabies.
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. - 16035
