Clary, a close relative of common sage, is native to southern Europe. The specific name is derived from the Latin word 'clams', meaning clear, bright.
The Romans made a savory sauce rather like we now make mint sauce. Savory is native to the Mediterranean region; in the 9th century A.D. it was introduced to central Europe, where it rapidly became established. It was widely used for seasoning in the days when costly spices imported from the tropics were rare.
Dried blooms should be stored in air-tight containers. During the growth period it is best to use the fresh flowers. These have a refreshing fragrance and for this reason were at one time used in Europe to improve the flavour of Moselle wines that were not up to par.
The leaves are very aromatic and may be used both fresh and dried. They are added, together with the flowers of elderberry, to wine to give it a nutmeg-like flavour, hence the German name Muskateller-Salbei. They are also used to flavour jams and jellies. Nowadays clary is grown in Europe mainly for the extraction of the essential oil which has a lavender-like fragrance and is used in perfumery. In cookery it is used for the same purposes as common sage, but is rarely found on the kitchen shelf.
White mustard has long been cultivated. Native to the Mediterranean region, probably north Africa, its many present cultivated varieties differ only slightly from the original wild forms. It was cultivated by the ancient Greeks, Romans and Egyptians. From the writings of Theophrastus we learn that the Greeks called it `napy' or also `sinapi', which gave rise to the Latin name of the genus and later also to the German name Sent Already in those days it was made into a paste for use as a condiment according to recipes quite different from those of the present day. The Romans introduced the plant and their recipes for prepared mustard to central and western Europe. In the Middle Ages wine vinegar, called `mustum' in Latin, began to be used in making the paste and hence the North German name Mostrich, the French moutarde and the English mustard.
It is very suitable for growing in the herb garden. Propagation is by means of seeds sown outdoors where the plants are to grow in early spring. The non-woody flowering top parts of the plant are gathered. These are tied in bunches and dried in a well-ventilated spot at a temperature not exceeding 35C (95F). They should then be stored in air-tight containers - 16035
The Romans made a savory sauce rather like we now make mint sauce. Savory is native to the Mediterranean region; in the 9th century A.D. it was introduced to central Europe, where it rapidly became established. It was widely used for seasoning in the days when costly spices imported from the tropics were rare.
Dried blooms should be stored in air-tight containers. During the growth period it is best to use the fresh flowers. These have a refreshing fragrance and for this reason were at one time used in Europe to improve the flavour of Moselle wines that were not up to par.
The leaves are very aromatic and may be used both fresh and dried. They are added, together with the flowers of elderberry, to wine to give it a nutmeg-like flavour, hence the German name Muskateller-Salbei. They are also used to flavour jams and jellies. Nowadays clary is grown in Europe mainly for the extraction of the essential oil which has a lavender-like fragrance and is used in perfumery. In cookery it is used for the same purposes as common sage, but is rarely found on the kitchen shelf.
White mustard has long been cultivated. Native to the Mediterranean region, probably north Africa, its many present cultivated varieties differ only slightly from the original wild forms. It was cultivated by the ancient Greeks, Romans and Egyptians. From the writings of Theophrastus we learn that the Greeks called it `napy' or also `sinapi', which gave rise to the Latin name of the genus and later also to the German name Sent Already in those days it was made into a paste for use as a condiment according to recipes quite different from those of the present day. The Romans introduced the plant and their recipes for prepared mustard to central and western Europe. In the Middle Ages wine vinegar, called `mustum' in Latin, began to be used in making the paste and hence the North German name Mostrich, the French moutarde and the English mustard.
It is very suitable for growing in the herb garden. Propagation is by means of seeds sown outdoors where the plants are to grow in early spring. The non-woody flowering top parts of the plant are gathered. These are tied in bunches and dried in a well-ventilated spot at a temperature not exceeding 35C (95F). They should then be stored in air-tight containers - 16035
