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Marjoram (/ ˈ m ɑːr dʒ ər ə m /, [2] Origanum majorana) is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum.
It is not exactly known how long dry plant specimens last in storage, but with proper conservation, they have been able to last many centuries. Specimens collected by Linnaeus in the eighteenth century and by Banks and Solander on the Endeavour voyage in 1788 are still excellently preserved. [4] The specimens may be whole plants or plant parts.
Drying starts at the bottom of the bin, which is the first place air contacts. The dry air is brought up by the fan through a layer of wet grain. Drying happens in a layer of 1 to 2 feet thick, which is called the drying zone. The drying zone moves from the bottom of the bin to the top, and when it reaches the highest layer, the grain is dry.
Cold stratification simulates the natural process by subjecting seed to a cool (ideally +1 to +3 °C [34 to 37 degrees Fahrenheit]) moist environment for a period one to three months. Seeds are placed in a medium such as vermiculite, peat, or sand and refrigerated in a plastic bag or sealed container. [1]
Origanum dictamnus, the dittany of Crete, Cretan dittany or hop marjoram, is a tender perennial plant that grows 20–30 cm high. It is known in Greek as δίκταμο ( díktamo , cf. " dittany ") or in the Cretan dialect as έρωντας ( erontas , "love").
Origanum onites, the Cretan oregano, [citation needed] Greek oregano, [2] pot marjoram [2] or Ellinikí rίgani in Greek (Ελληνική ρίγανη), is a plant species in the genus Origanum found in Sicily, Greece and Turkey. [3]
Oregano is a woody perennial plant, growing to 90 cm (35 in) tall, with opposite leaves1–4 cm (1 ⁄ 2 – 1 + 1 ⁄ 2 in) long. The flowers which can be white, pink or light purple, are 3–4 mm ( 1 ⁄ 8 – 3 ⁄ 16 in) long, and produced in erect spikes in summer.
Seed 2.52 (14.5) Dry sausages, mortdella, pepperoni Basil Leaves 6.09 (35) Pickled and jellied meats Bay Leaves 5 (136) leaves (approx.) Pickle for pigs feet, lamb tongue Caraway Seed 1.65 (9.5) Semi-dry sausages, meat loaves, luncheon meat Cardamom Seed-whole Ground 2.52 (14.5) Frankfurters, liver sausage, head cheese, semi-dry sausages Cassia