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Some "fast fashion" retailers, like Zara attempt to control their whole supply chain from design to production to the retail store, in order to practice just in time production, or something close to it; in cases of complete integration, there is no "wholesale fashion distribution," as the retailer is its own manufacturer and wholesaler.
Bouquet garni of thyme, bay leaves, and sage, tied with a string A bouquet garni in cranberry sauce. The bouquet garni (French for "garnished bouquet"; pronounced [bukɛ ɡaʁni] [1] [2]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews.
Wholesaling or distributing is the sale of goods or merchandise to retailers; to industrial, commercial, institutional or other professional business users; or to other wholesalers (wholesale businesses) and related subordinated services.
Persillade (French pronunciation:) is a sauce or seasoning mixture of parsley (French: persil) chopped together with seasonings including garlic, herbs, oil, and vinegar. [ 1 ] In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place .
under Petroselinum, the parsley genus: Petroselinum segetum, also known as "corn parsley", the closest relative of garden parsley; Musineon, the wild parsley genus; in other genera: Aethusa cynapium, "fool's parsley", also known as "poison parsley" Heracleum mantegazzianum, sometimes known as "giant cow parsley"
Apiaceae (/ eɪ p iː ˈ eɪ s i ˌ aɪ,-s iː ˌ iː /) or Umbelliferae is a family of mostly aromatic flowering plants named after the type genus Apium, and commonly known as the celery, carrot or parsley family, or simply as umbellifers.
Anthriscus sylvestris, known as cow parsley, [2] wild chervil, [2] wild beaked parsley, Queen Anne's lace or keck, [2] [3] is a herbaceous biennial or short-lived perennial plant in the family Apiaceae (Umbelliferae). [4] It is also sometimes called mother-die (especially in the UK), a name that is also applied to the common hawthorn. It is ...
Even when a dish was dominated by a single flavor it was usually combined with another to produce a compound taste, for example parsley and cloves or pepper and ginger. [107] Common herbs such as sage, mustard, and parsley were grown and used in cooking all over Europe, as were caraway, mint, dill, and fennel. Many of these plants grew ...
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