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The blue flowers (rarely white), nearly 1 ⁄ 4 to 1 ⁄ 2 inch (6.4 to 12.7 mm) long, appear summer to autumn near the ends of their branched or unbranched spikes; their calyxes are tubular or bell-shaped and furry. Two varieties are known, Salvia azurea var. azurea (azure sage) and Salvia azurea var. grandiflora (Pitcher sage). [4] [5]
It is similar to chicken salad, ham salad, macaroni salad, tuna salad, lobster salad, and crab salad. [1] A typical egg salad is made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper and paprika. A common use is as a filling for egg sandwiches. It is also often used as a topping for a green salad. [2]
Salvia (/ ˈ s æ l v i ə /) [3] is the largest genus of plants in the sage family Lamiaceae, with just under 1,000 species of shrubs, herbaceous perennials, and annuals. [4] [5] [6] Within the Lamiaceae, Salvia is part of the tribe Mentheae within the subfamily Nepetoideae. [4]
Salvia is the largest genus of plants in the family Lamiaceae, with the number of species estimated to range from 700 to nearly 3,000. Members include shrubs, herbaceous perennials, and annuals. There are three main regions of radiation of Salvia:
Salmagundi (alternatively salmagundy or sallid magundi) is a cold dish or salad made from different ingredients which may include meat, seafood, eggs, cooked and raw vegetables, fruits, or pickles. In English culture, the term does not refer to a single recipe but describes the grand presentation of a large plated salad of many disparate ...
The 30 cm (0.98 ft) inflorescences are covered with hairs and sticky glands. Flowers grow in whorls, with light purple to lavender blue corollas that are approximately 2.5 cm (0.082 ft) long, with a dark purple calyx. Salvia miltiorrhiza prefers well-drained soil, with about half a day
Basbousa (Arabic: بسبوسه, romanized: basbūsah) is a sweet, syrup-soaked semolina dessert that is typically associated with cuisines of Egyptian cuisine, Similar but slightly different dishes are also popular in the wider region. [1]
Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar. It is somewhat similar in composition to mayonnaise , but mayonnaise is made with oil as its main constituent whereas salad cream is based on vinegar and water.