The plant kingdom is divided by botanists into categories called taxons. On the basis of their mutual relationship plants are divided into phyla, classes, orders and families in that order (these basic taxons are often divided further into subgroups). The family to which a plant belongs is a very important category in the classification of plants.
Among the latter also belong various aromatic, flavouring or colouring substances which make the spices what they are. These secondary metabolites are very diverse, and often distinguished by a pronounced aroma and flavour as well as important pharmacological properties. That is why many herbs used in cooking are also used in medicine. Typical substances found in herbs are first and foremost essential oils, bitter principles and tannins.
It is planted to form hedges, prevent erosion on steep banks and for its foliage and in non-fertile areas is valued because of its moderate requirements on soil fertility and moisture. It sprouts prolifically from stumps and also produces root suckers freely so that in parks it sometimes spreads to such an extent that it becomes a weed difficult to eradicate. It is readily propagated by means of cuttings and root suckers.
Besides essential oils, many herbs contain so-called garlic oils. These are the seasoning element of all members of the genus Allium and tb-ir characteristics are similar to those of essential oils. However, an additional distinctive trait is that they occur in the plant in bound form releasing neither flavour nor aroma. That is why onion and garlic can be stored in the pantry together with other foods without any danger of their being contaminated by the characteristic pungent odour. This is emitted by the plant only when its tissues are bruised (when they are sliced, diced or crushed), which releases an enzyme that causes the decomposition of the garlic oils accompanied by a pungent odour. The same is true of the so-called mustard oils present in herbs of the Brassicaceae family, e. g. in the seeds of mustard, leaves of garden cress, and roots of horseradish.
Shortly after, the botanist Clusius cultivated the first rhizomes at the Vienna botanical garden which he propagated and sent to many other botanical gardens. From then on calamus spread rapidly and nowadays it grows wild throughout Europe, including the British Isles, as well as in the Atlantic region of North America. It grows by the edges of ponds, slow-moving water courses, in moist ditches and marshes.
The pleasant astringent taste of other herbs (nettle, rose hip) is caused by the presence of tannins. Unlike essential oils, bitter principles and tannins are soluble in water and do not vaporize when heated.
Among the latter also belong various aromatic, flavouring or colouring substances which make the spices what they are. These secondary metabolites are very diverse, and often distinguished by a pronounced aroma and flavour as well as important pharmacological properties. That is why many herbs used in cooking are also used in medicine. Typical substances found in herbs are first and foremost essential oils, bitter principles and tannins.
It is planted to form hedges, prevent erosion on steep banks and for its foliage and in non-fertile areas is valued because of its moderate requirements on soil fertility and moisture. It sprouts prolifically from stumps and also produces root suckers freely so that in parks it sometimes spreads to such an extent that it becomes a weed difficult to eradicate. It is readily propagated by means of cuttings and root suckers.
Besides essential oils, many herbs contain so-called garlic oils. These are the seasoning element of all members of the genus Allium and tb-ir characteristics are similar to those of essential oils. However, an additional distinctive trait is that they occur in the plant in bound form releasing neither flavour nor aroma. That is why onion and garlic can be stored in the pantry together with other foods without any danger of their being contaminated by the characteristic pungent odour. This is emitted by the plant only when its tissues are bruised (when they are sliced, diced or crushed), which releases an enzyme that causes the decomposition of the garlic oils accompanied by a pungent odour. The same is true of the so-called mustard oils present in herbs of the Brassicaceae family, e. g. in the seeds of mustard, leaves of garden cress, and roots of horseradish.
Shortly after, the botanist Clusius cultivated the first rhizomes at the Vienna botanical garden which he propagated and sent to many other botanical gardens. From then on calamus spread rapidly and nowadays it grows wild throughout Europe, including the British Isles, as well as in the Atlantic region of North America. It grows by the edges of ponds, slow-moving water courses, in moist ditches and marshes.
The pleasant astringent taste of other herbs (nettle, rose hip) is caused by the presence of tannins. Unlike essential oils, bitter principles and tannins are soluble in water and do not vaporize when heated.
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