Tuesday, March 3, 2009

Radish

By Jimmy Huett

In the Middle Ages the rose was called the 'flower of flowers' and from that time dates the recipe for the then popular dish called `Rosee'.

This consisted of a capon perfumed with rose petals and flavoured with almonds, sugar and saffron. In society rose sugar was a favoured sweetener and rose water was used to rinse the fingers at banquets.

The fruits of sumach herb were used by the ancient Romans, who called the plant Syrian sumach, for the same purpose as lemons before the latter were introduced into cultivation. From Mattioli we know that the eastern peoples used the dried fruits of sumach herb in place of salt.

The red powder may be purchased in shops that specialize in foodstuffs from Lebanon, but it is rarely used in Europe. However, sumach is very important in Arabian cookery, where it is still preferred to lemon.

The radish is a rapidly growing annual herb. The seeds germinate as soon as they arc sown and in congenial conditions the radishes are ready for consumption within three weeks. However, they should be thinned to the proper spacing (about 4 cm [ 12 in] apart), because plants that arc too crowded tend to grow tall and flower instead of forming a fleshy root.

Nowadays the hips are used by the pharmaceutical industry primarily as a source of Vitamin C. The hips of the ramanas rose (Rosa rugosa), which are much larger, arc used for the same purposes

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