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Tall Herbs Magnificent: WATER PLANTAIN, about six species of herbs of the genus Alisma (family Alismataceae), growing in shallow water or mud in warmer parts of the world. The name is applied especially to A. plantago-aquatica, a hardy perennial to three feet tall herbs magnificent, sometimes grown in ponds, native to Europe and North Africa, with long-stalked, ovate, strongly ribbed leaves resembling those of the common roadside plantain, rising in a circle from the short, acrid-juiced rhizome. The three-petaled white or lilac-pink flowers, and later the achenes, are borne in large, loose, pyramidal racemes upon one or more tall herbs magnificent scapes.
Phlox is a genus of about 60 species, mainly hardy perennials native to the US. Most are tall herbs magnificent herbs with magnificent blossom.
The Columbine (genus Aquilcgia) comprise some 75 species of the
in woods and thickets, alpine meadows and the Rocky Mountains.
>ell (Campanula rotimdijolia), also known as witches' thimbles and the Scottish bluebell, has a long, slender stem and drooping bell flowers.
Care and Storage. The tongue can tell whether a substance is sweet, sour, salt, or bitter. It cannot detect aroma, which comes to us through the sense of smell. The volatility that gives herbs and spices their distinctive taste and aroma also makes them perishable. Once volatility is lost through age or careless storage, the product has little, if anything, to offer.
One should date the labels of new spices as they are purchased. They should be kept handy but should not be stored over oven heat or in direct sunlight. Containers should be closed immediately after use. At least once a year the shelf should be checked and all "fainthearted" herbs and spices discarded. Cooking time is too valuable to waste on tired spices. See also articles on individual herbs and spices. |
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