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Satureja
''Satureja'' is a genus of aromatic plants of the family (biology), family Lamiaceae, related to rosemary and thyme. It is native to Southern Europe, southern and southeastern Europe, North Africa, the Middle East, and Central Asia. Historically, ''Satureja'' was defined broadly and many species of the subtribe Menthinae from throughout the world were included in it. In the modern cladistic era of botany, ''Satureja'' was redefined to a narrower monophyletic genus whose species are all native to Eurasia. Several species are cultivated as culinary herbs called savory, and they have become established in the wild in a few places. Description ''Satureja'' species may be annual plant, annual or perennial plant, perennial. They are low-growing herbs and subshrubs, reaching heights of . The leaf, leaves are long, with flowers forming in whorls on the stem, white to pale pink-violet. Ecology and cultivation ''Satureja'' species are food plants for the larva of some Lepidoptera (butter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Winter Savory
''Satureja montana'' (winter savory or mountain savory), is a perennial, semi-evergreen herb in the family Lamiaceae, native to warm temperate regions of southern Europe, the Mediterranean, and Africa. It has dark green leaves and summer flowers ranging from pale lavender, or pink to white. The closely related summer savory (''Satureja hortensis'' L.) is an annual plant. Description It grows to between tall. The leathery, dark green leaves are opposite, oval-lanceolate or needle-like, Bob Beckstrom, Karan Davis Cutler, Kathleen Fisher, Phillip Giroux, Judy Glattstein, Michael MacCaskey, Bill Marken, Charlie Nardozzi, Sally Roth, Marcia Tatroe, Lance Walheim and Ann Whitman 1–2 cm long and 5 mm broad. The flowers appear in summer, between July and October, and range from pale lavender or pink to white. The flowers are smaller than summer savoury flowers. It contains carvacrol, a monoterpenoid phenol. The herb was first published by Carl Linnaeus in his book Species ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Summer Savory
Summer savory (''Satureja hortensis'') is among the best known of the Satureja, savory genus. It is an annual, but otherwise is similar in use and flavor to the perennial winter savory. It is used more often than winter savory, which has a slightly more bitter flavor. This herb has lilac tubular flowers which bloom in the northern hemisphere from July to September. It grows to around in height and has very slender, bronze-green leaves. The plant is called ' in German language, German, ' in Dutch language, Dutch, ' in French language, French, ' or ' in Italian language, Italian, ' in Portuguese language, Portuguese, ' in Spanish Language, Spanish, ' (') in Greek language, Greek, ' in Hungarian language, Hungarian, ' in Romanian language, Romanian, ' in Polish language, Polish, (') in Bulgarian language, Bulgarian, in Bosnian language, Bosnian, (') in Serbian language, Serbian, (chaber) in Ukrainian language, Ukrainian, (jambil) in Uzbek language, Uzbek, (' or ') ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamiaceae
The Lamiaceae ( ) or Labiatae are a family (biology), family of flowering plants commonly known as the mint, deadnettle, or sage family. Many of the plants are aromatic in all parts and include widely used culinary herbs like basil (herb), basil, mentha, mint, rosemary, Salvia officinalis, sage, savory (herb), savory, marjoram, oregano, Hyssopus officinalis, hyssop, thyme, lavender, and perilla, as well as traditional medicines such as catnip, ''Salvia'', Monarda, bee balm, Leonotis leonurus, wild dagga, and Leonurus japonicus, oriental motherwort. Some species are shrubs, trees (such as teak), or, rarely, vines. Many members of the family are widely cultivated, not only for their aromatic qualities, but also their ease of cultivation, since they are readily propagated by stem cuttings. Besides those grown for their edible leaves, some are grown for decorative foliage. Others are grown for seed, such as ''Salvia hispanica'' (chia), or for their edible tubers, such as ''Plectr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Cuisine
Iranian cuisine comprises the culinary traditions of Iran. Due to the historically common usage of the term "Name of Iran, Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Ethnicities in Iran, Iranian ethnic groups who have contributed to Iran's culinary traditions. Iran has a rich variety of traditional dishes, and has influenced many other cuisines over the ages, among them List of dishes from the Caucasus, Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Iraqi cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate society, Persianate sultanates that flourished during Islamic rulers in the Indian subcontinent, Musli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Subshrub
A subshrub (Latin ''suffrutex'') or undershrub is either a small shrub (e.g. prostrate shrubs) or a perennial that is largely herbaceous but slightly woody at the base (e.g. garden pink and florist's chrysanthemum). The term is often interchangeable with "bush".Jackson, Benjamin, Daydon; A Glossary of Botanic Terms with their Derivation and Accent; Published by Gerald Duckworth & Co. London, 4th ed 1928 Because the criteria are matters of degree (normally of height) rather than of kind, the definition of a subshrub is not sharply distinguishable from that of a shrub; examples of reasons for describing plants as subshrubs include ground-hugging stems or low growth habit. Subshrubs may be largely herbaceous though still classified as woody, with overwintering perennial woody growth much lower-growing than deciduous summer growth. Some plants described as subshrubs are only weakly woody and some persist for only a few years. Others, such as '' Oldenburgia paradoxa'' live indefin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georgian Cuisine
Georgian cuisine ( ka, ქართული სამზარეულო, tr) consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the South Caucasus, the Middle East and Eastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture. Georgia was one of the countries on the Silk Road, which resulted in travelers influencing Georgian cuisine. The Georgian love of family and friends is one of the reasons why the (feast) is so important in Georgia. ''Supra'' is offered spontaneously to relatives, friends or guests. Every has its ( toastmaster), who gives the toast and entertains the guests. Regional traditional cuisines Abkhazia Abkhazian cuisine uses many spices and walnuts. The most popular dishes from Abkhazia are Abysta (, porridge made of corn, similar to the Mar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenian Cuisine
Armenian cuisine () includes the foods and cooking techniques of the Armenians, Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated or controlled areas. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, Aeration#Aeration in food, frothing, and puréeing. Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians traditionally prefer cracked wheat to maize and rice. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices. Fresh herbs are used extensively, both in the food and as accompaniments. Dried herbs are used in the winter when fresh herbs are not available. Wheat is the primary grain and is found in a variety of forms, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coleophora Bifrondella
''Coleophora bifrondella'' is a moth of the family Coleophoridae. It is found in Spain, France and Italy Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land b .... Its scientific name is Coleophora bifrondella Walsingham, 1891 The larvae feed on the leaves of '' Satureia montana''. Here are some species classification:- * Kingdom : Animalia * Phylum: Arthropoda * Class: Insecta * Order: Lepidoptera * Family: Coleophoridae * Genus: Coleophora Hubner, 1822 References bifrondella Moths described in 1891 Moths of Europe {{Coleophoridae-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moth
Moths are a group of insects that includes all members of the order Lepidoptera that are not Butterfly, butterflies. They were previously classified as suborder Heterocera, but the group is Paraphyly, paraphyletic with respect to butterflies (suborder Rhopalocera) and neither subordinate taxon is used in modern classifications. Moths make up the vast majority of the order. There are approximately 160,000 species of moth, many of which have yet to be described. Most species of moth are nocturnal, although there are also crepuscular and Diurnal animal, diurnal species. Differences between butterflies and moths While the Butterfly, butterflies form a monophyly, monophyletic group, the moths, comprising the rest of the Lepidoptera, do not. Many attempts have been made to group the superfamilies of the Lepidoptera into natural groups, most of which fail because one of the two groups is not monophyletic: Microlepidoptera and Macrolepidoptera, Heterocera and Rhopalocera, Jugatae a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butterfly
Butterflies are winged insects from the lepidopteran superfamily Papilionoidea, characterized by large, often brightly coloured wings that often fold together when at rest, and a conspicuous, fluttering flight. The oldest butterfly fossils have been dated to the Paleocene, about 56 million years ago, though molecular evidence suggests that they likely originated in the Cretaceous. Butterflies have a four-stage life cycle, and like other holometabolous insects they undergo complete metamorphosis. Winged adults lay eggs on the food plant on which their larvae, known as caterpillars, will feed. The caterpillars grow, sometimes very rapidly, and when fully developed, pupate in a chrysalis. When metamorphosis is complete, the pupal skin splits, the adult insect climbs out, expands its wings to dry, and flies off. Some butterflies, especially in the tropics, have several generations in a year, while others have a single generation, and a few in cold locations may take s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
