• Kungsmynta

Kungsmynta

Origanum vulgare L.
  • Tillverkare: Seklos
  • I paketet: 0,4 g
  • Tillgänglighet: I lager
  • 1.21€


Kungsmynta.

Mitmeaastane aromaatne taim kõrgusega kuni 50 cm. Tõusmetest õitsemiseni ja esimese saagini kuni 62 päeva. Kuivatatud kujul lõhnab soojalt ja vürtsikalt. Lehti ja noori võrsed kasutatakse toitude maitsestamiseks. Õitseb juulist - augustini, lõhnab väga meeldivalt. On hea meetaim ja annab suve jooksul 2-3 saaki. Õitsemise ajal kogutud ürti kasutatakse värskelt ja kuivatatult maitseainena, ravimina ja lõhnasegudes. Kasvuks päikeseline ja kuiv koht. Seeme tärkab 21-28 päevaga. Seemned väga väikesed, soovitav segada liivaga, külv 0,3 cm sügavusele. Ühes grammis on kuni 8000 seemet.

Origanum vulgare Harilik pune

Oregano.
Height 30-50 cm.
Hardiness Rating: 5 6 7 8 9.
A hardy perennial herb with sweet smelling, aromatic foliage which can be used fresh or dry for flavouring moussaka, stews, sausages, omelets, stuffings, pizzas and all Italian dishes. Try it sprinkled on lamb or pork before cooking. The flowers produced in summer and autumn can also be used for flavouring after they have been gently dried. Flowers summer.
Sowing Instructions: Sow from late winter to early summer 1.5mm (1/16in) deep in good, free draining seed compost. Make sure it is moist but not wet and seal in a polythene bag until after germination which usually takes 14-21 days at +16+18°C.
Growing Instructions: transplant when large enough to handle into 7.5 cm pots. Later plant out 30 cm apart into ordinary well drained soil in full sun.
Aftercare Instructions: a little winter protection of a layer of peat of leaf mould is helpful in cold areas.
Sensoric quality Aromatic, warm and slightly bitter.
Oregano largely varies in intensity: Good quality is so strong that it almost numbs the tongue, but the cultivars adapted to colder climate have often insatisfactory flavour.
Main constituents. The essential oil (max. 4%) may contain variable amounts of the two phenoles carvacrol and thymol (see also thyme and savory); furthermore, a variety of monoterpene hydrocarbons (limonene, terpinene, ocimene, caryophyllene, β-bisabolene and p-cymene) and monoterpene alcohols (linalool, 4-terpineol) are reported.
In Mexican oregano (Lippia graveolens) an essential oil of very similar constitution is found. A typical analysis is as follows: 50% thymol, 12% carvacrol, 9% p-cymene and a number of further monoterpenoids (1,8 cineol, γ-terpinene, terpinene-4-ol and terpinene-4-yl acetate) in amonts between 1 and 5%. Origin Several species of genus Origanum are native to the Mediterranean, all of which are traded as a spice. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The most important species are O. vulgare (pan-European), O. onites (Greece, Asia Minor) and O. heracleoticum (Italy, Balkan peninsular, West Asia). A closely related plant is marjoram from Asia Minor, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show an flavour intermediate between oregano and marjoram (gold marjoram = gold oregano).
Mexican Oregano stems from the plant Lippia graveolens (Verbenaceae) and is closely related to lemon verbena. Although only loosely related to oregano, Mexican oregano displays a flavour very similar to that of oregano, albeit stronger. It is increasingly traded, especially in the US. Its strong aroma makes it an acceptable substitute for epazote leaves if the latter are not available; this wouldnt work the other way round, though. There is a significant taxonomic confusion about the term “oregano” in Mexican cooking. Several plants are named thus in different parts of México, and there is little clear information about those. Some plants that have been identified as “Mexican Oregano” are Poliomintha longiflora, Lippia berlandieri and Plectranthus amboinicus (syn. Coleus aromaticus). This is the old fashioned type of Oregano like your grandmother grew in decades past and is a perennial kitchen herb with small fragrant leaves and very beautiful purple flowers. Oregano is used very extensively in cooking and is especially a necessity in any meals involving tomatoes.

Origanum vulgare Harilik pune Душица обыкновенная Wild marjoram, oregan, common marjoram, European oregano, joy of the mountain, oregano, perennial marjoram, pot marjoram, Turkish oregano, wild oregano, winter oregano, wintersweet Mäkimeirami, metsämeirami, oregano Kungsmynta, dosta, koning, konungagräs, oregano, spansk humla, vild mejram Origanum creticum L.

Душица - Origanum vulgare.
Ароматный многолетник высотой до 50 см. От массового отрастания побегов до цветения и первой срезки 62 дня. В высушенном виде имеет тёплый пряный бальзамический аромат. Листья и молодые побеги в свежем и сушёном виде используют как приправы к различным блюдам, при консервировании. 
Само название растения и обилие благозвучных синонимов: "духовой цвет", "пчелолюб", "ладанка", "материнка", "лесная мята" – указывает на необыкновенную народную популярность душицы !

"Три в одном" – ценная декоративная, популярная пряная и лекарственная культура.
Многолетнее травянистое растение семейства губоцветных высотой до 80 см с сильным ароматическим запахом. Хороший медонос. Очень декоративно. Предпочитает лёгкие, хорошо удобренные почвы. Цветёт в июле-августе, предпочитает солнечные места и сухую, нейтральную почву. В народной медицине применяют настои и отвары в качестве успокаивающего средства, при простудных заболеваниях, как антибактериальное средство. 
Семена высевают ранней осенью или в мае на глубину 0,5-1,0 см. Расход семян 0,4-0,5 г на 1 м2. 


Eng.: Common marjoram, European oregano, joy of the mountain, perennial marjoram, Turkish oregano, wintersweet. Suom.: Mäkimeirami, metsämeirami. Sven.: Kungsmynta, dosta, koning, konungagräs, spansk humla, vild mejram. Bot. syn.: Origanum creticum L.

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