Search Results for: Fresh blue whitings
lamiaceae commercial part leaf description sage is the dried leaf of salvia officinalis. it is a hardy sub-shrub. stems are white, wooly, 32-60 cm tall, leaves are greyish green, aromatic, petiolate, oblong, 7-8 cm long. on drying, leaves turns silvery grey with soft velvety texture. the flowers are blue
thrives well in rich clayey and loamy soil. a hot and dry climate is not suitable for its cultivation uses sage is used in the culinary preparation in the west. the taste is fragrant, spicy, warm, astringent and a little bitter. it is used for flavouring meat and fish dishes and for poultry stuffing. fresh...
http://www.indianspices.com/spice-catalog/sage.html
dense, evergreen, hardy, perennial, aromatic herb, 90 cm high with small (2-4 cm) pointed, sticky, hairy leaves. the upper surface of the leaf is dark green whereas it is white on the lower side. the leaves are resinous. branches are rigid with fissured bark and stem is square, woody and brown. pale blue
china, middle east, morocco, russia, romania, serbia, tunisia, turkey, and to a limited extent in india. temperate climate is suitable for the cultivation of rosemary. the soil properties influence the yield and the composition of rosemary oil. uses rosemary has wide range of uses in food processing. fresh...
https://indianspices.com/spice-catalog/rosemary.html
lamiaceae commercial part leaf description sage is the dried leaf of salvia officinalis. it is a hardy sub-shrub. stems are white, wooly, 32-60 cm tall, leaves are greyish green, aromatic, petiolate, oblong, 7-8 cm long. on drying, leaves turns silvery grey with soft velvety texture. the flowers are blue
thrives well in rich clayey and loamy soil. a hot and dry climate is not suitable for its cultivation uses sage is used in the culinary preparation in the west. the taste is fragrant, spicy, warm, astringent and a little bitter. it is used for flavouring meat and fish dishes and for poultry stuffing. fresh...
https://indianspices.com/spice-catalog/sage.html
roadside stalls and street markets to expat-owned eateries, beachfront cafes, and refined establishments set within luxurious beach resorts. vietnamese cuisine is rated as one of the best (and healthiest) in the world thanks to its usage of wild caught seafood, farm-raised poultry, local herbs and fresh
vegetables. travellers can also enjoy delicacies from all over the world, including japanese, french, thai, spanish, american, and chinese. while there are quite a few dining options to choose from, no trip to da nang is complete without visiting its beachfront restaurants for fresh seafood, bbq meats...
http://www.vietnam-guide.com/da-nang/dining/
roadside stalls and street markets to expat-owned eateries, beachfront cafes, and refined establishments set within luxurious beach resorts. vietnamese cuisine is rated as one of the best (and healthiest) in the world thanks to its usage of wild caught seafood, farm-raised poultry, local herbs and fresh
vegetables. travellers can also enjoy delicacies from all over the world, including japanese, french, thai, spanish, american, and chinese. while there are quite a few dining options to choose from, no trip to da nang is complete without visiting its beachfront restaurants for fresh seafood, bbq meats...
http://www.vietnam-guide.com/da-nang/dining/