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This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2009) Savory Winter savory (Satureja montana) Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Lamiales Family: Lamiaceae Genus: Satureja Tourn. ex Mill. Species About 30, see text Satureja is a genus of aromatic plants of the family Lamiaceae, related to rosemary and thyme. There are about 30 species called savories, of which Summer savory and Winter savory are the most important in cultivation.[citation needed] Contents 1 Description 2 Ecology and cultivation 3 Uses 4 Selected species 4.1 Formerly in Satureja 5 Etymology 6 Notes // Description Satureja species are native to warm temperate regions and may be annual or perennial. They are low-growing herbs and subshrubs, reaching heights of 15–50 cm. The leaves are 1 to 3 cm 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 (butterflies and moths). Caterpillars of the moth Coleophora bifrondella feed exclusively on Winter savory (S. montana). Savory may be grown purely for ornamental purposes; members of the genus need sun and well-drained soil. Uses Dried Summer Savory leaves Both summer savory and winter savory are used to flavor food. The former is preferred by cooks but as an annual is only available in summer; winter savory is an evergreen perennial. Savory plays an important part in Italian cuisine, particularly when cooking beans. It is also used to season the traditional Acadian stew known as fricot. Savory is also a key ingredient in sarmale, a stuffed cabbage dish in traditional Transylvanian cuisine. Yerba Buena (Spanish: "good herb"; S. douglasii) is used to make a herbal tea in the western United States. Winter savory is reputed to help ease flatulence. Selected species Satureja mexicana Satureja acinos Satureja alpina Satureja coerulea Satureja cuneifolia Satureja douglasii – Yerba Buena (syn. S. chamissonis) Satureja gillesii Satureja hortensis – Summer Savory Satureja mexicana Satureja montana – Winter Savory Satureja multiflora – Chilean Shrub Mint Satureja palmeri (believed extinct; rediscovered 2001) Satureja rumelica Satureja spicigera Satureja thymbra Satureja viminea – Serpentine Savory Satureja viminea Satureja vulgaris – Wild Basil Formerly in Satureja Browne's Savory, Clinopodium brownei (as Satureja brownei) San Miguel Savory, Clinopodium chandleri (as Satureja chandleri) Large-flowered Calamint, Calamintha grandiflora (as Satureja grandiflora) Stone Mint, Cunila mariana (as Satureja origanoides) Etymology The etymology of the Latin word 'satureia' is unclear. Speculation that it is related to saturare,[1] to satyr,[1] or to za'atar[2] is not well supported. Notes Wikimedia Commons has media related to: Satureja ^ a b F.E.J. Valpy, An Etymological Dictionary of the Latin Language, 1828, p.542 ^ Arthur O. Tucker, Thomas DeBaggio, The encyclopedia of herbs: a comprehensive reference to herb v • d • e Herbs and spices   Herbs Angelica · Basil · Basil, holy · Basil, Thai · Bay leaf · Boldo · Bolivian Coriander · Borage · Chervil · Chives · Cicely · Coriander leaf (cilantro) · Cress · Curry leaf · Dill · Elsholtzia ciliata · Epazote · Eryngium foetidum (long coriander) · Hemp · Hoja santa · Houttuynia cordata (giấp cá) · Hyssop · Jimbu · Lavender · Lemon balm · Lemon grass · Lemon myrtle · Lemon verbena · Limnophila aromatica (rice paddy herb) · Lovage · Marjoram · Mint · Mitsuba · Oregano · Parsley · Perilla (shiso) · Rosemary · Rue · Sage · Savory · Sorrel · Tarragon · Thyme · Vietnamese coriander (rau răm) · Woodruff   Spices Ajwain (bishop's weed) · Aleppo pepper · Alligator pepper · Allspice · Amchur (mango powder) · Anise · Aromatic ginger · Asafoetida · Camphor · Caraway · Cardamom · Cardamom, black · Cassia · Cayenne pepper · Celery seed · Charoli · Chenpi · Chili · Cinnamon · Clove · Coriander seed · Cubeb · Cumin · Cumin, black · Dill & dill seed · Fennel · Fenugreek · Fingerroot (krachai) · Galangal, greater · Galangal, lesser · Garlic · Ginger · Golpar · Grains of Paradise · Grains of Selim · Horseradish · Juniper berry · Kaempferia galanga (kencur) · Kokum · Lime, black · Liquorice · Litsea cubeba · Mace · Mahlab · Malabathrum (tejpat) · Mustard, black · Mustard, brown · Mustard, white · Nigella (kalonji) · Nutmeg · Paprika · Pepper, Brazilian · Pepper, Peruvian · Pepper, long · Peppercorn (black, green & white) · Pomegranate seed (anardana) · Poppy seed · Radhuni · Rose · Saffron · Salt · Sarsaparilla · Sassafras · Sesame · Sichuan pepper (huājiāo, sansho) · Star anise · Sumac · Tamarind · Tasmanian pepper · Tonka bean · Turmeric · Vanilla · Wasabi · Zedoary · Zereshk · Zest   Herb and spice mixtures Adjika · Advieh · Baharat · Berbere · Bouquet garni · Buknu · Chaat masala · Chaunk · Chile (or Chili) powder · Crab boil · Curry powder · Fines herbes · Five-spice powder · Garam masala · Garlic salt · Harissa · Hawaij · Herbes de Provence · Jerk spice · Khmeli suneli · Lemon pepper · Masala · Mitmita · Mixed spice · Old Bay Seasoning · Panch phoron · Persillade · Pumpkin pie spice · Qâlat daqqa · Quatre épices · Ras el hanout · Recado rojo · Sharena sol · Shichimi · Tabil · Tandoori masala · Za'atar   Lists of herbs and spices Australian herbs and spices · Chinese herbology · Culinary herbs and spices · Indian spices · Pakistani spices   Related topics Marination · Spice rub