The fruits (drupes) of the genus Rhus are ground into a reddish-purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat. In Arab cuisine, it is used as a garnish on meze dishes such as hummus and is added to salads in the Levant. In Iranian cuisines, sumac is added to rice or kebab. In Jordanian and Turkish cuisines, it is added to salad-servings of kebab and lahmacun.
The liquorice plants are dug out in summer. The roots can be up to 4 m in length. When the plant is dug up, part of the roots is cut off. The plant is replanted and will continue to grow. The roots that are cut off are dried in the sun to avoid the growth of moulds. Afterwards the dry roots are ground, frayed and made to pulp together with water. This...
It is a very branched, multi-annual, root-rooted, herbaceous plant that blooms in June-July, is 50-60 cm high. Its leaves are sessile and pale green. Its flowers are small pink and white. The seeds are small, almost kidney-shaped, brown in color and rough on top. From the beating of its roots, gypsum is obtained. There are about 27 species in our country....
There are about 20 species of lavender, whose homeland is the Mediterranean basin. Some of these species are also grown in our country. Lavender can be up to 1 meter long. Its body is four cornered, green in color and fragrant. However, the stem of the plant becomes woody for the second year. It has a grayish green color, thin long and fragrant leaves....