The existence of olives as food is the result of sheer chance combined with a stroke of genius. Present-day olive trees are apparently descended from a wild tree of Greek origin. The first such individual must have been the result of a chance mutation, some time as far back as 3000 B.C., and all the olive trees raised nowadays are its offspring, multiplied by man.
In the first century B.C. the largest producer of olive oil was Italy, where the olive tree was introduced by the Greeks. Olives, as we know them today in the form used to flavour dishes typical of the Mediterranean region, were not known at that time.
Though a traditional flavouring of Italian cookery, oregano is widely used throughout Europe and is commonly available in shops. It is one of the most widely-used seasonings in Mexico, perhaps because it grows wild there too. It is generally used dried, even though the fresh herb has a more penetrating flavour. It is very good togethei- with tomatoes, cheese, vegetables (especially beans), meat and fish.
There are many species of wild poppies but the opium poppy has never been found growing in the wild. In all probability it was bred from the wild species P. setigerum, native to the Mediterranean region. It is a useful plant for many reasons. The pharmaceutical industry processes the juice (opium) which exudes from cuts on the unripe capsules, and obtains morphine and many other opium alkaloids from the empty, dry capsules. The ripe seeds yield the edible oil called `olivette' by the French and a lower quality industrial oil used in synthetic dyes.
In cookery the ripe seeds arc used to make poppy-seed cakes and fillings for pastries. Cooking and baking makes their pleasant, nut-like flavour more pronounced. Poppy-seeds are also sprinkled on rolls and buns. Ground seeds are added to pungent herb mixtures not only for their flavour but also to improve the consistency and increase the weight of the mixtures. This is much better than diluting them with starchy flour, as is often done by European producers.
Two types are cultivated: the one for its curly leaves, used for flavouring and as a garnish, the other for its fleshy root, commonly used as a vegetable. In the autumn the plants may be put in pots, thus ensuring a continual supply of fresh leaves, rich in Vitamin C, throughout the winter. As cooking destroys vitamins it is recommended to add the chopped leaves just before serving
In the first century B.C. the largest producer of olive oil was Italy, where the olive tree was introduced by the Greeks. Olives, as we know them today in the form used to flavour dishes typical of the Mediterranean region, were not known at that time.
Though a traditional flavouring of Italian cookery, oregano is widely used throughout Europe and is commonly available in shops. It is one of the most widely-used seasonings in Mexico, perhaps because it grows wild there too. It is generally used dried, even though the fresh herb has a more penetrating flavour. It is very good togethei- with tomatoes, cheese, vegetables (especially beans), meat and fish.
There are many species of wild poppies but the opium poppy has never been found growing in the wild. In all probability it was bred from the wild species P. setigerum, native to the Mediterranean region. It is a useful plant for many reasons. The pharmaceutical industry processes the juice (opium) which exudes from cuts on the unripe capsules, and obtains morphine and many other opium alkaloids from the empty, dry capsules. The ripe seeds yield the edible oil called `olivette' by the French and a lower quality industrial oil used in synthetic dyes.
In cookery the ripe seeds arc used to make poppy-seed cakes and fillings for pastries. Cooking and baking makes their pleasant, nut-like flavour more pronounced. Poppy-seeds are also sprinkled on rolls and buns. Ground seeds are added to pungent herb mixtures not only for their flavour but also to improve the consistency and increase the weight of the mixtures. This is much better than diluting them with starchy flour, as is often done by European producers.
Two types are cultivated: the one for its curly leaves, used for flavouring and as a garnish, the other for its fleshy root, commonly used as a vegetable. In the autumn the plants may be put in pots, thus ensuring a continual supply of fresh leaves, rich in Vitamin C, throughout the winter. As cooking destroys vitamins it is recommended to add the chopped leaves just before serving
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