![]() Thymbra spicata, a plant native to Greece and to Palestine and has been cultivated in North America by Syrian, Palestinian, and Lebanese immigrants for use in their za'atar preparations since the 1940s. Thyme is said to be a plant "powerfully associated with Palestine", and the spice mixture za'atar is common fare there. Thymus capitatus (also called Satureja capitata) is a species of wild thyme found throughout the hills of the Levant and Mediterranean Middle East. In the Modern Hebrew language, za'atar is used as an Arabic loanword. Satureia ( Satureja) is a common name for Satureja thymbra, a species of savory whose other common and ethnic names include, "Persian za'atar", "za'atar rumi" (Roman hyssop), and "za'atar franji" (European hyssop). This word could be attested in the Syriac satre, and Arabic za'atar (or sa'tar), possibly the source of Latin Satureia. Gelb, an Akkadian language word that can be read sarsar may refer to a spice plant. Etymology Za'atar shrub growing in Jerusalem Origanum syriacumĪccording to Ignace J. Used in Levantine cuisine, both the herb and spice mixture are popular throughout the Mediterranean region of the Middle East. The name za'atar alone most properly applies to Origanum syriacum, considered in biblical scholarship to be the ezov of the Hebrew Bible, often translated as hyssop but distinct from modern Hyssopus officinalis. As a family of related Middle Eastern herbs, it contains plants from the genera Origanum ( oregano), Calamintha ( basil thyme), Thymus (typically Thymus vulgaris, i.e., thyme), and Satureja (savory) plants. ![]() It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices. Za'atar ( / ˈ z ɑː t ɑːr/ ZAH-tar Arabic: زَعْتَر, IPA: ) is a culinary herb or family of herbs. Closeup image of za'atar spice mixture, a blend of herbs, sumac, sesame and salt Origanum syriacum, in springtime For other uses, see Satar (disambiguation). Dill, basil, and parsley are considered mild and fine herbs."Satar" redirects here. Fine herbs are used in salads or eaten raw. ![]() They are often added toward the end of the cooking process. Herbs such as rosemary, thyme, sage, and garlic would be classified as robust.įine herbs mix well with other herbs or when cooked, become milder. Robust herbs stand up to cooking and may be used in dishes that are roasted, braised or grilled. Robust herbs are full bodied, rich in flavor and are often used alone or mixed with a few other herbs. Herbs can also be classified as either robust or fine (mild) herbs. This necessitates planning on how you are going to overwinter the plant for next season. This helps to avoid disappointment thinking the herb you bought will be a permanent part of the garden when it may not be for the zone in which you are located. It is good to note the hardiness zones of the perennial herbs you buy and the hardiness zone where you garden. Then next season they are moved back outdoors. These herbs are often grown in containers during the summer months and moved indoors before cold weather where they are overwintered in a sunny location of the home. There are many herbs classified as tender perennials that are sold in parts of the country that do not allow them to overwinter successfully outdoors. Herbs can be classified as being either annual, perennial or biennial depending on whether they need to grow from seed each year or come back from overwintering crowns, roots, or bulbs. And in addition to these traditional qualities, many herbs also offer a great deal of ornamental value to the garden as well. A gardener may wish to choose herb plants that have culinary value and aromatic value. While many herbs are in fact herbaceous, there are a lot that do develop woody stems. With a broad look at the word herb, it is possible to include hundreds of plants that fit the definition. And a broad definition of an herb is defined as a “useful plant” but one has to wonder what is meant by useful. Another definition describes herbs as any plant or plant part that has historically been used for culinary or fragrance purposes. In the botanical sense, an “herb” is an herbaceous plant that lacks a woody stem and dies to the ground each winter.
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