Unterschiede

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--- trigonella_caerulea_l._ser [2015/07/04 14:54]
andreas
+++ trigonella_caerulea_l._ser [2017/10/18 21:22] (aktuell)
andreas
@@ Zeile 6: / Zeile 6: @@
 [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=242352930]]
-The dried aerial parts smell like [[trigonella_foenum-graecum_l|fenugreek]] and are widely used in Georgian, Swiss and Austrian cuisine. \\
+The dried aerial parts smell like [[trigonella_foenum-graecum_l|fenugreek]] (or sotolon) and are widely used in Georgian, Swiss and Austrian cuisine. \\
 "Together with fennel, cumin and coriander, the South Tyrolean bread clover is one of the popular bread spices that give traditional South Tyrolean bread (Schüttelbrot, Vinschger Paarl, Pusterer Breatln) their distinctive, flavored taste." \\
@@ Zeile 13: / Zeile 13: @@
 "Blue fenugreek is widely used in Georgian cuisine, where it is known as utskho suneli. It is one of the ingredients of the Georgian spice mix khmeli suneli. Both the seeds, the pods and the leaves are used. The smell and taste are similar to ordinary fenugreek, but milder. In Switzerland it is used for flavouring the traditional schabziger cheese." [[http://en.wikipedia.org/wiki/Trigonella_caerulea]]
+{{:trigonella_caerulea.jpg?600}} \\
-{{:trigonella_caerulea.jpg?500}} \\
 Curtis’s Botanical Magazine, vol.49 t.2283 (1822) [J.Curtis] \\
 [[http://plantgenera.org/species.php?id_species=1032612]]
+{{:schabzigerklee_graun.jpg}} \\
+South Tyrolean garden plants

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