Biology 2217B Lecture Notes - Lecture 18: Rosmarinus, Marjoram, Allioideae

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Alliaceae: onion family: allium cepa onions sativum garlic, porrum leeks schoenoprasum chives. Flavour and scent due to sulphur compounds: after eating transported to lungs for disposal. Onions and garlic have been cultivated for a long time: culinary and medicinal reasons. Lamiaceae: the mint family: contains most food herbs of all families. Several hundred varieties: spearmint, peppermint, marjoram, oregano, rosemary, sage, basil, thyme, savory, etc The mint family: mints, basil, and oregano: mentha, mint, m. spicata, spearmint, m. piperita, peppermint, most frequently cultivated mint today, dried leaves or distilled oils, ocium basilicum, basil, origanum vulgare, oregano, both herbs popular with italian cooking. The mint family: rosemary: rosmarinus officinalis, rosemary, native to mediterranean, shrubby plant with needle-like leaves, used in teas, extracted oils in perfumes, flavouring of foods. Flowers: flavour vinegars and jams, perfumes, essential oils linked to abnormal breast development in boys, endocrine disrupter.

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