烹饪中的调味植物

一些新鲜的草本植物是许多美味佳肴的重要配角 ,它们不但能让菜肴增味不少 ,还对健康大有裨益。 香葱小葱是最为家庭主妇喜爱的烹调佐品之一。由于葱香鲜柔滑 ,具有压腥膻、软硬质、解食毒的特点 ,所以人们制作菜肴时常常使用 ,尤其是烹调山珍海味及高蛋白食品时 ,更加离不开葱     

莳萝的品种特性及其栽培技术

该文阐述了中药材莳萝的特性,并着重介绍了诸如精心育苗、合理密植、科学施肥、病虫防治、适时采嬿收等环节的栽培技术.     

上海市蔬菜品种资源研究（五）：几种易混淆蔬菜的识别（待续）

上海市栽培蔬菜咱类繁多，有些蔬菜品种因其植物学性状近似，常常被人们混淆。本文通过分类对比，来源考证，对其加以区别。茴香与莳萝是伞形花科不同属的两种蔬菜作物，两者的果实形状明显不同。     

前景广阔的芳香植物

神香草 原产地中海沿岸地区,唇形科,由中科院引进。 1.特征特性:多年生草本植物,株高约30-100厘米。茎分枝直立。叶无柄,线型或披针型钝头全缘,长5厘米以内。花冠青紫色、白色或玫瑰色,全草具有芳香气味。 2.种植方法:适于温暖(抗寒性强、北方地区可自然越冬)的气候,要     

蔬菜史话·莳萝

莳萝为伞形科莳萝属以嫩叶供食用的栽堵种，一年生或二年生草本植物，别名小茴香、土茴香、洋茴香等。莳萝全株具芳香气味，嫩叶可炒食或作调味品。     

蔬菜史话·莳萝

莳萝为伞形科莳萝属以嫩叶供食用的栽培种，一年生或二年生草本植物，别名小茴香、土茴香、洋茴香等。莳萝全株具芳香气味，嫩叶可炒食或作调味品。     

Convective and Microwave Drying Characteristics of Dill Leaves （Anethum graveolens L.）

In this research, convective and microwave drying characteristics, energy requirement and color changes of dill leaves （Anethum graveolens L.） were reported. Dill leaves were dehydrated in a computer connected parallel air flow type dryer and in a microwave oven dryer. Samples of freshly harvested dill leaves were dehydrated under three air temperatures of 50, 60 and 70 ℃, and at three microwave power levels of PL-1 （90 W）, PL-2 （160 W） and PL-3 （350 W）. Selected drying air velocity was 0.30 m/s for all temperatures. Dill leaves were dehydrated from the initial moisture content of 735 （percentage dry basis） to a final moisture content of 8%-10%. During convective drying experiment, products were weighted automatically by the balance per 5-10 min. Data were transferred to the computer and processed by software. During microwave drying, the products were weighted, and data were recorded manually per 15-60 min. The influence of drying method, drying air temperature and microwave power level has also been studied. Hunter L, a, b values system was also used to evaluate changes in total color difference （AE） on dried products. The results showed that convective drying air temperature and microwave oven power levels influenced the total drying time, total energy requirement, specific energy requirement and color difference for dill leaves. The minimum specific energy requirement was determined as 10.72 kWh/kg and 18.72 kWh/kg for 70 ℃ and PL-3, respectively. 70℃ drying air temperature and PL-3 were found to yield better quality product in terms of color retention of Hunter L, a, b and AE. As a result, to reduce drying energy consumption and to keep better color retention, convective drying can be recommended for this application.     

灭菌解毒的芳香植物

芳香植物,顾名思义除了具有五彩缤纷的花朵和绿油油的植株外,还能散发出各种不同的芳香气味。因此,这类植物不但能绿化、美化环境,还能清新空气,给人以特殊的享受。这里介绍的几种芳香植物,除了上述的作用外,它们释放出来的芳香气味能杀灭细菌、病毒,驱除蚊、蝇毒虫,植株又是良好的药品,在医疗和保健上有着重要的作用。早在1000多年前,《神农本草经》及其他医书专著中,对这类植物就有“闻香治病”、“芳香除秽辟疫”的记载。本文就历史悠久、应用广泛的藿香、艾草、香莳萝、薄荷等芳香草本植物的性能和作用简介如下。藿香(Agastacheragosus…     

莳萝的品种特性及其栽培技术

该文阐述了中药材莳萝的特性,并着重介绍了诸如精心育苗、合理密植、科学施肥、病虫防治、适时采收等环节的栽培技术。     

介绍几种新型保健蔬菜

独行菜(Lepidium sativum L．)，别名胡椒草、英菜，属十字花科属一年生的速生草本植物。原产于伊朗，我国以吉林省延边地区栽培较多，用作腌制辣咸菜的原料。北京地区种的独行菜属于窄叶独行菜，叶片较细长，早熟，生长期40～45d，辛辣味浓，质柔嫩。