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Echinophora sibthorpiana

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Title: Echinophora sibthorpiana  
Author: World Heritage Encyclopedia
Language: English
Subject: Ridolfia segetum, Chinese celery, Chaerophyllum bulbosum, Osmorhiza, Herbs
Collection: Edible Apiaceae, Herbs
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Echinophora sibthorpiana

Echinophora sibthorpiana
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Apiales
Family: Apiaceae
Genus: Echinophora
Species: E. sibthorpiana
Binomial name
Echinophora sibthorpiana

Tarhana herb or Turkish pickling herb, Echinophora sibthorpiana or Echinophora tenuifolia L. subsp. sibthorpiana (Guss.) Tutin (Turkish çörtük), is a herb sometimes used as a flavoring in tarhana and in pickles. It may also improve the fermentation of tarhana. (Deghirmencioghlu 2005)

The primary essential oils it contains are δ-3-carene, methyleugenol, and α-phellandrene. (Özcan 2003)

Some authors indicate that Hippomarathrum cristatum is the "tarhana herb".[1]

References

Notes

  1. ^ Charles Perry, "Trakhanas Revisited", Petits Propos Culinaires 55:34 (1997?)

Sources

  • Nurcan Deghirmencioghlu et al., "Influence of Tarhana Herb on Tarhana Fermentation", Food Technology and Biotechnology 43:2:175–179 (2005)
  • M. Özcan, A. Akgül, "Essential oil composition of Turkish pickling herb (Echinophora tenuifolia L. subsp. sibthorpiana (Guss.) Tutin)", Acta Botanica Hungarica 45:1-2:163-167 (May 2003) doi:10.1556/ABot.45.2003.1-2.14
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