Echinophora sibthorpiana
| Echinophora sibthorpiana | |
|---|---|
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Apiales |
| Family: | Apiaceae |
| Genus: | Echinophora |
| Species: | E. sibthorpiana
|
| Binomial name | |
| Echinophora sibthorpiana Guss. (1832)
| |
| Synonyms[1] | |
| |
Echinophora sibthorpiana, commonly known as Tarhana herb or Turkish pickling herb (Turkish çörtük), is a biennial or perennial herb native to southeastern Europe, Crimea, western and Central Asia, and northeastern Afghanistan.[1]
It is sometimes used as a flavoring in tarhana and in pickles. It may also improve the fermentation of tarhana.[2]
The primary constituents of its essential oil are δ-3-carene, methyleugenol, and α-phellandrene.[3]
Some authors indicate that Hippomarathrum cristatum is the "tarhana herb".[4]
References
[edit]- ^ a b "Echinophora sibthorpiana Guss". Plants of the World Online. Royal Botanic Gardens, Kew. Retrieved 11 September 2024.
- ^ Nurcan Deghirmencioghlu, Duygu Göçmen, Ayhan Daghdelen, and Fatih Daghdelen (2005). "Influence of Tarhana Herb (Echinophora sibthorpiana) on Fermentation of Tarhana, Turkish Traditional Fermented Food" (PDF). Food Technology and Biotechnology. 43 (2): 175–179.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - ^ Özcan, M.; Akgül, A. (2003). "Essential oil composition of Turkish pickling herb (Echinophora tenuifolia L. Subsp. Sibthorpiana (Guss.) Tutin)" (PDF). Acta Botanica Hungarica. 45 (1–2): 163–167. doi:10.1556/ABot.45.2003.1-2.14.
- ^ Charles Perry, "Trakhanas Revisited", Petits Propos Culinaires 55:34 (1997?) [full citation needed]
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