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Garlic's pungent aroma means its fairly pest-resistant, but it's not entirely free from destructive creatures. All types of garlic and its scapes are susceptible to bulb mites, which can reduce harvest and stunt growth; leaf miners, which damage the scapes; and wheat curl mites, which can cause twisted, stunted growth.
However, the biggest pest problems come from nematodes, which eat both the garlic bulb and the scape, and thrips, which suck the sap from the plant and cause a slow death to the garlic bulb.
If you're comfortable with using commercial pest-control products, apply a pesticide to your plant to control the insects. If you would rather keep pest control more natural, rotate the crops annually, and use sticky traps for thrips.
Growing Hardneck Garlic. University of Maine Cooperative. Salgado, Bs, et al. Allium Species Poisoning in Dogs and Cats. Bulb Mites. University of California Agriculture and Natural Resources.
In This Article Expand. Pests and Diseases. Botanical Name Allium sativum var. Article Sources. The Spruce uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles.
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Garlic plants prefer to grow in a soil with a high organic material content, but are capable of growing in a wide range of soil conditions and pH levels.
There are different varieties or subspecies of garlic, most notably hardneck garlic and softneck garlic. Hardneck garlic is generally grown in cooler climates and produces relatively large cloves, whereas softneck garlic is generally grown closer to the equator and produces small, tightly-packed cloves.
Garlic scapes are removed to focus all the garlic's energy into bulb growth. The scapes can be eaten raw or cooked. Garlic plants are usually hardy and not affected by many pests or diseases.
Garlic plants are said to repel rabbits and moles. In , world production of garlic was Fresh or crushed garlic yields the sulfur -containing compounds allicin , ajoene , diallyl polysulfides, vinyldithiins , S - allylcysteine , and enzymes , saponins , flavonoids , and Maillard reaction products, which are not sulfur-containing compounds.
The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids cytosol.
Some of the compounds are unstable and continue to react over time. Among the members of the onion family, garlic has by far the highest concentrations of initial reaction products, making garlic much more potent than onion, shallot, or leeks.
A large number of sulfur compounds contribute to the smell and taste of garlic. Allicin has been found to be the compound most responsible for the "hot" sensation of raw garlic.
This chemical opens thermo- transient receptor potential channels that are responsible for the burning sense of heat in foods.
The process of cooking garlic removes allicin, thus mellowing its spiciness. When eaten in quantity, garlic may be strongly evident in the diner's sweat and garlic breath the following day.
This is because garlic's strong-smelling sulfur compounds are metabolized, forming allyl methyl sulfide.
Allyl methyl sulfide AMS cannot be digested and is passed into the blood. It is carried to the lungs and the skin, where it is excreted. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time.
The well-known phenomenon of "garlic breath" is allegedly alleviated by eating fresh parsley. Because of the AMS in the bloodstream, it is believed by some to act as a mosquito repellent, but no clinically reported evidence suggests it is actually effective.
Abundant sulfur compounds in garlic are also responsible for turning garlic green or blue during pickling and cooking. Under these conditions i. Ring structures absorb particular wavelengths of light and thus appear colored.
The two-pyrrole molecule looks red, the three-pyrrole molecule looks blue, and the four-pyrrole molecule looks green like chlorophyll , a tetrapyrrole.
Like chlorophyll, the pyrrole pigments are safe to eat. Upon cutting, similar to a color change in onion caused by reactions of amino acids with sulfur compounds,  garlic can turn green.
Numerous cuneiform records show that garlic has been cultivated in Mesopotamia for at least 4, years. Garlic was placed by the ancient Greeks on the piles of stones at crossroads, as a supper for Hecate Theophrastus , Characters, The Superstitious Man.
Garlic was rare in traditional English cuisine though it is said to have been grown in England before but has been a common ingredient in Mediterranean Europe.
In his Natural History , Pliny gives a list of scenarios in which garlic was considered beneficial N. Galen , writing in the second century, eulogized Garlic as the "rustic's theriac" cure-all see F.
Adams' Paulus Aegineta , p. Avicenna , in The Canon of Medicine , recommends garlic for the treatment of a wide variety of ailments including arthritis , snake and insect bites , parasites , chronic cough , and as antibiotic for infectious diseases.
In the 17th century, Thomas Sydenham valued it as an application in confluent smallpox , and William Cullen 's Materia Medica of found some dropsies cured by it alone.
The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves.
Garlic cloves are used for consumption raw or cooked or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.
A further metabolite allyl methyl sulfide is responsible for garlic breath. Other parts of the garlic plant are also edible.
The leaves and flowers bulbils on the head spathe are sometimes eaten. They are milder in flavor than the bulbs,  and are most often consumed while immature and still tender.
Immature garlic is sometimes pulled, rather like a scallion, and sold as "green garlic". Green garlic is often chopped and stir-fried or cooked in soup or hot pot in Southeast Asian i.
Vietnamese , Thai , Myanmar , Lao , Cambodian , Singaporean , and Chinese cookery , and is very abundant and low-priced.
Additionally, the immature flower stalks scapes of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries.
Inedible or rarely eaten parts of the garlic plant include the "skin" covering each clove and root cluster.
The papery, protective layers of "skin" over various parts of the plant are generally discarded during preparation for most culinary uses, though in Korea immature whole heads are sometimes prepared with the tender skins intact.
An alternative is to cut the top off the bulb, coat the cloves by dribbling olive oil or other oil-based seasoning over them, and roast them in an oven.
Garlic softens and can be extracted from the cloves by squeezing the root end of the bulb, or individually by squeezing one end of the clove.
In Korea, heads of garlic are heated over the course of several weeks; the resulting product, called black garlic , is sweet and syrupy, and is exported to the United States, United Kingdom, and Australia.
The flavor varies in intensity and aroma with the different cooking methods. It is often paired with onion , tomato , or ginger.
Immature scapes are tender and edible. They are also known as "garlic spears", "stems", or "tops". Scapes generally have a milder taste than the cloves.
They are often used in stir frying or braised like asparagus. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables.
Garlic powder has a different taste from fresh garlic. Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe , and parts of Latin America.
Oils can be flavored with garlic cloves. These infused oils are used to season all categories of vegetables , meats, breads, and pasta.
Garlic, along with fish sauce , chopped fresh chilis, lime juice , sugar, and water, is a basic essential item in dipping fish sauce , a highly used dipping sauce condiment used in Indochina.