A name in Puglia for the garfish, a striking, beaked, marine fish up to 60 cm (2 ft) long, with a backbone which turns bright green on cooking and a delicious flavour, found on most European coasts. They are generally either fried or stewed with tomatoes, onions and oregano.
Milfoil or goosetongue. Yarrow. Used in liqueurs and to make bitters and in the manufacturer of some cosmetics. It has some quality which makes it inadvisable for women during pregnancy. Achillea is said to be named from its use to treat the injury to Achille's heel during the Trojan War.
To acidulate. To add a drop of vinegar or lemon juice to add piquancy, sharpness or acidity to a dish. Similarly a few drops of lemon or vinegar or citric acid may be added to water to prevent discolouration of foods. Commonly used with artichokes, cut avocados, bananas and other foods which discolour rapidly on contact with the air. It also refers to the process of souring cream by the addition of lemon juice.
Acidulated. This usually refers to water to which a few drops of lemon juice or vinegar has been added to acidify it. It often applies to water which has been acidulated for vegetables, to prevent them from losing their colour, many of which go brown when they are exposed to the air. It is also used for poaching fish.
