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ƒVƒxƒŠƒA‚©‚ç’n’†ŠC‰ˆŠÝ’n•û‚É‚©‚¯‚Ä‚ªŒ´ŽY‚Å‚·Bƒˆ[ƒƒbƒp‚Å‚ÍA‚Qç”N‘O‚É‚·‚Å‚ÉÍ”|‚³‚ê‚Ä‚¢‚½‚Æ‚¢‚¢‚Ü‚·B˜a–¼‚Å‚ÍAu‚¦‚¼‚Ë‚¬v‚Æ‚©u‚¹‚¢‚悤‚ ‚³‚‚«v‚ƌĂԂ»‚¤‚Å‚·B—t‚â—ØŒs‚ÍAu‚ ‚³‚‚«ió”Kjv‚Æ“¯‚¶‚悤‚ÈŽg‚¢•û‚ÅH—p‚É‚³‚ê‚Ü‚·B‚TŒŽ‚©‚ç‚UŒŽ‚²‚ëA—tâ‚Ìæ‚É‹…ó‰Ô˜‚ª‚‚«A¬‚³‚È“Ž‡F‚̉Ԃðç‚©‚¹‚Ü‚·B‰ÄŠú‚Ì‚‰·‚ÆŠ£‘‡‚ÉŽã‚¢‚̂Ŋ¦—âŽÑ‚È‚Ç‚ð‚©‚¯‚邯—Ç‚¢‚悤‚Å‚·B
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ƒ†ƒŠ‰ÈƒlƒM‘®‚Ì‘½”N‘‚ÅAŠw–¼‚Í Allium schoenoprasumB ‰p–¼‚Í ChivesB
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The Chives (Allium schoenoprasum) belongs to the Liliaceae (the Lily family). It is a perennial herb that is native to Siberia and the coastal areas of the Mediterranean Sea. This herb was already cultivated in Europe in 2000 years ago. The leaves and bulbs are used for spicy herbs. The spherical inflorescences with sheaths are borne and the small spink-purple flowers bloom in May and June. This herb is no tolerant of high temperature and drought in summertime.
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[ã] ç—tŒ§ŽæŽs‘åŠp‚É‚ÄA2011”N04ŒŽ25“úŽB‰eB [’†‚P] “¯ã‚É‚ÄA2011”N04ŒŽ18“úŽB‰eB [’†‚P‚QE’†‚P‚R] “¯ã‚É‚ÄA2013”N04ŒŽ28“úŽB‰eB [’†‚QE’†‚R] ‘åã•{Žlð“ëŽs´‘ê’†’¬‚É‚ÄA2006”N06ŒŽ25“úŽB‰eB [’†‚S] “¯ã‚É‚ÄA2004”N04ŒŽ25“úŽB‰eB [’†‚T] ƒAƒƒŠƒJEƒjƒ…[ƒƒLƒVƒRBƒTƒ“ƒ^ƒtƒFŽs‚É‚ÄA 2006”N05ŒŽ28“úŽB‰eB(photo by Jon Suehiro) [’†‚U] ŒQ”nŒ§’†”Vð’¬u–ò‰¤‰€v‚É‚ÄA2008”N03ŒŽ30“úŽB‰eB [’†‚VE’†‚W] ƒXƒCƒXEƒxƒ‹ƒ“BuƒV[ƒjƒQƒvƒ‰ƒbƒe‚ŽRA•¨‰€v‚É‚ÄA 2009”N06ŒŽ30“úŽB‰eB(photo by Jon Suehiro) [’†‚X] ƒCƒMƒŠƒXEƒ‰ƒ“ƒJƒVƒƒ[Bƒn[ƒXƒgƒOƒŠ[ƒ“‚É‚ÄA 2015”N05ŒŽ13“úŽB‰eB(photo by Yumi Gunji) [’†‚P‚OE’†‚P‚P] ƒCƒMƒŠƒXEƒ‰ƒ“ƒJƒVƒƒ[BƒEƒH[ƒŠ[‚É‚ÄA 2015”N06ŒŽ04“úŽB‰eB(photo by Yumi Gunji) [’†‚P‚SE‰º] VŠƒŽsH—t‹æuVŠƒŒ§—§A•¨‰€v‚É‚ÄA 2017”N05ŒŽ04“úŽB‰eB
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