On Sun, 30 Nov 2003 17:51:28 GMT, Dr Engelbert Buxbaum wrote:
3) Flatulence from legums can be reduced by certain spices, most notably
caraway seeds and the leafes of Satureja hortensis (Labiatae), (does
anybody know the Englisch name?) In German it is called *Bohnenkraut*
(bean spice), as it goes particularly well with beans. In the garden
even a small patch of that herb will emanate an intensive, pleasant
fragrance, and attract a lot of butterflies, bumble bees and the like.

It's called "savory" in English. Epazote (Teloxys ambrosioides) and
hing (Ferula asafoetida) are used for a similar purpose in cooking
legumes in Central American and south Asian cuisines, respectively.


HTH,
N.