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.