Globe Artichoke and Cardoon Could Manage Weeds in Sustainable, Eco-Friendly Way
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Cardoon, Cynara Cardunculus There Are Many Plants That Are Used As Annuals in Northern Climates, Either for Their fl Owers Or Foliage
A Horticulture Information article from the Wisconsin Master Gardener website, posted 27 June 2014 Cardoon, Cynara cardunculus There are many plants that are used as annuals in northern climates, either for their fl owers or foliage. Cardoon (Cynara cardunculus), a close relative of artichoke (Cynara scolymus, although some taxonomists have considered them just varieties of the species cardunculus and they will form hybrids), is a great addition to the garden for making a dramatic statement with its large, spiny, silvery foliage and sometimes for the globe- like, violet-topped fl owers. This sculptural plant received the Royal Horticultural Society’s Award of Garden Merit. It could be considered an ornamental edible as the blanched stems can be eaten, although doing so would ruin the appearance of the plant. Cardoon, with an artichoke-like fl avor, was popular in ancient Greek, The spiny, silvery foliage of cardoon Roman, and Persian makes a dramatic statement in the garden. cuisine, and through the medieval and early modern periods in Europe, as well as in colonial America. Cardoon is still cultivated for food in southern Europe and northwestern Africa. This fast-growing herbaceous perennial in the aster family (Asteraceae) is native to the western and central Mediterranean where it was domesticated in ancient times. It is hardy only in zones 7-10, so is treated as an annual in colder climates. In some mild climates, including Argentina, Chile, Australia and California, it has become naturalized and is considered Cardoon has received the Royal Horticultural a weed. Society’s Award of Garden Merit. The fi rst year the plant produces an enormous single urn-shaped rosette. -
Arctium Lappa) 'Dan Antioksidanların Mikrodalga Destekli Ekstraksiyonunun Modellenmesi Ve Optimizasyonu
Avrupa Bilim ve Teknoloji Dergisi European Journal of Science and Technology Sayı 17, S. 655-662, Aralık 2019 No. 17, pp. 655-662, December 2019 © Telif hakkı EJOSAT’a aittir Copyright © 2019 EJOSAT Araştırma Makalesi www.ejosat.com ISSN:2148-2683 Research Article Yanıt Yüzey Metodolojisi Kullanılarak Dulavratotu (Arctium Lappa) 'dan Antioksidanların Mikrodalga Destekli Ekstraksiyonunun Modellenmesi ve Optimizasyonu Burcu Bekdeşer1* 1 İstanbul Üniversitesi-Cerrahpaşa, Mühendislik Fakültesi, Kimya Bölümü, İstanbul, Türkiye (ORCID: 0000-0003-4555-2434) (İlk Geliş Tarihi 8 Ekim 2019 ve Kabul Tarihi 6 Kasım 2019) (DOI: 10.31590/ejosat.631016) ATIF/REFERENCE: Bekdeşer B. (2019). Yanıt Yüzey Metodolojisi Kullanılarak Dulavratotu (Arctium Lappa) 'dan Antioksidanların Mikrodalga Destekli Ekstraksiyonunun Modellenmesi ve Optimizasyonu. Avrupa Bilim ve Teknoloji Dergisi, (17), 655-662. Öz Dulavratotu (Arctium lappa L.), geleneksel tıpta sıklıkla kullanılan ticari olarak önemli bir bitkidir. Mikrodalga destekli ekstraksiyonun (MAE) sıcaklık, ekstraksiyon süresi, katı / solvent oranı ve solvent konsantrasyonunu içeren optimum çalışma koşulları, cevap yüzey metodolojisi (RSM) kullanılarak belirlendi. Dulavratotu yaprağı ekstraktlarının toplam antioksidan kapasitesi ve toplam fenolik içeriği sırasıyla CUPRAC ve Folin yöntemleri ile incelenmiştir. İkinci dereceden bir polinom modelinin TAC ve TPC verimini tanımlayan en iyi model olduğu bulundu ve iki yanıt için hesaplanan tüm modeller anlamlı bulundu (p <0.0001). TAC ve TPC değerlerinin sırasıyla 0.046 - 0.185 mmol TR / g DS, 0.303 - 0.722 mmol TR / g DS arasında değiştiği görülmüştür. En o yüksek TAC ve TPC değerleri, X1 = 90 C, X2 = 6 dak, X3 =% 21.7 ve, X4 = 0.21 g / 20 mL deney koşulları altında elde edildi. Ekstraksiyon sıcaklığının, MAE'nin tüm operasyonel parametreleri arasında en önemli işletim faktörü olduğu bulundu. -
Artichokes the Authors Are Harwood Hall, Farm Advisor, Susan Wada, Technician, and Ronald E
The University of California Vegetable Research and Information Center VEGETABLE GARDENING Growing Artichokes The authors are Harwood Hall, Farm Advisor, Susan Wada, Technician, and Ronald E. Voss, Extension Vegetable Specialist. POINTS TO REMEMBER The bud, or immature flower, is the part of the artichoke that is harvested. The edible portions of the bud are the tender bases of the leaves (bracts), and the fleshy base upon which the flowers are borne (heart). The artichoke does best in frost-free areas having cool, foggy summers. Freezing temperatures kill the buds, and hot, dry conditions destroy their tenderness. PLANTING CALENDAR Artichokes don't reproduce true from seed, so they're best planted by using root North Coast (Monterey County-north): divisions available at nurseries. Or a healthy August through December plant can be dug up, the root divided into two or more parts and replanted. Artichoke South Coast (San Luis Obispo plants reach a height of 3 or 4 feet and a County-south): October through December spread of up to 6 feet in diameter, so allow plenty of space for them to grow. In the Interior Valley and Imperial and Coachella vegetable garden, plant them to the side so Valleys: planting not recommended for that they won't be disturbed by the more these areas. frequent planting of annual vegetables. They should be spaded at intervals of 4 to 6 Recommended Variety: Green Globe feet along the row with 6 to 8 feet between the rows. In the ornamental garden, don't PREPARING THE GARDEN plant them near tree roots, as they don't compete well for nutrients and water. -
Cardoon—Cynara Cardunculus L.1 James M
HS574 Cardoon—Cynara cardunculus L.1 James M. Stephens2 Cardoon is similar to the globe artichoke. With cardoon the young tender leaves and undeveloped tender flower stalks are eaten rather than the flower bud. The thistle-like cardoon plant grows to a height of 3–5 feet and spreads over an area 6 feet in diameter. Culture Florida summers are rather warm for cardoon to grow properly; therefore, it should be started in the fall or winter so that it develops in the cooler months. Freezing temperatures below 28°F may kill the aboveground parts of tender nonacclimatized cardoon. It has withstood 18°F at Gainesville. Figure 1. Cardoon plant Credits: James M. Stephens Propagation is by seeds, suckers, or root division. In addition to a proper climate, cardoon requires a rich soil or abundant fertilizer and plenty of water. Blanching of the stalks before harvest is desired. This is accomplished by tying up the outer branches a foot or so from the top of the plant and piling soil up around the plant as it grows. Use There are several uses for cardoon. The most popular way to prepare it is to cook the leaves and tender stalks together. Cardoon may also be eaten fresh and uncooked in salads. Some say it has gentle laxative properties. 1. This document is HS574, one of a series of the Horticultural Sciences Department, UF/IFAS Extension. Original publication date May 1994. Revised September 2015. Reviewed October 2018. Visit the EDIS website at http://edis.ifas.ufl.edu. 2. James M. Stephens, professor emeritus, Horticultural Sciences Department,; UF/IFAS Extension, Gainesville, FL 32611. -
D3.2 PANACEA Roadmap
PANACEA. Non Food Crops For a EU Bioeconomy New strategies for the development and promotion of NFC in Europe D3.2 PANACEA Roadmap 1 PANACEA. Non Food Crops For a EU Bioeconomy New strategies for the development and promotion of NFC in Europe Deliverable Title: D3.2: PANACEA Roadmap Deliverable Lead: Imperial College London (ICL) Related Work package: WP3 Author(s): Calliope Panoutsou (ICL), Efthymia Alexopoulou (CRES) Contributor(s): Association de Coordination Technique Agricole,ARKEMA FRANCE; University of Bologna, CREA, LIETUVOS AGRARINIU IR MISKU MOKSLUCENTRAS; Michal Krzyzaniak; FCT-UNL; ACTA, INTIA, Spanish Co-ops; Wageningen University Communication level: PU Public Grant Agreement Number: 773501 Programme: Horizon 2020 Start date of Project: November 2017 Duration: 40 months Project coordinator: CRES 2 PANACEA. Non Food Crops For a EU Bioeconomy New strategies for the development and promotion of NFC in Europe Contents 1. PANACEA Roadmap ................................................................................................................................................. 6 1.1 Aim ............................................................................................................................................................................................. 6 1.2 Approach ..................................................................................................................................................................................... 6 Participatory approach .............................................................................................................................................. -
DRIDIETARY REFERENCE INTAKES Thiamin, Riboflavin, Niacin, Vitamin
Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline http://www.nap.edu/catalog/6015.html DIETARY REFERENCE INTAKES DRI FOR Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline A Report of the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes and its Panel on Folate, Other B Vitamins, and Choline and Subcommittee on Upper Reference Levels of Nutrients Food and Nutrition Board Institute of Medicine NATIONAL ACADEMY PRESS Washington, D.C. Copyright © National Academy of Sciences. All rights reserved. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline http://www.nap.edu/catalog/6015.html NATIONAL ACADEMY PRESS • 2101 Constitution Avenue, N.W. • Washington, DC 20418 NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The members of the committee responsible for the report were chosen for their special competences and with regard for appropriate balance. This project was funded by the U.S. Department of Health and Human Services Office of Disease Prevention and Health Promotion, Contract No. 282-96-0033, T01; the National Institutes of Health Office of Nutrition Supplements, Contract No. N01-OD-4-2139, T024, the Centers for Disease Control and Prevention, National Center for Chronic Disease Preven- tion and Health Promotion, Division of Nutrition and Physical Activity; Health Canada; the Institute of Medicine; and the Dietary Reference Intakes Corporate Donors’ Fund. -
Chapter 1 Definitions and Classifications for Fruit and Vegetables
Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding -
Swiss Chard Swiss Chard (Beta Vulgaris Var
A Horticulture Information article from the Wisconsin Master Gardener website, posted 13 Aug 2012 Swiss Chard Swiss chard (Beta vulgaris var. cicla in the Family Chenopodiaceae) is a type of beet that does not produce an edible root. Also know as silverbeet (mainly in New Zealand and Australia), chard is a biennial plant grown as an annual for its rosette of big crinkly leaves and/ or wide crunchy stems. The leaves are very similar to beet greens, but have prominent, enlarged midribs and are borne on Chard is grown for its edible leaves and petioles. stout petioles. Chard is also a decorative plant that can be used as an ornamental in the fl ower garden. Native to the Mediterranean, it was a popular food even before the days of the Roman Empire. It was once grown exclusively to be eaten at Christmas in the south of France, and constituted the highlight of the Christmas Eve meal. Only the petioles, with a fl avor reminiscent of artichoke hearts, were eaten. Chard leaves have prominent midribs. Chard prefers cool temperatures, as high temperatures slow down leaf production, but it tolerates heat better than spinach does and rarely bolts like spinach will. Swiss chard grows well regardless of soil type, daylength or temperature. You can plant chard from seed (actually seed clusters which contain several seeds), about a month before the average date of last frost through midsummer. You can also start plants indoors to transplant out later, but I’ve always had success with direct seeding early in the spring. Chard does best in full sun, although it tolerates partial shade and likes fertile, well-worked soil with good drainage and high Young chard plants. -
Canned Artichokes
Canned Artichokes Artichokes are a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories and no fat. Artichokes are a good source of vitamin C, folate, magnesium, potassium and fiber. Nutrition Information Storage Nutrition Information Store unopened cans in a cool, Artichokes are part of the vegetable group. Foods from the vegetable group provide dry place off the floor. important nutrients like vitamin A, vitamin C, Avoid freezing or exposure to potassium and fiber. direct sunlight. Sudden changes in temperature shorten storage Based on MyPyramid, ½ cup of artichokes provides ½ cup of vegetables from the time. vegetable group. Store opened cans of artichokes A typical person should try to eat 2½ cups of in a tightly covered plastic vegetables every day. container and stored in the refrigerator. Use within 2 to 4 days! Do not use canned artichokes if can is rusted, bulging, or dented! Throw it away! Uses 9 Chop drained artichokes and mix in with your favorite casserole or pasta dish. 9 Sprinkle chopped artichokes on pizza. 9 Combine with a variety of vegetables for a healthy side dish. Recipes Cheesy Spinach-Artichoke Dip 21 servings 1 (14 oz.) can artichoke ¾ c. grated Parmesan hearts, chopped and cheese drained ¾ c. low-fat milk 1 (10 oz.) pkg. frozen ½ c. onion, chopped spinach, thawed ½ c. mayonnaise low-fat 1 (8 oz.) pkg. cream cheese, 1 T. white vinegar low-fat, softened ¼ tsp. black pepper 1 (8 oz.) carton sour cream, ½ tsp. garlic powder low-fat (optional) 1. Place ingredients in a 3½ quart slow cooker. 2. -
Cheese Tuna Chef's Pizza Spinach & Artichoke Four
MADE FRESH 12” OR 16” ON ROSEMARY CIABATTA MADE FRESH TO ORDER CHEESE HAM & CHEESE CAESAR TUNA CAPRESE GARDEN CHEF’S PIZZA GRILLED CHICKEN ... CHEF SALAD SPINACH & ARTICHOKE ITALIAN TUNA ROASTED EGGPLANT FOUR CHEESE SPINACH BUONGIORNO PROSCIUTTO DI PARMA GREEK MEDITERRANEAN HAWAIIAN CHICKEN CAESAR SAUSAGE & PEPPERS ITALIAN TUNA SMOKED SALMON & BACON CALAMARI CHICKEN WINGS MEAT LOVERS ON FRESH HOAGIE ROLL ANTIPASTO TUNA MELT MOZZARELLA STICKS TURKEY CLUB SPINACH & ARTICHOKE DIP BRAISED BEEF RIBS & BRIE SHRIMP, GARLIC & OIL PER TOPPING: CHICKEN PARMIGIANA EXTRA CHEESE, RICOTTA, HAM MEATBALL PARMIGIANA PEPPERONI, SAUSAGE, MUSHROOM, SAUSAGE & PEPPERS VISIT OUR MARKETPLACE FRESH TOMATOES, PEPPERS, ONIONS, FOR A SELECTION OF SPINACH, EGGPLANT, PINEAPPLE, COOKED TO ORDER BLACK OLIVES, ANCHOVIES BAKED GOODS • BEER • CANDY PREMIUM TOPPINGS: HAMBURGER CEREAL • CHIPS • COOLERS PROSCIUTTO, GRILLED CHICKEN, CHEESEBURGER ENERGY DRINKS • FRESH FRUIT BACON, ARTICHOKES, ARUGULA CHEF’S BURGER ICE CREAM • JUICE • MILK SUNDRIED TOMATOES SODA • TEA • WATER • WINE ALL DAY OATMEAL EGG SANDWICH GRANOLA LOX & BAGEL FRENCH TOAST 1. STRAWBERRY, BANANA, FROZEN YOGURT & OJ 2. STRAWBERRY, COCONUT, FROM THE CAFÉ MANGO PUREE & OJ BREAKFAST SALADS 3. STRAWBERRY, RASPBERRY, BLUEBERRY, BANANA & OJ BURGERS SMOOTHIES 4. BANANA, PEANUT BUTTER, PANINI SUBS FROZEN YOGURT& MILK PIZZA TAKE OUT 5. HONEY, BANANA, MILK, FROZEN YOGURT, GRANOLA FROM THE MARKET 6. PINEAPPLE, RASPBERRY, BANANA, ASPIRIN FRESH FRUIT YOGURT & OJ BAKED GOODS ICE 7. BANANA, ESPRESSO SHOT, FROZEN YOGURT & MILK BEER ICE CREAM CANDY MILK 234 Almond Avenue BUILD YOUR OWN CEREAL JUICE Fort Lauderdale Beach, FL 33316 ADD PROTEIN CHEESE SODA CHIPS SUNDRIES BANANA • BLUEBERRY • COCONUT CIGARETTES TEA MANGO • PINEAPPLE • RASPBERRY COFFEE TOILETRIES STRAWBERRY • FROZEN YOGURT COOLERS WATER /SpazioExpressFL ENERGY DRINKS WINE . -
Phenolic Composition and Antioxidant Capacity of Cultivated Artichoke, Madeira Cardoon and Artichoke‐Based Dietary Supplements
Food Research International 48 (2012) 712–724 Contents lists available at SciVerse ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Phenolic composition and antioxidant capacity of cultivated artichoke, Madeira cardoon and artichoke‐based dietary supplements Sandra C. Gouveia, Paula C. Castilho ⁎ Centro de Química da Madeira, CCCEE, Universidade da Madeira, Campus Universitário da Penteada, piso 0, 9000‐390 Funchal, Portugal article info abstract Article history: Cynara cardunculus var. scolymus (artichoke) and Cynara cardunculus var. ferocissima (Madeira cardoon) are two Received 24 January 2012 Asteraceae plants used in Madeira Archipelago in diet and also for medicinal issues. The present work aimed to Accepted 23 May 2012 compare the phenolic composition and quantify the main compounds of these two plants and two artichoke- based dietary supplements (juice and dragées). The methanolic extract of the endemic plant cardoon was basi- Keywords: cally composed of caffeoylquinic acid isomers. The same compounds were observed in artichoke extract, where Cynara there was a larger number and variety of other phenolic compounds. Variations in qualitative and quantitative Antioxidant Hydroxycinnamates composition of the three artichoke based products were extensive, with only 3 components being common to Flavonoids all 3 products. Mono-O-diglycosilated flavonoids (luteolin, apigenin and quercetin) were found in the artichoke Phenolic composition products but not in Madeira cardoon. 1,3-O-dicaffeoylquinic acid (cynarin), usually considered mainly responsi- HPLC–DAD–ESI/MSn ble for the biological properties of artichoke, was found in high amounts ranging in most samples but was not detected in the analyzed commercial dragées. The antioxidant assays results reflected the highly diversified com- position of the artichoke-based products, showing a high radical scavenger and reducing capacities, while the ex- tract from Madeira cardoon was a poor antioxidant. -
Crete in Spring 2018 Lead by Fiona Dunbar a Greentours Trip Report
Crete in Spring 2018 Lead by Fiona Dunbar A Greentours Trip Report Friday 6th April Arrival After an early start at Gatwick, we arrived in Crete only a little late. Ian Hislop was on our flight, presumably on his way out to stay with his wife, author of such Cretan Aga sagas as ‘The Island’. Driving along, the countryside was markedly lush and green compared to some years. The Robinia pseudoacacia was dripping in white blossom, the Judas trees with pink. There were acres of yellow, and yellow and white, Chrysanthemum coronarium. We enjoyed a welcome but late lunch at a taverna in the village of Armeni instead. The saganaki or fried cheese was made with the cooks’ own freshly prepared, mild goats cheese. The garden centre next door was quite a pull, too! As we gained altitude we looked out over hills covered with fig, gorse, Quercus pubescens, Asphodeline aestivus and almost fluorescing lime green Giant Fennel, in between the groves of olives and small fields. Having been greeted by Herakles in Spili with glasses of cold water and quince in honey, we settled into our rooms. Some walked down the track below. There was a fine stand of tall purple broomrapes on the nasturtiums in Heracles garden. We reconvened in the breakfast room and strolled over the road to Costas and Maria’s taverna, almost hidden by trailing vines and flowers. Most of us tried the rabbit in lemon sauce – tender and tasty. It was Good Friday, and as I headed to bed I could hear a Scops Owl calling.