UCCE Master Gardeners TREES for SMALL SPACES 2007--1
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Nerium Oleander Linn. (Kaner)
Available online on www.ijppr.com International Journal of Pharmacognosy and Phytochemical Research 2014; 6(3): 593-597 ISSN: 0975-4873 Review Article A Review on: Nerium oleander Linn. (Kaner) *Chaudhary Kiran1, Prasad D.N.2 1K.C. Institute of Pharmaceutical Sciences, Pandoga, Distt.Una (H.P.) 2Shivalik College of Pharmacy, Naya Nangal, Distt.Ropar, Punjab Available Online: 1st September 2014 ABSTRACT Nerium oleander is an evergreen shrub or small tree in the dogbane family Apocyanaceae. It is commonly known as oleander but has many other names like Nerium indicum mill. and Nerium odorum soland. It bears flowers in clusters with white, pink, yellow and red colours. It contains plumericin, alpha-amyrin, beta-sitosterol, kaempferol, cardioactive glycosides named Odorosides A-H obtained from the root bark. Leaves contain the cardiac glycosides kaneroside, neriumoside, digitoxigenin, alpha –L-olendroside -5α-adynerin and other glycosides. Odorosides are cardioactive glycosides. Gentiobiosyl –oleandrin, Odoroside A and Oleandrin were the main glycosides identified. It has potent cardiotonic activity, digitalis like effect on heart. It has been reported to have effective against skin diseases,wound infections, cancer, diabetes, inflammation and CNS depression. All parts of the plant are poisonous in nature which can be treated by the use of activated charcoal.Topical preparation containing Nerium extract can be used as antiageing cream. Keywords : Nerium oleander, Nerium indicum, Oleander, Cardiotonic, Odorosides , Antibacterial, Antiageing INTRODUCTION Nepal westwards to Kashmir upto 1950m, extending to Taxonomic classification Baluchistan, Afghanistan and found throughout India in Phyllum- Plantae gardens .The white and red flowered variety is equated Class/ Subphyllum- Angiosperms with Nerium indicum. -
Native Or Suitable Plants City of Mccall
Native or Suitable Plants City of McCall The following list of plants is presented to assist the developer, business owner, or homeowner in selecting plants for landscaping. The list is by no means complete, but is a recommended selection of plants which are either native or have been successfully introduced to our area. Successful landscaping, however, requires much more than just the selection of plants. Unless you have some experience, it is suggested than you employ the services of a trained or otherwise experienced landscaper, arborist, or forester. For best results it is recommended that careful consideration be made in purchasing the plants from the local nurseries (i.e. Cascade, McCall, and New Meadows). Plants brought in from the Treasure Valley may not survive our local weather conditions, microsites, and higher elevations. Timing can also be a serious consideration as the plants may have already broken dormancy and can be damaged by our late frosts. Appendix B SELECTED IDAHO NATIVE PLANTS SUITABLE FOR VALLEY COUNTY GROWING CONDITIONS Trees & Shrubs Acer circinatum (Vine Maple). Shrub or small tree 15-20' tall, Pacific Northwest native. Bright scarlet-orange fall foliage. Excellent ornamental. Alnus incana (Mountain Alder). A large shrub, useful for mid to high elevation riparian plantings. Good plant for stream bank shelter and stabilization. Nitrogen fixing root system. Alnus sinuata (Sitka Alder). A shrub, 6-1 5' tall. Grows well on moist slopes or stream banks. Excellent shrub for erosion control and riparian restoration. Nitrogen fixing root system. Amelanchier alnifolia (Serviceberry). One of the earlier shrubs to blossom out in the spring. -
Herbs, Spices and Flavourings Ebook, Epub
HERBS, SPICES AND FLAVOURINGS PDF, EPUB, EBOOK Tom Stobart | 240 pages | 14 Dec 2017 | Grub Street Publishing | 9781910690499 | English | London, United Kingdom Herbs, Spices and Flavourings PDF Book Free Sample.. The dried berries are slightly larger than peppercorns and impart a combination flavor of cinnamon, cloves, nutmeg, and pepper — hence the name allspice. For large batches of herbs and spices, a spice mill or a coffee grinder is convenient and quick. Leptotes bicolor Paraguay and southern Brazil Lesser calamint Calamintha nepeta , nipitella , nepitella Italy Licorice , liquorice Glycyrrhiza glabra Lime flower, linden flower Tilia spp. Mahleb is an aromatic spice ground from the internal kernel of the sour cherry pits of the mahleb cherry tree, Prunus mahaleb , native to Iran. Used instead of vinegar in salads and sauces when a milder acid is desired or when vinegar is objectionable. Culinary Australian Bangladeshi Indian Pakistani. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Baharat is a blend of spices using allspice, black pepper, cardamom, cinnamon, cloves, coriander, cumin, nutmeg, and paprika — regional variations may also include loomi, mint, red chili peppers, rosebuds, saffron, and turmeric. Old Bay Seasoning. Twists, turns, red herrings, the usual suspects: These books have it all Often commercially blended with white and black peppercorns, pink peppercorns can be used to season any dish regular pepper would — although it should be noted that pink peppercorns are potentially toxic to small children. Avoid keeping herbs near the stove, in the refrigerator, or in the bathroom. -
Performane and Competitiveness of Indonesian Nutmeg in Export Market
E3S Web of Conferences 232, 02018 (2021) https://doi.org/10.1051/e3sconf/202123202018 IConARD 2020 Performane and Competitiveness of Indonesian Nutmeg in Export Market Helena Juliani Purba1,*, Eddy Supriadi Yusufi1, and Juni Hestina1 1 Indonesian Centre for Agricultural Socioeconomics and Policy Studies, Jl Tentera Pelajar No 3B, Bogor, West Java, Indonesia Abstract. Export is one source of foreign exchange earnings for the country. This study analyzes the competitiveness of Indonesian nutmeg in the world market. Measurement of competitiveness was conducted by looking at the comparative and competitive advantages nutmeg products in each of the main markets for export and comparison with competitors. The analytical method uses Revealed Comparative Advance (RCA) and Export Product Dynamic (EPD) in the period 2014-2018. The competitiveness analysis results show that nutmeg and nutmeg powder products have competitiveness in all export destination markets. Competitor countries, namely India, do not have competitiveness in the Dutch and Japanese markets. The nutmeg commodity has a competitive advantage with the trend and the share of exports that are still growing (fast-growing). However, nutmeg powder is no longer competitive in the export destination market. Active efforts to find new markets through market diversification while maintaining existing markets can be an option to increase Indonesian nutmeg exports. 1 Introduction Indonesia is one of the most reckoned nutmegs producing and exporting countries in the international world. Nutmeg (Myristica fragran haitt) is a spice plant that has a high economic value, especially the parts of nutmeg and flowers (mace), which can be used as nutmeg oil (oleum myristicae, oleum myrist or myristica oil). -
A Dunedin Garden
VIREYA VINE ISSUE #82, OCTOBER 2007 PUBLISHED BY THE EDUCATION COMMITTEE OF THE RHODODENDRON SPECIES FOUNDATION R.S.F. PO BOX 3798, FEDERAL WAY, WA. 98063 E. White Smith, Editor From Daphne and Gavin Clark Dunedin, New Zealand Published with permission from the Dunedin Bulletin Feb. 2007 RHODODENDRON lowii (Subsection Vireya) More information about R. lowii relting to the piece in VV81 Addendum – February 2007 Following on from the previous article the long cane produced four shoots. Two were given to a very keen propagator to strike and we tried to strike two, but they all failed. However a good quantity of seed was collected at the end of January, 2005 and again this was shared. Our seed was kept in cool storage and eventually sown in September 2005. A small transparent plastic container with a clear lid was used with the seed sprinkled on to damp, sterilized sphagnum moss. The seeds germinated very well and some of the seedlings were transferred into compost but despite tender care died. The remaining seedlings stayed in the plastic container for some considerable time until recently when they were very carefully removed to individual peat pots into a specially mixed compost. Nine pots are housed in a clear, plastic lidded container 340mm x 300mm which stands on a wide kitchen windowsill with excellent light but no direct sunlight and hopefully some of these will survive. In the meantime the parent plant is flourishing, the two basal shoots are now 800mm high with the original cane cut down to 750mm. It is still in its container and now occupies a choice place among other vireya species in a wooded area beneath 50 year old camellias and rhododendrons which have been pruned to provide an excellent canopy, with morning sun, filtered afternoon sunlight, together with a degree of humidity. -
Greek Recipes
Pita Bread Pan Size: Mixer w/ dough hook Yield: 4 Temperature: 500°F Portion Size: 1 Cooking Time: 20 minutes Ingredients Quantity Method 1/4 oz or 1 Dry yeast package Place water in mixer and add yeast. Let sit 5 minutes. Water 6 oz. 1 lb.-1 1/4 Bread Flour lbs. Add 1 lb. of flour, salt, oil, yogurt and Salt 1 Tbsp. cumin. Start on slow and mix until combined. If too wet, add more flour. Olive Oil 1 oz It should be a slightly stiff dough. Plain Yogurt 1/2 cup Knead in mixer until smooth and stretchy. Cumin 1/4 tsp. Cover in a lightly oiled bowl and let rest 60 minutes in a warm place. Divide into 4 pieces and round the pieces. Cover and let rest 10 minutes. Roll out into oblong pieces about a 1/4 " thick. Heat a medium saute pan or a cast iron griddle over medium high heat. When smoking, place one piece of dough on the pan and cook 30-40 seconds. Flip over and cook another minute when bubbles start to form flip over again. Brown slightly on both sides. Remove when puffs. Repeat. Hold in a towel or covered dish to keep warm. 1 Flatbread with Tomatoes and Olives (Laganes) Pan Size: Saute pan, sheet pan or pizza pan Yield: 2 Temperature: 500°F Baking Time: 8-10 minutes Ingredients Quantity Method Onion, thinly sliced 1 Heat a saute pan, add oil and onions. Lower heat and sweat until soft. Turn heat up and cook until Olive oil 1 Tbsp. -
The Market for Nutmeg in the European Union
Market Brief 2003 The Market for Nutmeg in the European Union ITC INTERNATIONAL TRADE CENTRE UNCTAD/WTO GENEVA 2003 The designations employed and the presentation of material in this study do not imply the expression of any opinion whatsoever on the part of the International Trade Centre UNCTAD/WTO concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Short extracts from this document may be freely reproduced, with due acknowledgement of the source. Permission should be requested for more extensive reproduction or translation. A copy of the reprinted or translated material should be sent to ITC. This Market Brief has not been formally edited by the International Trade Centre UNCTAD/WTO. Prepared by Nourane Doyen Market Analyst – Market Analysis Section For additional information, please contact : [email protected] M.DPMD/03/0145 0 TABLE OF CONTENTS EXECUTIVE SUMMARY………………………………………………………………………………iii A. PRODUCT DESCRIPTION ......................................................................................1 B. PRODUCTION, FOREIGN TRADE AND CONSUMPTION ....................................1 Production ................................................................................................1 Foreign trade.............................................................................................2 Apparent consumption .................................................................................4 C. MARKET CHARACTERISTICS..................................................................................5 -
Cinnamon-Nutmeg Blondies
Cinnamon-nutmeg Blondies Makes 12 servings Ingredients Directions nonstick cooking spray 1. Preheat oven to 350 F. Line a 9-by-9-inch pan 8 tablespoons unsweetened applesauce, divided with parchment paper and spray with nonstick cooking spray. Set aside. 8 tablespoons cold-pressed canola oil, divided 2. In a large bowl, use a hand mixer to beat 1 1/4 cups packed brown sugar, divided together 6 tablespoons applesauce, 1/2 cup sugar 6 tablespoons oil, 1 cup brown sugar and sugar. 2 large eggs Mix until light and fluffy. Add eggs, one at a 1 tablespoon vanilla extract time, while mixing. Add vanilla and beat until well-combined. 1 3/4 cups all-purpose flour 3. In another large bowl, whisk together flour, 4 teaspoons ground cinnamon, divided 1 teaspoon cinnamon, 1/16 teaspoon nutmeg, 1/8 teaspoon ground nutmeg, divided baking powder and salt. Add to mixture made 1 teaspoon baking powder in step 2. Use the hand mixer to beat until just 1/4 teaspoon salt combined. Press the mixture into the prepared pan. (directions continued on back) DESSERT Directions (continued) 4. In a medium bowl, use the hand mixer to beat together 2 tablespoons applesauce, 2 tablespoons oil, ¼ cup brown sugar, 3 teaspoons cinnamon and 1/16 teaspoon nutmeg. Mix until smooth. 5. Use a small spoon to drop spoonfuls of the mixture made in step 4 over the batter in the pan. The use the back of the spoon to gently swirl the mixture over the batter. 6. Bake for 25 to 30 minutes or until slightly soft in the middle. -
European Academic Research
EUROPEAN ACADEMIC RESEARCH Vol. IV, Issue 10/ January 2017 Impact Factor: 3.4546 (UIF) ISSN 2286-4822 DRJI Value: 5.9 (B+) www.euacademic.org Evidences from morphological investigations supporting APGIII and APGIV Classification of the family Apocynaceae Juss., nom. cons IKRAM MADANI Department of Botany, Faculty of Science University of Khartoum, Sudan LAYALY IBRAHIM ALI Faculty of Science, University Shandi EL BUSHRA EL SHEIKH EL NUR Department of Botany, Faculty of Science University of Khartoum, Sudan Abstract: Apocynaceae have traditionally been divided into into two subfamilies, the Plumerioideae and the Apocynoideae. Recently, based on molecular data, classification of Apocynaceae has undergone considerable revisions. According to the Angiosperm Phylogeny Group III (APGIII, 2009), and the update of the Angiosperm Phylogeny Group APG (APGIV, 2016) the family Asclepiadaceae is now included in the Apocynaceae. The family, as currently recognized, includes some 1500 species divided in about 424 genera and five subfamilies: Apocynoideae, Rauvolfioideae, Asclepiadoideae, Periplocoideae, and Secamonoideae. In this research selected species from the previous families Asclepiadaceae and Apocynaceae were morphologically investigated in an attempt to distinguish morphological important characters supporting their new molecular classification. 40 morphological characters were treated as variables and analyzed for cluster of average linkage between groups using the statistical package SPSS 16.0. Resulting dendrograms confirm the relationships between species from the previous families on the basis of their flowers, fruits, 8259 Ikram Madani, Layaly Ibrahim Ali, El Bushra El Sheikh El Nur- Evidences from morphological investigations supporting APGIII and APGIV. Classification of the family Apocynaceae Juss., nom. cons and seeds morphology. Close relationships were reported between species from the same subfamilies. -
Sumac Rhus Coriaria Tips for Use
Recipes Sumac Rhus coriaria Tips for Use: • The flavor is earthy, citrus and a bit sour • Make a marinade or salad dressing • Add to yogurt or sprinkle on hummus or even sweet potato fries • Add to your favorite meatloaf recipe • Use in making your own blend such as one of the many Za’atar recipes, which vary in different regions and from family to family. • Use Za’atar or other blends on chicken, lamb, fish or vegetables • Mix blends with olive oil for dipping bread • Top popcorn with sumac and salt for a salt and tart flavor Sumac Lemonade 1 cup water Lemon juice ¼ cup sumac syrup Ice Sumac Syrup: 1 cup water, 1 cup honey and 2 tablespoons ground sumac Make sumac syrup by combining water and honey in a small saucepan. Simmer over medium for 5 minutes then stir in sumac and infuse until cool, at least 10 minutes. Strain and store in an airtight container. Make sumac lemonade by combining water or sparkling water with sumac syrup, and a squeeze of lemon juice. Add ice and stir. Shape.com The Health Benefits of Sumac Spice Za’atar 1 tablespoon chopped fresh oregano 1 tablespoon sesame seeds 1 tablespoon sumac 1 teaspoon kosher salt 1 tablespoon ground cumin 1 teaspoon freshly ground black pepper Combine chopped fresh oregano, sumac, ground cumin and sesame seeds. Stir in kosher salt and freshly ground black pepper. Can be made 2 weeks ahead. Store airtight at room temperature. Silvena Rowe Bon appetite, www.bonappetit.com Za’atar Recipe: Middle Eastern Spice Mixure ¼ cup sumac 2 tablespoons marjoram 2 tablespoons thyme 2 tablespoons oregano 1 tablespoon roasted sesame seeds ©2018 by The Herb Society of America www.herbsociety.org 440-256-0514 9019 Kirtland Chardon Road, Kirtland, OH 44094 Recipes 1 teaspoon salt Grind the sesame seeds in a food processor or with a mortar and pestle. -
21B23-FEP19 Customer Identification : Nutmeg - Indonesia - 13174-14 Type : Essential Oil Source : Myristica Fragrans Customer : Fern & Petal
Date : March 16, 2021 CERTIFICATE OF ANALYSIS – GC PROFILING SAMPLE IDENTIFICATION Internal code : 21B23-FEP19 Customer identification : Nutmeg - Indonesia - 13174-14 Type : Essential oil Source : Myristica fragrans Customer : Fern & Petal ANALYSIS Method: PC-MAT-014 - Analysis of the composition of an essential oil or other volatile liquid by FAST GC-FID (in French); identifications validated by GC-MS. Analyst : Seydou Ka, M. Sc. Analysis date : March 10, 2021 Checked and approved by : Alexis St-Gelais, M. Sc., chimiste 2013-174 Notes: This report may not be published, including online, without the written consent from Laboratoire PhytoChemia. This report is digitally signed, it is only considered valid if the digital signature is intact. The results only describe the samples that were submitted to the assays. Page 1/12 Essential oil, Myristica fragrans Report prepared for Internal code: 21B23-FEP19 Nutmeg - Indonesia - 13174-14 Fern & Petal PHYSICOCHEMICAL DATA Physical aspect: Faintly yellow liquid Refractive index: 1.4764 ± 0.0003 (20 °C; method PC-MAT-016) CONCLUSION No adulterant, contaminant or diluent has been detected using this method. Page 2/12 Essential oil, Myristica fragrans Report prepared for Internal code: 21B23-FEP19 Nutmeg - Indonesia - 13174-14 Fern & Petal ANALYSIS SUMMARY – CONSOLIDATED CONTENTS New readers of similar reports are encouraged to read table footnotes at least once. Identification % Class Hashishene 0.02 Monoterpene α-Thujene 2.36 Monoterpene α-Pinene 17.44 Monoterpene Camphene 0.23 Monoterpene α-Fenchene -
Five Flavor Profiles Fennel Salad with Feta, Pomegranate Seeds, and Sumac *
John Shaver JCC Winter Camp 2015 Cooking Together Today we learned how to balance flavors. We identified five distinct flavor profiles and discussed how they work together to create a delicious dish. Five Flavor Profiles FAT - Creamy, rich and luscious. Soft and silky on the tongue. Mellow and satisfying. - Ex. butter, olive oil, veg. oil, lard, cheese, nuts and seeds, avocados ACID - Sour, tart, and zesty. Sharp on the tongue. Perky and refreshing. - Ex. citrus fruits: lemon, lime, grapefruit; vinegars; cranberries; tomatoes SWEET - Sugary. Very pleasant on the tongue. Soothing and indulgent. - Ex. sugar; honey; fruits: pomegranates, strawberries, figs, bananas, apples AROMATICS - Impart character and quality of flavor. Provides the spirit and style of the dish. - Ex. herbs: parsley, cilantro, tarragon, basil, dill, thyme, bay leaf, rosemary, mint spices: pepper, cumin, coriander, cardamom, chilies, paprika, sumac vegetables: garlic, onions, carrots, celery, fennel, parsnips, asparagus SALT - Briny, earthy, pungent. Stinging on the tongue. Alluring and provocative. - Accentuates and focuses flavor. - Ex. sea salt, Kosher salt, Fleur de Sel, rock salt, Celtic sea salt, table salt Fennel salad with feta, pomegranate seeds, and sumac * We tasted each ingredient individually and discovered how they fit into the five flavor profiles. Fat: Lebanese extra virgin olive oil, Greek sheep’s milk feta cheese Acid: lemon juice Sweet: pomegranate seeds Aromatics: tarragon leaves, flat-leaf parsley, sumac, freshly ground black pepper Salt: Kosher salt Serves 4-6 For the dressing: 2-4 tbsp olive oil 1-2 tbsp lemon juice 1 tbsp sumac, start with half and add more to taste 4-6 tbsp tarragon leaves, whole 2-3 tbsp coarsely chopped flat-leaf parsley Salt, start with 1-2 teaspoons salt and add more to taste Freshly ground pepper, a twist or two 1.