List of Herbs and Herb Combinations for Sale 2017

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Tyler Plant Sale - List of Herbs and Herb combinations for sale 2017 4/25/2017 Type Botanical Name Common Name Herb *Herb Combination* - 6" Combination planting Herb *Herb Combination* - Bowl 12" 12" Decorative Oval Herb *Herb Combination* - Bowl 14" 14" Decorative Bowl Herb Allium schoenoprasum 'Staro' Chives Herb Anethum graveolens 'Fernleaf' Fernleaf Dill Herb Apium graveolens var. secalinum Celery Leaf Herb Artemisia dracunculus var. sativa French Tarragon Herb Coriandrum sativum 'Santo' Cilantro Herb Foeniculum vulgare Fennel Herb Foeniculum vulgare 'Bronze' Bronze Fennel Herb Lavandula dentata French Lavender Herb Lavandula multifida Fernleaf Lavender Herb Lavandula stoeches 'Blueberry Ruffles' Spanish Lavender Herb Matricaria chamomilla (recutita) Chamomile, German or Wild Herb Melissa officinalis Lemon Balm Herb Mentha spicata Spearmint Herb Mentha spicata 'Julep' Mint Julep Herb Mentha x gracilis Ginger Mint Herb Mentha x piperita Peppermint Herb Mentha x piperita 'Black' Black Peppermint Herb Mentha x piperita 'Chocolate Mint' Chocolate Mint Herb Mentha x piperita 'Swiss' Swiss mint Herb Mentha x villosa Mojito Mint Herb Nepeta cataria Catnip Herb Ocimum americanum 'Lime' Lime Basil Herb Ocimum basilicum 'Amethyst' Purple Basil Herb Ocimum basilicum 'Genovese' Sweet Basil Herb Ocimum basilicum 'Minette' Basil Herb Ocimum basilicum 'Napoletano' Basil Herb Ocimum basilicum 'Nufar' Sweet Genovese-type Basil Herb Ocimum basilicum 'Siam Queen' Basil Herb Origanum vulgare 'Hot & Spicy' Hybrid Oregano Herb Origanum vulgare var. hirtum Greek Oregano Herb Origanum x majoricum Italian Oregano Herb Persicaria (Polygonum) odorata Vietnamese Coriander Herb Petroselinum crispum var. crispum Curly Parsley Herb Petroselinum crispum var. neapolitanum Italian Parsley Herb Rosmarinus officinalis 'Arp' Rosemary Herb Rosmarinus officinalis 'Prostratus' Trailing Rosemary Tyler Plant Sale - List of Herbs and Herb combinations for sale 2017 4/25/2017 Type Botanical Name Common Name Herb Rosmarinus officinalis 'Spice Island' Rosemary Herb Rosmarinus officinalis 'Tuscan Blue' Rosemary Herb Rumex acetosa Sorrel Herb Salvia officinalis 'Berggarten' Sage Herb Salvia officinalis 'Icterina' Golden Sage Herb Salvia officinalis 'Purpurea' Purple Sage Herb Stevia rebaudiana Sweet Herb Herb Thymus citriodorus Lemon Thyme Herb Thymus pulegioides 'PA Dutch Tea' Broadleaved Thyme Herb Thymus vulgaris English Thyme Herb Thymus vulgaris spp. French Thyme Herb Thymus vulgaris 'Wedgewood' English Thyme.

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Optimization of Microwave Assisted Process for Extraction of Celery Seed Essential Oil Gopika Talwari1 and B.S
Gopika Talwari and B.S. Ghuman JAE : 51 (2) Journal of Agricultural Engineering Vol. 51 (2): April-June, 2014 Optimization of Microwave Assisted Process for Extraction of Celery Seed Essential Oil Gopika Talwari1 and B.S. Ghuman2 Manuscript received: March, 2013 Revised manuscript accepted: April, 2014 ABSTRACT Microwave assisted extraction (MAE) method was developed for extraction of essential oil from celery seeds. A domestic microwave oven was modified and Clevenger apparatus attached to it to make it an extraction unit. Effect of various parameters such as soaking time, temperature and power density during MAE was studied. A multivariate study based on a Box-Behnken design was used to evaluate the influence of three major variables (soaking time, temperature and power density) affecting the performance of MAE on celery seed. Oil yield, time of extraction and energy consumption (MJ.kg-1 oil) by MAE were determined and compared with those obtained by the traditional hydro-distillation (HD). It was found that microwave assisted process gave approximately same oil yield (1.90%) in less time ( 93.5 min) and with low energy consumption (58191.78 MJ.kg-1 oil). Results revealed that the selected parameters had significant effect on the responses. Key words: Celery seed, essential oil, microwave assisted extraction, hydro distillation Essential oils are the volatile oils distilled from aromatic an average contains 2.5% volatile oil containing 60-70% plant material. Essential oils are contained in the glands, d-limonene and 1-20% beta selinene and 15%–17% fixed sacs and veins concentrated in different parts of the plant. oil.
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Ruta Graveolens L. Essential Oil Composition Under Different Nutritional Treatments
American-Eurasian J. Agric. & Environ. Sci., 13 (10): 1390-1395, 2013 ISSN 1818-6769 © IDOSI Publications, 2013 DOI: 10.5829/idosi.aejaes.2013.13.10.11248 Ruta graveolens L. Essential Oil Composition under Different Nutritional Treatments 12Afaq Ahmad Malik, Showkat R. Mir and 1Javed Ahmad 1Department of Botany, Jamia Hamdard, New Delhi 110062, India 2Department of Pharmacognosy and Phytochemistry, Jamia Hamdard, New Delhi 110 062, India Abstract: The use of un-exploited organic industrial by-products and municipal wastes as soil organic amendment has an economic value and environmental interest. However, little is known about their effectiveness on medicinal plants cultivation. An experiment was conducted in this regard to assess the impact of farmyard manure (FYM), composted sugarcane pressmud (CPM) and sewage sludge biosolid (SSB) on volatile oil composition of Ruta graveolens L., an important aromatic medicinal herb used frequently in Unani system of medicine in India. Volatile oil in the aerial parts of the plant was isolated by hydro-distillation and analyzed by GC-MS. Hydro-distillation of untreated (control) plants yielded 0.32% essential oil on fresh weight basis. The predominant components in the essential oil were n-Hex-4-en-3-one (55.06%), n-Pent-3-one (28.17%), n-Hex-3-en-2-one (14.07%) and n-Hex-5-en-3-one (0.67%). Essential oil obtained from plants treated with FYM amounted to 0.36% of fresh weight and consisted mainly of n-Hex-4-en-3-one (53.64%), n-Pent-3-one (37.82%) and n-Hex-3-en-2-one (7.22%).
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Volatiles of Black Pepper Fruits (Piper Nigrum L.)
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Physiological Responses of Ocimum Basilicum, Salvia Officinalis, And
plants Article Physiological Responses of Ocimum basilicum, Salvia officinalis, and Mentha piperita to Leaf Wounding Konstantinos Vrakas, Efterpi Florou, Athanasios Koulopoulos and George Zervoudakis * Department of Agriculture, University of Patras, Terma Theodoropoulou, 27200 Amaliada, Greece; [email protected] (K.V.); evtefl[email protected] (E.F.); [email protected] (A.K.) * Correspondence: [email protected] Abstract: The investigation about the leaf wounding effect on plant physiological procedures and on leaf pigments content will contribute to the understanding of the plants’ responses against this abiotic stress. During the experiment, some physiological parameters such as photosynthesis, transpiration and stomatal conductance as well as the chlorophyll and anthocyanin leaf contents of Ocimum basilicum, Salvia officinalis, and Mentha piperita plants were measured for about 20–40 days. All the measurements were conducted on control and wounded plants while in the latter, they were conducted on both wounded and intact leaves. A wide range of responses was observed in the wounded leaves, that is: (a) immediate decrease of the gas exchange parameters and long-term decrease of almost all the measured variables from O. basilicum, (b) immediate but only short-term decrease of the gas exchange parameters and no effect on pigments from M. piperita, and (c) no effect on the gas exchange parameters and decrease of the pigments content from S. officinalis. Regarding the intact leaves, in general, they exhibited a similar profile with the control ones for all plants. These results imply that the plant response to wounding is a complex phenomenon depending on plant species and the severity of the injury. Citation: Vrakas, K.; Florou, E.; Koulopoulos, A.; Zervoudakis, G.
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Companion Plants for Better Yields
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Herbs, Spices and Essential Oils
Printed in Austria V.05-91153—March 2006—300 Herbs, spices and essential oils Post-harvest operations in developing countries UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION Vienna International Centre, P.O. Box 300, 1400 Vienna, Austria Telephone: (+43-1) 26026-0, Fax: (+43-1) 26926-69 UNITED NATIONS FOOD AND AGRICULTURE E-mail: [email protected], Internet: http://www.unido.org INDUSTRIAL DEVELOPMENT ORGANIZATION OF THE ORGANIZATION UNITED NATIONS © UNIDO and FAO 2005 — First published 2005 All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to: - the Director, Agro-Industries and Sectoral Support Branch, UNIDO, Vienna International Centre, P.O. Box 300, 1400 Vienna, Austria or by e-mail to [email protected] - the Chief, Publishing Management Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to [email protected] The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the United Nations Industrial Development Organization or of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
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Spice Basics
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Basil Varieties
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