Growing Herbs Can Be
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Did You Grow Your Greens?
Did you Grow your Greens? A Share-Net Resource Book Reading-to-learn curriculum materials to support Language, Natural Sciences, Social Sciences, Life Orientation and Arts & Culture learning areas Acknowledgments The Handprint resource books have been compiled by Rob O’Donoghue and Helen Fox of the Rhodes University Environmental Education and Sustainability Unit. Lawrence Sisitka was responsible for coordination and review, and Kim Ward for editorial review and production for curriculum and Eco-School use. Development funding was provided by CAPE. Cover illustrations are by Tammy Griffin. Knowledge and activity support materials have been adapted from various sources including the Internet, and web addresses have been provided for readers to access any copyright materials directly. Available from Share-Net P O Box 394, Howick, 3290, South Africa Tel (033) 3303931 [email protected] January 2009 ISBN 978-1-919991-05-4 Any part of this resource book may be reproduced copyright free, provided that if the materials are produced in booklet or published form, there is acknowledgment of Share-Net. 1 RESOURCE BOOKS The Handprint Resource Books have been designed for creative educators who are looking for practical ideas to work with in the learning areas of the National Curriculum. The focus is on sustainability practices that can be taken up within the perspective that each learning area brings to environment and sustainability concerns. The resource books are intended to provide teachers with authentic start-up materials for change-orientated learning. The aim is to work towards re-imagining more sustainable livelihood practices in a warming world. Each start-up story was developed as a reading- to-learn account of environmental learning and change. -
Post 60 Recipes
Post 60 Recipes Cooking Measurement Equivalents 16 tablespoons = 1 cup 12 tablespoons = 3/4 cup 10 tablespoons + 2 teaspoons = 2/3 cup 8 tablespoons = 1/2 cup 6 tablespoons = 3/8 cup 5 tablespoons + 1 teaspoon = 1/3 cup 4 tablespoons = 1/4 cup 2 tablespoons = 1/8 cup 2 tablespoons + 2 teaspoons = 1/6 cup 1 tablespoon = 1/16 cup 2 cups = 1 pint 2 pints = 1 quart 3 teaspoons = 1 tablespoon 48 teaspoons = 1 cup Deviled Eggs Chef: Phil Jorgensen 6 dozen eggs 1 small onion 1 celery hot sauce horse radish mustard pickle relish mayonnaise Worcestershire sauce Boil the 6 dozen eggs in salty water While the eggs are boiling dice/slice/ grate, the celery and onion into itty bitty pieces put them in the bowl. Eggs get cooled best with lots of ice and more salt Peel and half the eggs. Drop the yokes in the bowl with onion / celery add mustard, mayo, relish Begin whupping then add some pepper 1/4 hand and 1 teaspoon of salt. Add some Worcestershire sauce 2-4 shakes Add some hot sauce 2-3 shakes. Add about 1/4 to 1/2 cup of horse radish. Keep whupping till thoroughly mixed then stuff eggs as usual. Ham Salad Chef: Brenda Kearns mayonnaise sweet pickle relish ground black pepper salt smoked boneless ham 1 small onion 2 celery stalks Dice 2 to 4 lbs smoked boneless ham. Dice 2 stalks of celery and 1 small onion. Mix ham, celery and onion with 1 to 2 cups mayonnaise. Add 1/2 teaspoon of freshly ground black pepper and 1 1/2 teaspoons salt add more to taste. -
Antioxidant and Antibacterial Properties of Endogenous Phenolic Compounds from Commercial Mustard Products
Antioxidant and antibacterial properties of endogenous phenolic compounds from commercial mustard products By Ronak Fahmi A thesis submitted to the Faculty of Graduate Studies of The University of Manitoba In partial fulfillment of the requirements of the degree of MASTER OF SCIENCE Department of Human Nutritional Sciences University of Manitoba Winnipeg, Canada Copyright © 2016 by Ronak Fahmi Abstract This study investigated the antioxidant and antimicrobial properties of endogenous phenolic compounds in Oriental (Brassica junceae) and yellow (Sinapis alba) mustard seeds. Phenolics in selected Canadian mustard products (seeds/ powder/ flour) were extracted using Accelerated Solvent Extraction (ASE) and their corresponding sinapate profiles were established through HPLC-DAD analysis. The antioxidant capacity of each extract was assessed by DPPH assay and correlated with the total phenolic content (TPC) measured using the Folin–Ciocalteau method. Sinapine was the major phenolic compound in all the samples analysed, with negligible amounts of sinapic acid. The sinapine content, expressed as sinapic acid equivalents (SAE), ranged from 5.36 × 103 ± 0.66 to 14.44 ± 0.43 × 103 µg SAE/g dry weight of the samples, with the highest in the yellow mustard seed extract and lowest in Oriental mustard powder. The level decreased in the following order: yellow mustard seed > Oriental mustard seed > yellow mustard bran > Oriental mustard bran > yellow mustard powder > Oriental mustard powder. Extracts from yellow mustard seeds had the highest TPC (17.61× 103 ± 1.01 µg SAE/g), while Oriental mustard powder showed the lowest TPC with 4.14 × 103 ± 0.92 µg SAE/g. The DPPH radical scavenging activity of mustard methanolic extracts ranged between 36% and 69%, with the following order for both varieties: ground mustard seed > mustard bran > mustard powder. -
Effect of Various Levels of Humic Acid and Organic Fertilizer on the Growth
7 Current Science International, 3(1): 7-14, 2014 ISSN: 2077-4435 Effect of Various Levels of Organic Fertilizer and Humic Acid on the Growth and Roots Quality of Turnip Plants (Brassica rapa). Aisha, H. Ali, M.R. Shafeek, Mahmoud, R. Asmaa and M. El- Desuki Vegetable Research Department National Research Center Cairo, Egypt. ABSTRACT Two field experiments were carried out during the two seasons of 2011 and 2012 at the experimental station of National Research Centre, Beheira Governorate (North of Egypt) to investigate the effect of organic compost manure fertilizer at rates of (0, 10 and 20 m3/fed.) as well as humic acid at rate of (2, 4 and 6 L/fed.) for influence plant growth, roots physical and chemical quality of turnip plants c.v. Balady. The important obtained results were as following: 1- Adding organic compost manure (produced from recycling the agriculture residues) at high rates (20 m3/fed.) had a significant effect on growth characters, i.e. plant length, number of leaves/plant, fresh and dry weight/plant as well as root fresh and dry weight and its components (root length and diameter). Also, gave the highest percentage of protein, N, P, K and Fe ppm as well as total carbohydrate percentage. 2- By increasing rate of humic acid increased growth characters, root yield characters and increment the percentage of protein, N, P, K, carbohydrate and Fe contents of turnip root tissues. 3- The highest values of the growth characters, roots characters and the percentage of protein, N, P, K, carbohydrate and Fe content ppm in turnip root tissues were associated with that plants received higher compost level (20 m3/fed.) with higher level of humic acid (6 L/fed.). -
Banana Pepper Mustard
BANANA PEPPER MUSTARD Miller’s began as a humble experiment — cooking up a few jars in our home kitchen at the request of friends — then selling through local specialty stores. The response was overwhelming, with smiles and empty jars all around. Over ten years later, our unique, award- winning banana pepper mustard is still crafted with the same care and attention to detail. Unlike most pepper sauces, we only use vine-ripened peppers picked at the peak of freshness. All grown up, the mature banana and habanero peppers are processed from scratch and mixed with our special PEPPER FACT blend of mustard seeds and spices to create a sweet While light green at and spicy sauce with superior flavor. first, banana peppers turn from bright yellow to orange and red as they ripen, giving our sauce IT’S NOT THE EASY WAY… IT’S its unique color JUST THE RIGHT WAY. and flavor. MILLER’S 1 THE LINEUP Variety is the spice of life, which is why we offer A tamer version of our original banana The original! Hot delivers a bold heat Looking for some heat? Spice lovers can Miller’s Banana Pepper pepper mustard. Mild packs the same tempered by an underlying sweetness feel the burn with our Habenero variety, sweet and spicy flavor that fans have that’s unique to our vine-ripened banana featuring a blend of banana peppers and Mustard in three flavors grown to love, with a gentle heat profile peppers. Tangy and spicy with a balance fiery habenero chilies. It’s sure to put a to suit every pepper that’s easier on your tongue. -
Cilantro Dill Rosemary Ginger Mint Basil
Dill Rosemary Basil Herbs Ginger Cilantro Mint What is an Herb? • Plants that are used as flavoring agents • Leaves, seeds or roots can be used • Usually used in small amounts • Many may be used for medicinal or ornamental purposes Basil Basil • Mint-like annual herb used for cooking, garnish, or medicinal purposes • Readily cross pollinates and several hybrids available • Grown in plots of less than 0.1 acre for local sales • A source of organic insecticide and fungicide • Pests: Japanese beetle; annual weeds • Disease: Botrytis, leaf blight, Sclerotinia blight, Fusarium wilt Mint Mint • Perennial, grown from vegetative material • Multiple harvests from a field, sold fresh • Pests: Loopers and Cutworms • Diseases: Verticillium wilt and Rust • Produced by 15 to 25 commercial growers in Texas • Menthols and esters are distilled from peppermint and spearmint in the Pacific Northwest Cilantro – Soil Preparation • Prefers a light, well-drained, moderately fertile loam or sandy soil • Can tolerate other soil conditions Cilantro - Planting • Will start to bolt when temperatures exceed 85 degrees F • Plant in February for April harvest; September for November harvest • Plant seeds 2 inches apart in rows 12 to 15 inches apart if plan to harvest leaves • Plant seeds 8 inches apart in rows 15 inches apart if plan to harvest seeds Cilantro - Planting • Plant seeds about ¼ to ½ inch deep • About 2,000 seeds per ounce, so don’t purchase a lot of seeds for the season • Weekly planting will ensure continuous crop Cilantro - Fertilizing • Should be fertilized -
Homeopathic Liquid Liquid Energetix Corp Disclaimer: This Homeopathic Product Has Not Been Evaluated by the Food and Drug Administration for Safety Or Efficacy
PARA-CHORD- homeopathic liquid liquid Energetix Corp Disclaimer: This homeopathic product has not been evaluated by the Food and Drug Administration for safety or efficacy. FDA is not aware of scientific evidence to support homeopathy as effective. ---------- Para-Chord Active ingredients 59.1 mL contains 5.88% of: Abrotanum 12X; Artemisia 12X; Boldo 4X; Calcarea carb 15X; Chenopodium anth 12X; Cina 5X; Filix mas 4X; Granatum 12X; Graphites 12X, 30X, 60X; Nat phos 12X; Silicea 12X; Sinapis alb 12X; Spigelia anth 6C; Tanacetum 12X; Teucrium mar 5X Claims based on traditional homeopathic practice, not accepted medical evidence. Not FDA evaluated. Uses Temporary relief of abdominal discomfort, diarrhea, anal itch. Warnings In case of overdose, get medical help or contact a Poison Control Center right away. If pregnant or breast-feeding, ask a healthcare professional before use. Keep out of reach of children. Directions Take 30 drops orally twice daily or as directed by a healthcare professional. Consult a physician for use in children under 12 years of age or if symptoms worsen or persist. Other information Store at room temperature out of direct sunlight. Do not use if neck wrap is broken or missing. Shake well before use. Inactive ingredients Ethyl Alcohol, Glycerin, Purified Water. Distributed by Energetix Corp. Dahlonega, GA 30533 Questions? Comments? 800.990.7085 www.goenergetix.com energetix Para-Chord Homeopathic Remedy Abdominal discomfort, diarrhea, anal itch. 2 fl oz (59.1 mL) / 15% Ethyl Alcohol Purpose Temporary relief of abdominal -
Sara Parthasarathy, Food Entrepreneur Mark Augustine, Chef Kevin Frank, Chef
Take the Spice Challenge Sara Parthasarathy, Food Entrepreneur Mark Augustine, Chef Kevin Frank, Chef Affiliation or Financial Disclosure • Sara Parthasarathy Co-founder and CEO FillMyRecipe LLC dba Flavor Temptations • Mark Augustine, Culinary Manager/Executive Chef Minneapolis Public Schools Nothing to Disclose • Kevin Frank, SNS, Assistant Director Detroit Public Schools Community District Nothing to Disclose Session Description Global and ethnic foods are one of the leading trends in recent years, but with so many complex spices where do you begin? In this interactive session, take the spice challenge—discover various new spices and learn how some school nutrition teams have spiced up their menus with new flavor profiles. Learn about new flavor profiles, what makes these spices interesting and how to use ethnic seasonings to diversify your menus. Topics • Global food flavors & trends • What’s special about ethnic spices? o Common and uncommon spices o Sources and uses o Cooking techniques and tricks • How to spice up your menu o Minneapolis Public Schools o Detroit Public Schools DISCLAIMER Any health, fitness and nutritional information included in these slides is designed for educational purposes only. This information is not a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. Growing Trends In recent years, Global foods has been one of the top 3 metatrends Source: Foodscape Group, 2019 Metatrends Popularity of Global Flavors • Global flavors: Asian, Korean, Mexican, Indian, Mediterranean -
Greek White Bean Soup with Feta and Dill © Janet Fletcher / Planet Cheese
Greek White Bean Soup with Feta and Dill © Janet Fletcher / Planet Cheese www.janetfletcher.com Feel free to improvise here. Add chopped fresh fennel, zucchini, sweet red peppers, butternut squash, potatoes or chard. Ingredients • 2 cups dried white beans, chickpeas or cranberry beans • 1 large celery rib, in 3 pieces • ½ yellow onion, halved again through the root end • 2 bay leaves • Sea salt • 3 tablespoons extra virgin olive oil, plus more for garnish • 2 cups sliced leeks, white and pale green part only • 2 medium carrots, diced • 2 to 3 cloves garlic, minced • 1-1/2 to 2 tablespoons chopped fresh dill, plus more for garnish • Freshly ground black pepper • Pickled Greek pepperoncini, sliced • 2 ounces feta Directions Soak the dried beans overnight in cold water to cover generously. Drain and place in a heavy pot with 1-1/2 quarts water. Add celery, onion, bay leaves and 1 teaspoon salt. Bring to a simmer over medium heat. Cover and adjust the heat to maintain a gentle simmer. Cook until the beans are tender, 1 hour or more. Check occasionally to make sure they are still submerged in liquid; add boiling water if necessary to keep them barely covered. When the beans are done, let them cool in their liquid. Discard the celery, onion and bay leaves. Set aside 1 cup of whole beans. In a food processor or blender, puree the remaining beans with enough of the cooking liquid to achieve the texture you like. (I like my soup on the thin side.) Warm the olive oil in a clean pot over medium heat. -
Illinois Exotic Species List
Exotic Species in Illinois Descriptions for these exotic species in Illinois will be added to the Web page as time allows for their development. A name followed by an asterisk (*) indicates that a description for that species can currently be found on the Web site. This list does not currently name all of the exotic species in the state, but it does show many of them. It will be updated regularly with additional information. Microbes viral hemorrhagic septicemia Novirhabdovirus sp. West Nile virus Flavivirus sp. Zika virus Flavivirus sp. Fungi oak wilt Ceratocystis fagacearum chestnut blight Cryphonectria parasitica Dutch elm disease Ophiostoma novo-ulmi and Ophiostoma ulmi late blight Phytophthora infestans white-nose syndrome Pseudogymnoascus destructans butternut canker Sirococcus clavigignenti-juglandacearum Plants okra Abelmoschus esculentus velvet-leaf Abutilon theophrastii Amur maple* Acer ginnala Norway maple Acer platanoides sycamore maple Acer pseudoplatanus common yarrow* Achillea millefolium Japanese chaff flower Achyranthes japonica Russian knapweed Acroptilon repens climbing fumitory Adlumia fungosa jointed goat grass Aegilops cylindrica goutweed Aegopodium podagraria horse chestnut Aesculus hippocastanum fool’s parsley Aethusa cynapium crested wheat grass Agropyron cristatum wheat grass Agropyron desertorum corn cockle Agrostemma githago Rhode Island bent grass Agrostis capillaris tree-of-heaven* Ailanthus altissima slender hairgrass Aira caryophyllaea Geneva bugleweed Ajuga genevensis carpet bugleweed* Ajuga reptans mimosa -
Companion Plants for Better Yields
Companion Plants for Better Yields PLANT COMPATIBLE INCOMPATIBLE Angelica Dill Anise Coriander Carrot Black Walnut Tree, Apple Hawthorn Basil, Carrot, Parsley, Asparagus Tomato Azalea Black Walnut Tree Barberry Rye Barley Lettuce Beans, Broccoli, Brussels Sprouts, Cabbage, Basil Cauliflower, Collard, Kale, Rue Marigold, Pepper, Tomato Borage, Broccoli, Cabbage, Carrot, Celery, Chinese Cabbage, Corn, Collard, Cucumber, Eggplant, Irish Potato, Beet, Chive, Garlic, Onion, Beans, Bush Larkspur, Lettuce, Pepper Marigold, Mint, Pea, Radish, Rosemary, Savory, Strawberry, Sunflower, Tansy Basil, Borage, Broccoli, Carrot, Chinese Cabbage, Corn, Collard, Cucumber, Eggplant, Beet, Garlic, Onion, Beans, Pole Lettuce, Marigold, Mint, Kohlrabi Pea, Radish, Rosemary, Savory, Strawberry, Sunflower, Tansy Bush Beans, Cabbage, Beets Delphinium, Onion, Pole Beans Larkspur, Lettuce, Sage PLANT COMPATIBLE INCOMPATIBLE Beans, Squash, Borage Strawberry, Tomato Blackberry Tansy Basil, Beans, Cucumber, Dill, Garlic, Hyssop, Lettuce, Marigold, Mint, Broccoli Nasturtium, Onion, Grapes, Lettuce, Rue Potato, Radish, Rosemary, Sage, Thyme, Tomato Basil, Beans, Dill, Garlic, Hyssop, Lettuce, Mint, Brussels Sprouts Grapes, Rue Onion, Rosemary, Sage, Thyme Basil, Beets, Bush Beans, Chamomile, Celery, Chard, Dill, Garlic, Grapes, Hyssop, Larkspur, Lettuce, Cabbage Grapes, Rue Marigold, Mint, Nasturtium, Onion, Rosemary, Rue, Sage, Southernwood, Spinach, Thyme, Tomato Plant throughout garden Caraway Carrot, Dill to loosen soil Beans, Chive, Delphinium, Pea, Larkspur, Lettuce, -
Extract Here
John Stolarczyk and Jules Janick erratic growth. The purple/red pigment based Carrot is one of the most important root vegetable plants in the world. In its wild state it is a tiny, on anthocyanins turns brown upon cooking, bitter root with little appeal as a food, but years of human cultivation and domestication, with and stains hands and cookware. a helping hand from nature, has made it an extremely versatile vegetable, appearing in several The Western group evolved later and has un- colors, shapes, and sizes. Although cultivated for over 2000 years, and originally used only as a branched, carotenoid-pigmented roots that medicinal plant, the domestic carrot (Daucus carota var. sativus, Apiaceae or Umbelliferae) re- are yellow, orange or red, and occasionally mains an important world crop with production expanding rapidly in Asia. Current world annual white. The strongly dissected leaves are bright production is 27 million tonnes; the leading producing countries, China, Russia, and USA, pro- yellowish green and slightly hairy. Plants re- duce 45% of World output (FAO, 2008). The swollen taproots are eaten both raw and cooked, in quire extended exposure to low temperatures sweet and savoury dishes and it is known for its high beta-carotene content, which the body con- before bolting. The centre of diversity for the verts to Vitamin A. It also forms a major ingredient in the food processing industry, a signifi cant western carrot is the Anatolian region of Asia constituent of cosmetic products and its image has long been used to symbolize healthy eating. Minor (Turkey) and Iran (Vavilov, 1926, 1951).