DOCSLIB.ORG

Herbs in the Garden - Purpose of Booklet and Garden Plan

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

HHeerrbbss -- TThheeiirr MMaannyy UUsseess UF / IFAS Marion County Master Gardeners, Inc. HHeerrbb GGaarrddeenn Cared for by Marion County Master Gardeners 2232 N.E. Jacksonville Road Ocala, FL 34470-3685 Author: Pat Greenfield, Master Gardener Table of Contents Herbs in the Garden - Purpose of Booklet and Garden Plan..............3 Definitions for Preparing and Using Herbs.......................................4 - 5 Definitions.......................................................................................................4 - 5 Equipment ...........................................................................................................5 Using Medicinal Herbs .......................................................................6 - 7 Cooking With Herbs and Spices......................................................8 - 13 Herb or Spice.......................................................................................................8 Fresh or Dried......................................................................................................8 Herbal Families....................................................................................................8 Uses .............................................................................................................9 - 10 Seasoning Vegetables................................................................................10 - 11 Seasoning Meats...............................................................................................11 Seasoning Mix Recipes .....................................................................................12 Herbal Teas.......................................................................................................13 Edible Flowers ...................................................................................................13 Using Herbs for Crafts....................................................................14 - 15 Using Herbs for Fragrance and Cosmetics...................................16 - 17 Other Uses of Herbs ..............................................................................18 Dyes ..................................................................................................................18 Companion Cropping.........................................................................................19 Miscellaneous Uses...........................................................................................20 Pictures of Herbs from the Herb Garden.......................................21 - 24 References .............................................................................................25 Note: The charts and data contained in this booklet are for informational purposes only. Any use of herbs for medicinal purposes should only be while under the direction and guidance of a certified practitioner or licensed medical physician. UF/IFAS or the Marion County Master Gardeners will not be held responsible for the misuse of any herb. Cover Photo: UF/IFAS Marion County Extension Herb Demonstration Garden 2 Herbs in the Garden Herbs can have different uses such as culinary, medicinal, fragrance, and for cosmetics. There are herbs that are natural insecticides and some that can be used as dyes. Some are aromatic and used in crafts. The parts of an herb which are used for these different purposes vary by plant or use. Sometimes the flowers are used; sometimes it's the leaves or stems and even seeds or roots of the plant can be used. Often these parts are used fresh, while other times they are dried before using. The purpose of this booklet is to familiarize you, the visitor to the Herb Garden, with the plants growing here as well as to instruct you in their different uses. We hope this will encourage you to try growing herbs in your own garden or start using them in your home. N Cosmetic Tea Culinary Fragrance Culinary Potpourri Garden Layout Herbs grouped according to their Medicinal use. Entrance 3 DEFINITIONS FOR PREPARING AND USING HERBS Infusion A tea or drink made from the softer parts of a dried herb (stems, leaves or flowers) that are steeped in boiling water for 10 - 20 minutes. One to three teaspoons of herbs per cup of liquid are used. The liquid is then strained and drunk or stored for up to two days in a refrigerator. One to three cups per day is the preferred allowance. Decoction A tea or drink made from the woody parts of a dried herb (bark, roots or dried berries) that are placed in a saucepan with water and brought to a boil then simmered for 15 - 30 minutes. About 1 tablespoon of dried herbs to two cups of water are used. The liquid is strained, cooled and drunk or stored in the refrigerator for two days. Usually one to three cups a day is used. Tincture The use of alcohol like vodka, whiskey, rum, or brandy mixed with dried herbs. One ounce of dried herbs to five ounces of alcohol are combined in a glass jar with a plastic lid and stored in a cool dark place for two to six weeks. The jar needs to be shaken periodically to help the alcohol extract the herb's active ingredients. Strain the liquid into another glass jar and store. A tincture will last two years. The dose is usually 1/2 to 1 teaspoon no more than three times a day. NEVER use denatured or rubbing alcohol for this purpose as it is highly toxic. Syrup A combination of an infusion or decoction mixed with honey or sugar. One part infusion or decoction to one part honey or sugar is put in a saucepan and heated gently until the sweetener is completely dissolved. Pour the syrup into a glass jar and store in the refrigerator for three to six months. The dosage is one to two teaspoons of syrup up to three times a day. Poultice An external wrap using crushed herbs and gauze to treat wounds, bruises, bites, and scrapes. Fresh, dried or powdered herbs are used. They are chopped fine and dampened to release their volatile oils, placed directly on the affected area of the body and then wrapped in gauze to hold them in place. Poultices will not store but must be made fresh. Warm poultices soothe muscle sprains while cold ones help bruises. Compress Similar to a poultice except a liquid herbal solution is used instead of the whole herb. It can be applied hot or cold. Soak a clean cotton cloth in an infusion, decoction or diluted tincture. Wring it out until it is not dripping but still very wet. Fold the cloth two or three times and apply to the injured or problem area. Compresses are used for headaches, sore joints and muscles, rashes, burning or tired eyes, cuts and scrapes. 4 Ointment Used to protect the skin from air and moisture forming a barrier on the surface of the skin while providing antibacterial or antifungal healing. An ounce of commercial skin lotion or 16 ounces of petroleum jelly is mixed with 1/2 to 1 teaspoon of an herbal tincture and heated in a double boiler over low heat for about two hours. An ointment will last three to four months in the refrigerator. It is useful for chapped or irritated skin, diaper rash, and hemorrhoids. EQUIPMENT There are some basic pieces of equipment needed to do the above mentioned procedures. Most you will already have on hand in your kitchen. Non-aluminum Cookware - Use saucepans made of stainless steel, enamel or glassware. Aluminum may release toxins that herbs can absorb. A double boiler is helpful. Airtight Storage Containers - Storage containers should be made of glass or ceramic with plastic lids and are preferably dark so that light cannot penetrate and decrease the herb's potency. Plastic containers absorb chemicals and let air through. Kitchen Scales - A kitchen or dieter's scale is used to weigh herbs and useful when a recipe lists the herb amounts in grams or ounces. Measuring Cups and Spoons - Useful when measuring liquids and solids Coffee Grinder or Mortar and Pestle - The grinder is used to grind up seeds, stems and dried roots and the mortar and pestle to pulverize leaves and flowers. Plastic Strainer or Sieve - Used to strain out herbs after they have been cooked or steeped. Funnel - Makes it easier to pour herbal mixtures into storage bottles. Jelly Bags - Used for squeezing fluid from herbs. Tea Kettle or Teapot - Needs to be glass or ceramic and is used for heating water or steeping herbs. 5 USING MEDICINAL HERBS When using herbs for medicinal or health-giving purposes, it is helpful to understand which part of an herb is utilized, how the herb is to be processed, and the meaning of the terms used for these procedures. Another important thing to remember when using herbs for medicinal purposes is that the herb is to be treated like a medicine and used only as directed by a trained professional or according to a reliable herbal guide. DO NOT attempt to treat yourself without first consulting with a trustworthy source. Some herbs are toxic if taken internally, but are safe to use externally. You must know the facts about a particular herb before using it safely. Herbal Medicine Chest Herb Used For How to Use How to Store Aloe Burns, bites, cuts, scrapes Extract juice from Use fresh Aloe vera leaves Calendula Skin problems, sore throat Ointment made from Refrigerated for up to 3 Calendula officinalis flowers; infusion months Chamomile Relaxant, digestion, Infusion from leaves Dry leaves & store for Chamaemelum nobile menstrual cramps up to 1 year Chaste Tree Menstrual cramps, Decoction from Dry berries & store for Vitex agnus-castus menopause berries up to 1 year Comfrey Bruises, hemorrhoids Poultice of leaves Dry leaves & store
Recommended publications
  • 13 Emes Nurzynska

    13 Emes Nurzynska

    ISSN 1644-0692 www.acta.media.pl Acta Sci. Pol. Hortorum Cultus, 15(1) 2016, 149-159 THE CHEMICAL COMPOSITION OF THE ESSENTIAL OIL OF LEAF CELERY (Apium graveolens L. VAR. Secalinum ALEF .) UNDER THE PLANTS’ IRRIGATION AND HARVESTING METHOD Ewa Ro żek, Renata Nurzy ńska-Wierdak, Andrzej Sałata, Piotr Gumiela University of Life Sciences on Lublin Abstract. Qualitative and quantitative composition of the essential oil is subject to differ- ent types of variability. The aim of this study was to determine the effect of irrigation and harvest date on the content and composition of essential oil distilled from leaves, petioles and leaf blades of Apium graveolens L. var. secalinum Alef. Drip irrigation was carried out twice in the third 10 days of July and twice in the third 10 days of August. A single dose of water was 20 mm. The raw material was harvested on September 7 and October 17, thus collecting leaves after 120 and 161 days of plant growth, respectively. Irrigation increased the concentration of volatile substances in leaf blades (0.68%) and decreased the content of these components in petioles (0.24%). Celery leaves harvested in October contained significantly less essential oil (0.34%) compared to those collected in the first 10 days of September (0.53%). Monoterpenes proved to be the main fraction in the essen- tial oil of leaf celery, limonene and myrcene being predominant among them. Most limo- nene (75.77%) was found in petioles of irrigated plants. Leaves of irrigated plants con- tained more limonene and less myrcene compared to leaves of non-irrigated plants.
  • Aspects of Physiology and Trichome Chemistry in the Medicinal Plant

    Aspects of Physiology and Trichome Chemistry in the Medicinal Plant

    Aspects of Physiology and Trichome Chemistry in the Medicinal Plant Tanacetum parthenium (L.) Schultz-Bip. by Kevin Bernard Usher B.Sc, Okanagan University College, 1994 A THESIS SUBMITTED IN PARTIAL FULLFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY in THE FACULTY OF GRADUATE STUDIES DEPARTMENT OF BOTANY We accept this thesis as conforming to the required standard G.H.N. Towers, Supervisor (Botany, University of British Columbia) .E.P. Taylor, Co^ipen/isor (Botany, University of British Columbia) P.A. Bowen, Committee Member (Pacific Agriculture Research Center, Agriculture and Agri-Food Canada) A.D./vKala^s, Commit$e4v1ember (Botany, University of British Columbia) THE UNIVERSITY OF BRITISH COLUMBIA September 2001 © Kevin Bernard Usher, 2001 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department The University of British Columbia Vancouver, Canada Date S" Oct , Zoo( DE-6 (2/88) 11 ABSTRACT This study investigated aspects of physiology and terpenoid chemistry in feverfew, a medicinal plant used for migraine therapy. The sesquiterpene lactone parthenolide accumulates in feverfew shoots and is thought to contribute to feverfew's antimigraine activity. The first part of this study examined the effects of nitrogen application and irrigation on shoot yield and shoot parthenolide concentration.
  • Apiaceae) - Beds, Old Cambs, Hunts, Northants and Peterborough

    Apiaceae) - Beds, Old Cambs, Hunts, Northants and Peterborough

    CHECKLIST OF UMBELLIFERS (APIACEAE) - BEDS, OLD CAMBS, HUNTS, NORTHANTS AND PETERBOROUGH Scientific name Common Name Beds old Cambs Hunts Northants and P'boro Aegopodium podagraria Ground-elder common common common common Aethusa cynapium Fool's Parsley common common common common Ammi majus Bullwort very rare rare very rare very rare Ammi visnaga Toothpick-plant very rare very rare Anethum graveolens Dill very rare rare very rare Angelica archangelica Garden Angelica very rare very rare Angelica sylvestris Wild Angelica common frequent frequent common Anthriscus caucalis Bur Chervil occasional frequent occasional occasional Anthriscus cerefolium Garden Chervil extinct extinct extinct very rare Anthriscus sylvestris Cow Parsley common common common common Apium graveolens Wild Celery rare occasional very rare native ssp. Apium inundatum Lesser Marshwort very rare or extinct very rare extinct very rare Apium nodiflorum Fool's Water-cress common common common common Astrantia major Astrantia extinct very rare Berula erecta Lesser Water-parsnip occasional frequent occasional occasional x Beruladium procurrens Fool's Water-cress x Lesser very rare Water-parsnip Bunium bulbocastanum Great Pignut occasional very rare Bupleurum rotundifolium Thorow-wax extinct extinct extinct extinct Bupleurum subovatum False Thorow-wax very rare very rare very rare Bupleurum tenuissimum Slender Hare's-ear very rare extinct very rare or extinct Carum carvi Caraway very rare very rare very rare extinct Chaerophyllum temulum Rough Chervil common common common common Cicuta virosa Cowbane extinct extinct Conium maculatum Hemlock common common common common Conopodium majus Pignut frequent occasional occasional frequent Coriandrum sativum Coriander rare occasional very rare very rare Daucus carota Wild Carrot common common common common Eryngium campestre Field Eryngo very rare, prob.
  • Letmsm^Mm* Ggsjkazssilgsi CALIFORNIA PANEL

    Letmsm^Mm* Ggsjkazssilgsi CALIFORNIA PANEL

    lEtmsm^mm* ggsjKazsSilgSi CALIFORNIA PANEL AfcoHage o* C tffo tiia .-.vrrtDotS B^tha Nut Tiee Restaur nit Nlil lice. California Bird Valley Quail Motto Eureka Goddess. .Minetva J^iwer Goldan Poppy Flag Beat Flag Il<;f Sequoia Redwood insecl Doc-tac« Butterfly Statehood .. 1HN1 Capitol . f'.acrainantu Soio 1 Lovt1 V I.IU California '^^^^0mK-•AVjS&f^^h^fr Minima; . GilzZly'Bear ^s |f ^(^^S Colots Blue and Gold f^^^ Fith . Golden Iioul Sc ok fe * v^ill 1" Jfe, \JI! Bight flags over California -• i'< SSL ^^"'jflft Spam 'S4,' 18; I : 1 England '57$ • 1HI9 ^ MI BBBH^B ES^ fiiassiS 812 1841 ™—-^ \£jyjjjE Buenos A-m, 1818 fcrrpire of Mek 11 .i lftk!1 i3 BepuHic of M IWII 1WJ-46 Pepouii'. oi (', Wo Lmitcif Statu* H111 III I III '•^S&^PJ*- •**- SD -^Uuzc^v^ ^-f- «. 46: T~i-a—- rff ,UJ2 gfofl^ (yuw&/ t^UtO^ „ J \JL\\J W^vjrtoyw v $>$&./ "S-f - Kxt^r i^feu^J^r ^--t^ uk&^- fi^, ft^e^^. 0 ^zfertav-u VtM^ i\P*^^, J —' lU/Z?1^v<5~ T^ * l/t^" /^fW-M- 4- £n<^c£>w IM&S\A/P**WJ TVL^ . pa^^ 'WvUZ-^-4<L> '^UOv^Sl' ^ lt<S&- I tfr£Q. -Jiif, &**** SWM t^nJe^^-^oC- ^Wo'Vf^jfCrtT-^o cJv_S2-c*-^s- *Se -TcerKjed- OT^C/OJ*3W l^» ^V~J" °T d VI^-ZHAJ s\t5l. , — T3 H0T^* C iAi^vv^cw<\ t< >6 J*^ *^ lip 7 crr°> r*!) ^ j^sCsr^fA/- Ai^vv^H^f/ HU^^s^ \ o 0 ^ _ L/ ? ^ V**sJ \A^*V yr \s -^ \y——— jr~r •** 182 it Xeerzu tsUj^t/ lfcp*~-*s - urVo&2/ ^U^ */f 3t.
  • Zovs-Tustin-Bistro__

    Zovs-Tustin-Bistro__

    TUSTIN BISTRO MEZZE PLATE choice of… any two 10.95 any three 12.95 any four 14.95 any five 16.95 hummus • babaganoush • lebni • tabouleh • walnut caviar red pepper feta dip • stuffed grape leaves • armenian string cheese & marinated olives STARTERS SAUTEED CALAMARI 14.95 garlic, shallots, lemon, fresh herbs, chardonnay butter sauce, crostini GARLIC SHRIMP 15.95 extra virgin olive oil, fresh herbs, chili flakes, teardrop tomatoes, grilled crostini DIRTY FRIES 10.95 fresh herbs, parmesan cream, cabernet mushroom gravy ROASTED BEETS 11.95 crimson and golden beets, creamed goat cheese, candied walnuts, red wine vinaigrette BRUSSELS AND BACON 11.95 flash fried brussel sprouts, nueske bacon, caper vinaigrette, pinot noir syrup TAHINI TACOS roasted pepper aioli, fresh salsa, tahini sauce, mini greens, corn tortillas, cabbage spiced chicken 13.95 • marinated lamb 15.95 GREENS ZOV’S SIGNATURE MIXED GREEN 10.95 cucumber, tomato, feta, chives, herb vinaigrette MEDITERRANEAN CHOP CHOP 15.95 chicken, cucumber, tomato, egg, feta, herbs, garbanzo, red onion, pita, pinot noir syrup, caper vinaigrette MOROCCAN SPICED SALMON 18.95 m’jadarah, organic greens, tomato, feta, aged balsamic dressing SHRIMP GREEK 19.95 mixed greens, cucumber, tomato, kalamata olives, red onion, feta, pita croutons, lemon mint dressing HERB CRUSTED CHICKEN PAILLARD 17.95 parmesan herb crusted chicken, greens, walnuts, goat cheese, tomato, red onion, balsamic vinaigrette SEARED AHI CEASAR 17.95 zahtar crust, hearts of romaine, croutons, parmesan, olives, roasted red peppers, garlic
  • Assessment Report on Tanacetum Parthenium (L.) Schultz Bip., Herba. Draft

    Assessment Report on Tanacetum Parthenium (L.) Schultz Bip., Herba. Draft

    25 September 2019 EMA/HMPC/48716/2019 Committee on Herbal Medicinal Products (HMPC) Assessment report on Tanacetum parthenium (L.) Schultz Bip., herba Draft – Revision 1 Based on Article 16d(1), Article 16f and Article 16h of Directive 2001/83/EC (traditional use) Herbal substance(s) (binomial scientific name of the plant, including plant part) Tanacetum parthenium (L.) Schultz Bip., herba Herbal preparation Powdered herbal substance Pharmaceutical form(s) Herbal preparation in solid dosage forms for oral use First assessment Rapporteur G Calapai Peer-reviewer B Kroes Revision Rapporteur A Assisi Peer-reviewer B Kroes Note: This draft assessment report is published to support the public consultation of the draft European Union herbal monograph on Tanacetum parthenium (L.) Schultz Bip., herba. It is a working document, not yet edited, and shall be further developed after the release for consultation of the monograph. Interested parties are welcome to submit comments to the HMPC secretariat, which will be taken into consideration but no ‘overview of comments received during the public consultation’ will be prepared on comments that will be received on this assessment report. The publication of this draft assessment report has been agreed to facilitate the understanding by Interested Parties of the assessment that has been carried out so far and led to the preparation of the draft monograph. Official address Domenico Scarlattilaan 6 ● 1083 HS Amsterdam ● The Netherlands Address for visits and deliveries Refer to www.ema.europa.eu/how-to-find-us Send us a question Go to www.ema.europa.eu/contact Telephone +31 (0)88 781 6000 An agency of the European Union © European Medicines Agency, 2019.
  • Extracts and Tinctures of Cannabis

    Extracts and Tinctures of Cannabis

    WHO Expert Committee on Drug Dependence Critical Review …………….. Extracts and tinctures of cannabis This report contains the views of an international group of experts, and does not necessarily represent the decisions or the stated policy of the World Health Organization © World Health Organization 2018 All rights reserved. This is an advance copy distributed to the participants of the 41st Expert Committee on Drug Dependence, before it has been formally published by the World Health Organization. The document may not be reviewed, abstracted, quoted, reproduced, transmitted, distributed, translated or adapted, in part or in whole, in any form or by any means without the permission of the World Health Organization. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Dotted and dashed lines on maps represent approximate border lines for which there may not yet be full agreement. The mention of specific companies or of certain manufacturers’ products does not imply that they are endorsed or recommended by the World Health Organization in preference to others of a similar nature that are not mentioned. Errors and omissions excepted, the names of proprietary products are distinguished by initial capital letters. The World Health Organization does not warrant that the information contained in this publication is complete and correct and shall not be liable for any damages incurred as a result of its use.
  • Common Name Scientific Name Class Toxicity 2020 PEND OREILLE

    Common Name Scientific Name Class Toxicity 2020 PEND OREILLE

    2020 PEND OREILLE COUNTY NOXIOUS WEED LIST I. Designated mandantory control noxious weeds currently found growing in Pend Oreille County: Common Name Scientific Name Class Toxicity BIGHEAD KNAPWEED Centaurea macrocephala A N CLARY SAGE Salvia sclarea A N FLOWERING RUSH Butomus umbellatus A N VOCHIN KNAPWEED Centaurea nigrescens A N ANNUAL BUGLOSS Anchusa arvensis B-designate N BLACK KNAPWEED Centaurea nigra B-designate N BUTTERFLY BUSH Buddleja davidii B-designate N COMMON BUGLOSS Anchusa officianalis B-designate N COMMON REED Phragmites australis B-designate N EURASIAN WATERMILFOIL Myriophyllum spicatum B-designate in lakes N KNOTWEEDS, giant, Japanese & Polygonum sachalinense, P. cuspidatum B-designate N Bohemian & P. x bohemicum B-designate N HERB ROBERT Geranium robertianum B-designate N KOCHIA Bassia scoparia B-designate Y - Nitrate concentrator LEAFY SPURGE Euphorbia virgata B-designate Y - dermal LOOSESTRIFE, garden Lysimachia vulgaris B-designate N LOOSESTRIFE, purple & wand Lythrum salicaria, L. virgatum B-designate N MEADOW KNAPWEED Centaurea moncktonii B-designate N MUSK THISTLE Carduus nutans B-designate N MYRTLE SPURGE Euphorbia myrsinities B-designate Y - dermal PERENNIAL PEPPERWEED Lepidium latifolium B-designate N PLUMELESS THISTLE Carduus acanthoides B-designate N POLICEMAN’S HELMET Impatiens glandulifera B-designate N RUSH SKELETONWEED Chondrilla juncea B-designate N SALTCEDAR Tamarix ramossisma B-designate N SCOTCH BROOM Cytisus scoparius B-designate N SCOTCH THISTLE Onopordum acanthium B-designate N SPURGE LAUREL Daphne laureola B-designate N TANSY RAGWORT Senecio jacobaea B-designate Y - destroys liver VIPER'S BUGLOSS Echium vulgare B-designate N YELLOW STARTHISTLE Centaurea solstitialis B-designate Y - to horses BABYSBREATH Gypsophila paniculata C N BUFFALOBUR Solanum rostratum C Y - cattle, sheep & horses COMMON CATSEAR Hypochaeris radicata C Y - to horses ENGLISH IVY (4 cultivars) Hedera helix, H.
  • Thinning Hair and Hair Loss

    Thinning Hair and Hair Loss

    Thinning Hair and Hair Loss Background: Hair loss, thinning hair and poor general hair health effects a very large number of people and these problems typically begin to manifest past the age of 40. However, the primary cause of hair loss is not age but a complex interaction between dozens of variables that include hormone imbalances, vitamin and mineral deficiencies, inflammation, free radical damage, poor diet, stress and poor sleep. However, when it comes to supporting hair health to encourage optimal hair growth, there is much that can be done. The key point is that hair loss is normal; the average adult has around 150,000 hairs on their head and loses around 100 of these a day. This is a normal process to allow new healthy hair to re-grow. Thus hair loss only becomes an issue if we lose more hair than we are able to replace. Thus when intervening to address thinning hair or hair loss, the priority is to ensure that the body is receiving all of the nutritional support needed to facilitate optimal hair growth whilst turning to specific herbal medicines to actually speed up the re-growth of new hair. Management Plan for Treating Hair Loss and Thinning Hair 1. Hair Supporting Herbal Tincture: There are many evidence based herbs that have been shown to effectively support general hair health whilst encouraging the growth of new hair. Interestingly, many of these herbs come from within the Ayurvedic system of medicine. When using herbal medicine to address hair loss, it is also really important to target and support liver function which plays an integral role in the breakdown and delivery of nutrients to the hair.
  • Chervil (Pronounced SHER-Vil) Is a Delicate Culinary Herb Used Frequently in French Cuisine

    Chervil (Pronounced SHER-Vil) Is a Delicate Culinary Herb Used Frequently in French Cuisine

    PO Box 218, Half Moon Bay, CA 94019 Phone: 650 726 4980 - Fax: 650 726 2991 Email: [email protected] To Grow a great Garden, Start With Amazing Seeds Chervil (pronounced SHER-vil) is a delicate culinary herb used frequently in French cuisine. It is a member of the parsley family with a mild flavor. This spring herb is often used in egg dishes. It is sometimes called French parsley. Chervil takes like a delicate cross between tarragon and parsley. Chervil has a mild flavor with hints of licorice or anise, but without those flavors coming through strongly. Chervil leaves are delicate and curly, somewhat resembling carrot greens. They are a little paler and have frillier leaves than flat-leaf parsley. Some bunches have tightly-closed leaves. You may find bunches that have blossoms, but you should avoid those because the herb will have turned bitter. Uses for Chervil…..Because of its delicate flavor, chervil is usually included in recipes, such as salads and soups It is added at the last minute as the flavor won't hold up in prolonged cooking; a good addition to omelets and is commonly used in making a classic Béarnaise sauce. It is included in the fines herbs blend, which is used in French cooking on poultry, egg dishes, and in salads. If you have chervil available, you might want to use it in herb infused oil, herb butter, or herb pesto to use with fish, poultry, eggs, soups, or salads. For example, use it in a recipe for roasted cod with wine and herb butter.
  • ITALIAN BEEF STUFFED PEPPERS Sautéed Green Beans with Almonds

    ITALIAN BEEF STUFFED PEPPERS Sautéed Green Beans with Almonds

    ITALIAN BEEF STUFFED PEPPERS Sautéed green beans with almonds COOK TIME SERVINGS CALORIES PER SERVING NET CARBS PER SERVING MENU 30 MIN 2 740 12 GRAMS KETO // GLUTEN-FREE This keto take on classic Italian-style stuffed INGREDIENTS (8 ITEMS) WHAT YOU’LL NEED peppers is cheesy and loaded with a savory 1 whole Red bell pepper medium & large sauté pans beef filling — just the way we like it. Here, 6 oz Green beans baking sheet ground beef is cooked with tomato paste ½ oz Roasted almonds T measuring cup & spoons and cream cheese for rich, tangy flavors, 10 oz Ground beef* oven mitt then piled into red bell pepper halves, ¾ tsp Italian herb & red pepper blend cooking oil sprinkled with Parmesan, and roasted to a 1 ½ oz Tomato paste salt & pepper melty finish. Tender sautéed green beans 1 oz Cream cheese M with crunchy almonds make the perfect 1 oz Parmesan cheese M ALLERGENS accompaniment. T TREE NUTS (almonds) M MILK KING O FO O R C If you ordered the 4-serving version of this meal, 4 refer to the guidelines in Step 1. Certified gluten-free by the Gluten Intolerance *Ground beef is fully cooked when it's no longer pink. Group’s Gluten-Free Safe Spot Program. Wash and dry fresh produce. Wash hands and surfaces after handling raw meat. Consuming raw or undercooked meat may GREEN CHEF IS PROUD to be a USDA Certified Organic company. increase your risk of foodborne illness. Go to greenchef.com/faq for safe cooking guidelines and to learn more about food All produce and eggs are organic unless otherwise labeled.
  • Research Paper the Effect of Salinity Stress and Temperature Levels

    Research Paper the Effect of Salinity Stress and Temperature Levels

    Academia Journal of Medicinal Plants 9(6): 070-077, June 2021 DOI: 10.15413/ajmp.2021.0107 ISSN: 2315-7720 ©2021 Academia Publishing Research Paper The effect of salinity stress and temperature levels on germination characteristics of four medicinal plants seed Accepted 9th March, 2021 ABSTRACT Cultivation of medicinal plants has been economically beneficial for pharmacy and medicine. These plants are stores of active and valuable secondary metabolites that can be converted into various drugs, some of which are life-saving. However, it is difficult to start a large-scale and commercial cultivation of these plants because most of the arable land is used to produce strategically essential crops. Other uncultivable lands are often affected by various abiotic stresses, one of the most important of which is salinity. Germination of plants is one of the important stages during their growth period that is often affected by environmental stresses, especially salinity. In this study, the seeds of medicinal plants such as Lavender (Lavandula angustifolia), hyssop (Hyssopus officinalis), black cumin (Nigella sativa L.) and Scrophularia (Scrophularia striata) were subjected to salinity stress at 20, 25 and 30°C in order to determine the germination characteristics of their seeds. The results of this experiment generally showed that with increasing salinity stress at different temperatures, all germination characteristics including germination percentage, germination rate, shoot length, root length, shoot dry weight, root dry weight and seed vigor index decreased. It seemed that in order to Yousef Hakimi grow plants commercially, low salinity soil and water are needed to get the best yield. Department of Horticulture, Faculty of Agriculture and Natural Resources, University Key words: Medicinal plants, salt stress, seed treatment, germination, lavender of Tehran, Karaj, Iran.