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Sassafras Tea: Using a Traditional Method of Preparation to Reduce the Carcinogenic Compound Safrole Kate Cummings Clemson University, [email protected]
Clemson University TigerPrints All Theses Theses 5-2012 Sassafras Tea: Using a Traditional Method of Preparation to Reduce the Carcinogenic Compound Safrole Kate Cummings Clemson University, [email protected] Follow this and additional works at: https://tigerprints.clemson.edu/all_theses Part of the Forest Sciences Commons Recommended Citation Cummings, Kate, "Sassafras Tea: Using a Traditional Method of Preparation to Reduce the Carcinogenic Compound Safrole" (2012). All Theses. 1345. https://tigerprints.clemson.edu/all_theses/1345 This Thesis is brought to you for free and open access by the Theses at TigerPrints. It has been accepted for inclusion in All Theses by an authorized administrator of TigerPrints. For more information, please contact [email protected]. SASSAFRAS TEA: USING A TRADITIONAL METHOD OF PREPARATION TO REDUCE THE CARCINOGENIC COMPOUND SAFROLE A Thesis Presented to the Graduate School of Clemson University In Partial Fulfillment of the Requirements for the Degree Master of Science Forest Resources by Kate Cummings May 2012 Accepted by: Patricia Layton, Ph.D., Committee Chair Karen C. Hall, Ph.D Feng Chen, Ph. D. Christina Wells, Ph. D. ABSTRACT The purpose of this research is to quantify the carcinogenic compound safrole in the traditional preparation method of making sassafras tea from the root of Sassafras albidum. The traditional method investigated was typical of preparation by members of the Eastern Band of Cherokee Indians and other Appalachian peoples. Sassafras is a tree common to the eastern coast of the United States, especially in the mountainous regions. Historically and continuing until today, roots of the tree are used to prepare fragrant teas and syrups. -
Well-Known Plants in Each Angiosperm Order
Well-known plants in each angiosperm order This list is generally from least evolved (most ancient) to most evolved (most modern). (I’m not sure if this applies for Eudicots; I’m listing them in the same order as APG II.) The first few plants are mostly primitive pond and aquarium plants. Next is Illicium (anise tree) from Austrobaileyales, then the magnoliids (Canellales thru Piperales), then monocots (Acorales through Zingiberales), and finally eudicots (Buxales through Dipsacales). The plants before the eudicots in this list are considered basal angiosperms. This list focuses only on angiosperms and does not look at earlier plants such as mosses, ferns, and conifers. Basal angiosperms – mostly aquatic plants Unplaced in order, placed in Amborellaceae family • Amborella trichopoda – one of the most ancient flowering plants Unplaced in order, placed in Nymphaeaceae family • Water lily • Cabomba (fanwort) • Brasenia (watershield) Ceratophyllales • Hornwort Austrobaileyales • Illicium (anise tree, star anise) Basal angiosperms - magnoliids Canellales • Drimys (winter's bark) • Tasmanian pepper Laurales • Bay laurel • Cinnamon • Avocado • Sassafras • Camphor tree • Calycanthus (sweetshrub, spicebush) • Lindera (spicebush, Benjamin bush) Magnoliales • Custard-apple • Pawpaw • guanábana (soursop) • Sugar-apple or sweetsop • Cherimoya • Magnolia • Tuliptree • Michelia • Nutmeg • Clove Piperales • Black pepper • Kava • Lizard’s tail • Aristolochia (birthwort, pipevine, Dutchman's pipe) • Asarum (wild ginger) Basal angiosperms - monocots Acorales -
Outline of Angiosperm Phylogeny
Outline of angiosperm phylogeny: orders, families, and representative genera with emphasis on Oregon native plants Priscilla Spears December 2013 The following listing gives an introduction to the phylogenetic classification of the flowering plants that has emerged in recent decades, and which is based on nucleic acid sequences as well as morphological and developmental data. This listing emphasizes temperate families of the Northern Hemisphere and is meant as an overview with examples of Oregon native plants. It includes many exotic genera that are grown in Oregon as ornamentals plus other plants of interest worldwide. The genera that are Oregon natives are printed in a blue font. Genera that are exotics are shown in black, however genera in blue may also contain non-native species. Names separated by a slash are alternatives or else the nomenclature is in flux. When several genera have the same common name, the names are separated by commas. The order of the family names is from the linear listing of families in the APG III report. For further information, see the references on the last page. Basal Angiosperms (ANITA grade) Amborellales Amborellaceae, sole family, the earliest branch of flowering plants, a shrub native to New Caledonia – Amborella Nymphaeales Hydatellaceae – aquatics from Australasia, previously classified as a grass Cabombaceae (water shield – Brasenia, fanwort – Cabomba) Nymphaeaceae (water lilies – Nymphaea; pond lilies – Nuphar) Austrobaileyales Schisandraceae (wild sarsaparilla, star vine – Schisandra; Japanese -
Botanicals for Health
PBRC 2012 Botanicals for Health Special points of interest: Cinnamon can increase insulin sensitivity Ginger can help reduce chronic diseases Lemongrass has been used against colds Olive has other healthful components other than oil Botanicals for chronic disease prevention Botanicals are phytochemicals sage, sassafras, tamarind, over the years in Europe have from plants that have an tarragon, tea, thyme, and found similar results. Cinnamon impact on human health. turmeric. These plants have Many of the plant phytochemi- specific phytochemicals that One of the healthiest diets in cals act as anti-oxidants that have been shown to kill can- the world, the Mediterranean get rid of many harmful com- cer cells, reduce diabetes risk Diet is high in fruits and vege- pounds in the body. They are and to protect blood vessels tables, healthful oils and anti-inflammatory, antimicrobi- against plaque formation. The many botanicals. Typical bo- al, antitumor, cardiovascular types and numbers of phyto- tanicals as part of the Medi- system enhancing and choles- chemicals in these and many terranean diet are garlic, on- terol lowering compounds. other botanicals is in the thou- ion, mint, lime, orange, lemon, They also influence the im- sands. fennel, basil, bay leaf, dill, mune system and act as anti- pomegranate, rosemary, sage, diabetic compounds. Many large scale studies have tarragon, and thyme. This diet shown that plant phytochemi- is also high in olive oil, red We consume many botanicals cals offer protection against wine and tomatoes. The Medi- as part of our regular diet that cancer and cardiovascular terranean diet is particularly offer health benefits beyond disease. -
Highstead Native T Ree & Shrub W
25 26 23 22 24 27 18 21 19 20 29 28 17 30 31 16 34 33 15 14 laurel 32 collection 13 12 Plant List 35 1 Quercus palustris pin oak 2 Salix discolor pussy willow 3 Rhus typhina staghorn sumac (female) 36 4 Populus deltoides cottonwood 5 Betula populifolia gray birch 38 37 6 Prunus serotina black cherry 7 Populus tremuloides quaking aspen 39 8 Populus grandidentata large-toothed aspen 40 9 Aronia melanocarpa black chokeberry 41 10 Juniperus virginiana red cedar 11 Vaccinium angustifolium lowbush blueberry 10 12 Vaccinium stamineum deerberry 11 9 13 Kalmia latifolia mountain laurel 8 14 Ostrya virginiana American hop hornbeam 68 15 Kalmia angustifolia sheep laurel 69 16 Amelanchier canadensis shadbush 7 42 17 Hamamelis virginiana common witch hazel 18 Quercus rubra red oak 5 6 67 19 Fagus grandifolia American beech 4 66 20 Betula alleghaniensis yellow birch 70 3 43 65 2 barn 21 Viburnum lentago nannyberry 64 1 22 Fraxinus americana white ash 63 62 59 57 44 23 Vaccinium vitis-idaea var. minus mountain cranberry 61 58 60 46 24 Gaultheria procumbens creeping wintergreen 25 Castanea dentata American chestnut 50 47 48 45 26 Rhododendron prinophyllum roseshell azalea 51 49 27 Rhododendron periclymenoides pinxterbloom azalea 28 Quercus velutina black oak 29 Viburnum acerifolium maple-leaved viburnum 54 52 30 Liriodendron tulipifera tulip tree 56 55 53 31 Vaccinium corymbosum highbush blueberry 32 Quercus prinus chestnut oak 33 Betula lenta sweet birch pond 34 Quercus coccinea scarlet oak 35 Gaylussacia baccata black huckleberry 36 Acer rubrum red -
Fabulous Flavour Combinations
Fabulous Flavour Combinations A Foodies Guide to Seasoning with Herbs and Spices by Di-Di Hoffman. This publication is licensed under the Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc-nd/3.0/. First Edition: January 2007 Second Edition: January 2011 Third Edition: December 2012 Copyright ©. All rights reserved. Check out Di-Di’s Profile at https://plus.google.com/111627006480548932387/ Login to your online Family Herbalist Library at http://herbclass.com/ to download more publications. Bouquet Garni Cuisine Organique incorporating the SA Herb Academy PO Box 15873 Lynn East Pretoria South Africa www.herb.co.za www.herbclass.com Contents Benefits of Seasoning with Herbs and Spices 1 Herbs and Spices Defined 2 3 Handy Flavour Building Cheat Sheets 3 Cheat Sheet 1: Basic Tastes 3 Cheat Sheet 2: Basic Aromatic Groups 3 Cheat Sheet 3: Loudness Groups 4 Soft to Moderate Volume 4 Loud Volume 5 Preparing Herbs for Maximum Flavour 5 Preparing Spices for Maximum Flavour 7 21 Flavour Combinations to Avoid 9 1 356+ Fabulous Flavour Combinations 9 33 Holy Grail Pairings 10 1 159 Duets Made in Heaven 10 197+ Fresh Herb Combinations 14 Please Speak Your Mind and Share the Love 15 Feast on Flavour Bites Follow @bgherbs on Twitter for a bite sized menu of herb tips, flavour combinations, flavour poetry and great recipes from around the blogosphere. Fabulous Flavour Combinations Fabulous Flavour Combinations A Foodies Guide to Seasoning with Herbs and Spices “Cooking is for capturing the taste of the food and then enhancing it, as a composer may take a theme and then delight us with his variations.” – Fernand Point If you’ve ever wondered what goes with what this guide is especially for you. -
Evolutionary Tree of Plant-Based Foods
Evolutionary Tree of Plant-based Foods Rosaceae Sapindaceae Almond, Apple, Moraceae Breadfruit, Fig, Ackee, Lychee, Apricot, Blackberry, Mulberry, Solanaceae Longan, Maple Syrup Cherry, Nectarine, Jackfruit Eggplant, Peppers Malvaceae Peach, Plum, Convolvulaceae (bell, chili, sweet, Cacao Raspberry, Strawberry, Sweet potato Fabaceae (Leguminosae) Pimento), Potato, (Cocoa, Chocolate) Quince Beans, Jicama, Tomato Verbenaceae Okra Lentils, Licorice, Brassicaceae (Cruciferae) Caricaceae Lemon verbena Pedaliaceae Papaya Anacardiaceae Peas, Peanuts, Lamiaceae (Labiatae) Sesame Arugula, Bok Choy, Mango, Cashews Soybean Broccoli, Brussels sprouts, Basil, Lavender, Cabbage, Cauliflower, Marjoram, Mint, Collard greens, Daikon, Rutaceae Oregano, Asteraceae (Compositae) Kale, Kohlrabi, Horseradish, Grapefruit, Rosemary, Artichoke, Chamomile, Mustard greens, Radish, Kumquat, Sage, Thyme Chicory, Dandelion, Endive, Rutabaga, Turnip, Lemon, Cucurbitaceae Lettuce, Radicchio, Turnip greens, Watercress Lime Cucumber, Gourds, Sunflower, Tarragon, Yakon Orange, Melon, Pumpkin, Oleaceae Apiaceae (Umbelliferae) Tangerine Squash, Watermelon Poaceae (Gramineae) Olive Carrot, Celery, Barley, Corn, Asparagaceae (Liliaceae) Betulaceae Chervil, Coriander, Lemongrass, Millet, Asparagus Filbert, Dill, Fennel, Oat, Rye, Rice, Wheat, Hazelnut Parsley, Parsnip Sugarcane, Sorghum Zingiberaceae Juglandaceae Black walnut, Cardamom, Ginger Euphorbiaceae Araliaceae English walnut Muscaceae Cassava Ginseng Banana, Plantain Annonaceae Rubiaceae Custard Apple, Pawpaw, Myrtaceae -
Show Activity
A Emollient *Unless otherwise noted all references are to Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press. Plant # Chemicals Total PPM Abelmoschus moschatus Ambrette; Muskmallow; Musk Okra; Tropical Jewel Hibiscus 1 300000.0 Abelmoschus esculentus Okra 1 178400.0 Achillea moschata Iva 1 Aconitum napellus Monkshood; Soldier's Cap; European Aconite; Garden Monkshood; Queen's Fettle; Helmet Flower; Aconite; 1 500000.0 Bear's-Foot; Turk's Cap; Friar's Cap; Garden Wolfsbane; Blue Rocket Acorus calamus Calamus; Flagroot; Sweet Calamus; Sweetroot; Myrtle Flag; Sweetflag 1 Actaea racemosa Black Cohosh; Black Snakeroot 1 Aegle marmelos Bael fruit; Bael de India 1 Aesculus hippocastanum Horse Chestnut 1 1200000.0 Aframomum melegueta Alligator Pepper; Melegueta Pepper; Malagettapfeffer (Ger.); Grains-of-Paradise; Malagueta (Sp.); Guinea 1 Grains Alliaria petiolata Garlic Mustard 1 Allium sativum var. sativum Garlic 1 Alocasia macrorrhiza Giant Taro 1 1447800.0 Aloe vera Bitter Aloes; Aloe 1 Alpinia officinarum Chinese Ginger; Lesser Galangal 1 500000.0 Alpinia galanga Siamese Ginger; Greater Galangal; Languas 1 Althaea officinalis White Mallow; Marshmallow 2 750000.0 Amorphophallus campanulatus Elephant-Foot Yam 1 1495494.0 Ananas comosus Pineapple 1 38.0 Andira inermis Cabbage Bark 1 Anethum graveolens Garden Dill; Dill 1 Angelica sinensis Dong Gui; Dang Qui; Dang Quai; Chinese Angelica; Dang Gui; Dong Quai 1 Annona squamosa Sweetsop; Sugar-Apple 1 Annona muricata Soursop -
Spice Basics
SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans. -
Growing Herbs in Laramie County
Catherine Wissner UW Extension Service Laramie County Cheyenne, Wyoming What they offer: planting information, ancient history and lore, poetry, musings, photography, illustrations, recipes, chemical constituents and medicinal virtues of herbs. From the botanical viewpoint, an herb is a seed plant that does not produce a woody stem like a tree. But an herb will live long enough to develop flowers and seeds. Richters catalog out of Canada, list over 200 herbs, 43 different types of Basil, 40 mints, 15 Rosemary’s, 35 Sages, and 10 Beebalms. Seed Savers Exchange lists over 350 herbs. So many choices so little time….. Known as the mint family. Comprising about 210 genera and some 3,500 species. The plants are frequently aromatic in all parts include many widely used culinary, such as: Basil, Mint, Rosemary, Sage, Savory, Marjoram, Oregano, Thyme, Lavender. Mostly with opposite leaves, when crushed the foliage usually emitting various, mostly pleasant odors. Stems usually square. Flowers usually abundant and quite attractive, the sepals and corollas variously united. Calyx 2-lipped or not. Corollas strongly 2-lipped (labiate, hence the family name). Herbs fit into one or more classifications according to use - - culinary, aromatic, ornamental, and medicinal. Culinary herbs are probably the most useful to herb gardeners, having a wide range of uses in cooking. Strong herbs -- winter savory, rosemary, sage. Herbs for accent -- sweet basil, dill, mint, sweet marjoram, tarragon, thyme. Herbs for blending -- chives, parsley, summer savory.. Aromatic herbs Most have pleasant smelling flowers or foliage. Oils from aromatic herbs can also be used to produce perfumes and various scents. -
Roasted Beets with Horseradish Labneh
Roasted beets with horseradish labneh By Maggie Beer 10 minutes + overnight for labneh Preparation Time 1.5-2 hours Cooking Time 6 Serves INGREDIENTS Beetroots Labneh To serve 1.5kg small-medium beetroots 500g natural or Greek style yoghurt Sorrel leaves, picked 2 tbs verjuice 2 tbs horseradish cream Chervil, picked 3 tbs extra virgin olive oil 1 tsp salt flakes Extra virgin olive oil 3 tbs salt flakes Muslin cloth METHOD Labneh 1. Line a sieve with a piece of muslin, leaving the sides overhanging. Place the sieve on top of a bowl, ensuring that the bottom does not touch the base of the bowl. 2. Mix the yoghurt, horseradish and salt flakes together then transfer to the muslin. Twist the top of the cloth and leave in the sieve. Refrigerate overnight so that the whey can drip into the bowl underneath. Roasted beets 1. Wash the beetroot and rinse under running water, scrubbing them with a vegetable brush to remove any caked-on dirt and grittiness. Trim the leaves and bottom tip with 2.5cm remaining on the stem. 2. Arrange beetroots on a paper-lined baking tray, large enough for them to fit snugly. Drizzle with verjuice and place into the combi steam oven on shelf position 2. 3. Select Combination Mode: Conventional at 180°C + 2 hours + 100% moisture. 4. Roast the beetroot for 1.5-2 hours, turning them over halfway through cooking, until tender when tested with a skewer. 5. Remove from oven and while warm, toss with olive oil and salt flakes. To serve 1. -
The Rose Care Guide
Common Herbs & Their Uses Provided by Mid City Nursery BASIL (Ocimum basilicum): Varieties -Sweet Basil (large leaf). Bush Basil (small leaf), Lemon Basil (lemon scented): Annuals that grow to 24". Full sun. Plant 12" apart. Strong, sweet minty taste & aroma. USES: Goes well with tomatoes, cheese, poultry, eggs, & vegetables. Used in pizza, pesto, Italian, French, & Greek dishes. Add late in cooking. GOES WITH: Bay, chives, dill, garlic, marjoram, oregano, parsley, savory, & thyme. BURNET (Salad Burnet) (Poterium sanguisorba)- Perennial growing to 8" first year, up to 18". Plant 12" apart. Likes 6 hours of sun. Nutty, cucumber-like flavor, does not upset stomach like cucumber, use young leaves. USE IN: Salads, cream or cottage cheese, vinegars. GOES WITH: Chervil, parsley, rosemary, tarragon. CHAMOMILE (Matricaria recutita) -Annual. Sun. Plant 4" to 6" apart. USES: Tea from fragrant leaves or from dried flower heads. (This is the tea Peter Rabbit drank). Leaves or flowers for scented sachets. CHIVES (Allimum schoenoprasum) - Perennial 12". Sun. Plant in clumps. Mild onion flavor, thrives on being cut back to base. USES: Herb butters, potatoes, vegetables, eggs, fish, soups, salads, sauces. Need little cooking. Flowers are edible. GOES WITH: Basil, cilantro, cress, dill, lemon balm, marjoram, oregano, parsley, sorrel, tarragon, thyme. GARLIC CHIVES -Same as chives with mild, garlic flavor. CORIANDER or CILANTRO (Coriandrum sativum) -Annual to 18". Sun. Bolts in heat, plant 6" to 8" apart. Produces Coriander seeds used in baking. Leaves of the plant are known as cilantro and resemble parsley foliage with bittersweet orange-sage flavor. USES: Mexican dishes. Use as a topping with hot peppers, tomatoes, chicken, seafood, beef.