Growing Herbs in Arizona
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Redalyc.Comparative Evaluation of Dietary Oregano, Anise and Olive
Revista Brasileira de Ciência Avícola ISSN: 1516-635X [email protected] Fundação APINCO de Ciência e Tecnologia Avícolas Brasil Christaki, EV; Bonos, EM; Florou-Paneri, PC Comparative evaluation of dietary oregano, anise and olive leaves in laying Japanese quails Revista Brasileira de Ciência Avícola, vol. 13, núm. 2, abril-junio, 2011, pp. 97-101 Fundação APINCO de Ciência e Tecnologia Avícolas Campinas, SP, Brasil Available in: http://www.redalyc.org/articulo.oa?id=179719101003 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Brazilian Journal of Poultry Science Revista Brasileira de Ciência Avícola Comparative Evaluation of Dietary Oregano, Anise ISSN 1516-635X Apr - Jun 2011 / v.13 / n.2 / 97-101 and Olive Leaves in Laying Japanese Quails nAuthor(s) ABSTRACT Christaki EV Bonos EM Aim of the present study was the comparative evaluation of the Florou-Paneri PC effect of ground oregano, anise and olive leaves as feed additives on Laboratory of Nutrition performance and some egg quality characteristics of laying Japanese Faculty of Veterinary Medicine quails. A total of 189 Coturnix japonica quails (126 females and 63 Aristotle University of Thessaloniki Thessaloniki, Greece males), 149 days old, were randomly allocated into seven equal groups with three subgroups of 9 birds each (6 females and 3 males). A commercial laying diet was fed to the control group. The remaining six groups were fed the same diet supplemented with oregano at 10 g/kg or 20 g/kg, anise at 10 g/kg or 20 g/kg and olive leaves at 10 g/ kg or at 20 g/kg. -
12 Great Ways to Use Fennel
12 Great Ways to Use… Fennel Fennel’s fragrant anise-like flavor pairs nicely with onions, garlic, lemon, fresh herbs, seafood, chicken, and pork. Fennel can be sautéed, braised, roasted, baked, or enjoyed raw. And because the bulb, the fronds, and even fennel seeds are all deliciously edible, it is a wildly versatile ingredient. One cup of raw, sliced fennel bulb has less than 30 calories but offers 3g of fiber and more than 15% of the recommended daily intake of vitamin C. Make a risotto. Start by sautéing chopped Toss fennel wedges and chopped winter 1. fennel bulbs and stalks, onions, and garlic, 9. squash or root vegetables (like carrots, then add the rice and cooking liquid. parsnips, or beets) with olive oil, salt and pepper. Roast at 400⁰F for about 30 Caramelize slices of fennel and onion minutes (tossing once half-way through) or 2. together. Use the caramelized veggies for a until fork tender. sandwich or pizza topping. Make fennel tea by adding 2 teaspoons of Add thinly sliced fennel and chopped 10. crushed fennel seeds or a small bunch of 3. walnuts to a coleslaw or cabbage salad. coarsely chopped fennel fronds to 2 cups of boiling water. Steep for 5-10 minutes for Combine sliced fennel, celery, radish, and tea made with seeds or for 3-5 minutes for 4. arugula into a salad and dress with a lemon tea made with fronds. vinaigrette. Fold feta cheese and sautéed fennel into Layer the bottom of a baking dish with 11. wilted spinach for an easy side dish. -
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Iranian Journal of Pharmaceutical Research (2014),13 (supplement): 195-198 Copyright © 2014 by School of Pharmacy Received: December 2013 Shaheed Beheshti University of Medical Sciences and Health Services Accepted: December 2013 Original Article Screening of 20 Commonly Used Iranian Traditional Medicinal Plants Against Urease Mahmood Biglara, Hessameddin Sufia, Kowsar Bagherzadeha, Massoud Amanloua and Faraz Mojabb* aDepartment of Medicinal Chemistry, Faculty of Pharmacy and Pharmaceutical Science Research Center, Tehran University of Medical Sciences, Tehran, Iran. bDepartment of Pharmacognosy, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Abstract Infection with Helicobacter pyloriis the most common cause of stomach and duodenal ulcers. About more than 80 % of people are infected with H. pylori in developing countries. H. pylori uses urease enzyme product “ammonia” in order to neutralize and protect itself from the stomach acidic condition and urease enzyme activity has been shown to be essential to the colonization of H. pylori. Inhibitory activity of 20 traditional medicinal plants were examined and evaluated against Jack bean urease activity by Berthelot reaction to obtains natural sources of urease inhibitors. Each herb was extracted using 80% aqueous methanol, then tested its IC50 value was determined. Eight of the whole 20 studied plants crude extracts were found the most effective with IC50 values of less than 100 µg/mL including Laurus nobilis, Zingiber officinale, Nigella sativa, Angelica archangelica, Acorus calamus, Allium sativum,Curcuma longa, and Citrus aurantium extracts, from which most potent urease inhibitory was observed for Zingiber officinale, Laurus nobilis, and Nigella sativa with IC50 values of 48.54, 48.69 and 59.10 µg/mL, respectively. -
Tips for Cooking with Coriander / Cilantro Russian Green Bean Salad
Recipes Tips for Cooking with Coriander / Cilantro • Gently heat seeds in a dry pan until fragrant before crushing or grinding to enhance the flavor. • Crush seeds using a mortar and pestle or grind seeds in a spice mill or coffee grinder. • Seeds are used whole in pickling recipes. • Cilantro is best used fresh as it loses flavor when dried. • Clean cilantro bunches by swishing the leaves in water and patting dry. • For the best color, flavor and texture, add cilantro leaves towards the end of the cooking time. • The stems have flavor too, so tender stems may be chopped and added along with the leaves. • Store cilantro stem in a glass of water in the refrigerator, with a loose plastic bag over the top. Russian Green Bean Salad with Garlic, Walnuts, Basil, Cilantro and Coriander Seed ½ cup broken walnuts ¼ cup firmly packed basil leaves 2 large cloves garlic, peeled and each cut into ¼ cup firmly packed cilantro leaves and several pieces tender stems 4 Tbsp extra-virgin olive oil 1 pound fresh green beans, stems removed 2 Tbsp white wine vinegar and steamed until crisp – tender and cooled 1 Tbsp lemon juice in ice water 1 Tbsp water ½ cup thinly sliced green onions 1 tsp ground coriander seed ½ cup thinly sliced radishes ⅛ to ¼ tsp hot pepper sauce such as Tabasco Salt and freshly ground pepper to taste 2 Tbsp firmly packed parsley leaves and tender stems To prepare dressing, place walnuts and garlic in food processor fitted with knife blade; chop, using pulse control, until evenly fine. Add olive oil, vinegar, lemon juice, water, coriander seed and hot pepper sauce; process until smooth. -
Borage, Calendula, Cosmos, Johnny Jump Up, and Pansy Flowers: Volatiles, Bioactive Compounds, and Sensory Perception
European Food Research and Technology https://doi.org/10.1007/s00217-018-3183-4 ORIGINAL PAPER Borage, calendula, cosmos, Johnny Jump up, and pansy flowers: volatiles, bioactive compounds, and sensory perception Luana Fernandes1,2,3 · Susana Casal2 · José A. Pereira1 · Ricardo Malheiro1 · Nuno Rodrigues1 · Jorge A. Saraiva3 · Elsa Ramalhosa1 Received: 27 June 2018 / Accepted: 28 October 2018 © Springer-Verlag GmbH Germany, part of Springer Nature 2018 Abstract The aim of the present work was to study the main volatile and bioactive compounds (monomeric anthocyanins, hydrolys- able tannins, total flavonoids, and total reducing capacity) of five edible flowers: borage (Borage officinalis), calendula (Calendula arvensis), cosmos (Cosmos bipinnatus), Johnny Jump up (Viola tricolor), and pansies (Viola × wittrockiana), together with their sensory attributes. The sensory analysis (10 panelists) indicated different floral, fruity, and herbal odors and taste. From a total of 117 volatile compounds (SPME–GC–MS), esters were most abundant in borage, sesquiterpenes in calendula, and terpenes in cosmos, Johnny Jump up, and pansies. Some bioactive and volatile compounds influence the sensory perception. For example, the highest content of total monomeric anthocyanins (cosmos and pansies) was associ- ated with the highest scores of colors intensity, while the floral and green fragrances detected in borage may be due to the presence of ethyl octanoate and 1-hexanol. Therefore, the presence of some volatiles and bioactive compounds affects the sensory perception of the flowers. Keywords Edible flowers · Volatile compounds · Sensory analysis · Bioactive compounds Introduction and fragrances of flowers are analyzed through their vola- tile essential oils [1]. Currently, there are some studies that Edible flowers are becoming more popular in recent years have applied solid-phase microextraction (SPME) method to due to the interest of consumers and professional chefs. -
Cool Weather Herbs
www.natureswayresources.com COOL WEATHER HERBS by Susan Gail Wood Herb Society of America/South Texas Unit Plant now in our herb gardens: dill, cilantro, nasturtiums and fennel. I enjoy growing lots of herbs year round to use for fragrance, cooking and beautiful bouquets. My favorite herbs to plant in the fall garden are: cilantro, nasturtiums, borage, fennel and dill. * Harvest basil before it blooms for best flavor. This means taking cuttings several times during the warm growing season to keep blossoms at bay. * Fresh CILANTRO can be used in place of basil for a delightful pesto. Late October and during November are perfect times to start cilantro from seed or plants in your garden. Cilantro has leaves that resemble flat leaf parsley until the plant is ready to flower. Start harvesting beforethe second, thinner set of leaves appear. This is a sign the herb is about to bloom, set seed and die back as is typical of annuals. Cilantro will bolt once the weather warms up next spring. Leave ripe 1 www.natureswayresources.com seed on the plant to fall back in the garden and this herb will be your best volunteer next fall. All the above mentioned favorites will withstand a freeze except for nasturtiums. Water and mulch all your herbs before a hard freeze and cover the nasturtiums. If they don't survive you can always plant more when the danger of frost passes next March. I lovethe cheery flowers they produce which are edible as well as the peppery leaves. * BORAGE is my favorite herb that you might not be growing, but should. -
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. -
The Licorice Edition
Allyn and Betty Taylor Library Presents May-June 2017 Taylor Hours: May 1 - June 27 Monday- Friday Saturday- The Licorice Edition Thursday Sunday By: Shawn Hendrikx Taylor 8:00am- 8:00am- CLOSED 8:00pm 5:00pm Licorice is a popular candy throughout the world due to its InfoDesk 9:00am- 9:00am- CLOSED distinct flavour, which is derived from the root of Glycyrrhiza 5:00pm 5:00pm glabra, a legume found in Europe and Asia. The root is also Research 1:00pm- 1:00pm- CLOSED used as a tobacco flavouring agent and in traditional medi- Help 3:00pm 3:00pm cine. The active ingredient is Glycyrrhizin, which is 33 times Taylor Hours: June 28 - July 2 sweeter than sucrose. Unfortunately, Glycyrrhizin is also toxic in large quantities. A Wednesday- Friday - Sunday recent Western News Thursday interview with Dr. Stan Glycerrhizin molecule Taylor 8:00am-5:00pm CLOSED Van Uum warned that “binge eating the popular InfoDesk 9:00am- 5:00pm CLOSED confectionary can send your blood pressure Research 1:00pm-3:00pm CLOSED soaring, as well as cause Help dramatically lower levels of potassium in the body, resulting in abnormal heart Monday May 22 is Victoria Day rhythms and even paralysis”. Moderation is key: avoid eating The Library will be CLOSED in excess of 150 g/day. The seeds of anise, star anise, and fennel contain the chemical anethole, which is similar in taste to licorice. These are regu- larly used for cooking and are a key ingredient in arak, ab- sinthe, Ja germeister, ouzo, and sambuca. Star anise is also a major source of shikimic acid for synthesizing the anti- influenza drug Tamiflu. -
Fragrant Herbs for Your Garden
6137 Pleasants Valley Road Vacaville, CA 95688 Phone (707) 451-9406 HYPERLINK "http://www.morningsunherbfarm.com" www.morningsunherbfarm.com HYPERLINK "mailto:[email protected]" [email protected] Fragrant Herbs For Your Garden Ocimum basilicum – Sweet, or Genovese basil; classic summer growing annual Ocimum ‘Pesto Perpetuo’ – variegated non-blooming basil! Ocimum ‘African Blue’ - sterile Rosmarinus officinalis ‘Blue Spires’ – upright grower, with large leaves, beautiful for standards Salvia officinalis ‘Berggarten’ – sun; classic culinary, with large gray leaves, very decorative Thymus vulgaris ‘English Wedgewood’ – sturdy culinary, easy to grow in ground or containers Artemesia dracunculus var sativa – French tarragon; herbaceous perennial. Absolutely needs great drainage! Origanum vulgare – Italian oregano, popular oregano flavor, evergreen; Greek oregano - strong flavor Mentha spicata ‘Kentucky Colonel’ – one of many, including ginger mint and orange mint Cymbopogon citratus – Lemon grass, great for cooking, and for dogs Aloysia triphylla – Lemon verbena ; Aloysia virgata – Sweet Almond Verbena – almond scented! Polygonum odoratum – Vietnamese coriander, a great perennial substitute for cilantro Agastache foeniculum ‘Blue Fortune’ – Anise hyssop, great for teas, honebee plant Agastache ‘Coronado’; A. Grape Nectar’ – both are 18 inches, delicious for tea, edible flr Agastache ‘Summer Breeze’ – large growing, full sun, bicolored pink and coral flowers Prostanthera rotundifolium – Australian Mint Bush. -
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 -
Building Big Flavor
BUILDING BIG FLAVOR Watching your sodium intake? Balancing flavors is the key to a flavorful meal when reducing the salt in a dish. Think about adding these flavor enhancers instead of reaching for the salt shaker! Sweet Bitter Acidic Umami (Savory) Brings balance and Balances sweetness Brings brightness Makes a dish savory or roundness to a dish by and cuts richness - and adds a salty meaty tasting and balancing acidity and best used as flavor that enhances flavors - reach bitterness and background flavor balances for these before salt! highlighting other flavors sweetness Fruit juices, Nectars, Greens (Kale, Lemon, Lime, Tomato Products Concentrates, Chard, Dandelion, Orange and (especially canned, like Reductions, Caramelized Chicory, Watercress, Pineapple Juice, paste) Soy Sauce, Onions, Carrots, Sweet Arugula) Broccoli Vinegars, Wine, Mushrooms (especially Potatoes, Butternut Rabe, Broccoli, Tamarind, dried) Cured or brined Squash, Roasted Cabbage, Brussels Pickled Foods, foods (olives) Seaweed, Peppers, Honey, Maple Sprouts, Asparagus, Cranberries, Sour Fish Sauce, Fermented Syrup, Molasses, Dried Some Mustards, Cherries, Tomato Foods (Miso, Fermented Fruits, Tomato Paste, Grapefruit, Citrus Products Black beans, Sauerkraut) Beets, Reduced Vinegars, Rind/Zest, Beer, Aged cheeses (Parmesan, Wine, Wine, Teas (black & Blue, Gouda) Liquid Amino green) Acids, Seafood (especially dried), Worcestershire Sauce, Anchovy, Beef, Pork (especially cured), Chicken Don’t forget to read nutrition labels and watch for foods that are commonly high -
Effect of Angelica Archangelica L. Extract on Growth Performance
232 Bulgarian Journal of Agricultural Science, 26 (No 1) 2020, 232–237 Effect ofAngelica archangelica L. extract on growth performance, meat quality and biochemical blood parameters of rainbow trout (Oncorhynchus mykiss W.), cultivated in a recirculating system Radoslav Koshinski, Katya Velichkova*, Ivaylo Sirakov and Stefka Stoyanova Trakia University, Department of Biology and Aquaculture, Faculty of Agriculture, 6014 Stara Zagora, Bulgaria *Corresponding author: [email protected] Abstract Koshinski, R., Velichkova, K., Sirakov, I. & Stoyanova, St. (2020). Effect of Angelica archangelica L. extract on growth performance, meat quality and biochemical blood parameters of rainbow trout (Oncorhynchus mykiss W.), cultivated in a recirculating system. Bulg. J. Agric. Sci., 26 (1), 232–237 The medicinal herbs as natural products can be use like not expensive additives in artificial diets for aquatic animals which are safe for fish and the environment. The purpose of this study is to determine the effect of the Angelica archangelica L. extract on the growth performance, meat quality and biochemical blood parameters (glucose, urea, creatinine, total protein, albumin, ASAT, ALAT, ALP, Ca, P, Mg, triglycerides, cholesterol) of rainbow trout (Oncorhynchus mykiss). Thirty specimens from the rainbow trout with anaverage weight of 42.55±7.48 g (control, C) and 42.51±6.02 g (experimental, Ang.a.) in good health condition were placed in each tank and cultivated for 60 days. A control group (no added) and an experimental (with added 433 mg.kg-1 of angelica extract) option, each with a two repetition, were set in a recirculating system in the Aquaculture Base of the Faculty of Agriculture at the Trakia University.