Gardening with Pets
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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. -
Transcript Profiling of a Novel Plant Meristem, the Monocot Cambium
Journal of Integrative JIPB Plant Biology Transcript profiling of a novel plant meristem, the monocot cambiumFA Matthew Zinkgraf1,2, Suzanne Gerttula1 and Andrew Groover1,3* 1. US Forest Service, Pacific Southwest Research Station, Davis, California, USA 2. Department of Computer Science, University of California, Davis, USA 3. Department of Plant Biology, University of California, Davis, USA Article *Correspondence: Andrew Groover ([email protected]) doi: 10.1111/jipb.12538 Abstract While monocots lack the ability to produce a xylem tissues of two forest tree species, Populus Research vascular cambium or woody growth, some monocot trichocarpa and Eucalyptus grandis. Monocot cambium lineages evolved a novel lateral meristem, the monocot transcript levels showed that there are extensive overlaps cambium, which supports secondary radial growth of between the regulation of monocot cambia and vascular stems. In contrast to the vascular cambium found in woody cambia. Candidate regulatory genes that vary between the angiosperm and gymnosperm species, the monocot monocot and vascular cambia were also identified, and cambium produces secondary vascular bundles, which included members of the KANADI and CLE families involved have an amphivasal organization of tracheids encircling a in polarity and cell-cell signaling, respectively. We suggest central strand of phloem. Currently there is no information that the monocot cambium may have evolved in part concerning the molecular genetic basis of the develop- through reactivation of genetic mechanisms involved in ment or evolution of the monocot cambium. Here we vascular cambium regulation. report high-quality transcriptomes for monocot cambium Edited by: Chun-Ming Liu, Institute of Crop Science, CAAS, China and early derivative tissues in two monocot genera, Yucca Received Feb. -
Salvia Officinalis L.), Petras R
286 Eur. J. Lipid Sci. Technol. 104 (2002) 286–292 Donata Bandoniene· a, Antioxidative activity of sage (Salvia officinalis L.), Petras R. Venskutonisa, Dainora Gruzdiene· a, savory (Satureja hortensis L.) and borage Michael Murkovicb (Borago officinalis L.) extracts in rapeseed oil The antioxidant activity (AA) of acetone oleoresins (AcO) and deodorised acetone a Department of Food extracts (DAE) of sage (Salvia officinalis L.), savory (Satureja hortensis L.) and borage Technology, Kaunas (Borago officinalis L.) were tested in refined, bleached and deodorised rapeseed oil University of Technology, applying the Schaal Oven Test and weight gain methods at 80 °C and the Rancimat Kaunas, Lithuania method at 120 °C. The additives (0.1 wt-%) of plant extracts stabilised rapeseed oil b Department of Food efficiently against its autoxidation; their effect was higher than that of the synthetic Chemistry and Technology, antioxidant butylated hydroxytoluene (0.02%). AcO and DAE obtained from the same Graz University of Technology, Graz, Austria herbal material extracted a different AA. The activity of sage and borage DAE was lower than that of AcO obtained from the same herb, whereas the AA of savory DAE was higher than that of savory AcO. The effect of the extracts on the oil oxidation rate measured by the Rancimat method was less significant. In that case higher concen- trations (0.5 wt-%) of sage and savory AcO were needed to achieve a more distinct oil stabilisation. Keywords: Antioxidant activity, sage, savory, borage, acetone oleoresin, deodorised acetone extract, rapeseed oil. 1 Introduction foods is a promising alternative to synthetic antioxidants [8]. Natural products isolated from spices and herbs can Lipid oxidation is a major cause for the deterioration of fat- act as antioxidants either solely or synergistically in mix- containing food. -
Herbs and Vegetables Companion Plants Enemy Plants Artichoke Beet
Herbs and vegetables Companion plants Enemy plants Artichoke beet, bean, lettuce, tomato parsley, pea, salsify, tarragon Asparagus ground cherry, parsley, rocket, sage, beet, Swiss chard, onion tomato Basil ground cherry, okra, pepper, tomato rue Broadbean artichoke, borage, cabbage, carrot, beet, chive, fennel, garlic, leek, shallot, cauliflower, corn, eggplant, pumpkin, onion, parsley, potato, tomato squash, strawberry, Swiss chard, tomato Bean - Pole artichoke, chard, eggplant, marjoram, beet, chive, fennel, garlic, kohlrabi, leek, potato, radish, rosemary, savory, tomato onion, parsley, shallot, tomato Bean - Bush artichoke, beet, borage, cabbage, carrot, chive, fennel, garlic, leek, onion, parsley, cauliflower, celeriac, celery, chard, chicory, shallot, tomato corn, eggplant, melon, potato, radish, rosemary, savory, squash, strawberry, turnip Broccoli beet, cucumber, dill, mint, oregano, sage, tomato, zucchini pickling cucumber, rosemary, strawberry, thyme Brussels sprout bean, beet, borage, celery, chervil, dill, chive, garlic, savory, strawberry, tomato marjoram, mint, onion, oregano, potato, rosemary, sage, savory, thyme Cabbage absinthe, arugula, bean, beet, borage, chive, fennel, garlic, ground cherry, celery, celeriac, chamomile, chard, dill, pumpkin, savory, squash, strawberry, endive, lettuce, marjoram, mint, onion, tomato oregano, potato, rosemary, sage savory, shallot, thyme, Carrot absinthe, bean, chicory, chive, coriander, beet, dill, garlic, mint, parsley endive, ground cherry, leek, onion, pea, pepper, radish, rosemary, -
Are Cabbage Trees Worth Anything? Relating Ecological and Human Values in the Cabbage Tree, Fl Kouka
Are cabbage trees worth anything? Relating ecological and human values in the cabbage tree, fl kouka PHILIP SIMPSON piles, and fence posts. The cabbage tree exemplifies the relationship be Cabbage trees entered 'New Zealand' along tropical tween people and plants, not only the whole.tree itself archipelagos some 15 million years ago.' They have but also its parts, the leaves, the internal tissues, and adapted to the vicissitudes of sea-level, mountain build their biochemistry. ing and erosion, and climate change, and have evolved When Polynesian settlers named the New Zealand into different species and regional forms. A remarkable cabbage trees 'ti' they were retaining a tradition of set of structural and physiological features has devel using its tropical relative, Cordyline fruticosa (formerly oped to equip them for survival in a changeable and known as C. terminalis). They brought it with them and sometimes extreme environment. called it tl pore, 'the 'short' cabbage tree. European It was the qualities of strength and durability that whalers and sealers adopted 'cabbage palm' from Cook's were seized on by Maori, and they favoured some or first voyage because the tips of palms were often eaten selected new forms to satisfy their daily needs. The as a vegetable ('cabbage') by sailors, and because of the same qualities of survival underscore Pakeha respect archetypal similarity between cabbage trees and tropi for cabbage trees. They too have recognised variety and cal palms that the temperate travellers had seen for the have bred new forms to satisfy their aesthetic mores. A first time. It is perhaps the leafy, tropical look com sense of national identity has grown around the cab bined with temperate strength that account for the world bage tree and people have been shocked by the epi fame of cabbage trees. -
Plant Charts for Native to the West Booklet
26 Pohutukawa • Oi exposed coastal ecosystem KEY ♥ Nurse plant ■ Main component ✤ rare ✖ toxic to toddlers coastal sites For restoration, in this habitat: ••• plant liberally •• plant generally • plant sparingly Recommended planting sites Back Boggy Escarp- Sharp Steep Valley Broad Gentle Alluvial Dunes Area ment Ridge Slope Bottom Ridge Slope Flat/Tce Medium trees Beilschmiedia tarairi taraire ✤ ■ •• Corynocarpus laevigatus karaka ✖■ •••• Kunzea ericoides kanuka ♥■ •• ••• ••• ••• ••• ••• ••• Metrosideros excelsa pohutukawa ♥■ ••••• • •• •• Small trees, large shrubs Coprosma lucida shining karamu ♥ ■ •• ••• ••• •• •• Coprosma macrocarpa coastal karamu ♥ ■ •• •• •• •••• Coprosma robusta karamu ♥ ■ •••••• Cordyline australis ti kouka, cabbage tree ♥ ■ • •• •• • •• •••• Dodonaea viscosa akeake ■ •••• Entelea arborescens whau ♥ ■ ••••• Geniostoma rupestre hangehange ♥■ •• • •• •• •• •• •• Leptospermum scoparium manuka ♥■ •• •• • ••• ••• ••• ••• ••• ••• Leucopogon fasciculatus mingimingi • •• ••• ••• • •• •• • Macropiper excelsum kawakawa ♥■ •••• •••• ••• Melicope ternata wharangi ■ •••••• Melicytus ramiflorus mahoe • ••• •• • •• ••• Myoporum laetum ngaio ✖ ■ •••••• Olearia furfuracea akepiro • ••• ••• •• •• Pittosporum crassifolium karo ■ •• •••• ••• Pittosporum ellipticum •• •• Pseudopanax lessonii houpara ■ ecosystem one •••••• Rhopalostylis sapida nikau ■ • •• • •• Sophora fulvida west coast kowhai ✖■ •• •• Shrubs and flax-like plants Coprosma crassifolia stiff-stemmed coprosma ♥■ •• ••••• Coprosma repens taupata ♥ ■ •• •••• •• -
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, -
Organic Borage Seed Oil Product Literature
® Ethically Sourced Ingredients ORGANIC BORAGE SEED OIL 20% GLA, REFINED Also Available: Conventional Refi ned Suitable for beauty and personal care applications. INCI: Borago Offi cinalis (Borage) Seed Oil Extraction: Expeller Pressed VEGANV Processing: Refi ned Shelf Life: 2 Years (Nitrogen Blanket Recommended) Origin: Europe NON Background: GMO Borage is an herb that is said to have originated in the Middle East, but is now cultivated in many regions of Y-FR ELT EE U R Europe, North America and Asia. Sometimes known as a Borage Seed Oil is Perfectly Suited for the C starfl ower, Borage showcases beautiful, blue star-shaped Following Personal Care Applications: fl owers. The leaves and fl owers are edible and are enjoyed • Skin Care • Cosmetics in teas, salads and in other culinary dishes. • Aromatherapy • Lip Care The small, dark brown seeds of the Borage plant yield a Y SOU LL RC • Hair Care A E IC D prized, pressed oil that is considered one of the richest H T sources of Gamma-linolenic Acid (GLA), an Omega-6 Organic Borage Seed Oil Properties: E Essential Fatty Acid. We offer a selection of organic and • Rapid Absorption conventional Borage Seed Oils that are available with a minimum content of 20% GLA. • Highly Moisturizing O A N DD • Emollient IT I V Praan Naturals selection of organic and conventional E • Non-Greasy S Borage Seed Oils are carefully produced and packaged to • Medium Viscosity maintain the purity, freshness and benefi cial properties of these highly nutritive pressed oils. • Transluscent, Pale to Bright Yellow Hue • Mild, Characteristic Aroma The shelf life of refi ned Organic Borage Seed Oil is two PALM • See Spec Sheet for Sterol and Fatty Acid Composition -F R E years when stored unopened in its original packaging E in a cool, dark location. -
GENOME EVOLUTION in MONOCOTS a Dissertation
GENOME EVOLUTION IN MONOCOTS A Dissertation Presented to The Faculty of the Graduate School At the University of Missouri In Partial Fulfillment Of the Requirements for the Degree Doctor of Philosophy By Kate L. Hertweck Dr. J. Chris Pires, Dissertation Advisor JULY 2011 The undersigned, appointed by the dean of the Graduate School, have examined the dissertation entitled GENOME EVOLUTION IN MONOCOTS Presented by Kate L. Hertweck A candidate for the degree of Doctor of Philosophy And hereby certify that, in their opinion, it is worthy of acceptance. Dr. J. Chris Pires Dr. Lori Eggert Dr. Candace Galen Dr. Rose‐Marie Muzika ACKNOWLEDGEMENTS I am indebted to many people for their assistance during the course of my graduate education. I would not have derived such a keen understanding of the learning process without the tutelage of Dr. Sandi Abell. Members of the Pires lab provided prolific support in improving lab techniques, computational analysis, greenhouse maintenance, and writing support. Team Monocot, including Dr. Mike Kinney, Dr. Roxi Steele, and Erica Wheeler were particularly helpful, but other lab members working on Brassicaceae (Dr. Zhiyong Xiong, Dr. Maqsood Rehman, Pat Edger, Tatiana Arias, Dustin Mayfield) all provided vital support as well. I am also grateful for the support of a high school student, Cady Anderson, and an undergraduate, Tori Docktor, for their assistance in laboratory procedures. Many people, scientist and otherwise, helped with field collections: Dr. Travis Columbus, Hester Bell, Doug and Judy McGoon, Julie Ketner, Katy Klymus, and William Alexander. Many thanks to Barb Sonderman for taking care of my greenhouse collection of many odd plants brought back from the field. -
Cordyline Petiolaris Broad Leaved Palm Lily Friends Description Cordyline Petiolaris (Syn: Cordyline Terminalis Var
Plant in Focus, June 2018 Cordyline petiolaris Broad Leaved Palm Lily Friends Description Cordyline petiolaris (syn: Cordyline terminalis var. petiolaris) is a medium- sized palm-like, strappy, understory plant, growing to a maximum of 5 metres in height in its natural habitat. of It is an Australian native plant, endemic to the east coast rain forests of northern Geelong Botanic Gardens NSW and southern Queensland. The mid-green leaves are long - up to a metre - and around 15 cm wide. It can be multi-trunked. It has white or lilac small flowers in late winter to early spring. These are followed by spectacular panicles of red berries which can persist for many months. The berries attract attention at this time of year under the large Araucaria bidwillii that is a focus of our Twenty First Century Garden. Cordyline petiolaris is one of several Australian native Cordylines. Name and classification 'Cordyline' is from the Greek 'Kordyle', which means 'club'. Some sources say this refers to the large underground rhizomes of the genus; others say this refers to swellings on the trunks of some Cordyline petiolaris. C21 Garden, GBG. species. Above: June 2018. Photo: CC. Below and over page: Jan 2018. Photo: DJ. 'Petiolaris' means 'stalked', and refers to the long stalks on the flowers (and berry panicles). Cordylines were once commonly classified in the Lilyaceae family, while other botanists placed them in the Agavaceae family. They are now formally placed in the Asparagaceae family. Further information of interest Cordylines are of special interest to Australians because they link us to the South Pacific. -
Thesis As Submitted A
Development of a novel alcoholic spirit from the New Zealand native plant Cordyline australis Weiqing Huang Supervisor: Associate Professor Owen Young A research project in partial fulfillment for the degree Master of Applied Science AUT University October 2011 i PDF 文件使用 "pdfFactory Pro" 试用版本创建 www.fineprint.cn Cordyline australis(ti kouka)in New Zealand ii PDF 文件使用 "pdfFactory Pro" 试用版本创建 www.fineprint.cn Contents Page number Cover ................................................................................................................................................ i Picture of Cordyline australis.......................................................................................................... ii Table of contents ........................................................................................................................... iii List of figures ................................................................................................................................ vii List of tables ................................................................................................................................... ix List of appendices ............................................................................................................................ x Attestation of authorship ................................................................................................................ xi Acknowledgements ......................................................................................................................