DOCSLIB.ORG

Herbs Ship Week: Ship Week

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Herbs Ship Week: Ship Week Please include this first page with every order. Date: Company Name: Ordered By: Phone Number: Choice of Courier: 28904 Fraser Highway Abbotsford, BC V4Z 1G8 ': (604) 857-4944 7: (604) 857-4947 ✉: [email protected] Note: Some varieties are non-exportable # of 33 Count # of 100 # of 33 Count # of 100 Variety # of 100 URC # of 100 URC Trays Count Trays Trays Count Trays Herbs Ship Week: Ship Week: Aztec Sweet Herb Lippia dulcis Calamint Variegata N/A N/A N/A N/A N/A N/A Chamomile Flore Pleno Chamomile Treneague Cola Plant Artemisia arbotanum Curry Plant Helichrysum italicum Curry Tall Helichrysum angustifolia Gaura lindheimeri Freefolk Rosy* Glasswort Salicornia europaea Hesperozygis Midnight Mojito* Indian Mint® Satureja douglasii Jiaogulan Gynostemma pentaphyllum Lavandula allardii Meerlo* Lavandula angustifolia Artic Snow Lavandula angustifolia BeeZee™ Dark Blue Lavandula angustifolia BeeZee™ Light Blue Lavandula angustifolia BeeZee™ Pink Lavandula angustifolia BeeZee™ Power Blue Lavandula angustifolia BeeZee™ White Lavandula angustifolia Big Time Blue* Lavandula angustifolia Dwarf Blue Lavandula angustifolia Forever Blue* Lavandula angustifolia Imperial Gem Lavandula angustifolia Layla™ Blue Lavandula angustifolia Little Lady Lavandula angustifolia Melissa Lilac Lavandula angustifolia Munstead Lavandula angustifolia Munstead Hishtil's Strain Lavandula angustifolia Platinum Blonde* Lavandula angustifolia Rosea Lavandula angustifolia Thumbelina Leigh* Lavandula angustifolia Twickle Purple Lavandula angustifolia Vera Herbs 1 of 6 Devan Greenhouses Ltd. # of 33 Count # of 100 # of 33 Count # of 100 Variety # of 100 URC # of 100 URC Trays Count Trays Trays Count Trays Herbs Ship Week: Ship Week: Lavandula dentata French Lavender Lavandula lusitanica Lusi Purple* Lavandula pinnata Blue Lavandula stoechas Blue Star Lavandula stoechas Blueberry Ruffles™ Lavandula stoechas Kew Red Lavandula stoechas Laveanna™ Grand Purple Lavandula stoechas Laveanna™ Purple Lavandula stoechas Libelle™ Compact Blue Lavandula stoechas Libelle™ Compact Rose Lavandula stoechas Libelle™ Purple Lavandula stoechas Otto Quast Lavandula stoechas Pedunculata Lavandula x chaytoriae Silver Sands Lavandula x intermedia Edelweiss Lavandula x intermedia Goodwin Creek Lavandula x intermedia Grosso Lavandula x intermedia Phenomenal™ Lavandula x intermedia Provence Lavender Cotton Santolina chamaecyparissus Lemon Verbena Giant N/A N/A N/A N/A N/A N/A Lemon Verbena Golden Wind N/A N/A N/A N/A N/A N/A Lemon Verbena Lippia citriodora Marjoram Syrian Majorana syriaca Mint After Eight Mint Apple Mint Banana Mint Basil Mint Berries and Cream Mint Chocolate Mint Curly Mint Eau De Cologne Mint Ginger Mint Grapefruit Mint Hilary's Sweet Lemon Mint Ingauno Mint Jessica's Sweet Pear Mint Lime Mint Moroccan Mint Orange Mint Peppermint Mint Pineapple Mint Spanish Mint Spearmint Herbs 2 of 6 Devan Greenhouses Ltd. # of 33 Count # of 100 # of 33 Count # of 100 Variety # of 100 URC # of 100 URC Trays Count Trays Trays Count Trays Herbs Ship Week: Ship Week: Mint Strawberry Mint Swiss Mint Thai Mint Upright Olive Herb Santolina viridis Oregano Aureum Gold Oregano Aureum Green Oregano Aureum Variegata Oregano Compactum Oregano Hot and Spicy Oregano Supreme ORGANIC Aztec Sweet Herb Lippia dulcis ORGANIC Curry Tall Helichrysum angustifolia ORGANIC Hesperozygis Midnight Mojito* ORGANIC Indian Mint® Satureja douglasii ORGANIC Lavandula angustifolia Forever Blue* ORGANIC Lavandula angustifolia Munstead Hishtil's Strain ORGANIC Lavandula stoechas Kew Red ORGANIC Marjoram Sweet Origanum majorana ORGANIC Marjoram Syrian Majorana syriaca ORGANIC Mint Apple ORGANIC Mint Basil ORGANIC Mint Berries and Cream ORGANIC Mint Chocolate ORGANIC Mint Ginger ORGANIC Mint Hilary's Sweet Lemon ORGANIC Mint Ingauno ORGANIC Mint Lime ORGANIC Mint Moroccan ORGANIC Mint Orange ORGANIC Mint Peppermint ORGANIC Mint Spanish ORGANIC Mint Spearmint ORGANIC Mint Strawberry ORGANIC Mint Swiss ORGANIC Mint Upright ORGANIC Olive Herb Santolina viridis ORGANIC Oregano Compactum ORGANIC Oregano Hot and Spicy ORGANIC Oregano Supreme ORGANIC Oregano vulgare ORGANIC Sage Grower's Friend ORGANIC Sage Hybrid #4 ORGANIC Sage Icterina Herbs 3 of 6 Devan Greenhouses Ltd. # of 33 Count # of 100 # of 33 Count # of 100 Variety # of 100 URC # of 100 URC Trays Count Trays Trays Count Trays Herbs Ship Week: Ship Week: ORGANIC Sage Maxima ORGANIC Sage Pineapple Scarlet Pineapple ORGANIC Sage Purpurascens ORGANIC Sweet Woodruff Galium odoratum ORGANIC Tarragon French Artemisia dracunculus ORGANIC Tarragon Tolergon™ Artemisia dracunculus ORGANIC Thyme Compactus ORGANIC Thyme Faustinoi ORGANIC Thyme Lemon ORGANIC Thyme Orange ORGANIC Thyme Rose* ORGANIC Thyme Ruby Glow* ORGANIC Thyme Sparkling Bright™ ORGANIC Thyme Variegated ORGANIC Thyme vulgaris Rosemary Arp Rosemary Blue Lagoon Rosemary Boule Rosemary Foxtail Rosemary Hill Hardy Rosemary Miss Jessopp's Upright Rosemary Prostratus Rosemary Speedy Rosemary Taurentius Rosemary Tuscan Blue Sage Berggarten Variegated Sage Grower's Friend Sage Hybrid #4 Sage Icterina Sage Maxima Sage Nazareth Sage Pineapple Honey Melon Sage Pineapple Scarlet Pineapple Sage Pineapple Scarlet Tangerine Sage Purpurascens Sage Tricolor Savory White-leaved Micromeria fruticosa Savory Winter Satureja montana Sweet Woodruff Galium odoratum Tarragon 4 Seasons Tagetes lucida Tarragon French Artemisia dracunculus Tarragon Tolergon™ Artemisia dracunculus Thyme Archers Gold Thyme Caborn Wine and Roses* Herbs 4 of 6 Devan Greenhouses Ltd. # of 33 Count # of 100 # of 33 Count # of 100 Variety # of 100 URC # of 100 URC Trays Count Trays Trays Count Trays Herbs Ship Week: Ship Week: Thyme Compactus Thyme Creeping Red Thyme Doone Valley Thyme Faustinoi Thyme Foxley Thyme Gold Thyme Herba Barona Thyme Lemon Thyme Orange Thyme Pink Chintz Thyme Prostrate Thyme Rose* Thyme Ruby Glow* Thyme Silver King Thyme Silver Posie Thyme Silver Queen Thyme Snowdrift Thyme Sparkling Bright™ Thyme Tabor Thyme Variegated Thyme Wooly Tree Wormwood Artemisia arborescens Vietnamese Coriander Persicaria odorata # of 50 Count # of 100 # of 50 Count # of 100 # of 100 URC # of 100 URC Herbs & Vegetables-Seeded Trays Count Trays Trays Count Trays Basil Boxwood (Aristotle) Basil Dolce Fresca Basil SimplyHerbs™ Try Basil Spicy Globe Basil Sweet Emerald Towers Basil Sweet Italian Large Leaf Basil Sweet Thai Catnip Chamomile Chives Garlic Chives Onion Cilantro Calypso Dill Bouquet Dill Dukat Fennel Lavender Hidcote Blue Lavender Lavance Deep Purple Lemon Balm Lemon Grass Marjoram Sweet Herbs 5 of 6 Devan Greenhouses Ltd. # of 33 Count # of 100 # of 33 Count # of 100 Variety # of 100 URC # of 100 URC Trays Count Trays Trays Count Trays Herbs Ship Week: Ship Week: Oregano Greek Oregano Italian Parsley Italian Dark-Flat Leaf Parsley Triple Curled Pepper Baron-Red Beauty Pepper California Wonder Pepper Cayenne Long Thin Pepper Golden California Wonder Pepper Habanero Orange Pepper Habanero Red Pepper Hungarian Hot Wax Pepper Jalapeño Early Pepper Mad Hatter Pepper Sriracha Pepper Sweet Banana Pepper Trinidad Scorpian Rosemary Sage Savory Summer Savory Winter Stevia Sweet Leaf Tarragon Russian Thyme Common Tomatillo Tamayo Tomato Beefmaster Tomato Big Beef Tomato Black Prince Tomato Bush Early Girl Tomato Candyland Red Tomato Early Girl Tomato Juliet Tomato La Roma III Red Tomato Midnight Snack Tomato Sweet 100 Tomato Sweet Million Tomato Tumbler Tomato Yellow Pear Herbs 6 of 6 Devan Greenhouses Ltd..
Load more

Recommended publications
  • 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
    [Show full text]
  • Anti–Oxidative and Anti–Inflammatory Effects of Tagetes Minuta Essential Oil in Activated Macrophages
    Asian Pac J Trop Biomed 2014; 4(3): 219-227 219 Contents lists available at ScienceDirect Asian Pacific Journal of Tropical Biomedicine journal homepage: www.elsevier.com/locate/apjtb Document heading doi:10.1016/S2221-1691(14)60235-5 2014 by the Asian Pacific Journal of Tropical Biomedicine. All rights reserved. 襃 Anti-oxidative and anti-inflammatory effects of Tagetes minuta essential oil in activated macrophages 1 1 2 Parastoo Karimian , Gholamreza Kavoosi *, Zahra Amirghofran 1Biotechnology Institute, Shiraz University, Shiraz, 71441-65186, Iran 2Department of Immunology, Autoimmune Disease Research Center and Medicinal and Natural Products Chemistry Research Center, Shiraz University of Medical Sciences, Shiraz, Iran PEER REVIEW ABSTRACT Peer reviewer Objective: Tagetes minuta T. minuta To investigate antioxidant and anti-inflammatory effects of ( ) Hasan Salehi, University of Shiraz, essentialMethods: oil. T. minuta T. minuta Shiraz, Iran. In the present study essential oil was obtained from leaves of via E-mail: [email protected] hydro-distillation andT. minutathen was analyzed by gas chromatography-mass spectrometry. The anti- Comments oxidant capacity of essential oil was examined by measuring reactive oxygen,T. reactive minuta nitrogen species and hydrogen peroxide scavenging. The anti-inflammatory activity of TMO displayed an anti-oxidant essential αoil was determined through measuring NADH oxidase, inducible nitric oxide synthase property by scavenging superoxide, and TNF- mRNA expression in lipopolysacharide-stimulated murine macrophages using real- H2O2 and NO radicals, and reduced Results:time PCR. G oxidative stress. The decreased T. minutaas chromatography-mass spectrometry analysis indicated that the main components in ROS NOS (33 86%) E (19 92%) (16 15%) formation of and radicals in the β essential oil were dihydrotagetone .
    [Show full text]
  • Butter Poached Prawns with Tarragon & Garlic
    Butter Poached Prawns with Tarragon & Garlic the One° Precision Poacher™ With probe Butter Poached Shrimp with Tarragon & Garlic Prep 5 minutes / Cook 15 minutes the One° Precision Poacher™ Serves 2 16 large shrimp, peeled and deveined, tails intact 4 tablespoons (60g) salted butter, diced 1 tablespoon fresh tarragon, finely chopped 1 clove garlic, crushed Freshly ground black pepper, to taste Method 1. Fill the pot of the Precision Poacher with water up to the SOUS VIDE fill line. Put the egg tray into the pot. Cover with the lid and insert probe through the vent. Press METHOD button to select SOUS VIDE. Press TEMPERATURE button to select 59°C. Press TIME button to select 15 minutes. Press START to preheat water. 2. While the water is preheating, place shrimp neatly into a vacuum bag with butter cubes, tarragon, garlic and black pepper. Vacuum seal the bag. 3. When preheat has finished, the unit will beep. Drop the bag into the water, ensuring it is submerged. Cover with the lid and insert probe. 4. Press START. When cooking is complete, snip the bag and divide shrimps among two bowls. Drizzle over the garlic and tarragon butter, season. Serve with crusty bread and salad. Note: A vacuum sealer and vacuum bags are needed for this recipe. BEG800 B16 Eggs Benedict the One° Precision Poacher™ With probe Eggs Benedict Prep 10 minutes / Cook 20 minutes Serves 4 (Makes ¾ cup (200ml) hollandaise) the One° Precision Poacher™ 4 large eggs 1 tablespoon olive oil 4 portobello mushrooms 4oz (115g) shaved smoked ham 1 bunch (200g) spinach, washed and trimmed Hollandaise 3 large egg yolks 2 tablespoons lemon juice 7 tablespoons (100g) unsalted butter, cubed Salt and pepper, to season Method 1.
    [Show full text]
  • 21 CFR Ch. I (4–1–10 Edition) § 582.20
    § 582.20 21 CFR Ch. I (4–1–10 Edition) Common name Botanical name of plant source Marjoram, sweet .......................................................................... Majorana hortensis Moench. Mustard, black or brown .............................................................. Brassica nigra (L.) Koch. Mustard, brown ............................................................................ Brassica juncea (L.) Coss. Mustard, white or yellow .............................................................. Brassica hirta Moench. Nutmeg ........................................................................................ Myristica fragrans Houtt. Oregano (oreganum, Mexican oregano, Mexican sage, origan) Lippia spp. Paprika ......................................................................................... Capsicum annuum L. Parsley ......................................................................................... Petroselinum crispum (Mill.) Mansf. Pepper, black ............................................................................... Piper nigrum L. Pepper, cayenne ......................................................................... Capsicum frutescens L. or Capsicum annuum L. Pepper, red .................................................................................. Do. Pepper, white ............................................................................... Piper nigrum L. Peppermint .................................................................................. Mentha piperita L. Poppy seed
    [Show full text]
  • Season with Herbs and Spices
    Season with Herbs and Spices Meat, Fish, Poultry, and Eggs ______________________________________________________________________________________________ Beef-Allspice,basil, bay leaf, cardamon, chives, curry, Chicken or Turkey-Allspice, basil, bay leaf, cardamon, garlic, mace, marjoram, dry mustard, nutmeg, onion, cumin, curry, garlic, mace, marjoram, mushrooms, dry oregano, paprika, parsley, pepper, green peppers, sage, mustard, paprika, parsley, pepper, pineapple sauce, savory, tarragon, thyme, turmeric. rosemary, sage, savory, tarragon, thyme, turmeric. Pork-Basil, cardamom, cloves, curry, dill, garlic, mace, Fish-Bay leaf, chives, coriander, curry, dill, garlic, lemon marjoram, dry mustard, oregano, onion, parsley, pepper, juice, mace, marjoram, mushrooms, dry mustard, onion, rosemary, sage, thyme, turmeric. oregano, paprika, parsley, pepper, green peppers, sage, savory, tarragon, thyme, turmeric. Lamb-Basil, curry, dill, garlic, mace, marjoram, mint, Eggs-Basil, chili powder, chives, cumin, curry, mace, onion, oregano, parsley, pepper, rosemary, thyme, marjoram, dry mustard, onion, paprika, parsley, pepper, turmeric. green peppers, rosemary, savory, tarragon, thyme. Veal-Basil, bay leaf, curry, dill, garlic, ginger, mace, marjoram, oregano, paprika, parsley, peaches, pepper, rosemary, sage, savory, tarragon, thyme, turmeric. Vegetables Asparagus-Caraway seed, dry mustard, nutmeg, sesame Broccoli-Oregano, tarragon. seed. Cabbage-Basil, caraway seed, cinnamon,dill, mace, dry Carrots-Chili powder, cinnamon, ginger, mace, marjoram, mustard,
    [Show full text]
  • Herbs Such As Spearmint
    171 Greenhouse Road Middleburg, PA 17842 Phone: 570-837-0432 www.englesgreenhouse.com Fax 570-837-2165 BASIL (Ocimum) African Blue Tasty in the kitchen, beautiful in the border. Purple shading radiates from base of leaf to green (Kasar) tip. A dwarf Greek bush Basil with true basil taste. Its attractive, naturally mounded shape and Aristotle amazing fragrance make it a perfect basil for containers, both indoors and out. Water as needed all season to keep soil evenly moist, keeping your eye out for the first sign of Cardinal wilt. Wilting is a sure sign that your basil needs water. Feed with a vegetable fertilizer to ensure your bountiful harvest Cinnamon Basil is unique among basils as it leaves contain noticeable amounts of cinnamate, Cinnamon the same compound which gives cinnamon its distinctive smell. Dolce Fresca Large, sweet leaves ideal for pesto. Plants remain attractive after harvest. This 24-30” columnar basil is well-branched with short internodes creating beautiful towering Everleaf Emerald plants in ground or in pots. Flowering up to 12 weeks later than other basils, it has huge harvest Towers potential over a longer period of time. Dark green, glossy foliage with a traditional Genovese flavor. New dwarf variety of Genovese type basil with large, medium green leaves. A very fragrant plant Genovese Emily with a tight branching habit and long shelf life. Use fresh in pesto and tomato sauces or dry for year round flavor. Holy (Sacred) Red A common ingredient in Thai cuisine and in teas. Used medicinally for digestion and immune Green system support.
    [Show full text]
  • 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.
    [Show full text]
  • French Tarragon in the Garden Benjamin Hudson and Dan Drost Vegetable Specialist
    Revised May 2020 French Tarragon in the Garden Benjamin Hudson and Dan Drost Vegetable Specialist Summary Referred as “a chef’s best friend,” French Varieties Tarragon (Artemisia dracunculus) is an essential There are two types of tarragon: French or aromatic herb. Other common names include Russian. Russian tarragon, while not classified as estragon, dragon sagewort, or German tarragon, but being a different species, has flavor vastly inferior it should not be confused with the closely related to French tarragon. Russian tarragon is generally Russian tarragon. French tarragon may be grown as grown from seed, while French tarragon is almost an annual or as a perennial, as it is winter hardy to exclusively propagated by vegetative cuttings. zone 4. Depending on the climate, it may be Consult a reputable nursery or garden center when necessary to cover French tarragon with mulch purchasing tarragon plants to ensure you get the during the winter, when grown as a perennial. desired type. French tarragon prefers full sun, well-drained soils, grows to a height of 24 to 36 inches with a 12 to 15 How to Grow inch spread. For fresh use, harvest sprigs of French Soil: French tarragon grows best in warm, tarragon as needed or for storage harvest the entire dry, well-aerated soils and does not tolerate wet or plant and dry. saturated soils. French tarragon grows well in neutral pH soils (pH 6.5-7.5), but exhibits some preference for slightly acidic soils. Most soils in Utah are suitable for growing French tarragon provided they are well drained. Soil Preparation: Before planting, determine fertilizer needs with a soil test and then follow the fertilization recommendations given.
    [Show full text]
  • 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.
    [Show full text]
  • (Tagetes Minuta) Oils
    See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/290094383 Tagetes (Tagetes minuta) Oils Chapter · December 2016 DOI: 10.1016/B978-0-12-416641-7.00090-0 CITATIONS READS 4 3,744 2 authors, including: Wycliffe Wanzala Maasai Mara University 81 PUBLICATIONS 371 CITATIONS SEE PROFILE Some of the authors of this publication are also working on these related projects: Sustainable and Applied Health Sciences and Community Outreach/Services. View project Effects of air pollution om plants View project All content following this page was uploaded by Wycliffe Wanzala on 29 September 2017. The user has requested enhancement of the downloaded file. Author's personal copy Provided for non-commercial research and educational use only. Not for reproduction, distribution or commercial use. This chapter was originally published in the book Essential Oils in Food Preservation, Flavor and Safety. The copy attached is provided by Elsevier for the author's benefit and for the benefit of the author's institution, for non-commercial research, and educational use. This includes without limitation use in instruction at your institution, distribution to specific colleagues, and providing a copy to your institution's administrator. All other uses, reproduction and distribution, including without limitation commercial reprints, selling or licensing copies or access, or posting on open internet sites, your personal or institution’s website or repository, are prohibited. For exceptions, permission may be sought for such use through Elsevier’s permissions site at: http://www.elsevier.com/locate/permissionusematerial From Cornelius, W.W., Wycliffe, W., 2016. Tagetes (Tagetes minuta) Oils.
    [Show full text]
  • Don't Pass the Salt! Low Sodium Seasoning Guide
    Don’t Pass the Salt! Low Sodium Seasoning Guide 1. Resist the urge to use salt in cooking or using the salt shaker. One teaspoon of salt is equal to 2,300 mg of sodium. 2. Use spices and herbs to flavor your foods to add interest and variety. 3. Herb Blends These herb blends can be found in your local store to add flavor to the foods you enjoy. Be sure to check the label to be sure they do not contain salt or sodium on the list of ingredients. How to cook with herbs and spices: Finding “Hidden” salt on a label To release more flavor and Sodium benzoate (a aroma, finely chop fresh herbs preservative) before using in the recipe. Try using kitchen shears. Sodium nitrate (a preservative used in processed meats) Add herbs and spices at the end of the cooking time in soups and Bicarbonate of soda or baking stews. That way the flavors soda won’t cook out. Sodium pyrophosphage Add herbs and spices several hours before serving a cold dish, Monosodium glutamate such as salads and dips. A general rule of thumb with herbs and spices: one tablespoon of fresh herbs equals one teaspoon of dried herbs. Seasoning Guide Meats and Protein Suggested Seasoning Beef Allspice, basil, bay leaf, caraway seed, celery seed, chili powder, cumin, ginger, onion or garlic powder, rosemary, savory, tarragon or thyme Eggs Basil, celery seed, chili powder, curry, cumin, marjoram, rosemary and savory Fish Curry powder, dill, lemon or marjoram Lamb Curry powder, mint, onion or garlic powder or rosemary Pork Bay leaf, caraway seed, chili powder, cloves, curry powder,
    [Show full text]
  • 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.
    [Show full text]