DOCSLIB.ORG

Making & Using Fire Cider to Support Your Best Health

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Making & Using Fire Cider to Support Your Best Health A Song of fire & nice Making & Using Fire Cider to Support Your Best Health tonight’s outline • what is fire cider? description & HISTORY • TRADITIONAL RECIPE an overview of the original • PREPARATION HOW TO CREATE YOUR OWN BATCH • insights into INDIVIDUAL INGREDIENTS WHAT THEY CONTRIBUTE TO FIRE CIDER’S therapeutic PROPERTIES • traditional USE of FIRE CIDER for immune support • VARIATIONS substitutions to shake things up • ADDITIONAL RECIPES USING FIRE CIDER vinegar inspired ways to incorporate fire cider vinegar in other things • “tradition vs. trademark” • QUESTIONS? copyright © 2016 Kristina Bauer/the untamed alchemist what is fire cider? • traditional herbal remedy • spicy, tangy, zesty, pungent ingredients • steeped in apple cider vinegar • celebrated immune/ cold & flu support • credited to rosemary gladstar copyright © 2016 Kristina Bauer/the untamed alchemist the traditional recipe garlic onion ginger horseradish hot peppers fresh herbs/dried spices apple cider vinegar copyright © 2016 Kristina Bauer/the untamed alchemist other infused herbal vinegar tonics apple cider vinegar (ACV) infused with cayenne, mixed with honey or maple syrup other infused acv blends (oxymels) typically used milder, fresh herbs rosemary gladstar’s fire cider was the first to emphasize a variety of hot, spicy, pungent, immune-supportive ingredients copyright © 2016 Kristina Bauer/the untamed alchemist ingredients/materials • 1 glass quart jar with lid • 1 cup total of HOT stuff (fresh grated organic ginger and/or horseradish root, chopped organic hot peppers such as jalapeños, habañeros, etc.) • 1 medium organic onion, minced • 10-15 cloves of organic garlic, crushed or chopped • Zest plus juice from 1 organic lemon • 1 T dried herb/spices like organic turmeric or 1-inch piece fresh turmeric root, grated • Organic apple cider vinegar to fill your jar • wax/parchment paper (if you’re using a metal lid) & cheesecloth • raw, local, organic honey copyright © 2016 Kristina Bauer/the untamed alchemist preparation • Chop, mince, shred, juice, and zest relevant ingredients. be careful to avoid burns with hotter items like peppers. (I highly recommend wearing gloves!) • Add all ingredients to your clean quart jar. Add organic apple cider vinegar to fill. If your lid is metal, add a wax or parchment paper liner to avoid the vinegar reacting with the metal. • Cover tightly and shake well. • Set aside to steep in a cool, dark place for a month shaking daily to agitate. copyright © 2016 Kristina Bauer/the untamed alchemist preparation (CONT’D) • At month's end, strain your fire cider through cheesecloth. REALLY Squeeze the cloth to get all the goodness. use spent solids in other recipes or discard in compost. • YOU CAN NOW BLEND WITH HONEY TO TASTE, STIRRING WELL TO MIX, TO HAVE PALATABLE FIRE CIDER READY AT HAND OR… • BLEND SOME WITH HONEY FOR A DAILY “SHOT” AND set THE REST OF THE FIERY, UNSWEETENED INFUSION aside FOR USE IN OTHER RECIPES. • pour into a clean GLASS jar/BOTTLE & Store in the fridge for up to 3 months. copyright © 2016 Kristina Bauer/the untamed alchemist garlic pungent anti-infectious/antimicrobial expectorant immune-supportive revered for cold/flu prevention & recovery stimulating to the circulatory system celebrated for heart health warming & drying choose organic heirloom varieties when you can copyright © 2016 Kristina Bauer/the untamed alchemist onion pungent promote heart health reduce inflammation immune-supportive digestive aid warming & drying surprising source of vitamin C & flavonoids peel as little from the outside as possible: some of the best compounds are found there! copyright © 2016 Kristina Bauer/the untamed alchemist ginger pungent anti-infectious/ antimicrobial anti-inflammatory stimulating & expectorating anti-nausea digestive support carminative analgesic warming copyright © 2016 Kristina Bauer/the untamed alchemist horseradish pungent antimicrobial/antibacterial immune-boosting antioxidant blood mover stimulating expectorant warming & drying fresh grated horseradish is insanely powerful—it releases mustard oil as you cut it. protect yourself accordingly! copyright © 2016 Kristina Bauer/the untamed alchemist hot peppers pungent stimulating & expectorating immune-supportive analgesic rubefacient antioxidant blood mover jalapeños warming & drying habañeros ghost peppers include seeds & veins in your fire cider - wear gloves when carolina reaper preparing! cayenne copyright © 2016 Kristina Bauer/the untamed alchemist lemon sour liver-supportive carminative antioxidant alkalinizing astringent drying it’s important to use organic lemons, especially since you’ll be using both juice juice & rind and rind: conventional citrus fruits are heavily sprayed! copyright © 2016 Kristina Bauer/the untamed alchemist turmeric pungent & bitter analgesic carminative antispasmodic blood mover modulates inflammation liver-supportive warming & drying to facilitate bioavailability of the curcumin in turmeric, always consume turmeric with black pepper—the piperine content facilitates curcumin uptake copyright © 2016 Kristina Bauer/the untamed alchemist using fire cider for wellness traditional use = a daily spoonful! try adding a shot to fresh juices/smoothies. copyright © 2016 Kristina Bauer/the untamed alchemist variations on the theme • add fresh chopped lemongrass & lots of green onions • substitute cayenne pepper INSTEAD OF FRESH HOT PEPPERS (watch the heat! this gets intense!!) • use MASALA chai spices (WHOLE GREEN cardamom, CLOVE, CORIANDER SEEDS, BLACK PEPPERCORNS, STAR ANISE, PLUS FRESH GRATED GINGER ROOT) • add cumin, coriander seed, chipotle powder & jalapeños copyright © 2016 Kristina Bauer/the untamed alchemist additional recipes • the fiery mary • fiery salad dressing • bone broth • fiery marinade & barbecue sauce • fire slaw • stir fire copyright © 2016 Kristina Bauer/the untamed alchemist the fiery mary 1-2T of your hot and spicy fire cider adds big zing to a traditional Bloody Mary Standard base ingredients: bloody mary mix, tomato juice, or V8 Worcestershire hot sauce celery salt salt, and pepper (vodka, if you're into that) shake it up more: add some carrot juice & a pinch of chipotle powder. Garnish with celery, olives, pickled veg, a lemon slice, pepperoncini, or, if you're a meat eater, crispy peppered bacon. copyright © 2016 Kristina Bauer/the untamed alchemist fiery salad dressing • 1 organic egg • 2 3/4 cup organic vegetable oil (try olive, avocado, or sunflower oil) • 1 cup organic fire cider • 1/2 cup raw, local organic honey • 2 tsp salt • 3/4 tsp EACH dried black pepper, oregano, basil, garlic powder • 3/4 tsp Worcestershire sauce Beat egg briskly in a stainless steel bowl. In a separate bowl, whisk the honey and fire cider together. Add oil to egg slowly, alternating with vinegar/ honey mixture, beating constantly. (If you have an emulsifying stick blender or Vitamix, use it!) Add spices and Worcestershire; mix/stir well to blend. Refrigerate at least two hours before using; keeps up to two weeks. copyright © 2016 Kristina Bauer/the untamed alchemist you need vinegar bone broth in homemade BONE For your best bone broth ever, BROTH to get the place bones in your stock pot full benefit: and cover with water, measuring water as you go. vinegar helps pull When bones are covered, minerals from the add 4T to 1/2 cup fire cider per gallon of water used. marrow, a process that Let the bones soak for at least one hour before adding other slows when the ingredients or beginning to heat. bones begin From there, commence as you heating up. typically would with your favorite bone broth recipe. copyright © 2016 Kristina Bauer/the untamed alchemist fiery marinade & bbq sauce • 1/3 cup organic tomato puree • 3T organic ketchup • 1T brown sugar • 2T raw organic local honey • 1 clove organic garlic, minced or pressed • 1/4 cup fire cider • salt & pepper Stir all ingredients together in a large bowl. dip or baste meats (ribs, chops, wings, you call it!) to cover thoroughly with marinade. Let them marinate at least to hours up to overnight. Cook on the grill or under the broiler to desired done-ness. copyright © 2016 Kristina Bauer/the untamed alchemist fire slaw • 1/4 organic red cabbage, thinly shredded • 2 carrots, halved and thinly sliced • 2 organic radishes, thinly sliced • 1 organic fennel bulb, thinly sliced • 1 organic tart apple (such as Granny Smith), cored and thinly sliced • 2T fire cider • juice of 1 organic lime • 2T raw local honey • 1T organic canola mayonnaise • Salt & pepper In a large bowl, whisk together fire cider, lime juice, local honey, and mayonnaise until smooth and well blended. Add sliced cabbage, carrots, radishes, fennel bulb, and apple; toss until well blended. copyright © 2016 Kristina Bauer/the untamed alchemist stir fry with fire cider CHOOSE YOUR favorite fresh ORGANIC veg and chop. [think baby bok choy, heirloom carrots, cabbage, cauliflower, broccoli, snow peas, & water chestnuts.] prepare your meat/tofu, if using, in uniform slices/chunks. Heat your wok to sizzling. Add one TABLESPOON EACH: sesame or coconut oil, coconut aminos/soy sauce, and fire cider plus one teaspoon sweet chili sauce. Stir fry meat/tofu until desired done- ness. Remove MEAT/TOFU from wok. Keep wok sizzling hot and add two more tablespoons fire cider to wok before adding in veggies and stirring FRESH ORGANIC VEG + MEAT/TOFU + vigorously. OIL/FIRE CIDER/CHILE SAUCE & SOY DON’T OVERCOOK THE VEG! OR COCONUT AMINOS/ = serve over delicious Asian noodles. FIRE FRY copyright © 2016 Kristina Bauer/the untamed alchemist tradition not trademark “It was great to see Fire Cider, as well as many of my other favorite recipes, gain in popularity. That was the whole idea; to transform America ~ and our health care system ~ one kitchen at a time, through herbalism! .” –rosemary gladstar copyright © 2016 Kristina Bauer/the untamed alchemist support the tradition not trademark movement: resources Rosemary’s fire cider story Support the fire cider three rosemary gladstar on young living's thieves trademark copyright © 2016 Kristina Bauer/the untamed alchemist THANK YOU FOR JOINING ME! QUESTIONS? copyright © 2016 Kristina Bauer/the untamed alchemist.
Load more

Recommended publications
  • Old Fashioned Chicken and Dumpling Old Fashioned Chicken and Dumpling
    OLD FASHIONED CHICKEN AND DUMPLING OLD FASHIONED CHICKEN AND DUMPLING Chicken stock (water, chicken bones, carrots, celery, onions, garlic, black peppercorns, Chicken stock (water, chicken bones, carrots, celery, onions, garlic, black peppercorns, bay leaf), chicken tenders, potato dumplings (mashed potatoes, potato starch, granular bay leaf), chicken tenders, potato dumplings (mashed potatoes, potato starch, granular wheat flour, rice flour, salt, spices, lactic acid, potassium sorbate), onions, carrots, celery, wheat flour, rice flour, salt, spices, lactic acid, potassium sorbate), onions, carrots, celery, potatoes, parsnips, turnips, leeks, sour cream (cultured milk, cream, skim milk, modified potatoes, parsnips, turnips, leeks, sour cream (cultured milk, cream, skim milk, modified corn starch, guar gum, carrageenan, locust bean gum), horseradish (grated horseradish, corn starch, guar gum, carrageenan, locust bean gum), horseradish (grated horseradish, vinegar, salt, sodium bisulfite), corn starch, butter, salt, parsley, dill, black pepper. vinegar, salt, sodium bisulfite), corn starch, butter, salt, parsley, dill, black pepper. Contains: Milk, Wheat Contains: Milk, Wheat Calories: 180 Fat: 6g Sat. Fat: 3g Chol: 35mgs Calories: 180 Fat: 6g Sat. Fat: 3g Chol: 35mgs Sodium: 780mgs Carbohydrates: 21g Fiber: 3g Sugar: 5g Protein: 10g Sodium: 780mgs Carbohydrates: 21g Fiber: 3g Sugar: 5g Protein: 10g Cals from Fat: 50 Cals from Fat: 50 *all nutritional information is based on an 8oz serving *all nutritional information is based on an 8oz
    [Show full text]
  • Love Spices, Kitchen Bingo Myfreebingocards.Com
    Love Spices, Kitchen Bingo myfreebingocards.com Safety First! Before you print all your bingo cards, please print a test page to check they come out the right size and color. Your bingo cards start on Page 3 of this PDF. If your bingo cards have words then please check the spelling carefully. If you need to make any changes go to mfbc.us/e/zctn5 Play Once you've checked they are printing correctly, print off your bingo cards and start playing! On the next page you will find the "Bingo Caller's Card" - this is used to call the bingo and keep track of which words have been called. Your bingo cards start on Page 3. Virtual Bingo Please do not try to split this PDF into individual bingo cards to send out to players. We have tools on our site to send out links to individual bingo cards. For help go to myfreebingocards.com/virtual-bingo. Help If you're having trouble printing your bingo cards or using the bingo card generator then please go to https://myfreebingocards.com/faq where you will find solutions to most common problems. Share Pin these bingo cards on Pinterest, share on Facebook, or post this link: mfbc.us/s/zctn5 Edit and Create To add more words or make changes to this set of bingo cards go to mfbc.us/e/zctn5 Go to myfreebingocards.com/bingo-card-generator to create a new set of bingo cards. Legal The terms of use for these printable bingo cards can be found at myfreebingocards.com/terms.
    [Show full text]
  • Asparagus with Garlic Scapes
    Asparagus w/Garlic Scapes This dish is simple, easy, and delicious! Don’t be afraid of the horseradish; you can leave it out but we suggest you give it a shot. Horseradish root and garlic scapes are available in early June only, and young garlic is available soon after. The asparagus will be gone mid-June, so grab it while you can! If you miss the local asparagus window, you can always go with the imported kind from the grocery store, but really... the local tastes the BEST. To mellow the garlic, this recipe calls for salting it. Alternately, lightly sauté the scapes or garlic instead. A little heat will also mellow the horseradish root. INGREDIENTS & DIRECTIONS 1 head young garlic (with a few inches of stem) or 2 garlic scapes 1 pound asparagus, trimmed and washed 2 teaspoons freshly grated horseradish root 1 tablespoon olive oil 1 fresh lemon Salt Bring a large pot of generously salted water to a boil. Trim the root end of the garlic; if it has a stem, cut it 4 inches from the bulb. Slice the bulb and stem in half, lengthwise. Remove any tough outer skin. Lay each half cut-side-down and slice as thinly as possible (if using garlic scapes, also slice as thinly as possible). Gather up the garlic in a bowl, season with coarse salt and work the salt into the sliced garlic using your fingers. If you don’t like the idea of your fingers smelling of garlic, grab some rubber gloves. Let the garlic sit for at least 10 minutes.
    [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]
  • Standing Prime Rib Roast W. Sour Cream Horseradish Sauce & Garlic Blue Cheese Sauce
    Standing Prime Rib Roast w. Sour Cream Horseradish Sauce & Garlic Blue Cheese Sauce Chefs Tevis & Wayne Serves 24 Standing Rib Roast: 2 - 6 rib Prime Rib Roasts (cut from small end of roast) - 2 servings per rib Sour Cream Horseradish Sauce: 1/2 cup prepared horseradish 4 cups sour cream 4 tbsp lemon juice 2 tsp salt Garlic Blue Cheese Sauce: 1 1/2 cup heavy cream 2 garlic cloves, thinly sliced 12 oz blue cheese, crumbled freshly ground black pepper Dry Aging Beef: Use a refrigerator that will not be opened frequently and set temperature to less than 40 degrees. Unwrap beef, rinse well and pat dry. Do not trim. Wrap roast loosely in triple layer of cheesecloth and se on rack over rimmed baking sheet. Refrigerate for 7 days. After the 1st day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat. When ready to roast, unwrap the meat and shave off & discard the hard, dried outer layer of the meat. shave away any dried areas of fat, too, but leave behind as much of the good fat as possible. Expect a 10 to 15% loss in weight. Cooking the Roast: Start with roast at room temperature - let stand, loosely covered, for about 2 hours. Preheat oven to 450 degrees. Pat the roast with a paper towel. Smear ends of roasts with butter. Place roast (ribs down, fatty side up) in a heavy metal pan with sides at least 3-inches deep (do not use nonstick pans). The ribs act as a natural rack.
    [Show full text]
  • Starters Soups and Salads Ditka Classics Fresh Fish
    OAKBROOK DINNER STARTERS COACH’S POT ROAST NACHOS cheddar-jack, pickled jalapeños, sour cream, tomato, scallions……………………….. 14.95 17.95 FRESH CALAMARI cocktail sauce, tartar sauce………………………………………………………………………………………………….. 14.95 COCONUT SHRIMP bang bang dipping sauce, basil oil………………………….……………………………………………………………….. 15.95 COLOSSAL SHRIMP COCKTAIL cocktail sauce, fresh horseradish GF ……….…………………………………………………………………. 18.95 OYSTERS ON THE HALF SHELL half dozen chesapeake bay oysters, fresh horseradish, cocktail sauce GF ………………………………….. 17.95 SEAFOOD PLATTER colossal shrimp cocktail, oysters, alaskan king crab legs GF .…………………………………………... 31.95 SOUPS AND SALADS CRAB BISQUE GF ..…...…………………………………………………………………………………………………………….. 5.50 6.95 FRENCH ONION….……………………………...…………………………………………………………………………………………………... 6.95 MIKE’S SALAD candied pecans, goat cheese, apples, cranberries, balsamic vinaigrette GF …………………….……………………………….. 7.95 BABY ICEBERG WEDGE SALAD danish blue cheese, bacon, red onion, tomato, cucumber, blue cheese dressing GF …………………………. 8.95 ORGANIC KALE CAESAR SALAD shredded romaine, organic lacinato kale, shredded parmesan, garlic croutons……………………………. 7.95 DITKA CLASSICS THE “FRIDGE” BURGER cheddar, mustard, mayonnaise, onions, pickles, lettuce, tomato, hand-cut fries…………………………………… 15.95 SMOKED BBQ BABY BACK RIBS bbq sauce, coleslaw, hand-cut fries…………………………………………………………………………. 26.95 MANCHEGO CHICKEN asaigo gnocchi, pancetta, mushrooms, spinach, basil cream…………………………………………………………... 23.95 FRIED CHICKEN red skin mashed potatoes, honey-chipotle dipping
    [Show full text]
  • Item Ingredients
    Item Ingredients Aqua (Water); Alcohol; Althaea officinalis (Marshmallow) Root Extract; Rosa gallica (Rose) Flower Extract; PEG-7 Glyceryl Cocoate; Fragrance Rosewater Balancing Mist 100ml (Parfum)*; Sodium Hydroxymethylglycinate; Lactic Acid; Polysorbate- 20; Citrus grandis (Grapefruit) Seed Extract; Aloe barbadensis Leaf Extract; Geraniol*; Linalool*; Citronellol*; Eugenol*; Benzyl Benzoate*. Aqua (Water), Propanediol, Glycerin, Niacinamide, Silica, Ribes nigrum (Black Currant) Seed Oil, Limnanthes alba (Meadowfoam) Seed Oil, Oenothera biennis (Evening Primrose) Oil, Albizia julibrissin Bark Extract, Foeniculum vulgare (Fennel) Seed Extract, Chamomilla recutita (Matricaria) Flower Extract, Althaea officinalis Root Extract, Spilanthes acmella Flower Extract, Rosa gallica Flower Extract, Calendula officinalis Flower Extract, Stellaria media (Chickweed) Extract, Echinacea purpurea Extract, Viola tricolor Extract, Glycyrrhiza glabra (Licorice) Root Extract, Bellis perennis (Daisy) Flower Extract, Lavandula angustifolia Flower Herbal Recovery Advanced Eye Serum Extract, Rosmarinus officinalis (Rosemary ) Leaf Extract, Taraxacum 15ml officinale Extract, Sambucus nigra Flower Extract, Mentha piperita (Peppermint) Leaf Extract, Arnica montana Flower Extract, Panax ginseng Root Extract, Euphrasia officinalis Extract, Evodia rutaecarpa Fruit Extract, Lithospermum erythrorhizon Root Extract, Saccharomyces cerevisiae Extract, Ascorbyl Glucoside, Lysolecithin, Sclerotium Gum, Squalane, Caprylic/Capric Triglyceride, Xanthan Gum, Pullulan, Totarol,
    [Show full text]
  • Natural Wasabi -Japan Gold
    AUTHENTIC PRODUCT OF JAPAN TM Our authentic Real WASABI is carefully nutured in freshwater for 2-3 years. It is then harvested and delicately processed because of its perishable nature and for it natural genuine flavor. AUTHENTIC MUSO Group & Mission JAPANESE MUSO Group is originated from Macrobiotic Association established in 1953 and is a wholesaler specializing in no color & flavor added - Real Wasabi Grown in Japan natural and authentic traditional Japanese Foods. - No Horseradish Added As the leading exporter in the past decades, MUSO has - No Artificial Colors and Flavors Added been dedicated to selecting the best quality Japanese foods and ingredients as well as supplying more than 400 - Non-GMO sku to over 40 countries. - Vegan As your best source and partner for the finest Japanese foods and innovative natural foods, MUSO keeps striving to assist you in creating a healthy and cultural lifestyle. MUSO’s Wasabi is not made with horseradish MUSO’s Products or dried powder. It is made with genuine Real Non-GMO, No MSG, No Artificial Additives & Colorings WASABI from the major production area of authentic wasabi(Wasabi Japonica) in Japan. Manufactured by the most trusted and diligent Japanese Its carefully selected all natural ingredients give artisans & produced in a traditional and authentic way. All Natural the real experience of the sharp & pungent Built on Macrobiotic principles and are Vegan. flavor of real wasabi. This zesty condiment for Certified Organic, Gluten-Free, Kosher, Prepared in a Tube sushi, seafood & meat can be added to sauces, and/or Non-GMO Verified dressings and dips to get that unique, pleasant Suitable for Vegans Carefully selected from high quality ingredients and eye-watering effect.
    [Show full text]
  • Horseradish Horseradish Horseradish Is a Hardy Perennial from the Mustard Family That Is Grown for Its Fleshy White Roots in Annual Production Systems
    This is a section from the 2020/2021 Mid-Atlantic Commercial Vegetable Production Recommendations The recommendations are NOT for home gardener use. The full manual, containing recommendations specific to New Jersey, can be found on the Rutgers NJAES website in the Publications section: http://njaes.rutgers.edu/pubs/publication.asp?pid=E001. This manual will be revised biennially. In January 2021, a critical update with important updates to the 2020/2021 manual will be communicated through local Extension Agents and Vegetable Specialists. The label is a legally-binding contract between the user and the manufacturer. The user must follow all rates and restrictions as per label directions. The use of any pesticide inconsistent with the label directions is a violation of Federal law. Cooperating Agencies: Rutgers, The State University of New Jersey, U.S. Department of Agriculture, and County Boards of Chosen Freeholders. Rutgers Cooperative Extension, a unit of the Rutgers New Jersey Agricultural Experiment Station, is an equal opportunity program provider and employer. F. Commodity Recommendations Pesticide Use Disclaimer THE LABEL IS THE LAW Before using a pesticide, check the label for up to date rates and restrictions. Labels can be downloaded from: http://www.cdms.net/, https://www.greenbook.net/ or http://www.agrian.com/labelcenter/results.cfm For more information on Pesticide Safety and the Pesticide Label see chapter D. Guide to the Recommended Pesticide Tables in the Following Crop Sections: 1. Pesticides are listed by group or code number based on chemical structure and mechanism of action, as classified by the Weed Science Society of America (WSSA) for herbicides, the Insecticide Resistance Action Committee (IRAC) for insecticides, and the Fungicide Resistance Action Committee (FRAC) for fungicides.
    [Show full text]
  • Growing Wasabi in the Pacific Northwest
    PNW0605 Growing Wasabi in the Pacific Northwest Carol Miles and Catherine Chadwick A Pacific Northwest Extension Publication Washington State University • Oregon State University • University of Idaho INTRODUCTION Wasabi (Wasabia japonica [Miq.] Matsum) is a perennial plant that is a member of the Cruciferaceae or Brassicaceae family (commonly called the mustard family) and native to Japan. Grown for its unique, enlarged stem (sometimes described as a rhizome or root), which is 2 to 4 inches in diameter and 6 to 12 inches long, wasabi has a hot, pungent flavor (Figure 1). Although this flavor is similar to horseradish Armoricia( rusticana), another perennial Brassica, it has a subtle difference in that it quickly dissipates in the mouth, leaving a lingering sweet taste with no burning sensation (Chadwick et al., 1993). Figure 1. A hand- harvested mature wasabi plant (a) and market-ready stem after trimming and cleaning (b) (photos by C. Miles and C. Chadwick, respectively). a b Because of its specific growing requirements, wasabi is an expensive product, and therefore often substituted with the more easily obtained horseradish. Many markets recognize “real” or “genuine” wasabi as superior and distinct from mislabeled “fake” wasabi that is a mix of American or western horseradish, mustard, soy sauce, and green food coloring (Conjecture Corporation, n.d.; Ransom, n.d.). When grated, wasabi forms a thick green paste and is commonly served with sushi, sashimi, and noodles. Its leaves and petioles also can be pickled or dried. Small or imperfect wasabi stems are dried and made into a powder used in foods such as crackers or as a This publication is part of the Farming the Northwest series processed condiment paste packaged in squeezable to avoid disease spread and rejuvenate a wasabi crop tubes (Chadwick, 1990).
    [Show full text]
  • Production of Japanese Horseradish (Wasabia Japonica (Miq.) Matsumara)
    Available online: www.notulaebotanicae.ro Print ISSN 0255-965X; Electronic 1842-4309 Notulae Botanicae Horti AcademicPres Not Bot Horti Agrobo, 2017, 45(2):466-472. DOI:10.15835/nbha45210887 Agrobotanici Cluj-Napoca Original Article Production of Japanese Horseradish ( Wasabia japonica (Miq.) Matsumara) in Poland. Chemical Contents of Roots Anna GAŁCZYŃSKA 1*, Paulina TRZCINSKA 1, Małgorzata GUMIENNA 2, Jacek NOWAK 2, Roman HOŁUBOWICZ 1 1Poznań University of Life Sciences, Department of Plant Pathology, Seed Science and Technology, Seed Science and Technology Division, Baranowo, ul. Szamotulska 28, 62-081, Przeźmierowo, Poland; [email protected] (*corresponding author); [email protected] ; [email protected] 2Poznań University of Life Sciences, Department of Fermentation and Biosynthesis, Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, ul. Wojska Polskiego 31, 60-624 Poznań, Poland; [email protected] ; [email protected] Abstract Japanese horseradish [ Wasabia japonica (Miq.) Matsumara or Eutrema wasabi (Siebold) Maxim.], is a vegetable species originated from Japan. Currently, wasabi is grown in many other countries across the world such as: New Zealand, Taiwan, South Korea, Israel, Brazil, Thailand, Columbia, Canada, USA, Great Britain and China. The crop has never been cultivated commercially in Poland. The main aim of the present study was to find out if the crop can be grown commercially in Poland and to establish the chemical contents of roots produced in Poland and Japan. In previous studies, it was noted that wasabi might be grown under polycarbonate cover in Poland. The chemical evaluation included measuring the amount of dry matter, polyphenols, antioxidant potential, reducing substances, total proteins, starch and raw fiber.
    [Show full text]
  • Zesty Zucchini Relish From: Ball Complete Book of Home Preserving (2006)
    Zucchini Relish From: Ball Blue Book (2008) Yield: Makes about 4 half-pint jars 2 cups chopped zucchini (about 3 medium) 2 T. salt 1 cup chopped onion (about 1 medium) 1 ¾ cups sugar ½ cup chopped sweet green pepper (about 1 2 tsp celery seed small) 1 tsp mustard seed ½ cup chopped sweet red pepper (about 1 small) 1 cup cider vinegar Combine zucchini, onion, green and red peppers; sprinkle with salt; cover with cold water. Let stand 2 hours. Drain; rinse and drain thoroughly. Combine remaining ingredients in a large saucepan. Bring to a boil. Add vegetables; simmer 10 minutes. Pack hot relish into hot jars, leaving ¼ inch headspace. Remove air bubbles. Adjust two-piece caps. Process 20 minutes* in a boiling-water canner. *Recipe time has been adjusted from 10 minutes at sea level to 20 minutes for altitude in Utah County. Zesty Zucchini Relish From: Ball Complete Book of Home Preserving (2006) Horseradish and hot peppers give this relish its zest. It’s a great way to use up extra zucchini from the garden, and it makes a great accompaniment to bratwursts hot off the grill. Yield: Makes about 5 pint (500 mL) jars 12 cups finely chopped 1/3 cup pickling or canning salt zucchini 2 ½ cups granulated sugar TIPS 4 cups chopped onions 2 ½ cups white vinegar We recommend 2 red bell peppers, 1 T. ground nutmeg using cayenne or seeded and chopped 1 T. ground turmeric Holland (Dutch) 1 green bell pepper, 4 T. prepared horseradish chili peppers if seeded and chopped 1 chili pepper, including seeds, chopped (see tips at left) you prefer a 1.
    [Show full text]