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Fluffy hats, pink nail polish and copious amounts of eyeliner are considered feminine by some. I hope no one is offended by this pose which she did to me as a joke when I asked her to show her nails. I am told this is just a finger Mom, in Japan this means absolutely nothing. I'm glad she takes such a world view of things but was it true? What she said got me thinking. I looked it up on the all knowing internet and found out some interesting things. Please note this is not proven factual research just a site I found on the internet the link is below. The image and words are meant to promote conversation.
In Canada - it is considered bad manners to eat on the street (this has been discounted already by a few people, thanks guys!)
In Mexico - hands on hips is hostile
In Argentina - rude to yawn in public
In Brazil - middle finger extended is obscene. flatulence - in public - burp or sneeze (on someone's face) is also considered rude (thanks to Lisi in comments)
In Chile - Palm up fingers spread wide means you are stupid
In Greece- the OK sign a circle with thumb and index fingers is vulgar.
In Ireland - Not buying a round of drinks when it is your turn is rude offensive
In the US - the middle finger thrust is rude
In Lebanon - Raising a closed fist is rude
In Egypt - it is rude to show the sole of your shoe
In Australia - men do not express emotions -hmmm. I don't think this is rude but a little sad, let loose Aussie men!
In China - to accept a gift when it is first given is rude, to refuse a gift many times before acceptance is proper
In Thailand - it is rude to pat someone on the back
In England - Making a V with your index and middle finger with your palm facing in is considered vulgar.
In Japan - Accepting someone's business card and putting it away with out examining it carefully is rude
In France many things are rude - Chewing gum, yawning, scratching, having loud conversations, and resting feet on furniture are all considered rude. To express disapproval of a persons driving, raise your hand in the air, fingers up, and rotate your hand back and forth. To make a vulgar gesture, snap the fingers of both hands, or slap an open palm over a closed fist.
In Spain- The OK sign is obscene
In Korea - Placing your thumb between your index and middle finger is vulgar
From The Journal of Visual Literacy
and soc302.tripod.com/soc_302rocks/id6.html
Nikon D7000 ~ Nikkor 50mm 1.8G ~ Exposure 1/320sec. ~ Aperture f/2.2 ~ ISO Speed100
The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, wild sunflower, topinambur, or earth apple, is a species of sunflower native to central North America. It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.
Description
Helianthus tuberosus is a herbaceous perennial plant growing to 1.5–3 m (4 ft 11 in – 9 ft 10 in) tall with opposite leaves on the lower part of the stem but alternate towards the top. The leaves have a rough, hairy texture. Larger leaves on the lower stem are broad ovoid-acute and can be up to 30 cm (12 in) long. Leaves higher on the stem are smaller and narrower.
The flowers are yellow and produced in capitate flowerheads, which are 5–10 cm (2–4 in) in diameter, with 10–20 ray florets and 60 or more small disc florets. The flowers are briefly fragrant, giving off a light, vanilla-chocolate perfume.
The tubers are often elongated and uneven, typically 7.5–10 cm (3–3+7⁄8 in) long and 3–5 cm (1–2 in) thick, and vaguely resembling a ginger root in appearance, with a crisp and crunchy texture when raw. They vary in color from pale brown to white, red, or purple.
Food use
Before the arrival of Europeans, indigenous peoples cultivated H. tuberosus as a food source. The tubers persist for years after being planted, so the species expanded its range from central North America to the eastern and western regions.[citation needed] Early European colonists learned of this and sent tubers back to Europe, where they became a popular crop and naturalized there. It later gradually fell into obscurity in North America, but attempts to market it commercially were successful in the late 1900s and early 2000s.
The tuber contains about 2% protein, no oil, and little starch. It is rich in the carbohydrate inulin (8 to 13%), which is a polymer of the monosaccharide fructose. Tubers stored for any length of time convert their inulin into its component, fructose. Jerusalem artichokes have an underlying sweet taste because of the fructose, which is about one and a half times as sweet as sucrose.
It has also been reported as a folk remedy for diabetes: since inulin is not assimilated in the intestine, it doesn't cause a glycemic spike as potatoes would. Temperature variances have been shown to affect the amount of inulin the Jerusalem artichoke can produce. It makes less inulin in a colder region than when it is in a warmer region.
Etymology
Despite one of its names, the Jerusalem artichoke has no relationship to Jerusalem, and it is not a type of artichoke. though the two are distantly related as members of the daisy family. Italian settlers in the United States called the plant girasole, the Italian word for sunflower, because of its familial relationship to the garden sunflower (both plants are members of the genus Helianthus). Over time, the name girasole (pronounced closer to in southern Italian dialects) was corrupted by English-speakers to Jerusalem. An alternative explanation for the name is that the Puritans, when they came to the New World, named the plant with regard to the "New Jerusalem" they believed they were creating in the wilderness. Various other names have been applied to the plant, such as the French or Canada potato, topinambour, and lambchoke. Sunchoke, a name by which it is still known today, was invented in the 1960s by Frieda Caplan, a produce wholesaler trying to revive the plant's appeal.
The artichoke part of the Jerusalem artichoke's name comes from the taste of its edible tuber. Samuel de Champlain, the French explorer, sent the first samples of the plant to France, noting its taste was similar to that of an artichoke.
The name topinambur, in one account, dates from 1615, when a member of the Brazilian coastal tribe called the Tupinambá visited the Vatican at the same time that a sample of the tuber from Canada was on display there, presented as a critical food source that helped French Canadian settlers survive the winter. The New World connection resulted in the name topinambur being applied to the tuber, the word now used in French, German, Italian, Polish, Romanian, Russian, and Spanish.
History
Jerusalem artichokes were first cultivated by the Indigenous peoples of the Americas, though the exact native range of the species is unknown. Genome analysis has ruled out the common sunflower (also originating in the Americas) as an ancestor, and instead points to hybridization between the hairy sunflower and the sawtooth sunflower.
The French explorer Samuel de Champlain discovered that the native people of Nauset Harbor in Massachusetts had cultivated roots that tasted like artichoke. The following year, Champlain returned to the same area to discover that the roots had a flavor similar to chard and was responsible for bringing the plant back to France. Sometime later, Petrus Hondius, a Dutch botanist, planted a shriveled Jerusalem artichoke tuber in his garden at Terneuzen and was surprised to see the plant proliferate. Jerusalem artichokes are so well-suited for the European climate and soil that the plant multiplies quickly. By the mid-1600s, the Jerusalem artichoke had become a very common vegetable for human consumption in Europe and the Americas and was also used for livestock feed in Europe and colonial America. The French were particularly fond of the vegetable, which reached its peak popularity at the turn of the 19th century. The Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice Festival for the Heritage of French Cuisine.
The French explorer and Acadia's first historian Marc Lescarbot described Jerusalem artichokes as being "as big as turnips or truffles," suitable for eating and taste "like chards, but more pleasant." In 1629, the English herbalist and botanist John Parkinson wrote that the widely grown Jerusalem artichoke had become very common and cheap in London, so much so "that even the most vulgar begin to despise them." In contrast, when they had first arrived in England, the tubers had been "dainties for the Queen."
Biological characteristics
Its rapid growth and its ability to reproduce from buried rhizomes and tubers facilitates the Jerusalem artichoke's uncontrolled spread.The vegetative propagules can be transported via rivers and water streams and begin a new population on riverbanks. Dispersal by animal is also possible, as animals feed on tubers and rhizomes and excrete the propagules in new areas. With humans' cultivation, there is also a risk of the plant's unintended escape into the wild. It can also be propagated by seed. Its relatively long flower period enables the Jerusalem artichoke to increase its reproductive potential.
Origins and distribution
Originated in North America the Jerusalem artichoke can now be found in several countries in North and South America, Europe, Asia, and Australia. In Central Europe it is one of the most expanding invasive plant species. It can grow in many geo-climatic regions and different types of soils. However, Jerusalem artichoke prefers moist habitats and seems to be less tolerant of dry conditions.
Suppression of native plant species
Because of its ecological and biological attributes, the Jerusalem artichoke is highly competitive with other plant species. For instance, the carbohydrates in the tubers serve as an energy source for rapid growth in spring .The plant expands rapidly and creates shading, which has a suppressing effect on neighbouring plants. Therefore, the risk of outcompeting and repressing the growth of native plants is increased.
Cultivation and use
erusalem artichoke tuber collage
Unlike most tubers, but in common with many other members of the Asteraceae (including the artichoke), Jerusalem artichoke tubers store their carbohydrate as inulin (not to be confused with insulin) rather than as starch. This has made them an important source of inulin used as a dietary fiber in food manufacturing.
Jerusalem artichoke can propagate with seeds and tubers but the use of tubers leads to higher yields. For planting, the tubers are cut into pieces with three to five buds that are placed in 5–10 cm depth in the soil. Jerusalem artichoke has low nutrient requirements and needs less nitrogen than other energy crops. The competitiveness against weeds is high, making weed control easier but also making it harder to grow a different culture afterward, since usually small pieces of tubers remain in the ground after harvest. The plant's high competitiveness may be due to allelopathic effects, high plant size, and rapid growth rate.
Crop yields are high, typically 16–20 tonnes per hectare (7–9 short ton/acre) for tubers, and 18–28 tonnes per hectare (8–12 short ton/acre) green weight for foliage. Tubers remaining in the ground lie dormant over winter and can handle temperatures as low as −30 °C (−22 °F).[49] Jerusalem artichoke also has potential for production of ethanol fuel, using inulin-adapted strains of yeast for fermentation.
The tubers are used for cooking and baking in the same ways as potatoes, but unlike the potato, they can also be eaten raw. They have a similar consistency and, in their raw form, have a similar texture but a sweeter, nuttier flavor. When raw and sliced thinly, they are fit for a salad. Their inulin form of carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed. The inulin cannot be broken down by the human digestive system but bacteria metabolize it in the colon. This can cause flatulence and, in some cases, gastric pain. John Gerard's Herbal, printed in 1621, quotes the English botanist John Goodyer on Jerusalem artichokes:
which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men.
Jerusalem artichokes have 650 mg potassium per 1 cup (150 g) serving. They are also high in iron and contain 10–12% of the USRDA of fiber, niacin, thiamine, phosphorus, and copper.
Use as forage
In former times, Jerusalem artichoke was used as forage for domesticated cattle, horses, and pigs. The plant has valuable nutrient contents and various bioactive compounds, and so is used today as an animal feed source or for the health of several animal species. Pigs, for example, can eat the tuber either dried or directly from the ground or the green plant biomass (stalks and leaves) from the pasture. Washed Jerusalem artichoke tubers can be fed to many animals, and silage produced from the harvested stalks and leaves. The silage has high nutrient values and satisfactory digestion performance for ruminants. Its high inulin content beneficially affects the rumen metabolism and microflora. However, cutting the tops to produce silage greatly reduces the harvest of the tubers. There are also many other Jerusalem artichoke products on the market, such as supplementary feed for horses, dogs, and small animals.
Jerusalem-artichokes, raw
Nutritional value per 100 g (3.5 oz)
Energy304 kJ (73 kcal)
Carbohydrates
17.44 g
Sugars9.6 g
Dietary fiber1.6 g
Fat
0.01 g
Protein
2 g
VitaminsQuantity%DV†
Thiamine (B1)17%0.2 mg
Riboflavin (B2)5%0.06 mg
Niacin (B3)9%1.3 mg
Pantothenic acid (B5)8%0.397 mg
Vitamin B66%0.077 mg
Folate (B9)3%13 μg
Vitamin C5%4 mg
MineralsQuantity%DV†
Calcium1%14 mg
Iron26%3.4 mg
Magnesium5%17 mg
Phosphorus11%78 mg
Potassium9%429 mg
Link to USDA Database entry
Units
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central
Fermented products
In Baden-Württemberg, Germany, over 90% of the Jerusalem artichoke crop is used to produce a spirit called Topinambur, the German word for Jerusalem artichoke. By the end of the 19th century, the tubers were being used in Baden to make a spirit called "Topinambur-Branntwein" (Jerusalem artichoke brandy), "Topinambur" (Jerusalem artichoke), "Topi","Erdäpfler","Rossler", or "Borbel". Topinambur produced in the European Union and Switzerland must be made exclusively from Jerusalem artichokes, contain at least 38% alcohol by volume, and contain neither added alcohol nor flavorings. Caramel color is the only permitted additive.
Jerusalem artichoke brandy smells fruity and has a slight nutty-sweet flavor. An intense, pleasant, earthy note characterizes it. The tubers are washed and dried in an oven before being fermented and distilled. It can be further refined to make "Red Rossler" by adding the roots of the common tormentil, giving it a bitter and astringent taste and a red color. Red Rossler contains other ingredients such as currants, producing a schnapps with about 50% alcohol used as digestif and as a remedy for diarrhea or abdominal pain.
US marketing scheme
In the 1980s, the Jerusalem artichoke also gained some notoriety when its seeds were planted by Midwestern US farmers at the prodding of an agricultural attempt to save the family farm. This effort aimed to teach independent farmers to raise their own food, feed, and fuel. Little market existed for the tuber in that part of the US then, but contacts were made with sugar producers, oil and gas companies, and the fresh food market for markets to be developed. Fructose had not yet been established as a mainstay, nor was ethanol used as a main fuel additive as it is today. The only real profit in this effort was realized by a few first-year growers (who sold some of their seed to other farmers individually as well as with the help of the company attempting this venture). As a result, many of the farmers who had planted large quantities of the crop lost money.
Diseases and pests
Stem rot disease is caused by the fungus Agroathelia rolfsii (aka Sclerotium rolfsii or Athelia rolfsii), which is one of the most important pathogens causing tuber and stem rot and up to 60% loss in Jerusalem artichoke yield.[66] Growing resistant varieties is an important method of controlling Agroathelia rolfsii.
Main diseases and pests that infest Jerusalem artichoke.
Diseases of Jerusalem artichoke
Stem rot (Agroathelia rolfsii)
White mold (Sclerotinia sclerotiorum)
Sclerotinia blight (Sclerotinia minor)
Powdery mildew (Erysiphe cichoracearum)
Rust (Puccinia helianthi)
Alternaria blight (Alternaria helianthi)
Pseudomonas syringe pv. tagetis
Pests of Jerusalem artichoke
Tobacco cutworm (Spodoptera litura)
Banded sunflower moth (Cochylis hospes)
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Steve, Lee, Laura and I had a meal together about 2 weeks ago when they were visiting us.
We had just been to the “Grape and Olive” in the Meridian Tower in the Swansea Waterfront.
I had fruits de la mer, Lee had duck in a sublime sauce, I am not sure what Steve and Laura had but the cuisine is stunning.
As the headlights of a car hit the sign, it obliterated some of the letters. With a bit of imagination you may be able to make out what I read. After a meal like we had had “one act of flatulence would certainly not be enough - maybe 20 between the 4 of us …. but one ….. well that would be asking too much, My sense of humour on times is a bit base but it did make me chuckle
/
/
Folkloric
- Bark is reported to be vomitive and aphrodisiac.
- Decoction of bark used for catarrh.
- Tender fruit used as emollient.
- Decoction of bark regarded as a specific in febrile catarrh.
- Gum is astringent; used for bowel complaints. In children, gum with milk, given as cooling laxative. Also used for urine incontinence in children.
- Gum used as styptic, given in diarrhea, dysentery, and menorrhagia.
- In Liberia, Infusion of bark used as mouthwash.
- Infusion of leaves, onions, and a little tumeric, used for coughs.
- Young roots, shade-dried and powdered, is a chief ingredient in aphrodisiac medicines.
- Tap-root of young plant used for gonorrhea and dysentery.
- Bark in diuretic; in sufficient quantities, produces vomiting.
- In Cambodia, bark used for fevers and diarrhea. Also, as a cure for inebriation, used to bring about perspiration and vomiting.
- Malays used the bark for asthma and colds in children.
- In India, roots used for gonorrhea, dysuria, fevers. Decoction of bark used for chronic dysentery, diarrhea, ascites, and anasarca. Tender leaves also used for gonorrhea.
- In Java, bark mixed with areca nuts, nutmegs, and sugar candy, used as diuretic and for treatment of bladder stones. Infusion of leaves used for cough, hoarseness, intestinal catarrh, and urethritis. Leaves also used for cleaning hair.
- In the Cameroons, bark, which has tannin, is pounded and macerated in cold water and applied to swollen fingers.
- In French Guiana, decoction of flowers used for constipation.
- In Mexico, used for boils, insect bites, mange; used as anti-inflammatory; bark and leaf decoctions used as poultices. Bark decoction taken internally as emetic, diuretic and antispasmodic.
- Bark used for liver and spleen conditions, abdominal complaints, flatulence, constipation.
- Leaves used as emollient. Decoction of flowers is laxative.
- In Nigerian folk medicine, used for treatment of diabetes and infections. Leaves used as alterative and laxative, and as infusion for colic in man and in livestock. Seed oil used in rheumatism. Also, leaves used as curative dressings on sores and to maturate tumors.
- Compressed fresh leaves used for dizziness; decoction of boiled roots used to treat edema; gum eaten to relieve stomach upset; tender shoot decoction used as contraceptive; leaf infusion taken orally for cough and sore throat. (34)
- In India and Malaya, used for bowel complaints.
- In the Ivory Coast, mucilage obtained by boiling used to remove foreign bodies from the eye. Also, bark sap given to sterile women to promote conception.
- In West Africa, used for diarrhea and gonorrhea.
Others
- Fibers: Pod fibers are used in the stuffing of pillows, cushions, mattresses and the manufacture and life-preservers.
- Oil: Kapok oil, extracted from the seeds, used in the manufacture of soap; also, a substitute for cotton-seed oil. Also used for cooking and as lubricant.
- Wood: Tree is used for fencing and telephone poles.
- Fresh cake valuable as stock feed.
- Ashes of the fruit used by dyers in Malaysia.
- Study showed the C. pentandra fiber may be useful in recovering oil spilled in seawater.
- Fodder: Sheep, goats, cattle relish the foliage. Pressed cake as cattle feed yields about 26% protein.
source: stuart xchange
Today's story and sketch "by me" we travel to explore another one of Santa's secret manufacturing facilities
this on being in Odorpadria Spain. And you see Burgo Gofish piloting his Diffuser glider in front of the
most sophisticated smell shop in the Galaxy, (Smell as in Potpourri). This has been Santa's Fragrance shop
for hundreds of years, it has had many improvements and remodels through the centuries, but it has always
been managed by Bergo. Bergo has been collecting flowers and herbs throughout the galaxy for Santa's
Potpourri for these hundreds of years. He has really got a super sense of what to blend for the desired
location. Santa himself can drop down a chimney and figure out what kind of stink to cover up with the
correct Potpourri, he never fails to make the (oh my this place stinks) smell better. He pulls the correct
potpourri from his bag, usually before he gets all the way down the chimney, (in extremely stinky houses).
You know like that somebody who just cooked a holiday dinner with a leg of goat, with a bit to much curry, or
left a Calderon of Minudo simmering on the stove, or even just a family who had a big bean and egg burrito
Christmas eve dinner. But what ever the culinary culprit, Santa can usually open a bag, spread some around
to make all life forms, homes a little sweeter. One story we have to cover, is one of Santa's favorite tales
that being Madam Pompadour, she was self conscious of her flatulence, (her favorite food was egg and
bean moon pies) Bergo was sent to see Madam, to help concoct a potpourri for her, which was a mix of
allspice, blue moon cedar, Cinnamon and clove. It was a wonderful potpourri, that she wore in a sachet bag on
her head, she would do a comb over hair style to camouflage it. (which became the popular Pompadour hair style),
That was also when Madam began dating Bergo, an affair that lasted many, many years.
(but that is a story for another time). Another famous case of stinko was a tough one for Bergo, another
famous woman, Karmen Meranda, she had limp thin hair, that was not suitable for a comb over, Bergo and Santa
made Karmen a hat for Christmas with lemons, limes, other assorted fruits and a lot of cinnamon and spices.
Carmen was so pleased with it, she never took it off, and was able to continue eating her favorite bean and
chorizo burritos, at that time she also began dating Bergo, she would have dated Santa also, but he was busy.
Taa ta the Rod Blog
The way to enjoy in life, is to make life fun.
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A #terrorist #Taliban #jihad #MexicanWall #racism #jihad #nobannowall #confederateflag #Nazi #Islam #Freedom #AmericanNaziParty #TheRollingStones #Democrat #CivilRights #Idiot #abortion #tinfoilhatsociety #tyrant #foxnews #MerylStreep #Liberal #SaturdayNightLive #AlecBaldwin #MelissaMcCarthy #AdolfHitler #BenitoMussolini #Dictator #Megalomaniac #KingComplex #Demagogue #Narcissist #Delusional #Nuts #Oligarch #Populist #tyrant #Narcissistic #Autocracy #Oligarchy #DelusionsofGrandeur #GodComplex #MangoMussolini #DerPumpkinfuhrer #Apocalypse #NuclearButton #OvalOffice #civilliberties #goldenshowers #tinyhands #discrimination #TrumpGate #freedomandjusticeforall #TheBible #JesusChrist #The12Apostles #FredPhelps #GodHatesFags #WestboroBaptistChurch #RedNeck #ScienceFiction, #rapistsandmurderers #antiGay #homophobe #dinosaurs #religiousright #AmericanFamilyAssociation #hategroup #BruceJenner #CaitlynJenner #BarbieandKen #Mattel #PopeFrancis #QueenElizabeth #KeepYourPeckerUp #PatRobertson #BatteredWomanSyndrome #FranklinGraham #Cracker #JudyGarland #TheWizardofOz #BarbraStreisand #BettyWhite #MarilynMonroe #ValleyoftheDolls #PeytonPlace #DowntonAbbey #MaggieSmith #JudyDench #EvaGreen #MissPeregrine #DarylDixon #jabbathehutt #EmperorPalpatine #StarWars #StarTrek #RickGrimes #TeaParty #GlennBeck #RushLimbaugh #fakeNews #politicallyincorrect #BillMaher #AngelaMerkel #TheresaMay #RosieODonnell #MegynKelly #TheManchurianCandidate #BadCombOver #commemorativecoin #collectorsitem #ebay #buffalonewyork #artvoice #carlpaladino #byecarl #OutrageFatigue #hotair #weaponsofmassdestruction #motherofallbombs #farts #farting #robertmueller #bombingsyria #kellyanneconway #brettkavanaugh #sexualassault #harrassment #metoo #supremecourt #kanyewest #kimkardashian #idiot #incoherent #dumptrump2020 #rosegardenmassacre #ivankatrump #jaredKushner #Donaldtrumpjr #erictrump #Stephenmiller #mitchMcConnell #Williambarr #KellyAnneConway #KayleighMcEnany #LyingBitches #sarahhuckabeesanders #sexdrugsandrockandroll #Death #Dying #GrimReaper #AlternativeFacts #liarliarpantsonfire #masturbation #jerkoff #Disinfectant #Purell #Re-election2020 #God #Lysol #Coronavirus #SteveBannon #syphiliticskinlesions #Pandemic #DrAnthonySFauci #MikePence #Death #dying #AsktheMortician #pneumonia #infection #flu, #influenza, #quarantine #socialdistancing #6feet #HopeHicks #WilliamBarr #handsanitizer #trumpslies #wipes #narcissisticpersonalitydisorder #deathtoll #stayathome #workfromhome #homeschooling #ventilator #medicalmask #novelcoronavirus #sociallydistant #SeanHannity #FakeNews #TuckerCarlson #infectiousdisease #FoxNews #CNN #epidemic #CDC #AndrewCuomo #CenterForDiseaseControl #worldhealthorganization #recession #depression #contagious #ProudBoys
Available at the Main Store:
maps.secondlife.com/secondlife/Salchicha%20County/203/35/23
or on the Marketplace!
marketplace.secondlife.com/p/RC-Fart-Button-and-HUD/8614492
Wear the button to animate, and then press it to make fart sounds.
You can also wear the HUD version to click and animate like you're farting whenever you'd like.
Poop jokes! Never not-funny!
Folkloric
- Bruised berries used as powerful rubefacient; used for sore throats. Also used as gargle.
- Externally, a strong rubefacient that acts gently with no danger of vesication.
- Arthritis and rheumatism: Crush fruit, mix with oil and apply on affected part.
- Dyspepsia and flatulence: Eaten as condiment or drank as infusion as a stimulant and antispasmodic.
- Infusion of the fruit is stimulant, stomachic and antispasmodic; used for dyspepsia and flatulence.
- Infusion preparation: 3-10 grains every 2 hours to a cup of boiling water.
- Toothache: Juice of the pepper pressed into the tooth cavity.
- Rheumatism: Poultice of cayenne applied over affected parts.
- Fomentation of leaves and fruits applied to rheumatic pains.
- Leaves of some varieties used for dressing wounds and sores.
- Strong infusion of fruit of hotter varieties applied as lotion for ringworm of the scalp.
- Used in typhus intermittent fevers and dropsy.
- Externally, used as rubefacient , and internally as stomachic.
- Chile vinegar, made from pouring hot vinegar upon the fruit, used as stomachic.
- Chillies, combined with cinchona, used for lethargic affections, atonic gout, dyspepsia with flatulence, tympanites and paralysis.
- As rubefacient, mixed with with 10 to 20% cotton-seed oil, applied as cataplasm or as liniment.
- Powder or tincture used for relaxed uvula.
- Used in typhus intermittent fevers, gout, dyspepsia, cholera.
- Ancient Mayans used it for treatment of coughs, sore throat and coughs.
- In Jamaica, used by traditional healers to treat diabetes mellitus.
- Aztecs used chile pungency for toothaches
source: stuart xchange
Common name: Coffee Senna, Coffeeweed, Negro coffee
Botanical name: Cassia occidentalis
Synonyms: Senna occidentalis
Family Fabaceae
Subfamily: Caesalpiniaceae (Gulmohar family)
Malayalam: Naattu Takara, Ponnaviram
The Negro coffee or Stinking weed is found throughout India, growing abundantly on waste lands immediately after the rains. It is an offensively odorous undershrub with furrowed subglabrous branches. Leaflets are 3-5 pairs. Flowers are yellow, arranged in short peduncled few flowered racemes. Fruits are cylindrical or compressed, transversely septate glabrous pods containing 20-30 seeds. Seeds are ovoid, compressed, hard, smooth and skin dark olive green or pale brown.
The plant is useful in vitiated conditions of vata and kapha, cough, bronchitis, constipation, fever, epilepsy and convulsions. The roots are useful in inflammation, diabetes, strangury, elephantiasis, ringworm, colic, flatulence, dyspepsia, epilepsy, convulsions and scorpion sting. The leaves and seeds are used in leprosy, erysipelas, pruritus, wounds and ulcers, cough, bronchitis, hiccough, asthma, pharyngodynia, fever and hydrophobia (Warrier et al, 1994). A paste made out of roots is considered as a specific remedy for ringworm, eczema and other skin ailments (Aiyer amd Kolammal, 1964). Bark, roots, leaves and seeds are used in medicine. The drug is an ingredient of Surasadi taila (Sivarajan et al, 1994).
The plant contains emodin, physcion, chrysophanol, sitosterol and a xanthone- cassiollin. Seeds contain phytosterolin and 3-methyl-6-methoxy-1, 8-dihydroxy anthraquinone. Flowers contain physcion-b-D-glucopyranoside. Roots contain phytosterol, 1, 8-dihydroxy anthraquinone, a-hydroxy anthraquinone, quercetin, 1, 4, 5-trihydroxy anthroquinone derivatives, namely, islandicin, helminthosporon and xanthorin, a xanthone derivative-cassiollin. Leaves contain flavonoids- matteucinol-7-rhamnoside and jaceidin-7-rhamnoside. The plant is febrifuge, purgative, diuretic and tonic. Seed and leaf are bitter, sweet, acrid, thermogenic and depurative and used in skin diseases. Root is an antidote for snakebite (Husain et al, 1992).
Taken at Kadavoor, Kerala, India
amprs.kau.edu/Html/AgrotechMPs.htm
www.missouriplants.com/Yellowalt/Cassia_occidentalis_page...
www.flowersofindia.net/catalog/slides/Coffee Senna.html
Our New Apartment (well, at least the bar)
We’ve made the move!
Lorna and I are living in an historic house, in an apartment. Originally called West Chester, and built 1901-1903, then called the D.S.Chamberlain House, and since early in the 20th Century, Wesley Acres (now called Wesley Grand, because it fronts on Grand Avenue). It was designed by Boston architect William George Rantoul, who based his design on half timbered houses in Chester, England.
Pictured in a 360/720 panorama above, this is the bar that residents as well as neighborhood people or anyone passing through can avail themselves of. The term “residents” refers to the retirement community that lives here, of which Lorna and I are members.
Chamberlain himself made his money selling patent medicine which, back then, could include chloroform, ether, and other questionable ingredients. It was supposed to cure flatulence.
In following panoramic episodes, I’ll be showing our apartment, my office, and the grounds about the building, and other places of interest. If you are interested in more historical information, look up West Chester or Chamberlain Mansion, Des Moines, Iowa in Wikipedia.
This image is a 360/720 panorama best viewed through a VR headset.
Modern Conflict
Trail Gone Cold
Act I
Part II
I stepped out of my office and slammed the door behind me. The guard jolted awake from his light nap.
“Sorry sir, just dozing off a little, heh.”
“Well, if you wanted to get yourself shot by an assassin or lined up against a wall in front of a firing squad, I suppose you would have been completely asleep by now.” I glanced over my shoulder and smirked to show him I was pulling his leg. He opened his mouth to say something but closed it again and he fell into step at my shoulder. His face hardened, suppressing a grin. We walked in silence for a few minutes before he spoke.
“Where are we headed sir?” I glanced back at him.
“DRK Kliniken Berlin.” I said simply enough.
“Oh.” he said in a tone that bordered stupid and brutish. He turned to the radio attached to the shoulder of his armor vest, and detailed one of his subordinates to prepare a car for me. We stepped into a lift and descended to the basement, walking out into the damp thick air the smells of cigarettes and flatulence permeated throughout the lower garage. I walked briskly towards the gently humming armored car, the driver opened the door and I stepped in sinking into the overly padded back bench and the guard followed me in closing the door behind him. Two outriders roared past on motor bikes and we started out of the garage.
The drive was pleasant enough I stared quietly out the window as we passed through old East Berlin. After nearly a twenty minute trip, the driver rolled us to a halt out front of the hospital. He hurried out and opened the door for me this time my guard leading me out, I strode out to meet the white uniformed nurse. Her apron was spattered with dry blood and she seemed a bit disgruntled.
“Ah, Mister Muellner pleased to meet you.” she said quickly “Doctor Van Eisel is just about finished with the autopsies, do you wish me to escort you?” her clipped tone hid the fact that she was really just trying to be polite rather well.
“No, no thank you miss. I should be able to find her on my own.” I said hiding my irritation. My entourage of four suited body guards waited for me to reach the doorway before greeting me.
“Sir.” the lead trooper snapped a salute which I returned, the other three stood at easy attention.
“Lead the way.” I said, he turned and lead the rest of us through the doors and up a flight of steps.
“Miss Van Eisel is on the third story, sir.” he told me without turning around. Our little group climbed up the stairs quietly and soon the point man indicated a door, to be honest it didn’t look any different from the multitudes of service doors and other such doors but he seemed to think it was the right one. He passed through and held it open for me and the others. A desk attendant looked up from some routine paperwork and squinted at me. Then she turned to what looked like a PA microphone but seemed to be wired to personal communications units behind the white double doors.
“Miss Van Eisel, Muellner is here to see you.” her high pitched, raspy voice was like nails on a chalk board. I turned to my team leader.
“I think it’s best you stay here sergeant, the matters the doctor and I are discussing are rather…sensitive.”
He nodded, “Sir.” as if he thought that was an adequate reply.
“The doctor is just right through here sir.” the desk attendant informed me.
“Thank you.” I nodded and passed through the doors. The dark hallway stank of chemicals and blood. The doctor opened the door at the other end of the hallway just as I entered and she stepped out. I quickened my pace to meet her halfway. “Doctor Van Eisel.” I projected my voice so I could at least sound a bit confident, on the inside I was worried about what findings the doctor had made.
“Mister Muellner, a pleasure.”
“No, no it’s all mine.” I insisted. “So what have you found?” I said unable to keep a note of uncertainty out of my voice.
“Well,” she said, removing her laytex gloves and stepping back so she didn’t have to look up at me to speak to my face. “I’ve determined that all five were…assassinated. By whom remains to be seen.”
“What’s that supposed to mean.” I said, “The Du-…our uh, friends told us what happened.”
“Were those sources verified? Evidence is conflicting and if you can’t prove this…Syndicate killed these men…” she trailed off then motioned with her head, “Let’s go take a look.” I was at a loss for words. This guy was efficient. There was a wide window that let us see in from the outside which I would have been perfectly fine with carrying on the discussion out in the hallway while the bodies stayed in there. Unfortunately the doctor lead the way into the lab. Four black body bags were laid out on four metal tables.
“There were five victims.” I said my stomach twisting into tighter and tighter knots with each passing minute.
“Yes, that’s true.” she said unzipping the nearest bag. The stench of chemicals and despair assaulted my sinuses.
“Then why are there only four body bags?” I asked dreading the answer but it was part of my job, I had to ask.
“I never said all five bodies were recovered.” she let out a mirthless chuckle, “By the time your recovery team responded, the fifth, an Edward Leibler, wasn’t much more than a stain on the carpet.” then she sighed, “Quite a big one at that.” My stomach certainly wouldn’t be recovering any time soon. “This is Otto Voors,” she said gesturing to the open bag, “a radical who was leading the Patriot Nuclear Deterrence Modification Project. He was burned badly in the throat area on the outside and the larynx was disintegrated by the same chemical. The windpipe collapsed in on itself because of the erosion, then Mister Voors was shot what appears to be twice in the head. The bullet cluster is so tight that on first examination he was killed by an assault rifle caliber bullet. Upon closer examination it was determined that it was a smaller caliber, a handgun maybe. The overlapping of the wounds were off just enough to disrupt the entry hole. This is preventing us from determining what gun fired it, the casings were removed from the scene and the actual bullets were not recovered. Whoever this was delivered a completely surgical and nearly untraceable assault.”
“This guy has apparently been deep undercover for quite a long time. When his handlers tried to pull him back in… this happened. Whoever this guy is…the Dutch have better got a leash on their maniac soon.”
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Part two of Modern Conflict! This scene is not as satisfactory as the first but gets the job done. Let me know what you think in the comments. Also yes I'll be writing for the Dutch!
Wikipedia:
Dr. Morse's Indian Root Pills were first made in 1854 in Buffalo, New York.
The company moved from Buffalo to plants in both Brockville, Ontario, and Morristown, New York.
There never was a Dr. Morse
The ingredients were identified as natural herbs and roots used by the Indians.
W.H. Comstock said these pills cured:
Biliousness,
Dyspepsia,
Constipation,
Sick Headache,
Scrofula,
Kidney Disease,
Liver Complaint,
Jaundice,
Piles,
Dysentery,
Colds,
Boils,
Malarial Fever,
Flatulency,
Foul Breath,
Eczema,
Gravel,
Worms,
Female Complaints,
Rheumatism,
Neuralgia,
La Grippe,
Palpitation,
and
Nervousness
----------------------
W. H. Comstock's Indian Root Pills continued to be made in Australia until 1959
----------------------
Courtesy of Jane McCrellis
'Flatulence.' That way I get my own office :-) Dan Thompson
narcissus, large-cupped daffodil, 'Ice Follies', j c raulston arboretum, ncsu, raleigh, north carolina
Queen Anne’s Lace.
The Wild Carrot, Daucus carota, whose common names include wild carrot, bird's nest, bishop's lace, and Queen Anne's lace (North America), is a white, flowering plant in the family Apiaceae, native to temperate regions of Europe and southwest Asia, and naturalized to North America and Australia. Domesticated carrots are cultivars of a subspecies, Daucus carota subsp. sativus.
The plant is a herbaceous, somewhat variable biennial plant that grows between 30 and 60 cm (1 and 2 ft) tall, and is roughly hairy, with a stiff, solid stem. The leaves are tripinnate, finely divided and lacy, and overall triangular in shape. The leaves are bristly and alternate in a pinnate pattern that separates into thin segments. The flowers are small and dull white, clustered in flat, dense umbels. The main identifier is the hairy stem of the wild carrot.
Scientific name: Daucus carota subsp. L.
Taxonomy -
Class: Equisetopsida Subclass: Magnoliidae Superorder: Asteranae
Order: Apiales Family:Apiaceae Genus: Daucus
Common name( s): wild carrot, carrot, Queen Anne’s lace, bird’s nest, devil’s plague
Synonym (s): Carota sylvestr is (Mill.) Rupr., Caucalis carnosa Roth more here
Conservation status: Widespread and not considered to be threatened.
Habitat: Rough grassland, coastal cliffs and dunes.
Key uses: Food and drink.
Known hazards: Wild carrot has some medical properties and is similar in appearance to poisonous species such as poison hemlock (Conium maculatum), water hemlock (Cicuta maculata) and fool's parsley (Aethusa cynapium).
Taxonomy Class: Equisetopsida
Subclass: Magnoliidae Super or der : Asteranae
Order : Apiales Family: Apiaceae
Genus: Daucus (source for the above - Royal Botanical Gardens, Kew, London UK - more information - www.kew.org/plants-fungi/Daucus-carota.htm) picture - Deutschlands Flora in Abbildungen, Jacob Sturm und Johann Georg Sturm (1796) Original Description Echte Möhre, Daucus carota.
The Wild Carrot (Daucus Carota) (a.k.a.Queen Anne's Lace) is thought to have originated on the Iranian Plateau (an area which now includes Afghanistan, Pakistan and Iran). It is abundant in temperate regions across the globe, particularly Western Asia and Europe, and is widely distributed across much of the United States whereCarrot Now and then - wild and domestic it is often found along roadsides, abandoned fields, and pastures.
Cultivated plant species and their sexually-compatible wild relatives often overlap in terms of geographic proximity and phenology. This overlap provides the opportunity for gene flow between crops and their wild relatives. Farmers and breeders are often concerned with the potential for wild allelic contamination into agricultural fields, which can hinder production efficiency.
In many carrot producing regions throughout the world, wild carrot populations can be found growing in close proximity to cultivated carrot fields.
Wild carrot is the progenitor of the cultivated carrot, D. carota subsp. sativus, and the two subspecies are sexually compatible. The cultivated carrot was likely domesticated in Central Asia roughly 1,100 yr ago and is grown worldwide from both open pollinated and hybrid seed.
Wild Carrot mainly occurs in free-draining and slightly acidic soils on rough grassland, coastal cliffs and dunes. It frequently naturalises in fields and gardens.
It is one of many umbelliferous plants to be found growing around the world. Wild carrot appears in many temperate regions of the world, far beyond its Mediterranean and Asian centres of origin where this plant displays great diversity. It is quite possible that ancient cultures in those regions used wild carrot as a herb, and it is also quite likely that the seeds were used medicinally in the Mediterranean region since antiquity (Banga 1958).
Almost certainly the wild and early forms of the domesticated carrot were first used as a medicine before they were used as a root vegetable in the conventional sense of that term today. There is good genetic evidence that wild carrot is the direct progenitor of the cultivated carrot (Simon 2000). Selection for a swollen rooted type suitable for domestic consumption undoubtedly took many centuries.
Both the wild and the cultivated carrots belong to the species Daucus carota. Wild carrot is distinguished by the name Daucus carota, Carota, whereas domesticated carrot belongs to Daucus carota, sativus. As a member of the carrot family it has a long taproot and lacy leaves. Dig up and crush a Wild Carrot root and you will find that it smells just like a carrot.
It is yellowish or ivory in colour, spindle-shaped, slender, firm and woody; a pernicious weed in some areas. It is edible when young but the root (especially the centre) soon gets tough and woody due to the high content of xylem tissue. The domestic carrot is a relative that lacks most of this tissue. The wild carrot has finely divided leaves like that of the domesticated carrot. The leaves, petioles and flower stems may be densely hairy or have no hair. The leaves on the stem are arranged alternately. Flowering wild carrot may grow four feet tall. At the end of the stem is a primary umbel (seed head) made up of numerous individual white flowers and possibly a purple flower in the center together with drooping, narrow bracts on the underside . Plants also may have many secondary umbels produced at any node on the stem below the primary umbel.
Each flower on the umbel produces two seeds. After seed set, the umbel closes upward. Once the seeds have turned brown, they are mature. The roots of wild carrot are typically white. The characteristic odour of carrot is present when any part of the plant is crushed. Spent umbels curl inwards forming a depressed cup. The fruits are covered in hooked spines, which aid dispersal by clinging to the fur of passing animals. Flowering period (in England) is from June to August and the native biennial can reach a height of 90 centimetres.
Wild Carrot is also known as Queen Anne's Lace, Birds Nest Weed, Bees Nest, Devils Plague, garden carrot, Bird's Nest Root, Fools Parsley, Lace Flower, Rantipole, Herbe a dinde and Yarkuki. Herbe a dinde derives from its use as a feed for young turkeys-dinde.
"Daucus" comes from daukos, name given by the Greeks to some members of the Umbelliferae family and it seems to derive from "daîo" : I overheat . Carota means carrot in Latin.
Can you eat carrot flowers? - Yes at your won risk! - Your best bet is to read up on survival or self sufficiency foods, a good source from people who have tried and lived to tell the tale!
As I recall from reading such a survival book, wild carrot flowers (and many others ) are edible. The big caveat is, and I cannot emphasise this too much - be absolutely sure it is Wild Carrot as it is very similar to poison hemlock (which killed Socrates!).
Deep fried carrot flower is supposed to be a delicacy - www.altnature.com/gallery/Wild_Carrot.htm
So on that basis domestic carrot flowers should be edible too.
My friend from What's Cooking America has a useful guide for you - whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm
And another guide for you - www.herbsarespecial.com.au/self-sufficiency/edible-flower...
The Mystery of the Purple Floret
Queen Anne’s Lace is common in North America, Europe and Asia. In the summer it produces beautiful compound flowers that form a carpet of hundreds of tiny white florets. Strangely, quite often you will find a single darkly coloured floret just off center, standing tall above the rest. No one knows why.
Botanists have debated the mystery of the coloured floret in Daucas carota (also known as “Queen Anne’s Lace,” “Wild Carrot,” “Bishop’s Lace,” and “Bird’s Nest”) for at least the last 150 years. Back then some of the most learned botanists believed that the floret was a genetic oddity that provided no service to the plant. Many modern botanists disagree. Some suspect that the coloured floret tricks flying insects into thinking that a bug is already sitting on the flower.
Perhaps this attracts predatory wasps to land hoping to snatch a quick meal. Perhaps the presence of one insect is a signal to others that there is something on this flower worth having. If so, then the floret might entice flying insects to land and thereby help pollinate the plant.
The research that’s been done so far on this question has produced contradictory results. Some naturalists argue that they have found evidence that favours the idea that the dark floret is an insect mimic. Others have presented data that suggests that the floret does nothing to help the plant increase the number of viable seeds it produces, and therefore does nothing to help it propagate its species.
By solving the great debate of its function, new knowledge about the central dark spot and its possible role as an insect attractant could lead to future developments in cultivation as well as in methods for improving agricultural processes in cultivated carrots.
The wild carrot is an aromatic herb that acts as a diuretic, soothes the digestive tract and stimulates the uterus. A wonderfully cleansing medicine, it supports the liver, stimulates the flow of urine and the removal of waste by the kidneys. An infusion is used in the treatment of various complaints including digestive disorders, kidney and bladder diseases and in the treatment of dropsy.
An infusion of the leaves has been used to counter cystitis and kidney stone formation, and to diminish stones that have already formed. Carrot leaves contain significant amounts of porphyrins, which stimulate the pituitary gland and lead to the release of increased levels of sex hormones.
The plant is harvested in July and dried for later use. A warm water infusion of the flowers has been used in the treatment of diabetes. The grated raw root, especially of the cultivated forms, is used as a remedy for threadworms. The root is also used to encourage delayed menstruation.
The root of the wild plant can induce uterine contractions and so should not be used by pregnant women. A tea made from the roots is diuretic and has been used in the treatment of urinary stones.
An infusion is used in the treatment of oedema, flatulent indigestion and menstrual problems. The seed is a traditional 'morning after' contraceptive and there is some evidence to uphold this belief. It requires further investigation. Carrot seeds can be abortifacient and so should not be used by pregnant women.
Ancient folk lore said that to cure epileptic seizures you should eat the dark coloured middle flower of Queen Annes Lace. The flower is also used in ancient rituals an spells, for women to increase fertility and for men to increase potency and sexual desire!
A warm water infusion of the flowers has been used in the treatment of diabetes. The grated raw root, especially of the cultivated forms, is used as a remedy for threadworms.
The root is also used to encourage delayed menstruation. The root of the wild plant can induce uterine contractions and so should not be used by pregnant women.
A tea made from the roots is diuretic and has been used in the treatment of urinary stones. The seeds are diuretic, carminative, emmenagogue and anthelmintic.
An infusion is used in the treatment of oedema, flatulent indigestion and menstrual problems. The seed is a traditional ‘morning after’ contraceptive and there is some evidence to uphold this belief. It requires further investigation. Carrot seeds can be abortifacient and so should not be used by pregnant women.
Queen Annes Lace is the wild progenitor of the domesticated carrot. Although native to the Old World, these white lacy umbels are a familiar sight in the United States and Canada. The medicinal properties of Queen Annes Lace are many. More detail is given below. Its seeds may be collected, dried and used for tea. It is interesting to note that this plant is the closest living relative (on the basis of family and medicinal activity) to Silphion, which was picked and used by the Romans as a culinary spice and contraceptive until it became extinct in the first century AD. Apparently it was extremely effective. Supposedly Nero was given the last remaining root.
In the late 1980s scientists began studying Queen Annes Lace and found that (in mice at least) it blocked the production of progesterone and inhibited fetal and ovarian growth. Check out thecontraception page of the Museum.
Queen Anne's Lace is quite an aggressive plant. It is a biennial, so lives only 2 years, thus never forms a big root mass like daisies or other perennial wildflowers. However, it is such a prolific seeder, it does spread rapidly, and is almost impossible to eradicate. It is an alien, but one of the ones that's been in the US since colonial times. It came across the ocean in sacks of grain, probably with the Pilgrims. It's now established in every State. It's beautiful in the wildflower meadow I am not so sure in the garden.
If you want to plant it, easiest way is to gather a handful of the seeds from a plant dying down in the fall. They seem to be everywhere. But there is also another option. Try an annual named Ammi majus. It's the flower common in the cut flower trade as "Queen Anne's Lace", and is also sometimes called "Bishop's Flower." The two look very similar, but the latter doesn't last in your soil forever as Daucus does.
Today, in some parts of rural United States, this herb is used as a sort of morning-after contraceptive by women who drink a teaspoonful of the seeds with a glass of water immediately after sex. The seeds are also used for the prevention and washing out of gravel and urinary stones. As they are high in volatile oil, some find them soothing to the digestive system, useful for colic and flatulence. Be very, very sure that if you do decide to harvest any part of Queen Annes Lace for consumption that you have the correct plant. It is similar to Hemlock (Conium maculatum), a herb which was used medicinally but is now seldom used because of its high toxicity.
The Wild Carrot is still very much prevalent, particularly in the US where it was introduced from Europe and is the genetic source of edible carrots. Wild Carrot is found in sandy or gravelly soils and in wets areas. It is abundant west of the Cascades in Oregon and Washington where it is classed as a Class C noxious weed. Wild Carrot causes problems in pastures, hay fields, Christmas tree farms, grass seed fields and most other open areas that are not tilled annually. It is an especially serious threat in areas where carrot seed is produced because it hybridizes with the crop and ruins the seed.
Washington state has gone so far as to quarantine the plants to prevent any further escapes into its wildlands and agricultural regions. It is illegal to transport, buy, sell or distribute seed there. The penalty is a $5,000 fine.
Wild Cwild carrot and rosettearrot is easy to grow, it prefers a sunny position and a well-drained neutral to alkaline soil. Considered an obnoxious weed by some, it can spread very quickly. Its root is small and spindle shaped, whitish, slender and hard, (tender when young), but soon gets tough, with a strong aromatic smell. Harvest entire plant in July or when flowers bloom, and dry for later herb use. Collect edible roots and shoots in spring when tender. Gather seed in autumn (the fall).
There is no record of wild carrot toxicity in the US but in Europe wild carrot has been known to be mildly toxic to horses and cattle. A high concentration of wild carrot in hay is potentially a problem because livestock eat hay less selectively than green forage. Sheep appear to graze wild carrot without any harmful effect. Find out about some of the myths as to why Queen Annes Lace is so called click here.
wild carrot plantThis plant is a biennial which grows, in its second year, from a taproot (the carrot) to a height of two to four feet. The stems are erect and branched; both stems and leaves are covered with short coarse hairs.
The leaves are very finely divided; the botanical term is tri-pinnate. When a leaf is composed of a number of lateral leaflets, it is said to be pinnate or feather-like; and when these lateral divisions are themselves pinnated, it is said to be bi-pinnate, or twice-feathered. The leaves of this plant are like that but some of the lower leaves are still more divided and become tri-pinnate. The lower leaves are considerably larger than the upper ones, and their arrangement on the main stem is alternate. All of these leaves embrace the stem with a sheathing base.
wild carrot flowerThe attractive two to four inch "flower" is actually a compound inflorescence made up of many small flowers. The umbels of the flowers are terminal and composed of many rays. The flowers themselves are very small, but from their whiteness and number, present a very conspicuous appearance. The central flower of each umbel is often purple.
During the flowering period the head is nearly flat or slightly convex, but as the seeds ripen the form becomes very cup-like; hence one of the popular names for this plant is "bird's nest." The seeds are covered with numerous little bristles arranged in five rows. For more photos click here.
Like their domestic cousins, wild carrot roots can be eaten. However, they are only edible when very young. After that, they are too tough and woody. The flowers are also edible. Flower clusters can be french fried for a carrot-flavoured, quite attractive dish.
Queen Anne's Lace - Wild Carrot - Carotte sauvage
Daucus carota ( Apiaceae - Umbelliferae)
Carotte sauvage (Apiacées - Ombellifères)
Common names: wild carrot, (UK) bird's nest, bishop's lace, and (US) Queen Anne's lace.
Noms communs: carotte commune.
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Nigella is a genus of about 14 species of annual plants in the family Ranunculaceae, native to southern Europe, north Africa and southwest Asia. Common names applied to members of this genus are Devil-in-a-bush or Love in the mist.
The species grow to 20-90 cm tall, with finely divided leaves, the leaf segments narrowly linear to threadlike. The flowers are white, yellow, pink, pale blue or pale purple, with 5-10 petals. The fruit is a capsule composed of several united follicles, each containing numerous seeds; in some species (e.g. Nigella damascena), the capsule is large and inflated. Spread some in your yard, and it will reseed itself every year.
Dry roasted nigella seeds flavor curries, vegetables and pulses.
They are also used to repel insects from clothes and are given to treat intestinal worms and nerve defects to reduce flatulence, and induce sweating.
Dried pods are sniffed to restore a lost sense of smell.
In today's story and sketch "by me" we have a real treat for members of the Audubon society, or ordinary people
who just like birds, or those of you, who may think, you could find that you like birds. Because today we are
at Petty Gofish's, (NASCAR) Neptune Alien Species Cosmic Aviary Resort. And what a
resort it is, with 50,000 variety's of birds from around the cosmos. When you look at this sketch rendered
from the original Cell phone photo by 007 Rescue Randy, you see Petty Gofish piloting his own Anion anti grave
superbird sedan, with the Resort and Aviary (bird houses) complexes seen in the background. Dona the manager
and bird biology expert, took our agent Randy for a two week tour of the Resort, after outfitting him with the
proper artier, comfortable walking shoes, large brimmed hat, all of which are disposed of at the end of the tour.
The tour starts in the central building within the main Resort complex, with the pretty tweety type birds, and
the ever popular petting complex which features the Waka Waka birds from the Blue Moon, they are so cute that
you would like to take a couple home, but that would not be possible, they have a very special diet and only
eat blue moon mushrooms, that are delivered daily from the Blue Moon. Then as you continue on to the northern
building which features some very exotic and beautiful species, to numerous to begin to describe.
And finally the southern section which is where you see some of natures nasty bits of work, like the beep beep
raptor, which can almost keep up with the shuttles you see gliding along at 55 mph. They are no longer in
captivity, but are allowed to free range hunt there favorite Vegetation, that being Calamari Cabbages, originally
from the planet Calamari, (known as the stench planet, which is caused by the raptors, flatulence), Calamari
is also the home of the Beep Beep Raptor.
The calamari cabbage grows extremely well at the Resorts massive grounds, there is though a restriction of no smoking,
no open flames, or anything that could cause a spark anywhere near any beep beep. When you see one of these
beautiful creatures take off at a dead run, you know it is not from the smell, but as a cautionary reflex
from seeing one of there own, cause a rock spark, and then the blast which follows. for reservations go to.
www.pettysneptunealienspeciescosmicaviaryresort.com Taa taa from the Rod Blog
When you are out and about, and you loose track of time, enjoy that time.
Growth:anise is a herb culture.
Body plant used: mature fruits, seeds and roots of the plant.
Harvesting period:anise is harvested in July-August.
Anise-Natural Treatments
Internal use.
Anise is used to treat the following disorders: anorexia, flatulence, bronchitis, colic, dyspepsia, enterocolitis, helminitiaza, hipogalactie, pancreatic insufficiency, flu, sore throat, cough, headache, hiccough.
External use.
In external use, anise is used in the treatment of the following diseases: treating sciatica and snake bites, as poultices as fruit pulp.
How to use anise.
Anise is used as tea (decoction or infusion) and oil.
Fruit Infusion, decoction of the roots, tea seed and anise oil.
Tea (decoction) of anise seeds:
Boil 1 teaspoon of seeds in 250 ml of water for 30 seconds.
Drink 3 cups a day after meals.
Anise tea, stimulates the pancreas, helps eliminate intestinal worms, ward off migraines and is effective in the treatment of fatigue. ... read more ...
Spices That Cure
Asian food, generically, is perceived to be spicier than its western counterpart. Though this was true for a long time, the reason does not happen to be taste or color alone.
In the tropical climates, the presence of various types of bacteria and other micro-organisms makes it necessary to set up a food system that, while nourishing the body, takes care of its defense system too. Cooking methods play an important role and so do condiments and spices. There are various spices that are used across Asia, indeed, in other tropical countries too.
In Indian food, the basic spices that one can find in every main course, across the length and breadth of the country are turmeric and cumin seeds. The influence of Central Asian invasions is seen in the foods but by and large turmeric based (or at least using) cuisine is pan Indian.
Turmeric is one of the strongest Antiseptics known to man. Its healing properties are beyond belief. In India, it is used in cooking without even a second thought to its medicinal properties.
Turmeric is a rhizome of the biological family Zingiberaceae. In fact its close relation to the ginger family is reflected in its Chinese name – jianghuang, which literally means ‘yellow ginger’.
Though it is a produce of South East Asia, it traveled to China before the seventh century and also spread across Polynesian islands as far as Hawaii and even Easter islands. It has been mentioned in the Vedas, carries a Sanskrit name and was commonly used as a medicine in ancient India and China.
It s brilliant golden yellow color is because of the presence of the curcumin chemical that also makes it a brilliant and active dye. It is aromatic and is considered to be a stimulant for body systems. Apart from having excellent antiseptic and antibacterial properties, it has been, since time immemorial, considered good for strengthening the stomach and as a blood purifier.
Traditionally, it has been considered good as an expectorant for children’s irritating cough, dissolved in milk. Grandmas across Asia recommend a glassful of milk with two teaspoonfuls of turmeric to asthmatic and bronchitic children. It is said to have the ability to clear phlegm and reduce spasms of asthma also. Turmeric powder combined with caraway seeds or bishop’s weed is considered an effective cure for colds in children.
For people suffering from skin disorders like spots, acne, dryness or discoloration of any kind, turmeric is a God-send. A paste of turmeric, fresh cream and sandalwood powder makes for an excellent rejuvenating cream, especially for dry, discolored or ageing skin. The turmeric gives a glow to the skin, while cream keeps it soft. In fact this was one of the best kept secrets of ancient Indian cosmetic knowledge, and royal ladies as well as commoners have been using it for centuries. Even today, in India, turmeric is considered an essential part of a rejuvenating face mask, that needs nothing but natural ingredients, usually off the kitchen shelf.
In aid of beauty, turmeric also helps remove adipose tissue and cuts through cellulite from the body. In fact, mixed with honey in equal proportions and taken twice a week works wonders for reducing body weight, by cleansing the toxins and water retention, making the body look slimmer and toned.
When mixed with buttermilk or diluted yoghurt, it is an excellent cure for stomach disorders and when made into a paste, it rejuvenates the liver. For expelling intestinal worms, turmeric juice (of raw rhizomes), taken daily, is very effective.
The list of its uses is endless, it would seem. But today, its best and most recognized use is as an essential part of curry powders, and is responsible for their strong colors. Usually, curry powder contains 24% of ginger by weight. It also forms an intrinsic part of Indian preservative foods like pickles and wafers. Indeed, it is hard to imagine an Indian dish without turmeric.
Ayurveda, the oldest documented science of food systems as diagnostic and thereuptic, specifies turmeric as a cooling spice, essential for a pitta diet ----people with pitta diet are said to develop a good amount of determination, energy and determination. Ancients consider this to be a good state to be in. It has been prescribed as an essential part of food to cure flatulence and remove toxins from the blood.
Turmeric , most associated with hot, pungent, dark colored curries, is more of a medicine than a taste enhancer, and we need to learn this from the forefathers of medicinal sciences in Asia, particularly India and China.
By Kanika Goswami
Published: 2/18/2004
www.buzzle.com/editorials/2-17-2004-50655.asp
The little cumin was born in Western Asia, a couple of thousand years ago. It belongs to the corriander family.It has found mention in Biblical works, Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. It finds mention in the list of medicinal plants that were in use in Egypt in 1550 BC. The ancient Egyptians used it both to flavor their meats and to mummify their dead. Pliny has also mentioned the qualities of the cumin in his writings and he has called it the best of condiments. So we can gather it was cultivated not only in West Asia but also the Eastern and Southern European areas, specially the warm temperate climate zones. Today it is cultivated across India, Iran, Indonesia, China and the South Mediterranean. Cumin is frequently used in Mexican dishes such as chili con carne and hot tamales.
The word Cumin in English is derived from the Latin cuminum, which itself was dervived from Greek kyminon. An interesting fact is that in most Morthen European cusiines, cumin is not given any place at alone, let alone a place of homour thought it addas life to the flavour of meats and even vegetables. It was long considered some form of twisted relative of the caraway seed and this can be traced to the different names it has got in different languages. Countries that use caraway consider it a foreign form of cumin and the countries that prefer cumin call a foreign form of caraway. In every cuisine, thus, it is a foreigner, mostly considered to be of exotic origins, and this name is affixed to it in most languages-- Roman caraway, Eastern caraway, Egyptian caraway, and Turkish caraway to name a few. It is not a very regular part of Italian cuisien yet the rest of Europe insists it is Roman caraway. In fact Charlemange was responsible for making it known in Northen Europe, whatever little, because of his herb edicts..so in these areas cuimin is viewed as an Italian (Or Mediterranean )type of caraway seed. Talk of mistaken idnetities!!!.
But in medevial Erope, a lot of myths were attached to the cumin seed, the most important being that it would stop cattle from wondering away…and by some stretch of imagination, prevent a spouse from wandering too. This was the reason why Germans carried dill, cumin and salt in there pockets during wedding ceremonies. Among ancients Greeks, the cumin symbolized cupidity.
It was also used in native medicine in Southern European cultures, Indian as well as Chinese traditional medicine. However, it’s most common use today is as a flavoring in cuisine, an essential part of curry powder and it is now imported from Indian cities like Mumbai and Calcutta, Morocco, Sicily and even Malta (where it is called Hot Cumin because they call anise sweet cumin).
The seed itself is largely used in centenary medicine. The main composition is a mixture of cymol or cymene and cuminic aldehyde. The seed is useful as a stimulant, especially digestive stimulant and when eaten with curd, helps clear the system of accumulated waste materials. Its carminative qualities are traditionally considered superior to that of fennel or anise. However, it does not have a very agreeable taste, unlike fennel, so is now used mostly as a carminative in animal medicine.
In traditional Eastern medicine systems, cumin seeds are used extensively to stop morning sickness, jaundice, nausea, vomiting, colic. It can cure diarrhea and dysentery, in addition to being a calming food, to induce sleep. Scientists in Israel and India are also studying its anti-caricenogenic properties, it has been fund, in some cases, to block the growth of a cancerous chromosome by up to 83%.
In addition to all these, it is a powerful anti-bacterial and a cumin decoction protects against hookworm infections too.
An old wives tale is that cumin seeds mixed with milk and honey, taken once daily during pregnancy eases childbirth, helps in development of the baby and even increases lactation. In traditional medicine, it has also found great favor as a corrective for flatulence and indigestion. It is supposed to increase lactation and reduce nausea in pregnancy.
It enjoys wide culinary uses, In addition to being an inseparable part of the Indian curry masala, it is also used as a part of the marinade for meats in Eastern, Middle Eastern Mexican, Portuguese and Spanish cuisine. It finds a lot of use in stews, especially of lamb and chicken dishes. Since it has a very strong and sharp taste, it can be used to flavor steamed rice, toss aubergines, beans and cakes. In some things like Portuguese sausages it is an essential spice but in Central Europe it is mostly used to spice cheese. It is used as a pickling ingredient in cabbage and sauerkraut. In the Middle East it is used in fish dishes, grills and stews. Cumin together with caraway flavors Kummel, the famous German liquer.
By Kanika Goswami
Published: 5/13/2004
Folkloric
• Young leaves used for cool dressing of inflamed and blistered surfaces and as cool application for headaches.
• Powdered roots used for anemia and cachexia.
• Mucilage prepared from seeds used for catarrhal and mild inflammatory forms of diarrhea.
• Juice of tender roots used as mucilage for checking hemorrhages from the genitalia and air passages.
• In China, juice of roots used as antifebrile and restorative.
• Juice of the trunk applied to scalp to increase hair growth and prevent hair from falling.
• In West Africa, used for diarrhea.
• In Gambia, sap of inflorescence used for earaches.
• In French Guiana, flowers used as emmenagogue.
• In the Gold Coast, sap from roots given as enema for diarrhea.
• In Cambodia, Java and Malaya, juice from trunk used for dysentery and diarrhea.
• Juice from flowers, mixed with curds, for dysmenorrhea and menorrhagia.
• Flour made of green bananas used for dyspepsia with flatulence and acidity.
• Ripe fruit, mixed with half its weight in tamarinds and a little salt, is a valuable food in chronic dysentery and diarrhea,
• Cooked flower used for diabetes. Flowers also used as cardialgic.
• Sap of the flower used for earaches.
• In Bangladesh used for treatment of diarrhea.
• In Western Ghat in India, leaves are used for bandaging cuts, blisters and ulcers.
• Ripe bananas combined with tamarind and common salt used for dysentery.
• In traditional medicine in India, used for diabetes.
• Used as hemostatic in Brazil and India.
• In South-Western Nigeria, green fruits used for diabetes.
source: stuart xchange
Lots of info, from Wikipedia...
"The plant is covered by flowers reminiscent of daisies and grows into a small bush up to around 46 cm (18 in) high with citrus-scented leaves. It spreads rapidly, and will cover a wide area after a few years. The species grows to up to 60 cm high. The leaves are variously pinnatifid with conspicuous flowers up to 20 mm across. The outer florets are all ligulate and white. The inner florets are yellow and tubular in lax corymbs.
Distribution and Cultivation
A perennial herb, which should be planted in full sun, 38 to 46 cm (15–18 in) apart and cut back to the ground in the autumn. It grows up to 61 cm (24 in) tall. It is hardy to USDA zone 5 (−30 °C (−22 °F)). Outside of its native range it can become an invasive weed. Feverfew was native to Eurasia: specifically the Balkan Peninsula, Anatolia and the Caucasus, but cultivation has spread it around the world and it is now also found in the rest of Europe, North America and Chile.
Uses
Feverfew has been used as a herbal treatment to reduce fever and to treat headaches, arthritis[and digestive problems.
The active ingredients in feverfew include parthenolide.There has been some scientific interest in parthenolide, which has been shown to induce apoptosis in some cancer cell lines in vitro and potentially to target cancer stem cells.
There are no published studies of parthenolide or feverfew in humans with cancer. The parthenolide content of commercially available feverfew supplements varies substantially, by over 40-fold, despite labeling claims of "standardization". A study found that the actual parthenolide content of these supplements bore little resemblance to the content claimed on the product label.
Long-term use of feverfew followed by abrupt discontinuation may induce a withdrawal syndrome featuring rebound headaches and muscle and joint pains
Feverfew can cause allergic reactions, including contact dermatitisOther side effects have included gastrointestinal upset such as nausea, vomiting, abdominal pain, diarrhea, and flatulence. When the herb is chewed or taken orally it can cause mouth ulcers and swelling and numbness of the mouth.[Feverfew should not be taken by pregnant womenIt may interact with blood thinners and increase the risk of bleeding, and may also interact with a variety of medications metabolized by the liver."
Quite possibly one of the fastest street machines in town, Monty’s ‘06 Mazdaspeed 6 “Atenzela” (a combination of “Atenza”, the Japanese name for the Mazda 6, and “Axela”, the Japanese name for the Mazda 3) has been heavily modified and tuned to perfection. Bedecked in earth green paint, “Zela” whizzes through the night and screams up and down the local race courses, speeding past Subaru STIs, Mitsubishi Lancer Evos, Ford Focuses, and many other hot compacts. It doesn’t look very fast (save for the carbon-fiber hood and rear spoiler), but it’s a whole different vehicle underneath.
*The original all-wheel-drive parts have been swapped out for Ford Focus RS bits, along with the torque-vectoring software (including the infamous “Drift Mode”).
*The sport suspension pieces have been replaced with race counterparts to improve handling (although Monty hasn’t gone all out handling on the tuning to prevent his spine from breaking on bumps).
*A carbon-fiber hood and spoiler have been added to reduce weight.
*The original 2.3-liter turbocharged inline-four has been swapped…for a slightly-more-modern 2.3-liter inline-four from the same Focus RS. Seriously, the Mazdaspeed 3/6′s four and the 2.3-liter Ford EcoBoost four are the SAME ENGINES with different names.
*The turbocharger’s been modified to give a bit more boost, while being supplanted with a top-mounted electronic supercharger to reduce turbo lag and improve fuel economy. A cold-air intake (red cone) feeds the supercharger.
*The internals have been beefed up to handle the added power, and the exhaust has been opened up enough to give some extra oomph. However, it has bypass valves that allow it to keep quiet while driving around town; Monty’s not one for “flatulence modulators”, turbo whistles, and other extreme exhaust mods.
*Overall, Monty’s old ‘6 has gone from a fairly-fast, 278-horsepower Lan-Evo competitor to a monstrous, 500-horsepower daily-driven sleeper.
Credits:
@cainsnocreaturefeature on Tumblr for Monty and Penny’s designs, as well as for confirming what vehicle Monty drives.
Peter Blackert for the Mazda 6 Mk2 design that I based Atenzela off of
Ralph Savelsberg for the Miniland figure base designs
Rendered in Bricklink Studio
Built in Lego Digital Designer
I shot this at the Stabler-Leadbeater Apothecary Museum in Alexandia, VA. It was founded in 1792 and operated as a family business until it closed in 1933. It houses a collection of herbal botanicals, handblown glass, and medical equipment, much still in its original location. It also has a spectacular collection of archival materials, including journals, letters and diaries, prescription and formula books, ledgers, orders and invoices. The names of famous customers appear in these documents, including Martha Washington, Nelly Custis and Robert E. Lee. What you see in my photo is the real deal!
I used a dry brush filter and added some sparkly bokeh to add a little magical quality to a fairly dark image.
You can see, handwritten on the original tin on the left, the words, "Unicorn Root." Unicorn Root is a powder/liquid derived from the rhizomes and roots of Aletris farinosa, a perennial herb of the lily family. It was popular with Native Americans and has been used to treat amenorrhea, colic, diarrhea, dysmenorrhea, flatulence, rheumatism, and snake bites.
As with all medicines, research and know the possible side-effects before using.
Daniel Ruth : Is he Lyndon LaRouche? After Ruth's previous loss to Dr. Rex Curry, the response against Ruth from the general public was so great that Ruth said he was labeled a "Dork, anti-free market statist $#@%!&@, Dummkopf, liberal, daffy, dolt, stupid, dunce and, oh by the way, socialist." rexcurry.net/ruth.html
Ruth's use of "socialist" is telling in that Ruth covers-up for the National Socialist German Workers Party and its deadly dogma. Ruth has probably never written the actual name of the group "National Socialist German Workers Party" ever in the rag (check it yourself).
On flag fetishism, Elaine Silvestrini and Daniel Ruth are disturbingly silent about Francis Bellamy, Edward Bellamy and their racism, bigotry, militarism, robotic chanting for children, and authoritarian socialism (and their influence upon German National Socialism, its symbols and rituals). Their silence becomes deafening about the related hate-mongering, persecution, violence, and even lynchings inspired by the Bellamys and their socialist religion. It becomes scarier in that Ruth refers to himself as the "Book of Ruth."
Good Grief, Lyndon LaRouche was not as delusional as Ruth is. Ruth writes flippantly about torture. LaRouche La Ruth's insane clown posse act is like something out of "Apocalypse Now" meets "A Clockwork Orange."
For many years, the near-sighted loopy leprechaun (Ruth) has flittered about the fringes of political life in the Tampa Bay area as a sort of scary class clown, in the "special" section, hoping that his kindergarten cracks will make his teachers give up and leave him alone.
Ruth once told a critic that Ruth would let the critic find out if Ruth has a hybrid toupee/combover if the critic paid Ruth $5000 (Ruth knew that if Ruth put the price high enough the critic would pass on Ruth's toupee/combover question). Ruth, a Dominick Dunne wannabe, is the Rump-hole of the Insanely. One suspects that Ruth's flatulence worsens whenever Ruth rubs his brain cells together. Both of them.
Is Daniel "LaRouche La Ruth" the person known as Lyndon LaRouche? Has anyone ever seen those two together? Has the mystery of Ruth's hybrid toupee / combover question been solved? See the startling photographic evidence.
Think of their rags as a torture and terrorism conspiracy (as their readers think of it; both of them).
ingredientes.
In fact this is a traditional Spanish chickpea stew that I make to celebrate the holiday of Samhain.
The name is "Potaje de garbanzos" and there are a lot of versions. This is the plain one. In fact it can be considered a canonical version and not a vegan / vegetarian variation; there is just no need to add anything. Non-vegetarians may add some sort of lard (tocino), blood sausage or chicken, but from what I recall from my youth before becoming vegetarian, the taste wasn't substantially different.
The preparation is very straightforward and the ingredients are the ones on the picture (for 4 persons):
200g dry chickpeas left to soak in water for at least 12 hours
1/2 pumpkin (smallish)
3-4 medium sized potatoes
1 green pepper
1 large onion
1 stalk of leek
2-3 cloves of garlic
Olive oil
1-2 bay leaves
1/2 tea spoon of cumin (important!)
1/2 teaspoon of paprika (sweet but if possible use the smoked viariety called " pimentón de la vera ")
fresh spearmint
salt and pepper
The chickpeas have to be soaked in water at least 12 hours before.
Before cooking them the water has to be sieved in a colander and rinsed with fresh water.
Warm a few liters of water, we will use it to cook the whole thing: With cold water the chickpeas will not become correctly cooked.
Once rinsed put th chicpekas in the pot and pour the warm water until the chickpeas are covered with two or three inches of water. Add a teaspoon of salt and let them cook for 1 - 1 1/2 hours at medium / low flame. The time depends on the type of water and some other factors (including the chickpeas themselves) so that the best thing to do is to try them after one hour. The chickpeas have to be "al dente" , indeed a bit harder.
Once the chickpeas are ready they have to be rinsed again in cold or warm water. It is important to discard the first water to avoid flatulence ;)
If the chickpeas are somewhat soft or are already at the cooking point you want them to be add cold or even chilled water to cool them down, else use warm water.
The pumpkin has to be peeled and cut in big dices, the same goes for the potatoes. The leek can be cut in tow or three pieces and the onion in halves or quarters. The garlic cloves can be cut into halves, added whole or you can even add the cloves with skin.
Put the chickpeas back in the pot with the veggies and add the bay leaves , the cumin (also avoids flatulence) and the paprika and a good shot of olive oil. Let it all stew for 1/2 hour at slow flame and check. It may require 10-20 minutes more. When ready cut a good long stalk of spearmint and add it to the pot. Wait a bit to serve.
This stew is best served one day after preparation.
The chestnut (Castanea) group is a genus of eight or nine species of deciduous trees and shrubs in the beech family Fagaceae, native to temperate regions of the Northern Hemisphere.
The name also refers to the edible nuts they produce.
SPECIES
Chestnuts belong to the family Fagaceae, which also includes oaks and beeches. The four main species are commonly known as European, Chinese, Japanese, and American chestnuts, some species called chinkapin or chinquapin:
European species sweet chestnut (Castanea sativa) (also called "Spanish chestnut" in the US) is the only European species of chestnut, though it was successfully introduced to the Himalayas and other temperate parts of Asia. Unrelated but externally similar species of horse chestnut are abundant around Europe.
Asiatic species Castanea crenata (Japanese chestnut, Korean chestnut), Castanea mollissima (Chinese chestnut), Castanea davidii (China), Castanea henryi (Chinese chinkapin, also called Henry's chestnut – China) and Castanea seguinii (also called Seguin's chestnut – China)
American species These include Castanea dentata (American chestnut – Eastern states), Castanea pumila (American- or Allegheny chinkapin, also known as "dwarf chestnut" – Eastern states), Castanea alnifolia (Southern states), Castanea ashei (Southern states), Castanea floridana (Southern states) and Castanea paucispina (Southern states).
Chestnuts should not be confused with horse chestnuts (genus Aesculus), which are not related to Castanea and are named for producing nuts of similar appearance, but which are mildly poisonous to humans, nor should they be confused with water chestnut (family Cyperaceae), which are also unrelated to Castanea and are tubers of similar taste from an aquatic herbaceous plant. Other trees commonly mistaken for chestnut trees are the chestnut oak (Quercus prinus) and the American beech (Fagus grandifolia), both of which are also in Fagaceae.
ETYMOLOGY
The name "chestnut" is derived from an earlier English term "chesten nut", which descends from the Old French word chastain (Modern French, châtaigne).
The name Castanea is probably derived from the old name for the sweet chestnut, either in Latin or in Ancient Greek. Another possible source of the name is the town of Kastania in Thessaly, Greece; more probable, though, is that the town took its name from the most common tree growing around it. In the Mediterranean climate zone, chestnut trees are rarer in Greece because the chalky soil is not conducive to the tree's growth. Kastania is located on one of the relatively few sedimentary or siliceous outcrops. They grow so abundantly there, their presence would have determined the place's name. Still others take the name as coming from the Greek name of Sardis glans (Sardis acorn) – Sardis being the capital of Lydia, Asia Minor, from where the fruit had spread.
The name is cited twice in the King James Version of the Bible. In one instance, Jacob puts peeled twigs in the water troughs to promote healthy offspring of his livestock. Although it may indicate another tree, it indicates the fruit was a local staple food in the early 17th century.
These synonyms are or have been in use: Fagus Castanea (used by Linnaeus in first edition of Species Plantarum, 1753), Sardian nut, Jupiter's nut, husked nut, and Spanish chestnut (U.S.).
DESCRIPTION
Chestnut trees are of moderate growth rate (for the Chinese chestnut tree) to fast-growing for American and European species. Their mature heights vary from the smallest species of chinkapins, often shrubby, to the giant of past American forests, C. dentata that could reach 60 m. Between these extremes are found the Japanese chestnut (C. crenata) at 10 m average; followed by the Chinese chestnut (C. mollissima) at about 15 m, then the European chestnut (C. sativa) around 30 m.
The Chinese and more so the Japanese chestnuts are both often multileadered and wide-spreading, whereas European and especially American species tend to grow very erect when planted among others, with little tapering of their columnar trunks, which are firmly set and massive. When standing on their own, they spread on the sides and develop broad, rounded, dense crowns at maturity. The two latter's foliage has striking yellow autumn colouring.
Its bark is smooth when young, of a vinous maroon or red-brown colour for the American chestnut, grey for the European chestnut. With age, American species' bark becomes grey and darker, thick and deeply furrowed; the furrows run longitudinally, and tend to twist around the trunk as the tree ages; it sometimes reminds one of a large cable with twisted strands.
The leaves are simple, ovate or lanceolate, 10–30 cm long and 4–10 cm wide, with sharply pointed, widely spaced teeth, with shallow rounded sinuates between.
The flowers follow the leaves, appearing in late spring or early summer or into July. They are arranged in long catkins of two kinds, with both kinds being borne on every tree. Some catkins are made of only male flowers, which mature first. Each flower has eight stamens, or 10 to 12 for C. mollissima. The ripe pollen carries a heavy, sweet odour that some people find too sweet or unpleasant. Other catkins have these pollen-bearing flowers, but also carry near the twig from which these spring, small clusters of female or fruit-producing flowers. Two or three flowers together form a four-lobed prickly calybium, which ultimately grows completely together to make the brown hull, or husk, covering the fruits.
Chestnut flowers are not self-compatible, so two trees are required for pollination. All Castanea species readily hybridize with each other.
The fruit is contained in a spiny (very sharp) cupule 5–11 cm in diameter, also called "bur" or "burr". The burrs are often paired or clustered on the branch and contain one to seven nuts according to the different species, varieties, and cultivars. Around the time the fruits reach maturity, the burrs turn yellow-brown and split open in two or four sections. They can remain on the tree longer than they hold the fruit, but more often achieve complete opening and release the fruits only after having fallen on the ground; opening is partly due to soil humidity.
The chestnut fruit has a pointed end with a small tuft at its tip (called "flame" in Italian), and at the other end, a hilum – a pale brown attachment scar. In many varieties, the fruit is flattened on one or two sides. It has two skins. The first one is a hard, shiny, brown outer hull or husk, called the pericarpus; the industry calls this the "peel". Underneath the pericarpus is another, thinner skin, called the pellicle or episperm. The pellicle closely adheres to the seed itself, following the grooves usually present at the surface of the fruit. These grooves are of variable sizes and depths according to the species and variety.
The fruit inside these shows two cotyledons with a creamy-white flesh throughout, except in some varieties which show only one cotyledon, and whose episperm is only slightly or not intruded at all. Usually, these varieties have only one large fruit per burr, well rounded (no flat face) and which is called "marron" (marron de Lyon in France, marron di Mugello in Italy, or paragon).
Chestnut fruit have no epigeal dormancy and germinate right upon falling to the ground in the autumn, with the roots emerging from the seed right away and the leaves and stem the following spring. Because the seeds lack a coating or internal food supply, they lose viability soon after ripening and must be planted immediately.
The superior fruiting varieties among European chestnuts have good size, sweet taste, and easy-to-remove inner skins. American chestnuts are usually very small (around 5 g), but sweet-tasting with easy-to-remove pellicles. Some Japanese varieties have very large nuts (around 40 g), with typically difficult-to-remove pellicles. Chinese chestnut pellicles are usually easy to remove, and their sizes vary greatly according to the varieties, although usually smaller than the Japanese chestnut.
HISTORY
EUROPE
The sweet chestnut was introduced into Europe from Sardis, in Asia Minor; the fruit was then called the Sardian nut. It has been a staple food in southern Europe, Turkey, and southwestern and eastern Asia for millennia, largely replacing cereals where these would not grow well, if at all, in mountainous Mediterranean areas. Evidence of its cultivation by man is found since around 2000 BC. Alexander the Great and the Romans planted chestnut trees across Europe while on their various campaigns. A Greek army is said to have survived their retreat from Asia Minor in 401–399 BC thanks to their stores of chestnuts. Ancient Greeks, such as Dioscorides and Galen, wrote of chestnuts to comment on their medicinal properties - and of the flatulence induced by eating too much of it. To the early Christians, chestnuts symbolized chastity. Until the introduction of the potato, whole forest-dwelling communities which had scarce access to wheat flour relied on chestnuts as their main source of carbohydrates. In some parts of Italy, a cake made of chestnuts is used as a substitute for potatoes. In 1583, Charles Estienne and Jean Liébault wrote, "an infinity of people live on nothing else but (the chestnut)". In 1802, an Italian agronomist said of Tuscany that "the fruit of the chestnut tree is practically the sole subsistence of our highlanders", while in 1879 it was said that it almost exclusively fed whole populations for half the year, as "a temporary but complete substitution for cereals".
Boundary records compiled in the reign of John already showed the famous Tortworth Chestnut in South Gloucestershire, as a landmark; and it was also known by the same name of "Great Chestnut of Tortworth" in the days of Stephen. This tree measured over 15 m in circumference at 1.5 m from the ground in 1720. The chestnut forests on Mount Etna contain many trees that are said to be even larger. Chestnut trees particularly flourish in the Mediterranean basin. In 1584, the governor of Genua, which dominated Corsica, ordered all the farmers and landowners to plant four trees yearly, among which a chestnut tree – plus olive, fig and mulberry trees (this assumedly lasted until the end of Genoese rule over Corsica in 1729). Many communities owe their origin and former richness to the ensuing chestnut woods. In France, the marron glacé, a candied chestnut involving 16 different processes in a typically French cooking style, is always served at Christmas and New Year's time. In Modena, Italy, they are soaked in wine before roasting and serving, and are also traditionally eaten on Saint Simon's Day in Tuscany. It is traditional to eat roasted chestnuts in Portugal on St. Martin's Day.
Their popularity declined during the last few centuries, partly due to their reputation of "food for poor people". Many people did not want to take chestnut bread as "bread" because chestnut flour does not rise. Some slandered chestnut products in such words as the bread which "gives a sallow complexion" written in 1770, or in 1841 "this kind of mortar which is called a soup". The last decades' worldwide renewal may have profited from the huge reforestation efforts started in the 1930s in the United States to establish varieties of C. sativa which may be resistant to chestnut blight, as well as to relieve the strain on cereal supplies.
The main region in Italy for chestnut production is the Mugello region; in 1996, the European Community granted the fruit Protected Geographic Indication (equivalent to the French Appellation d'Origine Contrôlée) status to the Mugello sweet chestnut. It is markedly sweet, peels easily, is not excessively floury or astringent, and has notes of vanilla, hazelnut, and, more subtly, fresh bread. There is no unpleasant aroma, such as yeast, fungus, mold or paper, which sometimes occur with other chestnuts. The main regions in France for chestnut production are the départements of Ardèche, with the famous "Châtaigne d'Ardèche" (A.O.C), of the Var (Eastern Provence), of the Cévennes (Gard and Lozère départements) and of the Lyon region. France annually produces over 1,000 metric tons, but still imports about 8,000 metric tons, mainly from Italy.
In Portugal's archipelago of Madeira, chestnut liquor is a traditional beverage, and it is gaining popularity with the tourists and in continental Portugal.
ASIA
Always served as part of the New Year menu in Japan, chestnuts represent both success and hard times - mastery and strength. The Japanese chestnut (kuri) was in cultivation before rice and the Chinese chestnut (C. mollissima) possibly for 2,000 to 6,000 years.
During British colonial rule in the mid-1700s to 1947, the sweet chestnut (C. sativa) was widely introduced in the temperate parts of the Indian Subcontinent, mainly in the lower-to-middle Himalayas. They are widely found in British-founded hill stations in northern India, and to a lesser extent in Bhutan and Nepal. They are mainly used as an ornamental tree and are found in almost all British-founded botanical gardens and official governmental compounds (such as larger official residences) in temperate parts of the Indian Subcontinent.
China has about 300 chestnut cultivars. Moreover, the Dandong chestnut (belonging to the Japanese chestnut C. crenata) is a major cultivar in Liaoning Province.
NORTH AMERICA
American Indians were eating the American chestnut species, mainly C. dentata and some others, long before European immigrants introduced their stock to America, and before the arrival of chestnut blight. In some places, such as the Appalachian Mountains, one-quarter of hardwoods were chestnuts. Mature trees often grew straight and branch-free for 15 m, up to 100 feet, averaging up to 5 ft in diameter. For three centuries, most barns and homes east of the Mississippi River were made from it. In 1911, the food book The Grocer's Encyclopedia noted that a cannery in Holland included in its "vegetables-and-meat" ready-cooked combinations, a "chestnuts and sausages" casserole besides the more classic "beef and onions" and "green peas and veal". This celebrated the chestnut culture that would bring whole villages out in the woods for three weeks each autumn (and keep them busy all winter), and deplored the lack of food diversity in the United States's shop shelves.
Soon after that, though, the American chestnuts were nearly wiped out by chestnut blight. The discovery of the blight fungus on some Asian chestnut trees planted on Long Island, New York, was made public in 1904. Within 40 years, the nearly four billion-strong American chestnut population in North America was devastated; only a few clumps of trees remained in Michigan, Wisconsin, California and the Pacific Northwest. Due to disease, American chestnut wood almost disappeared from the market for decades, although quantities can still be obtained as reclaimed lumber. Today, they only survive as single trees separated from any others (very rare), and as living stumps, or "stools", with only a few growing enough shoots to produce seeds shortly before dying. This is just enough to preserve the genetic material used to engineer an American chestnut tree with the minimal necessary genetic input from any of the disease-immune Asiatic species. Efforts started in the 1930s are still ongoing to repopulate the country with these trees, in Massachusetts and many places elsewhere in the United States. In the 1970s, geneticist Charles Burnham began back-breeding Asian chestnut into American chestnut populations to confer blight resistance with the minimum difference in genes. In the 1950s, the Dunstan chestnut was developed in Greensboro, N.C., and constitutes the majority of blight-free chestnuts produced in the United States annually.
Today, the nut's demand outstrips supply. The United States imported 4,056 metric tons of European in-shell chestnuts worth $10 million in 2007. The U.S. chestnut industry is in its infancy, producing less than 1% of total world production. Since the mid-20th century, most of the US imports are from Southern Italy, with the large, meaty, and richly flavored Sicilian chestnuts being considered among the best quality for bulk sale and supermarket retail. Some imports come from Portugal and France. The next two largest sources of imports are China and South Korea. The French varieties of marrons are highly favoured and sold at high prices in gourmet shops.
A study of the sector in 2005 found that US producers are mainly part-timers diversifying an existing agricultural business, or hobbyists. Another recent study indicates that investment in a new plantation takes 13 years to break even, at least within the current Australian market. Starting a small-scale operation requires a relatively low initial investment; this is a factor in the small size of the present production operations, with half of them being within 40,000 m2. Another predetermining factor in the small productivity of the sector is that most orchards have been created less than 10 years ago, so have young trees which are as now barely entering commercial production. Assuming a 10 kilograms yield for a 10-year-old tree is a reliable conservative estimate, though some exceptional specimens of that age have yielded 100 kilograms. So, most producers earn less than $5,000 per year, with a third of the total not having sold anything so far.
Moreover, the plantings have so far been mostly of Chinese species, but the products are not readily available. The American Chestnut Foundation recommends waiting a little while more before large-scale planting. This is because it and its associates (the American Chestnut Cooperators' Foundation and many others from education, research and industry sectors contributing to the program) are at the last stages of developing a variety that is as close as possible to the American chestnut, while having incorporated the blight-resistant gene of the Asiatic species. Considering the additional advantage that chestnut trees can be easily grown organically, and assuming the development of brands in the market, it has been asserted that, everything else being equal, home-grown products would reach higher prices than imports, the high volume of which indicates a market with expanding prospects. As of 2008, the price for chestnuts sold fresh in the shell ranges from $3.30/kg wholesale to about $11/kg retail, depending mainly on the size.
AUSTRALIA - NEW ZEALAND
The Australian gold rush of the 1850s and 1860s led to the first recorded plantings of European chestnut trees, brought in from Europe by the first settlers. Along the years, most chestnut tree plantations were C. sativa stock, which is still the dominant species. Some of these are still standing today. Some trees in northern Victoria are around 120 years old and up to 60 m tall.
Chestnuts grow well in southwest Western Australia, which has cold winters and warm to hot summers. As of 2008, the country has just under 350 growers, annually producing around 1,200 metric tons of chestnuts, of which 80% come from northeast Victoria. The produce is mostly sold to the domestic fresh fruit market. Chestnuts are now slowly gaining popularity in Australia. A considerable increase in production is expected in the next 10 years, due to the increase in commercial plantings during the last 15 to 25 years. By far, the most common species in Australia is the European chestnut, but small numbers of the other species, as well as some hybrids have been planted.
The Japanese chestnut (C. crenata) does well in wet and humid weather and in hot summers (about 30 °C); and was introduced to New Zealand in the early 1900s, more so in the upper North Island region.
NUTRITION
Chestnuts depart from the norm for culinary nuts in that they have very little protein or fat, their calories coming chiefly from carbohydrates. Fresh chestnut fruits have about 180 calories (800 kJ) per 100 grams of edible parts, which is much lower than walnuts, almonds, other nuts and dried fruit (about 600 kcal/100 g). Chestnuts contain very little fat, mostly unsaturated, and no gluten.
Their carbohydrate content compares with that of wheat and rice; chestnuts have twice as much starch as the potato on an as-is basis. In addition, chestnuts contain about 8% of various sugars, mainly sucrose, glucose, fructose, and, in a lesser amount, stachyose and raffinose, which are fermented in the lower gut, producing gas. In some areas, sweet chestnut trees are called "the bread tree". When chestnuts are just starting to ripen, the fruit is mostly starch and is very firm under finger pressure from the high water content. As the chestnuts ripen, the starch is slowly converted into sugars, and moisture content also starts decreasing. Upon pressing the chestnut, a slight 'give' can be felt; the hull is not so tense, and space occurs between it and the flesh of the fruit. They are the only "nuts" that contain vitamin C, with about 40 mg per 100 g of raw product, which is about 65% of the U.S. recommended daily intake. The amount of vitamin C decreases by about 40% after heating. Fresh chestnuts contain about 52% water by weight, which evaporates relatively quickly during storage; they can lose as much as 1% of weight in one day at 20 °C and 70% relative humidity.
Tannin is contained in the bark as well as in the wood, leaves, and seed husks. The husks contain 10–13% tannin.
USES
CULINARY
The fruit can be peeled and eaten raw, but it can be somewhat astringent, especially if the pellicle is not removed.
Another method of eating the fruit involves roasting, which does not require peeling. Roasting requires scoring the fruit beforehand to prevent explosion of the fruit due to expansion. Once cooked, its texture is slightly similar to that of a baked potato, with a delicate, sweet, and nutty flavour. This method of preparation is popular in many countries, where the scored chestnuts may be cooked mixed with a little sugar.
Chestnuts can be dried and milled into flour, which can then be used to prepare breads, cakes, pies, pancakes, pastas, polenta (known in Corsica as pulenda), or used as thickener for stews, soups, and sauces. Chestnut cake may be prepared using chestnut flour. In Corsica, the flour is fried into doughnut-like fritters called fritelli and made into necci, pattoni, castagnacci, and cialdi. The flour can be light beige like that from Castagniccia, or darker in other regions. It is a good solution for long storage of a nutritious food. Chestnut bread can stay fresh as long as two weeks.
The nuts can also be eaten candied, boiled, steamed, deep-fried, grilled, or roasted in sweet or savoury recipes. They can be used to stuff vegetables, poultry, fowl, and other edibles. They are available fresh, dried, ground, or canned (whole or in puree).
Candied chestnuts (whole chestnuts candied in sugar syrup, then iced) are sold under the French name marrons glacés or Turkish name kestane şekeri ("sugared chestnuts"). They appeared in France in the 16th century. Towards the end of 19th century, Lyon went into a recession with the collapse of the textile market, notably silk. Clément Faugier, a civil engineer, was looking for a way to revitalize the regional economy. In 1882 at Privas, he invented the technology to make marrons glacés on an industrial scale (although a great number of the more than 20 necessary steps from harvest to the finished product are still accomplished manually). Chestnuts are picked in autumn, and candied from the start of the following summer for the ensuing Christmas. Thus, the marrons glacés eaten at Christmas are those picked the year before.
In Hungarian cuisine, cooked chestnuts are puréed, mixed with sugar (and usually rum), forced through a ricer, and topped with whipped cream to make a dessert called gesztenyepüré (chestnut purée). In Swiss cuisine, a similar dish made with kirsch and butter is called vermicelles. A French version is known as "Mont Blanc".
A fine granular sugar can be obtained from the fermentation of the juice, as well as a beer; the roasted fruit provides a coffee substitute. Parmentier, who among other things was a famous potato promoter, extracted sugar from chestnuts and sent a chestnut sugarloaf weighing several pounds to the Academy of Lyon. The continental blockade following shortly after (1806–1814) increased the research into developing chestnuts as a source of sugar, but Napoleon chose beets instead.
Sweet chestnuts are not easy to peel when cold. One kilogram of untainted chestnuts yields about 700 g of shelled chestnuts.
TIMBER
Chestnut is of the same family as oak, and likewise its wood contains many tannins. This renders the wood very durable, gives it excellent natural outdoor resistance, and saves the need for other protection treatment. It also corrodes iron slowly, although copper, brass, or stainless metals are not affected.
Chestnut timber is decorative. Light brown in color, it is sometimes confused with oak wood. The two woods' textures are similar. When in a growing stage, with very little sap wood, a chestnut tree contains more timber of a durable quality than an oak of the same dimensions. Young chestnut wood has proved more durable than oak for woodwork that has to be partly in the ground, such as stakes and fences.
After most growth is achieved, older chestnut timber tends to split and warp when harvested. The timber becomes neither as hard nor as strong as oak. The American chestnut C. dentata served as an important source of lumber, because that species has long, unbranched trunks. In Britain, chestnut was formerly used indiscriminately with oak for the construction of houses, millwork, and household furniture. It grows so freely in Britain that it was long considered a truly native species, partly because the roof of Westminster Hall and the Parliament House of Edinburgh were mistakenly thought to be constructed of chestnut wood. Chestnut wood, though, loses much of its durability when the tree is more than 50 years old, and despite the local chestnut's quick growth rate, the timber used for these two buildings is considerably larger than a 50-year-old chestnut's girth. It has been proven that the roofs of these buildings are actually Durmast oak, which closely resembles chestnut in grain and color.
It is therefore uncommon to find large pieces of chestnut in building structures, but it has always been highly valued for small outdoor furniture pieces, fencing, cladding (shingles) for covering buildings, and pit-props, for which durability is an important factor. In Italy, chestnut is also used to make barrels used for aging balsamic vinegar and some alcoholic beverages, such as whisky or lambic beer. Of note, the famous 18th-century "berles" in the French Cévennes are cupboards cut directly from the hollowed trunk.
OTHER USES
Fabric can be starched with chestnut meal. Linen cloth can be whitened with chestnut meal. The leaves and the skins (husk and pellicle) of the fruits provide a hair shampoo.
Hydrolysable chestnut tannins can be used for partial phenol substitution in phenolic resin adhesives production and also for direct use as resin.
Chestnut extracts were evaluated through several biochemical assays showing evident antioxidant properties.
Chestnut buds have been listed as one of the 38 substances used to prepare Bach flower remedies, a kind of alternative medicine promoted for its effect on health. However, according to Cancer Research UK, "there is no scientific evidence to prove that flower remedies can control, cure or prevent any type of disease, including cancer".
WIKIPEDIA
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Lavender: benefits and general use
Lavender: benefits and general use
History – Lavender
Lavender and its uses were already known in ancient times. In ancient Egypt, she enjoyed great consideration and was used to make precious balms that were used especially to embalm the dead. The living used it as eau de toilette and put perfumed urns in the tomb of their dead. When excavations were discovered during Last home of Tutankhamen, it still smelled of lavender after 3000 years. As for the Greeks, they lavender flowers virgins they sacrificed to the gods. Lavender also became a very popular plant to eliminate bad smells. Therefore, in ancient times, prostitutes used lavender oil for bad breath.
Lavender was generally appreciated by all and when traveling monks worked poured the Alps in the 11th century and brought it to our country, it was not long to see fields lavender with blue and purple flowers all over Europe. Lavender became the plant of lovers who offered themselves small bouquets of lavender as a testimony of love. Women wore a dried sachet of dried lavender in the hope to attract the beloved, and in Ireland, a sachet of lavender was attached to the bride’s garter for that marriage succeeds. Lavender relieved many diseases and it was not long to use it also for flavoring delicacies.
Constance Isherwood advocated in 1900 that one puts “velvet dresses and precious furs” in lavender, whose smell would quickly chase moths Lavender soon became indispensable in everyday life. Its generic name Lavandula confirms it: it is derived from the Latin lavare – laver and refers to the importance that had once baths with lavender while highlighting the purifying action of lavender. Before synthetic fragrances and a multitude of penetrating perfume cleansers invaded us, he was current to put a few drops of lavender essence in the soapy water. Its fresh smell and life-giving off a peaceful and harmonious atmosphere in the room while protecting against pathogenic germs and insects of all kinds. This is how lavender has long been a remedy for a good woman very appreciated, which removes parasites such as lice, mites dress or food.
Botany and culture
Lavender is an odoriferous bushy shrub that belongs to the Lamiaceae family. His leaves are slender and gray-green in color. Depending on the variety, it reaches a height of 20 to approx. 90 cm. In the summer, it protects our gardens and delights us with its bright blue flowers pleasantly scented. There are many hybrids and forms of lavender cultivation. Note that true lavender (Lavandula angustifolia) is the variety that best resists the cold of winter. It grows well until an altitude of 1200 above sea level. His sister, the lavender aspic (Lavandula latifolia), which has silvery leaves a little wider and can reach a height of up to 90 cm, supports very well our climate. Unlike his close relative, lavender stechas (Lavandula stoechas), with large bracts purple to purple or white at the tips of the ears, and then other pinnate or toothed species (Lavandula dentata), which generally
not cold and must, therefore, be grown in pots or pans.
Lavender comes from Mediterranean regions and needs to grow well in a sunny place in the garden, where it will enchant us with its haunting smell. Small varieties give pretty borders of pleasantly scented beds, which must be cut regularly. We will do well to provide more space in the garden for varieties such as lavender aspic or lavandins (natural hybrids between Lav Angustifolia and Lav latifolia) that can grow to an impressive size.
Lavender is propagated by cuttings or sowing. During flowering, from July to August, butterflies and bees crowd around the lavender flowers – this magnificent show is a pleasure for all the senses that will delight the friends of nature. The harvest is done during flowering, we make with the flowers bouquets that we put to dry in a shady place and well ventilated. The plants are pruned after the summer bloom. This avoids an excessive lignification of the plant and promotes healthy and vital growth. We even attend a second abundant bloom.
Lavender, planted between roses, protects against aphids. The smell of lavender or more exactly its abundant essential oil has, in addition to the properties listed below, the faculty to inhibit the growth of fungi. That’s how lavender oil is used successfully on plants plagued by fungi or parasites. We spray as a preventive, all 2-5 days depending on the condition of the plants, water added with lavender oil (1 drop of gasoline for 1 liter of water).
Use in natural medicine
Natural medicine uses essentially true lavender. The flowers and the essence that we draw have a calming effect on the central nervous system. In external use, the main use is the essential oil of lavender while in internal use, it is primarily infusions of flowers. Over 200 different substances have been isolated from lavender essential oil. The essence of lavender has an antiseptic, disinfecting, healing, but also calming and harmonizing action on the body and the psyche. It is interesting to note that lavender can both refresh and warm, relax and stimulate. Lavender relieves strong headaches, migraines, and disorders of the menstruation. Overdose, however, may eventually cause their appearance. during the first world war, military doctors used lavender oil to disinfect wounds. In case of burns, compresses or a gentle rinse with lavender oil is beneficial and can significantly accelerate the healing process.
Lavender also enters in the composition of a large number of dyes, ointments, balms, massage oils, additives inhalations and other preparations which are used externally for treatment of eczema, insect bites and skin disorders the most diverse, to relieve gout flares and other rheumatic pains.
in case of lumbago and sprain, but also against diseases of the respiratory tract and of course also against bad breath. In internal use, lavender relieves, usually in the form of herbal tea, stomach pains, flatulence, nausea and disorders of digestion. On the psychic level, lavender is used in aromatherapy to fight disorders nervous and insomnia.
In a scented lamp or in the form of herbal tea, lavender promotes the relaxation, makes the mind clear and ready and gives the body and soul a sense of well-being and harmony. Use in the kitchen Lavender offers us a wide range of possibilities of use. Whether in medicine natural, as we have already seen, or in the field of cosmetics and perfumes. Intermedia species (see above) are frequently used for these applications, the yield of which is is four times larger. The essential oil that is extracted is commercially available under the name of lavender. We use the flowers and essence of Intermedia species, lavender aspic and of course, all the other varieties of lavender to make potpourri of flowers and perfumes, aromatic cushions or sachets of lavender, to perfume its interior or to add them to cleaning products and detergents of neutral odor.
In the kitchen, lavender is reborn. The kitchen and the decoration with the flowers of lavender are very fashionable. Their beauty and aroma are a delight for the eyes and the palate. The fresh flowers are candied or added to salads, jams, jellies or ice cream. Macerated in vinegar, they give a delicious herbal vinegar for a vinaigrette refined. Pastries and desserts flavored with lavender have a very delicate taste. Let yourself be inspired by the scent of lavender for new culinary experiences. Create a deliciously mousse perfumed with lavender flowers or make your own “biscuits of love” …
The virtues and uses of lavender and lavender essential oils
The perfumes
Lavender has particularly fine olfactory properties, delicate and complex, which make it an oil essential choice, especially for fine perfumery. Thus, the vast majority of male perfumes employs this raw material: For a man of Caron, Pure Lavender d’Azzaro, The Male of Jean-Paul Gauthier, Heritage of Guerlain, Old English Lavender of Yardley …
Medicinal products
Essential oils are widely used in pharmacy and in aromatherapy. Lavender has properties antiseptic, soothing and healing. Lavandin is recognized for its toning, relaxing and antiseptics.
Cosmetic products
In cosmetics, several brands develop ranges or lavender-based products, for its fresh scent and pleasant as well as for its virtues. We find her then as a perfuming agent for skin care products face, body or hair. Decorative products and room fragrances Lavender oil is found in decorative products and ambiance: scented candles, rotten pots, lamps perfumes, etc.
Cleaning products
Lavandin essential oil is mainly used by big manufacturers to scent soaps and detergents. Its scent gives a pleasant feeling of well-being, relaxation, and cleanliness.
Lavender in the kitchen
Lavender can also be used in cooking! It’s an original way to change the flavor of your dishes. You will make your guests enjoy all the benefits of this medicinal plant as its beneficial action on the intestinal transit or its diuretic and antispasmodic properties. Essential oils must be used with great care and dosages must be respected, even in the kitchen. The rule of thumb is to add one drop of essential oil per liter of cooking preparation. You can then adjust according to your tastes and your dishes! Add the essential oil at the end of cooking to preserve all its qualities. To add to your dish or sauce, dilute it in a little oil or honey if your preparation is sweet.
Lavender against Insects
Essential oil of Lavender combined with other essential oils can also allow you to create your own anti-insect sprays! Lavender, for example, becomes a weapon against wasps and horseflies when mixed with clove oil! It is, therefore, possible to create different synergy lavender based on the insects that we want to leave. Fleas, ticks, mosquitoes, mites, lice …
Anti-lice tip: If you fear that your child is bringing lice back to school, simply put a drop of lavender essential oil behind the neck or on the collar of his t-shirt and these little animals should not come and colonize his little head.
Against fleas and ticks: You can also spray the place where your dog sleeps with a mixture of lavender and water (or rubbing alcohol) to scare away fleas and ticks!
Warning for cat owners:
Be careful if you have a cat! Essential oils are toxic to these pets. They can not assimilate them in the same way as we do and, in the long run, risk suffering from liver poisoning.
The post Lavender: benefits and general use appeared first on BIOPHYTOPHARM.
Don't know: Is he only snotnosed of does he have flatulence????? He looks not amused at all. But......he is a very sexy over-tanned guy and not really for the girls :-))))) Andy and Tariq and ohhhhhh yes Jean-Luc will adore him deeply :-))))
It is common consensus among world scientists that Hiei's curry is a barely edible, highly toxic concoction that is lethal for most living species, and constitutes a formidable environmental threat.
But, what no one could have ever imagined is that Hiei's curry is, actually, an irresistible delicacy among abyssals, with foul-smelling flatulence as the only known side effect.
Folkloric
- Bark is reported to be vomitive and aphrodisiac.
- Decoction of bark used for catarrh.
- Tender fruit used as emollient.
- Decoction of bark regarded as a specific in febrile catarrh.
- Gum is astringent; used for bowel complaints. In children, gum with milk, given as cooling laxative. Also used for urine incontinence in children.
- Gum used as styptic, given in diarrhea, dysentery, and menorrhagia.
- In Liberia, Infusion of bark used as mouthwash.
- Infusion of leaves, onions, and a little tumeric, used for coughs.
- Young roots, shade-dried and powdered, is a chief ingredient in aphrodisiac medicines.
- Tap-root of young plant used for gonorrhea and dysentery.
- Bark in diuretic; in sufficient quantities, produces vomiting.
- In Cambodia, bark used for fevers and diarrhea. Also, as a cure for inebriation, used to bring about perspiration and vomiting.
- Malays used the bark for asthma and colds in children.
- In India, roots used for gonorrhea, dysuria, fevers. Decoction of bark used for chronic dysentery, diarrhea, ascites, and anasarca. Tender leaves also used for gonorrhea.
- In Java, bark mixed with areca nuts, nutmegs, and sugar candy, used as diuretic and for treatment of bladder stones. Infusion of leaves used for cough, hoarseness, intestinal catarrh, and urethritis. Leaves also used for cleaning hair.
- In the Cameroons, bark, which has tannin, is pounded and macerated in cold water and applied to swollen fingers.
- In French Guiana, decoction of flowers used for constipation.
- In Mexico, used for boils, insect bites, mange; used as anti-inflammatory; bark and leaf decoctions used as poultices. Bark decoction taken internally as emetic, diuretic and antispasmodic.
- Bark used for liver and spleen conditions, abdominal complaints, flatulence, constipation.
- Leaves used as emollient. Decoction of flowers is laxative.
- In Nigerian folk medicine, used for treatment of diabetes and infections. Leaves used as alterative and laxative, and as infusion for colic in man and in livestock. Seed oil used in rheumatism. Also, leaves used as curative dressings on sores and to maturate tumors.
- Compressed fresh leaves used for dizziness; decoction of boiled roots used to treat edema; gum eaten to relieve stomach upset; tender shoot decoction used as contraceptive; leaf infusion taken orally for cough and sore throat. (34)
- In India and Malaya, used for bowel complaints.
- In the Ivory Coast, mucilage obtained by boiling used to remove foreign bodies from the eye. Also, bark sap given to sterile women to promote conception.
- In West Africa, used for diarrhea and gonorrhea.
Others
- Fibers: Pod fibers are used in the stuffing of pillows, cushions, mattresses and the manufacture and life-preservers.
- Oil: Kapok oil, extracted from the seeds, used in the manufacture of soap; also, a substitute for cotton-seed oil. Also used for cooking and as lubricant.
- Wood: Tree is used for fencing and telephone poles.
- Fresh cake valuable as stock feed.
- Ashes of the fruit used by dyers in Malaysia.
- Study showed the C. pentandra fiber may be useful in recovering oil spilled in seawater.
- Fodder: Sheep, goats, cattle relish the foliage. Pressed cake as cattle feed yields about 26% protein.
source: stuart xchange
Jerusalem artichokes
I dug these last week and they are part of Sunday dinner this evening.
I have been growing these for >20 years and quite like them. Very easy to grow and they persist in the same ground for years without any looking after. They are, however fiddly to clean and peel as they are smaller than anything I routinely peel!
They are unusual (among commonly eaten vegetable tubers) in that they store their carbs in the form of inulin (a polymer of fructose), famously relatively indigestible by humans and a source of flatulence. I have never found that they make me fart any more than I usually do.
U2 - With A Shout Jerusalem
As a school custodian you get to see the art and different projects placed up on the walls throughout the year. Many times, the art has something to do with a book that they read or a lesson that the kids were taught.
I have no idea what this is all about!
It's not real... ;) It's been at least thirty years since I lit one of my farts, and it wasn't nearly so impressive. Special thanks to Philippe, for the use of his photo 'Exhale'
Hurst's Beans HamBeens 15 Bean Soup package.
▶ See soup, cooked, in bowl: here.
***************
▶ IN THE PACKAGE:
Actually 18 bean varieties!
☞ Great Northern beans, pinto beans, large lima beans, baby lima beans, blackeyed peas, garbanzo beans, green split peas, red kidney beans, white kidney beans, cranberry beans, Cannellini beans, Habichuela Rosadas, small red beans, yellow split peas, lentils, navy beans, black beans, and yellow-eye beans.
☞ And one seasoning packet:
hydrolyzed soy protein, maltodextrin, salt, artificial flavorings (including artificial smoke flavor), silicon dioxide (added less than 2% as an anti-caking agent).
***************
▶ RECIPE
☞ I followed the recipe on the package but with suggestions from Lord Byron's Vegetarian Beefless Stew. I spruced things up by using vegetable broth rather than water and by adding potatoes, frozen peas, Spanish paprika, fresh rosemary, vegan Worcestershire sauce, and diced portabello mushrooms to 'stand-in' for the beef. Really, it's like Stone Soup: it's what you add to the base.
☞ INGREDIENTS
20 oz package Hurst Beans "15 Bean Soup" package
8 cups low-sodium (or homemade) vegetable stock (or 8 cups water)
1 cup sweet onion, chopped
2 small Yukon potatoes, peeled and cubed
1 14.5 oz can diced tomatoes
2 TBSP lemon juice
4 cloves garlic, minced
1 cup frozen peas
1 tsp Marmite
1 tsp vegan Worcestershire Sauce
1 TBSP fresh rosemary, finely chopped
1 TBSP chili powder
1 TBSP dried oregano
1 TBSP dried basil
1 TBSP smoked Spanish paprika
Kosher salt and freshly-cracked black pepper, to taste
☞ PROCEDURE
1) Rinse the beans to remove any dirt or debris.
2) Place rinsed beans in a large pot, cover with 8 cups of water, and soak beans overnight for at least 8 hours.
3) After soaking, drain off the water and rinse the beans again. [This procedure removes some of the raffinose, the carbohydrate responsible for beany, uh, flatulence.]
4) Place beans in a large pot with 8 cups of vegetable stock (or water).
5) Bring beans to a boil, reduce heat, and simmer, covered, for 2 hours. Stir occasionally.
6) Add tomatoes, chili powder, Spanish paprika, Marmite, vegan Worcestershire sauce, and lemon juice. Simmer, covered, for another 30 minutes.
7) Five minutes before cooking is complete, add frozen peas and contents of Hurst's seasoning packet.
8) Simmer five more minutes, covered. Remove from heat.
9) While the soup is simmering, boil the cubed potatoes for 15-20 minutes. Drain. [I reserve the water and refrigerate for up to a week for use as a soup base.]
10) In a skillet, sauté the chopped onions for 3 minutes until soft. Add the chopped mushrooms. Continue to sauté until the mushrooms release their moisture and become brown, about 10 minutes. Add the diced garlic and continue cooking for 2 minutes.
9) Add the mushroom mixture and the cooked potato to the soup. Gently mix.
10) Scoop out two cups of the soup —vegetables and broth. Purée in a blender until smooth. Return the purée to the pot and stir into the soup. S/P to taste.
11) Serve! Whether it's soup or stew is up to you.
***************
▶ Photo uploaded by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
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Every so often they must release their flatulence Tags: body funny joke reptilians wrapping
freebdpic.com/when-the-reptilians-have-difficulties-with-...
Folkloric
- Bark is reported to be vomitive and aphrodisiac.
- Decoction of bark used for catarrh.
- Tender fruit used as emollient.
- Decoction of bark regarded as a specific in febrile catarrh.
- Gum is astringent; used for bowel complaints. In children, gum with milk, given as cooling laxative. Also used for urine incontinence in children.
- Gum used as styptic, given in diarrhea, dysentery, and menorrhagia.
- In Liberia, Infusion of bark used as mouthwash.
- Infusion of leaves, onions, and a little tumeric, used for coughs.
- Young roots, shade-dried and powdered, is a chief ingredient in aphrodisiac medicines.
- Tap-root of young plant used for gonorrhea and dysentery.
- Bark in diuretic; in sufficient quantities, produces vomiting.
- In Cambodia, bark used for fevers and diarrhea. Also, as a cure for inebriation, used to bring about perspiration and vomiting.
- Malays used the bark for asthma and colds in children.
- In India, roots used for gonorrhea, dysuria, fevers. Decoction of bark used for chronic dysentery, diarrhea, ascites, and anasarca. Tender leaves also used for gonorrhea.
- In Java, bark mixed with areca nuts, nutmegs, and sugar candy, used as diuretic and for treatment of bladder stones. Infusion of leaves used for cough, hoarseness, intestinal catarrh, and urethritis. Leaves also used for cleaning hair.
- In the Cameroons, bark, which has tannin, is pounded and macerated in cold water and applied to swollen fingers.
- In French Guiana, decoction of flowers used for constipation.
- In Mexico, used for boils, insect bites, mange; used as anti-inflammatory; bark and leaf decoctions used as poultices. Bark decoction taken internally as emetic, diuretic and antispasmodic.
- Bark used for liver and spleen conditions, abdominal complaints, flatulence, constipation.
- Leaves used as emollient. Decoction of flowers is laxative.
- In Nigerian folk medicine, used for treatment of diabetes and infections. Leaves used as alterative and laxative, and as infusion for colic in man and in livestock. Seed oil used in rheumatism. Also, leaves used as curative dressings on sores and to maturate tumors.
- Compressed fresh leaves used for dizziness; decoction of boiled roots used to treat edema; gum eaten to relieve stomach upset; tender shoot decoction used as contraceptive; leaf infusion taken orally for cough and sore throat. (34)
- In India and Malaya, used for bowel complaints.
- In the Ivory Coast, mucilage obtained by boiling used to remove foreign bodies from the eye. Also, bark sap given to sterile women to promote conception.
- In West Africa, used for diarrhea and gonorrhea.
Others
- Fibers: Pod fibers are used in the stuffing of pillows, cushions, mattresses and the manufacture and life-preservers.
- Oil: Kapok oil, extracted from the seeds, used in the manufacture of soap; also, a substitute for cotton-seed oil. Also used for cooking and as lubricant.
- Wood: Tree is used for fencing and telephone poles.
- Fresh cake valuable as stock feed.
- Ashes of the fruit used by dyers in Malaysia.
- Study showed the C. pentandra fiber may be useful in recovering oil spilled in seawater.
- Fodder: Sheep, goats, cattle relish the foliage. Pressed cake as cattle feed yields about 26% protein.
source: stuart xchange
Lycoperdon perlatum, the Common Puffball, is an edible fungus. The genus name Lycoperdon literally means 'wolf's flatulence' and begs the question who got close enough to a wolf to become an expert on the matter. The first comment box below shows two puffballs that have newly emerged from the leaf litter on the floor of the wood.
This collage of photographs taken in a mixed deciduous woodland shows the puffball at differnt stages in its lifecycle. The section of a newly emerged Puffball shows an all white interior and at this stage it is edible. As the spore sac matures, the puffball becomes tough and inedible.
Although found most often in woodlands of all types, the Common Puffball can also occur in grassland. Only occasionally do singletons appear - more often these puffballs are gregarious, with group sizes of between three and ten being most common. The season for these puffballs is between July to November in Britain and Ireland.
The Common Puffball is typically pear shaped and 3 to 6cm across; 4 to 9cm tall. A surface covered in tiny pearl-like attachments distinguishes the Common Puffball from its many similar relatives. (At least 13 Lycoperdon species occur in the UK.) The pyramidal warts or 'pearls' are of different sizes, initially cream and then turning ochre before falling off to leave an olive-brown surface marked with faint scars where the warts used to be. The dark area at the apex is where a pore hole develops, through which the spores are released. (source: First Nature.com)
***NOT MY PHOTO***came from another E-Mail from my brother this time. Y'all are just too creative over there at Photoshop!!!!!
1. THINGY (thing-ee) n.
Female...... Any part under a car's hood.
Male..... The strap fastener on a woman's bra.
2. VULNERABLE (vul-ne-ra-bel) adj.
Female.... Fully opening up one's self emotionally to another.
Male.... Playing football without a cup.
3. COMMUNICATION (ko-myoo-ni-kay-shon) n.
Female... The open sharing of thoughts and feelings with one's partner.
Male... Leaving a note before taking off on a fishing trip with the boys.
4. COMMITMENT (ko-mit-ment) n.
Female.... A desire to get married and raise a family.
Male...... Trying not to hit on other women while out with this one.
5. ENTERTAINMENT (en-ter-tayn-ment) n.
Female.... A good movie, concert, play or book.
Male.... .. Anything that can be done while drinking beer.
6. FLATULENCE (flach-u-lens) n.
Female.... An embarrassing by product of indigestion.
Male...... A source of entertainment, self-expression, male bonding.
7 MAKING LOVE (may-king luv) n.
Female...... The greatest expression of intimacy a couple can achieve.
Male.. Call it whatever you want, just as long as we do it.
8. REMOTE CONTROL (ri-moht kon-trohl) n.
Female.... A device for changing from one TV channel to another.
Male... A device for scanning through all 375 channels every 5 minutes.
AND
He said . . . I don't know why you wear a bra; you've got nothing to put in it.
She said . . . You wear pants don't you?
He said . . .... Shall we try swapping positions tonight?
She said . That's a good idea - you stand by the ironing board while I sit on the sofa and fart!
He said . . What have you been doing with all the grocery money I gave you?
She said . .Turn sideways and look in the mirror!
He said . How many men does it take to change a roll of toilet paper?
She said . We don't know; it has never happened.
She said... What do you call a women who knows where her husband is every night?
He said . . . A widow.
He said . . . Why are married women heavier than single women?
She said . .. . Single women come home, see what's in the fridge and go to bed. Married women come home, see what's in bed and go to the fridge.
MAN PEDALS HIS FLATULENCE MACHINE CALLED THE FLATULATOR PAST TWO MEN STANDING WATCHING AT THIS STREET VENUE AT A CAR STEAM CIDER EVENT IN AN EAST LONDON BOROUGH SUBURB STREET PARK ENGLAND . MOST MEN I KNOW DO NOT NEED A MACHINE TO FLATULATE IT COMES WITH THE TERRITORY DSCN1760
Bee Balm is edible and medicinal, the entire plant above ground is edible used as a pot herb, and it is also used as a flavoring in cooked foods. The flowers make an attractive edible garnish in salads. The fresh or dried leaves are brewed into a refreshing aromatic and medicinal tea. An infusion of young Bee Balm leaves used to form a common beverage in many parts of the United States.
The Catawba and the Cherokees Indians combined the leaves and flowers of the bee balm to prepare a medicinal tea. Bee Balm tea is a natural method to relieve colds, stomachache, measles, and heart ailments. Drink one six-ounce cup of bee balm tea to boost your immune system.
Bee Balm leaves and flowers and stems are used in alternative medicine as an antiseptic, carminative, diaphoretic, diuretic and stimulant. An infusion is medicinal used internally in the treatment of colds, catarrh, headaches, and gastric disorders, to reduce low fevers and soothe sore throat, to relieve flatulence, nausea, menstrual pain, and insomnia. Steam inhalation of the plant can be used for sore throats, and bronchial catarrh (inflammation of the mucus membrane, causing an increased flow of mucus). Externally, it is a medicinal application for skin eruptions and infections. Bergamot's distinctive aroma, found in both the leaf and flower is wonderful for use in potpourri.
photographer: Me ( with my systemic camera ) (taken in the late 90s)
Model: Lokman H.
This is weirdly the last time I saw Lokman!
I Actually searched for him and found him on the internet, he has moved back to his hometown of Jönköpinge…
We used to be Bench friends most of the time when I studied Society at vārnhem’s school!
I was both good and bad, good because we would chat away endlessly while not listening to the teacher… ( most of the time )
The Bad thing was his guts, or his flatulence… He was a competitive player in the Swedish Mastership frisbee ( yes Frisbee is a sport )
So all the sudden a nasty stench would fill the room, I being the Bench mate would be the first to notice (by often being close to pass out ) then it would spread like a ripples on a gaseous pond and you would hear others in the classroom complain by yelling: Lokman for god's sake ( and similar stuff )
Yes everyone was so used to his sneaking gas-attacks that they would usually just know that it was him when it started to smell funny ( a mild word )
Then Lokman would reply: it is not my fault, it is my trainer he says I have to eat large amounts of oatmeal!!
Oh sweet memories!
I am not surprised that he moved back to his hometown, because he was talking a lot of Jönköping his hometown!!!
So if you read this Lokman!
Thanks for the good times in school and well thank you fir your farts, now when I mo longer have to endure them they are fond memories!
Peace and Noise!
/ MushroomBrain