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IMPORTANT - Some dos and don'ts!

Following are some simple guidelines to keep in mind before you eat any type of flower:

DO'S:

* Eat flowers only when you are positive they are edible. If uncertain, consult a good reference book on edible flowers prior to consumption. * If pesticides are necessary, use only those products labeled for use on edible crops. No flowers is safe to eat unless it was grown organically * Wash all flowers thoroughly before you eat them. * Introduce flowers into your diet in small quantities one species at a time. Too much of a good thing may cause problems for your digestive system. * Remove pistils and stamens from flowers before eating. Separate the flower petals from the rest of the flower just prior to use to keep wilting to a minimum. Eat only the flower petals for most flowers except pansies violas, and Johnny-jump-ups (in which they add flavor). * If you have allergies, introduce edible flowers gradually, as they may aggravate some allergies.

DON'TS:

*

Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. *

Do not eat flowers picked from the side of the road. Once again, possible herbicide use eliminates these flowers as a possibility for use. *

Just because flowers are served with food served at a restaurant does not mean they are edible. Know you edible flowers - as some chefs do not.

It's easy and very attractive to use flowers for garnish on plates or for decoration, but avoid using non-edible flowers this way. Many people believe that anything on the plate can be eaten. They may not know if the flower is edible or not and may be afraid to ask.

Picking Edible Flowers:

Pick your flowers in the morning when their water content is at its highest.

What Part of the Flower To Eat:

Following information from the book, Edible Flowers - From Garden To Palate, by Cathy Wilkinson Barash:

Remove the stamens and styles from the flowers before eating. The pollen can detract from the flavor of the flower. In addition, the pollen may cause an allergic reaction in some individuals. Remove the sepals of all flowers except violas, Johnny-jump-ups, and pansies.

Only the petals of some flowers such as rose, calendula, tulip, chrysanthemum, yucca, and lavender are edible. When using just the petals, separate them from the rest of the flower just prior to use to keep wilting to a minimum. Others, including Johnny-jump-up, violet, runner bean, honeysuckle, and clover can be eaten in their entirety.

Roses, dianthus, English daisies, marigolds and chrysanthemums have a bitter white portion at the base of the petal where it was attached to the flower. Bread or cut off the bitter part off the petal before using.

Cleaning Edible Flowers:

Shake each flower to dislodge insects hidden in the petal folds.

After having removed the stamen, wash the flowers under a fine jet of water or in a strainer placed in a large bowl of water.

Drain and allow to dry on absorbent paper. The flowers will retain their odor and color providing they dry quickly and that they are not exposed to direct sunlight.

Preserving Edible Flowers:

To preserve flowers, put them on moist paper and place together in a hermetically-sealed container or in plastic wrapping. This way, certain species can be preserved in the refrigerator for some 10 days.

If the flowers are limp, they can be revitalized by floating them on icy water for a few moments; don't leave too long or else they will lose some of their flavor.

You can also store the whole flower in a glass of water in the refrigerator overnight.

Candied Flowers:

Candied flowers and petals can be used in a variety of imaginative ways - to decorate cakes large and small - all kinds of sweet things, such as ice cream, sherbet, crèmes and fruit salads, cocktails.

*

1 egg white (please use powdered egg whites to avoid salmonella) *

100 proof vodka *

Superfine granulated sugar *

Thin artist's paintbrush *

Violets, pansies, Johnny-jump-ups, rose petals, lilac, borage, pea, pinks, scented geraniums, etc.

*

Wire rack

Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.

Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.

When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry.

Flowers are completely dry when stiff and brittle to the touch.

They can be stored in an airtight container and put in the freezer for up to a year.

Will last approximately 6 months!

violets

Garnishing Cheeses with Edible Flowers

The cheese can be prepared 24 hours in advance of serving. Use flat chunks of cheese, with edible rinds, in a variety of shapes. (Cheddar, Jack, Brie, or Camembert, in round, wedge, or square shapes)

*

Edible flowers or herbs of your choice *

Cheese *

2 cups dry white wine *

1 envelope unflavored gelatin

Lay the flowers and herbs flat on top of the cheese in the presentation that you want to dispay.

Then remove the flowers and herbs, lay them aside in the pattern you want to display them.

In the medium size saucepan over medium heat, combine the white wine and gelatin. Stir until gelatin is completely dissolved and the mixture is clear. Remove from heat and put the saucepan in a larger container filled with ice. Keep stirring as it thickens, NOTE: Stir slowly so you don't create bubbles. (If it gets too thick, you can reheat and repeat.)

Place the cheese in a dish to catch the drippings from your glaze.

Spoon the glaze over the cheese and spread evenly. After a few minutes it will become tacky to the touch, then you can "paste" on your flowers in the design pattern you planned.

Refrigerate about 15 minutes; then remove from refrigerator and spoon more glaze over the flowers.

NOTE: Make as many layers of glaze as necessary to cover your decorations - can be three layers for a thick design. If the glaze thickens up too much, just reheat and replace in ice.

Serve with crackers.

Making Flower Petal Tea:

Use one (1) tablespoon of flower petals per cup of boiling water.

Let steep 10 minutes before drinking.

Rose Petal TeaRose Petal Tea can be made from rose hips or rose petals. This tea has a lightly floral taste with a slightly tangy flavor. A very elegant tea to serve for your afternoon tea party.

Making Blossom Ice Cubes:

Gently rinse your pesticide-free flower blossoms.

Boil water for 2 minutes for all the air trapped in the water to escape. Remove from heat and let the water cool until room temperature. NOTE: This will ensure that the ice cubes are crystal clear.

Place each blossom at the base of each individual compartment within an ice tray. Fill each compartment half full with the cooled boiled water and freeze.

After the water is frozen solid, fill each ice cube compartment the rest of the way to the top with the remaining boiled water. Freeze until ready to use.

Disclaimer:

The author, Linda Stradley, and What's Cooking America have researched all the mentioned edible flowers. However, individuals consuming the flowers, plants, or derivatives listed on this web page, do so entirely at their own risk. Neither the authors or What's Cooking America can be held responsible for any adverse reaction to the flowers.

Edible Flowers - How To Choose Edible Flowers

Edible flowers are the new rage in haute cuisine

Photo of edible flowers picked in Linda's garden in July (lavender, thyme, dill, cilantro, day lily, squash blossom, Nasturtiums, chives, and basil)

After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again.

Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen Victoria's reign.

Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance.

The secret to success when using edible flowers is to keep the dish simple, do not add to many other flavors that will over power the delicate taste of the flower. Today this nearly lost art is enjoying a revival.

One very important thing that you need to remember is that not every flower is edible.

In fact, sampling some flowers can make you very, very sick.

*

You also should NEVER use pesticides or other chemicals on any part of any plant that produces blossoms you plan to eat. *

Never harvest flowers growing by the roadside. *

Identify the flower exactly and eat only edible flowers, and edible parts of those flowers. *

Always remember to use flowers sparingly in your recipes due to the digestive complications that can occur with a large consumption rate. Most herb flowers have a taste that's similar to the leaf, but spicier. The concept of using fresh edible flowers in cooking is not new.

How To Choose Edible Flowers - Edible Flower Chart:

Calendula (Calendula officinalis) - Also called Marigolds. A wonderful edible flower. Flavors range from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron (also known as Poor Man’s Saffron). Has pretty petals in golden-orange hues. Sprinkle them on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups, spreads, and scrambled eggs.

Carnations (Dianthus caryophyllus - aka Dianthus) - Carnations can be steeped in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent. Petals add color to salads or aspics. Carnation petals are one of secret ingredients that has been used to make Chartreuse, a French liqueur, since the 17th century.

Chrysanthemums (Chrysanthemum coronarium) - Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They sould be blanched first and then scatter the petals on a salad. The leaves can also be used to flavor vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning.

Clover (Trifolium species) - Sweet, anise-like, licorice. Raw flower heads can be difficult to digest.

Cornflower (Centaurea cynaus) - Also called Bachelor’s button. They have a slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye. More commonly used as garnish.

Dame's Rocket (Hesperis matronalis) - Also called Sweet Rocket or Dame's Violet. This plant is often mistaken for Phlox. Phlox has five petals, Dame's Rocket has just four. The flowers, which resemble phlox, are deep lavender, and sometimes pink to white. The plant is part of the mustard family, which also includes radishes, broccoli, cabbage, cauliflower, and, mustard. The plant and flowers are edible, but fairly bitter. The flowers are attractive added to green salads. The young leaves can also be added to your salad greens (for culinary purposes, the leaves should be picked before the plant flowers). The seed can also be sprouted and added to salads. NOTE: It is not the same variety as the herb commonly called Rocket, which is used as a green in salads.

Dandelions (Taraxacum officinalis) - Member of the Daisy family. Flowers are sweetest when picked young. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice.

day liliesDay Lilies (Hemerocallis species) - Slightly sweet with a mild vegetable flavor, like sweet lettuce or melon. Their flavor is a combination of asparagus and zucchini. Chewable consistency. Some people think that different colored blossoms have different flavors. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Also great to stuff like squash blossoms. Flowers look beautiful on composed salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad. In the spring, gather shoots two or three inches tall and use as a substitute for asparagus. NOTE: Many Lilies contain alkaloids and are NOT edible. Day Lilies may act as a diuretic or laxative; eat in moderation.

English Daisy (Bellis perennis) - The flowers have a mildly bitter taste and are most commonly used for their looks than their flavor. The petals are used as a garnish and in salads.

Fruit Flowers:Most fruit trees are usually sprayed just before and during the bloom. If you are using you own flowers that have not sprayed, use only the pedals, not the pistils or stamen.

Apple Blossoms (Malus species) - Apple Blossoms have a delicate floral flavor and aroma. They are a nice accompaniment to fruit dishes and can easily be candied to use as a garnish. NOTE: Eat in moderation as the flowers may contain cyanide precursors. The seeds of the apple fruit and their wild relations are poisonous

Banana Blossoms (Musa paradisiaca) - Also know as Banana Hearts. The flowers are a purple-maroon torpedo shaped growth appears out of the top of usually the largest of the trunks. Banana blossoms are used in Southeast Asian cuisines. The blossoms can be cooked or eaten raw. The tough covering is usually removed until you get to the almost white tender parts of the blossom. It should be sliced and let it sit in water until most of the sap are gone. If you eat it raw, make sure the blossom comes from a variety that isn't bitter. Most of the Southeast Asian varieties aren't bitter.

Citrus Blossoms (orange, lemon, lime, grapefruit, kumquat) - Use highly scented waxy petals sparingly. Distilled orange flower water is characteristic of Middle Eastern pastries and beverages. Citrus flavor and lemony.

Elderberry Blossoms (Sambucus spp) - The blossoms are a creamy color and have a sweet scent and sweet taste. When harvesting elderberry flowers, do not wash them as that removes much of the fragrance and flavor. Instead check them carefully for insects. The fruit is used to make wine. The flowers, leaves, berries, bark and roots have all been used in traditional folk medicine for centuries. NOTE: All other parts of this plant, except the berries, are mildly toxic! They contain a bitter alkaloid and glycoside that may change into cyanide. The cooked ripe berries of the edible elders are harmless. Eating uncooked berries may cause nausea, vomiting, and diarrhea.>

Fuchsia (Fuchsia X hybrida) - Blooms have a slightly acidic flavor. Explosive colors and graceful shape make it ideal as garnish. The berries are also edible.

Garden Sorrel (Rumex acetosa) - Sorrel flowers are tart, lemon tasting. So use like a lemon: on pizza, a salad topping, in sauces, over cucumber salads.

Gladiolus (Gladiolus spp) - Flowers (anthers removed) have a nondescript flavor (taste vaguely like lettuce) but make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads. It can also be cooked like a day lily.

Herb Flowers:

Most herb flowers are just as tasty as the foliage and very attractive when used in your salads. Add some petals to any dish you were already going to flavor with the herb.

chive blossomAlliums (leeks, chives, garlic, garlic chives) - Known as the "Flowering Onions." There are approximately four hundred species that includes the familiar onion, garlic, chives, ramps, and shallots. All members of this genus are edible. Their flavors range from mild onions and leeks right through to strong onion and garlic. All parts of the plants are edible. The flowers tend to have a stronger flavor than the leaves and the young developing seed-heads are even stronger. We eat the leaves and flowers mainly in salads. The leaves can also be cooked as a flavoring with other vegetables in soups, etc.

Chive Blossoms (Allium schoenoprasum) - Use whenever a light onion flavor and aroma is desired. Separate the florets and enjoy the mild, onion flavor in a variety of dishes.

Garlic Blossoms (Allium sativum) - The flowers can be white or pink, and the stems are flat instead of round. The flavor has a garlicky zing that brings out the flavor of your favorite food. Milder than the garlic bulb. Wonderful in salads.

Angelica (Angelica archangelica) - Depending on the variety, flower range from pale lavender-blue to deep rose. It has a flavor similar to licorice. Angelica is valued culinary from the seeds and stems, which are candied and used in liqueurs, to the young leaves and shoots, which can be added to a green salad. Because of its celery-like flavor, Angelica has a natural affinity with fish. The leaves have a stronger, clean taste and make a interesting addition to salads. In its native northern Europe, even the mature leaves are used, particularly by the Laplanders, as a natural fish preservative. Many people in the cold Northern regions such as Greenland, Siberia, and Finland consider Angelica a vegetable, and eat the stems raw, sometimes spread with butter. Young leaves can be made into a tea.

Anise Hyssop (Agastache foeniculum) - Both flowers and leaves have a delicate anise or licorice flavor. Some people say the flavor reminds them of root beer. The blossoms make attractive plate garnishes and are often used in Chinese-style dishes. Excellent in salads.

basilBasil (Ocimum basilicum) - Depending on the type, the flowers are either bright white, pale pink, or a delicate lavender. The flavor of the flower is milder, but similar to the leaves of the same plant. Basil also has different varieties that have different milder flavors like lemon and mint. Sprinkle them over salad or pasta for a concentrated flavor and a spark of color that gives any dish a fresh, festive look. Linguine with Tomatoes and Basil

Bee Balm (Monarda didyma) - Also called Wild Bergamot, Wild Oswego Tea, Horsemint, Monarda. Wild bee balm tastes like oregano and mint. The taste of bee balm is reminiscent of citrus with soft mingling of lemon and orange. The red flowers have a minty flavor. Any place you use oregano, you can use bee balm blossoms. The leaves and

flower petals can also be used in both fruit and regular salads. The leaves taste like the main ingredient in Earl Gray Tea and can be used as a substitute.

borageBorage (Borago officinalis) - Has lovely cornflower blue star-shaped flowers. Blossoms and leaves have a cool, faint cucumber taste. Wonderful in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips.

Burnet (Sanquisorba minor - The taste usually is likened to that of cucumbers, and burnet can be used interchangeably with borage.

Chervil (Anthriscus cerefolium) Chervil flowers are delicate white flowers with an anise flavor. Chervil's flavor is lost very easily, either by drying the herb, or too much heat. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state in salads.

Chicory (Cichorium intybus) - Earthy flavor, eat either the petals or the buds. Chicory has a pleasant, mild-bitter taste that has been compared to endive. The buds can be pickled.

Cilantro/Coriander (Coriander sativum) - Like the leaves and seeds, the flowers have a strong herbal flavor. Use leaves and flowers raw as the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, and cold vegetable dishes.

Chamomile (Chamaemelum noblis)- The flowers are small and daisy-like and have a sweet, apple-like flavor. NOTE: Drink chamomile tea in moderation as it contains thuaone; ragweed sufferers may be allergic to chamomile.

Dill (Anethum) - Tangy; like their leaves, but stronger. Use yellow dill flowers as you would the herb to season hot or cold soups, seafood, dressings, and dips. The seeds are used in pickling and baking.

Fennel (Foeniculum vulgare) - It has a star-burst yellow flowers that have a mild anise flavor. Use with desserts or cold soups, or as a garnish with your entrees.

Ginger (Zingiber officinale) - The white variety of ginger is very fragrant and has a gingery taste on the tongue. Petals may be eaten raw or you can cook the tender young shoots.

Jasmine (jasmine officinale) - The flowers are intensely fragrant and are traditionally used for scenting tea.

lavenderLavender (Lavandula angustifolia) - Sweet, floral flavor, with lemon and citrus notes. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to

custards, flans or sorbets. NOTE: Do not consume lavender oil unless you absolutely know that it has not be sprayed and is culinary safe.

Cottage Cheese-Herb BreadCrostini with White Truffle & Olive PasteGrilled Pork Chops with Lavender FlowersLavender Creme BruleeLavender FocacciaLavender Hazelnut BreadLavender JellyLavender SorbetLavender Tea CookiesPeppered Lavender Beef

Lemon Verbena (Aloysia triphylla) - Tiny cream-colored citrus-scented blossoms. Leaves and flowers can be steeped as an herbtea, and used to flavor custards and flans.

Marjoram (Origanum majorana) - Flowers are a milder version of plant's leaf. Use as you would the herb.

Mint (Mentha spp) - The flavor of the flowers are minty, but with different overtones depending on the variety. Mint flowers and leaves are great in Middle Eastern dishes.

Oregano (Origanum vulgare) - Milder version of plant's leaf. Use as you would the herb.

rosemaryRosemary - Milder version of leaf. Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes. Use with meats, seafoods, sorbets or dressings. Lemon Rosemary Chicken

Safflower (Carthamus tinctorius) - Its dried flowers, Mexican saffron, are used as a food colorant in place of the more aromatic and expensive Spanish saffron.

Sage (Salvia officinalis) - The flowers are violet-blue, pink or white up to 1 3/8 inches long, small, tubelike, clustered together in whorls along the stem tops. Flowers have a subtler sage taste than the leaves and can be used in salads and as a garnish. Flowers are a delicious companion to many foods including beans, corn dishes, sauteed or stuffed mushrooms, or pesto sauce.

Savory (Satureja hortensis) - The flavor of the flowers is somewhat hot and peppery and similar to thyme.

Thyme (Thymus spp.) - Milder version of leaf. Use sprigs as garnish or remove flowers and sprinkle over soups, etc. Use thyme anywhere a herb might be used.)

Hibiscus (Hibiscus rosa-sinensis) - Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish. The flower can be dried to make an exotic tea.

Hollyhock (Alcea rosea) - Very bland tasting flavor.

Honeysuckle (Lonicera japonica) - Sweet honey flavor. Only the flowers are edible. NOTE: Berries are highly poisonous - Do not eat them!

Hyacinth (Brodiaea douglasii) - Only the Wild Hyacinth (Brodiaea douglasii) bulbs are edible. The bulbs can be used like potatoes and eaten either raw or cooked and has a sweet, nutlike flavor. NOTE: The common hyacinth (found in your gardens) is toxic and must not be eaten.

Impatiens (Impatiens wallerana) - The flowers have a sweet flavor. They can be used as a garnish in salads or floated in drinks.

Johnny-Jump-Ups (Viola tricolor) - Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. They are also a great addition to drinks, soups, desserts or salads.

lilac

Lilac (Syringa vulgaris) - The flavor of lilacs varies from plant to plant. Very fragramt, slightly bitter. Has a distinct lemony taste with floral, pungent overtones. Great in salads and crystallized with egg whites and sugar.

Linden (Tilla spp.) - Small flowers, white to yellow was are delightfully fragrant and have a honey-like flavor. The flowers have been used in a tea as a medicine in the past. NOTE: Frequent consumption of linden flower tea can cause heart damage.

Marigold (Tagetes tenuifolia - aka T. signata) - The marigold can be used as a substitute for saffron. Also great in salads as they have a citrus flavor.

Nasturtiums Tropaeolum majus) - Come in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet, spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.

Pansy (Viola X wittrockiana) - Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups.

Peony (Paeonia lactiflora) - In China the fallen petals are parboiled and sweetened as a tea-time delicacy. Peony water was used for drinking in the middle ages. Add peony petals to your summer salad or try floating in punches and lemonades.

Phlox, Perrennial Phlox (Phlox paniculata) - It is the perennial phlox, NOT the annual, that is edible. It is the high-growing (taller) and not the low-growing (creeping) phlox that grows from 3 to 4 feet tall. Slightly spicy taste. Great in fruit salads. The flowers vary from a Reddish purple to pink, some white.

Pineapple Guave (Feijoa sellowians) - The flavor is sweet and tropical, somewhat like a freshly picked ripe papaya or exotic melon still warm from the sun.

Primrose (Primula vulgaris) - Also know as Cowslip. This flower is colorful with a sweet, but bland taste. Add to salads, pickle the flower buds, cook as a vegetable, or ferment into a wine.

Queen Anne's Lace (Daucus carota) - Also known as Wild Carrot and Bishop's Lace. It is the original carrot, from which modern cultivars were developed, and it is edible with a light carrot flavor. The flowers are small and white, and bloom in a lacy, flat-topped cluster. Great in salads. NOTE: The problem is, it is closely related to, and looks almost exactly like another wild plant, Wild or Poison Hemlock, which often grows profusely in similar habitats, and is said to be the most poisonous plant native to the United States. The best way to differentiate between the two plants is to remember that Queen Anne's Lace has a hairy stem, while the stems of Wild Hemlock are smooth and hairless and hollow with purple spots.

roseRoses (Rosa rugosa or R. gallica officinalis) - Flavors depend on type, color, and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals.Rose Petal JamRose Petal Drop SconesRose Petal Tea

Scented Geraniums (Pelargonium species) - The flower flavor generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers, and usually in colors

of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. NOTE: Citronelle variety may not be edible.

Snap Dragon (Antirrhinum majus) - Delicate garden variety can be bland to bitter. Flavors depend on type, color, and soil conditions. Probably not the best flower to eat.

Sunflower (Helianthus annus) - The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet. The unopened flower buds can also be steamed like artichokes.

Sweet Woodruff (Galium odoratum) - Also known as Wild Baby's Breath. The flower flavor is sweet and grassy with a hint of nutty, vanilla flavor. NOTE: Can have a blood thinning effect if eaten in large amounts

Tuberous Begonia (Begonia X tuberosa) - NOTE: Only Hybrids are edible. The petals of the tuberous begonias are edible. Their bright colors and sour, fruity taste bring flavor and beauty to any summer salad. Begonia blossoms have a delicious citrus sour taste and a juicy crunch. The petals are used as a garnish and in salads. Stems, also, can be used in place of rhubarb. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism.

Tulip Petals (Tulipa) - Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavor. NOTE: Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don't eat them! Don't eat the bulbs ever. If you have any doubts, don't eat the flower.

Vegetable Flowers:Did you know that broccoli, cauliflower, and artichokes are all flowers? Also the spice saffron is the stamen from the crocus flower? Capers are unopened flower buds to a bush native in the Mediterranean and Asian nations. The general rule is that the flowers of most vegetables and herbs are safe to eat. Always check first, because as with anything in life, there will always be exceptions. NOTE: Avoid - the flowers of tomato, potato, eggplant, peppers and asparagus.

Arugula (Eruca vesicaria) - Also called garden rocket, roquette, rocket-salad, Oruga, Rocketsalad, rocket-gentle; Raukenkohl (German); rouquelle (French); rucola (Italian). An Italian green usually appreciated raw in salads or on sandwiches. The flowers are small, white with dark centers and can be used in the salad for a light piquant flavor. The flowers taste very similar to the leaves and range in color from white to yellowish with dark purple veins. Arugula resembles radish leaves in both appearance and taste. Leaves

are compound and have a spicy, peppery flavor that starts mild in young leaves and intensifies as they mature.Arugula SaladArugula, Pear and Asiago Cheese SaladWalnut, Arugula & Gorgonzola Crostini

Artichoke (Cynara scolymus) - The artichoke is considered a flower in which the leaves of the flower are eaten and the choke or thistle part is discarded.

Broccoli Florets (Brassica oleracea) - The top portion of broccoli is actually flower buds. As the flower buds mature, each will open into a bright yellow flower, which is why they are called florets. Small yellow flowers have a mild spiciness (mild broccoli flavor), and are delicious in salads or in a stir-fry or steamer.

Corn Shoots (Zea mays) - Corn shoots may be eaten when they resemble large blades of grass with a strong sweet corn flavor, which could be used as a garnish for a corn chowder. The whole baby corn in husk may also be eaten, silk and all.

Mustard (Brassica species<) - Young leaves can be steamed, used as a herb, eaten raw, or cooked like spinach. NOTE: Some people are highly allergic to mustard. Start with a small amount. Eating in large amounts may cause red skin blotches

Okra (Abelmoschus esculentus) - Also known as Ochro, Okoro, Quimgombo, Quingumbo, Ladies Fingers and Gumbo. It has hibiscus-like flowers and seed pods that, when picked tender, produce a delicious vegetable dish when stewed or fried. When cooked it resembles asparagus yet it may be left raw and served in a cold salad. The ripe seeds have been used as a substitute for coffee; the seed can be dried and powdered for storage and future use.

Pac Choy (Brassica chinensis) - A sister of the Broccoli plant.

Pea Blossoms (Pisum species) - Edible garden peas bloom mostly in white, but may have other pale coloring. The blossoms are slightly sweet and crunchy and they taste like peas. The shoots and vine tendrils are edible, with a delicate, pea-like flavor. Here again, remember that harvesting blooms will diminish your pea harvest, so you may want to plant extra. NOTE: Flowering ornamental sweet peas are poisonous - do not eat.

Radish Flowers (Raphanus sativus) - Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor). Best used in salads. The Radish shoots with their bright red or white tender stalks are very tasty and are great sautéed or in salads.

Scarlet Runner Beans (Phaseolus vulgaris) - Have brilliant red blooms that are very tasty and can be served as a garnish for soups, in salads. Bean pods toughen as they age, so make use of young pods as well as flowers.

Squash Blossoms (Curcubita pepo) - Squash and pumpkin blossoms are edible and taste mildly of raw squash. Prepare the blossoms by washing and trimming the stems and remove the stamens. Squash blossoms are usually taken off the male plant, which only provides pollen for the female.

violetsViolets (Viola species) - Sweet, perfumed flavor. Related flowers, Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. I like to eat the tender leaves and flowers in salads. I also use the flowers to beautifully embellish desserts and iced drinks. Freeze them in punches to delight children and adults alike. All of these flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well. heart-shaped leaves are edible, and tasty when cooked like spinach.

Yucca Petals (Yucca species) - The white Yucca flower is crunchy with a mildly sweet taste (a hint of artichoke). in the spring, they can be used in salads and as a garnish.

If you’re big on cooking, or would just a little something extra to add to your meals or drinks, why not try using flowers! Did you know there are several different types of flowers that are edible? And many that not only taste good, but look beautiful as an accent to food dishes as well. I have put together a list of edible flowers:

Alliums (Leeks, Garlic, Chive) – The “flowering onion.” All kinds of alliums and parts are edible. Use in salads, or ccok them as spices.

Angelica – Angelica has a flavor similar to licorice. The seeds and stems can be candied and used in liqueor. Leaves have a celery-like flavor, and can be used in salad or with fish. Young leaves can also be made into tea.

Anise Hyssop – Flowers and leaves have anise/licorice flavor (similar almost to root beer). Used a lot in Chinese videos.

Apple Blossoms – Floral flavor great in fruit dishes or to be candied as a garnish.

Arugula (Garden Rocket, Rocket-Salad) – Italian green, both flowers and leaves can be used in salads or sandwiches. Arugula is similar to a radish in looks and taste, with a spicy, peppery flavor that gets stronger as the plants mature.

Aquatic Plants -Cattails – Can eat the shoots and roots. Pollen can be used in biscuits.Watercress – Used in salads and as a garnish.Water Lily – The roots of the water lily are edible.

Banana Blossoms (Banana Hearts) – Generally used in Southeast Asia cuisines. Can cook it or eat it raw.

Basil – The leaves and flowers are edible, though the flower flavor isn’t as strong. Use in salads, pasta, and as a spice.

Bee Balm (Wild Oswego Tea, Horsemint) – Wild bee balm has a flavor like oregano and mint. Others taste like citrus (lemon, orange). Use with fruits, salads, or as tea.

Borage – Cucumber-like taste. Good in punches, lemonade, gin & tonic, cold soups, and dips.

Broccoli Florets – Use in salad, or cook/steam (vegetable).

Calendula (Marigold) – The flower taste’s range — spicy, bitter, tangy, and peppery, Can sprinkle petals on soup, pasta, rice, and salads.

Carnations – Carnation petals are sweet. Can be used in candy, desserts, wine, salads, and liqueor. Carnations are used to make the French liqueor, Chartreuse.

Chamomile – Flowers have a sweet flavor, similar to apples. Can be used in tea.

Chervil – Has an anise flavor. Add and cook at the end, or sprinkle on dishes raw.

Chicory – Petals or buds have an “earthy” flavor (a mild, bitter taste).

Chyrsanthemums – Tangy and a bit bitter, from peppery to a light cauliflower taste. Use on salads, in vinegar, and in stir fry.

Cilantro/Coriander – Leaves, seeds, and flowers have a strong herbal flavor. Use on salads, in bean dishes, and cold veggie dishes.

Citrus Blossoms (Orange, Lemon, Lime, Grapefruit) – Use in pastries and beverages. Can use the petals, but do so sparingly. Have a citrus flavor.

Clover – Sweet with a licorice-like flavor.

Cornflower/Bachelor’s Button – Light, sweet, and spicy clove flavor. Use as a garnish, or use bloom as a food dye.

Dandelions – Young flowers have a sweet, honey flavor. The older the bloom, the more bitter the taste. Buds have more flavor than the flowers, and are good raw, or even steamed.

Day Lilies – Sweet with a light veggie flavor (lettuce, melon). Can be used in desserts and salads.

Dill – Dill has a tangy flavor. Use it as an herb/season. The seeds can also be used in baking.

Elderberry – Elderberry has a sweet taste. The fruit is used in wine making, but all other parts of the plant are poinsonous!!!

English Daisies – The english daisy has edible petals with a tangy, mildly bitter taste. Use petals as a garnish or on salads.

Fennel – Fennel has an anise flavor and can be used in soups or as a garnish.

Fuchsia – Light acidic flavor. Can be used as a garnish as well as having edible berries.

Garden Sorrel – Garden sorrel has a tart, lemony taste. Good on salad, in sauce, or anything you would use a lemon on!

Geraniums – Vary with the type of flower. Can be spicy, fruity, or have a citrus flavor. Use in desserts or drinks.

Gladiolus – Can use the petals in salads, and the flowers for sweet spreads.

Hibiscus – Hibiscus has a citrus, cranberry-like flavor. Use a small amount in salads or as a garnish.

Honeysuckle – Tastes like honey! Though the berries are poisonous!

Hyacinth – Can eat the plant bulb raw or cooked. Hyacinths have a sweet, nutty flavor.

Jasmine – Jasmine is most commonly used in teas.

Lavender – Has a floral flavor, sweet with a touch of citrus. Good for desserts, wines, and even soup/stew.

Lilac – A light bitter, citrusy taste. Good to use in salads.

Linden – Linden has a honey-like flavor and is used in teas. Be careful when consuming linden, as too much can cause heart damage.

Lovage – Lovage tastes similar to celery and is commonly used as a season.

Nasturtiums – The flowers are sweet, yet spicy, in flavor, and the leaves are peppery. Can be used as garnishes and in salads.

Orchids – Orchids are a source of fiber and vitamin C. Use in salads, candied, or in cooking.

Pansy – Have a flavor that is grassy. Used best in salad, fruit salad, or in soup.

Passion Flowers – The passion flower tastes sweet and can be used as a garnish or in teas.

Peony – Flower petals can be used for teas, punches, and in salads.

Queen Anne’s Lace (Wild Carrot, Bishop’s Lace) – Queen Anne’s Lace has a light carrot taste that is good for salads.

Red Clover – The red clover has a sweet taste and is used in making wine and teas.

Rosemary – Use dried as an herb in cooking, or in dressings/sauces.

Roses – The flavor of roses is compared to strawberries and apples, as they are usually sweet. All roses are edible, and the darker the rose, the more flavor it has.

Snapdragon – The snapdragon flower has an almost bland to bitter taste to it and is often used as a garnish.

Sunflower – The bud has the best taste, close to an artichoke (it can even be steamed like one!), and the petals have a bittersweet taste once bloomed.

Sweet Woodruff – The flavor is a blend of sweet, grassy, vanilla, and nutty flavors.

Tulips – Tulip petals are edible. They taste like lettuce, peas, or cucumber.

Violet – Use the leaves and flowers in salads or desserts. The violet is sweet in flavor.

Yucca – Yucca petals are edible with a light, sweet taste (similar to an artichoke). Use in salads or as a garnish.

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ROSELLA TEA CAN USED FOR HYPERTENSE HIGHT BLOOD AND COLESTEROLHibiscus Sabdariffa or other name Rosella or red tea from Jamaica and for many people cames to Mekah Calls it’s Mekah Tea, Hibiscus Sabdariffa dasn’t khow for many peoples, how ever Hibiscus flower is very condusive for healt, bicouse in the many observation in many country said the hibiscus flower or rosella is one for herbal natural medicine.

For many people, rosella flower can used for healty drink for blood pressure and colesterol, other wise in many observation for rosella flower dasn’t only flowers can used, but fruit etc. But only flowers can mach used.

The flowers Rosella have vitamin C,A,D,B1, and B2, antioxid, antoxine, steel enzime, magnesium, omega 3 and betakaroten.

From this many enzim, many people from indonesiabegin to popultion for any kind used, bicause this one natural herbal that can belived for many people for any kind, likes healty drink, jam, cooking and madicine traditional. this is mather, she is name mis Dewani, she is very interisting to population with the product tea bag from rosella flowers, that’s name ” de Rosellas “.

In the product tea bag de Rosellas, she have herbal outlet with name ” PLANTA MEDIKA LOKA” in Jl.Raya Lt.Agung No.32 Jakarta Selatan, she can’t used other enzim for countinous product, she have plant natural herbal with organict.

And bicouse it, Dewani trust to popolation rosella flower to product de Rosellas tea, that eximination from sucofindo laboratories and IPB laboratories Bogor, in the finished it very clear to drink.

She said, tea bag of de Rosellas tea is very clear to consumtion, be said it, mis Dewani give a message for many consumen when to  used de rosellas tea just only 3 minuts in hot wather, that is for good and bonnefits. beside it, benefits from de rosellas tea bag is can used for depressing, colesterol, hypertenses, deabetes, etc.

Other whise de Rosellas tea bag can to consumtion every days, so can benefits for hard working be caouse can suport of stamina and healty drink.

de Rosellas can’t used more 2 glass a days for depressing blood, bicouse de rosellas tea bag can only hypertenses peoples.

What Is Bergamot Good For?

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What Is Bergamot Good For?

Bergamot is a highly aromatic herb that has many culinary and medicinal uses. The plant is often known by the name 'bee balm'. Bergamot is a member of the mint family. Its taste can range from citrus-like to peppery. This often forgotten herb is easy to find fresh, and can be dried for an aromatic and useful bouquet.

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Tea1. Bergamot was used by the Oswaga native American tribe to make tea. Today, this

tea is called Oswego Tea. Oswego tea replaced English tea after the tea was thrown into the harbor during the Boston Tea Party protest against tea taxation. It is made by steeping 1 teaspoon of the dried herb in water. Both the flowers and the leaves can be used for the tea. There are two main species of bergamot including Monarda didyma and Monarda fistulosa. Oswego tea is made from Monarda didyma, which has bright red flowers and a citrus smell. The Monarda fistula has a more spicy taste and odor.

History2. Native Americans used bergamot medicinally. They frequently used the plant

during ceremonial sweat lodges because of the plants ability to induce sweating.

They also made hair pomade from decoctions of bergamot. It was used before hunting in celebrations by the Native Americans because they believed bergamot had purification and attraction power useful to hunting.

Medicinally3. The leaves and flowers of bergamot are used for colds, reducing fever, soothing

sore throats, headaches, insomnia and menstrual pain. A steam inhalation of the plant is useful for soothing inflamed mucus membranes. Poultices and compresses are used for skin infections or bruises. It is also good for soothing the digestive tract. The plant has antibacterial properties, which helps to treat infections. It also has antiseptic qualities that fight bacteria, parasites and fungi. The herb contains thymol, which is responsible for many of the plants healing qualities.

Uses4. Bergamot can be used in several ways outside of tea. The plant can be used as a

cooking herb. It is often used in salads. It can also substitute sage in recipes. The fresh leaves can be added to jellies, punch, lemonade or wine to add extra taste. They are also used for craft purposes because of their strong smell and colorful flowers. Bergamot can help to heal the skin, and for this reason are often added to facial steam or placed directly on the skin. It makes a fragrant addition to creams and lotions, as well. The essential oil of bergamot is used in aromatherapy. It is believed the scent of bergamot relieves tension and anxiety.

Dangers5. Bergamot stimulates contractions in the uterus. This can be harmful to pregnant

women . The thymol present in the plant can cause nausea, convulsions, vomit, gastric pain or external rashes. Bergaptene is also found in bergamot, and may cause phototoxicity. In this case, the skin should not be exposed to sunlight after external use of the oil. The thymol in bergamot can cause vomiting, nausea, gastric pain, convulsion, or rashes. Monarda lutea, or horsemint, is especially known for having high levels of thymol.

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Blooming teas, or artistic teasBlooming Teas

Say it with flowers, and for a change, say it with tea flowers (blooming tea).

You can find all of our blooming teas in our shop, in the category blooming teas.

Blooming tea, blossoming tea, artist’s tea, artistic tea, tea flowers are some of the names of these amazing hand tied teas containing flowers. It is the perfect gift for any occasion like Christmas, birthdays, Valentine’s Day. It will amaze the person to whom you offer it and yourself. It comes in different shapes and is made using several varieties of flowers.

Flowers used to make blooming tea: Chrysanthemum Lily Jasmine Marigold Globe amaranth And even tea flowers (Camellia sinensis)

What type of tea is used in blooming tea?

Almost every type of tea can be used to shape or make a blooming. Red (black) tea, green tea or even white tea can be used.

All our bloomings are made with a very high quality green tea, Yin Zhen or silver needle from the Fujian Province of China.

How to brew a blooming tea?

All our blooming teas are made with very high quality green tea, therefore it has to be brewed for 3 minutes at a temperature of 85°C, or till the tea blossoms.

In order to appreciate your blooming teas at best, a glass teapot or a big wine or Cognac glass is very useful. Each blooming tea can be infused several times.

You can find all of our blooming teas in our shop, in the category blooming teas.

Description&quot;We Packiam Botanicals have been dedicated to dealing and wholesale exporting of Medicinal herbs as well as related products like Herbal juices, leaves t-cut and powders and extracts for more than 14 years. With factories in India, we are able to offer a wide range of herbs all at competitive prices and guaranteed on-time delivery.We have requirement of 300kgs Hibiscus Sabdariffa flower, pl inform if you can offer the same along with CIF price to Chennai port, India. Hibiscus Sabdariffa (Roselle) is a robust many-branched shrub-like annual that gets 4-7 ft (1.2-2.1 m) tall and almost as broad. The dark green leaves are about 6 in (15 cm) across and deeply dissected into 5 narrow lobes. The stems, branches, leaf veins, and petioles (leaf stems) are reddish purple. The hibiscus-like flowers, appearing in October, are yellow and about 3 in (7.6 cm) across. At the bottom of each flower, enclosing the bases of the five petals, is a fleshy bright red cup-like structure called a calyx, The calyx is about 1 in (2.5 cm) in diameter. The calyces of roselle are used to make juices, sauces, jellies, wines and pies. Roselle is an interesting and beautiful plant in the home landscape. Fifty years ago it was widely grown in Florida as a summertime hedge and for its edible calyces. The dark green leaves contrast nicely with the red stems and petioles, and the yellow flowers are a rare treat in October and November. The edible calyces are a bonus. Place roselle where it will have plenty of room. This is a large annual, so thin plants to about 3 ft (0.9 m) apart. Feed and mulch well. In Florida, roselle is often planted in rows where it forms a dense hedge by late summer. If grown just for juice production, roselle is cultivated much like tomatoes, peppers or eggplants.Our herbs have gained a great popularity at Japan, European, American, Taiwan, Philippines, Chinna, Ghana markets. We hope to have the opportunity to count with your cooperation to expand our activity into your market. We are confident that the professionalism and dedication of Packiam Botanicals will guarantee the best quality and supply to our buyers.Our dealings extend through many herbs like Gymnema leaves and powder, Senna leaves, Pods and stems, Morinda Tinctoria fruit, Henna leaves and powder, Aloe Vera leaves, Ocimum Sanctum (Tulsi) leaves, Soapnut, Henna leaves and Powder, Amla, Papaya leaves, Neem leaves and pods, Phyllanthus Niruri, Lemon grass cut, Tribullus Terristris, Stevia leaves, Passiflora herbs, Hydrocotyle Asiatica, Ashwagantha root, Calamus root, Garcinia cambogia, Glorisa superba seeds, Liquorice root, Lobellia,

Myrobalan, Psyllium husk, Sarasaparilla, Yellow dock root, Asparagus racemosus, Momordica Charantia, etc., Spices like Black Pepper, Chilies, Coriander, Cumin seeds, Fennel, Fenugreek, Tamarind, Turmeric, etc. and Herbal Products like Gymnema leaves t-cut, Senna leaves t-cut, Morinda (NONI) Juice with Stevia as sweetener, Soapnut shells in 500 gms and 1kg pack, Stevia products like STEVIA TABLETS, STEVIA SACHET, STEVIA LIQUID, STEVIA WHITE POWDER, STEVIA GREEN LEAF POWDER, STEVIOSIDES 98% and REBAUDIOSIDE 60%, Herbal Tea like Dia tea, Memory tea, Slim tea, Sleep tea, BP tea, etc., Herbal Massage oil, hair oil, Henna products, Aloe shampoo, facial Cream, and gel, Aloe pure juice, Aloe juice mixed with Mango, Grape, Pineapple natural flavored juices in ready to serve, Dehydrated powder of vegetables like Garlic, Onion, Tamarind fruit, Tomato, etc., and Herbal Extracts.Should you have any question, please do not hesitate to contact us. We will be very pleased to provide any information you may require.We believe it will be a good opportunity for both of us to further expanding our business relations.Thanks for your kind attention. We look forward to hearing from you soon.With kind regards / M.Balasubramanian&quot;

The roselle (Hibiscus sabdariffa) is a species of Hibiscus native to the Old World tropics, used for the production of bast fibre and as an infusion. It is an annual or perennial herb or woody-based subshrub, growing to 2–2.5 m (7–8 ft) tall. The leaves are deeply three- to five-lobed, 8–15 cm (3–6 in) long, arranged alternately on the stems.

The flowers are 8–10 cm (3–4 in) in diameter, white to pale yellow with a dark red spot at the base of each petal, and have a stout fleshy calyx at the base, 1–2 cm (0.39–0.79 in) wide, enlarging to 3–3.5 cm (1.2–1.4 in), fleshy and bright red as the fruit matures. It takes about six months to mature.

Contents[hide]

1 Names 2 Uses

o 2.1 Tea o 2.2 Beverage o 2.3 Medicinal uses

3 Phytochemicals 4 Production 5 Crop research

o 5.1 Crop genetic resources & improvement o 5.2 Mutation breeding o 5.3 Natural outcrossing under local conditions

6 Gallery 7 Footnotes 8 Further reading

9 External links

[edit] Names

The roselle is known as the rosella or rosella fruit in Australia. It is also known as meśta/meshta on the Indian subcontinent, Tengamora in Assam, Gongura in Telugu,chin baung in Myanmar, กระเจี๊��ยบ krajeab in Thailand, bissap in Senegal, Guinea Bissau, Mali, Burkina Faso, Ghana, Benin and Niger, the Congo and France, dah or dah bleni in other parts of Mali, wonjo in the Gambia, zobo in Nigeria (the Yorubas in Nigeria call the white variety Isapa (pronounced Ishapa)), karkade (كركديه; Arabic pronunciation: [ˈkarkade])[dubious – discuss] in Egypt, Saudi Arabia, and Sudan, omutete in Namibia, sorrel in the Caribbean and in Latin America, Flor de Jamaica in Mexico, Saril in Panama, rosela in Indonesia, asam paya or asam susur in Malaysia. In Chinese it is 洛神花 (Luo Shen Hua) .

[edit] Uses

The plant is considered to have antihypertensive properties. Primarily, the plant is cultivated for the production for bast fibre from the stem of the plant. The fibre may be used as a substitute for jute in making burlap [1]. Hibiscus, specifically Roselle, has been used in folk medicine as a diuretic, mild laxative, and treatment for cardiac and nerve diseases and cancer. [2]

The red calyces of the plant are increasingly exported to America and Europe, where they are used as food colourings. Germany is the main importer. It can also be found in markets (as flowers or syrup) in some places such as France, where there are Senegalese immigrant communities. The green leaves are used like a spicy version of spinach. They give flavour to the Senegalese fish and rice dish thiéboudieune. Proper records are not

kept, but the Senegalese government estimates national production and consumption at 700 t (770 short tons) per year. Also in Myanmar their green leaves are the main ingredient in making chin baung kyaw curry.

In East Africa, the calyx infusion, called "Sudan tea", is taken to relieve coughs. Roselle juice, with salt, pepper, asafetida and molasses, is taken as a remedy for biliousness.

The heated leaves are applied to cracks in the feet and on boils and ulcers to speed maturation. A lotion made from leaves is used on sores and wounds. The seeds are said to be diuretic and tonic in action and the brownish-yellow seed oil is claimed to heal sores on camels. In India, a decoction of the seeds is given to relieve dysuria, strangury and mild cases of dyspepsia. Brazilians attribute stomachic, emollient and resolutive properties to the bitter roots.[3]

[edit] Tea

In Africa, especially the Sahel, roselle is commonly used to make a sugary herbal tea that is commonly sold on the street. The dried flowers can be found in every market. In the Caribbean the drink is made from the fresh fruit, and it is considered an integral part of Christmas celebrations. The Carib Brewery Trinidad Limited, a Trinidad and Tobago brewery, produces a Shandy Sorrel in which the tea is combined with beer.

In Thailand, Roselle is drunk as a tea, believed to also reduce cholesterol. It can also be made into a wine - Hibiscus flowers are commonly found in commercial herbal teas, especially teas advertised as berry-flavoured, as they give a bright red colouring to the drink.

[edit] BeverageSee also Hibiscus tea

A roselle drink

In the Caribean sorrel drink is made from calyces of the roselle. In Malaysia, roselle calyces are harvested fresh to produce pro-health drink due to high contents of vitamin C and anthocyanins. In Mexico, 'agua de Flor de Jamaica' (water flavored with roselle) frequently called "agua de Jamaica" is most often homemade. The latter name, "Agua de Jamaica" is technically incorrect though in common usage in Mexican Spanish, since the name of the plant is "Flower of Jamaica" (Flor de Jamaica), not "Jamaica". Also, since many untrained consumers mistake the calyces of the plant to be dried flowers, it is widely, but erroneously, believed that the drink is made from the flowers of the non-existent "Jamaica plant". It is prepared by boiling dried calyces of the Flower of Jamaica plant in water for 8 to 10 minutes (or until the water turns red), then adding sugar. It is often served chilled. The drink is one of several inexpensive beverages (aguas frescas) commonly consumed in Mexico and Central America, and they are typically made from fresh fruits, juices or extracts. A similar thing is done in Jamaica but additional flavor is added by using ginger and rum, it is a popular drink of the country at Christmas time. In Mali,Senegal, The Gambia, Burkina Faso and Benin calyces are used to prepare cold, sweet drinks popular in social events, often mixed with mint leaves, dissolved menthol candy, and/or various fruit flavors.

With the advent in the U.S. of interest in south-of-the-border cuisine, the calyces are sold in bags usually labeled "Flor de Jamaica" and have long been available in health food stores in the U.S. for making a tea that is high in vitamin C. This drink is particularly good for people who have a tendency, temporary or otherwise, toward water retention: it is a mild diuretic.

In addition to being a popular homemade drink, Jarritos, a popular brand of Mexican soft drinks, makes a Flor de Jamaica flavored carbonated beverage. Imported Jarritos can be readily found in the U.S.

In the UK the dried calyces and ready-made sorrel syrup are widely and cheaply available in Caribbean and Asian grocers. The fresh calyces are imported mainly during December and January in order to make Christmas and New Year infusions, which are often made into cocktails with additional rum. They are very perishable, rapidly developing fungal rot, and need to be used soon after purchase - unlike the dried product, which has a long shelf-life.

[edit] Medicinal uses

Many parts of the plant are also claimed to have various medicinal values. They have been used for such purposes ranging from Mexico through Africa and India to Thailand. Roselle is associated with traditional medicine and is reported to be used as treatment for several diseases such as hypertension and urinary tract infections..

[edit] Phytochemicals

The plants are rich in anthocyanins, as well as protocatechuic acid. The dried calyces contain the flavonoids gossypetin, hibiscetine and sabdaretine. The major pigment,

formerly reported as hibiscin, has been identified as daphniphylline. Small amounts of myrtillin (delphinidin 3-monoglucoside), Chrysanthenin (cyanidin 3-monoglucoside), and delphinidin are also present.

[edit] Production

Harvesting roselle planted on bris (sandy) soils in Rhu Tapai, Terengganu - Sept 02

China and Thailand are the largest producers and control much of the world supply. Thailand invested heavily in roselle production and their product is of superior quality, whereas China's product, with less stringent quality control practices, is less reliable and reputable. The world's best roselle comes from the Sudan, but the quantity is low and poor processing hampers quality. Mexico, Egypt, Senegal, Tanzania, Mali and Jamaica are also important suppliers but production is mostly used domestically.[4]

In the Indian subcontinent (especially in the Ganges Delta region), roselle is cultivated for vegetable fibres. Roselle is called meśta (or meshta, the ś indicating an sh sound) in the region. Most of its fibres are locally consumed. However, the fibre (as well as cuttings or butts) from the roselle plant has great demand in various natural fibre using industries.

Roselle is a relatively new crop to create an industry in Malaysia. It was introduced in early 1990s and its commercial planting was first promoted in 1993 by the Department of Agriculture in Terengganu. The planted acreage was 12.8 ha (30 acres) in 1993, but had steadily increased to peak at 506 ha (1,000 acres) in 2000. The planted area is now less than 150 ha (400 acres) annually, planted with two main varieties.[citation needed] Terengganu state used to be the first and the largest producer, but now the production has spread more to other states. Despite the dwindling hectarage over the past decade or so, roselle is becoming increasingly known to the general population as an important pro-health drink in the country. To a small extent, the calyces are also processed into sweet pickle, jelly and jam.

[edit] Crop research

In the initial years, limited research work were conducted by UM and MARDI. Research work at UKM was initiated in 1999. In many respect, the amount of research work is still considered meagre in supporting a growing roselle industry in Malaysia.

[edit] Crop genetic resources & improvement

Genetic variation is important for plant breeders to increase the crop productivity. Being an introduced species in Malaysia, there is a very limited number of germplasm accessions available for breeding. At present, UKM maintains a working germplasm collection, and also conducts agronomic research and crop improvement.

[edit] Mutation breeding

Genetic variation is important for plant breeders to increase its productivity. Being an introduced crop species in Malaysia, there is a limited number of germplasm accessions available for breeding. Furthermore, conventional hybridization is difficult to carry out in roselle due to its cleistogamous nature of reproduction. Because of this, a mutation breeding programme was initiated to generate new genetic variability [5] The use of induced mutations for its improvement was initiated in 1999 in cooperation with MINT (now called Malaysian Nuclear Agency), and has produced some promising breeding lines. Roselle is a tetraploid species; thus, segregating populations require longer time to achieve fixation as compared to diploid species. In April 2009, UKM launched three new varieties named UKMR-1, UKMR-2 and UKMR-3, respectively. These three new varieties were developed using variety Arab as the parent variety in a mutation breeding programme which started in 2006.

[edit] Natural outcrossing under local conditions

A study was conducted to estimate the amount of outcrossing under local conditions in Malaysia. It was found that outcrossing occurred at a very low rate of about 0.02%. However, this rate is much lower in comparison to estimates of natural cross-pollination of between 0.20% and 0.68% as reported in Jamaica.

[edit] Gallery

A popular roselle variety planted in Malaysia, aka variety Terengganu. Roselle fruits are harvested fresh, and their calyces are made into a drink rich in vitamin C and anthocyanins.

Two varieties are planted in Malaysia (Left - variety Terengganu or UMKL-1; right - variety Arab. The varieties produce about 8 t/ha (3.6 short tons/acre) of fresh fruits or 4 t/ha (1.8

Dried roselle calyces can be obtained in two ways; one way is by harvesting the fruits fresh, decore them, and then dry the calyces; the other way is by leaving the fruits to dry on the plants to some extent, harvest the

Roselle calyces can also be processed into sweet pickle. This is usually produced as a by-product of juice production. However, quality sweet pickle may require a special

short tons/acre) of fresh calyces. On the average, variety Arab yields more, and with higher calyx to capsule ratio.

dried fruits, dry them further if necessary, and then separate the calyces from the capsules

production process.

Variation in flower colour of roselle (a tetraploid species)

Calyx - a collective term for sepals of a flower; Epicalyx - a collective term for structures found on, below or close to the true calyx, also called false calyx. Some varieties show pronounced epicalyx structures, such as found in variety Arab. (Plural calyces)

Decoring - removal of a seed capsule from the fruit using a simple hand-held gadget to obtain its calyx

Some breeding lines developed from the mutation breeding programme at UKM

[edit] Footnotes

Hibiscus sabdariffa - L.RoselleAuthor L. Botanical references 200, 266Family Malvaceae Genus HibiscusSynonymsKnown Hazards None knownRange Tropics.Habitat Disturbed ground[238].Edibility Rating

 3 (1-5)Medicinal Rating

 3 (1-5)

Physical Characteristics

Annual/Perennial growing to 3m by 2m.

It is hardy to zone 10 and is frost tender. It is in flower from August to October, and the seeds ripen from October to November. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Insects.

The plant prefers light (sandy), medium (loamy) and heavy (clay) soils and requires well-drained soil. The plant prefers acid, neutral and basic (alkaline) soils. It cannot grow in the shade. It requires moist soil.

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Flowers; Leaves; Root; Seed.

Edible Uses: Coffee; Oil; Pectin.

The fresh calyx (the outer whorl of the flower) is eaten raw in salads, is cooked and used as a flavouring in cakes etc and is also used in making jellies, soups, sauces, pickles, puddings etc[74, 171, 183, 269]. The calyx is rich in citric acid and pectin and so is useful for making jams, jellies etc[240, 269]. It is also used to add a red colour and to flavour to herb teas[238, 269], and can be roasted and used as a coffee substitute[183]. A refreshing and very popular beverage can be made by boiling the calyx, sweetening it with sugar and adding ginger[183]. Tender young leaves and stems - raw or cooked[177, 269, 272]. Used in salads, as a potherb and as a seasoning in curries, they have an acid, rhubarb-like flavour[183, 238, 269]. Seed - roasted and ground into a powder then used in oily soups and sauces[177, 183]. The roasted seeds have been used as a coffee substitute that is said to have aphrodisiac properties[269]. Root - it is edible but very fibrousy[144]. Mucilaginous, without very much flavour[144]. The seed yields 20% oil[74]. (This is probably edible[K]).

Medicinal Uses

Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.

Antiscorbutic; Astringent; Diuretic; Febrifuge; Stomachic.

Roselle is an aromatic, astringent, cooling herb that is much used in the Tropics. It is said to have diuretic effects, to help lower fevers and is antiscorbutic[74, 238]. The leaves are

antiscorbutic, emollient, diuretic, refrigerant, and sedative[269]. The leaves are very mucilaginous and are used as an emollient and as a soothing cough remedy. They are used externally as a poultice on abscesses[269]. The fruits are antiscorbutic[269]. The flowers contain gossypetin, anthocyanin, and the glycoside hibiscin[269]. These may have diuretic and choleretic effects, decreasing the viscosity of the blood, reducing blood pressure and stimulating intestinal peristalsis[269]. The leaves and flowers are used internally as a tonic tea for digestive and kidney functions[74, 238]. Experimentally, an infusion decreases the viscosity of the blood, reduces blood pressure and stimulates intestinal peristalsis[240]. The ripe calyces are diuretic and antiscorbutic[269]. The succulent calyx, boiled in water, is used as a drink in the treatment of bilious attacks[269]. The seeds are diuretic, laxative and tonic[269]. They are used in the treatment of debility[269]. The bitter root is aperitif and tonic[269]. The plant is also reported to be antiseptic, aphrodisiac, astringent, cholagogue, demulcent, digestive, purgative and resolvent[269]. It is used as a folk remedy in the treatment of abscesses, bilious conditions, cancer, cough, debility, dyspepsia, dysuria, fever, hangover, heart ailments, hypertension, neurosis, scurvy, and strangury[269]. One report says that the plant has been shown to be of value in the treatment of arteriosclerosis and as an intestinal antiseptic, though it does not say which part of the plant is used[269]. Simulated ingestion of the plant extract decreased the rate of absorption of alcohol, lessening the intensity of alcohol effects in chickens[269].

Other Uses

Dye; Fibre; Oil.

A strong fibre obtained from the stem (called rosella hemp) is used for various household purposes including making sackcloth, twine and cord[74, 171, 238, 272]. A yellow dye is obtained from the petals[240]. It is used in medicines etc[74]. The seed yields 20% oil[74].

Cultivation details

Prefers a well-drained humus rich fertile soil in full sun[200]. Roselle requires a permeable soil, a friable sandy loam with humus being preferable; however, it will adapt to a variety of soils[269]. It is not shade tolerant and must be kept weed-free[269]. It will tolerate floods, heavy winds or stagnant water[269]. Roselle is reported to tolerate an annual precipitation of 64 to 429cm, an annual temperature in the range of 12.5 to 27.5°C and a pH of 4.5 to 8.0[269]. This species is not hardy in Britain, but it can be grown as a half-hardy annual, flowering in its first year from seed[200]. Plants are sensitive to the length of daylight and do not flower if there are more than 13 hours of light in the day[169]. Roselle is widely cultivated in the Tropical and Sub-tropical zones for its fibre and edible calyx, there are some named varieties[183]. Roselle is best suited to tropical climates with a well-distributed rainfall of 1500 - 2000 mm yearly, from sea-level to about 600 m altitude[269]. It tolerates a warmer and more humid climate than kenaf (Hibiscus cannabinus), but is more susceptible to damage from frost and fog[269]. Plants exhibit marked photoperiodism, not flowering at shortening days of 13.5 hours, but

flowering at 11 hours. In the United States plants do not flower until short days of late fall or early winter. Since flowering is not necessary for fibre production, long light days for 3 - 4 months is the critical factor[269]. There are two main forms of the plant:- var. sabdariffa has red or pale yellow inflated edible calyces but a poor quality fibre; var. altissima is grown for its fibre but has inedible calyces[269]. Plants have a deep penetrating taproot[269].

Propagation

Seed - sow early spring in a warm greenhouse. Germination is usually fairly rapid. Prick out the seedlings into individual pots when they are large enough to handle. If growing them as annuals, plant them out into their permanent positions in early summer and protect them with a frame or cloche until they are growing away well. If hoping to grow them as perennials, then it is better to grow them on in the greenhouse for their first year and to plant them out in early summer of the following year. Cuttings of half-ripe wood, July/August in a frame. Overwinter them in a warm greenhouse and plant out after the last expected frosts.

Anti-Arthritic Activity of Hydroalcoholic Extract of Flowers of Moringa oleifera Lam. in Wistar Rats Authors: Shailaja G. Mahajan a; Anita A. Mehta a Affiliation: a Department of Pharmacology, L. M. College of Pharmacy, Ahmedabad,

Gujarat, IndiaDOI: 10.1080/10496470903139363 Publication Frequency: 4 issues per year

Published in: Journal of Herbs, Spices & Medicinal Plants, Volume 15, Issue 2 April 2009 , pages 149 - 163 Subjects: Horticulture; Plant Ecology; Processing; Formats available: HTML (English) : PDF (English) Article Requests: Order Reprints : Request Permissions

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Abstract Moringa oleifera Lam. (Moringaceae), commonly known as moringa, drumstick, and horseradish, is a small, fast-growing ornamental tree that originates from India. In the present study, the anti-arthritic activity of a hydroalcoholic extract of Moringa flowers (MOFE, an herbal remedy) was investigated in adjuvant induced arthritis in Wistar rats. Decreases in body weight, paw edema volume (primary lesion), inflammation at non-injected sites of left hind paw, and arthritic index (secondary lesion) in diseased animals were reduced by treatment with MOFE as compared with untreated control animals. The protective effects of MOFE were also noted in decreases in serum levels of Rheumatoid Factor (RF) and levels of the cytokines tumor necrosis factor- and interleukin-1 in treated diseased animals as compared with untreated diseased control animals. Histopathological sections from animals in the drug treatment group showed a protective effect that was reflected by less infiltration of lymphocytes and less angiogenesis as compared with sections from arthritic animals. This study suggests that Moringa oleifera has therapeutic potential against established arthritis.

Moringa oleiferaFrom Wikipedia, the free encyclopediaJump to: navigation, search

"Drumstick Tree" and variants thereof redirect here. This name is also used for the Golden Shower Tree (Cassia fistulosa L.).

Moringa oleifera

Scientific classificationKingdom: Plantae(unranked): Angiosperms(unranked): Eudicots(unranked): RosidsOrder: BrassicalesFamily: MoringaceaeGenus: MoringaSpecies: M. oleifera

Binomial nameMoringa oleifera

Moringa oleifera, commonly referred to simply as "Moringa" (from Malayalam: Murunggi[1]), is the most widely cultivated species of the genus Moringa, which is the only genus in the family Moringaceae. It is an exceptionally nutritious vegetable tree with a variety of potential uses. The tree itself is rather slender, with drooping branches that grow to approximately 10 m in height. In cultivation, it is often cut back annually to 1 meter or less and allowed to regrow so that pods and leaves remain within arm's reach.

Contents[hide]

1 Distribution 2 General Nutrition 3 Malnutrition 4 Cultivation 5 Culinary uses

o 5.1 India o 5.2 Philippines

6 Other uses 7 Names 8 Popular beliefs 9 Gallery 10 References

11 External links

[edit] Distribution

The "Moringa" tree is grown mainly in semi-arid, tropical, and subtropical areas, corresponding in the United States to USDA hardiness zones 9 and 10. While it grows best in dry sandy soil, it tolerates poor soil, including coastal areas. It is a fast-growing, drought-resistant tree that is native to the southern foothills of the Himalayas in northwestern India. Reports that it grows wild in the Middle East or Africa are completely unsubstantiated. Today it is widely cultivated in Africa, Central and South America, Sri Lanka, India, Mexico, Malaysia, and the Philippines. It is considered one of the world’s most useful trees, as almost every part of the Moringa tree can be used for food or has some other beneficial property. In the tropics, it is used as forage for livestock, and in many countries, Moringa is used as a micronutrient powder to treat diseases.

A traditional food plant in Africa, this little-known vegetable has potential to improve nutrition, boost food security, foster rural development, and support sustainable landcare.[2]

[edit] General Nutrition

The immature green pods called “drumsticks” are probably the most valued and widely used part of the tree. They are commonly consumed in India and are generally prepared in a similar fashion to green beans and have a slight asparagus taste. The seeds are sometimes removed from more mature pods and eaten like peas or roasted like nuts. The flowers are edible when cooked, and are said to taste like mushrooms. The roots are shredded and used as a condiment in the same way as horseradish; however, it contains the alkaloid spirochin, a potentially fatal nerve-paralyzing agent, so such practices should be strongly discouraged.[citation needed]

Sonjna (Moringa oleifera) leaf in Kolkata, West Bengal, India.

The leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, iron, and potassium.[3] The leaves are cooked and used like spinach. In addition to being used fresh as a substitute for spinach, its leaves are commonly dried and crushed into a powder, and used in soups and sauces. Murungakai, as it is locally known in Tamil Nadu and Kerala, is used in Siddha medicine. Its leaves are full of medicinal properties. The tree is a good source for calcium and phosphorus. In Siddha medicines, these drumstick seeds are used as a sexual virility drug for treating erectile dysfunction in men and also in women for prolonging sexual activity.

The Moringa seeds yield 38–40% edible oil (called ben oil from the high concentration of behenic acid contained in the oil). The refined oil is clear, odorless, and resists rancidity at least as well as any other botanical oil. The seed cake remaining after oil extraction may be used as a fertilizer or as a flocculent to purify water.

Sonjna (Moringa oleifera)trunk in Kolkata, West Bengal, India

The bark, sap, roots, leaves, seeds, oil, and flowers are used in traditional medicine in several countries. In Jamaica, the sap is used for a blue dye.

The flowers are also cooked and relished as a delicacy in West Bengal and Bangladesh, especially during early spring. There it is called sojne ful and is usually cooked with green peas and potato.

[edit] Malnutrition

Moringa trees have been used to combat malnutrition, especially among infants and nursing mothers. Three non-governmental organizations in particular — Trees for Life, Church World Service, and Educational Concerns for Hunger Organization — have advocated Moringa as “natural nutrition for the tropics.” Leaves can be eaten fresh, cooked, or stored as dried powder for many months without refrigeration, and reportedly without loss of nutritional value. Moringa is especially promising as a food source in the tropics because the tree is in full leaf at the end of the dry season when other foods are typically scarce. (Jed W. Fahey, 2005)

A large number of reports on the nutritional qualities of Moringa now exist in both the scientific and the popular literature. It is commonly said that Moringa leaves contain

more Vitamin A than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas,” and that the protein quality of Moringa leaves rivals that of milk and eggs. However, the leaves and stem of M. oleifera are known to have large amounts of their calcium bound in calcium oxalate crystals, (see Olson, M. E., and S. Carlquist. 2001. Stem and root anatomical correlations with life form diversity, ecology, and systematics in Moringa (Moringaceae), Botanical Journal of the Linnean Society 135(4): 315-348), which is not a form of calcium available to the body. Whether the claim of "more calcium than milk" includes this non-bioavailable calcium needs to be addressed. The oral histories recorded by Lowell Fuglie in Senegal and throughout West Africa, who reports countless instances of lifesaving nutritional rescue that are attributed to Moringa (Fuglie, L.J., 1999, 2000). In fact, the nutritional properties of Moringa are now so well-known that there seems to be little doubt of the substantial health benefit to be realized by consumption of Moringa leaf powder in situations where starvation is imminent. Nonetheless, the outcomes of well-controlled and well-documented clinical studies would still be clearly of great value. (Jed W. Fahey, 2005) In many cultures throughout the tropics, differentiation between food and medicinal uses of plants (e.g. bark, fruit, leaves, nuts, seeds, tubers, roots, and flowers), is very difficult because plant uses span both categories, and this is deeply ingrained in the traditions and the fabric of the community (Lockett et al., 2000). ”

[edit] Cultivation

In the Philippines, the plant is propagated by planting limb cuttings 1–2 m long, from June to August, preferably. The plant starts bearing pods 6–8 months after planting, but regular bearing commences after the second year. The tree bears for several years. It does not tolerate freeze or frost. It can also be propagated by seed. As with all plants, optimum cultivation depends on producing the right environment for the plant to thrive. Moringa is a sun- and heat-loving plant. Seeds are planted an inch below the surface and can be germinated year-round in well-draining soil.

Rajangam et al. write:

India is the largest producer of Moringa, with an annual production of 1.1 to 1.3 million tonnes of tender fruits from an area of 380 km². Among the states, Andhra Pradesh leads in both area and production (156.65 km²) followed by Karnataka (102.8 km²) and Tamil Nadu (74.08 km²). In other states, it occupies an area of 46.13 km². Tamil Nadu is the pioneering state insomuch as it has varied genotypes from diversified geographical areas and introductions from Sri Lanka.

– [4]

Moringa is common in India, where its triangular, ribbed pods with winged seeds are used as a vegetable crop. It is particularly suitable for dry regions. The drumstick can be grown using rainwater without expensive irrigation techniques. The yield is good even if the water supply is not. The tree can be grown even on land covered with 10-90 cm of mud.

Moringa is grown in home gardens and as living fences in Thailand, where it is commonly sold in local markets. [5] In the Philippines, Moringa is commonly grown for its leaves, which are used in soup. [6] The leaves (called dahon ng malunggay in Tagalog or dahon sa kamunggay in Cebuano) are commonly sold in local markets. Moringa is also actively cultivated by the AVRDC in Taiwan. The AVRDC is "the principal international center for vegetable research and development in the world. Its mission is to reduce poverty and malnutrition in developing countries through improved production and consumption of vegetables."

[edit] Culinary uses

Seeds and fruit of the M. oleifera, ready for cooking

The fruit of the tree is quite popular as a vegetable in Asia and Africa. The fruit is a long thin pod resembling a drumstick. The fruit itself is called drumstick in India and elsewhere. Moringa leaves are also eaten as a leaf vegetable, particularly in the Philippines and Africa.

[edit] IndiaThis article contains instructions, advice, or how-to content. The purpose of Wikipedia is to present facts, not to train. Please help improve this article either by rewriting the how-to content or by moving it to Wikiversity or Wikibooks. (September 2009)

The Moringa pod is known as "drumstick" or saragwa or saragwe in India. In South India, it is used to prepare a variety of sambar and is also fried. It is also preserved by canning and exported worldwide. In other parts of India, especially West Bengal and also in a neighboring country like Bangladesh, it is enjoyed very much. It can be made into a variety of curry dishes by mixing with coconut, poppy seeds, and mustard. It can just be boiled until the drumsticks are semi-soft and consumed directly without any extra processing or cooking. It is used in curries, sambars, kormas, and dals, although it is also used to add flavor to cutlets, etc.

Tender drumstick leaves, finely chopped, make an excellent garnish for any vegetable dishes, dals, sambars, salads, etc. One can use the same in place of or with coriander, as these leaves have high medicinal value. If the pulp has to be scraped out after cooking the sticks, then keep the pieces as long as 4-5 inches long. Also, do not scrape the skin before boiling. This will help to hold and scrape them more easily and with less mess. For drumstick sambar, follow the recipe for traditional sambar, adding boiled drumstick fingers, along with onions in the oil, while stir frying.

Scraped drumstick pulp can be made into drumstick bhurtha, more or less like the baingan bhurtha after the pulp has been obtained. It is a wonderfully unusual and tasty dish. The recipe is identical to that of baingan bhurtha.

Drumstick dal is also a very tasty version of the traditional 'toor dal'. Add some of the pulp to the boiled dal and hand beat it along with the dal before seasoning. This will give an unusual, novel flavor to this dal. In another variation, you may add pieces of boiled drumstick, including the water in which it was boiled, to the traditional toor dal while it is simmering. The pieces are delightful to chew on with the dal and rice. In addition to being known as Drumstick Dal, the South Indian version, which is a spiced lentil soup, is more popular by the name sambar or sambhar. Sambar is usually cooked with toor dal, drumsticks, and other locally grown vegetables. The spices used typically in this stew are turmeric, chili powder, and cumin, among others. It is eaten with rice just like the Drumstick dal.

[edit] Philippines

In the Philippines, the leaves are widely eaten. Bunches of leaves are available in many markets, priced below many other leaf vegetables. The leaves are most often added to a broth to make a simple and highly nutritious soup. The leaves are also sometimes used as a characteristic ingredient in tinola, a traditional chicken dish consisting of chicken in a broth, Moringa leaves, and either green papaya or another secondary vegetable.

The leaves are now used in making "polvoron" candy, bio-fuel, and moringa oil.

On September 14, 2007, Senator Loren Legarda campaigned for the popularization of Moringa. She asked the government to make Moringa among its priority crops for propagation. The Bureau of Plant Industry, in its report, stated that weight per weight, Moringa leaves have the calcium equivalent of 4 glasses of milk, the vitamin C content of 7 oranges, potassium of 3 bananas, 3 times the iron of spinach, 4 times the amount of vitamin A in carrots, and 2 times the protein in milk. Moringa also helps to purify water, a cheaper alternative to mechanical filtration.[7][8]

Sonjna (Moringa oleifera) leaves with flowers in Kolkata, West Bengal, India.

[edit] Other uses

The tree's bark, roots, fruit, flowers, leaves, seeds, and gum are also used medicinally. Uses include as an antiseptic and in treating rheumatism, venomous bites, and other conditions.

[edit] Names

Other names for Moringa in English include:

"Drumstick tree", from the appearance of the long, slender, triangular seed pods. "Horseradish tree", from the taste of the leaves, which can serve as a rough

substitute for horseradish. "Ben oil tree", from the oil derived from the seeds

The Chinese name of the Moringa (辣木), pronounced "la mu" in Mandarin and "lat mok" in Cantonese, means "spicy (hot) wood", and is reminiscent of the English name "horseradish tree".

In some Indian-origin languages, the name is phonetically somewhat similar to Moringa, while in others it is quite different.

In Assamese, it is called Sojina. In Punjabi, it is called Surajana. In Tamil, the tree is called Murungai Maram (முருங்கை� மரம்) and the fruit is

called Murungai-kaai (முருங்கை�க்�ய்). In Hindi, it is called sahjan. In Marathi, it is called Shevga. In Malayalam, it is known as Muringa, and the fruit is called Muringakaya or

Muringakka. In Kannada, it is known as Nuggekayee. In Tulu, it is known as Noorggaee. In Telugu,it is known as Munagachettu(ము�నగచెట్టు�� ), and the fruit is called

Munagakaya(ము�నగకాయ). In Konkani, it is called Mushinga Saang. In Gujarati, it is called Saragvo. In Oriya, it is called Sajana or Sujuna.

In Bengali, it is called Sojne danta. In Nepali, it is known as Sajiwan or Swejan. In Guyana, it is called Sijan In Hausa language, it is called Zogale In Sinhalese, it is called Murunga

In Thai, it is called "ma rum มะร�ม".

The Tagalog name in the Philippines - Malunggay - is also phonetically similar to "Moringa". In Ilocano, another Filipino language, it is called Marungay. It is called Kamunggay in Bisaya.

In Haiti, the Moringa is called the benzolive (or benzolivier).

In Nicaragua, the plant is referred to as Marango.

In Indonesian, the Moringa is called kelor (kalor in Malay). In Javanese, it is called limaran.

In Mooré (Burkina Faso), it is called "Arzan Tiiga," which means "tree of paradise".

In Zarma (Niger), it is called Windi Bundu which means, loosely, "fencepost wood", a reference to its use as live fencing. The leaves are the primary part eaten, and in fact are so common that the Zarma word "kopto", or "leaf", is synonymous with cooked Moringa leaves.

In Dioula (Côte D'Ivoire), it is called "Arjanayiiri".

In Mauritius, the leaves are called "Brède Mouroum", while the drumstick part is known as "Bâton Mouroum".

The MMPND entry for Moringa gives names in many other languages.

In Myanmar (Burma) it is called "Dandalun". Fruit meat of drum sticks including young seeds,is good for soup. Young leaves can either be fried with shrimps or put as topping in fish soup. Dandalun leaves soup is said to increase urination and thus good for kidney. It is widely in Myanmar traditional medicine.

[edit] Popular beliefs

There are several popular beliefs associated with the tree and the fruit in southern India without any medical proof.

The fruit is said to increase sexual libido in men. This belief is so common in the state of Tamil Nadu that there have been passive references to this in its legislative assembly.[citation needed]

[edit] Gallery

Sonjna (Moringa oleifera) trunk at Narendrapur near Kolkata, West Bengal, India.

Sonjna (Moringa oleifera) flowering at canopy at Narendrapur near Kolkata, West Bengal, India.

Sonjna (Moringa oleifera) flowers in Kolkata, West Bengal, India.

Sonjna (Moringa oleifera) flowers in Kolkata, West Bengal, India.

Sonjna (Moringa oleifera) flowering branch in Kolkata, West Bengal, India.

Sonjna (Moringa oleifera) leaves at Jayanti in Buxa Tiger Reserve in Jalpaiguri district of West Bengal, India.

Sonjna (Moringa oleifera) flowers at Jayanti in Buxa Tiger Reserve in Jalpaiguri district of West Bengal, India.

Sonjna (Moringa oleifera) flowers at Jayanti in Buxa Tiger Reserve in Jalpaiguri district of West Bengal, India.

[edit] References

Resolved QuestionShow me another »

How can you extract essential oils from flowers and herbs (easily at home)?I was just wondering the easiest/ most efficient way to extract essential oils from flowers and herbs at home. thanks.

11 months ago

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Best Answer - Chosen by VotersTake a medium sized pot and get a lid that is rounded so you can turn it upside down over the opening. Turn a bowl upside down on the inside of the pot. Add water to less than the height of the overturned bowl. Place a bowl on the overturned bowl so it is opened upwards.turn on the heat and begin heating the water. Add the flowers and/ or herbs to the water. Add ice to the overturned lid. As the scent enriched vapors begins to reach the boiling point the volatiles will evaporate first, They will hit the chilled cover with the ice in it and condense, run down on the overturned cover and drip into the upright bowl under the cover. You only have a few drops of volatiles in the pan. It is amazingly quick to extract them. If you wait too long it will water down your essential oils and you'll have to do the process all over with the stuff you already extracted. It's easy, It's cheap and it's quick. .

Source(s):Purdue Master Gardener. I belong to several garden and herb clubs. I use this as a presentation at least twice a year on demand. We can extract herbs and essences from a huge variety of different plants by just changing the water in just a short presentation. My family has been doing it for years. I hope I explained it clearly enough. It is quite simple to set up and use once it is understood. Check it often. It goes quickly.

Vibrant   Violet May 3, 2009 at 12:00 am | In Baking / Cooking, Food | 42 Comments

Within the space of a mere two days or so, the trees have suddenly exploded with fresh buds, green leaves unfurling right before your eyes. As if waiting for the month of May, it finally feels as though we’ve turned the corner, and we can at last put the bone-chilling torture of winter behind us. Fresh produce is arriving at the markets once more, making every trip a joyful reunion with old friends. Each day brings something new to get excited about, be it the changing of a restaurant’s menu to reflect the season, or the delight of taking a stroll in the fading sunlight at 7:30 pm, without needing to bundle up. Just yesterday, as the coffee began percolating and I bumbled about with sleep still in my eyes, I looked out the kitchen window and discovered something absolutely wonderful out in the yard; Violets.

Tiny little flowers in varying hues of purple, blue, and white, they speckled the lawn so thoroughly that it appeared as if confetti had been strewn about after a party. You could scarcely take a step without the danger of squashing a handful… But this abundance is nothing to take advantage of. Blink once, and every last little blossom will vanish, as if they never existed to begin with. With a window of availability spanning barely a week, it’s no wonder that these edible flowers are so highly prized, not to mention expensive, just about any time of the year.

Bare feet racing across the damp, dew-covered grass, I quickly began gathering flowers, plucking as many as I could carry. No way would these violet beauties pass me by this time! But what to do with them, besides just garnish a plate?

Well, how about making violet extract, for starters? Building upon the same idea as making vanilla extract, this is an experiment in progress. Filling a few jars with washed (and 100% pesticide-free!) violets and topping them off with vodka, only time will tell if this method works for more than just vanilla beans. Here’s hoping that in 1 – 3 weeks, this rare flower essence will make a cameo in some fantastic dessert! Of course, I’ll keep you posted on the results, but I didn’t want to wait until all the violets were gone before sharing. If you happen to have these lovely little blossoms in your yard, get out there and start picking, while you still can!

Vibrant   Violet May 3, 2009 at 12:00 am | In Baking / Cooking, Food | 42 Comments

Within the space of a mere two days or so, the trees have suddenly exploded with fresh buds, green leaves unfurling right before your eyes. As if waiting for the month of May, it finally feels as though we’ve turned the corner, and we can at last put the bone-chilling torture of winter behind us. Fresh produce is arriving at the markets once more, making every trip a joyful reunion with old friends. Each day brings something new to get excited about, be it the changing of a restaurant’s menu to reflect the season, or the delight of taking a stroll in the fading sunlight at 7:30 pm, without needing to bundle up. Just yesterday, as the coffee began percolating and I bumbled about with sleep still in my eyes, I looked out the kitchen window and discovered something absolutely wonderful out in the yard; Violets.

Tiny little flowers in varying hues of purple, blue, and white, they speckled the lawn so thoroughly that it appeared as if confetti had been strewn about after a party. You could scarcely take a step without the danger of squashing a handful… But this abundance is nothing to take advantage of. Blink once, and every last little blossom will vanish, as if they never existed to begin with. With a window of availability spanning barely a week, it’s no wonder that these edible flowers are so highly prized, not to mention expensive, just about any time of the year.

Bare feet racing across the damp, dew-covered grass, I quickly began gathering flowers, plucking as many as I could carry. No way would these violet beauties pass me by this time! But what to do with them, besides just garnish a plate?

Well, how about making violet extract, for starters? Building upon the same idea as making vanilla extract, this is an experiment in progress. Filling a few jars with washed (and 100% pesticide-free!) violets and topping them off with vodka, only time will tell if this method works for more than just vanilla beans. Here’s hoping that in 1 – 3 weeks, this rare flower essence will make a cameo in some fantastic dessert! Of course, I’ll keep you posted on the results, but I didn’t want to wait until all the violets were gone before sharing. If you happen to have these lovely little blossoms in your yard, get out there and start picking, while you still can!

Violets have been cultivated and used in cooking and medicine for thousands of years.  They are low-growing Perennials that are closely related to Pansies, and spread readily in the right conditions. They make an attractive and useful ground cover in shady situations, such as under trees.  In my area, Violets are prone to being thought of as a weed, as they spring up all over the place and are difficult to control.  However, in my opinion, if you have to have a weed problem, Violets are very much preferable to most of the other weeds I can think of.

Violets have fragrant flowers that are borne on stalks that rise from the leaves.   Their leaves are dark green and oval, kidney shaped, or heart shaped.  The flowers can be white, blue, purple, and rarely, yellow.  Violets flower in April and May, and prefer rich, moist soil and partial shade.  They self-sow readily and also spread by runners, and they may need occasional thinning.  

Violet leaves and flowers are often used as garnishes in chilled soups and for a festive touch in punches.  The petals can be candied and used to garnish cakes, fruits, and pastries.  The leaves are tasty enough to be eaten alone, but also work well when added to green salads.

To make candied Violet flowers, pick a large number of flowers and let dry on a paper towel for a couple of hours.  Beat an egg white to a froth, and color it with food coloring, if desired.  Using a fine brush, carefully coat each flower with the egg white, then pour fine sugar over each.  Blend the sugar in your blender to make it a finer consistency, if desired.  Lay each flower on wax paper to dry, then use as a decoration for your confections when the flowers are stiff enough to move.

Violet water is made by steeping leaves and flowers in water until it becomes fragrant.  The water can then be used in teas and in puddings and for flavoring ice cubes. 

Rose

Rose - Rosa gallica Dog Rose - Rosa canina

The rose hips or fruits of different species of the rose plant have always had a significant place in natural medicine, as they are very rich in vitamin C content. The color of these rose hips varies from dark red to bright scarlet and their shapes differ too. While some of the rose hips may be ovoid in appearance, there are others that are pear-shaped. Basically, the rose hips are collected from the variety of rose plant called the dog rose or Rosa canina. However, herbalists prefer the larger rose hips of the Japanese rose called R. rugosa. Even other varieties of the rose plant, including R. acicularis as well as R. cinnamomea, are also valued greatly. Incidentally, all these different varieties of rose plants belong to the Rosaceae family.

As mentioned earlier, the rose hips or the fruits of the different varieties of the rose plants enclose high quantity of vitamin C and hence are of great value to the practitioners of

herbal medicine. In fact, the rose hips are used to prepare teas, purees, extracts, marmalades and even soups and all these are consumed as nourishments as they contain lots of vitamin C. Extracts from the rose hips are generally included in several natural vitamin mixtures like tablets, capsules, syrups and many other similar things. Interestingly, manufacturers of most such vitamin amalgams are always careful about never mentioning the proportion of vitamin obtained from rose hips and from artificial ascorbic acid. The rose hips are known to possess properties that help in preventing as well as healing scurvy (a disease caused by vitamin deficiency). In addition, the rose hips also have gentle laxative and diuretic effects which help in the movement of bowels and increasing the urine outflow from the body respectively.

Chemical analysis of the rose hips has shown that they contain 0.5 to 1.7 per cent vitamin C. However, the real content of vitamin C in the commercially available dried rose fruits varies depending on the accurate botanical source of the plant from which the rose hips have been acquired. For instance, the quantity of vitamin C present in these commercially available dried rose hips is influenced by factors like the place where the rose plant was grown, the time of harvesting the rose hips, the manner in which the fruits were dried, where and how the dehydrated rose hips were stored and other things like these. It has been often found that many commercial varieties of the rose plant material contain little or no traces of vitamin C at all. Even though we may take it for granted that the commercial varieties of the rose hips available in the market possess approximately one per cent of vitamin C on an average and the entire vitamin is available in the end product, at least one proposal does not seem to be convincing. As the present cost of vitamin C acquired from the rose hips is at least 25 times more than the artificial product, it is not feasible for the manufacturers to add enough of the natural substance in their products.

In addition to substantial proportions of vitamin C, the rose hips possess several other chemical amalgams which comprise 11 per cent of pectin and three per cent of a blend of malic and citric acids. Researchers are of the view that the presence of malic acid and citric acid contributes to the rose hips’ laxative and diuretic effects. As a consequence, physicians frequently recommend the use of rose hips or preparations with it to treat constipation and urinary problems.

Over the centuries, gardeners across the globe have admired and loved the rose flowers that are undoubtedly elegant as well as aromatic. At the same time, the gardeners have also held the hips or the fruits of the rose plant in high esteem for its numerous medicinal benefits. The rose hips vary from oval to round to pear-shape in appearance and they appear either in the latter part of summer or during the fall. Interestingly, in reality, the rose hips are not fruits, but receptacles or containers that enclose the actual fruits of the rose plant. The actual rose fruit is known as ‘seeds’ or ‘achenes’.

Long ago, people thought the rose hips to be sacred. This is corroborated from the fact that during the Middle Ages, the rosary of the Catholics was made from rose hips and hence they were called rosary. These rosaries were used to count the prayers as they were also being said. Even today, the beads of the rosary used by the Catholics resemble the

rose hips and like the fruits of different species of the rose plant, these modern-day beads are also smooth and elongated in appearance.

Here is an important point to note. Compared to the hybrids, it is generally easier to take care of the different original species of the rose plant. In addition, the original species of the rose also generate more tender and fleshy hips that are best for consumption. If you intend to use the rose for culinary as well as decorative purposes, you should go for the original species of the rose and cultivate them in your garden. On the other hand, if you fancy the climbing variety of the rose and also want them to fruit generously, never ever trim or prune the plants soon after their blossoming season in summer.

It may be mentioned here that if not harvested, the rose hips generally remain on the plant all through the early part of the winter or till the birds, rabbits and field rodents have either eaten them up or stored them somewhere for future use. Owing to the high intensity of ascorbic acid present in them, the rose hips stimulating tart taste that is very much fruit-like. In fact, fresh rose hips enclose as much as 60 times the quantity of vitamin C contained in the oranges and the rugosa roses. The rugosa rose bears comparatively large round shaped fruits and are known to contain rich proportions of vitamin C.

In addition to being a beautiful and aromatic flower, the rose is also beneficial as remedies for several disorders. The leaves as well as the petals of the rose plant provide a comforting effect and if ingested as a tea, can diminish body temperature during high fevers. The tea prepared with rose petals and leaves is also effective in cleansing toxins and heat from the body, particularly when they give rise to rashes on the skin and inflammatory (swelling and irritation) problems. Several researched have shown that the rose also possesses properties that increases the body’s immunity and helps to restrict all kinds of infections from becoming larger problems. This is possible owing to the rose’s cleansing or purification properties.

Infusion prepared with rose petals may be used to alleviate cold and flu symptoms. At the same time, the infusion is effective in treating sore throats, runny nose as well as congested bronchial tracts. On the other hand, infusion or syrup prepared with rose hips is beneficial in reinforcing the lungs to combat all kinds of infections and is especially useful for those who suffer from chest problems. At the same time, roses are also effective in combating infections in the digestive system and restoring the normal and essential bacteria in the intestines. The petals and seeds of the rose have a diuretic effect and are beneficial in relieving excessive fluids from the urinary bladder. This way, they also help in getting rid of the waste and toxic substances in the body through the kidneys. Hence, rose is also considered to be an effective cleanser and purifier.

Like the rose hips, the petals of the rose flowers also have numerous remedial uses. For instance, the rose petals are effective in relieving congestion in the female reproductive system. In addition, the rose petals may also be used to treat the excessive accumulation of fluid in the urinary tract and thereby alleviate pains and, in women, heavy periods.

Physicians also recommend the use of rose petals to treat erratic menstrual periods, infertility as well as to perk up sexual desire in individuals.

Infusion prepared from the rose petals acts as a useful astringent and is effective for treating diarrhea, enteritis and dysentery. It may be noted here that tea prepared from rose petals may be used as a laxative to clear bowel movement. At the same time, the rose petal tea is also an effective medication for the liver and enhances flow of bile, invigorates as well as purifies the liver and the gallbladder. It also helps in alleviating problems related with lethargic liver like headaches and constipation.

Rose hips as well as the petals of the rose flowers possess inspiring as well as reconditioning affects on the nervous system. They are also capable of alleviating the problems of insomnia, do away with depression, drive out fatigue and also offer comfort in conditions such as tetchiness.

APPLICATIONS

Different parts of the rose plant are useful for different purposes and hence they have different applications. The rose hips or fruits of the rose plant, flowers and even the petals are beneficial in some way or the other and used by people as tincture, syrup, essential oil, cream, lotion, rosewater, massage oil, gargle and decoction.

Rose hips - R. canina:The rose hips (R.canina) or the fruits of the plant are used as tincture as well as syrup to treat different ailments.TINCTURE: The tincture prepared from rose hips (R. canina) are ingested as an astringent (a medicine the draws affected tissues closer) to treat diarrhea, alleviate colic or stomach pains and is also blended with cough medicines.SYRUP: The syrup prepared from the rose hips (R. canina) is used to provide flavor to other medicines, mostly the bitter and bland ones. The syrup is also blended in cough mixtures or may be ingested as a rich source of vitamin C.

Rose hips - R. laevigata:Medications prepared with rose hips (R. laevigata) are normally ingested to treat stomach disorders. They may be applied as decoction.DECOCTION: A decoction prepared with rose hips (R. laevigata) may be blended with other herbs like dang shen, bai zhu and shan yao and ingested to treat insistent diarrhea that is accompanied with stomach flaw.

Essential oil - R. centifolia / R. damascena:The essential oil (R. centifolia / R. damascene) extracted from the rose hips or the fruits of the rose plant are basically beneficial to treat skin and stomach conditions. This oil is normally used externally and applied as a cream, lotion, oil and massage oil.CREAM: A few drops of the oil extracted from rose hips may be added to creams to heal parched or irritating skin.LOTION: One ml of the tincture prepared with another herb lady’s mantle may be blended with 10 ml of rosewater to treat itching in the vagina. Use the same blend

to prepare a cream by following a standard base. Blend the rosewater with equivalent proportion of purified witch hazel and use it as a comforting and moisturizing lotion to treat skin that is inclined to be affected by pimples or acne.OIL: Bathe with water containing two drops of the oil extracted from the rose hips to get relief from depression or melancholy, grief and/ or insomnia.MASSAGE OIL: To avail relief from anxiety and fatigue add approximately two ml of rose oil to 20 ml of almond or wheat germ oil and massage the same on the forehead and other parts of the body. The same blend may be used to alleviate lethargic digestion.

Flowers - R. rugosa:The rose flowers (R. rugosa) are helpful for treating menstrual and liver disorders and may be ingested as a decoction.DECOCTION: A decoction prepared with rose flowers (R. rugosa) may be blended with another herb motherwort and ingested for treating heavy menstruation. On the other hand, when the decoction is blended with herbs like bai shao yao and xiang fu, it provides an effective medication for liver dysfunction.

Petals - R. gallica:The petals of the rose flower (R. gallica) are beneficial in treating menstruation and stomach disorders. A tincture prepared with them may be used as a gargle for throat infections.TINCTURE: Ingesting approximately three ml of a tincture prepared with rose petals thrice daily is helpful in treating diarrhea as well as sluggish absorption of food. When the same tincture is blended with other herbs like the lady’s mantle, white deadnettle or shepherd’s purse, the medication is effectual for treating erratic or intense menstruation.GARGLE: When the tincture prepared with rose petals is diluted with warm water, it may be used as a gargle to heal aching throats. The tincture may also be blended with another herb sage for similar application.

ROSE BOWL 4 cups bone-dry rose petals 2 cups dried rose leaves 2 Tbs. ground cinnamon 3 cups dried lavender buds 1/3 cup orris root powder 2 Tbs. ground all-spice 1/4 cup ground cloves 2 ground tonka beans 6 drops oil of roses 3 drops oil of lavender

Combine all the dry ingredients, mix well, and add the oils, a drop at a time, mixing as you work. Seal into a jar, and cure for 6 weeks in a dry, dark, warm place that is well ventilated. Shake the jar daily. When cured, turn the potpourri into a decorative container with a tightly stoppered lid. Open only when the potpourri is in use.

 

Rosa gallica

COMMON NAMES Rose

The rose or Rosa gallica is a deciduous shrub that normally grows up to a height of five feet or 1.5 meters. The rose plant has a smooth stalk, bears sharp thorns; saw-toothed leaves each possessing two to three pairs of leaflets. The plant bears partially double flowers that are red or pink in color and the fruits known as ‘hips’ are scarlet colored.

The rose is said to be native to Iran where the plant has been cultivated since time immemorial. It may be mentioned here that the 6th century B.C. Greek poet Sappho had portrayed the rose as the ‘queen of flowers’. On the other hand, in Rome, rose was associated with all festivities and the Romans ate the flower’s petals as food. Arabian physician Avicenna, who lived between 980 A.D. and 1037 A.D., was the first person to prepare rosewater. And during the Middle Ages as well as the Renaissance period, herbalists recommended the use of rose to treat depressions or melancholy.

PARTS USED

Hips, leaves, flowers, essential oil.

USES

Incidentally, herbalists no longer use rose as a medication. However, there is a growing feeling that it is time to re-assess the medicinal value of the rose and utilize its benefits. The ‘attar of rose’ or the essential oil extracted from the rose is still used in aromatherapy. Aroma therapists use the rose as a gentle sedative or tranquilizer, anti-depressant and even to treat inflammations. Researches have found that the effects of the rose petals as well as their preparations are akin. Rose petals and medications prepared with them are known to lessen high cholesterol levels in the circulatory system. On the other hand, the rosewater is gently caustic and forms an important ingredient for a lotion that is used to cure swellings and pains of the eyes.

Other medical usesHerpes, Wrinkles.

HABITAT AND CULTIVATION

As mentioned earlier, the rose is indigenous to the Middle East, but is now grown all over the world. However, the rose is no longer found growing in the wild, it is now cultivated in gardens. Going by the records, the rose have been cultivated for more than 3000 years and is one of the most popular flowers today. The flowers of the rose have high medicinal value and they are collected during the summer.

CONSTITUENTS

Rose contains a volatile oil consisting of geraniol, nerol, citronellol, geranic acid and other terpenes, and many other substances.

 

Rosa canina

COMMON NAMES Dog Brier Dog Rose Hip Rose

Wild Brier

Rosa canina, commonly called the dog rose, is a permanent climber plant that normally grows up to 10 feet or three meters in length. The plant has curved thorns, bears leaves that possess two to three pairs of toothed or jagged leaflets. The plant bears pink or white flowers and scarlet colored fruits called hips.

During the Middle Ages, people used the rose hips or the fruits of the dog rose plant as a popular sweet delicacy. The dog rose plants were not accorded the same value as given to the cultivated variety of rose (R. gallica). Nonetheless, herbalists considered the dog rose plant to be of high remedial value and often recommended it for different chest complaints.

PARTS USED

Hips, leaves, flowers, essential oil.

USES

Chemical analysis of the dog rose hips has revealed that these fruits are rich in vitamin contents. What is more significant is that when the dog rose fruits are eaten fresh, they

supply different vitamins as well as other nourishments in a specific structure that is easily soaked in by the body. The fruits of the dog rose or rosa canina plant are extensively used to prepare the rose hip syrup that serves as a nutritious and wholesome drink for young children. The rose hips also serve as a mild medication to treat diarrhea owing to the presence of tannin in them. At the same time, the rose hips are also slightly diuretic and help in increasing the urine outflow from the body. In addition, the dog rose hips also help in diminishing thirst and also relieving gastric inflammation (swelling and irritation in the gastronomic tract).

HABITAT AND CULTIVATION

Dog rose is indigenous to Europe, the temperate climate zones of Asia as well as North America. The plant normally grows in hedgerows or rows of bushes as well as thickets. In addition, they may be found thriving in the open areas. The dog rose fruits or hips are harvested in autumn.

CONSTITUENTS

Dog rose hips contain vitamins C (up to 1.25%), A, BI, B2, B3 and K, flavonoids, tannins (2-3%), invert sugar, pectin, plant acids, polyphenols, carotenoids, volatile oil and vanillin.

COMMENTS

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Cultivation of Herb Hoja santa

Site: Grows best in light sun with afternoon shade or shade in rich well drained soil. Hardy to zones 9-10. Will die back with a freeze, but new shoots appear in the spring. Can be treated as a tender perennial in areas with hard freezes. Requires a lot of water.

Propagation: It can be planted from root divisions any time of the year but fall through spring is the best. Container plants can be installed year round.

Growing: Space 3 to 8 feet apart. Can be treated as a tender perennial in areas with hard freezes. Requires a lot of water.

Harvesting: Pick the large leaves as needed and use fresh. It can be stored dry or frozen if needed for the winter months. As with all herbs, it’s best to store in glass containers. A better plan is to have at least one plant in a container to protect and have leaves year round.

Culinary Uses: Hoja santa is used extensively in Mexican cooking. The flavor of hoja santa is reminiscent of licorice and the plant is sometimes known as the "rootbeer plant".

The leaves are used in the cooking of its native Southern Mexico, although experts state it has carcinogenic properties and is also toxic to the liver.

It is often used in Mexican cuisine for tamales, the fish or meat wrapped in fragrant leaves for cooking, and as an essential ingredient in Mole Verde, the green sauce originated in the Oaxaca region of Mexico.

It is also chopped to flavor soups and eggs. In Central Mexico, it is used to flavor chocolate drinks. In southeastern Mexico, a green liquor called Verdín is made from hoja santa.

American cheesemaker Paula Lambert created "Hoja santa cheese", the goat's milk cheese wrapped with the hoja santa leaves and impregnated with its flavor.

While typically used fresh, it is also used in dried form, although drying removes much of the flavor and makes the leaf too brittle to be used as a wrapper.

Home > Ingredients > Jungle Geranium

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Related Treatments (18)

Conditions Treated Using Jungle Geranium:Abscesses, Bacillary Dysentery, Bacterial tracheitis, Bacterial Vaginosis, Bronchitis, Campylobacteriosis, Carbuncles, Cellulitis, Cholera, Conjunctivitis, Erysipelas, Furuncles, Otitis Media, Pharyngitis, Sinus Infection, Typhoid, UTI, Whooping Cough

Name: Jungle Geranium

Other Names: Ixora coccinea, Flame of the Woods, Jungle Flame

Description: Ixora coccinea is the botanical names of evergreen flowering shrub popularly known as Jungle Geranium. This flowering shrub is also called Flame of the Woods, and Jungle Flame. It is a genus belongs to the family of Rubiaceae and is native to Asia. The name of this flowering shrub has been derived from an Indian goddess. Even though the genus Jungle Geranium has some 400 species in it, only a handful are generally cultivated. It can flourish best in tropical to sub-tropical climate. It is a dense, multi branch evergreen shrub, usually about 4-6 ft in height, but it can reach a height of 12 ft. The Jungle Geranium is used in garden in warm climates for hedges and screens, foundation plantings, massed in flowering beds, or grown as a specimen shrub or small tree. In winter season, it is grown in a greenhouse or as a potted house plant requiring bright light. It can also grow in containers, looking very distinguished as a patio or poolside plant. This tight, compact shrub is much branched and tolerates hard pruning, making it ideal for formal hedges, although it is at its best when not sheared. It is also used in many traditional treatments. And at present researches are been done to prove such claims.

Related Home Remedies, Treatments and Cures

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Abscesses Home Remedy Using Jungle Geranium

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Conditions Treated: Skin and Hair

Specific Conditions Treated: Abscesses

Ingredients Participating: Jungle Geranium

Abscesses is a limited area of pus formed as a result of a bacterial infection. The body's immune system reacts to the infection, and sends white blood cells to the infected area t...   more

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Bronchitis Home Remedy Using Jungle Geranium

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Conditions Treated: Respiratory

Specific Conditions Treated: Bronchitis

Ingredients Participating: Jungle Geranium

Bronchitis is a respiratory state caused by infection of the bronchus by pathogens. The sickness is characterized by cough, trouble in breathing and high fever. If untreated, Bronc...   more

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Bacterial Vaginosis Home Remedy Using Jungle Geranium

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Conditions Treated: Gynecology

Specific Conditions Treated: Bacterial Vaginosis

Ingredients Participating: Jungle Geranium

Bacterial Vaginosis or vaginitis is an inflammation which occurs in the vagina and includes several strains of germ that cause bacterial vaginosis yeast infections and trichomonias...   more

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Bacillary Dysentery Home Remedy Using Jungle Geranium

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Conditions Treated: Infectious Diseases

Specific Conditions Treated: Bacillary Dysentery

Ingredients Participating: Jungle Geranium

Bacillary Dysentery is an infectious disease of the intestinal tract caused by bacteria of the genus Shigella and is spread by contact with a patients or carriers or though food or...   more

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Campylobacteriosis Home Remedy Using Jungle Geranium

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Conditions Treated: Infectious Diseases

Specific Conditions Treated: Campylobacteriosis

Ingredients Participating: Jungle Geranium

Campylobacteriosis is a bacterial infection that affects the intestinal tract and, rarely, the bloodstream. It is probably the most common cause of bacterial diarrhea in New York S...   more

xora coccineaFrom Wikipedia, the free encyclopediaJump to: navigation, search

Ixora coccinea

Ixora coccinea

Scientific classificationKingdom: Plantae(unranked): Angiosperms(unranked): Eudicots(unranked): AsteridsOrder: GentianalesFamily: RubiaceaeGenus: IxoraSpecies: I. coccinea

Binomial nameIxora coccinea

L.

Ixora coccinea, known as the Jungle Geranium, Flame of the Woods, and Jungle Flame, is a common flowering shrub native to Asia. Its name derives from an Indian deity. Although there are some 400 species in the genus Ixora, only a handful are commonly cultivated, and the common name, Ixora, is usually used for I. coccinea. I.

coccinea is a dense, multi-branched evergreen shrub, commonly 4-6 ft (1.2-2 m) in height, but capable of reaching up to 12 ft (3.6 m) high. It has a rounded form, with a spread that may exceed its height. The glossy, leathery, oblong leaves are about 4 in (10 cm) long, with entire margins, and are carried in opposite pairs or whorled on the stems. Small tubular, scarlet flowers in dense rounded clusters 2-5 in (5-13 cm) across are produced almost all year long. There are numerous named cultivars differing in flower colour (yellow, pink, orange) and plant size. Several popular cultivars are dwarfs, usually staying under 3 ft (1 m) in height. Ixora 'Nora Grant' is a popular dwarf and 'Super King' is a popular hybrid with much larger flower clusters than the species.

I. coccinea is native to tropical south-east Asia, including Southern India and Sri Lanka. It has become one of the most popular flowering shrubs in South Florida gardens and landscapes.

Contents[hide]

1 Usage 2 Features 3 Pictures of capsicum cultivars

4 References

[edit] Usage

Ixora coccinea with flowers

I. coccinea is used in warm climates for hedges and screens, foundation plantings, massed in flowering beds, or grown as a specimen shrub or small tree. In cooler climes, it is grown in a greenhouse or as a potted house plant requiring bright light. I. coccinea is also grown in containers, looking very distinguished as a patio or poolside plant. This tight, compact shrub is much branched and tolerates hard pruning, making it ideal for formal hedges, although it is at its best when not sheared.

[edit] Features

Many new cultivars and hybrids of I. coccinea have come to market in the last couple of decades, leading to a resurgence in popularity for the beautiful flame-of-the-woods.

[edit] Pictures of capsicum cultivars

Ixora in partial bloom