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namelists · 4 years

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a list of names inspired by: plants

this list includes names relating to trees, shrubs, herbs, succulents and lesser-known/used flowers.

Abu: minor Sumerian god of plants

Alder: flowering plants in the birch family

Alfalfa: a perennial flowering plant in the legume family

Almond: a species of tree native to Iran

Aloe: a succulent native to the Old World tropics

Amaryllis: an autumn-flowering South African bulbous herb

Apple: the round fruit of a tree of the rose family

Aralia: trees and shrubs of the ginseng family

Artemis: Greek goddess of the hunt, wild animals, nature, wilderness

Ash: a tree with silver-gray bark and compound leaves

Aster: a plant of the daisy family with bright rayed flowers

Balsam: a herbaceous plant cultivated for its flowers

Basil: an aromatic annual herb of the mint family, native to tropical Asia

Bay: an evergreen Mediterranean shrub of the laurel family

Calla: South African plant widely cultivated for its showy pure white spathe and yellow spadix

Carraway: white-flowered aromatic Old World herb of the carrot family

Cayenne: a bush of moderately-hot, tapering, skinny, mostly red-colored peppers

Cedar: conifers which typically yield fragrant, durable timber

Chamomile: an aromatic European plant of the daisy family, with white and yellow flowers.

Cherry: trees and shrubs of the rose family cultivated for their fruits or ornamental flowers

Chervil: a plant of the parsley family, with small white flowers and delicate fernlike leaves

Chicory: a blue-flowered Mediterranean plant of the daisy family, cultivated for its edible salad leaves

Chloris: Greek goddess of flowers

Chrysanthemum: a plant of the daisy family with brightly colored ornamental flowers

Cicely: an aromatic white-flowered plant of the parsley family, with fernlike leaves

Cinnamon: an aromatic spice made from the peeled, dried, and rolled bark of a Southeast Asian tree

Clementine: a tangerine of a deep orange-red North African variety

Coral Bell: a perennial alumroot cultivated for its feathery spikes of tiny red bell-shaped flowers

Coriander: an aromatic Mediterranean plant of the parsley family

Cotton: a soft white fibrous substance that surrounds the seeds of a tropical and subtropical plant

Demeter: Greek goddess of the harvest, crops, the fertility of the earth

Diana: Roman goddess of the hunt, wild animals, nature, wilderness

Dill: an aromatic herb of the parsley family, with fine blue-green leaves and yellow flowers

Durio: a small genus of tall Asiatic and Indian trees with tapering leaves and small green flowers

Echeveria: a succulent plant with rosettes of fleshy colorful leaves

Feronia: Roman goddess associated with wildlife, fertility, health and abundance

Filbert: a cultivated hazel tree that bears edible oval nuts.

Flora: Roman goddess of flowers and the spring

Freesia: a small southern African plant of the iris family, with fragrant, colorful, tubular flowers

Gaea: Greek goddess of the earth and its personification

Gardenia: a tree or shrub with large fragrant white or yellow flowers

Haricot: an edible bean of a variety with small white seeds

Hawthorn: a thorny tree of the rose family, with white, pink, or red blossoms

Hazel: a small tree with broad leaves bearing catkins in spring and edible nuts in autumn

Hemlock: a highly poisonous European plant, with a purple-spotted stem, fernlike leaves, and small white flowers

Hickory: a chiefly North American tree of the walnut family

Holly: a shrub, typically having prickly dark green leaves, small white flowers, and red berries

Hosta: an eastern Asian plant known for its shade-tolerant foliage and mauve or white flowers.

Huckleberry: a low-growing North American shrub of the heath family

Iris: a plant with sword-shaped leaves and showy flowers, typically purple, yellow, or white

Ivy: a woody evergreen climbing plant with shiny, dark green five-pointed leaves

Jade: a succulent plant with small pink or white flowers known as a “lucky plant” or “money tree”

Juniper: an evergreen shrub or small tree that bears aromatic berrylike cones

Kale: a cabbagelike cultivated plant of the mustard family, having curled or wrinkled leaves

Lavender: a small aromatic evergreen shrub of the mint family, with narrow leaves and bluish-purple flowers

Lilac: a shrub or small tree of the olive family, that has fragrant violet, pink, or white blossoms

Magnolia: a tree or shrub with large, typically creamy-pink, waxy flowers

Mahogany: the tropical American tree that produces mahogany timber used for high-quality furniture

Maple: a tree with lobed leaves, winged fruits, and colorful autumn foliage

Medeina: Lithuanian goddess of forests

Mint: an aromatic plant native to temperate regions of the Old World

Nectarine: a genetic variant of common peaches, domesticated in China over 4,000 years ago

Oak: a tree that bears acorns as fruit, and typically has lobed deciduous leaves

Okra: a plant with long ridged seedpods, native to the Old World tropics

Olive: widely cultivated evergreen tree, native to warm regions of the Old World

Orchid: a tropical forest plant with complex flowers that are often showy or bizarrely shaped

Ostrya: a genus of small deciduous trees in the birch family

Oxylus: Greek god of forests & mountains

Palm: an unbranched evergreen tree with a crown of long feathered or fan-shaped leaves

Parsley: an herbal plant with white flowers and aromatic leaves

Peach: a Chinese tree that bears the peach fruit

Pentandra: the ceiba pentandra is a massive tropical tree with deep ridges on its trunk

Peony: a herbaceous plant of north temperate regions, cultivated for its showy flowers

Pepper: a climbing vine with berries that are dried as black or white peppercorns

Persephone: Greek goddess of spring growth

Poinsettia: a small Mexican shrub with large showy scarlet bracts surrounding the small yellow flowers

Pomona: goddess of fruit trees, gardens and orchards

Ponderosa: a tall slender pine tree, the most widespread conifer of western North America

Poppy: a herbaceous plant with showy flowers, milky sap, and rounded seeds

Porvata: Polish god of the woods

Rosemary: an evergreen aromatic shrub of the mint family, native to southern Europe

Sage: an aromatic plant with grayish-green leaves that are used as a culinary herb

Sequoia: a redwood tree, especially the California redwood.

Silvanus: tutelary spirit or deity of woods and fields and protector of forests

Spruce: a widespread coniferous tree which has a distinctive conical shape and hanging cones

Stevia: a composite herb native to South America whose leaves are the source of a natural sweetener

Sugar: sugar cane is a perennial tropical grass with tall stout jointed stems from which sugar is extracted

Sycamore: a large Eurasian maple with winged fruits, native to central and southern Europe

Tamarack: a slender North American coniferous tree with bunches of deciduous bright green needles

Terra: Roman primeval goddess personifying the earth

Tilia: a genus of about 30 species of trees or bushes

Tulip: a bulbous spring-flowering plant of the lily family, with boldly colored cup-shaped flowers

Tāne: Māori god of forests and of birds

Verbena: a chiefly American herbaceous plant which bears heads of bright showy flowers

Willow: a tree or shrub of temperate climates that typically has narrow leaves, bears catkins, and grows near water

Zelkova: an Asian tree of the elm family, cultivated for its timber, or as a bonsai tree

Zinfandel: a variety of wine grape grown in California

#rph #names #name help #baby names #character names #nature

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easyfoodnetwork · 4 years

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The Socially Conscious Shopper’s Guide to Buying Coffee and Tea

Photo-illustration: Eater

Expand your collection with these online shops

A cup of coffee or tea might seem like such a simple ritual. But our daily cup (or two, or three) owes everything to our colonial, slave-built economy that relied on European and American trade with Central and South America, the Caribbean, Africa, and Asia. The legacy of exploitation in the coffee and tea industries still manifests today, depressing wages and earnings for workers and degrading natural ecosystems. One, though not the only, aspect of that legacy is trade. The fair trade movement that solidified in the late 1980s as a Fair Trade certification sought to tip the scales in favor of workers. More recently, the direct trade movement — which, as its name suggests, is built on direct exchanges between farmers and roasters — has emerged as an alternative to create still greater transparency and worker profit.

The coronavirus pandemic has upended our most trusted routines, down to how we’re buying and drinking our coffee. Maybe all of this has prompted you to rethink what goes into your daily cup, who made it possible, and who profits. Maybe you’re tired of parsing corporate statements like the one Starbucks produced earlier this month, after it initially prohibited employees from wearing Black Lives Matter shirts. Whether you’re in a rut with your morning brew and want to shake things up, you’re new to home-brewing and aren’t sure where to shop, or you want to support more BIPOC-owned and socially conscious businesses, let this list of 30 sources for buying coffee and tea online be a source of inspiration.

These purveyors source their product from around the world, and many are direct trade or are working to reimagine who owns tea and coffee culture. All of them offer online shopping, and some may offer contactless pick-ups. If you like the convenience of subscriptions, many offer those, too.

Whole Bean Coffee

Many coffee roasters source their beans from at least two global regions. If a specific region or country is the focus, that’s noted below.

BLK & Bold: You may have seen BLK & Bold at Whole Foods, but the brand’s selection of blends and single-origin coffees, as well as its teas, is also available directly online. Founded by Rod Johnson and Pernell Cezar, BLK & Bold donates 5 percent of its profits to organizations that benefit young people in Black communities in major cities across America.

Black Baza Coffee (India): This coffee roaster and grassroots organization works with growers in India to create a socially and environmentally sustainable model that supports biodiversity — a variety of species essential to healthy and resilient ecosystems. Arabica and robusta coffee beans, as well as chicory, are available from a number of partner coffee producers and microlots.

Boon Boona Coffee (East Africa): Boon Boona offers green coffee beans as well as roasted. The company’s founder, Efrem Fesaha, grew up with home-pan-roasted coffee, traditional in East African coffee ceremonies, and saw a demand in Seattle for unroasted beans. Boon Boona partners with farmers in East African countries, including Burundi, Rwanda, and Ethiopia.

Coffee Project NY: Besides selling whole bean house blends and single-origin coffees from around the world, Coffee Project NY champions education and certification through the Specialty Coffee Association. What Kaleena Teoh and Chi Sum Ngai started as a small cafe in the East Village has expanded to two other brick-and-mortar locations, including a flagship in Queens.

Driftaway Coffee: Anu Menon and Suyog Mody founded Driftaway with social and environmental sustainability in mind. The company, which roasts and ships from Brooklyn, develops long-term relationships with farms in Colombia, Ecuador, El Salvador, Peru, and Rwanda and provides price transparency for all offerings.

Kahawa 1893 (Kenya): This brand, which shines a spotlight on Kenyan coffee from the Kisii region, gets its name from the year missionaries first planted coffee in Kenya. Margaret Nyamumbo, a third-generation coffee farmer, founded the company to reimagine the coffee supply chain and bring more profit to women farmers in Kenya.

Maru Coffee: Los Angeles-based Maru, started by Jacob Park and Joonmo Kim, sells whole beans in seasonal limited editions. It began as a tiny coffee shop that expanded into a larger location in LA’s Arts District, where it began roasting its own coffees from small batches of beans.

Nguyen Coffee Supply (Vietnam): Founded by Sahra Nguyen and billing itself as the “first ever Vietnamese-American-owned” coffee importer, all Nguyen arabica and robusta bean coffees are organically grown in Vietnam’s Central Highlands by a fourth-generation farmer known as Mr. Ton and roasted in Brooklyn. The brand currently offers three blends, Loyalty, Courage, and the high-caffeine Grit.

Not So Urban Coffee & Roastery: This small-batch micro roaster outside Atlanta roasts a selection of single-origin coffees to order. Its beans are ethically and sustainably sourced from growers around the world, with a current focus on East African countries.

Portrait Coffee: Another Atlanta-area roaster, Portrait is based in Southwest Atlanta. It offers a tailored selection of blends and single-origin beans. The company is committed to growing coffee careers in the Historic West End community while changing the face of specialty coffee “to include the black and brown folks who have been cropped out.”

Red Bay Coffee: Founded by the Oakland-based artist Keba Konte, Red Bay has a mission of community connection and grower empowerment. It sells a range of coffees online, including Carver’s Dream, a “bright, fruit-forward” blend of Guatemalan and Burundi coffees, and Coltrane, a medium-roast single origin from Colombia Cauca Piendamo with notes of black grape and dark chocolate.

Sweet Unity Farms Coffee (Tanzania): Started by David Robinson, the son of baseball titan Jackie Robinson, this farm belongs to a community of third-generation coffee farmers in Tanzania. The brand, which champions community investment and direct trade between farmers and roasters, sells 100 percent Arabica beans grown by family-owned cooperatives in Tanzania and Ethiopia and partners with family-owned roasters in California and New Jersey.

Tea

Just like coffee, tea is a fresh product that loses complexity and aroma over time, so for specialty teas, always note harvest date. Because a number of tea sellers sell “tea” in the colloquial sense — infusions of botanical ingredients — we use tea here to mean Camellia sinensis as well as yerba mate and herbal infusions. Sellers that specialize exclusively in Camellia sinensis from one region or country of origin are noted below.

Adjourn Teahouse: Founded by LaTonia Cokely and based in Washington, D.C., Adjourn specializes in aromatic hand-blended black teas with a wellness focus, incorporating botanicals like blue butterfly pea flowers, lemongrass, carrot, and ginger.

Brooklyn Tea: From their store in Bed-Stuy, Brooklyn, Ali Wright and Jamila McGill offer a wide variety of teas, including green and white teas and tea blends, aged pu’ehr and oolong, mate, Rooibos, and other herbal tisanes. Brooklyn Tea partners with Tahuti Ma’at to provide compost to a community garden in Crown Heights, Brooklyn.

Calabash Tea & Tonic: Owned by a naturopath and fifth-generation herbalist, this D.C.-based company has an express wellness focus and offers herbal tonics alongside its flavored botanical blends.

Chai Walli (India): This Australian company, founded by an Indian Australian, works with organic and fair trade farms in India’s Assam Valley to source its tea. The range of small-batch spiced tea blends incorporates Ayurvedic knowledge from the founder’s own family. Ships to the United States.

Cuples Tea House: A tea store in Baltimore that ships nationwide, this is a one-stop shop for black and green tea blends, milk oolong, South African mate, and flavored teas, as well as herbal blends like chamomile, South African Rooibos, and hibiscus.

Eli Tea: Founded by 2017 Eater Young Gun Elias Majid, this tea shop in Birmingham, Michigan, offers an array of black, green, oolong, and white loose leaf teas, as well as chai blends and herbal teas with transparent sourcing.

Just Add Honey Tea Company: This Atlanta-based tea company carries a large selection of caffeinated teas and tea blends, from matcha to a high-caffeine mix of green tea, mate, and dried papaya. It also offers non-caffeinated herbal options, like chicory and cinnamon.

INI Sips: A family- and veteran-owned company based in New Britain, Connecticut, this shop sells 16 teas, including one ceremonial-grade matcha, and a small selection of direct trade coffees.

Kettl (Japan): Through its unique relationships with tea growers in Japan, Kettl has become the go-to for restaurants and Japanese tea lovers for the freshness and quality of its teas, which, because of supply chains, would not otherwise be available in the U.S. It has a small brick-and-mortar storefront in Manhattan but ships its shincha, matcha, genmaicha, rare Japanese oolong and black tea, and sobacha nationwide.

Kolkata Chai Co. (India): Through their New York shop, Ayan and Ani Sanyal — motivated by the appropriation of masala chai that they observed — aim to reclaim chai’s cultural roots. The company currently offers two DIY chai kits, a masala chai with Assam, green cardamom, cinnamon, black cardamom, black pepper, and cloves, and rose masala chai.

Matero (South America): With a mission to celebrate yerba mate culture, this online shop sells a wide selection of ethically and sustainably sourced mate from around South America. Loose leaf and tea bags are both available, as are calabaza (porongo) and bombillas.

Puehr Brooklyn (China): This Brooklyn-based teashop specializes in aged cake pu’ehr, as you might imagine, but its online shop also offers a variety of oolong, green, and white tea.

Raven & Hummingbird Tea Co. (Squamish Nation): A mother and daughter team, T’uy’t’tanat Cease Wyss and Senaqwila Wyss, are behind this Coast Salish-owned tea company. Their small batch teas are sourced from plants in their Xwemeltchsn community garden in West Vancouver, through wild picking, and from local herbal distributors.

Red Lake Nation Foods (Red Lake Nation): A member of the Intertribal Agriculture Council, Red Lake Nation Foods offers a selection of herbal teas and tea blends in addition to wild fruit jellies, jams and syrups, and Red Lake Nation–cultivated wild rice.

Serengeti Teas & Spices (Africa): This Harlem fixture isn’t just for herbal teas, although it carries a wide variety, including moringa, Moroccan mint teas, sorrel, South African Rooibos, and turmeric blends. It also specializes in premium and rare coffee, tea, and cocoa from countries around Africa.

Song Tea & Ceramics (China and Taiwan): With new selections of teas from China and Taiwan each year, Song Tea is an excellent source for fresh leaves, including green, white, oolong, red, and aged teas. It also offers botanical blends like sobacha, marshmallow, holy basil, and carrot. For those with the budget, Song also offers a small collection of rare aged teas.

Té Company (Taiwan): With a small tearoom in lower Manhattan and an impressive online shop, Té first got its start by partnering with fine dining restaurants. It specializes in high quality full leaf oolong tea from Taiwan that would otherwise not be available in the U.S. Besides oolong, it offers green, white, black, and herbal teas, including rare and vintage selections. Everything is sourced directly from tea producers.

Tea Drunk (China): Another tea oasis in lower Manhattan with a stocked online shop, Tea Drunk is unique in that it sources and imports directly from heritage tea growers in China. A (virtual) visit to Tea Drunk is an education in and celebration of terroir, season, and craft across green, yellow, white, Wu Long, red, and black teas, including pu’ehr.

Katie Okamoto is a Los Angeles–based writer and former editor at Metropolis, the New York–based design and architecture monthly. Find her work at katieokamoto.com and occasionally on Twitter and Instagram.

Photo credits: Hand: Prostock-Studio/GettyShelves: Arman Zhenikeyev/Getty

from Eater - All https://ift.tt/3hU75iR https://ift.tt/2YoNXSo

Photo-illustration: Eater

Expand your collection with these online shops

Whole Bean Coffee

Many coffee roasters source their beans from at least two global regions. If a specific region or country is the focus, that’s noted below.

Tea

Calabash Tea & Tonic: Owned by a naturopath and fifth-generation herbalist, this D.C.-based company has an express wellness focus and offers herbal tonics alongside its flavored botanical blends.

INI Sips: A family- and veteran-owned company based in New Britain, Connecticut, this shop sells 16 teas, including one ceremonial-grade matcha, and a small selection of direct trade coffees.

Puehr Brooklyn (China): This Brooklyn-based teashop specializes in aged cake pu’ehr, as you might imagine, but its online shop also offers a variety of oolong, green, and white tea.

Photo credits: Hand: Prostock-Studio/GettyShelves: Arman Zhenikeyev/Getty

from Eater - All https://ift.tt/3hU75iR via Blogger https://ift.tt/2NnSvlE

#Blogger #cooking #Eater #food #recipes

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instantdeerlover · 4 years

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The Socially Conscious Shopper’s Guide to Buying Coffee and Tea added to Google Docs

The Socially Conscious Shopper’s Guide to Buying Coffee and Tea

Photo-illustration: Eater

Expand your collection with these online shops

Whole Bean Coffee

Many coffee roasters source their beans from at least two global regions. If a specific region or country is the focus, that’s noted below.

Tea

Calabash Tea & Tonic: Owned by a naturopath and fifth-generation herbalist, this D.C.-based company has an express wellness focus and offers herbal tonics alongside its flavored botanical blends.

INI Sips: A family- and veteran-owned company based in New Britain, Connecticut, this shop sells 16 teas, including one ceremonial-grade matcha, and a small selection of direct trade coffees.

Puehr Brooklyn (China): This Brooklyn-based teashop specializes in aged cake pu’ehr, as you might imagine, but its online shop also offers a variety of oolong, green, and white tea.

Photo credits: Hand: Prostock-Studio/GettyShelves: Arman Zhenikeyev/Getty

via Eater - All https://www.eater.com/21292835/best-places-to-buy-socially-conscious-coffee-tea

Created June 23, 2020 at 09:26PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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rogerkingspices-blog · 6 years

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Spices on Sale!!!

Anise Seed - Not to be confused with Star Anise, Anise seeds are small and look similar to Dill and Fennel seeds. Their aroma is sweet and licorice-like while their flavor is a bit fruity and warm. They are most notably used in Italian pizzelles, Australian humbugs and Peruvian picarones.

Annatto/Achiote Seed - One spice with two names, Achiote is the name of the spice created from grinding Annatto seeds. This spice is typically used for coloring more than flavor but can be cooked in oil to infuse a little flavor. It has a pleasant peppermint and flowery aroma and is essential for making Yucatan Recado Rojo and achiote paste.

Arrowroot Powder - Virtually flavorless, Arrowroot powder is a gluten free starch that can be used as a thickener in sauces, clear glazes, gravies and pie fillings. It can be substituted anywhere flour or cornstarch is called for and is in some cases considered to be superior to the two previously mentioned.

Asafoetida - Another popular spice for those following gluten free diets, Asafoetida is the dried latex that comes from the taproot of several species of Ferula (a perennial herb). Primarily used in Indian cooking, it has an aroma that might have you second guessing its culinary use at first smell. Once cooked in oil the aroma mellows and the onion-like flavor can shine through a bit more.

Beetroot Powder - Beetroot Powder is used as both a colorant and flavoring component. Made from dehydrated beets, Beet Powder is sometimes add as a sweetener in juices or sauces.

Bell Peppers - Technically part of the chile pepper family, bell peppers come in a wide variety of colors and range in flavor from a tiny bit sweet to crisp and almost tart. Bell Peppers have a SHU rating of 0.

Cacao - Sometimes confused with cocoa (hot chocolate), cacao is the pure, unprocessed and dried seed of Theobrama cacao. It can be found in nib form or ground into a powder. The flavor is intense with a subtle mouth - cooling finish. Cacao is the ingredient that is emphasized on wrappers of dark chocolate bars.

Caraway Seed - Most notably used to flavor rye bread, Caraway Seed has a sharp pungent aroma like dill and a sweet, warm, biting flavor that is reminiscent of anise. It seems to counteract the fattiness of meats including pork, duck and goose. It is also used in a variety of foods such as cabbage soup, goulash, pickles, sauerbraten, sauerkraut, sausages and German kummel liqueur.

Cardamom - Cardamom aka the Queen of spices in India (with pepper as her King) is used to intensify both sweet and savory flavors. Cardamom itself has a light lemony flavor, with an aroma that is rugged, but gentle, biting and fruity. Cardamom can be used in its whole pod form or the seeds can be extracted and ground into a powder depending on the type of dish being prepared.

Celery Seed - Our conventional Celery products is cultivated in India. Celery seeds and Ground Celery Seeds have more “earthy” taste that is still fresh and light. Depending on the season of the latest harvest, our organic Celery Seeds and Ground Celery is sourced from Egypt, India, the Netherlands and the US.

Chia Seeds - Chia Seeds are an incredibly versatile seed. When dry they are similar to poppy seeds, but once you add them to water they can increase in size up to 12 times their original size. Chia seeds are a popular Super Food because they contain more Omega-3 than any other natural source by volume. Their flavor is nutty and changes to slighty sweet when submerged in liquid. Chia seeds can be used in chocolate, oatmeal and jams. You may also find them on breads or pastries.

Chiles - Chiles vary in size and application, but generally add a small level of heat to a dish. We offer a variety of whole dehydrated chiles, as well as chile powders and flakes.

Cinnamon - Cinnamon is the oldest known spice, being referenced in written text in the 5th century. There are 4 distinct types. It actually comes from pieces of tree bark that have been sun dried. After drying, the bark is cut into strips or ground into a powder. There are a variety of cinnamon types, and each has a slightly different flavor as well as a different volatile oil content that determines its intensity. Cinnamon is used in baking and can also be found in an assortment of savory dishes.

Citrus Zests and Juice Powders - Fruit zests are the outermost skin of citrus fruits that do not include the white pith between the fruit and the peel. Zests can be reconstituted and used in baking recipes. They are also extremely popular with beer brewers for any beer that features a fruity flavor. The juice of these different fruits can also be dried and converted into a pure powder. These powders are popular in baking and cooking when a liquid component is not necessary.

Cloves - Cloves are probably the only spice that can be used by stabbing it into the food you’re cooking and just letting it sit. This popular way to flavor a holiday pork roast or ham is truly unique and also provides an aesthetic appeal. They can also be used whole when cooking liquids, such as cider, but they should be removed before serving. Ground cloves are used in spice blends such as Pumpkin Pie Spice, Chinese Five Spice and Garam Masala.

Cocoa Powder, Black Onyx - Cocoa powder is the processed, sweeter version of the natural cacao. Black Onyx Cocoa Powder had an extremely smooth flavor and gives color to one of America’s most iconic cookies, the Oreo. The sweet flavor works well with desserts, smoothies and even as a secret ingredient in steak rubs.

Coriander - The plant that produces coriander seed is one of three plants that produce both an herb and spice. The herb produced by this plant is Cilantro. Coriander is popular in Indian and Mexican dishes and provides a warm earthiness to dishes along with citrusy undertones. It is a popular ingredient with beer brewers.

Cubeb Berry - The flavor of Cubeb can be described as a mix between black pepper and allspice, with a small kick of spiciness. Cubeb berries can be used in the same applications as cloves and allspice, as they have a distinct, intense flavor. It works as a great ‘secret ingredient’ or as a substitute for black pepper.

Cumin - Cumin has long been an essential ingredient in cuisines around the world and has only relatively recently become mainstream as a spice in the US. Cumin has a very distinct earthy, nutty and spicy flavor with a warm aroma with hints of lemon. It is an ingredient in many spice blends and is used in bean, couscous, curry, rice and vegetable dishes.

Dill Seed - The plant that produces dill seed is a plant that produces both a spice and an herb, with the herb being dill weed. In the United States, dill is probably most associated with the flavor of dill pickles. In German, Russian and Scandinavian cuisines it is a popular spice used in cooking cabbage, onion, potatoes and pumpkin. The flavor is clean and pungent with anise undertones.

Extracts - Extracts made strictly with a spice or herb and a form of alcohol and should not be confused with “natural flavorings.” The spice or herb is submerged in the alcohol for a period of time, and therefore infuses the alcohol with flavor. The spice or herb is then typically removed from the alcohol before using. When making homemade extracts the herb or spice does not need to be removed, but keep in mind that the flavor will continue to intensify for as long as the herb or spice is submerged.

Fennel - Fennel Seed, called “the fish herb” in Italy and France, has two types, sweet and bitter. Bitter Fennel is the type that is typically referred to when the word ‘fennel’ is used in the United States. It has a warm, licorice type aroma with a flavor that is slightly sweet with camphorous undertones. It is used in beet, lentil, potato and meat dishes and adds flavor to Sauerkraut.

Fenugreek - Fenugreek seeds look more like small, caramel colored pebbles than seeds. They are extremely popular in Indian and Middle Eastern cooking and are used in a variety of curry powders. The flavor is nutty and bittersweet with a pungent, spicy aroma that has undertones of butterscotch and sweet nuts. The plant that Fenugreek Seeds come from also provide us with the herb Fenugreek Leaves.

Galangal Root Powder - Galangal Root Powder is a star ingredient in Southeast Asian cuisine. Galangal is a cousin of ginger and has a more piney and menthol flavor. Galangal Powder is extremely popular in Asia for its medicinal properties. Galangal pairs well with beef and works well in soups, stews and curries.

Garlic - Vampires beware, Americans eat an average of 3 ½ pounds of garlic per year and are thus almost inedible to all vampires! Garlic has been eaten by humans from the time the pyramids were built and continues to be a great addition to almost every savory food around. It tastes wonderful in combination with most spices and herbs.

Ginger - The ginger plant is a rhizome, producing a plant above the dirt’s surface and a horizontal stem below. These stems are what we consider ‘ginger’. The flavor is fierce and peppery with lemony undertones. Ginger can be used fresh and its juice is promoted as a superfood, being featured in probiotic drinks across the US. Ginger is also extremely popular in desserts like gingerbread and pumpkin pie spice.

Grains of Paradise - Also known as seeds of paradise, Grains of Paradise is a seed from West Africa that can be used in many of the same ways that peppercorns are used. The flavor is peppery and pungent with bitter fruity notes and the aroma is similar to cardamom and clove. Ground Grains of Paradise can be used wherever pepper is called for if you want a more flavorful profile. Grains of Paradise is extremely popular by beer brewers when making summer wheat beers, session pale ales and Belgian witbiers.

Horseradish Powder - Horseradish Powder is an excellent addition to egg or cream-based sauces for a zingy, potent end result. Horseradish Powder is an essential ingredient in cocktail sauce and adds a welcome warmness to winter meat dishes, especially roast beef or prime rib.

Juniper Berries - Juniper Berries come from an evergreen shrub that grows throughout the Northern Hemisphere. In Europe Juniper Berries are used in marinades for pickled elk and beef. Juniper berries are also important to flavoring sauerkraut. In the United States these berries might be most notably use as a flavoring for gin.

Long Pepper - Long Pepper is now considered an exotic spice, but it was used just as often as black pepper before the discovery of the “new world.” During this time Long Pepper was used wherever some extra heat was called for. After the discovery of the “new world” and the commercial transportation of chile peppers, it decreased in popularity, as cooks had access to ingredients that better fit the heat component called for in a variety of dishes.

Mace - Mace is the little known, lacy covering of nutmeg. Mace is removed from the outside of nutmeg in strips known as mace blades and can be ground after drying for easy culinary use. The flavor is warm with hints of lemony sweetness. It is often described as similar to but more delicate than nutmeg. Mace is considered a savory spice and works well as a replacement for nutmeg in lighter colored dishes where the dark specks of nutmeg are unwanted.

Malheb - Mahlab is the dried kernel of the St. Lucie Cherry Tree. It has a delicate almond flavor with hints of cherries and roses. It works especially well in combination with apricots, rose water, pistachios and dates. Maleb is not very popular in American dishes but is used by Greek-Americans as an ingredient in baked goods.

Mustard - Mustard seeds come in a variety of colors including yellow (also called white), brown and black. The darker the mustard seed, the more intense the flavor is when ground. Ground mustard is used to make mustard sauces and whole mustard seeds are used for pickling applications.

Nigella Sativa - Nigella Seeds are popular in Middle Eastern and Indian cooking. They are typically added to curries and vegetarian dishes after they are roasted. The seed itself has a little bit of a crunch which makes is a nice topping for flatbreads and rolls. Nigella seeds work well with other earthy spices like cumin, fennel seed and turmeric.

Nutmeg - Nutmeg is the seed of a yellow brownish edible fruit that grows on an evergreen tree. When picked, the nutmeg seed is covered in mace which is scraped off and sold as a separate spice. Nutmeg is typically solid all the way through and is most commonly used in its ground form. Nutmeg works well with hearty dishes such as lamb and mutton recipes, tomato sauces and vegetable stews. Nutmeg is always a popular flavor in baking and cold weather beverages.

Onion - The onion is also known as the onion bulb or common onion. When used fresh onion is considered a vegetable and in its dried, ground form is considered a spice. Onion is very popular inside of the United States, but also outside of this country with Libyans eating an average of 66.8 pounds of onion per capita.

Paprika - Paprika is a mild chile powder used frequently in South American, Hungarian and Spanish cuisine, with the popularity in the US rising consistently in the past 10 years. It has complex flavor undertones including a smoky flavor from smoked paprika and a slightly sweet, earthy flavor from domestic paprika.

Pepper - Peppercorns come in a variety of colors. Black, green and white peppercorns all come from the Piper nigrumplant. The color differences depend on the maturity of the berry as well as the drying process. Pink peppercorns are not peppercorns at all, instead they are berries from the Peruvian peppertree. Peppercorns are similar to wine in the way that the flavor nuances of the peppercorn will be determined by the area in which it is grown.

Poppy Seed - Poppy seeds are extremely tiny ‘blue’ seeds. It takes 900,000 of these seeds to make up a single pound of weight. Poppy seeds are popular in salad dressings, vegetable dishes, muffins and rolls. They give food a little crunch and have a nutty flavor profile.

Porcini Powder - Porcini Powder is made from ground dehydrated Porcini mushrooms, and has a much more intense and concentrated flavor compared to their fresh counterparts. Porcini Powder can be used to add depth and umami to a dish with an even flavor distribution, and without the texture of whole mushrooms.

Saffron - Saffron is the most expensive and most counterfeited spice in the world. The production of saffron is extremely labor intensive, as saffron is the pistil of a flower that must be picked by hand, with an average of only three to five pistils being produced per plant. Saffron is used in a variety of applications including being a seasoning, fragrance, dye and medicine.

Sesame Seed - Sesame Seeds come in a variety of colors including white, yellow, black and red. They are popular in Chinese stir fry and Middle Eastern spice blends. Sesame Seeds can also be used on baked goods such as breads, hamburger buns and pastries.

Shallots - Shallots have a flavor profile somewhere between onions and garlic. They are a delightful replacement for either in a dish that you want to give a little extra flavor. Shallots are often used in Indian curries and different types of lentil dishes.

Star Anise - Not to be confused with anise seed, star anise is a spice that has a shape similar to a star and typically has 8 points, but can have more or less. In the United States star anise is used similarly to cloves in application. The whole pods are used as mulling spices and the ground pod is used in baking and cold weather beverages.

Sumac - Sumac is a ground berry that is native to the Mediterranean region. It has an astringent, tart but fruity taste and a very faint aroma. Sumac is extremely popular in Middle Eastern dishes where you can find it in salads, meat and fish dishes and rice.

Sweeteners - Sweeteners encompass much more than just sugar these days. From dehydrated molasses to dried agave powder there is a wide selection of sweeteners for everyone whether you want a secret ingredient for your BBQ sauce or you are trying to make more health-conscious decisions in your eating habits.

Turmeric - Most likely known for its health benefits, turmeric is a powder ground from the plants rhizome. Turmeric is a main ingredient in masalas, Ras el Hanout and curry powders and pastes. Turmeric can also be used as a natural coloring for foods or even clothing, as the powder’s intense color will stain cooking ingredients, your clothes and even your hands.

Vanilla - Vanilla is the second most expensive spice in the world after saffron, but even with a high price tag it is extremely popular for its heavenly flavor. The most popular types of vanilla beans are grown in Madagascar, Mexico and Tahiti, and they each have their own unique flavor nuances. Vanilla beans are also grown in Papua New Guinea and Uganda, although these types are lesser known. Vanilla is commonly used for making desserts, beverages and liquors.

Herbs

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Basil - There are more than 50 species of basil, but almost all basil used in the United States is one species that comes from either California, Egypt or France. Basil has a better flavor when dried, as opposed to fresh. Dried basil has anise, pepper and minty undertones and it somehow sweet yet savory at the same time.

Bay Leaves - Bay leaves are the whole dried leaves of a tree in the laurel family. Bay leaves have a much more pleasant flavor when dried, with has a higher volatile oil content. Bay leaves are used in their whole form in soups and stews and are removed before serving. Ground bay leaves are added to seasoning blends and dishes to give an earthy flavor with undertones of nutmeg and clove.

Celery Flakes - Celery Flakes add a great authentic celery taste, though rehydrate they do not accurately mimic the texture of fresh celery. With a bright and fresh flavor, they can also be used as a garnish.

Chervil - Chervil is not very popular in the United States on its own but is used to make the blend Fines Herbs. Even in France Chervil is not very popular, most likely because it is related to an infamous English weed called Cow Parsley. For this reason, the French only use chervil in the previously mentioned Fines Herbs or in making béarnaise sauce.

Cilantro Leaves - Many people know cilantro as the herb that people love or hate, saying it either has a delicious flavor or tastes like soap. Cilantro is a key ingredient in authentic Mexican, Caribbean and Asian dishes. In the United States cilantro is used in beans, salsas, soups and dips.

Curry Leaves - Curry leaves are an essential part of Southern Indian and Sri Lankan cuisines. They are used in a similar way to bay leaves, but unlike bay leaves they do not need to be removed before serving because they are much softer. Curry leaves are used in curry, fish, lamb, lentil and vegetable dishes.

Dill Weed - In the United States dill weed is most recognized for the “dill flavor” that it gives to dill pickles. Besides pickles, dill is used to give fish a recognizable crisp flavor. In Europe, dill weed has a much wider range of uses. It is considered a key herb in dishes such as salads, sauces, spreads, soups and fish. Visually it is similar to rosemary, but it is a more vibrant green color.

Dried Chives - Chives are the smallest member of the onion family, and instead of eating the bulb it is the scapes (the long flowering stems that rise from the bulb) that are utilized. They can be used in any recipe that calls for green onion and work well in cream-based products. Some of the most popular uses for chives are flavoring butters, cream cheese and sauces or dressings.

Dried Fenugreek Leaves - Dried Fenugreek Leaves are extremely aromatic, with a strangely addictive bitterness. Though they are often used as a garnish, they are very flavorful and it can be easy to overwhelm a dish.

Dried Rose Petals - There are two different types of roses, with the most common being the deeply colored flowers that come in a bouquet. The second type of roses are culinary roses which have been developed to have a much more pleasing flavor and less of an aesthetically pleasing color. Culinary rose petals are most popular for their use in rose water and are also used in desserts or jams.

Epazote - Epazote is a Mexican herb that gets similar reactions to cilantro when smelled and eaten. Those who enjoy epazote describe the aroma and flavor as earthy and bitter with hints of mint and citrus. Those who do not enjoy epazote describe the flavor and aroma as similar to gasoline, perfume and turpentine. Epazote is used in a number of traditional Mexican recipes including papadzules, bean dishes, enchiladas and moles.

File Powder - Pronounced fee-lay, File Powder is a spice made from dried, ground sassafras leaves. File powder is most notably used in gumbo as a flavoring and thickener all in one. File powder can also be used to season shrimp, scallops and other seafood with rice.

Kaffir Lime - Kaffir lime leaves are the leaves of a bitter lime tree in which the limes are only used for their zest and not their juice. These leaves are popular in Cambodian, Balinese, Malaysian and Thai cuisines and are removed before serving. Kaffir lime leaves are used in the popular Thai dish tom yum and they work well with chicken and snails.

Lavender - Also known as culinary lavender, lavender has an intense floral flavor with a hint of bitterness that can quickly overpower dishes. The aroma of lavender is spicy and slightly floral with undertones of mint and lemon. Lavender is delicious when used in desserts, but it can also be used in savory applications such as chicken, lamb and rabbit dishes.

Lemongrass - Lemongrass is part of the grass family and is popular in Thai and Southeast Asian cuisine. It is best when used fresh, but if using dried it should be soaked before use when the dish does not have a large liquid component. Lemongrass provides a light fresh citrus and floral flavor to foods and can even be used to make tea.

Marjoram - Marjoram has a minty, sharp and bitter flavor profile and is popular in European cuisine. It can be used in almost any dish that you would include basil, oregano or thyme in and is an extremely versatile herb. In the United States marjoram is used commercially in salad dressings, soups, cheeses, bologna and poultry seasonings.

Mint - Spearmint is the most called for of the two mints, with peppermint being the lesser called for. Spearmint has a refreshing and mellow pure flavor that is popular in Greek, Middle Eastern and Turkish cuisines. Peppermint on the other hand has a more intense flavor and provides that ‘cold’ sensation on your tongue. It is popular in baking, chocolate sauces and liquors.

Oregano - Oregano is commonly associated with Italy and pizza, but there are two main types of oregano, Mediterranean oregano and Mexican oregano. Mediterranean oregano is the type used in Americanized Italian dishes and Mexican oregano is more like marjoram and has citrusy, lime-like undertones.

Parsley - Parsley is a popular garnish because of its bright green color, but it can be eaten too! Parsley has a vegetable aroma and flavor that is prominent in Middle Eastern recipes for hummus, baba ganoush and tabbouleh. Parsley also works well in grain-based dishes, with fish and in pastas and soups.

Rosemary - Rosemary has a very distinct, strong flavor that is minty, cooling and somewhat balsamic. The aroma is just as strong and has hints of eucalyptus. Rosemary works well with meats of all kinds, especially lamb, pork, veal and wild game. It also works well with dairy based foods such as cream cheese, butters and cream sauces.

Sage - In the United States sage is an herb that stays in its comfort zone, being an ingredient in poultry seasoning, sausages and cheese, but we think you should take a note from the Brits and make this a staple herb in your kitchen, as it can bring flavor to an incredible number of dishes. With a robust peppery and savory flavor sage can be added to any dish that is rich in fat or has a savory component. It can even be added to dark iced teas for a deliciously new flavor.

Summer Savory - Also known as just ‘savory’, summer savory has a peppery bite and light herby flavor. It is like a cross between mint, marjoram and thyme. Summer savory is slightly milder than its close relative winter savory and is used in hearty dishes such as beans, stews, cabbage, potatoes and stuffing for meat pies. It is sometimes a special ingredient in pickling mixes.

Tarragon - Tarragon is most notable for its use in French cooking. The flavor is light, warm and sweet with hints of anise and mint. It is a key ingredient in the herb blend Herbs de Provence and is typically used in combination with other herbs to highlight their individual flavors. Tarragon works well with dill, parsley, chives and basil and can be used to flavor chicken, mushrooms, eggs, seafood and vegetables.

Thyme - Thyme, the subject of many a spice pun, is popular in a plethora of European cuisines for its strong, fresh, lemony flavor. It is used to give flavor to sauces, vinegars, soups and stews. In the United States thyme is most recognized for its use in Creole cooking to add flavor to blackened meats and fish. It is used in turkey stuffing, sausages and New England clam chowder.

Weirdies

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Apple Cider Vinegar Powder - Our Apple Cider Vinegar Powder is made from dehydrated Apple Cider Vinegar. Powdered malic acid can be used to flavor sauces and rubs when liquid apple cider vinegar is not available or less practical.

Bonito Flakes - Bonito Flakes are actually very thin, delicate flakes of dehydrated fish. They have a rich umami taste and add a deep and complex flavor to dishes. Our Bonito Flakes come from Japan.

Citric Acid - Citric Acid is a natural preservative that looks like fine grain salt or sugar. It is treasured for its mouth puckering, sour flavor. It occurs naturally from the fermentation of crude fruit sugars of citrus type fruits and is used to flavor softs drinks and as a substitute for salt in some salt-free seasonings blends. Sour Patch Kids, anyone?

Cream of Tartar - Produced by a variety of fruits, tartaric acid is most commonly known as a by-product of winemaking, where it appears as crystals on the sides of wooden casks during fermentation. After being processed these crystals are turned into a white, odorless, acidic powder used to stabilize egg whites in baking known as cream of tartar. This can be used to prevent syrups from crystallizing or prevent boiled vegetables from losing color as well.

Curing Salt - Curing salt has somewhat of a deceiving name, as it should never be used in the same way that you would use any type of table salt. Curing salt is used specifically to preserve meat such as bologna and summer sausage while it is aging. There are two types of curing salt depending on how long you are curing your meat and whether it will be cooked before consuming or can be eaten as-is.

Granulated Honey - Granulated Honey is a unique product in that combines traditional honey with the ease of use as table sugar. It contains approximately 7% of honey and 93% of sugar.

Maple Sugar - Maple Sugar is made from the boiling down of maple syrup. Our Maple Sugar is from Vermont, and can be used as a substitute when granulated sugar is called for.

Salt - Salt comes in a range of shapes, sizes and colors. These different qualities of salt are determined by the area of the world where they are mined and the way in which they are harvested or processed. The two primary elements that form salt are sodium and chloride. Depending on the type of salt there may be additional minerals in the makeup of the crystals that are highly sought after. One such salt is Himalayan Pink Salt, an ingredient coveted for its 84 trace minerals. Salts can also be smoked over different types of wood giving them a smoky flavor. These are a delicious addition to any food you would like to taste like it came straight off the grill.

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Achillea millefolium

"Yarrow" redirects here. For other uses, see Yarrow (disambiguation). Achillea millefolium, commonly known as yarrow /ˈjæroʊ/ or common yarrow, is a flowering plant in the family Asteraceae. It is native to temperate regions of the Northern Hemisphere in Asia, Europe, and North America. It has been introduced as a feed for live stock in places like New Zealand and Australia. However, it is a weed in those places and sometimes also in its native regions. In New Mexico and southern Colorado, it is called plumajillo (Spanish for 'little feather') from its leaf shape and texture. In antiquity, yarrow was known as herbal militaris, for its use in stanching the flow of blood from wounds. Other common names for this species include gordaldo, nosebleed plant, old man's pepper, devil's nettle, sanguinary, milfoil, soldier's woundwort, thousand-leaf, and thousand-seal. Description

Yarrow leaves

Pollination A. millefolium is an erect, herbaceous, perennial plant that produces one to several stems 0.2–1 m (0.66–3.28 ft) in height, and has a spreading rhizomatous growth form. Leaves are evenly distributed along the stem, with the leaves near the middle and bottom of the stem being the largest. The leaves have varying degrees of hairiness (pubescence). The leaves are 5–20 cm (2.0–7.9 in) long, bipinnate or tripinnate, almost feathery, and arranged spirally on the stems. The leaves are cauline, and more or less clasping. The inflorescence has 4 to 9 phyllaries and contains ray and disk flowers which are white to pink. The generally 3 to 8 ray flowers are ovate to round. Disk flowers range from 15 to 40. The inflorescence is produced in a flat-topped capitulum cluster and the inflorescences are visited by many insects, featuring a generalized pollination system. The small achene-like fruits are called cypsela. The plant has a strong, sweet scent, similar to that of chrysanthemums. Distribution Yarrow grows from sea level to 3,500 metres (11,500 ft) in elevation. The plant commonly flowers from May through June. Common yarrow is frequently found in the mildly disturbed soil of grasslands and open forests. Active growth occurs in the spring. The plant is native to Eurasia and is found widely from the UK to China. In North America, both native and introduced genotypes, and both diploid and polyploid plants are found. It is found in every habitat throughout California except the Colorado and Mojave Deserts. Common yarrow produces an average yield of 43,000 plants per acre, with a total dry weight of 10,500 lbs. The plant is found in Australia as an introduction. Clusters of 15 to 40 tiny disk flowers surrounded by three to eight white to pink ray flowers are, in turn, arranged in a flat-topped inflorescence (Wenatchee Mountains, Washington).

Pink flowers

Varieties

The several varieties and subspecies include: Achillea millefolium subsp. millefolium A. m. subsp. m. var. millefolium - Europe, Asia A. m. subsp. m. var. borealis - Arctic regions A. m. subsp. m. var. rubra - Southern Appalachians A. millefolium subsp. chitralensis - western Himalaya A. millefolium subsp. sudetica - Alps, Carpathians Achillea millefolium var. alpicola — Western United States, Alaska Achillea millefolium var. californica — California, Pacific Northwest Achillea millefolium var. occidentalis — North America Achillea millefolium var. pacifica — west coast of North America, Alaska Achillea millefolium var. puberula — endemic to California ^ USDA Plants Profile for Achillea millefolium var. alpicola (common yarrow) . accessed 31 January 2013 ^ Profile for Achillea millefolium var. californica (California yarrow) . accessed 31 January 2013 ^ Tropicos: Achillea millefolium var. californica . accessed 31 January 2013 ^ Bert Wilson (29 July 2012). "Las Pilitas Nursery horticultural treatment: ''Achillea millefolium'' var. ''californica''". Laspilitas.com. Retrieved 19 May 2013. ^ USDA Plants Profile for Achillea millefolium var. occidentalis (western yarrow) . accessed 31 January 2013 ^ USDA Plants Profile for Achillea millefolium var. pacifica (Pacific yarrow) . accessed 31 January 2013 ^ USDA Plants Profile for Achillea millefolium var. puberula . accessed 31 January 2013 Uses

Achillea millefolium 'Paprika' cultivar

Achillea millefolium cultivar Achillea millefolium is cultivated as an ornamental plant by many plant nurseries. It is planted in gardens and natural landscaping settings of diverse climates and styles. They include native plant, drought-tolerant, and wildlife gardens. The plant is a frequent component of butterfly gardens. The plant prefers well-drained soil in full sun, but can be grown in less ideal conditions. For propagation, seeds require light for germination, so optimal germination occurs when planted no deeper than one-quarter inch (6 mm). Seeds also require a germination temperature of 18–24 °C (64–75 °F). It has a relatively short life in some situations, but may be prolonged by division in the spring every other year, and planting 12 to 18 in (30–46 cm) apart. It can become invasive. The species use in traditional gardens has generally been superseded by cultivars with specific 'improved' qualities. Some are used as drought tolerant lawn replacements, with periodic mowing. The many different ornamental cultivars include: 'Paprika', 'Cerise Queen', 'Red Beauty', 'Red Velvet', 'Saucy Seduction', 'Strawberry Seduction' (red), 'Island Pink' (pink), and 'Calistoga' (white), and 'Sonoma Coast' (white). Several, including 'Kelwayi', and 'Lansdorferglut' (both pink) have gained the Royal Horticultural Society's Award of Garden Merit. The many hybrids of this species designated Achillea x taygetea are useful garden subjects, including: 'Appleblossom', 'Fanal', 'Hoffnung', and 'Moonshine'. Yarrow is considered an especially useful companion plant, repelling some pest insects while attracting good, predatory ones. It attracts predatory wasps, which drink the nectar and then use insect pests as food for their larvae. Similarly, it attracts ladybirds and hoverflies. A. millefolium can be planted to combat soil erosion due to the plant's resistance to drought. Before the arrival of monocultures of ryegrass, both grass leys and permanent pasture always contained A. millefolium at a rate of about 0.3 kg/ha. At least one of the reasons for its inclusion in grass mixtures was its deep roots, with leaves rich in minerals. Thus its inclusion helped to prevent mineral deficiencies in the ruminants to which it was fed. It was introduced into New Zealand as a drought-tolerant pasture. It is very prevalent. Yarrow has also been used as a food or in teas, and was very popular as a vegetable in the 17th century. The younger leaves are said to be a pleasant leaf vegetable when cooked like spinach, or in a soup. Yarrow is sweet with a slight bitter taste. The leaves can also be dried and used as an herb in cooking. In the Middle Ages, yarrow was part of an herbal mixture known as gruit used in the flavoring of beer prior to the use of hops. The flowers and leaves are used in making some liquors and bitters. This section needs more medical references for verification or relies too heavily on primary sources. Please review the contents of the section and add the appropriate references if you can. Unsourced or poorly sourced material may be challenged and removed. (October 2015) Rod of Asclepius2.svg A. millefolium has seen historical use as in traditional medicine, often because of its astringent effects. The herb is purported to be a diaphoretic, astringent, tonic, stimulant and mild aromatic. It contains isovaleric acid, salicylic acid, asparagin, sterols, flavonoids, bitters, tannins, and coumarins.[citation needed] The genus name Achillea is derived from mythical Greek character, Achilles, who reportedly carried it with his army to treat battle wounds. This medicinal use is also reflected in some of the common names mentioned below, such as staunchweed and soldier's woundwort. Traditional names for A. millefolium include arrowroot, bad man's plaything, bloodwort, carpenter's weed, death flower, devil's nettle, eerie, field hops, gearwe, hundred leaved grass, knight's milefoil, knyghten, milefolium, milfoil, millefoil, noble yarrow, nosebleed, old man's mustard, old man's pepper, sanguinary, seven year's love, snake's grass, soldier, soldier's woundwort, stanchweed, thousand seal, woundwort, yarroway, yerw. The English name yarrow comes from the Saxon (Old English) word gearwe, which is related to both the Dutch word gerw and the Old High German word garawa. Yarrow (Achillea millefolium) essential oil in a colorless glass vial The dark blue essential oil, extracted by steam distillation of the flowers, has been used as an anti-inflammatory[non-primary source needed] or in chest rubs for colds and influenza. The leaves encourage clotting, so it can be used fresh for nosebleeds.[unreliable medical source?] The aerial parts of the plant are used for phlegm conditions, as a bitter digestive tonic to encourage bile flow, and as a diuretic.[unreliable medical source?] The aerial parts act as a tonic for the blood, stimulate the circulation, and can be used for high blood pressure; it is also useful in menstrual disorders, and as an effective sweating remedy to bring down fevers. Yarrow intensifies the medicinal action of other herbs taken with it.[unreliable medical source?] It is reported to be associated with the treatment of the following ailments::293,367,518[unreliable medical source?] Pain, antiphlogistic, bleeding, gastrointestinal disorders, choleretic inflammation, emmenagogue, stomachache. Chinese proverbs claim yarrow brightens the eyes and promotes intelligence.[citation needed] Yarrow and tortoiseshell are considered to be lucky in Chinese tradition. In classical Greece, Homer tells of the centaur Chiron, who conveyed herbal secrets to his human pupils, and taught Achilles to use yarrow on the battle grounds of Troy. In the Hebrides a leaf held against the eyes was believed to give second sight. A bunch of 50 yarrow Achillea millefolium subsp. m. var. millefolium stalks, used for I Ching divination. The stalks are dried and used as a randomising agent in I Ching divination.

Budding

Yarrow and its North American varieties, was used in traditional Native American herbal medicine by tribes across the continent. The Navajo considered it to be a "life medicine", chewed it for toothaches, and poured an infusion into ears for earaches. The Miwok in California used the plant as an analgesic and head cold remedy. Several tribes of the Plains Indians used common yarrow. The Pawnee used the stalk for pain relief. The Chippewa used the leaves for headaches by inhaling it in a steam. They also chewed the roots and applied the saliva to their appendages as a stimulant. The Cherokee drank a tea of common yarrow to reduce fever and aid in restful sleep. Among the Zuni people use the occidentalis variety medicinally. The blossoms and root are chewed, and the juice applied before fire-walking or fire-eating. A poultice of the pulverized plant is mixed with water and applied to burns. Recently it was reported that treatment with Achillea millefolium may attenuate disease severity, inflammatory responses, and demyelinating lesions in a mouse model of Multiple Sclerosis. In rare cases, yarrow can cause severe allergic skin rashes; prolonged use can increase the skin's photosensitivity. This can be triggered initially when wet skin comes into contact with cut grass and yarrow together. In one study, aqueous extracts of yarrow impaired the sperm production of laboratory rats. Several cavity-nesting birds, including the common starling, use yarrow to line their nests. Experiments conducted on the tree swallow, which does not use yarrow, suggest that adding yarrow to nests inhibits the growth of parasites. Its essential oil kills the larvae of the mosquito Aedes albopictus.

Herbal and traditional uses

This section needs more medical references for verification or relies too heavily on primary sources. Please review the contents of the section and add the appropriate references if you can. Unsourced or poorly sourced material may be challenged and removed. (October 2015) Rod of Asclepius2.svg A. millefolium has seen historical use as in traditional medicine, often because of its astringent effects. The herb is purported to be a diaphoretic, astringent, tonic, stimulant and mild aromatic. It contains isovaleric acid, salicylic acid, asparagin, sterols, flavonoids, bitters, tannins, and coumarins.[citation needed] The genus name Achillea is derived from mythical Greek character, Achilles, who reportedly carried it with his army to treat battle wounds. This medicinal use is also reflected in some of the common names mentioned below, such as staunchweed and soldier's woundwort. Traditional names for A. millefolium include arrowroot, bad man's plaything, bloodwort, carpenter's weed, death flower, devil's nettle, eerie, field hops, gearwe, hundred leaved grass, knight's milefoil, knyghten, milefolium, milfoil, millefoil, noble yarrow, nosebleed, old man's mustard, old man's pepper, sanguinary, seven year's love, snake's grass, soldier, soldier's woundwort, stanchweed, thousand seal, woundwort, yarroway, yerw. The English name yarrow comes from the Saxon (Old English) word gearwe, which is related to both the Dutch word gerw and the Old High German word garawa. Yarrow (Achillea millefolium) essential oil in a colorless glass vial The dark blue essential oil, extracted by steam distillation of the flowers, has been used as an anti-inflammatory[non-primary source needed] or in chest rubs for colds and influenza. The leaves encourage clotting, so it can be used fresh for nosebleeds.[unreliable medical source?] The aerial parts of the plant are used for phlegm conditions, as a bitter digestive tonic to encourage bile flow, and as a diuretic.[unreliable medical source?] The aerial parts act as a tonic for the blood, stimulate the circulation, and can be used for high blood pressure; it is also useful in menstrual disorders, and as an effective sweating remedy to bring down fevers. Yarrow intensifies the medicinal action of other herbs taken with it.[unreliable medical source?] It is reported to be associated with the treatment of the following ailments::293,367,518[unreliable medical source?] Pain, antiphlogistic, bleeding, gastrointestinal disorders, choleretic inflammation, emmenagogue, stomachache. Chinese proverbs claim yarrow brightens the eyes and promotes intelligence.[citation needed] Yarrow and tortoiseshell are considered to be lucky in Chinese tradition. In classical Greece, Homer tells of the centaur Chiron, who conveyed herbal secrets to his human pupils, and taught Achilles to use yarrow on the battle grounds of Troy. In the Hebrides a leaf held against the eyes was believed to give second sight. A bunch of 50 yarrow Achillea millefolium subsp. m. var. millefolium stalks, used for I Ching divination. The stalks are dried and used as a randomising agent in I Ching divination. Budding Yarrow and its North American varieties, was used in traditional Native American herbal medicine by tribes across the continent. The Navajo considered it to be a "life medicine", chewed it for toothaches, and poured an infusion into ears for earaches. The Miwok in California used the plant as an analgesic and head cold remedy. Several tribes of the Plains Indians used common yarrow. The Pawnee used the stalk for pain relief. The Chippewa used the leaves for headaches by inhaling it in a steam. They also chewed the roots and applied the saliva to their appendages as a stimulant. The Cherokee drank a tea of common yarrow to reduce fever and aid in restful sleep. Among the Zuni people use the occidentalis variety medicinally. The blossoms and root are chewed, and the juice applied before fire-walking or fire-eating. A poultice of the pulverized plant is mixed with water and applied to burns. Recently it was reported that treatment with Achillea millefolium may attenuate disease severity, inflammatory responses, and demyelinating lesions in a mouse model of Multiple Sclerosis. Gallery Illustration in Koehlers Medizinal-Pflanzen in naturgetreuen Abbildungen und kurz erläuterndem Texte (Franz Eugen Köhler; 1883–1914). Achillea millefolium at BioTrek, California State Polytechnic University, Pomona. Achillea millefolium — flower closeup. Achenes Field of Yarrow in Russia. Western Yarrow in Kansas source - Wikipedia Dear friends, if you liked our post, please do not forget to share and comment like this. If you want to share your information with us, please send us your post with your name and photo at [email protected]. We will publish your post with your name and photo. thanks for joining us www.rbbox.in

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Tired of paying ridiculous amounts of money on so-called SUPERFOODS?

Experts reveal supermarket products that are just as healthy for a fraction of the price

'Superfoods' such as goji berries and kale have become a very fashionable diet

While they are expensive, many of us assume healthy eating should cost more

But is that really the case? We reveal some just as healthy but cheap alternatives

Goji berries. Kale. Wheatgrass. Chia seeds. These are just some of the fashionable foods that have attracted the 'superfood' label.

But it's an expensive way to eat. And many people assume healthy eating will cost more.

Researchers from Ohio State University recently found that the healthier a food's image, the more people expect to pay for it.

The participants in the study were told about a new product called 'granola bites'.

Those who were told it was very healthy thought it would be expensive, but when the food was given a lower health rating, the participants thought it would be cheaper.

Goji berries. Kale. Wheatgrass. Chia seeds. These are just some of the fashionable foods that have attracted the 'superfood' label

Commenting on the findings, Michelle McGuinness, from the British Dietetic Association, said: 'This is a common misconception and the health food industry is capitalising on the opinion that healthy food is more expensive.'

She added that Brussels sprouts, for example, 'can be better for you than kale, though not as fashionable or expensive'.

In other words, price does not reflect a food's health qualities.

Even when the hype surrounding an exotic new food seems compelling, there can often be more familiar alternatives that are far cheaper and just as good.

Here, we round up some superfood swaps that give you similar health benefits, but without the hefty price tag.

Just one weekly shopping basket of the cheaper alternatives could save you around £70 — multiply that over a year and that's a saving of more than £3,600.

GOJI BERRIES

Tesco dried goji berries, £1.75 for 100g

SWAP FOR: Orange pepper, 40p

Resembling tiny dried chillies, goji berries are grown in parts of Asia and are available in most supermarkets.

They can be eaten just like raisins — used on top of porridge or in rice dishes, for example.

They are said to be packed with zeaxanthin, a compound thought to help prevent age-related macular degeneration, the leading cause of sight loss.

Resembling tiny dried chillies, goji berries are grown in parts of Asia and are available in most supermarkets

There is between 100mg and 150mg zeaxanthin per 100g of dried goji. But peppers are a cheaper, more reliable source.

Though they are lower in the compound (at 37mg zeaxanthin per 100g), we eat peppers in larger quantities.

Goji berries also contain a polysaccharide (a complex carbohydrate) that research on mice has suggested may help stop tumour growth and regulate blood sugar.

But most studies use purified extracts of these active ingredients in far higher quantities than in the fruit.

SAVING FOR A FAMILY (FOUR PORTIONS): 50p (1 heaped tbsp compared with one pepper per person)

COCONUT OIL

Tesco organic virgin coconut oil, £3 for 300ml

SWAP FOR: Tesco pure vegetable oil, 99p for 1 litre

Coconut oil is said to promote thermogenesis, which is the process where calories are burnt off as heat, rather than stored as fat.

In 1981, a study in the American Journal of Clinical Nutrition found that unusual medium-chain triglycerides — a form of saturated fat — found in coconut oil could promote this process.

Other claims that have been made include that it can fight Alzheimer's disease — it's said to contain compounds that act like brain food, though there is very little evidence to support this, according to the Alzheimer's Society.

Coconut oil is said to promote thermogenesis, which is the process where calories are burnt off as heat, rather than stored as fat

The saturated fat in coconut oil may be a healthier type, but it contains more than 90 per cent saturated fat, compared with less than 60 per cent in butter.

And it has as many calories as any other oil (135 per tablespoon).

'If you do eat coconut oil, I'd recommend still trying to keep your overall saturate intake within the recommended guideline of 20g,' says dietitian Helen Bond.

'For everyday use, try a monounsaturated oil such as rapeseed or olive. The benefits of these — for heart health, in particular — are much better documented.'

Supermarket oils that are simply labelled 'vegetable oil' are invariably rapeseed oil, as is the case with this inexpensive Tesco one.

SAVING FOR A FAMILY MEAL: 54p (1 tbsp per person)

CHIA SEEDS

The Chia Co black chia seeds, £5 for 150g bag

SWAP FOR: Sainsbury's sesame seeds, 85p for 100g bag

Chia seeds — which can be sprinkled on baked goods, salads, yoghurts or porridge — come from a flowering plant typically found in South America.

They are rightly promoted as super seeds, as chia is a rich source of vitamins and minerals and very rich in fibre.

Yet sesame seeds are even more nutritious.

Chia seeds — which can be sprinkled on baked goods, salads, yoghurts or porridge — come from a flowering plant typically found in South America

Gram for gram they are five times higher in the cell-protective antioxidant vitamin E, twice as high in the B vitamin folate, vital for red blood cell formation and richer in calcium, magnesium, iron and copper — associated with healthy bones, blood and immune system.

Sesame does not boast the heart-healthy and anti-inflammatory omega-3s that chia seeds do, but if you eat one or two portions of oily fish a week, this is not an issue.

Plus, oily fish provides the long-chain form of omega-3s that we need, while the form from plant sources has to be converted to this form, a process which the body does not do efficiently.

SAVING FOR A FAMILY: £1 (1 tbsp per person)

CACAO

Bioglan organic raw cacao powder, £8.49 for 100g

SWAP FOR: Bournville cocoa, £1.95 for 125g

Cacao and cocoa are derived from the cacao bean, but cocoa powder is the more processed form.

The health benefits derive from flavonols — components in the bean thought to contribute to cognitive function and heart health.

Cacao is a buzzword for a 'healthier' version, but it depends on how it's been processed.

Most purveyors of 'raw' cacao (such as this Bioglan product) say they leave the beans unroasted and that this lack of heat treatment leaves higher levels of flavonols.

Cacao and cocoa are derived from the cacao bean, but the powder is the more processed form

But it's a confusing area. 'Raw cacao could mean anything and might just be an excuse to market a hugely expensive product with no extra benefits to a normal cup of cocoa,' says Helen Bond.

What's more relevant is whether the cocoa or cacao powder has been 'alkalised' — washed with a chemical that reduces its acidity.

Reputable studies, including one published in the Journal of Agricultural and Food Chemistry in 2008, suggest that alkalising, or 'Dutching', to reduce bitterness, lowers levels of flavanols.

The colour gives a clue — very dark powders, whether raw cacao or standard cocoa, are alkalised and those with a browny-red hue are not.

But choose unsweetened cocoa such as this Bournville one.

SAVING FOR A FAMILY: £1.40 (1 tsp per person)

WHEATGRASS

Squeeze organic wheatgrass shots, 14 x 30ml, £32.20, thefoodmarket.com

SWAP FOR: Broccoli, 45p for 350g, Tesco

Wheatgrass is the dark- green juice squeezed from young shoots of wheat.

It's usually dried into a powder and available from health stores, sold as a shot from trendy juice cafes or on the internet (you can also buy the grass and then juice it yourself).

It's claimed that chlorophyll, the green pigment in wheatgrass, gets into the bloodstream where it mimics haemoglobin (the red blood pigment that carries oxygen around the body), helping to boost energy.

Wheatgrass is the dark- green juice squeezed from young shoots of wheat. It's usually dried into a powder and available from health stores

However, according to Helen Bond, this is based on the incorrect logic that because chlorophyll and haemoglobin have similar chemical structures, they will have similar effects in the body.

'Chlorophyll is broken down by our digestive system,' she says.

In fact, the British Dietetic Association says that gram for gram, the nutrient content of wheatgrass juice is roughly equivalent to common vegetables, such as spinach and broccoli.

But unlike wheatgrass, broccoli counts as a vegetable portion, so you'd be better off having a side of broccoli with your meal or a handful of spinach in a salad.

SAVING FOR A FAMILY: £8.80 (one sachet or 80g broccoli per person)

SHIITAKE MUSHROOMS

Sainsbury's Taste The Difference shiitake mushrooms, £1.35 for 120g

SWAP FOR: Sainsbury's closed-cup white mushrooms, 80p for 300g

Shiitake mushrooms contain a compound called lentinan, which, according to Chinese medicine, can stimulate the immune system and even fight cancer.

However, studies have generally been carried out using large doses of the purified compound injected into mice.

Shiitake mushrooms contain a compound called lentinan, which, according to Chinese medicine, can stimulate the immune system and even fight cancer

This is unlikely to translate into benefit for human beings eating the mushrooms, according to a review of the health benefits of 'medicinal' mushrooms published in the journal Fungal Biology in April.

Standard white mushrooms are actually better than shiitake for levels of selenium — an important mineral that may help improve the immune system's ability to deal with viruses.

They're also higher in potassium, for healthy blood pressure and the B vitamin pantothenic acid that helps to release energy from food.

SAVING FOR A FAMILY: £2.80 (80g per person)

SPIRULINA

Naturya organic spirulina, £12.59 for 200g

SWAP FOR: Asda Grower's Selection tender spinach, £1.25 for 350g

Spirulina is a type of blue-green algae farmed in ponds — in India and Hawaii, for example — and then harvested and dried.

It trades on its per 100g nutrition information, but falls down when you realise the average dose (in a daily smoothie) is no more than around 10g, or 1 tbsp.

This amount of Naturya spirulina provides 33mg calcium and 30mg magnesium (4 per cent and 8 per cent of the recommended daily amount, RDA, of these bone-friendly nutrients).

Spirulina is a type of blue-green algae farmed in ponds — in India and Hawaii, for example — and then harvested and dried

But you get 17 per cent of your calcium RDA and 12 per cent of your magnesium from a salad containing 80g of spinach (which will also count as one of your five-a-day and provides more iron).

There is insufficient evidence to rate claims that blue-green algae, including spirulina, can help with fatigue, diabetes, anxiety and depression, according to a review funded by the U.S. government last year.

Spirulina does contain vitamin B12, which is important for a healthy nervous system.

Non-vegans can get this vitamin from dairy, eggs, fish and meat instead.

SAVING FOR A FAMILY: £1.40 (10g spirulina, 80g spinach per person)

ALMOND MILK

Alpro Almond Original, £1.50 for 1 litre

SWAP FOR: Sainsbury's semi-skimmed milk, 75p for 2 pints

Almonds are packed with magnesium (important for healthy bones and nervous system).

They also contain iron (which helps protect against fatigue) and calcium (important for bone health).

Therefore, people may assume that almond milk has the same qualities, but, in fact, it is only 2 per cent almond (its biggest ingredient is water).

Almonds are packed with magnesium (important for healthy bones and nervous system). They also contain iron (which helps protect against fatigue) and calcium (important for bone health)

Plant-based milk alternatives are vegan and arguably more eco-friendly than cow's milk and some people may prefer them if they are intolerant to lactose (a sugar found naturally in cow's milk), but almond milk is actually less nutritious than dairy.

Semi-skimmed milk has 7g of protein per 200ml glass, versus only 1g in the same amount of almond milk.

This Alpro product is also sweetened with added sugar, while the lactose (sugar) in cow's milk is not considered as harmful to teeth.

While almond milk is fortified with calcium and vitamin D, it is not the good source of iodine (important for a baby's brain development) that dairy milk is.

SAVING FOR A FAMILY: 68p (200 ml per person)

TIGER NUTS

Na'vi tiger nuts, £3.50 for 250g, naviorganics.co.uk

SWAP FOR: Sainsbury's roasted unsalted cashew nuts, £2.20 for 200g

Sold in ration-hit Fifties sweet shops, tiger nuts are making a comeback as a snack.

They aren't nuts at all, but wrinkled root vegetables that have a natural coconut-like flavour, and hail from North Africa and the Mediterranean.

Sold in ration-hit Fifties sweet shops, tiger nuts are making a comeback as a snack. They aren't nuts at all, but wrinkled root vegetables

The superfood claims hinge on their resistant starch — a type of fibre that helps nourish gut bacteria, to maintain intestinal health — and a good content of iron and magnesium, which can help reduce fatigue in people deficient in these nutrients.

However, cashews are also a good source of resistant starch and have even higher levels of iron and magnesium (including in the roasted salted sort).

Tiger nuts and cashew nuts have high levels of 'good' (unsaturated) fats that benefit cholesterol levels.

SAVING FOR A FAMILY: 32p (25g per person)

CUSTARD APPLE

£2 for 2 x 150g fruits, Asda

SWAP FOR: Banana, 10p for a single 140g fruit

This southern hemisphere fruit, also called the cherimoya, tastes like bubble gum and has been hailed as protecting against diabetes and obesity.

However, these claims don't stand up to examination — the one, inconclusive, study relating to cherimoya fruit pulp and blood glucose was in rabbits more than ten years ago, while the anti-obesity claim seems to stem only from the fact that the fruit is popular among the long-lived (and slim) people of Okinawa Island in Japan.

This southern hemisphere fruit, also called the cherimoya, tastes like bubble gum and has been hailed as protecting against diabetes and obesity

Dietitian Helen Bond says: 'Enjoy this fruit as one of your five-a-day, but I'm not convinced it has specific diabetes preventive or weight-control effects compared with eating a wide variety of fruit and veg.'

Cherimoyas are similar in sugar content to bananas, but bananas, especially those that are only just ripe, have a lower glycaemic index, so are less likely to cause a spike in blood sugar levels.

Bananas are higher in potassium (for healthy blood pressure) and the stress-managing nutrients vitamin B6 and magnesium.

SAVING FOR A FAMILY: £3.60p (one fruit per person)

SPELT FLOUR

Doves Farm organic spelt flour, £2 per kg

SWAP FOR: Asda wholemeal bread flour, £1.20 for 1.5kg

Spelt, an ancient wheat species, can be used as a substitute for wheat flour because it has similar properties. It has a rich and nutty taste.

Many people think that spelt flour, an 'old' grain commonly used until bread wheat replaced it in the 20th century, is more like what our ancestors ate and healthier than normal wholemeal flour.

Spelt, an ancient wheat species, can be used as a substitute for wheat flour because it has similar properties. It has a rich and nutty taste

In fact, the two grains have very similar vitamin and mineral content, with wholegrain wheat containing more selenium and fibre than wholegrain spelt.

Spelt is higher in natural sugars, but lower in protein and gluten — many take this to mean it's easier to digest than wheat flour, but it's a mistake to think you can tolerate spelt if you can't tolerate wheat.

'Spelt does still contain a substantial amount of gluten and is unsafe for anyone with coeliac disease,' says Helen Bond.

SAVING FOR A FAMILY: 48p (100g per person)