Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID Phone: Fax:
|
|
- Matthew Wells
- 6 years ago
- Views:
Transcription
1 Vegetable Crops PLSC 451/551 Lesson 24 Mushrooms, spices Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID Phone: Fax: slove@uidaho.edu Mushrooms Origin and domestication Found wild worldwide No systematic domestication has occurred Belong to 2 Classes of fungi Ascomycetes Basidiomycetes Not classified as plants, are saprophytic or parasitic 2000 known edible species, 25 are cultured Mushrooms Taxonomy Three commercially important genera Agaricus Volvariella Pleurotus Many other species in other genera used for food All but one are basidiomycetes Only the Tuber (truffle) genus is an ascomycte 1
2 Chantarelle mushroom Oyster mushroom Fly agaric mushroom 2
3 Champignon mushroom Mica cap mushroom Black morel mushroom 3
4 Death cap mushroom (poisonous) Mushrooms Management techniques Many are not cultured, but collected from wild Culture Grown on chopped straw, sawdust, or corn cobs Facility with light and humidity control Facility and substrate steam pasteurized Spawn added to the substrate Mushrooms Management techniques Control of growth conditions hygiene, humidity, temperature, ph, ventilation i Temperature optimum degrees Substrate water level, 50-70% WHC Casing practiced after mycelial development Fruiting initiation requires species-specific conditions 4
5 Mushrooms Harvest and Storage Harvested when optimum size is reached Before the veil breaks Before stem elongates Harvested by hand, daily for days Herbs and Spices General information: Group of plants with aromatic characteristics Leaves, roots, bark, fruit, seed used for flavoring Contribute little to human nutrition Historically aided in food preservation Most contain essential oils (aromatic compounds with benzene or terpene structure) Herbs and Spices General information: Most originated in Asiatic Europe Belong to a diverse taxanomic group Important families include: Asteraceae, Brassicaceae, Lamiaceae, Lamiaceae, Lauraceae, Myristacaceae, Piperaceae, Zingiberaceae 5
6 Herbs and Spices General information: Many species are harvested from the wild Many are cultivated around the world Spice trade stimulated world trade and exploration Cultural management factors little understood Allspice Species: Pimenta officinalis Origin: Tropical America Botany: Woody tree Edible portion: Fruit (unripened, dried) Adaptation: Tropical Source: Jamaica, Guatemala, Honduras Production: Plantations, often with coffee Use: Spice for meats, pastries, preserves Anise Species: Pimpinella anisum Origin: Mediterranean, SW Asia Botany: Annual herb related to parsley Edible portion: Seed and dried leaves Adaptation: Warm temperate regions Source: Spain, Turkey, Egypt Production: Small-scale, intensive Use: Spice for cakes, breads, beverages 6
7 Basil Species: Ocimum basilicum Origin: Iran, India Botany: Annual herb Edible portion: Dried leaves Adaptation: Warm temperate regions Source: California, Mediterranean region Production: Small-scale, intensive Use: Seasoning for pizza, soups, tomato juice Bay Leaves Species: Laurus nobilis Origin: Southwestern Asia Botany: Woody tree Edible portion: Dried leaves Adaptation: Warm temperate regions Source: Turkey Production: Small plantations Use: Not consumed, cooked with meats, soups Chervil Species: Anthriscus cerefolium Origin: Caucasus Botany: Annual herb related to carrots Edible portion: Dried leaves, oil Adaptation: Temperate regions Source: Europe, western Asia Production: Intensive, market-garden Use: Seasoning for meats, soups 7
8 Cinnamon Species: Cinnamomum zeylanicum Origin: Southeast Asia Botany: Woody tree Edible portion: Dried, ground bark Adaptation: Tropical regions Source: Indonesia, Sri Lanka, China, Vietnam Production: Intensive plantation systems Use: Spice for pies, cakes, beverages, etc Cloves Species: Syzygium aromaticum Origin: Indonesia Botany: Woody tree Edible portion: Dried, ground flower buds Adaptation: Wet, tropical areas Source: Indonesia Production: Small, intensive plantations Use: Seasoning for spice cakes, meats, ketchup, chili sauce, etc Cumin Species: Cuminum cyminum Origin: Mediterranean to India Botany: Annual herb related to parsley Edible portion: Ground seed Adaptation: Subtropical regions Source: India, Turkey, Pakistan, China Production: Market-garden, small-scale intensive Use: Principle ingredient of chili powder, curry 8
9 Dill Species: Anethum graveolens Origin: Eastern Europe, Western Asia Botany: Annual herb Edible portion: Seed, dried leaves Adaptation: Temperate regions Source: China, India Production: Moderate-scale, intensive Use: Seasoning for pickles, vegetable dishes Fennel Species: Foeniculum vulgare Origin: Mediterranean Botany: Tall, perennial herb, parsley relative Edible portion: Seed Adaptation: Subtropical regions Source: India, Egypt, China Production: Small-scale intensive, market garden Use: Spice for breads, cookies, borscht Ginger Species: Zingiber officinale Origin: Southern Asia Botany: Perennial herb Edible portion: Rhizome Adaptation: Tropical or subtropical regions Source: India, Jamaica, China Production: Market garden Use: Seasoning for cookies, pies, ginger ale 9
10 Marjoram Species: Marjorana hortensis Origin: Mediterranean Botany: Bushy yp perennial (form of oregano) Edible portion: Whole or ground dried leaves Adaptation: Subtropical regions Source: Nile valley of Egypt Production: Market garden Use: Spice for poultry stuffings, tomato sauces, meats Nutmeg and Mace Species: Myristica fragrans Origin: Indonesia Botany: Woody tree Edible portion: Nut (nutmeg), nut covering (mace) Adaptation: Wet, tropical regions Source: Indonesia, Grenada Production: Plantations (primitive to intensive) Use: Seasoning for pudding, eggnog, sausage, cakes, cookies Oregano Species: Origanum vulgare Origin: Southern Eurasia Botany: Perennial herb Edible portion: Dried leaves Adaptation: Warm temperate regions Source: Turkey, Greece Production: Small to large-scale intensive Use: Ingredient of Italian, Greek cuisine; seasoning for salads, egg dishes 10
11 Pepper Species: Piper nigrum Origin: India Botany: Perennial vine Edible portion: Dried, ripe fruit Adaptation: Tropical regions Source: India, Brazil, Malaysia Production: Many vertical plantation systems Use: Widely used on many foods Peppermint Species: Mentha piperita Origin: Europe (natural hybrid) Botany: Perennial herb Edible portion: Stem and leaves, essential oil Adaptation: Temperate regions Source: Idaho Production: Modern-intensive, other Use: Flavoring for candies, pastries Spearmint Species: Mentha spicata Origin: Europe, SW Asia Botany: Perennial herb Edible portion: Leaves, essential oil Adaptation: Warm, temperate regions Source: California, Egypt Production: Modern intensive, other Use: Seasoning for candies, fruit dishes, beverages, some meats and vegetables 11
12 Sage Species: Salvia officinalis Origin: Mediterranean Botany: Hardy, evergreen shrub (mint family) Edible portion: Dried leaves Adaptation: Temperate regions Source: Slavic nations, Italy, Russia, Albania Production: All production systems Use: Seasoning for meats Sesame Species: Sesamum indicum Origin: Africa Botany: Annual herb Edible portion: Roasted, whole seed Adaptation: Subtropical regions Source: Mexico, Central America, China Production: Large-intensive to market-garden Use: Garnish for baked goods Thyme Species: Thymus vulgaris Origin: Mediterranean Botany: Perennial herb (mint family) Edible portion: Dried leaves Adaptation: Warm temperate regions Source: Spain Production: Small to large-scale intensive Use: Seasoning for soups, chowders, poultry dressings, seafood 12
13 Turmeric Species: Curcuma longa Origin: Tropical southern Asia Botany: Woody perennial Edible portion: Ground root or rhizome Adaptation: Moist, tropical regions Source: Peru, Haiti, Jamaica Production: Small-intensive, market-garden Use: Important ingredient in curry powder Vanilla Species: Vanilla planifolia Origin: Mexico Botany: Perennial herb (orchid) Edible portion: Extract from the seed bean Adaptation: Tropical or subtropical regions Source: Mexico, Madagascar, Comoro Production: Market-garden Use: Flavoring for many dessert foods Herbs and Spices Spices that can be grown in Idaho, Washington Anise Basil Chamomile Cilantro Chervil Dill Fennel Lavender Marjoram Peppermint Rosemary Sage Spearmint Thyme 13
Allspice. Cinnamon. Clove
Ginseng Longevity - The Chinese have long attributed this to ginseng * Memory improvement * Stress reduction * Normalization of blood pressure. * Immune system enhancement * Normalization of blood sugar.
More informationHerbs, Spices & Vegetables PRODUCT GUIDE
PRODUCT GUIDE Herbs, Spices & Vegetables Our standard assortment of Herbs, Spices & Vegetables features up to 140 articles, which can be supplied at short notice. The Intertaste Herbs, Spices & Vegetables
More informationSpices of the World. Spices Drove Exploration. An Overview. Major voyages of exploration in search of spices Pepper and Clove
Spices of the World An Overview Spices Drove Exploration Major voyages of exploration in search of spices and Clove High demand in Europe Very valuable commodity Find and control source Spices Important
More informationTemplate D Plain-crimson-dark 1
Basil Culinary Herbs Ocimum basilicum Tropical annual Full sun & rich slightly acid Assure moist soil Grows from seed 10-20 tall Pinch top to encourage bushier growth White delicate flowers at top, time
More informationColour Catalog. BASIL LEMON Ocimum x citriodorum Tender annual with purple tinged foliage and a distinctive scent.
BASIL CINNAMON Ocimum basilicum cinnamon BASIL LEMON Ocimum x citriodorum Tender annual with purple tinged foliage and a distinctive scent. June 45 cm 2 BASIL LICORICE Ocimum basilicum Siam Queen CARAWAY
More informationGrowing Culinary Herbs in Central NC. Charlotte Glen Horticulture Agent NCCE Chatham County Center
Growing Culinary Herbs in Central NC Charlotte Glen Horticulture Agent NCCE Chatham County Center Culinary Herbs for NC Many are easily grown! To grow successfully, need to know: Life Cycle Annual- cool
More informationCoffee and Tea Fresh Fruits and Vegetables
Country of Origin Coffee and Tea 9948240088 365 Colombian Whole Bean Coffee 1.5 LB Columbia 9948240086 365 French Roast Whole Bean Coffee 1.5 LB El Salvador, Nicuragua, Guatemala 9948241253 365 Ground
More informationInstructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID Phone: Fax:
Vegetable Crops PLSC 451/551 Lesson 3,,. Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu Origin, Evolution Nikolai
More informationHerb Description, Culture, Harvesting, and Use
Herb,,, and Anise (Pimpinella anisum) Anise is a dainty annual that grows from 1 to 2 feet high. It has finely cut, serrated leaves and very small, whitish flowers in flat clusters. The leaves and seeds
More informationTips for the Consumer: The Culture
Tips for the Consumer: The Culture and Uses of Herbs Leanne Pundt Extension Educator Commercial Horticulture M ore retail growers are selling herbs as they con tinue to gain in popularity with the consumer.
More informationAll prices are quoted in US$/Kg MARKET USA JAPAN EUROPE KUWAIT PRODUCT GRADE PRICE GRADE PRICE GRADE PRICE GRADE PRICE This Week.
12 th May 2014 Prices in the market place - PLEASE REMEMBER THESE ARE ONLY PRICE INDICATIONS Grade = quality, grade, origin or other price related details. Spices Spot 8.05 Sarawak 9.50 9.20 FAQ 500g/l
More informationTropical Horticulture: Lecture 36
Lecture 36 Spice Crops Spices are dried plant product which add flavor, relish, and piquancy to food. All parts of the plant may be used as spices. The zing comes from essential oils, flammable terpene
More informationFoods And Cooking id
Foods And Cooking id 1 Apple Corer This tool has a circular cutting edge that is forced down into the apple, allowing the apple to remain whole so it can then be easily sliced into sections for eating
More informationOlericulture Hort 320 Lesson 20, Cucurbits (abbreviated)
Olericulture Hort 320 Lesson 20, Cucurbits (abbreviated) Jeremy S. Cowan WSU Spokane County Extension 222 N. Havana St. Spokane, WA 99202 Phone: 509-477-2145 Fax: 509-477-2087 Email: jeremy.cowan@wsu.edu
More informationCOFFEE, TEA, MATE AND SPICES
CHAPTER 9 COFFEE, TEA, MATE AND SPICES Notes 1. Mixtures the products headings 0904 to 0910 are to be classified as follows: (a) mixtures two or more the products the same heading are to be classified
More informationKASHRUTH CERTIFICATION This is to certify that the following products, produced by:
KASHRUTH CERTIFICATION This is to certify that the following products, produced by: s Vinegar & Spice Consumers Vinegar & Spice, 4723 S. Washtenaw Ave., Chicago, IL 60632 are under the Kashruth certification
More informationInstructor: Dr. Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID Phone: Fax:
Vegetable Crops PLSC 451/55 Lecture 13,, Instructor: Dr. Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu Also Known As: Dasheen
More informationInstructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID Phone: Fax:
Vegetable Crops PLSC 451/551 Lesson 21, Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu Legume flower morphology
More informationMARKET USA JAPAN EUROPE PRODUCT GRADE PRICE GRADE PRICE GRADE PRICE. 2 Month ago 1 Year Ago This Week
Prices in the market place - PLEASE REMEMBER THESE ARE ONLY PRICE INDICATIONS Grade = quality, grade, origin or other price related details. Spices Spot 550g/l Sarawak 11.00 9.50 7.50 Sarawak 10.00 9.40
More informationNew England Unit Teaching Herb Garden Culinary Plant List
Common Name Botanical Name Cultivation in Zone 5 Culinary Uses Anise Hyssop New England Unit Agastache foeniculum Perennial. Height 2-4 feet. Long purple flower Young leaves and flower petals have anise
More informationInstructor: Stephen L. Love Aberdeen R & E Center P.O. Box 870 Aberdeen, ID Phone: Fax:
Vegetable Crops PLSC 404 Lesson 16, Instructor: Stephen L. Love Aberdeen R & E Center P.O. Box 870 Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu Taxonomy Dicotyledon Family:
More informationInstructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID Phone: Fax:
Vegetable Crops PLSC 451/551 Lesson 22, Salad Crops Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu Salad Crops
More informationInstructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID Phone: Fax:
Vegetable Crops PLSC 451/551 Lesson 18,, Squash Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu Cucurbits -General
More informationIndicative prices in the market place
Indicative prices in the market place All prices are quoted in US$/Kg Spot 550g/l 10.91 9.80 Sarawak 10.50 11.50 12.00 Sarawak Mal MG1 Mal MG-1 12.30 13.00 14.80 FAQ 550g/l 9.50 9.80 Black Pepper FAQ 500g/l
More information4-H FCS Skill-a-thon Foods and Cooking ID
4-H FCS Skill-a-thon Foods and Cooking ID Revised March 2011 1 Utensils Apple Corer This tool has a circular cutting edge that is forced down into the apple, allowing the apple to remain whole so it can
More informationOur selected HERBS and VEGETABLES from worldwide sourcing
Market report JANUARY 2018 Husarich GmbH e.mail: j.kahlweiss@husarich.com; j.scheffer@husarich.com e.mail: eh@husarich.com, r.sick@husarich.com e.mail h.joeris@husarich.com; t.cordes@husarich.com Husarich
More informationKASHRUTH CERTIFICATION This is to certify that the following products, produced by:
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 KASHRUTH CERTIFICATION This is to certify that the following products, produced by: US Spice Mills US Spice Mills, 4537 W. Fulton St., Chicago, IL 60624 are under
More informationHerb And Spice Chart.
Herb And Spice Chart. Herb or Spice Use to Season Facts About Allspice Anise Basil Bay Leaves Caraway Cardamom Cayenne Pepper Use with meat, fish, gravy, soup and stew, pickles, spice cakes & cookies pumpkin
More informationCUSTOMS TARIFF - SCHEDULE. Chapter 9 COFFEE, TEA, MATÉ AND SPICES
09 - i Chapter 9 COFFEE, TEA, MATÉ AND SPICES Notes. 1. Mixtures of the products of headings 09.04 to 09.10 are to be classified as follows: (a) Mixtures of two or more of the products of the same heading
More informationA HANDY SPICE AND HERB GUIDE
Pies A HANDY SPICE AND HERB GUIDE ALLSPICE a pea sized fruit that grows in Mexico, Jamaica, Central and South America. Its delicate flavor resembles a blend of cloves, cinnamon and nutmeg. USES: (Whole_
More informationGrowing Herbs for the Home Gardener
Growing Herbs for the Home Gardener 2/98 HIL-8110 Erv Evans, Extension Associate Jeanine Davis, Extension Specialist Department of Horticultural Science North Carolina Cooperative Extension Service North
More informationPRODUCT GUIDE redseal.com.au
The science of nature, since 1923 PRODUCT GUIDE live your best life redseal.com.au WELLNESS HERBAL TEA Red Seal extensive herbal tea range are not only delicious, but are made from natural ingredients
More informationChapter 9. Coffee, tea, maté and spices
Chapter 9 Notes. Coffee, tea, maté and spices 1.- Mixtures of the products of headings 09.04 to 09.10 are to be classified as follows : (a) Mixtures of two or more of the products of the same heading are
More informationLESSON 1. Studies monoterpene rich essential oils. Dive in and find out all the amazing benefits of these essential oils.
LESSON 1 Studies monoterpene rich essential oils. Dive in and find out all the amazing benefits of these essential oils. 1. Blank Inhalers Multicolor 8 count 2. Glass Bottle w/orifice Reducer Cap Green
More informationChapter 9-Foods from Stems and Leaves
Chapter 9-Foods from Stems and Leaves Monocot stem Eudicot stem Monocots Dicots Parallel Netted All plants have growth points for shoot and root tips called apical meristems. Shoot apical meristems increase
More information4-H FCS Skill-a-thon Foods and Cooking ID
4-H FCS Skill-a-thon Foods and Cooking ID The photos shown here are only one option of what an item may look like. Other options are available. Revised March 2014 1 Utensils Apple Corer This tool has a
More informationInstructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID Phone: Fax:
Vegetable Crops PLSC 451/551 Lesson 7, Harvest, Handling, Packing Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu
More informationCondiment List. Condiment Recommendations: Fresh Herbs. Dried Herbs & Spices. Sauces & Syrups
Condiment List Condiment Recommendations: Use condiments to add flavor and zest to your meals, just remember that they contribute to overall carbohydrate intake. We recommend reading food labels for carbohydrate
More informationConsumer and import trends of potential of tropical superfruits in Korea
Consumer and import trends of potential of tropical superfruits in Korea 2015. 8. 3 Juhee, RHEE Rural Development Administration, KOREA Bioversity International-APO, Malaysia 1 2 3 4 5 Introduction Fruit
More informationInteraction of farmers and gene banks - aromatic and medicinal plants in Switzerland
Interaction of farmers and gene banks - aromatic and medicinal plants in Switzerland Switzerland A country in the middle of Europe, made of rolling hills, lakes and high mountains Switzerland Area: 41
More informationChickpea Cicer arietinum. Sarah DeSpiegelaere
Chickpea Cicer arietinum Sarah DeSpiegelaere Genus: Cicer Species: Cicer arietinum Family: Fabaceae Also known as Bengal gram Chickpea Garbanzo bean Egyptian pea Ceci One of the earliest cultivated legumes
More informationProduction and Export Performance Indian Spices Etta Mohana Rao Dr.R.Sivaram Prasad. Department of Commerce and Business Administration
Production and Export Performance Indian Spices Etta Mohana Rao Dr.R.Sivaram Prasad Department of Commerce and Business Administration Acharya Nagarjuna University, Nagarjuna Nagar, Guntur-522510, Andhra
More informationThe genus Citrus arose from Southeast Asia, but cultivated citrus fruits are derived from species native to India, China and Myanmar (Burma).
Citrus fruits Orange trees produce more than any other perennial fruit tree crop in the U.S. All of these fruits are in the genus Citrus (Rutaceae). All citrus species grow on trees with shiny, evergreen
More informationHerbs for Harris County Selections and Uses
GARDENING FACT SHEET Herbs for Harris County Selections and Uses From http://aggie-horticulture.tamu.edu revised by the Harris County office of Texas AgriLife Extension Service, February 2008 Harris County
More informationAbout Us. Our Products
About Us AHUACATLI, We are a 100% Mexican company specialized in marketing of perishable products worldwide. We have a range of more than 25 products currently. In turn, we have all the certifications
More informationThe Savory Spice Shop
The Savory Spice Shop www.savoryspiceshop.com Savory http://www.savoryspiceshop.com/spice-blends/savory/ Crushed brown mustard seed Garlic Rosemary Black pepper Mediterranean thyme Savory Parsley Lavender
More informationResponsible Sourcing: flavor & fairness
Responsible Sourcing: flavor & fairness At Frontier Co-op, we find and develop sourcing partners who are committed to providing the high quality spices that our members and their customers prize. By dealing
More informationEthnobotany. Lecture 4
Ethnobotany. Lecture 4 Alexey Shipunov Minot State University January 16, 2013 Shipunov (MSU) Ethnobotany. Lecture 4 January 16, 2013 1 / 39 Outline 1 Main food source plants: grains Oat Rice 2 Indian
More informationCabernet Sauvignon. Bottling Special Vineyard Designation
Cabernet Sauvignon 20 The cabernet sauvignon survey was sent to 186 vineyards and/or wineries. Seventy-four returned the survey for a response rate of 39 percent. Bottling Special Vineyard Designation
More informationEnlightened Hands Price Listing 2018
Enlightened Hands Price Listing 2018 Name of Oil Country of Origin Type and Method Angelica Root Angelica France Wild Grown, archangelica Basil, USA Organic, Methyl chavicol Bergamot, Citrus Italy Cold
More informationPradip Shaw and Sauris Panda Department of Botany, Charuchandra College, Kolkata , West Bengal, India
International Journal of Life Sciences Vol. 4. No. 2. 2015. Pp.129-133 Copyright by CRDEEP. All Rights Reserved. Short Communication Spices Commonly Consumed in West Bengal India An Appraisal Pradip Shaw
More informationWorld Yoghurt Market Report
World Yoghurt Market Report 2000-2020 Price: 1,800 /$2,200 The report contains 330 pages of valuable information Analysis of the current market situation and future possibilities in all regions of the
More informationDEPARTMENT: Food and Beverage. SECTION: Kitchen Training Manual EFFECTIVE DATE: 01 st Sept SUBJECT: Product Knowledge Herbs, Spices and Seeds
Product knowledge Herb s Spices and Seeds Herbs Herb s are the leaves of aromatic plants and are used primarily to add flavour to foods. The chart below contains basic information on each of the most common
More informationLearn About Your CSA Herb Garden!
Learn About Your CSA Herb Garden! As part of your Highlands Harvest Club experience, you will be receiving live herb plants for the first weeks of the CSA season, 18 individual plants in all. This is another
More informationLocation. As the garden grows. Joseph G. Masabni*
E-561 4/09 Joseph G. Masabni* s are plants that are used as flavoring agents. The common herbs used in cooking are referred to as culinary herbs. Mild or savory herbs impart a delicate flavor to foods,
More informationA Harvest of the Best from Across the Nation National Ag in the Classroom Conference 2010
State: West Virginia (WV) Lesson A Harvest of the Best from Across the Nation National Ag in the Classroom Conference 2010 Title: Spices in History and Your Life Subject: The role of spices in history
More informationYUM! Brands Inc. Restaurant Units Activity Summary June 16, 2012 Total
Unconsolidated Company Affiliates Franchisees Licensees (a) Worldwide Beginning of Year 7,437 587 26,928 34,952 New Builds 352 28 359 739 Acquisitions 200-275 475 Refranchising (200) - 200 - Closures (56)
More information4-H FCS Skill-a-thon! Foods and! Cooking ID
4-H FCS Skill-a-thon Foods and Cooking ID The photos shown here are only one option of what an item may look like. Other options are available. Revised January 2017 Utensils Can Opener, Hand - A hand held
More informationJanuary 2015 WORLD GRAPE MARKET SUPPLY, DEMAND AND FORECAST
January 2015 WORLD GRAPE MARKET SUPPLY, DEMAND AND FORECAST Table of Contents Executive Summary... 4 1. VARIETIES OF GRAPES... 6 1.1. White table grapes... 6 1.2. Red table grapes... 6 2. WORLD DEMAND
More informationGrowing and using herbs in North Texas
Growing and using herbs in North Texas Developed and presented by the Denton County Master Gardener Association (http://dcmga.com) *non-attributed pictures are from a DCMGA member s garden 1 Topics Introduction
More informationThe Mediterranean Cuisine;
The Mediterranean Cuisine; The Mediterranean: A Geographic Region, a Climate, and a Cuisine Unlike many other ethnic cuisines, Mediterranean cuisine is not the product of a specific ethnic group or culture.
More informationEnlightened Hands Price Listing 2018
Enlightened Hands Price Listing 2018 Name of Oil Country of Origin Type and Method Angelica Root France Wild Grown, Angelica archangelica Basil, USA Organic, Methyl chavicol Bergamot, Citrus Italy Cold
More informationLocation. Joseph G. Masabni*
EHT-079 6/14 Joseph G. Masabni* s are plants that are used as flavoring agents. The common herbs used in cooking are referred to as culinary herbs. Mild or savory herbs impart a delicate flavor to foods,
More informationChapter 3 PERFORMANCE OF SPICES TRADE IN INDIA AND KERALA
Chapter 3 PERFORMANCE OF SPICES TRADE IN INDIA AND KERALA India occupies a prominent position in the world spice trade. In the estimated world trade of species of 8,50,000 tonnes valued at US$ 2,200 millions,
More informationPerennial- Any plant that lives for more than 2 growing seasons. All trees and shrubs are perennials.
Chapter 5a- Fruits and Nuts of Warm Regions The textbook includes four groups: REVIEW: Life span Annual- A plant that completes its life cycle in one growing season. Biennial-A plant that completes its
More informationMicroanalytical Quality of Ground and Unground Marjoram, Sage and Thyme, Ground Allspice, Black Pepper and Paprika
Journal of Food Protection, Vol., No., Pages - (March ) Copyright International Association of Milk, Food, and Environmental Sanitarians Microanalytical Quality of and Marjoram, Sage and Thyme, Allspice,
More informationNational Food Service Management Institute
Culinary Techniques for Healthy School Meals: Using Seasonings to Prepare Healthy School Meals Course Workbook National Food Service Management Institute The University of Mississippi Item Number 2009
More informationCoffee: World Markets and Trade
United States Department of Agriculture Foreign Agricultural Service Circular Series December 213 Coffee: World Markets and Trade 4 in Producing Countries to Continue Rising Million 6 Kilogram Bags 3 2
More informationWax- bearing plants: Page 1 of 5
Alternative Lighting: Plant Oils and Waxes There are a number of plants, either native of Britain or able to be grown here, that can be used to provide an alternative form of lighting. Some of these plants
More informationObjectives: Students will: Key Terms: Academic Vocabulary:
Objectives: Students will: Learn about and compare different types of spices to develop sensory and cultural awareness. Identify plant parts, their roles, and uses Learn the historic significance and importance
More informationAsian Pears The term Asian pear describes a large group of pear varieties having crisp, juicy fruit, when mature. The fruit are good to eat when harve
Asian Pears The term Asian pear describes a large group of pear varieties having crisp, juicy fruit, when mature. The fruit are good to eat when harvested or for several months after picking if held in
More information!"#$"#% !"#$%&'(%)*+,-$%$,)!"#$$%&' !"#$%&'()*''%*+(,(-*".+ !"#$%&'()*$''+(!"#$%&' ()')*+,-)./+&0/12-%&+"3/ 4)",. !"#$%&'()%*'++,
!"#$%&'(%)*+,-$%$,)!"#$$%&'!"#$%&'()*''%*+(,(-*".+.(/01)*,'22'%!"#$%&'(%)34$%# 5,+%6/'%).(7%#1).$%#$,!"#$%&'()*$''+(!"#$%&' ()')*+,-)./+&0/12-%&+"3/ 4)",. 56 7%&0/*8)/9%'8*/:-+;) ?"#@)/A#2"/B#%- C6
More informationSENSATIONAL SEASONINGS Idaho Child Nutrition Programs
SENSATIONAL SEASONINGS Idaho Child Nutrition Programs Objectives Explore characteristics of herbs, spices and seasonings Cooking with herbs, spices and seasonings foods Professional Standards Nutrition
More information2 gram (2000 mg) Sodium Diet
Patient Education Questions? Call (206) 598-4163 Your questions are important. Call your doctor or health care provider if you have questions or concerns. The UWMC clinic staff is also available to help
More informationsignal along the nerve to the brain, saying something like Ow, that s hot.
Name: Teacher: Date: Class/Period: 5 10 15 20 25 This passage is adapted from the book Napoleon s Buttons: 17 Molecules That Changed History by Penny Le Couteur and Jay Burreson ( 2003 by Micron Geological
More informationTuna Trade. Fatima Ferdouse
Tuna Trade Fatima Ferdouse HIGHLIGHTS East Asia is the world s largest processing and exporting region for canned tuna. Producing countries in the region also depend on imported raw materials The fluctuating
More informationChardonnay. The chardonnay survey was sent to 193 vineyards and/or wineries. Seventy-nine returned the survey for a response rate of 40 percent.
49 Chardonnay The chardonnay survey was sent to 193 vineyards and/or wineries. Seventy-nine returned the survey for a response rate of 40 percent. Bottling Special Vineyard Designation The two most frequently
More informationP E C A N R E P O R T
P E C A N R E P O R T Agricultural Marketing Service 16 Forest Parkway Specialty Crops Programs Building 1-218 Market News Division Forest Park, Georgia 30297 Phone (404) 361-1376 FAX (404) 363-2523 Pecan
More informationPerennial Vegetables. Plant once and eat for decades! Beth Doerr ECHO Symposium, Arusha
Perennial Vegetables Plant once and eat for decades! Beth Doerr ECHO Symposium, Arusha Perennial Vegetables Perennials: plants that live for at least 3 years Vegetables: edible and tasty and typically
More informationF.No. Stds/F&VP/Notification (07)/FSSAI-2018.
Notice Calling for suggestions, views, comments etc from stakeholders on the draft notification related to revision of existing standards of coconut milk and coconut cream, standards for dried oregano
More informationProtein Sources. Ingredients Amount Protein Carbs Fibre Fats Kcal. Chicken 100g Turkey 100g Turkey Bacon 100g
Protein Sources Chicken 1g 23 1 11 Turkey 1g 22 7 151 Turkey Bacon 1g 25 1 2 122 Lean Turkey Sausages 1g 14 1 2 9 177 Veal (3%) 1g 23 1 11 Pork 1g 22 3 115 Beef (3%) 1g 22 3 115 Beef (5%) 1g 22 5 133 Steak
More informationAMERICAN PECAN COUNCIL. Pecan Industry Position Report. For the Crop Year Ended August 31, 2018
Pecan Industry Position Report INTER-HANDLER TRANSFERS OF PECANS Total Inshell Pounds Transferred: Improved 109,898,013 Native/Seedling 14,813,988 Substandard 16,809,311 Total 141,521,312 YEAR-END INVENTORY
More informationSINGAPORE. Summary Table: Import of Fresh fruits and Vegetables in Fresh fruit and Vegetables Market Value $000 Qty in Tons
SINGAPORE A. MARKET FOR FRESH FRUIT AND VEGETABLES 1. Market Trend and Opportunities Summary Table: Import of Fresh fruits and Vegetables in Fresh fruit and Vegetables Market Products/ Other Info. Product
More information4-H FCS Skill-a-thon Foods and Cooking ID
4-H FCS Skill-a-thon Foods and Cooking ID The photos shown here are only one option of what an item may look like. Other options are available. Revised February 2018 APPLIANCES Air Fryer An air fryer is
More informationfood staple 1 of 6 staple food
This website would like to remind you: Your browser (Apple Safari 4) is out of date. Update your browser for more security, comfort and the best experience on this site. Encyclopedic Entry food staple
More informationHerbs for North Florida
Herbs for North Florida Customer Information IMAGE NAME CARE & USE () Basil African Blue Ocimum x Kasar Tender upright perennial. Prefers regular watering, warm temperatures and full sun but can take light
More informationRenzi s Spice Guide 2018
Renzi s Spice Guide 2018 A-C Basil Leaf Whole 68037 Durkee 26 OZ Whole Basil Leaf offers a convenient way to add a traditional flavor to Italian foods and other dishes. Its aromatic and deep flavor has
More informationHerbs Olbrich's Plant Sale with the Pros May 8-9, 2009 Genus Species Cultivar Common Name Height Bloom Color Light Product Description
Agastache Purple Haze Purple Haze Anise Hyssop 24-30" june - sept purple sun Agastache foeniculum Golden Jubilee Golden Jubilee Anise Hyssop 18-24" summer blue Aloysia triphylla Lemon Verbena 3-4' foliage
More informationProduct List September 2017
Product List September 2017 Please contact the sales department for more information, and for availability of any products not listed. Lionel Hitchen products are sold globally and comply with current
More informationHerbs for the Home Garden by Elaine Rude Paintbrush Garden Design and Consulting Copyright 2008 All Rights Reserved
Herbs for the Home Garden by Elaine Rude Paintbrush Garden Design and Consulting www.luv2garden.ca Copyright 2008 All Rights Reserved Herbs have been enjoyed in the kitchen and home for thousands of years.
More informationPROTOCOL I. (Referred to in Article 9) ARTICLE 1. This Protocol shall apply to products that are specified in Article 9 of the Agreement.
PROTOCOL I (Referred to in Article 9) ARTICLE 1 This Protocol shall apply to products that are specified in Article 9 of the Agreement. ARTICLE 2 1. The agricultural products originating in the Republic
More informationEthnobotany. Lecture 6
Ethnobotany. Lecture 6 Alexey Shipunov Minot State University January 23, 2013 Shipunov (MSU) Ethnobotany. Lecture 6 January 23, 2013 1 / 35 Outline 1 Starch-containing plants Sweet potato, Ipomoea batatos
More informationAMERICAN PECAN COUNCIL. Shipments and Inventory on Hand. For the One Month Ended November 30, 2018
Shipments and Inventory on Hand Shipments: Total Shelled Meats 15,791,127 Inshell 3,035,663 Total Shipments (Inshell Basis) 34,617,917 Total Pecans in Inventory: Shelled Meats 43,994,659 Inshell 48,911,798
More informationSpring into the Mediterranean Plant-Based Cancer-Fighting Foods
Spring into the Mediterranean Plant-Based Cancer-Fighting Foods Becky C. Williamson, MS, RDN, LDN, CHWC, ACSM-CPT Gilda s Club - Be Balanced, LLC March 4, 2017 Northwestern Medical Hospital Cancer Connections
More informationCOPYRIGHT NOTICE: Copyright All Rights Reserved.
COPYRIGHT NOTICE: Copyright 2010. All Rights Reserved. www.paleocookbook.com retains 100% rights to this material and it may not be republished, repackaged and or redistributed for any purposes what so
More informationDRIED FRUIT. Peanut Apricot and Peach kernels Almonds Hazelnut Walnuts Pine nuts Pistachios Sultana grape or raisin
DRIED FRUIT Peanut Apricot and Peach kernels Almonds Hazelnut Walnuts Pine nuts Pistachios Sultana grape or raisin Peanut Peanuts are an excellent source of several B vitamins, vitamin E, several dietary
More informationAMERICAN PECAN COUNCIL. Shipments and Inventory on Hand. For the One Month and Five Months Ended January 31, 2019
Shipments and Inventory on Hand One Month Five Months Shipments: Shelled Meats Retail/Grocery/Export 11,247,569 65,205,488 Inter-handler Transfers Shipped 28,470 3,650,972 Inter-handler Transfers Received
More informationPlanting charts. Sowing and planting for spring & summer crops. 260 appendix
260 appendix Planting charts Use the following charts to work out a sowing order for your chosen crops based around the last spring frost date and first autumn frost date for your area. Sowing and planting
More informationAsparagus officinalis
Asparagus officinalis Kingdom: Plantae (unranked): Angiosperms (unranked): Monocots Order: Asparagales Family: Asparagaceae Genus: Asparagus Species: A. officinalis Herbaceous, perennial plant Adventitious
More informationSPICE & SEASONING DIVISION. Naturally steam sterilized spices from Haldin
SPICE & SEASONING DIVISION Naturally steam sterilized spices from Haldin Our Technology Haldin is a reliable manufacturer with a range of spice and seasoning products, supported by modern machinery and
More information