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<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2>STRIPED TOGA Eggplant Seeds (Solanum aethiopicum)</h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Not only beautiful, it is delicious also! Eggplant heirloom variety, the plants are high yielding, the oval shaped fruits grow in small clusters together, fruit size is about fruits 7.5cm long x 2.5cm. The fruit start green with darker green stripes later turning yellow and beautiful glossy orange with green stripes. Highly decorative for flower arrangements and fruit plates. The small fruits are edible. Plant high 1-1.20m</p> <h2>Current Facts</h2> <p><span>Toga eggplants, botanically classified as Solanum aethiopicum, are a rare heirloom variety belonging to the Solanaceae, or nightshade family, which contains 3,000 species including tomatoes, peppers, and potatoes. Also known as Striped Toga eggplants, Toga eggplants are mostly used as an ornamental in home gardens. Toga eggplants can be left hanging on the stems and used in fresh or dry floral arrangements where they will last for several months.</span></p> <h2>Nutritional Value</h2> <p><span>Toga eggplants contain small amounts of protein, starch, and minerals like calcium, iron, and potassium. </span></p> <h2>Applications</h2> <p><span>Toga eggplants are best suited for cooked applications such as grilling, frying, and sautéing. They are popularly sautéed and used alongside other vegetables in stews as their flavor alone can be bitter. Toga eggplants retain their color when fried and can add an attractive dash of color to dishes. They can also be grilled on skewers and served as a side dish or incorporated into curries for added crunch. Toga eggplants pair well with tomatoes, peppers, feta, garlic, onions, and meats such as chicken or pork. Toga eggplants will keep up to a week when stored whole in the refrigerator. </span></p> <h2>Ethnic/Cultural Info</h2> <p><span>Toga eggplants are thought to have been created from African varieties of eggplant. Eggplants in Africa are used as a staple cooking ingredient and are sometimes dried in rural areas that struggle with access to electricity and refrigeration. In Ghana, eggplants are among the most-consumed vegetable and are commonly eaten raw or used in stews. </span></p> <h2>Geography/History</h2> <p><span>Toga eggplants are believed to have originated in sub-Saharan Africa and were brought to Europe via the slave trade where they are commercially produced today. Toga eggplants can be found at specialty grocers and farmers markets in Europe, Africa, South America, and the United States. </span></p>

VE 133 (10 S)

5/ 5

<h2 class=""><strong>PRESCOTT FOND BLANC MELON SEEDS - SEED</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>The most unique and beautiful French melon we sell! The fruit is 4-9 kg., very flattened and ribbed, with warts and bumps. Melons have grey/green skin turning straw color, flesh is salmon-orange. Once one of the best known melons, it was mentioned in the 1860's, but it likely is much older. The flavor is very rich if picked at perfection, and the fragrance is heavenly. This is a favorite melon of mine, almost unheard of in this country.</p> <p>70 days.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 167 (10 S)

5/ 5

<h2><span style="color: #000000;"><strong>Mini Watermelon Sugar Baby Seeds</strong></span></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><span style="color: #000000;">Standard watermelon varieties require a lot of garden space for the large fruits and long vines, rendering them unsuitable in small home gardens. Miniature watermelon varieties, such as Sugar Baby and Bush Jubilee, make watermelons an acceptable choice for even the smallest garden, since both the vines and the fruit take up little space. Watermelons require 90 days from germination to maturity. You can direct seed them in the garden, which minimizes root disturbance, in U.S. Department of Agriculture plant hardiness zones 9 and above after the soil temperature reaches at least 70 degrees Fahrenheit.</span></p> <p><span style="color: #000000;">Spread a 2- to 4-inch layer of finished compost over a well-draining garden bed that receives at least six hours of direct sun daily. Cover the bed with a layer of black plastic mulch to warm the soil. Prepare the garden bed at least two weeks before planting.</span></p> <p><span style="color: #000000;">Cut a hole in the black plastic for each miniature watermelon plant. For small varieties, space the holes 4 feet apart in rows at least 2 feet apart. Miniature watermelon varieties produce bushy growth and don't require the high growing mounds necessary for large varieties.</span><span style="color: #000000;"></span></p> <p><span style="color: #000000;">Sow seeds 1 inch deep, planting two seeds per hole. Water the soil after planting to moisten it and then provide enough water so the top 6 inches of soil remains moist. Seeds usually germinate within a week.</span><span style="color: #000000;"></span></p> <p><span style="color: #000000;">Provide the watermelon plants with 1 to 2 inches of water weekly. Water at the base of the plant so the foliage remains dry and the water can get beneath the black plastic.</span><span style="color: #000000;"></span></p> <p><span style="color: #000000;">Water the watermelons with compost tea or balanced soluble fertilizer diluted to the package-recommended rate every three weeks.</span><span style="color: #000000;"></span></p> <p><span style="color: #000000;">Harvest the miniature watermelons when they reach full size, which is usually about 6 to 8 inches in diameter depending on the variety, and after the small tendrils around the vine dry and turn brittle. The pale ground spot on the rind changes from white to yellow at maturity. Cut through the vine with a clean knife to harvest the melon.</span><span style="color: #000000;"></span></p> <p><span style="color: #000000;">Things You Will Need</span></p> <p><span style="color: #000000;">Compost</span></p> <p><span style="color: #000000;">Black plastic mulch</span></p> <p><span style="color: #000000;">Compost tea or soluble fertilizer</span></p> <p><span style="color: #000000;">Knife</span></p> <p><span style="color: #000000;">Tips</span><span style="color: #000000;"></span></p> <p><span style="color: #000000;">Pinch out early fruits if no other blossoms have yet begun to form a fruit. Plants encouraged to produce all their fruits at once are more likely to produce three or four melons instead of just one.</span></p> <p><span style="color: #000000;">You can train miniature melons to grow up a sturdy trellis. Tie the plant loosely to the trellis with cloth ties as it grows and use fabric slings to support the developing fruits.</span></p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 215 (10 S)

5/ 5

<h2><strong>CHARLESTON GRAY WATERMELON SEED</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package with 10 seeds.</strong></span></h2> <p>Heirloom. The classic oblong watermelon, Charleston Gray has red, fiberless flesh and a tough, medium-thick gray-green rind often used for making watermelon rind pickles. At one time this was the predominant watermelon in home gardens and markets. The seed we use to grow our Charleston Gray watermelon plants originated in 1954 at the USDA Southern Vegetable Breeders Lab in Charleston, South Carolina. It is not a seedless variety. Grow this one for seed spitting contests! Give vines plenty of room to run.</p> <p><strong>Resistant to fusarium wilt.</strong></p> <ul> <li><strong>Light:</strong>&nbsp;Full sun</li> <li><strong>Fruit size:</strong>&nbsp;25 pounds</li> <li><strong>Matures:</strong>&nbsp;85 days</li> <li><strong>Plant spacing:</strong>&nbsp;36 to 60 inches apart</li> <li><strong>Plant size:&nbsp;</strong>Long vine</li> </ul><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 170 (10 S)

5/ 5

<h2><strong>GREECE MELON - GREEN BANANA SEEDS</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Very interesting ancient Greek variety of melon in appearance and taste. The fruits are heavy 4-5 kilos. The bark is green and the orange flesh. It has a strong and intense smell, and the taste is specific and very sweet. In Greece, this melon called banana melons. The older man (about 80 years), from which we purchased this variety, talked that remembers that his grandfather grew this variety when he had some 9-10 years.</p> <p>We thank <strong>Sava’s</strong> who was very helpful to us in the translation and in the search for ancient Greek varieties .</p>

V 168 (10 S)

5/ 5

<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <div id="idTab1" class="rte"> <h2><strong>SNOW LEOPARD Melon Seeds - VERY RARE</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 or 10 seeds.</strong></span></h2> <p>Snow Leopard melon, very rare, exotic, sweet, delicious, beautiful, unique ...</p> <p><strong>OTHER NAMES: IVORY GAYA MELON, SILVER STAR (SEREBRYANAYA ZVEZDA)...</strong></p> <p><span>The Ivory Gaya melon has a unique variegated exterior, as the name suggests the base color of the skin is an ivory cream covered in small lime green speckles and streaks. A petite melon the Ivory Gaya has an oblong shape. Ivory Gaya melons have a thin outer rind, that when cut reveals a creamy white inner flesh. Toward the center of the melon the flesh is soft and juicy, the flesh closer to the skin of the Ivory Gaya melon will have a crisper texture. The Ivory Gaya offers a sweet flavor, with nuances of pear and honey. When ripe its blossom end will have a slight give and when at room temperature will offer a sweet and rich melon aroma. </span></p> <p><strong>Seasons/Availability</strong></p> <p><span>Ivory Gaya melons are available in the late spring and early summer months. </span></p> <p><strong>Current Facts</strong></p> <span>A member of the Cucurbitaceae or Cucurbit family the Ivory Gaya melon is of the muskmelon species and botanically known as Cucumis melo inodorus ‘Ivory Gaya’. Also known as the Snow Leopard melon the Ivory Gaya is often referred to as an "ice box" variety melon as a result of its petite size that easily fits in a crisper drawer. This honeydew cultivator is a specialty melon and sought after for its unique exterior coloring and sweet melon flavor. </span><br /> <p><strong>Applications</strong></p> <span>Like many honeydew cultivator melons the Ivory Gaya has an exceptionally sweet flavored flesh that is ideal for fresh eating. Its petite size makes it perfect as a personal melon which can be halved and eaten as is for one. Pureed it can be used as a base for cold soups or sauces. Cubed it can be added to both fruit and green salads or used on fruit kebabs. Companion flavors include salty Italian meats such as salami and prosciutto, parmesan cheese, feta, balsamic vinegar, berries, grapes, tomato, olives and lime juice. Keep at room temperature until ripe. Uncut melons can be kept in the refrigerator for up to five days. Once sliced melon will keep best wrapped in plastic in the refrigerator and when used within three days. </span><br /> <p><strong>Geography/History</strong></p> <span>The Ivory Gaya melon is native to Japan. In addition to Japan, today it can be found growing in China, Mexico, South America and in North America, specifically in southern California. A vining type the Ivory Gaya melon thrives in warm sunny conditions. Sill a rather unique variety melon in California the Ivory Gaya can be found at select Asian markets, farmers markets and specialty grocers. </span><br /> <div> <div id="restaurantSlide"></div> </div> <p>Melons: <em>Cucumis melo</em><br />Watermelons: <em>Citrullus lanatus</em><br /><br />The sweet succulence of summer-ripe melons is irresistibly tempting, but the health benefits of these luscious fruits shouldn't be overlooked. Look to red-fleshed melons to fortify the heart and urinary tract. Yellow and orange flesh types provide support to the immune system, heart and vision. Green-fleshed varieties promote strong bones and teeth as well as vision health. We've selected varieties that are successful in both southern and northern gardens.<br /><br /><strong>CULTURE:</strong> All types of melons can be direct sown in warmer regions, but will yield a much better crop if started indoors about 3 weeks prior to your last frost. We recommend planting in raised beds covered with green, silver, or black plastic mulch. This method produces better yields.</p> <p><br /><strong>FOR TRANSPLANTS:</strong></p> <p>Fill 3-4 inch, individual pots with sterile seedling mix. Plant 2-3 seeds per pot. Thin the pots to the best single plant after the seedlings are well established. Grow the seedlings under dry, warm conditions until they develop at least 1 true leaf. Transfer to cold frame if you have one. Fertilize seedlings with a fertilizer such as 2-1-1 Earth Juice Grow (ZFE245). Transplant into the garden just before the plants become root bound and when the soil temperature is at least 60°F. Space transplants 3-4 feet apart in rows 5-6 feet apart. Apply 1/2 cup of our complete fertilizer dug in well around each plant.</p> <p><br /><strong>TO DIRECT SOW:</strong></p> <p>Soil temperature must be above 70°F for decent germination. Like most vine crops, melon and watermelon seeds require even moisture levels to prevent rotting. The soil should be moist to the touch. Space and fertilize as you would transplants. Watermelon seeds are less tolerant of cool conditions than cantaloupe. They are best adapted to the warmer, longer season areas of the US. In more difficult climates, the use of plastic mulch is highly recommended. Plastic mulches increase the soil temperature and air temperature close to the plants during the day, and using a floating row cover like Reemay or Gro-Therm can also increase your success. Monitor the temperature under the row covers on hot days especially early in the season.</p> <p><br /><strong>DISEASES:</strong></p> <p>Select disease-resistant melon varieties, as bacterial wilt and powdery mildew are common problems. Watermelons are subject to several wilts, and fungal and viral diseases. Most can be controlled with good soil management, proper rotation, garden sanitation, and by not using overhead watering methods.</p> <p><br /><strong>INSECTS/PESTS:</strong></p> <p>Control insects, especially cucumber beetles, with Pyrethrin or a floating row cover.</p> <p><br /><strong>HARVEST:</strong></p> <p>Cantaloupe will easily slip from the vine when ripe. With other melons, check the leaf where the fruit is attached to the vine. The fruit is mature when this leaf begins to yellow. Watermelons are ready for harvest when the tendril closest to the fruit is dry and brown or when the bottom side of the fruit is yellow. Melons and watermelons will not ripen off the vine. Pick in the cool of the day and chill quickly. Store melons at 35°F and 95% relative humidity. Store watermelons at 45°F and 85% relative humidity.</p> <p><br /><strong>SEED SPECS:</strong></p> <p>Minimum germination standard: 80%. Usual seed life: 3 years. Days to maturity: from date of transplanting. Add 10-15 days if direct seeding.</p> </div>

V 165 (5 S)

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<h2><strong>Canary Yellow Melon Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for a Package of 20 seeds.</strong></span></h2> <div> <div>The Canary melon (C. melo (Indorus group)) or winter melon is a large, bright-yellow melon with a pale green to white inner flesh. This melon has a distinctively sweet flavor that is slightly tangier than a honeydew melon. The flesh looks like that of a pear but is softer and tastes a little like a cantaloupe. When ripe, the rind has a slightly waxy feel. The name comes from its bright yellow color, which resembles that of the canary. This melon is often marketed as the Juan Canary melon or "variety melons" and can be found in various sizes and shapes. This melon is common in parts of Asia, e.g., Japan and South Korea.</div> <div>The outer skin of the canary melon is softer than that of cantaloupe or honeydew, and preparation of the melon for consumption is best administered with a knife. The elasticity of the skin resists blunt trauma induced from chopping, punching or hammering.</div> <div>They are best stored at 15°C.</div> </div> <div>Melons are a refreshing and delicious addition to your garden. With so many sizes, shapes, and tastes, there is a type of melon that just about everyone loves. Some well-known melon varieties include muskmelon, watermelon, honeydew, and cantaloupe.</div> <div> </div> <div><strong>Planting, Growing, and Harvesting:</strong></div> <div>Plant melons in soil with plenty of calcium to help prevent blossom-end rot from occurring. Melons do best in warm soil with plenty of nutrients. You can direct-sow the seeds in rows, or by planting them in hills with a few seeds in each to improve drainage and soil warmth. Be sure melons get a steady water supply. When planting, keep in mind that melon vines with take up a good amount of space in the garden, with some kinds stretching up to 10 or 20 feet. You can grow some melons vertically if you prefer, using a strong, large trellis.</div> <div> </div> <div>Harvest melons by cutting them from the vine once they are ripe. There are some ways to help you figure out if melons are ripe and ready to pick. In general, look for a dull thumping noise when you tap on the melon, a sweet fragrance when smelling the rind, softening, and changes in color.</div> <div> </div> <div><strong>Recipes/How to Use:</strong></div> <div>Melons are wonderful all by themselves. You can also add them to fruit salads, desserts, or blend them into drinks.</div> <div> </div> <div><strong>Refreshing Melon Smoothie</strong></div> <div>1/2 cup yogurt</div> <div>6 ounces melon (such as cantaloupe or honeydew), cut into cubes</div> <div>1/2 banana</div> <div>3-4 strawberries</div> <div>1/2 cup juice of your choice (such as orange or apple juice)</div> <p>Add ingredients to a blender and blend completely. For a thicker smoothie, use frozen, cut-up fruit.</p> <div> </div> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <p><span style="color: #008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0,5-1 cm</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">20 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1-6 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table>

V 84 (20 S)

5/ 5

<h2 class=""><strong>Cassava, Yuca, Macaxeira, Mandioca, Aipim Seeds (Manihot esculenta)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 3 seeds.</strong></span></h2> <p><i><b>Manihot esculenta</b></i>,<span>&nbsp;</span>commonly called<span>&nbsp;</span><b>cassava</b><span>&nbsp;</span>(<span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="'k' in 'kind'">k</span><span title="/ə/: 'a' in 'about'">ə</span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'s' in 'sigh'">s</span><span title="/ɑː/: 'a' in 'father'">ɑː</span><span title="'v' in 'vie'">v</span><span title="/ə/: 'a' in 'about'">ə</span></span>/</span></span>),<span>&nbsp;</span><b>manioc</b>,<span>&nbsp;</span><b>yuca</b>,<span>&nbsp;</span><b>macaxeira</b>,<span>&nbsp;</span><b>mandioca,</b><span>&nbsp;</span>and<span>&nbsp;</span><b>aipim</b>, is a woody<span>&nbsp;</span>shrub<span>&nbsp;</span>native to South America of the<span>&nbsp;</span>spurge<span>&nbsp;</span>family,<span>&nbsp;</span>Euphorbiaceae. Although a perennial plant, cassava is extensively cultivated as an annual<span>&nbsp;</span>crop<span>&nbsp;</span>in<span>&nbsp;</span>tropical<span>&nbsp;</span>and<span>&nbsp;</span>subtropical<span>&nbsp;</span>regions for its edible<span>&nbsp;</span>starchy<span>&nbsp;</span>tuberous root, a major source of<span>&nbsp;</span>carbohydrates. Though it is often called<span>&nbsp;</span><i><b>yuca</b></i><span>&nbsp;</span>in Latin American Spanish and in the United States, it is not related to<span>&nbsp;</span>yucca, a shrub in the family<span>&nbsp;</span>Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called<span>&nbsp;</span>tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian Farinha, and the related<span>&nbsp;</span><i>garri</i><span>&nbsp;</span>of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting in the case of Farinha).</p> <p>Cassava is the third-largest source of food carbohydrates in the tropics, after<span>&nbsp;</span>rice<span>&nbsp;</span>and<span>&nbsp;</span>maize.<sup id="cite_ref-3" class="reference">[3]</sup><sup id="cite_ref-4" class="reference">[4]</sup><span>&nbsp;</span>Cassava is a major<span>&nbsp;</span>staple food<span>&nbsp;</span>in the developing world, providing a basic diet for over half a billion people.<sup id="cite_ref-5" class="reference">[5]</sup><span>&nbsp;</span>It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava, while Thailand is the largest exporter of cassava starch.</p> <p>Cassava is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain<span>&nbsp;</span>antinutritional<span>&nbsp;</span>factors and toxins, with the bitter varieties containing much larger amounts.<sup id="cite_ref-fao.org_6-0" class="reference">[6]</sup><span>&nbsp;</span>It must be properly prepared before consumption, as improper preparation of cassava can leave enough residual<span>&nbsp;</span>cyanide<span>&nbsp;</span>to cause acute<span>&nbsp;</span>cyanide intoxication,<sup id="cite_ref-promedmail-4799579_7-0" class="reference">[7]</sup><sup id="cite_ref-8" class="reference">[8]</sup><span>&nbsp;</span>goiters, and even<span>&nbsp;</span>ataxia, partial paralysis, or death. The more toxic varieties of cassava are a fall-back resource (a "food security<span>&nbsp;</span>crop") in times of famine or food insecurity in some places.<sup id="cite_ref-promedmail-4799579_7-1" class="reference">[7]</sup><sup id="cite_ref-fao.org_6-1" class="reference">[6]</sup><span>&nbsp;</span>Farmers often prefer the bitter varieties because they deter pests, animals, and thieves.<sup id="cite_ref-leisa_9-0" class="reference"></sup></p> <h2><span class="mw-headline" id="Description">Description</span></h2> <p>The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1&nbsp;mm thick, rough and brown on the outside. Commercial<span>&nbsp;</span>cultivars<span>&nbsp;</span>can be 5 to 10&nbsp;cm (2.0 to 3.9&nbsp;in) in diameter at the top, and around 15 to 30&nbsp;cm (5.9 to 11.8&nbsp;in) long. A woody vascular bundle runs along the root's<span>&nbsp;</span>axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in<span>&nbsp;</span>starch<span>&nbsp;</span>and contain small amounts of calcium (16&nbsp;mg/100 g), phosphorus (27&nbsp;mg/100 g), and vitamin C (20.6&nbsp;mg/100 g).<sup id="cite_ref-10" class="reference">[10]</sup><span>&nbsp;</span>However, they are poor in<span>&nbsp;</span>protein<span>&nbsp;</span>and other<span>&nbsp;</span>nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine), but deficient in the<span>&nbsp;</span>amino acid<span>&nbsp;</span>methionine<span>&nbsp;</span>and possibly<span>&nbsp;</span>tryptophan.<sup id="cite_ref-11" class="reference">[11]</sup></p> <div class="thumb tmulti tleft"> <div class="thumbinner"> <div class="trow"> <div class="theader">Details of cassava plants</div> </div> <div class="trow"> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Manihot_esculenta_dsc07325.jpg/135px-Manihot_esculenta_dsc07325.jpg" width="135" height="101"></div> <div class="thumbcaption text-align-center">Unprocessed roots</div> </div> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Cassava1_%283945716612%29.jpg/152px-Cassava1_%283945716612%29.jpg" width="152" height="101"></div> <div class="thumbcaption text-align-center">Leaf</div> </div> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Cassava2_%283945624614%29.jpg/152px-Cassava2_%283945624614%29.jpg" width="152" height="101"></div> <div class="thumbcaption text-align-center">Leaf detail</div> </div> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Cassava_buds_%284733912948%29.jpg/67px-Cassava_buds_%284733912948%29.jpg" width="67" height="101"></div> <div class="thumbcaption text-align-center">Picked buds</div> </div> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Manihot_esculenta_MHNT.BOT.2004.0.508.jpg/146px-Manihot_esculenta_MHNT.BOT.2004.0.508.jpg" width="146" height="101"></div> <div class="thumbcaption text-align-center">Seeds</div> </div> </div> </div> </div> <div></div> <h2><span class="mw-headline" id="History">History</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Albert_Eckhout_-_Mandioca.jpg/220px-Albert_Eckhout_-_Mandioca.jpg" width="220" height="221" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> 17th c. painting by<span>&nbsp;</span>Albert Eckhout<span>&nbsp;</span>in<span>&nbsp;</span>Dutch Brazil</div> </div> </div> <p>Wild populations of<span>&nbsp;</span><i>M. esculenta</i><span>&nbsp;</span>subspecies<span>&nbsp;</span><i>flabellifolia</i>, shown to be the progenitor of domesticated cassava, are centered in west-central Brazil, where it was likely first domesticated no more than 10,000 years<span>&nbsp;</span>BP.<sup id="cite_ref-12" class="reference">[12]</sup><span>&nbsp;</span>Forms of the modern domesticated species can also be found growing in the wild in the south of Brazil. By 4,600 BC, manioc (cassava) pollen appears in the<span>&nbsp;</span>Gulf of Mexico<span>&nbsp;</span>lowlands, at the<span>&nbsp;</span>San Andrés<span>&nbsp;</span>archaeological site.<sup id="cite_ref-13" class="reference">[13]</sup><span>&nbsp;</span>The oldest direct evidence of cassava cultivation comes from a 1,400-year-old<span>&nbsp;</span>Maya<span>&nbsp;</span>site,<span>&nbsp;</span>Joya de Cerén, in<span>&nbsp;</span>El Salvador.<sup id="cite_ref-14" class="reference">[14]</sup><span>&nbsp;</span>With its high food potential, it had become a<span>&nbsp;</span>staple food<span>&nbsp;</span>of the native populations of northern South America, southern Mesoamerica, and the Caribbean by the time of European contact in 1492. Cassava was a staple food of<span>&nbsp;</span>pre-Columbian<span>&nbsp;</span>peoples in the Americas and is often portrayed in<span>&nbsp;</span>indigenous art. The<span>&nbsp;</span>Moche<span>&nbsp;</span>people often depicted yuca in their ceramics.<sup id="cite_ref-15" class="reference">[15]</sup></p> <p>Spaniards in their early occupation of Caribbean islands did not want to eat cassava or maize, which they considered insubstantial, dangerous, and not nutritious. They much preferred foods from Spain, specifically wheat bread, olive oil, red wine, and meat, and considered maize and cassava damaging to Europeans.<sup id="cite_ref-16" class="reference">[16]</sup><span>&nbsp;</span>The cultivation and consumption of cassava was nonetheless continued in both Portuguese and Spanish America. Mass production of cassava bread became the first Cuban industry established by the Spanish,<sup id="cite_ref-17" class="reference">[17]</sup>Ships departing to Europe from Cuban ports such as<span>&nbsp;</span>Havana,<span>&nbsp;</span>Santiago,<span>&nbsp;</span>Bayamo, and<span>&nbsp;</span>Baracoa<span>&nbsp;</span>carried goods to Spain, but sailors needed to be provisioned for the voyage. The Spanish also needed to replenish their boats with dried meat, water, fruit, and large amounts of cassava bread.<sup id="cite_ref-18" class="reference">[18]</sup><span>&nbsp;</span>Sailors complained that it caused them digestive problems.<sup id="cite_ref-19" class="reference">[19]</sup><span>&nbsp;</span>Tropical Cuban weather was not suitable for wheat planting and cassava would not go stale as quickly as regular bread.</p> <p>Cassava was introduced to Africa by Portuguese traders from Brazil in the 16th century. Around the same period, it was also introduced to Asia through<span>&nbsp;</span>Columbian Exchange<span>&nbsp;</span>by Portuguese and Spanish traders, planted in their colonies in Goa, Malacca, Eastern Indonesia, Timor and the Philippines.<span>&nbsp;</span>Maize<span>&nbsp;</span>and cassava are now important staple foods, replacing native African crops in places such as Tanzania.<sup id="cite_ref-20" class="reference">[20]</sup><span>&nbsp;</span>Cassava has also become an important staple in Asia, extensively cultivated in Indonesia, Thailand and Vietnam.<sup id="cite_ref-21" class="reference">[21]</sup><span>&nbsp;</span>Cassava is sometimes described as the "bread of the tropics"<sup id="cite_ref-22" class="reference">[22]</sup><span>&nbsp;</span>but should not be confused with the tropical and equatorial<span>&nbsp;</span>bread tree<span>&nbsp;</span><i>(Encephalartos)</i>, the<span>&nbsp;</span>breadfruit<span>&nbsp;</span><i>(Artocarpus altilis)</i><span>&nbsp;</span>or the<span>&nbsp;</span>African breadfruit<span>&nbsp;</span><i>(Treculia africana)</i>.</p> <h2><span class="mw-headline" id="Production">Production</span></h2> <p>In 2016, global production of cassava root was 277 million<span>&nbsp;</span>tonnes, with<span>&nbsp;</span>Nigeria<span>&nbsp;</span>as the world's largest producer having 21% of the world total (table). Other major growers were<span>&nbsp;</span>Thailand,<span>&nbsp;</span>Brazil, and<span>&nbsp;</span>Indonesia.<sup id="cite_ref-faostat16_23-0" class="reference">[23]</sup></p> <table class="wikitable"> <tbody> <tr> <th colspan="2">Cassava production – 2016</th> </tr> <tr> <th>Country</th> <th><small>Production (millions of<span>&nbsp;</span>tonnes)</small></th> </tr> <tr> <td><center><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Flag_of_Nigeria.svg/23px-Flag_of_Nigeria.svg.png" width="23" height="12" class="thumbborder">&nbsp;</span>Nigeria</center></td> <td><center>57.1</center></td> </tr> <tr> <td><center><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Flag_of_Thailand.svg/23px-Flag_of_Thailand.svg.png" width="23" height="15" class="thumbborder">&nbsp;</span>Thailand</center></td> <td><center>31.1</center></td> </tr> <tr> <td><center><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/0/05/Flag_of_Brazil.svg/22px-Flag_of_Brazil.svg.png" width="22" height="15" class="thumbborder">&nbsp;</span>Brazil</center></td> <td><center>21.1</center></td> </tr> <tr> <td><center><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Flag_of_Indonesia.svg/23px-Flag_of_Indonesia.svg.png" width="23" height="15" class="thumbborder">&nbsp;</span>Indonesia</center></td> <td><center>20.7</center></td> </tr> <tr> <td><center><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Flag_of_the_Democratic_Republic_of_the_Congo.svg/20px-Flag_of_the_Democratic_Republic_of_the_Congo.svg.png" width="20" height="15" class="thumbborder">&nbsp;</span>Democratic Republic of the Congo</center></td> <td><center>14.7</center></td> </tr> <tr> <td><center><b>World</b></center></td> <td><center><b>277.1</b></center></td> </tr> <tr> <td colspan="2"><center><small>Source:<span>&nbsp;</span>FAOSTAT<span>&nbsp;</span>of the<span>&nbsp;</span>United Nations<sup id="cite_ref-faostat16_23-1" class="reference">[23]</sup></small></center></td> </tr> </tbody> </table> <p>Cassava is one of the most drought-tolerant crops, can be successfully grown on marginal soils, and gives reasonable yields where many other crops do not grow well. Cassava is well adapted within latitudes 30° north and south of the equator, at elevations between sea level and 2,000&nbsp;m (6,600&nbsp;ft) above sea level, in equatorial temperatures, with rainfalls from 50&nbsp;mm (2.0&nbsp;in) to 5&nbsp;m (16&nbsp;ft) annually, and to poor soils with a pH ranging from acidic to alkaline. These conditions are common in certain parts of Africa and South America.</p> <p>Cassava is a highly-productive crop when considering food calories produced per unit land area, per unit of time. Significantly higher than other staple crops, cassava can produce food calories at rates exceeding 250,000 kcal/hectare/day, as compared with 176,000 for rice, 110,000 for wheat and 200,000 for maize (corn).</p> <h2><span class="mw-headline" id="Economic_importance">Economic importance</span></h2> <div class="hatnote navigation-not-searchable">See also:<span>&nbsp;</span>Tapioca §&nbsp;Production</div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Manihot_esculenta_-_cross_section_2.jpg/220px-Manihot_esculenta_-_cross_section_2.jpg" width="220" height="146" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> A cassava tuber in cross-section</div> </div> </div> <p>Cassava,<span>&nbsp;</span>yams<span>&nbsp;</span>(<i>Dioscorea</i><span>&nbsp;</span>spp.), and<span>&nbsp;</span>sweet potatoes<span>&nbsp;</span>(<i>Ipomoea batatas</i>) are important sources of food in the tropics. The cassava plant gives the third-highest yield of<span>&nbsp;</span>carbohydrates<span>&nbsp;</span>per cultivated area among crop plants, after<span>&nbsp;</span>sugarcane<span>&nbsp;</span>and<span>&nbsp;</span>sugar beets.<sup id="cite_ref-24" class="reference">[24]</sup><span>&nbsp;</span>Cassava plays a particularly important role in agriculture in developing countries, especially in<span>&nbsp;</span>sub-Saharan Africa, because it does well on poor soils and with low rainfall, and because it is a perennial that can be harvested as required. Its wide harvesting window allows it to act as a famine reserve and is invaluable in managing labor schedules. It offers flexibility to resource-poor farmers because it serves as either a subsistence or a cash crop.<sup id="cite_ref-25" class="reference">[25]</sup></p> <p>Worldwide, 800 million people depend on cassava as their primary food staple.<sup id="cite_ref-26" class="reference">[26]</sup><span>&nbsp;</span>No continent depends as much on root and tuber crops in feeding its population as does Africa. In the humid and sub-humid areas of tropical Africa, it is either a primary staple food or a secondary costaple. In<span>&nbsp;</span>Ghana, for example, cassava and yams occupy an important position in the agricultural economy and contribute about 46 percent of the agricultural gross domestic product. Cassava accounts for a daily caloric intake of 30 percent in<span>&nbsp;</span>Ghanaand is grown by nearly every farming family. The importance of cassava to many Africans is epitomised in the<span>&nbsp;</span>Ewe<span>&nbsp;</span>(a language spoken in Ghana,<span>&nbsp;</span>Togo<span>&nbsp;</span>and<span>&nbsp;</span>Benin) name for the plant,<span>&nbsp;</span><i>agbeli</i>, meaning "there is life".</p> <p>In<span>&nbsp;</span>Tamil Nadu, India, there are many cassava processing factories alongside<span>&nbsp;</span>National Highway 68<span>&nbsp;</span>between<span>&nbsp;</span>Thalaivasal<span>&nbsp;</span>and<span>&nbsp;</span>Attur. Cassava is widely cultivated and eaten as a staple food in<span>&nbsp;</span>Andhra Pradesh<span>&nbsp;</span>and in<span>&nbsp;</span>Kerala. In<span>&nbsp;</span>Assam<span>&nbsp;</span>it is an important source of carbohydrates especially for natives of hilly areas.</p> <p>In the subtropical region of southern China, cassava is the fifth-largest crop in term of production, after<span>&nbsp;</span>rice,<span>&nbsp;</span>sweet potato,<span>&nbsp;</span>sugar cane, and<span>&nbsp;</span>maize. China is also the largest export market for cassava produced in Vietnam and Thailand. Over 60 percent of cassava production in China is concentrated in a single province,<span>&nbsp;</span>Guangxi, averaging over seven million tonnes annually.</p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <div class="hatnote navigation-not-searchable">See also:<span>&nbsp;</span>Tapioca §&nbsp;Uses</div> <table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove"> <tbody> <tr> <td class="mbox-image"> <div><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" width="50" height="39"></div> </td> <td class="mbox-text"> <div class="mbox-text-span">This section<span>&nbsp;</span><b>needs additional citations for<span>&nbsp;</span>verification</b>.<span class="hide-when-compact"><span>&nbsp;</span>Please help<span>&nbsp;</span>improve this article<span>&nbsp;</span>by<span>&nbsp;</span>adding citations to reliable sources. Unsourced material may be challenged and removed.<br><small><span class="plainlinks"><i>Find sources:</i>&nbsp;"Cassava"&nbsp;–&nbsp;news&nbsp;<b>·</b><span>&nbsp;</span>newspapers&nbsp;<b>·</b><span>&nbsp;</span>books&nbsp;<b>·</b><span>&nbsp;</span>scholar&nbsp;<b>·</b><span>&nbsp;</span>JSTOR</span></small></span><span>&nbsp;</span><small class="date-container"><i>(<span class="date">August 2017</span>)</i></small><small class="hide-when-compact"><i><span>&nbsp;</span>(Learn how and when to remove this template message)</i></small></div> </td> </tr> </tbody> </table> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Cambodia16_lo_%284039995158%29.jpg/220px-Cambodia16_lo_%284039995158%29.jpg" width="220" height="146" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Processing cassava starch into cassava noodles,<span>&nbsp;</span>Kampong Cham</div> </div> </div> <h3><span class="mw-headline" id="Alcoholic_beverages">Alcoholic beverages</span></h3> <div class="hatnote navigation-not-searchable">Main article:<span>&nbsp;</span>Alcoholic beverage §&nbsp;Beverages by type</div> <p>Alcoholic beverages<span>&nbsp;</span>made from cassava include<span>&nbsp;</span>cauim<span>&nbsp;</span>and<span>&nbsp;</span>tiquira<span>&nbsp;</span>(Brazil),<span>&nbsp;</span>kasiri<span>&nbsp;</span>(Guyana, Suriname), impala (Mozambique), masato (Peruvian<span>&nbsp;</span>Amazonia chicha),<span>&nbsp;</span>parakari<span>&nbsp;</span>or kari (Guyana),<span>&nbsp;</span>nihamanchi<span>&nbsp;</span>(South America) also known as nijimanche (Ecuador and Peru), ö döi (chicha de yuca, Ngäbe-Bugle, Panama), sakurá (Brazil, Suriname), and tarul ko jaarh (Darjeeling, Sikkim, India).</p> <h3><span class="mw-headline" id="Culinary">Culinary</span></h3> <div class="hatnote navigation-not-searchable">Main article:<span>&nbsp;</span>Cassava-based dishes</div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Cassava_heavy_cake.jpg/220px-Cassava_heavy_cake.jpg" width="220" height="165" class="thumbimage"> <div class="thumbcaption"> <div class="magnify"></div> Cassava heavy cake</div> </div> </div> <p>Cassava-based dishes<span>&nbsp;</span>are widely consumed wherever the plant is cultivated; some have regional, national, or ethnic importance.<sup id="cite_ref-27" class="reference">[27]</sup><span>&nbsp;</span>Cassava must be cooked properly to detoxify it before it is eaten.</p> <p>Cassava can be cooked in many ways. The root of the sweet variety has a delicate flavor and can replace potatoes. It is used in<span>&nbsp;</span>cholent<span>&nbsp;</span>in some households.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (December 2018)">citation needed</span></i>]</sup><span>&nbsp;</span>It can be made into a flour that is used in breads, cakes and cookies. In Brazil, detoxified manioc is ground and cooked to a dry, often hard or crunchy meal known as<span>&nbsp;</span><i>farofa</i><span>&nbsp;</span>used as a condiment, toasted in butter, or eaten alone as a side dish.</p> <h3><span class="mw-headline" id="Nutritional_profile">Nutritional profile</span></h3> <table class="infobox nowrap"><caption>Cassava, raw</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100&nbsp;g (3.5&nbsp;oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>160&nbsp;kcal (670&nbsp;kJ)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Carbohydrates</b></div> </th> <td> <div>38.1&nbsp;g</div> </td> </tr> <tr> <th scope="row">Sugars</th> <td>1.7&nbsp;g</td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>1.8&nbsp;g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Fat</b></div> </th> <td> <div>0.3&nbsp;g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Protein</b></div> </th> <td> <div>1.4&nbsp;g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Vitamins</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr>^†</span></td> </tr> <tr> <th scope="row">Thiamine<span>&nbsp;</span><span>(B1)</span></th> <td> <div>8%</div> 0.087 mg</td> </tr> <tr> <th scope="row">Riboflavin<span>&nbsp;</span><span>(B2)</span></th> <td> <div>4%</div> 0.048 mg</td> </tr> <tr> <th scope="row">Niacin<span>&nbsp;</span><span>(B3)</span></th> <td> <div>6%</div> 0.854 mg</td> </tr> <tr> <th scope="row">Vitamin B<span>6</span></th> <td> <div>7%</div> 0.088 mg</td> </tr> <tr> <th scope="row">Folate<span>&nbsp;</span><span>(B9)</span></th> <td> <div>7%</div> 27 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>25%</div> 20.6 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Minerals</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr>^†</span></td> </tr> <tr> <th scope="row">Calcium</th> <td> <div>2%</div> 16 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>2%</div> 0.27 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>6%</div> 21 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>4%</div> 27 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>6%</div> 271 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>1%</div> 14 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>4%</div> 0.34 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Other constituents</b></th> <td><b>Quantity</b></td> </tr> <tr> <th scope="row">Water</th> <td>60 g</td> </tr> <tr> <td colspan="2"><hr> <div class="wrap">Full Link to USDA Database entry</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg =<span>&nbsp;</span>micrograms&nbsp;• mg =<span>&nbsp;</span>milligrams</li> <li>IU =<span>&nbsp;</span>International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap">^†Percentages are roughly approximated using<span>&nbsp;</span>US&nbsp;recommendations<span>&nbsp;</span>for adults.</td> </tr> </tbody> </table> <p>Raw cassava is 60% water, 38%<span>&nbsp;</span>carbohydrates, 1%<span>&nbsp;</span>protein, and has negligible<span>&nbsp;</span>fat<span>&nbsp;</span>(table).<sup id="cite_ref-fao_28-0" class="reference">[28]</sup><span>&nbsp;</span>In a 100 gram amount, raw cassava provides 160<span>&nbsp;</span>calories<span>&nbsp;</span>and contains 25% of the<span>&nbsp;</span>Daily Value<span>&nbsp;</span>(DV) for<span>&nbsp;</span>vitamin C, but otherwise has no<span>&nbsp;</span>micronutrients<span>&nbsp;</span>in significant content (no values above 10% DV; table). Cooked cassava starch has a<span>&nbsp;</span>digestibility<span>&nbsp;</span>of over 75%.<sup id="cite_ref-fao_28-1" class="reference">[28]</sup></p> <p>Cassava, like other foods, also has<span>&nbsp;</span>antinutritional<span>&nbsp;</span>and toxic factors. Of particular concern are the<span>&nbsp;</span>cyanogenic glucosides<span>&nbsp;</span>of cassava (linamarin<span>&nbsp;</span>and<span>&nbsp;</span>lotaustralin). On hydrolysis, these release<span>&nbsp;</span>hydrocyanic acid (HCN).<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (May 2017)">citation needed</span></i>]</sup><span>&nbsp;</span>The presence of cyanide in cassava is of concern for human and for animal consumption. The concentration of these antinutritional and unsafe glycosides varies considerably between varieties and also with climatic and cultural conditions. Selection of cassava species to be grown, therefore, is quite important. Once harvested, bitter cassava must be treated and prepared properly prior to human or animal consumption, while sweet cassava can be used after simply boiling.</p> <h3><span class="mw-headline" id="Comparison_with_other_major_staple_foods">Comparison with other major staple foods</span></h3> <p>A<span>&nbsp;</span>comparative table<span>&nbsp;</span>shows that<span>&nbsp;</span>cassava is a good energy source. In its prepared forms in which its toxic or unpleasant components have been reduced to acceptable levels, it contains an extremely high proportion of starch. Compared to most staples however, cassava accordingly is a poorer dietary source of protein and most other essential nutrients. Though an important staple, its main value is as a component of a balanced diet.</p> <p>Comparisons between the nutrient content of cassava and other major<span>&nbsp;</span>staple foods<span>&nbsp;</span>when raw,<span>&nbsp;</span>as shown in the table, must be interpreted with caution because most staples are not edible in such forms and many are indigestible, even dangerously poisonous or otherwise harmful.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (May 2017)">citation needed</span></i>]</sup><span>&nbsp;</span>For consumption, each must be prepared and cooked as appropriate. Suitably cooked or otherwise prepared, the nutritional and antinutritional contents of each of these staples is widely different from that of raw form and depends on the methods of preparation such as soaking, fermentation, sprouting, boiling, or baking.<strong><a href="https://en.wikipedia.org/wiki/Cassava" target="_blank" title="Source WIKIPEDIA Cassava" rel="noreferrer noopener"></a></strong></p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

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<h2><span style="font-size: 14pt;" class=""><b>Turmeric Live Rhizomes - spice (Curcuma longa)</b></span></h2> <h3><span style="color: #f20202; font-size: 14pt;"><b>Price for package of <strong>5 </strong>Rhizomes.</b></span></h3> <p><b>Turmeric</b>&nbsp;(<i>Curcuma longa</i>) (<span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'t' in 'tie'">t</span><span title="/ɜːr/: 'ur' in 'fur'">ɜːr</span><span title="'m' in 'my'">m</span><span title="/ər/: 'er' in 'letter'">ər</span><span title="/ɪ/: 'i' in 'kit'">ɪ</span><span title="'k' in 'kind'">k</span></span>/</span></span>)&nbsp;is a&nbsp;rhizomatous&nbsp;herbaceous&nbsp;perennial plant&nbsp;of the&nbsp;ginger&nbsp;family,&nbsp;Zingiberaceae.<sup id="cite_ref-3" class="reference">[3]</sup>&nbsp;It is native to the&nbsp;Indian subcontinent&nbsp;and&nbsp;Southeast Asia, and requires temperatures between 20 and 30&nbsp;°C (68–86&nbsp;°F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their&nbsp;rhizomes&nbsp;and propagated from some of those rhizomes in the following season.</p> <p>When not used fresh, the rhizomes are boiled in water for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder<sup id="cite_ref-4" class="reference">[4]</sup>commonly used as a&nbsp;coloring&nbsp;and flavoring agent in many Asian cuisines, especially for&nbsp;curries, as well as for&nbsp;dyeing. Turmeric powder has a warm, bitter, pepper-like flavor and earthy,&nbsp;mustard-like aroma.<sup id="cite_ref-drugs_5-0" class="reference">[5]</sup><sup id="cite_ref-brennan_6-0" class="reference">[6]</sup></p> <p>Although long used in&nbsp;Ayurvedic&nbsp;medicine to treat various diseases, there is little high-quality&nbsp;clinical evidence&nbsp;for use of turmeric or its main constituent,&nbsp;curcumin, as a therapy.<sup id="cite_ref-nelson_7-0" class="reference">[7]</sup><sup id="cite_ref-nccih_8-0" class="reference">[8]</sup></p> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Curcuma_longa_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-199.jpg/200px-Curcuma_longa_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-199.jpg" class="thumbimage" width="200" height="245"> <div class="thumbcaption"> <div class="magnify"></div> Botanical view of&nbsp;<i>Curcuma longa</i></div> </div> </div> <h2><span class="mw-headline" id="History">History</span></h2> <p>Turmeric has been used in&nbsp;Asia&nbsp;for thousands of years and is a major part of&nbsp;Ayurveda,&nbsp;Siddha medicine,&nbsp;Unani, and&nbsp;traditional Chinese medicine.<sup id="cite_ref-Chattopadhyay_9-0" class="reference">[9]</sup>&nbsp;It was first used as a&nbsp;dye, and then later for its medicinal properties.<sup id="cite_ref-NCCIH_10-0" class="reference">[10]</sup></p> <h2><span class="mw-headline" id="Etymology">Etymology</span></h2> <p>The origin of the name is uncertain. It possibly derives from&nbsp;Middle English&nbsp;or Early Modern English as&nbsp;<i><span xml:lang="enm" lang="enm">turmeryte</span></i>&nbsp;or&nbsp;<i><span xml:lang="enm" lang="enm">tarmaret</span></i>. It may be of&nbsp;Latin&nbsp;origin,&nbsp;<i><span xml:lang="la" lang="la">terra merita</span></i>&nbsp;("meritorious earth").<sup id="cite_ref-11" class="reference">[11]</sup>&nbsp;The name of the genus,&nbsp;<i>Curcuma</i>, is derived from the&nbsp;Sanskrit&nbsp;<i><span xml:lang="sa-latn" lang="sa-latn">kuṅkuma</span></i>, referring to both turmeric and&nbsp;saffron, used in&nbsp;India&nbsp;since ancient times.<sup id="cite_ref-12" class="reference">[12]</sup></p> <h2><span class="mw-headline" id="Botanical_description">Botanical description</span></h2> <h3><span class="mw-headline" id="Appearance">Appearance</span></h3> <p>Turmeric is a&nbsp;perennial&nbsp;herbaceous&nbsp;plant that reaches up to 1&nbsp;m (3&nbsp;ft 3&nbsp;in) tall. Highly branched, yellow to orange, cylindrical, aromatic rhizomes are found. The leaves are&nbsp;alternateand arranged in two rows. They are divided into leaf sheath,&nbsp;petiole, and leaf blade.<sup id="cite_ref-13" class="reference">[13]</sup>&nbsp;From the leaf sheaths, a false stem is formed. The petiole is 50&nbsp;to 115&nbsp;cm (20–45&nbsp;in) long. The simple leaf blades are usually 76&nbsp;to 115&nbsp;cm (30–45&nbsp;in) long and rarely up to 230&nbsp;cm (91&nbsp;in). They have a width of 38&nbsp;to 45&nbsp;cm (15–18&nbsp;in) and are oblong to elliptic, narrowing at the tip.</p> <h3><span id="Inflorescence.2C_flower.2C_and_fruit"></span><span class="mw-headline">Inflorescence, flower, and fruit</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Turmeric_Flower_Maharashtra_India.jpg/220px-Turmeric_Flower_Maharashtra_India.jpg" class="thumbimage" width="220" height="157"> <div class="thumbcaption"> <div class="magnify"></div> Turmeric flower</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Native_Turmeric_Cooktown.jpg/220px-Native_Turmeric_Cooktown.jpg" class="thumbimage" width="220" height="293"> <div class="thumbcaption"> <div class="magnify"></div> Wild turmeric, Australia</div> </div> </div> <p>At the top of the inflorescence, stem bracts are present on which no flowers occur; these are white to green and sometimes, tinged reddish-purple, and the upper ends are tapered.<sup id="cite_ref-14" class="reference">[14]</sup></p> <p>The&nbsp;hermaphrodite&nbsp;flowers are&nbsp;zygomorphic&nbsp;and threefold. The three 0.8&nbsp;to 1.2&nbsp;cm (0.3–0.5&nbsp;in) long&nbsp;sepals&nbsp;are fused, white, have fluffy hairs and the three&nbsp;calyx&nbsp;teeth are unequal. The three bright-yellow&nbsp;petals&nbsp;are fused into a&nbsp;corolla&nbsp;tube up to 3&nbsp;cm (1.2&nbsp;in) long. The three corolla lobes have a length of 1.0&nbsp;to 1.5&nbsp;cm (0.39–0.59&nbsp;in) and are triangular with soft-spiny upper ends. While the average corolla lobe is larger than the two lateral, only the median&nbsp;stamen&nbsp;of the inner circle is fertile. The dust bag is spurred at its base. All other stamens are converted to&nbsp;staminodes. The outer staminodes are shorter than the&nbsp;labellum. The labellum is yellowish, with a yellow ribbon in its center and it is&nbsp;obovate, with a length from 1.2&nbsp;to 2.0&nbsp;cm (0.47–0.79&nbsp;in). Three&nbsp;carpels&nbsp;are under a constant, trilobed ovary adherent, which is sparsely hairy. The fruit capsule opens with three compartments.<sup id="cite_ref-Siewek_15-0" class="reference">[15]</sup><sup id="cite_ref-kaufen_16-0" class="reference">[16]</sup><sup id="cite_ref-HKRS_17-0" class="reference">[17]</sup></p> <p>In&nbsp;East Asia, the flowering time is usually in August. Terminally on the false stem is a 12&nbsp;to 20&nbsp;cm (4.7–7.9&nbsp;in) long&nbsp;inflorescence&nbsp;stem containing many flowers. The&nbsp;bracts&nbsp;are light green and ovate to oblong with a blunt upper end with a length of 3&nbsp;to 5&nbsp;cm (1.2–2.0&nbsp;in).</p> <h2><span class="mw-headline" id="Phytochemistry">Phytochemistry</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/CurcuminKeto.svg/256px-CurcuminKeto.svg.png" class="thumbimage" width="256" height="75"> <div class="thumbcaption">Curcumin&nbsp;keto&nbsp;form</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Curcumin.svg/256px-Curcumin.svg.png" class="thumbimage" width="256" height="75"> <div class="thumbcaption">Curcumin&nbsp;enol&nbsp;form</div> </div> </div> <p>Turmeric powder is approximately 60–70%&nbsp;carbohydrates, 6–13% water, 6–8%&nbsp;protein, 5–10%&nbsp;fat, 3–7%&nbsp;dietary minerals, 3–7%&nbsp;essential oils, 2–7%&nbsp;dietary fiber, and 1–6%&nbsp;curcuminoids.<sup id="cite_ref-nelson_7-1" class="reference">[7]</sup></p> <p>Phytochemical&nbsp;components of turmeric include&nbsp;diarylheptanoids, which occur from numerous curcuminoids, such as&nbsp;curcumin,&nbsp;demethoxycurcumin, and&nbsp;bisdemethoxycurcumin.<sup id="cite_ref-nelson_7-2" class="reference">[7]</sup>Curcumin constitutes 3.14% (on average) of powdered turmeric, having variations in content among the species of&nbsp;<i>Curcuma longa</i>.<sup id="cite_ref-18" class="reference">[18]</sup>&nbsp;Some 34 essential oils are present in turmeric, among which&nbsp;turmerone,&nbsp;germacrone,&nbsp;atlantone, and&nbsp;zingiberene&nbsp;are major constituents.<sup id="cite_ref-19" class="reference">[19]</sup><sup id="cite_ref-20" class="reference">[20]</sup><sup id="cite_ref-21" class="reference">[21]</sup></p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <h3><span class="mw-headline" id="Traditional_medicine">Traditional medicine</span></h3> <p>Turmeric grows wild in the forests of South and Southeast Asia where it is collected for use in&nbsp;Indian&nbsp;traditional medicine&nbsp;(also called&nbsp;Siddha&nbsp;or&nbsp;Ayurveda).<sup id="cite_ref-nelson_7-3" class="reference">[7]</sup>&nbsp;From&nbsp;clinical research, there is no high-quality evidence that turmeric has medicinal properties.<sup id="cite_ref-nelson_7-4" class="reference">[7]</sup></p> <h3><span class="mw-headline" id="Culinary">Culinary</span></h3> <div class="thumb tright"> <div class="thumbinner"><br><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Curcuma_longa_roots.jpg/220px-Curcuma_longa_roots.jpg" class="thumbimage" width="220" height="91"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Turmeric-powder.jpg/220px-Turmeric-powder.jpg" class="thumbimage" width="220" height="220"> <div class="thumbcaption"> <div class="magnify"></div> Turmeric powder</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"> <div class="thumbcaption"> <div class="magnify"></div> Turmeric rhizome and powder</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/%E0%A4%93%E0%A4%B2%E0%A5%8D%E0%A4%AF%E0%A4%BE_%E0%A4%B9%E0%A4%B3%E0%A4%A6%E0%A5%80%E0%A4%9A%E0%A5%80_%E0%A4%AD%E0%A4%BE%E0%A4%9C%E0%A5%80.jpg/220px-%E0%A4%93%E0%A4%B2%E0%A5%8D%E0%A4%AF%E0%A4%BE_%E0%A4%B9%E0%A4%B3%E0%A4%A6%E0%A5%80%E0%A4%9A%E0%A5%80_%E0%A4%AD%E0%A4%BE%E0%A4%9C%E0%A5%80.jpg" class="thumbimage" width="220" height="165"> <div class="thumbcaption"> <div class="magnify"></div> Curry&nbsp;using turmeric, referred to as&nbsp;<i>haldi ki Sabji</i>, a dish from India</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Ganghwang-bap.jpg/220px-Ganghwang-bap.jpg" class="thumbimage" width="220" height="147"> <div class="thumbcaption"> <div class="magnify"></div> <i>Ganghwang-bap</i>&nbsp;(turmeric rice)</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Steamed_Goan_rice_and_jaggery_cakes.jpg/220px-Steamed_Goan_rice_and_jaggery_cakes.jpg" class="thumbimage" width="220" height="213"> <div class="thumbcaption"> <div class="magnify"></div> <i>Patoleo</i>&nbsp;– sweet&nbsp;rice cakessteamed in turmeric leaves consisting of a filling of coconut and coconut palm sugar prepared in&nbsp;Goan Catholic&nbsp;style.</div> </div> </div> <p>Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods.<sup id="cite_ref-drugs_5-1" class="reference">[5]</sup><sup id="cite_ref-brennan_6-1" class="reference">[6]</sup>&nbsp;Turmeric is used mostly in savory dishes, but also is used in some sweet dishes, such as the cake&nbsp;<i>sfouf</i>. In&nbsp;India, turmeric plant leaf is used to prepare special sweet dishes,&nbsp;<i>Patoleo</i>, by layering rice flour and&nbsp;coconut-jaggery&nbsp;mixture on the leaf, then closing and steaming it in a special utensil (<i>chondrõ</i>).<sup id="cite_ref-tradition_22-0" class="reference">[22]</sup>&nbsp;Most turmeric is used in the form of&nbsp;rhizome&nbsp;powder to impart a golden yellow color.<sup id="cite_ref-drugs_5-2" class="reference">[5]</sup><sup id="cite_ref-brennan_6-2" class="reference">[6]</sup>&nbsp;It is used in many products such as canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, and gelatin. It is a principal ingredient in curry powders.<sup id="cite_ref-drugs_5-3" class="reference">[5]</sup>&nbsp;Although typically used in its dried, powdered form, turmeric also is used fresh, like&nbsp;ginger. It has numerous uses in East Asian recipes, such as&nbsp;pickle&nbsp;that contains large chunks of soft turmeric, made from fresh turmeric.</p> <p>Turmeric is used widely as a spice in South Asian and Middle Eastern cooking. Various&nbsp;Iranian&nbsp;<i>khoresh</i>&nbsp;dishes are started using onions&nbsp;caramelized&nbsp;in oil and turmeric, followed by other ingredients. The&nbsp;Moroccan&nbsp;spice mix&nbsp;ras el hanout&nbsp;typically includes turmeric. In South Africa, turmeric is used to give boiled white rice a golden color, known as&nbsp;<i>geelrys</i>(yellow rice) traditionally served with&nbsp;bobotie. In&nbsp;Vietnamese cuisine, turmeric powder is used to color and enhance the flavors of certain dishes, such as&nbsp;<i>bánh xèo, bánh khọt</i>, and&nbsp;<i>mi quang</i>. The staple&nbsp;Cambodian&nbsp;curry paste,&nbsp;<i>kroeung</i>, used in many dishes including&nbsp;<i>Amok</i>, typically contains fresh turmeric. In&nbsp;Indonesia, turmeric leaves are used for&nbsp;Minang&nbsp;or&nbsp;Padang&nbsp;curry base of&nbsp;Sumatra, such as&nbsp;<i>rendang</i>,&nbsp;<i>sate padang</i>, and many other varieties. In&nbsp;Thailand, fresh turmeric rhizomes are used widely in many dishes, in particular in the southern&nbsp;Thai cuisine, such as yellow curry and turmeric soup. Turmeric is used in a hot drink called the "turmeric&nbsp;latte" or "golden milk" made with non-dairy milks, such as&nbsp;coconut milk.<sup id="cite_ref-23" class="reference">[23]</sup></p> <h3><span class="mw-headline" id="Dye">Dye</span></h3> <p>Turmeric makes a poor fabric&nbsp;dye, as it is not very&nbsp;light fast, but is commonly used in&nbsp;Indian&nbsp;clothing, such as&nbsp;saris&nbsp;and&nbsp;Buddhist monks's robes.<sup id="cite_ref-brennan_6-3" class="reference">[6]</sup>&nbsp;Turmeric (coded as&nbsp;E100, when used as a&nbsp;food additive),<sup id="cite_ref-24" class="reference">[24]</sup>&nbsp;is used to protect food products from sunlight. The&nbsp;oleoresin&nbsp;is used for oil-containing products. A curcumin and&nbsp;polysorbate&nbsp;solution or curcumin powder dissolved in&nbsp;alcohol&nbsp;is used for water-containing products. Over-coloring, such as in&nbsp;pickles,&nbsp;relishes, and&nbsp;mustard, is sometimes used to compensate for fading.</p> <p>In combination with&nbsp;annatto&nbsp;(E160b), turmeric has been used to color&nbsp;cheeses,&nbsp;yogurt, dry mixes,&nbsp;salad dressings, winter&nbsp;butter, and&nbsp;margarine. Turmeric also is used to give a yellow color to some prepared&nbsp;mustards, canned chicken&nbsp;broths, and other foods (often as a much cheaper replacement for&nbsp;saffron).<sup id="cite_ref-25" class="reference">[25]</sup></p> <h3><span class="mw-headline" id="Indicator">Indicator</span></h3> <p>Turmeric paper, also called curcuma paper or in German literature,&nbsp;<i>Curcumapapier</i>, is paper steeped in a&nbsp;tincture&nbsp;of turmeric and allowed to dry. It is used in&nbsp;chemical analysis&nbsp;as an&nbsp;indicator&nbsp;for&nbsp;acidity&nbsp;and&nbsp;alkalinity.<sup id="cite_ref-26" class="reference">[26]</sup>&nbsp;The paper is yellow in acidic and&nbsp;neutral solutions&nbsp;and turns brown to reddish-brown in alkaline solutions, with transition between pH of 7.4 and 9.2.<sup id="cite_ref-27" class="reference">[27]</sup></p> <h3><span class="mw-headline" id="Traditional_uses">Traditional uses</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Naturalis_Biodiversity_Center_-_L.0939330_-_Bernecker%2C_A._-_Curcuma_domestica_Valeton_-_Artwork.jpeg/220px-Naturalis_Biodiversity_Center_-_L.0939330_-_Bernecker%2C_A._-_Curcuma_domestica_Valeton_-_Artwork.jpeg" class="thumbimage" width="220" height="286"> <div class="thumbcaption"> <div class="magnify"></div> <i>Curcuma domestica</i>&nbsp;Valeton, a drawing by A. Bernecker around 1860</div> </div> </div> <p>In&nbsp;Ayurvedic&nbsp;and&nbsp;Siddha&nbsp;practices, turmeric has been used as an attempted treatment for a variety of internal disorders, such as&nbsp;indigestion, throat infections, common colds, or liver ailments, as well as topically, to cleanse wounds or treat skin sores.<sup id="cite_ref-nelson_7-5" class="reference">[7]</sup><sup id="cite_ref-nccih_8-1" class="reference">[8]</sup></p> <p>In Eastern India, the plant is used as one of the nine components of navapatrika along with young&nbsp;plantain&nbsp;or banana plant,&nbsp;taro&nbsp;leaves,&nbsp;barley&nbsp;(<i>jayanti</i>),&nbsp;wood apple&nbsp;(<i>bilva</i>),&nbsp;pomegranate&nbsp;(<i>darimba</i>),&nbsp;<i>asoka</i>,&nbsp;<i>manaka</i>&nbsp;or&nbsp;<i>manakochu</i>, and rice paddy. The Navapatrika worship is an important part of Durga festival rituals.<sup id="cite_ref-28" class="reference">[28]</sup></p> <p>Haldi ceremony (called&nbsp;<i>Gaye holud</i>&nbsp;in Bengal) (literally "yellow on the body") is a ceremony observed during Hindu and South Asian Muslim wedding celebrations in many parts of&nbsp;India, including&nbsp;Bengal,&nbsp;Punjab,&nbsp;Maharashtra, and&nbsp;Gujarat, and in Pakistan.<sup id="cite_ref-29" class="reference">[29]</sup></p> <p>In&nbsp;Tamil Nadu&nbsp;and&nbsp;Andhra Pradesh, as a part of the Tamil–Telugu marriage ritual, dried turmeric tuber tied with string is used to create a&nbsp;Thali necklace, the equivalent of marriage rings in western cultures. In western and coastal India, during weddings of the&nbsp;Marathi&nbsp;and&nbsp;Konkani people,&nbsp;Kannada&nbsp;Brahmins&nbsp;turmeric tubers are tied with strings by the couple to their wrists during a ceremony,&nbsp;<i>Kankanabandhana</i>.<sup id="cite_ref-maha_30-0" class="reference">[30]</sup></p> <div class="center"> <div class="thumb tnone"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Khandoba_temple_Pune.jpg/550px-Khandoba_temple_Pune.jpg" class="thumbimage" width="550" height="376"> <div class="thumbcaption"> <div class="magnify"></div> Khandoba's newer Temple in&nbsp;Jejuri. Notice devotees showering turmeric powder (bhandara) on each other.</div> </div> </div> </div> <p>Friedrich Ratzel&nbsp;reported in&nbsp;<i>The History of Mankind</i>&nbsp;during 1896, that in Micronesia, turmeric powder was applied for embellishment of body, clothing, utensils, and ceremonial uses.<sup id="cite_ref-31" class="reference">[31]</sup></p> <h2><span class="mw-headline" id="Adulteration">Adulteration</span></h2> <p>As turmeric and other spices are commonly sold by weight, the potential exists for powders of toxic, cheaper agents with a similar color to be added, such as&nbsp;lead(II,IV) oxide, giving turmeric an orange-red color instead of its native gold-yellow.<sup id="cite_ref-32" class="reference">[32]</sup>&nbsp;Another common adulterant in turmeric,&nbsp;metanil yellow&nbsp;(also known as acid yellow 36), is considered an illegal&nbsp;dye&nbsp;for use in foods by the&nbsp;British&nbsp;Food Standards Agency.<sup id="cite_ref-33" class="reference">[33]</sup></p> <h2><span class="mw-headline" id="Medical_research">Medical research</span></h2> <div class="hatnote navigation-not-searchable">See also:&nbsp;Curcumin</div> <p>Claims that curcumin in turmeric may help to reduce&nbsp;inflammation&nbsp;have not been supported by strong studies.<sup id="cite_ref-nelson_7-6" class="reference">[7]</sup><sup id="cite_ref-nccih_8-2" class="reference">[8]</sup></p> <p>Turmeric or its principal constituent, curcumin, has been studied in numerous&nbsp;clinical trials&nbsp;for various human diseases and conditions, but the conclusions have either been uncertain or negative.<sup id="cite_ref-nelson_7-7" class="reference">[7]</sup><sup id="cite_ref-34" class="reference">[34]</sup><sup id="cite_ref-35" class="reference">[35]</sup></p>

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><b>Turmeric Live Rhizomes (Curcuma longa)</b></h2> <h2><span style="color: #f20202;"><b>Price for package of <strong>10 </strong>Rhizomes.</b></span></h2> <p><b>Turmeric</b> (<i>Curcuma longa</i>) (<span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'t' in 'tie'">t</span><span title="/ɜːr/: 'ur' in 'fur'">ɜːr</span><span title="'m' in 'my'">m</span><span title="/ər/: 'er' in 'letter'">ər</span><span title="/ɪ/: 'i' in 'kit'">ɪ</span><span title="'k' in 'kind'">k</span></span>/</span></span>) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae.<sup id="cite_ref-3" class="reference">[3]</sup> It is native to the Indian subcontinent and Southeast Asia, and requires temperatures between 20 and 30 °C (68–86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season.</p> <p>When not used fresh, the rhizomes are boiled in water for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder<sup id="cite_ref-4" class="reference">[4]</sup>commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing. Turmeric powder has a warm, bitter, pepper-like flavor and earthy, mustard-like aroma.<sup id="cite_ref-drugs_5-0" class="reference">[5]</sup><sup id="cite_ref-brennan_6-0" class="reference">[6]</sup></p> <p>Although long used in Ayurvedic medicine to treat various diseases, there is little high-quality clinical evidence for use of turmeric or its main constituent, curcumin, as a therapy.<sup id="cite_ref-nelson_7-0" class="reference">[7]</sup><sup id="cite_ref-nccih_8-0" class="reference">[8]</sup></p> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Curcuma_longa_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-199.jpg/200px-Curcuma_longa_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-199.jpg" class="thumbimage" width="200" height="245" /> <div class="thumbcaption"> <div class="magnify"></div> Botanical view of <i>Curcuma longa</i></div> </div> </div> <h2><span class="mw-headline" id="History">History</span></h2> <p>Turmeric has been used in Asia for thousands of years and is a major part of Ayurveda, Siddha medicine, Unani, and traditional Chinese medicine.<sup id="cite_ref-Chattopadhyay_9-0" class="reference">[9]</sup> It was first used as a dye, and then later for its medicinal properties.<sup id="cite_ref-NCCIH_10-0" class="reference">[10]</sup></p> <h2><span class="mw-headline" id="Etymology">Etymology</span></h2> <p>The origin of the name is uncertain. It possibly derives from Middle English or Early Modern English as <i><span xml:lang="enm" lang="enm">turmeryte</span></i> or <i><span xml:lang="enm" lang="enm">tarmaret</span></i>. It may be of Latin origin, <i><span xml:lang="la" lang="la">terra merita</span></i> ("meritorious earth").<sup id="cite_ref-11" class="reference">[11]</sup> The name of the genus, <i>Curcuma</i>, is derived from the Sanskrit <i><span xml:lang="sa-latn" lang="sa-latn">kuṅkuma</span></i>, referring to both turmeric and saffron, used in India since ancient times.<sup id="cite_ref-12" class="reference">[12]</sup></p> <h2><span class="mw-headline" id="Botanical_description">Botanical description</span></h2> <h3><span class="mw-headline" id="Appearance">Appearance</span></h3> <p>Turmeric is a perennial herbaceous plant that reaches up to 1 m (3 ft 3 in) tall. Highly branched, yellow to orange, cylindrical, aromatic rhizomes are found. The leaves are alternateand arranged in two rows. They are divided into leaf sheath, petiole, and leaf blade.<sup id="cite_ref-13" class="reference">[13]</sup> From the leaf sheaths, a false stem is formed. The petiole is 50 to 115 cm (20–45 in) long. The simple leaf blades are usually 76 to 115 cm (30–45 in) long and rarely up to 230 cm (91 in). They have a width of 38 to 45 cm (15–18 in) and are oblong to elliptic, narrowing at the tip.</p> <h3><span id="Inflorescence.2C_flower.2C_and_fruit"></span><span class="mw-headline">Inflorescence, flower, and fruit</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Turmeric_Flower_Maharashtra_India.jpg/220px-Turmeric_Flower_Maharashtra_India.jpg" class="thumbimage" width="220" height="157" /> <div class="thumbcaption"> <div class="magnify"></div> Turmeric flower</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Native_Turmeric_Cooktown.jpg/220px-Native_Turmeric_Cooktown.jpg" class="thumbimage" width="220" height="293" /> <div class="thumbcaption"> <div class="magnify"></div> Wild turmeric, Australia</div> </div> </div> <p>At the top of the inflorescence, stem bracts are present on which no flowers occur; these are white to green and sometimes, tinged reddish-purple, and the upper ends are tapered.<sup id="cite_ref-14" class="reference">[14]</sup></p> <p>The hermaphrodite flowers are zygomorphic and threefold. The three 0.8 to 1.2 cm (0.3–0.5 in) long sepals are fused, white, have fluffy hairs and the three calyx teeth are unequal. The three bright-yellow petals are fused into a corolla tube up to 3 cm (1.2 in) long. The three corolla lobes have a length of 1.0 to 1.5 cm (0.39–0.59 in) and are triangular with soft-spiny upper ends. While the average corolla lobe is larger than the two lateral, only the median stamen of the inner circle is fertile. The dust bag is spurred at its base. All other stamens are converted to staminodes. The outer staminodes are shorter than the labellum. The labellum is yellowish, with a yellow ribbon in its center and it is obovate, with a length from 1.2 to 2.0 cm (0.47–0.79 in). Three carpels are under a constant, trilobed ovary adherent, which is sparsely hairy. The fruit capsule opens with three compartments.<sup id="cite_ref-Siewek_15-0" class="reference">[15]</sup><sup id="cite_ref-kaufen_16-0" class="reference">[16]</sup><sup id="cite_ref-HKRS_17-0" class="reference">[17]</sup></p> <p>In East Asia, the flowering time is usually in August. Terminally on the false stem is a 12 to 20 cm (4.7–7.9 in) long inflorescence stem containing many flowers. The bracts are light green and ovate to oblong with a blunt upper end with a length of 3 to 5 cm (1.2–2.0 in).</p> <h2><span class="mw-headline" id="Phytochemistry">Phytochemistry</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/CurcuminKeto.svg/256px-CurcuminKeto.svg.png" class="thumbimage" width="256" height="75" /> <div class="thumbcaption">Curcumin keto form</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Curcumin.svg/256px-Curcumin.svg.png" class="thumbimage" width="256" height="75" /> <div class="thumbcaption">Curcumin enol form</div> </div> </div> <p>Turmeric powder is approximately 60–70% carbohydrates, 6–13% water, 6–8% protein, 5–10% fat, 3–7% dietary minerals, 3–7% essential oils, 2–7% dietary fiber, and 1–6% curcuminoids.<sup id="cite_ref-nelson_7-1" class="reference">[7]</sup></p> <p>Phytochemical components of turmeric include diarylheptanoids, which occur from numerous curcuminoids, such as curcumin, demethoxycurcumin, and bisdemethoxycurcumin.<sup id="cite_ref-nelson_7-2" class="reference">[7]</sup>Curcumin constitutes 3.14% (on average) of powdered turmeric, having variations in content among the species of <i>Curcuma longa</i>.<sup id="cite_ref-18" class="reference">[18]</sup> Some 34 essential oils are present in turmeric, among which turmerone, germacrone, atlantone, and zingiberene are major constituents.<sup id="cite_ref-19" class="reference">[19]</sup><sup id="cite_ref-20" class="reference">[20]</sup><sup id="cite_ref-21" class="reference">[21]</sup></p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <h3><span class="mw-headline" id="Traditional_medicine">Traditional medicine</span></h3> <p>Turmeric grows wild in the forests of South and Southeast Asia where it is collected for use in Indian traditional medicine (also called Siddha or Ayurveda).<sup id="cite_ref-nelson_7-3" class="reference">[7]</sup> From clinical research, there is no high-quality evidence that turmeric has medicinal properties.<sup id="cite_ref-nelson_7-4" class="reference">[7]</sup></p> <h3><span class="mw-headline" id="Culinary">Culinary</span></h3> <div class="thumb tright"> <div class="thumbinner"><br /><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Curcuma_longa_roots.jpg/220px-Curcuma_longa_roots.jpg" class="thumbimage" width="220" height="91" /><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Turmeric-powder.jpg/220px-Turmeric-powder.jpg" class="thumbimage" width="220" height="220" /> <div class="thumbcaption"> <div class="magnify"></div> Turmeric powder</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"> <div class="thumbcaption"> <div class="magnify"></div> Turmeric rhizome and powder</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/%E0%A4%93%E0%A4%B2%E0%A5%8D%E0%A4%AF%E0%A4%BE_%E0%A4%B9%E0%A4%B3%E0%A4%A6%E0%A5%80%E0%A4%9A%E0%A5%80_%E0%A4%AD%E0%A4%BE%E0%A4%9C%E0%A5%80.jpg/220px-%E0%A4%93%E0%A4%B2%E0%A5%8D%E0%A4%AF%E0%A4%BE_%E0%A4%B9%E0%A4%B3%E0%A4%A6%E0%A5%80%E0%A4%9A%E0%A5%80_%E0%A4%AD%E0%A4%BE%E0%A4%9C%E0%A5%80.jpg" class="thumbimage" width="220" height="165" /> <div class="thumbcaption"> <div class="magnify"></div> Curry using turmeric, referred to as <i>haldi ki Sabji</i>, a dish from India</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Ganghwang-bap.jpg/220px-Ganghwang-bap.jpg" class="thumbimage" width="220" height="147" /> <div class="thumbcaption"> <div class="magnify"></div> <i>Ganghwang-bap</i> (turmeric rice)</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Steamed_Goan_rice_and_jaggery_cakes.jpg/220px-Steamed_Goan_rice_and_jaggery_cakes.jpg" class="thumbimage" width="220" height="213" /> <div class="thumbcaption"> <div class="magnify"></div> <i>Patoleo</i> – sweet rice cakessteamed in turmeric leaves consisting of a filling of coconut and coconut palm sugar prepared in Goan Catholic style.</div> </div> </div> <p>Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods.<sup id="cite_ref-drugs_5-1" class="reference">[5]</sup><sup id="cite_ref-brennan_6-1" class="reference">[6]</sup> Turmeric is used mostly in savory dishes, but also is used in some sweet dishes, such as the cake <i>sfouf</i>. In India, turmeric plant leaf is used to prepare special sweet dishes, <i>Patoleo</i>, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special utensil (<i>chondrõ</i>).<sup id="cite_ref-tradition_22-0" class="reference">[22]</sup> Most turmeric is used in the form of rhizome powder to impart a golden yellow color.<sup id="cite_ref-drugs_5-2" class="reference">[5]</sup><sup id="cite_ref-brennan_6-2" class="reference">[6]</sup> It is used in many products such as canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, and gelatin. It is a principal ingredient in curry powders.<sup id="cite_ref-drugs_5-3" class="reference">[5]</sup> Although typically used in its dried, powdered form, turmeric also is used fresh, like ginger. It has numerous uses in East Asian recipes, such as pickle that contains large chunks of soft turmeric, made from fresh turmeric.</p> <p>Turmeric is used widely as a spice in South Asian and Middle Eastern cooking. Various Iranian <i>khoresh</i> dishes are started using onions caramelized in oil and turmeric, followed by other ingredients. The Moroccan spice mix ras el hanout typically includes turmeric. In South Africa, turmeric is used to give boiled white rice a golden color, known as <i>geelrys</i>(yellow rice) traditionally served with bobotie. In Vietnamese cuisine, turmeric powder is used to color and enhance the flavors of certain dishes, such as <i>bánh xèo, bánh khọt</i>, and <i>mi quang</i>. The staple Cambodian curry paste, <i>kroeung</i>, used in many dishes including <i>Amok</i>, typically contains fresh turmeric. In Indonesia, turmeric leaves are used for Minang or Padang curry base of Sumatra, such as <i>rendang</i>, <i>sate padang</i>, and many other varieties. In Thailand, fresh turmeric rhizomes are used widely in many dishes, in particular in the southern Thai cuisine, such as yellow curry and turmeric soup. Turmeric is used in a hot drink called the "turmeric latte" or "golden milk" made with non-dairy milks, such as coconut milk.<sup id="cite_ref-23" class="reference">[23]</sup></p> <h3><span class="mw-headline" id="Dye">Dye</span></h3> <p>Turmeric makes a poor fabric dye, as it is not very light fast, but is commonly used in Indian clothing, such as saris and Buddhist monks's robes.<sup id="cite_ref-brennan_6-3" class="reference">[6]</sup> Turmeric (coded as E100, when used as a food additive),<sup id="cite_ref-24" class="reference">[24]</sup> is used to protect food products from sunlight. The oleoresin is used for oil-containing products. A curcumin and polysorbate solution or curcumin powder dissolved in alcohol is used for water-containing products. Over-coloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading.</p> <p>In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter, and margarine. Turmeric also is used to give a yellow color to some prepared mustards, canned chicken broths, and other foods (often as a much cheaper replacement for saffron).<sup id="cite_ref-25" class="reference">[25]</sup></p> <h3><span class="mw-headline" id="Indicator">Indicator</span></h3> <p>Turmeric paper, also called curcuma paper or in German literature, <i>Curcumapapier</i>, is paper steeped in a tincture of turmeric and allowed to dry. It is used in chemical analysis as an indicator for acidity and alkalinity.<sup id="cite_ref-26" class="reference">[26]</sup> The paper is yellow in acidic and neutral solutions and turns brown to reddish-brown in alkaline solutions, with transition between pH of 7.4 and 9.2.<sup id="cite_ref-27" class="reference">[27]</sup></p> <h3><span class="mw-headline" id="Traditional_uses">Traditional uses</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Naturalis_Biodiversity_Center_-_L.0939330_-_Bernecker%2C_A._-_Curcuma_domestica_Valeton_-_Artwork.jpeg/220px-Naturalis_Biodiversity_Center_-_L.0939330_-_Bernecker%2C_A._-_Curcuma_domestica_Valeton_-_Artwork.jpeg" class="thumbimage" width="220" height="286" /> <div class="thumbcaption"> <div class="magnify"></div> <i>Curcuma domestica</i> Valeton, a drawing by A. Bernecker around 1860</div> </div> </div> <p>In Ayurvedic and Siddha practices, turmeric has been used as an attempted treatment for a variety of internal disorders, such as indigestion, throat infections, common colds, or liver ailments, as well as topically, to cleanse wounds or treat skin sores.<sup id="cite_ref-nelson_7-5" class="reference">[7]</sup><sup id="cite_ref-nccih_8-1" class="reference">[8]</sup></p> <p>In Eastern India, the plant is used as one of the nine components of navapatrika along with young plantain or banana plant, taro leaves, barley (<i>jayanti</i>), wood apple (<i>bilva</i>), pomegranate (<i>darimba</i>), <i>asoka</i>, <i>manaka</i> or <i>manakochu</i>, and rice paddy. The Navapatrika worship is an important part of Durga festival rituals.<sup id="cite_ref-28" class="reference">[28]</sup></p> <p>Haldi ceremony (called <i>Gaye holud</i> in Bengal) (literally "yellow on the body") is a ceremony observed during Hindu and South Asian Muslim wedding celebrations in many parts of India, including Bengal, Punjab, Maharashtra, and Gujarat, and in Pakistan.<sup id="cite_ref-29" class="reference">[29]</sup></p> <p>In Tamil Nadu and Andhra Pradesh, as a part of the Tamil–Telugu marriage ritual, dried turmeric tuber tied with string is used to create a Thali necklace, the equivalent of marriage rings in western cultures. In western and coastal India, during weddings of the Marathi and Konkani people, Kannada Brahmins turmeric tubers are tied with strings by the couple to their wrists during a ceremony, <i>Kankanabandhana</i>.<sup id="cite_ref-maha_30-0" class="reference">[30]</sup></p> <div class="center"> <div class="thumb tnone"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Khandoba_temple_Pune.jpg/550px-Khandoba_temple_Pune.jpg" class="thumbimage" width="550" height="376" /> <div class="thumbcaption"> <div class="magnify"></div> Khandoba's newer Temple in Jejuri. Notice devotees showering turmeric powder (bhandara) on each other.</div> </div> </div> </div> <p>Friedrich Ratzel reported in <i>The History of Mankind</i> during 1896, that in Micronesia, turmeric powder was applied for embellishment of body, clothing, utensils, and ceremonial uses.<sup id="cite_ref-31" class="reference">[31]</sup></p> <h2><span class="mw-headline" id="Adulteration">Adulteration</span></h2> <p>As turmeric and other spices are commonly sold by weight, the potential exists for powders of toxic, cheaper agents with a similar color to be added, such as lead(II,IV) oxide, giving turmeric an orange-red color instead of its native gold-yellow.<sup id="cite_ref-32" class="reference">[32]</sup> Another common adulterant in turmeric, metanil yellow (also known as acid yellow 36), is considered an illegal dye for use in foods by the British Food Standards Agency.<sup id="cite_ref-33" class="reference">[33]</sup></p> <h2><span class="mw-headline" id="Medical_research">Medical research</span></h2> <div class="hatnote navigation-not-searchable">See also: Curcumin</div> <p>Claims that curcumin in turmeric may help to reduce inflammation have not been supported by strong studies.<sup id="cite_ref-nelson_7-6" class="reference">[7]</sup><sup id="cite_ref-nccih_8-2" class="reference">[8]</sup></p> <p>Turmeric or its principal constituent, curcumin, has been studied in numerous clinical trials for various human diseases and conditions, but the conclusions have either been uncertain or negative.<sup id="cite_ref-nelson_7-7" class="reference">[7]</sup><sup id="cite_ref-34" class="reference">[34]</sup><sup id="cite_ref-35" class="reference">[35]</sup></p> </body> </html>

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<h2><strong>FLORENCE Fennel Seeds large bulbs</strong></h2> <h2><strong><span style="color: #ff0000;" class="">Price for Package of 250 (1g) seeds.</span></strong></h2> <p>Mid to late season fennel, well-known as a premium selection for its very large oval bulbs, average weight about 600 g, with thick, flavorsome sticks.</p> <p>Fennel (Foeniculum vulgare) is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of the family Apiaceae (formerly the Umbelliferae). It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.</p> <p>It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable.</p> <p>Fennel is used as a food plant by the larvae of some Lepidoptera species including the mouse moth and the anise swallowtail.</p> <p><strong>Etymology and names</strong></p> <p>The word "fennel" developed from the Middle English fenel or fenyl. This came from the Old English fenol or finol, which in turn came from the Latin feniculum or foeniculum, the diminutive of fenum or faenum, meaning "hay". The Latin word for the plant was ferula, which is now used as the genus name of a related plant.</p> <p><strong>Vernacular names</strong></p> <p>Fennel is known as सौंफ़ (Saunf) in Hindi. It is called பெருஞ்சீரகம் (perunjeeragam) in Tamil and പെരുംജീരകം (perumjeeragam) in Malayalam.</p> <p><strong>Cultural references</strong></p> <p>As Old English finule, fennel is one of the nine plants invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10th century.</p> <p>In Greek mythology, Prometheus used the stalk of a fennel plant to steal fire from the gods. Also, it was from the giant fennel, Ferula communis, that the Bacchanalian wands of the god Dionysus and his followers were said to have come.</p> <p>The Greek name for fennel is a marathon (μάραθον) or marathos (μάραθος),[3] and the place of the famous battle of Marathon and the subsequent sports event Marathon (Μαραθών), literally means a plain with fennels.</p> <p><strong>Appearance</strong></p> <p>Fennel, Foeniculum vulgare, is a perennial herb. It is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems. The leaves grow up to 40 cm long; they are finely dissected, with the ultimate segments filiform (threadlike), about 0.5 mm wide. (Its leaves are similar to those of dill but thinner.) The flowers are produced in terminal compound umbels 5–15 cm wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. The fruit is a dry seed from 4–10 mm long, half as wide or less, and grooved.</p> <p><strong>Cultivation and uses</strong></p> <p>Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavored leaves and fruits. Its aniseed flavour comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong.</p> <p>The Florence fennel (Foeniculum vulgare Azoricum Group; syn. F. vulgare var. azoricum) is a cultivar group with inflated leaf bases which form a bulb-like structure. It is of cultivated origin,[7] and has a mild anise-like flavor, but is more aromatic and sweeter. Florence fennel plants are smaller than the wild type.[citation needed] Their inflated leaf bases are eaten as a vegetable, both raw and cooked. There are several cultivars of Florence fennel, which is also known by several other names, notably the Italian name finocchio. In North American supermarkets, it is often mislabelled as "anise".</p> <p>Foeniculum vulgare 'Purpureum' or 'Nigra', "bronze-leaved" fennel, is widely available as a decorative garden plant.</p> <p>Fennel has become naturalized along roadsides, in pastures, and in other open sites in many regions, including northern Europe, the United States, southern Canada and in much of Asia and Australia. It propagates well by seed and is considered an invasive species and a weed in Australia and the United States.[11] In western North America, fennel can be found from the coastal and inland wildland-urban interface east into hill and mountain areas, excluding desert habitats.</p> <p>Florence fennel is one of the three main herbs used in the preparation of absinthe, an alcoholic mixture which originated as a medicinal elixir in Switzerland and became, by the late 19th century, a popular alcoholic drink in France and other countries.</p> <p><strong>Culinary uses</strong></p> <p>Sugar-coated and un-coated fennel seeds are used in India and Pakistan in mukhwas, an after-meal snack and breath freshener.</p> <p>The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. The small flowers of wild fennel (mistakenly known in America as fennel "pollen" [12]) are the most potent form of fennel, but also the most expensive.[13] Dried fennel seed is an aromatic, anise-flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal.[6] The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. They are used for garnishes and to add flavor to salads. They are also added to sauces and served with pudding. The leaves used in soups and fish sauce and sometimes eaten raw as a salad.</p> <p>Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. Fennel is also used as a flavoring in some natural toothpaste. The seeds are used in cookery and sweet desserts.</p> <p>Many cultures in India, Pakistan, Afghanistan, Iran, and the Middle East use fennel seed in their cookery. It is one of the most important spices in Kashmiri Pandit and Gujarati cooking.[15] It is an essential ingredient of the Assamese/Bengali/Oriya spice mixture panch phoron[16] and in Chinese five-spice powders. In many parts of India and Pakistan, roasted fennel seeds are consumed as mukhwas, an after-meal digestive and breath freshener. Fennel leaves are used as leafy green vegetables either by themselves or mixed with other vegetables, cooked to be served and consumed as part of a meal, in some parts of India. In Syria and Lebanon, it is used to make a special kind of egg omelette (along with onions, and flour) called ijjeh.</p> <p>Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto.</p> <p>In Spain the stems of the fennel plant are used in the preparation of pickled eggplants, "berenjenas de Almagro".</p> <p><strong>Medicinal uses</strong></p> <p>Fennel (Foeniculum vulgare) essential oil in clear glass vial</p> <p>Fennel contains anethole, which can explain some of its medical effects: It, or its polymers, act as phytoestrogens.</p> <p>The essence of fennel can be used as a safe and effective herbal drug for primary dysmenorrhea, but could have lower potency than mefenamic acid at the current study level.</p> <p><strong>Intestinal tract</strong></p> <p>Fennel is widely employed as a carminative, both in humans and in veterinary medicine (e.g., dogs), to treat flatulence by encouraging the expulsion of intestinal gas. Anethole is responsible for the carminative action.</p> <p>Mrs. Eencher Herbal states:</p> <p>&nbsp; &nbsp;&nbsp;On account of its carminative properties, fennel is chiefly used medicinally with purgatives to allay their side effects, and for this purpose forms one of the ingredients of the well-known compound licorice powder. Fennel water has properties similar to those of anise and dill water: mixed with sodium bicarbonate and syrup, these waters constitute the domestic 'gripe water' used to correct the flatulence of infants. The volatile oil of fennel has these properties in concentration. Commercial preparations of fennel [1] are widely available as an alternative treatment for baby colic.</p> <p>&nbsp;&nbsp;&nbsp; Fennel tea, also employed as a carminative, is made by pouring boiling water on a teaspoonful of bruised fennel seeds.</p> <p>Fennel can be made into a syrup to treat babies with colic (formerly thought to be due to digestive upset), but long-term ingestion of fennel preparations by babies is a known cause of thelarche.</p> <p><strong>Eyes</strong></p> <p>In the Indian subcontinent, fennel seeds are also eaten raw, sometimes with some sweetener, as they are said to improve eyesight. Ancient Romans regarded fennel as the herb of sight.[21] Root extracts were often used in tonics to clear cloudy eyes. Extracts of fennel seed have been shown in animal studies to have potential use in the treatment of glaucoma.</p> <p><strong>Blood and urine</strong></p> <p>Fennel may be an effective diuretic and a potential drug for the treatment of hypertension.</p> <p><strong>Breastmilk</strong></p> <p>There are historical anecdotes that fennel is a galactagogue,[25] improving the milk supply of a breastfeeding mother. This use, although not supported by direct evidence, is sometimes justified by the fact that fennel is a source of phytoestrogens, which promote the growth of breast tissue. However, normal lactation does not involve growth of breast tissue. A single case report of fennel tea ingested by a breastfeeding mother resulted in neurotoxicity for the newborn child.</p> <p><strong>Other uses</strong></p> <p>Syrup prepared from fennel juice was formerly given for chronic coughs. It is one of the plants which is said to be disliked by fleas, and powdered fennel has the effect of driving away fleas from kennels and stables.</p> <p><strong>Parts Used:</strong>&nbsp;&nbsp;Seeds, leaves, roots, oil - the whole plant</p> <p><strong>Constituents:</strong>&nbsp;&nbsp;the essential oil is made up predominantly of anethole (50 to 80%), limonene, fenchone, and estragole. the seeds also contain fiber and complex carbohydrates.</p> <p>Fennel also acts as an excellent digestive aid to relieve abdominal cramps, gas and bloating. The fresh stems of fennel can be eaten much like celery, the seeds add a lovely anise flavor to fish and other dishes. If you expect to eat a vegetable that you have trouble digesting, like cabbage, try adding fennel seeds to your recipe.</p> <p>Fennel seeds (as well as anise) contain creosol and alpha-pinene, chemicals that help to loosen congestion and make coughs more productive. Fennel also calms the dry, hacking cough of bronchitis.</p> <p>The Greek name for fennel was marathon was derived from "maraino", to grow thin, reflecting the widely held belief that fennel affected weight loss, a belief that was echoed by William Coles, in "Nature's Paradise"</p> <p>both the seeds, leaves, and root of Garden Fennel are much used in drinks and broths for those that are grown fat, to abate their unwieldiness and cause them to grow more gaunt and lank.</p> <p>Fennel's ancient reputation as a weight loss aid still holds up today. Drinking a cup of fennel seed tea 15 minutes before eating a heavy meal seems to take the edge off your appetite. Fennel also tunes up digestion, helping to turn food into energy instead of fat.</p> <p>Women who are going through menopause or are experiencing menstrual problems may benefit from the estrogenic properties of fennel. It has a balancing effect on the female reproductive system and increases the flow of body energy. Extracts of fennel have estrogenic properties that may benefit women going through the hormonal imbalances caused by menopause.</p> <p>&nbsp;</p> <p><span><strong>Sow fennel seed directly into the ground in spring when the ground is warm and thin plants to 12-18 inches. Plants can also be propagated by division in spring. Fennel prefers moist but well-drained soil with a pH between 4.8 and 8.2.</strong></span></p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 231 (1g)

5/ 5

<h2 class=""><strong>Cucumber Seeds “Shosha” F1 Russian High Quality</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Early hybrid, 39-43 days from germination to fruiting. The female type of flowering. Fruits are short, 9-11 cm in length, 3-3.5 cm in diameter, weighing about 85 g. The lateral shoots are short, the root system is powerful, the plant is balanced. The hybrid is resistant to ordinary cucumber mosaic, powdery mildew, and all other cucumber diseases. <br>The productivity of 12-18 kg / m2.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

PK 4 (5 S)