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Fennel – Foeniculum vulgare

Fennel – Foeniculum vulgare

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 naturalised in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

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.

Fennel is used as a food plant by the larvae of some Lepidoptera species including the mouse moth and the anise swallowtail.

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Chinese Fevervine Herb

Chinese Fevervine Herb

Beside the nourish cool, there is another kind of popular dessert in Hainan province, China, called fevervine herb.

You may get from the name that it likes a kind of plant. You are right. Chinese fevervine herb is in fact a kind of rattan plant. In addition, it is the name of the dessert that made from the leaf of the fevervine herb.

In traditional Chinese medicine, Chinese fevervine has many functions such as relieving heat, detoxification, dehumidification and enriching the blood.

Therefore, it is often used as herb. Furthermore, Chinese fevervine herb can both be made into tea and dessert, which can be drunk and eaten in either winter or summer.

Although the desserts in Hainan province are not as famous as other desserts in other places, they are indispensable among Hainan local people when they drink morning tea or have breakfast.

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Great Burdock Root Extract

Great Burdock Root Extract

Products name: Great Burdock Root Extract

Latin name: Arctium lappa L

Burdock Root is one of the foremost cleansing herbs, providing nourishing support for the blood, the liver, and the natural defense system.

It’s rich in Vitamins B-1, B-6, B-12, and E, plus manganese, copper, iron, zinc, sulfur, and more. You’ll find Burdock Root in many tonic formulas and special blends designed for internal cleansing.

Official Latin Name: Arctium lappa. Burdock is also known by the names Bardane, Clotburr, Beggars Buttons, Gypsy Rhubarb, Gobo, and Burr.

In traditional herbal texts, Burdock Root is described as a “blood purifier” or “alterative” and was believed to clear the bloodstream of toxins.

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Acorus calamus

Acorus calamus

Acorus calamus is a Perennial, semi-aquatic and smelly plant, found in both temperate and subtemperate zones. It is upto 6 feet tall, aromatic, sword-shaped leaves and small, yellow/green flowers with branched rhizome.

Rhizome horizontal, jointed, somewhat vertically compressed, spongy within, 1.25-2.5 cm in thickness, pale to dark brown or ocassionally orange-brown in colour, leaves grass-like or sword shaped, long and slender flowers small, yellow-green, in spadix; berries green, angular,1-3 seeded; seeds oblong.

Traditional uses: It is a stimulating nervine antispasmodic, and a general tonic to the mind. As a rejuvenative for the brain and nervous system, it is used to promote cerebral circulation, to stimulate self-expression, and to help manage a wide range of symptoms in the head, including neuralgia, epilepsy, memory loss and shock.

It is used in the Phillipines for rheumatism and memory problems. In Korea, it is an ingredient in a type of moonshine called Immortals’ Booze.

Research in China has shown the essential oil in this rhizome to be sedating and neuroprotectant.

Scientific name: Acorus calamus

Sanskrit name: Vacha

Family: Araceae

Plant part used: Roots

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Coriander Herb

Coriander Herb

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. Coriander Herbs are also known as cilantro, particularly in the Americas.

Coriander Herbs is native to southwestern Asia and west to North Africa. These herb seeds is a soft, hairless plant growing to 50 cm 20 in tall.

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Puff Ball

Puff Ball

A puffball is a member of any of several groups of fungus in the division Basidiomycota. The puffballs were previously treated as a taxonomic group called the Gasteromycetes or Gasteromycetidae, but they are now known to be a polyphyletic assemblage.

The distinguishing feature of all puffballs is that they do not have an open cap with spore-bearing gills. Instead, spores are produced internally, in a spheroidal fruiting body called a gasterothecium (gasteroid (‘stomach-like’) basidiocarp).

As the spores mature, they form a mass called a gleba in the centre of the fruiting body that is often of a distinctive color and texture.

The basidiocarp remains closed until after the spores have been released from the basidia. Eventually, it develops an aperture, or dries, becomes brittle, and splits, and the spores escape.

The spores of puffballs are statismospores rather than ballistospores, meaning they are not actively shot off the basidium. The fungi are called ‘puffballs’ because clouds of brown dust-like spores are emitted when the mature fruiting body bursts, or in response to impacts such as those of falling raindrops.

Puffballs and similar forms are thought to have evolved repeatedly (that is, in numerous independent events) from hymenomycetes by gasteromycetation, through secotioid stages.

Thus, ‘Gasteromycetes’ and ‘Gasteromycetidae’ are now considered to be descriptive, morphological terms (more properly gasteroid or gasteromycetes, to avoid taxonomic implications) but not valid cladistic terms.

Puffballs encompass the genera Calvatia, Calbovista and Lycoperdon.The true puffballs, of the Lycoperdales, do not consist of a visible stalk (stem).

The stalked puffballs, of the lycoperdales, do have a stalk which supports the gleba. None of the stalked puffballs are edible as they are tough and woody mushrooms.

The Hymenogastrales are the false puffballs. A gleba which is powdery on maturity is a feature of true puffballs, stalked puffballs and earthstars.

False puffballs are hard like rock or brittle. All false puffballs are inedible, as they are tough and bitter to taste. The genus Scleroderma, which has a young purple gleba, should also be avoided.

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