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#Post#: 315--------------------------------------------------
Plants Which are BOTH Nutritional and Medicinal
DIR By: AGelbert
Date: May 25, 2022, 4:13 pm
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May 25, 2022
[center]
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[center]5 Easy DIY Herb-Infused Cooking Oils From Your Backyard
(That Could Also Heal Your Hands)[/center]
SNIPPET:
Herb-infused oils are wonderful to have on hand. Depending on
the dried herb used, many infused oils are versatile. You can
cook with them, use them as a moisturizer, treat small scrapes
and cuts and more.
The best oils to use for infusing your herbs are pure plant oils
that have a low smoke point and long shelf life. Consider using
such oils as almond, olive, coconut or sunflower, though many
recipes call for olive oil since most people have it in their
pantry. I’ll recommend common herbs you can find in your
backyard, garden or through a friend, along with a few family
stories about useful remedies for each.
Full
article:
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HTML https://www.ecowatch.com/diy-herb-infused-cooking-oils.html
#Post#: 628--------------------------------------------------
Hot Peppers: 9 Amazing Health Benefits of Hot Peppers
DIR By: AGelbert
Date: October 31, 2022, 11:51 am
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[glow=black,2,300][shadow=Black,left]MedicineNet[/shadow][/glow]
10/6/2020
Reviewed By: Melinda Ratini, DO
[center]
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[center]Hot Peppers: 9 Amazing Health Benefits of Hot
Peppers[/center]
Extend Your Life Hot red chili peppers may help extend your
life.
Pop a pepper, and you might live longer. One large study showed
that adults who ate at least one fresh or dried hot red chili
pepper a month for almost 20 years lowered their chances of
death by 13%. Researchers aren't sure why, but they think some
credit may be due to the peppers' nutrients and their power to
fight inflammation and obesity.
Speed Metabolism Compounds in hot peppers help increase your
metabolism.
The total-body flush you sense when you eat a hot pepper is more
than a feeling. Capsaicin -- the chemical behind the zing --
amps up the rate at which your whole body heats up. It also
activates a sensory neuron called TRPV1, which helps keep fat
from building up and controls your appetite. This
metabolism-quickening combo might help you lose weight.
Researchers hope to apply this knowledge to curb weight gain.
Scramble Pain Signals Capsaicin may help control pain.
Capsaicin triggers a heat sensation to nerve cells that normally
yell: "Pain!" The message to your brain reads: "Hot!" This
signal-switch trick has been used for centuries to help control
pain.
Fight Cancer Capsaicin kills cells associated with more than 40
types of cancer in lab studies.
In the lab, capsaicin seems to kill cells linked to more than 40
types of cancer, including the colon, liver, lung, and
pancreatic cancers and leukemia. The spicy chemical changes how
some genes linked with cancer cells act and even stops them from
growing. But other research suggests capsaicin itself may be
linked to cancer. More studies are needed.
Preserve Food Compounds in hot peppers are natural
antimicrobials.
Hot peppers are natural
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/>antimicrobials. That means they kill germs and other
microorganisms that can spoil canned or packaged foods.
Manufacturers are testing to see if chili pepper extracts could
be a better choice than artificial preservatives.
Boost Your Body Hot peppers are high in many vitamins and
antioxidants.
Fiery peppers pack major health perks. In terms of vitamin C,
they beat oranges 3 to 1. They're also stuffed with vitamins A,
B, and E. Some studies suggest capsaicin acts as an antioxidant
to protect your cells and helps tamp down inflammation.
Snack Attacks Overindulging in spicy snacks may lead to
abdominal pain, nausea, vomiting, and diarrhea.
Super-spicy snacks are scorching the snack scene. But too much
hot pepper can give you belly pain, nausea, vomiting, diarrhea,
or a burning feeling in your gut. Even kids are ending up in the
ER after too much munching. A safer hack to kick up your flavor
is to sprinkle a little hot pepper on popcorn or sweet potato
fries.
Pepper Prep You can add frozen, dried, and fresh peppers to a
variety of dishes.
A dash of peppers can go on just about any dish. Keep a bag of
frozen chopped or sliced peppers on standby to add instant color
and flavor to any meal. Dice fresh peppers to dress up pizza and
pasta. You can also grill or roast them for a change of taste.
Be sure to wear rubber gloves when handling superhot peppers
like jalapeno and serrano. Remove the seeds to tone down the
temp.
Capsaicin 911 Eat a small amount of dairy, bread, or a starchy
food to take away the sting of a pepper that is too hot.
You'll know right away if you have a brush with the hot stuff.
It can even trigger your asthma if you inhale it. If you eat a
real flamer, skip the water and take small sips of milk, or
reach for the ice cream or cottage cheese. Water doesn't
dissolve capsaicin, but milk fat does. If you don't do dairy,
eat a piece of bread or other starchy food. If it gets on your
skin or in your eyes, flush well with warm water.
Clear a Runny Nose Capsaicin may help relieve a runny nose.
Got a sneezy, runny, or stopped-up nose that your doctor calls
non-allergic rhinitis? That's when your nose runs constantly but
it's not from a cold, allergies, or cigarette smoke. If so, then
a whiff of capsaicin may help calm your symptoms. It'll smart at
first, and may even seem to worsen your misery. But capsaicin
will kick in soon after. Your stuffiness might not bother you
for a few months.
Soothe Arthritis Capsaicin eases arthritis and fibromyalgia
pain.
Capsaicin is the super ingredient in many creams, lotions, and
patches that bring on heat to quickly quash pain. In one study,
it cut discomfort from arthritis and fibromyalgia by half in
just a few weeks. Results from other studies were less
convincing, suggesting capsaicin works best when coupled with
another pain reliever. Either way, you need to reapply it often.
Banish Migraines Capsaicin nasal spray may help stop migraines.
Spray hot pepper up your nose? Sure, it may sting. But it also
may stop your migraine pain. The spray has a special formula of
capsaicin, a chemical in the part of the pepper that holds the
seeds. It numbs your brain's trigeminal nerve, where some
migraines and severe headaches start. Seven out of 10 people in
a study who had cluster, tension, and other headaches had total
relief for a while. All said the sharp tingle was worth it.
Watch the Names Chilis range from mild to sweet to very hot.
Chile is Spanish for pepper. In Mexico, a chile can be any kind
of pepper, even mild or sweet. But almost anywhere else, chile
or chili means hot. Varieties of hot pepper include Anaheim,
cayenne, habanero, jalapeno, paprika, Tabasco, and some bell
peppers. If you see a scary name like Ghost, Scorpion, or
Reaper, it means beware.
How Hot Is Hot? Hotness of peppers is measured by the Scoville
heat scale.
Hot peppers have their own rankings. The Scoville heat scale
rates the capsaicin level based on how much sugar water it takes
to neutralize the heat. It ranges from 0 to 1,641,183 Scoville
heat units (SHU). The top score is for the Carolina Reaper
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/>
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/>
HTML http://renewablerevolution.createaforum.com/gallery/renewablerevolution/1/3-210818163124-1669950.gif,<br
/>the hottest pepper on earth
HTML https://soberthinking.createaforum.com/gallery/soberthinking/1-120422122214-653256.gif.<br
/>Buying tips: Dried peppers are hotter than fresh. The thinner
the stem, usually the hotter the pepper.
HTML https://www.medicinenet.com/9_amazing_health_benefits_of_hot_peppers/article.htm?ecd=mnl_spc_102122
#Post#: 2238--------------------------------------------------
🤠 10 Edible 😋 Flowers
DIR By: AGelbert
Date: August 9, 2024, 12:37 pm
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🌞🌱🤠 [glow=limegreen,2,300]Modern
Farmer[/glow]
HTML https://soberthinking.createaforum.com/gallery/soberthinking/1-280523170135.gif
May. 27, 2018 By Brian Barth
[center]More Than Good Looks: Try These 10 Edible Flowers
😋[/center]
Eating flowers seems almost heretical. If plants could talk,
wouldn't they say, you can look, even sniff, but please don't
chow down on my pretty petals? The dainty apple flower, after
all, is what gives way to the fruit, and thus the seed, ensuring
the cycle of life continues. Do you dare give into the
temptation to pluck it for food?
Many a chef certainly has. But most folks are clueless to the
vast array of edible flowers. Apple blossoms, for example,
impart a delicate floral flavor to fruit salads, along with a
heavenly aroma. With many herbs, the flowers taste just like the
leaf—chive flowers are a colorful way to infuse salad dressing
with a garlic flavor.
On the other hand, some flowers are technically edible, but
unpleasantly acrid. Chrysanthemums, for example, or begonias.
One reference describes the flavor of wax begonias as slightly
bitter with "a hint of swamp."
A word of warning before we get on to our list of edibles:
Exercise caution when using flowers in the kitchen; many are
poisonous. Those daffodils in your perennial border could cause
nausea, diarrhea, itchiness, stupor, convulsions or even death,
depending on how much you eat. (In almost all cases it's not
just the flower that's poisonous, it's the entire plant.) Below,
you'll fine a list of safe-to-consume flowers that we think
you'll enjoy, with a few thoughts on how to grow and use them.
And if you're ever unsure, here's a list of common poisonous
☠️ plants
HTML https://aggie-horticulture.tamu.edu/earthkind/landscape/poisonous-plants-resources/common-poisonous-plants-and-plant-parts/<br
/>whose flowers you never want to ingest.
[center]
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[center]field marigold (Calendula arvensis)[/center]
Calendula
Annual
All Zones
In the Kitchen: These cheery flowers have a fairly neutral,
nondescript flavor and are used to brighten-up both salads and
sweets. Pastry chefs sometimes use Calendulas to make floral
designs on cheesecakes and other goodies. Because the
golden-orange petals hold their hue when cooked, they're
sometimes used as a saffron substitute as well.
In the Garden: Calendula is easy to grow from seed, and often
reseeds itself in the garden each year without any effort on the
part of the gardener. Needs full sun and regular water.
[center]
HTML https://assets.americanmeadows.com/media/catalog/product/h/e/hemerocallis-original-orange-daylily-bloom_1.jpghttps://i.etsystatic.com/16378282/r/il/06b00a/2910593798/il_794xN.2910593798_os3n.jpg[/center]
[center]orange or tawny daylily (Hemerocallis fulva)[/center]
Daylily
Perennial
Zones 3 to 9
In the Kitchen: Most types of lilies are mildly toxic when
consumed, but not daylilies. (Though botanically speaking,
daylilies are not a true lily.) Daylily blossoms are meatier
than most flower petals, with a succulent texture and a mildly
sweet taste, similar to romaine lettuce. Chop them up and add
them to salads, but be sure to sample the flavor first, as some
daylily varieties taste better than others. Try stuffing them
with herbed cheese or dipping the unopened flower buds in batter
and frying them up as an hors d'oeuvre.
In the Garden: Daylilies are generally sold as a potted plant
and are easy to grow in sun or part sun, as long as you provide
ample moisture. In rich soil, they spread to form extensive
colonies.
[center]
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[center]Dandelion (Taraxacum officinale) [/center]
Dandelion
Perennial
Zones 3 to 9
In the Kitchen: Adventurous foodies relish the bitter flavor of
dandelion greens in salads and soups, though few realize the
flowers are also edible. Use dandelion flowers exactly as you
would calendula (a close botanical relative). The flavor is
sweeter if picked immediately after the flowers open.
In the Garden: Dandelions can be found growing as a weed almost
everywhere (lawns, sidewalk cracks, soccer fields), though you
can purchase seeds if you want to establish a bed for culinary
use. The plant needs full sun and is drought tolerant, once
established.
[center][img
width=166]
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[center]elderberries (Sambucus berries ) and their
flowers[/center]
Elderberry
Zones 3 to 9
In the Kitchen: Elderberry flowers have a light, honey-like
aroma and taste, and they're often used to flavor white wine,
champagne, lemonade, iced tea, and other summery drinks. You can
sprinkle the tiny individual flowers in salads, or fry the
dome-shaped clusters whole to make elderberry fritters. Beware
that elderberry foliage is mildly toxic, as is the uncooked
fruit (the cooked fruit, however, is edible and delicious).
In the Garden: Elderberries are typically purchased as a potted
plant, and are easy to grow in full sun or partial shade. Water
frequently until established.
[center]
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[center]Borage ( Borago officinalis)[/center]
Borage
Annual
All Zones
In the Kitchen: Borage flowers have a mild, cucumber-esque
flavor and are used to jazz-up salads, drinks, and savory
dishes. The plant's electric-blue hue is a great compliment to
calendula's golden tones, making for a photo-worthy plating.
In the Garden: Borage is easily grown from seed, and typically
reseeds itself in the garden year after year. Drought tolerant.
[center][img
width=320]
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/>width=320]
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[center]Lavender (Lavandula Angustifolia Grosso)[/center]
Lavender
Zones 4 to 9
In the Kitchen: Lavender flowers have a unique, savory flavor
with a hint of floral sweetness, and they're usually employed in
summer drinks, ice cream, chocolate, and other sweets. Rub the
flower buds between your fingers to separate the tiny individual
flowers and sprinkle them into your dish.
In the Garden: Lavender is typically purchased as a potted
plant. Grow it in a location with full sun and well-drained
soil. Lavender is highly drought tolerant—once established,
water only when the soil is bone dry.
[center]
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[center]Pansy (Viola tricolor)[/center]
Pansy
Annual
All Zones
In the Kitchen: Pansies are one of the few flowers that come in
every color of the rainbow. They have a mild, nondescript flavor
and are used primarily for decorating salads and desserts. Use
violets, a close relative of pansies, in the same way.
In the Garden: Pansies are typically grown from seed. They
thrive in locations with rich, moist soil and part sun. Pansies
suffer in the heat of summer, so they're primarily grown as
spring and fall annuals.
[center]
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[center]Hibiscus (Hibiscus rosa-sinensis)[/center]
Hibiscus
Hardiness Zone Varies by Species
In the Kitchen: Hibiscus flowers have a cranberry-like flavor
with tropical notes. Though they're most often made into iced
tea or infused into other cold drinks, chopped hibiscus flowers
add a tangy spunk to salads and desserts.
In the Garden: There are numerous edible species of hibiscus,
but it is the Jamaican species Hibiscus sabdariffa that is most
known for its flavor. Hibiscus is typically purchased as a
potted plant. Needs full sun and ample irrigation.
[center]
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[center]Nasturtium (Tropaeolum)[/center]
Nasturtium
Annual
All Zones
In the Kitchen: Nasturtium flowers have a peppery zest similar
to watercress, to which the plant is closely related. They are
primarily used in salads and as a garnish for hors d'oeuvres.
Though the tubular flowers are large and sturdy enough to stuff
with cheese or tapenade.
In the Garden: Nasturtium is easily grown from seed in partial
shade or full sun, and often reseed themselves in the garden.
Thrives in rich soil with regular irrigation.
[center]
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[center]Rose (Rosa rubiginosa)[/center]
Rose
Zones 3 to 10
In the Kitchen: Most people pick roses as a centerpiece for
their table or to give as a symbol of their affection, but their
culinary qualities are unsurpassed. Roses taste much like they
smell, but with a slightly bitter undertone. Use in drinks,
desserts, and salads, or make rose petal jam.
In the Garden: There are literally hundreds of rose varieties to
choose from, some of which are much easier to grow and others.
Iceberg roses and Knock Out roses are two of the most foolproof
varieties. Roses thrive in a location with rich, well-drained
soil and full sun. They require regular irrigation.
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