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Populus balsamifera

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Botanical Name : Populus balsamifera
Family: Salicaceae
Genus: Populus
Section: Tacamahaca
Species: P. balsamifera
Kingdom: Plantae
Order: Malpighiales

Common Names : Balsam Poplar, Black cottonwood, Bam, Bamtree, Eastern balsam poplar, Hackmatack, Tacamahac poplar, Tacamahaca

Other common names :    Heartleaf balsam poplar, and Ontario balsam poplar.

The black cottonwood, Populus trichocarpa, is sometimes considered a subspecies of P. balsamifera and may lend its common name to this species, although the black poplars and cottonwoods of Populus sect. Aigeiros are not closely related.

Habitat : Populus balsamifera is native to northern N. America – Newfoundland to Alaska, south to New England, Iowa and Colorado. It grows in deep moist sandy soils of river bottomlands, stream banks, borders of lakes and swamps.

Description:
Populus balsamifera is a deciduous medium to large-sized, averaging 23 – 30 m (75 – 100 ft) high, broadleaved hardwood. Crown narrow, pyramidal with thick, ascending branches. Branchlets moderately stout, round, shiny reddy-brown, orange lenticels, buds are reddish-brown to brown, 2.5 cm (1 inch) long, curved, resinous and fragrant. Twig has a bitter aspirin taste. Trunk bark greenish gray with lighter lenticels when young, later becoming darker and furrowed with long, scaly ridges.

Leaves – alternate, simple, ovate, finely serrated, shiny dark green, paler and often blotchy orange below, petiole long with glands at the leaf base.

Flowers – dioecious, male and female as hanging, long pale yellow green catkins, appearing in May.

Fruit – small, 2-valved, dry capsule containing numerous small seeds. Capsules are a lustrous green during development but turn dull green at time of dispersal. Male flowers are shed promptly and decay; female catkins are shed shortly after dispersal is completed but remain identifiable for the remainder of the summer.

CLICK &  SEE  THE  PICTURES
Suitable for: light (sandy), medium (loamy) and heavy (clay) soils, prefers well-drained soil and can grow in heavy clay soil. Suitable pH: acid, neutral and basic (alkaline) soils. It cannot grow in the shade. It prefers moist soil.

Cultivation :
An easily grown plant, it does well in a heavy cold damp soil, though it prefers a deep rich well-drained circumneutral soil, growing best in the south and east of Britain. Growth is much less on wet soils, on poor acid soils and on thin dry soils. Does not do well in exposed upland sites. Dislikes shade, it is intolerant of root or branch competition A fast-growing and generally short-lived tree, though specimens 150 – 200 years old have occasionally been recorded. This is a pioneer species, invading cleared land, old fields etc, but unable to tolerate shade competition and eventually being out-competed by other trees. It is not fully satisfactory in Britain. In spring and early summer the buds and young leaves have a strong fragrance of balsam. Poplars have very extensive and aggressive root systems that can invade and damage drainage systems. Especially when grown on clay soils, they should not be planted within 12 metres of buildings since the root system can damage the building’s foundations by drying out the soil. Hybridizes freely with other members of this genus. Dioecious. Male and female plants must be grown if seed is required.

Propagation:
Seed – must be sown as soon as it is ripe in spring. Poplar seed has an extremely short period of viability and needs to be sown within a few days of ripening. Surface sow or just lightly cover the seed in trays in a cold frame. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in the old frame. If sufficient growth is made, it might be possible to plant them out in late summer into their permanent positions, otherwise keep them in the cold frame until the following late spring and then plant them out. Most poplar species hybridize freely with each other, so the seed may not come true unless it is collected from the wild in areas with no other poplar species growing. Cuttings of mature wood of the current season’s growth, 20 – 40cm long, November/December in a sheltered outdoor bed or direct into their permanent positions. Very easy. Suckers in early spring[

Edible Uses:…The inner bark is often dried, ground into a powder and then used as a thickener in soups etc or added to cereals when making bread. Catkins – raw or cooked. A bitter flavour. It is best used in spring.
Medicinal Uses:
Anodyne; Antiinflammatory; Antiscorbutic; Antiseptic; Cathartic; Diuretic; Expectorant; Febrifuge; Stimulant; Tonic.

Balsam poplar has a long history of medicinal use. It was valued by several native North American Indian tribes who used it to treat a variety of complaints, but especially to treat skin problems and lung ailments. In modern herbalism it is valued as an expectorant and antiseptic tonic. The buds are used as a stimulating expectorant for all conditions affecting the respiratory functions when congested. In tincture they have been beneficially employed in affections of the stomach and kidneys and in scurvy and rheumatism, also for chest complaints.

The leaf buds are covered with a resinous sap that has a strong turpentine odor and a bitter taste. They are boiled in order to separate the resin and the resin is then dissolved in alcohol. The resin is a folk remedy, used as a salve and wash for sores, rheumatism, wounds etc. It is made into a tea and used as a wash for sprains, inflammation, muscle pains etc.

The bark is cathartic and tonic. Although no specific mention has been seen for this species, the bark of most, if not all members of the genus contain salicin, a glycoside that probably decomposes into salicylic acid (aspirin) in the body. The bark is therefore anodyne, anti-inflammatory and febrifuge. It is used especially in treating rheumatism and fevers, and also to relieve the pain of menstrual cramps. A tea made from the inner bark is used as an eye wash and in the treatment of scurvy.

It is an excellent hemorrhoid treatment. For burns it lessens pain, keeps the surface antiseptic and also stimulates skin regeneration. The tincture is a very effective therapy for chest colds, increasing protective mucus secretions in the beginning, when the tissues are hot, dry and painful. Later, it increases te softening expectorant secretions when the mucus is hard and impacted on the bronchial walls, and coughing is painful. Are aromatics are secreted as volatile gases in expiration. This helps to inhibit microorganisms and lessen the likelihood of secondary, often more serious, infections.

Other Uses:
Pioneer; Repellent; Resin; Rooting hormone; Wood.

An extract of the shoots can be used as a rooting hormone for all types of cuttings. It is extracted by soaking the chopped up shoots in cold water for a day. The resin obtained from the buds was used by various native North American Indian tribes to waterproof the seams on their canoes. The resin on the buds has been used as an insect repellent. The bark has been burnt to repel mosquitoes. A pioneer species, capable of invading cleared land and paving the way for other woodland trees. It is not very shade tolerant and so it is eventually out-competed by the woodland trees. Wood – soft, light, rather woolly in texture, without smell or taste, of low flammability, not durable, very resistant to abrasion. It weighs 23lb per cubic foot, and is used for pulp, boxes etc. The wood is also used as a fuel, it gives off a pleasant odour when burning.
Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
https://en.wikipedia.org/wiki/Populus_balsamifera
http://www.pfaf.org/user/Plant.aspx?LatinName=Populus+balsamifera
http://www.na.fs.fed.us/spfo/pubs/silvics_manual/volume_2/populus/balsamifera.htm

http://www.borealforest.org/trees/tree11.htm

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Chickpea

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Botanical Name: Cicer arietinum
Family: Fabaceae
Genus: Cicer
Species: C. arietinum
Kingdom: Plantae
Order: Fabales

Synonyms:
*Cicer album hort.
*Cicer arientinium L
*Cicer arientinum L.
*Cicer edessanum Bornm.
*Cicer grossum Salisb.
*Cicer nigrum hort.
*Cicer physodes Rchb.
*Cicer rotundum Alef.
*Cicer sativum Schkuhr
*Cicer sintenisii Bornm.
Common Names: Chickpea or chick pea, Gram, or Bengal gram, Garbanzo or Garbanzo bean, Egyptian pea, ceci, Cece or Chana or Kabuli Chana (particularly in northern India).

Habitat: Chiekpea is native to Asia. It is grown in cultivated beds. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East

Description:
Chickpea is an annuak plant. It grows to between 20–50 cm (8–20 inches) high and has small feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins. It is not frost tender. It is in flower from Jun to July, and the seeds ripen from Aug to September. The flowers are hermaphrodite (have both male and female organs)It can fix Nitrogen.

CLICK & SEE..>…..Chickpea Plant .…...Chickpea  

Types:
There are three main kinds of chickpea.
Desi has small, darker seeds and a rough coat. It is grown mostly in India and other parts of the Indian subcontinent, as well as in Ethiopia, Mexico, and Iran. Desi means ‘country’ or ‘local’ in Hindustani; its other names include Bengal gram or kala chana (“black chickpea” in both Hindi and Urdu) or chhola boot. Desi is probably the earliest variety because it closely resembles seeds found both on archaeological sites and the wild plant ancestor Cicer reticulatum of domesticated chickpeas, which only grows in southeast Turkey, where it is believed to have originated. Desi chickpeas have a markedly higher fibre content than other varieties, and hence a very low glycemic index, which may make them suitable for people with blood sugar problems. The desi type is used to make chana dal, which is a split chickpea with the skin removed.

Bombay chickpeas (Bambai) are also dark but slightly larger than desi. They too are popular in the Indian subcontinent.

Kabuli are lighter-coloured, larger and with a smoother coat, and are mainly grown in the Mediterranean, Southern Europe, Northern Africa, South America and Indian subcontinent. The name means “from Kabul” in Hindi and Urdu, and this variety was thought to come from Kabul, Afghanistan when it was introduced to India in the 18th century. It is called Kabuli chana in Marathi and safed chana in India.

An uncommon black chickpea, ceci neri, is grown only in Apulia, in southeastern Italy. It is larger and darker than the desi variety.

Green chickpeas are common in the state of Maharastra, India. In Marathi, they are called harbhara. Chana dal is also called harbara dal . Tender, immature harbara roasted on coal before the skin is removed is called hula in Marathi.
Cultivation:
Requires a hot sunny position, tolerating drought once established. Prefers a light well-drained fertile soil. Tolerates a pH in the range 5.5 to 8.6. Plants are hardy to about -25°c when covered by snow. This suggests that plants can be autumn sown – some trials are called for, especially of some of the hardier cultivars. The chickpea is widely cultivated in warm temperate and tropical areas for its edible seed. There are many named varieties, some of which should be suitable for cultivation in Britain. Plants only succeed outdoors in Britain in hot summers. Plants are about as hardy as broad beans but they often do not succeed in mild moist maritime climates because the seedpods are hairy and this holds moisture. The moisture then encourages fungal growth and the seed usually rots before it is fully mature. Plants require 4 – 6 months with moderately warm dry conditions if they are to crop well. This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby. When removing plant remains at the end of the growing season, it is best to only remove the aerial parts of the plant, leaving the roots in the ground to decay and release their nitrogen.

Propagation:
Seed – sow April/May in situ under cloches. Chick peas can germinate at lower temperatures than broad beans. Could an early spring or even autumn sowing outdoors be successful

Edible Uses :
Edible Parts: Leaves; Seed; Seedpod.
Edible Uses: Coffee; Drink.

Seed – raw or cooked. The fresh or dried seed is cooked in soups, stews etc. It has a somewhat sweet flavour and a floury texture somewhat reminiscent of sweet chestnuts. The mature seed can also be sprouted and eaten raw. Parched seeds can be eaten as a snack. The seed can also be ground into a meal and used with cereal flours for making bread, cakes etc. The seed is a good source of carbohydrates and protein. The roasted seed is a coffee substitute. The roasted root can also be used. Both the young seedpods and the young shoots are said to be edible but some caution is advised. See the notes above on toxicity. A refreshing drink can be made from the acid dew that collects on the hairy seedpods overnight.

Nutrition:
Chickpeas are a nutrient-dense food, providing rich content (> 20% of the Daily Value, DV) of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus. Thiamin, vitamin B6, magnesium and zinc contents are moderate, providing 10-16 percent of the DV (right table). Chickpeas have a Protein Digestibility Corrected Amino Acid Score of about 76 percent, which is higher than fruits, vegetables, many other legumes, and cereals.

Compared to reference levels established by the United Nations Food and Agricultural Organization and World Health Organization,[20] proteins in cooked and germinated chickpeas are rich in essential amino acids like lysine, isoleucine, tryptophan and total aromatic amino acids.

A 100 g serving of cooked chickpeas provides 164 kilocalories (690 kJ) (see table). Carbohydrates make up 68 percent of calories, most of which (84 percent) is starch, followed by total sugars and dietary fibre. Lipid content is 3 percent, 75 percent of which is unsaturated fatty acids for which linoleic acid comprises 43 percent of total fat

Medicinal Uses: An acid exudation from the seedpods is astringent. It has been used in the treatment of dyspepsia, constipation and snakebite

Other Uses: Animal feed:
Chickpeas serve as an energy and protein source not only in human nutrition but also as animal feed.
Resources:
http://www.pfaf.org/user/Plant.aspx?LatinName=Cicer+arietinum
https://en.wikipedia.org/wiki/Chickpea

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Kohl Rabi (Bengali Olkopi)

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Botanical Name : Brassica oleracea gongylodes
Family: Brassicaceae
Genus: Brassica
Species: B. oleracea
Kingdom: Plantae
Order: Brassicales

Synonyms: Brassica caulorapa. Pasq.

Common Names: Kohl Rabi , German turnip or Turnip cabbage
Bengali Name : Olkopi

Habitat: It is grown allover the world as vegitable. In tropical countries it grows in winter and in colder countries in summer.

Description:
Brassica oleracea gongylodes is an annual/biennial vegetable plant, growing to 0.5 m (1ft 8in) at a fast rate. It is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked.
It is not frost tender.

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Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).

The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.

Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality. The plant matures in 55–60 days after sowing. Approximate weight is 150 g and has good standing ability for up to 30 days after maturity.

There are several varieties commonly available, including White Vienna, Purple Vienna, Grand Duke, Gigante (also known as “Superschmelz”), Purple Danube, and White Danube. Coloration of the purple types is superficial: the edible parts are all pale yellow. The leafy greens can also be eaten.
Cultivation:
Succeeds in full sun in a well-drained fertile preferably alkaline soil[200]. Succeeds in any reasonable soil, though it is best not grown in an acid soil. Tolerates a pH in the range 4.5 to 7.5. Prefers some shade and plenty of moisture in the growing season. Established plants are drought tolerant but the best stems are formed when the plant does not go short of moisture. Succeeds in maritime gardens. Very winter hardy, kohl rabi withstands severe frosts and so can be left in the ground all winter in most areas and be harvested as required. The young growing plant, however, is sensitive to low temperatures and a week at 10°c will cause the plants to bolt. It grows best at a temperature between 18 and 25°c. Kohl rabi is often cultivated for its edible swollen stem which can be available almost all year round from successional sowings. There are several named varieties and stem colour can range from white to green and purple. Green forms are faster to mature and so more suitable for early sowings, the purple forms are hardier and later to mature, they are used mainly for winter crops. Very fast growing, the stems of some cultivars can be harvested 6 – 8 weeks after sowing. The plant is more tolerant of drought and high temperatures than turnips, which it resembles in flavour, and so it is often grown as a substitute for that species. Grows well with onions, beet and aromatic herbs which seem to reduce insect predations. Plants also grow well with cucumbers, the roots of each species occupying different levels in the soil. Grows badly with strawberries, runner beans and tomatoes.

Propagation :
Seed – sow April to August in situ. Earlier sowings can be made under cloches

Edible Uses:
Edible Parts: Leaves; Stem.
Edible Uses:

Leaves – cooked. Used as a vegetable, though the quality is not as good as cabbage. The young leaves can also be added to salads, though some people find them difficult to digest. A nutritional analysis is available. Stem – raw or cooked. The plant produces a swollen stem just above ground level, and this is often used as a root vegetable. It has a mild cabbage flavour, when finely grated it makes a good addition to mixed salads and, when cooked, is an excellent vegetable. It is best eaten whilst fairly small and tender, between golf ball and tennis ball size. It becomes coarse with age. A nutritional analysis is available.

Kohlrabi stems are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. These layers are generally peeled away prior to cooking or serving raw, with the result that the stems often provide a smaller amount of food than one might assume from their intact appearance.

The Kohlrabi root is frequently used raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal.

Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale.

Kohlrabi is an important part of the Kashmiri diet and one of the most commonly cooked foods. It is prepared with its leaves and served with a light gravy and eaten with rice

Composition :
Figures in grams (g) or miligrams (mg) per 100g of food.
Leaves (Dry weight)

•320 Calories per 100g
•Water : 0%
•Protein: 23.5g; Fat: 2.5g; Carbohydrate: 62.5g; Fibre: 13g; Ash: 10.5g;
•Minerals – Calcium: 430mg; Phosphorus: 450mg; Iron: 10.5mg; Magnesium: 0mg; Sodium: 80mg; Potassium: 3100mg; Zinc: 0mg;
•Vitamins – A: 15000mg; Thiamine (B1): 0.6mg; Riboflavin (B2): 0.7mg; Niacin: 4.5mg; B6: 0mg; C: 670mg;
Medicinal Uses:.…..Digestive: Tonic……..The leaf is digestive and tonic

Other Uses: Some varieties are grown as feed for cattle.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
https://en.wikipedia.org/wiki/Kohlrabi
http://www.pfaf.org/user/Plant.aspx?LatinName=Brassica+oleracea+gongylodes

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Cauliflower

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Botanical Name: Brassica oleracea botrytis
Family: Brassicaceae
Genus: Brassica
Species: B. oleracea
Kingdom: Plantae
Order: Brassicales

Common Name: Cauliflower (The name comes from Latin caulis (cabbage) and flower)

Habitat: Cauliflower is grown allover the world. It is cultivated form of B. oleracea.

Description:     Cauliflower an annual /biennial plant that reproduces by seed, growing to 0.8 m (2ft 7in).    It is not frost tender. It is in flower from May to August, and the seeds ripen from Jul to September in Colder countries but in tropical countries it is an winter vegitable. Typically, only the head (the white curd) is eaten. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds. Brassica oleracea also includes broccoli, brussels sprouts, cabbage, collard greens, and kale, though they are of different cultivar groups.The flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees.The plant is self-fertile.

CLICK &  SEE THE PICTURES….………....Cauliflower Plant..……Cauliflower…...Cauliflower seeds

Classification and identification:…….Major groups:…….There are four major groups of cauliflower.

*Italian: Diverse in appearance, and biennial and annual in type, this group includes white, Romanesco, various brown, green, purple, and yellow cultivars. This type is the ancestral form from which the others were derived.

*Northern European annuals: Used in Europe and North America for summer and fall harvest, it was developed in Germany in the 18th century, and includes the old cultivars Erfurt and Snowball.

*Northwest European biennial: Used in Europe for winter and early spring harvest, this was developed in France in the 19th century, and includes the old cultivars Angers and Roscoff.

*Asian: A tropical cauliflower used in China and India, it was developed in India during the 19th century from the now-abandoned Cornish type,and includes old varieties Early Benaras and Early Patna.

Varieties: There are hundreds of historic and current commercial varieties used around the world. A comprehensive list of about 80 North American varieties is maintained at North Carolina State University.

Colours: ....White……..White cauliflower is the most common color of cauliflower.

Orange:....Orange cauliflower (B. oleracea L. var. botrytis) contains 25% more vitamin A than white varieties. This trait came from a natural mutant found in a cauliflower field in Canada. Cultivars include ‘Cheddar’ and ‘Orange Bouquet’.

Green:.…..Green cauliflower, of the B. oleracea botrytis group, is sometimes called broccoflower. It is available in the normal curd shape and with a fractal spiral curd called Romanesco broccoli. Both have been commercially available in the U.S. and Europe since the early 1990s. Green-curded varieties include ‘Alverda’, ‘Green Goddess’ and ‘Vorda’. Romanesco varieties include ‘Minaret’ and ‘Veronica’.

Purple:…….The purple color in this cauliflower is caused by the presence of the antioxidant group anthocyanins, which can also be found in red cabbage and red wine. Varieties include ‘Graffiti’ and ‘Purple Cape’.
In Great Britain and southern Italy, a broccoli with tiny flower buds is sold as a vegetable under the name “purple cauliflower”; it is not the same as standard cauliflower with a purple curd.
Cultivation :
Succeeds in full sun in a well-drained moisture-retentive fertile soil with plenty of lime. Cauliflowers, especially the winter and spring maturing types, should not be given a soil that is too rich in nitrogen since this can encourage soft, sappy growth that is more susceptible to winter cold damage. Prefers a heavy soil]. Requires a warm sunny position. Prefers a pH in the range 6 to 7, though it tolerates a pH in the range 4.3 to 8.3. Succeeds in maritime gardens. Lack of moisture in the growing season can cause the plant to produce small or deformed curds. Summer varieties are not very cold hardy and will be damaged by light frosts, winter cauliflower plants are more hardy and will tolerate temperatures down to about -6°c, though the curds are more sensitive and can suffer damage at about -2°c. This damage can often be prevented by bending over the leaves so that they cover the curd. Cauliflowers are widely grown for their edible immature flower heads (or curd). There are many named varieties and, by careful selection, it is possible to provide a year round supply. The summer and autumn maturing cultivars are annuals, they need to produce a certain number of leaves before curd development will be initiated. The optimum temperature for this is around 17°c, but at temperatures above 20°c the curds will either be of poor quality or not be produced at all. Winter and spring maturing forms are biennial and need exposure to temperatures below 10°c before they will produce curds and once again, this will not happen unless the plant has reached a certain size. Grows well with celery and other aromatic plants since these seem to deter insect predations. Grows badly with beet, tomatoes, onions and strawberries.

Propagation :
Seed – sow in a seedbed outdoors in April to June depending on the cultivar. Plant out into their permanent position when the plants are 5 – 10cm tall. Seed of some cultivars can be sown in late winter in a greenhouse in order to obtain a harvest in early summer. Do not let the seedlings get overcrowded or they will soon become leggy and will not make such good plants. If your seedlings do get leggy, it is possible to plant them rather deeper into the soil – the buried stems will soon form roots and the plant will be better supported.

Edible Uses: 
Edible Parts: Flowers; Leaves.
Edible Uses:

Immature flowering head – raw or cooked. A mild cabbage-like flavour, they make an excellent cooked vegetable and are also very acceptable in salads. By careful selection of cultivars, it is possible to produce flowering heads all year round. Leaves – cooked. A mild cabbage flavour, they make a good cooked vegetable. Do not over-harvest them, however, since this would adversely affect the production of the flowering head .

Medicinal Uses:
Protection against certain cancers. Naturally occurring chemicals (indoles, isothiocyanates, glucosinolates, dithiolethiones, and phenols) in cauliflower, Brussels sprouts, broccoli, cabbage, and other cruciferous vegetables appear to reduce the risk of some cancers, perhaps by preventing the formation of carcinogens in your body or by blocking cancer-causing substances from reaching or reacting with sensitive body tissues or by inhibiting the transformation of healthy cells to malignant ones.

All cruciferous vegetables contain sulforaphane, a member of a family of chemicals known as isothiocyanates. In experiments with laboratory rats, sulforaphane appears to increase the body’s production of phase-2 enzymes, naturally occurring substances that inactivate and help eliminate carcinogens. At the Johns Hopkins University in Baltimore, Maryland, 69 percent of the rats injected with a chemical known to cause mammary cancer developed tumors vs. only 26 percent of the rats given the carcinogenic chemical plus sulforaphane.

In 1997, Johns Hopkins researchers discovered that broccoli seeds and three-day-old broccoli sprouts contain a compound converted to sulforaphane when the seed and sprout cells are crushed. Five grams of three-day-old broccoli sprouts contain as much sulforaphane as 150 grams of mature broccoli. The sulforaphane levels in other cruciferous vegetables have not yet been calculated………....Click & see : 
Other Uses :…….Fungicide……..An extract of the seeds inactivates the bacteria that causes black rot.

Known Hazards:
Enlarged thyroid gland (goiter). Cruciferous vegetables, including cauliflower, contain goitrin, thiocyanate, and isothiocyanate. These chemicals, known collectively as goitrogens, inhibit the formation of thyroid hormones and cause the thyroid to enlarge in an attempt to produce more. Goitrogens are not hazardous for healthy people who eat moderate amounts of cruciferous vegetables, but they may pose problems for people who have a thyroid condition or are taking thyroid medication.

Intestinal gas. Bacteria that live naturally in the gut degrade the indigestible carbohydrates (food fiber) in cauliflower, producing intestinal gas that some people find distressing.

Food/Drug Interactions: Anticoagulants. Cauliflower contains vitamin K, the blood-clotting vitamin produced naturally by bacteria in our intestines. Additional intake of vitamin K may reduce the effectiveness of anticoagulants (warfarin, Coumadin, Panwarfin), requiring larger-than-normal doses to produce the same effect.

False-positive test for occult blood in the stool. The active ingredient in the guiac slide test for hidden blood in feces is alphaguaiaconic acid, a chemical that turns blue in the presence of blood. Cauliflower contains peroxidase, a natural chemical that also turns alphaguaiaconic acid blue and may produce a positive test in people who do not actually have blood in the stool.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
https://en.wikipedia.org/wiki/Brassica_oleracea
https://en.wikipedia.org/wiki/Cauliflower
http://www.vietnamese-recipes.com/articles/medical-uses-benefits-cauliflower.php
http://www.pfaf.org/user/Plant.aspx?LatinName=Brassica+oleracea+botrytis

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Herbs & Plants

Salix eleagnos

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Botanical Name : Salix eleagnos
Family: Salicaceae
Tribe: Saliceae
Genus: Salix
Species:Salix eleagnos
Kingdom: Plantae
Order: Malpighiales

Synonyms: Salix rosmarinifolia, Rosemary Willow

Common Names: Olive willow, Hoary willow, Rosemary willow

Habitat: Salix eleagnos is native to central and southern Europe and south west Asia.

Description:
Salix eleagnos is an erect bushy deciduous shrub with narrow grey-green leaves up to 20 cm (8 in) long, which turn yellow in autumn (fall). The plant is 3 m (10 ft) tall by 5 m (16 ft) broad.The green catkins, 3–6 cm (1–2 in) long, appear with the leaves in spring, male catkins having yellow anthers.

Like all willows, the species is dioecious. The specific epithet eleagnos is frequently spelt elaeagnos, though the original spelling has been accepted as a correct Greek form.

S. eleagnos subsp. angustifolia has gained the Royal Horticultural Society‘s Award of Garden Merit.

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Botanical details:
*Growth form: the plant is a shrub (a woody plant with several stems growing from the base) the plant is a tree
*Leaf type: the leaf blade is simple (lobed or unlobed but not separated into leaflets)
*Leaves per node: there is one leaf per node along the stem
*Leaf blade edges: the edge of the leaf blade has no teeth or lobes / the edge of the leaf blade has teeth
*Leaf duration: the leaves drop off in winter (or they wither but persist on the plant)
*Armature on plant: the plant does not have spines, prickles, or thorns
*Leaf blade length: 5–160 mm
*Leaf blade width: 1–8 mm
*Leaf stalk: the leaves have leaf stalks
*Fruit type (general): the fruit is dry and splits open when ripe
*Bark texture: the bark of an adult plant is thin and smooth
*Twig winter color: brown,red,yellow
*Bud scale number: there is one scale on the winter bud, and it covers the scale like a cap
Medicinal Uses:
In Ancient Greece, the bark of the white willow (Salix alba) was chewed to relieve the pain of gout and to reduce fever. In the fifth century B.C., Hippocrates, the father of modern medicine, prescribed ground willow bark to ease aches and pains. In the 1st century A.D. Dioscorides, a Greek physician in service to the Romans, wrote that the ingested bark and leaves of Salix alba reduce fever and relieve pain. For centuries, Europeans used tea made of the roots and leaves to lower fever and relieve aches. The Chickasaw Indians used tea made from the roots to relieve headache.
In 1830, German researchers isolated salicin from the bark of the white willow tree and from other plants. Their research determined that ingested salicin becomes salicylic acid in the stomach, and that salicylic acid is responsible for the desired effects as well as undesirable toxic side effects that include gastrointestinal bleeding. In 1875 a derivative, acetylsalicylic acid, was synthesized from salicylic acid. Acetylsalicylic acid was discovered to have the properties of and to have many fewer side effects than salicylic acid. In 1899 acetylsalicylic acid appeared in powder form for the first time; 1915 was the first time that it appeared in pill form. A part of the terms of the peace treaty with Germany following World War I was the surrender of the patent and of the trade mark ASPIRIN for acetylsalicylic acid. Since then acetylsalicylic acid (abbreviated as ASA) has been universally known as aspirin. Aspirin is one of the most important and one of the cheapest drugs in the medical armamentarium for the treatment of human diseases, for the relief of pain, and as a blood thinner in the prevention of heart attacks and strokes caused by disease in the blood vessel walls.
Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.
Resources:
https://en.wikipedia.org/wiki/Salix_eleagnos
https://gobotany.newenglandwild.org/species/salix/elaeagnos/
http://www.piam.com/mms_garden/plants.html

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