Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Equisetaceae spp., Horsetails
Abundance: uncommon
What: young stems, roots
How: tea with young stems boiled in 3-4 changes of water or roots after roasting
Where: near water
When: young shoots in the spring, roots all year
Nutritional Value: minerals
Other uses: These plants contain a large amount of silica which makes them excellent for scrubbing dishes in the wild. They also contain some very astringent compounds which makes mashed-up horsetails an excellent clotting agent to help stop bleeding.
DANGERS: EQUISETACEAE SPECIES CONTAIN THIAMINASE, AN ENZYME WHICH REMOVES VITAMIN B FROM THE BODY. THIS ENZYME IS DESTROYED BY COOKING THE HORSETAILS.
These are found in large clumps in the sandy soil along Texas streams. The silicic acid found in horsetail tea is thought to strengthen the walls of blood vessels and the air sacs in lungs along with promoting regrowth of damaged joint tissue. Its astringent chemicals reduce bleeding especially in the mouth and act as a diuretic to flush out the body. Tea from the plant has a slight "black licorice" flavor. [sourc - retrieved fromhttp://www.foragingtexas.com/2007/07/horsetails.html on 7/1/2015]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
To view this plant, go to,http://www.foragingtexas.com/2007/07/horsetails.html
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Your Friend in Christ Iris89
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does TheBible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Helianthus tuberosus, Jerusalem Artichoke
Abundance: rare
What: tubers
How: raw, cooked
Where: fields, wastelands
When: winter
Nutritional Value: carbohydrates, minerals
Dangers: may cause gas
Jerusalem artichokes thrive in neglected waste areas and produce a large amount of starchy tubers. This makes them an excellent plant for guerrilla gardening in vacant lots and other urban-blighted areas. They belong to the same family as sunflowers and produce similar flowers in the late summer/fall.
As the tuber grow during the summer they are filled with a large starch molecule called inulin. Inulin tastes sweet but is a very complex carbohydrate which the human digestive system can not break down to extract any usable calories. Tubers eaten in the summer or fall will give you some minerals, a few vitamins, and some fiber but the inulin starch will just pass through the digestive track. Sidenote: some bacteria in the gut can eat this inulin and after doing so this bacteria will produce quite a bit of methane gas...which may lead to excessive flatulence.
However, after the first frost of the year the tuber starts producing a slow-acting enzyme which breaks the inulin down into simple sugars that the plant will use to grow new stalks in the spring. We can digest/metabolize these simple sugars. This means if we have to wait until late winter to harvest the tuber to get calories from them.
If possible leave the tubers in the ground during winter and just dig them up as need. This works great in Houston or other southern climates. Tubers stored in a refrigerator tend to get mushy for some reason. If you are up north store the tubers outside in a covered wooden box filled with loose, dry sand.
Jerusalem artichoke tubers were a staple food of many Native American tribes and were spread throughout North America via trade between tribes. However, they were not actively cultivated like corn, squash, beans or other well-known native crops. The tubers were buried and then the plants were usually just ignored until late winter when the natives were running low on stored food. At this time the women would go searching for field mouse homes to raid for Jerusalem artichoke tubers. The mice loved the tubers and would spend a great deal of time digging them up and stockpiling them around their nest. The women would then just steal them from the mice.
These plants are somewhat rare in the wild so if you do find them it is best just to take 5-10 tubers and plant them somewhere on your own property. They will then rapidly form your own stand of Jerusalem artichokes and within two years you'll have all the tubers you could want. [sourc - retrieved from http://www.foragingtexas.com/2008/08/jerusalem-artichoke.html on 7/2/2015]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
No, but he emptied himself and took a slave’s form and became human. Philippians 2:7 [New World Translation Revised: NWTr]
As a human, Jesus (Yeshua) reflected the invisible God. Jesus not only talked about his Father, but also showed us what Almighty God (YHWH) is like. Jesus’ (Yeshua’s) disciple Philip asked, “Philip said to him: “Lord, show us the Father, and it is enough for us.” 9 Jesus said to him: “Even after I have been with you men for such a long time, Philip, have you not come to know me? Whoever has seen me has seen the Father also. How is it you say, ‘Show us the Father’?” John 14:8 – 9 [NWTr]. Now what can you ‘see’ about the Father through Jesus” (Yeshua’s) actions?
Jesus (Yeshua) was warm, humble, and approachable (Matthew 11:28 – 30). His refreshing personality drew people to him. Jesus (Yeshua) felt the pain others felt, and he shared their joys (Luke 10:17 & 21).
TO LEARN MORE ABOUT RELIGION AND THE BIBLE, GO TO,
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
And the One who sent me is with me; he did not abandon me to myself, because I always do the things pleasing to him.” John 8:29 [New World Translation Revised: NWTr]
Do we need to worry that Jesus (Yeshua) might misuse his power? Absolutely not! Jesus (Yeshua) really loves his Father and would never do anything to displease him. (John14:31) Jesus well knows that Jehovah never misuses his almighty power. Jesus (Yeshua) has observed firsthand that Almighty God (YHWH) searches for opportunities “to show his strength in behalf of those whose heart is complete toward him.” (2 Chronicles 16:9) Indeed, Jesus (Yeshua) shares his Father’s love for mankind, so we can trust that Jesus (Yeshua) will always use his power for good. (John 13:1) Jesus (Yeshua) has established a flawless record in this regard. Let us consider the power he had while on earth and how he was moved to use it.
TO LEARN MORE ABOUT RELIGION AND THE BIBLE, GO TO,
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a REVISED Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Chenopodium album, Lamb's Quarter/Goosefoot/Pigweed
Abundance: common
What: young leaves, young stems, seeds
How: Young leaves/stems raw, stir-fried, steamed or boiled; seeds boiled like couscous or grind for flour
Where: yards, fields, disturbed areas, sunny
When: Early spring through early fall
Nutritional Value: high in vitamins A,C,K,B, minerals, and protein
DANGERS: CONTAINS SOME OXALIC ACID WHICH IS DESTROYED BY COOKING
This common weed can grows all summer long reaching a height of 5' or taller. The small leaves/stems at the growing tip of each branch are best for eating and can be harvested from spring until killed by winter frost. Seeds are harvested in late fall to early winter. It is a very nutritious plant, higher in protein, vitamins, and minerals than spinach. The mild flavor of the leaves makes them excellent for cutting the bitterness of other wild greens.
Lamb's quarter leaves can be frozen for later use. Blanch the leaves by dipping them in boiling water for one minute then quickly cool them off in ice water. Shake them dry, seal them in a freezer bag with all the air pressed out or use a vacuum sealer, then place them in the freezer. To use simply defrost and add them in to whatever you are cooking of a burst of summer nutrition!
This is a good companion crop to grow in your garden as many insects prefer to eat the leaves of lamb's quarters over the leaves of common vegetables. It sprouts very readily from seeds. [sourc - retrieved from http://www.foragingtexas.com/2007/05/lambsquartergoosefoot.html on 7/2/2015]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Healing Wise ...
Lamb's Quarters -
Chenopodium album
by Susun Weed
Lamb's Quarters - Chenopodium album
by Susun Weed, c. 2009
I told the new apprentice we were having lamb's quarters for dinner.
"I won't have any. I'm a vegetarian," she replied.
With a smile, I corrected myself. "Some people call it fat hen."
"I don't eat chicken either," she responded with a frown.
"It's also called goosefoot," I countered, suppressing a grin.
"Not goose, not even the feet, do I eat," she said with force.
And I agreed, "Pigweed is a more common name for it."
"No matter what kind of animal it is, I am NOT going to eat it," she stated firmly, her eyes shining with fervor and unshed tears.
I confessed, now openly laughing. "It's a weed. A plant. A cooked green!"
Whatever you call it, Chenopodium album and its edible sisters -- there are dozens of useful species -- is a versatile weed that offers incredible amounts of nourishment to those who harvest it instead of cursing it. It is one of the most widely distributed plants in the world, tolerant of poor soils, high altitudes, and minimal rainfall. Global warming is just fine with lamb's quarters. In higher concentrations of carbon dioxide, it grows almost double in size. And that's good news for those who are in the know about its benefits.
The young, tender leaves of lamb's quarter are tasty in salads. The older leaves, stripped from their stalks and cooked in a small amount of water for thirty minutes or more, are a rich and tasty bone-building green. Left to mature, lamb's quarter plants produce copious amount of protein-rich seeds which are easy to harvest and use. The roots are used as medicine.
The goosefoot family (cheno is goose, pod isfoot) includes lamb's quarters, quinoa, spinach, red beets, sugar beets, and Swiss chard (silver beet). Indigenous peoples all over the world have made use of wild goosefoots and cultivated them, too.Chenopodium seed stores have been found in many European neolithic ruins. They were in the ritual meal feed to the Tollund Man 2000 years ago in Denmark.
In North America, Blackfoot Indians used the seeds as early as 1500CE. While both lamb's quarter greens and the seeds are firmly embedded in the cultures and meals of the Navajo, the Pueblo, all the tribes of Arizona, the Diggers of California, and the Iroquois. In South America several tamed-wild goosefoots have been created: Chenopodium quinoa and canahua for their nutritious seeds;huauzoutte for its delicious greens.
I am especially fond of lamb's quarter greens cooked. A half-cup serving (110 grams) contains over 300 mg of calcium. (Swiss chard has 88g, spinach 93g.) And 11,600 IU of vitamin A activity. (Swiss chard has 6500, spinach 8100.) Lamb's quarter greens are also an excellent source of B vitamins, especially riboflavin and folic acid. And they are more than four percent protein.
Lamb's quarter leaves enrich plants as well as people. Bio-dynamic farmers dry them and combine with equal parts dried dandelion, nettle, purslane, sage, and chamomile to make a special plant food for the autumn garden.
Depending on where you live, it may be too late to enjoy lamb's quarters greens right now. Lamb's quarters is an annual, so it doesn't last long once it has put out its tiny green flowers. But you can probably still harvest lamb's quarter seeds. I harvest protein- and mineral-rich lamb's quarter for seed in September and early October here in the Catskills. I cut the plants low to the ground and immediately put them -- heads down -- in paper bags.
When I have harvested all I want, I lay fresh paper or an old sheet on the floor, take the plants out of the paper bags, and hang them -- still heads down -- above. The seeds that fall out as the plants dry are easy to collect. I use my hands to release the seeds that don't fall out. I dehydrate the seeds in a very slow oven (110F), let them cool completely, then store them, chaff and all, in a tightly sealed glass jar.
I cook lamb's quarter seeds in with any grain that I make, such as brown rice, kasha, even quinoa. I stir lamb's quarter seeds (and nettle seeds and plantain seeds) into my morning oatmeal when I put it up to boil. I sprinkle lamb's quarter seeds to pancakes and muffins and cornbread. I add lamb's quarter seeds to soups, sauteing them with the onion at the beginning of the soup making. I throw lamb's quarter seeds into my tomato sauce, where they add so much flavor and protein that some people swear I've used meat in my sauce.
Lamb's quarter seeds are totally safe to eat, but there are two cautions to keep in mind when eating lamb's quarter leaves. All edible plants in this family -- including spinach and chard -- concentrate oxalic acid in the leaves. And oxalic acid can interfere with calcium utilization unless eating with a good source of calcium, such as cheese or yogurt, at the same meal. The roots of lamb's quarter search out and concentrate nitrogen (protein), plants growing in fields that have been heavily fertilized (with chemical fertilizers) can contain large amount of nitrites and nitrates. Fertilized plants have harmed livestock and, theoretically, could harm us.
Green blessings are all around you. And a gardener's best revenge is to eat the weeds, especially lamb's quarter..
~ Susun Weed [sourc - retrieved from http://www.susunweed.com/herbal_ezine/September09/healingwise.htm on 7/ 26/2015]
TO LEARN MORE ABOUT RELIGION AND THE BIBLE, GO TO,
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Hemerocallis fulva, Day Lily
Abundance: common
What: leaves, flowers, flower pods, tubers
How: young leaves-raw or cooked; flowers/pods raw or cooked; tubers-cooked
Where: sunny areas, often in flower beds but have escaped
When: summer
Nutritional Value: calories, minerals, vitamins B & C
DANGERS: THE ORIGINAL SPECIES (HEMEROCALLIS FULVA) OF DAY LILIES IS CONSIDERED EDIBLE BUT DUE TO EXTENSIVE EXPERIMENTAL BREEDING TOXIC FORMS OF DAY LILIES HAVE BEEN CREATED. IT IS SAFEST TO ONLY EAT DAY LILIES THAT YOU CAN CONFIRM ARE HEMEROCALLIS FULVA AT THE TIME OF PURCHASE (IT SHOULD SAY THE SPECIES NAME SOMEWHERE ON THE SALES TAG).
The flowers add a colorful splash to salads while the unopened flower buds are best battered then fried...but then everything is good battered then fried. Roast the tubers. [sourc - retrieved from http://www.foragingtexas.com/2008/08/day-lily.html on 6/22 /2015]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Ilex opaca, American Holly
Abundance: common
What: leaves
How: dried then made into tea
Where: shady woods
When: spring, summer, fall, winter
Nutritional Value: flavoring
DANGERS: DO NOT CONSUME BERRIES
The American holly can be found all over the woods of east Texas, and New Jersey. Growing in shade to heights up to fifty feet tall, this evergreen, pointy-leafed tree are the traditional source of Christmas wreaths.
THE BERRIES ARE SOMEWHAT TOXIC AND SHOULD NOT BE EATEN
but the dried leaves make a pleasant, slightly wintergreen-flavored tea. Let the leaves dry for at least six weeks before using for tea. waiting this long will allow the leaves' cell walls to break down some, making it easier for the flavors to seep out. [sourc - retrieved from http://www.foragingtexas.com/2012/05/american-holly.html on 7/1/2015]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Ilex vomitoria, Yaupon Holly
Abundance: plentiful
What: tea from leaves
How: Dry leaves, add boiling water
Where: woods
When: all year
Nutritional Value: caffeine and antioxidants
DANGERS: AVOID THE BERRIES AS THEY WILL MAKE YOU VOMIT. DO NOT MISTAKE YAUPON HOLLY FOR THE TOXIC CHINESE PRIVET (LIGUSTRUM SINENSE).
Yaupon holly leaves are an excellent source of caffeine. There are a few different ways to prepare yaupon holly leaves for brewing tea. The easiest and most effective method for freeing the caffeine is to air-dry them by cutting of a branch, hanging it indoors in a warm, dry area (not in direct sunlight) and let the leaves dry naturally. Most of the leaves will fall off the branch as they dry so lay a towel or something under it to catch the leaves. This method can take two weeks or more depending on the temperature and humidity. Slow-drying it like this allows naturally-occurring enzymes inside the plant cells to begin breaking holes through the cell wall. These holes allow the caffeine to escape into your hot water when making tea.
Forced-drying the leaves in a dehydrator or an oven set at 200F is popular. It is fast, usually taking just a day and this quick drying but will not allow as much caffeine to be released compared to slow air-drying. Leaves done this way are somewhat similar to green tea in mouth-appeal. It doesn't taste like green tea, but it has several similar "under-flavors", if that makes any sense.
The most complex, richest flavors comes from roast-drying the leaves in an oven set at 400F. This requires some practice and experimentation. Lay the leaves on a cookie-sheet. There can be some overlap but each leaf needs some exposure to the air. Put the cookie-sheet in the oven and watch the leaves as they turn brown. The darker you let the leaves get the more roasted and complex flavors you will release. Warning: if they get too dark they have a scorched flavor.
Caffeine has recently been shown to help protect the brain from Alzheimer's disease, which is pretty dang awesome!!
Dried Yaupon holly leaves were smoked as part of assorted Native American rituals. [sourc - retrieved from http://www.foragingtexas.com/2008/08/yaupon-holly.html on 7/1/2015]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Lamium amplexicaule and Lamium purpureum, Henbit
Abundance: common
What: leaves, stem, and flowers
How: raw, cooked, or tea
Where: sunny yards, urban areas
When: late fall, winter (in Houston), spring
Nutritional Value: vitamins, iron, antioxidants
Clumps of henbit begin showing up yards in mid-winter. Rarely standing over 10" tall, it's spindly form, odd-shaped leaves, and small, purple tubular flowers make it very noticeable against the brown, dead winter grass. Looking closely will reveal the oppositely-placed leaves and square, hollow stem of the mint family. It likes yards and other open, sunny areas where it can grow dense mats. The whole plant is edible either raw or cooked. It has a mild bitter/spinachy flavor. Tea made from dead nettle may induce sweating.
Use the leaves in salads but don't include the somewhat stringy stem. [sourc - retrieved from http://www.foragingtexas.com/2009/12/henbit.html on 7/1/2015]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Arachis hypogaea - Cacahuate or Peanut
DANGER – SOME INDIVIDUALS ARE HIGHLY ALLERGIC TO PEANUTS – YOU SHOULD NOT EAT UNTIL YOU ARE SURE YOU ARE NOT ALLERGIC.
The peanut is native to South America. By the evidence of fossil remains, paleobotanists have determined that the peanut’s domestication must have taken place 8,000 years ago in Argentina or Bolivia or Peru, where the wildest strains of peanuts grow today. Most pre-Columbian cultures depicted peanuts in their art. When the bullying conquistadores of Spain invaded Mesoamerica they found the Aztecs growing peanuts, called in Nahuatl, the Aztec language, tlal-cacahuatl and that’s why the Spanish word for peanut is cacahuate and the French word is cacahuète. The peanut had a circuitous path to the American snack table. First, around 1800 C.E., Portuguese merchants took the plant from Brazil to Africa where it became very popular and widely grown in tropical climates. Later the peanut entered the then English colonies of North America as a favorite food of African slaves. Peanuts are a staple food in many tropical zones and are widely exported to temperate area of the world. The seeds have a delicious nutty flavor and can be eaten on their own either raw or roasted.
The seeds are commonly ground up and used as peanut butter in sandwiches etc. They can also be cooked in a variety of dishes and are also ground into a powder when they can be used with cereals to greatly improve the protein content of breads, cakes etc. The seed is very rich in protein and oil, it is also a good source of minerals and vitamins, especially the B complex. A nutritional analysis is available. A non-drying edible oil is obtained from the seed. This is one of the most commonly used edible oils is the world. It is similar in composition to olive oil and is often used in cooking, making margarines, salad oils etc. The oilseed cake is said to be a good source of arginine and glutamic acid, used in treating mental deficiencies. The roasted seed makes an excellent coffee substitute. Young pods may be consumed as a vegetable. Young leaves and tips are suitable as a cooked green vegetable. Javanese use the tips for lablab, and germinating seeds to make toge. Species in the genus Arachis have an interesting reproductive biology because the seed-containing pods mature underground instead of aerially as in most legumes. How does this happen?
The flowers don’t usually open, and are self-pollinated. After pollination, there is cell division below the young pod sending it down on a stalk and pushing it into the ground where it matures. Once mature, the two halves of the pod, each containing a seed, are pushed apart, so that the seeds grow separately in the soil. Burying the pod in this way is apparently an adaptation for promoting seed survival in dry periods. Seeds yield a non-drying, edible oil, used in cooking, margarines, salads, canning, for deep-frying, for shortening in pastry and bread, and for pharmaceuticals, soaps, cold creams, pomades and lubricants, emulsions for insect control, and fuel for diesel engines. The oil cake, a high-protein livestock feed, may be used for human consumption. Arachis hypogaea flowers are a typical peaflower in shape, 2 to 4 cm (0.8 to 1.6 in) (¾ to 1½ in) across, yellow with reddish veining. Hypogaea means “under the earth”, after pollination, the flower stalk elongates causing it to bend until the ovary touches the ground.
Continued stalk growth then pushes the ovary underground where the mature fruit develops into a legume pod, the peanut – a classical example of geocarpy. Pods are 3 to 7 cm (1.2 to 2.8 in) long, containing 1 to 4 seeds. Although flowering may commence in 30 days, 80–150 days or more are required for fruit maturation. In hand-harvest plants are pulled up and turned over on the ground or stacked or placed on racks to cure. Pods are picked and allowed to complete drying in depths of 5 cm or less on trays, or spread in the sun in the dry season tropics. In case of fully mechanized harvesting a single operation pulls up, inverts and windrows the plants where they remain a few days for preliminary drying. The pods are removed by combine machines and elevated into baskets attached to the combine or blown directly into trailing “drying wagons” which when full may be towed to a drying station where warm or ambient air is forced through the load of peanuts. In Argentina the combines pick and shell the pods in one operation so that the crop is marketed as dried seeds instead of dried pods.
The earliest archaeological records of peanuts show that prior to 2000 BC they were being cultivated in Peru, outside their wild range. By the time of the Spanish and Portuguese conquests of America, peanuts were being grown widely in the West Indies and South America but not in Central and North America. By the 1560’s, peanuts had been introduced to West Africa probably via slave ships. By the 1600’s they were being widely grown in this region. Peanuts became a particularly popular crop in Africa, Southeast Asia and China.
“Dr. George Washington Carver researched and developed more than 300 uses for peanuts in the early 1900s. Dr. Carver is considered The Father of the Peanut Industry because of his extensive research and selfless dedication to promoting peanut production and products.”
Source: biodiversityexplorer.org – hort.purdue.edu – billcasselman.com
African Tomato & Peanut Soup with Sweet Potato & Chickpeas
*cookincanuck*
Ingredients
1 tbsp canola oil
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp minced fresh ginger
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 cinnamon stick
1 pinch ground cloves
3 medium tomatoes, chopped
2 (1 1/2 lb. total) sweet potatoes, peeled and chopped
1 large carrot, peeled and chopped
5 cups water
1 tsp salt
1/4 cup dry-roasted, unsalted peanuts
2 tbsp peanut butter
1 can (14 oz.) chickpeas (garbanzo beans), drained and rinsed
Chopped fresh cilantro, for garnishing
Instructions
Heat oil in a large saucepan over medium-high heat. A chopped medium onion and cook, stirring frequently, until the edges of the onion starts to brown, 3 to 4 minutes. Stir in garlic, ginger, cumin, ground coriander, cinnamon stick, and a pinch of ground cloves. Cook for 3 minutes, stirring frequently. Add the tomatoes, sweet potatoes, and carrot to the onion mixture and cook for 5 minutes, stirring occasionally. Stir in water and salt. Bring the mixture to a boil, reduce heat, cover, and simmer for 30-40 minutes or until the sweet potatoes and carrots are tender.
Remove the soup from the heat and let cool for about 10 minutes. Remove the cinnamon stick. Using a blender (hand-immersion or regular) or food processor, blend the soup until almost a puree. It may be necessary to do this in a couple of batches. Return the soup to the pot and stir in a pinch of cayenne pepper, 1/4 cup dry-roasted, unsalted peanuts, and 2 tablespoons peanut butter. Whisk until the peanut butter is completely combined into the soup. Stir chickpeas into the soup. Reheat the soup. Season to taste with salt and pepper. Ladle into bowls and garnish with chopped fresh cilantro. [sourc - retrieved from https://zoom50.wordpress.com/2011/12/17/cacahuate-peanutarachis-hypogaea/ on 8/11/2015]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Aruncus dioicus, Goat’s beard
Goatsbeard: Mysterious Vegetable Demystified [[NOTE – BEFORE EATING ANY ARUNCUS GENUS, BE SURE IT IS AN EDIBLE TYPE AND NOT A NONE EDIBLE TYPE]
Goatsbeard: Mysterious Vegetable Demystified
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Aruncus is a genus of clump forming herbaceous perennial plants in the family Rosaceae. Botanical opinion of the number of species differs, with from one to four species accepted. They are closely related to the genera Filipendula and Spiraea, and are native to mountainous damp woodland in temperate regions of the Northern Hemisphere. Creamy white plumes of flowers are produced above veined and toothed leaflets.
Aruncus dioicus (goatsbeard) occurs throughout the cooler parts of Europe, Asia and North America. In the broad sense, this is the only species in the genus, with the species below treated as synonyms or varieties of it by some botanists.
Medical uses of Goatsbeard
A poultice from the root is applied to bee stings. A tea made from the roots is used to allay bleeding after child birth, to reduce profuse urination and to treat stomach pains, diarrhea, gonorrhea, fevers and internal bleeding. Use the root tea externally to bathe swollen feet and rheumatic joints. A salve made from the root ashes can be rubbed onto sores.
Tragopogon, also known as salsify or goatsbeard, is a genus of flowering plants in the sunflower family Asteraceae that has over 140 species, including the vegetable known as salsify, as well as a number of common wild flowers, some of which are usually regarded as weeds.
Salsifies are forbs growing as biennial or perennial plants. They have a strong taproot and milky sap. They generally have few branches, and those there are tend to be upright. Their leaves are somewhat grass-like. Flower colour varies within the genus, with some yellow species, and some bronze or purple. Seeds are borne in a globe like that of a dandelion but larger, and are dispersed by the wind.
The salsifies are natives of Europe and Asia, but several species have been introduced into North America and Australia and have spread widely there. Some of the more common species of Tragopogon are known, in the regions where they are most common, by the common names goat's beard, goatsbeard, salsify, or common salsify.
The vegetable called salsify is usually the root of the purple salsify, Tragopogon
porrifolius; the root is described as having the taste of oysters (hence the alternative common name "oyster plant" for some species in this genus), but more insipid with a touch of sweetness. The young shoots of purple salsify can also be eaten, as well as young leaves.
Salsify is the edible root of the Purple Goat’s Beard plant which is native to Europe. It is a close relative of the yellow goat’s beard, which also has an edible root. Both plants are related to the dandelion and salsify is a popular vegetable.
In some places it is known as the Oyster plant or the Vegetable oyster plant. It is a member of the Asteraceae or daisy family of plants, and the purple flower looks a little like the globe artichoke. In fact, it can be substituted for artichoke hearts, or asparagus. It has a nutty flavour and the root contains inulin just like the Jerusalem artichoke, making it good for diabetics.
The roots grow in clumps and are beige-white. They are best left in the soil until you are ready to use them, but if you buy them you should use them that day, although you can keep them in a cool dark place and cover them with sand, as you might a chicory root.
The whole plant is edible and the petals are good in salads. The root can be grated and added to salads too and can be chewed like chewing gum. You can sprout the seeds to and add them to salads or sandwiches- they are good with eggs. The flowering shoots and the young shoots before the flowers appear can be cooked and eaten like asparagus. It is said that the roots have diuretic properties, so perhaps you shouldn’t eat too many of them.
It has been used in medicine to remove obstructions of the gall bladder and for jaundice, and is believed to be good for sufferers of arteriosclerosis and high blood pressure.
The 17th century herbalist, Nicholas Culpeper had this to say about Purple Goat’s Beard:-
“The virtues of this are the same as the other, only less pleasant, therefore more bitter, astringent, detersive and medicinal. This, however, may be eaten in great quantities, and so will be useful in chronic complaints. The roots are particularly specific in obstructions of the gall and the jaundice; the best way to use them is stewed like chardoons (cardoons).”
To cook them you first need to clean the roots under cold running water and peel them, putting the pieces of salsify in cold water with a squeeze of fresh lemon juice in it. You should cut them into short pieces and put them in boiling water and simmer them for about 30 minutes or until they are tender. Then drain the pieces of salsify and sauté them in a little butter.
You can also then put them in a béchamel sauce and top with cheese to brown in a moderate oven. In Greece they are sometimes served in avgolemno sauce (egg and lemon sauce) and are also served cold with carrots and peas in a vinaigrette dressing. It is low in calories but contains lots of dietary fibre, vitamins B2 riboflavin, and B6, folate and the minerals potassium, magnesium, iron and calcium. [sourc - retrieved from http://www.womenfitness.net/goatsbeard_vegetableDemystified.htm on 8/13/2015]
By Becca Badgett, (Co-author of How to Grow an EMERGENCY Garden)
The goat’s beard plant (Aruncus dioicus) is a pretty plant with an unfortunate name. It is related to other common perennials we grow in the garden, such the spirea shruband meadowsweet. Its appearance is similar to the elegant astilbe. A member of the rose family, it is obvious how it came by the name of goat’s beard plant, but the name does not describe its beauty.
Goat’s beard plant was around during Roman days and earned the name of Aruncus goat’s beard. It was named by Pliny during that era. It is also native to Japan and North America. As with many native plants, it is easy to learn how to care for goat’s beard.
Goat’s Beard in the Garden
Aruncus goat’s beard provides tall, fluffy, creamy white blooms in late spring to early summer, brightening shady spots. Grow goat’s beard in the garden as a background plant, as a center feature in an island garden or even as a screen to block a view.
Goat’s beard is hardy in USDA plant hardiness zones 3-7. Grow goat’s beard in shade in the South and full sun in more northern areas. Goat’s beard in gardens is adaptable to only partial shade in some areas, but needs to be planted where it gets afternoon shade in hotter areas.
Remember to leave plenty of room when planting Aruncus goat’s beard. It can grow to 6 feet across. Height of goat’s beard plant is 3 to 6 feet.
Care for Aruncus
When learning how to care for goat’s beard, begin with planting in the right spot. Choose a location with the right sun exposure for your area.
Make sure the soil is well draining and retains moisture. For soil with too much clay orsand, add amendments before planting. Since care for Aruncus includes providing consistent moisture and rich soil, it is easier to plant Aruncus goat’s beard in the right soil from the beginning.
Goat’s beard in the garden can be used as part of an all-white garden design or as a complimentary background for colorful spring and summer blossoms. Care is simple when planted in the right place and blooms are long lasting. Give this friendly native a spot in your shady garden bed.
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
To view this plant, go to, womenfitness.net
TO LEARN MORE ABOUT RELIGION AND THE BIBLE, GO TO,
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Capsicum annuum var. annuum, (Grossum Group) 'Keystone Giant'), Keystone Giant is a variety of Sweet pepper. 'Keystone Giant' is considered a hybrid cultivar.
Produces large, 4×4? blocky red fruit with very thick walls. Ideal use is for stuffing, although does have other fresh uses as well. Resistant to sun scald and mosaic virus. Reportedly adaptable to a range of climates.
Being a fairly low maintenance plant, Keystone Giant Sweet pepper is normally quite easy to grow provided a minimum level of care is given throughout the year. It will be helpful to note the correct soil, sun and water needs of this plant to ensure that this plant thrives. [sourc - retrieved from https://myfolia.com/plants/74-sweet-pepper-capsicum-annuum-var-annuum-grossum-group/varieties/145731-keystone-giant on 8/13/2015]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Huazontle/Pigweed /Chenopodium Berlandieri
You’ve gotta respect Huazontle. Chenopodium Berlandieri leaves and stems are edible and absolutely delicious, with a flavor that can be compared to spinach or chard. Contains large amounts of calcium and Vitamin A and compare in nutritive value to approximately one cup of milk or one serving of spinach, also contains riboflavin, Vitamin C, and protein. Young foliage can be gathered and consumed raw. Goosefoot, huauzontle, quelite, and bledo are common names for a leafy plant that Indian tribes, indeed civilizations throughout the Americas relied upon for food. The common names refer to several annual species in the genus Chenopodium that produce thousands of seed-like fruits on a single flower stalk, as well as vitamin and mineral-packed leaves that were harvested for greens. There are dozens of species that grow in Europe and the Americas – about 29 in Texas. Huazontle belong to the family of Chenopodiums, which translates as ‘Goosefoot’ in allusion to the shape of the leaves, which some botanist has fancied to resemble the webbed feet of geese. This family of plants, though humble in appearance, includes such luminaries as Quinoa, the fabled grain of the Incas, Epazote, the Mexican bean spice and ‘Good King Henry’, a well-known potherb of the Old World.
Another species, Chenopodium berlandieri, is one of four plants that were actually domesticated in the Eastern Woodlands of North America prior to the introduction and wide utilization of corn (maize). The oldest examples of domesticated Chenopodium berlandieri predate 3500 B.P. The third domesticate, Chenopodium berlandieri subsp. nuttalliae (Huauzontle) was grown in Mexico, and is now grown commercially for its colorful (green and red) leafy foliage. Served in salads at restaurants, it now goes by the moniker, Red Aztec Spinach. The Aztec actually utilized different cultivars of this plant for the greens and the abundant fruits that were produced on tall flower stalks.
The wild type of Chenopodium berlandieri is the best studied of all the members of the genus. The foliage is rich in calcium and vitamin A, comparable to spinach. Nutritional studies are not available for wild-type seeds of Chenopodium, but studies of quinoa indicate it is comparable to wheat in energy and superior in protein because it contains more lysine and a well-balance suite of amino acids. It lacks gluten, a common allergen found in wheat. It is also higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than any of the cereal grasses (rice, wheat, barley, oats, or corn/maize).
Aztecs prepared high protein dishes using the immature bright red seed heads and leaves. Although cultivation of the species died out in eastern North America, the plant continues to be grown as a domesticated crop in Mexico, though its cultivation has been declining. There are three varieties of the subspecies which are grown as a pseudocereal, as a leaf vegetable, and for its broccoli-like flowering shoots, respectively. Huazontle grow just about everywhere. They’re found throughout North America, Europe, and Asia. They grow in fields, forests, sidewalks. Huazontles are a great example of modern society’s ability to pick and choose forage weeds.
RECIPES:
Huazontles in Morita Sauce(appetizers)
Ingredients
1 pound huazontle bud clusters (the tops, with stems and leaves removed)
1 cup herb seasoning stuffing mix
½ cup Oaxaca cheese, shredded
2 tablespoon maize flour
3 well beaten eggs
1/2 tsp Thyme
Vegetable oil for deep frying
Blanch Huazontle florets in boiling water for 20 minutes, cool and gently press out excess water, between paper towels, being careful not to break up the bud clusters. Combine all ingredients and set aside. Then, beat egg whites until stiff; add maize flour until you create a luscious batter. Form into balls about 1 1/2 to 2 inches in diameter. Then drape the balls in the batter and shallow fry until crisp and golden. Fry 3 or 4 balls at a time, taking care not to crowd the pan too much. Cook until golden, about 4 to 6 minutes; drain on paper towels.
Smoky Red Morita Sauce
Ingredients
6 chiles morita, deveined
1 garlic clove, diced
2 jitomate saladet, diced
1/4 onion, thinly sliced
1/4 cup chicken broth
Instructions
Rinse tomatoes and chiles and let dry. Take the moritas and cook them in a hot dry cast-iron skillet until they inflate and start to pop a little (about two minutes). Into the cast-iron skillet, pour water over the chiles and allow them to soften and become plumper, which will take about half an hour. Meanwhile, stir the whole tomatillos in another skillet until they blister and black spots appear. Immediately transfer them to a blender. Place the garlic, onion, chicken broth, moritas in the blender, and puree until smooth. It will be a deep red color with lots of seeds. Put the mix in a medium pot and let simmer for 10 minutes. Proceed with caution when eating this salsa -yes, it lights up your mouth upon entry, but you’ll soon see that after the initial spark it swiftly cools down to a slow simmer. Just make sure to keep a glass of water handy, because this sauce can get mucho caliente!
Gente bella, más fácil imposible!.
Huazontle Stuffed Patties
*Titita*
Ingredients
3 cups chopped Huazontle, previously cooked
½ cup jalapenos, seeded and ?nely diced
½ cup onion soup mix
1 tablespoon minced garlic
2/3 cup breadcrumbs (optional)
2 cups grated monterey jack cheese
1 tablespoon Amaranth flour
2 eggs, lightly beaten
2 tablespoon olive oil
Instruction
In a bowl mix together all ingredients except cheese. Shape the Huazontle into 8 equal 1/2-inch-thick patties. Make a slight indentation in the center of 4 of the patties to hold the cheese. Divide the monterey jack cheese into 4 equal portions, shape into disks, and set a disk in each of the 4 indentations. Top the cheese with the remaining patties and gently but firmly seal the edges to completely encase the cheese. Season the outside of the stuffed burgers lightly with salt and pepper. Grill the patties over direct medium-high heat for about 4-5 minutes per side or so, until they’re crispy-crusted all over. Don’t press on the patties while they’re cooking—you want to keep the cheese inside the burger, not on your grill. Do not repeatedly flip, flip, because they will fall apart. These patties are great with Jitomate Sauce or topped with dijon vinaigrette. Place the patties in the sauce. Do not stir but just let them sit on top of the sauce. Enjoy your Pigweed!
Salsa de Jitomate
Ingredients
3 cascabel chiles, fried lightly in oil, seeded and deveined
2 ancho chiles, fried lightly in oil, seeded and deveined
6 tomatillos, husks removed, roasted on a comal or griddle
2 tomatoes, roasted on a comal or griddle, seeds removed
1 small white onion, halved and roasted on a comal or griddle
2 large garlic cloves, roasted on a comal or griddle, then peeled
piloncillo or dark brown sugar to taste
salt to taste
Preparation
Place all ingredients in a mortar and grind to a semi-smooth consistency, or use a blender. Makes 2 cups. Heat the oil in a deep pot and add the blended ingredients. Bring to a boil and boil uncovered for 5 minutes. Taste for seasoning. If the tomatoes are acidic, add an additional tablespoon of sugar and continue cooking for 3 minutes.
[SOURC - RETRIEVED FROM https://zoom50.wordpress.com/2010/09/23/huazontlepigweed-chenopodium-berlandieri/ ON 8/11/2015]
If you wish to experiment with this plant seeds can be obtained from Trade Winds Fruit, POB 9396, Santa Rosa, CA 95405, www.tradewindsfruit.com, SKU #2971.
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Dillenia indica (elephant apple, chulta/chalta or ouu) is a species of Dillenianative to southeastern Asia, from India, Bangladesh and Sri Lanka east to southwestern China (Yunnan) and Vietnam, and south through Thailand to Malaysiaand Indonesia.[1]
Botanical information
It is an evergreen large shrub or small to medium-sized tree growing to 15 m tall. Theleaves are 15–36 cm long, with a conspicuously corrugated surface with impressed veins. Its branches are used to make good firewood. The flowers are large, 15–20 cm diameter, with five white petals and numerous yellow stamens. Its characteristic round fruits are large, greenish yellow, have many seeds and are edible. The fruit is a 5–12 cm diameter aggregate of 15 carpels, each carpel containing five seeds embedded in an edible but fibrous pulp.[2][3]
Ecology
Dillenia indica produces a large hard fruit which is accessible only to the megaherbivores. An interesting study in the Buxa Tiger Reserve by ecologists Sekar & Sukumar has shown that Asian elephants appear to have a particular fondness for the fruits of D. indica, and hence an important seed dispenser for this tree.With the prospects of extinction of the elephants this tree has developed a back-up system, whereby its hard fruits that were only accessible to megaherbivores, slowly soften on the forest floor through the dry season to allow access to successively smaller animals such as macacques, rodents and squirrels. Seeds from both old and soft fruits are able to germinate well, enabling the persistence of this tree to be independent of the survival of its major megaherbivore disperser.[4]
Uses
The fruit pulp is bitter-sour and used in Indian cuisine in curries, jam (ouu khatta), and jellies.[2] It is often mixed with coconut and spices to make chutneys. It is extensively used in Dal and in fish preparations in Assam.
In India, it is not commercially cultivated, but is found wild in the Terai & Dooars region and Katha Reserve Forest (RF), Burihiding RF, Duarmara RF, Tarani RF, Dumduma RF, Nalni RF, Philobari RF, Takowani RF, Kakojan RF, Digboi RF, Bogapani RF and Upper Dihing RF. Because it is a main source of food for elephants, monkeys and deer, collection of fruit from the core areas of the forest are prohibited. Commercial sale of the fruit is also prohibited in an effort to help the food-chain system of the forest from dismantling totally.[5]
Studies have shown that Dillenia indica might be a potential source of antidiabetic agents[6]
The fruit of D. indica is rich in phenolics may provide a good source of antioxidant.[7]
Fruit extract of D.indica exhibits anti leukemic activity [8]
Bark of D.indica is a component of medicine for sores caused by mercury poisoning[9]
Vernacular names
This fruit is also known as the elephant apple, owtenga (?????) in Assamese, chalta (?????) in Bengali, ouu (??) in Oriya and Oolu in Chakma language, ???? ?? Paanca phal in Nepali, Avartaki in Sanskrit Bettadakanagal in Kannada, Uva in Tamil, Karambal in Gujarathi, Chalitha in Malayalam, Kalinga in Telugu, Hondpara in Sinhalese, Biwamodoki in Japanese, Dokshan in Chinese, Oot in Unani, Thibuta in Burmese, Simpoh in Malay
References[edit]
1. Jump up^ Germplasm Resources Information Network: Dillenia indica
2. ^ Jump up to:a b Huxley, A., ed. (1992). New RHS Dictionary of Gardening. Macmillan ISBN 0-333-47494-5.
3. Jump up^ Flora of Pakistan: Dillenia indica
4. Jump up^ Sekar, N., Sukumar, R. (2013), Waiting for Gajah: an elephant mutualist's contingency plan for an endangered megafaunal disperser. Journal of Ecology, 101: 1379–1388. doi: 10.1111/1365-2745.12157
5. Jump up^ Sumanta Ray Chaudhuri (21 June 2007). "Elephants and villagers fight over pickle fruit".DNA.
6. Jump up^ http://www.hindawi.com/journals/bmri/2013/382063/abs/
7. Jump up^ http://www.sciencedirect.com/science/article/pii/S0308814604006399
8. Jump up^ http://www.ncbi.nlm.nih.gov/pubmed/19679456
9. Jump up^ http://www.bsienvis.nic.in/Database/MedicinalPlants_3939.aspx#Dillenia indica L. (Dilleniaceae)
More of this tree and its uses:
Many tropical fruits that are grown in the landscape aren’t the prettiest trees as ornamentals and few have real showy flowers. The exception of that is the Dillenia; (Dillenia indica) native to tropical Asia.
The trees usually branch a few feet above the ground forming a medium spreading tree to a height of 30 feet or more. The leaves are quite large, up to 12 inches, with very prominent parallel veins and a toothed margin. The leaves are shiny dark green above and a lighter green beneath and the tree produces very attractive solitary white flowers sometimes measuring nine inches in diameter.
After it blooms a large greenish fruit forms which can measure 5 to 6 inches in diameter and at maturity can be eaten, although it is very acid and often requires cooking. The tree is useful in the landscape as a beautiful ornamental, both for it’s foliage and flowers even if you don’t eat the fruit.
The tree is readily propagated by seed, but does not flower for several years. There are no superior varieties available, but superior ones probably can be air layered or grafted on seedlings.
Trees grow over a wide range of soil conditions as long as it is well drained, but can develop severe micro nutrient problems in highly alkaline soils. Cold tolerance is fairly good and it can withstand light frosts without serious damage. Growth rates generally average from two to three feet a year and it also makes a great large container plant if you don’t want to put it in the outside landscaping.
There are few pest problems associated with Dillenia and it can be grown fairly close to salt water, but not directly on the ocean.
By Gene Joyner, Extension Agent; Palm Beach County Cooperative Extension Service, [sourc - retrieved from http://www.thewisegardener.com/Pages/gardening_with_tropical_fruit_Dillenia_indica.htm on 8/11/2015]
If one wishes to experiment with semi-rare tropical fruit and landscape trees and lives in agriculture zones 9 to 11, this would be an excellent candidate as seeds can be obtained from Trade Winds Fruit, POB 9396, Santa Rosa, CA 95405, www.tradewindsfruit.com, SKU #762 Dillenia Indica.
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Eugenia stipitata, Arazá or Araca Boi
A wonder from the Amazonas! Araza is an extremely rare New World fruit that is not widely known even in Amazonia Brazil where it is native. Eugenia stipitata includes two subspecies: stipitata, from the state of Acre in Brazil, and so/ via, which is more widely distributed from the basin of the Ucayali River in Peru. The latter seems to have been semi-domesticated in western Amazonia, although it may have originated in the southeastern portion of Amazonia. The arazá must have undergone a long process of selection by the Amerindian communities, as can be deduced from the large size of the fruit which, within the cultivated material, can be as large as 12 cm in diameter and 740 g in weight, compared with the wild populations which do not exceed 7 cm in diameter and 30 g in weight. The species is still in the full process of domestication. The two institutions which have worked most on this fruit are INIAP’s experimental station of San Roque in Iquitos, Peru, and INPA in Manaus, Brazil.
Today, the araza is cultivated on small properties throughout the basin of the Solimoes (Alto Amazonas), not as a commercial crop but as part of the complex mosaic of crops characteristic of the traditional agriculture of the region. It is relatively common on the town markets of Tefe, which is midway between Manaus and Iquitos. Arazá is used to make juices, soft drinks, ice-cream. preserves and desserts. The fruit is rarely eaten raw because of its acidity (pH 2.4 in the case of the juice). Unlike camucamu (Myrciaria dubia), more than 20 percent of whose fresh weight is represented by 2 percent of ascorbic acid. arazá’s potential is due to its intrinsic characteristics as a fruit: pleasant flavour, colour, texture and smell. The nutritional value of araza is very similar to that of oranges, with the exception of the vitamin C content which is more than double in araza.
The arazá is a shrub or small tree which grows up to 2.5 m. with a fair degree of branching from the base. The leaves are simple, opposite, elliptical to slightly oval and measure 6 to 18 x 3.5 to 9.5 cm. The apex is acuminate, the base rounded to subcordate and the primary and secondary nervations are fairly evident. The inflorescences are in axillary racemes, usually with two to five flowers which are 1 cm wide and pedicillate, have four rounded sepals and five white, oval petals. There are numerous stamens and an ovary with three or tour locules. The fruit is a subspherical berry, reaching 12 cm in diameter and weighing 750 g w hen ripe; the flesh is yellow and thin; the skin is shiny. velvety and yellow, with few seeds which are oblong and measure up to 2.5 cm. The subspecies stipitata has fewer stamens and an arboreal habit, whereas the subspecies sororia has a shrub habit and has more stamens.
Source:hort.purdue.edu
Arazá Jam
*theislandfarm*
Instructions
Clean fruit and remove inner flesh and seeds. Cut into smallish chunks, about 1 inch long by 1/2 inch wide. Measure by weight or by volume. Place in pot. Araza is a very juicy fruit and doesn’t need water added. It does need sugar. Use 60% sugar by weight, for example 5 lbs of fruit and 3 lbs of sugar. Put on stove and heat, stirring until sugar is dissolved. Bring to a nice low boil. Araza, and many other fruits, will produce a foamy froth in the initial stage of the cooking process.
This froth will discolour the finished jam, always remove it with a spoon. It is excellent in cookies or for baking and one can make sorbet with it. Put the froth in a glass and when it cools a little some juice will settle to the bottom, pour this back into the jam. At some point, perhaps 15 minutes after you begin, the froth will stop and the texture of the jam will change. The boil will not be so asctive as the mixture begins to thicken. The characteristic plop plip sound of bubbling jam will be heard. The colour will begin to deepen too. Turn the heat down, and stir more frequently. After 7 minutes or so, begin to test the jam on a metal spoon. You are looking for a skin to form on the surface.
Keep testing. Soon – though this takes a little experience, you will see just the point of readiness: the jam is thicker and when you move the spoon or ladle slowly through it, the ladle will push the jam ahead of it out of the way rather than simply moving through the liquid. Or as you move the jam you will be able, for an instant, to see the bottom of the pot behind the ladle. If the jam on the ladle is forming even the slightest of skins, turn off the heat and wait for a minute or two: a skin should form on the surface of the pot. The jam is now ready and can be ladled into freshly boiled (for 10 minutes)jars. Fill to within a half inch of the top, carefully clean the rim and outside edge of the jar, screw on the freshly boiled jar lid and set aside. [sourc - retrieved from https://zoom50.wordpress.com/ on 8/11/2015]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
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