Wednesday, August 4, 2010

PLUM

Kingdom : Plantae

Division : Magnoliophyta

Class : Magnoliopsida

Order : Rosales

Family : Rosaceae

Subfamily : Maloideae or Spiraeoideae [1]

Genus : Prunus

Subgenus : Prunus



A plum or gage is a stone fruit tree in the genus Prunus, subgenus Prunus. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc.) in the shoots having a terminal bud and the side buds solitary (not clustered), the flowers in groups of one to five together on short stems, and the fruit having a groove running down one side and a smooth stone (or pit).

Mature plum fruit may have a dusty-white coating that gives them a glaucous appearance and is easily rubbed off. This is an epicuticular wax coating and is known as "wax bloom". Dried plum fruits are called dried plums or prunes, although prunes are a distinct type of plum, and may have pre-dated the fruits now commonly known as plums.[citation needed].

Plum fruit tastes sweet and/or tart; the skin may be particularly tart. It is juicy and can be eaten fresh or used in jam-making or other recipes. Plum juice can be fermented into plum wine; when distilled, this produces a

brandy known in Eastern Europe as Slivovitz, Rakia, Ţuică or Palinka. Dried plums (or prunes) are also sweet and juicy and contain several antioxidants. Plums and prunes are known for their laxative effect. This effect has been attributed to various compounds present in the fruits, such as dietary fiber, sorbitol, and isatin. Prunes and prune juice are often used to help regulate the functioning of the digestive system.

As with many other members of the rose family, plum seeds contain cyanogenic glycosides, including amygdalin. These substances are capable of decomposing into a sugar molecule and hydrogen cyanide gas. While plum seeds are not the most toxic within the rose family, that dubious honor going to the bitter almond, large doses of these chemicals from any source are hazardous to human health.

Dried prune marketers in the U

nited States have, in recent years, begun marketing their product as "dried plums." This is due to "prune" having negative connotations connected with elderly people suffering from constipation.

Dried, salted plums are used as a snack, sometimes known as salaito or salao. Various flavors of dried plum are available at Chinese grocers and specialty stores worldwide. They tend to be much drier than the standard prune. Cream, Ginsing, Spicy, and Salty are among the

common varieties. Licorice is generally used to intensify the flavor of these plums and is used to make salty plum drinks and toppings for Shaved Ice or baobing.

Pickled plums are another type of preserve available in Asia and international specialty stores. The Japanese variety, called umeboshi, is often used for rice balls, called "Onigiri" or "Omusubi." The ume, from which umeboshi are made, is however more closely related to the apricot than to the plum.

Prune kernel oil is made from the fleshy inner part of the pit of the plum.

Plums come in a wide variety of colors and sizes. Some are much firmer-fleshed than others and some have yellow, white, green or red flesh, with equally varying skin color.

Plum cultivars in use today include:

Damson, or Damask Plum

Greengage (Firm, green flesh and skin even when ripe.)

Mirabelle (Dark yellow, predominantly grown in northeast France.)

Satsuma plum (Firm red flesh with a red skin.)

'Victoria' (Yellow flesh with a red or mottled skin.)

Yellowgage, or Golden plum (Similar to Greengage, but yellow.)

When it flowers in the early spring, a plum tree will be covered in blossom, and in a good year approximately 50% of the flowers will be pollinated and become plums. Flowering starts after 80 growing degree days.

If the weather is too dry the plums will not develop past a certain stage, but will fall from the tree while still tiny green buds, and if it is unseasonably wet or if the plums are not harvested as soon as they are ripe, the fruit may develop a fungal condition called brown rot. Brown rot is not toxic, and very small affected areas can be cut out of the fruit, but unless the rot is caught immediately the fruit will no longer be edible. Plum is used as a food plant by the larvae of some Lepidoptera including November Moth, Willow Beauty and Short-cloaked Moth.

The Serbian plum (Serbian: шљива / šljiva) is the third most produced in the world and the alcoholic drink slivovitz (Plum brandy) is the national drink of Serbia. The plum production averages 424,300 tons per year; FAO 1991–2001.

A large number of plums are also grown in Hungary where they are called szilva and are used to make lekvar (a plum paste jam), palinka (a slivovitz-type liquor), plum dumplings, and other foods. The region of Szabolcs-Szatmár, in the northeastern part of the country near the borders with Ukraine and Romania, is a major producer of plums.

The mei blossom (Prunus mume), along with the peony, are considered traditional floral emblems of China. On June 21, 1964, the Executive Yuan of the Republic of China officially designated the mei blossom to be its national flower, with the triple grouping of stamens (one long and two short) representing the Three Principles of the People and the five petals symbolizing the five branches of the ROC government. The designation repeats a previous statement by the ROC government in 1929.

The mei blossom is also the floral symbol of the ancient Chinese city Nanjing, which served as the former capital (and remained designated as the official capital) of the Republic of China.

Monday, August 2, 2010

DAHLIA

Kingdom : Plantae

(unranked) : Angiosperms

(unranked) : Eudicots

(unranked) : Asterids

Order : Asterales

Family : Asteraceae

Subfamily : Asteroideae

Tribe : Coreopsideae[1]

Genus : Dahlia Cav.

F. Hernández visited Mexico in 1615 and noticed two spectacular varieties of dahlias, which he mentioned in his account of medicinal plants of New Spain, not published until 1651. The French botanist Nicolas-Joseph Thiéry de Menonville, sent to Mexico to steal the cochineal insect valued for its scarlet dye, noted the strangely beautiful flowers he had seen in his official report, published in 1787. Seeds sent from the botanical garden of Mexico City to Madrid

flowered for the first time in the botanical garden in October 1789, and were named Dahlia coccinea by Antonio José Cavanilles, the head of the Madrid Botanical Garden, in his Icones plantarum, 1791. A few seeds were secured by Lord Bute and sent to England, where they flowered but were lost.

The introduction of the dahlia to the florists of the N

etherlands was effected about the same time, when a box of dahlia roots was sent from Mexico to the Netherlands. Only one plant survived the trip, but produced spectacular red flowers with pointed petals. Nurserymen in Europe crossbred from this plant, which was named Dahlia juarezii, with parents of dahlias discovered earlier: these are the progenitors of all modern dahlia hybrids. The Jardin des plantes in Paris received dahlias in 1802, again from


Madrid. A second species, D. variabilis, was at last successfully grown in 1804 by the gardener at Holland House, Kensington, of Lady Holland, who sent the seeds from Madrid. An early breeder of dahlias was comte Léon-Charles LeLieur de Ville-sur-Arce, intendant of the château de Saint-Cloud, its glasshouses and gardens, who had four varieties to work with, and by 1806 had produced three double-flowered dahlias.

Since 1813, commercial plant breeders have been breeding dahlias to produce thousands of cultivars, usually chosen for their stunning and brightly coloured waxy flowers. Dahlia was named the national flower of Mexico in 1963. Dahlia plants range in height from as low as 12 in (30 cm) to as tall as 6–8 ft (1.8–2.4 m). The flowers can be as small as 2 in (5.1 cm) in diameter or up to 1 ft (30 cm) ("dinner plate"). The great variety results from dahlias being octoploids (they have eight sets of homologous chromosomes, whereas most plants have only two).

Saturday, July 31, 2010

CARROT


Kingdom : Plantae

(unranked) : Angiosperms

(unranked) : Eudicots

(unranked) : Asterids

Order : Apiales

Family : Apiaceae

Genus : Daucus

Species : D. carota

History

The wild ancestors of the carrot are likely to have come from Afghanistan, which remains the centre of diversity of D. carota, the wild carrot. Selective breeding over the centuries of a naturally occurring subspecies of the wild carrot, Daucus carota subsp. sativus reducing bitterness, increasing sweetness

and minimizing the woody core, has produced the familiar garden vegetable.

In early use, carrots were grown for their aromatic leaves and seeds, not their roots. Some relatives of the carrot are still grown for these, such as parsley, fennel, dill and cumin. The first mention of the root in classical sources is in the 1st century CE. The modern carrot appears to have been introduced to Europe in the 8-10th centuries.[citation needed] The 12th c. Arab Andalusian agriculturist, Ibn al-'Awwam, describes both red and yellow carrots; Simeon Seth also mentions both colours in the 11th century. Orange-coloured carrots appeared in the Netherlands in the 17th century. These, the modern carrots, were intended by the antiquary John Aubrey (1626-1697) when he noted in his memoranda "Carrots were first sown at Beckington in Somersetshire Some very old Man there [in 1668] did remember their first bringing hither."

In addition to wild carrot, these alternative (mostly historical) names are recorded for Daucus carota: Bee's-nest, Bee's-nest plant, Bird's-nest, Bird's-nest plant, Bird's-nest root, Carota, Carotte (French), Carrot, Common carrot, Crow's-nest, Daucon, Dawke, Devil's-plague, Fiddle, Gallicam, Garden carrot, Gelbe Rübe (German), Gingidium, Hill-trot, Laceflower, Mirrot, Möhre (German), Parsnip (misapplied), Queen Anne's lace, Rantipole, Staphylinos, and Zanahoria.

Uses

Carrots can be eaten in a variety of ways. Only 3% of the β-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil.[2] Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne. Grated carrots are used in carrot cakes, as well as carrot puddings, an old E

nglish dish thought to have originated in the early 1800s. The greens are edible as a leaf vegetable, but are rarely eaten by humans. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.

In India carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or daal dishes, and the most popular variation i

n north India is the Gaajar Kaa Halwaa carrot dessert, which has carrots grated and cooked in milk until the whole thing is solid, after which nuts and butter are added. Carrot salads are usually made with grated carrots in western parts with a seasoning of mustard seeds and green chillies popped in hot oil, while adding carrots to rice usually is in julienne shape.

The variety of carrot found in north India is

rare everywhere except in Central Asia and other contiguous regions, and is now growing in popularity in larger cosmopolitan cities in South India. The north Indian carrot is pink-red comparable to plum or raspberry or deep red apple in colour (without a touch of yellow or blue) while most other carrot varieties in world are from orange to yellow in colour, comparable to hallowe'en pumpkins.

Ever since the late 1980s, baby carrots

or mini-carrots (carrots that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets.

Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with fruits and other vegetables.

Nutrition

The carrot gets its characteristic and bright orange colour from β-carotene, which is metabolised into vitamin A in humans when bile salts are present in the intestines.Massive overconsumption of carrots can caus

e caroteno

sis, a benign condition in which the skin turns orange. Carrots are also rich in dietary fibre, antioxidants, and minerals.

Lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet. An urban legend says eating large amounts of carrots will allow one to see in the dark. The legend d

eveloped from stories of British gunners in World War II who were able to shoot down German planes in the darkness of night. The legend arose during the Battle of Britain when the RAF circulated a story about their pilots' carrot consumption as an attempt to cover up the di

scovery and effective use of radar technologies in engaging enemy planes, as well as the use of red light (which does not destroy night vision) in aircraft instruments. It reinforced existing German folklore and helped to encourage Britons—looking to improve their night vision during the blackouts—to grow and eat the vegetable.

Ethnomedically, the roots are used to treat digestive problems, intestinal parasites, and tonsillitis or constipation.

LILLY


Kingdom : Plantae

(unranked) : Angiosperms

Phylum : Anthophyta

(unranked) : Monocots

Order : Liliales

Family : Liliaceae

Subfamily : Lilioideae

Genus : Lilium L.

The genus Lilium are herbaceous flowering plants growing from bulbs. Most species are native to the temperate northern hemisphere. They comprise a genus of about 110 species in the lily family (Liliaceae).

They are important as large showy flowering garden plants. Additionally, they are important culturally and in literature in much of the world. Some species are sometimes grown or harvested for the edible bulbs.

The species in this genus are the true lilies. Many other plants exist with "lily" in the common English name, some of which are quite unrelated to the true lilies.

Botony

Lilies are leafy stemmed herbs. They form naked or tunic-less scaly underground bulbs which are their overwintering organs. In some North American species the base of the bulb develops into rhizomes, on which numerous small bulbs are found. Some species develop stolons. Most bulbs are deeply buried, but a few species form bulbs near the soil surface. Many species form stem-roots. With these, the bulb grows naturally at some depth in the soil, and each year the new stem puts out a

dventitious roots above the bulb as it emerges from the soil. These roots are in addition to the basal roots that develop at the base of the bulb.

Most cool temperate species are dormant in winter, while some are dormant in dry summer and sprout with the autumun rain and are bolting after the chilling of winter in the spring.

Most species are deciduous, but a few species (Lilium candidum, Lilium catesbaei) bear a basal rosette of leaves during dormancy.

Seeds ripen in late summer. They exhibit varying and sometimes complex germination patterns, many adapted to cool temperate climates.

The large flowers have six tepals. They

are often fragrant, and come in a range of colours ranging through whites, yellows, oranges, pinks, reds and purples. Markings include spots and brush strokes. The plants are late spring or summer flowering.

Some species formerly included within this genus have now been placed in other genera. These genera include Cardiocrinum, Notholirion, Nomocharis and some Fritillaria.

Uses

Many species are widely grown in the garden in temperate and sub-tropical regions. Sometimes they may also be grown as potted plants. A large number of ornamental hybrids have been developed. They can be used in herbaceous

borders, woodland and shrub plantings, and as a patio plant.

Some lilies, especially

Lilium longiflorum, as well as a few other hybrids, form important cut flower crops. These tend to be forced for particular markets; for instance, L. longiflorum for the Easter trade, when it may be called the Easter lily.

Lilium bulbs are starchy and edible as

root vegetables,

although bulbs of some species may be very bitter. The non-bitter bulbs of L. lancifolium, L. pumilum, and especially L. brownii (Chinese: 百合 ; pinyin: bǎihé gān) and Lilium davidii var unicolor cotton are grown at large scale in China

as a luxury or health food, most often sold in dry form. They are eaten especially i

n the summer, for their ability to reduce internal heat. They may be reconstituted and stir-fried, grated and used to thicken soup, or processed to extract starch. Their texture and taste draw comparison with the potato, although the individual bulb scales are much smaller.

Lilies are used as f

ood plants by the larvae of some Lepidoptera species including the Dun-bar.

Wednesday, July 28, 2010

JASMINE


Jasmine

(Jasminum, Jasmine which is from the Arabic from Persian yasmin, i.e. "gift from God is a genus of shrubs and vines in the olive family (Oleaceae), with about 200 species, native to tropical and warm temperate regions of the Old World. Most species grow as climbers on other plants or are trained in gardens on chicken wire, trellis gates or fences, or made to scramble through shrubs of open texture. The leaves can be either evergree

n (green all year round) or deciduous (falling in autumn).

Cultivation and uses

Widely cultivated for its flowers, jasmine is enjoyed in the garden, as a house plant, and as cut flowers. The flowers are worn by women in their hair in southern and southeast Asia. The delicate jasmine flower opens only at night and may be plucked in the morning when the tiny petals are tightly closed, then stored in a cool place until night. The petals begin to open between six and eight in the evening, as the temperature lowers.

Jasmine Tea

Jasmine tea is consumed in China, where it is called jasmine-flower tea .Jasminum sambac flowers are also used to make so-called jasmine tea, which often has a base of green tea, but sometimes an Oolong base is used. Flowers and tea are "mated" in machines that control temperature and humidity. It takes four hours or so for the tea to absorb the fragrance and flavour of the jasmine blossoms, and for the highest grades, this process may be repeated as many as seven times. Because the tea has absorbed moisture from the flowers, it must be refired to prevent spoilage. The spent flowers may or may not be removed from the final product, as the flowers are completely dry and contain no aroma. Giant fans are used to blow away and remove the petals from the denser tea leaves. If present, they simply add visual appeal and are no indication of the quality of the tea.

Jasmine Syrup

The French are known for their jasmine syrup, most commonly made from an extract of jasmine flowers. In the United States, this French jasmine syrup is used to make jasmine scones and marshmallows.

Jasmine Essential Oil

Jasmine essential oil is in common use. Its flowers are either extracted by the labour-intensive method of enfleurage or through chemical extraction. It is expensive due to the large number of flowers needed to produce a small amount of oil. The flowers have to be gathered at night because the odour of jasmine is more powerful after dark. The flowers are laid out on cotton cloths soaked in olive oil for several days and then extracted leaving the true jasmine essence. Some of the countries producing jasmine essential oil are India, Egypt, China and Morocco.

ROSE

Rose

A rose is a perennial flower shrub or vine of the genus Rosa, within the family Rosaceae, that contains over 100 species and comes in a variety of colours. The species form a group of erect shrubs, and climbing or trailing plants, with stems that are often armed with sharp prickles. Most are native to Asia, with smaller numbers of species native to Europe, North America, and northwest Africa. Natives, cultivars and hybrids are all widely grown for their beauty and fragrance.

The leaves are alternate and pinnately compound, with sharply toothed oval-shaped leaflets. The plant's fleshy edible fruit, which ripens in the late summer through autumn, is called a rose hip. Rose plants range in size from compact, miniature roses, to climbers that can reach 7 meters in height. Species from different parts of the world easily hybridize, which has given rise to the many types of garden roses.

The name rose comes from French, itself from Latin, rosa, which was borrowed from Oscan, from Greek ρόδιόν rhodion (Aeolic wrodion), from Old Persian wurdi "flower" (cf. Avest. warda, Sogdian ward, Parthian wâr).

Attar of rose is the steam-extracted essential oil from rose flowers that has been used in perfumes for centuries. Rose water, made from the rose oil, is widely used in Asian and Middle Eastern cuisine. The French are known for their rose syrup, most commonly made from an extract of rose petals. In the United States, this French rose syrup is used to make rose scones and marshmallows.

Rose hips are occasionally made into jam, jelly, and marmalade, or are brewed for tea, primarily for their high vitamin C content. They are also pressed and filtered to make rose hip syrup. Rose hips are also used to produce Rose hip seed oil, which is used in skin products and some makeup products.



Perfume

Rose perfumes are made from attar of roses or rose oil, which is a mixture of volatile essential oils obtained by steam distilling the crushed petals of roses. The technique originated in Persia (the word Rose itself is from Persian) then spread through Arabia and India, but nowadays about 70% to 80% of production is in the Rose Valley near Kazanluk in Bulgaria, with some production in Qamsar in Iran and Germany.[citation needed] The Kaaba in Mecca is annually washed by the Iranian rose water from Qamsar. In Bulgaria, Iran and Germany, damask roses (Rosa damascena 'Trigintipetala') are used. In the French rose oil industry Rosa centifolia is used. The oil is transparent pale yellow or yellow-grey in colour. 'Rose Absolute' is solvent-extracted with hexane and produces a darker oil, dark yellow to orange in colour. The weight of oil extracted is about one three-thousandth to one six-thousandth of the weight of the flowers; for example, about two thousand flowers are required to produce one gram of oil.