1. LEEK
Description/Taste
Leeks grow straight up from the ground, the flat leaves growing up from a cylindrical, rounded bulb, overlapping each other in a concentric pattern. Many growers pile dirt around the nearly one-inch base bulb, to lengthen the white portion of the bulb by limiting sunlight and therefore chlorophyll production. Because of this practice, Leeks collect a lot of dirt between their leaves. The tops of the leaves, referred to as ‘flags,’ are dark green with a bluish tint, and tough. They fan out at the top of the stalk, like the fronds of a palm tree. The flat Leek leaves can grow up to nearly a meter in height, the bulb sitting shallow in the dirt, around 8 centimeters (3 to 4 inches) long. The edible part of the leaf stalk averages of 30 to 35 centimeters (13 inches) in height, up to 5 centimeters in diameter, and is a light green color. Leeks have a flavor that is milder than an onion, with a slight sweetness.
Seasons/Availability
Leeks are available year-round with a peak season in the fall and through the spring.
Current Facts
Leeks are large members of the Allium family related to garlic and onions, and are botanically classified as Allium ampeloprasum, and sometimes Allium porrum. They are biennial plants (requiring two growing seasons) but are typically grown and harvested as an annual. Leeks are known around the world as English Leeks, European Leeks, Kurrat Leek and Wild Leek. The Leek has been used for thousands of years for both culinary and medicinal purposes. They are often used as a herb or flavoring agent, but can also be served whole as a vegetable.
Nutritional Value
Leeks are a rich source of vitamins B6 and K, as well as iron, manganese and dietary fiber. Leeks are high in the nutrient folate, which is beneficial for women, especially during pregnancy. The highest concentration of folate can be found in the white parts of the Leek. Leeks also contain insulin and sulfur which help protect cells and reduce bad cholesterol respectively. Leeks contain prebiotics, which helps regulate healthy gut bacteria and helps digestion.
Applications
Leeks have been an important part of the cuisine in Europe and the British Isles for centuries. Leek is the main ingredient in two well-known soups: Scotland’s cock-a-leekie soup and France’s crème vichyssoise. From these well-regarded recipes, we know that Leeks pair well with lemon, cream, poultry and bacon. Leeks are also often found paired with cream and potatoes in the classic, potato Leek soup. Leeks can be eaten raw on salads or mixed into a chicken or tuna salad. Leeks are generally sautéed in oil or butter to soften or “sweat” before adding to pizzas, pastas, egg dishes, risotto, or served on their own as a side. Chopped Leeks are used in soups, stir-frys, or braised with carrots and celery. Leeks are also a popular tart or pastry filling. The darker, top section of the leaves is not eaten; this section of the leaf is usually discarded or kept for use in stocks. The very base of the bulb is cut off, just above the small fringe of roots. Cleaning is important, whether preparing Leeks whole or chopped. The easiest way to clean Leeks is to cut in half lengthwise and chop thinly. Put chopped Leeks in a bowl and rinse with fresh, cool water, changing out the water until no debris remains. Dry the Leeks well before preparing. To use the Leek whole, insert the tip of a knife just above the last leaf margin and cut straight through lengthwise, fanning the Leek open to expose the spaces between the layers. A second cut can be made crosswise, to expose more layers if necessary. To store, chopped Leeks can be blanched and frozen. Whole Leeks will store in the refrigerator for up to a week, wrapped well to keep the aroma at bay.
Ethnic/Cultural Info
In Cornwall, England, Leeks are paired with chicken inside a pocket of dough known as a “pasty.” Pasties are considered Cornwall’s “national” dish, and the chicken and Leek combination is a popular light filling also used in a variety of savory pastries and pies. A Leek is the national symbol of Wales, in the United Kingdom, and is worn by the people and by every soldier in the Welsh regiment on St. David’s Day celebrated annually on March 1st. The legend says that during the 6th century, St. David told his soldiers to wear a Leek on their helmets ahead of a successful battle against the invading Saxons. Wearing a Leek was considered a symbol of luck. Others believe the lore behind the Leek as the national emblem dates back to the early Druids who used the Leek as a cure for the common cold, as an antibacterial and diuretic, and for relief from the pains of childbirth. It is also an ingredient in the traditional Welsh broth, cawl. In 1984, British authorities featured a Leek on the reverse side of the British pound coin, which represented the Welsh part of the United Kingdom. It is represented on patches, posters and other items depicting Welsh pride as well.
Geography/History
Leeks are native to the eastern Mediterranean and the Middle East and have been used for food and medicine for over 3,000 years. The ancient Egyptians first cultivated Leeks and ate them during great feasts. The Romans were believed to have brought Leeks to Europe and then to Britain. Today they are cultivated in many regions around the world with cool temperate climates, including North America, Asia, and from the British Isles through Europe and into northern China. In France, Leeks are readily available and inexpensive (and used much like green onion in the United States). There are many different varieties of Leeks; the Scottish, Giant Musselburgh, the French Otina, and Pancho are a few named varieties. The cultivars differ in seasonal availability and growth habit, some displaying more narrow stalks or wider leaves. Western European varieties are typical of the ones found in the United States, at most grocery stores and farmer’s markets. Bulgarian and Turkish varieties, with longer, thinner stalks are not typically found in the United States.
2.COFFEE
What is Coffee?
Everyone recognizes a roasted coffee bean, but you might not recognize an actual coffee plant.
Coffee trees are pruned short to conserve their energy and
aid in harvesting, but can grow to more than 30 feet (9 meters) high.
Each tree is covered with green, waxy leaves growing opposite each other
in pairs. Coffee cherries grow along the branches. Because it grows in a
continuous cycle, it’s not unusual to see flowers, green fruit and ripe
fruit simultaneously on a single tree.
It takes nearly a year for a cherry to mature after first
flowering, and about 5 years of growth to reach full fruit production.
While coffee plants can live up to 100 years, they are generally the
most productive between the ages of 7 and 20. Proper care can maintain
and even increase their output over the years, depending on the variety.
The average coffee tree produces 10 pounds of coffee cherry per year,
or 2 pounds of green beans.
All commercially grown coffee is from a region of the world called the Coffee Belt. The trees grow best in rich soil, with mild temperatures, frequent rain and shaded sun.
Botanical classification
Coffee traces its origin to a genus of plants known as Coffea. Within the genus there are over 500 genera and 6,000 species of tropical trees and shrubs. Experts estimate that there are anywhere from 25 to 100 species of coffee plants.The genus was first described in the 18th century by the Swedish botanist, Carolus Linneaus, who also described Coffea Arabica in his Species Plantarum in 1753. Botanists have disagreed ever since on the exact classification, since coffee plants can range widely. They can be small shrubs to tall trees, with leaves from one to 16 inches in size, and in colors from purple or yellow to the predominant dark green.
In the commercial coffee industry, there are two important coffee species — Arabica and Robusta.
Coffea Arabica — C. Arabica
Varieties: Bourbon, Typica, Caturra, Mundo Novo, Tico, San Ramon, Jamaican Blue Mountain
Coffea Arabica is descended from the original
coffee trees discovered in Ethiopia. These trees produce a fine, mild,
aromatic coffee and represent approximately 70% of the world's coffee
production. The beans are flatter and more elongated than Robusta and
lower in caffeine.
On the world market, Arabica coffees bring the highest
prices. The better Arabicas are high grown coffees — generally grown
between 2,000 to 6,000 feet (610 to 1830 meters) above sea level —
though optimal altitude varies with proximity to the equator.
The most important factor is that temperatures must remain
mild, ideally between 59 - 75 degrees Fahrenheit, with about 60 inches
of rainfall a year. The trees are hearty, but a heavy frost will kill
them.
Arabica trees are costly to cultivate because the ideal
terrain tends to be steep and access is difficult. Also, because the
trees are more disease-prone than Robusta, they require additional care
and attention.
Coffea canephora — C. canephora var. Robusta
Variety: Robusta
Most of the world's Robusta is grown in Central and
Western Africa, parts of Southeast Asia, including Indonesia and
Vietnam, and in Brazil. Production of Robusta is increasing, though it
accounts for only about 30% of the world market.
Robusta is primarily used in blends and for instant
coffees. The Robusta bean itself tends to be slightly rounder and
smaller than an Arabica bean.
The Robusta tree is heartier and more resistant to disease
and parasites, which makes it easier and cheaper to cultivate. It also
has the advantage of being able to withstand warmer climates, preferring
constant temperatures between 75 and 85 degrees Fahrenheit, which
enables it to grow at far lower altitudes than Arabica.
It requires about 60 inches of rainfall a year, and cannot
withstand frost. Compared with Arabica, Robusta beans produce a coffee
which has a distinctive taste and about 50-60% more caffeine.
The Anatomy of a Coffee Cherry
The beans you brew are actually the processed and roasted seeds from a fruit, which is called a coffee cherry.
The coffee cherry's outer skin is called the exocarp. Beneath it is the mesocarp, a thin layer of pulp, followed by a slimy layer called the parenchyma. The beans themselves are covered in a paper-like envelope named the endocarp, more commonly referred to as the parchment.
Inside the parchment, side-by-side, lie two beans, each
covered separately by yet another thin membrane. The biological name for
this seed skin is the spermoderm, but it is generally referred to in the coffee trade as the silver skin.
SOURCE : http://www.ncausa.org/about-coffee/what-is-coffee
3. LEMON
History & Habitat
Lemons, also referred to by the Latin name Citrus × limon, are produced on a small evergreen tree that is native to regions in Asia. The lemon tree was introduced to Europe sometime around 1 A.D., but was not widely cultivated there until the 15th century. Christopher Columbus introduced lemon seeds to the Americas during his voyages of discovery. Lemons are mainly produced commercially in China and Mexico, as well as the South American countries of Brazil and Argentina.Useful parts of the Lemon
When it comes to lemons, nearly the entire fruit can be used for health benefits.The juice of Lemons is often widely used to gain these health benefits as it is easily extracted from the fruit. Tonics are often made from the juice for a refreshing drink and for health purposes. Lemon juice is an acid (pH 2-3) as it is made up of about 5% Citric Acid. The word Citric Acid is often confused with the scientific name of Vitamin C which is Ascorbic Acid, as Lemon Juice also contains lots of Vitamin C. Lemons are one of the only foods that are anionic (alkaline) but this only applies to fresh lemons, as after about half an hour of reacting with the air (oxidation) lemon juice becomes cationic (acidic). (The only other edible substance that is anionic is pure Calcium).
Leaves from the lemon tree can be used to make teas and for flavouring when cooking meats and sea foods.
The fruit and grated peel are frequently used in the preparation of foods and beverages for flavor and aroma.
How to Take
Lemons can serve as a health aid in many forms, including as an essential oil to be inhaled or applied topically, as a juice, a tea, as a bath water or facial and body wash. It can also be used as a natural antibacterial cleaning agent.Main Active Ingredients
Vitamin C
Lemons are most known for their Vitamin C content. With 53 grams of Vitamin C, one lemon provides more than 60 percent of the daily recommended allowance for this nutrient. Lemons also contain a range of other vitamins and minerals.Essential Oils
Lemon essential oil is derived from the rind, which makes up about 45 percent of the lemon. Lemon peel contains over 200 compounds, both volatile and non-volatile. Lemon oil contains about 70 percent limonene and about 20 percent other monoterpenes. This oil also contains about 6 percent aldehydes, alcohols, and esters, such as citral and linalool, with less than 1 percent concentration of coumarins.Health Benefits
Below are some of the most interesting health benefits of lemons and their essential oils:Lemon Essential Oil
Lemon essential oil has many health benefits and coupled with its delightful and distinctive aroma it is no wonder it is a highly desirable aromatherapy oil. It is a very versatile remedy for the whole body. The essential oils can be used in the following ways: they can be inhaled as aromas, taken internally if diluted, or applied topically for a variety of conditions.Improve mood
Studies performed by The Ohio State University showed that subjects exposed to lemon oil aroma were consistently affected with improved and more positive mood outcomes. In fact, levels of the feel-good chemical neurotransmitter called norepinephrine were actually increased upon inhalation of lemon, showing an actual physical and emotional effect within the brain.Improve energy and alertness
The scent of lemons can also improve brain functioning, increasing alertness, mental focus, and clarity. The revitalizing effects of lemon oil are due to its uplifting and energizing scent. Lemon oil may also be taken internally for an energy boost.Antimicrobial properties
Lemon oil has antimicrobial properties, making it excellent at reducing many types of bacteria, viruses, and fungus. It can be used internally to help with cold and flu symptoms and to help gastrointestinal disturbances. Lemon oil makes an excellent mouthwash and can be applied to affected skin areas to reduce inflammation and microbial activity.Astringent effects
Lemon oil helps to dissolve oils and reduce oil production on the skin and hair, making it a good choice for the treatment of acne. Lemon oil also has lightening effects that can be used on the skin or in the hair.Lemons Help with Acne
The citric acid and vitamin C contained in lemons have been shown to work wonders for acne patients. As an alkaline fruit, lemons also kill many forms of bacteria that are known to cause acne. Drinking lemon juice with water every morning is the easiest way to tap into these healing properties, but there are some more powerful solutions for those suffering with worse cases of acne.Mixing one part of lemon juice with one part of rose or honey water and placing it on areas of the skin affected by acne has been shown to be an effective solution. The solution is to be left on the skin for a half hour and then washed off with water. This procedure is to be repeated twice daily.
Another treatment is to apply fresh lemon juice directly to affected areas with a cotton ball or swab and leave it overnight. The solution should then be cleaned off in the morning. As this is the least diluted of all the above solutions, it has a tendency to burn at first, but is considered the most effective way to use lemons to treat acne.
Reduce Negative Emotions
Not only are lemons good for the skin, but seemingly for the psyche as well. Consumption of lemons, or even just inhaling the aroma (aromatherapy) has been shown to improve mood and lessen or even remove tension, nervousness, anxiety, exhaustion, dizziness, and fatigue.Lemons are also thought to improve concentration, which is why so many room fresheners and air sprays are lemon scented. Some people even squeeze a few lemon drops on a handkerchief and inhale it to help with focus.
Treat Canker Sores
Lemons have scientifically proven antiviral and antibacterial qualities. A glass of lukewarm lemon juice mixed with water swished around the mouth three times a day has been shown to cure canker sores. As canker sores are open wounds, there may be some burning at first, but this is to be expected until the wounds become more sterilized.Lemons Cure Fevers
Lemons have long been thought to help with fevers as well, an offshoot of the calming properties of the fruit. Hot water, lemon juice, and honey mixed together is a great solution to a fever. Consume every two hours until the fever subsides.Colds and the Flu
Lemons have a twofold positive effect on colds and the flu. The vitamin C helps with the internal infection, while the antiviral properties of the lemon will help with the mucous membranes of your throat and mouth.It is best to treat a cold or a flu at the very beginning and flood your system with as much vitamin C from lemons as you can find. Squeeze lemon juice fresh and mix with lukewarm water. Consume every two hours.
You can use lemon juice as a gargle as well as a juice to help with the throat problems that colds and the flu cause. Combine with a little sea salt to help with a sore throat.
A Topical Solution for Corns
Slices of lemon placed between a bandage and a corn provide much needed nutrients to the callous part of the injury. The use of lemon essential oil is also proven to work wonders for calloused areas.Help Relieve Eczema
Eczema sufferers have found relief from lemon wraps. Dilute a small amount of lemon essential oil combined with honey in lukewarm water. Soak a cloth made of linen in this solution, squeeze out the extra solution, and place the cloth on the area of the body affected by eczema for 15 minutes at a time, 3 times a day.Lemons Fight Fatigue
Long distance runners and hikers are known to simply stick a straw in the top of a lemon for a much needed boost of energy. Lemon juice seems to quench thirst much more effectively than water alone, and the taste and aroma seem to stimulate the brain, giving a much needed mental boost that also helps fight fatigue.Lemon Peel can Reduce Cholesterol
A recent study has shown that eating Lemon Peel can be effective in lowering cholesterol. It's thought this is not just due to the pectin concentration of lemon peel, but to a variety of active ingredients in the peel.SOURCE : https://www.herbwisdom.com/herb-lemon.html
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