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<h2><span style="font-size:14pt;"><strong>Lilac Seeds (Syringa vulgaris)</strong></span></h2> <h2><span style="color:#ff0000;font-size:14pt;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Syringa vulgaris originates from Europe. Great bonsai tree potential. If left to grow naturally, it reaches 8 to 10 feet tall. A small tree that with age develops deeply furrowed bark. This species of Lilac produces suckers new shoots that sprout from the base of the shrub, or from the roots. Is very tolerant of hard pruning necessary for bonsai cultivation. Green heart-shaped leaves are smooth and appear before the flowers bloom. At Fall, the leaves turn yellow-green. The light purple flowers grow in large clusters, from May to June and have one of the most powerful fragrances emitted by a plant. Hardiness zones 3-7, (-15ºC/5ºF, -37ºC/-35ºF) in Winter. Adptable to a wide range of soils. Lilacs prefer well-drained, slightly alkaline soil and plenty of sunshine for optimum growth and blooming. Although Lilacs love water, they don't enjoy soggy soil. Without proper drainage, Lilacs will do little growing and produce fewer blossoms.</p> <p><strong>Germination</strong></p> <p>For faster germination, soak the seeds in slightly hot water for 24-48 hours, followed by one month of cold stratification before sowing at 1/4" deep in sterile gardening soil. Keep damp soil, not soaking wet. Keep pot in warm situation 68-75ºF. Germination usually occurs in 2-4 weeks. It can be a lot more depending on their degree of unbroken dormancy, don't give up.</p> <p><strong>Scarification / Stratification </strong></p> <p>This will break their dormancy. It creates a cold and moist environment for the seeds. Mixed in seeds with slightly moistened vermiculite or peat, only damp in a ziplock bag. Close zip bag shut and store it in the salad crisper compartment of your refrigerator. If any seeds begin to sprout during the cold stratification, simply remove the seed and plant.</p> <p><strong>WIKIPEDIA:</strong></p> <p>Syringa vulgaris (lilac or common lilac) is a species of flowering plant in the olive family Oleaceae, native to the Balkan Peninsula, where it grows on rocky hills. This species is widely cultivated as an ornamental and has been naturalized in other parts of Europe (UK, France, Germany, Italy, etc.), as well as much of North America. It is not regarded as an aggressive species, found in the wild in widely scattered sites, usually in the vicinity of past or present human habitations.</p> <p>S. vulgaris is a large deciduous shrub or multistemmed small tree, growing to 6–7 m (20–23 ft) high, producing secondary shoots ("suckers") from the base or roots, with stem diameters up to 20 cm (8 in), which in the course of decades may produce a small clonal thicket.[7] The bark is grey to grey-brown, smooth on young stems, longitudinally furrowed, and flaking on older stems. The leaves are simple, 4–12 cm (2–5 in) and 3–8 cm broad, light green to glaucous, oval to cordate, with pinnate leaf venation, a mucronate apex, and an entire margin. They are arranged in opposite pairs or occasionally in whorls of three. The flowers have a tubular base to the corolla 6–10 mm long with an open four-lobed apex 5–8 mm across, usually lilac to mauve, occasionally white. They are arranged in dense, terminal panicles 8–18 cm (3–7 in) long. The fruit is a dry, smooth, brown capsule, 1–2 cm long, splitting in two to release the two-winged seeds.</p> <p><strong>Garden history</strong></p> <p>Lilacs — both S. vulgaris and S. × persica the finer, smaller "Persian lilac", now considered a natural hybrid — were introduced into European gardens at the end of the 16th century, from Ottoman gardens, not through botanists exploring the Balkan habitats of S. vulgaris.[12] The Holy Roman Emperor's ambassador, Ogier Ghiselin de Busbecq, is generally credited with supplying lilac slips to Carolus Clusius, about 1562. Well-connected botanists, such as the great herbalist John Gerard, soon had the rarity in their gardens: Gerard noted that he had lilacs growing “in very great plenty” in 1597, but lilacs were not mentioned by Shakespeare,[13] and John Loudon was of the opinion that the Persian lilac had been introduced into English gardens by John Tradescant the elder.[14] Tradescant's Continental source for information on the lilac, and perhaps ultimately for the plants, was Pietro Andrea Mattioli, as one can tell from a unique copy of Tradescant's plant list in his Lambeth garden, an adjunct of his Musaeum Tradescantianum; it was printed, though probably not published, in 1634: it lists Lilac Matthioli. That Tradescant's "lilac of Mattioli's" was a white one is shown by Elias Ashmole's manuscript list, Trees found in Mrs Tredescants Ground when it came into my possession (1662):[15] "Syringa alba".</p> <p>In the American colonies, lilacs were introduced in the 18th century. Peter Collinson, F.R.S., wrote to the Pennsylvania gardener and botanist John Bartram, proposing to send him some, and remarked that John Custis of Virginia had a fine "collection", which Ann Leighton interpreted as signifying common and Persian lilacs, in both purple and white, "the entire range of lilacs possible" at the time.</p> <p><strong>Cultivation</strong></p> <p>The lilac is a very popular ornamental plant in gardens and parks, because of its attractive, sweet-smelling flowers, which appear in early summer just before many of the roses and other summer flowers come into bloom.</p> <p>In late summer, lilacs can be attacked by powdery mildew, specifically Erysiphe syringae, one of the Erysiphaceae.[18] No fall color is seen and the seed clusters have no aesthetic appeal.</p> <p>Common lilac tends to flower profusely in alternate years, a habit that can be improved by deadheading the flower clusters after the color has faded and before seeds, few of which are fertile, form. At the same time, twiggy growth on shoots that have flowered more than once or twice can be cut to a strong, outward-growing side shoot.</p> <p>It is widely naturalised in western and northern Europe.[8] In a sign of its complete naturalization in North America, it has been selected as the state flower of the state of New Hampshire, because it "is symbolic of that hardy character of the men and women of the Granite State".[19] Additional hardiness, for Canadian gardens, was bred for in a series of S. vulgaris hybrids by Isabella Preston, who introduced many of the later-blooming varieties, whose later-developing flower buds are better protected from late spring frosts; the Syringa x prestoniae hybrids range primarily in the pink and lavender shades</p>

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<h2><span style="font-size: 14pt;" class=""><b>Turmeric Live Rhizomes - spice (Curcuma longa)</b></span></h2> <h3><span style="color: #f20202; font-size: 14pt;"><b>Price for package of <strong>5 </strong>Rhizomes.</b></span></h3> <p><b>Turmeric</b>&nbsp;(<i>Curcuma longa</i>) (<span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'t' in 'tie'">t</span><span title="/ɜːr/: 'ur' in 'fur'">ɜːr</span><span title="'m' in 'my'">m</span><span title="/ər/: 'er' in 'letter'">ər</span><span title="/ɪ/: 'i' in 'kit'">ɪ</span><span title="'k' in 'kind'">k</span></span>/</span></span>)&nbsp;is a&nbsp;rhizomatous&nbsp;herbaceous&nbsp;perennial plant&nbsp;of the&nbsp;ginger&nbsp;family,&nbsp;Zingiberaceae.<sup id="cite_ref-3" class="reference">[3]</sup>&nbsp;It is native to the&nbsp;Indian subcontinent&nbsp;and&nbsp;Southeast Asia, and requires temperatures between 20 and 30&nbsp;°C (68–86&nbsp;°F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their&nbsp;rhizomes&nbsp;and propagated from some of those rhizomes in the following season.</p> <p>When not used fresh, the rhizomes are boiled in water for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder<sup id="cite_ref-4" class="reference">[4]</sup>commonly used as a&nbsp;coloring&nbsp;and flavoring agent in many Asian cuisines, especially for&nbsp;curries, as well as for&nbsp;dyeing. Turmeric powder has a warm, bitter, pepper-like flavor and earthy,&nbsp;mustard-like aroma.<sup id="cite_ref-drugs_5-0" class="reference">[5]</sup><sup id="cite_ref-brennan_6-0" class="reference">[6]</sup></p> <p>Although long used in&nbsp;Ayurvedic&nbsp;medicine to treat various diseases, there is little high-quality&nbsp;clinical evidence&nbsp;for use of turmeric or its main constituent,&nbsp;curcumin, as a therapy.<sup id="cite_ref-nelson_7-0" class="reference">[7]</sup><sup id="cite_ref-nccih_8-0" class="reference">[8]</sup></p> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Curcuma_longa_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-199.jpg/200px-Curcuma_longa_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-199.jpg" class="thumbimage" width="200" height="245"> <div class="thumbcaption"> <div class="magnify"></div> Botanical view of&nbsp;<i>Curcuma longa</i></div> </div> </div> <h2><span class="mw-headline" id="History">History</span></h2> <p>Turmeric has been used in&nbsp;Asia&nbsp;for thousands of years and is a major part of&nbsp;Ayurveda,&nbsp;Siddha medicine,&nbsp;Unani, and&nbsp;traditional Chinese medicine.<sup id="cite_ref-Chattopadhyay_9-0" class="reference">[9]</sup>&nbsp;It was first used as a&nbsp;dye, and then later for its medicinal properties.<sup id="cite_ref-NCCIH_10-0" class="reference">[10]</sup></p> <h2><span class="mw-headline" id="Etymology">Etymology</span></h2> <p>The origin of the name is uncertain. It possibly derives from&nbsp;Middle English&nbsp;or Early Modern English as&nbsp;<i><span xml:lang="enm" lang="enm">turmeryte</span></i>&nbsp;or&nbsp;<i><span xml:lang="enm" lang="enm">tarmaret</span></i>. It may be of&nbsp;Latin&nbsp;origin,&nbsp;<i><span xml:lang="la" lang="la">terra merita</span></i>&nbsp;("meritorious earth").<sup id="cite_ref-11" class="reference">[11]</sup>&nbsp;The name of the genus,&nbsp;<i>Curcuma</i>, is derived from the&nbsp;Sanskrit&nbsp;<i><span xml:lang="sa-latn" lang="sa-latn">kuṅkuma</span></i>, referring to both turmeric and&nbsp;saffron, used in&nbsp;India&nbsp;since ancient times.<sup id="cite_ref-12" class="reference">[12]</sup></p> <h2><span class="mw-headline" id="Botanical_description">Botanical description</span></h2> <h3><span class="mw-headline" id="Appearance">Appearance</span></h3> <p>Turmeric is a&nbsp;perennial&nbsp;herbaceous&nbsp;plant that reaches up to 1&nbsp;m (3&nbsp;ft 3&nbsp;in) tall. Highly branched, yellow to orange, cylindrical, aromatic rhizomes are found. The leaves are&nbsp;alternateand arranged in two rows. They are divided into leaf sheath,&nbsp;petiole, and leaf blade.<sup id="cite_ref-13" class="reference">[13]</sup>&nbsp;From the leaf sheaths, a false stem is formed. The petiole is 50&nbsp;to 115&nbsp;cm (20–45&nbsp;in) long. The simple leaf blades are usually 76&nbsp;to 115&nbsp;cm (30–45&nbsp;in) long and rarely up to 230&nbsp;cm (91&nbsp;in). They have a width of 38&nbsp;to 45&nbsp;cm (15–18&nbsp;in) and are oblong to elliptic, narrowing at the tip.</p> <h3><span id="Inflorescence.2C_flower.2C_and_fruit"></span><span class="mw-headline">Inflorescence, flower, and fruit</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Turmeric_Flower_Maharashtra_India.jpg/220px-Turmeric_Flower_Maharashtra_India.jpg" class="thumbimage" width="220" height="157"> <div class="thumbcaption"> <div class="magnify"></div> Turmeric flower</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Native_Turmeric_Cooktown.jpg/220px-Native_Turmeric_Cooktown.jpg" class="thumbimage" width="220" height="293"> <div class="thumbcaption"> <div class="magnify"></div> Wild turmeric, Australia</div> </div> </div> <p>At the top of the inflorescence, stem bracts are present on which no flowers occur; these are white to green and sometimes, tinged reddish-purple, and the upper ends are tapered.<sup id="cite_ref-14" class="reference">[14]</sup></p> <p>The&nbsp;hermaphrodite&nbsp;flowers are&nbsp;zygomorphic&nbsp;and threefold. The three 0.8&nbsp;to 1.2&nbsp;cm (0.3–0.5&nbsp;in) long&nbsp;sepals&nbsp;are fused, white, have fluffy hairs and the three&nbsp;calyx&nbsp;teeth are unequal. The three bright-yellow&nbsp;petals&nbsp;are fused into a&nbsp;corolla&nbsp;tube up to 3&nbsp;cm (1.2&nbsp;in) long. The three corolla lobes have a length of 1.0&nbsp;to 1.5&nbsp;cm (0.39–0.59&nbsp;in) and are triangular with soft-spiny upper ends. While the average corolla lobe is larger than the two lateral, only the median&nbsp;stamen&nbsp;of the inner circle is fertile. The dust bag is spurred at its base. All other stamens are converted to&nbsp;staminodes. The outer staminodes are shorter than the&nbsp;labellum. The labellum is yellowish, with a yellow ribbon in its center and it is&nbsp;obovate, with a length from 1.2&nbsp;to 2.0&nbsp;cm (0.47–0.79&nbsp;in). Three&nbsp;carpels&nbsp;are under a constant, trilobed ovary adherent, which is sparsely hairy. The fruit capsule opens with three compartments.<sup id="cite_ref-Siewek_15-0" class="reference">[15]</sup><sup id="cite_ref-kaufen_16-0" class="reference">[16]</sup><sup id="cite_ref-HKRS_17-0" class="reference">[17]</sup></p> <p>In&nbsp;East Asia, the flowering time is usually in August. Terminally on the false stem is a 12&nbsp;to 20&nbsp;cm (4.7–7.9&nbsp;in) long&nbsp;inflorescence&nbsp;stem containing many flowers. The&nbsp;bracts&nbsp;are light green and ovate to oblong with a blunt upper end with a length of 3&nbsp;to 5&nbsp;cm (1.2–2.0&nbsp;in).</p> <h2><span class="mw-headline" id="Phytochemistry">Phytochemistry</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/CurcuminKeto.svg/256px-CurcuminKeto.svg.png" class="thumbimage" width="256" height="75"> <div class="thumbcaption">Curcumin&nbsp;keto&nbsp;form</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Curcumin.svg/256px-Curcumin.svg.png" class="thumbimage" width="256" height="75"> <div class="thumbcaption">Curcumin&nbsp;enol&nbsp;form</div> </div> </div> <p>Turmeric powder is approximately 60–70%&nbsp;carbohydrates, 6–13% water, 6–8%&nbsp;protein, 5–10%&nbsp;fat, 3–7%&nbsp;dietary minerals, 3–7%&nbsp;essential oils, 2–7%&nbsp;dietary fiber, and 1–6%&nbsp;curcuminoids.<sup id="cite_ref-nelson_7-1" class="reference">[7]</sup></p> <p>Phytochemical&nbsp;components of turmeric include&nbsp;diarylheptanoids, which occur from numerous curcuminoids, such as&nbsp;curcumin,&nbsp;demethoxycurcumin, and&nbsp;bisdemethoxycurcumin.<sup id="cite_ref-nelson_7-2" class="reference">[7]</sup>Curcumin constitutes 3.14% (on average) of powdered turmeric, having variations in content among the species of&nbsp;<i>Curcuma longa</i>.<sup id="cite_ref-18" class="reference">[18]</sup>&nbsp;Some 34 essential oils are present in turmeric, among which&nbsp;turmerone,&nbsp;germacrone,&nbsp;atlantone, and&nbsp;zingiberene&nbsp;are major constituents.<sup id="cite_ref-19" class="reference">[19]</sup><sup id="cite_ref-20" class="reference">[20]</sup><sup id="cite_ref-21" class="reference">[21]</sup></p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <h3><span class="mw-headline" id="Traditional_medicine">Traditional medicine</span></h3> <p>Turmeric grows wild in the forests of South and Southeast Asia where it is collected for use in&nbsp;Indian&nbsp;traditional medicine&nbsp;(also called&nbsp;Siddha&nbsp;or&nbsp;Ayurveda).<sup id="cite_ref-nelson_7-3" class="reference">[7]</sup>&nbsp;From&nbsp;clinical research, there is no high-quality evidence that turmeric has medicinal properties.<sup id="cite_ref-nelson_7-4" class="reference">[7]</sup></p> <h3><span class="mw-headline" id="Culinary">Culinary</span></h3> <div class="thumb tright"> <div class="thumbinner"><br><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Curcuma_longa_roots.jpg/220px-Curcuma_longa_roots.jpg" class="thumbimage" width="220" height="91"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Turmeric-powder.jpg/220px-Turmeric-powder.jpg" class="thumbimage" width="220" height="220"> <div class="thumbcaption"> <div class="magnify"></div> Turmeric powder</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"> <div class="thumbcaption"> <div class="magnify"></div> Turmeric rhizome and powder</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/%E0%A4%93%E0%A4%B2%E0%A5%8D%E0%A4%AF%E0%A4%BE_%E0%A4%B9%E0%A4%B3%E0%A4%A6%E0%A5%80%E0%A4%9A%E0%A5%80_%E0%A4%AD%E0%A4%BE%E0%A4%9C%E0%A5%80.jpg/220px-%E0%A4%93%E0%A4%B2%E0%A5%8D%E0%A4%AF%E0%A4%BE_%E0%A4%B9%E0%A4%B3%E0%A4%A6%E0%A5%80%E0%A4%9A%E0%A5%80_%E0%A4%AD%E0%A4%BE%E0%A4%9C%E0%A5%80.jpg" class="thumbimage" width="220" height="165"> <div class="thumbcaption"> <div class="magnify"></div> Curry&nbsp;using turmeric, referred to as&nbsp;<i>haldi ki Sabji</i>, a dish from India</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Ganghwang-bap.jpg/220px-Ganghwang-bap.jpg" class="thumbimage" width="220" height="147"> <div class="thumbcaption"> <div class="magnify"></div> <i>Ganghwang-bap</i>&nbsp;(turmeric rice)</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Steamed_Goan_rice_and_jaggery_cakes.jpg/220px-Steamed_Goan_rice_and_jaggery_cakes.jpg" class="thumbimage" width="220" height="213"> <div class="thumbcaption"> <div class="magnify"></div> <i>Patoleo</i>&nbsp;– sweet&nbsp;rice cakessteamed in turmeric leaves consisting of a filling of coconut and coconut palm sugar prepared in&nbsp;Goan Catholic&nbsp;style.</div> </div> </div> <p>Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods.<sup id="cite_ref-drugs_5-1" class="reference">[5]</sup><sup id="cite_ref-brennan_6-1" class="reference">[6]</sup>&nbsp;Turmeric is used mostly in savory dishes, but also is used in some sweet dishes, such as the cake&nbsp;<i>sfouf</i>. In&nbsp;India, turmeric plant leaf is used to prepare special sweet dishes,&nbsp;<i>Patoleo</i>, by layering rice flour and&nbsp;coconut-jaggery&nbsp;mixture on the leaf, then closing and steaming it in a special utensil (<i>chondrõ</i>).<sup id="cite_ref-tradition_22-0" class="reference">[22]</sup>&nbsp;Most turmeric is used in the form of&nbsp;rhizome&nbsp;powder to impart a golden yellow color.<sup id="cite_ref-drugs_5-2" class="reference">[5]</sup><sup id="cite_ref-brennan_6-2" class="reference">[6]</sup>&nbsp;It is used in many products such as canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, and gelatin. It is a principal ingredient in curry powders.<sup id="cite_ref-drugs_5-3" class="reference">[5]</sup>&nbsp;Although typically used in its dried, powdered form, turmeric also is used fresh, like&nbsp;ginger. It has numerous uses in East Asian recipes, such as&nbsp;pickle&nbsp;that contains large chunks of soft turmeric, made from fresh turmeric.</p> <p>Turmeric is used widely as a spice in South Asian and Middle Eastern cooking. Various&nbsp;Iranian&nbsp;<i>khoresh</i>&nbsp;dishes are started using onions&nbsp;caramelized&nbsp;in oil and turmeric, followed by other ingredients. The&nbsp;Moroccan&nbsp;spice mix&nbsp;ras el hanout&nbsp;typically includes turmeric. In South Africa, turmeric is used to give boiled white rice a golden color, known as&nbsp;<i>geelrys</i>(yellow rice) traditionally served with&nbsp;bobotie. In&nbsp;Vietnamese cuisine, turmeric powder is used to color and enhance the flavors of certain dishes, such as&nbsp;<i>bánh xèo, bánh khọt</i>, and&nbsp;<i>mi quang</i>. The staple&nbsp;Cambodian&nbsp;curry paste,&nbsp;<i>kroeung</i>, used in many dishes including&nbsp;<i>Amok</i>, typically contains fresh turmeric. In&nbsp;Indonesia, turmeric leaves are used for&nbsp;Minang&nbsp;or&nbsp;Padang&nbsp;curry base of&nbsp;Sumatra, such as&nbsp;<i>rendang</i>,&nbsp;<i>sate padang</i>, and many other varieties. In&nbsp;Thailand, fresh turmeric rhizomes are used widely in many dishes, in particular in the southern&nbsp;Thai cuisine, such as yellow curry and turmeric soup. Turmeric is used in a hot drink called the "turmeric&nbsp;latte" or "golden milk" made with non-dairy milks, such as&nbsp;coconut milk.<sup id="cite_ref-23" class="reference">[23]</sup></p> <h3><span class="mw-headline" id="Dye">Dye</span></h3> <p>Turmeric makes a poor fabric&nbsp;dye, as it is not very&nbsp;light fast, but is commonly used in&nbsp;Indian&nbsp;clothing, such as&nbsp;saris&nbsp;and&nbsp;Buddhist monks's robes.<sup id="cite_ref-brennan_6-3" class="reference">[6]</sup>&nbsp;Turmeric (coded as&nbsp;E100, when used as a&nbsp;food additive),<sup id="cite_ref-24" class="reference">[24]</sup>&nbsp;is used to protect food products from sunlight. The&nbsp;oleoresin&nbsp;is used for oil-containing products. A curcumin and&nbsp;polysorbate&nbsp;solution or curcumin powder dissolved in&nbsp;alcohol&nbsp;is used for water-containing products. Over-coloring, such as in&nbsp;pickles,&nbsp;relishes, and&nbsp;mustard, is sometimes used to compensate for fading.</p> <p>In combination with&nbsp;annatto&nbsp;(E160b), turmeric has been used to color&nbsp;cheeses,&nbsp;yogurt, dry mixes,&nbsp;salad dressings, winter&nbsp;butter, and&nbsp;margarine. Turmeric also is used to give a yellow color to some prepared&nbsp;mustards, canned chicken&nbsp;broths, and other foods (often as a much cheaper replacement for&nbsp;saffron).<sup id="cite_ref-25" class="reference">[25]</sup></p> <h3><span class="mw-headline" id="Indicator">Indicator</span></h3> <p>Turmeric paper, also called curcuma paper or in German literature,&nbsp;<i>Curcumapapier</i>, is paper steeped in a&nbsp;tincture&nbsp;of turmeric and allowed to dry. It is used in&nbsp;chemical analysis&nbsp;as an&nbsp;indicator&nbsp;for&nbsp;acidity&nbsp;and&nbsp;alkalinity.<sup id="cite_ref-26" class="reference">[26]</sup>&nbsp;The paper is yellow in acidic and&nbsp;neutral solutions&nbsp;and turns brown to reddish-brown in alkaline solutions, with transition between pH of 7.4 and 9.2.<sup id="cite_ref-27" class="reference">[27]</sup></p> <h3><span class="mw-headline" id="Traditional_uses">Traditional uses</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Naturalis_Biodiversity_Center_-_L.0939330_-_Bernecker%2C_A._-_Curcuma_domestica_Valeton_-_Artwork.jpeg/220px-Naturalis_Biodiversity_Center_-_L.0939330_-_Bernecker%2C_A._-_Curcuma_domestica_Valeton_-_Artwork.jpeg" class="thumbimage" width="220" height="286"> <div class="thumbcaption"> <div class="magnify"></div> <i>Curcuma domestica</i>&nbsp;Valeton, a drawing by A. Bernecker around 1860</div> </div> </div> <p>In&nbsp;Ayurvedic&nbsp;and&nbsp;Siddha&nbsp;practices, turmeric has been used as an attempted treatment for a variety of internal disorders, such as&nbsp;indigestion, throat infections, common colds, or liver ailments, as well as topically, to cleanse wounds or treat skin sores.<sup id="cite_ref-nelson_7-5" class="reference">[7]</sup><sup id="cite_ref-nccih_8-1" class="reference">[8]</sup></p> <p>In Eastern India, the plant is used as one of the nine components of navapatrika along with young&nbsp;plantain&nbsp;or banana plant,&nbsp;taro&nbsp;leaves,&nbsp;barley&nbsp;(<i>jayanti</i>),&nbsp;wood apple&nbsp;(<i>bilva</i>),&nbsp;pomegranate&nbsp;(<i>darimba</i>),&nbsp;<i>asoka</i>,&nbsp;<i>manaka</i>&nbsp;or&nbsp;<i>manakochu</i>, and rice paddy. The Navapatrika worship is an important part of Durga festival rituals.<sup id="cite_ref-28" class="reference">[28]</sup></p> <p>Haldi ceremony (called&nbsp;<i>Gaye holud</i>&nbsp;in Bengal) (literally "yellow on the body") is a ceremony observed during Hindu and South Asian Muslim wedding celebrations in many parts of&nbsp;India, including&nbsp;Bengal,&nbsp;Punjab,&nbsp;Maharashtra, and&nbsp;Gujarat, and in Pakistan.<sup id="cite_ref-29" class="reference">[29]</sup></p> <p>In&nbsp;Tamil Nadu&nbsp;and&nbsp;Andhra Pradesh, as a part of the Tamil–Telugu marriage ritual, dried turmeric tuber tied with string is used to create a&nbsp;Thali necklace, the equivalent of marriage rings in western cultures. In western and coastal India, during weddings of the&nbsp;Marathi&nbsp;and&nbsp;Konkani people,&nbsp;Kannada&nbsp;Brahmins&nbsp;turmeric tubers are tied with strings by the couple to their wrists during a ceremony,&nbsp;<i>Kankanabandhana</i>.<sup id="cite_ref-maha_30-0" class="reference">[30]</sup></p> <div class="center"> <div class="thumb tnone"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Khandoba_temple_Pune.jpg/550px-Khandoba_temple_Pune.jpg" class="thumbimage" width="550" height="376"> <div class="thumbcaption"> <div class="magnify"></div> Khandoba's newer Temple in&nbsp;Jejuri. Notice devotees showering turmeric powder (bhandara) on each other.</div> </div> </div> </div> <p>Friedrich Ratzel&nbsp;reported in&nbsp;<i>The History of Mankind</i>&nbsp;during 1896, that in Micronesia, turmeric powder was applied for embellishment of body, clothing, utensils, and ceremonial uses.<sup id="cite_ref-31" class="reference">[31]</sup></p> <h2><span class="mw-headline" id="Adulteration">Adulteration</span></h2> <p>As turmeric and other spices are commonly sold by weight, the potential exists for powders of toxic, cheaper agents with a similar color to be added, such as&nbsp;lead(II,IV) oxide, giving turmeric an orange-red color instead of its native gold-yellow.<sup id="cite_ref-32" class="reference">[32]</sup>&nbsp;Another common adulterant in turmeric,&nbsp;metanil yellow&nbsp;(also known as acid yellow 36), is considered an illegal&nbsp;dye&nbsp;for use in foods by the&nbsp;British&nbsp;Food Standards Agency.<sup id="cite_ref-33" class="reference">[33]</sup></p> <h2><span class="mw-headline" id="Medical_research">Medical research</span></h2> <div class="hatnote navigation-not-searchable">See also:&nbsp;Curcumin</div> <p>Claims that curcumin in turmeric may help to reduce&nbsp;inflammation&nbsp;have not been supported by strong studies.<sup id="cite_ref-nelson_7-6" class="reference">[7]</sup><sup id="cite_ref-nccih_8-2" class="reference">[8]</sup></p> <p>Turmeric or its principal constituent, curcumin, has been studied in numerous&nbsp;clinical trials&nbsp;for various human diseases and conditions, but the conclusions have either been uncertain or negative.<sup id="cite_ref-nelson_7-7" class="reference">[7]</sup><sup id="cite_ref-34" class="reference">[34]</sup><sup id="cite_ref-35" class="reference">[35]</sup></p>

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><b>Turmeric Live Rhizomes (Curcuma longa)</b></h2> <h2><span style="color: #f20202;"><b>Price for package of <strong>10 </strong>Rhizomes.</b></span></h2> <p><b>Turmeric</b> (<i>Curcuma longa</i>) (<span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'t' in 'tie'">t</span><span title="/ɜːr/: 'ur' in 'fur'">ɜːr</span><span title="'m' in 'my'">m</span><span title="/ər/: 'er' in 'letter'">ər</span><span title="/ɪ/: 'i' in 'kit'">ɪ</span><span title="'k' in 'kind'">k</span></span>/</span></span>) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae.<sup id="cite_ref-3" class="reference">[3]</sup> It is native to the Indian subcontinent and Southeast Asia, and requires temperatures between 20 and 30 °C (68–86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season.</p> <p>When not used fresh, the rhizomes are boiled in water for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder<sup id="cite_ref-4" class="reference">[4]</sup>commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing. Turmeric powder has a warm, bitter, pepper-like flavor and earthy, mustard-like aroma.<sup id="cite_ref-drugs_5-0" class="reference">[5]</sup><sup id="cite_ref-brennan_6-0" class="reference">[6]</sup></p> <p>Although long used in Ayurvedic medicine to treat various diseases, there is little high-quality clinical evidence for use of turmeric or its main constituent, curcumin, as a therapy.<sup id="cite_ref-nelson_7-0" class="reference">[7]</sup><sup id="cite_ref-nccih_8-0" class="reference">[8]</sup></p> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Curcuma_longa_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-199.jpg/200px-Curcuma_longa_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-199.jpg" class="thumbimage" width="200" height="245" /> <div class="thumbcaption"> <div class="magnify"></div> Botanical view of <i>Curcuma longa</i></div> </div> </div> <h2><span class="mw-headline" id="History">History</span></h2> <p>Turmeric has been used in Asia for thousands of years and is a major part of Ayurveda, Siddha medicine, Unani, and traditional Chinese medicine.<sup id="cite_ref-Chattopadhyay_9-0" class="reference">[9]</sup> It was first used as a dye, and then later for its medicinal properties.<sup id="cite_ref-NCCIH_10-0" class="reference">[10]</sup></p> <h2><span class="mw-headline" id="Etymology">Etymology</span></h2> <p>The origin of the name is uncertain. It possibly derives from Middle English or Early Modern English as <i><span xml:lang="enm" lang="enm">turmeryte</span></i> or <i><span xml:lang="enm" lang="enm">tarmaret</span></i>. It may be of Latin origin, <i><span xml:lang="la" lang="la">terra merita</span></i> ("meritorious earth").<sup id="cite_ref-11" class="reference">[11]</sup> The name of the genus, <i>Curcuma</i>, is derived from the Sanskrit <i><span xml:lang="sa-latn" lang="sa-latn">kuṅkuma</span></i>, referring to both turmeric and saffron, used in India since ancient times.<sup id="cite_ref-12" class="reference">[12]</sup></p> <h2><span class="mw-headline" id="Botanical_description">Botanical description</span></h2> <h3><span class="mw-headline" id="Appearance">Appearance</span></h3> <p>Turmeric is a perennial herbaceous plant that reaches up to 1 m (3 ft 3 in) tall. Highly branched, yellow to orange, cylindrical, aromatic rhizomes are found. The leaves are alternateand arranged in two rows. They are divided into leaf sheath, petiole, and leaf blade.<sup id="cite_ref-13" class="reference">[13]</sup> From the leaf sheaths, a false stem is formed. The petiole is 50 to 115 cm (20–45 in) long. The simple leaf blades are usually 76 to 115 cm (30–45 in) long and rarely up to 230 cm (91 in). They have a width of 38 to 45 cm (15–18 in) and are oblong to elliptic, narrowing at the tip.</p> <h3><span id="Inflorescence.2C_flower.2C_and_fruit"></span><span class="mw-headline">Inflorescence, flower, and fruit</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Turmeric_Flower_Maharashtra_India.jpg/220px-Turmeric_Flower_Maharashtra_India.jpg" class="thumbimage" width="220" height="157" /> <div class="thumbcaption"> <div class="magnify"></div> Turmeric flower</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Native_Turmeric_Cooktown.jpg/220px-Native_Turmeric_Cooktown.jpg" class="thumbimage" width="220" height="293" /> <div class="thumbcaption"> <div class="magnify"></div> Wild turmeric, Australia</div> </div> </div> <p>At the top of the inflorescence, stem bracts are present on which no flowers occur; these are white to green and sometimes, tinged reddish-purple, and the upper ends are tapered.<sup id="cite_ref-14" class="reference">[14]</sup></p> <p>The hermaphrodite flowers are zygomorphic and threefold. The three 0.8 to 1.2 cm (0.3–0.5 in) long sepals are fused, white, have fluffy hairs and the three calyx teeth are unequal. The three bright-yellow petals are fused into a corolla tube up to 3 cm (1.2 in) long. The three corolla lobes have a length of 1.0 to 1.5 cm (0.39–0.59 in) and are triangular with soft-spiny upper ends. While the average corolla lobe is larger than the two lateral, only the median stamen of the inner circle is fertile. The dust bag is spurred at its base. All other stamens are converted to staminodes. The outer staminodes are shorter than the labellum. The labellum is yellowish, with a yellow ribbon in its center and it is obovate, with a length from 1.2 to 2.0 cm (0.47–0.79 in). Three carpels are under a constant, trilobed ovary adherent, which is sparsely hairy. The fruit capsule opens with three compartments.<sup id="cite_ref-Siewek_15-0" class="reference">[15]</sup><sup id="cite_ref-kaufen_16-0" class="reference">[16]</sup><sup id="cite_ref-HKRS_17-0" class="reference">[17]</sup></p> <p>In East Asia, the flowering time is usually in August. Terminally on the false stem is a 12 to 20 cm (4.7–7.9 in) long inflorescence stem containing many flowers. The bracts are light green and ovate to oblong with a blunt upper end with a length of 3 to 5 cm (1.2–2.0 in).</p> <h2><span class="mw-headline" id="Phytochemistry">Phytochemistry</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/CurcuminKeto.svg/256px-CurcuminKeto.svg.png" class="thumbimage" width="256" height="75" /> <div class="thumbcaption">Curcumin keto form</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Curcumin.svg/256px-Curcumin.svg.png" class="thumbimage" width="256" height="75" /> <div class="thumbcaption">Curcumin enol form</div> </div> </div> <p>Turmeric powder is approximately 60–70% carbohydrates, 6–13% water, 6–8% protein, 5–10% fat, 3–7% dietary minerals, 3–7% essential oils, 2–7% dietary fiber, and 1–6% curcuminoids.<sup id="cite_ref-nelson_7-1" class="reference">[7]</sup></p> <p>Phytochemical components of turmeric include diarylheptanoids, which occur from numerous curcuminoids, such as curcumin, demethoxycurcumin, and bisdemethoxycurcumin.<sup id="cite_ref-nelson_7-2" class="reference">[7]</sup>Curcumin constitutes 3.14% (on average) of powdered turmeric, having variations in content among the species of <i>Curcuma longa</i>.<sup id="cite_ref-18" class="reference">[18]</sup> Some 34 essential oils are present in turmeric, among which turmerone, germacrone, atlantone, and zingiberene are major constituents.<sup id="cite_ref-19" class="reference">[19]</sup><sup id="cite_ref-20" class="reference">[20]</sup><sup id="cite_ref-21" class="reference">[21]</sup></p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <h3><span class="mw-headline" id="Traditional_medicine">Traditional medicine</span></h3> <p>Turmeric grows wild in the forests of South and Southeast Asia where it is collected for use in Indian traditional medicine (also called Siddha or Ayurveda).<sup id="cite_ref-nelson_7-3" class="reference">[7]</sup> From clinical research, there is no high-quality evidence that turmeric has medicinal properties.<sup id="cite_ref-nelson_7-4" class="reference">[7]</sup></p> <h3><span class="mw-headline" id="Culinary">Culinary</span></h3> <div class="thumb tright"> <div class="thumbinner"><br /><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Curcuma_longa_roots.jpg/220px-Curcuma_longa_roots.jpg" class="thumbimage" width="220" height="91" /><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Turmeric-powder.jpg/220px-Turmeric-powder.jpg" class="thumbimage" width="220" height="220" /> <div class="thumbcaption"> <div class="magnify"></div> Turmeric powder</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"> <div class="thumbcaption"> <div class="magnify"></div> Turmeric rhizome and powder</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/%E0%A4%93%E0%A4%B2%E0%A5%8D%E0%A4%AF%E0%A4%BE_%E0%A4%B9%E0%A4%B3%E0%A4%A6%E0%A5%80%E0%A4%9A%E0%A5%80_%E0%A4%AD%E0%A4%BE%E0%A4%9C%E0%A5%80.jpg/220px-%E0%A4%93%E0%A4%B2%E0%A5%8D%E0%A4%AF%E0%A4%BE_%E0%A4%B9%E0%A4%B3%E0%A4%A6%E0%A5%80%E0%A4%9A%E0%A5%80_%E0%A4%AD%E0%A4%BE%E0%A4%9C%E0%A5%80.jpg" class="thumbimage" width="220" height="165" /> <div class="thumbcaption"> <div class="magnify"></div> Curry using turmeric, referred to as <i>haldi ki Sabji</i>, a dish from India</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Ganghwang-bap.jpg/220px-Ganghwang-bap.jpg" class="thumbimage" width="220" height="147" /> <div class="thumbcaption"> <div class="magnify"></div> <i>Ganghwang-bap</i> (turmeric rice)</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Steamed_Goan_rice_and_jaggery_cakes.jpg/220px-Steamed_Goan_rice_and_jaggery_cakes.jpg" class="thumbimage" width="220" height="213" /> <div class="thumbcaption"> <div class="magnify"></div> <i>Patoleo</i> – sweet rice cakessteamed in turmeric leaves consisting of a filling of coconut and coconut palm sugar prepared in Goan Catholic style.</div> </div> </div> <p>Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods.<sup id="cite_ref-drugs_5-1" class="reference">[5]</sup><sup id="cite_ref-brennan_6-1" class="reference">[6]</sup> Turmeric is used mostly in savory dishes, but also is used in some sweet dishes, such as the cake <i>sfouf</i>. In India, turmeric plant leaf is used to prepare special sweet dishes, <i>Patoleo</i>, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special utensil (<i>chondrõ</i>).<sup id="cite_ref-tradition_22-0" class="reference">[22]</sup> Most turmeric is used in the form of rhizome powder to impart a golden yellow color.<sup id="cite_ref-drugs_5-2" class="reference">[5]</sup><sup id="cite_ref-brennan_6-2" class="reference">[6]</sup> It is used in many products such as canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, and gelatin. It is a principal ingredient in curry powders.<sup id="cite_ref-drugs_5-3" class="reference">[5]</sup> Although typically used in its dried, powdered form, turmeric also is used fresh, like ginger. It has numerous uses in East Asian recipes, such as pickle that contains large chunks of soft turmeric, made from fresh turmeric.</p> <p>Turmeric is used widely as a spice in South Asian and Middle Eastern cooking. Various Iranian <i>khoresh</i> dishes are started using onions caramelized in oil and turmeric, followed by other ingredients. The Moroccan spice mix ras el hanout typically includes turmeric. In South Africa, turmeric is used to give boiled white rice a golden color, known as <i>geelrys</i>(yellow rice) traditionally served with bobotie. In Vietnamese cuisine, turmeric powder is used to color and enhance the flavors of certain dishes, such as <i>bánh xèo, bánh khọt</i>, and <i>mi quang</i>. The staple Cambodian curry paste, <i>kroeung</i>, used in many dishes including <i>Amok</i>, typically contains fresh turmeric. In Indonesia, turmeric leaves are used for Minang or Padang curry base of Sumatra, such as <i>rendang</i>, <i>sate padang</i>, and many other varieties. In Thailand, fresh turmeric rhizomes are used widely in many dishes, in particular in the southern Thai cuisine, such as yellow curry and turmeric soup. Turmeric is used in a hot drink called the "turmeric latte" or "golden milk" made with non-dairy milks, such as coconut milk.<sup id="cite_ref-23" class="reference">[23]</sup></p> <h3><span class="mw-headline" id="Dye">Dye</span></h3> <p>Turmeric makes a poor fabric dye, as it is not very light fast, but is commonly used in Indian clothing, such as saris and Buddhist monks's robes.<sup id="cite_ref-brennan_6-3" class="reference">[6]</sup> Turmeric (coded as E100, when used as a food additive),<sup id="cite_ref-24" class="reference">[24]</sup> is used to protect food products from sunlight. The oleoresin is used for oil-containing products. A curcumin and polysorbate solution or curcumin powder dissolved in alcohol is used for water-containing products. Over-coloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading.</p> <p>In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter, and margarine. Turmeric also is used to give a yellow color to some prepared mustards, canned chicken broths, and other foods (often as a much cheaper replacement for saffron).<sup id="cite_ref-25" class="reference">[25]</sup></p> <h3><span class="mw-headline" id="Indicator">Indicator</span></h3> <p>Turmeric paper, also called curcuma paper or in German literature, <i>Curcumapapier</i>, is paper steeped in a tincture of turmeric and allowed to dry. It is used in chemical analysis as an indicator for acidity and alkalinity.<sup id="cite_ref-26" class="reference">[26]</sup> The paper is yellow in acidic and neutral solutions and turns brown to reddish-brown in alkaline solutions, with transition between pH of 7.4 and 9.2.<sup id="cite_ref-27" class="reference">[27]</sup></p> <h3><span class="mw-headline" id="Traditional_uses">Traditional uses</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Naturalis_Biodiversity_Center_-_L.0939330_-_Bernecker%2C_A._-_Curcuma_domestica_Valeton_-_Artwork.jpeg/220px-Naturalis_Biodiversity_Center_-_L.0939330_-_Bernecker%2C_A._-_Curcuma_domestica_Valeton_-_Artwork.jpeg" class="thumbimage" width="220" height="286" /> <div class="thumbcaption"> <div class="magnify"></div> <i>Curcuma domestica</i> Valeton, a drawing by A. Bernecker around 1860</div> </div> </div> <p>In Ayurvedic and Siddha practices, turmeric has been used as an attempted treatment for a variety of internal disorders, such as indigestion, throat infections, common colds, or liver ailments, as well as topically, to cleanse wounds or treat skin sores.<sup id="cite_ref-nelson_7-5" class="reference">[7]</sup><sup id="cite_ref-nccih_8-1" class="reference">[8]</sup></p> <p>In Eastern India, the plant is used as one of the nine components of navapatrika along with young plantain or banana plant, taro leaves, barley (<i>jayanti</i>), wood apple (<i>bilva</i>), pomegranate (<i>darimba</i>), <i>asoka</i>, <i>manaka</i> or <i>manakochu</i>, and rice paddy. The Navapatrika worship is an important part of Durga festival rituals.<sup id="cite_ref-28" class="reference">[28]</sup></p> <p>Haldi ceremony (called <i>Gaye holud</i> in Bengal) (literally "yellow on the body") is a ceremony observed during Hindu and South Asian Muslim wedding celebrations in many parts of India, including Bengal, Punjab, Maharashtra, and Gujarat, and in Pakistan.<sup id="cite_ref-29" class="reference">[29]</sup></p> <p>In Tamil Nadu and Andhra Pradesh, as a part of the Tamil–Telugu marriage ritual, dried turmeric tuber tied with string is used to create a Thali necklace, the equivalent of marriage rings in western cultures. In western and coastal India, during weddings of the Marathi and Konkani people, Kannada Brahmins turmeric tubers are tied with strings by the couple to their wrists during a ceremony, <i>Kankanabandhana</i>.<sup id="cite_ref-maha_30-0" class="reference">[30]</sup></p> <div class="center"> <div class="thumb tnone"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Khandoba_temple_Pune.jpg/550px-Khandoba_temple_Pune.jpg" class="thumbimage" width="550" height="376" /> <div class="thumbcaption"> <div class="magnify"></div> Khandoba's newer Temple in Jejuri. Notice devotees showering turmeric powder (bhandara) on each other.</div> </div> </div> </div> <p>Friedrich Ratzel reported in <i>The History of Mankind</i> during 1896, that in Micronesia, turmeric powder was applied for embellishment of body, clothing, utensils, and ceremonial uses.<sup id="cite_ref-31" class="reference">[31]</sup></p> <h2><span class="mw-headline" id="Adulteration">Adulteration</span></h2> <p>As turmeric and other spices are commonly sold by weight, the potential exists for powders of toxic, cheaper agents with a similar color to be added, such as lead(II,IV) oxide, giving turmeric an orange-red color instead of its native gold-yellow.<sup id="cite_ref-32" class="reference">[32]</sup> Another common adulterant in turmeric, metanil yellow (also known as acid yellow 36), is considered an illegal dye for use in foods by the British Food Standards Agency.<sup id="cite_ref-33" class="reference">[33]</sup></p> <h2><span class="mw-headline" id="Medical_research">Medical research</span></h2> <div class="hatnote navigation-not-searchable">See also: Curcumin</div> <p>Claims that curcumin in turmeric may help to reduce inflammation have not been supported by strong studies.<sup id="cite_ref-nelson_7-6" class="reference">[7]</sup><sup id="cite_ref-nccih_8-2" class="reference">[8]</sup></p> <p>Turmeric or its principal constituent, curcumin, has been studied in numerous clinical trials for various human diseases and conditions, but the conclusions have either been uncertain or negative.<sup id="cite_ref-nelson_7-7" class="reference">[7]</sup><sup id="cite_ref-34" class="reference">[34]</sup><sup id="cite_ref-35" class="reference">[35]</sup></p> </body> </html>

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<h2><strong>Swiss Cheese Plant Seeds (Monstera deliciosa)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Monstera deliciosa is a species of flowering plant native to tropical rainforests of southern Mexico, south to Panama. It has been introduced to many tropical areas and has become a mildly invasive species in Hawaii, Seychelles, Ascension Island and the Society Islands.</p> <p><strong>Description</strong></p> <p>This member of the arum family Araceae is an epiphyte with aerial roots, able to grow up to 20 m (66 ft) high with large, leathery, glossy, heart-shaped leaves 25–90 cm (10–35.5 in) long by 25–75 cm (10–29.5 in) broad. Young plants have leaves that are smaller and entire with no lobes or holes but soon produce lobed and fenestrate leaves.</p> <p>Wild seedlings grow towards the darkest area they can find until they find a tree trunk, then start to grow up towards the light, creeping up the tree.</p> <p><strong>Fruit</strong></p> <p>The fruit of Monstera deliciosa is up to 25 cm long and 3–4 cm diameter, looking like a green ear of maize covered with hexagonal scales.</p> <p>Fruits of plants of the Araceae (Arum family) often contain Raphides and Trichosclereids – needle-like structures of calcium oxalate.</p> <p>The fruit may be ripened by cutting it when the first scales begin to lift up and it begins to exude a pungent odor. It is wrapped in a paper bag and set aside until the scales begin popping off. The scales are then brushed off or fall away to reveal the edible flesh underneath. The flesh, which is similar to pineapple in texture, can be cut away from the core and eaten. It has a fruity taste similar to jackfruit and pineapple. The unripe green fruits can irritate the throat and the latex of the leaves and vines can create rashes in the skin because both contain potassium oxalate: that is the reason why the fruits have to be consumed when the scales lift up.[9] The black irritant fibers can be swept off with the application of a little citrus juice.</p> <p><strong>Plants were grown indoors in temperate regions occasionally produce flowers and fruit.</strong></p> <p><strong>Other uses</strong></p> <p>The aerial roots have been used as ropes in Peru, and to make baskets in Mexico.</p> <p>In Mexico, a leaf or root infusion is drunk daily to relieve arthritis.</p> <p>In Martinique the root is used to make a remedy for snakebite.</p> <p>In Colombia, it is used as a decorative plant.</p> <p><strong>Cultivation</strong></p> <p>Monstera deliciosa is commonly grown for interior decoration in public buildings and as a houseplant. It grows best between the temperatures of 20–30 °C (68–86 °F) and requires high humidity and shade. Growth ceases below 10 °C (50 °F) and it is killed by frost. In the coastal zones of Sicily, especially in the Palermo area, where it is called "zampa di leone" ("lion's paw"), it is often cultivated outdoors. In ideal conditions, it flowers about three years after it is planted. Flowering is rare when grown indoors. The plant can be propagated by taking cuttings of a mature plant or by air layering.</p> <p><strong>Monstera deliciosa and the cultivar 'Variegata' have gained the Royal Horticultural Society's Award of Garden Merit.</strong></p>

V 1790

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Giant Dutch Crocus 'Pickwick' Bulbs</h2> <h2><span style="color: #ff0000;">The price is for a package of 3 bulbs.</span></h2> <p>Giant Dutch Crocus 'Pickwick' bears large, cup-like silver-lilac owers, heavily striped with pale and dark lilac stripes. Extremely vigorous, long-lived and appropriate for naturalizing, this crocus belongs to the Crocus vernus group, known for its owers that are larger than any other of the crocuses. An rst-rate choice for planting in big, bold drifts in the grass, where it will quickly spread.</p> <p>★ This crocus blooms for about 3 weeks in early spring. The calyx-shaped owers open only when the sun shines or when there is a lot of light; they close up in rainy weather and at night.</p> <p>Did you know that crocus bulbs remaining in the ground will always bloom a bit earlier than the ones planted the previous year?</p> <p>★ Growing up to 4-6 inches tall (10-15 cm), this beauty naturalizes easily and will come back year after year!</p> <p>★ Easily grown in average, medium moisture, well-drained soils in full sun or light shade.</p> <p>★ Stunning in beds, lawns, under trees, rock gardens, in front of shrubs, along walkways. Spectacular in large sweeping drifts. For optimal eect, 100 to 150 corms should be planted. If used in lawns, however, the grass may not be mowed until six weeks after the crocuses have bloomed. If mowed earlier than this, the newly forming cormlets (developing on top of the mother corm) will not become large enough to ower next year. Great for forcing!</p> <p>★ To be planted in fall.</p> <h2><span style="color: #ff0000; font-size: 13pt; font-family: georgia, palatino;"><a href="https://www.seeds-gallery.shop/en/home/saffron-bulbs-saffron-crocus.html" target="_blank" title="Saffron Bulbs can be purchased here" style="color: #ff0000;" rel="noreferrer noopener"><strong>Saffron Bulbs can be purchased here</strong></a></span></h2> </body> </html>

F 81 GD

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>White Crocus bulbs</strong></h2> <h2><span style="color: #ff0000;"><strong>The price is for package of 3 bulbs.</strong></span></h2> <p><span style="font-size: 11pt; color: #000000; font-family: georgia, palatino;"><i><b><strong><span style="font-size: 12pt;">This variety is famous for its delightful fragrance. There's nothing like closing your eyes and breathing in the sweet scent of Spring! </span></strong></b></i></span></p> <p><span style="font-size: 11pt; color: #000000; font-family: georgia, palatino;"><i><b>Crocus</b></i> (English plural: crocuses or croci) is a genus of flowering plants in the iris family comprising 90 species of perennials growing from corms. Many are cultivated for their flowers appearing in autumn, winter, or spring. The spice saffron is obtained from the stigmas of <i>Crocus sativus</i>, an autumn-blooming species. Crocuses are native to woodland, scrub, and meadows from sea level to alpine tundra in central and southern Europe, in particular Krokos, Greece<sup id="cite_ref-2" class="reference"></sup>, on the islands of the Aegean, North Africa and the Middle East, and across Central Asia to Xinjiang Province in western China.</span></p> <p><span style="font-size: 12pt; font-family: georgia, palatino; color: #000000;">The cup-shaped, solitary, salverform flower tapers off into a narrow tube. Their colors vary enormously, although lilac, mauve, yellow, and white are predominant. The grass-like, ensiform leaf<sup id="cite_ref-10" class="reference"></sup> shows generally a white central stripe along the leaf axis. The leaf margin is entire.</span></p> <p><span style="font-size: 12pt; font-family: georgia, palatino; color: #000000;">A crocus has three stamens, while a similar-looking toxic plant, <i>colchicum</i>, sometimes popularly referred to as "autumn crocus", has six stamens. In addition, crocus have one style, while <i>colchicum</i> have three.</span></p> <p><span style="font-size: 12pt; font-family: georgia, palatino; color: #000000;">About 30 of the species are cultivated, including <i>Crocus sativus</i> for saffron production. The varieties cultivated for decoration mainly represent five species: <i>C. vernus</i>, <i>C. chrysanthus</i>, <i>C. flavus</i>, <i>C. sieberi</i>, and <i>C. tommasinianus</i>. Among the first flowers to bloom in spring, crocuses are popular with gardeners. Their flowering time varies from the late winter <i>C. tommasinianus</i> to the later large hybridized and selected Giant "Dutch crocuses" (<i>C. vernus</i>). Crocus flowers and leaves are protected from frost by a waxy cuticle; in areas where snow and frost occasionally occur in the early spring, it is not uncommon to see early flowering crocuses blooming through a light late snowfall.</span></p> <h2><span style="color: #ff0000; font-size: 13pt; font-family: georgia, palatino;"><a href="https://www.seeds-gallery.shop/en/home/saffron-bulbs-saffron-crocus.html" target="_blank" title="Saffron Bulbs can be purchased here" style="color: #ff0000;" rel="noreferrer noopener"><strong>Saffron Bulbs can be purchased here</strong></a></span></h2> </body> </html>

F 81 W

5/ 5

<h2 class=""><strong>White Water Rose, </strong><strong>White Water-Lily Seeds (Nymphaea alba)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Nymphaea alba, also known as the European white water lily, white water rose or white nenuphar, is an aquatic flowering plant of the family Nymphaeaceae. It is native to North Africa, temperate Asia, Europe and Tropical Asia (India).</p> <p>It grows in water that is 30–150 cm (12–59 in) deep and likes large ponds and lakes.</p> <p>The leaves can be up to 30 cm (12 in) in diameter and take up a spread of 150 cm (59 in) per plant.[3] The flowers are white and they have many small stamens inside.</p> <p>They are found all over Europe and in parts of North Africa and the Middle East in fresh water.[5] In Africa, it is found in Algeria, Morocco and Tunisia. In temperate Asia, Armenia, Azerbaijan, Siberia, Iran, Iraq, Israel and Turkey. It is found in tropical Asia, within the Indian provinces of Jammu and Kashmir. Lastly, within Europe, it is found in Belarus, Estonia, Latvia, Lithuania, Moldova, Russian Federation, Ukraine Austria, Belgium, Czech Republic, Germany, Hungary, Netherlands, Poland, Slovakia, Switzerland, Denmark, Finland, Ireland, Norway, Sweden, United Kingdom, Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Italy, Montenegro, North Macedonia, Romania, Serbia, Slovenia, France, Portugal and Spain.</p> <p>It contains the active alkaloids nupharine and nymphaeine, and is a sedative and an aphrodisiac/anaphrodisiac depending on sources.[citation needed] Although roots and stalks are used in traditional herbal medicine along with the flower, the petals and other flower parts are the most potent. Alcohol can be used to extract the active alkaloids, and it also boosts the sedative effects. The root of the plant was used by monks and nuns for hundreds of years as an anaphrodisiac, being crushed and mixed with wine. In the earliest printed medical textbooks, authors maintained this use, though warning against consuming large and frequent doses.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

MHS 27 (10 S)

5/ 5

<h2><strong>Passiflora adenopoda Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p>The flowers are white and purple, 7 cm wide. Fruits turn violet at maturity.</p> <p>Passiflora adenopoda is a fun and easy plant to grow, the plant is a vine that will quickly grow into support by tendrils from the stem. When the plant is about 2m long it will start to profusely produce lots of flowers, with have a nice smell and attract lots of pollinators!</p> <p>Then fruits will appear, little green fruits the size of a plum, filled with seeds covered in a mucilage of bright orange color (DO NOT EAT GREEN, it is poisonous). When mature, the fruits will become purple and are really sweet in taste, great for drinks of fresh fruit.</p> <p>         Passiflora adenopoda is a tropical vine plant. This variety, native from Central America grows happily more than 4m but starts making flowers at just 2m from the base. These seeds come from Costa Rica, where it sometimes grows among people's gardens. They love full sun, but may have a little shade, which makes them have fewer flowers, it has three to five-lobed leaves of a light green color. The plant likes high soil humidity.</p> <p>This plant is a host plant for Heliconius charithonia butterfly, they lay the eggs on the leaves for their caterpillars to eat.</p> <p>Culture: sow the seeds 1 in. deep, on a group of 1 to 3 seeds on individual pots. Loose, well-drained soil is very important for good germination, but the plants won’t mind growing even on clay soils, a soil pH of 5–6 will give the best results. Plant a month after the last frost once the soil has warmed up, or in tropical regions, any time of the year. It may be grown outdoors in zones (USA 8-11) or indoors in a greenhouse. The plant may make flowers after some 4 months of growth depending on the conditions and fruits will develop just 1 month later. Harvest when fully yellow fruits are present to have the best sweetness.</p>

V 22 PA (3 S)

5/ 5

<h2 class=""><strong>Linum perenne, Perennial Flax, Blue Flax Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 700+- (1g) seeds.</strong></span></h2> <p>Perennial flax (Linum perenne) is a perennial plant with charming, blue blooms. It fits into rural style gardens very well. It usually grows 50 - 60 cm tall and starts to bloom at the beginning of summer. Flax may decorate different spots in our green paradise, such as rock gardens, borders, embankments or walls.</p> <p>Seeds are sown directly in summer. We recommend wide bed sowing. The plants present themselves great between other colorful perennials, such as larkspurs or carnations. Flax can also be grown in large pots, placed on a balcony or terrace, or even hanging containers. This species thrives on sunny sites with permeable, moderately dry soil.</p> <p>Weight: 1 g</p> <p>Height: 50 - 60 cm</p> <p>Use: ornamental - borders, embankments, rock gardens, lawns, containers</p> <p>Vegetation form: perennial</p> <p>Site: sunny; permeable, moderately dry soil</p> <p>Approximately 700 seeds (+/- 20%)</p>

F 9

5/ 5

<h2><strong>Giant Sunflower - Mongolian Giant Seeds</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 10 (1g), 100 (9g) seeds.</strong></span></h2> <p>A true giant reaching up to 420cm (14ft) tall with one of the largest flowering sunflower seed heads available which can achieve up to 45cm (18in) across.&nbsp;&nbsp; The seeds are one of the largest available for Helianthus (Sunflower) and ideal for birds over-winter.&nbsp; Not suitable for exposed sites and will need support.</p> <p>Days To Germination:&nbsp; 14-21 days</p> <p>Optimum Soil Temp. for Germination: 68F-86F</p> <p>Planting Depth: 1/4&nbsp; inch</p> <p>Spacing, Seed: 4-6 inch</p> <p>Spacing, Plant: 24-36 inches</p> <p>Plant Height: 10-14 ft</p> <p>Light:&nbsp; Full Sun</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 69 (1g)

5/ 5

<h2><strong>Giant Sunflower Seeds - Giant Russian Mammoth</strong></h2> <h3><span style="color: #ff0000;" class=""><b style="color: #ff0000;">Price for Package of </b><font color="#ff0000"><b>1g (10), 9g (100)</b></font><b style="color: #ff0000;">&nbsp;seeds.</b></span></h3> <p>This popular and easy to grow Giant Russian Mammoth Sunflower (Helianthus annuus) Organic Heirloom Variety.</p> <p>These plants make beautiful flowers that produce tasty, edible seeds. Stalks can grow to 8-12 feet (2.1-3.7 meters) with Giant flowers. Will tolerate poorer quality soils.</p> <p>Sow seed after danger of frost in an area that receives full sun. Sow seed 8 inches apart and about 1 inch deep. Thin seedlings when they are 3 inches tall so that the final spacing is 15 inches apart. They bloom during summer.</p>

VE 68 (1g)

5/ 5

<h2><strong>Golden Dewdrop Seeds (Duranta erecta)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p><strong>Also known as the Duranta Repens, Golden Dewdrop, or Geisha Girl.</strong></p> <p>Synonym: Duranta Repens, Duranta Plumieri.  A graceful cascading shrub or a pruned and trained small tree, that can grow to 18 feet tall (5.5 meters). Native to Central and South America and the Caribbean. Very showy lavender and white blooms form in tight clusters almost all year long and have light vanilla-like fragrance. Blooming its best in full sun locations. At the same time it produces golden-orange berries in hanging bunches that weigh down the weeping branches. The Foliage is semi-deciduous with lush green shiny leaves that are sometimes toothed. Large established plants will produce thorns.</p> <p>Attracts a variety of butterflies, bee's, and hummingbirds. Grows best in moist, but well-drained and moderately fertile soil in a container or the ground. </p> <div>USDA ZONE 8A-11</div> <p>*The leaves and berries are very toxic. Children and pets should be kept away*</p>

T 33 (5 S)