Traducteur

Mar 30, 2010

Can Alzheimer's Disease Be Prevented?

Have you someone in your family with Alzheimer . My Friend Sandra has a Blog that will interest you .
Please take a look , she not only talks about dealing with Alzheimer patients but also how you can prevent it from happening to you. Also she has many other posts not related to Alzheimer that may be helpful for you .
Click on the Flame !


Can Alzheimer's Disease Be Prevented?

Have you someone in your family with Alzheimer . My Friend Sandra has a Blog that will interest you .
Please take a look , she not only talks about dealing with Alzheimer patients but also how you can prevent it from happening to you. Also she has many other posts not related to Alzheimer that may be helpful for you .
Click on the Flame !


Myastania Gravis Coping with it !!!

I have MG and it can be very discouraging to deal with at times, I have found many sites to help me cope . So I have decided to share one with you, Maybe you have this condition or know someone thats does please pass this on.I will add links to this post as time goes on . If you have comments on this topic please do add them here.
Thanks Debbie
Myastania Gravis
Also please go to the link below , it explains the different supplements that can help you.
Myastania Gravis Help.

Myastania Gravis Coping with it !!!

I have MG and it can be very discouraging to deal with at times, I have found many sites to help me cope . So I have decided to share one with you, Maybe you have this condition or know someone thats does please pass this on.I will add links to this post as time goes on . If you have comments on this topic please do add them here.
Thanks Debbie
Myastania Gravis
Also please go to the link below , it explains the different supplements that can help you.
Myastania Gravis Help.

Mar 29, 2010

What To Do in the Garden in April

Regional Gardening Guide for April

What To Do in the Garden in April

By , About.com Guide

Spring Bulbs - Daffodils in Bloom
Marie Iannotti
If April means spring to you, get out your garden tools and get moving. As always, we’re slaves to the whims of nature. It always seems spring drags its heels and then runs full force into summer. Be prepared with an organized ‘To Do’ list and take advantage of whatever nice days we are afforded. Our plants will still need pruning, feeding and weeding even if the sun doesn’t always shine.

Everyone

Where it’s Spring
  • Keep ahead of the weeds.
  • Turn the compost.
  • Sharpen Tools
  • Test and amend your soil
  • Prune flowering shrubs when they finish blooming.
  • Plant and divide perennials
Where it’s Fall
  • Think about mulching and protecting tender plants for winter
  • Keep watering trees and shrubs until dormant
  • Now’s a good time to work on the lawn

Alaska

  • Start seeds of cool season vegetables and slow growing warm season crops, including herbs, during first half of April.
  • Start seeds for warm season flowers in the second half of the month,
  • Hang in there. Next month will be better.

Florida

  • Get whatever you can transplanted now, before the weather turns hot and the mosquitoes take over.
  • Mulch around trees and shrubs.
  • Make sure you water, if rain is not regular.
  • Replace cool season flowers and crops as they begin to fade, with warm season plants.
  • Keep and eye out for grasshopper infestations.
  • Start seeds of warm season plants.
  • Keep feeding flowering annuals.
  • Plant container grown fruit and nut trees.
  • Check citrus trees for pests like citrus leaf minor (contorted or misshapen leaves), aphids, scab, scale, whitefly and mites
  • Enjoy the warm days of spring and the flowering trees.

Hawaii

  • Direct sow warm season crops
  • Spray for citrus scale with insecticidal soap or neem.

Mid-Atlantic

  • Direct sow and transplant hardy annuals toward the end of the month, when night temperatures stay above 55 degrees F.
  • Plant fruit trees and shrubs and perennial vegetables
  • Transplant and seed vegetables after danger of frost (late April / early May)
  • Try to prune roses before bud break. If you’re running late, do them ASAP.

Mid-West & Northeast

  • Start seeds of warm-season vegetables and flowers.
  • Direct seed cool season vegetables and flowers when the ground is able to be worked.
  • Begin hardening off cool season seedlings, to transplant at the end of the month.
  • Begin dividing perennials.

Pacific NW - Temperate

  • Work on your soil. Add amendments if needed and plow under any cover crops planted last season, before they go to seed.
  • Begin planting out transplants, if the ground is not too soaked.
  • Get greens started by direct seeding outdoors. Plant a little each month, for succession harvests.
  • Divide perennials during cool, rainy season.
  • Keep row covers handy for cold snaps.

Pacific Coast

  • Plant warm weather lovers.
  • Plant and feed perennials
  • Thin fruit on trees to about 4-5" apart, to encourage the remaining fruit to mature to full size.
  • Shop for azaleas, clematis and other flowers in bloom in garden centers.Hotter regions can begin planting tropicals outdoors.
  • Add mulch where needed, especially around tree and shrub roots.

Southwest

  • Plant warm weather lovers.
  • Feed perennials
  • Thin fruit on trees to about 4-5" apart, to encourage the remaining fruit to mature to full size. Fertilize Wisely. I mix two tablespoons of liquid fish fertilizer with 1 tablespoon of seaweed,
  • Add mulch where needed, especially around tree and shrub roots.
  • Enjoy the wild flowers in bloom

Southeast

  • Be prepared for cold snaps at night. Use row covers newspapers or sheets to protect seedlings.
  • Start seeds indoor of warm season vegetables and flowers if you haven’t yet.
  • Stake perennials before they get too tall.
  • Finish pruning roses. Remove dead and diseased wood first. Hybrid teas can be cut back hard, to a new shoot. Check on cool season crops for harvesting.Direct seed in the vegetable garden toward the end of the month.
  • Begin transplanting warm season seedlings outdoors, at the end of April when the soil has warmed and night temperatures stay above 50 degrees F.
  • Give your bulbs some food once they finish blooming and allow the foliage to remain until it begins to turn yellow.
  • Feed fruit and nut trees and bushes.
  • Enjoy the flowering shrubs in bloom and keep an eye out for Trillium.

Southern Hemisphere

  • Continue transplanting and dividing perennials.
  • Plant cool season flowers and spring blooming bulbs.
  • Stop feeding roses to discourage new growth that could be injured by cold weather.
  • Finish planting trees and shrubs by mid-May, to allow them to establish roots before winter.
  • Water winter and spring-flowering shrubs as needed.
  • Sow and continue watering cool season lawns.

What To Do in the Garden in April

Regional Gardening Guide for April

What To Do in the Garden in April

By , About.com Guide

Spring Bulbs - Daffodils in Bloom
Marie Iannotti
If April means spring to you, get out your garden tools and get moving. As always, we’re slaves to the whims of nature. It always seems spring drags its heels and then runs full force into summer. Be prepared with an organized ‘To Do’ list and take advantage of whatever nice days we are afforded. Our plants will still need pruning, feeding and weeding even if the sun doesn’t always shine.

Everyone

Where it’s Spring
  • Keep ahead of the weeds.
  • Turn the compost.
  • Sharpen Tools
  • Test and amend your soil
  • Prune flowering shrubs when they finish blooming.
  • Plant and divide perennials
Where it’s Fall
  • Think about mulching and protecting tender plants for winter
  • Keep watering trees and shrubs until dormant
  • Now’s a good time to work on the lawn

Alaska

  • Start seeds of cool season vegetables and slow growing warm season crops, including herbs, during first half of April.
  • Start seeds for warm season flowers in the second half of the month,
  • Hang in there. Next month will be better.

Florida

  • Get whatever you can transplanted now, before the weather turns hot and the mosquitoes take over.
  • Mulch around trees and shrubs.
  • Make sure you water, if rain is not regular.
  • Replace cool season flowers and crops as they begin to fade, with warm season plants.
  • Keep and eye out for grasshopper infestations.
  • Start seeds of warm season plants.
  • Keep feeding flowering annuals.
  • Plant container grown fruit and nut trees.
  • Check citrus trees for pests like citrus leaf minor (contorted or misshapen leaves), aphids, scab, scale, whitefly and mites
  • Enjoy the warm days of spring and the flowering trees.

Hawaii

  • Direct sow warm season crops
  • Spray for citrus scale with insecticidal soap or neem.

Mid-Atlantic

  • Direct sow and transplant hardy annuals toward the end of the month, when night temperatures stay above 55 degrees F.
  • Plant fruit trees and shrubs and perennial vegetables
  • Transplant and seed vegetables after danger of frost (late April / early May)
  • Try to prune roses before bud break. If you’re running late, do them ASAP.

Mid-West & Northeast

  • Start seeds of warm-season vegetables and flowers.
  • Direct seed cool season vegetables and flowers when the ground is able to be worked.
  • Begin hardening off cool season seedlings, to transplant at the end of the month.
  • Begin dividing perennials.

Pacific NW - Temperate

  • Work on your soil. Add amendments if needed and plow under any cover crops planted last season, before they go to seed.
  • Begin planting out transplants, if the ground is not too soaked.
  • Get greens started by direct seeding outdoors. Plant a little each month, for succession harvests.
  • Divide perennials during cool, rainy season.
  • Keep row covers handy for cold snaps.

Pacific Coast

  • Plant warm weather lovers.
  • Plant and feed perennials
  • Thin fruit on trees to about 4-5" apart, to encourage the remaining fruit to mature to full size.
  • Shop for azaleas, clematis and other flowers in bloom in garden centers. Hotter regions can begin planting tropicals outdoors.
  • Add mulch where needed, especially around tree and shrub roots.

Southwest

  • Plant warm weather lovers.
  • Feed perennials
  • Thin fruit on trees to about 4-5" apart, to encourage the remaining fruit to mature to full size. Fertilize Wisely. I mix two tablespoons of liquid fish fertilizer with 1 tablespoon of seaweed,
  • Add mulch where needed, especially around tree and shrub roots.
  • Enjoy the wild flowers in bloom

Southeast

  • Be prepared for cold snaps at night. Use row covers newspapers or sheets to protect seedlings.
  • Start seeds indoor of warm season vegetables and flowers if you haven’t yet.
  • Stake perennials before they get too tall.
  • Finish pruning roses. Remove dead and diseased wood first. Hybrid teas can be cut back hard, to a new shoot. Check on cool season crops for harvesting. Direct seed in the vegetable garden toward the end of the month.
  • Begin transplanting warm season seedlings outdoors, at the end of April when the soil has warmed and night temperatures stay above 50 degrees F.
  • Give your bulbs some food once they finish blooming and allow the foliage to remain until it begins to turn yellow.
  • Feed fruit and nut trees and bushes.
  • Enjoy the flowering shrubs in bloom and keep an eye out for Trillium.

Southern Hemisphere

  • Continue transplanting and dividing perennials.
  • Plant cool season flowers and spring blooming bulbs.
  • Stop feeding roses to discourage new growth that could be injured by cold weather.
  • Finish planting trees and shrubs by mid-May, to allow them to establish roots before winter.
  • Water winter and spring-flowering shrubs as needed.
  • Sow and continue watering cool season lawns.

What To Do in the Garden in April

Regional Gardening Guide for April

What To Do in the Garden in April

By , About.com Guide

Mar 28, 2010

How To Lower Cholesterol Naturally

How To Lower Cholesterol Naturally

When we are diagnosed with high LDL cholesterol levels, usually our doctor will prescribe medicine to lower the levels, thereby lowering the risk of heart attacks and serious strokes.
We should also aim to change our lifestyle so that we proactively help the medicine do it's job. The alternative, possible death, is not really an option.

The main danger people face when they start cholesterol lowering medication is thinking that seeing how the medication will lower the risk of heart disease, they need do nothing else except take the pills. How wrong is that!
We can help to lower cholesterol naturally by making a few changes to our daily habits. Listed below is the best natural remedies for lowering bad cholesterol levels.


  • Exercise
    Doing regular exercise for about 30 minutes per day, something as simple as walking around the neighborhood, or taking a walk in the park, will increase the livers output of good cholesterol, which eats the bad cholesterol. You will also lose a little weight and feel so much better.
  • Change of Diet
    Lowering cholesterol naturally also means looking at what you eat. Eliminate all saturated fats from your diet. Trim the fat from meat. Food high in cholesterol includes full cream dairy products such as milk, cheese and butter. Substitute those foods with low fat milk and cheese, use margarine's that are polyunsaturated or better still ones that contain plant sterols that actually lower cholesterol.
  • Eat more fruit and vegetables
    Fruit and vegetables contain high fibre content and almost no cholesterol at all. Fruit and veggies are so good for overall health, makes your bowels healthy and are low in calories. Eating more of this food makes so much sense that we shouldn't even think about doing it.
  • Limit fast foods intake
    Fast foods are not totally bad for you. For example Subway makes a highly nutritious and good tasting fast food, so not all is dangerous. Cut down on the fatty types and don't eat fat filled fried chips and stuff like that.
  • Salmon dishEat more fish
    2 to 3 serves of fish per week will help in the way we naturally lower cholesterol levels. Best fish is tuna, sardines and salmon, which contain higher levels of Omega 3 fatty acids.
  • Buy milk and margarine spreads that contain plant sterols and omega 3 such as Heart Milk.
  • Other good foods which help to lower cholesterol naturally include
    Garlic
    Flax Seed
    Green Tea
    Oats and nuts
Before you decide on any program to assist your health, talking to your doctor is always a good idea, especially if you are taking medication for any health problems.

Eating healthy and taking regular exercise just won't help lower your cholesterol naturally, it will improve every aspect of your health and make you feel good on the inside and look great on the outside.

 

Drink green tea.

Some studies have shown that the catechins found in green tea can lower cholesterol levels. Drinking two to five cups of green tea a day is a healthy substitute for high calorie soft drinks and may help to bring an elevated cholesterol level down.
Naturally lowering cholesterol levels through nonprescription means can be a healthy alternative for some people. Be sure to have your cholesterol levels checked regularly to make sure you’re responding and your cholesterol is being lowered sufficiently.

How To Lower Cholesterol Naturally

How To Lower Cholesterol Naturally

When we are diagnosed with high LDL cholesterol levels, usually our doctor will prescribe medicine to lower the levels, thereby lowering the risk of heart attacks and serious strokes.
We should also aim to change our lifestyle so that we proactively help the medicine do it's job. The alternative, possible death, is not really an option.

The main danger people face when they start cholesterol lowering medication is thinking that seeing how the medication will lower the risk of heart disease, they need do nothing else except take the pills. How wrong is that!
We can help to lower cholesterol naturally by making a few changes to our daily habits. Listed below is the best natural remedies for lowering bad cholesterol levels.


  • Exercise
    Doing regular exercise for about 30 minutes per day, something as simple as walking around the neighborhood, or taking a walk in the park, will increase the livers output of good cholesterol, which eats the bad cholesterol. You will also lose a little weight and feel so much better.
  • Change of Diet
    Lowering cholesterol naturally also means looking at what you eat. Eliminate all saturated fats from your diet. Trim the fat from meat. Food high in cholesterol includes full cream dairy products such as milk, cheese and butter. Substitute those foods with low fat milk and cheese, use margarine's that are polyunsaturated or better still ones that contain plant sterols that actually lower cholesterol.
  • Eat more fruit and vegetables
    Fruit and vegetables contain high fibre content and almost no cholesterol at all. Fruit and veggies are so good for overall health, makes your bowels healthy and are low in calories. Eating more of this food makes so much sense that we shouldn't even think about doing it.
  • Limit fast foods intake
    Fast foods are not totally bad for you. For example Subway makes a highly nutritious and good tasting fast food, so not all is dangerous. Cut down on the fatty types and don't eat fat filled fried chips and stuff like that.
  • Salmon  dishEat more fish
    2 to 3 serves of fish per week will help in the way we naturally lower cholesterol levels. Best fish is tuna, sardines and salmon, which contain higher levels of Omega 3 fatty acids.
  • Buy milk and margarine spreads that contain plant sterols and omega 3 such as Heart Milk.
  • Other good foods which help to lower cholesterol naturally include
    Garlic
    Flax Seed
    Green Tea
    Oats and nuts
Before you decide on any program to assist your health, talking to your doctor is always a good idea, especially if you are taking medication for any health problems.

Eating healthy and taking regular exercise just won't help lower your cholesterol naturally, it will improve every aspect of your health and make you feel good on the inside and look great on the outside.

 

Drink green tea.

Some studies have shown that the catechins found in green tea can lower cholesterol levels. Drinking two to five cups of green tea a day is a healthy substitute for high calorie soft drinks and may help to bring an elevated cholesterol level down.
Naturally lowering cholesterol levels through nonprescription means can be a healthy alternative for some people. Be sure to have your cholesterol levels checked regularly to make sure you’re responding and your cholesterol is being lowered sufficiently.

How To Lower Cholesterol Naturally

How To Lower Cholesterol Naturally

When we are diagnosed with high LDL cholesterol levels, usually our doctor will prescribe medicine to lower the levels, thereby lowering the risk of heart attacks and serious strokes.
We should also aim to change our lifestyle so that we proactively help the medicine do it's job. The alternative, possible death, is not really an option.

Cinnamon for High Blood Pressure



Dosage of Cinnamon for High Blood Pressure Problems
There are several ways to use cinnamon, for it to be effective you have to include it in your daily routine. Try this as a recommended dosage.
First, add 1/2 teaspoon of powdered cinnamon daily on cereal or toast or mix into yogurt. Then you can either take one capsule twice a day or you might try buying a tincture and add 30 drops to one ounce of distilled water 3 times a day.
Lets add one more alternative if you don't want to take the tincture. Use 1/2 teaspoon of powdered cinnamon with eight ounces of boiling water. Let sit for 15 minutes, makes two cups of 4 ounces each. Drink twice a day.
The main thing is to get enough cinnamon in your system so your body can start to reverse some of the damage already done.
There are a few other common spices you can add to your diet, and there are some less common herbs. Start with the common more neutral items, like cinnamon, if your blood pressure issue is more severe you might have to look into a stronger herb.
Keep you doctor in the loop, most spices will not confict with medications, but it's safer to inform your physician about any changes you make.

Cinnamon for High Blood Pressure



Dosage of Cinnamon for High Blood Pressure Problems
There are several ways to use cinnamon, for it to be effective you have to include it in your daily routine. Try this as a recommended dosage.
First, add 1/2 teaspoon of powdered cinnamon daily on cereal or toast or mix into yogurt. Then you can either take one capsule twice a day or you might try buying a tincture and add 30 drops to one ounce of distilled water 3 times a day.
Lets add one more alternative if you don't want to take the tincture. Use 1/2 teaspoon of powdered cinnamon with eight ounces of boiling water. Let sit for 15 minutes, makes two cups of 4 ounces each. Drink twice a day.
The main thing is to get enough cinnamon in your system so your body can start to reverse some of the damage already done.
There are a few other common spices you can add to your diet, and there are some less common herbs. Start with the common more neutral items, like cinnamon, if your blood pressure issue is more severe you might have to look into a stronger herb.
Keep you doctor in the loop, most spices will not confict with medications, but it's safer to inform your physician about any changes you make.

Mar 27, 2010

Chai & a few of my Favorite JR Watkins Products

CHAI

The exotic taste of chai…the creaminess of latte…
the ease of instant cocoa! Have it all with this delicious
beverage that’s perfect for a quiet evening by
the fire. This is true effortless entertaining with style.
• Convenient: just add water for a sweetened chai
with milk just like at the coffeehouse.
• Resealable canister: preserves freshness

Chai Cake Recipe   & More!


Cake
3 tbsp/45 mL Watkins Chai Latte
2/3 cup/160 mL hot water
1 cup/250 mL flour
1-1/2 tsp/7.5 mL Watkins Baking Powder
1 tsp/5 mL Watkins Cinnamon
1/4 tsp/1.2 mL Watkins Cloves
1/4 tsp/1.2 mL Watkins Ginger
1/4 tsp/1.2 mL freshly-ground Watkins Sea Salt
1/2 cup/125 mL butter or margarine
3/4 cup/180 mL granulated sugar
2 eggs
1 tsp/5 mL Watkins Original Double Strength
Vanilla
Glaze
2 tbsp/30 mL butter or margarine
1-1/2 cups/375 mL powdered sugar
1 tsp/5 mL Watkins Original Double Strength
Vanilla
1/4 tsp/1.2 mL Watkins Cinnamon
Re served 2 tbsp/30 mL prepared Chai Latte from
cake recipe
Grated cinnamon stick (optional)
Heat oven to 325°F/170°C. Grease and flour a
round cake pan (8”/20 cm). Stir hot water into
Chai Latte until blended. Measure 1/2 cup/125 mL
for cake and set aside 2 tbsp/30 mL for glaze.
Mix flour, baking powder, 1 tsp cinnamon, cloves,
ginger and salt. Set aside. Beat sugar and butter in
large bowl with electric mixer on medium speed,
scraping bowl occasionally, until fluffy. Beat
in eggs and vanilla until smooth and blended.
Gradually beat in flour mixture alternately with
1/2 cup Chai Latte until smooth. Pour into pan.
 Bake for 25-30 minutes or until toothpick inserted
in center comes out clean. Cool 10 minutes;
remove from pan to wire rack. Cool completely,
about 1 hour. Spread Chai glaze over top of cake,
allowing some to drizzle down side. Sprinkle with
additional cinnamon.
For glaze, melt butter in 1-quart/litre saucepan
over medium heat. Stir in remaining ingredients
until smooth. Drizzle glaze on cake. If desired,
grate cinnamon on top as garnish.

All-Natural Original Grapeseed Oil for Dipping and Cooking 
Grapeseed oil is enjoying a rapid rise in popularity
today. Although this oil is relatively new to
our market, it has been produced and enjoyed in
Europe for many years—sold not only as a cooking  
oil, but also in French pharmacies as a remedy
for high cholesterol. In fact, grapeseed oil is
one of the only foods shown to not only lower
LDL (“bad”) cholesterol, but also increase HDL
(“good”) cholesterol—a distinct advantage over
other oils. This wonderful oil is now available
from Watkins for the home cook concerned with
good health and great taste.
Our grapeseed oil is available unflavored or
with natural flavoring oils, and enhances your
favorite cooking:
• Original as a wonderfully light, neutral flavor
that complements any cuisine.
• Delicious: Unlike canola oil, grapeseed oil has a
wonderful, light flavor; unlike olive oil, its light,
neutral flavor won’t clash with certain foods.
• Versatile: Excellent as a dipping oil, on pastas,
for sautéing and stir-frying; as the primary oil
in salad dressings and marinades; anywhere you
would use cooking oil.
• Low in saturated fat: At 8%, it has only half
the saturated fat of olive oil; the lowest of all oils
except canola.
• Highest in polyunsaturated fat: (72%), all as
linoleic acid (Omega-6), which has the greatest
effect in raising HDL (good) cholesterol and lowering
LDL (bad) cholesterol and triglycerides
(fat carried in the blood).
• Environmentally friendly: Pressed from grape
seeds in Italy after wine production, it requires
no new farmland or water to produce.
• Contains antioxidants: Contains vitamin E,
and a group of bioflavonoids known as proanthocyanadins,
some of the most powerful known
natural antioxidants.
• High flashpoint: Highest flashpoint of all cooking
oils; less smoke, less danger of burning.
Note: We recommend that a customer use a bottle
of grapeseed oil within six months. Although
grapeseed oil has a higher resistance to rancidity
than many oils, it can develop an off taste when
stored improperly (e.g. in light or near stove). All
oils should be stored in a cool, dark place. Also,
unlike many oils, grapeseed oil may be stored in
the refrigerator without becoming cloudy.

Watkins Gourmet Extracts and Flavors

Raspberry-Vanilla Vinaigrette
1/3 cup/80 mL Watkins Original Grapeseed Oil
1/4 cup/60 mL white wine vinegar
2-1/2 tbsp/37.5 mL sugar
2 tsp/10 mL Watkins Pure Vanilla Extract
1/2 tsp/2.5 mL Watkins Raspberry Extract
Combine all ingredients; mix well and chill until
serving time.

Watkins Gourmet Extracts and Flavors
These fat-free liquid flavorings are economical
to use and add a full, rich flavor to a variety of
foods—not just baked goods. They’re concentrated,
trueto-
life, and all backed by the same expertise that’s
made Watkins Vanilla the choice of generations.
• Quality ingredients: High in flavoring content;
full, long-lasting flavor and strength.
• Convenient: The easy way to add some of your
favorite flavors.
• Versatile: Use for baked goods, ice cream, syrup,
frostings, candies, breads, fruit sauces, jellies,
marinades, and gelatins.
• Variety: One of the widest flavor varieties available.
• Concentrated: Economical; a little goes a
long way.

Product Listing
 Almond
Article No. 21380
Sugar cookies, biscotti, hot chocolate, coffee cakes,
macaroons, cherry pie, baked beans, SoyNilla®
Spritz Cookies
1 cup/250 mL butter or margarine, softened
1/2 cup/125 mL sugar
2-1/4 cups/560 mL all-purpose flour
1/2 tsp/2.5 mL salt
1 egg
1 tsp/5 mL Watkins Almond or Vanilla Extract
Food coloring, if desired
Cream together butter and sugar; stir in remaining
ingredients. Place dough in cookie press; form
desired shapes on ungreased cookie sheet. Bake
at 400°F/205°C for 6 to 9 minutes or until set but
not brown. Immediately remove from cookie sheet
to cooling rack. Makes 60 cookies.
Banana
Article No. 21381
Bran muffins, banana bread, fruit salad dressing,
cream pie, SoyNilla®
Butter
Article No. 21392
Cornbread, cakes, cookies, frostings, pie crusts,
biscuits, waffles, pancakes, French toast, rice,
pasta, mashed potatoes, yellow squash
Caramel
Article No. 21364
Cinnamon rolls, frostings, chocolate chip cookies,
chocolate frostings, butterscotch desserts
Caramel Apple Dip
1 package (8 oz/227 g) cream cheese, softened
1/4 to 1/3 cup/60 to 80 mL brown sugar
1 tsp/5 mL Watkins Vanilla
1/2 tsp/2.5 mL Watkins Caramel Extract
Apples or pears, cored and sliced
Blend first four ingredients using electric mixer.
Use as a dip for apple slices. Makes 1 cup/250 mL.
Chocolate
Article No. 21398
Coffee, pound cake, milk, SoyNilla®, frosting
Chocolate substitute for people with allergies:
1 tbsp/15 mL Watkins Chocolate Extract and
1 tbsp/15 mL shortening equals 1 oz. unsweetened
chocolate
Café Swiss Mocha
Swiss Style Coffee...a blend of coffee and chocolate.
by the cup:
1 tbsp/15 mL non-dairy creamer
1 tsp/5 mL sugar (or sweetener to taste)
1 tsp/5 mL instant coffee
1/4 tsp/1.2 mL Watkins Vanilla
1/4 tsp/1.2 mL Watkins Chocolate Extract

Coconut
Article No. 21383
Macaroons, quick breads, fruit salad dressing,
meringue, whipped topping, SoyNilla®, breading
for fried chicken, chocolate sauce, ice cream sauces
Coconut Fudge Sauce
3/4 cup/125 mL evaporated milk
1 package (6 oz/170 g) semi-sweet chocolate chips
1/2 cup/125 mL sugar
1-1/2 tsp/7.5 mL butter or margarine
2 tsp/10 mL Watkins Coconut Extract
Heat milk, chocolate chips, and sugar in large
saucepan over medium heat, stirring constantly
until chocolate is melted and mixture begins to
boil. Remove from heat; stir in butter and extract.
Pour into jars; cover tightly. Refrigerate no longer
than 4 weeks. Serve warm or cold over ice cream.
Makes 1-1/2 cups/375 mL.
Note from Watkins Kitchen: Also try other Watkins
Extracts, such as Raspberry, in place of Coconut.
Lemon (U.S. only)
Article No. 21395
Sugar cookies, zucchini bread, iced tea, lemon
bars, lemon drops, substitute for lemon peel,
blueberry cobbler
No-Bake Lemon Cheesecake
1/2 cup/125 mL graham cracker crumbs
1 envelope unflavored gelatin
1/4 cup/60 mL cold water
3 packages (8 oz/227 g each) fat-free cream cheese,
softened
1 cup/250 mL sugar
1 cup/250 mL fat-free sour cream
2 tsp/10 mL Watkins Lemon Extract
1 tsp/5 mL Watkins Vanilla
Sli ced fresh fruit or reduced-calorie canned pie
cherries or blueberries
Coat a 9-inch/23-cm springform pan with Watkins
Cooking Spray. Sprinkle graham cracker crumbs
evenly over bottom; set aside. Sprinkle gelatin over
water in small saucepan; let stand 1 minute. Place
over low heat and stir until granules are completely
dissolved and mixture is clear. Remove from heat.
Beat cream cheese and sugar in a large bowl with
an electric mixer until smooth. Beat in sour cream.
At low speed, beat in dissolved gelatin mixture
and extracts. Pour into prepared pan. Cover and
refrigerate at least 4 hours or until firm. Loosen
cheesecake from pan and cut into slices. Serve
with fruit arranged over top. Makes 8 servings.
Maple
Article No. 21385
Oatmeal cookies, carrot cake, frostings, barbecue
sauce, baked beans, sweet potatoes, oatmeal, muffins,
pancake or French toast batter
Quick Homemade Syrup
1 tsp/5 mL Watkins Maple Extract to 1 cup/250
mL light corn syrup
Hot Homemade Syrup
1 cup/250 mL sugar, 1 cup/250 mL water
Boil and add 3/4 tsp/4 mL Watkins Maple
Extract
Peanut Butter
Article No. 21365
SoyNilla®, peanut butter cookies, hot chocolate,
chocolate and other frostings, whipped topping,
stir-fry, Asian sauces
Pineapple
Article No. 21389
Date/nut bread, cheesecake, zucchini bread, fruit
salad, frosting, fruit salsas, SoyNilla®
Pineapple-Ginger Fruit Dip
8 oz/227 g marshmallow creme
8 oz/227 g cream cheese, softened
1-1/2 tbsp/23 mL Watkins Pineapple Extract
1 tbsp/15 mL Watkins Lemon Peel
1/4 tsp/1.2 mL Watkins Ginger
Beat the marshmallow creme and cream cheese
together. Add the pineapple extract, lemon peel
and ginger; mix well and refrigerate until ready to
use. Serve as a dip for fruit kebabs or pour over fruit.
Note from Watkins Kitchen: Before adding the pineapple
extract, divide dip in half or into fourths, etc. Add
different flavors of extracts to make different dips and
eliminate or substitute spices, such as orange peel,
cinnamon or nutmeg, etc. If divided into fourths, use
approximately 1 tsp/5 mL of extract per each flavor
of dip.
Raspberry
Article No. 21705
Chocolate cake or frosting, SoyNilla®, milk shakes,
chocolate milk, hot cocoa, fudge, iced tea, marinades,
salad dressings
Raspberry Vinaigrette
1/3 cup/80 mL Watkins Original Grapeseed Oil
1/4 cup/60 mL white wine vinegar
2-1/2 tbsp/37.5 mL sugar
2 tsp/10 mL Watkins Pure Vanilla Extract
1/2 tsp/2.5 mL Watkins Raspberry Extract
Combine all ingredients; mix well and chill until
serving time.
Café Framboise
“Framboise” is French for “raspberry.”
by the cup:
2 tsp/10 mL non-dairy creamer
2 tsp/10 mL sugar (or artificial sweetener to taste)
1 tsp/5 mL instant coffee, more or less to taste
1/4 tsp/1.2 mL Watkins Raspberry Extract
Rum
Article No. 21391
Eggnog, sweet rolls, fruit cake, white or yellow
cake, cookies and frostings, oatmeal, fruit salad,
rum raisin sauce, custard and other dessert sauces,
chicken salad, Caribbean chicken dishes
Piña Colada Topping
1 can (8 oz/227 g) unsweetened crushed pineapple,
undrained
1 large ripe banana, peeled and chopped
(about 1/2 cup/125 mL)
1/8 tsp/0.6 mL Watkins Rum Extract
1/8 tsp/0.6 mL Watkins Coconut Extract
2 tbsp/30 mL toasted shredded coconut
Combine pineapple, banana and extracts in small
bowl. Refrigerate until ready to use. Spoon over
frozen yogurt and sprinkle with coconut. Serve
over frozen non-fat vanilla yogurt, low-fat ice
cream, angel food cake, waffles or pancakes.
Makes 1 cup/250 mL.
Strawberry
Article No. 21386
Sparkling water, SoyNilla®, milk shakes, pancakes
and syrups, cookies and frostings, strawberry pie
Strawberry Honey Butter
1/2 cup/125 mL butter or margarine
1/4 cup/60 mL powdered sugar
1/4 cup/60 mL honey
1 tsp/5 mL Watkins Strawberry Extract
Whip butter and powdered sugar together until
smooth; stir in honey and flavoring of choice.
Use on pancakes, waffles, biscuits or muffins.
Makes 3/4 cup/180 mL.
Vanilla (Clear)
Article No. 21375
Wedding cakes, white frostings, toppings, anywhere
you would use vanilla extract but do not
want discoloration
Vanilla (Original Double-Strength)
Article No. 21390
Milk shakes, banana bread, pancakes, French toast,
cakes, cookies, coffee, frostings, custards, butter
for shrimp and lobster, green beans, virtually any
baked good
Café French Vanilla
Creamy taste touched with Vanilla (like ice cream)
by the cup:
4 tsp/20 mL non-dairy creamer
2 tsp/10 mL sugar (or sweetener to taste)
1 tsp/5 mL instant coffee
1/2 tsp/2.5 mL Watkins Vanilla
Vanilla Nut
Article No. 21376
French toast, frostings, cookies, ice cream and
sauces, banana bread, chocolate desserts and toppings,
coffee, anywhere you would use vanilla
extract and want the additional rich flavor of nuts


Chai & a few of my Favorite JR Watkins Products

CHAI

The exotic taste of chai…the creaminess of latte…
the ease of instant cocoa! Have it all with this delicious
beverage that’s perfect for a quiet evening by
the fire. This is true effortless entertaining with style.
• Convenient: just add water for a sweetened chai
with milk just like at the coffeehouse.
• Resealable canister: preserves freshness

Chai Cake Recipe   & More!

Mar 23, 2010

The Health Value Of The Styrian Pumpkin Seeds


The Styrian pumpkin itself is not used as a food item. It was- if at all - considered suitable for animals only. The vegetable aspect of its fruit was never a contender against other pumpkin varieties that produce more and better fruit pulp than the Styrian pumpkin. However, the seeds of pumpkins have been used for ages as "snack-food" especially in the mediterranian area with the known " side-effect" of easing and preventing bladder and prostate problems. This effect makes the Styrian pumpkin seeds so valuable today, since the amount of this beneficial ingredient is significantly higher than in any other variety.This amount of medicinal substance is so extraordinary that this Styrian variety is today grown for the seed's ingredients alone, hence only the seeds are harvested and the pumpkin pulp is discarded as "fertilizer" and left on the field. The absence of a hard shell around the seeds makes them even more desirable.


Medicinal Properties

The specific components are known to prevent bladder and prostate problems, even to shrink enlarged prostate glands in early stages. Minimal amounts of this drug are needed.  Pharmaceutical capsules contain only miniscule amounts (e.g. 5000 mg = 5g ) of pumpkin seed oil . Chewing a handful of the seeds every other day can easily give a similarly sufficient preventive supply. Also using the oil as salad dressing not only gives the food a pleasent nutty flavour, but contains the wanted ingredients in more than sufficient quantities. But this substance is only present in the cold pressed oil since heating destroys the drug component. Therefore cooking with this oil is not recommended since it removes most of the beneficial property. The process to obtain this oil is complicated and delicate, making the oil a higher priced item, but it is worth its price provided the quality and the purity of the oil is guaranteed.
A special process re-uses the seed paste after the first "virgin" pressing to extract the remnants with another oil by resoaking the pulp in this "extractor oil". Often even heat is applied to obtain higher yields. Such oils are much cheeper since they contain only a fraction of the original oil's properties. They are - or should be - properly labeled as "cuts" or re-pressed fractions (containig Pumpkin Seed Oil) and have their use in culinary ventures for their still distinctive nutty flavour. However there is no medicinal value in these oils .

Health Aspects - Food Value

Another modern re-discovery of healthy food relates to unsaturated fatty acids, also known as essential fatty acids or EFA for short. These benefical acids are present in a very high percentage and make the oil a preferred choice of conscious consumers.Many seeds, especially nuts, are high in valuable vegetable protein - the Styrian pumpkin seeds too. They also contain a very high percentage of Vitamin E. The absence of a wooden shell made them the undisputed favourite for all new and old pumpkin seed fans. Some users praise the natural seeds as "brain" food recommendable for most students with learning problems and in Austria the oil has for its energizing quality been nicknamed "Styrian Diesel". When roasted and salted the Styrian pumpkin seeds rival or even distance many other nutty snacks, but the medicinal properties are severely reduced by the roasting process. However, the remaining properties make it a favourite choice for nut-lovers preferring its taste over others.
© 1997 W. & C. Scherer
The Scherer Family Page

 Seeds can be found at Richters  in right Sidebar

The Health Value Of The Styrian Pumpkin Seeds


The Styrian pumpkin itself is not used as a food item. It was- if at all - considered suitable for animals only. The vegetable aspect of its fruit was never a contender against other pumpkin varieties that produce more and better fruit pulp than the Styrian pumpkin. However, the seeds of pumpkins have been used for ages as "snack-food" especially in the mediterranian area with the known " side-effect" of easing and preventing bladder and prostate problems. This effect makes the Styrian pumpkin seeds so valuable today, since the amount of this beneficial ingredient is significantly higher than in any other variety.This amount of medicinal substance is so extraordinary that this Styrian variety is today grown for the seed's ingredients alone, hence only the seeds are harvested and the pumpkin pulp is discarded as "fertilizer" and left on the field. The absence of a hard shell around the seeds makes them even more desirable.

Mar 21, 2010

Water Lily in a Container

Water Lily
Water Lily
Photograph © Kerry Michaels
Water lilies are great water garden plants. You don't need a big pond to grow water lilies. They can grow and be gorgeous in a big container, either on their own, or planted with other water garden plants. Water lilies love sun, so you will need at least four to six hours of sun a day. Water lilies will grow in almost any zone and some are even hardy in the coldest. There are two types of water lilies, tropical and hardy, and as you might guess, the hardy are easier to grow. To make a water lily container garden, you'll need:

  • A large container that will hold water. At least 36 by 18 inches is a good size to start with, but the sky is the limit.
  • A smaller container also without a hole. This will be the pot that will hold soil and your water lily. Black plastic or fabric pots designed specifically for water gardens work well, and will become almost invisible once submerged. A 10 by 6 inch pot will work well.
  • Heavy soil . You'll need enough heavy garden soil to fill your smaller pot or pots. You can use garden loam or you can also buy a specially formulated, pre-mixed aquatic plant soil. Do not use regular potting soil.
  • Aquatic fertilizer - You'll need two kinds of aquatic fertilizer, granular or pellets, to mix in with your soil, and a liquid aquatic plant food to use weekly or every other week.
  • Pea or aquarium gravel for top dressing your small container. This will help keep the soil in your pot.
  • Water lily rhizome Water lilies come in a huge array of sizes and colors, from white, to orange, purple and shocking pink. They also come in wide, medium or small spreading varieties. While you can grow wide spreading varieties, the degree of difficulty increases.
Some small spreading water lilies:
To plant your water lily, you want to fill your small pot about 3/4 full of heavy soil. Wet it and tamp it down firmly. Lay your water lily tuber at a 45° angle with the growing tip towards the center of the pot and placed so it will be above the top of your soil when the pot is full.
Next fill your pot with soil, and then lay about an inch of pea gravel on top of the soil, making sure to keep the water lily growing tip free from soil or gravel.
Water your small pot well and slowly submerge it in the larger container, filled with water. For the first few weeks, the tip of the water lily should be submerged a few inches. After that the ideal growing depth is 12-18 inches.

Water Lily in a Container

Water Lily
Water Lily
Photograph © Kerry Michaels
Water lilies are great water garden plants. You don't need a big pond to grow water lilies. They can grow and be gorgeous in a big container, either on their own, or planted with other water garden plants. Water lilies love sun, so you will need at least four to six hours of sun a day. Water lilies will grow in almost any zone and some are even hardy in the coldest. There are two types of water lilies, tropical and hardy, and as you might guess, the hardy are easier to grow. To make a water lily container garden, you'll need:

Mar 18, 2010

Stevia


Natural sweetener herb has spawned a billion dollar industry

Without a doubt stevia, the natural sweetener herb from Paraguay, in South America, is the hottest new commercial herb crop today. Crop acreage is expanding in Asia, the Middle East, and the Americas. Consumer products such as soft drinks and diet foods are featuring calorie-free sweeteners derived from the stevia plant. And as stevia becomes better known, garden centres and nurseries are starting to offer potted plants to gardeners. Stevia contains compounds called steviosides that are 300 times sweeter than sugar. Because the body does not metabolize steviosides they do not contribute any caloric value to food. Diabetics and others unable to tolerate sugar can take stevia with immunity. Dieters love stevia because they can continue to enjoy sweets without counting calories.



In the United States and Canada stevia use in the processed food industry is prohibited. Health Canada and the U.S. Food and Administration say that there is not enough safety evidence to permit stevia use in foods – this despite hundreds of years of use in South America, and a 70 history of safe use in Japan where its use in foods is allowed. Cynics in the herb industry believe that the powerful sugar and artificial sweetener lobbies are behind the anachronistic ruling by the regulators. As things stand now, stevia may be sold as a dried herb and as an extract but it cannot be added to other foods.
Despite the restrictions, stevia use is climbing in North America. Powdered extracts that look and feel like white sugar and liquid extracts that look and feel like honey or syrup are widely available in health food stores and groceries. Unlike artificial sweeteners such as aspartame, steviosides do not break down under heat, so if the regulators change their minds and allow stevia use in foods such as baked goods, the market for stevia will explode overnight.
In India where a rapidly growing affluence coupled with a traditional love for sweets is causing the incidence of Type II diabetes to soar. Interest in stevia cultivation is very high, to the point where banks are financing farmers switching to stevia and national crop insurers are insuring stevia crops. China, also grappling with a rapidly changing socioeconomic condition, has quietly become the world's leading grower of stevia leaf and producer of stevia powder. 
Growing Stevia

Stevia


Natural sweetener herb has spawned a billion dollar industry

Without a doubt stevia, the natural sweetener herb from Paraguay, in South America, is the hottest new commercial herb crop today. Crop acreage is expanding in Asia, the Middle East, and the Americas. Consumer products such as soft drinks and diet foods are featuring calorie-free sweeteners derived from the stevia plant. And as stevia becomes better known, garden centres and nurseries are starting to offer potted plants to gardeners. Stevia contains compounds called steviosides that are 300 times sweeter than sugar. Because the body does not metabolize steviosides they do not contribute any caloric value to food. Diabetics and others unable to tolerate sugar can take stevia with immunity. Dieters love stevia because they can continue to enjoy sweets without counting calories.

Mar 16, 2010

Benefits of Green Tea

Benefits of Green Tea

Written by Gloria Tsang, RD of HealthCastle.com
Published in April 2006
Benefits of green tea(HealthCastle.com) Tea is the most commonly consumed beverage in the world after water. Whether it is black tea, green tea or red (oolong) tea, they all contain polyphenols which give tea its antioxidant properties. Antioxidants may help protect our body from free radical damage. Indeed, tea ranks as high as or higher than many fruits and vegetables in the ORAC score, a score which measures antioxidant potential of plant-based foods.

Black tea, Green tea or Red tea?

 

The more processing tea leaves undergo, the darker they will turn. Green tea is the least processed tea. They are simply steamed quickly. Black and red teas are partially dried, crushed and fermented. As we have mentioned before, regardless of the processing method, all teas contain polyphenols.

Benefits of all tea including Green Tea

Numerous studies have demonstrated the anti-cancer properties of polyphenols. Some studies indeed suggested that tea's polyphenols may reduce risk of gastric, esophageal and skin cancers if one consumes 4 to 6 cups daily. Other laboratory studies have found that polyphenols help prevent blood clotting and lower cholesterol levels.

Green Tea: Caffeine content

According to the American Dietetic Association, a cup of tea contains an average of 40mg of caffeine, compared to 85mg as found in a cup of freshly brewed coffee.

What about Herbal Tea?

Black tea, green tea and red tea derive their leaves from a warm-weather evergreen tree known as Camellia sinensis. The leaves from this tree contains polyphenols. Herbal tea is not derived from this leaf and so does not have this particular health-promoting properties. Indeed, some herbal teas in the market are NOT tea at all. They are only infusions made with herbs, flowers, roots, spices or other parts of some plants. The proper term for this type of beverage is "tisane". Therefore, read the labels properly.
GreenTea BenefitsKey: Tea is a healthy beverage offering many health benefits (if you skip the cream and sugar). Brew your tea for at least 3 - 5 minutes to bring out the beneficial polyphenols. Enjoy the aroma of tea!

Benefits of Green Tea

Benefits of Green Tea

Written by Gloria Tsang, RD of HealthCastle.com
Published in April 2006
Benefits of green tea(HealthCastle.com) Tea is the most commonly consumed beverage in the world after water. Whether it is black tea, green tea or red (oolong) tea, they all contain polyphenols which give tea its antioxidant properties. Antioxidants may help protect our body from free radical damage. Indeed, tea ranks as high as or higher than many fruits and vegetables in the ORAC score, a score which measures antioxidant potential of plant-based foods.

Black tea, Green tea or Red tea?

 

The more processing tea leaves undergo, the darker they will turn. Green tea is the least processed tea. They are simply steamed quickly. Black and red teas are partially dried, crushed and fermented. As we have mentioned before, regardless of the processing method, all teas contain polyphenols.

Benefits of all tea including Green Tea

Numerous studies have demonstrated the anti-cancer properties of polyphenols. Some studies indeed suggested that tea's polyphenols may reduce risk of gastric, esophageal and skin cancers if one consumes 4 to 6 cups daily. Other laboratory studies have found that polyphenols help prevent blood clotting and lower cholesterol levels.

Green Tea: Caffeine content

According to the American Dietetic Association, a cup of tea contains an average of 40mg of caffeine, compared to 85mg as found in a cup of freshly brewed coffee.

What about Herbal Tea?

Black tea, green tea and red tea derive their leaves from a warm-weather evergreen tree known as Camellia sinensis. The leaves from this tree contains polyphenols. Herbal tea is not derived from this leaf and so does not have this particular health-promoting properties. Indeed, some herbal teas in the market are NOT tea at all. They are only infusions made with herbs, flowers, roots, spices or other parts of some plants. The proper term for this type of beverage is "tisane". Therefore, read the labels properly.
GreenTea  BenefitsKey: Tea is a healthy beverage offering many health benefits (if you skip the cream and sugar). Brew your tea for at least 3 - 5 minutes to bring out the beneficial polyphenols. Enjoy the aroma of tea!

Benefits of Green Tea

Benefits of Green Tea

Written by Gloria Tsang, RD of HealthCastle.com
Published in April 2006
Benefits of green tea(HealthCastle.com) Tea is the most commonly consumed beverage in the world after water. Whether it is black tea, green tea or red (oolong) tea, they all contain polyphenols which give tea its antioxidant properties. Antioxidants may help protect our body from free radical damage. Indeed, tea ranks as high as or higher than many fruits and vegetables in the ORAC score, a score which measures antioxidant potential of plant-based foods.

Black tea, Green tea or Red tea?

Mar 15, 2010

Grapeseed Oil Benefits

You can cook with grapeseed oil, which is probably the easiest way to use it and gain grapeseed oil benefits. By the way, grapeseed oil is exactly what it sounds like: the oil that is extracted from the tiny seeds inside of grapes. Many people find that grapeseed oil has a light, pleasant, unobtrusive taste that actually helps to bring out the flavors of whatever it is that you might be cooking. However, cooking with grapeseed oil is not the only way to use it in the kitchen. You can also add grapeseed oil to give a light, tasty flavor to various sauces and dressings (including salad dressings).


Consuming grapeseed oil is one way to lower so-called "bad cholesterol" (LDL cholesterol), while simultaneously increasing "good cholesterol" (HDL cholesterol), thereby getting your overall ratio of LDL cholesterol to HDL cholesterol into a healthier balance.
Grapeseed oil is rich in Vitamin E, one of the more potent antioxidants with many health benefits of its own, including the boosting of your immunity, protection against the development of heart disease, and the maintenance of good cellular health. Consuming proper amounts of vitamin E from a variety of sources, including grapeseed oil, can also help women to feel better (i.e., significantly less "crampy" and achy) during PMS and menstruation.



  • Some people also like to use grapeseed oil topically as an effective skin moisturizer. It can be applied directly to the  face, where it will be absorbed into your skin and may help to soothe dry skin and reduce fine lines, "crow's feet" and other wrinkles.

Grapeseed Oil Benefits

You can cook with grapeseed oil, which is probably the easiest way to use it and gain grapeseed oil benefits. By the way, grapeseed oil is exactly what it sounds like: the oil that is extracted from the tiny seeds inside of grapes. Many people find that grapeseed oil has a light, pleasant, unobtrusive taste that actually helps to bring out the flavors of whatever it is that you might be cooking. However, cooking with grapeseed oil is not the only way to use it in the kitchen. You can also add grapeseed oil to give a light, tasty flavor to various sauces and dressings (including salad dressings).

Edible Flowers

Edible Flowers

Edible Flowers TipsThis chart is a collaborative research project by Amy Barclay de Tolly and Home Cooking Guide Peggy Trowbridge. The links will take you to full color photos of the specific flowers to help with identification, but please don't depend solely on these photos. Be sure you know exactly what you choose to consume. If you are allergy-prone, it's probably best to forego consumption of flowers. For more information, refer to the article on Incredible Edible Flowers and Poisonous Plants and Flowers Chart. • Poisonous Plants and Flowers Chart
Edible Flowers Information and Recipes
Herb Information
Spice Information
A to Z Recipes and Food
Click READ MORE to view chart!!!



Edible Flowers
Common Name Botanical Name Comments
AngelicaAngelica archangelicaMay be skin allergen to some individuals. Good with fish and the stems are especially popular candied. Tastes like: celery-flavored. More info here.
Anise HyssopAgastache foeniculumTastes like: sweet, anise-like, licorice
AppleMalus speciesEat in moderation; may contain cyanide precursors. Tastes like: delicate floral flavor
ArugulaEruca vesicariaTastes like: nutty, spicy, peppery flavor
BasilOcimum basilicumTastes like: different varieties have different milder flavors of the corresponding leaves. Tastes like: lemon, mint. More info here.
Bee BalmMonarda speciesUsed in place of bergamot to make a tea with a flavor similar to Earl Grey Tea. More info here.
BorageBorago officinalisTaste like: light cucumber flavor. More info here.
BurnetSanguisorba minorTastes like: faint cucumber flavor, very mild. More info here.
Calendula*Calendula officinalisTastes like: poor man's saffron, spicy, tangy, peppery, adds a golden hue to foods
CarnationDianthus caryophyllus (aka Dianthus)Tastes like: spicy, peppery, clove-like
Chamomile*Chamaemelum nobileTastes like: faint apple flavor, good as a tea
Chicory*Cichorium intybusBuds can be pickled.
Chives: GardenAllium schoenoprasumTastes like: mild onion flavor. More info here.
Chives: GarlicAllium tuberosumTastes like: garlicky flavor
Chrysanthemum: Garland*Chrysanthemum coronariumTastes like: slight to bitter flavor, pungent
Citrus: LemonCitrus limonTastes like: waxy, pronounced flavor, use sparingly as an edible garnish, good for making citrus waters
CloverTrifolium speciesRaw flowerheads can be difficult to digest.
CorianderCoriander sativumPungent. A prime ingredient in salsa and many Latino and Oriental dishes. Tastes like: Some palates detect a disagreeable soapy flavor while others adore it. More info here.
Cornflower*Centaurea cynaus (aka Bachelor's Buttons)Tastes like: sweet to spicy, clove-like
Dandelion*Taraxacum officinalisTastes like: very young buds fried in butter taste similar to mushrooms. Makes a potent wine.
Day LilyHemerocallis speciesMany Lilies (Lillium species) contain alkaloids and are NOT edible. Daylillies may act as a laxative. Tastes like: sweet, crunchy, like a crisp lettuce leaf, faintly like chestnuts or beans
DillAnthum graveolensMore info here.
English Daisy*Bellis perennisTastes like: tangy, leafy
FennelFoeniculum vulgareTastes like: sweet, licorice flavor. More info here.
FuchsiaFuchsia X hybridaTastes like: slightly acidic
GardeniaGardenia jasminoidesTastes like: light, sweet flavor
Gladiolus*Gladiolus sppTastes like: similar to lettuce
HibiscusHibiscus rosa-sinensisTastes like: slightly acidic, boiled makes a nice beverage
HollyhockAlcea roseaTastes like: very bland, nondescript flavor
Honeysuckle: JapaneseLonicera japonicaBerries are highly poisonous. Do not eat them!
HyssopHyssopus officinalisShould be avoided by pregnant women and by those with hypertension and epilepsy.
ImpatiensImpatiens walleranaTastes like: very bland, nondescript flavor
Jasmine: ArabianJasminum sambacTastes like: delicate sweet flavor, used for teas.
Johnny-Jump-UpViola tricolorContains saponins and may be toxic in large amounts. Tastes like: sweet to bland flavor
LavenderLavendula speciesLavender oil may be poisenous. More Info. Tastes like: floral, slightly perfumey flavor
Lemon VerbenaAloysia triphyllaTastes like: lemony flavor, usually steeped for tea
LilacSyringa vulgarisTastes like: lemony, floral, pungent
Mallow: CommonMalva sylrestrisTastes like: sweet, delicate flavor
Marigold: SignetTagetes tenuifolia (aka T. signata)Tastes like: spicy to bitter
MarjoramOriganum majoranaMore info here.
MintMentha speciesMore info here.
MustardBrassica speciesEating in large amounts may cause red skin blotches. More info here.
NasturtiumTropaeolum majusBuds are often pickled and used like capers. Tastes like: sweet, mildly pungent, peppery flavor
OkraAbelmoschus aesculentus
(Hibiscus esculentus)
Tastes like: similar to squash blossoms
PansyViola X wittrockianaTastes like: very mild sweet to tart flavor
PeaPisum speciesFlowering ornamental sweet peas are poisonous.
Pineapple GuavaFeijoa sellowianaTastes like: similar to the ripe fruit of the plant, flavorful
PrimrosePrimula vulgarisBirdseye Primrose (P. farinosa) causes contact dermatitis. Tastes like: bland to sweet flavor
RadishRaphanus sativusTastes like: milder, sweeter version of the more familiar radish heat
RedbudCercis canadensisTastes like: mildly sweet
RoseRosa rugosa or R. gallica officinalisTastes like: sweet, aromatic flavor, stronger fragrance produces a stronger flavor. Be sure to remove the bitter white portion of the petals. Rose hips are also edible (see Rose Hips Recipes).
RosemaryRosmarinus officinalisTastes like: pine-like, sweet, savory. More info here
Runner BeanPhaseolus coccineusTastes like: nectar, bean-like
Safflower*Carthamus tinctoriusAnother "poor man's saffron" without the pungent aroma or strong flavor of the real thing
SageSalvia officinalisSage should not be eaten in large amounts over a long period of time. Tastes like: varies by type. More info here.
Savory: SummerSatureja hortensisMore info here.
Scented GeraniumPelargonium speciesCitronella variety may not be edible. Tastes like: varies with differing varieties from lemon to mint. More info here.
SnapdragonAntirrhinum majusTastes like: bland to bitter flavor
Society GarlicTulbaghia violaceaTastes like: a very mild garlic flavor
Squash BlossomCucurbita pepo species (aka Zucchini Blossom)Tastes like: sweet, nectar flavor. More info here.
Sunflower*Helianthus annusTastes like: leafy, slightly bitter. Lightly steam petals to lessen bitterness. Unopened flower buds can be steamed like artichokes.
ThymeThymus vulgarisTastes like: lemon, adds a nice light scent. More info here.
Tuberous BegoniaBegonia X tuberosaONLY HYBRIDs are edible. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidneystones, or rheumatism. Further, the flower should be eaten in strick moderation. Tastes like: crisp, sour, lemony
VioletViola speciesTastes like: sweet, nectar
YuccaYucca speciesOnly the petals are edible. Other parts contain saponin, which is poisonous. Large amounts may be harmful. Tastes like: crunchy, fresh flavor
Flowers to Avoid Some flowers in particular to be avoided (but not a complete list) are: azalea, crocus, daffodil, foxglove, oleander, rhododendron, jack-in-the-pulpit, lily of the valley, and wisteria. See a more complete list.
*Only the petals of these composite flowers are edible. The pollen of composite flowers is highly allergenic and may cause reactions in sensitive individuals. Sufferers of asthma, ragweed, and hayfever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all.