Yerba Buena ( MINT, PEPPER MINT)

Hierba buena is a prostrate, smooth , much-branched, usually purplish, strongly aromatic herb, with stems growing up to 40 cm long, with ultimate ascending terminal branches. Leaves are elliptic to oblong-ovate, 1.5 to 4cms long, short-petioled with toothed margins, and rounded or blunt tipped. Flowers are hairy and purplish to bluish, borne in axillary headlike whorls. Calyx teeth are triangular or lanceolate and hairy; the corolla is also hairy.
- One of the oldest household remedies known. - Carminative, stimulant, aromatic, emmenagogue. - Crushed or bruised leaves for insect bites. - Decoction and infusion of leaves and stems used for fever, stomach aches, dysmenorrhea, and diuresis. - Pounded leaves for insect bites, fevers, toothaches, headaches. - For dizziness: Crushed fresh plants or leaves are sniffed. - Powdered dried plant as dentrifice. - Headaches: Crushed leaves are applied on the forehead and temples. - Toothaches: (1) Wet a small piece of cotten with juice expressed from crushed leaves; apply this impregnated cotton bud to the tooth. (2) Boil 6 tbsp. of leaves in two glasses of water for 15 minutes; strain and cool. Divide the decoction into 2 parts and take every 3 to 4 hours. - Flatulence: Boil 4 tbsp of chopped leaves in 1 cup water for five minutes; strain. Drink the decoction while lukewarm. Facilitates expulsion of flatus. - Cough: Boil 6 tbsp of chopped leaves in 2 glasses of water for 15 mins; cool and strain. Divide the decoctioninto three parts; take 1 part 3 times a day. - Arthritis: Warm fresh leaves over low flame; then pound. Apply pounded leaves while warm on the painful joints or muscles. - Mouthwash: Soak 2 tbsp chopped leaves in 1 glass of hot water for 30 minutes; strain. Use the infusion as mouthwash.

Eucalyptus (BLUE GUM TREE)

Eucalyptus is a tree that reaches a height of 15 meters or more. Bark is grayish, peeling off in thin layers. Leaves are leathery, lanceolate, usually somewhat sickle-shaped, 10 to 25 cm in length. Peduncles are axillary or lateral, up to 1.5 cm long, each bearing 3 to 8 shortpeduncled flowers. Flowers are white, about 1.5 cm in diameter. Fruit is obovoid or somewhat rounded, about 8 mm in diameter.
- As antiseptic and deodorant, leaves are crushed and applied on affected areas. - Decoction of leaves as tea for cough, asthma, hoarseness, fevers. - Pure eucalyptus oil, two drops in a tsp of warm water, for coughs, whooping coughs, asthma and bronchitis. - Infusion of leaves used for asthma, catarrh, bronchits, whooping cough, coryza, dysentery, diabetes, fevers and colds, malaria, rhinitis, tuberculosis. - For sinusitis, breathing of vapor of decoction of leaves. - Decoction of leaves used for washing and cleaning wounds. - Other uses: Diabetes, lumbago, sciatica, toothaches, tuberculosis, dysentery, gout. - In China, used for promote eschar formation. - In France, leaf extract used as hypoglycemic. - In Guatemala, leaf decoction for fever. Hot water extract of dried leaf used for ringworm, wounds, ulcers, pimples and as vaginal douche. - In India, as moquito repellant and insecticide. - In Italy, as inhalation therapy for asthma; also for diabetes. - In Kenya, for snail infestation. - In Mexico, for urethritis, laryngitis, cystitis, gastritis, enteritis; as antipyretic and antimalarial. - In Tunisia, for branchiol conditions and cough. - In Spain, for colds, catarrh, diabetes.

Lagundi (FIVE-LEAF CHASTE TREE)

Lagundi is an erect, branched tree or shrub, 2 to 5 meters high. Leaves are usually 5-foliate, rarely with 3 leaflets only, and palmately arranged. Leaflets are lanceolate, entire, 4 to 10 centimeters long, slightly hairy beneath, and pointed at both ends, the middle leaflets being larger than the others, and distinctly stalked. Flowers are numerous, blue to lavender, 6 to 7 millimeters long, borne in terminal inflorescences (panicles) 10 to 20 centimeters long. Calyx is hairy, and 5-toothed. Corolla is densely hairy in the throat, and the middle lobe of the lower lip is longest. Fruit is a succulent drupe, globose, black when ripe, about 4 millimeters in diameter.
- Decoction of leaves used externally for cleaning ulcers and internally for flatulence. Also used as a lactagogue and emmenagogue. - Decoction of bark, tops and leaves used as antigastralgic. - Leaves used in aromatic baths; also as insectifuge. - Vapor bath prepared with the plant used for treatment of febrile, catarrhal, and rheumatic affections. - Decoction of leaves used as warm bath by women suffering with after-pains in the puerperal period - Seeds are boiled in water and eaten or the water drunk to prevent the spread of toxin from bites of poisonous animals. - Infusion of seeds used for disinfecting wounds and ulcers. - Infusion of seeds in wine used for dropsy. - Pounded leaves applies on the forehead and temples for headaches. - Leaf decoction for fever, headache, toothache, cough, asthma. - Root used as tonic, febrifuge and expectorant. - Fruit used as nervine, cephalic, and emmenagogue. - Tincture of root bark used for irritable bladder and for rheumatism. - Powdered root used for piles as demulcent; also for dysentery. - Root used for dyspepsia, colic, rheumatism, worms, boils, and leprosy. - Flowers are used for diarrhea, cholera, fever, and diseases of the liver; and also as cardiac tonic. - Powdered flowers and stalks are used for bleeding from the stomach and bowels. - Fruit used for headaches, catarrh, and watery eyes. Dried fruits are used as vermifuge.

- Seeds are prepared as cooling mediing for skin diseases, leprosy, and inflammation of the mouth. - Oil prepared with the juice used for sinuses and scrofulous sores. Oil also used as a rubbing application to glandular or tubercular swelliings of the neck. Oil also used for treatment of sloughing wounds and ulcers. - Leaves used for reducing inflammatory and rheumatic swellings of the joints and testicular swelling associated with gonorrheal epididymitis and orchitis. Poultice of leaves also applied to sprained limbs, contusions, leech bites, etc. For these, fresh leaves in an earthen pot are heated over fire, and applied and applied as tolerated over the bruised parts. Leaves heated over fire are also applied with oil externally on wounds. - Pillow stuffed with leaves is placed under the head for relief of catarrh and headache. Dried leaves when smoked also used to relieve catarrh and headaches. - Decoction of leaves and long pepper used for catarrhal fever associated with head congestion and dullness of hearing. - Juice of leaves used to remove fetid discharges and worms from ulcers. - Plaster of leaves applied to enlarged spleens. - Folkloric preparations: (1) For fever and toothaches, boil 6 tbsp of the chopped leaves in 2 glasses of water for 15 minutes; strain and cool. Divide the decoction in 3 parts and take one part every 3-4 hours. Also, bruised leaves may be applied to forehead. (2) For asthma and cough: Take 1/4 of the decoction three times a day. (3) Aromatic bath or sponge bathing: Boil 4 handfuls of leaves in a pot of water for 5 minutes; use the lukewarm decoction for sponge bathing. - In Ayurveda and Unani, leaves and seeds used for rheumatism and joint inflammation. Decoction of leaves taken as a diuretic. - In Indo-China, root decoction used for intermittent fevers. * Lagundi has been proven to be an effective analgesic and antitussive (prepared as a pleasant tasting cough syrup) and has been considered as a replacement for dextromethorphan in the public health system. * Studies have shown benefit through reduction of coughing and relaxation of the bronchial smooth muscles. Being promoted by the Department of Health (DOH) for cough and asthma. One of a few herbs recently registered with the Bureau of Foods and Drugs (BFAD) as medicines.

Luya (GINGER)

Luya is an erect, smooth plant arising from thickened, very aromatic rootstocks. Leafy stems are 0.4 to 1 meter high. Leaves are distichous, lanceolate to linear-lanceolate, 15 to 25 cm long, and 2 cm wide or less. Scape arising from the rootstock is erect, 15-25 cm high, covered with distant imbricate bracts. Spike is ovoid to ellipsoid, about 5 cm long. Bracts are ovate, cuspidate, and about 2.5 cm long, and pale green. Calyx is 1 cm long, or less. Corolla is greenish-yellow with a tube less than 2 cm long; while the tip is oblong-obovate and slightly purplish.
- In the Philippines, pounded rhizome, alone or mixed with oil, used as revulsive and antirheumatic. - As antiseptic, tincture of dried rhizome prepared with 70% alcohol (not rubbing alchol) and applied on superficial cuts and wounds; or, juice from fresh rhizome used similarly. - As digestive aid and for flatulence and tympanism, decoction of the rhizome drunk as tea. - Ginger juice rubbed on and around the navel is said to cure all kinds of diarrhea. - For rheumatism, roasted rhizome is pounded and mixed with oil and applied locally. - For sore throat and hoarseness, warm decoction of the rhizome is drunk as ginger tea (salabat); piece of small rhizome chewed for the same. - Rhizome used as cough remedy, rubifacient, carminative and diuretic. - Also used for hangovers. - For chronic rheumatism, ginger infusion ( 2 drams in 6 ounces of boiling water and strained) is taken at bedtime - Poulticed of pounded and warmed leaves applied to bruises. - Ginger taken with rock salt before meals is said to clean the tongue and throat and increase the appetite. Chewing ginger is said to diminish biliousness and delirium, relieve sore throat, hoarseness and aphonia, and increases the flow of saliva. - For headaches: Ginger plaster (bruised ginger in water to the consistency of poultice) is applied to the forehead. Same preparation may be helpful for toothaches and facial pain. - In Indo-China, cataplasm used for furuncles; when mixed with oil is antirheumatic. Rhizomes

also used for tuberculosis, general fatigue and uterine affections. - In Perak, rhizomes used as vermifuge. - In the Antilles powdered rhizome used as revulsive for pleuritis. - In Ayurvedic medicine, used for inflammation and rheumatism. - In India, used as carminative adjunct along with black pepper and long pepper. - In Chinese folk medicine, pulverized fresh ginger used for baldness and vitiligo. Juice from fresh root used for treatment of burns. * Motion Sickness / Pregnancy-related Nausea : Antiemetic properties. Used for Nausea, motion sickenss (1 gm taken 1/2 hour before the voyage). Stimulates digestion. Possibly antiinflammatory.

Ampalaya (BITTER GOURD / BITTER MELON)

A climbing vine with tendrils up to 20 centimeters long. Leaves heart-shaped, 5-10 cm in diameter, cut into 5-7 lobes. Male and female yellow flowers, about 15 mm long, long-stalked with pair of small leaflike bracts at middle or toward base of stalk. Fleshy green fruit, oblong with pointed ends, ribbed and wrinkled, bursting when mature to release seeds. Seeds flat with ruminated margins. Probably of Asiatic origin. Year-round vegetable growing in various places from sea level to higher altitudes. Wild forms found in wastelands at low and medium altitudes. Propagation by seeds.
- Astringent powdered leaves or root decoction can be applied to hemorrhoids. - Leaf juice for cough and as a purgative and anthelminthic to expel intestinal parasites, and for healing wounds. - Seeds also used to expel worms. - Juice from fruit used for dysentery and chronic colitis. - The vine or the juice of leaves used as mild purgative for children. - In large doses, the fresh juice is a drastic purgative. - Decoction of roots and seeds used for urethral discharges. - Pounded leaves used for scalds. - Infusion of leaves or leaf juice used for fevers. - In Jamaica, leaf decoction or infusion is taken for colds, as laxative and blood cleanser. Warm tea infusions also used for toothaches and mouth infections. Also used as a bath/wash for skin eruptions and acne. - Used for eczema, malarial, gout, jaundice, abdominal pain, kidney (stone), leprosy, leucorrhea, piles, pneumonia, psoriasis, , rheumatism, fever and scabies. - In China, used as hypoglycemic and antidiabetic. - In Turkey, used for healing of cutaneous lesions and peptic ulcers.

* A Philippine herb that has recently gained international recognition for its possible benefits in the treatment of diabetes mellitus. Despite its bitter taste, it has also become a popular nutritional drink for a boost of vim and vigor. In fact, the more bitter, the better, as it is believed that the bitterness is proportionate to its potency. Studies have suggested that ampalaya contains a hypoglycemic polypeptide, a plant insulin responsible for its blood sugar lowering effect. Other benefits suggested were body detoxification (including removal of nicotine), strengthening of the immune system and fertility regulation. It is increasingly recommended as an adjunct or supplement to traditional therapeutic regimens for diabetes mellitus.

Bayabas (GUAVA)

Somewhat hairy young branches are 4-angled with opposite leaves. Flowers with in-curved petals, cottony white, coming out in two's or three's in the leaf axils. Numerous stamens form the attractive part of the flower. Inferior ovaries develop into roundish green fruits that turn yellow on ripening and have edible, aromatic, seedy pulp.
- Astringent, antispasmodic, anthelminthic and antiseptic properties. - Leaves used for wounds and toothache must always be fresh. - Decoction or infusion of fresh leaves used for wound cleaning to prevent infection and to facilitate healing. - Warm decoction of leaves for aromatic baths. - For diarrhea, boil for 15 minutes 4 to 6 tablespoons of chopped leaves in 18 ounces of water. Strain and cool. Drink 1/4 of the decoction every 3 - 4 hours. - For toothache, cew 2-3 young leaves and put into the tooth cavity; - For gum swelling, chew leaves or use the leaf decoction as mouthwash 3 times daily; chewed leaves. - For skin ulcers, pruritic or infected wounds: Apply decoction of leaves or unripe fruit as wash or the leaf poultice on the wound or use the decoction for wound cleansing. It is also popularly used for the wound healing of circumcision wounds. - Nosebleeds: Densely roll the bayabas leaves and place into the nostril cavity. - Vaginal wash: Because of antiseptic properties, warm decoction of leaves as vaginal wash (after childbirth) or douche. - Cosmetic: Leaf extract used in skin whitening products. - Dental: Toothbrush au-natural: Bayabas twigs, chewed at the ends until frayed, used as alternative for toothbrushing with whitening effect.

Niyog-niyogan (YESTERDAY, TODAY AND TOMORROW)

Niyog-niyogan is a large climbing, woody shrub reaching a length of 2 to 8 meters. Brown hairs give the younger parts a rusty appearance. Leaves are oblong to elliptic, opposite, 7 to 15 cm long, rounded at the base and pointed at the tip. Flowers are fragrant, tubular, showy, first white, then becoming red, reddish-purple or orange, exhibiting the range of colors in clusters, on the same flower stalk. Fruit is narrowly ellipsoid, 2.5 to 3 cm long, with five, sharp, longitudinal angles or wings; the taste resembling coconuts. Seeds are pentagonal and black.
- Anthelmintic: Dried seeds preferable for deworming. - Adults: Dried nuts-chew 8 to 10 small- to medium-sized dried nuts two hours after a meal, as a single dose, followed by a half glass of water. If fresh nuts are used, chew only 4-5 nuts. Hiccups occur more frequently with the use of fresh nuts. - Children 3-5 years old: 4-5 dried nuts; 6 - 8 years old: 5-6 dried nuts; 9-12 years old: 6-7 dried nuts. - Caution: Adverse reactions - diarrhea, abdominal pain, distention and hiccups more likely if nuts are eaten in consecutive days or when fresh nuts are eaten. - Roasted seeds for diarrhea and fever. - Plant used as a cough cure. - Leaves applied to the head to relieve headaches. - Pounded leaves externally for skin diseases. - Decoction of boiled leaves used for dysuria. - Ifugao migrants use it for headache. - Ripe seeds roasted and used for diarrhea and fever. - In Thailand, seeds used as anthelmintic; flowers for diarrhea. - In India and Ambonia, leaves used in a compound decoction to relieve flatulent distention of the abdomen. Leaves and fruits are reported to be anthelmintic; also used for nephritis. - In India and the Moluccas, seeds are given with honey as electuary for the expulsion of entozoa in children. - In Indo-China, seeds are used as anthelmintic and for rickets in children.

- The Chinese and Annamites reported to use the seeds as vermifuge. In China, seeds are also used for diarrhea and leucorrheal discharges of children. Seeds macerated in oil are applied to parasitic skin diseases. - In Bangladesh, used for diarrhea, fever, boils, ulcers and helminthiasis.

Alugbati (MALABAR NIGHTSHADE)

Alugbati is a succulent, branched, smooth, twining herbaceous vine, several meters in length. Stems are purplish or green. Leaves are somewhat fleshy, ovate or heart-shaped, 5 to 12 centimeters long, stalked, tapering to a pointed tip with a cordate base. Spikes are axillary, solitary, 5 to 29 centimeters long. Flowers are pink, about 4 millimeters long. Fruit is fleshy, stalkless, ovoid or nearly spherical, 5 to 6 millimeters long, and purple when mature.
- Roots are employed as rubefacient. - Poultice of leaves used to reduce local swelling. - Sap is applied to acne eruptions to reduce inflammation. - Decoction of leaves used for its mild laxative effects. - Pulped leaves applied to boils and ulcers to hasten suppuration. - Sugared juice of leaves useful for catarrhal afflictions in children. - Leaf-juice, mixed with butter, is soothing and cooling when applied to burns and scalds. - Mucilaginous liquid obtained from the leaves and tender stalks used for habitual headaches. - In Ayurveda, used for hemorrhages, skin diseases, sexual weakness, ulcers and as laxative in children and pregnant women. - In Nigeria, use for fertility enhancement in women. - In Antilles, leaves considered good maturative as cataplasm. - Cosmetic: Fruit used by women as rouge for cheeks and lips; also as a dye.

Bawang (GARLIC)

A low herb, 30 to 60 cm high. Bulbs are broadly ovoid, 2 to 4 cm in diameter, consisting of several, densely crowded, angular and truncated tubers. Leaves are linear and flat. Umbels are globose, many flowered. Sepas are oblong, greenish white, slightly tinged with purple.
- Arthritis, rheumatism, toothaches: Crush several cloves and rub on affected areas. - Headaches: Crush one clove and apply to both temples as poultice. - Insect bites: Crush garlic or cut clove crosswise and rub directly to affected area. - Athlete's foot. - Decoction of leaves and bulbs for fever and as hypotensive, carminative, expectorant, and antihelmintic. - Juice from freshly crushed garlic used for colds, cough, sore throat, hoarseness, asthma and bronchitis. - Decoction use for tonsillitis. - For nasal congestion - a steam inhalation of chopped garlic and a teaspoon of vinegar in boiling water. - Fresh garlic has been used as a complement to INH therapy for tuberculosis. - Also used for menstrual cramps. - Digestive problems and gastrointestinal spasms. - For gas pains, drink an infusion of a peeled broiled clove.

Malungay (BEN OIL TREE)

Malungai is a small tree growing as high as 9 meters, with a soft and white wood and corky and gummy bark. Leaves are alternate, usually thrice pinnate, 25 to 50 centimeters long. Each compound leaf contains 3-9 very thin leaflets dispersed on a compound (3 times pinnate) stalk. The leaflets are thin, ovate to elliptic, and 1 to 2 centimeters long. Flowers are white and fragrant, 1.5 to 2 centimeters long, on spreading panicles. Pod is 15 to 30 centimeters long, pendulous, three-angled, and nine-ribbled. Seeds are three-angled, and winged on the angles.
- Decoction of leaves used for hiccups, asthma, gout, back pain, rheumatism, wounds and sores. - Young leaves, usually boiled, used to increase the flow of breast milk. - Pods for intestinal parasitism. - Leaves and fruit used for constipation. - Decoction of boiled roots used to wash sores and ulcers. - Decoction of the bark used for excitement, restlessness. - In India pounded roots used as poultice for inflammatory swelling. Flowers used for catarrh, with young leaves or young pods. - In Nicaragua decoction of roots used for dropsy. - Roots have been used as abortifacient. In India, bark is used as abortifacient. - Decoction of root-bark used as fomentation to relieve spasms; also, for calculous affections. - Gum, mixed with sesamum oil, used for relief of earaches. Same, also reported as abortifacient. - In Java, gum used for intestinal complaints. - Roots chewed and applied to snake bites. - Decoction of roots is considered antiscorbutic; also used in delirious patients. - Juice of roots is used for otalgia.

- Bark used as rubefacient remedy. - Decoction of roots is use as gargle for hoarseness and sore throat. - Leaves used as purgative. - Chewing of leaves used in gonorrhea to increase urine flow. - Fresh roots used as stimulant and diuretic. - Seeds for hypertension, gout, asthma, hiccups, and as a diuretic. - Rheumatic complaints: Decoction of seeds; or, powdered roasted seeds applied to affected area. - Juice of the root with milk used for asthma, hiccups, gout, lumbago. - Poultice of leaves applied for glandular swelling. - Pounded fresh leaves mixed with coconut oil applied to wounds and cuts. - The flowers boiled with soy milk thought to have aphrodisiac quality. - Root is rubefacient and plaster applied externally as counterirritant. - In West Bengal, India, roots taken by women, esp prostitutes, for permanent contraception (Studies have shown total inactivation or suppression of the reproductive system). - Oil: known as ben oil, extracted from flowers can be used as illuminant, ointment base, and absorbent in the enfleurage process of extracting volatile oils from flowers. With ointments, the oil allows longer shelf life without undergoing oxidation.The oil, applied locally, has also been helpful for arthritic pains, rheumatic and gouty joints. - Breastfeeding women: Malunggay leaves and pods are helpful in increasing breast milk in the breastfeeding months. One tablespoon of leaf powder provide 14% of the protein, 40% of the calcium, 23% of the iron and most of the vitamin A needs of a child aged one to three. Six tablespoons of leaf powder will provide nearly all of the woman's daily iron and calcium needs during pregnancy and breastfeeding.

Mango

The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to India from where it spread all over the world. It is also the most cultivated fruit of the tropical world. While other Mangifera species (e.g. horse mango, M. foetida) are also grown on a more localized basis, Mangifera indica the common mango or Indian mango is the only mango tree commonly cultivated in many tropical and subtropical regions, and its fruit is distributed essentially worldwide. In several cultures, its fruit and leaves are ritually used as floral decorations at weddings, public celebrations and religious ceremonies
- Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, or side dishes, or may be eaten raw with salt, chili, or soy sauce. A cooling summer drink called panna or panha comes from mangoes. Ripe mangoes are typically eaten fresh; however, they can have many other culinary uses. Mango Lassi, a popular drink made throughout South Asia[24], is created by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries. Aamras is a popular pulp/thick juice made of mangoes with sugar or milk, and is consumed with bread, rice or pooris. The pulp from ripe mangoes is also used to make jam called 'mangada'. Mangoes are used in preserves like moramba, amchur (dried and powdered unripe mango) and pickles, including a spicy mustard-oil pickle. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products like muesli and oat granola. Unripe mango may be eaten with bagoong (especially in the Philippines), fish sauce or with dash of salt. Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes. Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a

stick dipped in hot chili powder and salt or also as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper and hot sauce, or ripe in various forms. Toasted and ground pumpkin seed (called pepita) with lime and salt are the norm when eating green mangoes. Some people also add soy sauce or chili sauce. Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.

Apple

The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family (Rosaceae). It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by humans. The tree originated in Western Asia, where its wild ancestor, the Alma, is still found today. There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics. Cultivars vary in their yield and the ultimate size of the tree, even when grown on the same rootstock. At least 55 million tonnes of apples were grown worldwide in 2005, with a value of about $10 billion. China produced about 35% of this total. The United States is the second-leading producer, with more than 7.5% of world production. Iran is third, followed by Turkey, Russia, Italy and India.
- Apples are often eaten raw; excepting the seeds, which are slightly poisonous (see below), the whole fruit including the skin is suitable for human consumption. Varieties bred for this purpose are termed dessert or table apples. Apples can be canned or juiced. They are milled to produce apple cider (non-alcoholic, sweet cider) and filtered for apple juice. The juice can be fermented to make cider (alcoholic, hard cider), ciderkin, and vinegar. Through distillation, various alcoholic beverages can be produced, such as applejack, Calvados, and apfelwein. Pectin and apple seed oil may also be produced. Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed, and they can also be dried and eaten or reconstituted (soaked in water, alcohol or some other liquid) for later use. Pured apples are generally known as apple sauce. Apples are also made into apple butter and apple jelly. They are also used (cooked) in meat dishes. In the UK, a toffee apple is a traditional confection made by coating an apple in hot toffee and allowing it to cool. Similar treats in the US are candy apples (coated in a hard shell of crystallised sugar syrup), and caramel apples, coated with cooled caramel.

Apples are eaten with honey at the Jewish New Year of Rosh Hashanah to symbolize a sweet new year. Farms with apple orchards may open them to the public, so consumers may themselves pick the apples they will buy. Sliced apples turn brown with exposure to air due to the conversion of natural phenolic substances into melanin upon exposure to oxygen. Different cultivars vary in their propensity to brown after slicing. Sliced fruit can be treated with acidulated water to prevent this effect. Organic apples are commonly produced in the United States. Organic production is difficult in Europe, though a few orchards have done so with commercial success, using disease-resistant cultivars and the very best cultural controls. The latest tool in the organic repertoire is a spray of a light coating of kaolin clay, which forms a physical barrier to some pests, and also helps prevent apple sun scald.

Eggplant

The eggplant, aubergine, melongene, patlican, brinjal or guinea squash (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used in cooking. As a nightshade, it is closely related to the tomato and potato and is native to India.[1][2] It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large coarsely lobed leaves that are 10 to 20 cm (48 in) long and 5 to 10 cm (24 in) broad. Semiwild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, has a meaty texture, and is less than 3 cm (1.2 in) in diameter on wild plants, but much larger in cultivated forms. The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain nicotinoid alkaloids, unsurprising as it is a close relative of tobacco.
- The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Traditionally, recipes would advise the salting, rinsing and draining of the sliced fruit (known as "degorging") to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including those large, purple varieties commonly imported into western Europe - do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so peeling is not required. The plant is used in cuisines from Japan to Spain. It is often stewed, as in the French ratatouille, the Italian parmigiana di melanzane, the Turkish musakka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it can be blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yoghurt, (optionally) topped with a tomato and

garlic sauce, such as in the Turkish dish patlcan kzartmas or without yoghurt as in patlcan akuka. However, arguably the most famous Turkish eggplant dish is mam bayld. It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush and the similar Greek dish melitzanosalata. Grilled, mashed and mixed with onions, tomatoes and spices make the Indian dish baingan ka Bhartha or gojju, similar to salat de vinete in Romania, while a mix of roasted eggplant, roasted red peppers, chopped onions, tomatoes, mushrooms, carrots, celery and spices is called zacusc in Romania or ajvar in Serbia and the Balkans. The fruit can also be stuffed with meat, rice, or other fillings and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. It can also be found in Chinese cuisine, braised (), stewed (), steamed ( , or stuffed (). As a native plant, it is widely used in Indian cuisine, for example in sambhar, dalma (a dal preparation with vegetables, native to Orissa), chutney, curries, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the 'King of Vegetables'. In one dish, brinjal is stuffed with ground coconut, peanuts, and masala, and then cooked in oil.

Carrot

The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carta, from Greek karton, originally from the Indo-European root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are edible as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot.
- Carrots can be eaten in a variety of ways. Only 3% of the -carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne. Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish thought to have originated in the early 19th century. The greens are edible as a leaf vegetable, but are rarely eaten by humans. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths. In India carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or daal dishes. The most popular variation in north India is the Gaajar Kaa Halwaa carrot dessert, which has carrots grated and cooked in milk until the whole mixture is solid, after which nuts and butter are added. Carrot salads are usually made with grated carrots in western parts with a seasoning of mustard seeds and green chillies popped in hot oil, while adding carrots to rice usually is in julienne shape. Ever since the late 1980s, baby carrots or mini-carrots (carrots that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets. Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with fruits and other vegetables.

Cauliflower

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) of aborted floral meristems is eaten, while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Its name is from Latin caulis (cabbage) and flower, an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating. Brassica oleracea also includes cabbage, brussels sprouts, kale, broccoli, and collard greens, though they are of different cultivar groups. For such a highly modified plant, cauliflower has a long history. Franois Pierre La Varenne employed chouxfleurs in Le cuisinier franois. They had been introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres' Thtre de l'agriculture (1600), as cauli-fiori "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy", but they did not commonly appear on grand tables until the time of Louis XIV.
- Cauliflower can be roasted, boiled, fried, steamed or eaten raw. Steaming or microwaving better preserves anticancer compounds than boiling. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces. Cauliflower is often served with a cheese sauce, as in the dish cauliflower cheese. - Low carbohydrate dieters can use cauliflower as a reasonable substitute for potatoes; while they can produce a similar texture, or mouth feel, they lack the starch of potatoes.

Bay leaf

Bay leaf (plural bay leaves) refers to the aromatic leaf of the bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pts in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
- Bay leaves are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in North America. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavor many classic French dishes. The leaves are most often used whole (sometimes in a bouquet garni) and removed before serving (they can be abrasive in the digestive tract). In Indian (Sanskrit name Tamaalpatra, Hindi Tejpatta) and Pakistani cuisine, bay leaves are often used in biryani and other rich spicy dishes - although not as an everyday ingredient in home cuisine - and as an ingredient in garam masala. Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, but are more difficult to remove, and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves, and does not need to be removed, but it is much stronger due to the increased surface area and in some dishes the texture may not be desirable.

Parsley

Parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria and Tunisia), naturalized elsewhere inEurope, and widely cultivated as an herb, a spice and a vegetable.
- Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is often used as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Green parsley is often used as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb or goose, steaks, meat or vegetable stews (like beef bourguignon, goulash or chicken paprikash). In southern and central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups like chicken soup, green salads or salads like Salade Olivier, on open sandwiches with cold cuts or pts. Parsley is a key ingredient in several Middle Eastern salads such as tabbouleh. Persillade is a mixture of chopped garlic and chopped parsley used in French cuisine. Gremolata is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese, a mixture of parsley, garlic, and lemon zest. Root parsley is very common in central and eastern European cuisines, where it is used as a soup vegetable in many soups and in meat or vegetable stews and casseroles.

Barley

A member of the grass family that serves as a major animal fodder, as a base malt for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Like wheat and rye, barley contains gluten which makes it an unsuitable grain for consumption by those with celiac disease. In a 2007 ranking of cereal crops in the world, barley was fourth both in terms of quantity produced (136 million tons) and in area of cultivation (566,000 km).
- A large part of the remainder is used for malting, for which barley is the best suited grain. It is a key ingredient in beer and whisky production. Two-row barley is traditionally used in German and English beers. Six-row barley was traditionally used in US beers, but both varieties are in common usage now. Distilled from green beer, whisky has been made primarily from barley in Ireland and Scotland, while other countries have utilized more diverse sources of alcohol; such as the more common corn, rye and wheat in the USA. In the USA, a grain type may be identified on a whisky label if that type of grain constitutes 51% or more of the ingredients and certain other conditions are satisfied. Barley wine was an alcoholic drink in the 18th century. It was prepared by boiling barley in water, then mixing the barley water with white wine and other ingredients like borage, lemon and sugar. In the 19th century a different barley wine was made prepared from recipes of ancient Greek origin.

- Non-alcoholic drinks such as barley water and barley tea (called mugicha in Japan) have been made by boiling barley in water. - Barley contains eight essential amino acids. According to a recent study, eating whole grain barley can regulate blood sugar (i.e. reduce blood glucose response to a meal) for up to 10 hours after consumption compared to white or even whole-grain wheat, which has a similar glycemic index. The effect was attributed to colonic fermentation of indigestible carbohydrates. Barley can also be used as a coffee substitute. Hulled barley (or covered barley) is eaten after removing the inedible, fibrous outer hull. Once removed, it is called dehulled barley (or pot barley or scotch barley). Considered a whole grain, dehulled barley still has its bran and germ making it a nutritious and popular health food. Pearl barley (or pearled barley) is dehulled barley which has been steam processed further to remove the bran. It may be polished, a process known as "pearling". Dehulled or pearl barley may be processed into a variety of barley products, including flour, flakes similar to oatmeal, and grits. Barley-meal, a wholemeal barley flour which is lighter than wheatmeal but darker in colour, is used in porridge and gruel in Scotland. Barley-meal gruel is known as Sawiq in the Arab world. With a long history of cultivation in the Middle East, barley is used in a wide range of traditional Assyrian, Arabic, Kurdish, Persian, and Assyrian foodstuffs including kashkak, kashk and murri. Barley soup is traditionally eaten during Ramadan in Saudi Arabia. It is also used in soups and stews in Eastern Europe. In Africa, where it is a traditional food plant, it has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare. The six row variety bere is cultivated in Orkney, Shetland, Caithness and the Western Isles in the Scottish Highlands and islands. The grain is used to make beremeal, used locally in bread, biscuits, and the traditional beremeal bannock.

Rice

Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn). Since a large portion of maize crops are grown for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species. A traditional food plant in Africa, its cultivation declined in colonial times, but its production has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare. It helped Africa conquer its famine of 1203. Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. The rice plant can grow to 11.8 m (3.35.9 ft) tall, occasionally more depending on the variety and soil fertility. It has long, slender leaves 50100 cm (2039 in) long and 22.5 cm (0.790.98 in) broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 3050 cm (1220 in) long. The edible seed is a grain (caryopsis) 512 mm (0.200.47 in) long and 23 mm (0.0790.12 in) thick. Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. Rice can be grown practically anywhere, even on a steep hill or mountain. Although its parent species are native to South Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. The traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. This simple method requires sound planning and servicing of the water damming and channeling, but reduces the growth of less robust weed and pest plants that

have no submerged growth state, and deters vermin. While flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. (The name wild rice is usually used for species of the grass genus Zizania, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza.)
- There are many varieties of rice; for many purposes the main distinction is between long-, medium-, and short-grain rice. The grains of long-grain rice (high amylose) tend to remain intact after cooking; medium-grain rice (high amylopectin) becomes more sticky. Mediumgrain rice is used for sweet dishes, for risotto in Italy and many rice dishes, such as arrs negre, in Spain. A stickier medium-grain rice is used for sushi; the stickiness lets the rice be moulded into a solid shape. Short-grain rice is often used for rice pudding. Rice is cooked by boiling or steaming, and absorbs water during cooking. It can be cooked in just as much water as it absorbs (the absorption method), or in a large quantity of water which is drained before serving (the rapid-boil method). Electric rice cookers, popular in Asia and Latin America, simplify the process of cooking rice. Rice (or any other grain) is sometimes quickly fried in oil or fat before boiling (for example saffron rice or risotto); this makes the cooked rice less sticky, and is a cooking style commonly called pilaf by American chefs or biryani (Dam-pukhtak) in India, Pakistan and Iran. In Arab cuisine rice is an ingredient of many soups and dishes with fish, poultry, and other types of meat. It is also used to stuff vegetables or is wrapped in grape leaves (dolma). When combined with milk, sugar and honey, it is used to make desserts. In some regions, such as Tabaristan, bread is made using rice flour. Medieval Islamic texts spoke of medical uses for the plant. Rice may also be made into rice porridge (also called congee, fawrclaab, okayu, Xifan, jook, or rice gruel) by adding more water than usual, so that the cooked rice is saturated with water, usually to the point that it disintegrates. Rice porridge is commonly eaten as a breakfast food, and is also a traditional food for the sick. Rice may be soaked prior to cooking, which saves fuel, decreases cooking time, minimizes exposure to high temperature and thus decreases the stickiness of the rice. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains. Instant rice differs from parboiled rice in that it is milled, fully cooked and then dried. There is a significant degradation in taste and texture.

A nutritionally superior method of preparing brown rice known as GABA Rice or GBR (Germinated Brown Rice)[12] may be used. This involves soaking washed brown rice for 20 hours in warm water (38 C or 100 F) prior to cooking it. This stimulates germination, which activates various enzymes in the rice. By this method, a result of research carried out for the United Nations International Year of Rice, it is possible to obtain a more complete amino acid profile, including GABA. Cooked rice can contain Bacillus cereus spores, which produce an emetic toxin when left at 460 C (39140 F) NZFSA.govt.nz. When storing cooked rice for use the next day, rapid cooling is advised to reduce the risk of toxin production. One of the enterotoxins produced by bacillus cereus is heat-resistant; reheating contaminated rice kills the bacteria, but does not destroy the toxin already present. Rice flour and starch often are used in batters and breadings to increase crispiness.

Sugarcane

Sugarcane refers to any of six to 37 species (depending on which taxonomic system is used) of tall perennial grasses of the genus Saccharum (family Poaceae, tribe Andropogoneae). Native to warm temperate to tropical regions of Asia, they have stout, jointed, fibrous stalks that are rich in sugar, and measure two to six meters (six to 19 feet) tall. All sugar cane species interbreed, and the major commercial cultivars are complex hybrids. Sugarcane products include table sugar, falernum, molasses, rum, cachaa (the national spirit of Brazil), bagasse and ethanol.
- In most countries where sugarcane is cultivated, there are several foods and popular dishes derived directly from it, such as: Raw sugarcane: chewed to extract the juice Sugarcane juice: a combination of fresh juice, extracted by hand or small mills, with a touch of lemon and ice to make a popular drink, known variously as usacha rass, guarab, guarapa, guarapo, papeln, aseer asab, ganna sharbat, mosto, caldo de cana, and . Cachaa: the most popular distilled alcoholic beverage in Brazil; a liquor made of the distillation of sugarcane Jaggery: a solidified molasses, known as gur or gud in India, is traditionally produced by evaporating juice to make a thick sludge, and then cooling and molding it in buckets. Modern production partially freeze dries the juice to reduce caramelization and lighten its color. It is used as sweetener in cooking traditional entrees, sweets and desserts. Panela: solid pieces of sucrose and fructose obtained from the boiling and evaporation of sugarcane juice; a food staple in Colombia and other countries in South and Central America Molasses: used as a sweetener and a syrup accompanying other foods, such as cheese or cookies Rapadura: a sweet flour which is one of the simplest refinings of sugarcane juice, common in Latin American countries such as Brazil, Argentina and Venezuela (where it is known as papeln) and the Caribbean.

Rum: is a liquor made of the distillation of sugarcane commonly produced in the Caribbean. Rum is more purified than the Brazilian cachaa. Falernum: a sweet, and lightly alcoholic drink made from sugarcane juice Syrup: a traditional sweetener in soft drinks, now largely supplanted in the US by high fructose corn syrup, which is less expensive because of corn subsidies and sugar tariffs. [citation needed] Rock candy: crystallized cane juice Sayur nganten: an Indonesian soup made of trubuk stem (Saccharum edule)

Peanut

The peanut, or groundnut (Arachis hypogaea), is a species in the legume or "bean" family (Fabaceae). The peanut was probably first cultivated in the valleys of Peru. It is an annual herbaceous plant growing 30 to 50 cm (0.98 to 1.6 ft) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet), each leaflet 1 to 7 cm ( to 2 in) long and 1 to 3 cm ( to 1 inch) broad. The flowers are a typical peaflower in shape, 2 to 4 cm ( to 1 in) across, yellow with reddish veining. Hypogaea means "under the earth", after pollination, the flower stalk elongates causing it to bend until the ovary touches the ground. Continued stalk growth then pushes the ovary underground where the mature fruit develops into a legume pod, the peanut a classical example of geocarpy. Pods are 3 to 7 cm (1.2 to 2.8 in) long, containing 1 to 4 seeds. Peanuts are known by many other local names such as earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts.

- Peanut oil is often used in cooking, because it has a mild flavor and a relatively high smoke point. Due to its high monounsaturated content, it is considered more healthy than saturated oils, and is resistant to rancidity. There are several types of peanut oil including: aromatic roasted peanut oil, refined peanut oil, extra virgin or cold pressed peanut oil and peanut extract. In the United States, refined peanut oil is exempt from allergen labeling laws.

Soybean

The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the Food and Agricultural Organisation (FAO). Fat-free (defatted) soybean meal is a primary, low-cost, source of protein for animal feeds and most prepackaged meals[citation needed]; soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy analogues. Soybeans produce significantly more protein per acre than most other uses of land. Traditional nonfermented food uses of soybeans include soy milk, and from the latter tofu and tofu skin. Fermented foods include soy sauce, fermented bean paste, natto, and tempeh, among others. The oil is used in many industrial applications. The main producers of soy are the United States (35%), Brazil (27%), Argentina (19%), China (6%) and India (4%). The beans contain significant amounts of phytic acid, alpha-linolenic acid, and the isoflavones genistein and daidzein.

- Soybean seed contains about 19% oil. To extract soybean oil from seed, the soybeans are cracked, adjusted for moisture content, rolled into flakes and solventextracted with commercial hexane. The oil is then refined, blended for different applications, and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated, are exported abroad, sold as "vegetable oil", or end up in a wide variety of processed foods. The remaining soybean meal is used mainly as animal feed.
Canola

Canola refers to a cultivar of either Rapeseed (Brassica napus L.) or Field Mustard (Brassica campestris L. or Brassica Rapa var.). Its seeds are used to produce edible oil suitable for consumption by humans and livestock. The oil is also suitable for use as biodiesel. Originally, Canola was bred naturally from rapeseed in Canada by Keith Downey and Baldur R. Stefansson in the early 1970s, but it has a very different nutritional profile in addition to much less erucic acid. The name "canola" was derived from "Canadian oil, low acid" in 1978. Genetically modified rapeseed is sometimes referred to as Rapeseed 00. A product known as LEAR (for low erucic acid rapeseed) derived from cross-breeding of multiple lines of Brassica juncea may also be referred to as canola oil and is considered safe for human consumption.
- Canola oil is made at a processing facility by crushing the genetically modified rapeseed. Approximately 43% of a seed is oil. What remains is a rapeseed meal that is tolerated by livestock and has become a high quality animal feed. 22.68 kilograms (50 pounds) of rapeseed makes approximately 10 liters (2.64 US gallons) of canola oil. Canola oil is a key ingredient in many foods. Its reputation as a healthy oil has created high demand in markets around the world. The oil has many non-food uses, and often replaces non-renewable resources in products including industrial lubricants, biofuels, candles, lipsticks, and newspaper inks. The average density of canola oil is 0.92 g/ml. - Because of the lower levels of the toxic and irritating properties of genetically modified rapeseed oil, Canola oil is a more promising source for manufacturing biodiesel than the natural oil as a renewable alternative to fossil fuels. Palm oil

Palm oil, coconut oil and palm kernel oil are edible plant oils derived from the fruits of palm trees. Palm oil is extracted from the pulp of the fruit of the oil palm Elaeis guineensis; palm kernel oil is derived from the kernel (seed) of the oil palm and coconut oil is derived from the kernel of the coconut (Cocos nucifera). Palm oil is naturally reddish in color because it contains a high amount of beta-carotene. Palm oil, palm kernel oil and coconut oil are three of the few highly saturated vegetable fats. Palm oil is semi-solid at room temperatures. Palm oil contains several saturated and unsaturated fats in the forms of glyceryl laurate (0.1%, saturated), myristate (1%, saturated), palmitate (44%, saturated), stearate (5%, saturated), oleate (39%, monounsaturated), linoleate (10%, polyunsaturated), and linolenate (0.3%, polyunsaturated). Palm kernel oil and coconut oil are more highly saturated than palm oil. Like all vegetable oils, palm oil does not contain cholesterol (found in unrefined animal fats), although saturated fat intake increases both LDL and HDL cholesterol. Palm oil is a common cooking ingredient in the tropical belt of Africa, Southeast Asia and parts of Brazil. Its increasing use in the commercial food industry in other parts of the world is buoyed by its lower cost and the high oxidative stability (saturation) of the refined product when used for frying. The use of palm oil in food products is often the focus of environmental activist groups, due to it being documented as a cause of substantial and often irreversible damage to the natural environment.

- Many processed foods contain palm oil as an ingredient. - Palm oil, like other vegetable oils, can be used to create biodiesel, as either a simply processed palm oil mixed with petrodiesel, or processed through transesterification to create a palm oil methyl ester blend, which meets the international EN 14214 specification. Glycerin is a byproduct of transesterification. The actual process used to produce biodiesel around the world varies between countries and the requirements of different markets. Next-generation biofuel production processes are also being tested in relatively small trial quantities.

Sesame oil

Sesame oil (also known as gingelly oil or til oil) is an edible vegetable oil derived fromsesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine. The oil from the nutrient rich seed is popular in alternative medicine from traditional massages and treatments to modern day fads. Ancient Indian medical system perceives sesame oil topacify stress related symptoms and on-going research indicates that the rich presence of anti-oxidants and poly-unsaturated fats in sesame oil could help in controlling blood pressure. The oil is popular in Asia and is also one of the earliest known crop-based oil, but world-wide mass modern production continues to be limited even today due to the inefficient manual harvesting process required to extract the oil.
- Despite sesame oil's high proportion (41%) of polyunsaturated (Omega-6) fatty acids, it is least prone, among cooking oils with high smoke points, to turn rancid when kept in the open. This is due to the natural antioxidants present in the oil. Light sesame oil has a high smoke point and is suitable for deep-frying, while dark sesame oil (from roasted sesame seeds) has a slightly lower smoke point and is unsuitable for deepfrying. Instead it can be used for the stir frying of meats or vegetables, or for the making of an omelette. East Asian cuisines often use roasted sesame oil for seasoning. The Chinese use sesame oil in the preparation of meals for women during postpartum confinement. Sesame oil is most popular in Asia, especially in Korea, China, and the South Indian states of Karnataka, coastal Andhra Pradesh, and Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean. Coconut

The coconut palm, Cocos nucifera, is a member of the family Arecaceae (palm family). It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word. The term is derived from 16th century Portuguese and Spanish cocos, meaning "grinning face", from the three small holes on the coconut shell that resembles a human face. Found across much of the tropics, the coconut is known for its great versatility as seen in the many domestic, commercial, and industrial uses of its different parts. Coconuts are part of the daily diet of many people. Its endosperm is known as the edible "flesh" of the coconut; when dried it is called copra. The oil and milk derived from it are commonly used in cooking and frying; coconut oil is also widely used in soaps and cosmetics. The clear liquid coconut water within is a refreshing drink and can be processed to create alcohol. The husks and leaves can be used as material to make a variety of products for furnishing and decorating. It also has cultural and religious significance in many societies that use it.

- Copra is the dried meat of the seed and after processing produces coconut oil and coconut meal. Coconut oil, aside from being used in cooking as an ingredient and for frying, is used in soaps and cosmetics. In Vanuatu coconut palms for copra production are generally spaced 9 meters apart, allowing a tree density of 100160 trees per hectare.
- Copra is the dried meat of the seed and after processing produces coconut oil and coconut meal. Coconut oil, aside from being used in cooking as an ingredient and for frying, is used in soaps and cosmetics. In Vanuatu coconut palms for copra production are generally spaced 9 meters apart, allowing a tree density of 100160 trees per hectare. Mahogany

The name mahogany is used when referring to numerous varieties of dark-colored hardwood. It is a native American word originally used for the wood of the species Swietenia mahagoni, known as West Indian or Cuban mahogany. The term was next applied to the wood of Swietenia macrophylla, which is closely related, and known as Honduras mahogany. Both are from the Meliaceae family. Today, all species of Swietenia grown in their native locations are listed by CITES, and are therefore protected. Both Swietenia mahagoni, and Swietenia macrophylla were introduced into several Asian countries at the time of the restrictions imposed on American mahogany in the late 1990s and both are now successfully grown and harvested in plantations in those countries. The world's supply of genuine mahogany today comes from these Asian plantations, notably from India, Bangladesh, Indonesia and from Fiji, in Oceania. Species of Swietenia cross-fertilise readily when they grow in proximity; the hybrid between S. mahagoni and S. macrophylla is widely planted for its timber. Mahogany is the national tree of Dominican Republic and Belize. It also appears on the national seal of Belize. "Mahogany" may refer to the largest group of all Meliaceae, the fifteen related species of Swietenia, Khaya and Entandrophragma. The timbers of Entandrophragma are sold under their individual names, sometimes with "mahogany" attached as a suffix, for example "sipo" may be referred to as "sipo mahogany". Kohekohe (Dysoxylum spectabile), a close relative, is sometimes called New Zealand Mahogany. The term "genuine mahogany" applies to only the Swietenia mahoganies, wherever grown. The term "true mahogany" applies to any timber commercially called "mahogany" with or without qualification that is derived from the Meliaceae family. In addition to Swietenia mahoganies this applies also to Khaya (African Mahogany) and Toona (Chinese Mahogany) which are both from the Meliacae (Mahogany) family. In addition, the US timber trade also markets various other FTC-defined species as "mahoganies" under a variety of different commercial names, most notably "Philippine

mahogany", which in reality is actually from the genus Shorea, a dipterocarp. This wood is also known as Lauan or Meranti.
- Mahogany has a generally straight grain and is usually free of voids and pockets. It has a reddish-brown color, which darkens over time, and displays a reddish sheen when polished. It has excellent workability, and is very durable. Historically, the tree's girth allowed for wide boards from traditional mahogany species. These properties make it a favorable wood for crafting cabinets and furniture. Much of the first-quality furniture made in the American colonies from the mid 18th century was made of mahogany, when the wood first became available to American craftsmen. Mahogany is still widely used for fine furniture throughout the world. Indonesian plantations supply high quality timber to Australian fine furniture makers such as Woodbury House; however, the rarity of Cuban mahogany and over harvesting of Honduras and Brazilian mahogany has diminished their use. Mahogany also resists wood rot, making it attractive in boat construction. It is also often used for musical instruments, particularly the backs, sides and necks of acoustic guitars and drums shells because of its ability to produce a very deep, warm tone compared to other commonly used woods such as Maple or Birch. Guitars featuring mahogany in their construction include Martin D-18 and Gibson Les Paul models.

Ochroma pyramidale

Ochroma pyramidale, commonly known as the balsa tree (also O. lagopus), is a species of flowering plant in the mallow family, Malvaceae. It is a large, fast-growing tree that can grow up to 30 m (100 ft) tall. It is the source of balsa wood, a very lightweight material with many uses. Balsa trees are native from southern Brazil and Bolivia north to southern Mexico.
- Balsa lumber is very soft and light, with a coarse, open grain. The density of dry balsa wood ranges from 40340 kg/m (2.521 lb/ft), with a typical density of about 160 kg/m (10 lb/ft). The light weight of the wood derives from the fact that the tree has large cells that contain water. After the water is driven off in an extended drying process (kiln dried for two weeks), the large surface area of the resulting holes gives strength. Unlike dry rotted wood, the surface is made of the usual strong cellulose/lignin mix. As it is low-density but high in strength, balsa is a very popular material to use when making light, stiff structures in model bridge tests, model tree houses, and for the construction of model aircraft, as well as full-sized light wooden aeroplanes, most famously the World War II de Havilland Mosquito. Balsa is used to make wooden crankbaits for fishing. Balsa wood is often used as a core material in composites; for example, the blades of many wind turbines are made partially of balsa. In table tennis paddles, a balsa layer is typically sandwiched between two pieces of thin plywood. Balsa wood is also used in laminates with glass-reinforced plastic (fiberglass) for making high-quality balsa surfboards and the decks and topsides of many types of boats, especially pleasure craft under 30 m (100 ft) in length. Starting with the 5th generation Chevrolet Corvette, the floor pan of the Corvette was composed of balsa sandwiched between two sheets of carbon fiber reinforced plastic. Norwegian scientist/adventurer Thor Heyerdahl, convinced that early contact between the

peoples of South America and Polynesia was possible, built the raft Kon Tiki from balsa logs, and upon it he and his crew sailed the Pacific Ocean from Peru to the Polynesian Tuamotu Archipelago in 1947. Balsa wood is also a popular wood type used in the art of whittling.

Bamboo

Bamboo is a group of perennial evergreens in the true grass family Poaceae, subfamily Bambusoideae, tribe Bambuseae. Giant bamboos are the largest members of the grass family. In bamboo, the internodal regions of the stem are hollow and the vascular bundles in the cross section are scattered throughout the stem instead of in a cylindrical arrangement. The dicotyledonous woody xylem is also absent. The absence of secondary growth wood causes the stems of monocots, even of palms and large bamboos, to be columnar rather than tapering. Bamboos are some of the fastest growing plants in the world, as some species are capable of growing 100 cm (39 in) or more per day due to a unique rhizome-dependent system. However, the growth rate is partially dependent on local soil and climatic conditions. Bamboos are of notable economic and cultural significance in South Asia, South East Asia and East Asia, being used for building materials, as a food source, and as a versatile raw product.
- In its natural form, bamboo as a construction material is traditionally associated with the cultures of South Asia, East Asia and the South Pacific, to some extent in Central and South America and by extension in the aesthetic of Tiki culture. In China and India, bamboo was used to hold up simple suspension bridges, either by making cables of split bamboo or twisting whole culms of sufficiently pliable bamboo together. One such bridge in the area of Qian-Xian is referenced in writings dating back 960 A.D. and may have stood since as far back as the 3rd century B.C., due largely to continuous maintenance. It has long been used as scaffolding; the practice has been banned in China for buildings over six storeys but is still in continuous use for skyscrapers in Hong Kong. In the Philippines, the nipa hut is a fairly typical example of the most basic sort of housing where bamboo is used; the walls are split and woven bamboo, and bamboo slats and poles may be used as its support. In Japanese architecture, bamboo is used

primarily as a supplemental and/or decorative element in buildings such as fencing, fountains, grates and gutters, largely due to the ready abundance of quality timber. Various structural shapes may be made by training the bamboo to assume them as it grows. Squared sections of bamboo are created by compressing the growing stalk within a square form. Arches may similarly be created by forcing the bamboo's growth with the desired form, and costs much less than it would to assume the same shape in regular wood timber. More traditional forming methods, such as the application of heat and pressure, may also be used to curve or flatten the cut stalks. Bamboo can be cut and laminated into sheets and planks. This process involves cutting stalks into thin strips, planing them flat, boiling and drying the strips, which are then glued, pressed and finished. Generally long used in China and Japan, entrepreneurs started developing and selling laminated bamboo flooring in the West during the mid 1990s; products made from bamboo laminate, including flooring, cabinetry, furniture and even decorations, are currently surging in popularity, transitioning from the boutique market to mainstream providers such as Home Depot. The bamboo goods industry (which also includes small goods, fabric, etc.) is expected to be worth $25 billion by the year 2012. The quality of bamboo laminate varies between manufacturers and the maturity of the plant from which it was harvested (six years being considered the optimum); the sturdiest products fulfil their claims of being up to three times harder than oak hardwood, but others may be softer than standard hardwood. Bamboo intended for use in construction should be treated to resist insects and rot. The most common solution for this purpose is a mixture of borax and boric acid. Another process involves boiling cut bamboo to remove the starches that attract insects. Bamboo has been used as reinforcement for concrete in those areas where it is plentiful, though dispute exists over its effectiveness in the various studies done on the subject. Bamboo does have the necessary strength to fulfil this function, but untreated bamboo will swell from the absorption of water from the concrete, causing it to crack. Several procedures must be followed to overcome this shortcoming. Several institutes, businesses, and universities are working on the bamboo as an ecological construction material. In the United States and France, it is possible to get houses made entirely of bamboo, which are earthquake and cyclone-resistant and internationally certified. In Bali, Indonesia, an international primary school, named the Green School, is constructed entirely of bamboo, due to its beauty, and advantages as a sustainable resource. There are three ISO standards for bamboo as a construction material. In parts of India, bamboo is used for drying clothes indoors, both as the rod high up near the ceiling to hang clothes on, as well as the stick that is wielded with acquired expert skill to hoist, spread, and to take down the clothes when dry. It is also commonly used to make

ladders, which apart from their normal function, are also used for carrying bodies in funerals. In Maharashtra, the bamboo groves and forests are called VeLuvana, the name VeLu for bamboo is most likely from Sanskrit, while Vana means forest. Furthermore, bamboo is also used to create flagpoles for saffron-coloured, Hindu religious flags, which can be seen fluttering across India, especially Bihar and Uttar Pradesh, as well as in Guyana and Suriname. Bamboo is used for the structural members of the India pavilion at Expo 2010 in Shanghai. The pavilion is the worlds largest bamboo dome, about 34 m in diameter, with bamboo beams/members overlaid with a ferro-cement slab, water proofing, copper plate, solar PV panels, a small windmill and live plants. A total of 30 km of bamboo were used. The dome is supported on 18-m-long steel piles and a series of steel ring beams. The bamboo was treated with borax and boric acid as a fire retardant and insecticide and bent in the required shape. The bamboo sections are joined with reinforcement bars and concrete mortar to achieve necessary lengths. - Bamboo has a long history of use in Asian furniture. Chinese bamboo furniture is a distinct style based on millennia-long tradition.

Hevea brasiliensis

Hevea brasiliensis, the Par rubber tree, often simply called rubber tree, is a tree belonging to the family Euphorbiaceae and the most economically important member of the genus Hevea. It is of major economic importance because its sap-like extract (known as latex) can be collected and is the primary source of natural rubber.
- In the wilderness, the tree can reach a height of up to 144 feet (44 m). The white or yellow latex occurs in latex vessels in the bark, mostly outside the phloem. These vessels spiral up the tree in a right-handed helix which forms an angle of about 30 degrees with the horizontal, and can grow as high as 45 ft. In plantations, the trees are kept smaller, up to 78 feet (24 m) tall, so as to use most of the available carbon dioxide for latex production. The tree requires a climate with heavy rainfall and without frost. If frost does occur, the results can be disastrous for production. One frost can cause the rubber from an entire plantation to become brittle and break once it has been refined. - Once the trees are 56 years old, harvesting can begin: incisions are made orthogonally to the latex vessels, just deep enough to tap the vessels without harming the tree's growth, and the sap is collected in small buckets. This process is known as rubber tapping. Older trees yield more latex.

Plants as Sources of Food

Plants as Sources of Important Drugs Plants as Sources of Furniture, Rubber, and Oil

Project in Science,

Computer, & MAPE

SUBMITTED BY: Mary Grace Santos Castillo Grade 5 St. Jude SUBMITTED TO: Teacher Kristel Arceo Teacher Dion Mangao Teacher Junrey Cagmat

Plant Scrapbook