healthy eating, good wellbeing
good wellbeing
healthy eating,
healthy eating, good wellbeing
healthy eating, good wellbeing
what is red meat
Red meat comes from mammals. When raw, it usually appears dark red because it contains a lot of myoglobin, the iron-rich protein that stores oxygen in animal muscle. The red meat category includes beef, pork, lamb, veal, goat, bison, venison and other game
looking at red meat
Beef
Beef is perhaps the most popular red meat, used for steaks and hamburgers. Beef, which is made from cow meat, is full of proteins, iron and amino acids that are healthy, but it's also important to consider the fact that different cuts of meat contain different types of nutrients and levels of fats. While beef is rich in Vitamins A and B, eating too much beef can result in eating too much fat.
The most nutritious cut of beef is the liver, which contains the biggest buildup of minerals and vitamins. For those who want to find the most nutritious beef, look for meat that comes from grass-fed cows rather than grain-fed cows.
Pork
Pork, which comes from pig meat, is similar in nutritional and health value to beef, with some exceptions. For example, pork that has been smoked or cured, such as in the process of making ham or bacon, will contain additives and a lot of sodium that many people try to stay away from.
One of the confusing facts about pork is that in culinary circles, it's often referred to as a white meat. While pork does often appear white in color, its nutritional value puts in in line with beef and other red meats.
Lamb
Lamb, though not the most popular meat in the United States, is widely consumed around the rest of the world. Like pork, the nutritional value of lamb is comparable to that of beef, which makes it a red meat. In the culinary world, lamb may be considered a white meat, but it's technically a red meat.
Meat is a good source of protein, vitamins and minerals in your diet. However, if you currently eat more than 90g (cooked weight) of red and processed meat a day, the Department of Health advises that you cut down to 70g, which is the average daily consumption in the UK.
Making healthier choices can help you eat meat as part of a healthy, balanced diet. But some meats are high in saturated fat, which can raise blood cholesterol levels.
If you eat a lot of red and processed meat, it is recommended that you cut down as there is likely to be a link between red and processed meat and bowel cancer.
Meats such as chicken, pork, lamb and beef are all rich in protein. A balanced diet can include protein from meat, as well as from non-animal sources such as beans and pulses.
Red meat provides us with iron, and meat is also one of the main sources of vitamin B12.
White meat is light and faded in color, both before and after cooking. The most usual kind of white or light meat is the lighter-colored meat of poultry like chicken, that comes from the breast. White meat also includes rabbit, the flesh of milk-fed young mammals like veal and lamb, and pork in particular.
The difference between red meat and white meat varies, depending on who is providing the information. As a general rule, people use the term "white meat" to refer to meats that are pale before they are cooked, such as poultry, pork, and fish. Red meat, on the other hand, is meat that is distinctively red before cooking, as is the case with beef and lamb. The terms "white" and "dark" meat are also used to describe two different types of meat in a single animal, most commonly in the poultry industry.
Chicken is a type of white meat.
Some people say that red meat is from mammals, while white meat is from other animals. Others create a third category for game. It is also not uncommon to see birds with a high concentration of dark meat like ducks and geese categorized as "red meat," despite the fact that their meat is pale before cooking. The confusion over the types of meat can be frustrating for consumers, especially when they read about things like a greater risk of cancer associated with red meat, as they may not know which meats are being referred to.
In a chicken, white meat refers to the breast and wings. The legs and thighs of a chicken are dark meat. There is little nutritional difference between these two types of meat.
Muscles that are not regularly or roughly used result in white meat. In chickens, this is meat on the upper part of the chicken. Dark meat is the result of muscles that are used very frequently, such as legs. The reason for the difference is myoglobin, which is a compound that transports oxygen. Muscles that are used more require more oxygen and, therefore, have more myoglobin. The more myoglobin a muscle receives, the darker the meat will be when cooked.
CHICKEN
WHITE MEAT
The difference between red meat and white meat
Foods with high cholesterol to avoid and include
The liver naturally creates cholesterol, which then travels throughout the body using proteins in the bloodstream. Cholesterol is an essential building block for cell membranes.
It is also necessary for producing hormones, vitamin D, and substances that work to digest fatty foods.
However, a person’s lifestyle and genetics can cause the body to produce too much cholesterol. When cholesterol builds up in the arteries, it can block blood flow, which can lead to coronary heart disease, heart attack, or stroke.
Following a nutritious, balanced diet is one way to help moderate cholesterol levels.
Choosing foods that contain HDL cholesterol can make all the difference in preserving cardiovascular health.
There are two types of cholesterol.
These are based on the type of protein that transports it through the bloodstream:
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Low-density lipoproteins deposit one type of cholesterol throughout the body. As this kind of cholesterol is likely to build up, people often refer to it as “bad” cholesterol.
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High-density lipoproteins (HDL) collect bad cholesterol from the arteries and bring it back to the liver for disposal. For this reason, people refer to HDL cholesterol as “good” cholesterol.
While avoiding foods with high cholesterol content may be beneficial for some, the American Heart Association (AHA), National Heart, Lung, and Blood Institute (NHLBI), and Centers for Disease Control and Prevention (CDC) agree that the most effective dietary approach to cutting blood cholesterol is choosing foods that contain unsaturated fats over those that contain saturated or trans fats.
Aim to eat a diet that promotes low levels of bad cholesterol and high levels of good cholesterol. Fat intake affects this balance because fatty acids bind to liver cells and regulate the production of cholesterol.
Pay attention not only to quantities of fat in the diet, but also to which types are entering the body. Each form of fat influences cholesterol levels differently:
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Saturated fats: These mostly occur in meat and dairy products. They instruct the liver to produce more bad cholesterol.
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Unsaturated fats: These are more common in fish, plants, nuts, seeds, beans, and vegetable oils. Certain unsaturated fats can help increase the rate at which the liver reabsorbs and breaks down bad cholesterol.
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Trans fats: These are solidified vegetable oils. Manufacturers normally use an artificial process called hydrogenation to produce them. Fried food, baked goods, and packaged foods often contain trans fats.
While avoiding foods with high cholesterol content may be beneficial for some, the American Heart Association (AHA), National Heart, Lung, and Blood Institute (NHLBI), and Centers for Disease Control and Prevention (CDC) agree that the most effective dietary approach to cutting blood cholesterol is choosing foods that contain unsaturated fats over those that contain saturated or trans fats.
FISH
You probably already know that you’re supposed to be eating fish twice a week. Fish are a lean, healthy source of protein–and the oily kinds, such as salmon, tuna, and sardines–deliver those heart- and brain-healthy omega-3 fats that you should also be getting in your diet. But then there’s the concern about choosing seafood that’s sustainable. Knowing what seafood is best for your health and the environment isn’t always easy.
Fortunately, Seafood Watch, the program run by the Monterey Bay Aquarium, has combined data from leading health organizations and environmental groups to come up with “Super Green: Best of the Best,” their list of seafood that’s good for you and good for the environment. To make the list, last updated in January 2010, fish must: have low levels of contaminants–below 216 parts per billion [ppb] mercury and 11 ppb PCBs; be high in health-promoting omega-3 fats; and come from a sustainable fishery
VEGATABLES
TYPES OF VEGETARIANISM
Before the advent of agriculture, humans were hunter-gatherers. They foraged for edible fruit, nuts, stems, leaves, corms, and tubers, scavenged for dead animals and hunted living ones for food.[10] Forest gardening in a tropical jungle clearing is thought to be the first example of agriculture; useful plant species were identified and encouraged to grow while undesirable species were removed. Plant breeding through the selection of strains with desirable traits such as large fruit and vigorous growth soon followed.[11] While the first evidence for the domestication of grasses such as wheat and barley has been found in the Fertile Crescent in the Middle East, it is likely that various peoples around the world started growing crops in the period 10,000 BC to 7,000 BC.[12] Subsistence agriculture continues to this day, with many rural farmers in Africa, Asia, South America, and elsewhere using their plots of land to produce enough food for their families, while any surplus produce is used for exchange for other goods.[13]
Throughout recorded history, the rich have been able to afford a varied diet including meat, vegetables and fruit, but for poor people, meat was a luxury and the food they ate was very dull, typically comprising mainly some staple product made from rice, rye, barley, wheat, millet or maize. The addition of vegetable matter provided some variety to the diet. The staple diet of the Aztecs in Central America was maize and they cultivated tomatoes, avocados, beans, peppers, pumpkins, squashes, peanuts, and amaranth seeds to supplement their tortillas and porridge. In Peru, the Incas subsisted on maize in the lowlands and potatoes at higher altitudes. They also used seeds from quinoa, supplementing their diet with peppers, tomatoes, and avocados.[14]
In Ancient China, rice was the staple crop in the south and wheat in the north, the latter made into dumplings, noodles, and pancakes. Vegetables used to accompany these included yams, soybeans, broad beans, turnips, spring onions, and garlic. The diet of the ancient Egyptians was based on bread, often contaminated with sand which wore away their teeth. Meat was a luxury but fish was more plentiful. These were accompanied by a range of vegetables including marrows, broad beans, lentils, onions, leeks, garlic, radishes, and lettuces.[14]
The mainstay of the Ancient Greek diet was bread, and this was accompanied by goat's cheese, olives, figs, fish, and occasionally meat. The vegetables grown included onions, garlic, cabbages, melons, and lentils.[15] In Ancient Rome, a thick porridge was made of emmer wheat or beans, accompanied by green vegetables but little meat, and fish was not esteemed. The Romans grew broad beans, peas, onions and turnips and ate the leaves of beets rather than their roots
There are several “levels” of vegetarianism, or types of vegetarian diet, that depend on which foods you choose not to eat. Starting from the most restrictive and working our way down, the types of vegetarian are as follows:
There are many different ways to approach vegetarianism, and it’s up to you to make dietary choices that best fit your lifestyle. Consider your health and fitness goals or needs when choosing. Whether you are becoming a vegetarian yourself, or simply trying to better support your vegetarian friends and family, we hope this list and chart have been helpful
Lacto-ovo vegetarians do not consume red meat, white meat, fish or fowl. However, lacto-ovo vegetarians do consume dairy products and egg products. This is the most common type of vegetarian.
While technically not a type of vegetarian, these individuals do restrict their meat consumption to fish and seafood only. Pescatarians do not consume red meat, white meat or fowl. This is considered a “semi-vegetarian” or “flexitarian” diet.
Much like the pescatarian, this “semi-vegetarian” diet restricts meat consumption to poultry and fowl only, and is not officially considered a vegetarian. Pollotarians do not consume red meat or fish and seafood
A plant-based diet with the occasional meat item on the menu. These folks do their best to limit meat intake as much as possible and they have an almost entirely plant-based diet. This is not technically considered a “vegetarian” diet, but we commend the effort!
Vegans
Vegans do not consume any animal products or by-products. So vegans of course do not consume red or white meat, fish or fowl. They also do not consume eggs and dairy. Vegans do not use honey or beeswax, gelatin and any other animal by-product ingredients or products. Vegans typically do not use animal products such as silk, leather and wool, as well.
Lacto-vegetarians
Ovo Vegetarian
Ovo-vegetarians do not eat red or white meat, fish, fowl or dairy products. However, ovo-vegetarians do consume egg products.
Lacto-vegetarians do not eat red or white meat, fish, fowl or eggs. However, lacto-vegetarians do consume dairy products such as cheese, milk and yogurt.
Eat a variety of fruit and vegetables
Try to eat at least 5 80g portions of fresh, frozen, canned, dried or juiced fruit and vegetables a day. As well as vitamins and minerals, fruit and vegetables provide fibre, which can help digestion and prevents constipation.
Find out more in 5 A Day: what counts?
Base meals on starchy carbohydrates
Starchy foods such as potatoes, bread, cereals, rice and pasta should make up just over a third of the food you eat. Where possible, choose wholegrain varieties.
You should eat some starchy foods every day as part of a healthy, balanced diet.
Starchy foods are a good source of energy and the main source of a range of nutrients in our diet. As well as starch, they contain fibre, calcium, iron and B vitamins.
Dairy alternatives are needed for calcium
Milk and dairy products, such as cheese and yoghurt, are good sources of protein, calcium and vitamins A and B12.
This food group includes milk and dairy alternatives, such as fortified unsweetened soya, rice and oat drinks, which also contain calcium.
To make healthier choices, go for lower fat milk and dairy foods. Also choose lower sugar options.
Eat beans, pulses, eggs and other sources of protein
Pulses include beans, peas and lentils. They're a low-fat source of protein, fibre, vitamins and minerals, and count as a portion of vegetables. Nuts and seeds are also a source of protein and other nutrients.
Pulses are particularly important for people who don't get protein by eating meat, fish or dairy products.
Other non-dairy sources of protein include eggs and meat alternatives, such as tofu, mycoprotein (such as Quorn), textured vegetable protein and tempeh.
You need to eat a variety of different sources of protein to get the right mixture of amino acids, which are used to build and repair the body's cells.
Choose unsaturated oils and spreads
Unsaturated fats, including vegetable, rapeseed, olive and sunflower oils, are healthier than saturated fats, such as butter, lard and ghee. But all types of fat are high in energy and should be eaten sparingly.
Limit foods high in fat, salt and sugar
Foods high in salt, fat and sugar, such as cream, chocolate, crisps, biscuits, pastries, ice cream, cakes and puddings, should be eaten less often and in small amounts.
Foods in this group mainly provide energy in the form of fats and sugars, but may only provide a very small amount of other nutrients.
Getting nutrients from a vegetarian diet
It's important to vary what you eat. Some nutrients are found in smaller amounts in vegetarian sources, or are less easily absorbed by the body than those in meat or fish.
Contrary to popular belief, most vegetarians usually have enough protein and calcium (found in dairy products) in their diet.
But if you don't plan your diet properly, you could miss out on essential nutrients. For example, vegetarians need to make sure they get enough iron and vitamin B12 in their diets.
FRUITS
How much fruit nutrition should be included in our daily diet?
Research studies suggest that one may eat any servings of fruits daily. It is recommended to eat at least 2-3 servings of fresh fruits every day.
The term, "one fruit serving" is about 250 g of cleaned, "edible-portion" of the fruit, excluding discards like the peel, seeds, etc.
Include seasonal fruits in the daily diet. Varieties of fruits types (tropical, sub-arctic berries, tree fruits, etc.), color (blueberries, mangoes, pink guava, yellow-watermelon, black grapes, black sapodilla, etc.), and different flavored should be encouraged to get maximum health benefits. Yellow and orange color fruits are rich sources of &alfa; and ß carotenes, zeaxanthin, and cryptoxanthin, while blue, black colored like black or blueberries are an excellent source of polyphenolic anthocyanin antioxidants.
FRUITS
FRUITS
FRUITS
In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.
Fruits are the means by which angiosperms disseminate seeds. Edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition; in fact, humans and many animals have become dependent on fruits as a source of food.[1] Accordingly, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.
Selection of fruits
Prefer organic over inorganic produce to avail maximum fruit-nutrition benefits. Many "wild" varieties of berries and "tropical tree" fruits are still not treated with any chemical fertilizers or insecticide sprays and can be safely purchased from the local farm owners. Organic fruits tend to be smaller and expensive; however, they endowed with a special flavor, rich in vitamins and minerals, and stuffed with numerous health benefiting antioxidants.
In the store, however, choose fruits that feature freshness, bright in color and flavor and feel heavy in your hands. Look carefully for blemishes, spots, molds, and signs of insecticide spray. Buy whole fruits instead of a section (portion) of them (for example, buy a small size watermelon instead of a big cut section).
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Fruits are low in calories and fat and are a source of simple sugars, fiber, and vitamins, which are essential for optimizing our health.Fruits provide plenty of soluble dietary fiber, which helps to ward off cholesterol and fats from the body and to help in smooth bowel movements as well as offer relief from constipation ailments.Fruits compose of many antioxidants such as polyphenolic flavonoids, vitamin-C, and anthocyanins. These compounds, firstly help human body protected from oxidant stress, diseases, and cancers, and secondly; assist the body in developing the capacity to fight against these ailments by boosting our immunity level. Many fruits, when compared to vegetables and cereals, have very high anti-oxidant values, which measured regarding their "Oxygen Radical Absorbent Capacity" or (ORAC).
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Blackcurrants
Blueberries
Cantaloupe
Cranberries
Dates
Dragon fruit
Goji berry
Gooseberries
Grapes
Loquat fruit
Lychee
Mamey sapote
Persimmon fruit
Pineapple
Pineapple guava
Fruits compose of many antioxidants such as polyphenolic flavonoids, vitamin-C, and anthocyanins. These compounds, firstly help human body protected from oxidant stress, diseases, and cancers, and secondly; assist the body in developing the capacity to fight against these ailments by boosting our immunity level. Many fruits, when compared to vegetables and cereals, have very high anti-oxidant values, which measured regarding their "Oxygen Radical Absorbent Capacity" or (ORAC).
Anthocyanins are flavonoid category of polyphenolic compounds found in some "blue-fruits" like blue-black grapes, mulberries, acai berry, chokeberry, blueberries, blackberries, and in many vegetables featuring blue or deep purple pigments. Consumption of fruits rich in blue pigments offers many health benefits. These compounds have potent antioxidant properties that help remove free radicals from the body, and thus provide protection against cancers, aging, and infections. A majority of these pigments in the fruits tend to concentrate just underneath their skin.
Fruit’s health benefiting properties are because of their richness in vitamins, minerals, micro-nutrients, pigment anti-oxidants. Altogether, these compounds help the body prevent or at least prolong the natural changes of aging by protecting from damage and rejuvenating cells, tissues, and organs.
Their overall benefits are manifold! Fruit nutrition benefits are enormous! The inclusion of fruits in the daily diet help you protect from minor ailments like wrinkling of skin, hair fall, and memory loss. In the long run, they help avert major diseases like age-related macular degeneration (AMRD) of the retina in the eyes, Alzheimer’s disease, colon cancers, weak bones (osteoporosis)…etc., and this list of fruit nutrition benefits simply never ends!
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FRUITS
FRUITS IN GENERAL
a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.
Fruits are the means by which angiosperms disseminate seeds. Edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition; in fact, humans and many animals have become dependent on fruits as a source of food.[1] Accordingly, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.
In common language usage, "fruit" normally means the fleshy seed-associated structures of a plant that are sweet or sour, and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. On the other hand, in botanical usage, "fruit" includes many structures that are not commonly called "fruits", such as bean pods, corn kernels, tomatoes, and wheat grains.[2][3] The section of a fungus that produces spores is also called a fruiting body
Many common terms for seeds and fruit do not correspond to the botanical classifications. In culinary terminology, a fruit is usually any sweet-tasting plant part, especially a botanical fruit; a nut is any hard, oily, and shelled plant product; and a vegetable is any savory or less sweet plant product.[5] However, in botany, a fruit is the ripened ovary or carpel that contains seeds, a nut is a type of fruit and not a seed, and a seed is a ripened ovule.[6]
Examples of culinary "vegetables" and nuts that are botanically fruit include corn, cucurbits (e.g., cucumber, pumpkin, and squash), eggplant, legumes (beans, peanuts, and peas), sweet pepper, and tomato. In addition, some spices, such as allspice and chili pepper, are fruits, botanically speaking.[6] In contrast, rhubarb is often referred to as a fruit, because it is used to make sweet desserts such as pies, though only the petiole (leaf stalk) of the rhubarb plant is edible,[7] and edible gymnosperm seeds are often given fruit names, e.g., ginkgo nuts and pine nuts.
Botanically, a cereal grain, such as corn, rice, or wheat, is also a kind of fruit, termed a caryopsis. However, the fruit wall is very thin and is fused to the seed coat, so almost all of the edible grain is actually a seed
INTERESTING HERBAL PLANTS
HERBAL LIFESTYLE
OREGANO
LEMMONGRASS
PEPPERMINT
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Lemongrass, also known as citronella grass, is a type of flowering plant that belongs to the family of grasses. It originates from southern parts of India and Shi Lanka. Lemongrass can be found in subtropical and tropical areas. It grows on fertile, well-drained, sandy and loamy soil, exposed to direct sunlight. Lemongrass requires plenty of rain during the growing season. People cultivate and use lemongrass mostly as condiment. Lemongrass is also cultivated in ornamental purposes and used as a source of scented oil.
Oregano is considered a staple herb in many cuisines around the world.
It has a strong flavor and brings warmth to dishes, along with a hint of subtle sweetness.
It can be found fresh, dried or as an oil, and all are said to have significant health benefits.
Though typically used in small amounts, oregano packs in some important nutrients. Just one teaspoon of dried oregano can fulfill about 8% of your daily vitamin K needs
Peppermint is a popular traditional remedy for a number of conditions.
It is believed to have calming effects.
It is used to treat flatulence, menstrual pains, diarrhea, nausea, depression-related anxiety, muscle and nerve pain, the common cold, indigestion, and IBS.
Peppermint calms the stomach muscles and improves the flow of bile, according to the University of Maryland Medical Center (UMM). This makes it suitable for people who have indigestion.
However, it should not be used by people with gastroesophageal reflex disease (GERD), which has different causes.
THYME
BASIL
ROSEMARY
Thyme is herb that belongs to the family Lamiaceae. There are around 350 species of thyme that are native to Europe, Asia and Africa. Thyme prefers sunny areas and well-drained soil. It tolerates frost and drought. People are familiar with flavoring and medical properties of thyme at least couple of thousand years. Thyme is cultivated mainly as spice and as an ornamental plant today. Essential oils extracted from the leaves and flowers are used in chemical industry for the production of hand sanitizers and in the industry of perfumes. Thyme is also often used in a treatment of numerous disorders.
SAGE
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Rosemary is an aromatic evergreen shrub with leaves similar to hemlock needles. It is native to the Mediterranean and Asia, but is reasonably hardy in cool climates. It can withstand droughts, surviving a severe lack of water for lengthy periods.[7] In some parts of the world, it is considered a potentially invasive species.[3] The seeds are often difficult to start, with a low germination rate and relatively slow growth, but the plant can live as long as 30 years.[3]
Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in). The leaves are evergreen, 2–4 cm (0.8–1.6 in) long and 2–5 mm broad, green above, and white below, with dense, short, woolly hair.
The plant flowers in spring and summer in temperate climates, but the plants can be in constant bloom in warm climates; flowers are white, pink, purple or deep blue.[3] Rosemary also has a tendency to flower outside its normal flowering season; it has been known to flower as late as early December, and as early as mid-February (in the northern hemisphere)
Parsley, (Petroselinum crispum), hardy biennial herb of the family Apiaceae, or Umbelliferae, native to Mediterranean lands. Parsley leaves were used by the ancient Greeks and Romans as a flavouring and garnish for foods. The compound leaves—deep green, tender, and curled or deeply frilled—that develop in a cluster the first season of growth are used fresh or dried, the mildly aromatic flavour being popular in fish, meats, soups, sauces, and salads. Parsley is often the principal ingredient of bouquet garni and fines herbes.
PARSLEY
It is evergreen and highly aromatic and has many culinary, medicinal and cosmetic uses.
It is easy to grow from cuttings - merely take two or three shoots about 4 inches long and strip the lower third of leaves.
it in cooking, to make stuffings for turkey and chicken
It's an ingredient in many natural cough medicines
jasmine
CHAMOMILE
Chamomile is herbaceous plant that belongs to the family Asteraceae. This plant originates from Europe, Asia and North Africa, but it can be found throughout the world today. Out of large number of chamomile species, humans cultivate and use only two species: Roman and German chamomile. These two types of chamomile differ in size, type of flower and leaves and in the type and amount of compounds that can be extracted from the plant. Ancient Egyptians discovered healing potentials of chamomile. This plant has been used in medical purposes ever since. Other than that, chamomile is often used in the industry of perfumes and in the aromatherapy due to its beautiful odor.
Jasmine can be either deciduous (leaves falling in autumn) or evergreen (green all year round), and can be erect, spreading, or climbing shrubs and vines. Their leaves are borne in opposing or alternating arrangement and can be of simple, trifoliate, or pinnate formation. The flowers are typically around 2.5 cm (0.98 in) in diameter. They are white or yellow in color, although in rare instances they can be slightly reddish. The flowers are borne in cymose clusters with a minimum of three flowers, though they can also be solitary on the ends of branchlets. Each flower has about four to nine petals, two locules, and one to four ovules. They have two stamens with very short filaments. The bracts are linear or ovate. The calyx is bell-shaped. They are usually very fragrant. The fruits of jasmines are berries that turn black when ripe. The basic chromosome number of the genus is 13, and most species are diploid (2n=26). However, natural polyploidy exists, particularly in Jasminum sambac (2n=39), Jasminum flexile (2n=52), Jasminum mesnyi (2n=39), and Jasminum angustifolium
ASTRAGALUS
dandelions
is a large genus of over 3,000 species[2] of herbs and small shrubs, belonging to the legume family Fabaceae and the subfamily Faboideae. It is the largest genus of plants in terms of described species.[3] The genus is native to temperate regions of the Northern Hemisphere. Common names include milkvetch (most species), locoweed (in North America, some species)[4] and goat's-thorn (A. gummifer, A. tragacantha). Some pale-flowered vetches (Vicia spp.) are similar in appearance, but they are more vine-like than Astragalus.
The common dandelion is a flowering, biennial or perennial herbaceous plant of the Asteraceae (Compositae) family, which is a member of the daisy family. Dandelion is the most well know of all wildflowers.The scientific name for the Dandelion is Taraxacum officinale. Carl Linnaeus named the species Leontodon Taraxacum in 1753. The genus name Taraxacum, might be from the Arabic word "Tharakhchakon", or from the Greek word "Tarraxos". The common name "dandelion," comes from the French phrase "dent de lion", which means "lion's tooth", in reference to the jagged shaped foliage
HERBS IN GENERAL
fennels
Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family.[2] It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.
It is a highly aromatic and flavorful herb used in cookery and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio (UK: /fɪˈnɒkioʊ/, US: /-ˈnoʊk-/, Italian: [fiˈnɔkkjo]) is a selection with a swollen, bulb-like stem base that is used as a vegetable.
Fennel is used as a food plant by the larvae of some Lepidoptera species including in its native range the mouse moth and the Old-World swallowtail. Where it has been introduced in North America it may be used by the anise swallowtail
CHIVES
Chives are a well-known member of the onion family. Chives are the meekest of the all the onions. This herb is native to Britain, Northern Europe and North America. They are the easiest to grow of the fresh herbs used for culinary purposes. Chives are found in many English, French and German gardens.
In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances; excluding vegetables and other plants consumed for macronutrients. Culinary use typically distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.
Herbs have a variety of uses including culinary, medicinal, and in some cases, spiritual. General usage of the term "herb" differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered as "herbs", including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp.
The word "herb" is pronounced /hɜːrb/ in Commonwealth English,[1] but /ɜːrb/ is common among North American English speakers and those from other regions where h-dropping occurs. In botany, the word "herb" is used as a synonym for "herbaceous plant