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- Vitality Peppermint & Eucalyptus Votive 18 pk: K
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Alcohol Free Fluid Extract Promotes Healthy Digestion Fluid extracts are a highly effective way to administer herbs. They are very concentrated, they work faster than teas and are four to eight times stronger than capsules. Extracts are easily digestible and quickly assimilated into the system. This great tasting aromatic herb, and its close relatives in the mint family, are used as teas and soup, stuffing, meat, salad and dessert seasoning all over the world. Peppermint tea is a great household remedy for an oncoming cold, nervous or upset stomach. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Peppermint leaves for 'Spastic complaints of the gastrointestinal tract as well as gall bladder and bile ducts.' 'Dosage: Internal: 3 - 6 g of leaf; 5 - 15 g of tincture (according to Erg. B. 6); equivalent preparations. Mode of Administration: Cut herb for infusions, extracts of peppermint leaves for internal use. Actions Direct antispasmodic action on the smooth muscle of the digestive tract; Choleretic; Carminative.' Grieve's classic 'A Modern Herbal': 'Peppermint oil is the most extensively used of all the volatile oils, both medicinally and commercially. The characteristic anti-spasmodic action of the volatile oil is more marked in this than in any other oil, and greatly adds to its power of relieving pains arising in the alimentary canal.' 'From its stimulating, stomachic and carminative properties, it is valuable in certain forms of dyspepsia, being mostly used for flatulence and colic. It may also be employed for other sudden pains and for cramp in the abdomen; wide use is made of Peppermint in cholera and diarrhoea.' 'It is generally combined with other medicines when its stomachic effects are required, being also employed with purgatives to prevent griping. Oil of Peppermint allays sickness and nausea, and is much used to disguise the taste of unpalatable drugs, as itimparts its aromatic characteristics to whatever prescription it enters into. It is used as an infants' cordial.' 'The oil itself is often given on sugar and added to pills, also a spirit made from the oil, but the preparation in most general use is Peppermint Water, which is the oil and water distilled together. Peppermint Water and spirit of Peppermint are official preparations of the British Pharmacopoeia.' 'In flatulent colic, spirit of Peppermint in hot water is a good household remedy, also the oil given in doses of one or two drops on sugar.' 'Peppermint is good to assist in raising internal heat and inducing perspiration, although its strength is soon exhausted. In slight colds or early indications of disease, a free use of Peppermint tea will, in most cases, effect a cure, an infusion of 1 ounce of the dried herb to a pint of boiling water being employed, taken in wineglassful doses; sugar and milk may be added if desired.' 'An infusion of equal quantities of Peppermint herb and Elder |
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Grifola frondosa, Maitake or Hen of the Woods, grows prolifically on oaks throughout the temperate regions of eastern North America. Mycelium is whitish in color. Only stumps or logs partially buried in sawdust should be inoculated. At least 30 plugs should be inserted into each stump. Fruitings most frequently arise at or near the stump/soil interface. Two or three years will often pass before fruitings occur. Fungi Perfecti's Plug Spawn consists of mushroom mycelium growing on small, spiral-grooved birch dowels. By using the dowels to inoculate cut hardwood logs or stumps, mushroom mycelium can be encouraged to grow throughout or colonize the wood. Once the wood is fully colonized (typically 9-12 months) mushrooms will spring forth from cracks or channels in the wood. Fungi Perfecti's Plug Spawn comes with a 10-page instruction booklet. Generally, the best time of year to inoculate logs and stumps is in the Spring, after your last hard frost. However, you can inoculate your logs any time up to 2-3 weeks before consistently (i.e. 'round the clock) freezing temperatures set in for the Winter. The idea is to allow the mushroom mycelium growing on the Plug Spawn time to establish itself in its new home before it goes into dormancy over the Winter. Logs should be cut to lengths of 3-4 feet, and are best if they do not exceed 14 inches in diameter. Use a 5/16'' drill bit in a high-speed drill to drill 2-inch holes no more than 4 inches apart, evenly spaced along the logs. Stumps should be inoculated along the circumference of their face, in the border between the bark and the heartwood. Insert 1 plug per hole and whack it in with a hammer. A 3-4 foot log can take 50 or more plugs, while stumps usually hold 30-50 plugs Holes can be sealed with cheese wax or beeswax to protect the mycelium while it is growing; although this step can be helpful, it is not absolutely necessary. Our Plug Spawn prefers to grow on hardwoods, with the exception of the Conifer Coral Mushroom, which grows on conifers, and the Phoenix Oyster, which grows well on firs. Most species can be grown on either logs or stumps. Non-aromatic hardwoods such as oak, poplar (cottonwood), elm, maple and similar woods are very good candidates for log cultivation. Alder is a good wood for the cultivation of Oyster and Shiitake mushrooms, but must be kept above ground because it will decompose quickly in contact with the soil. (We do not recommend using aromatic woods such as cedar or eucalyptus.) Thick-barked woodsare preferable over ''paper-bark'' woods such as birch, and any log that is shedding it's bark should not be used. Logs should be cut one to three months in advance of plugging. Cutting your logs in the late Winter or early Spring helps to insure that they have a high sugar content, although this is not strictly necessary. Freshly-cut logs should not be immediately inoculated; trees naturally produce anti-fungal compounds, which degrade in two to three weeks from cutting. Aged d |
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This is a potent 5 to 1 powdered extract, meaning that one gram of extract is equal in potency to 5 grams of herb. This extract is packed in Plum Flower Brand's nitrogen-flushed, safety-sealed dispenser bottle, a sample of which is pictured above. Plum Flower is one of the most distinguished herb houses in the world. This is a pure herbal product with no additives. Extracted from sulfur-free and chlorine-free herbs for superior quality. Manufactured in a low-temperature water extraction process to preserve herb integrity. Extracted essential oils are replenished for proper potency. Strict quality control testing to ensure microbiological and heavy metal safety. Only powdered herb added to maintain purity (no artificial fillers such as lactose, cellulose or starch used). TLC (Thin-layer Chromatography) tested to guarantee product quality. Plum Flower takes great care to preserve delicate herbal oils, which are first evaporated using either a water or water-alcohol base in a process that never exceeds 100° centigrade. Sealed vacuum chargersprecisely control the temperature, ensuring that none of the oils are lost. Cheaper, high-temperature methods are common industry practice, but these tend to burn off the vital oils. The facilities in Lanzhou and Guang Zhou, China, scientifically test each batch of herbs before, during and after the processing to make sure that all the active ingredients are present. Herbs are also tested to ensure that the formulas surpass all FDA guidelines regarding heavy metals. Those herbs exported to the U.S. are voluntarily submitted to the FDA for approval. Finally, batches are regularly sent out for quality control testing in third-party labs to double-ensure that Plum Flower products are 100% free of pharmaceuticals, preservatives and dyes. The Lanzhou and Guang Zhou factories are so clean, they are certified by the Australian Government’s Therapeutic Goods Administration (GMP). These standards surpass any of the FDA, and are considered the highest for any government agency in the world. Varuna Fulfillment Center items are special ordered. These take an extra week to deliver. |
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This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Although in Europe and the U.S. cinnamon is most often associated with sweet dishes, it has broad culinary uses. For example, in India, cinnamon is never used with desserts, but is the main ingredient in curries. In North Africa, not only is cinnamon an ingredient in Raz-el-Hanout, the flavoring of couscous and tagines, but appears also in Berber spices. In Greece, it appears in lamb dishes. And it is an essential spice in Chinese cuisine. Ground, it is one of the constituents of five-spice powder; whole, it is frequently added to flavor braised dishes. In the Caribbean, it is in Jerk seasoning. In Mexico, it appears with chocolate and chili powder in Mole sauces. In the U.S., it is used in barbecue rubs and sauces. Cinnamon is the bark of three bushy evergreen trees of the laurel (Lauraceae) family. The most fragrant and delicate cinnamon is obtained from the Cinnamomum zeylanicum tree native to Sri Lanka (which used to be called 'Ceylon'), the western coast of India (known as the Malabar coast), and Burma. Zeylanicum cinnamon is sometimes called 'true cinnamon' and 'old fashioned cinnamon.' But the 'true' part was just advertising copy for the Dutch East India Company's 17th century monopoly. Cinnamon is also derived from the Cinnamomum loureirii tree native to Indonesia and the Cinnamomum cassia tree native to China, Vietnam, and Sumatra. The cinnamon from the loureirii and cassia trees is darker and more pungent and aromatic than cinnamon from the zeylanicum tree. Cassia cinnamonis what most Americans are used to and is the preferred cinnamon in Southern Europe. So don't let the term 'true cinnamon' confuse you; cassia cinnamon is just as true as zeylancium. Neither Grieve, King nor Felter distinguish the cinnamon varieties medicinally – Grieve simply asserting that they all act alike, and King's covers all varieties in one listing, as 'The barks of numerous species of Cinnamomum.' Medicinally, they all act the same, although there are subtle taste differences. Cassia cinnamon has a more intense and less fragrant aroma than zeylanicum (Ceylon) cinnamon. It is sweet, warm, pungent, and slightly astringent. Zeylanicum (Ceylon) cinnamon is pale in color, and more delicate, more fragrant, not as pungent, and not as sweet. It has a slight citrus flavor. Zeylanicum (Ceylon) cinnamon is more expensive than cassia, and better to use in sweet dishes and cakes. Cassia nips the tongue and is more suited to spiced meats, stews, rice dishes, curries, pancake and waffle batters, cinnamon rolls, and flavored drinks. Cassia cinnamon sticks are reddish brown, thick, and coarse in texture. They are the sticks Americans are accustomed to and use in mulled cider and wine. Zeylanicum cinnamon sticks are pale in color, thin, and look like a roll of dried paper; they are delicate and crumble easily. Cassia cinnamon, depending on its o |
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