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Edible parts -Fruit, Seeds, Leaves, Spice, Herb, Leaves - tea A medium sized tree. It grows 13-15 m tall. It keeps its leaves throughout the year. The bark is silver grey and has an aroma. Itpeels off in long strips. The wood is hard, durable and close grained. The leaves are dark green, shiny...
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Edible Portion:Leaves - oil, Berries, Spice An evergreen tree. It grows 13 m tall. The bark is brownish. The leaves are leathery and oblong. They are 8-10 cm long and 1-6 cm wide. There are 10-20 pairs of secondary veins. The flowers are small and white. They occur as 15-100 in a group. Thetree...
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Edible Portion:Leaves, Flowers, Spice An annual herb. It grows 1-2 m high. The stems are ribbed. The leaves are compound and alternate or opposite. They are 10-12 cm long with 3-9 leaflets. The leaflets are 1-8 cm long by 5-9 mm wide. The flowers occur in a panicle of heads at the end ofthe...
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Edible portion : Rhizome, Roots, Leaves, Seeds, Herb, Spice, Flowers, Vegetable A herb which grows year after year. It grows to 1.6 m high and spreads to 1 m across. The rootstock creeps under the ground. This is round like a cylinder and branches. This thick rhizome can be 10-12 cm long by 3 cm...
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Key Resource 1993/02/01 Demonstrated harvesting and drying techniques, and describes the characteristcs and uses of more than sixty herbs.
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1999/01/01 Successful entrepreneur Sandie Shores offers the only guide for starting an herb business that includes complete growing and harvesting information with savvy advice for starting and maintaining a profitable company. Profiles of other successful entrepreneurs are included.
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1989/01/01 Whether it's creating an herbal wreath for Christmas, a circular herb garden in April, a bridal bouquet in June, or a savory harvest feast, this lively book is brimming with dozens of exciting things to do with herbs every month. You'll learn to plant an indoor herb garden, make herb breads and...
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Key Resource 1993/01/01 Spice plants covers in detail the botany, origins, propagation, genetic improvement,management and harvesting of a variety of common spice crops. Methods of storage, preparation, and processing are also dealt with as well as their nutritional properties.
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2003/01/01 This book discusses conservation and cooperation, dehydration, extraction of herbal material, dehydration apparatus, the home based herbal business, skin care lotions and medicinal balms, and extraction apparatus of herbs in Africa.
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1999/01/19 Prosea volume 13 'Spices' focuses on the aromatic plants and their parts, fresh or dried, whole or ground, that are primarily used to impart flavour and fragrance to foods and drinks. The volume is closely related to Prosea volume 19 'Essential-oil plants' that deals with aromatic plants whose...