SAFFLOWER
ingdom Plantae Plants
Subkingdom Tracheobionta Vascular plants
Superdivision Spermatophyta Seed plants
Division Magnoliophyta Flowering plants
Class Magnoliopsida Dicotyledons
Subclass Asteridae
Order Asterales
Family Asteraceae Compositae Aster family
Genus Carthamus L. distaff thistle
Species Carthamus tinctorius L. safflower
Safflower, flowering annual plant, Carthamus tinctoris, of theAsteraceae family; native to parts
of Asia and Africa, from central Indiathrough the Middle East to the upper reaches of the Nile
River and intoEthiopia. The safflower plant grows from 0.3 to 1.2 metres (1 to 4 feet) high and
has flowers that may be red, orange, yellow, or white. The dried flowers may be used to
obtain carthamin, a red textile dye that was commercially important at one time but has since
been replaced by synthetic aniline dyes, except in local areas of southwestern Asia. Safflower
has been used as an adulterant of the condiment saffron.
Description
Safflower is an annual herb whose botanical name is Carthamus tinctorius. It is a member of the
Asteraceae family. It has long, spiny leaves and yellow or reddish flowers on a stiff, upright stem. The
seeds produce an edible oil. Safflower grows to a height of about 3 ft (1 m) in poor, dry soils in full sun.
The origins of this plant are not clear, although some herbalists suggest the basin of the Euphrates River.
Today safflower grows wild in Iran, northwest India, and North Africa. It has also spread to the Far East
and North America. Safflower is cultivated extensively both as a herb and as a food crop.
Other names for safflower include false saffron, dyer's saffron, American saffron, bastard saffron,
Mexican saffron, and zaffer. Despite these names, safflower is in no way related to true saffron, although
it is sometimes used to adulterate that spice because true saffron is very expensive and safflower is
relatively cheap. In Chinese medicine, safflower flower is called hong hua; in India it is known
as koosumbha.
II. Uses:
Oil obtained from the seed is the chief modern use of the plant. Safflower oil does not yellow
with age, making it useful in preparing varnish and paint. Most of the oil, however, is consumed
in the form of soft margarines, salad oil, and cooking oil. It is highly valued for dietary reasons
because of its high proportion of polyunsaturated fats. The meal, or cake residue, is used as a
protein supplement for livestock. Safflower, grown chiefly in India, has been introduced as an oil
crop into the United States,Australia, Israel, Turkey, and Canada.
Safflower was originally grown for the flowers that were used in making red and
yellow dyes for clothing and food preparation. Today this crop supplies oil, meal,
birdseed, and foots (residue from oil processing) for the food and industrial products
markets, although this crop is now primarily grown for the oil.
The oil in linoleic safflower contains nearly 75% linoleic acid, which is considerably
higher than corn, soybean, cottonseed, peanut or olive oils. This type of safflower is
used primarily for edible oil products such as salad oils and soft margarines.
Researchers disagree on whether oils high in polyunsaturated acids, like linoleic acid,
help decrease blood cholesterol and the related heart and circulatory problems.
Nonetheless, it is considered a "high quality" edible oil and public concern about this
topic made safflower an important crop for vegetable oil.
Varieties that are high in oleic acid may serve as a heat-stable, but expensive cooking
oil used to fry potato chips and french fries. As an industrial oil, it is considered a
drying or semidrying oil that is used in manufacturing paints and other surface
coatings. The oil is light in color and will not yellow with aging, hence it is used in
white and light-colored paints. This oil can also be used as a diesel fuel substitute, but
like most vegetable oils, is currently too expensive for this use.
The meal that remains after oil extraction is used as a protein supplement for
livestock. The meal usually contains about 24% protein and much fiber. Decorticated
meal (most of hulls removed) has about 40% protein with a reduced fiber content.
Foots are used to manufacture soap. The birdseed industry buys a small portion of the
seed production. Sheep and cattle can graze succulent safflower and stubble fields
after harvest.
Chevallier, Andrew. Encyclopedia of Medicinal Plants. London, UK: Dorling
Kindersley Publishers, 1996.
RUTABAGA
Description
Rutabagas are also referred to as swedes, Swedish turnips, and turnip-rooted cabbage. It, like the turnip,
is a member of the Cruciferae or cabbage family. Thus, rutabaga is related to turnip, cabbage, and
cauliflowerRutabaga resembles turnip in producing a large edible storage root. They differ chiefly in leaf
characteristics and in minor details of root shape and structure. While turnip leaves are usually light
green, thin, and hairy, those of rutabaga are bluish green and smooth like cabbage.
Turnip roots generally have little or no neck and a distinct taproot, while rutabagas often are slightly
more elongated and have a thick leafy neck with prominent secondary roots as well as the taproot. Flesh
of rutabaga roots has a yellowish tone compared with the bright white of turnip roots.
History[edit]
The first known printed reference to the rutabaga comes from the Swiss botanist Gaspard Bauhin in
1620, where he notes that it was growing wild in Sweden. It is often considered to have originated in
Scandinavia or Russia.[5] It is said to have been widely introduced to Britain around 1800, but it was
recorded as being present in the royal gardens in England as early as 1669 and was described in France
in 1700. It was asserted by Sir John Sinclair in his Husbandry of Scotland to have been introduced to
Scotland around 17811782.[citation needed] An article on the topic in The Gardeners' Chronicle
suggests that the rutabaga was then introduced more widely to England in 1790. Introduction to North
America came in the early 19th century with reports of rutabaga crops in Illinois as early as 1817.
Northern Europe, Ireland, Scotland, and Scandinavia are the main areas where the rutabaga is
commonly used. The rutabaga was embraced by the Scandinavians. It grew well in the less
than optimum climate of these countries, and was especially suited to the cooler growing
season . In fact, a synonym for rutabaga is swede, or Swedish Turnip
Glue-corn germ is a waste product of the separation of corn components.
- components of corn germ can be
used to make industrial glue
stronger
-This reduces the amount of resin
required in the glue formula
Read more: [Link]
Brassica napus
Plantae +
Tracheophyta +
o Magnoliopsida +
Brassicales +
Brassicaceae +
Brassica +
Brassica napus L.
Health Benefits of Rutabaga
1. Cancer Prevention
Rutabaga is really a cruciferous veggie. It includes phytochemicals which eliminate carcinogens
through the body as well as assist the liver process harmful toxins. One particular compound,
glucosinolate, may possibly prevent the development of cancerous tumors. Rutabaga can also be a
excellent method of obtaining anti-oxidants, that really help avoid free radical injury to our cells and
DNA.
2. High in Antioxidants
A single serving of rutabaga offers over 50% the DV of vitamin C. Vitamin C is really a effective anti-
oxidant recognized to raise the defense mechanisms and stop sickness as well as illness. Like the
majority of cruciferous veggies, rutabaga also includes carotenoids, which really help promote anti-
oxidant activity.
3. Digestive Health
Rutabaga is an excellent method to obtain fiber which will help retain the human bodys digestive
tract. In accordance with some investigation, the glucosinolates present in rutabaga may also be
helpful in the stomach process bacteria just like Helicobacter pylori and give rise to the creation of
bile.
4. High in Fiber
A single serving of rutabaga provides about 12% the DV of fiber. Fiber is important to colon health,
digestion and maintaining a proper metabolic process.
5. High in Potassium
One serving of rutabaga provides about 6% the DV of potassium. Potassium assists encourage
bone strength, helps with energy production as well as supports heart health and a proper
metabolism.
6. Weight Loss
Low calorie, nutrient rich foods are balanced inclusions in efficient weight loss diet plans. High fiber
foods additionally offer the metabolism and assist manage bodyweight.
7. High in Zinc
Rutabagas provide a resource of zinc, an important mineral which forms a main element of a variety
of enzymes. The mineral tends to make up zinc finger motifs, specific domains throughout numerous
proteins which help strengthen each proteins overall structure and help support its activity. A protein
that contains zinc lead to your defense mechanisms function as well as metabolism, plus they will
protect you from physical stress. Every 1-cup serving of rutabaga offers 0.48 milligram of zinc, 6 %
of the RDI for ladies or 4 % for guys, in accordance with the Linus Pauling Institute.
8. Asthma
Rutabaga is abundant with vitamins C which help to reduce wheezing in asthma patients. Insufficient
vitamin C within the body leads to scurvy that triggers easy discoloration. The chance of easy
bruising is additionally decreased by consuming rutabaga on a regular basis.
9. Constipation
Frequent usage of rutabaga works well for dealing with the difficulties of bowel problems however it
may cause unwanted gas.
10. Lower the risk of heart stroke
Rutabaga is excellent method of obtaining potassium that assists to reduce the chance of heart
stroke. Potassium is additionally useful in controlling the blood pressure level as well as water level
of the entire body.
Types of Rutabaga
1. American Purple Top Rutabaga---American Purple Top RutabagaAmerican Purple Top rutabaga
is definitely wrongly identified as the Purple Top turnip, as both have a definite purple top. The
rutabaga includes a yellow or even cream-colored bottom, whilst the turnips bottom is white-colored.
American Purple Top rutabagas usually are firm as well as fairly sweet and switch an abundant
orange whenever cooked properly. This particular rutabaga creates huge, well-shaped roots as well
as matures in around 3 months. This kind of rutabaga a store well and is also great for winter season
storage. American Purple Top self-seeds readily and can generate new seedlings early in the year,
if permitted to go to seed within the garden.
2. Joan Rutabaga---Joan RutabagaJoan creates standard spherical roots along with purple tops.
This particular rutabaga is nice as well as mild whenever young, yet taste is boosted as soon as the
first frost. Maturation within 4 months, this particular rutabaga can be useful for fall cropping.
3. Laurentian Rutabaga----Laurentian RutabagaLaurentian, a stylish rutabaga creates moderate to
tiny roots which vary in dimensions from Four to six inches in diameter. The root is cream colored
having a red top. Numerous choose this particular rutabaga because of its smaller size, appealing
coloring as well as gentle taste. Laurentian develops in 100 days and also maintains well within
root cellars or even cool storage areas. It self-seeds easily within the garden.
4. Marian Rutabaga---Marian RutabagaMarian rutabagas create huge, yellow-colored roots along
with purple tops and may even mature to 8 inches across. They fully developed in 85 to 95 days,
causing them to be a good option for late summer as well as earlier fall harvest. Marian rutabagas
keep well within a root cellar as well as maintain their taste for approximately 4 months in storage.
5. Heirloom and Gourmet Rutabaga-- Heirloom and Gourmet RutabagaChampion A Collet Rouge
and also Collet Vert both are prized because of their exceptional taste. Champion A Collet Rouge
includes a purplish-red top having a yellow bottom and it has a fragile, fairly sweet taste preferred for
frying or even roasting. Collet Vert creates yellow flesh having a green top and is also preferred for
gourmet cooking because of its physical appearance as well as abundant taste.
Caution---People whoever has kidney problems shouldnt eat rutabagas simply because they have
got mustard oil and may result in gas.
Alfalfa-medicago sativa
What is Alfalfa?
Common cultivars include Weevelchek, Saranac, Team, Arc, Classic, and Buffalo.
This legume grows throughout the world under widely varying conditions. A perennial
herb, it has trifoliate dentate leaves with an underground stem that is often woody.
Alfalfa grows to approximately 0.9 m, and its blue-violet flowers bloom from July to
September.
General Description
Alfalfa (Medicago sativa L.) is a widely grown perennial herbaceous legume (Lesins and
Lesins, 1979) that is a tetraploid (2n = 4x = 32).
The general alfalfa plant morphology was considered by Teuber and Brick (1988) and
Barnes and Sheaffer (1995). The mature alfalfa plant is characterized by a strong
taproot. This taproot may eventually surpass 6 or more metres in length with several to
many lateral roots connected at the crown when alfalfa is grown in deep, well drained,
moist soils. The crown, a complex structure near the soil surface, has perennial
meristem activity, producing buds that develop into stems. Tri- or multi-foliolate leaves
form alternately on the stem, and secondary and tertiary stems can develop from leaf
axils. A plant in a typical forage production field has between 5 and 15 stems and can
reach nearly one metre in height. Flowers vary in colour yet purple, variegated, yellow,
cream and white are the most common. After pollination, these flowers will most
commonly produce spiral-shaped seed pods.
Following winter dormancy or harvest, vegetative regrowth occurs either directly from
crown-produced buds, or from auxiliary buds developed in the remaining stubble,
respectively. Flowers, borne in clusters in a raceme and attached to the central rachis,
develop in leaf axils at stem apices. Stems are indeterminate so that vegetative and
reproductive growth occurs simultaneously. Flowering requires that a minimum day-
length (ca. 14 h) be maintained, during which flowering will continue for several weeks,
until either the plant is harvested or the stem becomes senescent.
Barnes, D.K. and C.C. Sheaffer. 1995. Alfalfa. P. 205-216. In Barnes, R.F., Miller,
D.A., Nelson, C.J. (ed.) Forages. Iowa State Univ., Ames, IA.
Teuber, L.R. and M.A. Brick. 1988. Morphology and anatomy. P. 125-162. In A.A.
Hanson, D.K. Barnes and R.R. Hill, Jr. (ed.) Alfalfa and alfalfa improvement. ASA-
CSSA-SSSA, Madison, WI.
Traditional/Ethnobotanical uses
Alfalfa has played an important role as a livestock forage. Its use probably originated in
Southeast Asia. The Arabs fed alfalfa to their horses, claiming it made the animals swift
and strong, and named the legume Al-fal-fa meaning father of all foods. The
medicinal uses of alfalfa stem from anecdotal reports that the leaves cause diuresis and
are useful in the treatment of kidney, bladder, and prostate disorders. Leaf preparations
have been touted for their anti-arthritic and antidiabetic activity, for treatment of
dyspepsia, and as an anti-asthmatic. Alfalfa extracts are used in baked goods,
beverages, and prepared foods, and the plant serves as a commercial source of
chlorophyll and carotene.
Cholesterol reduction
Alfalfa plant saponins and fiber bind significant quantities of cholesterol in laboratory
tests; sprout saponins interact to a lesser degree. Results from one small human study
showed that the plant might reduce cholesterol levels.
Other uses
There is no evidence supporting the use of various parts of the alfalfa plant for diuretic,
anti-inflammatory, antidiabetic, or anti-ulcer purposes.
Alfalfa is recognized as the oldest plant grown solely for forage. Alfalfa is the most
important forage crop species in Canada and is recognized as the most widely adapted
agronomic crop. Alfalfa (pure stand plus mixtures) is the third largest crop by area in
Canada with over 4.5 million hectares under production (Statistics Canada, 2002).
Division Magnoliophyta Flowering plants
Class Magnoliopsida Dicotyledons
Subclass Rosidae
Order Fabales
Family Fabaceae Leguminosae Pea family
Genus Medicago L. alfalfa
Species Medicago sativa L. alfalfa