"are oval to lance-shaped and pointed. The inflorescence is an open array of many clustered blue bell-shaped flowers each between 1 and 2 centimeters long. The hanging, fragrant flower is tubular, expanding into a wider, lobed mouth. The flowers and leaves are edible. As the individual flowers progress in age they change in color from blue to pink-red. The flowers bear poricidal anthers and are fertilized via buzz-pollination by several ""Bombus"" species. Primary Nectar robbing by ""Bombus"" species, including ""Bombus occidentalis"" is common in some populations. Mertensia ciliata Mertensia ciliata is a species of flowering plant in the borage family"
"decoction of the plant's leaves and flowers has been considered an anti-diabetic medication and a treatment for dysentery. In addition to its use in folk medicine, ""P. atriplicifolia"" is sometimes used in Russia to flavor a vodka-based cocktail. Its flowers are eaten in parts of Afghanistan and Pakistan, including Kashmir, adding a sweet flavor to salads; they can also be crushed to yield a blue colorant that can be employed in cosmetics or as a textile dye. This species is considered a candidate for use in phytoremediation because of its rapid growth, tolerance for harsh conditions, and ability to accumulate"
"chamnamul is one of the ingredients that frequently feature in Korean-style western food recipes, such as chamnamul pasta or chamnamul pesto. Pimpinella brachycarpa Pimpinella brachycarpa, known as chamnamul and short-fruit pimpinella, is a species in the genus ""Pimpinella"" (family Apiaceae). It is a scented plant with saw-toothed, oval leaves, which bears white flowers between June and August, and edible baby leaves. Like other plants of the parsley family, chamnamul has aromatic leaves used as a culinary herb. In Korean cuisine, the smooth leaves and crunchy stems of young chamnamul are served fresh or blanced as a spring ""namul"" (seasoned herbal"
"Pimpinella brachycarpa Pimpinella brachycarpa, known as chamnamul and short-fruit pimpinella, is a species in the genus ""Pimpinella"" (family Apiaceae). It is a scented plant with saw-toothed, oval leaves, which bears white flowers between June and August, and edible baby leaves. Like other plants of the parsley family, chamnamul has aromatic leaves used as a culinary herb. In Korean cuisine, the smooth leaves and crunchy stems of young chamnamul are served fresh or blanced as a spring ""namul"" (seasoned herbal vegetable dish). In North Korea, ""chamnamul-kimchi"" is a popular dish, known as one of Kim Il-sung's favourite. Recently in South Korea,"
"a seasonal flavored beverage, Pepsi Shiso. The Japanese ""shiso"" leaves grow in green, red, and bicolored forms, and crinkly (""chirimen-jiso"") varieties, as noted. Parts of the plants eaten are the leaves, flower and buds from the flower stalks, fruits and seeds, and sprouts. The purple form is called , and is used to dye ""umeboshi"" (pickled ""ume"") red or combined with ""ume"" paste in sushi to make ""umeshiso maki"". It can also be used to make a sweet, red juice to enjoy during summer. Japanese use green ""shiso"" leaves raw with sashimi. Dried leaves are also infused to make tea."
"an ingredient in herbal tea drinks throughout the region for centuries as well as used in cooking. The blue flower imparts its blue color when steeped in warm or hot water, leading it to being used as a dye, as well as to add color to various foods such as the rice dish ""Nasi kerabu"". In Thailand and Vietnam the butterfly blue pea flower tea is commonly mixed with honey and lemon for a drink usually served after dinner, or a refreshment at hotels and spas, a preparation called ""nam dok anchan"" in Thai. The ""nam dok anchan"" drink has"
"face, hands, and legs. Hops are toxic to dogs. Hops Hops are the flowers (also called seed cones or strobiles) of the hop plant ""Humulus lupulus."" They are used primarily as a bittering, flavouring and stability agent in beer, to which they, beyond bitterness, impart floral, fruity, or citric flavours and aromas; though they are also used for various purposes in other beverages and herbal medicine. The hop plant is a vigorous, climbing, herbaceous perennial, usually trained to grow up strings in a field called a hopfield, hop garden (nomenclature in the South of England), or hop yard (in the"
"Hops Hops are the flowers (also called seed cones or strobiles) of the hop plant ""Humulus lupulus."" They are used primarily as a bittering, flavouring and stability agent in beer, to which they, beyond bitterness, impart floral, fruity, or citric flavours and aromas; though they are also used for various purposes in other beverages and herbal medicine. The hop plant is a vigorous, climbing, herbaceous perennial, usually trained to grow up strings in a field called a hopfield, hop garden (nomenclature in the South of England), or hop yard (in the West Country and U.S.) when grown commercially. Many different"
"Humulus Humulus, hop, is a small genus of flowering plants in the family Cannabaceae. The hop is native to temperate regions of the Northern Hemisphere. Hops are the female flowers (seed cones, strobiles) of the hop species ""H. lupulus""; as a main flavor ingredient in beer, ""H. lupulus"" is widely cultivated for use by the brewing industry. Although frequently referred to in American literature as the hops ""vine"", it is technically a bine; unlike vines, which use tendrils, suckers, and other appendages for attaching themselves, bines have stout stems with stiff hairs to aid in climbing. In British literature the"
"In addition, the flowers are edible and eaten as fritters, while the heart of the wood is part of a traditional medical preparation taken as a vermifuge or as a laxative. Plumeria alba Plumeria alba is a species of the genus ""Plumeria"" (Apocynaceae). This 2-8m evergreen shrub has narrow elongated leaves, large and strongly perfumed white flowers with a yellow center. Native to Central America and the Caribbean, it is now common and naturalized in southern and southeastern Asia. It is the national flower of Laos, known as ""Dok Champa"" and the symbol of lucky. ""P. alba"" is often cultivated"
"is also considered an edible and provides the same effect as food and drink. Cannabis tincture is an alcoholic extract of cannabis. Because cannabis resins are soluble in alcohol, an effective way of adding them into dishes is through cooking brandy or rum infused with cannabinoids. Generally, stems and leaves of the marijuana plant are used due to their lower THC content when smoked. When infused in high-proof grain-based alcohol, such as Everclear, it becomes what is commonly known as ""green dragon"". ""Creme de Gras"" (a play on the English ""grass"", as ""creme de gras"" translates literally as ""cream of"
"pot. Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavor rather than substance to food. Herbs can be perennials such as thyme or lavender, biennials such as parsley, or annuals like basil. Perennial herbs can be shrubs such as rosemary, ""Rosmarinus officinalis"", or trees such as bay laurel, ""Laurus nobilis"" – this contrasts with botanical herbs, which by definition cannot be woody plants. Some plants are used as both herbs and spices, such as dill weed and dill seed or coriander leaves and seeds. There are also some herbs, such"
"stricta"", 南沙參), Indian bread (""Wolfiporia extensa)"", 茯苓), pomelo peel (""Citrus maxima"", 化橘紅), chinese bellflower root (""Platycodon grandiflorum"", 桔梗), pinellia rhizome (""Pinellia ternata"", 半夏), Schisandra seed (""Schisandra chinensis"", 五味子), Trichosanthes seed (""Trichosanthes cucumerina"", 瓜蔞子), coltsfoot flower (""Tussilago farfara"", 款冬花), thinleaf milkwort root (""Polygala tenuifolia"", 遠志), bitter apricot kernel (""Prunus armeniaca"", 苦杏仁), fresh ginger (""Zingiber officinale"", 生薑), licorice root (""Glycyrrhiza uralensis"", 甘草), and menthol in a syrup and honey base. It is common to take the preparation right from the bottle served in a tablespoon. It can also be prepared as a drink, by dissolving a tablespoon full in hot water. Nin"
"side dishes and such meal is called ""nasi kerabu"". In Thailand, a syrupy blue drink is made called ""nam dok anchan"" (น้ำดอกอัญชัน), it is sometimes consumed with a drop of sweet lime juice to increase acidity and turn the juice into pink-purple. In Burmese and Thai cuisines, the flowers are also dipped in batter and fried. Butterfly pea flower tea is made from the ternatea flowers and dried lemongrass and changes color depending on what is added to the liquid, with lemon juice turning it purple. The flowers have more recently been used a in a color-changing gin. Blue in"
"""pintle"", meaning penis, derived from the shape of the spadix. The euphemistic shortening has been traced to Turner in 1551. The root of the cuckoo-pint, when roasted well, is edible and when ground was once traded under the name of Portland sago. It was used like salep (orchid flour) to make saloop — a drink popular before the introduction of tea or coffee. It was also used as a substitute for arrowroot. If prepared incorrectly, it can be highly toxic, so should be prepared with due diligence and caution. ""Arum maculatum"" is cultivated as an ornamental plant in traditional and"
"the flower, leaves and stems are edible; although some might find the camphor scent too strong for use in the kitchen, the herb reportedly yields a tasty pesto with a ""rich, mellow flavor"" and can be used as a seasoning in soups and salads, particularly those featuring tomato, green beans, chicken, etc. The leaves of African blue basil start out purple when young, only growing green as the given leaf grows to its full size, and even then retaining purple veins. Based on other purple basils, the color is from anthocyanins, especially cyanidin-3-(di-p-coumarylglucoside)-5-glucoside, but also other cyanidin-based and peonidin-based compounds."
"a drink of vinegar. Hyssop was also used for purgation (religious purification) in Egypt, where, according to Chaeremon the Stoic, the priests used to eat it with bread in order to purify this type of food and make it suitable for their austere diet. The species as a whole is resistant to drought, and tolerant of chalky, sandy soils. It thrives in full sun and warm climates. Cultivars include 'Blue Flower'. Under optimal weather conditions, herb hyssop is harvested twice yearly, once at the end of spring and once more at the beginning of the fall. The plants are preferably"
"or other drinks where they contribute color rather than taste. In Central America the flowers are combined with ice, sugar, lemon, or lime juice and water to make a purple lemonade. The root is edible however thought of as fibrous and distasteful. Contrary to similar species such as the ""Hibiscus sabdariffa"", the calyx or sepals of ""Hibiscus acetosella"" is non-fleshy and not eaten. In Angola a tea made from the leaves of cranberry hibiscus are used as a post-fever tonic and to treat anemia. The plant is also utilized to treat myalgias by crushing leaves into cold water to bathe"
"""crispa"" leaves, seeds, and sprouts are used extensively in Japanese cuisine. Green leaves, called ""aojiso"" (; ""blue shiso""), are used as a herb in cold noodle dishes (""hiyamugi"" and ""sōmen""), cold tofu (""hiyayakko""), ""tataki"" and ""namerō"". ""Aojiso"" is also served fresh with sashimi. Purple leaves, called ""akajiso"" (; ""red shiso""), are used to dye pickled plums (""umeboshi""). ""Shiso"" seed pods are salted and preserved to be used as a spice, while the germinated sprouts called ""mejiso"" () are used as garnish. The inflorescence of ""shiso"", called ""hojiso"" (), is used as garnish on a sashimi plate. The Japanese name for"
"Gynostemma pentaphyllum Gynostemma pentaphyllum, also called jiaogulan ((, Pinyin: jiǎogǔlán), literally ""twisting blue plant"", is a dioecious, herbaceous climbing vine of the family Cucurbitaceae (cucumber or gourd family) widely distributed in South and East Asia as well as New Guinea. Jiaogulan is best known as an herbal medicine reputed to have powerful antioxidant and adaptogenic effects purported to increase longevity. Pharmacological research has indicated a number of therapeutic qualities of jiaogulan, such as lowering cholesterol and high blood pressure, and strengthening immunity. Jiaogulan belongs to the genus ""Gynostemma"", in the family Cucurbitaceae, which includes cucumbers, gourds, and melons. Its fruit"
"Opopanax chironium Opopanax chironium, common name Hercules-all-heal, also known as sweet myrrh or bisabol myrrh, is a herb belonging to the family Apiaceae. ""Opopanax chironium"" grows high. This perennial herb has a branching stem, thick and rough close to the base. Leaves are serrate, pinnate, with long petioles. It produces a large, flat, yellow inflorescence at the top of the branches. This plant is used in the production of certain perfumes. A consumable resin known as opopanax can be extracted from the ""Opopanax"" plant by cutting at the base of a stem and sun-drying the juice that flows out. Though"
"Opopanax chironium Opopanax chironium, common name Hercules-all-heal, also known as sweet myrrh or bisabol myrrh, is a herb belonging to the family Apiaceae. ""Opopanax chironium"" grows high. This perennial herb has a branching stem, thick and rough close to the base. Leaves are serrate, pinnate, with long petioles. It produces a large, flat, yellow inflorescence at the top of the branches. This plant is used in the production of certain perfumes. A consumable resin known as opopanax can be extracted from the ""Opopanax"" plant by cutting at the base of a stem and sun-drying the juice that flows out. Though"
"The leaves and flowers are both edible. The leaves have a strong bitter, sometimes peppery flavor similar to mustard greens. Typically, the leaves and shoots are eaten boiled or in stews. The leaves form an important part of diets in Southern Africa, while in Thailand the leaves are a popular food item fermented with rice water as a pickle known as ""phak sian dong"". Nutritional analyses have found it to be high in certain nutrients including beta-carotene, folic acid, ascorbic acid and calcium. It also contains vitamin E, iron, and oxalic acid. Generally, the leaves are about 4.0% protein. The"
"jams (especially the mixed berry ones), and extract from them is a common flavoring for soft drinks and candies/sweets. ""Berberis microphylla"" and ""B. darwinii"" (both known as ""calafate"" and ""michay"") are two species found in ""Patagonia"" in Argentina and Chile. Their edible purple fruits are used for jams and infusions. The dried fruit of ""Berberis vulgaris"" is used in herbal medicine. The chemical constituents include isoquinolone alkaloids, especially berberine. Historically, yellow dye was extracted from the stem, root, and bark. The thorns of the barberry shrub have been used to clean ancient gold coins, as they are soft enough that"
"Allspice Allspice, also called pimenta, Jamaica pimenta, or myrtle pepper, is the dried unripe fruit (berries, used as a spice) of ""Pimenta dioica"", a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ""allspice"" was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves. Several unrelated fragrant shrubs are called ""Carolina allspice"" (""Calycanthus floridus""), ""Japanese allspice"" (""Chimonanthus praecox""), or ""wild allspice"" (""Lindera benzoin""). ""Allspice"" is also sometimes used to refer to the herb costmary (""Tanacetum balsamita"")."
"fruit for culinary purposes, although in botany they are classified as fruit). Pawpaw fruits have a sweet, custardish flavor somewhat similar to banana, mango, and cantaloupe, and are commonly eaten raw, but are also used to make ice cream and baked desserts. This plant's scientific name is ""Asimina triloba."" The genus name ""Asimina"" is adapted from the Native American (probably Miami-Illinois) name ""assimin"" or ""rassimin"" through the French colonial ""asiminier."" The epithet ""triloba"" in the species' scientific name refers to the flowers' three-lobed calices and doubly three-lobed corollas, the shape not unlike a tricorne hat. The common name of this"
"of the plant has unique properties and uses. The flowers, leaves and fruit are edible and culinary: white fruit pulp has a mild, pineapple-like flavor. Flowers are added to spice or garnish meals; leaves are eaten by humans as vegetables, or grazed by livestock. Leaves are also part of the diet of the West African giraffe. The leaves are also used to create a general health tonic, in the treatment of pneumonia, and as mattress and pillow stuffing. Specific to Sudan, leaves are boiled in the making of perfume. Bark can be processed to produce yellow-brown dye, insecticide, or medicine"
"antihypertensive compounds, acting as angiotensin-converting enzyme (ACE) inhibitors. Hibiscus tea Hibiscus tea is a herbal tea made as an infusion from crimson or deep magenta-coloured calyces (sepals) of the roselle (""Hibiscus sabdariffa"") flower. It is consumed both hot and cold. It has a tart, cranberry-like flavour, and sugar or honey is often added to sweeten it. The tea contains vitamin C and minerals and is used traditionally as a mild medicine. In west Sudan, a white hibiscus flower is favoured for its bitter taste and is customarily served to guests. Hibiscus tea contains 15–30% organic acids, including citric acid, malic"
"Aromatic leaves are also widely used in pickling. Plants can be grown in open fields, gardens, or containers. Vietnamese cuisine uses a ""P. frutescens"" var. ""crispa"" variety similar to the Japanese perilla, but with greenish bronze on the top face and purple on the opposite face. The leaves are smaller and have a much stronger fragrance. In Vietnamese, it is called ', derived from the characters () whose standard pronunciation in Vietnamese is '. It is usually eaten as a garnish in rice vermicelli dishes called """" and a number of stews and simmered dishes. The red-leaved shiso, in earlier"
"fleshy and ripens bright red. ""Cyphostemma ternatum"" grows at near sea level and during the monsoon season. It can be found in bushland, grasslands riparian forests. ""Cyphostemma ternatum"" is edible and the leaves were traditionally boiled into a green mush in Southern Arabia. It has a peppery and acrid taste. The fruit of the ""C. ternatum"" is also edible once they have ripened, but only when the pip has been removed, as the pip is quite hot. The root is edible and can be eaten raw, but is apparently improved by cooking. In traditional herbal medicine, this plant was used"
"(stratification), with some such as ""Rosa canina"" only germinating after two winter chill periods have occurred. Rose hips are used for herbal teas, jam, jelly, syrup, rose hip soup, beverages, pies, bread, wine, and marmalade. They can also be eaten raw, like a berry, if care is taken to avoid the hairs inside the fruit. A few rose species are sometimes grown for the ornamental value of their hips, such as ""Rosa moyesii"", which has prominent large red bottle-shaped fruits. Rose hips are commonly used as an herbal tea, often blended with hibiscus, and an oil is also extracted from"
"relationships: Cannabaceae comprises the following genera: Carbon dating has revealed that these plants may have been used for ritual/medicinal purposes in Xinjiang, China as early as 494 B.C. Hop (""Humulus lupulus"") has been the predominant bittering agent of beer for hundreds of years. The flowers' resins are responsible for beer's bitterness and their ability to extend shelf life due to some anti-microbial qualities. The young shoots are used as vegetable. Some plants in the genus ""Cannabis"" are cultivated as hemp for the production of fiber, as a source of cheap oil, for their nutritious seeds, or their edible leaves. Others"
"is an annual weed, ""Amaranthus tuberculatus"". An ascending, slender perennial. Leaves purple, subsessile, lanceolate, 3-nerved, acuminate, subentire, glabrous. Inflorescence a lax, few-headed corymb, heads pedicellate, about 20-flowered; flowers slaty blue. Constituents The herb is stimulant, tonic in small doses and laxative when taken in quantity. A hot infusion is emetic and diaphoretic. Decoction of the leaves is antiseptic and haemostatic; useful against various kinds of haemorrhage and to clean foul ulcers. An aqueous extract of the dried leaves is a cardiac stimulant. Fresh leaves are used by the Marma for cut and stomachache. Ethanolic extract of the aerial parts of"