The document discusses making flavored vinegars using California native plants. It begins with an introduction to flavored vinegars and then describes a workshop where participants will learn about native plants used for flavoring vinegars through a garden walk. They will then make their own batch of flavored vinegar. The document provides information on various types of vinegars and flavoring agents like herbs and fruits that are commonly used. It focuses on California native plants that can be used such as black sage, mint varieties, elderberry, and berries. Tips are provided on choosing vinegars and flavorings that complement each other and instructions for making flavored vinegars.
How to create a scent garden using California native plants. Includes discussion of why scent is important to gardens. Part of the 'Out of the wilds and Into Your Garden' lecture series.
This document provides information on types of beverages divided into non-alcoholic and alcoholic categories. Non-alcoholic beverages include tea, coffee, aerated water, mineral water, squashes/cordials/syrups, juices, and mocktails. Tea is prepared from Camellia sinensis leaves and buds and comes in varieties like green, black, and herbal teas. Coffee is available in espresso, cafe au lait, and cappuccino styles. Aerated waters can be carbonated, soda, or flavored. Procedures for preparing and serving different non-alcoholic beverages are also outlined. Alcoholic beverages discussed include wine, beer, spirits,
This document defines what a cocktail is and lists its key elements - a base liquor, modifier, and mixer. It then categorizes different types of cocktails such as international, tropical, classic, and shooters. Finally, it provides descriptions and examples of various cocktail classifications like Ades, Bucks, Cobblers, Coolers, Daisies, Fizzes, Fixes/Lowballs, Flips, Highballs, Juleps, Punches, Possets, Pousse Cafes, Sangarees, Slings, and Smashes. The document serves as a comprehensive reference guide to cocktails, their ingredients, and various styles.
This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
This document provides instructions for creating herbal vinegars using fresh herbs and flowers from the garden. It discusses various types of vinegars suitable for flavoring, herbs and flowers to grow, harvesting considerations, equipment needed, steeping instructions, bottling, and combinations of herbs and vinegars to try. The process involves steeping fresh or dried herbs in vinegar for 1-4 weeks to infuse flavors, then bottling the flavored vinegar for use in recipes.
Non-alcoholic beverages are commonly served with meals or on their own in hospitality settings. They can be used to dilute cocktails or stimulate the palate. Some common non-alcoholic options include coffee, tea, carbonated drinks, fruit juices, milk drinks, and mineral water. These beverages are classified based on whether they are stimulating, refreshing, or nourishing.
Tequila is a distilled alcoholic beverage made from the blue agave plant, primarily in the highlands of Jalisco, Mexico. It is most often 38% alcohol but can range from 31-55%. In Mexico, tequila is commonly served neat, with sangrita, or as part of a bandera. Outside Mexico, tequila shots are often served with salt and lime. Tonic water is a carbonated soft drink that was originally used to prevent malaria but now has lower quinine content and is consumed for its bitter flavor, often mixed in gin and tonics. Sample cocktails include an Absolut Punch using vodka, chamomile tea, sherry, lemon juice,
The document discusses various tools used by bartenders. It describes the functions of a bar spoon including using the twisted handle to layer drinks and the stem for stirring. Blenders are used to make frozen drinks and smoothies. Boston shakers and cobblers have different pieces used for mixing drinks. Jiggers help ensure precise measuring of liquids. Flair bottles are used for flairing. Citrus reamers extract juice from fruits. Cutting boards and knives are used to prepare garnishes.
How to create a scent garden using California native plants. Includes discussion of why scent is important to gardens. Part of the 'Out of the wilds and Into Your Garden' lecture series.
This document provides information on types of beverages divided into non-alcoholic and alcoholic categories. Non-alcoholic beverages include tea, coffee, aerated water, mineral water, squashes/cordials/syrups, juices, and mocktails. Tea is prepared from Camellia sinensis leaves and buds and comes in varieties like green, black, and herbal teas. Coffee is available in espresso, cafe au lait, and cappuccino styles. Aerated waters can be carbonated, soda, or flavored. Procedures for preparing and serving different non-alcoholic beverages are also outlined. Alcoholic beverages discussed include wine, beer, spirits,
This document defines what a cocktail is and lists its key elements - a base liquor, modifier, and mixer. It then categorizes different types of cocktails such as international, tropical, classic, and shooters. Finally, it provides descriptions and examples of various cocktail classifications like Ades, Bucks, Cobblers, Coolers, Daisies, Fizzes, Fixes/Lowballs, Flips, Highballs, Juleps, Punches, Possets, Pousse Cafes, Sangarees, Slings, and Smashes. The document serves as a comprehensive reference guide to cocktails, their ingredients, and various styles.
This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
This document provides instructions for creating herbal vinegars using fresh herbs and flowers from the garden. It discusses various types of vinegars suitable for flavoring, herbs and flowers to grow, harvesting considerations, equipment needed, steeping instructions, bottling, and combinations of herbs and vinegars to try. The process involves steeping fresh or dried herbs in vinegar for 1-4 weeks to infuse flavors, then bottling the flavored vinegar for use in recipes.
Non-alcoholic beverages are commonly served with meals or on their own in hospitality settings. They can be used to dilute cocktails or stimulate the palate. Some common non-alcoholic options include coffee, tea, carbonated drinks, fruit juices, milk drinks, and mineral water. These beverages are classified based on whether they are stimulating, refreshing, or nourishing.
Tequila is a distilled alcoholic beverage made from the blue agave plant, primarily in the highlands of Jalisco, Mexico. It is most often 38% alcohol but can range from 31-55%. In Mexico, tequila is commonly served neat, with sangrita, or as part of a bandera. Outside Mexico, tequila shots are often served with salt and lime. Tonic water is a carbonated soft drink that was originally used to prevent malaria but now has lower quinine content and is consumed for its bitter flavor, often mixed in gin and tonics. Sample cocktails include an Absolut Punch using vodka, chamomile tea, sherry, lemon juice,
The document discusses various tools used by bartenders. It describes the functions of a bar spoon including using the twisted handle to layer drinks and the stem for stirring. Blenders are used to make frozen drinks and smoothies. Boston shakers and cobblers have different pieces used for mixing drinks. Jiggers help ensure precise measuring of liquids. Flair bottles are used for flairing. Citrus reamers extract juice from fruits. Cutting boards and knives are used to prepare garnishes.
This document discusses the history and production of gin. It begins by explaining that gin is a neutral spirit flavored with juniper berries and other botanicals. The document then discusses the origins of gin in Holland in the late 16th century and its growing popularity in England in the 18th century. Various styles of gin are also outlined, including London Dry, Plymouth, Old Tom, Genever, and new Western dry gins. Distillation methods of pot and column distillation are also covered.
The Pure Land Foundation Garden designed by Fernando Gonzalez has scooped a coveted Silver-Gilt medal at this year’s outstanding RHS Chelsea Flower Show.
On receiving the award Gonzalez said: “I am very happy that the RHS judges have recognised the work and dedication that went into creating the Pure Land Foundation Garden. It has been a labour of love and to obtain a Silver-Gilt medal is a testament to the dedication of my team. I would also like to thank our sponsor, Bruno Wang, who, through the the Pure Land Foundation made this garden possible.”
The garden was inspired by the dramatic topography of the Chinese landscape, with its great mountains and river valleys, and the sophisticated concept of nature found in traditional gardens and scroll paintings, where rocks and plantings were intended to evoke a wild landscape. Traditional Chinese gardens were places where art, nature and ideas were integrated perfectly to create a harmonious natural setting for serene contemplation and meditation. They became the focus of an alternative lifestyle that celebrated tranquillity and a strong belief in a sense of unity between nature and human culture. The Pure Land Foundation Garden is a contemporary interpretation of the flowing shapes found in such gardens and aims to evoke a sense of wellbeing and positive energy by reconnecting our spirituality with nature.
For Fernando, the garden offers a new and highly visual way of experiencing space by using free flowing lines and multiple viewpoints to create a pictorial space where colour, texture and spatial form blend rhythmically. The result, he hopes, is a scene of untamed beauty, a small wilderness that ebbs and flows like an ancient river.
Mr Bruno Wang, Founder of the Pure Land Foundation, was delighted with how the finished garden looked. Upon being told how the Garden had been received by the RHS judges, Mr Wang said: “The Pure Land Foundation Garden is an enchanting creation that combines traditional Chinese gardens with state-of-the-art technology, materials and techniques. This fusion of old and new was perfectly realised to create a space of great harmony, peace and contemplation. I am delighted that this extraordinary yet effortless creation, the product of Fernando Gonzalez’s incredible vision and skill, has been recognised by this year’s judges.”
The document discusses non-alcoholic and alcoholic beverages. It provides details on the discovery of tea in China, how to make tea, and how it is served. It also discusses the manufacturing process for rum, including fermentation, distillation, aging, blending, and different grades/styles of rum. Specific rum brands are listed and glassware for serving rum is mentioned.
The document summarizes the history of three classic cocktails - the Gin Cocktail, Manhattan, and Singapore Sling. It provides the original recipes for each cocktail and explains how the modern versions differ significantly - they are sweeter, fruitier, and contain less of the original core ingredients like gin or vermouth. The document attributes the changes to shifts in liquor styles and tastes over time as well as a rise of fruity, novelty cocktails over the more sophisticated originals.
This document provides an introduction to various herbs, including their histories, uses in cooking and herbalism, and instructions for growing herbs. It discusses growing different herbs like basil, borage, calendula, coriander and dill. It also includes recipes that showcase different herbs such as allspice coconut lychee sorbet, angelica coconut chocolate cupcakes, and coriander tandoori chicken. The document serves as a guide to incorporating herbs into daily life through cooking, gardening and herbal remedies.
This document lists and describes common bar equipment used in drink preparation and service. It includes blenders, juicers, corkscrews, shakers, bottle openers, wine stoppers, Hawthorne strainers, jiggers, ice buckets, ice scoops, condiment bowls, chopping boards, zesters, tongs, bar spoons, and muddlers. Each tool has a specific use, such as blending smoothies, opening bottles, shaking mixed drinks, measuring pours, storing ice, and preparing garnishes.
This document summarizes a permaculture design project for a property located at 619 Noriega Street in San Francisco. The site is on a hillside and is mostly shaded. It is occupied by a family with one child who are interested in art, justice, and permaculture. The design focuses on amending the sandy soil, creating compost systems, planting perennial edible plants, capturing rainwater, and encouraging biodiversity and ecosystem functions. Guilds of plants are designed to work together and support each other. Hardscaping elements like fog catchment and a rainwater collection system are also included.
This document discusses using native plants as accents in container gardens. It provides tips for choosing containers and plants that will provide seasonal color throughout the year. Specifically, it recommends the "cache pot" or double potting method, where plants in smaller inner pots can be swapped out of decorative outer pots seasonally. Native bulbs, annuals, perennials and succulents are recommended choices that will bloom at different times. The document also advocates the "staging solution" of moving plants to the front that are most attractive during their blooming season.
Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
This document defines various bar and drink terminology used in the alcohol industry. It provides concise definitions for over 100 common terms including types of alcohol like beer, wine and spirits as well as processes like aging, distillation and fermentation. Descriptions are also given for drink ingredients, glassware, measurements, garnishes and more. The comprehensive list of definitions serves as a useful reference for bartenders and those interested in learning about alcohol and mixology.
The document defines a non-alcoholic beverage as containing less than 0.5% alcohol by volume. It provides examples of non-alcoholic versions of alcoholic drinks such as mocktails. It then summarizes several popular non-alcoholic beverages from around the world including water, aam panna, orange juice, aguas frescas, cola, masala chai, hot chocolate, lassi, lemonade, smoothies, squash, and tea.
Gin is a white spirit made from a mixture of grains that is flavored with juniper berries and other botanicals like coriander, cinnamon, and orange peel. It is produced through either steeping juniper berries and botanicals in a spirit base or extracting their oils through vapor. There are different styles of gin including London dry, Plymouth, and genever. Popular brands include Bombay Sapphire, Tanqueray, and Beefeater. Gin is often served with tonic water and lime or used to make classic cocktails like martinis.
This document provides an overview of mixology presented at a college in Biratnagar. It defines beverages and divides them into alcoholic and non-alcoholic categories. Non-alcoholic beverages are further divided into hot drinks like tea and coffee, and cold drinks like sodas and juices. Alcoholic beverages are produced through fermentation and distillation processes and include beer, wine, spirits like whiskey, rum, gin, and liqueurs. The document also describes popular brands and cocktails for various spirits. It outlines fermentation, distillation, and the main mixing methods used in mixology like shaking, stirring, blending and muddling.
This document lists over 50 essential ingredients for making cocktails, including spirits like gin, rum, tequila and whiskey; juices such as cranberry, grapefruit, pineapple and apple; mixers like cola, ginger ale and tonic water; dairy products like cream and milk; fruits such as lemons, limes, strawberries and raspberries; herbs and spices including mint, ginger and vanilla; and other ingredients like sugar, honey, bitters and ice. Common uses are described for many ingredients.
For one semester Metropolitan Community College offered a community education course that covered the history and making of some of America's favorite drinks. This is the presentation I used to teach the class.
This chapter discusses non-alcoholic beverages. It describes non-carbonated beverages such as juices, which are liquids extracted from fruits and vegetables without heat, and mineral water. Carbonated non-alcoholic beverages, also called soft drinks, are then examined. Soft drinks are often sweetened, flavored, and artificially carbonated. Finally, the differences between club soda and tonic water are summarized. Club soda is carbonated water while tonic water contains quinine.
This document discusses container gardening with California native plants. It provides details on using climbing penstemon, California huckleberry, Oregon grape, and Cascade barberry as plants suited for containers in part shade. Guidelines are given for choosing potting soils, planting, caring for, and training the plants. Using repetition of plants, variety in shapes and colors, and filling vertical space are recommended design principles.
This document discusses the history and production of gin. It begins by explaining that gin is a neutral spirit flavored with juniper berries and other botanicals. The document then discusses the origins of gin in Holland in the late 16th century and its growing popularity in England in the 18th century. Various styles of gin are also outlined, including London Dry, Plymouth, Old Tom, Genever, and new Western dry gins. Distillation methods of pot and column distillation are also covered.
The Pure Land Foundation Garden designed by Fernando Gonzalez has scooped a coveted Silver-Gilt medal at this year’s outstanding RHS Chelsea Flower Show.
On receiving the award Gonzalez said: “I am very happy that the RHS judges have recognised the work and dedication that went into creating the Pure Land Foundation Garden. It has been a labour of love and to obtain a Silver-Gilt medal is a testament to the dedication of my team. I would also like to thank our sponsor, Bruno Wang, who, through the the Pure Land Foundation made this garden possible.”
The garden was inspired by the dramatic topography of the Chinese landscape, with its great mountains and river valleys, and the sophisticated concept of nature found in traditional gardens and scroll paintings, where rocks and plantings were intended to evoke a wild landscape. Traditional Chinese gardens were places where art, nature and ideas were integrated perfectly to create a harmonious natural setting for serene contemplation and meditation. They became the focus of an alternative lifestyle that celebrated tranquillity and a strong belief in a sense of unity between nature and human culture. The Pure Land Foundation Garden is a contemporary interpretation of the flowing shapes found in such gardens and aims to evoke a sense of wellbeing and positive energy by reconnecting our spirituality with nature.
For Fernando, the garden offers a new and highly visual way of experiencing space by using free flowing lines and multiple viewpoints to create a pictorial space where colour, texture and spatial form blend rhythmically. The result, he hopes, is a scene of untamed beauty, a small wilderness that ebbs and flows like an ancient river.
Mr Bruno Wang, Founder of the Pure Land Foundation, was delighted with how the finished garden looked. Upon being told how the Garden had been received by the RHS judges, Mr Wang said: “The Pure Land Foundation Garden is an enchanting creation that combines traditional Chinese gardens with state-of-the-art technology, materials and techniques. This fusion of old and new was perfectly realised to create a space of great harmony, peace and contemplation. I am delighted that this extraordinary yet effortless creation, the product of Fernando Gonzalez’s incredible vision and skill, has been recognised by this year’s judges.”
The document discusses non-alcoholic and alcoholic beverages. It provides details on the discovery of tea in China, how to make tea, and how it is served. It also discusses the manufacturing process for rum, including fermentation, distillation, aging, blending, and different grades/styles of rum. Specific rum brands are listed and glassware for serving rum is mentioned.
The document summarizes the history of three classic cocktails - the Gin Cocktail, Manhattan, and Singapore Sling. It provides the original recipes for each cocktail and explains how the modern versions differ significantly - they are sweeter, fruitier, and contain less of the original core ingredients like gin or vermouth. The document attributes the changes to shifts in liquor styles and tastes over time as well as a rise of fruity, novelty cocktails over the more sophisticated originals.
This document provides an introduction to various herbs, including their histories, uses in cooking and herbalism, and instructions for growing herbs. It discusses growing different herbs like basil, borage, calendula, coriander and dill. It also includes recipes that showcase different herbs such as allspice coconut lychee sorbet, angelica coconut chocolate cupcakes, and coriander tandoori chicken. The document serves as a guide to incorporating herbs into daily life through cooking, gardening and herbal remedies.
This document lists and describes common bar equipment used in drink preparation and service. It includes blenders, juicers, corkscrews, shakers, bottle openers, wine stoppers, Hawthorne strainers, jiggers, ice buckets, ice scoops, condiment bowls, chopping boards, zesters, tongs, bar spoons, and muddlers. Each tool has a specific use, such as blending smoothies, opening bottles, shaking mixed drinks, measuring pours, storing ice, and preparing garnishes.
This document summarizes a permaculture design project for a property located at 619 Noriega Street in San Francisco. The site is on a hillside and is mostly shaded. It is occupied by a family with one child who are interested in art, justice, and permaculture. The design focuses on amending the sandy soil, creating compost systems, planting perennial edible plants, capturing rainwater, and encouraging biodiversity and ecosystem functions. Guilds of plants are designed to work together and support each other. Hardscaping elements like fog catchment and a rainwater collection system are also included.
This document discusses using native plants as accents in container gardens. It provides tips for choosing containers and plants that will provide seasonal color throughout the year. Specifically, it recommends the "cache pot" or double potting method, where plants in smaller inner pots can be swapped out of decorative outer pots seasonally. Native bulbs, annuals, perennials and succulents are recommended choices that will bloom at different times. The document also advocates the "staging solution" of moving plants to the front that are most attractive during their blooming season.
Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
This document defines various bar and drink terminology used in the alcohol industry. It provides concise definitions for over 100 common terms including types of alcohol like beer, wine and spirits as well as processes like aging, distillation and fermentation. Descriptions are also given for drink ingredients, glassware, measurements, garnishes and more. The comprehensive list of definitions serves as a useful reference for bartenders and those interested in learning about alcohol and mixology.
The document defines a non-alcoholic beverage as containing less than 0.5% alcohol by volume. It provides examples of non-alcoholic versions of alcoholic drinks such as mocktails. It then summarizes several popular non-alcoholic beverages from around the world including water, aam panna, orange juice, aguas frescas, cola, masala chai, hot chocolate, lassi, lemonade, smoothies, squash, and tea.
Gin is a white spirit made from a mixture of grains that is flavored with juniper berries and other botanicals like coriander, cinnamon, and orange peel. It is produced through either steeping juniper berries and botanicals in a spirit base or extracting their oils through vapor. There are different styles of gin including London dry, Plymouth, and genever. Popular brands include Bombay Sapphire, Tanqueray, and Beefeater. Gin is often served with tonic water and lime or used to make classic cocktails like martinis.
This document provides an overview of mixology presented at a college in Biratnagar. It defines beverages and divides them into alcoholic and non-alcoholic categories. Non-alcoholic beverages are further divided into hot drinks like tea and coffee, and cold drinks like sodas and juices. Alcoholic beverages are produced through fermentation and distillation processes and include beer, wine, spirits like whiskey, rum, gin, and liqueurs. The document also describes popular brands and cocktails for various spirits. It outlines fermentation, distillation, and the main mixing methods used in mixology like shaking, stirring, blending and muddling.
This document lists over 50 essential ingredients for making cocktails, including spirits like gin, rum, tequila and whiskey; juices such as cranberry, grapefruit, pineapple and apple; mixers like cola, ginger ale and tonic water; dairy products like cream and milk; fruits such as lemons, limes, strawberries and raspberries; herbs and spices including mint, ginger and vanilla; and other ingredients like sugar, honey, bitters and ice. Common uses are described for many ingredients.
For one semester Metropolitan Community College offered a community education course that covered the history and making of some of America's favorite drinks. This is the presentation I used to teach the class.
This chapter discusses non-alcoholic beverages. It describes non-carbonated beverages such as juices, which are liquids extracted from fruits and vegetables without heat, and mineral water. Carbonated non-alcoholic beverages, also called soft drinks, are then examined. Soft drinks are often sweetened, flavored, and artificially carbonated. Finally, the differences between club soda and tonic water are summarized. Club soda is carbonated water while tonic water contains quinine.
This document discusses container gardening with California native plants. It provides details on using climbing penstemon, California huckleberry, Oregon grape, and Cascade barberry as plants suited for containers in part shade. Guidelines are given for choosing potting soils, planting, caring for, and training the plants. Using repetition of plants, variety in shapes and colors, and filling vertical space are recommended design principles.
Container gardens edibles - 2016 - final - notescvadheim
The document discusses growing native plants in containers for edible and ornamental purposes. It describes several native plant species that are suitable for container gardens, including Miner's lettuce, Candyflower, Redmaids, and various mints and monkeyflowers. These plants provide food and aesthetic value while being low water and well-adapted to containers. The document encourages using native plant species in containers as alternatives to traditional salad greens and herbs throughout the seasons.
This document provides instructions for growing indoor plants using an alkaline water hydroponic method. Key steps include cutting branches from common houseplants, soaking the stems in alkaline water for 3-4 weeks until roots form, and transferring the plants to a clear vase filled with alkaline water. This hydroponic method makes indoor plants easier to care for, healthier, and pest-free compared to soil-based plants. It also provides an inexpensive way to propagate plants and can be used as an income-generating activity by creatively designing and selling the hydroponic plants.
This document discusses native plant dyeing techniques used by California tribes and explores reclaiming these traditional practices. It provides an overview of the dyeing process, which involves preparing the material, making a dye bath with extracted colorants from plants, dyeing the material, and finishing. Specific native plants that produce dye are examined, such as rabbitbrush which yields yellow, gold and green hues. The document emphasizes that patience is needed when extracting dyes and notes the cultural and ecological importance of continuing traditional dyeing methods.
Most popular vegetables and fruits to grow in Pakistan By Mr Allah Dad Khan ...Mr.Allah Dad Khan
Most popular vegetables and fruits to grow in Pakistan By Mr Allah Dad Khan Former D.G ,Agriculture Extension KPK Visiting Professor the University of Agriculture Peshawar
The document provides information about creating habitat for birds in a small garden space. It discusses selecting native plants that provide food for different types of birds, including seed eaters, fruit eaters, and insect eaters. Specifically, it recommends the native Southern Honeysuckle vine as a good habitat plant because it blooms in spring, has sweet-scented flowers that attract hummingbirds and butterflies, and produces small red or yellow berries in late summer and fall that are eaten by birds. It also presents several design concepts for adding shade to an outdoor dining area, such as a grape arbor, retractable shade, or arbor without vines.
The document discusses flavor and the five basic tastes that can be detected by the human tongue: sweet, sour, salty, bitter, and umami. It provides details on each taste, including the chemical compounds that produce them and examples of foods that exemplify each one. The document also discusses additional topics related to flavor, such as natural fruit concentrates, common flavoring compounds, vanilla flavoring production and compounds, uses of vanilla essential oil, cacao bean processing, and monosodium glutamate production.
This document provides ideas and information for incorporating more edible plants into home landscapes. It discusses growing fruit trees that produce fruit throughout the year, as well as ideas for edible gardens like using barrels, pots, and square-foot gardening. The document also covers fertilizing edible plants and provides a list of tropical and subtropical fruits that can be grown in Florida, including mangoes, carambolas, guavas, and more.
This document discusses designing container gardens with California native plants. It provides examples of suitable native fern and herbaceous perennial plants for shady container gardens, including western sword fern, coastal wood fern, western lady fern, and great polemonium. The document emphasizes choosing a unifying theme, using foliage as a background, and repeating plants to tie the design together in limited space container gardens.
Vines are perennial plants that can live for over 60 years. They require sunlight, carbon dioxide, water, warmth, and nutrients to grow grapes each season. In spring, vines produce flowers that develop into grape clusters. During summer, the grapes grow and change color as they ripen. Environmental factors like climate, weather, soil conditions, and vineyard practices influence how vines grow and grapes develop flavors. Grape growers use techniques like pruning, irrigation, spraying, and deciding when to harvest to produce high quality crops.
Fruit wines are now widely accepted, consumption and production is up and quality is increasing quickly. This is all excellent news and constitutes a literal revival of the industry and potentially turning India into a leader of quality fruit wine production.
This document discusses the process of pickling fruits and vegetables. Pickling involves immersing produce in brine or vinegar to preserve it. Ancient Mesopotamians discovered pickling over 4000 years ago using cucumbers. The pickling process involves placing produce in a salt brine solution which draws moisture out through osmosis. Lactic acid bacteria in the produce ferment in the brine, producing lactic acid which preserves the food. Proper salt concentration and temperature are needed for fermentation. Pickles can also be made by soaking produce in vinegar or oil, or combinations of ingredients like salt, vinegar, oil and spices. The document outlines different types of pickles and considerations for each method.
The Green Corner - How to Identify Succulent Plants in SingaporeThe Green Corner
Find the perfect succulent plants for your home or office. Here’s a guide on how to identify them with tips to keep them thriving in Singapore’s environment.
The document summarizes various plant life that thrives in the Hawaiian island chain, including several stimulants like coffee, cola nut, and West African cherry orange. It also discusses spices and healing plants such as self heal, toothache plant, allspice, cinnamon, and nutmeg. A wide variety of fruits grow well in Hawaii including strawberry tree, peanut butter fruit, jelly palm, star fruit, avocado, hot peppers, guava, banana passion fruit, paw paw, lilly pilly, mango, malay apple, key limes, bread fruit, carob, coconuts, custard apple, java plum, cedar bay cherries, lilikoi,
Green gardening involves cultivating plants in an environmentally friendly way to provide for community needs while improving the environment for future generations. It focuses on building good soil, minimizing pesticide and herbicide use, using organic fertilizers and amendments, appropriate watering, and selecting plants suited to the climate. Proper soil care, plant selection, and maintenance can help gardens thrive with fewer problems. Hawaii has unique climate zones and soils that require observation-based gardening suited to each area.
The document discusses creating an espalier along a 30-35 foot long north-facing cinderblock wall. It considers using citrus trees like lemons, limes and tangerines trained in an informal fan pattern. A simple wire support system would be installed by drilling holes and inserting expansion shields to anchor eyebolts, with 12-14 gauge wire run between them. Branches would be loosely tied to the wires as the trees are trained over 5-7 years. This espalier would hide the unattractive wall while providing edible landscaping in a narrow space.
This guide provides information on green cleaning and making homes healthier. It introduces ways to improve cleaning methods to reduce toxins and risks to health, safety, and the environment. The guide contains sections on identifying household hazards and safer alternatives, common toxins in cleaning products and how to make safer homemade cleaners, and advice for discussing green cleaning with others. The overall goal is to make green cleaning practices beneficial for everyone involved in maintaining a home.
Root beer is a sweet, carbonated North American beverage traditionally made using sassafras root or sarsaparilla vine as the primary flavor. Modern root beer uses artificial sassafras flavoring and is non-alcoholic and caffeine-free. Traditional recipes involved cooking a syrup from molasses and water and adding root ingredients like sassafras bark and wintergreen, along with yeast for fermentation. Root beer production involves steps like purification, pasteurization, juicing, infusion, carbonation, and mixing. Many of the herbs in root beer were traditionally used in folk medicine to aid digestion and relieve pain.
Similar to Making flavored (infused) vinegars 2011 (20)
The document describes the progression of a native garden called Mother Nature's Montrose Garden over several years from 2018-2022. It started with establishing native plants like a hedgerow in 2019. In subsequent years, more native shrubs, perennials and vegetables were planted, along with gravel paths. By 2022, the hedgerow had filled in and bare spots were left for ground-nesting animals, providing food and habitat for local wildlife.
The garden is a showcase of plants that thrive during different seasons of the year. In spring, tulips and daffodils bloom while summer brings tomatoes, peppers and flowers like zinnias and marigolds. The garden allows visitors to observe how the landscape changes throughout the year as different flowers, vegetables and trees transition between seasons.
Lance-leaf Coreopsis is a herbaceous perennial wildflower native to eastern North America and the Midwest. It has bright green, lacy foliage and produces numerous flat yellow ray and disc flowers from May through the warm season. It is drought tolerant and attracts pollinators like bees and butterflies. Lance-leaf Coreopsis is often used in mixed flower beds, prairie plantings, and near paths or vegetable gardens where it provides cover and food for birds. It requires full sun to part shade and any well-drained soil in water zones 2-3.
Sulfur-flowered buckwheat is a perennial sub-shrub native to western North America. It has rounded evergreen leaves and produces bright sulfur yellow flowers from late spring to summer that attract pollinators. It is drought tolerant and well-suited for hot, dry conditions in gardens, making it a sensible substitute for non-native water-wise plants. As a habitat plant, it provides food and cover for birds and small animals. Sulfur-flowered buckwheat requires full sun, rocky soil, very occasional water, and little other maintenance once established.
Redosier dogwood is a native shrub that grows well along streams, lakes, and forest openings throughout much of northern North America. It has upright stems, oval green leaves that turn yellow to purple in fall, and attractive red bark on young stems. Small white or cream flowers in late spring attract pollinators and produce small blue or white fruits that persist through winter providing food for birds. Redosier dogwood is often used for its winter color and fruit, and makes a good choice for hedges, wildlife habitat, or areas needing moisture tolerance like pond edges. It requires full sun to part shade and tolerates a variety of soil and water conditions with little other maintenance needed.
This document discusses the seasonal characteristics of the plant Krascheninnikovia lanata, noting that it flowers in winter, produces seeds in summer as a summer plant, grows new leaves, and its fall foliage and seeds are also mentioned, with a late fall mention of it being seen alongside Purple Coneflower.
Winterfat is a perennial sub-shrub native to western North America that grows from 1-3 feet tall. It has small, narrow gray-green leaves with wooly hairs that provide foliage year-round and turn gold in color. Small wind-pollinated flowers bloom late spring through summer. Winterfat is drought tolerant and can grow in a variety of soils and elevations from 1000-9000 feet. It requires full sun and little water once established. Winterfat provides excellent habitat for birds and winter browse for animals.
Bouteloua gracilis, commonly known as blue grama, is a warm season perennial grass native to North America. A cultivar of blue grama called 'Blond Ambition' was developed to have attractive blond-colored flowers and foliage throughout the growing season, making it a showier selection for ornamental grass gardens and drought-tolerant landscaping. 'Blond Ambition' remains a low-growing grass reaching only 6-12 inches in height.
Blue grama is a native perennial grass found throughout western North America. It grows 1-2 feet tall and wide, forming individual bunches or a turf-like sod. The fine-textured green leaves fade to tan during summer drought but green up again with rain. From May to August it produces red-purple flowers that form into seed-heads resembling tiny brushes. Blue grama can be used as an ornamental grass, in meadows, rock gardens, or as a low-maintenance native turf grass. It provides habitat and food for birds and butterflies.
This document discusses three cultivars of Philadelphus lewisii, or mock orange, that were planted and observed for one year in Montrose, Colorado. The cultivars discussed are 'Blizzard', which was planted and observed for one year, and 'Cheyenne', which was also planted and observed for one year.
This document discusses water zone (hydro-zone) gardening, which involves grouping plants together based on their water needs. This allows a gardener to save water by reducing irrigation in some areas while providing each plant with the water it requires. The document outlines four water zones based on annual precipitation: zone 1 for little to no irrigation (<10 inches/year), zone 2 for infrequent water (10-20 inches/year), zone 3 for occasional water (20-30 inches/year), and zone 4 for regular water (>30 inches/year). It provides examples of plant types and suitable irrigation methods for each zone. The document encourages gardeners to analyze their yard conditions and existing plant water needs to determine the best layout of
The document provides tips for planting native plants successfully. It recommends moistening the soil before planting. It also suggests digging a hole slightly wider than the plant's pot and not amending the soil. The tips include gently removing the plant from the pot, loosening its roots, ensuring the potting soil is level with the ground, firmly filling in the hole with soil, and watering in the new plant.
Epilobium canum is a species of flowering plant known as Hummingbird Trumpet. It is a perennial herb native to western North America that grows upright stems up to 3 feet tall. The plant produces tubular red flowers in summer that attract hummingbirds and other pollinators.
Chocolate flower is a perennial herb native to parts of the southwestern United States and Mexico. It grows 1-2 feet tall and wide, with gray-green leaves and sunflower-like yellow flowers that open during cool parts of the day, emitting a scent of dark chocolate. It is drought tolerant, requiring full sun and well-drained soil, and attracts pollinators like hummingbirds. It makes a good choice for hot, dry gardens as a border plant, in rock gardens, or to attract wildlife.
Mentha arvensis, commonly known as wild mint or field mint, is a species of mint that grows wild in fields and other grassy areas in much of Europe, Asia, North America, and North Africa. It is a perennial herbaceous plant that grows from a creeping rhizome system and produces pink or white flowers and aromatic leaves that have a minty scent similar to cultivated mint varieties. The leaves and flowering tops are sometimes used fresh or dried as a culinary herb to flavor foods and beverages.
Wild mint is a perennial herb that spreads via rhizomes to form large colonies. It has bright green, crinkled leaves with a strong mint scent and tiny white to pink bell-shaped flowers. Wild mint grows well in moist areas at higher elevations and spreads easily, so it is best grown in containers. It can be used to make tea or flavor cooking and repels insects. Bees and butterflies are attracted to its nectar and it provides good habitat for birds. Wild mint requires full sun, tolerates a range of soil pH, and regular watering.
Golden currant is a shrub in the gooseberry family that produces yellow flowers in early spring followed by small red berries. It grows 3 to 5 feet tall and prefers partial shade and moist, well-drained soil. Golden currant provides early nectar for pollinators and its fall foliage color ranges from yellow to orange.
Silver buffaloberry is a shrub native to western North America. It produces edible berries and its leaves are used medicinally by some Native American tribes. The document provides a one sentence description of the plant Shepherdia argentea and indicates it is from the year 2019.
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptxEduSkills OECD
Iván Bornacelly, Policy Analyst at the OECD Centre for Skills, OECD, presents at the webinar 'Tackling job market gaps with a skills-first approach' on 12 June 2024
Temple of Asclepius in Thrace. Excavation resultsKrassimira Luka
The temple and the sanctuary around were dedicated to Asklepios Zmidrenus. This name has been known since 1875 when an inscription dedicated to him was discovered in Rome. The inscription is dated in 227 AD and was left by soldiers originating from the city of Philippopolis (modern Plovdiv).
Communicating effectively and consistently with students can help them feel at ease during their learning experience and provide the instructor with a communication trail to track the course's progress. This workshop will take you through constructing an engaging course container to facilitate effective communication.
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
26. Many attractive features
Fragrant, sweet-smelling foliage
Leaves make a tasty tea – that
may help as a decongestant
Brilliant magenta-pink flowers
Flowers make a good cut flower
Bright green foliage – a nice
groundcover
Shade tolerant – can be used
under trees
Very drought tolerant
http://www.pgmuseum.org/WildflowerTour/CrimsonSage.htm
27. Make use of
available water
http://www.elnativogrowers.com/Photographs_page/salspa_051702.htm
Grow on shady sides of
buildings or walls