Wild mature ginseng root grown in the mountains of West Virginia. Perfect condition undamaged.
PARSLEY (Petroselinum sativum/crispum - Umbelliferae) Parsley is a hardy biennial herb which is native to the eastern Mediterranean. It is thought to have originated in Sardinia, but records show that seeds were imported to Britain from Sardinia in 1548; the plant had already been introduced to northern Europe by the Romans. There are several varieties of the herb. The curly leaved or moss-curled is the one most familiar in Britain as a garnish. The plain- or flat-leaved, continental parsley has heavily divided leaves, but they are not so curly; this is the plant which can be confused with another, Aethusa cynapium or fool's parsley, which is poisonous. Less familiar is the Neapolitan parsley from southern Italy which has thick stalks, eaten in Italy like celery (and, in fact, its French name is 'persil aux jeuilles de cileri'). All parsleys have carrot-shaped roots which can be eaten, but the Hamburg parsley (P. fusiformis) has been developed for its roots rather than its leaves. The common parsleys have dark green leaves, pale yellow-green flowers in umbels, followed by fruit seeds. The name petroselinum comes from the Greek for rock celery, referring to the natural habitat of the plant. Interestingly, selinum is thought to be the same as selinon, the Greek name for celery; the Romans called parsley 'apium', also the botanical name for celery; and French fool's parsley is called ache des chiens, ache also once a name for wild celery. Celery also belongs to the Umbelliferae family, and possibly there have been confusions over the years. The Ancient Egyptians used parsley, as did the Greeks, who crowned victorious soldiers with wreaths of it. Hercules did this after killing the Nemean lion, and thereafter victors in the Nemean and Isthmian games would do the same. They believed that parsley had grown from the blood of a hero, Archemorus, and Homer tells of a victory won by charioteers whose horses had renewed vigour after eating parsley. Parsley grew on Circe's lawn in the Odyssey. Pliny said that no sauce or salad should be without parsley, as did Galen, and both Pliny and Dioscorides thought of it as a diuretic and emmenagogue. Apicius sang its praises too. The Byzantines used it as a diuretic and made a strong infusion to help kidney stones. Charlemagne ordered that it be cultivated in the imperial gardens as a vegetable, and it was eaten at every meal. It also found a place in monastic gardens at this time. More recently, in the nineteenth century research was done on the emmenagogic properties of a constituent of the oil, apiol, by Professor Galligo, and doctors de Poggeschi and Marrotte. These were later confirmed by Dr Leclerc, proving to be truly efficaceous in treating cases of menstrual problems, particularly pain.
Fresh american forest grown ginseng. up to 2000 lbs of fresh 6 year old whole ginseng root.
English name:Panax ginseng extract Latin name:Panax ginseng extract c.A.Mey Specification:1%-20% ginsenoside Test method:Hplc Technology standard:Usp standard Particle size Fine powder, 80-200 mesh Color:Brownâ Loss on drying:
Supplier: Seeds like chia, moringa, tamarind, mango, baobab, cold pressed oils, chia, moringa, tamarind, baobab, essential oils: steam distilled from organically grown and wild crafted herbs, resins, flowers and other plant materials., ingredients: chia seed powder, moringa leaf powder, mango kernel powder, herbs powder and spices
Dried root and stem of Panax ginseng c. a. ginseng. More than autumn digging, wash after drying or drying. Cultivated commonly known as "garden ginseng"; Sowed in the wild state of the mountain forest natural growth is called "under the forest ginseng", xi called "seed sea".
Supplier: Different kinds of fruit and agricultural products of chinese native produce, like various wild mushrooms, tea, and red dates, dry grape,ginseng and so on
Supplier: Ginseng, cohosh , goldenseal, wild yam, and other wild roots herbs
Buyer: Ginseng wild herbs
Supplier: Certified organic coconut products, true ceylon cinnamon, ceylon ginger, black and white pepper. green pepper in brine, nutmeg, cloves, moringa powder, wild grown coffee. heirloom rice.
