Far Western Agro Firm

Oyster Scientific Name : Crassostrea modrasensis

I can offer fresh oysters farmed in France (Arcachon near Bordeaux), sizes from 5 up to 1. Shipment by air from Paris

Specification of Sea Shell Size: 10-16cm. Pre-processing: The shell has been carefully cleaned and polished. Selling unit: kilogramme, pieces, MOQ: 500kgs, capacity: 20 tons/month. Packaging: Packed in carton boxes (can be packaged differently according to customer requirements)

Organic Lion's Mane has a long history of use in Traditional Chinese Culinary-Medicine. It is commonly used to support gut and brain health. Lion's Mane contains a notable source of protein, dietary fibre, polysaccharides and other bio-active compounds such as beta-glucans and hericenones. Beta-glucans and hericenones have been shown to have a positive impact on memory, concentration, and cognitive function. Organic Lion's Mane Powder is a nootropic medicinal mushroom admired for its mind, memory and also cognition-enhancing advantages. Our Lion's Mane Powder is made from 100%, premium grade, lions mane mushrooms. Suggested Use: 6g in a cup of hot water, blend well and drink as a tea. Alternatively, add 1 teaspoon to a glass of juice or smoothie twice daily. Storage Info: Reseal bag after opening. Store in a cool, dry and dark place.

Lion's Mane has a long history of use in Traditional Chinese Culinary-Medicine. It is commonly used to support gut and brain health. Lion's Mane contains a notable source of protein, dietary fibre, polysaccharides and other bio-active compounds such as beta-glucans and hericenones. Beta-glucans and hericenones have been shown to have a positive impact on memory, concentration, and cognitive function. Lion's Mane Powder is a nootropic medicinal mushroom admired for its mind, memory and also cognition-enhancing advantages. Our Lion's Mane Powder is made from 100%, premium grade, lions mane mushrooms. Suggested Use: 6g in a cup of hot water, blend well and drink as a tea. Alternatively, add 1 teaspoon to a glass of juice or smoothie twice daily. Storage Info: Reseal bag after opening. Store in a cool, dry and dark place.

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.