[Latin Name] Valerian Officinalis I.

[Specification] Velerenic acid 0.8% HPLC

[Appearance] Brown powder

Plant Part Used: Root

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Valerian?]

Valerian root (valeriana officinalis) is derived from a plant native to Europe and Asia. The root of this plant has been used for thousands of years as a remedy for various ailments including sleep problems, digestive problems, and disorders of the nervous system, headaches, and arthritis. It is believed that valerian root has an impact on the availability of the neurotransmitter GABA in the brain.

[Function]

1. Beneficial for insomnia
2. FOR ANXIETY
3. AS A SEDATIVE
4. FOR OBSESSIVE COMPULSIVE DISORDER (OCD)
5. FOR DIGESTIVE PROBLEMS
6. FOR MIGRAINE FEADACHES
7. FOR HYPERACTIVITY AND FOCUS IN CHILDREN

Recipe Below!

We caught Amos the Transparent playing a show a Mavericks and decided to send them into the kitchen right after to make Parsnip Poutine, Mushroom Gravy, and Cranberry Ketchup.

We’re in a new kitchen this month courtesy of a great friend of the show, Sean Criger.
Thanks again Sean.

Recipes:

Cranberry Ketchup (750mL)

1 large onion, chopped
1 tbsp vegetable oil
2 cups of diced fresh or frozen cranberries
1⁄4 cup apple cider vinegar
1⁄4 cup brown sugar
1⁄4 cup honey
1⁄2 tsp salt
1 3-inch cinnamon stick or 1 tsp ground cinnamon
1 bay leaf
1 tsp black peppercorn seeds or 1/2 tsp ground black pepper
3 whole cloves or 1/4 tsp ground cloves
1 2-inch slice of ginger

Sautee onion in oil on medium heat until transparent in a large pot.
Add cranberries and 1 cup water. Cover and bring to a boil stirring frequently until cranberries start to pop.
After about 15 min, blend until smooth.
Add cider vinegar, brown sugar, honey and salt.
Add spices to the pot.
Let simmer for 30 min until desired consistency is reached.
Remove whole spices if desired.

Parsnip Fries (about 3-4 servings)

1 3lb bag of parsnips
olive oil
salt

Preheat oven to 375. Cut parsnips into 1cm width fries. Toss with enough olive oil to coat (about 4 tbsp) and a generous amount of salt to your taste (1 tsp – 1/2 tbsp). Grease baking sheets with a 2 tbsp olive oil. Spread fries out so that they lay flat on one layer. Bake for about 10min until the underside is golden brown, filp, and bake for another 5min.

Mushroom Gravy (about 1L)

1lb white mushrooms (about 40), sliced
1 med onion, chopped
italian seasoning
2 cups stock or water
1 tbsp italian seasoning
1/2 tsp salt
black pepper to taste
3 tbsp arrowroot powder, corn starch or flour
extra water to dilute arrowroot
1 small bunch tarragon, chopped (1/4 cup)

Sautee onions in 1 tbsp olive oil until translucent. Toss in mushrooms and sautee until the juices are released. Add chicken stock, italian seasoning, salt and black pepper and let cook for about 15min until flavours are combined. Dilute arrowroot powder in a small bowl and fork with about 1/4 cup water. Pour arrowroot paste slowly into the pot of gravy, while stirring the gravy, until thick. Add tarragon when you’re just about to serve it for maximum flavour potential!

To assemble poutine:

Layer fries first, then a fist full of curds, and make sure your gravy (and fries) are piping hot! Garnish with a sprig of parsley and serve with ketchup. Yum!