[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow Powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[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

Introduction:

In ancient times, garlic was used as a remedy for intestinal disorders, flatulence, worms, respiratory infections, skin diseases, wounds, symptoms of aging, and many other ailments. To date, more than 3000 publications from all over the world have gradually confirmed the traditionally recognized health benefits of garlic.

Although aged Garlic has so many benefits to human body, but it has a unpleasant odor. most of people do not like this taste ,so we use modern biological technology, to enrichment the elite containing in the Garlic and get rid of the odor of the product ,we call it aged garlic extract

Function:

(1) Has a strong and extensive antibiotic ability. It can kill all kinds of bacteria totally sucn as gram-positive bacteria, gram-negative bacteria and fungi; can restrain and kill some pathogenic microorganisms such as many staphylococcocci, pasteurella, typhoid bacillus, shigella dysenteriae and pseudomonas aeruginosa. So, it can prevent and cure many kinds of contagion, especially coccidiosis in chicken.

(2) Because of its strong garlic odour, allicin can increase feed intake of the birds and fish.

(3) Flavors the meals with a uniform garlic smell and mask unpleasant odors of various feed components.

(4) Strengthen immune system, and promote healthy growth in poultry and fish.

(5) Allicin’s garlic odour is effective in repelling flies, mites and other insects from the feed.

(6) Allicin has a potent sterilization effect on Aspergillus flavus, Aspergillus Niger, Aspergillus fumigatus, etc. and is therefore able to prevent the onset of feed mildew and prolong feed life.

(7) Allicin is safe with no residual drugs

This simple recipes shows you how to enjoy the best part of the pumpkin, the seeds! Roasting pumpkin seeds does not need to be difficult. With a few simple steps, turn the seeds from the inside of your jack-o-lantern into a delightful, fun salty snack! Pumpkin seeds offer many health benefits so don’t feel guilty enjoy this delicious recipe. Add a few ingredients to really kick your pumpkin seeds up a notch!

For my full Simple Roasted Pumpkin Seeds recipe visit:

https://www.caitstraightup.com

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Enjoy these yummy Pumpkin Seeds!

Dandelion Wine, Collecting Petals. What is the best way to collect 4 quarts of dandelion petals? Well however you do it, it is going to be time consuming, but I think I’ve figured out the best way to get those little petals off the dandelion flowers. Watch the video and see what I finally settled on.

Since I was going through all this trouble, I thought I would just go ahead and make a double batch. I figure if it turns out really good, 1 gal just would be too little, and if it bombs out, well not much more lost.

It takes wine at least a year to mellow out and taste good. Six months if you can’t wait but it will be a little harsh yet.

And what recipe am I using on this batch? Well here it is, slightly modified to suit me;

Dandelion Wine (2)

2 qts dandelion flowers

2 lbs 11 ozs granulated sugar

4 oranges

1 gallon water

yeast and nutrient

Yeast I used was 1 pack of “Red Star” “Cote des Blancs” ( This is a Chablis type wine yeast).

One teaspoon of yeast nutrient per gallon, I doubled the batch to make 2 gallons
(I used 3 large oranges)

This is the traditional “Midday Dandelion Wine” of old, named because the flowers must be picked at midday when they are fully open. Pick the flowers and bring into the kitchen. Set one gallon of water to boil. While it heats up to a boil, remove as much of the green material from the flower heads as possible (the original recipe calls for two quarts of petals only, but this will work as long as you end up with two quarts of prepared flowers). Pour the boiling water over the flowers, cover with cloth, and leave to seep for two days. Do not exceed two days. Pour the mixture back into a pot and bring to a boil. Add the peelings from the four oranges (again, no white pith) and boil for ten minutes. Strain through a muslin cloth or bag onto acrock or plastic pail containing the sugar, stirring to dissolve. When cool, add the juice of the oranges, the yeast and yeast nutrient. Pour into secondary fermentation vessel, fit fermentation trap, and allow to ferment completely. Rack and bottle when wine clears. Again, allow it to age six months in the bottle before tasting, but a year will improve it vastly. This wine has less body than the first recipe produces, but every bit as much flavor (some say more!). [Adapted recipe from C.J.J. Berry's First Steps in Winemaking]

https://winemaking.jackkeller.net/dandelion.asp