[Latin Name] Trifolium pratensis L.

[Specification] Total isoflavones 20%; 40%; 60% HPLC

[Appearance] Brown to tan fine powder

Plant Part Used: Whole herb

[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 Red Clober]

Red clover is a member of the legume family – the same class of plants where we find chickpeas and soybeans. Red clover extracts are used as dietary supplements for their high content of isoflavone compounds – which possess weak estrogenic activity and have been associated with a variety of health benefits during menopause (reduction of hot flashes, promotion of heart health and maintenance of bone density).

[Function]

1. Red Clover Extract can Improving health, anti-spasm, known for healing properties.

2. Red Clover Extract can Treating the skin diseases (such as eczema, burns, ulcers, psoriasis),

3. Red Clover Extract can Treating respiratory discomfort (such as asthma, bronchitis, intermittent cough)

4. Red Clover Extract can Owning anti-cancer activity and prevention of prostate disease.

5. Red Clover Extract can Most valuable of its estrogen-like effect and alleviate breast pain suffering.

6. Red Clover Extract can Contained red clover isoflavones plays in a weak estrogen, estrogen reduces the number and thusalleviate the suffering.

7. Red Clover Extract can Maintaining bone mineral density in postmenopausal women

8. Red Clover Extract can Raising high density lipoprotein cholesterol.

Pumpkin pie is perfect for your family dinner. It is not too sweet, and candied ginger adds interesting spicy flavor. It is a great dish for autumn or winter teatime. Pumpkin, ginger and oat biscuits is amazing combination for delicious pumpkin dessert.

Ingredients

640 grams (23 oz) Musquee de Provence pumpkin (or you can use butternut pumpkin)
2 eggs
Sugar (around 3-6 tbsp)
Half cup heavy cream
½ nutmeg (grounded)
3 cloves (grounded)
1 tsp cinnamon powder
150 grams (5,3 oz) melted butter + extra for greasing
250 grams (9 oz) oat biscuits
1 tbsp ginger powder

3 cm ginger root
Half cup of water
5 tbsp sugar

11 inch (28 cm) tart pan

Instructions:

1. First, remove seeds from pumpkin. Do not through away, you can bake them and eat. Pumpkin seeds are very healthy.
2. Slice pumpkin and place it on the baking tray. Bake in preheated oven 180 °C or 350 °F until soft – about 30 minutes, depending on how thick your pumpkin slices are. Let it cool.
3. While your pumpkin is baking, crush oat biscuits in food processor.
Add 1 tbsp of ginger powder, mix, then add your melted butter, mix well.
4. Grease your tart pan with butter or use cooking spray. Make a shell from your biscuit mixture. Bake in preheated oven 180 °C or 350 °F for 10 minutes.
5. Peel ginger root, cut into slices. Cover ginger with water. Cook on medium heat until soft, about 20 minutes, then separate from the water. Add 3 tbsp sugar to softened ginger. Heat the ginger in the pan with sugar and half of ginger water that you extracted previously. Cook, stirring frequently, until water evaporates and sugar becomes browned – that is your candied ginger.
6. To make filling, separate baked pumpkin from skin. Blend the pumpkin until smooth. In a separate bowl whisk 2 eggs, add them to the pumpkin puree, blend until combined. Add a half cup heavy cream, blend. Add ground spices – cloves, nutmeg and cinnamon. Add sugar to your taste. Blend to combine.
7. Pour pumpkin mixture on your baked shell. Place the tart in the preheated oven 180 °C or 350 °F for 40-50 minutes until filling looks firm.
8. Garnish with candied ginger.

(3 Jul 2012) LEADIN
Transylvania’s elderflower business is blossoming.
The area is considered Europe’s last great lowland landscape and locals are beginning to harvest the benefits of its king crop.
STORYLINE:
In the heart of Transylvania, miles and miles of wildflower-rich grasslands surround the small 13th century town of Saschiz.
Elderflowers are everywhere here.
They are so abundant that a study found 26 tons of elderflowers bought by a British company from 1,200 residents represents just 3 to 4 percent of the local elderflower harvest.
Cornel Stanciu, a worker at ADEPT, a foundation that protects Transylvanian farms, explains the town’s elderflower plants are bringing much-needed business opportunities:
“Out of elderflowers you can make both juice and concentrate. Also you can make elderflower jam which is very appreciated. And very interesting,” he says.
This tranquil haven depicts rural scenes that look like pages from Grimms’ fairy tales.
With its UNESCO heritage site of a Saxon fortified church and lush meadows, it is an unspoiled treasure.
But with unemployment in the town of 2-thousand people standing at 30 percent, the ancient sustainable landscape is being put to good use.
Local pickers are rediscovering the treasures of their back gardens.
According to the local manufacturer, more than 1-thousand of the poorest local people here are direct beneficiaries of this activity, half of them women and children.
In many cases, collecting wild flowers is their only source of income.
They deliver bags of elderflowers to a local factory and receive payment according to weight.
With one flower weighing 6 grams only, collecting 26 tons of elderflower – as they did in last spring – is quite an exercise.
The Transylvania Food Company (TFC) transforms the plants into semi-finished elderflower juice.
A British company, the Food development Company Ltd (FDC), is buying most of its produce.
Jim Turnbull, founder of FDC, indicates the possibilities ahead:
“We are putting a huge amount of money into the community every May and June just for elderflower, but we are using the same teams to collect other fruit and berries that we are making into jams and juices. ”
After the flowers are picked, the juice is extracted from the scented cream petals and is then sent to Britain to be bottled as delicate elderflower cordial, sold in upmarket supermarkets and pubs.
Sugar, lemon, a touch of citric acid and water complete the recipe of the quintessentially English cordial.
Elderflower cordial is becoming one of the UK’s fastest growing soft drinks exports, and there’s growing demand for the precious blossom.
The circle is closed when the finished elderflower products are exported back to Romania.
But elderflowers are not the only reason Saschiz is generating interest.
Better known for the myth of Count Dracula, the region is experiencing a timid revival, with famous regular visitors, like Britain’s Prince Charles, attracting attention.
Saschiz is only 15 kilometres (9 miles) from the fabled town of Sighisoara, where Vlad the Impaler, the bloodthirsty Romanian prince who inspired Bram Stoker’s 19th century Dracula novel, was born.
Locals and conservationists hope that a careful balancing act between small-scale farming and tourism will bring prosperity while preserving the area’s rich natural diversity.

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