[Latin Name] Rhodiola Rosea

[Plant Source] China

[Specifications] Salidrosides:1%-5%

Rosavin:3% HPLC

[Appearance] Brown fine powder

[Plant Part Used] Root

[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.

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

[What is Rhodiola Rosea]

Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed  in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.

There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.

[Function]

1 Enhancing immunity and delaying aging;

2 Resisting radiation and tumor;

3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;

4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.

Brief description of the difference between Green Leaf Stevia Powder and the “white powder” that you find in a health food store. As told by the Certified Organic Farmer who has grown Green Leaf Stevia for over 8 years. Cindy’s website is https://www.suedehills.com For free recipes and more info check out https://apps.steviasweetsuccess.com/Blog

Our neighbors were kind enough to give us fifteen pounds of Concord Grapes. It’s really quite easy and inexpensive to make and can your own jam, especially if the fruit was free. But you can also find grapes at this time of year at a local food co-op or farmer’s market.

1. Wash eight half-pint jars, lids, and rings in hot soapy water.

2. Remove about 3-4 pounds of grapes from the stems, placing them in small batches in a colander to be rinsed under cold water.

3. Collect all of the washed grapes in an 8-quart pot, add three cups of water and simmer covered for five minutes.

4. Use a ladle to move simmered grapes to a fine-mesh sieve and work through using a potato masher.

5. Collect the juice in a large sauce pan, gradually stir in pectin. We used 6-tablespoons but your may adjust pectin and sugar measurements in your recipe using the tools at https://www.freshpreserving.com/

6. Bring to a boil that can’t be stirred down, add 1 and 1/3 cups of sugar, bring back to a boil for one minute.

7. Remove from heat, ladle into jars that have been warmed in hot water. Leave about 1/4″ of head space

8. Wipe off the rims, place tops on and lightly screw on the rings.

9. Place jars in a water bath in the (washed) 8-quart pot so that they are all submerged. Bring to boil for ten minutes with the lid on, uncover and remove from heat for five minutes

10. Remove jars from bath using jar lifter. Place them on a cooling rack with a cookie sheet to catch the drips.

11. Enjoy