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Category Archives: Food Facts

granny smith, golden delicious,ROSE APPLE?

 

Is it a berry, a pear or an apple? This remarkable fruit is not what it name intends, an apple. Apparently a rose apple looks more like a pear and it taste like a watermelon. Now why call it rose apple? Where the does name came from and what exactly is a rose apple? Let’s find out.

It was called Rose apple because of the crispy fruits smell and taste like rose water.The scientific name for rose apple is Syzygium jambos. While its English name varies not only is it called rose apple it is also refer to as, Malabar plum Plum rose Malay apple Wax apple Water apple. In Dutch Rozenappel, Spanish: Pomarrosa, French: Jamrosat, Jambrosade, Jam-rose and Pomme rose. German: Rosenapfel and Malabarpflaume.

 It originates from the South East Asia and its part of the Myrtaceae (myrtle family)

 Flowers: A showy terminal inflorescence, usually with four whitish-green flowers on the outside of the crown. Leaves are long and glossy.

Fruits: Fruits are about 5 cm long with a whitish-green colour, but colour variations exist including red skinned fruits. The skin is thin and waxy.

Climate and weather: Requires a tropical or near tropical climate. Growth at altitudes up to 900 meter.

Height:Grow as a shrub or as a medium-sized tree. 7 to 12 meter

Type of soil:Prefers deep loamy soil. But can tolerate sand or limestone with very little organic matter

Spacing (close range) 8 meter and Spacing (wide range) 12 meter

 Insect pests:Few insect problems. Aphids.

 Diseases: Sometimes there is visible mould growing on honeydew excreted by aphids. Leaf spot. Anthracnose. Fusarium root rot.

 Harvesting: Pick by hand from the tree. Fruits should be used soon after picking because they spoil soon. Fruits ripen over an extended period of time.

Uses:Eat the fruits fresh (the skin can be eaten too). Fruits are crisp with the taste (and smell) of rose-water. Fruits are hollow, the core contains a small amount of inedible fluff.

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LAVENDER and all its wonders…

Surprisingly lavender is a herb that I don’t use each and every day maybe rosemary, fennel or mint but not lavender. It is so versatile and has so many great qualities. Beautiful and appealing to look at, like a flower, which is not very typical when looking at herbs such as mint, fennel or parsley. I thought I should inspire you with some lavender fact, tips, and uses and even spice it up by adding a recipe with use of lavender. Have a good read all food lovers.

Lavender is one of the well known herbs that there is. It is small with grey, downy, linear leaves withblue to violet flower petals and grows compact.

 A wide variety of lavender exists but consists of two main types:-Angustifolia most popular produces harsh camphoraceous oiland L. Stoechas, not usually planted becuase it is very hard but has a high camphor oil content.

When making use of lavender for cooking, health or wellbeing the fresh and dried flower tops are used.

It is aromatic, tonic herb with a sweet scent. It relaxes spasms, benefits the digestion, and stimulates the uterus and lower fever. It has an anti septic and depression effect.

How to grow it

  • By lavender from a garden centre or grow it from slips.
  • Lavender grows best in temperatures ranging from cool to how, but does not like humidity
  • Grow in full sun in a position protected from the wind.
  • The soil needs to be well drained, with good compost content and a pH balance of between 6, 5 and 7, 5.
  • Lavender is water wise, but should be watered in dry weather conditions.
  • Lavender is fully grown after 3 years. Cut back each year after flowering, to ensure the plants last longer.

 

 

 

 

 

 

 

Uses for lavender

  • Lavender is an excellent insect repellent. Scatters bunches on your windowsills or hang near doors.
  • Drink lavender tea for a good night’s sleep or to settle a stomach. Infuse a heaped table spoon of fresh or dried flowers for 10 minutes. Strain and sweeten, if you prefer.
  • Use a strained infusion as a hair rinse to reduce dandruff.
  • Wrap two tablespoons of lavender flowers and oatmeal in a piece of muslin cloth and tie tightly. Attach this to your bath tap so the water runs over it into the bath.

Lavender bath salts

It’s always more exciting and fulfilling to make your own home remedies try this homemade bath salts. This would make a perfect homemade gift, if packaged in a nice glass jar with a ribbon.

Mix together one cup of Epsom salts, half a cup coarse sea salt, two table spoons of bicarbonate of soda and a handful of dried lavender flowers. Add one teaspoon of glycerine and a few drops of lavender oil and mix well. Pack in an airtight container and use within weeks. It also makes a good body scrub, but don’t use on open wounds.

Cooking with lavender

  • Use common lavender and other types of lavender when cooking.
  • Chopping or bruising leaves will help to release the flavour. Once the lavender is chopped you can store it in an airtight container in a cupboard.
  • Use the stems of the lavender sprigs to throw on the braai to add a hint of lavender to your grilled meat or chicken.
  • Put lavender flowers into a small jar with sugar and leave to infuse for a week. Use the lavender sugar to sprinkle onto a biscuit or desserts.

 

 

LAVENDER SCONES

 

Makes: 10

Preparation time: 25 minutes

Baking time: 10 minutes

Oven Temperature: 220°C

Ingredients:

80ml (75g) cold butter, cubed

410ml self-raising flour

45ml castor sugar

10ml chopped fresh parsley

1 large egg

30ml buttermilk

Berry or cherry jam and cream to serve.

Method:

1. Rub the butter into the flour. Add the castor sugar and lavender flowers.

2. Mix in the egg and buttermilk, don’t over mix. If dough is too dry, add a little more buttermilk.

3. Roll out to a 2,5cm thickness onto a lightly floured board. Cut out scone shapes with a scone cutter.

4. Place onto a greased baking and dusted baking sheet. Brush with a little extra buttermilk and dust with flour.

5. Bake in a preheated oven for 10-12 minutes.

6. Leave to cool then serve with jam and cream.