Siberian Ginseng Extract

Key Words: American Ginseng Extract

[Latin Name]  Acanthopanax senticosus (Rupr. Maxim.) Harms

[Specification] Eleuthroside ≧0.8%

[Appearance] Light yellow 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 Siberian Ginseng?]

Eleutherococcus, also known as eleuthero or Siberian ginseng, grows in mountain forests and is native to eastern Asia including China, Japan, and Russia. Traditional Chinese Medicine has used eleutherococcus for reducing lethargy, fatigue, and low stamina as well as increasing endurance and resilience to environmental stresses. Eleutherococcus is considered an “adaptogen,” a term that describes herbs or other substances that, when ingested, appears to help an organism increase resistance to stress. There is strong evidenceEleutherococcus senticosus increases endurance and mental performance in patients with mild fatigue and weakness.

[Benefits]

Eleutherococcus senticosus is a pretty awesome plant and has a lot more benefits that just the graphic above highlights. Here are some of the ones worth mentioning.

1. Energy
2. Focus
3. Anti-Anxiety
4. Anti-Fatigue
5. Chronic Fatigue Syndrome
6. Common Colds
7. Immune Booster
8. Liver Detox
9. Cancer
10. Antiviral
11. High Blood Pressure
12. Insomnia
13. Bronchitis

The Ginkgo biloba tree can also be grown as a bonsai.
You can buy a Ginkgo bonsai or grow one from seed or start with a seedling of 2-3 years old.
It is an outside bonsai and prefers full sun, but in very sunny areas part shadow is better. Young trees need some shelter in midsummer. Give plenty of water during the growing season.
Protect well against frost, for the Ginkgo is very sensitive for it in shallow pots because of the fleshy roots with moistury content that might burst open with frost. Therefore keep it fairly dry in winter.
A bonsai needs to be more fertilized than a normal sized tree. Fertilize plentiful with organic manure: spring-October twice per month.
A female branch may be grafted on the tree to get seeds earlier than normal.
Its natural shape is a good style. The large leaves and rather stiff, thick branches make it suitable for medium to large size growth. Also a broomlike style with an oval and towards the top even pointed shape (like a candle flame) or the Chokkan- or Moyo-Gi-style can be applied.
It does not need (much) wiring. Just prune the branches which are too long so that its form keeps in balance.
The bark is delicate, so be careful; if you apply wire do it lightly and use aluminium wire.
Protect the bark with raffia and check regularly.
Pruning scars do not heal, so avoid making large scars. In spring and October the cluster leaves should be reduced to 2-3 leaves with the topmost leaf on the outside. Prune new branches back to 2-3 buds while the tree is young. You may top it regularly. Young trees (up to about 10 years) need to be repotted every year in early spring just before the leaves appear. Older trees may be repotted every 2-3 years or only when necessary. Use basic soil mix that is well-drained, add 10% coarse sand and some grid. Do not prune the roots too much in the beginning.

Lemon Cake: There’s something so refreshing about a lemon cake during the summer. The zesty citrus flavor seems to go perfectly with a warm sunny afternoon. This lemon cake is very versatile and can be served as is alongside a nice glass of iced tea, or dressed up with your favorite seasonal fruits and whipped cream.

Ingredients for cake:
1 cup oil
2 eggs beaten
1 tsp vanilla
1 cup milk
1 cup sugar
3 cup flour
3 tsp baking powder
½ tsp salt
1 tbsp of fresh lemon juice
The zest of 1 lemon

Ingredients for Glaze:
The juice of half a lemon
2 tbsp of sugar

Method:
Preheat the oven to 325 degrees (F). In a large mixing bowl. combine oil, eggs, vanilla and milk, lemon juice and zest together. In a medium bowl, combine sugar, flour, baking powder and salt. Combine egg mixture with flour mixture. Split the batter into two round greased 8 inch cake pans. Bake for 25 minutes (or until knife inserted comes out clean). To make the glaze mix together the lemon juice and the sugar in a bowl. Gently brush it over each cake with a pastry brush. Let cool and serve with your favorite seasonal fruits.

*Note: For a fancier option, you can make a cream cheese frosting and layer the two cakes on top of the other placing some frosting in the middle. Complete by frosting the whole cake.

For more easy recipes like this one, check out Oreo’s cookbook “The Kitty Chef: Easy Family Recipes” available via: www.theoreocat.com

(Royalty Free / Copyright Free music by E’s Jammy Jams)
#Kittychef

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