[Latin Name] Taraxacum officinale

[Plant Source] from China

[Specifications] Flavones 3%-20%

[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.

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

[Function]

(1) It is a general stimulant to the system, but especially to the urinary organs, and is chiefly used in kidney and liver disorders;

(2) Dandelion is also used as a remedy for hemorrhoids, gout, rheumatism, eczema, other skin conditions, and diabetes.

(3) Dandelion is used to treat chronic ulcers, stiff joints, and tuberculosis. It is also used to induce milk production in nursing mothers and to soothe inflamed breast tissue.

[Pharmacological effects]

(1) the antibacterial action: made of injection to extract the dandelion staphylococcus aureus and have strong hemolytic streptococcus pneumoniae, to kill, meningococci, diphtheria bacili, pseudomonas aeruginosa, proteus, dysenteric bacili, typhoid bacillus and card he also must kill staphylococcus, fungi, viruses, and some of the leptospira bacterium.

(2)other function. Advantageous bravery,diuresis and bitter soa, mild diarrhea inferior.

[Applications]

Dandelions extract injection, decoction, tablet, syrup, etc for a variety of infection are dampness.the curative effects, including the upper respiratory tract infection and chronic bronchitis, pneumonia, contagious hepatitis, urinary tract infection, surgical disorders, surgery, dermatology inflammation and sepsis inflammation, typhoid, biliary feeling, mumps, etc.

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This traditional Christmas fruitcake is irresistibly tasty. Please kids and grown ups.
Ingredients:
1. 200g (7 oz) unsalted butter, chopped
2. 1 cup (220g) firmly packed dark brown sugar
3. 100g (3.5 oz) dark eating chocolate, chopped
4. 1/3 cup (80ml) brandy or orange juice
5. 1 teaspoon vanilla extract
6. 1 1/2 cups (255g) raisins
7. 1 2/3 cups (250g) currants
8. 2/3 cup (100g) dried sweetened cranberries
9. 1/2 cup (110g) red glace cherries
10. 2/3 cup (110g) dried mixed peel
11. 1 1/3 cups (200g) self-raising flour
12. 1/4 cup (25g) cocoa
13. 1 teaspoon mixed spice
14. 100g (3.5 oz) almond meal
15. 3 eggs, lightly beaten
For decoration:
1. 12 seedless red grapes (or any other berries of your choice)
2. 1 egg white, whisked until frothy
3. 1/4 cup (55g) caster sugar
4. 250g (9 oz) packet marzipan
5. 1/4 cup (80g) apricot or raspberry jam, warmed and sieved
6. 500g (17.6) powdered icing sugar, sifted
7. Fresh sage leaves, bay leaves, cherry leaves or blackcurrant leaves
Method:
1. Preheat oven to 150C (300F). Grease and double-line a 20cm (8 inch) square cake pan with baking paper overlapping sides of square baking pan about 5-6cm (2 – 2 1/2 inch).
2. Place butter, sugar, chocolate, brandy and vanilla in a saucepan on medium heat. Cook, stirring, for 3-4 minutes, until butter and chocolate are melted and sugar dissolved. Add raisins, currants, cranberries, cherries and mixed peel. Cook, stirring, for 2-3 minutes, until combined and well coated. Remove from heat. Cool slightly.
3. Sift together flour, cocoa and mixed spice. Stir in almond meal. Add eggs to chocolate mixture and mix well. Add flour mixture and combine using a spatula. Spoon into prepared pan and smooth surface. Bake for 1 1/2 – 1 3/4 hours, until a skewer inserted comes out clean. Wrap in clean tea towel or in foil and invert onto a flat surface. Cool completely or cool overnight.
4. To frost grapes, dip one at a time in egg white, then roll in caster sugar. If you like repeat 2-3 times, until well coated. Place on baking paper until set.
5. Roll out marzipan on a surface dusted with icing sugar until slightly larger than top of cake. Brush top of cake with jam. Lay marzipan over cake. Trim edges so marzipan covers top only.
6. To make icing, gradually add enough water to icing sugar to form a smooth, stiff paste. Spoon onto center of marzipan. Using a metal spatula, spread to edges of cake, so that it runs down sides a little. Place sage or other leaves on top in a wreath shape or shape preferring by you. Arrange frosted grapes on wreath. Makes 30 serves.
Notes: 1. Always double-line the pan (base and sides) to prevent overcooking.
2. Before preheating oven, position oven rack so that the top of the cake pan will sit in the center of the oven.
3. Cool cake completely before icing. If you can, make it 1-2 days ahead.
4. To store, wrap un-iced cake in greaseproof paper. Store in an airtight container in a cool dark place for up to 6 weeks, or freeze for up to 1 year.