[Latin Name] Cucurbita pepo

[Plant Source]from China

[Specifications] 10:1 20:1

[Appearance] Brown yellow fine powder

Plant Part Used:Seed

[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

Introduction

Pumpkin seed is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms.

As raw material of drugs for eliminating insecticide, swelling, andpertussis, pumpkin seed extract is widely used in pharmaceutical industry;

As product of treating malnutrition and prostate, pumpkin seed extract is widely used in health industry.

FUNCTION:

1.Pumpkin seed extract can help to prevent the prostate disease.

2.Pumpkin seed extract has the function of treating whooping cough and children with sorethroat.

3.Pumpkin is also a natural source of magnesium, phosphorus, selenium, zinc, vitamin A, and vitamin C.

4.The cushaw extract is also a laxative, which can help to moisture the skin, is indeed a good beauty food for women.

5.Pumpkin seed is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms.

6.The cushaw seed extract have much acid , this acid can relax the rest angina, and have a function to low the high blood liquid

Dandelion Wine, Collecting Petals. What is the best way to collect 4 quarts of dandelion petals? Well however you do it, it is going to be time consuming, but I think I’ve figured out the best way to get those little petals off the dandelion flowers. Watch the video and see what I finally settled on.

Since I was going through all this trouble, I thought I would just go ahead and make a double batch. I figure if it turns out really good, 1 gal just would be too little, and if it bombs out, well not much more lost.

It takes wine at least a year to mellow out and taste good. Six months if you can’t wait but it will be a little harsh yet.

And what recipe am I using on this batch? Well here it is, slightly modified to suit me;

Dandelion Wine (2)

2 qts dandelion flowers

2 lbs 11 ozs granulated sugar

4 oranges

1 gallon water

yeast and nutrient

Yeast I used was 1 pack of “Red Star” “Cote des Blancs” ( This is a Chablis type wine yeast).

One teaspoon of yeast nutrient per gallon, I doubled the batch to make 2 gallons
(I used 3 large oranges)

This is the traditional “Midday Dandelion Wine” of old, named because the flowers must be picked at midday when they are fully open. Pick the flowers and bring into the kitchen. Set one gallon of water to boil. While it heats up to a boil, remove as much of the green material from the flower heads as possible (the original recipe calls for two quarts of petals only, but this will work as long as you end up with two quarts of prepared flowers). Pour the boiling water over the flowers, cover with cloth, and leave to seep for two days. Do not exceed two days. Pour the mixture back into a pot and bring to a boil. Add the peelings from the four oranges (again, no white pith) and boil for ten minutes. Strain through a muslin cloth or bag onto acrock or plastic pail containing the sugar, stirring to dissolve. When cool, add the juice of the oranges, the yeast and yeast nutrient. Pour into secondary fermentation vessel, fit fermentation trap, and allow to ferment completely. Rack and bottle when wine clears. Again, allow it to age six months in the bottle before tasting, but a year will improve it vastly. This wine has less body than the first recipe produces, but every bit as much flavor (some say more!). [Adapted recipe from C.J.J. Berry's First Steps in Winemaking]

https://winemaking.jackkeller.net/dandelion.asp