Dried Common Motherwort Leonurus Cardiaca

Dried leaves for industrial use

Free from big stalks and branches, the stevia leaves are used for producing the stevioside and liquid extracts of stevia.
Specification:
Moisture under 10 Ñ - 7, 01%
Stevioside - 10, 78%
Rebaudioside À - 3, 66%
Purity:
- dried green leaves - 90-95%;
- seeds, flowers and yellow leaves – 5-10%;
Harvest period: september - april
Packing:
Polypropylene bags per 25 or 50 kg
20"st contains 7500 – 8000 kg
40"st contains 15000 – 16000 kg
40"hq contains 18000 kg

Ground leaves


Dried ground stevia leaves are used in teas as natural sweeteners.
Specifications:
Purity:
- dried green leaves – 90-95%;
- seeds, flowers and yellow leaves - 5%-10%;
Size: 5 – 10 mm;
Color: green, light green.
Packing type: double polypropylene and polyethylene bags, per 7 kg.

Fine ground leaves


Fine ground leaves are used in tea bags, as well as in tea mixtures as natural sweetener and dietary supplement.
Specifications:
Purity:
- dried green leaves - 90%-95%;
- seeds, flowers and yellow leaves - 5%-10%;
Size: 1 – 2 mm;
Color: green, light green.
Packing type: double polypropylene and polyethylene bags, per 7 kg.

Rubus idaeus, folia
High quality raspberry leaf for wholesale.Raspberry leaves are a well of vitamins and other useful substances. Their number is even difficult to count. Yes, raspberry leaves contain vitamins A, B, C, K, E, PP, acids (salicylic, folic), trace elements (potassium, manganese, cobalt, copper, iron, zinc, phosphorus, molybdenum, iodine, magnesium), carbohydrates , fiber, flavonoids, mineral salts, polysaccharides, tannins, as well as essential oils.
Raspberry leaves can be used in cosmetology, medicine and for making tea.
We provide drying of our products meeting all requirements to keep max of useful substances.
Country of origin - Ukraine

Taraxacum officinale, folia
High quality dried organic or conventional Common dandelion leaf for wholesale
Dandelion leaves, flowers, and roots are all edible.
Dandelion leaves are rich in phosphorus, calcium and iron, contain many proteins, which increases their nutritional value.
All parts of the dandelion can be used in cosmetology: stems, leaves, petals and roots.And of course is used in medicine.
We provide drying of our products meeting all requirements to keep max of useful substances
Country of origin - Ukraine

Taraxacum officinale, radices
High quality dried organic or conventional Common dandelion root for wholesale
Dandelion leaves, flowers, and roots are all edible.
Dandelion roots are rich in inulin (up to 40% in autumn), sugars (up to 18% in autumn): fructose, sucrose, galactose.
All parts of the dandelion can be used in cosmetology: stems, leaves, petals and roots.And of course is used in medicine.
We provide drying of our products meeting all requirements to keep max of useful substances
Country of origin - Ukraine

Anethum graveolens, semen
High quality dill seeds for wholesale.
Dill seeds are the fruits of this herb, which taste like caraway seeds. The product has a rich chemical composition: vitamins B, vitamin C, A, potassium, calcium, phosphorus, magnesium, iron, copper, manganese, polyunsaturated acids. Is used in medicine and culinary.
We provide drying of our products meeting all requirements to keep max of useful substances.
Country of origin - Ukraine

Oregano - scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and south western Eurasia and the Mediterranean region.
Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1- 4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called Wild Marjoram, and its close relative O. majoramum is then known as "Sweet Marjoram".

Uses
Culinary
Dried oregano for culinary use.
Oregano growing in a field.

Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. [2]
Oregano [3] is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes.
It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor.
Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs, [citation needed] oregano works with hot and spicy food, which is popular in southern Italy.
Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles.
In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper.


Oregano growing in a pot.
It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species.
The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan Peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavor intermediate between oregano and marjoram.