Valerian Roots (Valeriana Officinalis)

Valerian root Organic, whole - 1t available
Product meets EU regulation, the content of valeric acid is 0,1754, the content of essential oil is 4,91% (Eurofins analysis).
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Product: Valerian root
Part: Root
Grade: First
Cultivation method: Artificial planting
Active Ingredient: Valeriana officinalis
Appearance: Dried root
Shelf Life: 24 Months
Purity: Max. 3% mineral impurities

Product Name:
Valerian Root Extract
Appearance:
Brown Powder
Active Ingredient:
Valeric Acid
Specification:
0.8%
CAS No:
109-52-4
MOQ:
1kg
Sample:
Available
Shelf Life:
2 Years
Supply Type:
OEM ODM

Product name: Dry Sage
Botanical name: Salvia officinalis
Hs Code: 12119099
Origin: Egypt

Salvia officinalis has numerous common names. Some of the best-known are sage, common sage, garden sage, golden sage, kitchen sage, true sage, culinary sage, Dalmatian sage, and broadleaf sage. Cultivated forms include purple sage and red sage. The specific epithet officinalis refers to plants with a well-established medicinal or culinary value.


Salvia officinalis, the common sage or sage, is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has been naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times it has been used as an ornamental garden plant. The common name "sage" is also used for closely related species and cultivars.

History
Painting from Koehler's Medicinal Plants (1887)
Salvia officinalis has been used since ancient times for warding off evil, snakebites, increasing women's fertility, and more. The Romans referred to sage as the "holy herb," and employed it in their religious rituals. Theophrastus wrote about two different sages, a wild undershrub he called sphakos, and a similar cultivated plant he called elelisphakos. Pliny the Elder said the latter plant was called salvia by the Romans, and used as a diuretic, a local anesthetic for the skin, a styptic, and for other uses. Charlemagne recommended the plant for cultivation in the early Middle Ages, and during the Carolingian Empire, it was cultivated in monastery gardens. Walafrid Strabo described it in his poem Hortulus as having a sweet scent and being useful for many human ailmentsâ??he went back to the Greek root for the name and called it lelifagus.
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Product name Sage Leaf
Botanical name Salvia officinalis
Hs Code 12119099
Origin Egypt

Popular in both Italian and British cookery sage has long greygreen leaves with a slightly furry surface Its aroma is pungent and it has a strong slightly minty musky taste Traditionally its used to flavour sausages and as a stuffing for fatty meats such as pork and goose

History
Painting from Koehlers Medicinal Plants 1887
Salvia officinalis has been used since ancient times for warding off evil snakebites increasing womens fertility and more The Romans referred to sage as the holy herb and employed it in their religious rituals Theophrastus wrote about two different sages a wild undershrub he called sphakos and a similar cultivated plant he called elelisphakos Pliny the Elder said the latter plant was called salvia by the Romans and used as a diuretic a local anesthetic for the skin a styptic and for other uses Charlemagne recommended the plant for cultivation in the early Middle Ages and during the Carolingian Empire it was cultivated in monastery gardens Walafrid Strabo described it in his poem Hortulus as having a sweet scent and being useful for many human ailmentshe went back to the Greek root for the name and called it lelifagus

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Valerian Roots
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Product Details:

Packaging Size 20 kg
Packaging Type HDPE bag
Purity 99.9%
Shelf Life 12 months
Is It Dried Dried
Type VALERIAN ROOTS

Valerian roots are obtained from a hardy perennial flowering plant, which has sweet smelling pink and white flowers. This herb is better known for its properties and it helps fight insomnia. One very important character stick of this root is that it does not loose effectiveness over time. It is not used very extensively in kitchen but still it is used along with other spices for seasoning and dressing.

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