Best Dried Organic Astragalus Root

Althaea officinalis, radicer
High quality dried marshmallow root for wholesale
The roots are used in the form of powder, infusion, dry extract and syrup, the herb is used to obtain the drugs.
Marshmallow has been used in medical practice for a long time. Currently, preparations from marshmallow root are included in the pharmacopoeias of various countries.
The roots are eaten raw and boiled; porridge and jelly are prepared from them. Grounded it is added to bread.
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

Rumex confertus, radices
High quality horse dock root, herb for wholesale
Dishes made from horse sorrel leaves are very popular. Not fresh leaves are used, but dried ones - during drying, fermentation occurs, and they acquire a pleasant taste, and the characteristic bitterness disappears.
Extract from the roots and rhizomes gives a yellow dye; leaves and stems give a green dye.
The rhizome can be used to tan leather. In veterinary medicine, the roots are used for intestinal and skin diseases.
The roots are used in the tanning industry and as a dye.
All parts of the plant are used for medicinal purposes, separately - leaves with petioles, fruits in panicles, root (lat. Radix Rumicis conferti)
We provide drying of our products meeting all requirements to keep max of useful substances.
Country of origin - Ukraine

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.

Lovage-, Levisticum officinale, is a perennial herb that looks like parsley and is in the parsley, or Apiaceae, family, like anise, dill, caraway, cumin, and fennel. Lovage is native to mountainous areas of southern Europe and Asia Minor. It is sometimes called sea parsley.
Lovage (Levisticum officinale) is a plant, the leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery.
Herb (Levisticum officinale) of the parsley family, native to southern Europe. It is cultivated for its stalks and foliage, which are used for tea, as a vegetable, and to flavour foods. Its rhizomes are used as a carminative, and the seeds are used for flavouring desserts. Oil obtained from the flowers is used in perfumery.

The French call lovage céleri bâtard, "false celery," because of its strong resemblance to that plant. Lovage has been used since Greek and Roman times for everything from a seasoning, to a curative for maladies ranging from indigestion to freckles, to a love potion. It grows up to 7 feet high and has large, dark green, celerylike leaves. The flavor of the pale stalks is that of very strong celery. The leaves, seeds and stalks can be used (in small amounts because of their potent flavor) in salads, stews and other dishes such as fowl and game. The stalks can be cooked as a vegetable. Dried lovage leaves and chopped or powdered stalks can be found in natural food stores and gourmet markets. The seeds are commonly called celery seed. Lovage is also called smallage and smellage.

lovage, tall perennial herb (Levisticum officinale) of the family Umbelliferae (parsley family), native to the mountains of S Europe and cultivated elsewhere. Its aromatic fruits are used in soups and as a flavoring for confectionery and for some liqueurs. An aromatic oil extracted from the roots has been used medicinally and also for flavoring. The edible leaves are usually used like celery. Lovage is classified in the division Magnoliophyta, class Magnoliopsida, order Apiales, family Umbelliferae.

Juniperus communis

Fam: Cupressaceae
Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva".
Spice Description

Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled.
Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine.
Flavour:Aromatic, bittersweet and piny.
Hotness Scale: 1
Preparation and Storage

Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container.
Culinary Uses
Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.

PARSLEY (Petroselinum sativum/crispum - Umbelliferae)
Parsley is a hardy biennial herb which is native to the eastern Mediterranean. It is thought to have originated in Sardinia, but records show that seeds were imported to Britain from Sardinia in 1548; the plant had already been introduced to northern Europe by the Romans. There are several varieties of the herb. The curly leaved or moss-curled is the one most familiar in Britain as a garnish. The plain- or flat-leaved, continental parsley has heavily divided leaves, but they are not so curly; this is the plant which can be confused with another, Aethusa cynapium or fool's parsley, which is poisonous. Less familiar is the Neapolitan parsley from southern Italy which has thick stalks, eaten in Italy like celery (and, in fact, its French name is 'persil aux jeuilles de cileri'). All parsleys have carrot-shaped roots which can be eaten, but the Hamburg parsley (P. fusiformis) has been developed for its roots rather than its leaves. The common parsleys have dark green leaves, pale yellow-green flowers in umbels, followed by fruit seeds.

The name petroselinum comes from the Greek for rock celery, referring to the natural habitat of the plant. Interestingly, selinum is thought to be the same as selinon, the Greek name for celery; the Romans called parsley 'apium', also the botanical name for celery; and French fool's parsley is called ache des chiens, ache also once a name for wild celery. Celery also belongs to the Umbelliferae family, and possibly there have been confusions over the years.

The Ancient Egyptians used parsley, as did the Greeks, who crowned victorious soldiers with wreaths of it. Hercules did this after killing the Nemean lion, and thereafter victors in the Nemean and Isthmian games would do the same. They believed that parsley had grown from the blood of a hero, Archemorus, and Homer tells of a victory won by charioteers whose horses had renewed vigour after eating parsley. Parsley grew on Circe's lawn in the Odyssey.
Pliny said that no sauce or salad should be without parsley, as did Galen, and both Pliny and Dioscorides thought of it as a diuretic and emmenagogue. Apicius sang its praises too. The Byzantines used it as a diuretic and made a strong infusion to help kidney stones. Charlemagne ordered that it be cultivated in the imperial gardens as a vegetable, and it was eaten at every meal. It also found a place in monastic gardens at this time.

More recently, in the nineteenth century research was done on the emmenagogic properties of a constituent of the oil, apiol, by Professor Galligo, and doctors de Poggeschi and Marrotte. These were later confirmed by Dr Leclerc, proving to be truly efficaceous in treating cases of menstrual problems, particularly pain.