Herbs that Grow from Bulbs

[Dept of PMM Artists & things]

Saffron Crocus - A Highly expensive Herb, but with just 10 fast multiplying Bulbs, you can grow your own Saffron that is just like the Herb used by all Renowned known Chefs in their Restaurants.But you can do it at a very low price and knowing that these Bulbs you can really expand your Herbal supply's for Trading or selling.

Kohlrabi - is an odd-looking Herbal member of the cabbage family grown for its bulb-like stem that tastes like a mild, sweet turnip. You can also eat the leaves. High in fiber and vitamin C, it is a fast-growing, cool-season crop for both spring and fall. Plants are ready to harvest just a few weeks after planting.

Garlic - garlic is prized for it's strong to mild flavors and ease of peeling, it is also easy to grow. The flavor is well developed without bitterness, and it does not disappear when cooked. Many recipes can be flavored with one clove, so it is time-saving. Keeps well until April or May when stored properly. Most bulbs average 4 -5oz. When it comes to the heart, you can thank garlic’s many sulfur compounds, including diallyl disulfide, which prevent clotting and allow for smooth blood flow.  Of course, garlic also contains over a dozen immunity-boosting compounds that can fight off colds and other infections, maybe even more effectively than popular herbs like echinacea.  Recent research has also shown that several compounds in garlic can prevent cellular changes within the body that lead to cancer.

Fennel - The fennel herb has a long and varied history of use. The Egyptians and the Chinese used it strictly for medicinal purposes and their lore was brought back to Europe by early traders. During the Middle Ages, it was believed to hold magical qualities and people hung fennel plants over their doors to drive away evil spirits. Eventually, someone recognized its use as a flavoring for eggs and fish. Today, its crisp anise flavor makes it a favorite of cooks everywhere.

Buttercup or Crowfoot - is perhaps the commonest of the Ranunculus family, covering the meadows in May with dazzling yellow, being one of the earliest of the varieties to flower, owing to the nourishment stored up in the bulbs. Like most of the Crowfoots, the Bulbous Buttercup possesses the property of inflaming and blistering the skin, particularly the roots, which are said to raise blisters with less pain and greater safety than Spanish Fly, and have been applied for that purpose, especially to the joints, in gout. The juice, if applied to the nostrils, provokes sneezing and cures certain cases of headache. A tincture made with spirits of wine will cure shingles very expeditiously, it is stated, both the outbreak of the small pimples and the accompanying sharp pains between the ribs, 6 to 8 drops being given three or four times daily. For sciatica, the tincture has been employed with good effect.

Bai He - Chinese Name, Lily Bulb - English Name - Moisten the lungs, clear heat, and stop coughing - cough from dry lungs or lung heat, sore throat. Clear heat and calm the spirit - low fever, insomnia, restlessness, irritability in the aftermath of a febrile disease, palpitations from qi and/or yin deficiency. Fresh lily bulb has a light sweet taste and a crispy texture similar to that of the green sugar peas or the lotus root. Lily bulb is typically gathered in the autumn, cleaned, then sun dried. Lily bulb is a starchy, edible root vegetable that comes from the Lilium flowering plant family.  It is used fresh as a vegetable in Chinese stir-frys or dried as a herbal remedy in Chinese medicine. Fresh lily bulb is white in color.  It has fleshy smooth petal-like layers that make up a bulb about the size of a whole garlic. When dried, lily bulb turns a little yellowish.

Onions - Onions offer many of the same sulfur compounds as garlic, but they bring even more to the table with their high amounts of flavonoids, specifically quercetin.  This flavonoid has been shown in studies to reduce platelet clumping and even prevent some forms of cancer.  So far, there is no better food source of quercetin than onion skins.

In general use, herbs are any plants used for flavoring, food, medicine, or perfume. Culinary use typically distinguishes herbs as referring to the leafy green parts of a plant (either fresh or dried), from a "spice", a product from another part of the plant (usually dried), including seeds, berries, bark, roots and fruits.

Herbs have a variety of uses including culinary, medicinal, and in some cases spiritual usage. General usage of the term "herb" differs between culinary herbs and medicinal herbs. In medicinal or spiritual use any of the parts of the plant might be considered "herbs", including leaves, roots, flowers, seeds, resin, root bark, inner bark (and cambium), berries and sometimes the pericarp or other portions of the plant.