Whole Cloves

Whole ClovesBotanical Name Syzgium aromaticum Other Names cloves, lavanga Origin Madagascar For centuries, clove has been used for the preservation of food. In fact, at one time, it was more common to use the spice to keep meat from spoiling than it was to use it as a flavoring. The active constituent responsible for the warm flavor and aromatic characteristics of clove is eugenol, an antioxidant with antiseptic, anti fungal and anti inflammatory qualities that

these stalks may only grow a foot or two

yarrow flower is usually used to make infusions

Due to the collective antioxidant

Other Names - agnus-castus

Decorative Usages - Basil may be added to potpourri mixes

It also prevents the crystallization of sugars

or as a capsule or extract

Culinary Usages -  Usually used as a tincture

which includes onion and garlic

Avoid exposure to heat

as a food preservative and as a water softener because the citrate ions can chelate unwanted metal ions

Botanical Name - Arctium lappa