Podcasts about brassicaceae

Alla Scienza in Credenza si diffonde il profumo di broccoli e cavoli. Approfondiamo il vasto mondo delle Brassicaceae o Crucifere.

Today Mary is talking to Victoria Beeler. Victoria is a butterfly enthusiast and enjoys gardening, wildlife, nature, and learning. She and her family have helped with the Smith-Gilbert Gardens butterfly exhibit in Kennesaw, Georgia, U.S.A., and with releasing butterflies there. They have raised Monarchs—from eggs, to caterpillars, to chrysalis, and to emerging butterflies—in an outdoor butterfly garden habitat at home near Atlanta for the first time last fall and then released them into the wild to migrate! It was truly an incredible, inspiring, and transformative experience! Victoria has written a documentary book about her Monarch experience with raising and releasing them. In Journey with Monarchs: A Personal Experience of Raising and Releasing Monarchs in the Home Garden, she combines photos of the Monarchs' life stages and personal knowledge about Monarchs with the science. Monarchs are so special, and their legacy can be continued by planting native milkweed. Monarchs have also inspired Victoria to give native milkweed seeds as gifts (seeds of hope) to family and friends and Monarch books to children in her community to save and protect Monarchs and continue their legacy. Monarchs bring joy, hope, and continuity. Nature is a blessing. Planting native milkweed and creating a wildlife habitat are important to helping Monarchs, as well as birds, pollinators, and the ecosystem. It also connects people. All of creation is interconnected and weaves together a unique, dynamic tapestry of life. Victoria hopes that, together, we can spread joy to all and save the Monarchs and wildlife!Victoria's suggestions How We Can Support Nature: ·Create natural habitat in our yards and communities to support the full life cycles and food webs of local biodiversity and restore species populations. -Garden, pocket prairie/meadow (mini-prairie/meadow). -Try to let it grow naturally. Limit mowing to pathways (reduce mowing). ·Provide host and nectar plants (host-plant specialists / plant-insect interactions; no milkweed, no monarchs; no flowers, no pollinators; no insects, no balance). -“Insects are the animals that are best at transferring energy from plants to other animals…” (Doug Tallamy, Nature's Best Hope, 2019). -Also include a “puddling station,” a place in the habitat area where butterflies and moths can absorb minerals from muddy soil and pebbles (place pebbles in a tray with water and mud).·Plant native plants and keystone plants (most beneficial to local ecosystems and increase biodiversity, ecological connectivity, and ecosystem function). -Top 20 native trees, like the oak, cherry, and willow, support over 5,000 butterfly and moth species (Tallamy, Nature's Best Hope, 2019). -Oaks support about 557 caterpillar species- more than any one plant; oaks make the most food; excellent for supporting local food webs; oak = top keystone plant species. -Five percent of the local keystone plant species can host up to 75 percent of local Lepidoptera species (including some local keystone plant species benefits greatly) (Tallamy, Nature's Best Hope, 2019). -U.S. resource: National Wildlife Federation's Native Plants Finder, which shows the native plants by zip code that support local species and food webs. -Try to remove and replace non-native, invasive species with native plants. -Balance: Plant mostly native plants, with some exceptions (a habitat space with primarily native and keystone plants benefits greatly; helps local ecosystem; having some native plants is better than none). -Replace with native plants gradually (manageable segments/tasks/goals); a process.·Provide shelter for non-migratory, overwintering butterflies and moths (safe caterpillar pupation sites) -Leaf litter for moth caterpillars to drop from their host trees, burrow into the leaves and/or soil, and spin their cocoons. -Leaf litter is also a food source for some caterpillars. -Leave plant stems, which provide nesting cavities for native bee species & pupation sites for caterpillars. -Fallen logs & branches, which provide nesting sites for native bee species. -Leave a bundle of sticks or brush pile for birds, other animals, & native bees to nest. -Thick or uncut vegetation. -Leave some weeds, which are host plants to some butterflies and moths. -“Leave an area of uncut grass all year round to provide shelter for pupating caterpillars (especially caterpillars that feed on grass) and for butterflies in reproductive diapause” (Biodiversity Ireland, “Gardening for Butterflies,” 2023). -Native trees to shelter roosting butterflies. -Include hedgerows (hawthorn and holly) -Have a layered landscape (horizontal layer—understory, with woodland/shade plants; middle layer—shrubs; and vertical layer—overstory/canopy, with trees). -Have a “continuous sequence of flowering plants (plants that flower continuously; perennials; benefits butterflies, moths, bees, and other pollinators)” (Tallamy, Nature's Best Hope, 2019).·Feed the insects to feed the birds (create a garden/habitat space that welcomes all of nature). -A plant is a bird feeder, a pollinator feeder, and much more.·Pesticide-free/chemical-free.·Can include container plants.·If outdoor lighting (artificial light, which interferes with nocturnal insects and birds) is used, consider motion sensor lights instead (not continuous light) -Nocturnal insects (moths) usually get nectar from nocturnal flowers and need natural light from the moon (not artificial light) to find host and nectar plants and to mate; become easy targets for predators (visible) (Tallamy, Nature's Best Hope, 2019).·Shade-grown coffee grown under native trees (shelter for birds).·Participate in citizen/community science (butterfly tagging and butterfly counts). -U.S.: -Monarch Watch tagging and the North American Butterfly Association's butterfly counts; Monarch Joint Venture and Save Our Monarchs (monarch organizations). -Other resources—Stokes Butterfly Book: The Complete Guide to Butterfly Gardening, Identification, and Behavior (1993) by Donald and Lillian Stokes and Ernest Williams -“MrLundScience” YouTube channel -Wings in the Meadow (1967) by Jo Brewer -Bringing Nature Home: How You Can Sustain Wildlife with Native Plants (2019) by Doug Tallamy -Nature's Best Hope: A New Approach to Conservation That Starts in Your Yard (2019) by Doug Tallamy -The Living Landscape (2012) by Rick Dark and Doug Tallamy -Ireland: -Irish Butterfly Monitoring Scheme (apart of the National Biodiversity Data Centre of Ireland)—note butterfly populations, flight patterns, and habitat availability from April-September. -Butterfly Conservation's Big Butterfly Count (Northern Ireland)—count the butterflies seen in a 15-minute period and upload results online. -Ireland threatened butterflies and moths (large white, small white, green-veined white, ringlet, small tortoiseshell, small copper, speckled wood, meadow brown, red admiral, peacock, painted lady, holly blue, common blue, six-spot burnet, and silver-Y). -Butterfly Conservation Ireland's National Garden Butterfly Survey—record butterflies seen in your garden over a 3-month period (https://butterflyconservation.ie).·Ireland butterfly resources -National Biodiversity Data Centre (Ireland)—“Ireland's Butterfly Series—Gardening for Butterflies: Helping Butterflies with Native Plants” PDF resource (https://biodiversityireland.ie). -Butterfly Conservation (Northern Ireland Branch)—“Do It Yourself” resources on butterfly and moth events, volunteering, counts and activities, and gardening (https://butterfly-conservation.org).·Ireland native larval host plants: -Buckthorn (brimstone butterfly) -Clovers (clouded yellow butterfly) -Nettle (comma, peacock, red admiral, and small tortoiseshell butterflies) -Trefoil and vetch (common blue and wood white butterflies) -Garlic mustard and watercress (green-veined white and orange-tip butterflies) -Holly and ivy (holly blue butterfly) -Brassicaceae family of plants and nasturtiums (large white and small white butterflies) -Fescues and meadow grasses (meadow brown and small heath butterflies) -Thistles (painted lady butterfly) -Violets (fritillary butterfly) -Sorrel (small copper butterfly)·Ireland native nectar plants: -Sedum -Verbena -Sage https://biodiversityireland.ie/app/uploads/2023/06/Rewilding-Yo

Olá, hoje é 02 de maio de 2023, meu nome é Maíra Regis sou Assessora de Agronegócios em Brasília-DF e falaremos sobre o cenário do repolho. O repolho é uma hortaliça anual, herbácea, formada por inúmeras folhas que se imbricam, dando origem a uma “cabeça”, que constitui a parte comestível da planta. É originária da Europa Mediterrânea e da Ásia Menor. O repolho é uma Brassicaceae, assim como a couve, brócolis, couve-flor, couve-chinesa e o rabanete. Comercialmente, os repolhos são classificados conforme a forma e a cor da cabeça, em redondo, chato, pontudo ou coração-de-boi, crespo e roxo. O repolho roxo tem maiores teores de vitaminas e sais minerais do que o branco, se destacando entre as hortaliças como fonte de manganês, fósforo, potássio, cobre e vitamina C. Entre as variedades botânicas da espécie, é a de maior importância econômica. Pode ser cultivado o ano todo, de acordo com as exigências climáticas de cada cultivar. Atualmente, o repolho é cultivado em 150 países, com cerca de 4 milhões de hectares e uma produção anual de 70 milhões de toneladas, sendo a China o maior produtor. No Brasil, estima-se que a área plantada ultrapasse 30 mil hectares, com produção voltada ao mercado interno. Os estados de São Paulo, Minas Gerais e Paraná são os principais produtores, mas alguns estados do nordeste, como Bahia e Ceará, vêm aumentando sua participação neste mercado. São Paulo é o maior produtor nacional da hortaliça. Por ano, segundo o Censo Agropecuário de 2017 realizado pelo IBGE, o Estado produziu 148,4 mil toneladas, o que correspondia a cerca de 32% da produção nacional. Dados mais recentes do Instituto de Economia Agrícola de SP apontam, para o ano de 2022, uma produção estadual de 218,15 mil toneladas de repolho. Nos últimos meses, em São Paulo, adversidades climáticas, tais como excesso de chuvas em regiões produtoras, resultaram em menor qualidade, quantidade e preços menores para o produto. A CEASA Campinas registrou o preço médio do repolho no mês de abril, em torno de R$3,00 o roxo e R$1,75 para o branco por kg, contra uma média de R$4,00 para o roxo e de R$3,25 para o branco, em relação ao ano anterior, apresentando desvalorização acentuada de 33% e 85%, respectivamente, no período. O Banco do Brasil, principal parceiro do agronegócio brasileiro, coloca à disposição dos produtores rurais linhas de crédito de investimento e de custeio, plantio e condução das lavouras de repolho. Conte sempre com a Assessoria especializada em Agronegócios e com toda a equipe do Banco do Brasil.

Eerder hoorden we onderzoeker Kasper Hendriks van Naturalis en de Universiteit van Osnabrück alles vertellen over de plantenfamilie van de kruisbloemigen waar hij al jaren onderzoek naar doet. Maar hoe breng je een stamboom van zo'n familie eigenlijk in kaart?  Meer lezen over zijn onderzoek? De evolutie van afgeleide houtigheid in de Brassicaceae-plantenfamilie. Deel één van dit gesprek is hier terug te luisteren: Biologie | Wat we kunnen leren van de houterige familie van de koolSee omnystudio.com/listener for privacy information.

Sommige plantenfamilies hebben handige trucjes om met stressfactoren om te gaan. Van die vindingrijkheid kunnen wij mogelijk weer leren hoe we onze gewassen sterker maken.  Onderzoeker Kasper Hendriks van Naturalis en de Universiteit van Osnabrück vertelt vanuit het depot van Naturalis - tussen zo'n 5 miljoen gedroogde plantjes - waarom hij al jaren onderzoek doet naar de stamboom van de plantenfamilie waar ook koolsoorten onder vallen. Dat hoor je in dit eerste deel van het gesprek. In deel twee vertelt hij meer over hoe je zo'n stamboom nou eigenlijk maakt en haalt hij een gedroogd plantje tevoorschijn waar we allebei heel enthousiast van worden. Dat deel hoor je hier: Biologie | Hoe maak je een stamboom van een plantenfamilie? Lees hier meer over zijn werk: de evolutie van afgeleide houtigheid in de Brassicaceae-plantenfamilie.See omnystudio.com/listener for privacy information.

Watercress! It's a beautiful ingredient. Peppery, vibrant, grown in the UK and fantastically healthy for you. It's a vegetable from the Brassicaceae family. That includes other favourites of mine including broccoli, cabbage, sprouts and bok choy and more. A few studies demonstrate their ability to reduce DNA damage which could explain the association between brassica vegetable intake and reduced cancer risk and watercress is also known to be a good source of Lutein, beta carotene and vitamin C.But is that all? My next guest Dr Kyle Stewart is a GP in South Devon as well as CEO and co-founder of Watercress Research Ltd. He holds an Honorary Clinical Associate Research Fellowship in Theoretical Medicine at The University of Exeter, alongside an NHS England Clinical Entrepreneur Fellowship which is how we were connected.On today's show you'll hear how Kyle's experience with a young child suffering nappy rash led him to find out more about the wonderful properties of watercress. And how research that has stemmed from this ever so common problem, could also extend to reducing the need for antibiotics, preventing and treating certain cancers and even creating a new form of plant-based protein. Starting off by finding out about the mechanism behind nappy rash and its relationship to ammonia, Dr Kyle discovered that watercress contains urease-inhibiting properties .. but the rabbit hole goes a lot deeper.We have a wider conversation about the untapped potential of plants in general and how little we know about these incredible ingredients that we consume every day. Considering the success of cardiac drugs like digoxin and blood thinners like aspirin that have all been discovered from plants, why aren't we aggressively investigating these more?Using different preparations, experimental methods and a sprinkle of ingenuity could we create a completely new class of plant medications that have the ability to treat everything from eczema to IBD?As always do us a favour, if you want to support the podcast do subscribe or hit follow on spotify it helps the rankings which means we get more listens and it means I can do more pods! And do sign up for the newsletter at thedoctorskitchen.com where I send a weekly wellbeing trio of things to do. Something to eat, listen to, watch or read that will brighten up your week. See acast.com/privacy for privacy and opt-out information.

Хрен обыкновенный — многолетнее травянистое растение семейства Капустные (Brassicaceae). Произрастает хрен на всей территории Европы и Азии, на Кавказе и в настоящее время в диком виде встречается во многих странах мира. О происхождении хрена, его свойствах, окультуривании и промышленном возделывании этого растения в Восточной Европе рассказывает в своей статье кандидат с.-х. наук Рябцева Т.В.

Including powerful antioxidants in your diet is key in fighting or preventing cancer.  A great way to start the day is to include berries for breakfast.  Later meals throughout the day including cruciferous vegetables will continue your cancer fighting diet. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, and similar green leaf vegetables. The family takes its alternative name (Cruciferae, New Latin for "cross-bearing") from the shape of their flowers, whose four petals resemble a cross. When cooked properly they are both delicious and vital cancer fighting tools. Support the show

This episode explores another popular wild edible plant called Garlic Mustard (Alliaria petiolata).Overview:What is Garlic Mustard?Where does it grow?What is its history?How to harvest it?How to use it in the kitchen?Ancestral Supplements Referral Link:https://bit.ly/2KqBS7eSupport the podcast on Patreon:https://www.patreon.com/poldiwielandThank you for subscribing and sharing the show with your family and friends.Subscribe with this link:linktr.ee/yearofplentyOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts, and many other platforms!Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RTDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Map:https://plants.usda.gov/core/profile?symbol=alpe4Recipes:https://foragerchef.com/garlic-mustard-shoots-with-ramp-butter/https://www.botanicalartspress.com/blog/2015/4/18/garlic-mustard-root-horseradishOther Resources:https://www.youtube.com/watch?v=-3odmy6rg4khttps://www.fourseasonforaging.com/blog/2017/5/28/garlic-mustard-a-delicious-invasivehttps://www.ediblewildfood.com/garlic-mustard.aspxhttps://journals.plos.org/plosone/article/file?type=printable&id=10.1371/journal.pone.0070583https://bioone.org/journals/The-Journal-of-the-Torrey-Botanical-Society/volume-143/issue-4/TORREY-D-15-00059/A-review-of-garlic-mustard-Alliaria-petiolata-Brassicaceae-as-an/10.3159/TORREY-D-15-00059.fullhttps://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-294X.2005.02521.x?casa_token=L5x4DYvW_XEAAAAA%3AZ9WhT58QIBgAH7cOFrPjyCMGD5c-ZktRQkCYPNgssXwi-Hh7cdcUpL8fczDyI914puiGWxXJ-HIwa8PShttps://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-294X.2005.02521.x?casa_token=L5x4DYvW_XEAAAAA%3AZ9WhT58QIBgAH7cOFrPjyCMGD5c-ZktRQkCYPNgssXwi-Hh7cdcUpL8fczDyI914puiGWxXJ-HIwa8PShttps://foragerchef.com/garlic-mustard/

Dr Ann Childers: From the Vault - Original Air Date: October 2017 Dr Ann Childers is a Psychiatrist living in the Pacific Northwest, also she's a USAF Veteran, Author, and Speaker. She is in private practice, and is the owner of Life Balance Northwest LLC: Lifestyle Psychiatry. Follow her on Twitter -AND- Check out her website.   Motivation "Here I'm talking about especially refined carbohydrates and sugars. The highly processed stuff. Wow, people just feel amazing after they just get rid of those things, and if they go further, they feel even better."  Health "I eat meat, fish, eggs, poultry, all with their fats, and I prefer fat over protein. So, I keep my protein moderate, and my fat high. And, I eat vegetables that grow above ground.  Unless you're working out heavily, or have suddenly become sedentary, protein needs don't change that much, except perhaps as we age. Then it may be that because of digestive problems we actually need more protein and not less, and we can save that discussion for another time. But, if you think of protein as your fulcrum (and you think of it as being fairly steady), then if the calories from carbohydrates go down you have to raise your fat calories. Or, if your calories from fat goes down, you still have to fill your caloric needs, so you raise your carbohydrate calories." Dr Childers goes on to explain that in our industrialized society the processed food is so highly refined that even the flour (speaking of all flour on the market such as wheat flour, rice flour, etc) is essentially sugar, because of how it affects the body when it is ingested. Fitness "I don't. Not in the way most people would think. I'm very sedentary. Most of my life is spent sitting in a room with other people talking to them." Dr Childers has been on a very strict ketogenic diet over a long period of time, where she consumes under 20 grams of total carbohydrate per day, along with high fat and moderate protein. What she has found is that when she is out with her family she can walk 5 miles at the drop of a hat with no pain, inflammation, or shortness of breath. Does she credit her diet with helping maintain overall health and fitness? "I would say that is the take home message for my particular experience." Peace of Mind "When I stopped eating the Standard American Diet (SAD), and I started eating a whole foods diet, that was the first step toward having energy and not having a depressed mood.   I never had a diagnosed depression. I wasn't suicidal, that was never a part of my life. But, I always had this low hanging cloud in my head, and I felt kind of distracted a lot. Eventually was diagnosed with Attention Deficit Disorder" Even before the elimination of wheat from her diet, just switching off SAD and onto a whole foods diet, she reports immediately feeling better. Then, once wheat was taken out of her diet she realized it was another step towards improving her overall personal health. "So what I really enjoy now is very little in the way of moods I cannot handle. In fact, I can't remember the last one."  Adapt & Overcome Just because the woman has a path towards health, fitness, and peace of mind certainly doesn't mean she doesn't face challenges along the way. Along the course of any journey we inevitably come across challenges that force us to adapt, and obstacles that must be overcome. How does Dr Ann Childers herself adapt and overcome? "I had an awful lot of obstacles, and I'm not without obstacles now. I have a condition called Ehlers-Danlos Syndrome, which I was born with, and with that comes what's called Dystonia, which is a neurological condition. And, there are some other problems because of the hyper-mobility of my joints, even joints in my back... If anyone out there has done Myers-Briggs, I'm an INFP, so I'm not the most organized and neat & tidy crayon in the box, but I'm easy going, and that is what has really helped me. Being an intuitive feeler, I have a lot of hunches about things. The problem with hunches is you can't show your work, even if you're right... But, I have really good hunches, I'm like a talent scout for information, and when I get the right information I just test it, and test it, until I've proven to myself that's the right direction to go in, and then I go with it." During the chat after our question round we covered her journey from having what others perceived as a great life, and being unfulfilled, to having her dream practice. A Fulfilling Practice "I remember when my practice was unfulfilling, and I was making a beautiful six figure income." She adapted by taking a leap of faith and going into private practice, and funding it all out of her own pocket. "Welcome to 2017, because now I've got the beautiful building of my dreams. It's like a home, with a fireplace where people can sit and think. Meditate, contemplate, whatever they need to do. " Now, remember, even though she overcame significant obstacles, and has a wonderful story of success that can motivate others, she is still not without challenges and obstacles in her life today. It doesn't matter how you measure success, or how far you go towards your goals, there will always be challenges in life. And, because of that, all is as it should be. As Dr Childers puts it: "It's really funny because now I don't have this beautiful six figure income, and all that. But, I have a place I can call my own. And that, to me, is worth everything."  Balancing on the Fulcrum of Protein Dr Childers pointed out earlier in the interview that protein is the fulcrum of our diet. When carbs are lowered, fat is raised & vice-versa. Older people may not have the stomach acids needed to digest the protein properly, so they may need more gelatin in their diet. Dr Childers cites the opinion of Ray Peat on red meat and gelatin. Ray believes that meat should be served with some type of gelatin such as an aspic. She points out that carnivores such as lions go after organ meat, as opposed to the muscle meats, and the animal as a whole contains quite a bit of gelatin. Iron deficiency is a worldwide problem, and lack of red meat can cause an iron deficiency. As it so happens heme iron, found in red meat, is the easiest way for us to absorb iron. “I think that red meat does have to be balanced. But, I also think we need to eat the rest of the animal. We need to eat snout to tail. There are some organs that we need to be very careful of, like the thyroid especially, but we do really need to eat snout to tail.” Circling back to the ideas presented by Ray Peat, he suggests that there may be some amino acids in red meat that may be difficult to digest without being balanced by amino acids in gelatin. We spoke briefly of the old tradition of surrounding meat in aspic. In the Middle Ages this was both a presentation and preservation method, the earliest known recording of which dates to 1375. So, people had been using it for some time prior to its usage in Le Viandier. Dr Childers suggests that some of these traditions from classical cuisine may be about balancing the things that we are just now (re)discovering are important. Hence, a return to snout to tail eating for balancing total health. Making Vegetables Edible Dr Childers does hold the point of view that human beings are primarily meant to be carnivorous. However, she also points out that if we go to the North Pole, then we see human carnivores, but as we go towards the Equator, then we see more populations eating plants as well as some meat. So, overall human beings have adapted to a wide variety of climate and food sources. “We can live just about anywhere, and one of the reasons is because we know how to make fuel from sources that we’re not even adapted to naturally. One of the ways we do that is by breaking down cellulose walls, and we can’t adjust cellulose. We don’t have the micro organisms to do that, but we can cook things. So, we can cook vegetables to break down the cellulose walls, or we can puree them to do the same thing. Or we can pickle them, and that does the same thing, in fact, that’s like digesting the vegetable outside your body. The price you pay for fermenting and pickling is you have to be really careful with your teeth.” We're advised to not brush our teeth immediately after eating pickled vegetables due to softening of the enamel. But, we have adapted the vegetables to us. The entire Brassica family  (not to be confused with the entire Brassicaceae line) of vegetables was bred from the wild mustard plant over the past 1,000 years, which was essentially a weed that people used to tread over in the forest. “We don’t have the mechanisms to really digest these things (vegetation), but we have learned how to breed them, and we’ve learned how to do a lot of things to them so that we can have something else to eat.”  

Collard greens are in the brassicaceae

In the latest episode of the #wildflowerhour podcast, Isabel Hardman finds out about our most important network of nature reserves: roadside verges. Mark Schofield works for the Lincolnshire Wildlife Trust and waxes lyrical about the importance of these scraps of land in saving wild flowers. We also learn about the Brassicaceae, or cabbage, family, which is the topic of this week's challenge, with some tips from expert botanist Tim Rich. And it's time for our monthly wild flower reading from Zoe Devlin. For more details about #wildflowerhour and all the guests on this show, visit [wildflowerhour.co.uk](http://www.wildflowerhour.co.uk/)

In the latest episode of the #wildflowerhour podcast, Isabel Hardman finds out about our most important network of nature reserves: roadside verges. Mark Schofield works for the Lincolnshire Wildlife Trust and waxes lyrical about the importance of these scraps of land in saving wild flowers. We also learn about the Brassicaceae, or cabbage, family, which is the topic of this week's challenge, with some tips from expert botanist Tim Rich. And it's time for our monthly wild flower reading from Zoe Devlin. For more details about #wildflowerhour and all the guests on this show, visit [wildflowerhour.co.uk](http://www.wildflowerhour.co.uk/)

En snak om den spøjse rod peberrod På Krogerup dyrker vi i vores "genressourceprojekt" ikke mindre end 11 slags peberrod. Nedenstående er mine noter fra 1 time i P4 om peberrod som var en særlig fornøjelse. Køkkenhistorie Peberroden er Nordens juvel 1700 tallet begyndte sovs og kartoffelkøkkenet til I 1860érne kom Komfuret ind i køkkenet og vi lavede mere rigtig mad Omlægningen af landbruget til kombineret kvæg og planteavl der også betød køkkenhaver med rodfrugter og kål. Omlægning fra rugbrød og sul til sovs og kartofler køkkenet. Basisføde Kogt torsk med peberrod og det hele kom ind her. Ligeledes det kogte kød med peberrodssovs og syltede rødbeder. I surkål oprindeligt med kommen, enebær peber i tønder med salt Når man historisk ser på kryderplanter er det i sydenkrydderurter og i norden og dermed DK dild og Peberrod Alle steder bruger man laurbær, persille og timian Kørvel og estragon i Frankrig Middelhavene oregano, rosmarin basilikum Helse - Oprindeligt brugt mod skørbug grundet indholdet af store mængder af c vitaminet Desinficerende virkning er velkendt. Sygdom i kvægbesætningen rev man det i foderet Rødbeder. Kogebog fra 1616 har ospkriften med. Relish horseradish Peberrod Armoracia rusticana Horse raddish I Spanien kalder man dem ”Rábano picante” Man bruger det ikke ret meget i Spanien, faktisk har hverken jeg (Flemming vores kollega i spanien) eller Paco (Cucho) nogen sinde smagt det i Spanien… Paco siger dog at han selvføelgelig kender produktet, og siger at hvis man planter det i dag i Motril (Granada), saa har vi spanske peberroedder om ca. 60 dage. Nordisk Wasabi Nordens Ingefær Et fortræffeligt Naturkrydderi Farmor havde det I haven og dumpede altid en klods ned i de frisksyltede rødbeder for sin konserverende virkning. STÆRK Den stærke smag skyldes et stof kaldet Glykosid, hvoraf der dannes en farveløs, svovlholdig olie, allylsennepsolie - det gør den stærk. Den optræder forskellig i styrke når den opvarmes. Peberrod skal ført i sovsen lige før servering Opbevaring Opbevaring i et vådt klæde / viskestykke eller i pose i grøntskuffen. Den kan fryses og er let at rive i frossen tilstand. OPRINDELSE Kom til midteuropa år 1000 med slaviske folk og omtales dyrket omkring 15 århundrede. Rivemåder Kokkemåden til tatar med bagsiden af kniv i spåner Fint revet på rivejern til sovs Rivejern for groft Retter Historiske retter Brødskivetr med Hønsekød overhældt med revet peberrod og hakkede mandler 1700 tallet kommer fisken ind Hos Marcus loft fødes klassikeren oksekød med pererrodssovs. Senere kommer den sursøde til 1800 tallet kommer de kolde sovse Smørrebrød herefter Tatar WienerSchnitzel Pariserbøf Høne i asparges Sprøngt bryst i peberrodssovs Sur sød opbagt sovs med eddike og peberrod Peberrodsfløde Frossen peberrod Peberrod smør Rødbede peberrod smør I frankrig næsten aldrig bortset fra Alsace Wasabi til sushi og sashimi Karry og peberrod ophæver hinandens styrke - kemi Kartoffelmos Rødbedesalat rå Rødbedesalat Relish P - sild Syltede soild Rødbede - syltede Antibakteriel virkning/ konserverende Antiinflamatorisk - bakterielt dræbende Dyrkning 100 ton i DK ca Dyrkning Tog fart fra 1800 tallet 2 halvdel af 1800 tallet blev det en handleskultur af ikke ringe betydning Omkring 1900 var der ved Albanimarkedet i Odense en veritabel peberrodsbørs. De betydelige avlere mødtes anden mandag i november med prøver på deres formåen og bedste fik priser. 10 cm lange tynde stykker lægges skråt sidst i April Tynde lange spirer lægges. Hører til de korsblomstredes familie (hele kålfamilien radiser, ræiker, savojkål, grønkål, blomkål, broccoli, romanesco, raps, rysp (foderplante9 De fleste har gule blomster, radiser hvide. Frø fremkommer kun sjældent. De er alle bitre i forskellige grader. Peberrod er nok en af de kraftigste sammen med ræddiker (sorte, røde, hvide) Det er en staude som er en måde at dyrke den på og ikke en "familie". Det betyder at det er en flerårig plante Hemikryptofytter. Sorter: Der er flere forskellige sorter. Blade er forskellig ligesom knoldes udseende. Glatte eller skæggede. Typen Dansk peberrod er den mest kendte Den er vinterhårdfør men som kulturplante dyrkes den som et årig afgrøde. I lerjord deler den sig Mose og engjorder er best egnet til dyrkning Fyn Peberrodscenter i sindal (ved hjørring) hvor man efter 70 år har samlet 100 avlere i en forening I DK dyrker vi ca 75 hektar - vi er 100% selvforsynende hvilket er den eneste afgrøde jeg kan komme i tanke om at have læst. I Aarstiderne er det Tinggarden der dyrker vores Kent og Annemette Ebbesen som dyrker ca 12.000 stk til kasserne. På Krogerup har vi en smule i haven til lokalt brug. Carlsens peberrodsfabrik ved Sindal - Hans skovbølling Ejer Torben Haagesen 39629037 Avler lars Jørgen petersen dyrker til disse Alle kan have det i haven. C - vitaminholdig Indeholder glucosinolater (i planter med skarp smag) disse holder skadedyr væg og så vidt jeg husker er Glykosinulater særligt gavnlige for vores os og forebygger Canser (kræfthæmmende). Findes eks. også i Rosenkål Glucinolatet er et forstadie til sennepsolie (som også er i Wasabi) Staude Fra Wikipedia, den frie encyklopædi Gå til: navigation, søg En staude er en flerårig, men urteagtig plante. Det betyder som regel, at alle plantens overjordiske dele visner bort under kulde- eller tørkeperioder, mens de underjordiske dele overlever. Dette har givet stauderne den videnskabelige betegnelse hemikryptofytter. I visse tilfælde overlever de overjordiske dele (blade og skud) alligevel både kulde og tørke. I så fald står man over for en stedsegrøn staude. De fleste planter vi kender som stedsegrønne er buske og træer, ofte nålebærende, men de findes også en hel del stedsegrønne flerårige urter. Under varmere himmelstrøg er det ganske almindeligt. De er meget efterspurgte som bunddækkeplanter i have- og parkanlæg. 60 - 80 cm lange stængler Vi tror alle at regnormen kan deles og leve videre - det kan den ikke altid - det kan peberroden WASABI Wasabi (japansk: 山葵, hiragana: わさび) er en meget stærk grøn pasta, der traditionelt fremstilles af roden fra wasabi (Wasabia japonica). Wasabi-planten er i kålfamilien (Brassicaceae), og kaldes ofte for japansk peberrod. I dag bliver meget wasabi, også i Japan, fremstillet af peberrod tilsat sennep og grøn farve, da wasabi-planten er vanskelig at dyrke. Man blander f.eks. ofte wasabi op med soyasauce, og bruger den til at dyppe fisken, når man spiser sushi. Helse Det er en meget hurtig - voksende plante , som breder sig med lynets hast, den er blevet brugt igennem tiderne til madlavning, det er den tykke rød som bruges Peberrod anvendes i sovse, til smørrebrød samt i kryddereddike Peberrod er meget rig på C-vitamin. Medicinsk: I middelalderen blev den brugt, mod forstoppelse, forgiftninger, symptomer, sygdomme i lever, nyre, blære, øre, bryst og hud. Stærkt kredsløbsstimulerende, antiseptisk især med hensyn til lungevæv og urinveje. Den er vanddrivende, sårhelende, stimulerer fordøjelsen, virker på urinsur gigt, nyresten, virke på hoste, kighoste, bronkitis, astma, Kan bruges både ind og udvortes, indvortes revet og kan spises som det er , for udvortes revet og lagt i omslag, hjælp på iskaes Kan bruges som udtræk eller afkog: 1 håndfuld frisk peberrod skæres i små stykke og overhældes med en l kogende vand, drik 2 kopper om dagen Saft rev peberroden og pres saften fra den friske rod ud gennem et stykke linned 1. 2 spiseskefulde pr dag. Omslag af frisk peberrod: læg skiver af roden udskåret så tynd som mulig på de områder af kroppen hvor det skal virke, kom evt. gase bind om. Litteratur Selv i Henry Notaker´s Gastronomi står der intet,- men der står om hejre, krokodille, sauerkraut, puma og meget andet I himmelen flyver der stegte duer rundt i luften Gærder er bygget af flæsk og ål... Bo Jacobsen - røget laks med æbler, selleri og peberrod samt dild Erwin lauterbach - grønærtesalat med peberrod og nye kartofler Spidskål med peberrod varmrå Katrine klinken Røget laks med flødepeberrod Æleflæsk med timian og peberrod

En snak om den spøjse rod peberrod:) Nedenstående er mine noter fra 1 time i P4 om peberrod som var en særlig fornøjelse. Køkkenhistorie Peberroden er Nordens juvel 1700 tallet begyndte sovs og kartoffelkøkkenet til I 1860érne kom Komfuret ind i køkkenet og vi lavede mere rigtig mad Omlægningen af landbruget til kombineret kvæg og planteavl der også betød køkkenhaver med rodfrugter og kål. Omlægning fra rugbrød og sul til sovs og kartofler køkkenet. Basisføde Kogt torsk med peberrod og det hele kom ind her. Ligeledes det kogte kød med peberrodssovs og syltede rødbeder. I surkål oprindeligt med kommen, enebær peber i tønder med salt Når man historisk ser på kryderplanter er det i sydenkrydderurter og i norden og dermed DK dild og Peberrod Alle steder bruger man laurbær, persille og timian Kørvel og estragon i Frankrig Middelhavene oregano, rosmarin basilikum Helse - Oprindeligt brugt mod skørbug grundet indholdet af store mængder af c vitaminet Desinficerende virkning er velkendt. Sygdom i kvægbesætningen rev man det i foderet Rødbeder. Kogebog fra 1616 har ospkriften med. Relish horseradish Peberrod Armoracia rusticana Horse raddish I Spanien kalder man dem ”Rábano picante” Man bruger det ikke ret meget i Spanien, faktisk har hverken jeg (Flemming vores kollega i spanien) eller Paco (Cucho) nogen sinde smagt det i Spanien… Paco siger dog at han selvføelgelig kender produktet, og siger at hvis man planter det i dag i Motril (Granada), saa har vi spanske peberroedder om ca. 60 dage. Nordisk Wasabi Nordens Ingefær Et fortræffeligt Naturkrydderi Farmor havde det I haven og dumpede altid en klods ned i de frisksyltede rødbeder for sin konserverende virkning. STÆRK Den stærke smag skyldes et stof kaldet Glykosid, hvoraf der dannes en farveløs, svovlholdig olie, allylsennepsolie - det gør den stærk. Den optræder forskellig i styrke når den opvarmes. Peberrod skal ført i sovsen lige før servering Opbevaring Opbevaring i et vådt klæde / viskestykke eller i pose i grøntskuffen. Den kan fryses og er let at rive i frossen tilstand. OPRINDELSE Kom til midteuropa år 1000 med slaviske folk og omtales dyrket omkring 15 århundrede. Rivemåder Kokkemåden til tatar med bagsiden af kniv i spåner Fint revet på rivejern til sovs Rivejern for groft Retter Historiske retter Brødskivetr med Hønsekød overhældt med revet peberrod og hakkede mandler 1700 tallet kommer fisken ind Hos Marcus loft fødes klassikeren oksekød med pererrodssovs. Senere kommer den sursøde til 1800 tallet kommer de kolde sovse Smørrebrød herefter Tatar WienerSchnitzel Pariserbøf Høne i asparges Sprøngt bryst i peberrodssovs Sur sød opbagt sovs med eddike og peberrod Peberrodsfløde Frossen peberrod Peberrod smør Rødbede peberrod smør I frankrig næsten aldrig bortset fra Alsace Wasabi til sushi og sashimi Karry og peberrod ophæver hinandens styrke - kemi Kartoffelmos Rødbedesalat rå Rødbedesalat Relish P - sild Syltede soild Rødbede - syltede Antibakteriel virkning/ konserverende Antiinflamatorisk - bakterielt dræbende Dyrkning 100 ton i DK ca Dyrkning Tog fart fra 1800 tallet 2 halvdel af 1800 tallet blev det en handleskultur af ikke ringe betydning Omkring 1900 var der ved Albanimarkedet i Odense en veritabel peberrodsbørs. De betydelige avlere mødtes anden mandag i november med prøver på deres formåen og bedste fik priser. 10 cm lange tynde stykker lægges skråt sidst i April Tynde lange spirer lægges. Hører til de korsblomstredes familie (hele kålfamilien radiser, ræiker, savojkål, grønkål, blomkål, broccoli, romanesco, raps, rysp (foderplante9 De fleste har gule blomster, radiser hvide. Frø fremkommer kun sjældent. De er alle bitre i forskellige grader. Peberrod er nok en af de kraftigste sammen med ræddiker (sorte, røde, hvide) Det er en staude som er en måde at dyrke den på og ikke en "familie". Det betyder at det er en flerårig plante Hemikryptofytter. Sorter: Der er flere forskellige sorter. Blade er forskellig ligesom knoldes udseende. Glatte eller skæggede. Typen Dansk peberrod er den mest kendte Den er vinterhårdfør men som kulturplante dyrkes den som et årig afgrøde. I lerjord deler den sig Mose og engjorder er best egnet til dyrkning Fyn Peberrodscenter i sindal (ved hjørring) hvor man efter 70 år har samlet 100 avlere i en forening I DK dyrker vi ca 75 hektar - vi er 100% selvforsynende hvilket er den eneste afgrøde jeg kan komme i tanke om at have læst. I Aarstiderne er det Tinggarden der dyrker vores Kent og Annemette Ebbesen som dyrker ca 12.000 stk til kasserne. På Krogerup har vi en smule i haven til lokalt brug. Carlsens peberrodsfabrik ved Sindal - Hans skovbølling Ejer Torben Haagesen 39629037 Avler lars Jørgen petersen dyrker til disse Alle kan have det i haven. C - vitaminholdig Indeholder glucosinolater (i planter med skarp smag) disse holder skadedyr væg og så vidt jeg husker er Glykosinulater særligt gavnlige for vores os og forebygger Canser (kræfthæmmende). Findes eks. også i Rosenkål Glucinolatet er et forstadie til sennepsolie (som også er i Wasabi) Staude Fra Wikipedia, den frie encyklopædi Gå til: navigation, søg En staude er en flerårig, men urteagtig plante. Det betyder som regel, at alle plantens overjordiske dele visner bort under kulde- eller tørkeperioder, mens de underjordiske dele overlever. Dette har givet stauderne den videnskabelige betegnelse hemikryptofytter. I visse tilfælde overlever de overjordiske dele (blade og skud) alligevel både kulde og tørke. I så fald står man over for en stedsegrøn staude. De fleste planter vi kender som stedsegrønne er buske og træer, ofte nålebærende, men de findes også en hel del stedsegrønne flerårige urter. Under varmere himmelstrøg er det ganske almindeligt. De er meget efterspurgte som bunddækkeplanter i have- og parkanlæg. 60 - 80 cm lange stængler Vi tror alle at regnormen kan deles og leve videre - det kan den ikke altid - det kan peberroden WASABI Wasabi (japansk: 山葵, hiragana: わさび) er en meget stærk grøn pasta, der traditionelt fremstilles af roden fra wasabi (Wasabia japonica). Wasabi-planten er i kålfamilien (Brassicaceae), og kaldes ofte for japansk peberrod. I dag bliver meget wasabi, også i Japan, fremstillet af peberrod tilsat sennep og grøn farve, da wasabi-planten er vanskelig at dyrke. Man blander f.eks. ofte wasabi op med soyasauce, og bruger den til at dyppe fisken, når man spiser sushi. Helse Det er en meget hurtig - voksende plante , som breder sig med lynets hast, den er blevet brugt igennem tiderne til madlavning, det er den tykke rød som bruges Peberrod anvendes i sovse, til smørrebrød samt i kryddereddike Peberrod er meget rig på C-vitamin. Medicinsk: I middelalderen blev den brugt, mod forstoppelse, forgiftninger, symptomer, sygdomme i lever, nyre, blære, øre, bryst og hud. Stærkt kredsløbsstimulerende, antiseptisk især med hensyn til lungevæv og urinveje. Den er vanddrivende, sårhelende, stimulerer fordøjelsen, virker på urinsur gigt, nyresten, virke på hoste, kighoste, bronkitis, astma, Kan bruges både ind og udvortes, indvortes revet og kan spises som det er , for udvortes revet og lagt i omslag, hjælp på iskaes Kan bruges som udtræk eller afkog: 1 håndfuld frisk peberrod skæres i små stykke og overhældes med en l kogende vand, drik 2 kopper om dagen Saft rev peberroden og pres saften fra den friske rod ud gennem et stykke linned 1. 2 spiseskefulde pr dag. Omslag af frisk peberrod: læg skiver af roden udskåret så tynd som mulig på de områder af kroppen hvor det skal virke, kom evt. gase bind om. Litteratur Selv i Henry Notaker´s Gastronomi står der intet,- men der står om hejre, krokodille, sauerkraut, puma og meget andet I himmelen flyver der stegte duer rundt i luften Gærder er bygget af flæsk og ål... Bo Jacobsen - røget laks med æbler, selleri og peberrod samt dild Erwin lauterbach - grønærtesalat med peberrod og nye kartofler Spidskål med peberrod varmrå Katrine klinken Røget laks med flødepeberrod Æleflæsk med timian og peberrod

Gene duplication is an opportunity for evolving new functions from the newer gene, but also has a disadvantage due to local gene-rearrangement effects and, if duplications are numerous, through alterations of genome size. Therefore, selection is playing a central role in determining the fate of a duplicate gene. Plants are known to harbor numerous gene families, and are thus an ideal system to test the fate of gene duplicates. This thesis tackles the tropinone-reductase like enzymes (further TRL) and the tau GSTs located upstream from this gene family. TRL enzymes are short-chain dehydrogenases that are involved in a reduction step downstream in the synthesis of tropane alkaloids in Solanaceae, important defense compounds of plants. The function of TRLs in Brassicaceae is not clear, since most of the plants in this family do not produce tropane alkaloids, but some have been associated with the oxidative-stress response. This gene family contains 80% of its members duplicated in tandem in Arabidopsis thaliana. We profited from this fact to isolate 12 TRL (+ pseudogenes) from this species, further six species of Brassicaceae (A. thaliana, A. lyrata, A. cebennensis, Capsella rubella, Boechera divaricarpa and Brassica rapa), and one species from a closely related plant family, Cleome spinosa. We tested the role that selection plays in maintaining large numbers of this gene family. We used phylogenetic methods to analyze non-coding sequence evolution and identified regulatory motifs. We analyzed non-coding sequence evolution. Microarray expression data from A. thaliana and qPCR for A. thaliana and A. lyrata were analyzed to detect divergence in the expression patterns of orthologs and paralogs. TRL genes follow a gene birth and death dynamics. More probable, they originated from non-equal recombination of tandem duplicated genes. Positive selection at the origin of the duplicated genes allowed these to acquire differential expression patterns, leading to the preservation of numerous TRLs. The analysis of coding and non-coding sequences shows them to display correlated evolution, particularly in species recently separated by speciation. We further tested for selection on the tau glutathione-S-transferases (GST) enzymes, adjacent 3' in the genome to TRLs. Tau GSTs are unique to plants and are involved in detoxification. Multiple copies of these enzymes will allow flexibility in substrate specificity, which is important for the detoxification function. We detected positive selection among paralogs of tau GSTs supporting their potential of functional diversity, but we also detected negative selection among paralogs and groups of orthologs, indicating that more often their functions are conserved.