AY Honors/Herbs/Answer Key - Revision history

W126jep: - Category of AYHAB

2022-07-14T16:46:21Z

- Category of AYHAB

W126jep at 22:00, 14 September 2021

2021-09-14T22:00:19Z

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2021-04-14T12:30:26Z

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W126jep at 12:30, 14 April 2021

2021-04-14T12:30:10Z

Jomegat bot: Bot: Automated import of articles * existing text overwritten *

2021-03-19T02:39:45Z

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2020-12-26T01:17:37Z

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Jomegat bot: Jomegat bot moved page Adventist Youth Honors Answer Book/Nature/Herbs to AY Honors/Herbs/Answer Key: Bot: Moved page

2020-12-19T17:56:43Z

Jomegat bot moved page AY Honor Herbs to AY Honor Herbs Answer Key: Bot: Moved page

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2020-11-06T21:34:51Z

remove redundant References header

Ixoekea at 18:59, 13 November 2016

2016-11-13T18:59:22Z

W126jep: Marked this version for translation

2015-07-30T07:16:43Z

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 * [http://homepages.nildram.co.uk/~jimella/herbs.htm Wild Herbs]
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 ;Allspice: The fruit of the allspice is more familiar, but the fresh leaves are also used where available: they are similar in texture to bay leaves and are thus infused during cooking and then removed before serving.
 ;Arugula: Arugula (also known as Rocket) is generally used in salads but also cooked as a vegetable with pastas or meats and in coastal Slovenia, it is added in the squeaky cheese burek. It is often used in pizzas.
-;Basil: Basil is most commonly recommended to be used fresh, and in cooked recipes, is generally added at the last moment, as cooking destroys the flavor quickly.  It is known as the King of Herbs.
+;Basil: Basil is most commonly recommended to be used fresh, and in cooked recipes, is generally added at the last moment, as cooking destroys the flavor quickly. It is known as the King of Herbs.
 ;Bay leaf: Bay leaf is often used to flavor soups, stews, braises and pâtés in Mediterranean Cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
 ;Chives: Uses for chives involve shredding its leaves (straws) for use as condiment for fish, potatoes and soups.
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 ;Spearmint: Spearmint is used as a flavoring for toothpaste and confectionery.
 ;Sumac: The hairy covering of the drupes is harvested and used as a spice (a deep red powder with a sour taste) in some Middle Eastern countries, particularly with salads. In North America, the smooth sumac and the staghorn sumac, are sometimes used to make a beverage, termed "sumac-ade" or "Indian lemonade" or "rhus juice".
-;Sweet grass: Sweet grass was used in France to flavor candy, soft drinks, and perfumes.  In Russia, it was used to flavor tea.
+;Sweet grass: Sweet grass was used in France to flavor candy, soft drinks, and perfumes. In Russia, it was used to flavor tea.
 ;Tansy: Tansy was formerly used as a flavoring for puddings and omelets, but that is almost unknown now.
 ;Tarragon: Tarragon is one of the four ''fines herbes'' of French cooking, and particularly suitable for fish and chicken dishes. Tarragon is one of the main components of Bearnaise sauce.
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 <!-- 2. List 25 medicinal herbs and their uses. -->
-;Allspice: 18th century Russian soldiers would put allspice in their boots.  Volatile oils found in the plant contain eugenol, a weak antimicrobial agent.
+;Allspice: 18th century Russian soldiers would put allspice in their boots. Volatile oils found in the plant contain eugenol, a weak antimicrobial agent.
 ;Aloe vera: Aloe vera has been used externally to treat various skin conditions such as cuts, burns and eczema.
 ;Balm of Gilead: Balm of Gilead is a healing compound (a balm) made from the resinous gum of the North American tree species Populus candicans (Balsam Poplar).
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 ;Great Mullein: Great mullein is used as an herbal remedy for sore throat, cough and lung diseases.
 ;Licorice: Powdered liquorice root is an effective expectorant, and has been used for this purpose since ancient times. Modern cough syrups often include liquorice extract as an ingredient. Additionally, liquorice may be useful for both mouth ulcers and peptic ulcers.
-;Hyssop: In John 19:29, a sponge soaked in sour wine or vinegar was stuck on a branch of hyssop and offered to Jesus on the cross just before he died.  Hyssop has medicinal properties which are listed as including expectorant, carminative, relaxes peripheral blood vessels, promotes sweating, anti-inflammatory, anti-catarrhal, antispasmodic.
+;Hyssop: In John 19:29, a sponge soaked in sour wine or vinegar was stuck on a branch of hyssop and offered to Jesus on the cross just before he died. Hyssop has medicinal properties which are listed as including expectorant, carminative, relaxes peripheral blood vessels, promotes sweating, anti-inflammatory, anti-catarrhal, antispasmodic.
 ;Oregano: In the Philippines, oregano is not commonly used for cooking but is rather considered as a primarily medicinal plant, useful for relieving children's coughs.
 ;Peppermint: It is said that peppermint helps against upset stomachs, inhibits the growth of certain bacteria, and can help smooth and relax muscles when inhaled or applied to the skin.
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 ;Tamarind: In the Philippines, the leaves have been traditionally used in herbal tea for reducing malaria fever. Tamarind is used as a medicine for gastric and/or digestion problems.
 ;Tansy: Bitter tea made with the blossoms of Tansy has been effectively used for centuries as a drug that expels parasitic worms. Note that only Tanacetum vulgare is used in medicinal preparations; all species of tansy are toxic, and an overdose can be fatal. As a natural insect repellent, it was often planted next to kitchen doors to keep ants out.
-;Yarrow: Yarrow is purported to be a diaphoretic, astringent, tonic, stimulant and mild aromatic.  The plant also has a long history as a powerful 'healing herb' used topically for wounds, cuts and abrasions.
+;Yarrow: Yarrow is purported to be a diaphoretic, astringent, tonic, stimulant and mild aromatic. The plant also has a long history as a powerful 'healing herb' used topically for wounds, cuts and abrasions.
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 <!-- 3. Cook one dish using herbs. -->
-There are many possible recipes you can use to meet this requirement, but we present one here for your convenience.  This bread stuffing recipe uses celery, onion, garlic, sage and thyme, and is very tasty.  It was taken from requirement 7a of the [[Adventist Youth Honors Answer Book/Household Arts/Food - Drying|Food Drying]] honor.
+There are many possible recipes you can use to meet this requirement, but we present one here for your convenience. This bread stuffing recipe uses celery, onion, garlic, sage and thyme, and is very tasty. It was taken from requirement 7a of the [[AY Honors/Food - Drying|Food Drying]] honor.
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-A herb pillow is very simple to make.  Simply make a small bag out of a light fabric (some people use cheesecloth) and stuff it with herbs of your choice.  Lavender, rose petals, pine needles, mint, and eucalyptus are all popular herbs to use for this.
+A herb pillow is very simple to make. Simply make a small bag out of a light fabric (some people use cheesecloth) and stuff it with herbs of your choice. Lavender, rose petals, pine needles, mint, and eucalyptus are all popular herbs to use for this.
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-Jam can be made from rose hips, the fruit of the rose bush.  Gather {{units|4 liters|one gallon}} of rose hips after the first frost and remove the black ends.  Wash them well to remove any chemicals with which the roses may have been treated.  Boil them in water until they are soft an mushy, and then press them through a colander to strain out the seeds and other large pieces.
+Jam can be made from rose hips, the fruit of the rose bush. Gather {{units|4 liters|one gallon}} of rose hips after the first frost and remove the black ends. Wash them well to remove any chemicals with which the roses may have been treated. Boil them in water until they are soft an mushy, and then press them through a colander to strain out the seeds and other large pieces.
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-Continue to cook the pulp that comes through the colander until it is thicker than cream.  Then combine with an equal weight of sugar ({{units|800 ml|3.5 cups}} should do) and check the taste.  Continue cooking until the mixture has a jelly-like consistency.  Pour into sterilized jars and seal.
+Continue to cook the pulp that comes through the colander until it is thicker than cream. Then combine with an equal weight of sugar ({{units|800 ml|3.5 cups}} should do) and check the taste. Continue cooking until the mixture has a jelly-like consistency. Pour into sterilized jars and seal.
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-Note that this activity can also be used to meet requirement 6d of the [[../../Household Arts/Food - Canning|Food - Canning]] honor.
+Note that this activity can also be used to meet requirement 6d of the [[AY Honors/Food - Canning|Food - Canning]] honor.
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-*     Bring 1/4 cup of water to a boil then add about 2 tablespoons of finely ground herbs of your choice. Let the mixture steep for about 15 minutes.
+* Bring 1/4 cup of water to a boil then add about 2 tablespoons of finely ground herbs of your choice. Let the mixture steep for about 15 minutes.
-*     Pour in the steeped concoction into your double boiler then reheat.
+* Pour in the steeped concoction into your double boiler then reheat.
-*     Add in the soap (make sure it is cut into fine pieces or grated) and let it melt.
+* Add in the soap (make sure it is cut into fine pieces or grated) and let it melt.
-*     You may add in coloring or essential oils at this point to make your soap more interesting.
+* You may add in coloring or essential oils at this point to make your soap more interesting.
 Once fully melted, pour in the mixture into the soap mold and allow to harden at room temperature. (It will be best to coat your soap mold first with vegetable oil before pouring in the soap mixture.)
 * After a few hours, remove the soap from the mold then allow to harden for a day or two before finally using.
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 <!-- 7. Name and identify 5 herbs growing wild near you. -->
-A good Field Guide to edible wild plants or wildflowers will be very useful in meeting this requirement.  We recommend one of the following (or an equivalent Field Guide that covers your area):
+A good Field Guide to edible wild plants or wildflowers will be very useful in meeting this requirement. We recommend one of the following (or an equivalent Field Guide that covers your area):
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-*[http://www.amazon.com/Field-Guide-Edible-Wild-Plants/dp/039592622X/ref=sr_1_4/102-5396104-2268147?ie=UTF8&s=books&qid=1184720320&sr=8-4 A Field Guide to Edible Wild Plants: Eastern and central North America (Peterson Field Guides)]  by Lee Allen Peterson and Roger Tory Peterson.  Note that this book is also very useful for earning the [[../Edible Wild Plants| Edible Wild Plants]] honor, as well as the [[../../Recreation/Pioneering|Pioneering]] and [[../../Recreation/Wilderness Living|Wilderness Living]] honors.
+*[http://www.amazon.com/Field-Guide-Edible-Wild-Plants/dp/039592622X/ref=sr_1_4/102-5396104-2268147?ie=UTF8&s=books&qid=1184720320&sr=8-4 A Field Guide to Edible Wild Plants: Eastern and central North America (Peterson Field Guides)] by Lee Allen Peterson and Roger Tory Peterson. Note that this book is also very useful for earning the [[AY Honors/Edible Wild Plants|Edible Wild Plants]] honor, as well as the [[AY Honors/Pioneering|Pioneering]] and [[AY Honors/Wilderness Living|Wilderness Living]] honors.
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 *[http://www.growingherbs.org.uk/ How to Grow Herbs] Information about planting, propagating and growing herbs
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-Herbs can be grown indoors in the winter months by using hydroponic techniques.  Growing them hydroponically meets a requirement in the Voyager AY curriculum.
+Herbs can be grown indoors in the winter months by using hydroponic techniques. Growing them hydroponically meets a requirement in the Voyager AY curriculum.
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 * [http://homepages.nildram.co.uk/~jimella/herbs.htm Wild Herbs]
-==References== <!--T:45-->
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 ;Thyme: Thyme (pronounced ''time'') is often used to flavor meats, soups and stews. It is used in French cuisine, where it is an important element in a ''bouquet garni'', as well as in ''herbes de Provence''. It is also widely used in Caribbean cuisine. In some Middle Eastern countries, the condiment ''za'atar'' contains thyme as a vital ingredient.
-==2. List 25 medicinal herbs and their uses.==  <!--T:2-->
+==2. List 25 medicinal herbs and their uses.== <!--T:2-->
 ;Allspice: 18th century Russian soldiers would put allspice in their boots.  Volatile oils found in the plant contain eugenol, a weak antimicrobial agent.
 ;Aloe vera: Aloe vera has been used externally to treat various skin conditions such as cuts, burns and eczema.
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 {{:Adventist Youth Honors Answer Book/Stuffing Recipe}}
-==4. Make one of the following herbal products:==  <!--T:4-->
+==4. Make one of the following herbal products:== <!--T:4-->
 ===a. Cream===
 {{TODO|Add instruction for making herbal cream}}

AY Honors/Herbs/Answer Key - Revision history

W126jep: - Category of AYHAB

W126jep at 22:00, 14 September 2021

W126jep: Marked this version for translation

W126jep at 12:30, 14 April 2021

Jomegat bot: Bot: Automated import of articles *** existing text overwritten ***

Jomegat bot: Bot: Automated import of articles *** existing text overwritten ***

Jomegat bot: Jomegat bot moved page Adventist Youth Honors Answer Book/Nature/Herbs to AY Honors/Herbs/Answer Key: Bot: Moved page

Jomegat: remove redundant References header

Ixoekea at 18:59, 13 November 2016

W126jep: Marked this version for translation

Jomegat bot: Bot: Automated import of articles * existing text overwritten *

Jomegat bot: Bot: Automated import of articles * existing text overwritten *