Double digging and Hugelkultur:
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Friday, September 30, 2011
Hobby Maple Syrup Production, Ohio State University
Hobby Maple Syrup Production
Homemade spouts can also be fabricated from a variety of materials, including some that are very traditional, such as elderberry stems which are easily carved and have a soft pith that can easily be pushed out forming the hollow center.
About Birch Syrup
About Birch Syrup:
It takes an average of 100 gallons of sap to make 1 gallon of birch syrup. Maple syrup, by comparison, averages 40:1. The sap, containing only 1-1.5% sugar, looks and tastes much like water right out of the tree. Concentrating the sugar to 67%
It takes an average of 100 gallons of sap to make 1 gallon of birch syrup. Maple syrup, by comparison, averages 40:1. The sap, containing only 1-1.5% sugar, looks and tastes much like water right out of the tree. Concentrating the sugar to 67%
Sunday, September 25, 2011
Lippia graveolens Mexican Oregano
Lippia graveolens Mexican Oregano:
Mexican Oregano is a flavor filled culinary herb that is used extensively in Mexican and Tex-Mex cooking. It can be grown as an annual or containerized for indoor winter growing.
Mexican Oregano is a flavor filled culinary herb that is used extensively in Mexican and Tex-Mex cooking. It can be grown as an annual or containerized for indoor winter growing.
Herbal Teas, Tinctures, Infusions, Vinegars, Oils
Remedies: "Any scented geranium, lavender, mint, lemongrass, lemon balm, lemon verbena, and pineapple sage make good beverage teas. And for a real treat, try combinations of flavors like pineapple sage and rosemary, lavender and nutmeg geranium, lemon verbena and peppermint (my favorite), and orange mint and pineapple sage."
'via Blog this'
'via Blog this'
Dehydrating cucumbers - Discuss Cooking - Cooking Forums
Dehydrating cucumbers - Discuss Cooking - Cooking Forums:
http://www.discusscooking.com/forums/f149/dehydrating-cucumbers-50057.html
http://www.discusscooking.com/forums/f149/dehydrating-cucumbers-50057.html
Dehydrating cucumbers
I've had an abundance of cucumbers this year. When the neighbors started locking their mailboxes and pulling the blinds, I had to come up with some way to preserve them. This is after my wife refused to make any more pickles.
I knew how good tomatoes and cantaloupe were when dehydrated, so I started doing cucumbers. They are best when peeled first, and make a good chip to use with a dip. They have a surprisingly good taste. They will also be good this winter mixed in with dehydrated zucchini, y squash, tomatoes, and potatoes made into a soup.
Someone asked on one of the other threads what to do with your excess cucumbers.....well ck this out for one more thing to do with them.
Here is a couple pics of 20 after they came out of the dehydrator. Made 3 qt. size bags which I heat sealed.
I knew how good tomatoes and cantaloupe were when dehydrated, so I started doing cucumbers. They are best when peeled first, and make a good chip to use with a dip. They have a surprisingly good taste. They will also be good this winter mixed in with dehydrated zucchini, y squash, tomatoes, and potatoes made into a soup.
Someone asked on one of the other threads what to do with your excess cucumbers.....well ck this out for one more thing to do with them.
Here is a couple pics of 20 after they came out of the dehydrator. Made 3 qt. size bags which I heat sealed.
They make excellent chips to nibble on, same with zucchini, tomato and potato slices. Sprinkle on your favorite spice for added flavor.
Try dehydrating dill pickles or watermelon sometime.
I also can only make so many pickles, but I end up most of the time making relishes. Lots of varieties with ground cucumbers or zucchini as the base, especially if you also have peppers.
Try dehydrating dill pickles or watermelon sometime.
I also can only make so many pickles, but I end up most of the time making relishes. Lots of varieties with ground cucumbers or zucchini as the base, especially if you also have peppers.
__________________
Okra: Abelmoschus esculentus
Floridata: Abelmoschus esculentus:
Our favorite way to eat okra is to lightly sauté the fresh pods (including the caps and a short length of the stem) in olive oil, then eat all but the cap and stem. This way they are NEVER slimy. Our other favorite way to eat okra is cut up (without the caps) and cooked in a pot with sliced tomatoes and onions. Okra for gumbo is cut into sections (the caps discarded), and the sliminess acts as a thickener. Okra is also dried and powdered to use as a thickener. Many southerners like their okra dipped in batter and deep fried. This also eliminates the sliminess. Okra is also great pickled; use the recipe for cucumbers that comes with the supermarket pickling spice. Okra seeds removed from pods too mature and woody to eat can be boiled, baked, ground into meal for bread or tofu, or used as a coffee substitute. In India, the pods are dried, sliced into sections, and then fried for a crunchy, almost breadlike snack. We freeze okra whole, with the caps and a short length of stem, to use later in gumbos, soups and stir fry. Just keep adding more fresh pods to the freezer bag until it's full, then take 'em out as you need them.
'via Blog this'
Usage
Okra should be picked every 2-3 days before the pods become tough and woody. This usually means before the pods exceed 5" in length, although size doesn't really matter: it's the age of the pods rather than their length that determines if they are too woody and stringy to eat. Use your thumbnail to test for tenderness. Even if you aren't going to use the okra, picking every other day encourages continued production. Cut the pods off on the stem with shears or a knife; don't cut off the caps as this will cause them to "bleed" and become slimy. Use okra as soon as possible after harvesting and do not store in the refrigerator. In tropical climates, it is common to cut back mature okra plants to the ground for a second flush of growth and pod production. Be sure to side dress with a balanced fertilizer.
 |
| Okra flowers resembles those of its close cousins the hibiscus and rose-of-sharon. Okra pods can be seen below and to the left of the blossom. |
Features
Okra is low in calories and high in vitamins A and C and in calcium, iron and protein. Properly prepared, it is delicious and not at all mucilaginous or "slimy." Americans rank okra as one of their least favorite vegetables. Apparently they haven't had whole okra sautéed in olive oil, or pickled okra, or a big pot of tomatoes, onions and okra stew, not to mention a New Orleans seafood gumbo!
'via Blog this'
Saturday, September 24, 2011
The American Chestnut Foundation - Field Guide to the American chestnut tree
The American Chestnut Foundation - Field Guide to the American chestnut tree:
Field Guide for locating, pollinating, and harvesting
Pollen testing - It does you no good to pollinate your tree with dead pollen. It is best to test pollen if possible. It may be advisable to test it every day or so during the pollination season. Chestnut pollen is easily germinated if floated on drops of 1% table sugar (or glucose) in non-chlorinated water, and held at 85°-90° F for one hour. Examine under a microscope at 30-100x magnification. Good pollen should show 15-60% of the grains with tubes (as long as the grains) growing out of them.
Field Guide for locating, pollinating, and harvesting
nuts from flowering American Chestnut Trees
Teucrium marum - Wikipedia, the free encyclopedia
Teucrium marum - Wikipedia, the free encyclopedia:
Some, but not all cats prefer it to catnip and will corkscrew themselves into the plant in ecstasy.
Some, but not all cats prefer it to catnip and will corkscrew themselves into the plant in ecstasy.
Mushrooms & Vitamin D2
Although mushrooms contain little or any vitamin D2
, they are abundant in
ergosterol which can be converted into vitamin D2
upon exposure to ultraviolet
(UV) irradiation.
Bioavailability of
vitamin D2 from
D2-enhanced button
mushrooms improved
vitamin D status
similar to a vitamin
D2 supplement.
Friday, September 23, 2011
Geocarpy
a method plants have of distributing fruit by injecting the ovary into the soil. Geocarpy is characteristic, for example, of peanuts and one species of clover. The fruit usually enters the soil as a result of the unique and complicated flexure of the fruit stalk. In the peanut a special organ—the gynophore—forms under the ovary and grows until the ovary enters the earth up to a depth of 10 cm. Then the gynophore’s growth ceases, and the ovary begins to grow, turning into a fruit. Some geocarpic plants, for example, the South American bitter cress, also have aerial fruits along with underground ones. Geocarpy is sometimes associated with cleistogamy.
Thursday, September 22, 2011
Tuesday, September 20, 2011
Native American Ethnobotanicals
A Database of Foods, Drugs, Dyes and Fibers of Native American Peoples, Derived from Plants.
Filé powder - Wikipedia, the free encyclopedia
Filé powder - Wikipedia, the free encyclopedia:
Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of the sassafras tree (Sassafras albidum),[1] native to eastern North America. It is used in the making of some types of gumbo,[1] a Creole and Cajun soup/stew often served over rice; other versions of gumbo use okra or roux as a thickener instead. Sprinkled sparingly over gumbo as a seasoning and a thickening agent, it adds a distinctive, earthy flavor and texture.[2] Filé can provide thickening when okra is not in season.[3] Filé translates to "string", suggestive of the powder's thickening ability.[2]
Unlike sassafras roots and bark, the tree's leaves, from which filé is produced, do not contain a detectable amount of safrole
0210 - Traditional Foods - Choctaw Nation Cultural Services
0210 - Traditional Foods - Choctaw Nation Cultural Services:
Kantak Pvlvska, "Greenbrier Root Bread", is made from the roots of a thorny vine, common in the Southeastern woods. The roots are dug up, collected, and washed. The outside of the root is then pealed off. While still in a moist state, the inner portions of the roots are pounded in a mortar to form a paste. The paste is made into cakes, which are fried in bear's oil. Alternatively, the roots can be dried before pounding, and made into flour.
Lukckuk Ahe, "Mud Potato", is made from the root of the groundnut (Apios americana). The white-fleshed roots from the groundnut are dug up, collected, and washed. They are then boiled in water and served as Irish Potatoes are today. Alternatively, mud potatoes were sometimes cooked in the coals of a fire.
Uksak Ulhkomo, "Hickory Nut Oil", is a broth traditionally added to many Choctaw dishes. Hickory nuts have very hard shells. To make Uksak Ulhkomo, hickory nuts can be crushed and placed in a cloth sack that is boiled in stew and then removed, leaving behind the "hickory milk". This technique avoids the work of picking the meat from the shells.
Ahelusa, "Black Potato", is made from the roots of the trailing wildbean (Strophostyles helvola). These are dug up, cleaned, boiled in water, and then mashed.
Nusi Pvlvska "Acorn Bread": Hull live oak acorns and pound them into a flour. Place acorn flour in a cane sieve near a creek. Dip water over the acorns until the bitterness leaves. Mix the acorn flour with water to make a thick paste. Wrap paste around a stick and hold over a fire until done. Similar bread can also be made from beechnuts, hazel nuts, and chinquapins. In times of scarcity, bread was sometimes made from flour created from boiled pine roots.
Chestnuts - Processing into Flour
From the good folks at Sunshine Coast Sustainability:Annie Y. BhagwandinThe nuts mold quickly after they are gathered. If you can't husk them right away, then they must be refrigerated. There are many ways for storing and drying chestnuts. There is a great book that we have. I think it's called "the chestnut cookbook" by Annie Y. Bhagwandin, that goes through all the various ways to store your crop, plus stories on the history of the tree and recipes. Very good book.
These nuts need a quick drying out because of their high water content and mold issues. So we use the oven. We chop them into quarters and dry in the oven at 170-190 degrees Farenheight for 3 or more hours. They should be hard and dry. During cooking/drying you have to watch closely for them to brown. If they start to brown then turn the oven temp lower. For optimum health benefit, nuts are best not roasted ..... But chestnuts actually are very low in fat,which is why they are so different than other nuts. They behave much more like a grain, than a nut. Ideally, you could use a conventional dehydrator, it just takes longer and we like the roasted flavor that then oven gives for this particular crop. Chestnuts actually get extremely hard after the drying process. If your using them right away, then you needn't worry about how completely dry they are, but if your drying a lot and need to store them, then they must be totally dried out. We leave them out on trays in the front window for the rest of the day plus overnight to ensure they are completely dried out. Then we store in mason jars. They can store like this for a very long time. Then we use our flour mill to grind them. These nuts are so hard that a food processor or spice grinder simply does not work. Apparently, you can soak dried chestnuts like you do beans and then boil like potatoes to soften the next day and use mashed in recipes, however, we have not tried this method as we have a very high grade hand powered flour mill. You could try this method if you don't have a mill.
http://www.chestnutbrook.com.au/chestnuts-nutritional-value.htmlThe nutritional composition of the chestnut as compared with the apple is shown below:
Per 100g Fresh Fruit : Australian grown chestnuts
| Constituent | Chestnut | Apple |
| Water (g) | 48.2 | 84.8 |
| Protein (g) | 3.4 | 0.2 |
| Fat (g) | 0.2 | 0.1 |
| total Carbohydrate (g) | 32.1 | 14.0 |
| Sugars (g) | 3.3 | 1.0 |
| Energy (kJ) | 730 | 230 |
| Dietary Fibre (g) | 14.9 | 0.1 |
| Calcium (mg) | 17.6 | 7.0 |
| Zinc (mg) | 0.4 | 88 |
| Iron (mg) | 0.7 | 0.3 |
| Sodium (mg) | 0.8 | 1.0 |
| Potassium (mg) | 468 | 110 |
Source: Silliker Microtech 2002
Chestnuts contain no cholesterol and are low in sodium, fat and kilojoules. They are rich in mineral salts and a good source of vitamins C, B1 and B2 and folates. An average 30g serve provides only 200 kilojoules.
Monday, September 19, 2011
Sunday, September 18, 2011
Drying Chestnuts
http://www.chestnutsonline.com/dryershed.htm
Unlike a "real" nut, fresh chestnuts have a 57% moisture content. We dry them until there is about 7% moisture. That content allows them to have a shelf life of about two years.
How To Store Cucumbers To Keep Them Fresh Longer | Melanie Cooks
How To Store Cucumbers To Keep Them Fresh Longer | Melanie Cooks:
Wrap each cuke in a paper towel, then in a bag in the fridge.
Wrap each cuke in a paper towel, then in a bag in the fridge.
My Experience with Hard Cider
My Experience with Hard Cider:
Michael S. Ferdinando (msf2@cornell.edu)I have been brewing hard apple cider for several years. It's even easier than brewing beer. As I am primarily a beer brewer, I generally follow a "beer method" of killing off wild bacteria and/or yeast by boiling the cider rather than a "wine method" of either using camden tablets or fermenting with wild yeast. I make mead the same way.
Michael S. Ferdinando (msf2@cornell.edu)I have been brewing hard apple cider for several years. It's even easier than brewing beer. As I am primarily a beer brewer, I generally follow a "beer method" of killing off wild bacteria and/or yeast by boiling the cider rather than a "wine method" of either using camden tablets or fermenting with wild yeast. I make mead the same way.
First, you need to find a source of unpreserved apple cider. Pasteruized is okay, but be sure there are no chemical preservatives in the cider. I buy my cider directly from a local orchard which presses their own.
I have found that original specific gravities vary widely with different batches of cider. The only way to monitor is to compare initial and final hydrometer readings.
To make a simple, dry, refreshing, low-alcohol cider, boil the sweet cider in your brewpot for fifteen minutes to kill off any wild yeasts or bacteria. Transfer to a primary fermenter and let cool to yeast-pitching temperatures. Then, pitch an ale yeast. I have used rehydrated dry Edme and Red Star ale yeasts and they work just fine. Let it ferment in the primary for a week, then transfer to a secondary until clear and successive hydrometer readings show no change. Prime with 1/2 cup of corn sugar to give it a light sparkle, and bottle.
To make a sweeter, more alcoholic cider, you will need to increase the amount of fermentables in the initial sweet cider mix. A method I really like is to boil down seven gallons of sweet cider to five gallons. This concentrates both the sugar content and the apple flavor. Such a boil takes about an hour or so. Cool the must to pitching temperature, pitch an ale yeast, and follow the instructions above. Alcohol content will be the maximum that variety of yeast can stand, around 8-10%, depending on the yeast. Primimg will have little effect on carbonation at these alcohol levels. If you want a light sparkle, take daily hydrometer readings, and bottle the day you get two identical readings in a row. If you don't care about sparkle, just bottle whenever visible activity has stopped.
Other ways of increasing the fermentable sugars include adding a pound or two of corn or cane sugar (not highly recommended), honey (to make a mead called cyser), or raisins (a traditional method from New England).
To make a dry, high-alcohol cider, increase the sugar content by one of the above methods, and pitch a wine or champagne yeast. Champagne yeasts will give the highest alcohol, up to a maximum of about 16% by weight, but tend to make the resulting cider bone dry. If you want to retain any sweetness, be sure that the cider you start with is very sweet indeed. Such beverages pack quite a kick.
A nice thing about fermenting cider is that it's pretty good to drink at any stage of fermentation. I have occasionally served some unfinished by siphoning it straight out of a carboy into serving glasses.
Mike Ferdinando May 31, 1995Saturday, September 17, 2011
Thursday, September 15, 2011
Synopsis | Cafeteria Man
Synopsis | Cafeteria Man:
The feature documentary film chronicles an ambitious effort to ‘green’ the public school diet serving 83,000 students in Baltimore.
Leading the charge to replace pre-plated, processed foods with locally-grown, freshly-prepared meals is Tony Geraci, food-service director for the city’s public schools. A charismatic chef from New Orleans, Geraci describes himself as a “little bit lunch lady, a lot P.T. Barnum.” His bold vision includes school vegetable gardens, student-designed meals, meatless Monday’s, and nutrition education in the classroom. His mission is as audacious as it is practical.
“This has never been done before,” affirms Geraci, “but it makes perfect sense.”
Urbanlandscouts.com
urbanlandscouts.com
The Urban Land Scout's Pledge
I will to the best of my ability
be a good steward of the urban land where I live
by cultivating native and edible plants;
promoting species diversity;
sharing the fruits of my labor and knowledge;
and propagating Urban Land Scouting in barren areas.
Processing beech nuts, acorns, sweet chestnuts
country retreat | Cooking, self sustenance, foraging, decorating, health and lifestyle far from the madding crowd:
Processing beech nuts, acorns, sweet chestnuts
Processing beech nuts, acorns, sweet chestnuts
Monday, September 12, 2011
Allium ampeloprasum - Wikipedia, the free encyclopedia
Allium ampeloprasum - Wikipedia, the free encyclopedia:
Vernacular names
Allium ampeloprasum comprises several vegetables, of which the most important ones are known as
- leek (English), poireau (French), alho porro (Portuguese);
- great-headed garlic, elephant garlic (English), ail à grosse tête (French);
- pearl onion (English), poireau perpétuel, petit poireau antillais (French), alho bravo, alho inglês (Portuguese)
- kurrat (English, French).[3]
- تره (Tareh) (Allium ampeloprasum ssp. persicum) (Persian)
- இராகூச்சிட்டம் (Iraakuuccittam) (Tamil)
Acacia angustissima (Prairie acacia) | NPIN
Acacia angustissima (Prairie acacia) | NPIN:
Prairie wattle or fern acacia is a 1-4 ft., rounded sub-shrub with feathery,deciduous foliage and white, 1/2 in., globe-shaped flower heads on long, upper axillary stalks. This shrub’s thornless stems are graceful and wand-like. Round masses of creamy white or salmon-colored flowers resembling shaving brushes, rising on slender stalks from the axils of compound leaves. This attractive native legume has seeds that are rich in protein; the plant is readily eaten by livestock and decreases in abundance with heavy grazing. The species name, meaning most narrow in Latin, refers to the nature of the leaflets. This species resembles the taller Prairie Mimosa (Desmanthus illinoensis), also a native perennial with doubly pinnately compoundleaves, but not a woody shrub.
The foliage of fern acacia is more impressive than its flowers. The thornless plant makes a good ground cover, colonizing by means of woody rhizomes. Form is variable. After the first hard frost, fern acacia dies to the ground.
Sedum - Wikipedia, the free encyclopedia
Sedum - Wikipedia, the free encyclopedia: "As food
The leaves of all stonecrops are edible.[2]
Sedum reflexum, known as "prickmadam," "stone orpine," or "crooked yellow stonecrop," is occasionally used as a salad leaf or herb in Europe, including the United Kingdom.[3] It has a slightly astringent sour taste.
Sedum divergens, known as "spreading stonecrop," was eaten by First Nations people in Northwest British Columbia. The plant is used as a salad herb by the Haida and the Nisga'a people. It is common in the Nass Valley of British Columbia.
The leaves of all stonecrops are edible.[2]
Sedum reflexum, known as "prickmadam," "stone orpine," or "crooked yellow stonecrop," is occasionally used as a salad leaf or herb in Europe, including the United Kingdom.[3] It has a slightly astringent sour taste.
Sedum divergens, known as "spreading stonecrop," was eaten by First Nations people in Northwest British Columbia. The plant is used as a salad herb by the Haida and the Nisga'a people. It is common in the Nass Valley of British Columbia.
Zines & Literature « Yggdrasil Distro
Zines & Literature « Yggdrasil Distro: "Primitive Toothcare:
a DIY Guide to Uncivilized Oral Hygiene
"
a DIY Guide to Uncivilized Oral Hygiene
"
Sunday, September 11, 2011
Celosia: Lost Crops of Africa: Volume II: Vegetables
Lost Crops of Africa: Volume II: Vegetables:
http://www.nap.edu/openbook.php?record_id=11763&page=93
http://www.nap.edu/openbook.php?record_id=11763&page=93
Of all the world’s vegetable crops celosia is far and away the prettiest. Deriving from the Greek word ‘kelos,’ meaning burned; the name itself refers to the plant’s brilliant appearance and striking flame-like flowers. In a hundred nations the showy heads of this species1 seem to outshine the sun in gardens, window boxes, streetside displays, and floral exhibits. Not only are the flowers richly hued, their deep-green foliage may also be shot through with streaks of red or purple pigment. As a result, celosia can be eye catching even before it blossoms.
But although this plant catches eyes almost everywhere on earth, few of its admirers know that it is edible, let alone that it is an important leafy vegetable in parts of tropical Africa. In Nigeria, Benin, and Congo, to name just three countries, the fresh young leaves are a common item of diet. They are primarily eaten in a dish prepared from various vegetable greens, combined with onion, eggplant, hot peppers, palm oil (or other vegetable oil), and fish or meat. Sometimes, peanut butter is also added as a thickener. All the ingredients are added to one pot, and brought to a steady boil to produce a tasty and nutritious “soup.”2
To such dishes celosia leaves certainly contribute their share of nutrients, including calcium, phosphorus, iron, and vitamins, as well as not a little protein. Among people in the know, these dark-green leaves are valued especially for physical (and, at least according to rumor, sexual) stamina.3
This intensively cultivated leafy vegetable usually grows about a meter tall but can tower well over 2 m.4
Sweet, Crunchy Winter Carrots - Do It Yourself - MOTHER EARTH NEWS
Sweet, Crunchy Winter Carrots - Do It Yourself - MOTHER EARTH NEWS:
I wanted a better way to store the carrots, so I made a miniature root cellar right in the garden. First, I cut the bottom from a 5-gallon bucket. Then I dug a hole in the ground just big enough to hold the bucket with the top of it flush with the ground. I filled the bucket with just-dug carrots, placed the lid on the bucket and plopped a bale of straw on top for insulation.
The carrots stay sweet and crisp all winter — just as they did in the ground.
Chriss Stutzman
Navarre, Ohio
Saturday, September 10, 2011
Re-Thinking Chill Requirements for Pear Ripening
Re-Thinking the Chill Requirement for Pear Ripening
David Sugar, Oregon State University, Medford
Elizabeth Mitcham, University of California, Davis
Eugene Kupferman, Washington State University, Wenatchee
intensivepear.com - Harvest Maturity
intensivepear.com - Harvest Maturity:
Maturity Indicators for European Pears
There are various indicators that can be used to determine pear maturity. Using a combination of methods usually can give the most accurate results.
The two most commonly used indicators in the Australian industry are flesh firmness and total soluble solids (TSS) and standards have been developed to guide growers for 'Williams', 'Buerre Bosc' and 'Packham's.' Starch content can also be used to determine maturity but is less common in the industry.
Flesh Firmness
Flesh firmness is often considered the most reliable measure of maturity. As fruit matures, flesh firmness drops. Flesh firmness is measured through testing the pressure of the pears using a penetrometer with an 8mm plunger.
Figure 1: Penetrometer with an 8mm head, used to test flesh firmness
Total Soluble Solids (TSS)
The juice of pears contains compounds such as sugars, other carbohydrates, acids, salts and amino acids. These are referred to as the total soluble solids. As pears mature the sugars become the main component of the total soluble solids and their concentration can be estimated using a refractometer (Little and Holmes 2000). TSS is measured as oBrix
TSS is not considered as reliable an indicator as flesh firmness. It is however a good measure of eating quality.
Figure 2: Hand held Refractometer used to test TSS
Coca - Wikipedia, the free encyclopedia
Coca - Wikipedia, the free encyclopedia:
Coca, Erythroxylum coca, is a plant in the family Erythroxylaceae, native to western South America. The plant plays a significant role in many traditional Andean cultures (see the Traditional uses section). Coca is best known throughout the world because of its alkaloids, which include cocaine.
Coca, Erythroxylum coca, is a plant in the family Erythroxylaceae, native to western South America. The plant plays a significant role in many traditional Andean cultures (see the Traditional uses section). Coca is best known throughout the world because of its alkaloids, which include cocaine.
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