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Bayongs for sale seen in a local shop Bayong made from karagumoy The weaving process in making bayong Bayong. A bayong is a type of bag from the Philippines made by weaving dried leaves, usually from buri in the Visayas and pandan in Luzon. [1] [2] It is also made using native Philippine plants such as abaca, bacbac, karagumoy, sabutan, romblon ...
Glass lantern slide, circa 1910, showing a Tangye hydraulic tea press of the type supplied to Cheerkoff, Panoff & Co. of Hankow, China for pressing dried tea leaves into flat 2 + 1 ⁄ 2-pound cakes for shipping to Asiatic Russia. Drying: Drying is done to finish the tea for sale. This can be done in a myriad of ways including panning, sunning ...
The cultivation, sale, and possession of unprocessed coca leaf (but not of any processed form of cocaine) is generally legal in the countries – such as Bolivia, Peru, Chile, and Argentine Northwest – where traditional use is established, although cultivation is often restricted in an attempt to control the production of cocaine. In the case ...
Young leaves are picked in May or June, washed, and dried for two to three days in shade. [3] Dried leaves are usually cut into small pieces and steamed, and dried again. [ 3 ] To make the tea, 2–3 grams (0.071–0.106 oz) of the dried leaves are brewed for 15 minutes in 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) of water which was boiled ...
Dried poppy seed pods and stems (plate), and seeds (bowl). It belongs to the plant family Papaveraceae (common name poppy) the genus Papaver has two species containing morphine, codeine, thebaine, noscapine (also called narcotine), and papaverine. Poppy tea is a herbal tea infusion brewed from poppy straw or seeds of several species of poppy.
Primarily, Gnetum africanum leaves are used as a vegetable for soups and stews, commonly called eru soup, okazi soup or afang soup. [12] The leaves of the vine are sold in markets throughout the year and may be used in soups and stews or eaten raw. The leaves may further be used as a remedy for nausea, sore
Place the peas, hock, and bay leaves in a large pot and cover with cold water. You want to have enough water so go about two inches over your dried peas. Place on medium-high heat and bring to a boil.
Sun-dried taro leaves are later used in broth and stews. It is widely available and is eaten in many forms, either baked, boiled, or cooked into a curry with hilsa or with fermented soybeans called hawai-zaar. The leaves are also used in a special traditional dish called utti, cooked with peas.
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