Note: This page makes the syntax that gets cut-and-pasted into the Garden Map tool.
If the title of the page contains the symbol ' the javascript will break.
For example, the title Adam's Pearmain needs to be changed to Adams Pearmain or Adam Pearmain.
datastring += '*@ http://edible.wikidot.com/edible-plant:3 @ Malus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Apple - Adams Pearmain @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:30 @ Malus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Apple - Chestnut Crab @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:31 @ Malus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Apple - Etters Gold @ Parentage: Wagener X Transcendent Crab
Breeder: Albert Etter
Origin: Ettersberg, California
Introduced: 1940
Albert Etter's first apple selection. He originally named it Allgold. It ripens over a long period beginning in October and the trees are exceptionally heavy bearers. A robust, aromatic fruit, it serves well for fresh eating, cooking, and cider ; it also keeps a long time in storage. A reliable annual producer with a spur type growth habit. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:5 @ Malus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Apple - Fireside @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:32 @ Malus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Apple - Golden Russet @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:33 @ Malus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Apple - Hidden Rose @ A red-fleshed apple variety from the Oregon. Also known as Airlie Red Flesh.
Discovered by William Schulz of Philomath, Oregon. He named it Airlie Red Flesh, maybe after the town of Airlie near Corvallis and Independence. The variety was later sold by a nursery as Hidden Rose. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:34 @ Malus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ 564 @ 62 @ @ @ Apple - Honeycrisp @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:35 @ Malus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Apple - Jonamac @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:36 @ Malus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Apple - Melrose @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:37 @ Malus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Apple - Orin @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:38 @ Malus domestica @ @ tbd @ @ @ post to NAFEX listserv @ http://lists.ibiblio.org/pipermail/nafex/2004-November/016713.html @ @ @ @ @ @ @ @ @ @ @ Apple - Pigshon @ I posted the following discussion on the NAFEX listserv in 2004:
A friend moved to Seattle from Denmark a number of years ago. About 30 years ago he returned from a trip back home with some scionwwod. Although this apple came from a home orchard in Denmark, it is thought to originally be a French apple. It has red streaks over pink background with white flesh. The apples are small. The one I tasted was about 2 inches in diameter. It ripens in Seattle in early September. It has a nice balance of sugar and acid. It has a unique taste, possibly a cider apple. My Danish friend knows it as "Pigshon". I think this may be a corruption of "Pigeonnet" which is a class of apples grown in France. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:39 @ Malus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Apple - Red Alkmene @ Parentage: Cox's Orange Pippin x Oldenburg
Origin: Germany
Introduced: 1930
Developed by: Kaiser Wilhelm Institute
Fertility: Self-sterile
Also known as Early Windsor
Ripens early September @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:40 @ Malus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Apple - Sekai Ichi @ Parentage: Red Delicious x Yellow Delicious
Origin: Japan 1974
One of the largest varieties of apples, with an average circumference of 12-18 inches and weight of 2lbs.
Sekai Ichi means "world's number one" in Japanese.
Aomori-ken (prefecture) is famous for these apples.
Sweet, mild flavor. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:41 @ Malus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Apple - Slough @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:42 @ Malus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Apple - Sweet Sixteen @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:43 @ Malus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Apple - Toko @ Parentage: Golden Delicious x Indo
Origin: Japan
Introduced: 1963
Developed by: Aomori Apple Research Station
Greenish yellow, firm, crisp, aromatic and slightly subacid. Flavor and keeping quality are excellent. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:44 @ Malus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Apple - Tom Putt @ Origin: Somerset or Devon, United Kingdom
Introduced: 18th century
An old English cider apple introduced in the late 1700's. Can also be used as a cooking apple adding sharpness to cider blends. Bright red flush with stripes. Firm, crisp and quite sharp, but sweet when cooked. Vigorous, spreading habit, good regular cropper. Tom Putt apple used to be widely grown in the English West Country and Midlands for cider and cooking until the early 1900's. Single variety hard cider is fermented from Tom Putt juice, though the result is very tart. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:20 @ Malus domestica @ @ 2005 @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Apple - Williams Pride @ A flavorful very early apple (August in the Seattle area). Also disease resistant. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:2 @ Pyrus pyrifolia @ @ tbd @ @ @ @ @ @ @ @ @ @ @ 186.2 @ 238.2 @ @ @ Asian Pear - Chojuro @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:174 @ Pyrus pyrifolia @ @ tbd @ @ @ @ @ @ @ @ @ @ @ 121.2 @ 239.2 @ @ @ Asian Pear - Hamesi @ Ripe early August. Yellow skin, reliably productive, bears very sweet, juicy fruit, easily bruised in picking. Fruit tends to be small and needs careful thinning. -- G. Moulton and J. King. 2006. Fruit Handbook for Western Washington: Varieties and Culture. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:175 @ Pyrus pyrifolia @ @ tbd @ @ @ @ @ @ @ @ @ @ @ 122.1 @ 239.7 @ @ @ Asian Pear - Kosui @ Origininated in Japan in 1959 from a cross Kikusui x Wasekozo.
Partially russeted, golden yellow to tan, attractive, tender, may crack a bit after heavy rain. Excellent eating quality, tender, very juicy, high sugar, low acid.
After Shinsui, before Nijiseiki, early, 125-135 days after full bloom. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:126 @ Pyrus pyrifolia @ @ 2004 @ @ @ @ @ @ @ @ @ @ @ 157.8 @ 237.6 @ @ @ Asian Pear - Mishirasu @ A relatively new Asian Pear. Ripens mid-late September. Fruit size is very large, some weighing a pound or more, shaped more like a European pear. Flesh is intensely sweet, quite crisp and crunchy, with a russetted brown skin. Unattractive appearance, but good flavor. A good choice for salads as well as fresh eating. One of the largest early ripening Asian pears. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:24 @ Pyrus pyrifolia @ @ tbd @ @ @ @ @ @ @ @ @ @ @ 156.45 @ 236.45 @ @ @ Asian Pear - Okusankichi @ Originated as a chance seedling of Wasesankichi, found in Naka Kambara, Niigata Prefecture, Japan. -- W.H. Griggs & B.T. Awakiri. 1977. Asian Pear Varieties in California.
A very old Japanese cultivar. Fruit large, turbinate or globular, calyx may be persistent, skin russeted, dull greenish brown to tan brown. Flesh moderate quality, medium high sugar, high acid. Ripe very late, 195-210 days after full bloom. Stores 6 to 7 months. Tree vigorous, very productive, susceptible to fire blight.
In China, the Okusankichi pear is known as 'Wan San Chi'. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:46 @ Pyrus pyrifolia @ @ 1997 @ @ @ @ @ @ @ @ @ @ @ 118.3 @ 237.5 @ @ @ Asian Pear - Shinsui @ One of the oldest trees in my collection. I think I moved it twice when I lived in Seattle, and then moved it two more times since I have lived in Edmonds. This tree is on some kind of OH rootstock that limits the tree size to about 6 feet. Very dependable for me. No bugs or diseases. A good crop each year in mid August, even in the cold, wet years of 2009 and 2010.
A cross of Kikusi x Kimizukawase. From Hort Research Station in Yatabe, Japan. Released in 1967. Medium-sized round-oblate yellowish-brown russetted fruit with crisp juicy fine-textured very sweet flesh. Excellent fresh eating. Not as firm as other Asians. One of the earliest to ripen each year. Shinsui is translated as ‘new water,’ ‘adoration,’ and ‘inundation’. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:176 @ Pyrus ussuriensis x phaeocarpa @ Fruit @ tbd @ Lake Forest Park Farmers Market @ Scionwood @ @ @ @ @ @ @ @ @ 157.1 @ 237.3 @ @ @ Asian Pear - Yaguang Li @ Developed in: Hebei, China (Comment: old cultivar originated in Beijing, Hebei Province.)
Pedigree: Reimer suspected P. ussuriensis x P. phaeocarpa
When judged by American tastes and standards, the Ya Kuang Li is unquestionably the finest variety of China. It resembles the better American or European pears in tenderness, juiciness, flavor, and quality more closely than any other pear in China. In quality, it is equaled by only one other Oriental pear -- the famous Peking Pai Li. It is equal in this respect to our better American varieties, and certainly as good if not better than our Bartlett. It is large, somewhat variable in shape, although usually somewhat quince-shaped. The color is an attractive cinnamon yellow. The calyx is always persistent. The skin is rather thick and slightly rough. The flesh is tender, melting, juicy, creamy white in color, and grit cells not noticeable in eating. excepting around the core. It is aromatic, sweet with slight acidity, sprightly, very agreeable. This variety is grown only in northern China. The fruit is found on the peking market from early October until the first of January, and is one of the three most popular varieties on that market.
Narrative from NCGR-Corvallis Pyrus Catalog "I regard this as the most promising Oriental variety ever introduced into this country. While the variety is good enough to introduce and grow just as it is, it may prove of even greater value for breeding purposes. This variety certainly contains considerable P. ussuriensis blood. It may have derived solely from that species, although it appears to be a hybrid between this and some other species. Judging from this, we should expect it to shoe a high degree of resistance to pear blight, and should prove valuable in breeding new blight resistant varieties. Inoculation experiments have shown that it blights in the young shoots but appears to be very resistant in the older wood. Judging from its parentage, it should also prove valuable in breeding hardy varieties for cold regions. The tree is a vigorous, rather spreading grower." -- F.C. Reimer. 1919. Report of a trip to the Orient to collect and study Oriental pears.
Accession was imported 16-Feb-1918. Oregon, United States by Reimer. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:98 @ Phyllostachys nigra @ @ 2003 @ @ @ [1] Bamboocraft Bamboo Forums advice on harvesting black bamboo shoots: @ http://www.bamboocraft.net/forums/showthread.php?t=4146 @ [2] Bamboo Farming USA advice on black bamboo shoots: @ http://www.bamboofarmingusa.com/Phyllostachys-Nigra-'Heron'-4th-to-Shoot.html @ @ @ @ @ @ @ @ @ Bamboo - Black @ Black bamboo really turns back after a few seasons. Black bamboo has some of the tastiest shoots that can be grown in my edible landscape in Seattle.
Advice from Bamboo Farming USA [2]: "Henon starts to shoot when the soil temperature reaches 60°F/15.5C. In my research plots in Georgia, henon stopped shooting at 70°F. In Seattle henon is a good choice for shoots and poles. However, henon (and maybe all bamboos) has a particular time when it shoots. If the weather is rainy and cold and therefore the soil does not warm to 60°F during shooting time, the henon does not catch up later. Delayed springtime warmth, causes reduced yields when the soil finally does warm up. Therefore in cold spring climates like Seattle's (Puget Sound - western Washington), henon must be planted facing south on a soil that will warm up by shooting season."
"We tasted the shoots in the field. Raw they were acrid. The more we tasted, the more sensitive our tongues became and the more we tasted the acridity, unpleasant burning taste. In our kitchen, we sliced the shoots lengthwise and stir fried them along with other vegetables. They were delicious. We did not blanch them before stir frying."
In general, if the fresh bamboo shoots are too acrid, precooking them in boiling water, 20-40 minutes, maybe with a change in water, may be required to tame the flavor. Black Bamboo shoots are some of the sweetest.
Advice from Bamboo Forums [1]: "Identify the shoots you want to eat as soon as they are first visible above ground, usually under an inch tall. Then put a 1 gallon nursery pot over them upside down - a coffee can would surely work. When they have grown enough to lift the cover off the ground cut 'em down and eat 'em. The cover keeps the light off/chlorophyll down and they are sweeter. If you get started late in the season and they are several inches above the ground, you can cut the shoots off at the ground (or just kick them). But if you want to get more of the shoot - you can dig down and get the whole shoot down to where it is connected to the rhizome. Use a small sharp shovel to do this."
"Slice them in half longways and then gently push from the outside toward the cut/exposed cente. As the soft center pops up, pull it out, discarding the rest."
What do fresh shoots taste like? Some say they taste like baby corn. Phyllostachys bissetii is one of the best. You can nibble a raw shoot of a given species to see how they taste, usually there is an acrid/bitter aftertaste that vanishes upon stir frying, some are decent even raw. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:27 @ Musa basjoo @ Leaves for grilling fish and tamales @ 2004 @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Banana - Basjoo @ Basjoo Banana is a permanent resident in my outdoor garden. Everything above ground is killed each winter, but a new stand pops up in the spring when it warms up.
This banana tree will never produce fruit. I grow it for looks and for leaves that can be used in cooking, similar to parchment paper. WHen I was in India for business, I stopped at a truckstop for a meal. The vegetarian food was laddled onto a banana leaf. One of the best meals I have eaten. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:82 @ Berberis darwinii @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Barberry - Darwins @ B. darwinii was introduced to Western science in 1835 by Charles Darwin after he found it growing in South America during the voyage of the 'Beagle'. The berries of this species were consumed by prehistoric native peoples in the Patagonian region over millennia.
An thorny evergreen. The flowers are orange (true color not seen in the extreme close-up seen in the gallery below).
When fully ripe, the fruit loses most of its acidity and makes very pleasant eating. Birds love this fruit and will happily eat it all before it is fully ripe. If you want to experience the fully ripe fruit then it might be necessary to find ways of keep the birds off the plants. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:81 @ Berberis aristata @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Barberry - Nepalese @ A well-flavoured fruit, it has a sweet taste with a blend of acid, though there is a slight bitterness caused by the seeds. It is dried and used like raisins in India. The fruit contains about 2.3% protein, 12% sugars, 2% ash, 0.6% tannin, 0.4% pectin. There is 4.6mg vitamin C per 100ml of juice. Flower buds are added to sauces. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:160 @ Berberis regeliana @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Barberry - Regels @ The Forest Farm Nursery catalog says the following.
"Of upright 2-4' stature for hedge or foundation, this shrub also offers yellow flowers followed by clusters of red fruits."
Also known as Berberis amurensis and Berberis vulgaris amurensis. Plants for a Future says the fruit is used for preserves.
Bulletin of popular information - Arnold Arboretum, number 33, October 25, 1912 says this:
"This large shrub has the habit of the common barberry, but the leaves are larger and of a rather paler shade of yellow, and the fruit is more brilliant; in the autumn the leaves turn orange and scarlet. This barberry was among the first of the Japanese shrubs brought to American gardens as it was cultivated at the Parsons' Nursery on Long Island fully fifty years ago (around 1860) and was then known as Berberis Hakodate." @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:83 @ Berberis x stenophylla @ @ tbd @ Fremont Gardens (closed), Seattle, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Barberry - Rosemary @ A hybrid (B. darwinii x B. empetrifolia). The fruits are edible black berries. The leaves are slender and evergreen, with the branches looking similar to rosemary. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:159 @ Berberis gyalaica @ Fruit @ tbd @ Forest Farm Nursery @ Bareroot Plant @ @ @ @ @ @ @ @ @ @ @ @ @ Barberry - Tibetan @ The Forest Farm Nursery catalog says:
"Dry Tibetan hillsides at 10,000' have probably made this 6-9' shrub tough as well as attractive: spineless leaves turn red in fall & masses of soft yellow flowers are followed by blue-black berries." @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:135 @ Betula uber @ Twigs, bark @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Birch - Virginia Round-leaf @ Virginia Round-Leaf Birch is a small, rare tree. It is similar to Sweet Birch. The edible twigs and the brown bark of the Round-Leaf Birch, like Sweet Birch, have the taste of wintergreen, which comes from methyl salicylate. A tea can be made from the twigs and bark.
One of the most endangered species of North American trees, the tree was discovered in 1914 by William Willard Ashe, a forester employed by the U.S. Forest Service. The tree was first described in 1918 as a variety of Betula lenta, and elevated to species status in 1945. After it was first discovered, the tree was not seen again and was thought to be extinct until 1975, when some individuals were located. Douglas Ogle, a biology instructor, looked for and found "Betula uber" near Cressy Creek, which was close to Dickey Creek. 18 adult trees and 23 saplings and seedlings were in a forest along the degraded banks of Cressy Creek in Smyth County, Virginia. A possible explanation for the absence of the tree from its alleged habitat is that Ashe reported that he found it at Dickey Creek, when it was, in fact, found near Cressy Creek.
In 1975, the National Arboretum acquired 3 of these trees and started to propagate them. In 1989 trees wer distributed to the private nurseries as a plan to help save the species. The status of the tree is now classified as critically endangered. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:110 @ Aronia melanocarpa @ @ 2008 @ @ @ paper on Aronia. @ http://edible.wikidot.com/local--files/files/AroniaReview2010.pdf @ @ @ @ @ @ @ @ @ @ @ Black Chokeberry - Nero @ Native to the eastern half of the United States. Early in the 20th century, aronia was introduced in Eastern Europe, Scandinavia and Russia where high quality, large fruited cultivars were selected. Thousands of acres of aronia are now grown in Eastern Europe. ‘Nero’ were selected in Poland for commercial fruit production.
When fully ripe, aronia berries have a sugar content as high as grapes or sweet cherries. They have a high acid content but are not sour when fully ripe. Juice from these berries is astringent and high in vitamin C and antioxidants. The berries have a sharply sour and sometimes astringent taste. The unpleasantness of the raw fruit can be overcome by cooking or processing it into jams, salsas, or baked goods. Anthocyanins contribute toward chokeberry's astringent property (that would deter pests and infections) and also give Aronia melanocarpa extraordinary antioxidant strength that combats oxidative stress in the fruit during photosynthesis. The USDA gave the Aronia berry an ORAC score (Oxygen Radical Absorbance Capacity—a measure of total antioxidants) of over 16,000, almost triple the amount of antioxidants of other powerhouses like acai, blueberries, or blackberries. The intense concentration of flavonoids and anthocyanins in the Aronia berry helps the body fight off viruses, allergies, and carcinogens. See a bar chart comparison in the image gallery on this page (Gallery tab). Analysis of anthocyanins in chokeberries has identified the following individual chemicals (among hundreds known to exist in the plant kingdom): cyanidin-3-galactoside, epicatechin, caffeic acid, quercetin, delphinidin, petunidin, pelargonidin, peonidin, and malvidin. All these except caffeic acid are members of the flavonoid category of antioxidant phenolics.
The fruit is rich in pectin and can be added to fruits that are low in this substance when making jams.
Black chokeberry is capable of crossing with Sorbus species.
Many current sources (including the USDA) list the species as Photinia melanocarpa. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:80 @ Ribes aureum var. villosum @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Black Currant - Crandall @ Ribes aureum var. villosum(formerly known as Ribes odoratum), or clove currant, is native to the central U. S. ‘Crandall’ is an old American clove currant variety that was first introduced in 1888. It is s selection from Kansas seed of a plant of wild currant which Mr. R. W. Crandall found near his farm. It is a thornless, loosely-branched, deciduous shrub that typically grows to 3-4’ tall, but may reach 7’ in height. It is grown both for its attractive ornamental features (flowers, fruit and foliage) and for its tasty, edible fruit. Fruit looks like black current (Ribes nigrum), but is larger and somewhat milder in flavor. Clove-scented, trumpet-shaped, yellow flowers bloom in spring.
I have seen reports on the web that this is a dioecious shrub that requires both male and female plants for fruit production, but I am not sure of that claim. It doesn't fit with my experience, or the experience of the late Ron Lombough. I have one Crandall planted among standard european black currants, and I get fruit every year on the Crandal... lots of fruit each year.
One thing I like about Crandall is the ripe fruit can be eaten fresh. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:131 @ Rubus armeniacus @ @ 1974 @ Wild seedling, from birds or other critters @ @ @ @ @ @ @ @ @ @ @ @ @ @ Blackberry - Himalayan @ Rubus armeniacus is native to the Caucasus region of Eurasia, and was introduced to the Pacific NW of the United States in the late 1800s for cultivation. It is now a seriously invasive plant in the Seattle area.
This plant came with the property, planted decades ago by the birds. In the early 1950's, the land was a plant nursery, and when that was abandoned, the birds brought in blackberry seeds. The rest is history.
For all the damage this plant does, you really can't beat the flavor of a big bowl of sun-ripened blackberries in late summer. In my garden, the berries have an intense, spicy flavor. The smell they give off in the hot sun is so enticing. The leaves can be dried and used for tea.
It is difficult to grow good wine grapes in Seattle, but a carefully crafted dry blackberry wine can rival many red wines. A friend from Italy took a bottle home to share with his wife. He said they couldn't believe the wine was made from blackberries. I think my blackberry wine tastes like a Merlot. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:169 @ Vaccinium corymbosum x ashei x darrowii @ @ tbd @ Landscaper supplied, purchased wholesale @ @ @ @ @ @ @ @ @ @ @ @ @ @ Blueberry - Sunshine Blue @ Sunshine Blue is a Southern Highbush Blueberry. An open-pollinated seedling of Avonblue Blueberry. The male parent is Avonblue or Sharpblue. A release from blueberry expert Dr. Arthur Elliott of Earleton, Florida in 1979. The cultivar is recommended as an ornamental because of its outstanding Pink Flowers, twiggy branchlets and low stature at maturity. The fruits are numerous; small to medium in size with excellent flavor that Dr. Elliott loved.
Mature plant size is 3-4 feet tall and wide with an upright habit. Evergreen in its southern range, Sunshine Blue is also quite cold-hardy, successfully growing into USDA zone 6 (where it is semi-deciduous). This cultivar yields 5-9 pounds of sweet, medium-sized berries on a mature plant. Berries can be picked over a 3-5 week period. Sunshine Blue is also self-pollinating, though slightly higher yields (and larger berries) can be realized with cross-pollination from another cultivar. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:128 @ Opuntia engelmannii var. linguiformis @ Pads, flowers, fruit @ 2012 @ Goody Gerard; Phelan, CA; Yahoo ForageAhead @ @ Merriwether's Guide to Edible Wild Plants of Texas and the Southwest: @ http://www.foragingtexas.com/2007/10/cows-tongue-cactus.html @ @ @ @ @ @ @ @ @ @ @ Cactus - Cow Tongue @ I acquired this cactus from Goodie, a friend I met on the ForageAhead foraging group on Yahoo. I planted them outside under the eaves of my house, near my banana tree. It is hot and dry in this location. The desert location in California where these came from is colder (-4F) than my place in winter. Goodie recommends a recipe for napolitos with the cow tongue pads from a cookbook by Diana Kennedy called "My Mexican Kitchen." She is an expert on traditional Mexican cuisine -- the real stuff from Mexico, not the Taco Bell version. He followed her directions for sauteing napolitos, which included sauteing for up to 15 minutes until all the goopy fluid disappears. He found them quite tasty and edible this way, especially when sauteed with some garlic and onions.
According to Merriwether's Guide to Edible Wild Plants of Texas and the Southwest:
Closely related to prickly pears, cow's tongue cacti pads and fruit can be used in the same manner as other Opuntia species. The pads can be peeled then sliced and cooked like green beans though much slimier. The peeled pads can also be sprinkled with your favorite beef/venison jerky spices and then dehydrated into "vegan jerky".
The fruits are usually mashed, boiled, and then strained through a fine mesh such as cheesecloth to release their delicious juice. This juice can be drank straight, made into jelly or wine, or slightly sweetened (it's already quite sweet) then boiled down to make a syrup.
Before doing anything with the pads or fruit you must remove their tiny, almost invisible needles called glochids. Use a barbecue tongs to harvest the pads/fruit and then burn off the glochids with a torch or gas stovetop.
Peel the fruit (tuna) then mash it up in a saucepan. Add just enough water so as to cover the pulp then boil for about ten minutes. Let the resulting juice cool a little then filter out the pulp and seeds through cheesecloth or other fine filter. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:129 @ Opuntia ficus-indica @ Pads, flowers, fruit @ 2004 @ Medicinal Herb Garden, Univ of Wash, Seattle @ @ @ @ @ @ @ @ @ @ @ @ @ @ Cactus - Nonprickly Pear @ This cactus if spine-free and almost glochid free. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:122 @ Prunus serotina var. salicifolia @ @ 2008 @ Ashok Tambwekar, member Golden Gate CRFG chapter @ @ @ @ @ @ @ @ @ @ @ @ @ @ Capulin Cherry - Seedling @ Bloomed for the first time in 2012, but it did not set fruit.
Capulins have a dormancy period that is triggered by day length rather than by cold temperatures and therefore do not need cold winter weather to regulate their yearly flowering and fruiting cycle. My tree bloomed in June in Edmonds.
Like any fruit tree, the quality of fruit from a seedling is unrealiable. Select varieties of Capulin have excellent, sweet tasting cherries. Now that I have established a couple trees, I may seek scionwood of some of these better varieties.
Some facts from Wikipedia:
The Capulin has been cultivated for the areas now including Central America, Colombia, Ecuador, Peru, and Bolivia, and is extensively and abundantly naturalized. The Capulin was an important food for the Indians, inhabitants, and the Spanish conquistadors who conquered the new lands of the Americas. At times, the Capulin served as the main food group for the Spanish. In native markets, the Capulin appears in great quantities, especially in El Salvador, Guatemala, and Ecuador. In Guatemala, the seedlings of the Capulin are used as rootstock from which commercial cultivars of the northern cherry are grafted. The fruit has a heavy aroma and is round, but very small(ranging from 3/8 to 3/4 of an inch (1–2 cm)wide.
Not much information on Capulin varieties. Those that have grown selections often comment that getting a better tasting seedling from seed are pretty good, so that is what I am recommending. Anyway, here are some notes from the Fruit and Orchard forum on GardenWeb:
"Emerich #1" produces the largest cherry, a nicely flavored fruit, but with fairly strong "wild" black cherry flavor notes.
"La Roca Grande" is a selection by Ben Poirier. The fruits have a slightly milder taste than "Emerich #1". They are a little smaller than "E. #1" fruits, and ripen to a dull reddish color. ("E. #1" fruits ripen to a deep, blackish-purple color.)
"Late Lomeli" is a seedling from the capulin grove in Conejo Park (established by the local CRFG chapter). This one comes into prime ripeness about a week or two after the other cultivars. It tastes the closest to a European P. avium sweet cherry. The main drawback to this selection is that the cherries are small, nanking cherry-sized.
The selections by George Emerich were given the above designations by one of our local CRFG members who originally brought the scions up from San Diego county, not George. So those names are really only used by Bay Area local hobbyists who have exchanged scionwood. Similarly, "Late Lomeli" was also just randomly given that name by the gentleman I mentioned above -- someone sent him wood from the Conejo Park planting, and he or she labelled the scions as the somewhat well-known variety "Lomeli". Well, the clone definitely wasn't "Lomeli", but it was somewhat late-bearing, so our local member just decided to call it "Late Lomeli". It is *not* actually a seedling of "Lomeli", so the name may not be the best!
Capulin cherries are fun to play around with, but they are certainly something of a "not ready for prime time" fruit -- they could be sweeter, the flesh/pit ratio could be better, and those resinous flavor notes could be less prominent. (Although some of the above selections are significantly less resinous than random seedlings.) This fruit has never been the subject of a formal breeding program, to the best of my knowledge, so there is the potential for great improvement.
Although the California rare-fruit community refers to this fruit as Prunus salicifolia, many authorities (including the USDA, I think) classify it as Prunus serotina var. salicifolia; in other words as a Mexican/Central American subspecies of the North American black cherry. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:139 @ Prunus cerasus @ @ 2010 @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Cherry - Meteor @ Pie cherry. Montmorency x (unknown Russian variety of the Vladimir group), introduced in December 1952. Bred by William Alderman at Fruit Breeding Farm, Excelsior, Minnesota and introduced by the University of Minnesota. The original name was Minnesota 66 (MN 66). The female parent is the commonly planted Montmorency sour cherry. Seedling of Cerise Hâtive or Cerise Commune. Montmorency Valley, France, before 1600. Introduced to the U.S. about 1830. The most famous of all pie cherries. Not widely grown in Europe or Russia but long the standard of excellence in the U.S. Firm-fleshed bright red fruit makes a clear light pink juice. The male parent is from the Vladimir group of sour cherries. Vladimir is a generic name for a group of varieties grown in Russia in the province of Vladimir, east of Moscow. Professor J. L. Budd of the Iowa Agricultural College in Ames imported a number of these Vladimir cherries in 1883 from Orel in Central Russia and grew them at the Experiment Station grounds in Iowa, giving to each a seedling number as a distinguishing characteristic. One, Orel No. 25, was selected as being superior in many respects to the others and was finally named Vladimir. This variety, typical of these Russian cherries, has been considerably propagated and is generally distributed throughout the US. The trees are similar to the English Morello, but are more dwarf and not so productive, and ripen unevenly. Vladimir has the reputation of being one of the hardiest of all cherries. The trees are compact with slender, willowy-like branches and fruit matures very late. Fruit dark colored with highly colored juice. It is said to come true from seed and do better on its own roots.
Meteor has large, oblong, bright red fruit. Juicy, dense,clear bright yellow flesh and clear juice. Mildly acid flavor. Very good eating right off the tree. Also good for pies, canning and freezing. Easy to pit. Excellent dried. Natural genetic dwarf grows only 8-10 feet tall. Large leaves help shield fruit from sunscald. Requires less pruning that average. Resistant to leaf spot. Spur type. Considered superior to Montmorency. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:140 @ Prunus cerasus @ @ 1974 @ Sky Nursery, Shoreline, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Cherry - Montmorency @ Pie cherry. A seedling of Cerise Hâtive or Cerise Commune. Montmorency Valley, France, before 1600. Introduced to the U.S. about 1830. The most famous of all pie cherries. Not widely grown in Europe or Russia but long the standard of excellence in the U.S. Firm-fleshed bright red fruit makes a clear light pink juice.
My tree is pretty old and not productive. I have planted a Meteor Cherry near it as a replacement. The last good harvest was in 2006 when I picked about 15 pounds of fruit. I decided to take up wine making with that big harvest. So my first homemade wine was pure Montmorency Cherry juice. It tastes like a cherry pie. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:166 @ Castanea dentate x mollisima x sativa @ @ 2008 @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Chestnut - Oikos Precocious Seedling @ In Feb 2008 I purchased a seedling tree called Precocius Chestnut (PRCH-1) from Oikos Nursery. It is no longer listed in their catalog. In response to my inquiry, Ken Asmus, the owner of Oikos Nursery, sent back this response.
"At my plantings, I would find a few plants that produced nuts at a very young age sometimes when only 1-2 ft. tall. These were planted out and watched. Some are too weak to grow and die. Those that survived I collected seed from and grew the trees. These were mostly hybrids of Castanea dentate x mollisima x sativa. These are all mixed hybrids from the seedlings. The only other type we have is the chinquapin hybrid which is a mix of pumila and mollissima." @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:86 @ Luma apiculata @ @ tbd @ @ Seedling @ online discussion of this fruit: @ http://www.cloudforest.com/cafe/forum/1298.html @ @ @ @ @ @ @ @ @ @ @ Chilean Myrtle - Arrayán @ Seedling from Raintree Nursery. Has not fruited yet in Edmonds. An evergreen tree from Chile. Mature plants develop smooth, cinnamon color bark, much like that of madrone that peels back to reveal white to pink under bark. Its fruit is appreciated in Chile and Argentina and its flowers are important for honey production. The fruit is blue-black with translucent flesh. One blogger described the flavor of the fruit this way: "... sweet, spritely, and resinous, rather like other Myrtaceous fruits, but also rather blueberry-like. " @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:76 @ Cornus mas @ Fruit @ 2003 @ Lake Forest Park Farmers Market @ Potted Plant @ @ @ @ @ @ @ @ @ @ @ @ @ Cornelian Cherry @ One of the first plants to bloom in the spring. A nice splash of color on grey days at the end of winter. This tree took a long time to fruit. I planted the tree in 2003 and got the first fruits in 2010, so 7 years for the first harvest. I had fruit from an older tree that I added to a mixed fruit wine that turned out well.
The best reference I have seen for Cornelian Cherry varieties is here: http://cornusmas.eu/pages/strona-glowna/oferta/deren-jadalny-cornus-mas . @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:105 @ Ribes divaricatum @ @ 2010 @ Burnt Ridge Nursery, Onolaska, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Currant - Coastal Black Gooseberry @ A gooseberry that is native to the Seattle area. It was eaten fresh by the native people. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:72 @ Ribes sanguineum @ @ tbd @ @ @ @ @ @ @ @ @ @ @ 208.25 @ 227 @ @ @ Currant - Red-Flowering @ Blooms are a favorite of hummingbirds. Scarce fruit is refreshing, but not very flavorful. Fruit is rich in pectin so is a good addition to mixed fruit jam. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:142 @ Ribes rubrum @ @ tbd @ Emery's Garden (closed), Lynnwood, WA @ @ [1] Ohio Experiement Station: Bulletin 371, page 351 @ http://books.google.com/books?id=9AZJAAAAMAAJ&pg=PA351&lpg=PA351&dq=wilder+currant+irvington+indiana+teas&source=bl&ots=uO7_39Hv3A&sig=NC9MKsX2xSJriCz4Z4q-lyYczjc&hl=en&sa=X&ei=-UJSUKD1OOHWiwK6mYGYBQ&ved=0CD8Q6AEwAQ#v=snippet&q=wilder%20irvington&f=false @ @ @ @ @ @ @ @ @ @ @ Currant - Wilder @ A old variety of red currant. This description is taken from an 1917 publication [1].
"The story of the Wilder (red currant) as given us by the originator, E. Y. Teas of Irvington, Indiana (now, 1917, a resident of Eaton, Ohio), is as follows:
About 1876 I selected a few fine La Versaillaise currants and planted the seeds. At one year old I transplanted them and when they came into bearing I selected the plant with the finest fruit and propagated it as best I could. About 1880 I sold 100 plants to Chapin and Willard (as I remember the firm) naming the currant 'President Wilder' in honor of President Wilder of the American Pomological Society.
Mr. S. D. Willard the introducer said that the Wilder excelled all other red currants he had fruited "in productiveness, quality, color, and all essentials for an excellent market currant, and one for home use combined." @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:117 @ Diospyros lotus @ @ 2004 @ Washington Park Arboretum, Seattle @ @ @ @ @ @ @ @ @ @ @ @ @ @ Date Plum - Female Seedling @ Also known as Caucasian Persimmon, and among the oldest plants in cultivation. Started from seed obtained from the arboretum in Seattle. The source tree is not longer in that collection. Fruit seen for the first time in 2012.
Known by the ancient Greeks as the fruit of the gods, the date plum is renowned for its sweet taste that resembles both plums and dates. Mentioned in Homer's epic poem the Odyssey, it was so tasty that those who ate it forgot about going home and wanted only to eat lotus fruit with the lotus-eaters.
The date plum fruit is yellow when immature and ripens to a purple-brown colour. It is a very small fruit, only 1-2cm, that contain lots of sugars, malic acid, and vitamins. They are used as fresh fruits, but usually dried. Drying and frost destroy their tartness. The fruit contains about 1.9% protein, 0.2% fat, 47.7% carbohydrate, 1% ash.
The tree is well known for its dark wood. Although the date plum has dark pink or even blackish bark, its wood is not as black or dense as true ebony. Its fine grain means that it polishes well and as a result is used extensively in musical instruments, especially as piano keys and also for making chess pieces.
Native to China and a range of countries that span the Himalayas and other parts of Asia Minor, Diospyros lotus was introduced to Britain in 1597, and introduced to Edmonds, WA in 1984 :-) @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:116 @ Diospyros lotus @ @ 1984 @ J.L. Hudson @ @ @ @ @ @ @ @ @ @ @ @ @ @ Date Plum - Male Seedling @ I started this back in 1984 from seed. I had only read about the fruit in a seed catalog. I did not know that the trees would be either male or female. I wanted fruit. My luck, only one seedling survived and it was a male. It bloomed after 7 or 8 seasons, but it never produced fruit. I realized after many seasons that I had a male tree.
In 2004, I acquired fresh seeds from a tree in Seattle. One seedling survived - a female! The female tree developed fruit for the first time in 2012. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:119 @ Hemerocallis fulva @ Blossoms, buds, roots @ 2004 @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Daylily - Common @ Many parts of the Common Daylily are edible. According to the Plants of a Future website, here is what you can eat.
Flowers - raw or cooked. The petals are thick and crunchy, making very pleasant eating raw, with a nice sweetness at the base because of the nectar. The flowers can also be dried and used as a thickener in soups. In this case, they are picked when somewhat withered and closed. A rich source of iron. The dried flower contains about 9.3% protein. 25% fat[?typo?], 60% carbohydrate (rich in sugar), 0.9% ash. It is rich in vitamin A.
Flower buds - raw or cooked. A pea-like flavor. Can be dried and used as a relish.
Tubers - raw or cooked. A nutty flavor. Young tubers are best. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:102 @ Sorbus devoniensis @ @ 2002 @ Washington Park Arboretum, Seattle @ @ [1] Link to the Plants for a Future entry for this Sorbus devoniensis: @ http://www.pfaf.org/user/Plant.aspx?LatinName=Sorbus devoniensis @ @ @ @ @ @ @ @ @ @ @ Devon Whitebeam - Seedling @ This tree is endangered in the wild. It is native to the woods of England. I grew mine from seeds obtained from a tree in Washington Park Arboretum in Seattle.
The brown speckled fruit has been used to make a cider in England. The fruit is usually bletted if it is going to be eaten raw. This involves storing the fruit in a cool dry place until it is almost but not quite going rotten. At this stage the fruit has a delicious taste, somewhat like a luscious tropical fruit[1]. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:92 @ Cornus sericea @ Fruit, Flowers @ 2003 @ @ @ [1] Hansen's Northwest Native Plant Database @ http://www.nwplants.com/information/edible_medicinal_poison/edible.html @ [2] USDA Plant Guide - Red-Osier Dogwood @ http://plants.usda.gov/plantguide/pdf/cs_cose16.pdf @ [3] Plants for a Future - Red-Osier Dogwood @ http://www.pfaf.org/user/Plant.aspx?LatinName=Cornus sericea @ @ @ @ @ @ @ Dogwood - Red-Osier @ Native dogwood planted often for the red twigs in winter. The flowers can be used for tea, and can be dried and stored for this purpose [1]. The tea is similar the jasmine blossoms tea. The fruit is bitter and tart, but was eaten by native tribes [2]. The berries were eaten one at a time as a "tonic", or pounded with other fruit, like chokecherries and juneberries, and then dried by the handful for later use. The seed contains an edible oil [3]. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:136 @ Cornus amomum @ @ tbd @ @ @ Fruit Consumption by Birds in Relation to Fat Content of Pulp; by Victoria A. Borowicz; American Midland Naturalist; Vol. 119, No. 1 (Jan., 1988), pp. 121-127 @ http://www.jstor.org/discover/10.2307/2426060?uid=3739960&uid=2129&uid=2&uid=70&uid=4&uid=3739256&sid=21101210855297 @ "The Fragrant Garden. A book about sweet scented flowers and leaves", Louise Beebe Wilder, Dover Publications, New York, 1974. @ http://www.plant-supplies.com/plants/cornusamomum.htm @ American Medicial Plants; by Charles F. Millspaugh, Dover reprint 1974 (1892 original) @ http://books.google.com/books?id=Wt9rxyxmDv8C&lpg=PA283&ots=K1FETjCOs4&dq=silky%20cornus%20%20berries&pg=PA283#v=onepage&q=silky%20cornus%20%20berries&f=false @ @ @ @ @ @ @ Dogwood - Silky @ Silk Dogwood is also known as Silky Cornel and Swamp Dogwood. I acquired this based on the description in the Oikos catalog. It says "Fruit has high amounts of calcium –excellent for good skeletal growth in wildlife and high amounts of fat energy." I thought it would be interesting to have a fruit with fat in the pulp, like an avocado. That is probably a stretch because I can't find any modern facts about human edible uses of Silky Dogwood, but I want to try. Like other dogwoods, if it tastes bad fresh, it may taste good after frost. Since I can't find the facts I need with Google, I will make this page the authoritive resource for the human use of Silky Dogwood.
According to "Fruit Consumption by Birds in Relation to Fat Content of Pulp" [1], the pulp of Silky Dogwood is 5% fat by dry weight. Compare this to 25% for avocado and 50% for olive. Oil of Cornus is "limpid oil" obtained by boiling and pressing the ripe berries [3].
Other facts: Kinnikinnick is a Native American smoking product, typically made of mixture of various leaves or barks with other plant materials. Silky Dogwood was called Kinnikinnick because its bark was added in these mixtures. The book "The Fragrant Garden" [2] says "the inner bark of Cornus amomum have a mild perfume scented fragrance". @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:99 @ Sambucus nigra ssp. canadensis @ Fruit, Flowers @ 2004 @ Steve Whitcher, The Guru Gardener, Tacoma @ @ [1] USDA Plant Guide on american elder: @ http://plants.usda.gov/plantguide/pdf/cs_sanic4.pdf @ [2] NY Times blog post about Elder Flower pancakes: @ http://dinersjournal.blogs.nytimes.com/2010/07/14/for-dessert-elderflower-pancakes/ @ @ @ @ @ 118 @ 240 @ @ @ Elderberry - American Elder @ I received this plant as a Thank You for speaking at the Tacoma chapter of the Western Cascade Fruit Society. I talked about maggot barriers. I was using plastic sandwich bags on apples that year.
The blue or purple berries are gathered and made into elderberry wine, jam, syrup, and pies. The entire flower cluster can be dipped in batter and fried, while petals can be eaten raw or made into a fragrant and tasty tea. The flowers add an aromatic flavor and lightness to pancakes [2] or fritters. For pancakes, ladle pancake batter into the buttered skillet, press whole clusters of elderflowers into the batter and, when it is cooked through, gently pull away the stems, leaving the tiny blossoms embedded in the pancakes. Cook on one side only to preserve the appearance of the pretty white blossoms, cook them at a low temperature so they don’t burn before they’re done, or finish them in a 325-degree oven.
The elderberry was well known to the native people of North America. Throughout the months of July and August, the small clusters of berries were gathered in large quantities. These clusters are dried carefully on the drying floor and preserved in considerable amounts. When wanted, they were cooked into a rich sauce that needed no sweetening.The elderberry was so greatly enjoyed that families would live for weeks on little else. Many were dried for use in the winter, and were either re-cooked or eaten raw.
The active alkaloids in elderberry plants are hydrocyanic acid and sambucine. Both alkaloids will cause nausea so care should be observed with this plant. Elderberries are high in vitamin C.
The wood is hard and has been used for combs, spindles, and pegs, and the hollow stems have been fashioned into flutes and blowguns. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:164 @ Sambucus nigra @ Fruit, Flowers @ 2006 @ Swanson's Nursery, Seattle, WA @ @ [1] The Canadian Food Inspection Agency notes on the development of Gerda @ http://www.inspection.gc.ca/english/plaveg/pbrpov/cropreport/eld/app00003642e.shtml @ @ @ @ @ @ @ @ @ @ @ Elderberry - Black Beauty @ Developed by plant breeders Ken Tobutt and Jacqui Prevette at the Horticulture Development Council's East Malling Research Station in England. The breeding program was commissioned by the British nursery stock industry to develop an elderberry with dark-purple foliage. They worked on this effort for 12 years before releasing the selection called Gerda. This is a patented variety that is marketed under the tradename Black Beauty. The very dark, almost black foliage that does not fade in summer, and may even get darker as the season progresses. It has lightly pink tinged flowers that are lemon-scented, a first for elderberry. Other cultivars of S. nigra have an indifferent scent or none at all. The flowers are edible and are used for beverages. The immature fruit is green purple in color. The mature berries are both red and black. The fruit of course is also edible after cooking.
The Canadian Food Inspection Agency has these notes on the development of Gerda [1]. Gerda originated from an initial cross pollination made by the breeders between the variety 'Fastigiata' and the variety 'Guincho Purple'. The progeny from this cross were then cross pollinated in June 1993. Seedlings progeny from the second cross were planted in February 1994. The new Sambucus variety was selected by the breeder as a single plant within a population of progeny resulting from this cross in a controlled environment in July 1997. Asexual reproduction of 'Gerda' has been conducted using softwood cuttings since 1997. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:158 @ Sambucus nigra @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Elderberry - Samyl @ Samyl Elderberry is a highly vigorous and productive variety from the same Danish breeding program of Samdal, Sampo and Samidan. This program is located at the Research Center for Horticulture in Arslev, Denmark, and are managed by K. Kaack. The goal of the program was to produce varieties well suited for juice production. The work is documented in the paper "New varieties of elderberry (Sambucus nigra L.) in the journal Tidsskrift for Planteavl, 1989, Vol. 93, No. 1, pp. 59-65:
"Two experiments with 14 new elderberry cultivars were carried out. The standard cultivar used for comparison was Sambu. The plant characteristics were evaluated using an annual pruning in order to keep the plants as bushes with many strong and upright shoots. Fruit yield, optimal harvest time, umbel weight, fruit weight, % fruit in the umbels and juice yield by pressing were determined. The fruit quality was evaluated in terms of the content of anthocyanin, titratable acid, soluble dry matter, and the flavour score of sweet juice. On the basis of bush yield, fruit anthocyanin content, number of upright shoots and the flavour score, 4 cultivars were selected as commercially valuable and were named Samidan, Samdal, Sampo and Samyl." @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:157 @ Juglans regia @ Nuts @ 1979 @ Wild seedling, from birds or other critters @ Seed @ @ @ @ @ @ @ @ @ @ @ @ @ English Walnut - Edmonds seedling @ Started by squirrels in 1979. The seedling was transplanted to its current location about 5 years later. The plant went through a juvenile period where the male and female blossoms were out of sync. After about 20 years, the blossoms occured at the same time and nuts were produced. The tree and nuts are small. Squirrels get the whole nut production each year. I guess it is only fair since the tree was started by them. The mother tree is a huge ancient specimen in the neighbor's yard. Nobody knows for sure, but we estimate the mother tree was started at least in the 1940's. It could be left over from the plant nursery that pre-dates my house on the property.
Dave Battey from Snoqualmie is a Western Cascade Fruit Society member. He shared this tip for removing the green husks from fresh walnuts:
"My uncle taught me as he had a summer place on Lake Chelan with dozens of huge black walnut trees. The key is a small portable concrete mixer. Seriously. You should be able to rent a unit. Using gloves, of course, throw the green husked black walnuts in to the mixer, add a LITTLE water and a shovel or two of sharp gravel. So - instead of a rock tumbler you have a walnut tumbler. Very soon you will have black icky water and gravel - and beautiful clean walnuts. The challenge, of course, in Wallingford (where I grew up) is to find a reasonable place to dump the dirty water and gravel! Grandpa had made up screens to dry his English walnuts and we used them for the black walnuts."
Another suggestion for processing walnuts. This is from Al Watts: "I cut down my last black walnut tree on Vashon and now have switched to English Walnuts which are easier to process! The crop is always good but you need to harvest them just as the crows find they are ready or you get none. Place them on the ground and cover them with metal netting to keep the crows, rats, etc., from eating them. Most of the husks fall off or are easy to remove after a month or so. I put them in an electric dryer I made using a couple of light bulbs that does a good job drying. We crack them and eat them until the next crop! If you are concerned about the dark shell you can bleach them with a little clorox in water. What a treat they are!" @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:130 @ Foeniculum vulgare @ Whole plant @ 1980 @ Wild seedling, from birds or other critters @ @ @ @ @ @ @ @ @ @ @ @ @ @ Fennel - Wild @ I think the original plant came from a vacant lot in downrown Seattle foraged around 1980. Since then the plant has seeded itself with the help of the birds and the wind.
Chewing on a few umbels of blossoms or a bunch of green seeds is better than any gum or candy while I am doing yard work in the hot sun.
One of the reasons I like fennel is that it attracts a huge variety of flying critters that feed on the nectar and pollen. Wasps, bees and assorted other insects. What a diversity. Wasps are especially fond of fennel. Wasps come in many sizes and I can only guess at what role each plays in the ecosystem. Come and feast on the fennel, all you flying masses. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:1 @ Ficus carica @ @ tbd @ @ @ Here is a link to the german nursery making claims about this variety. @ http://www.baumschule-plattner.de/eng/bavarian%20_fig.html @ Notes from a grower on Vashon Island, WA @ http://www.tallcloverfarm.com/134/violetta-fig-finishes-out-the-season @ @ @ @ @ 70 @ 25 @ @ @ Fig - Bavarian Violetta @ New to the Seattle area. Has done well for some local gardeners. A patented variety. Here is what is claimed by the German company that I think has patented the variety.
Probably the most frost resistant fig among the tasty figs
Frost resistant up to –20° Celsius for a few days (about –4° Fahrenheit) at a protected location with winter protection
Early ripening, possible in July
Fruit weight of up to 111 grams is possible
Very rich bearing; one fruit per leaf is normal
Two fruit per leaf is only possible on older plants with optimal nourishment
Very sweet and tasty fruit, rich in vitamins and minerals
Used as herbal medicine in former days
Can slenderise, promotes digestion
Can sensualise
Used as fresh fruit, in salads, for jams and in a variety of desserts
I had one fruit ripen for me in 2010. The winter of 2010-11 (+5F) killed this small tree to ground level. It came back in the summer of 2011. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:95 @ Ficus carica @ Fruit @ 2011 @ WCFS Scionwood Sale @ Seed @ @ @ @ @ @ @ @ @ @ @ @ @ Fig - Dans Pride @ One cutting of this fig came from Dan Ackerman, a member of the Peninsula Chapter of the Western Cascade Fruit Society, and owner of Bayside Gardens in Brinnon, Wa. I don't know its history, but it is supposed to be one of the best figs on the Olympic Peninsula. DNA tests at the fig repository at UC Davis have properly identified this cultivar as Madeleine des Deux Saison. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:18 @ Ficus carica @ Fruit @ 2003 @ Raintree Nursery @ Bareroot Plant @ @ @ @ @ @ @ @ @ 14 @ 87 @ 193.4 @ 236.1 @ Fig - Desert King @ Desert King fig is the most common fig found in the Seattle area. It originated in Madera, California around 1920 and produces a breba crop on wood from the previous season. It is foolproof in my Pugets Sound-area garden. No diseases. I haven't fed it since I planted it in 2003. It has survived single digit freezes without protection. It has no pests except occasional bird and yellow jacket attacks. I love homemade pizza with desert king figs, prosciutto and some hard cheese. Refreshing eaten out of hand. A good choice for the dehydrator. Can you tell that I love this tree? @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:45 @ Ficus carica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Fig - Nazarti @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:134 @ Fuchsia magellanica @ Fruit, Flowers @ 2010 @ Landscaper supplied, purchased wholesale @ @ @ @ @ @ @ @ @ @ @ @ @ @ Fuchsia - Common Hardy @ I found this comment on-line in a foraging forum: "Having worked in a garden center I can reliably say that every bloody color and variety produces a different tasting berry. Some are really nice, some are totally tasteless and some have a very unpleasant aftertaste. Your best bet is to taste every bush you come across, although I did find that the uglier the flower (the big frilly white ones spring to mind) the nicer the berry."
Don't forget the flowers are edible, too. When eating the flower - generally the sepals are fleshier and milder. The petals and rest of the flower inside are more bitter. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:121 @ Chrysolepis chrysophylla @ @ 2003 @ Larry Davis, Master Gardener @ @ @ @ @ @ @ @ @ @ @ @ @ @ Golden Chinquapin - Seedling @ Native to the west coast of the US, including the Olympic Penisula of Washington state. The plant is evergreen. The nut is edible and sweet, either raw or cooked. The nut can also be dried, ground into a powder and used as a thickening in soups, mixed with cereals when making bread. The seed is about 1cm long and has a hard shell @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:113 @ Elaeagnus multiflora @ @ 2009 @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Goumi - Sweet Scarlet @ Goumi is uncommon the Seattle area, and deserves to be grown more. I grow a variety of Goumi called Sweet Scarlet which was selected in Kiev, Ukraine at the Main Botanic Garden. This variety was imported and introduced by One Green World Nursery in Oregon. Jim Gilbert is the owner of this nursery, and his catalog is full of plants that he has introduced from around the world. I mail ordered one Goumi plant in 2009 from his nursery.
The latin name of Goumi is Elaeagnus multiflora. It is native to the Russian Far East, China and Japan. Other names for Goumi are Gumi, Natsugumi, or Cherry Silverberry.
The plants are actinorhizal, growing in symbiosis with the actinobacterium Frankia in the soil. These bacteria fix atmospheric nitrogen, making it available in usable form for the host plant, and indirectly for other nearby plants.
Goumi berries are great fresh, nibbled right off the bush. They also make a delicious jam. I couldn't find any data to back this up, but many online authors claim that Goumi, like many other Elaeagnus species, are extremely nutritious, containing not only vitamin C and beta carotene, but the rare (rare in plants)and the vital fatty acid, Omega 3. The claims go on to say the fruits contain ridiculously high amounts a lycopene, a proven cancer fighting agent, anywhere from 17x to 3000x the level found in tomatoes. The seed is also edible, and contains a high amount of protein. A couple of authors claim the seed tastes like a peanut. I have not had enough fruit yet to eat the seed. The precious few seed that I collect goes toward growing new seedlings.
The bees love this plant in the spring. It is loaded with pollen and nectar. It is ready for harvest in late July/early August. Look out for the squirrels. They ate my whole harvest this year except for about 10 berries that I sampled early. No diseases – just squirrels.
In my opinion, the best use of Goumi is in the making of wine. I have grown a similar Elaeagnus species called Autumn Oleaster that is ready for harvest in the fall. I once fermented my entire 2-cup harvest into a single-bottle batch of wine. It came out like a golden-colored white wine. In a blind side-by-side taste test, it was preferred over a California Chardonnay.
It takes about four years to come into production. The plant takes the form of a bush. Mine is growing in the shade and is only three feet tall. It would probably do better with more sun. I want many more bushes of Goumi, so I am experimenting with different ways of propagation including rooting cuttings in a cloning machine and air layering. I also have one seedling, with hopefully more seedlings on the way. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:155 @ Vitis californica @ @ 2010 @ Colvos Creek Nursery, Vashon Island, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Grape - California Wild @ Vitis californica, the California wild grape, is a wild grape species native to most of California and southwestern Oregon. It grows along streams and rivers and thrives in damp areas; however, like most other native California plants it can withstand periods of dry conditions. It survived the coldest winter temperature ever recorded in my town, around +5F. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:61 @ Vitis interspecies complex @ @ 2012 @ David Johnson, Milton, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Grape - Edelweiss @ Edelweiss is a very winter-hardy wine grape variety derived from crossing the Minnesota 78 and Ontario grapes. It was developed by Elmer Swenson in 1980 in cooperation with the University of Minnesota. The clusters are large and rather loose, weighing a pound or more. Early picking of the grape is essential for making a wine. Should Edelweiss not be harvested early, the completely ripe Vitis labrusca flavoring becomes too strong for the palate of most. Edelweiss was first developed as a table grape. This variety bears the Minnesota winters, but mulching is encouraged. During this process be wary when tying the shoots together because they break easily. Edelweiss has strong resistance to grape disease and fungus and can tolerate negative thirty-five degree temperatures. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:63 @ Vitis interspecies complex @ @ 2012 @ David Johnson, Milton, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Grape - ES 2-12-13 @ female, white, tastes like pineapples @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:60 @ Vitis interspecies complex @ @ 2012 @ David Johnson, Milton, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Grape - ES 4-23-60 X ((V. rupestris x V cordifolia) x V. caribaea) x Orange Muscat @ female, white fruit @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:67 @ Vitis interspecies complex @ @ 2012 @ David Johnson, Milton, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Grape - ES 5-17 x Orange Muscat @ female, white, muscat, cross by David Johnson @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:68 @ Vitis interspecies complex @ @ 2012 @ David Johnson, Milton, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Grape - ES 5-3-89 x Castel 19-637 (South 96) @ perfect flower, white, cross by David Johnson @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:62 @ Vitis interspecies complex @ @ 2012 @ David Johnson, Milton, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Grape - ES 7-4-64 @ female, white, tastes like apples @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:58 @ Vitis interspecies complex @ @ 2012 @ David Johnson, Milton, WA @ @ Notes from Carl Camper. @ http://chateaustripmine.info/Breeders/JohnsonD.htm @ @ @ @ @ @ @ @ @ @ @ Grape - L50-s x Muscat of Alexandria @ Bred by David Johnson. Perfect flowered, Black fruit. L50-s is a Vitis riparia selection. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:64 @ Vitis interspecies complex @ @ 2012 @ David Johnson, Milton, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Grape - L50-s x Trebbiano (South 10-2) @ female, black, cross by David Johnson @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:59 @ Vitis vinifera @ @ 2012 @ David Johnson, Milton, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Grape - Madeleine Angevine @ female, white @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:162 @ Vitis vinifera @ @ 2010 @ Burnt Ridge Nursery, Onolaska, WA @ @ [1] Super Glossary definition of Okanogan Riesling. @ http://www.superglossary.com/Definition/Wine_Grapes/Okanagan_Riesling.html @ @ @ @ @ @ @ @ @ @ @ Grape - Okanogan Riesling @ From Super Glossary [1]:
This 'provenance unknown' grape is reported by some to be a cold-hardy native American labrusca hybrid. Alternatively, Canadian viticulturists believe it to be a V. Berlandieri x V. Riparia cross variety (possibly an imported vine cultivar from the group known under the collective name of Uhudler) normally only used as rootstock: i.e Teleki 8 B developed by the Teleki Research Institute, Hungary. Has synonym name of Inkameep Riesling. Usually ripening around mid-September, it is currently found on small acreages in British Columbia, Canada, the N.W. USA and, possibly, in New Zealand. Known to have no relationship to the german Riesling V. vinifera variety. Berries reported to have a Muscat-like flavor, at around 18 deg. Brix sugar content, which can then degenerate into labrusca-style flavors if allowed to ripen much further. Can be used to produce a bland varietal white-wine best used for blending although some report varietal success with a short (up to 36 hour) skin contact during fermentation. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:66 @ Vitis interspecies complex @ @ 2012 @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Grape - St. Pepin x Alden (North 34) @ perfect flower, white, cross by David Johnson @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:65 @ Vitis interspecies complex @ @ 2012 @ David Johnson, Milton, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Grape - St. Pepin x Alden (South 511) @ perfect flower, pinkish-white, cross by David Johnson @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:69 @ Vitis interspecies complex @ @ 2012 @ David Johnson, Milton, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Grape - St. Pepin x Vineland 53091 @ female, white, cross by David Johnson. David says "The plant is a distinct improvement over the Vineland 53091 as it is mildew free on my site.
Unfortunately, it has the female flowers of Saint Pepin as well." @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:71 @ Crataegus douglasii @ @ 2003 @ @ @ @ @ @ @ @ @ @ @ 99.75 @ 227 @ @ @ Hawthorn - Black @ Native to Pacific Northwest. Huge thorns. Texture of the fruit is like paste. Hardly any flavor. Birds love it.
Native Americans ate the dried berries mixed with fat and other ingredients. They also used the long, sharp thorns for piercing ears, lancing boils, and fishing hooks.
Since the cooked fruit lacks flavor but is high in pectin, it would make a good addition to jams of other fruit that require pectin. A replacement for commerical pectin adding slight flavor and color. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:148 @ Mentha suaveolens @ Leaves @ 1980 @ J.L. Hudson @ Seed @ @ @ @ @ @ @ @ @ @ @ @ @ Herb - Apple Mint Seedling @ I grew this from seed decades ago. Smells faintly of apples. I find it unpleasant fresh, but chopped up it is pretty good. Not my favorite, but spreads like a weed. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:106 @ Laurus nobilis @ @ 1988 @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Herb - Bay Laurel @ This bay laurel tree has survived the coldest winters recorded in my backyard (+5'F). It also has survived multiple moves. The leaves are essential for certain dishes in the kitchen. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:178 @ Umbellularia californica @ Leaves, fruit, nut @ 2003 @ Woodland Park, Seattle, WA @ Seedling @ [1] USDA Plant Guide: CALIFORNIA LAUREL, Umbellularia californica @ https://www.google.com/#hl=en&tbo=d&sclient=psy-ab&q=umbellularia+californica+usda&oq=usda+umbel&gs_l=hp.1.1.0i8j0i8i30l3.1484.7420.0.10005.14.12.2.0.0.0.186.684.11j1.12.0.les%3B..0.0...1c.1.3.psy-ab.xOnFD5DiTQw&pbx=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&bvm=bv.42553238,d.cGE&fp=2184b17ab8900e33&biw=1241&bih=771 @ @ @ @ @ @ @ @ @ @ @ Herb - California Bay @ California Bay is also known as Oregon Myrtle. The scent of the leaves is wonderful, reminding me of the fruity, spicey scent of Dr. Pepper. The leaves are used in place of true bay leaves in all kinds of recipes, but by comparison California Bay leaves add a stronger flavor to dishes. Note that the oil in the leaves is toxic for some people.
It is not well known that the fruit and nut of this tree are also edible. I learned of this secret through foraging friends and from a USDA publication [1]:
"Both the flesh and the inner kernel of the olive-like fruit were used as food. The fruits were sun dried until the fleshy outer part had split and loosened from the pit (Goodrich et al. 1980). The dried flesh was removed from the seeds ready to eat. Only the bottom third of the outer dried fruit was eaten as the upper, thinner part contains a higher concentration of the acrid oil that is a component of all parts of the tree (Chestnut 1902). The seeds were roasted until they were crisp and brown (Goodrich et al. 1980). The roasting removes much of the pungency and leaves just a hint of acridity and gives the roasted nuts a spicy or coffee-like flavor. The parched nuts are then shelled and either eaten whole or pounded into a meal. The oily meal is easily pressed into small cakes that are then sun-dried and stored for use in the winter. Both the nuts and the cakes were served with clover, seaweed, buckeye meal, or acorn meal and mush. The roasted seeds were eaten as an accompaniment with clover in order to prevent bloating (Murphey 1959). The seed meal was also made into a beverage that tasted “like chocolate” (Kelly 1978)."
I started my tree from nuts collected in the playground area just outside the north entrance to Woodland Park Zoo in Seattle. The mother tree is at least 20 feet tall. My seedling is planted in the shade and is slow growing. After 10 seasons of growth, it is only 2 feet tall. It has survived a short stretch of freezing weather down to 5'F. It is growing in poor soil in the shade. I think it would do better in a warmer location of my garden. I will leave it where it is because I can harvest a few leaves a year from it as a small bush, and that's fine with me. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:165 @ Rosmarinus officinalis @ Leaves, flowers @ tbd @ @ @ [1] EFFECTS OF ROSMARINUS OFFICINALIS L. AERIAL PARTS ESSENTIAL OIL ON INTACT MEMORY AND SCOPOLAMINE-INDUCED LEARNING DEFICITS IN RATS PERFORMING THE MORRIS WATER MAZE TASK, by HOSSEINZADEH H.,KARIMI GH.,NOUBAKHT M., JOURNAL OF MEDICINAL PLANTS Fall 2004; 3(12):68-68. @ http://www.sid.ir/en/ViewPaper.asp?ID=12013&varStr=2;HOSSEINZADEH%20H.,KARIMI%20GH.,NOUBAKHT%20M.;JOURNAL%20OF%20MEDICINAL%20PLANTS;Fall%202004;3;12;68;68 @ [2] Antimicrobial and Antioxidant Properties of Rosemary and Sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) Essential Oils, by Biljana Bozin, Neda Mimica-Dukic, Isidora Samojlik and Emilija Jovin, J. Agric. Food Chem., 2007, 55 (19), pp 7879–7885 @ http://pubs.acs.org/doi/abs/10.1021/jf0715323 @ @ @ @ @ @ @ @ @ Herb - Common Rosemary @ I find Rosemary to be a good bee plant.
Besides the obvious use in cooking, rosemary seems to have some medicial value. In rats, the essential oil of rosemary improved memory [1]. Rosemary oil is also antibacterial, antifungal, and a strong antioxidant. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:152 @ Salvia officinalis @ Leaves, flowers @ tbd @ Landscaper supplied, purchased wholesale @ @ @ @ @ @ @ @ @ @ @ @ @ @ Herb - Common Sage @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:90 @ Mentha spicata var. crispa @ @ tbd @ @ @ Den'ei Karasawaa, Akio Ujiharaa & Sumio Shimizub, The Essential Oil of Mentha spicata L. var. crispa Benth. from Nepal, Journal of Essential Oil Research, Volume 3, Issue 6, 1991, pages 447-448 @ http://www.tandfonline.com/doi/abs/10.1080/10412905.1991.9697983 @ @ @ @ @ @ @ @ @ @ @ Herb - Curly Mint @ Curly mint is my favorite mint to cook with. It goes great with peas. It is has a pure spearmint flavor plus overtones of caraway seed.
The essential oil of Mentha spicata var. crispa of Nepalese origin was examined by GC/MS. It was found to be rich in L-carvone. The plant used in this study, which was regenerated from a shoot apex mericlone, was found to have a chromosome number of 2n=48. for more information, see the links. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:151 @ Lavandula angustifolia @ Blossoms @ tbd @ Landscaper supplied, purchased wholesale @ @ @ @ @ @ @ @ @ @ @ @ @ @ Herb - English Lavender @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:112 @ Origanum vulgare hirtum @ Leaves, flowers @ 1985 @ J.L. Hudson @ @ @ @ @ @ @ @ @ @ @ @ @ @ Herb - Greek Oregano @ Greek Oregano has a stronger flavor than Wild Majoram. It was added a few years after Wild Majoram, and likewise does very well in my landscape. This plant was started once in 1985 from seed,and has been growing and spreading on its on since. The bees love the white blossoms that bloom for many weeks in late summer. The dried blossoms and leaves play an important role in the kitchen. Essential for homemade pizza.
The dried herb contains several constituents, including volatile oil (up to 3%), such as carvacrol, thymol, and borneol, plus flavonoids, rosmarinic acid, triterpenoids (e.g. ursolic and oleanolic acid), sterols, and vitamin A and vitamin C. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:88 @ Melissa officinalis @ @ tbd @ @ @ Awad, Rosalie; Muhammad, Asim; Durst, Tony; Trudeau, Vance L.; Arnason, John T. (2009). "Bioassay-guided fractionation of lemon balm (Melissa officinalisL.) using anin vitromeasure of GABA transaminase activity". Phytotherapy Research 23 (8): 1075–81. @ http://dx.doi.org/10.1002%2Fptr.2712 @ Kennedy DO, Little W, Scholey AB (2004). "Attenuation of laboratory-induced stress in humans after acute administration of Melissa officinalis (Lemon Balm)". Psychosom Med 66 (4): 607–13. @ http://dx.doi.org/10.1097%2F01.psy.0000132877.72833.71 @ A.P. Carnat, A. Carnat, D. Fraisse, J.L. Lamaison, "The aromatic and polyphenolic composition of lemon balm (Melissa officinalis L. subsp. officinalis) tea", Pharmaceutica Acta Helvetiae, Volume 72, Issue 5, January 1998, Pages 301–305 @ http://www.sciencedirect.com/science/article/pii/S0031686597000265 @ @ @ @ @ @ @ Herb - Lemon Balm @ An herb that grow vigorously in my edible landscpae. Like other members of the mint family, lemon balm has white flowers full of nectar. Bees love it. The genus name Melissa is Greek for 'honey bee'. Its lemon flavor comes from citronellal (24%), geranial (16%), linalyl acetate (12%) and caryophyllene (12%).
What is it good for. I found many recipes for lemon balm pesto, but most used lemon juice and lemon zest. The one recipe I found using only lemon balm, garlic, olive oil and cheese said the medicinal taste was hard to give over. Stick to herb tea, it said. So a simple herb tea recipe is two parts lemon balm leaves to 2 parts hot water in a french press.
I thought of lemon balm as just another culinary herb. Recent scientific studies are finding extracts of lemon balm to have positive effects on the body. Lemon balm can be used as an anxiolytic, mild sedative or calming agent. At least one study has found it to be effective at reducing stress, although the study's authors call for further research (see the links). Lemon balm extract was identified as a potent inhibitor of GABA transaminase, which explains anxiolytic effects. The major compound responsible for GABA transaminase inhibition activity in lemon balm is rosmarinic acid. Lemon balm was also found to be effective in the amelioration of laboratory-induced stress in human subjects, producing "significantly increased self-ratings of calmness and reduced self-ratings of alertness" (see the links). The authors further report a "significant increase in the speed of mathematical processing, with no reduction in accuracy" following the administration of a 300 mg dose.
Here is a more thorough breakdown of the components of lemon balm tea (see the links). The qualitative and quantitative composition of the main aromatic and polyphenolic constituents of the lemon balm infusion were examined and compared with those of the leaves before and after infusion. The dried lemon balm leaves originally contained 0.32% essential oil of which citral (neral + geranial) 0.13%, total polyphenol compounds 11.8% comprising total hydroxycinnamic compounds 11.3% (rosmarinic acid 4.1%) and total flavonoid compounds 0.5%. The tea contained 10 mg/l of essential oil (extraction yield 31%) with much more citral (74% of the essential oil). It also contained large amounts of polyphenol compounds (about 1.07 g/l) corresponding to a 93% extraction yield. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:96 @ Chamaemelum nobile @ @ 2011 @ Medicinal Herb Garden, Univ of Wash, Seattle @ @ @ @ @ @ @ @ @ @ @ @ @ @ Herb - Roman Chamomile @ Perennial chamomile. Like German Chamomile, which is from a different genus and an annual, tea can be made from the flowers. Tea made from this plant is more bitter than from the German Chamomile, but has the same apple-like flavor.
Not_Active tag means the planting has died. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:89 @ Teucrium scorodonia @ @ tbd @ J.L. Hudson @ @ The Herbalist in the kitchen by Gary Allen. @ http://books.google.com/books?id=Fniv9ShKmxcC&lpg=PA202&ots=q2LxGsXIHm&dq=Teucrium%20scorodonia%20beer&pg=PA202#v=onepage&q=Teucrium%20scorodonia%20beer&f=false @ Simonetta Maccionia, Rosa Baldinia, Marianna Tebanob, Pier Luigi Cionib, Guido Flaminib, Essential oil of Teucrium scorodonia L. ssp. scorodonia from Italy, Food Chemistry, Volume 104, Issue 4, 2007, Pages 1393–1395 @ http://www.sciencedirect.com/science/article/pii/S0308814607001690 @ Grieve, A Modern Herbal, @ http://www.botanical.com/botanical/mgmh/g/gersag10.html @ MedicineHerbs.Net @ http://medicineherbs.net/medicinal-herbs/wood-sage @ @ @ @ @ Herb - Sage-leaved Germander @ Sage-leaved Germander has been used to help clear beer and add the desired bitter flavor, similar to hops. The leaves are not used directly but are made into a strong tea, called ambroise, that is added to the fermenting wort. Ambroise is the name of Teucrium scorodonia in Jersey. When used in brewing beer, it adds a very dark color. Scorodon is Greek for "garlic", and this is not appropriate since this plant has no garlic component. There is one reference to the dried leaves smelling like leeks.
The essential oil of the flowering aerial parts of Teucrium scorodonia L. ssp. scorodonia growing in Italy on Verrucano, was analyzed by GC and GC–MS. All the identified compounds were sesquiterpene hydrocarbons. The main ones were germacrene B (26.2%) and β-caryophyllene (25.2%). See the links for more information.
A more thorough analysis:
Volatile oil (0.3%): containing among others, alloaromaden-drene, aristolene, beta-caryophyllene, alpha-caryophyllene (humulene), spathulenone, caryophyllene epoxide
Irilloide monoterpenes: including among others, acetyl harpagide, reptosideDiterpenes: the spectrum varies greatly according to strain, including among others teuscorodal, teuscorodin, teuscoro-dol, teuscorodonin, teuflin, teuscorolide, teupolin
Flavonoids: including among others, cirsiliol, cirsimaritin, luteolin @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:173 @ Sanguisorba minor @ @ 2010 @ J.L. Hudson @ @ @ @ @ @ @ @ @ @ @ @ @ @ Herb - Salad Burnet @ Perennial salad herb. Drought tolerant. Some people say it has a mild cucumber flavor. Best in winter and before it flowers. Rosalind Creasy says if harvested late in the season, it can be cooked with soups and risottos along with spinach and chard. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:111 @ Origanum vulgare @ Leaves, flowers @ 1980 @ J.L. Hudson @ @ @ @ @ @ @ @ @ @ @ @ @ @ Herb - Wild Marjoram @ Wild Majoram does very well in my landscape. This plant was started once in 1980 from seed,and has been growing and spreading on its on since. The bees love the pink blossoms that bloom for many weeks in late summer. The dried blossoms and leaves play an important role in the kitchen. Essential for homemade pizza.
The dried herb contains several constituents, including volatile oil (up to 3%), such as carvacrol, thymol, and borneol, plus flavonoids, rosmarinic acid, triterpenoids (e.g. ursolic and oleanolic acid), sterols, and vitamin A and vitamin C. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:101 @ Lonicera caerulea @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Honeyberry - Seedling @ I grew a number of bushes from seed. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:15 @ Humulus lupulus @ @ 2007 @ Nichols Garden Nursery, Oregon @ @ @ @ @ @ @ @ @ @ 161 @ 232.25 @ @ @ Hops - Cascade @ Cascade is productive in the Seattle area. Dry hopping with Cascade gives beer a grapefruit essence. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:9 @ Humulus lupulus @ @ 2010 @ The Beer Essentials; Lakewood, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Hops - Centennial @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:11 @ Humulus lupulus @ @ 2010 @ The Beer Essentials; Lakewood, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Hops - Columbus @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:10 @ Humulus lupulus @ @ 2010 @ The Beer Essentials; Lakewood, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Hops - Glacier @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:120 @ Humulus lupulus @ None known @ 2011 @ J.L. Hudson @ @ @ @ @ @ @ @ @ @ @ @ @ @ Hops - Male Seedling #1 @ This is a male seedling. I would like to experiment with breeding hops, so I grew a small selection of seedlings in hopes of getting a male vine. All named varieties of hops are female selections grown for the female blossoms. Viable seeds are only produced with with a male hop vine in close proximity. The seed catalog did not specify the variety of hops that produced the seed. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:13 @ Humulus lupulus @ @ 2007 @ Nichols Garden Nursery, Oregon @ @ @ @ @ @ @ @ @ @ 126 @ 232.25 @ @ @ Hops - Mt Hood @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:16 @ Humulus lupulus @ @ 2007 @ Nichols Garden Nursery, Oregon @ @ @ @ @ @ @ @ @ @ 178.5 @ 232.25 @ @ @ Hops - Nugget @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:12 @ Humulus lupulus @ @ 2010 @ The Beer Essentials; Lakewood, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Hops - Tettnanger @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:14 @ Humulus lupulus @ @ 2007 @ Nichols Garden Nursery, Oregon @ @ @ @ @ @ @ @ @ @ 145.25 @ 232.25 @ @ @ Hops - Willamette @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:23 @ Vaccinium ovatum @ @ tbd @ Edmonds Farmers Market, Edmonds, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Huckleberry - Evergreen, large berry @ This specimen has larger berries that have a bloom on the surface. It might not be Vaccinium ovatum. The berries are tasty. Purchased at the Edmonds Farmer's Market from Ian Bush of Bush's Nursery in Arlington, Washington. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:78 @ Vaccinium parvifolium @ @ tbd @ Edmonds Farmers Market, Edmonds, WA @ @ recipe for jelly @ http://edible.wikidot.com/recipe:5 @ @ @ @ @ @ @ @ @ @ @ Huckleberry - Red @ Native to the woods of Edmonds. Purchased at the Edmonds Farmer's Market from Ian Bush of Bush's Nursery in Arlington, Washington. A very tart berry. The shiny, round red berries were used as fish bait by coastal Native Americans, who also dried them like raisins. At 3.5% Vitamin C by dry weight, these berries have about twice as much Vitamin C as rosehips, which in turn have more Vitamin C than oranges. Also high in magnesium (0.5% by dry weight). A tea is made from the dried fruit and leaves, though I have never tried it. Makes a nice jelly (see the recipe http://edible.wikidot.com/recipe:5). @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:77 @ Ribes × nidigrolaria @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Jostaberry - Orus 8 @ Very productive in Edmonds. One plant has been divided into three. Good mixed with gooseberries and currants to make a colorful, sweet, tart jam. From a breeding program in Oregon. The name comes from ORegon+United+States. There are others in the ORUS series, but ORUS8 is the most popular. It is a cross of three Ribes species: R. nigrum × R. divaricatum × R. uva-crispa. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:144 @ Amelanchier lamarckii @ @ tbd @ Washington Park Arboretum, Seattle @ @ [1] GRAFT COMPATIBILITY OF PEAR WITH RELATED GENERA, Joseph Postman, ISHS Acta Horticulturae 367: VI International Symposium on Pear Growing @ http://www.actahort.org/books/367/367_57.htm @ @ @ @ @ @ @ @ @ @ @ Juneberry - Apple Serviceberry @ Sweet and succulent with a flavor of apples, Apple Serviceberries can also be dried for later use. This is one of the nicest of the serviceberries. The fruit is rich in iron and copper. It is up to 10mm in diameter. In the UK it is known as Snowy Mespilus. It has been used successfully as a dwarfing rootstock for european pears [1]. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:75 @ Amelanchier stolonifera x A. alnifolia @ Fruit @ tbd @ Lucky Pittman, Kentucky @ Division @ @ @ @ @ @ @ @ @ 198.9 @ 236 @ @ @ Juneberry - Timm & Success Seedling @ Cutting from Lucky Pittman in Kentucky, a fellow NAFEX member. He says " The top A.alnifolia/stolonifera types for me here, just north of the TN/KY line have been some row-run seedlings of Timm & Success, from the now-defunct Bear Creek Nursery." In Edmonds, these are big and sweet, and produce every year. They also suffer a little from rust.
-----------------------------------------
‘Timm’– Amelanchier alnifolia. Introduced by the Plant Material Center, Bismark, North Dakota (47°N). Medium-sized tree. Leaves yellow, red and maroon in fall. Flowers white; clusters large and showy. Fruit large; blueberry-shaped; ripen early; flavour full and very sweet. Produces fruit in the second year(Facciola, 1990).
‘Success’–Species uncertain, recent genetic fingerprinting studies suggest a hybrid of A.stolonifera with A. alnifolia. Originated in Pennsylvania in the Appalachian mountains (ca. 41°N); selected before 1868 as seedlings of wild plants; acquired 1873 by H.E. Van Deman, Kansas; introduced by him in 1878. Van Deman sold more than 10,000 plants by 1888. Shrub; height to 1.8-2.4 m; habit initially upright to uprightspreading; spread to 1.2-2 m; low to moderate suckering near crown. Leaves orange to red in fall. Fruit 10.8 mm in diameter; obovate to nearly spherical; purple-black with bloom; 7-11 per cluster, clusters loose; ripens slowly; fruit held firmly; flavour good but mild, somewhat apple-like, quite sweet; pH 4.1; soluble solids 14.8°Brix; seeds large, 4.7% seeds by weight. Poor productivity at Saskatoon, SK. Hardy to zone 3. Superior resistance to Entomosporium leaf and berry spot; susceptible to powdery mildew. In one study it made the best fruit leather of 9 cultivars. Also attractive as an ornamental, having glossy, green foliage, turning an attractive red in the fall. The oldest surviving cultivar. Currently being evaluated in a comprehensive cultivar trial (Cubberley and Hasselkus, 1987; Darrow, 1975; Facciola, 1990; Harris, 1976; Hilton, 1982; McConkey, 1979; St-Pierre, 1997a,b; Weir 1996).
description:
Revised International Registry
of Cultivars and Germplasm
of the Genus Amelanchier
Annette M. Zatylny
Richard G. St-Pierre @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:94 @ Eriobotrya japonica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Loquat - Banjo Lane seedling @ This is a seedling from loquat seeds sent from a friend in North Carolina. It has survived a 5'F freeze. What is a loquat? It is a small evergreen tree native to China and Japan, having fragrant white flowers and small yellow fruit with large seeds. The Loquat tree is unusual in that it blossoms in the fall or early winter, and fruits in early winter or spring. Its blossoms were used to make perfumes in the 1950s. The quality of the perfume was said to be outstanding, but the yield was low and not commercially viable. Like many pome members of the rose family, the seeds contain small amounts of cyanogenetic glycosides that smell like almond extract. This is also known as amygdalin or laetrile, also called B17, a controversial alternative medicine treatment for cancer, usually obtained from apricot pits. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:154 @ Arbutus menziesii @ @ 2005 @ Wild seedling, from birds or other critters @ @ [1] California Indians and Their Environment by Lightfoot and Parrish @ http://books.google.com/books?id=s3tQw6LgOH4C&lpg=PA200&ots=Blnpz7ijrQ&dq=arbutus%20menziesii%20edible&pg=PA200#v=onepage&q=arbutus%20menziesii%20edible&f=false @ @ @ @ @ @ @ @ @ @ @ Madrona - seedling @ I grew up climbing in Madrona trees in the woods of my neighborhood. This tree is native to land that is under influence of the marine climate. I can see Puget Sound from my neighborhood. Travel away from the water and you aren't likely to see this tree. One thing I thought was cool about Madrona, and I still do, is the flaky bark that can roll off in big, brittle sheets. The wood underneath is dense and polished.
There is not much reliable advice on how to prepare Madrona berries for eating. The berries are edible, I know that for sure. Madrona is closely related to Strawberry Tree, Arbutus unedo, which has some pleasant tasty fruit. I have nibbled the red berries of Madrona, and fresh off the tree they are pretty bland.
I searched for guidance, and found a book called California Indians and Their Environment by Lightfoot and Parrish [1]. Here is what they say:
"Pacific madrone berries, harvested in the fall by vigorously shaking the tree's branches, used to be steamed in an acorn-cooking basket with a little water and hot rocks. The cooks dried the steamed berries on a basket platter and then placed them in storage baskets in the living house. Once prepared for storage, the berries could be soaked in warm water before eating. Pacific madrone berries also are edible after roasting over an open fire.
As with leaves of other plants, Pacific madrone leaves were used in earth ovens to separate layers of food. Pacific madrone leaves were also used in puberty ceremonies, where young girls picked and tossed leaves over their shoulders for good luck as they prepared to take a cold water bath.
Northwest Coast Province people harvested Pacific madrone wood specifically to cook salmon in the First Salmon Ceremony. In the past and today, the wood in recognized as excellent material for carving objects. The inner bark of this plant was also used in the past to make an "every-day dress" (Baker 1981:17; Schenck and Gifford 1952:387-388)"
So like a potato, a Madrona berry improves after cooking. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:115 @ Morus alba @ @ 1979 @ Gurney Seed and Nursery, Yankton, SD @ @ @ @ @ @ @ @ @ @ @ @ @ @ Mulberry - Yankton Black @ This plant was a free gift for ordering a chestnut tree from Gurney's mail order nursery when it was located in Yankton, South Dakota. This tree is one of the oldest in my landscape. It was planted in 1979. The fruit, classified as a drupe, is black and very sweet. It is lacking tartness, so it usually gets mixed with cherries or raspberries that are ripe at the same time, for a more full taste experience. Birds prefer the mulberries over the pie cherrries, which is okay by me.
To harvest, I hold a wide bucket under a branch, and then shake. I pick out the bugs. leaves, twigs and or non-fruit bits. I eat the berries with the stems on. My hands get stained whenever I harvest these things. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:147 @ Quercus muehlenbergii @ @ tbd @ Washington Park Arboretum, Seattle @ @ @ @ @ @ @ @ @ @ @ @ @ @ Oak - Chinquapin, seedling @ Chinquapin Oak (also Chinkapin Oak) acorns contain very little bitter tannin. They are sweet and palatable. Indeed, the nuts contained inside of the thin shell are among the sweetest of any oak, with an excellent taste even when eaten raw, providing an excellent source of food for both wildlife and people. The acorns are eaten by squirrels, mice, voles, chipmunks, deer, turkey, and other birds. I collected acorns under a huge tree in the local arboretum.
An interesting sidenote on the name. The tree's scientific name honors Gotthilf Heinrich Ernst Muhlenberg (1753–1815), a Lutheran pastor and amateur botanist in Pennsylvania. In publishing the name Quercus mühlenbergii, German-American botanist George Engelmann mistakenly used an umlaut in spelling Muhlenberg's name, even though Pennsylvania-born Muhlenberg himself did not use an umlaut in his name. Under the modern rules of botanical nomenclature, umlauts are transliterated, with "ü" becoming "ue", hence Engelmann's Quercus mühlenbergii is now presented as Quercus muehlenbergii. In lack of evidence that Engelmann's use of the umlaut was an unintended error, and hence correctable, the muehlenbergii spelling is considered correct, although the more appropriate orthographic variant Quercus muhlenbergii is often seen. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:143 @ Quercus dentata @ @ tbd @ Washington Park Arboretum, Seattle @ @ @ @ @ @ @ @ @ @ @ @ @ @ Oak - Daimio, seedling @ The Daimio Oak, or Japanese Emperor Oak, has some of the largest leaves among oaks at over 12 inches long. The acorns are crowned with fuzzy filaments. The leaves are fuzzy, too. I am growing this one mainly for the exotic looks. The acorns are edible after a series of leachings. The bark contains tannin that was once important in Japan for tanning leather and strengthening fishing nets. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:170 @ Quercus prinoides @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Oak - Dwarf Chinkapin Oak @ Dwarf Chinkapin Oak is also known as Scrub Chestnut Oak. Oikos Nursery says this in their catalog.
"Dwarf Chinkapin is an obscure oak found in scattered populations throughout the Midwest and Northeast. It is the only oak in this area that produces runners. It is not uncommon to see small 3-4 ft. trees loaded with acorns. Trees in our orchard have fruited when 2 ft. tall. Slow growing, but extremely drought tolerant. Our seed trees were produced using wild collected seed from Nebraska found in a wide open windswept area-perfect for dwarf chinkapin oak. Acorns ripen in August and sprout quickly. Because they ripen in clusters at the end of the branches birds take note and they often fly off with the crop. Especially attractive to turkey. Height from 6-15 ft. tall with equal width. Often multi-trunked. Non-hybrid true to type seedlings."
Plants for a Future say this:
"Seed - cooked. A sweet taste. The seed is up to 15mm long, it can be dried, ground into a powder and used as a thickening in stews etc or mixed with cereals for making bread." @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:172 @ Olea europaea @ @ tbd @ National Germplasm Respository; Davis, CA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Olive - Arbequina Seedling @ A seedling of the Arbequina Olive. I made a special request for fresh olive pits from the national olive collection in Davis, California. It took close to a year to germinate the olive pit. Only one seedling was produced from about 10 pits. I selected Arbequina because it was one of the few olive varieties that survived a severe freeze in a region of Italy where most trees froze to the ground.
The name Arbequina comes from the village of Arbeca in the comarca of the Les Garrigues, where it was first introduced to Europe from Palestine in the seventeenth century by the Duke of Medinaceli. Unlike most varieties, Arbequina has a high germination percentage and that makes rootstocks. Although sold as a table olive, Arbequina olives have one of the highest concentrations of oil [20-22%] and are therefore mostly used for olive oil production. Harvesting is easy since the trees are typically low to the ground and allow for easy hand picking. Oils made from Arbequina are generally buttery, fruity, and very mild in flavor, being low in polyphenols. The combination of low polyphenol levels and high levels of polyunsaturated fat as compared with other olive cultivars means that it has relatively low stability and short shelf-life. I can only hope that my seedling is true to type. With global warming, I may have fresh olives in my landscape one of these days. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:171 @ Mahonia aquifolium @ Fruit, flowers, leaves @ tbd @ Edmonds Farmers Market, Edmonds, WA @ @ [1] Arthur Lee Jacobson's blog post on Oregon Grape @ http://www.arthurleej.com/a-OregonGrape.html @ [2] Jon Hamnett blog post called Soapwort and Strange Blooms @ http://amidthealiencorn.wordpress.com/2012/07/ @ @ @ @ @ @ @ @ @ Oregon Grape - Common @ Evergreen. Purchased at the Edmonds Farmer's Market from Ian Bush of Bush's Nursery in Arlington, Washington.
Arthur Lee Jacobson says this: "The flowerbuds, flowers, tender young leaves and immature berries are also edible raw, tasting sour like sorrel. I prefer the flavor of the low-growing species. As for the berries, eating them while green and young is more pleasing to me than waiting until they turn blue, plump with purple juice. When fully ripe they are exceedingly sour and seedy. By squeezing the juice from enough berries I have made the world's most nutritious popsicles." [1]
The Oregon Grape berries are covered by a bloom, like wine grapes. The bloom seems to be a home to a wine yeast, according to experiments by blogger Jon Hamnett [2]. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:28 @ Pyrus communis @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Pear - Abbe Fetel @ Mellows to a slightly sharp, fine-textured fruit. Is now the most commonly grown pear in Italy. This pear derives its name from Abbé Fetel, the French Abbot who developed the cultivar in 1866 in Savoie. Fruit shape is often long and narrow, and the color is yellow. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:47 @ Pyrus communis @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Pear - Beurre Giffard @ Also called just Giffard Pear. Chance seedling discovered by Nicolas Giffard, Foussieres, France, 1825. Introduced to the U.S. about 1850. Flesh - white, tender, and juicy, with a sprightly, vinous flavor, and somewhat of a spicy perfume. The tree is remarkably distinct in its growth, wood, and foliage, - readily distinguished from all others. The young shoots are long and the bark is reddish-brown; the leaves small, with very long and slender leaf-stalks, and large stipules. Was recommended by U.P. Hedrick, author of Pears of New York, which was published in 1921.
These pears ripen early. These need to be picked when still green as they ripen from the inside out.
The medium to large fruits, up to 2½ inches long, ripen to yellow-green. They have red blushing and dots.
Considered a premium quality pear, this is very aromatic. It is recommended for dessert and eating fresh. The crisp textured flesh is very juicy, melting, and tender. It has a distinctive, rich flavor. The white flesh has yellow tinges. It is fine grained except at the center. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:7 @ Pyrus communis @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Pear - Conference @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:48 @ Pyrus communis @ Fruit @ tbd @ Lake Forest Park Farmers Market @ Scionwood @ @ @ @ @ @ @ @ @ 158.4 @ 237.4 @ @ @ Pear - Dabney @ Very early bearer. Very good dessert quality. A heavily productive mid-sized russetted pear with tender juicy melting flesh. It ripens in August and is resistant to fireblight. Bred in Knoxville, Tennessee and released in 1954. It is naturally a smaller spreading tree.
This pear ripened for the first time in 2012. It was good picked fresh from the tree in mid-September. Everything is late this year by about 3 weeks, so in a normal year, this pear should probably be picked mid-August. The flavor and texture reminds me of Seckel.
Here is the entry in -- Brooks and Olmo Register of Fruit and Nut Varieties:
Dabney.- Originated in Knoxville, Tennessee, by Brooks D. Drain, Tennessee Agriculture Experiment Station. Introduced in 1954. Seckel x Garber; crossed in 1935; tested as Tennessee 35583. Fruit: size medium; oblong obovate, pyriform, sides unequal; skin thick, medium in toughness, smooth, waxen and dull, greenish; dots many, medium in size, russeted and conspicuous; core large; flesh yellowish-white, melting, tender, juicy, quality very good; flavor sprightly, sweet-subacid and very good dessert quality; picked late July and early August, ripening rapidly in summer temperatures; scored low for canning. Tree: small; spreading, becoming drooping with loads of fruit; comes into bearing at five years; productive; moderately resistant to fire blight.
Here are the Release Notes from 1954:
The sweet-subacid flavor and very good quality attracted attention as a dessert fruit. The appearance is medium to good, resembling Bartlett in coloring and shape, but the flesh is more melting. Trees of this variety in out-replicated plots came into bearing at five years and have produced good crops. Tree: small, medium in vigor, spreading, becoming drooping with loads of fruit. Top open; trunk medium thick, branches medium slender and gray brown in color; branches slender and reddish-gray, dull with medium sized, raised lenticels. Leaf buds small, short, pointed, brown-gray; leaf scars obscure. Leaves; petiole 3/4 to 1 1/4 inches long, thick, color pinkish green; Surface glabrous; blade 3 to 3 1/4 inches 2 to 2 1/4 inches wide slightly folded; mid-rib straight to slightly reflex; sides waved, outline oblong; base medium narrow, apex narrow, point long and acute; general color dark green, vein color green tinged pink; position spreading; serrations crenate, direction forward, size small somewhat irregular; Surface shiny, texture medium fine, pubescence short, fine and wooly. Flower- buds large, long, plump, pointed, and reddish-brown; flowers open medium late, 3/4 open March 18, 1953 at Knob Orchard, Blount County, Tennessee; large--1 1/4 inches across; color white with maroon stigmas; blossoms appear with leaves: Clusters 8-9 blossoms and umbel-like in form; pedicel slender, 1 inch long somewhat pubescent; pollen fertile: distribution good. Fruit: Picked in late July and early August at Knoxville, Tennessee: Size medium-2 1/2 by 2 1/4 inches wide, uniform, oblong obovate, pyriform, sides unequal: Stem 1 1/4 inches long and slender; cavity acute, shallow, medium wide and furrowed; calyx open and large; lobes separated at the base, long, narrow and acute; basin deep, wide, abrupt and deeply furrowed; skin thick, medium in toughness, smooth, waxen and dull; color greenish, dots many, medium in size, russeted and conspicuous; core large 1 by 1 1/2 inches, closed, abaxile; core-lines clasping; calyx tube long, wide and conical; carpels ovate; seeds 3/16 inches long, narrow and plump; flesh yellowish white, melting, tender an juicy; flavor sprightly, sweet-subacid and very good in dessert quality. The fruit ripens rapidly in summer temperature and has been scored low for canning. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:149 @ Pyrus communis @ @ tbd @ @ @ @ @ @ @ @ @ @ @ 156.6 @ 237 @ @ @ Pear - Ecmianka @ Selected from the National Pear Repository in Corvalis with a search of the ARS/GRIN database using "very early pear" as the criteria. A local variety in Bulgaria, parentage unknown. Fruit: small - 18g, pyriform. Skin: yellow. Flesh: soft, sweet, ripens June 15-20. Keeping 3-4 days. Tree: large, vigorous, very productive - 160 to 180 kg per tree, sometimes to 400g. Highly resistant to winter cold and spring frost and summer temperature and low air humidity. Susceptible to scab. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:8 @ Pyrus communis @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Pear - Flemish Beauty @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:49 @ Pyrus communis @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Pear - Muskatelka Seda @ GRIN number: PI 282976
Developed in: Czech Republic
Sparse information available. Here is a few descriptions from taken from Czech nursery catalogs.
http://www.prodejstromku.cz/produkt/muskatelka-hrusen/
The old summer pear varieties with typical Muscat flavor and aroma
size: small, egg-shaped fruit
color: yellow-green, rough skin
flesh: sweet, aromatic with a distinctive Muscat flavor, peculiar good
harvest: the first half of August
suitable for direct consumption
Resistance to frost good
creates a larger, slightly overhanging crown
base: seedling
http://www.stareodrudy.org/ovocny-strom/muskatelka-seda/211.html
Muscatel gray - old Czech variety. Fruit small to medium. The flesh is very juicy, medium and reeled deliquescent, sweet taste with an excellent Muscat příchutí. Dozrává nestenoměrně, usually in early August and earlier. The tree grows vigorously, very zdravě. Patří to nejotužilejším varieties strupovitotí suffering. Suitable provyšší and colder areas. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:21 @ Pyrus communis @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Pear - Progres @ A small, very early european pear. Developed in Bulgaria at the Research Institute for Fruit Growing. The cross was made in 1956, and introduced for general use in 1980. Scionwood for my collection was obtained from the national pear collection in Corvallis. Pedigree: Beurre Giffard x Green Magdelene. NCGR description: Fruit: medium to small - 45g, pyriform. Skin: bright yellow. Flesh: juicy, sweet, semi-butter, aromatic, good quality, ripens June 20-25 in Corvallis. Keeping 4-5 days. Tree: moderately vigorous, highly frost resistant (spring), resistant to scab. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:50 @ Pyrus communis @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Pear - Sucree Verte @ GRIN number: PI 541269
The name means "Sweet Green" in English. Origin obscure. Believed to have come from Barmont, a chateau on the boundary of Burgundy. Described as early as 1598. Well known in Paris by 1670. Fruit small in size, roundish-turbinate in form. Skin smooth, glossy, intense green in color with inconspicuous dots. Flesh white, fine, but with some grit at the center, buttery, juicy. Fairly sweet, nut-like aroma, pleasing flavor. Early midseason. Tree vigorous, spreading in habit, very productive. Moderately susceptible to blight. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:51 @ Pyrus communis @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Pear - Wilder Early @ Originated as a chance seedling found by Charles A. Green, Chautauqua County, New York, about 1884. Ripens early, 2 weeks to a month before Bartlett. Fruit medium in size, oblong-pyriform in shape. Skin pale green in color, faintly blushed on sunny side. Flesh stringy, buttery but not melting, moderately juicy. Aromatic, pleasing flavor but second rate in dessert quality. Holds up better than most early pears. If it rots, it rots from the skin rather from the core like other early pears. Slow growing tree without much branching, somewhat apple-like in appearance, productive, moderately susceptible to fire blight. Biennial cropping. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:84 @ Smyrnium olusatrum @ Stalks @ 1985 @ J.L. Hudson @ @ The history of Alexanders @ http://www.tracingpaper.org.uk/2007/04/15/alexanders/ @ Advice on cooking Alexanders @ http://www.cottagesmallholder.com/guest-spot-eat-your-greens-by-steve-kirk-editor-of-the-bushcraft-magazine-653 @ @ @ @ @ @ @ @ @ Perennial Veggie - Alexanders @ This was acquired in an exchange with a seed saver in Sweden. This exchange was done in the 1980's, before e-mail was common. We just mailed letters back and forth. I started it from seed in 1985. It thrives in my garden, self sowing itself each year. It especially likes the ground under my Italian Stone Pine tree. Its rich green color is sign that spring has arrived. By the heat of summer, the growth will be all dried up, no sign that anything is still alive there. I like the effect over the seasons.
from http://www.tracingpaper.org.uk/2007/04/15/alexanders/
THE HISTORY OF ALEXANDERS
Alexanders were once grown in kitchen gardens as Alexandrian parsley. Like so many other naturalised edible plants, Alexanders were introduced by the Romans and enjoyed centuries of popularity before eventually falling out of fashion with the introduction of new varieties of celery in the 19th century
John Evelyn, in his Acetaria: A Discourse of Sallets (1699) describes Alexanders as “moderately hot, and of a cleansing faculty”, comparing them favourably to parsley. He recommends:
The gentle fresh sprouts, buds, and tops are to be chosen, and the stalks eaten in the spring; and when blanch’d, in winter likewise, with oyl, pepper, salt, etc by themselves, or in composition: They make also an excellent vernal pottage.
Just such a pottage was described by Robert May in The Accomplish’t Cook (1660) with the beautiful concision rarely seen in modern recipes:
Ellicksander Pottage
Chop ellicksanders and oatmeal together, being picked and washed, then set on a pipkin with fair water, and when it boils, put in your herbs, oatmeal, and salt, and boil it on a soft fire, and make it not too thick, being almost boil’d put in some butter.
Roger Phillips’ Wild Food quotes a recipe of 1907, demonstrating that Alexanders’ popularity just about survived into the 20th century.
I nibble on the stalks every once in a while, but the flavor is overpowering after a while. The Cottage Smallholder offers this promising preparation, http://www.cottagesmallholder.com/guest-spot-eat-your-greens-by-steve-kirk-editor-of-the-bushcraft-magazine-653:
Alexanders best use is when the spring growth produces good sized stalks. If they are not too woody, these can be cut, and peeled, then braised in a little butter in a pan for a few minutes until soft. Serve with a sprinkle of pepper. This tastes rather like asparagus and is a real delight. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:156 @ Rumex acetosa @ Whole plant @ 2004 @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Perennial Veggie - Garden Sorrel @ Sorrel is well known in French cooking. The green leaves go well in egg and cheese dishes. Upon heating, the leaves turn from vibrant green to greyish green. The leaves get their sourness from oxalic acid.
Less well known is the fact that you can eat the seeds and roots. The book "Self Reliance: A Recipe for the New Millennium" by John Yeoman has these uses listed for sorrel. The roots of sorrel can be dried and milled into a starchy red 'flour'. Collect the profuse brown seeds of sorrel in autumn onwards to sprout for fresh food vitamin throughout the winter. Plants for a Future adds the following. Sorrel root flour can be made into noodles. The seed can be ground and added to other flour to make bread.
Wikipedia documents the many uses of sorrel leaves around the world:
In northern Nigeria, sorrel is known as yakuwa or sure (pronounced suuray) in Hausa or karassu in Kanuri. It is also used in stews usually in addition to spinach. In some Hausa communities, it is steamed and made into salad using kuli-kuli (traditional roasted peanut cakes with oil extracted), salt, pepper, onion and tomatoes. The recipe varies according to different levels of household income. A drink called solo is made from a decoction of the plant calyx.
In Romania, wild or garden sorrel, known as măcriş or ştevie, is used to make sour soups, stewed with spinach, added fresh to lettuce and spinach in salads or over open sandwiches.
In Russia and Ukraine it is called shchavel' (щавель) and is used to make soup called shav. It is used as a soup ingredient in other countries, too (e.g., Lithuania, where it is known as rūgštynė).
In Croatia and Bulgaria is used for soups or with mashed potatoes, or as part of a traditional dish containing eel and other green herbs.
In rural Greece it is used with spinach, leeks, and chard in spanakopita.
In the Flemish speaking part of Belgium it is called "zurkel" and canned pureed sorrel is mixed with mashed potatoes and eaten with sausages, meatballs or fried bacon, as a traditional winter dish.
In Vietnam it is called Rau Chua and is used to added fresh to lettuce and in salads for Bánh Xēo. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:137 @ Helianthus tuberosus @ @ 2011 @ Grocery store @ Dormant Roots @ @ @ @ @ @ @ @ @ @ @ @ @ Perennial Veggie - Jerusalem Artichoke @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:17 @ Pinus pinea @ @ 1985 @ J.L. Hudson @ @ @ @ @ @ @ @ @ @ 460 @ 160 @ 310 @ 260 @ Pine - Italian Stone @ Started from seed in the 80's. Took 15 years to make the first crop of pinenuts. Most of the pinenut shells are blank. I found a seedling of this tree in 2003, and that second generation seedling has its first cones in 2012. Only 9 years. It takes two seasons to make a pinenut from pollination to harvest. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:167 @ Pinus koraiensis @ Nuts @ tbd @ Lake Forest Park Farmers Market @ Seed @ [1] The effect of Korean pine nut oil on in vitro CCK release, on appetite sensations and on gut hormones in post-menopausal overweight women; by Wilrike J Pasman, et al; Lipids in Health and Disease 2008, 7:10 @ http://www.lipidworld.com/content/7/1/10 @ [2] Lee JW, Lee KW, Lee SW, Kim IH, Rhee C. (April 2004). "Selective increase in pinolenic acid (all-cis-5,9,12-18:3) in Korean pine nut oil by crystallization and its effect on LDL-receptor activity". Lipids 39 (4): 383–7. @ @ @ @ @ @ 231.7 @ 249.8 @ @ @ Pine - Korean @ I grow Korean pine for the nuts and for landscaping effects. The nuts of Korean Pine are the most widely traded pinenuts in international commerce. The are 18% protein, 65% fat and 12% carbohydrate. The nut oil contains 11.5% of the unusual fatty acid pinolenic acid (cis–5–cis–9–cis–12 octadecatrienoic acid). Pinolenic acid is an isomer of gamma-linolenic acid (GLA). GLA is an ω-6 essential fatty acid (EFA) but pinolenic acid is not. Recent research has shown its potential use in weight loss by curbing the appetite.[1]. Pinolenic acid causes the triggering of two hunger suppressants—cholecystokinin and glucagon-like peptide-1. Pinolenic acid may have LDL-lowering properties by enhancing hepatic LDL uptake [2]. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:127 @ Pinus bungeana @ Nuts @ 2002 @ Sky Nursery, Shoreline, WA @ Potted Plant @ @ @ @ @ @ @ @ @ 277.6 @ 223.6 @ @ @ Pine - Lacebark @ The Lacebark Pine is a multi-stemmed tree with a broad and open form and medium length green needles. It produces ovular cones between 2 and 3 inches long with broad, spiky scales. Perhaps the most notable feature of the Lacebark Pine is its multi-colored exfoliating bark, from which the name is derived.
This pine tree was our little Christmas tree during the year the house was under construction in 2002. It went out in the garden the following spring.
The pinenut is of reasonable size, being up to 10mm x 8mm. The oil-rich nut has a resinous flavor. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:138 @ Pinus massoniana @ Needles, bark, pollen @ tbd @ Fremont Gardens (closed), Seattle, WA @ @ [1] Facts about Lapsang Souchong tea. @ http://www.viconyteas.com/directory/tea-encyclopedia/lapsang-souchong.html @ [2] Pine pollen nutrition value. @ http://en.cnki.com.cn/Article_en/CJFDTOTAL-DBLY200709030.htm @ [3] Facts about pine needle tea. @ http://www.practicalprimitive.com/skillofthemonth/pineneedletea.html @ @ @ @ @ @ @ Pine - Masson @ Masson Pine is also called Chinese Red Pine. I acquired this tree thinking it was another Chinese Pine that produces large pinenuts. Masson Pine is not known for its nuts. Oops. Masson Pine has some other interesting features, so I am proud to have it in my collection. The branches are burned to flavor black tea as it ferments, the bark contains a potent mix of antioxidants, and the pollen is classified as a superfood by some.
Tea Falvoring
A black tea called Lapsang Souchong acquires a unique aroma from the smoke of buring Masson pine braches that contain longifolene and α-terpineol. Longifolene has an odor that is sweet and woody, and is a main component of clove oil. α-terpineol smells like lilacs.
Here are some facts about the use of this pine tree for flavoring tea [1]:
The real story about why these teas from Fujian province have a smoky flavour is that in the early 17th century when the Chinese tea producers began to export their teas to Europe and America, their traditional green teas did not travel well and quickly lost quality during the 15-18 month journey across land and sea. The producers developed a method of rolling, oxidising and drying their teas so that they would hold their quality for longer. Once the teas had been oxidised, they were spread on bamboo baskets which were placed on racks in the drying room. This was built over ovens that allowed the heat to rise up through vents in the ceiling and into the drying room above. To fire the ovens, the tea manufacturers used the local pine wood from the forests that surrounded (and still surround) the factories, and as the wood slowly burned, it gave off a certain amount of smoke that was absorbed by the drying tea and gave it a lightly smoked, sappy, pine character.
In 1604, the Dutch began to import Lapsang Souchong to the West. At that time,it was regarded as a precious medicine and sold at pharmacies. The Dutch dominated the trade in Lapsang Souchong until 1669 when the English imported it on a commercial scale. By the time the English East India Company began trading in tea, lapsang Souchong was well established at the English courts, where it was no longer valued for its medicinal benefits, but was drunk as an invigorating beverage.
According to historical records,It was Princess Catherine who in 1662 brought Lapsang Souchong tea to England. She was a Portuguese and was married to Prince Charles. Her passion for Lapsang Souchong helped to promote the tea in England. Lapsang Souchong was treated as a luxury drink in England,France, Dutch and The Netherlands. In England itself,Lapsang Souchong tea is recognized as the representative of Chinese Tea and used to serve England’s Royal Family so it was known as the Royal Black Tea in England.
After plucking,the leaves are withered over pine wood fires. In the Wuyi mountainous area,the withering has to be carried out with additional heat from burning pine firewood because of the shortage of sunny days. It is a common practice in the production of tea of Wuyi Mountain including Lapsang Souchong, The firewood is burned with a strong fire,generating heat to help water evaporate but which only does not contribute to the smoky flavor of end product. Tea leaves is placed on bamboo mat, piled at 3-7 cm thick,and the mat is placed on the wooden rack. At the bottom of rack, pine wood is collected and burned. In the withering room,the atmospheric temperature is controlled at 30˚C,and the tea leaves are turned over and mixed well every 20 minutes. When the leaves become soft and are not shiny anymore,they are removed from the wooden rack and placed on the floor to cool down. The leaves are then to be rolled into taut strips (called Rou-nian,which means maceration).
After the rolling process,tea leaves are placed into wooden barrels and covered with cloth to allow enzymatic oxidation to take place. At high altitudes of the mountainous area,the tea leaves are gathered together and kept in the barrels in order to maintain the optimum temperature for enzymatic reaction. When it gets cooler,the barrels will be placed near the cook-stove to keep tea leaves warm. When 80% of the tea leaves have turned into a copper color and begun to emit their own pleasant fragrance,the oxidation is sufficient.
Unlike any other black tea which is dried immediately after the oxidation process,Lapsang Souchong tea is instead pan fried before drying. During the pan-frying session,the high temperature in a short time will inactive the enzyme instantly,prevent prolonged oxidation and stabilize the quality and characteristic of fermented tea leaves prior to long hour drying (8-10 hours). When the pan temperature reaches 200˚C,oxidized tea leaves is placed into the pan and fried. It takes 2-3 min to give off the greenish and grassy smell of tea leaves,further improving the aromatic fragrance of tea leaves.
While the fried tea leaves remain hot,it is quickly macerated for the second time. The tea leaves are rolled and tightened, more tea fluid is squeezed out and remains on the leaves’ surface. The expression of the juice over the leaf particles increases the strength (i.e. the soluble matter in the liquor when brew). In addition, it helps to absorb the smoke during the later stage.
In China, regardless of what is green tea,black tea or yellow tea,the common final step is drying in the bamboo basket called Hong Long that is heated over burning firewood. However,for Lapsang Souchong tea,there are two critical differences which contribute to the Dried Longan aroma and smoky flavor:
1.Unlike any other kind of tea, pine tree was used as the firewood for Lapsang Souchong. Pine tree contains amber (Hu-po), i.e. pine tree resin.
2.For the other teas,they are dried with strong flame (Ming-huo) throughout. However, Lapsang Souchong is dried with strong flame during the first drying stage to reduce the moisture content to 20%. Late, when the burning of pine wood is suppressed, the additional drying with smoldering fire (“Wen-huo”) is carried out until the tea leaf is dried to moisture under 5%.
Due to the incomplete combustion,the smoldering pine fire generates smoke containing vaporized amber essence, which absorbed by tea leaves gives Lapsang souchong typical pine smoke flavor. The drying process takes 8-10 hours in order to ensure complete drying and develop the distinctive flavor of Lapsang Souchong. In addition,this crucial step also gives rise to the luster dark reddish color (Wu-run) of tea leaf because of amber essence absorbed by dried tea leaves.
In the past,it is widely believed that Lapsang Souchong tea has the typical dried longan flavor as the result of unique tea leaf used – it is proven to be wrong. Another tea cultivar, Zheng-he Xiao-zhong (tea cultivar named after the Zheng-he County in Fujian Province), was used to produce both Keemun black tea and Lapsang Souchong. The result is that only Lapsang Souchong tea gave the dried longan flavor not the Keemun black tea. Apparently, the crucial drying process using smoldering pine fire is the decisive step in making Lapsang Souchong tea with unique dried longan aroma and smoky flavor.
Bark Extract
Pine bark extract, rich in proanthocyanidin, is a bioflavanoid complex extracted from the bark of the Pinus massoniana Lamb pine tree. It is a powerful antioxidant. Pine bark extract has been shown to help strengthen and repair tissues made of collagen, a protein that builds blood vessels, skin and connective tissue. Pine bark extract has been shown to be a more effective antioxidant than either vitamin C or vitamin E, because absorption in the bloodstream only takes 20 minutes and works for up to 72 hours. Pine bark extract also works synergistically with vitamin C to assist the body in recycling vitamin E, and is one of the select antioxidants that can penetrate the blood-brain barrier to help protect brain tissue. Pine bark extract is valued for its high levels of oligomeric proanthocyanidins (OPCs), antioxidants that can scavenge free radicals from the human body. Pine bark extract also appears to recycle ascorbyl and tocopheryl radicals, thus helping to preserve healthy vitamin C and E levels. Preliminary evidence suggests that pine bark extract might stimulate the immune system. It seems to stimulate and bolster natural killer cell activity and enhances T- and B-cell function in animal subjects.
Pollen Superfood
Pinus massoniana produces a very potent and powerful superfood. Pine Pollen is one of the ultimate superfoods in the world, which should be a staple in ones daily diet. Pine Pollen has over 200 bioacitve natural nutrients, minerals and vitamins source in one single serving, that is completely absorbed by the human body.
Over 20 Amino Acids and 8 Essential Amino Acids Making Pine Pollen A Complete Protein:
Alanine • Arginine • Aspartic • Cysteine • Glutamic • Acid • Glycin • Histidine • Isoleucine • Leucine • Lysine • Methionine • Phenylalanie • Proline • Serine • Threonine • Tryptophan • Tyrosine • Valine
Pine Pollen also contains these important compounds:
Alpha Linolenic Acid (ALA) • Androstenedione • Androsterone • Antioxidants • Dehydroepiandrosterone (DHEA) • Fiber • Flavonoids • Lignin • Living Coenzymes • Living Enzymes • Methylsulfonylmethane (MSM) • Monosaccharides • Nucleic Acids • Oleic acid • Polysaccharides • Superoxide dismutase (SOD) • Testosterone • Unsaturated Fatty Acids
Vitamins:
Vitamin A B-Carotene • Vitamin B1 • Vitamin B2 • Vitamin B3 • Vitamin B6 • Folic Acid • Vitamin D • Vitamin E
Minerals:
Calcium • Copper • Iron • Manganese • Magnesium • Molybdenum • Phosphor • Potassium • Selenium • Silicon • Sodium • Zinc
Pine pollen is also a goof source of fiber, comparable to wheat bran. It has been used traditionally in China as a laxative.
Pine Needle Tea
You can use any variety of pine needles to make a green herb tea. Here are some facts [3]. You may not realize that Pine Needle Tea contains 4-5 times the Vitamin C of fresh-squeezed orange juice, and is high in Vitamin A. It is also an expectorant (thins mucus secretions), decongestant, and can be used as an antiseptic wash when cooled. So not only does it taste good, but it's good for you! Each varietal of pine has it's own flavor to impart, so experiment and see which needles you like best. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:109 @ Pinus cembroides @ @ 2003 @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Pine - Mexican Pinyon @ Source of pinenuts. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:97 @ Pinus torreyana @ @ 2010 @ J.L. Hudson @ @ @ @ @ @ @ @ @ @ @ @ @ @ Pine - Torrey @ The rarest pine in the United States, existing only in a small population in San Diego County and on Santa Rosa Island in California. Only about 100 wild trees remain. The pine nuts were an important food for the Kumeyaay tribe who are native to that area. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:74 @ Acca sellowiana @ Fruit, Flowers @ tbd @ Richters Nursery, Ontartio, Canada @ Potted Plant @ @ @ @ @ @ @ @ @ 162.7 @ 237 @ @ @ Pineapple Guava - Feijoa @ Pineapple Guava is also known as Feijoa. The latin species name has until recently been Feijoa, but is now Acca.
A zone 8 plant, it has survived the coldest winters on record in my backyard. Not cold by the standards of other parts of North America, but 5'F is the coldest I have experienced in Edmonds.
I doubt if I will ever see fruit in Edmonds, but it does bloom each year. Not only are the blossoms beautiful, they taste great too. A lovely edible flower. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:118 @ Prunus salicina x simonii x americana @ @ 2010 @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Plum - Beauty @ Beauty is an interspecific hybrid plum of Luther Burbank, introduced in 1911. Exact parentage is not known, but it is probably an intercross of Prunus salicina x simonii x americana. P. salicina was used for size, flavor, color and keeping ability. P. simonii was used for firmness and acidity. P. americana was used for disease resistance, tough skin (for shipping), and aromatic flavor. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:52 @ Prunus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Plum - Brooks @ Brooks Plum an open-pollinated seedling of unknown parentage. It originated in Homedale, Idaho, and was discovered by Bert and Glenn Brooks of the Lafayette Nursery Company of Lafayette, Oregon in 1935. It was introduced commercially in 1937, and received patent number 498 on December 30, 1941. It was found in July 1935 when the seedling tree was six years old. Buds from this tree were propagated at their nursery.
It is a very large, sweet, dark purple, freestone plum with firm and flavorful yellow flesh. Brooks is great for fresh eating, preserves, canning and drying. It was also the main variety in Oregon’s dried plum industry. Brooks is probably a seedling of the Itailan Prune plum, also known as Fellenberg Plum. It is larger and sweeter than Italian Prune, and ripens one week earlier.
Anthony Boutard gives some history on the Oregon prune industry:
“Col. Henry Dosch, of Hillsdale, Oregon, was a tireless proponent of the Oregon Fellenberg Prune. The late 1800s and early 1900s was the era of the great expositions and world fairs, and Dosch urged fellow prune growers to use these venues to promote the prune in the world. He felt confident that consumers would soon [see] the difference between “the evaporated Oregon prune and the sun-dried insipid California prunes.” Oregon prune growers never did bother to promote the fruit, selling them instead to the California fruit cooperatives, where stripped of their identity, they wound up as prune juice. The prune orchards of Oregon are pretty much a thing of the past.” @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:53 @ Prunus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Plum - Early Laxton @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:54 @ Prunus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Plum - Elma Special @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:150 @ Prunus subcordata @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Plum - Klamath @ A clingstone, species plum, the only native plum to the west coast of the US. Plums of New York says the following about Klamath Plum:
Prunus subcordata, the Pacific or Western plum, is an inhabitant of the region east of the Coast Range from southern Oregon to central California. It is so rarely found on the seacoast as to have escaped the attention of the early botanists and remained unknown until the middle of the Nineteenth Century, when Hartweg, working in the interior of California, brought the plant to notice. This wild plum is not common except in the foothills of the Sierra Nevadas in northern California and southern Oregon, where it often forms thickets of small trees along streams, thriving in fresh, fertile, sandy soils, in canons, on hillsides or in the forests of yellow pine which are found in this region. Hammond writes of it growing here as usually a small tree but often seen as a shrub from four to five feet high. Of the frequency of the occurrence he says: " It often sets the whole countryside ablaze in the autumn, with the abundance of its scarlet and crimson colors, mingled, of course, with red and yellow, and garnished with a sprinkling of green." The tree and the fruit vary greatly according to the locality.
This Subcordata plum is one of the standard food products of the aborigines in the region in which it grows, being eaten either raw or cooked; and it is sometimes dried in considerable quantities at the harvesting places and carried considerable distances to the Indian villages.' The trappers, the first men to enter the habitat of this plum, followed by the gold-seekers and ranchers, all knew and esteemed the fruit. The early settlers regarded it as the most useful of all the wild fruits of the Coast and attempts were made at an early date to domesticate it. Of these Wickson says:'
"In 1856 there was, on the Middle Yuba River, not far from Forest
City, in Sierra County, a wayside establishment known as 'Plum Valley
Ranch,' so-called from the great quantity of wild plums growing on and
about the place. The plum by cultivation gave a more vigorous growth
and larger fruit. Transplanted from the mountains into the valley they
are found to ripen earlier. Transplanted from the mountains to a farm
near the coast, in Del Norte County, they did not thrive. One variety,
moved from the hills near Petaluma in 1858, was grown as an orchard
tree for fifteen years, and improved both in growth and quality of fruit
by cultivation. Recently excellent results have been reported
from the domestication of the native plum in Nevada County, and fruit
shown at the State Fair of 1888 gave assurance that by cultivation and
by selecting seedlings valuable varieties can be obtained. It is stated that
in Sierra County the wild plum is the only plum which finds a market at
good prices, and that cultivated gages, blue and egg plums scarcely pay
for gathering. The wild plum makes delicious preserves."
In its typical form Prunus subcordata is a shrub and is often only a low bush but under the most favorable conditions it attains the dimension and shape of a small tree. In its roundish, roughish leaves it so closely resembles the Old World types of plums that it becomes the nearest approach to them to be found among our American species. But in the globular, red or purple subacid fruit it betrays its affinity to the American plums, as it does also in the fiat, sometimes turgid, smooth stone to which the flesh tenaciously clings. The flowers are white, fading to rose and borne abundantly, making the plant an attractive ornamental in blooming time as it is also in the autumn when the foliage turns to brilliant red, scarlet or crimson with touches of yellow. The fruit is sometimes so poor in quality as to be inedible but on the other hand is sometimes quite equal to some of the cultivated plums, especially in its botanical variety, Kelloggii.
That the fruit is capable of improvement by the selection of seedling varieties and useful in hybridizing with other species can hardly be doubted. Luther Burbank, under date of December 6, 1909, writes in this regard as follows:
"The Prunus subcordata, as it grows wild, bears very heavily even
on bushes two and three feet in height, bending the bushes flat on the
ground when the fruit is ripe. This is a very beautiful sight. The wild
ones, although almost invariably bright red and spherical, are sometimes,
though rarely found, yellow. When the seed of the yellow fruit is planted
a certain portion of red ones are produced, but all, practically, of the same
size and quality as the original. The trees of Subcordata in the wild state
are greatly variable in growth, generally much more so than in the fruit.
The fruit, however, varies much in quality, but it is promiscuously gathered
by those living in the vicinity of the plum grounds and considered most
excellent for cooking. I commenced working on this species about twentytwo
years ago and have not carried it on as extensively as with the Maritima,
as I found it subject to plum-pockets, but by very careful selection
I have produced most magnificent plums, oval in form or round, sweet
as honey or sweet as the French Prune, greatly enlarged in size, tree
improved in growth and enormously productive, the different varieties ripening
through a long season. Most of these are light and dark red. Some of
them, when cooked, are far superior to cranberries, having the exact delicious
flavor so much liked in this fruit, and the same color.
"From the crosses of Subcordata with the Americana, Nigra, Triflora
and other species, some of the most beautiful and highest flavored fruits
which I have even seen have been produced. These vary in color from
almost pure white to light yellow, transparent flesh color, pink, light crimson,
scarlet, dark crimson and purple ; in form round, egg-shaped or elongated-oval;
trees both upright and weeping, enormously productive, and
in one or two cases the fruit, by hundreds of experts, has been pronounced
the best plum in flavor of any in existence. Most of these selections are
extremely productive."
Wickson reports that the roots of Subcordata have been used more or less as stocks for other plums but show no marked advantages over the species commonly used for this purpose. Most of those who have experimented with it condemn it as a stock because it dwarfs the scion and suckers badly. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:91 @ Prunus cerasifera x salicina @ @ 2003 @ @ @ Luther Burbank : his methods and discoveries and their practical application, by Luther Burbank, 1914 @ http://www.archive.org/stream/lutherburbankhis05burbrich/lutherburbankhis05burbrich_djvu.txt @ @ @ @ @ @ @ @ @ @ @ Plum - Kuban Burgandy @ Raintree Nursery imported this variety from Abkhazia where it was developed near the Kuban River valley. It was imported to the US with the help of Gennady Eremin at the Krymsk Research Station in southern Russia. This variety was tested for years at the Mt. Vernon fruit research station north of Seattle, and it performed well. The red plums have blood-red flesh with hints of bing cherry taste. The fruit is hard to spot in the tree because it is almost the same color as the leaves. It is pollinated by Japanese-type plums. Raintree no longer sells this variety. Kuban Burgandy was developed from the cross Satsuma x Myrobalan (Prunus cerasifera). Satsuma is a Japanese plum Introduced in 1889 by Luther Burbank. The story of Satsuma Plum is found below.
Luther Burbank's own words on Satsuma Plum as recalled in 1914:
"Browsing among the books of the Mercantile Library in San Francisco, I had chanced to come upon an account of the wanderings in Japan of an American sailor, and what particularly held my attention was his mention of a red-fleshed plum of exceptional quality that he had seen and eaten in the Province of Satsuma in southern Japan. That red-fleshed plum appealed to me, and I determined to secure a specimen of it for my own orchards.
The sailor reported in his book that he had seen a single plum tree bearing this "blood-plum of Satsuma." But of course the rarity of the fruit made it the more alluring. So in due course when I came to make importations of native seeds, plants, and bulbs from Japan, I urged Mr. Isaac Bunting, an
English bulb dealer in Yokohama who collected these for me, to visit the southern part ol that country and make a par- ticular effort to procure with others some of the red-fleshed plums.
Mr. Bunting complied with my request, but, vastly to my disappointment, the first lot of young trees he shipped to me arrived (Nov. 5, 1884) in such condition that I despaired of doing anything with them. I immediately sent a request for another shipment, and gave definite instructions as to packing.
A little over a year later, on Dec. 20, 1885, there arrived the twelve seedlings to which I have already referred. And this time, to my great satisfaction, the tiny trees w r ere found in good condition.
Among the twelve seedlings was a representative of the race about which the sailor had written and about which I had read with such interest years before in the San Francisco Library. This was, in short, a plum with red flesh, something hitherto unknown among the plums of Europe or America.
Red flesh in a plum is a character so conspicuous that it is not likely to escape attention even of the least observing. And my red plum had other qualities that made it well worthy of introduction. It first came into bearing in 1887, and two years later it was introduced under the name of Satsuma the name being suggested, as was that of its companion the Burbank, by Professor H. E. Van Deman." @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:55 @ Prunus cerasifera x salicina @ @ tbd @ @ @ C. Fuller in Natal Agricultural Journal, vol 14, 1910, pp. 279-280 @ @ @ @ @ @ @ @ @ @ @ @ Plum - Methley @ A chance seedling nurtured by Willoughby Methley of Balgowan in Natal, South Africa. A french name for it is Methley de Balgowan. Probably a natural cross of Myrobolan Plum (Prunus cerasifera) and Satsuma Plum (Prunus salicina).
From C. Fuller in Natal Agricultural Journal, vol 14, 1910, pp. 279-280:
From inquires it seems that some blood plums were sent to Mr. Methley from another farm from trees growing in juxtapostion to myrobalans. After this lot of fruit had been partaken of, the stones were thrown out. From one of these pits washed down toward the sluit by the weather it is assumed the orginal Methley grew. As no other adventitious plums came into being, it is rather interesting to speculate upon this one survival, which may, of course, have been the only cross-pollenized seed of the lot.
Methley is one of the few Japanese plums that is self-fruitful. It produces medium to large, reddish-purple fruit of fine quality that are good for fresh eating or jelly. It is an early bloomer and is a good pollinator for Shiro, Santa Rosa and other early blooming Japanese plums. It ripens just ahead of Shiro. In my garden it is ripe in July. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:56 @ Prunus domestica @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Plum - Seneca @ Seneca is a very large plum. It is huge. And it tastes great, which is unusual for a large plum. The neighbor thought I was growing peaches when he saw these plums hanging on the tree.
Developed by Cornell’s New York State Ag Experiment Station plum breeding program at Geneva, NY. Seneca is the result of a cross made in 1937 between the plums Fellenberg (Italian Prune) and Prinlew (Italian Prune x Bradshaw). From a population of only two seedlings, Seneca was chosen for second test trial in 1949. It has been available for trial as NY981 and listed in the catalog of the New York State Fruit Testing Cooperative Association, Geneva, N. Y. since 1956. It was named Seneca in 1972.
Seneca requires a pollinator to get a good fruit set. Orablue Plum is an open pollinated seedling of Seneca. It shares the same characterisitcs of being a very large plum and needing a pollinator. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:161 @ Prunus domestica @ @ tbd @ @ @ [1] Paghat's description of Yellow Egg Plum @ http://www.paghat.com/yellowegg.html @ [2] Description of Yellow Egg Plum in OrangePippin.com @ http://www.orangepippin.com/plums/pershore @ @ @ @ @ @ @ @ @ Plum - Yellow Egg @ The scionwood I obtained was labeled Tlor-Tsiran Black Apricot. To my surprise, the fruit was solid yellow. It also wasn't an apricot. This fruit turned out to be a yellow plum. My best guess is that it is the variety called Yellow Egg Plum. Here are some notes by Paghat [1].
"Also called 'Pelshore Yellow Egg,' this variety is very widely cultivated in the Northwest. 'Pelshore' began as a single tree discovered as a seedling in the Tiddesley Woods, Vale of Evesham, dug up to moved to a Worcestershire orchard circa 1827. It proved so productive that over time it became the most commonly grown yellow plum, with other varieties mostly descended from 'Pelshore.'
Yellow Egg is frequently regarded only a cooking plum, but this is a serious error. It is true that when they are picked not-fully-ripened so that they will be tough enough to ship to markets without mushing & bruising, the unripe plum is tart.
Though it will soften as it ages, it won't be any sweeter, so store-bought Yellow Eggs are mostly good only for cooking. But left on the tree to ripen, it is very sweet, & the skin no longer tough. It cannot be shipped to market as a tree-ripened fruit because by then it is very soft & will not keep fresh for any length of time, so the only chance to taste this perfectly lucious fruit is to have access to a tree.
The blue Italian Plum by comparison is sweeter sooner, so when picked early (to be tough enough to ship) it still tastes pretty good, though nothing like when it too is harvested ripe from the tree. When both plums are tasted fresh & fully ripe, I find the yellow to be moister with better flavor, but certainly not all trees produce fruits of the exact same flavor, so it can vary from tree to tree."
Why do I think this is Yellow Egg? Two facts point to that conclusion. The first is that Yellow Egg is commonly grown in the Northwest. The second is that Yellow Egg is not freestone according to the heirloom fruit website Orange Pippin [2]. The pit of my plums clings to the fruit. Another possibility is Coe's Golden Drop, but my fruit does not have the characteristic red mottling that a ripe Coe's has. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:4 @ Punica granatum @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Pomegranate - Nana, Seedling @ Grown from a seed from a collector in California. This pomegranate tree grows outside during the warmer months, but gets potted up and brought in during winter. It blooms in spring, but no fruit yet. This plant is barely shrub-sized, forming a 1 foot diameter ball of twigs.
Pomegranate trees have two kinds of blossoms on each tree. There are functionally male flowers that only produce pollen. The male non-fruit-bearing flowers will be more narrow and vase-shaped. There are also hermaphroditic fruit-bearing flowers that can be identified by their fuller, more rounded base, which appears somewhat peanut or bell-shaped. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:114 @ Papaver somniferum @ @ 2010 @ Wild seedling, from birds or other critters @ @ @ @ @ @ @ @ @ @ @ @ @ @ Poppy - Wild Seedling @ Planted by the birds. The seeds are edible. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:153 @ Aronia x prunifolia @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Purple Chokeberry - Ecos Strain @ Aronia x prunifolia is a hybrid deciduous shrub that is called purple chokeberry (or purple-fruited chokeberry) in recognition of its purple berries. It is considered to be a natural hybrid between Aronia melanocarpa and Aronia arbutifolia. It typically grows slowly to 8-12’ tall. It tends to sucker somewhat like amelanchiers (serviceberries). Clusters (corymbs) of 5-petaled, white (sometimes tinged pink) flowers (1/2” across) appear in spring. Flowers are followed by abundant purple fruits (1/3” diameter) which appear in dense clusters along the branches. Fruits ripen in late summer and persist throughout fall and well into winter. Obovate to elliptic, dark green leaves (to 3” long) are grayish-green and hairy beneath. Foliage turns wine red in autumn. Common name of chokeberry is in reference to the tart and bitter berries which are technically edible but so astringent as to cause choking in those who try. This hybrid was originally named Aronia prunifolia with a range of Newfoundland to Ontario south to Virginia and Indiana.
From the Oikos catalog:
Wild Strain-Central Michigan Prolific-Dense Clusters of Small Fruit Edible Landscape
Vast acres of this plant grow in mid Michigan usually surrounded by holly, popular, blueberries and pin oak. Fruit is produced in dense clusters all along the branches. Has a fuller flavor than Nero. Can grow in dry soil and part shade. Reddish-purple fall color. Our Ecos strain was collected from a dense stand with full clusters of fruit. Plants produce when 2-3' tall. 6 ft. tall with a 4 ft. width at maturity. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:100 @ Chaenomeles japonica @ Fruit @ tbd @ Lon Rombough @ Seed @ @ @ @ @ @ @ @ @ 265 @ 234.1 @ @ @ Quince - Japanese Seedling @ A seedling Japanese Quince. Seed was obtained from Lon Rombough. The fruit is sour like lemons, but also very fragrant. Perfumey. Flavorful when cooked into a sauce. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:25 @ Cydonia oblonga @ @ 2003 @ Lon Rombough @ @ @ @ @ @ @ @ @ @ @ @ @ @ Quince - Seedling @ Seedling fruited for the first time in 2011. Seed was shared by Lon Rombough. He selected these seeds from seedlings of Eastern European origin that were approaching the quality of eating fresh out of hand. Not quite there with my seedling fruit. They smelled very fruity. I cooked them into a sauce that was tasty. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:124 @ Campanula rapunculoides @ Roots, leaves @ 1983 @ J.L. Hudson @ @ Comments by Arthur Lee Jacobson: @ http://www.arthurleej.com/a-creepbellflower.html @ Comments on cooking this plant from Poland: @ http://www.idigmygarden.com/forums/showthread.php?t=20855 @ Field Guide mentioning this plant: @ http://books.google.com/books?id=tFhCes5YUngC&lpg=PA317&ots=Ee5sHLKbH0&dq=campanula%20rapunculoides%20edible&pg=PA128#v=onepage&q=campanula%20rapunculoides%20edible&f=false @ @ @ @ @ @ @ Rampion - Creeping Bellflower @ Creeping Bellflower is a perennial with beautiful purple bell-shaped flowers. Closely related to the rampion of the Rapunzel fairytale (Campanula rapunculus).
Arthur Lee Jacobson says "I grow Creeping Bellflower because the flowers are tasty and I occasionally eat the roots when digging up a bed they've overrun; they are doubtless nutritious even though devoid of flavor." Plants for a Future says "Leaves and young shoots - raw or cooked. Rich in vitamin C. A pleasant mild flavour. Root - raw or cooked. A nut-like flavour, very palatable. The young roots are best. Somewhat sweet, they are a pleasant addition to the salad bowl." A blogger in Warsaw, Poland says "I boiled them in water along with potatoes and other vegetables, but probably the roots will also be ok in a stir fry." A Field Guide to Edible Wild Plants: Eastern and Central North America by Lee Allen Peterson says this about this plant "The slender runners send down fleshy underground branches which can be chopped and added to salads or boiled for 20 minutes. The taste is slightly sweet, suggesting parsnips. Late Summer-Fall".
I have been growing this plant since 1983. The flowers are awesome. The plant has a reputation as a terrible weed. I disagree. I have no problem controlling where it grows. If I get tired of it in a spot, I just weed it out. It may take a few weedings, but it is not aggressive. Dandelions on the other hand are evil. They would take over my whole garden if allowed. Creeping Buttercup, Ranunculus repens, is even more evil still! @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:123 @ Rubus idaeus x R. pungens var. oldhamii @ @ 2009 @ Fred Meyer @ @ Fall Gold bred at New Hampshire Agricultural Experiement Station. This is a 100 year report. @ http://www.archive.org/stream/stationbulletin529newh/stationbulletin529newh_djvu.txt @ Notes from ARS GRIN @ http://www.ars-grin.gov/cgi-bin/npgs/acc/display.pl?1448479 @ @ @ @ @ @ @ @ @ Raspberry - Fall Gold @ Elwyn W. Meader was a plant breeder for 18 years at the New Hampshire Agricultural Experiement Station, University of New Hampshire in Durham, New Hampshire. He developed the raspberry variety called Fall Gold. He crossed the selection of NH 56-1 raspberry with a second generation open-pollinated selection of the cross Taylor Raspberry and the species Rubus pungens var. oldhamii. Fall Gold was tested under the name NH 64-2 starting in 1964. The name was changed to Fall Gold when it was introduced in 1967.
Fall Gold produces both primocanes and floricanes, and it is considered an everbearing variety. It produces a fall crop on the top 1/3 of the canes and a second crop the following spring on the bottom 2/3 of the canes. This variety is noted for its winter hardiness, surviving to -25'F in areas like Alaska. This hardiness is inherited from the parent Rubus pungens var. oldhamii. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:22 @ Rosa villosa @ @ 2003 @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Rosehip - Apple Rose @ Big round hips. Harvest early. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:108 @ Rosa roxburghii @ @ 2003 @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Rosehip - Chestnut Rose @ The rosehips are green and barbed when unripe - looking like chestnuts. The ripe hips taste like apricots. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:26 @ Rosa canina @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Rosehip - Dog Rose @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:93 @ Rosa rugosa @ Fruit, petals, seeds @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Rosehip - Fru Dagmar Hastrup @ It originated as a seedling of Rosa rugosa, which is one of the hardiest of all roses. Native to northeastern Asia, Russia, China, Korea, and Japan, Rosa rugosa grows wild on sandy soils near the sea, making it a great seaside plant. 'Fru Dagmar Hastrup' was discovered and named by Mr. Hastrup in Denmark in about 1914. Very fragrant flowers are produced from May until frost, the earlier ones have ripened into rich, crimson tomato-shaped hips while the last flowers are still appearing. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:104 @ Rosa xanthina @ @ tbd @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Rosehip - Manchu Rose @ A native of Northern China and Korea. Yellow flowers. Flavorful rosehips. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:103 @ Rosa woodsii @ @ 2003 @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Rosehip - Woods Rose @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:107 @ Rubus hayata-koidzumii @ @ 2010 @ Landscaper supplied, purchased wholesale @ @ @ @ @ @ @ @ @ @ @ @ @ @ Rubus - Taiwanese Creeping Raspberry @ Fantastic ground cover. Forms a thick mat preventing any weeds from gaining a foothold. White flowers for bees followed by orange raspberries for nibbling. Native to zone 7 mountains of Taiwan. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:73 @ Prunus serotina @ Fruit, Bark @ tbd @ Hoyt Arboretum, Portland, OR @ Seedling @ Plants for a Future entry. @ http://www.pfaf.org/user/Plant.aspx?LatinName=Prunus serotina @ New York Times recipe for pickled cherry blossoms @ http://tmagazine.blogs.nytimes.com/2010/05/21/the-new-staples-cherry-blossoms/# @ @ @ @ @ @ @ @ @ Rum Cherry - Seedling @ In Japan, the blossoms of the common flowering cherry are preserved in salt. These cured cherry blossoms are used to make tea. The rum cherry, Prunus serotina, has edible fruit, twigs and bark, according to the Plants for a Future website. I would take a guess that the petals are also edible, though I have not found any reference I can cite on this.
from LV on ForageAhead forum on yahoo groups:
I make the nicest ice cream topping with black cherries every year.
There is just nothing better than it. I tried making preserves and all
other fancy stuff, but just using it as a topping after you added some
dextrose is just amazing.
I have about five trees on my property I harvest from. In my opinion
they are roughly the same quality and I do not get fruit quality
variations as e.g. with persimmons.
Harvesting takes me and my daughter and a large tarp with a slit and
hole in the middle, so the tarp spans a large are of the bottom of the
tree with the stem through the hole. I then use a grapple and rope
throwing the grapple around a branch, then shaking the branch resulting
in a downpour of cherries. It sometimes take a gorilla ladder if things
get stuck, so I have several ropes and grapples and if one gets stuck I
move to another branch, and only use the ladder at the end to take them
all off after I collected the cherries. I then remove the tarp and pull
it to an open space, place the hole inside a 15gal drum and we lift the
tarp at four corners, with the cherries forced into the center hole
where the drum is. Takes about 1-2 hours to do all the trees but the
amount is really good and if I make sauce out of one harvest, it lasts
for more than a year!, really a good deal.
The trees give me about three harvests repeating the above.
I am going to try your pointers regarding blossoms, I can collect about
a wheelbarrow load full after the rough winds we had yesterday. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:168 @ Gaultheria shallon @ @ tbd @ Edmonds Farmers Market, Edmonds, WA @ @ [1] harvest 2012: salal jelly, Pacific Rain blog by fleur_delicious on Blogger @ http://pacificrain.blogspot.com/2012/08/harvest-2012-salal-jelly.html @ @ @ @ @ @ @ @ @ @ @ Salal - Common @ Purchased at the Edmonds Farmer's Market from Ian Bush of Bush's Nursery in Arlington, Washington.
Native to the woods around Edmonds. Salal berries were an important food resource for coastal native peoples, who typically ate them as preserves in oolichan (bear fat), or pounded & dried to make salal-berry cakes storable in woven baskets. The coastal Native Americans used to dry them in large cakes weighing 10 to 15 pounds to store for winter use. Later when they wanted to eat them the cakes were soaked and then dipped in whale or seal oil. The Haida mixed them with salmon eggs for a sweetish casserole.
The usual procedure for preparing the berries for winter storage was to mash them and either boil them in boxes using red hot rocks or allow them to stand for a day or two. The thickened "jam" was then poured into rectangular cedar frames set on Skunk Cabbage leaves and dried for a few hours on a rack over an alder-wood fire. The cakes were about 3 cm thick and could be as large as 30 cm wide by 90 cm long. The cooks folded or rolled the cakes and stored them in cedar boxes in a warm area of the house.
Leaves were chewed as a hunger suppressant and to relieve heartburn. Small branches and leaves were used to flavor fish soup. Leafy branches were used to support meats in cooking. Today the berries are still prepared as jam or preserves and eaten fresh. The plant explorer David Douglas, who introduced salal to the west, lived on nothing but fresh salal berries for three days.
In the 1800's, Hudson's Bay employees used to make an excellent wine from salal berries. I think I once read that salal created some excitement in Europe when it was first introduced since the chemistry of the juice (sugars and tannins) were similar to wine grapes. Unfortunately I have not found the reference that states this, so maybe I am thinking of another fruit.
Like the related wintergreen, a pleasant tea can be made from the leaves that contain an oil. A simple recipe is 1 cup of leaves per quart, then boil. This drink has been known as Mountain tea.
One blogger noted this: "the berries have a kind of sticky coating on them. After a while, this gunk builds up on your fingertips. After our first year picking salal, I had to scrub my fingers with pumice until they were raw to get the tacky residue off." What is that stuff? The same author described salal jam as having "a tannic earthiness that grounds the finish of what might otherwise be described as a blueberry-and-mint flavour." [1] @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:87 @ Rubus spectabilis @ Fruits, flowers, shoots, leaves @ 2009 @ Wild seedling, from birds or other critters @ @ Plants for a Future entry: @ http://www.pfaf.org/user/Plant.aspx?LatinName=Rubus spectabilis @ OregonLive link: @ http://blog.oregonlive.com/homesandgardens/2009/12/salmonberry.html @ Salmonberry Wine: @ http://www.alaskawildwine.com/Winemenu.htm @ mention of the use of Salmonberry juice for mead: @ http://mysticwicks.com/archive/index.php/t-159744.html @ @ @ @ @ Salmonberry - seedling @ Native to Edmonds. This seedling appeared in the garden as a volunteer. Perhaps the seed was deposited by a bird that came to eat other berries that grow in my landscape. Unlike raspberry, and other Rubus species, the Salmonberry is a perennial. The leaves drop in the fall.
Salmon berries were an important food for indigenous peoples in the Edmonds area. Traditionally, the berries were eaten with salmon or mixed with oolichan grease or salmon roe. They were not dried because of their high moisture content, although a post on OregonLive says a nice trail snack can be made from berries dried like raisins or mashed and dried like leather.
Many parts of this plant are edible. The flavor of the berries are often called "insipid". They do have a sublte flavor that improves over its ripening season with exposure to higher temperatures. The berries have a range of colors from yellow, to orange, to red. Plants for a Future cites other edible uses for the Salmonberry plant. Young shoots - peeled and eaten raw or cooked like asparagus. This is true for other Rubus, including blackberry, raspberry and thimbleberry. The shoots are harvested in the spring as they grow above the soil and while they are still tender. Native people cooked the shoots over coals in a firepit. Flowers are eaten raw, such as in a salad. The leaves are used as a tea substitute, either fresh or dried. Be sure to dry completely because wilted leaves amy contain toxins. OregonLive says Salmonberry leaves make delicious tea, especially when mixed with fresh strawberry leaves.
How about Salmonberry Wine? At $23 per bottle online, it must be good. Here is a description, "A semi-dry wine made from wild salmonberries, handpicked on Kodiak Island. This wine's tantalizing bouquet offers spicy tones of cinnamon, clove and vanilla. Fruity and medium-bodied, this wine balances the rich sweetness of the salmonberry with a pomegranate, butter and vanilla finish." Really? guess I will have to try making that myself. One of the most creative uses of Salmonberries is to turn the juice into mead (http://mysticwicks.com/archive/index.php/t-159744.html). @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:125 @ Zanthoxylum piperitum @ @ 2010 @ Washington Park Arboretum, Seattle @ @ The best resource on this plant: @ http://www.uni-graz.at/~katzer/engl/Zant_pip.html @ @ @ @ @ @ @ @ @ @ @ Sichuan Pepper - Female @ Originating from the Sichuan province of China, Sichuan pepper is associated with dishes from that region which feature hotter and spicier cooking than the rest of China. Duck and chicken dishes in particular work well with the spice. Hua jiao yen is a mixture of salt and Sichuan pepper, roasted and browned in a wok and served as a condiment to accompany chicken, duck and pork dishes. Star anise and ginger are often used with it and figures prominently in Sichuan cuisine. Sichuan pepper is one of the few spices important for Tibetan and Bhutani cookery of the Himalayas, because few spices can be grown there. The national dish of Tibet are momos, a pasta stuffed with yak and flavored with Sichuan pepper, garlic, ginger and onion. The noodles are steemed and served dry, together with a fiery chile sauce. Sichuan pepper is an ingredient in Chinese five-spice powder and shichimi togarashi, a Japanese seven-flavour seasoning
The dried fruits of Sichuan pepper have an aromatic odor that can be described as lemon-like, with more or less pronounced warm and woodsy overtones. The standard method of preparing fresh berries is to gently roast them to release aromatics before crushing with a mortar.The aroma is from pungent alkamides derived from polyunsaturated carboxylic acids, which are stored in the pericarp (fruit wall, “shell”) but not in the seeds. The essential oil (up to 4%) consists mostly of terpenes: Geraniol, linalool, cineol, citronellal; also dipentene was found. The taste is pungent and biting. It may take some time to develop, but in the end produces a strangly numbing, almost anaesthetic feeling on the tongue.
Sichuan pepper leaves have a fresh flavor somewhat in between of mint and lime. It is a distinctive flavor that not everyone likes. In Japan the dried and powdered leaves of the same species of prickly ash is known as sansho and used to make noodle dishes and soups mildly hot and fragrant. The whole leaves, kinome, are used to flavour vegetables, especially bamboo shoots, and to decorate soups. The young leaves are crushed and blended with miso using pestle and mortar (suribachi) to make a paste, a pesto sauce of sorts, and then used to make various aemono (or "tossed salad", for lack of a better word).
The immature green berries, blanched and salted, are called ao-zanshō (lit. "green sansho"). The berries are traditionally simmered into dark-brown tsukudani, but nowadays are also available as shoyu-zuke which is just steeped in soy sauce. The berries are also cooked with small fry fish and flavored with soy sauce (chirimen jako(ja)), a specialty item of Kyoto, since its Mount Kurama outskirts is a renowned growing area of this plant.
The English name prickly ash refers on one side to the numerous thorns of the plant. It is dioecious, and the flowers of the male plant can be consumed as hana-sanshō, while the female flowers yield berries or peppercorns of about 5mm. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:145 @ Sorbus dacica @ @ tbd @ Washington Park Arboretum, Seattle @ @ @ @ @ @ @ @ @ @ @ @ @ @ Sorbus dacica - Seedling @ Sorbus dacica is a rare sorbus species. I can't find any facts about it except that it was identified as a species in the 1880's by the botanist Borbas. Native to the Carpathian mountains of Romania. I selected this sorbus for my collection based on the taste of the fruit. It is one of the few sorbus in the collection at the Washington Park Arboretum in Seattle that I didn't immediately spit out. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:79 @ Sorbus pallescens @ @ tbd @ Washington Park Arboretum, Seattle @ @ @ @ @ @ @ @ @ @ @ @ @ @ Sorbus pallescens - Seedling @ A mountain ash from the forests of Sichuan in China. The from is white with red blush. When ripe, the berries are fruity, similar to apricots. I started these trees from seed acquired from the Arboretum in Seattle. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:57 @ Fragaria x ananassa @ @ 2009 @ @ @ @ @ @ @ @ @ @ @ 108.5 @ 241 @ @ @ Strawberry - Albion @ Day neutral, released by University of California in 2006. A cross of Diamante x Cal 94.16-1. Resistant to verticillium wilt, Phytophthora crown rot, and relatively resistant to anthracnose crown rot.
All of the day-neutral varieties trace back to a wild strawberry found in the Wasatch Mountains of Utah by Dr. Royce Bringhurst of the University of California---Fragaria virginiana glauca. This wild plant was hybridized with cultivated strawberries to produce a plant known under the unexciting name of "Cal. 65.65-601". California breeders backcrossed "Cal. 65.65-601" to cultivated strawberries and obtained some day-neutral varieties, three of which were released in 1979: 'Aptos', 'Hecker' and 'Brighton'. In Maryland, breeders using the same "Cal. 65.65-601 produced some varieties that were disease resistant as well as day-neutral called 'Tribute' and 'Tristar'. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:133 @ Fragaria x ananassa @ @ tbd @ Licensed Nursery @ @ @ @ @ @ @ @ @ @ 146.9 @ 238.55 @ @ @ Strawberry - Diamante @ An everbearing variety of strawberry. Developed by the plant breeder Douglas Shaw at the University of California, Davis. The cross was made in 1991 using the varieties Cal 87.112-6 and Cal 88.270-1. The patent was granted in 1998. The selection was initially named CN210, first fruiting in 1992. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:19 @ Fragaria x Potentilla hybrid @ @ 2003 @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Strawberry - Lipstick @ Bred in The Netherlands, a cross between the alpine strawberry Fragaria ananassa & the more intense-flowered marsh cinquefoil, Potentilla palustris. Everbearing. Crazy thing blooms all the time in my Seattle garden - even in winter. The berries start out small, but some years, like 2012, they get big. They are very sweet and fragrant. The petals are hot pink and the leaves are dark green and glossy. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:132 @ Fragaria x ananassa @ @ tbd @ @ @ @ @ @ @ @ @ @ @ 143.1 @ 238.55 @ @ @ Strawberry - Our Own @ An everbearing variety of strawberry. Formerly patented in 1975, (US Plant Patent 3814), the patent expired in 1992. Developed by the plant breeder Christian Olson of Aurora township in Wisconsin. A selection of the cross between the everbearing variety Gem and the June bearing variety Temple.
Listed in the Brooks and Olmo registry in 1978. The description says "Fruit: medium to large, ridged and irregular, red near epidermis, pink at core, cavity large, high dessert quality, excellent for freezing.Plant: everbearing, medium to large, vigorous, hardy, large rugged root system, runners light green to red and vigorous." @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:70 @ Fragaria x ananassa @ @ 2010 @ @ @ @ @ @ @ @ @ @ @ 137.55 @ 238.55 @ @ @ Strawberry - Selekta @ From South Africa. Everbearing selection from the cross Earlibella X Torrey. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:85 @ Myrrhis odorata @ Whole plant @ 1978 @ Medicinal Herb Garden, Univ of Wash, Seattle @ @ furniture polish recipe. @ http://books.google.com/books?id=L_4yho1-XisC&lpg=PA116&ots=EDEAa4mGj0&dq=sweet%20cicely%20furniture%20polish&pg=PA116#v=onepage&q=sweet%20cicely%20furniture @ Link on chemical components. @ http://www.rowanremedies.com/healing/myrrhis-odorata-sweet-cicely/ @ Link on sweeteners. @ http://nopr.niscair.res.in/bitstream/123456789/7965/1/NPR%205(4)%20270-278.pdf @ @ @ @ @ @ @ Sweet Cicely @ An early flowering perennial, known for its aniseed taste and fragrance. The whole plant (leaves, roots, seeds, blossoms) is edible, and smells of aniseed when crushed. Sweet Cicely once was a widely cultivated culinary herb. The leaves can be cooked like spinach, added to soups, omelettes and custards or used fresh in salads. The crisp stalks make a good substitute for celery after light cooking. The roots can be eaten raw in salads or boiled and eaten like parsnips. The roots also make a good wine (?).
The leaves and the seed make good polishes for wood. Simply rub the leaves over the wood and then rub the wood with a clean cloth to remove any greenness. It is particularly good on oak panels, giving a lovely glossy finish and an aromatic smell. The seeds when pounded into a paste were used to make a sweet-smelling furniture polish. See the links for a polish recipe.
The fresh whole plant contains trans-anethole and estragole, the same as star anise (0.05% oil, 85% trans-anethole). These phenylpropanoids are about 13-15 times sweeter than sucrose. The plant contains volatile oil which contains trans-anethole, germacrene-D, beta-caryophyllene, limonene, chavicol methyle ether, alpha-pinene, alpha-farnesene and myrcene. It also contains flavonoids such as luteolin and apigenin glucosides. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:6 @ Ugni molinae @ @ tbd @ Washington Park Arboretum, Seattle @ @ @ @ @ @ @ @ @ @ 165.2 @ 238.2 @ @ @ Ugni - Chilean Guava @ @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:163 @ Prunus mume @ Fruit, Flowers @ 2010 @ Burnt Ridge Nursery, Onolaska, WA @ @ @ @ @ @ @ @ @ @ @ @ @ @ Ume Boshi Plum - Kanko Bai @ The variety name comes from Japenese. Kan = cold. kobai = red plum ( color of flower ).
The Burnt Ridge catalog says:
"Beautiful fragrant pink flowers in late winter are surprisingly hardy, and develop into small, tart apricot like fruits that can be eaten raw, pickled in salt or made into jam. Buds and flowers are also eaten. A small, self fruitful tree."
The Raintree catalog says:
"This superior variety is prized for its profuse, beautiful, fuschia-red blooms, red tinted foliage, and orange red fruit. A particularly ornamental selection it blooms in late winter and producing tart, apricot like fruit which make excellent Umeboshi (Japanese pickled plum)." @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:141 @ Viburnum burejaeticum @ @ tbd @ @ @ [1] Russian report describing a sweet infusion called Summer Evening (Letniy vecher) with chocolate flavor. Infusions on the base of untraditional raw materials of the Far East
Parfenova, T.V.; Korostyleva, L.A.; Nesterova, S.V., Pacific Ocean State Economic Univ., Vladivostok (Russian Federation) @ http://agris.fao.org/agris-search/search/display.do?f=2009/RU/RU0903.xml;RU2009000245 @ @ @ @ @ @ @ @ @ @ @ Viburnum - Manchurian @ The Oikos Nursery catalog says of Viburnum burejaeticum "This is one of our favorite viburnums both for its edible fruit and its flower display. Fragrant 4-inch clusters of white flowers followed by red fruit that turn black when fully ripe. Tastes a lot like raisins. Not a lot of pulp but has a nice sweet blend of prune. Very productive in the fruit department. Drought tolerant. Height and spread to 8 ft. depending on the location." Another description says of the fruit "a hint of licorice from the few he got to sample." A Russian report hints at chocolate flavors when the berries are fermented [1] "Sweet infusion ... Letniy vecher (Summer Evening) – based on Viburnum burejaeticum - has a pleasant chocolate taste due to the alcoholized fruit drink."
A rare chinese species named after the Bureia mountains in China. Synonym Viburnum burejanum. Grows to 15' with lantana-like leaves, only finer textured. Leaves are shinier and more narrow than V. lantana. Young shoots are covered with a dense down which they loose the following year, revealing an almost white bark. Fertile white flowers in May producing fruit that progress from red to blue-black. Red-yellow fall color. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:146 @ Sorbus scopulina @ @ tbd @ Wild seedling, from birds or other critters @ @ @ @ @ @ @ @ @ @ @ @ @ @ Western Mountain Ash - Seedling @ This Western Mountain Ash is from Holden Village. The fruits are edible to humans, fresh, cooked, and dried, but it is necessary to wait until the bitterness disappears after multiple frosts. A wine can be made from the berries, according to Jack Keller. @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:29 @ Gaultheria procumbens @ @ 2012 @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ Wintergreen @ The berries are edible and contain wintergreen oil, a pale yellow or pinkish fluid liquid that is strongly aromatic with a sweet woody odor (components: methyl salicylate (approx. 98%), a-pinene, myrcene, delta-3-carene, limonene, 3,7-guaiadiene, delta-cadinene). Along with vanilla, wintergreen is the dominant flavor in modern root beer recipes.
During the American Revolution, wintergreen leaves were used as a substitute for tea. From notes by Paghat: "The leaves can be harvested at any time of year, but have to be fermented if they are to have any taste beyond just a pleasant odor. To prepare the leaves, pack a jar with them, fill with sterile water, & set the sealed jar in a warm spot for several days, until the water becomes bubbly with fermentation. The first soaking of water makes a strong tea when heated & diluted to taste; or the flavored water can be used in cooking or to add a distinctive flavor to lemonaid or pecoe tea. The fermented leaves themselves are strained & placed in a dehydrator or permitted to dry out naturally if it is a low-humidity season. The dried leaves can later be prepared in boiling water like any other tea, making a milder brew than the water from the original fermenting."
Gaultheria, for Jean Franois Gaultier (1708-1756), Canadian physician and botanist who made botanical studies of the Quebec region with Swedish botanist Peter Kalm (1716-1779). Kalm, an associate of Linnaeus, named the genus Gaultheria in honor of Gaultier in 1753. The word procumbens, from the Latin, "prostrate". Other common names include Box Berry, Checkerberry, Deerberry, Eastern Teaberry, Ground Holly, Mountain Tea, Creeping Wintergreen, Ground Tea, Partridge-Berry, Petit the du bois (Quebec, "little tea of the woods"), Redberry Wintergreen, Spice Berry, Teaberry, Winisibugons (Ojibwe, "dirty leaf").
Related to the PNW native Salal (Gaultheria shallon). @ end' +'\n' ;
datastring += '*@ http://edible.wikidot.com/edible-plant:177 @ Prunus instititia @ Fruit @ 1974 @ Planted by my father, sourced locally @ Potted Plant @ Lon Rombough post on HOS forum, including photos. @ http://www.homeorchardsociety.org/forums/viewtopic.php?t=5015 @ St Julien on the Orange Pippen Trees website. @ http://www.orangepippintrees.co.uk/articles/rootstocks-for-plum-trees @ @ @ @ @ @ @ @ @ 代做银行流水账单|定做银行流水账单|上海市代做银行流水账单|银行流水账单制作|定做证件 @ 代做银行流水【电话.微信：18075687072 】，QQ微信【310669180】北京市、上海市、天津市、重庆市、广州市、深圳市、南京市、武汉市、沈阳市、西安市、成都市、济南市、杭州市、哈尔滨市、长春市、大连市、青岛市、厦门市、青岛市、大连市、宁波市、厦门市，直辖市】各地代办银行流水账单专业制作，办理银行流水，代做工作证明，代做收入证明，代做离职证明理银行流水、代办工资流水、代办电核流水、代办网核流水、代做银行流水、代打银行流水、代办银行流水账、代办银行流水单、代做工资流水明细账单、代办银行流水证明、代打银行流水明细、代办银行流水对账单，
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代做银行流水账单].各地代办银行流水账单专业制作，办理银行流水，代做工作证明，代做收入证明，代做离职证明。我们将以专业的精神，本着诚信、优质、高效的宗旨为新老客户服务，为了更好的适应广大客户的发展需要，我们将进一步完善管理制度，优化服务内容，将更好的帮助您解决问题,如您在银行流水账单等方面有问题，我们将以专业耐心的解答。
北京市、上海市、天津市、重庆市
【省】
[安徽省代做银行流水账单]
地级市：合肥、宿州、淮北、阜阳、蚌埠、淮南、滁州、马鞍山、芜湖、铜陵、安庆、黄山、六安、池州、宣城、亳州。
县级市：界首、明光、天长、桐城、宁国、巢湖。
福建省代做银行流水账单]
地级市：福州、厦门、南平、三明、莆田、泉州、漳州、龙岩、宁德。
县级市：福清、邵武、武夷山、建瓯、永安、石狮、晋江、南安、龙海、漳平、福安、福鼎。
[甘肃省代做银行流水账单]
地级市：兰州、天水、嘉峪关、金昌、白银、酒泉、张掖、武威、庆阳、平凉、定西、陇南。
县级市：玉门、敦煌、临夏、合作。
[广东省代做银行流水账单]
地级市：广州、深圳、清远、韶关、河源、梅州、潮州、汕头、揭阳、汕尾、惠州、东莞、珠海、中山、江门、佛山、肇庆、云浮、阳江、茂名、湛江。
县级市：英德、连州、乐昌、南雄、兴宁、普宁、陆丰、恩平、台山、开平、鹤山、四会、罗定、阳春、化州、信宜、高州、吴川、廉江、雷州。
[贵州省代做银行流水账单]
地级市：贵阳、六盘水、遵义、安顺、毕节、铜仁
县级市：清镇、赤水、仁怀、凯里、都匀、兴义、福泉、盘州。
[河北省代做银行流水账单]
地级市：石家庄、邯郸、唐山、保定、秦皇岛、邢台、张家口、承德、沧州、廊坊、衡水。
县级市：定州、辛集、藁城、晋州、新乐、鹿泉、遵化、迁安、霸州、三河、涿州、安国、高碑店、泊头、任丘、黄骅、河间、冀州、深州、南宫、沙河、武安。
[湖北省代做银行流水账单]
地级市：武汉、十堰、襄阳、荆门、孝感、黄冈、鄂州、黄石、咸宁、荆州、宜昌、随州。
省直辖县级市：仙桃、天门、潜江。
县级市：丹江口、老河口、枣阳、宜城、钟祥、汉川、应城、安陆、广水、麻城、武穴、大冶、赤壁、石首、洪湖、松滋、宜都、枝江、当阳、恩施、利川。
[湖南省代做银行流水账单]
地级市：长沙、衡阳、张家界、常德、益阳、岳阳、株洲、湘潭、郴州、永州、邵阳、怀化、娄底。
县级市：耒阳、常宁、浏阳、津市、沅江、汨罗、临湘、醴陵、湘乡、韶山、资兴、武冈、洪江、冷水江、涟源、吉首、宁乡。
[吉林省代做银行流水账单]
地级市：长春、吉林市、白城、松原、四平、辽源、通化、白山。
县级市：德惠、榆树、磐石、蛟河、桦甸、舒兰、洮南、大安、双辽、公主岭、梅河口、集安、临江、延吉、图们、敦化、珲春、龙井、和龙、扶余。
[江西省代做银行流水账单]
地级市：南昌、九江、赣州、景德镇、鹰潭、新余、萍乡、上饶、抚州、宜春、吉安。
县级市：庐山、瑞昌、乐平、瑞金、德兴、丰城、樟树、高安、井冈山、贵溪、共青城。
[江苏省代做银行流水账单]
地级市：南京、徐州、连云港、宿迁、淮安、盐城、扬州、泰州、南通、镇江、常州、无锡、苏州。
县级市：江阴、宜兴、邳州、新沂、金坛、溧阳、常熟、张家港、太仓、昆山、如皋、海门、启东、东台、高邮、仪征、扬中、句容、丹阳、兴化、泰兴、靖江。
[辽宁省代做银行流水账单]
地级市：沈阳、大连、朝阳、阜新、铁岭、抚顺、本溪、辽阳、鞍山、丹东、营口、盘锦、锦州、葫芦岛。
县级市：新民、瓦房店、普兰店、庄河、北票、凌源、调兵山、开原、灯塔、海城、凤城、东港、大石桥、盖州、凌海、北镇、兴城。
[山东省代做银行流水账单]
地级市：济南、青岛、聊城、德州、东营、淄博、潍坊、烟台、威海、日照、临沂、枣庄、济宁、泰安、莱芜、滨州、菏泽。
县级市：即墨、平度、胶州、莱西、临清、乐陵、禹城、安丘、昌邑、高密、青州、诸城、寿光、栖霞、海阳、龙口、莱阳、莱州、蓬莱、招远、荣成、乳山、滕州、曲阜、邹城、新泰、肥城。
[黑龙江省代做银行流水账单]
地级市：哈尔滨、齐齐哈尔、牡丹江、佳木斯、七台河、大庆、黑河、伊春、鹤岗、双鸭山、鸡西、绥化、双鸭山。
县级市：绥芬河、抚远、尚志、五常、讷河、北安、五大连池、铁力、同江、富锦、虎林、海林、密山、宁安、安达、肇东、海伦、穆棱。
[河南省代做银行流水账单]
地级市：郑州、开封、洛阳、平顶山、安阳、鹤壁、新乡、焦作、濮阳、许昌、漯河、三门峡、南阳、商丘、周口、驻马店、信阳。
省直辖县级市：济源、巩义、邓州、永城、汝州。[5]
县级市：荥阳、新郑、登封、新密、偃师、舞钢、孟州、沁阳、卫辉、辉县、林州、禹州、长葛、义马、灵宝、项城。
[陕西省代做银行流水账单]
地级市：西安、宝鸡、延安、铜川、渭南、咸阳、汉中、榆林、商洛、安康。
县级市：韩城、华阴、兴平。
[山西省代做银行流水账单]
地级市：太原、大同、朔州、阳泉、长治、晋城、忻州、吕梁、晋中、临汾、运城。
县级市：古交、潞城、高平、原平、孝义、汾阳、介休、侯马、霍州、永济、河津。
[四川省代做银行流水账单]
地级市：成都、广元、绵阳、德阳、南充、广安、遂宁、内江、乐山、自贡、泸州、宜宾、攀枝花、巴中、达州、资阳、眉山、雅安。
县级市：崇州、邛崃、都江堰、彭州、江油、什邡、广汉、绵竹、阆中、华蓥、峨眉山、万源、简阳、西昌、康定。
[云南省代做银行流水账单]
地级市：昆明、曲靖、玉溪、丽江、昭通、普洱、临沧、保山。
县级市：安宁、宣威、弥勒、芒市、瑞丽、大理、楚雄、蒙自、个旧、开远、文山、香格里拉、景洪、 腾冲。
[浙江省代做银行流水账单]
地级市：杭州、宁波、湖州、嘉兴、舟山、绍兴、衢州、金华、台州、温州、丽水。
县级市：建德、慈溪、余姚、奉化、平湖、海宁、桐乡、诸暨、嵊州、江山、兰溪、永康、义乌、东阳、临海、温岭、瑞安、乐清、龙泉。
[青海省代做银行流水账单]
地级市：西宁、海东。
县级市：格尔木、德令哈、玉树。
[海南省代做银行流水账单]
地级市：海口、三亚、三沙、儋州。
省直辖县级市：文昌、琼海、万宁、东方、五指山。
[台湾省代做银行流水账单]
台湾当局直辖市：台北市、新北市、台中市、台南市、高雄市、桃园市。
省辖市：基隆市、新竹市、嘉义市。
[县辖市：代做银行流水账单]
（新竹县）竹北市。
（苗栗县）苗栗市。
（彰化县）彰化市。
（南投县）南投市。
（云林县）斗六市。
（嘉义县）太保市、朴子市。
（屏东县）屏东市。
（宜兰县）宜兰市。
（花莲县）花莲市。
（台东县）台东市。
（澎湖县）马公市。
[【自治区】代做银行流水账单]
[广西壮族自治区]
地级市：南宁、桂林、柳州、梧州、贵港、玉林、钦州、北海、防城港、崇左、百色、河池、来宾、贺州。
县级市：靖西、岑溪、桂平、北流、东兴、凭祥、荔浦、合山
内蒙古自治区代做银行流水账单]
地级市：呼和浩特、包头、乌海、赤峰、呼伦贝尔、通辽、乌兰察布、鄂尔多斯、巴彦淖尔。
县级市：满洲里、扎兰屯、牙克石、根河、额尔古纳、乌兰浩特、阿尔山、霍林郭勒、锡林浩特、二连浩特、丰镇。
[宁夏回族自治区代做银行流水账单]
地级市：银川、石嘴山、吴忠、中卫、固原。
县级市：灵武、青铜峡。
[西藏自治区代做银行流水账单]
地级市：拉萨、日喀则、昌都、林芝、山南。
[新疆维吾尔自治区代做银行流水账单]
地级市：乌鲁木齐、克拉玛依、吐鲁番、哈密。
自治区直辖县级市：石河子（八师）、五家渠（六师）、阿拉尔（一师）、图木舒克（三师）、北屯（十师）、铁门关（二师）、双河（五师）、可克达拉（四师）、昆玉（十四师）
县级市：喀什、阿克苏、和田、阿图什、博乐、昌吉、阜康、库尔勒、伊宁、奎屯、塔城、乌苏、阿勒泰、阿拉山口、霍尔果斯。
代做银行流水账单|代做国外大学毕业证|代做美国大学毕业证|代做英国大学毕业证|代做结婚证|代做离婚证
学校名称 主管部门 所在地 层次 网址
01 北京大学 教育部 北京市 本科 http://www.pku.edu.cn/
02 中国人民大学 教育部 北京市 本科 http://www.ruc.edu.cn/
03 清华大学 教育部 北京市 本科 http://www.tsinghua.edu.cn/
04 北京交通大学 教育部 北京市 本科 http://www.njtu.edu.cn/
05 北京工业大学 北京市 北京市 本科 http://www.bjut.edu.cn/
06 北京航空航天大学 国防科工委 北京市 本科 http://www.buaa.edu.cn/
07 北京理工大学 国防科工委 北京市 本科 http://www.bit.edu.cn/
08 北京科技大学 教育部 北京市 本科 http://www.ustb.edu.cn/
09 北方工业大学 北京市 北京市 本科 http://www.ncut.edu.cn/
10 北京化工大学 教育部 北京市 本科 http://www.buct.edu.cn/
11 北京工商大学 北京市 北京市 本科 http://www.btbu.edu.cn/
12 北京服装学院 北京市 北京市 本科 http://www.bift.edu.cn/
13 北京邮电大学 教育部 北京市 本科 http://www.bupt.edu.cn/
14 北京印刷学院 北京市 北京市 本科 http://www.bigc.edu.cn/
15 北京建筑大学 北京市 北京市 本科 http://www.bucea.edu.cn/
16 北京石油化工学院 北京市 北京市 本科 http://www.bipt.edu.cn/
17 北京电子科技学院 中央办公厅 北京市 本科 http://www.besti.edu.cn/
18 中国农业大学 教育部 北京市 本科 http://www.cau.edu.cn/
19 北京农学院 北京市 北京市 本科 http://www.bac.edu.cn/
20 北京林业大学 教育部 北京市 本科 http://www.bjfu.edu.cn/
21 北京协和医学院 卫生部 北京市 本科 http://www.cams.ac.cn/
22 首都医科大学 北京市 北京市 本科 http://www.ccmu.edu.cn/
23 北京中医药大学 教育部 北京市 本科 http://www.bucm.edu.cn/
24 北京师范大学 教育部 北京市 本科 http://www.bnu.edu.cn/
25 首都师范大学 北京市 北京市 本科 http://www.cnu.edu.cn/
26 首都体育学院 北京市 北京市 本科 http://www.cupes.edu.cn/
27 北京外国语大学 教育部 北京市 本科 http://www.bfsu.edu.cn/
28 北京第二外国语学院 北京市 北京市 本科 http://www.bisu.edu.cn/
29 北京语言大学 教育部 北京市 本科 http://www.blcu.edu.cn/
30 中国传媒大学 教育部 北京市 本科 http://www.cuc.edu.cn/
31 中央财经大学 教育部 北京市 本科 http://www.cufe.edu.cn/
32 对外经济贸易大学 教育部 北京市 本科 http://www.uibe.edu.cn/
33 北京物资学院 北京市 北京市 本科 http://www.bwu.edu.cn/
34 首都经济贸易大学 北京市 北京市 本科 http://www.cueb.edu.cn/
35 中国消防救援学院 应急管理部 北京市 本科 http://www.mem.gov.cn/slxfxy/
36 外交学院 外交部 北京市 本科 http://www.cfau.edu.cn/
37 中国人民公安大学 公安部 北京市 本科 http://www.ppsuc.edu.cn/
38 国际关系学院 教育部 北京市 本科 http://www.uir.cn/
39 北京体育大学 国家体育总局 北京市 本科 http://www.bsu.edu.cn/
40 中央音乐学院 教育部 北京市 本科 http://www.ccom.edu.cn/
41 中国音乐学院 北京市 北京市 本科 http://www.ccmusic.edu.cn/
42 中央美术学院 教育部 北京市 本科 http://www.cafa.edu.cn/
43 中央戏剧学院 教育部 北京市 本科 http://www.chntheatre.edu.cn/
44 中国戏曲学院 北京市 北京市 本科 http://www.nacta.edu.cn/
45 北京电影学院 北京市 北京市 本科 http://www.bfa.edu.cn/
46 北京舞蹈学院 北京市 北京市 本科 http://www.bda.edu.cn/
47 中央民族大学 国家民委 北京市 本科 http://www.muc.edu.cn/
48 中国政法大学 教育部 北京市 本科 http://www.cupl.edu.cn/
49 华北电力大学 教育部 北京市 本科 http://www.ncepu.edu.cn/
50 中华女子学院 妇女联合会 北京市 本科 http://www.cwu.edu.cn/
51 北京信息科技大学 北京市 北京市 本科 http://www.bistu.edu.cn/
52 中国矿业大学（北京） 教育部 北京市 本科 http://www.cumtb.edu.cn/
53 中国石油大学（北京） 教育部 北京市 本科 http://www.cup.edu.cn/
54 中国地质大学（北京） 教育部 北京市 本科 http://www.cugb.edu.cn/
55 北京联合大学 北京市 北京市 本科 http://www.buu.edu.cn/
56 北京城市学院 北京市教委 北京市 本科 http://www.bcu.edu.cn/
57 中国青年政治学院 共青团中央 北京市 本科 http://www.cyu.edu.cn/
58 首钢工学院 北京市 北京市 本科 http://www.sgit.edu.cn/
59 中国劳动关系学院 全国总工会 北京市 本科 http://www.culr.edu.cn/
60 北京吉利学院 北京市教委 北京市 本科 http://www.bgu.edu.cn/
61 首都师范大学科德学院 北京市教委 北京市 本科 http://www.kdcnu.com/
62 北京工商大学嘉华学院 北京市教委 北京市 本科 http://www.canvard.com.cn/
63 北京邮电大学世纪学院 北京市教委 北京市 本科 http://www.ccbupt.cn/
64 北京工业大学耿丹学院 北京市教委 北京市 本科 http://www.gengdan.cn/
65 北京警察学院 北京市 北京市 本科 http://www.bjpc.edu.cn/
66 北京第二外国语学院中瑞酒店管理学院 北京市教委 北京市 本科 http://www.bhi.edu.cn/
67 中国科学院大学 中国科学院 北京市 本科 http://www.ucas.ac.cn/
68 中国社会科学院大学 中国社会科学院 北京市 本科 http://www.ucass.edu.cn/ 学校名称 主管部门 所在地 层次 网址
01 北京工业职业技术学院 北京市 北京市 专科 http://www.bgy.org.cn/
02 北京信息职业技术学院 北京市 北京市 专科 http://www.bitc.edu.cn/
03 北京电子科技职业学院 北京市 北京市 专科 http://www.dky.bjedu.cn/
04 北京京北职业技术学院 北京市 北京市 专科 http://www.jbzy.com.cn/
05 北京交通职业技术学院 北京市 北京市 专科 http://www.jtxy.com.cn/
06 北京青年政治学院 北京市 北京市 专科 http://www.bjypc.edu.cn/
07 北京农业职业学院 北京市 北京市 专科 http://www.bvca.edu.cn/
08 北京政法职业学院 北京市 北京市 专科 http://www.bcpl.cn/
09 北京财贸职业学院 北京市 北京市 专科 http://www.bjczy.edu.cn/
10 北京北大方正软件职业技术学院 北京市教委 北京市 专科 http://www.pfc.edu.cn/
11 北京经贸职业学院 北京市教委 北京市 专科 http://www.csuedu.com/
12 北京经济技术职业学院 北京市教委 北京市 专科 http://www.tangedu.cn/
13 北京戏曲艺术职业学院 北京市 北京市 专科 http://www.bjxx.com.cn/
14 北京汇佳职业学院 北京市教委 北京市 专科 http://www.hju.net.cn/
15 北京科技经营管理学院 北京市教委 北京市 专科 http://www.bjjsy1985.cn/
16 北京科技职业学院 北京市教委 北京市 专科 http://www.5aaa.com/
17 北京培黎职业学院 北京市教委 北京市 专科 http://www.bjpldx.edu.cn/
18 北京经济管理职业学院 北京市 北京市 专科 http://www.biem.edu.cn/
19 北京劳动保障职业学院 北京市 北京市 专科 http://www.bvclss.cn/
20 北京社会管理职业学院 北京市 北京市 专科 http://www.bcsa.edu.cn/
21 北京艺术传媒职业学院 北京市教委 北京市 专科 http://www.bjamu.cn/
22 北京体育职业学院 北京市 北京市 专科 http://www.bjtzhy.org/
23 北京交通运输职业学院 北京市 北京市 专科 http://www.bjjtxx.com/
24 北京卫生职业学院 北京市 北京市 专科 http://www.bjwsxx.com/
25 北京网络职业学院 北京市教委 北京市 专科 http://www.bjwlxy.org.cn/
学校名称 主管部门 所在地 层次 网址
01 首都师范大学科德学院 北京市教委 北京市 本科 http://www.kdcnu.com/
02 北京第二外国语学院中瑞酒店管理学院 北京市教委 北京市 本科 http://www.bhi.edu.cn/
03 北京工业大学耿丹学院 北京市教委 北京市 本科 http://www.gengdan.cn/
04 北京邮电大学世纪学院 北京市教委 北京市 本科 http://www.ccbupt.cn/
05 北京工商大学嘉华学院 北京市教委 北京市 本科 http://www.canvard.com.cn/
学校名称 主管部门 所在地 层次 网址
01 北京城市学院 北京市教委 北京市 本科 http://www.bcu.edu.cn/
02 北京吉利学院 北京市教委 北京市 本科 http://www.bgu.edu.cn/
03 北京科技经营管理学院 北京市教委 北京市 专科 http://www.bjjsy1985.cn/
04 北京经济技术职业学院 北京市教委 北京市 专科 http://www.tangedu.cn/
05 北京经贸职业学院 北京市教委 北京市 专科 http://www.csuedu.com/
06 北京汇佳职业学院 北京市教委 北京市 专科 http://www.hju.net.cn/
07 北京科技职业学院 北京市教委 北京市 专科 http://www.5aaa.com/
08 北京培黎职业学院 北京市教委 北京市 专科 http://www.bjpldx.edu.cn/
09 北京北大方正软件职业技术学院 北京市教委 北京市 专科 http://www.pfc.edu.cn/
10 北京艺术传媒职业学院 北京市教委 北京市 专科 http://www.bjamu.cn/
11 北京网络职业学院 北京市教委 北京市 专科 http://www.bjwlxy.org.cn/
学校名称 主管部门 所在地 层次 网址
01 天津职业大学 天津市 天津市 专科 http://www.tjtc.edu.cn/
02 天津滨海职业学院 天津市 天津市 专科 http://www.tjbpi.com/
03 天津工程职业技术学院 天津市 天津市 专科 http://www.tjeti.com/
04 天津渤海职业技术学院 天津市 天津市 专科 http://www.tjbhzy.com/
05 天津电子信息职业技术学院 天津市 天津市 专科 http://www.tjdz.net/
06 天津机电职业技术学院 天津市 天津市 专科 http://www.suoyuan.com.cn/
07 天津现代职业技术学院 天津市 天津市 专科 http://www.xdxy.com.cn/
08 天津公安警官职业学院 天津市 天津市 专科 http://www.tjjingyuan.cn/
09 天津轻工职业技术学院 天津市 天津市 专科 http://www.tjlivtc.edu.cn/
10 天津商务职业学院 天津市 天津市 专科 http://www.tifert.edu.cn/
11 天津国土资源和房屋职业学院 天津市 天津市 专科 http://www.tjgsxy.com.cn/
12 天津医学高等专科学校 天津市 天津市 专科 http://www.tjyzh.cn/
13 天津开发区职业技术学院 天津市 天津市 专科 http://www.tedazj.com/
14 天津艺术职业学院 天津市 天津市 专科 http://www.tjysxy.com/
15 天津交通职业学院 天津市 天津市 专科 http://www.tjtvc.com/
16 天津冶金职业技术学院 天津市 天津市 专科 http://www.tjmvti.cn/
17 天津工业职业学院 天津市 天津市 专科 http://www.tjsyxy.com/
18 天津城市职业学院 天津市 天津市 专科 http://www.tjcsxy.cn/
19 天津铁道职业技术学院 天津市 天津市 专科 http://www.tjtdxy.cn/
20 天津工艺美术职业学院 天津市 天津市 专科 http://www.gmtj.com/
21 天津城市建设管理职业技术学院 天津市 天津市 专科 http://www.tjchengjian.com/
22 天津生物工程职业技术学院 天津市 天津市 专科 http://www.tjbio.cn/
23 天津海运职业学院 天津市 天津市 专科 http://www.tjmvi.cn/
24 天津广播影视职业学院 天津市 天津市 专科 http://www.tjgbys.com/
25 天津体育职业学院 天津市 天津市 专科 http://www.tjvcs.cn/
26 天津滨海汽车工程职业学院 天津市教委 天津市 专科 http://www.tqzyxy.com/
学校名称 主管部门 所在地 层次 网址
01 天津职业大学 天津市 天津市 专科 http://www.tjtc.edu.cn/
02 天津滨海职业学院 天津市 天津市 专科 http://www.tjbpi.com/
03 天津工程职业技术学院 天津市 天津市 专科 http://www.tjeti.com/
04 天津渤海职业技术学院 天津市 天津市 专科 http://www.tjbhzy.com/
05 天津电子信息职业技术学院 天津市 天津市 专科 http://www.tjdz.net/
06 天津机电职业技术学院 天津市 天津市 专科 http://www.suoyuan.com.cn/
07 天津现代职业技术学院 天津市 天津市 专科 http://www.xdxy.com.cn/
08 天津公安警官职业学院 天津市 天津市 专科 http://www.tjjingyuan.cn/
09 天津轻工职业技术学院 天津市 天津市 专科 http://www.tjlivtc.edu.cn/
10 天津商务职业学院 天津市 天津市 专科 http://www.tifert.edu.cn/
11 天津国土资源和房屋职业学院 天津市 天津市 专科 http://www.tjgsxy.com.cn/
12 天津医学高等专科学校 天津市 天津市 专科 http://www.tjyzh.cn/
13 天津开发区职业技术学院 天津市 天津市 专科 http://www.tedazj.com/
14 天津艺术职业学院 天津市 天津市 专科 http://www.tjysxy.com/
15 天津交通职业学院 天津市 天津市 专科 http://www.tjtvc.com/
16 天津冶金职业技术学院 天津市 天津市 专科 http://www.tjmvti.cn/
17 天津工业职业学院 天津市 天津市 专科 http://www.tjsyxy.com/
18 天津城市职业学院 天津市 天津市 专科 http://www.tjcsxy.cn/
19 天津铁道职业技术学院 天津市 天津市 专科 http://www.tjtdxy.cn/
20 天津工艺美术职业学院 天津市 天津市 专科 http://www.gmtj.com/
21 天津城市建设管理职业技术学院 天津市 天津市 专科 http://www.tjchengjian.com/
22 天津生物工程职业技术学院 天津市 天津市 专科 http://www.tjbio.cn/
23 天津海运职业学院 天津市 天津市 专科 http://www.tjmvi.cn/
24 天津广播影视职业学院 天津市 天津市 专科 http://www.tjgbys.com/
25 天津体育职业学院 天津市 天津市 专科 http://www.tjvcs.cn/
26 天津滨海汽车工程职业学院 天津市教委 天津市 专科 http://www.tqzyxy.com/
学校名称 主管部门 所在地 层次 网址
01 南开大学 教育部 天津市 本科 http://www.nankai.edu.cn/
02 天津大学 教育部 天津市 本科 http://www.tju.edu.cn/
03 天津科技大学 天津市 天津市 本科 http://www.tust.edu.cn/
04 天津工业大学 天津市 天津市 本科 http://www.tjpu.edu.cn/
05 中国民航大学 交通运输部 天津市 本科 http://www.cauc.edu.cn/
06 天津理工大学 天津市 天津市 本科 http://www.tjut.edu.cn/
07 天津农学院 天津市 天津市 本科 http://www.tjac.edu.cn/
08 天津医科大学 天津市 天津市 本科 http://www.tijmu.edu.cn/
09 天津中医药大学 天津市 天津市 本科 http://www.tjutcm.edu.cn/
10 天津师范大学 天津市 天津市 本科 http://www.tjnu.edu.cn/
11 天津职业技术师范大学 天津市 天津市 本科 http://www.tute.edu.cn/
12 天津外国语大学 天津市 天津市 本科 http://www.tjfsu.edu.cn/
13 天津商业大学 天津市 天津市 本科 http://www.tjcu.edu.cn/
14 天津财经大学 天津市 天津市 本科 http://www.tjufe.edu.cn/
15 天津体育学院 天津市 天津市 本科 http://www.tjus.edu.cn/
16 天津音乐学院 天津市 天津市 本科 http://www.tjcm.edu.cn/
17 天津美术学院 天津市 天津市 本科 http://www.tjarts.edu.cn/
18 天津城建大学 天津市 天津市 本科 http://www.tcu.edu.cn/
19 天津天狮学院 天津市教委 天津市 本科 http://www.tianshi.edu.cn/
20 天津中德应用技术大学 天津市 天津市 本科 http://www.zdtj.cn/
21 天津外国语学院滨海外事学院 天津市教委 天津市 本科 http://bhws.tjfsu.edu.cn/
22 天津体育学院运动与文化艺术学院 天津市教委 天津市 本科 http://www.tjtwy.cn/
23 天津商业大学宝德学院 天津市教委 天津市 本科 http://www.boustead.edu.cn/
24 天津医科大学临床医学院 天津市教委 天津市 本科 http://www.tmucmc.edu.cn/
25 南开大学滨海学院 天津市教委 天津市 本科 http://binhai.nankai.edu.cn/
26 天津师范大学津沽学院 天津市教委 天津市 本科 http://www.jinguxy.cn/
27 天津理工大学中环信息学院 天津市教委 天津市 本科 http://www.tjzhic.com/
28 北京科技大学天津学院 天津市教委 天津市 本科 http://tj.ustb.edu.cn/
29 天津大学仁爱学院 天津市教委 天津市 本科 http://www.tjrac.edu.cn/
30 天津财经大学珠江学院 天津市教委 天津市 本科 http://zhujiang.tjufe.edu.cn/01
天津外国语学院滨海外事学院 天津市教委 天津市 本科 http://bhws.tjfsu.edu.cn/
02 天津体育学院运动与文化艺术学院 天津市教委 天津市 本科 http://www.tjtwy.cn/
03 天津商业大学宝德学院 天津市教委 天津市 本科 http://www.boustead.edu.cn/
04 天津医科大学临床医学院 天津市教委 天津市 本科 http://www.tmucmc.edu.cn/
05 南开大学滨海学院 天津市教委 天津市 本科 http://binhai.nankai.edu.cn/
06 天津师范大学津沽学院 天津市教委 天津市 本科 http://www.jinguxy.cn/
07 天津理工大学中环信息学院 天津市教委 天津市 本科 http://www.tjzhic.com/
08 北京科技大学天津学院 天津市教委 天津市 本科 http://tj.ustb.edu.cn/
09 天津大学仁爱学院 天津市教委 天津市 本科 http://www.tjrac.edu.cn/
10 天津财经大学珠江学院 天津市教委 天津市 本科 http://zhujiang.tjufe.edu.cn/
学校名称 主管部门 所在地 层次 网址
01 天津天狮学院 天津市教委 天津市 本科 http://www.tianshi.edu.cn/
02 天津滨海汽车工程职业学院 天津市教委 天津市 专科 http://www.tqzyxy.com/
学校名称 主管部门 所在地 层次 网址
01 河北大学 河北省 保定市 本科 http://www.hbu.edu.cn/
02 河北工程大学 河北省 邯郸市 本科 http://www.hebeu.edu.cn/
03 河北地质大学 河北省 石家庄 本科 http://www.hgu.edu.cn/
04 河北工业大学 河北省 天津市 本科 http://www.hebut.edu.cn/
05 华北理工大学 河北省 唐山市 本科 http://www.ncst.edu.cn/
06 河北科技大学 河北省 石家庄 本科 http://www.hebust.edu.cn/
07 河北建筑工程学院 河北省 张家口 本科 http://www.hebiace.edu.cn/
08 河北水利电力学院 河北省 沧州市 本科 http://www.hbgz.edu.cn/
09 河北农业大学 河北省 保定市 本科 http://www.hebau.edu.cn/
10 河北医科大学 河北省 石家庄 本科 http://www.hebmu.edu.cn/
11 河北北方学院 河北省 张家口 本科 http://www.hebeinu.edu.cn/
12 承德医学院 河北省 承德市 本科 http://www.cdmc.edu.cn/
13 河北师范大学 河北省 石家庄 本科 http://www.hebtu.edu.cn/
14 保定学院 河北省 保定市 本科 http://www.bdu.edu.cn/
15 河北民族师范学院 河北省 承德市 本科 http://www.hbun.net/
16 唐山师范学院 河北省 唐山市 本科 http://www.tstc.edu.cn/
17 廊坊师范学院 河北省 廊坊市 本科 http://www.lfsfxy.edu.cn/
18 衡水学院 河北省 衡水市 本科 http://www.hsnc.edu.cn/
19 石家庄学院 河北省 石家庄 本科 http://www.sjzc.edu.cn/
20 邯郸学院 河北省 邯郸市 本科 http://www.hdc.edu.cn/
21 邢台学院 河北省 邢台市 本科 http://www.xttc.edu.cn/
22 沧州师范学院 河北省 沧州市 本科 http://www.caztc.edu.cn/
23 石家庄铁道大学 河北省 石家庄 本科 http://www.stdu.edu.cn/
24 燕山大学 河北省 秦皇岛 本科 http://www.ysu.edu.cn/
25 河北科技师范学院 河北省 秦皇岛 本科 http://www.hevttc.edu.cn/
26 唐山学院 河北省 唐山市 本科 http://www.tsc.edu.cn/
27 华北科技学院 国家安监总局 三河市 本科 http://www.ncist.edu.cn/
28 中国人民警察大学 公安部 廊坊市 本科 http://www.wjxy.edu.cn/
29 河北体育学院 河北省 石家庄 本科 http://www.hepec.edu.cn/
30 河北金融学院 河北省 保定市 本科 http://www.bdcf.net/
31 北华航天工业学院 河北省 廊坊市 本科 http://www.nciae.edu.cn/
32 防灾科技学院 中国地震局 三河市 本科 http://www.fzxy.edu.cn/
33 河北经贸大学 河北省 石家庄 本科 http://www.heuet.edu.cn/
34 中央司法警官学院 司法部 保定市 本科 http://www.cicp.edu.cn/
35 河北传媒学院 河北省教育厅 石家庄 本科 http://www.hebic.cn/
36 河北工程技术学院 河北省教育厅 石家庄 本科 http://www.hbfsh.com/
37 河北美术学院 河北省教育厅 石家庄 本科 http://www.hbafa.com/
38 河北科技学院 河北省教育厅 保定市 本科 http://www.hbkjxy.cn/
39 河北外国语学院 河北省教育厅 石家庄 本科 http://www.hbwy.com.cn/
40 河北大学工商学院 河北省教育厅 保定市 本科 http://www.hicc.cn/
41 华北理工大学轻工学院 河北省教育厅 唐山市 本科 http://www.qgxy.cn/
42 河北科技大学理工学院 河北省教育厅 石家庄 本科 http://hbklg.hebust.edu.cn/
43 河北师范大学汇华学院 河北省教育厅 石家庄 本科 http://huihua.hebtu.edu.cn/
44 河北经贸大学经济管理学院 河北省教育厅 石家庄 本科 http://jgxy.heuet.edu.cn/
45 河北医科大学临床学院 河北省教育厅 石家庄 本科 http://202.206.48.102/
46 华北电力大学科技学院 河北省教育厅 保定市 本科 http://www.hdky.edu.cn/
47 河北工程大学科信学院 河北省教育厅 邯郸市 本科 http://kexin.hebeu.edu.cn/
48 河北工业大学城市学院 河北省教育厅 天津市 本科 http://cc.hebut.edu.cn/
49 燕山大学里仁学院 河北省教育厅 秦皇岛 本科 http://stc.ysu.edu.cn/
50 石家庄铁道大学四方学院 河北省教育厅 石家庄 本科 http://www.stdusfc.cn/
51 河北地质大学华信学院 河北省教育厅 石家庄 本科 http://www.sjzuehx.cn/
52 河北农业大学现代科技学院 河北省教育厅 保定市 本科 http://xianke.hebau.edu.cn/
53 华北理工大学冀唐学院 河北省教育厅 唐山市 本科 http://jtxy.heuu.edu.cn/
54 保定理工学院 河北省教育厅 保定市 本科 http://www.cuggw.com/
55 燕京理工学院 河北省教育厅 京东燕郊 本科 http://www.yit.edu.cn/
56 北京中医药大学东方学院 河北省教育厅 廊坊市 本科 http://www.df-college.com/
57 北京交通大学海滨学院 河北省教育厅 黄骅市 本科 http://www.bjtuhbxy.cn/
58 河北东方学院 河北省教育厅 廊坊市 本科 http://www.dfzy.edu.cn/
59 河北中医学院 河北省 石家庄 本科 http://www.hbcmc.edu.cn/
60 张家口学院 河北省 张家口 本科 http://www.zjku.edu.cn/
61 河北环境工程学院 河北省 秦皇岛市 本科 http://www.emcc.cn/
学校名称 主管部门 所在地 层次 网址
01 河北工业职业技术学院 河北省 石家庄 专科 http://www.hbcit.edu.cn/
02 邯郸职业技术学院 河北省 邯郸市 专科 http://www.hd-u.com/
03 石家庄职业技术学院 河北省 石家庄 专科 http://www.sjzpt.edu.cn/
04 张家口职业技术学院 河北省 张家口 专科 http://www.zhz.cn/
05 承德石油高等专科学校 河北省 承德市 专科 http://www.cdpc.edu.cn/
06 邢台职业技术学院 河北省 邢台市 专科 http://www.xpc.edu.cn/
07 河北软件职业技术学院 河北省 保定市 专科 http://www.hbsi.edu.cn/
08 河北石油职业技术学院 河北省 廊坊市 专科 http://www.pvtc.edu.cn/
09 河北建材职业技术学院 河北省 秦皇岛 专科 http://www.hbjcxy.com/
10 河北政法职业学院 河北省 石家庄 专科 http://www.helc.edu.cn/
11 沧州职业技术学院 河北省 沧州市 专科 http://www.czvtc.cn/
12 河北能源职业技术学院 河北省 唐山市 专科 http://www.hbnyxy.cn/
13 石家庄铁路职业技术学院 河北省 石家庄 专科 http://www.sirt.edu.cn/
14 保定职业技术学院 河北省 保定市 专科 http://www.bvtc.com.cn/
15 秦皇岛职业技术学院 河北省 秦皇岛 专科 http://www.qhdvtc.com/
16 石家庄工程职业学院 河北省教育厅 石家庄 专科 http://www.sjzcvc.com/
17 石家庄城市经济职业学院 河北省教育厅 石家庄 专科 http://www.sjzcsjjxy.com/
18 唐山职业技术学院 河北省 唐山市 专科 http://www.tsvtc.com/
19 衡水职业技术学院 河北省 衡水市 专科 http://www.hsvtc.cn/
20 唐山工业职业技术学院 河北省 唐山市 专科 http://www.tsgzy.edu.cn/
21 邢台医学高等专科学校 河北省 邢台市 专科 http://www.xtmc.net/
22 河北艺术职业学院 河北省 石家庄 专科 http://www.hebart.com/
23 河北旅游职业学院 河北省 承德市 专科 http://www.cdtvc.com/
24 石家庄财经职业学院 河北省教育厅 石家庄 专科 http://www.sjzcj.edu.cn/
25 河北交通职业技术学院 河北省 石家庄 专科 http://www.hejtxy.edu.cn/
26 河北化工医药职业技术学院 河北省 石家庄 专科 http://www.hebcpc.cn/
27 石家庄信息工程职业学院 河北省 石家庄 专科 http://www.sjziei.com/
28 河北对外经贸职业学院 河北省 秦皇岛 专科 http://www.hbvcfl.com.cn/
29 保定电力职业技术学院 河北省 保定市 专科 http://www.bddy.cn/
30 河北机电职业技术学院 河北省 邢台市 专科 http://www.hbjd.com.cn/
31 渤海石油职业学院 河北省 河北省 专科 http://www.bhsyxy.com/
32 廊坊职业技术学院 河北省 廊坊市 专科 http://www.lfzhjxy.net/
33 唐山科技职业技术学院 河北省 唐山市 专科 http://www.tskjzy.cn/
34 石家庄邮电职业技术学院 河北省 石家庄 专科 http://www.sjzpc.edu.cn/
35 河北公安警察职业学院 河北省 石家庄 专科 http://www.hebsjy.com/
36 石家庄工商职业学院 河北省教育厅 石家庄 专科 http://www.sjzgsxy.com/
37 石家庄理工职业学院 河北省教育厅 石家庄 专科 http://www.sjzlg.com/
38 石家庄科技信息职业学院 河北省教育厅 石家庄 专科 http://www.kjxinxiedu.com/
39 河北司法警官职业学院 河北省 邯郸市 专科 http://www.jjgxy.com.cn/
40 沧州医学高等专科学校 河北省 沧州市 专科 http://www.czmc.cn/
41 河北女子职业技术学院 河北省 石家庄 专科 http://www.hebnzxy.com/
42 石家庄医学高等专科学校 河北省教育厅 石家庄 专科 http://www.sjzmc.cn/
43 石家庄经济职业学院 河北省教育厅 石家庄 专科 http://www.sjzjjxy.net/
44 冀中职业学院 河北省 定州市 专科 http://www.jzhxy.com/
45 石家庄人民医学高等专科学校 河北省教育厅 石家庄 专科 http://www.sjzrmyz.com/
46 石家庄科技工程职业学院 河北省 石家庄 专科 http://www.zdsf.net/
47 河北劳动关系职业学院 河北省 邯郸市 专科 http://www.hbgy.edu.cn/
48 石家庄科技职业学院 河北省教育厅 石家庄 专科 http://www.sjzkjxy.net/
49 泊头职业学院 河北省 泊头市 专科 http://www.btzyxy.com.cn/
50 宣化科技职业学院 河北省 张家口 专科 http://www.xhkjzyxy.com/
51 廊坊燕京职业技术学院 河北省 廊坊市 专科 http://www.lfyjzjxy.com/
52 承德护理职业学院 河北省 承德市 专科 http://www.cdwx.cn/
53 石家庄幼儿师范高等专科学校 河北省 石家庄 专科 http://www.hbyesf.com/
54 廊坊卫生职业学院 河北省 廊坊市 专科 http://www.lfwx.net/
55 河北轨道运输职业技术学院 河北省 石家庄 专科 http://www.hbgdys.cn/
56 保定幼儿师范高等专科学校 河北省 涿州市 专科 http://www.hezs.cn/
57 河北工艺美术职业学院 河北省 保定市 专科 http://www.1964.cn/
58 渤海理工职业学院 河北省教育厅 黄骅市 专科 http://www.bhlgxy.com/
59 唐山幼儿师范高等专科学校 河北省 唐山市 专科 http://www.tsyzh.com/
60 曹妃甸职业技术学院 河北省教育厅 唐山市 专科 http://www.cct.edu.cn/
61 承德应用技术职业学院 河北省 承德市 专科 http://www.cdyyjszyxy.cn/
学校名称 主管部门 所在地 层次 网址
01 华北理工大学轻工学院 河北省教育厅 唐山市 本科 http://www.qgxy.cn/
02 河北工程大学科信学院 河北省教育厅 邯郸市 本科 http://kexin.hebeu.edu.cn/
03 华北电力大学科技学院 河北省教育厅 保定市 本科 http://www.hdky.edu.cn/
04 河北科技大学理工学院 河北省教育厅 石家庄 本科 http://hbklg.hebust.edu.cn/
05 河北大学工商学院 河北省教育厅 保定市 本科 http://www.hicc.cn/
06 河北师范大学汇华学院 河北省教育厅 石家庄 本科 http://huihua.hebtu.edu.cn/
07 河北医科大学临床学院 河北省教育厅 石家庄 本科 http://202.206.48.102/
08 河北经贸大学经济管理学院 河北省教育厅 石家庄 本科 http://jgxy.heuet.edu.cn/
09 河北工业大学城市学院 河北省教育厅 天津市 本科 http://cc.hebut.edu.cn/
10 燕山大学里仁学院 河北省教育厅 秦皇岛 本科 http://stc.ysu.edu.cn/
11 石家庄铁道大学四方学院 河北省教育厅 石家庄 本科 http://www.stdusfc.cn/
12 河北地质大学华信学院 河北省教育厅 石家庄 本科 http://www.sjzuehx.cn/
13 河北农业大学现代科技学院 河北省教育厅 保定市 本科 http://xianke.hebau.edu.cn/
14 华北理工大学冀唐学院 河北省教育厅 唐山市 本科 http://jtxy.heuu.edu.cn/
15 北京中医药大学东方学院 河北省教育厅 廊坊市 本科 http://www.df-college.com/
16 北京交通大学海滨学院 河北省教育厅 黄骅市 本科 http://www.bjtuhbxy.cn/
学校名称 主管部门 所在地 层次 网址
01 河北传媒学院 河北省教育厅 石家庄 本科 http://www.hebic.cn/
02 河北科技学院 河北省教育厅 保定市 本科 http://www.hbkjxy.cn/
03 河北美术学院 河北省教育厅 石家庄 本科 http://www.hbafa.com/
04 河北外国语学院 河北省教育厅 石家庄 本科 http://www.hbwy.com.cn/
05 燕京理工学院 河北省教育厅 京东燕郊 本科 http://www.yit.edu.cn/
06 河北工程技术学院 河北省教育厅 石家庄 本科 http://www.hbfsh.com/
07 河北东方学院 河北省教育厅 廊坊市 本科 http://www.dfzy.edu.cn/
08 保定理工学院 河北省教育厅 保定市 本科 http://www.cuggw.com/
09 石家庄医学高等专科学校 河北省教育厅 石家庄 专科 http://www.sjzmc.cn/
10 石家庄工程职业学院 河北省教育厅 石家庄 专科 http://www.sjzcvc.com/
11 石家庄财经职业学院 河北省教育厅 石家庄 专科 http://www.sjzcj.edu.cn/
12 石家庄科技信息职业学院 河北省教育厅 石家庄 专科 http://www.kjxinxiedu.com/
13 石家庄城市经济职业学院 河北省教育厅 石家庄 专科 http://www.sjzcsjjxy.com/
14 石家庄工商职业学院 河北省教育厅 石家庄 专科 http://www.sjzgsxy.com/
15 石家庄经济职业学院 河北省教育厅 石家庄 专科 http://www.sjzjjxy.net/
16 石家庄人民医学高等专科学校 河北省教育厅 石家庄 专科 http://www.sjzrmyz.com/
17 石家庄科技职业学院 河北省教育厅 石家庄 专科 http://www.sjzkjxy.net/
18 石家庄理工职业学院 河北省教育厅 石家庄 专科 http://www.sjzlg.com/
19 渤海理工职业学院 河北省教育厅 黄骅市 专科 http://www.bhlgxy.com/
20 曹妃甸职业技术学院 河北省教育厅 唐山市 专科 http://www.cct.edu.cn/
学校名称 主管部门 所在地 层次 网址
01 山西大学 山西省 太原市 本科 http://www.sxu.edu.cn/
02 太原科技大学 山西省 太原市 本科 http://www.tyust.edu.cn/
03 中北大学 山西省 太原市 本科 http://www.nuc.edu.cn/
04 太原理工大学 山西省 太原市 本科 http://www.tyut.edu.cn/
05 山西农业大学 山西省 太谷县 本科 http://www.sxau.edu.cn/
06 山西医科大学 山西省 太原市 本科 http://www.sxmu.edu.cn/
07 长治医学院 山西省 长治市 本科 http://www.czmc.com/
08 山西师范大学 山西省 临汾市 本科 http://www.sxnu.edu.cn/
09 太原师范学院 山西省 太原市 本科 http://www.tynu.edu.cn/
10 山西大同大学 山西省 大同市 本科 http://www.sxdtdx.edu.cn/
11 晋中学院 山西省 榆次市 本科 http://www.sxjztc.edu.cn/
12 长治学院 山西省 长治市 本科 http://www.czc.edu.cn/
13 运城学院 山西省 运城市 本科 http://www.ycu.edu.cn/
14 忻州师范学院 山西省 忻州市 本科 http://www.xztc.edu.cn/
15 山西财经大学 山西省 太原市 本科 http://www.sxufe.edu.cn/
16 山西中医药大学 山西省 太原市 本科 http://www.sxtcm.edu.cn/
17 吕梁学院 山西省 吕梁市 本科 http://www.llhc.edu.cn/
18 太原学院 山西省 太原市 本科 http://www.sxtyu.com/
19 山西警察学院 山西省 太原市 本科 http://www.sxpc.edu.cn/
20 山西应用科技学院 山西省教育厅 太原市 本科 http://www.sxxh.org/
21 山西大学商务学院 山西省教育厅 太原市 本科 http://www.bcsxu.edu.cn/
22 太原理工大学现代科技学院 山西省教育厅 太原市 本科 http://www.xdkj.tyut.edu.cn/
23 山西农业大学信息学院 山西省教育厅 太谷县 本科 http://www.cisau.com.cn/
24 山西师范大学现代文理学院 山西省教育厅 临汾市 本科 http://www.xdwl-sxnu.cn/
25 中北大学信息商务学院 山西省教育厅 太原市 本科 http://xxsw.nuc.edu.cn/
26 太原科技大学华科学院 山西省教育厅 太原市 本科 http://www.kdhk.cn/
27 山西医科大学晋祠学院 山西省教育厅 太原市 本科 http://www.sxmu-jcc.com/
28 山西财经大学华商学院 山西省教育厅 太原市 本科 http://www.schsxy.com/
29 山西工商学院 山西省教育厅 太原市 本科 http://www.sxtbu.net/
30 太原工业学院 山西省 太原市 本科 http://www.tit.edu.cn/
31 山西传媒学院 山西省 太原市 本科 http://www.arft.net/
32 山西工程技术学院 山西省 阳泉市 本科 http://www.sxit.edu.cn/
33 山西能源学院 山西省 晋中市 本科 http://www.sxeu.cn/
学校名称 主管部门 所在地 层次 网址
01 山西省财政税务专科学校 山西省 太原市 专科 http://www.sxftc.edu.cn/
02 长治职业技术学院 山西省 长治市 专科 http://www.czzy.cn/
03 山西艺术职业学院 山西省 太原市 专科 http://www.sxyz.com/
04 晋城职业技术学院 山西省 晋城市 专科 http://www.sxjczy.cn/
05 山西建筑职业技术学院 山西省 太原市 专科 http://www.sxatc.com/
06 山西药科职业学院 山西省 太原市 专科 http://www.sxbac.net.cn/
07 山西交通职业技术学院 山西省 太原市 专科 http://www.sxjt.edu.cn/
08 大同煤炭职业技术学院 山西省 大同市 专科 http://www.dtmtxy.cn/
09 山西机电职业技术学院 山西省 长治市 专科 http://www.sxjdxy.org/
10 山西戏剧职业学院 山西省 太原市 专科 http://www.shanxixjxy.com/
11 山西财贸职业技术学院 山西省 太原市 专科 http://www.sxcmvc.com/
12 山西林业职业技术学院 山西省 太原市 专科 http://www.sxly.com.cn/
13 山西水利职业技术学院 山西省 太原市 专科 http://www.sxsy.com.cn/
14 阳泉职业技术学院 山西省 阳泉市 专科 http://www.tyutyqc.edu.cn/
15 临汾职业技术学院 山西省 临汾市 专科 http://www.lfvtc.cn/
16 山西职业技术学院 山西省 太原市 专科 http://www.sxzzy.cn/
17 山西金融职业学院 山西省 太原市 专科 http://www.sxjrzyxy.com/
18 太原城市职业技术学院 山西省 太原市 专科 http://www.cntcvc.com/
19 山西信息职业技术学院 省教育厅 临汾市 专科 http://www.vcit.cn/
20 山西体育职业学院 山西省 太原市 专科 http://www.sxptc.com/
21 山西警官职业学院 山西省 太原市 专科 http://www.sxpolice.cn/
22 山西国际商务职业学院 山西省 太原市 专科 http://www.sxibs.com/
23 潞安职业技术学院 山西省 长治市 专科 http://sxlazy.cen114.com/
24 太原旅游职业学院 山西省 太原市 专科 http://www.tylyzyxy.com/
25 山西旅游职业学院 山西省 太原市 专科 http://www.sxtvi.com.cn/
26 山西管理职业学院 山西省 临汾市 专科 http://www.sxglzyxy.com.cn/
27 山西电力职业技术学院 山西省 太原市 专科 http://www.vtep.edu.cn/
28 忻州职业技术学院 山西省 忻州市 专科 http://www.xzvtc.com/
29 山西同文职业技术学院 省教育厅 介休市 专科 http://www.sxtwedu.com/
30 晋中职业技术学院 山西省 晋中市 专科 http://www.jzzy.sx.cn/
31 山西华澳商贸职业学院 省教育厅 太原市 专科 http://www.huaao.sx.cn/
32 山西运城农业职业技术学院 山西省 运城市 专科 http://www.sycnxy.com/
33 运城幼儿师范高等专科学校 山西省 运城市 专科 http://www.sxycys.com/
34 山西老区职业技术学院 省教育厅 太原市 专科 http://www.sxlqzy.cn/
35 山西经贸职业学院 山西省 太原市 专科 http://www.sxemc.com/
36 朔州职业技术学院 山西省 朔州市 专科 http://www.szvtc.sx.cn/
37 运城职业技术学院 省教育厅 运城市 专科 http://www.ycptu.edu.cn/
38 山西轻工职业技术学院 山西省 太原市 专科 http://www.sxqgzy.cn/
39 晋中师范高等专科学校 山西省 晋中市 专科 http://www.sxjzsf.cn/
40 阳泉师范高等专科学校 山西省 阳泉市 专科 http://www.sxyqsz.cn/
41 山西青年职业学院 山西省 太原市 专科 http://www.sxqzy.cn/
42 运城护理职业学院 山西省 运城市 专科 http://www.ychlxy.com/
43 运城师范高等专科学校 山西省 运城市 专科 http://www.sxycsf.com/
44 朔州师范高等专科学校 山西省 朔州市 专科 http://www.szsfdx.com/
45 吕梁职业技术学院 山西省 吕梁市 专科 http://www.llzy.net/
46 大同师范高等专科学校 山西省 大同市 专科 http://www.sxdtgz.com/
47 太原幼儿师范高等专科学校 山西省 太原市 专科 http://www.tyyouzhuan.com/
48 山西工程职业学院 山西省 太原市 专科 http://www.sxgy.cn/
49 山西卫生健康职业学院 山西省 太原市 专科
学校名称 主管部门 所在地 层次 网址
01 山西大学商务学院 山西省教育厅 太原市 本科 http://www.bcsxu.edu.cn/
02 山西农业大学信息学院 山西省教育厅 太谷县 本科 http://www.cisau.com.cn/
03 太原理工大学现代科技学院 山西省教育厅 太原市 本科 http://www.xdkj.tyut.edu.cn/
04 山西师范大学现代文理学院 山西省教育厅 临汾市 本科 http://www.xdwl-sxnu.cn/
05 中北大学信息商务学院 山西省教育厅 太原市 本科 http://xxsw.nuc.edu.cn/
06 太原科技大学华科学院 山西省教育厅 太原市 本科 http://www.kdhk.cn/
07 山西医科大学晋祠学院 山西省教育厅 太原市 本科 http://www.sxmu-jcc.com/
08 山西财经大学华商学院 山西省教育厅 太原市 本科 http://www.schsxy.com/
学校名称 主管部门 所在地 层次 网址
01 山西工商学院 山西省教育厅 太原市 本科 http://www.sxtbu.net/
02 山西应用科技学院 山西省教育厅 太原市 本科 http://www.sxxh.org/
03 山西信息职业技术学院 山西省教育厅 临汾市 专科 http://www.vcit.cn/
04 山西华澳商贸职业学院 山西省教育厅 太原市 专科 http://www.huaao.sx.cn/
05 山西同文职业技术学院 山西省教育厅 介休市 专科 http://www.sxtwedu.com/
06 山西老区职业技术学院 山西省教育厅 太原市 专科 http://www.sxlqzy.cn/
07 运城职业技术学院 山西省教育厅 运城市 专科 http://www.ycptu.edu.cn/
学校名称 主管部门 所在地 层次 网址
01 内蒙古大学 自治区 呼和浩特 本科 http://www.imu.edu.cn/
02 内蒙古科技大学 自治区 包头市 本科 http://www.imust.cn/
03 内蒙古工业大学 自治区 呼和浩特 本科 http://www.imut.edu.cn/
04 内蒙古农业大学 自治区 呼和浩特 本科 http://www.imau.edu.cn/
05 内蒙古医科大学 自治区 呼和浩特 本科 http://www.immu.edu.cn/
06 内蒙古师范大学 自治区 呼和浩特 本科 http://www.imnu.edu.cn/
07 内蒙古民族大学 自治区 通辽市 本科 http://www.imun.edu.cn/
08 赤峰学院 自治区 赤峰市 本科 http://www.cfxy.cn/
09 内蒙古财经大学 自治区 呼和浩特 本科 http://www.imufe.edu.cn/
10 呼伦贝尔学院 自治区 呼伦贝尔 本科 http://www.hlbec.edu.cn/
11 集宁师范学院 自治区 乌兰察布 本科 http://www.jntc.nm.cn/
12 河套学院 自治区 巴彦淖尔 本科 http://www.hetaodaxue.com/
13 呼和浩特民族学院 自治区 呼和浩特 本科 http://www.imnc.edu.cn/
14 内蒙古大学创业学院 自治区教育厅 呼和浩特 本科 http://www.imuchuangye.cn/
15 内蒙古师范大学鸿德学院 自治区教育厅 呼和浩特 本科 http://www.honder.com/
16 内蒙古艺术学院 自治区 呼和浩特 本科 http://www.imac.edu.cn/
17 鄂尔多斯应用技术学院 自治区 鄂尔多斯 本科 http://www.oit.edu.cn/
学校名称 主管部门 所在地 层次 网址
01 内蒙古建筑职业技术学院 自治区 呼和浩特 专科 http://www.imaa.edu.cn/
02 内蒙古丰州职业学院 自治区教育厅 呼和浩特 专科 http://www.qcdx.net/
03 包头职业技术学院 自治区 包头市 专科 http://www.btzyjsxy.cn/
04 兴安职业技术学院 自治区 乌兰浩特 专科 http://www.nmxzy.cn/
05 呼和浩特职业学院 自治区 呼和浩特 专科 http://www.hhvc.net.cn/
06 包头轻工职业技术学院 自治区 包头市 专科 http://www.btqy.com.cn/
07 内蒙古电子信息职业技术学院 自治区 呼和浩特 专科 http://www.imeic.cn/
08 内蒙古机电职业技术学院 自治区 呼和浩特 专科 http://www.nmgjdxy.com/
09 内蒙古化工职业学院 自治区 呼和浩特 专科 http://www.hgzyxy.com.cn/
10 内蒙古商贸职业学院 自治区 呼和浩特 专科 http://www.imvcc.com/
11 锡林郭勒职业学院 自治区 锡林浩特 专科 http://www.xlglvc.cn/
12 内蒙古警察职业学院 自治区 呼和浩特 专科 http://www.imppc.cn/
13 内蒙古体育职业学院 自治区 呼和浩特 专科 http://www.nmtyxy.com/
14 乌兰察布职业学院 自治区 乌兰察布 专科 http://www.wlcbzyxy.com.cn/
15 通辽职业学院 自治区 通辽市 专科 http://www.tlzyxy.com/
16 科尔沁艺术职业学院 自治区 通辽市 专科 http://www.keqysxy.com.cn/
17 内蒙古交通职业技术学院 自治区 赤峰市 专科 http://www.nmjtzy.com/
18 包头钢铁职业技术学院 自治区 包头市 专科 http://www.btsvc.edu.cn/
19 乌海职业技术学院 自治区 乌海市 专科 http://www.whvtc.net/
20 内蒙古科技职业学院 自治区教育厅 呼和浩特 专科 http://www.imstu.org.cn/
21 内蒙古北方职业技术学院 自治区教育厅 呼和浩特 专科 http://www.nmbfxy.com/
22 赤峰职业技术学院 自治区教育厅 赤峰市 专科 http://www.cfzyjsxy.com/
23 内蒙古经贸外语职业学院 自治区教育厅 包头市 专科 http://www.nmgjwy.com/
24 包头铁道职业技术学院 自治区 包头市 专科 http://www.btgx.com/
25 乌兰察布医学高等专科学校 自治区 乌兰察布 专科 http://www.wlcbswx.com/
26 鄂尔多斯职业学院 自治区 鄂尔多斯 专科 http://www.ordosvc.cn/
27 内蒙古工业职业学院 自治区教育厅 呼和浩特 专科 http://www.nmxuanyuan.cn/
28 呼伦贝尔职业技术学院 自治区 呼伦贝尔 专科 http://www.hlbrzy.com/
29 满洲里俄语职业学院 自治区 满洲里 专科 http://zyxy.mzlxy.cn/
30 内蒙古能源职业学院 自治区教育厅 呼和浩特 专科 http://www.nmpower.cn/
31 赤峰工业职业技术学院 自治区 赤峰市 专科 http://www.cfgy.cn/
32 阿拉善职业技术学院 自治区 阿拉善 专科 http://www.alszyxy.cn/
33 内蒙古美术职业学院 自治区教育厅 巴彦淖尔 专科 http://www.nmgmsxy.net/
34 内蒙古民族幼儿师范高等专科学校 自治区 鄂尔多斯 专科 http://www.nmmysz.com/
35 鄂尔多斯生态环境职业学院 自治区 鄂尔多斯市 专科 http://www.ordosnmxx.com/
36 扎兰屯职业学院 自治区 呼伦贝尔市 专科 http://www.zltzyxy.com/
学校名称 主管部门 所在地 层次 网址
01 内蒙古大学创业学院 自治区教育厅 呼和浩特 本科 http://www.imuchuangye.cn/
02 内蒙古师范大学鸿德学院 自治区教育厅 呼和浩特 本科 http://www.honder.com/
学校名称 主管部门 所在地 层次 网址
01 内蒙古大学创业学院 自治区教育厅 呼和浩特 本科 http://www.imuchuangye.cn/
02 内蒙古师范大学鸿德学院 自治区教育厅 呼和浩特 本科 http://www.honder.com/
学校名称 主管部门 所在地 层次 网址
01 内蒙古丰州职业学院 自治区教育厅 呼和浩特 专科 http://www.qcdx.net/
02 内蒙古经贸外语职业学院 自治区教育厅 包头市 专科 http://www.nmgjwy.com/
03 赤峰职业技术学院 自治区教育厅 赤峰市 专科 http://www.cfzyjsxy.com/
04 内蒙古北方职业技术学院 自治区教育厅 呼和浩特 专科 http://www.nmbfxy.com/
05 内蒙古科技职业学院 自治区教育厅 呼和浩特 专科 http://www.imstu.org.cn/
06 内蒙古工业职业学院 自治区教育厅 呼和浩特 专科 http://www.nmxuanyuan.cn/
07 内蒙古能源职业学院 自治区教育厅 呼和浩特 专科 http://www.nmpower.cn/
08 内蒙古美术职业学院 自治区教育厅 巴彦淖尔 专科 http://www.nmgmsxy.net/
01 辽宁大学 辽宁省 沈阳市 本科 http://www.lnu.edu.cn/
02 大连理工大学 教育部 大连市 本科 http://www.dlut.edu.cn/
03 沈阳工业大学 辽宁省 沈阳市 本科 http://www.sut.edu.cn
04 沈阳航空航天大学 辽宁省 沈阳市 本科 http://www.sau.edu.cn/
05 沈阳理工大学 辽宁省 沈阳市 本科 http://www.syit.edu.cn
06 东北大学 教育部 沈阳市 本科 http://www.neu.edu.cn/
07 辽宁科技大学 辽宁省 鞍山市 本科 http://www.ustl.edu.cn/
08 辽宁工程技术大学 辽宁省 阜新市 本科 http://www.lntu.edu.cn/
09 辽宁石油化工大学 辽宁省 抚顺市 本科 http://www.lnpu.edu.cn/
10 沈阳化工大学 辽宁省 沈阳市 本科 http://www.syuct.edu.cn/
11 大连交通大学 辽宁省 大连市 本科 http://www.djtu.edu.cn/
12 大连海事大学 交通部 大连市 本科 http://www.dlmu.edu.cn/
13 大连工业大学 辽宁省 大连市 本科 http://www.dlpu.edu.cn/
14 沈阳建筑大学 辽宁省 沈阳市 本科 http://www.sjzu.edu.cn/
15 辽宁工业大学 辽宁省 锦州市 本科 http://www.lnit.edu.cn/
16 沈阳农业大学 辽宁省 沈阳市 本科 http://www.syau.edu.cn/
17 大连海洋大学 辽宁省 大连市 本科 http://www.dlou.edu.cn/
18 中国医科大学 辽宁省 沈阳市 本科 http://www.cmu.edu.cn/
19 锦州医科大学 辽宁省 锦州市 本科 http://www.lnmu.edu.cn/
20 大连医科大学 辽宁省 大连市 本科 http://www.dlmedu.edu.cn/
21 辽宁中医药大学 辽宁省 沈阳市 本科 http://www.lnutcm.edu.cn/
22 沈阳药科大学 辽宁省 沈阳市 本科 http://www.syphu.edu.cn/
23 沈阳医学院 辽宁省 沈阳市 本科 http://www.symc.edu.cn/
24 辽宁师范大学 辽宁省 大连市 本科 http://www.lnnu.edu.cn/
25 沈阳师范大学 辽宁省 沈阳市 本科 http://www.synu.edu.cn
26 渤海大学 辽宁省 锦州市 本科 http://www.bhu.edu.cn/
27 鞍山师范学院 辽宁省 鞍山市 本科 http://www.asnc.edu.cn/
28 大连外国语大学 辽宁省 大连市 本科 http://www.dlufl.edu.cn
29 东北财经大学 辽宁省 大连市 本科 http://www.dufe.edu.cn/
30 中国刑事警察学院 公安部 沈阳市 本科 http://www.npuc.edu.cn/
31 沈阳体育学院 辽宁省 沈阳市 本科 http://www.syty.edu.cn/
32 沈阳音乐学院 辽宁省 沈阳市 本科 http://www.sycm.com.cn/
33 鲁迅美术学院 辽宁省 沈阳市 本科 http://www.lumei.edu.cn/
34 辽宁对外经贸学院 辽宁省教育厅 大连市 本科 http://www.luibe.edu.cn/
35 沈阳大学 辽宁省 沈阳市 本科 http://www.syu.edu.cn/
36 大连大学 辽宁省 大连市 本科 http://www.dlu.edu.cn/
37 辽宁科技学院 辽宁省 本溪市 本科 http://www.lnist.edu.cn/
38 辽宁警察学院 辽宁省 大连市 本科 http://www.lnpc.cn/
39 沈阳工程学院 辽宁省 沈阳市 本科 http://www.sie.edu.cn/
40 辽东学院 辽宁省 丹东市 本科 http://www.ldxy.cn/
41 大连民族大学 国家民委 大连市 本科 http://www.dlnu.edu.cn/
42 大连理工大学城市学院 辽宁省教育厅 大连市 本科 http://city.dlut.edu.cn/
43 沈阳工业大学工程学院 辽宁省教育厅 沈阳市 本科 http://gcxy.sut.edu.cn/
44 沈阳航空航天大学北方科技学院 辽宁省教育厅 沈阳市 本科 http://nstc.sau.edu.cn/
45 沈阳工学院 辽宁省教育厅 沈阳市 本科 http://www.syyyy.com.cn/
46 大连工业大学艺术与信息工程学院 辽宁省教育厅 大连市 本科 http://www.caie.org/
47 大连科技学院 辽宁省教育厅 大连市 本科 http://www.dist.edu.cn/
48 沈阳城市建设学院 辽宁省教育厅 沈阳市 本科 http://www.sjcy.cn/
49 中国医科大学临床医药学院 辽宁省教育厅 沈阳市 本科 http://www.cmu.edu.cn/cmc/
50 大连医科大学中山学院 辽宁省教育厅 大连市 本科 http://www.dmuzs.edu.cn/
51 锦州医科大学医疗学院 辽宁省教育厅 锦州市 本科 http://ylxy.lnmu.edu.cn/
52 辽宁师范大学海华学院 辽宁省教育厅 大连市 本科 http://haihua.lnnu.edu.cn/
53 辽宁理工学院 辽宁省教育厅 锦州市 本科 http://www.lise.edu.cn/
54 大连财经学院 辽宁省教育厅 大连市 本科 http://www.kingbridge.net/
55 沈阳城市学院 辽宁省教育厅 沈阳市 本科 http://www.sdkj-syu.net/
56 辽宁石油化工大学顺华能源学院 辽宁省教育厅 抚顺市 本科 http://www.lnshny.com/
57 大连艺术学院 辽宁省教育厅 大连市 本科 http://www.dac.edu.cn/
58 辽宁中医药大学杏林学院 辽宁省教育厅 沈阳市 本科 http://www.lncmxl.edu.cn/
59 辽宁何氏医学院 辽宁省教育厅 沈阳市 本科 http://www.he-edu.com/
60 沈阳科技学院 辽宁省教育厅 沈阳市 本科 http://www.syuctky.edu.cn/
61 大连东软信息学院 辽宁省教育厅 大连市 本科 http://www.neusoft.edu.cn/
62 辽宁财贸学院 辽宁省教育厅 兴城市 本科 http://www.lncmxy.com/
63 辽宁传媒学院 辽宁省教育厅 沈阳市 本科 http://www.lncu.cn/
64 营口理工学院 辽宁省 营口市 本科 http://www.yku.edu.cn/
学校名称 主管部门 所在地 层次 网址
01 朝阳师范高等专科学校 辽宁省 朝阳市 专科 http://www.cysz.com.cn/
02 抚顺师范高等专科学校 辽宁省 抚顺市 专科 http://www.fstc.cn/
03 锦州师范高等专科学校 辽宁省 锦州市 专科 http://www.jzsz.com.cn/
04 营口职业技术学院 辽宁省 营口市 专科 http://www.ykdx.net/
05 铁岭师范高等专科学校 辽宁省 铁岭市 专科 http://www.tlsz.com.cn/
06 大连职业技术学院 辽宁省 大连市 专科 http://www.dlvtc.edu.cn/
07 辽宁农业职业技术学院 辽宁省 营口市 专科 http://www.lnnzy.ln.cn/
08 抚顺职业技术学院 辽宁省 抚顺市 专科 http://www.fvti.com/
09 辽阳职业技术学院 辽宁省 辽阳市 专科 http://www.419.com.cn/
10 阜新高等专科学校 辽宁省 阜新市 专科 http://www.fxgz.com.cn/
11 辽宁省交通高等专科学校 辽宁省 沈阳市 专科 http://www.lncc.edu.cn/
12 辽宁税务高等专科学校 辽宁省 大连市 专科 http://www.dltaxedu.com/
13 盘锦职业技术学院 辽宁省 盘锦市 专科 http://www.pjzy.net.cn/
14 沈阳航空职业技术学院 辽宁省 沈阳市 专科 http://www.syhzy.cn/
15 辽宁体育运动职业技术学院 辽宁省 沈阳市 专科
16 辽宁职业学院 辽宁省 铁岭市 专科 http://www.lnvc.cn/
17 辽宁生态工程职业学院 辽宁省 沈阳市 专科 http://www.lnstzy.cn/
18 沈阳职业技术学院 辽宁省 沈阳市 专科 http://www.vtcsy.com/
19 辽宁理工职业学院 辽宁省教育厅 锦州市 专科 http://www.lndhdx.com/
20 大连商务职业学院 辽宁省教育厅 大连市 专科 http://www.dlswedu.com/
21 辽宁金融职业学院 辽宁省 沈阳市 专科 http://www.lnfvc.cn
22 辽宁轨道交通职业学院 辽宁省 沈阳市 专科 http://www.stjx.com.cn/
23 辽宁广告职业学院 辽宁省教育厅 沈阳市 专科 http://www.ggxy.com/
24 辽宁机电职业技术学院 辽宁省 丹东市 专科 http://www.lnmec.net.cn/
25 辽宁经济职业技术学院 辽宁省 沈阳市 专科 http://www.lnemci.com/
26 辽宁石化职业技术学院 辽宁省 锦州市 专科 http://www.lnpc.edu.cn/
27 渤海船舶职业学院 辽宁省 葫芦岛 专科 http://www.bhcy.cn/
28 大连软件职业学院 辽宁省教育厅 大连市 专科 http://www.rjedu.com/
29 大连翻译职业学院 辽宁省教育厅 大连市 专科 http://www.dltcedu.org/
30 辽宁商贸职业学院 辽宁省 沈阳市 专科 http://www.lnsmzy.edu.cn/
31 大连枫叶职业技术学院 辽宁省教育厅 大连市 专科 http://www.dmlit.cn/
32 辽宁装备制造职业技术学院 辽宁省 沈阳市 专科 http://www.ltcem.com/
33 辽河石油职业技术学院 辽宁省 盘锦市 专科 http://www.lhptc.com/
34 辽宁地质工程职业学院 辽宁省 丹东市 专科 http://www.lndzxy.com/
35 辽宁铁道职业技术学院 辽宁省教育厅 锦州市 专科 http://www.jztlyx.com/
36 辽宁建筑职业学院 辽宁省 辽阳市 专科 http://www.lnjzxy.com/
37 大连航运职业技术学院 辽宁省教育厅 大连市 专科 http://www.dlsc.net.cn/
38 大连装备制造职业技术学院 辽宁省教育厅 大连市 专科 http://www.dlzbzzedu.com/
39 大连汽车职业技术学院 辽宁省教育厅 大连市 专科 http://www.dlqcxy.com/
40 辽宁现代服务职业技术学院 辽宁省 沈阳市 专科 http://www.lnxdfwxy.com/
41 辽宁冶金职业技术学院 辽宁省 本溪市 专科 http://www.lnyj.net/
42 辽宁工程职业学院 辽宁省 铁岭市 专科 http://www.lngczyxy.com/
43 辽宁城市建设职业技术学院 辽宁省 沈阳市 专科 http://www.lncjxy.com/
44 辽宁医药职业学院 辽宁省 沈阳市 专科 http://www.lnwsxy-edu.com/
45 铁岭卫生职业学院 辽宁省 铁岭市 专科 http://www.lntlhc.com/
46 沈阳北软信息职业技术学院 辽宁省教育厅 沈阳市 专科 http://www.nsi-soft.com/
47 辽宁政法职业学院 辽宁省 沈阳市 专科 http://www.lacpj.com/
48 辽宁民族师范高等专科学校 辽宁省 沈阳市 专科 http://www.lnkn.edu.cn/
49 辽宁轻工职业学院 辽宁省 大连市 专科 http://www.lnqg.com.cn/
50 辽宁特殊教育师范高等专科学校 辽宁省 沈阳市 专科 http://www.lntjsz.com/
51 辽宁师范高等专科学校 辽宁省 沈阳市 专科
学校名称 主管部门 所在地 层次 网址
01 大连理工大学城市学院 辽宁省教育厅 大连市 本科 http://city.dlut.edu.cn/
02 大连工业大学艺术与信息工程学院 辽宁省教育厅 大连市 本科 http://www.caie.org/
03 辽宁石油化工大学顺华能源学院 辽宁省教育厅 抚顺市 本科 http://www.lnshny.com/
04 辽宁师范大学海华学院 辽宁省教育厅 大连市 本科 http://haihua.lnnu.edu.cn/
05 辽宁中医药大学杏林学院 辽宁省教育厅 沈阳市 本科 http://www.lncmxl.edu.cn/
06 锦州医科大学医疗学院 辽宁省教育厅 锦州市 本科 http://ylxy.lnmu.edu.cn/
07 大连医科大学中山学院 辽宁省教育厅 大连市 本科 http://www.dmuzs.edu.cn/
08 沈阳航空航天大学北方科技学院 辽宁省教育厅 沈阳市 本科 http://nstc.sau.edu.cn/
09 中国医科大学临床医药学院 辽宁省教育厅 沈阳市 本科 http://www.cmu.edu.cn/cmc/
10 沈阳工业大学工程学院 辽宁省教育厅 沈阳市 本科 http://gcxy.sut.edu.cn/
学校名称 主管部门 所在地 层次 网址
01 辽宁对外经贸学院 辽宁省教育厅 大连市 本科 http://www.luibe.edu.cn/
02 辽宁财贸学院 辽宁省教育厅 兴城市 本科 http://www.lncmxy.com/
03 大连东软信息学院 辽宁省教育厅 大连市 本科 http://www.neusoft.edu.cn/
04 大连艺术学院 辽宁省教育厅 大连市 本科 http://www.dac.edu.cn/
05 辽宁何氏医学院 辽宁省教育厅 沈阳市 本科 http://www.he-edu.com/
06 大连科技学院 辽宁省教育厅 大连市 本科 http://www.dist.edu.cn/
07 沈阳工学院 辽宁省教育厅 沈阳市 本科 http://www.syyyy.com.cn/
08 大连财经学院 辽宁省教育厅 大连市 本科 http://www.kingbridge.net/
09 沈阳城市学院 辽宁省教育厅 沈阳市 本科 http://www.sdkj-syu.net/
10 辽宁传媒学院 辽宁省教育厅 沈阳市 本科 http://www.lncu.cn/
11 辽宁理工学院 辽宁省教育厅 锦州市 本科 http://www.lise.edu.cn/
12 沈阳城市建设学院 辽宁省教育厅 沈阳市 本科 http://www.sjcy.cn/
13 沈阳科技学院 辽宁省教育厅 沈阳市 本科 http://www.syuctky.edu.cn/
14 辽宁广告职业学院 辽宁省教育厅 辽宁省 专科 http://www.ggxy.com/
15 辽宁理工职业学院 辽宁省教育厅 锦州市 专科 http://www.lndhdx.com/
16 大连软件职业学院 辽宁省教育厅 大连市 专科 http://www.rjedu.com/
17 大连翻译职业学院 辽宁省教育厅 大连市 专科 http://www.dltcedu.org/
18 大连枫叶职业技术学院 辽宁省教育厅 大连市 专科 http://www.dmlit.cn/
19 大连航运职业技术学院 辽宁省教育厅 大连市 专科 http://www.dlsc.net.cn/
20 大连装备制造职业技术学院 辽宁省教育厅 大连市 专科 http://www.dlzbzzedu.com/
21 大连汽车职业技术学院 辽宁省教育厅 大连市 专科 http://www.dlqcxy.com/
22 沈阳北软信息职业技术学院 辽宁省教育厅 沈阳市 专科 http://www.nsi-soft.com/
23 大连商务职业学院 辽宁省教育厅 大连市 专科 http://www.dlswedu.com/
学校名称 主管部门 所在地 层次 网址
01 吉林大学 教育部 长春市 本科 http://www.jlu.edu.cn/
02 延边大学 吉林省 延吉市 本科 http://www.ybu.edu.cn/
03 长春理工大学 吉林省 长春市 本科 http://www.cust.edu.cn/
04 东北电力大学 吉林省 吉林市 本科 http://www.nedu.edu.cn/
05 长春工业大学 吉林省 长春市 本科 http://www.ccut.edu.cn/
06 吉林建筑大学 吉林省 长春市 本科 http://www.jliae.edu.cn/
07 吉林化工学院 吉林省 吉林市 本科 http://www.jlict.edu.cn/
08 吉林农业大学 吉林省 长春市 本科 http://www.jlau.edu.cn/
09 长春中医药大学 吉林省 长春市 本科 http://www.ccucm.edu.cn/
10 东北师范大学 教育部 长春市 本科 http://www.nenu.edu.cn/
11 北华大学 吉林省 吉林市 本科 http://www.beihua.edu.cn/
12 通化师范学院 吉林省 通化市 本科 http://www.thnu.edu.cn/
13 吉林师范大学 吉林省 四平市 本科 http://www.jlnu.edu.cn/
14 吉林工程技术师范学院 吉林省 长春市 本科 http://www.jltiet.edu.cn/
15 长春师范大学 吉林省 长春市 本科 http://www.cncnc.edu.cn/
16 白城师范学院 吉林省 白城市 本科 http://www.bcsfxy.com/
17 吉林财经大学 吉林省 长春市 本科 http://www.jlufe.edu.cn/
18 吉林体育学院 吉林省 长春市 本科 http://www.jlsu.edu.cn/
19 吉林艺术学院 吉林省 长春市 本科 http://www.jlart.edu.cn/
20 吉林外国语大学 吉林省教育厅 长春市 本科 http://www.jisu.edu.cn/
21 吉林工商学院 吉林省 长春市 本科 http://www.jlbtc.edu.cn/
22 长春工程学院 吉林省 长春市 本科 http://www.ccit.edu.cn/
23 吉林农业科技学院 吉林省 吉林市 本科 http://www.jlnku.com/
24 吉林警察学院 吉林省 长春市 本科 http://www.jljcxy.com/
25 长春大学 吉林省 长春市 本科 http://www.ccu.edu.cn/
26 长春光华学院 吉林省教育厅 长春市 本科 http://www.ghu.edu.cn/
27 长春工业大学人文信息学院 吉林省教育厅 长春市 本科 http://www.ccutchi.com/
28 长春理工大学光电信息学院 吉林省教育厅 长春市 本科 http://www.csoei.com/
29 长春财经学院 吉林省教育厅 长春市 本科 http://www.ccufe.com/
30 吉林建筑科技学院 吉林省教育厅 长春市 本科 http://www.jlucc.edu.cn/
31 长春建筑学院 吉林省教育厅 长春市 本科 http://www.jladi.com/
32 长春科技学院 吉林省教育厅 长春市 本科 http://www.jlaudev.com.cn/
33 吉林动画学院 吉林省教育厅 长春市 本科 http://www.jldh.com.cn/
34 吉林师范大学博达学院 吉林省教育厅 四平市 本科 http://www.bdxy.com.cn/
35 长春大学旅游学院 吉林省教育厅 长春市 本科 http://www.cctourcollege.com/
36 东北师范大学人文学院 吉林省教育厅 长春市 本科 http://www.chsnenu.edu.cn/
37 吉林医药学院 吉林省 吉林市 本科 http://www.jlmu.edu.cn/
学校名称 主管部门 所在地 层次 网址
01 长春师范高等专科学校 吉林省 长春市 专科 http://ccsfgz.com/
02 辽源职业技术学院 吉林省 辽源市 专科 http://www.lyvtc.cn/
03 四平职业大学 吉林省 四平市 专科 http://www.jlsppc.cn/
04 长春汽车工业高等专科学校 吉林省 长春市 专科 http://www.caii.edu.cn/
05 长春金融高等专科学校 吉林省 长春市 专科 http://www.cjgz.edu.cn/
06 长春医学高等专科学校 吉林省 长春市 专科 http://www.cmcedu.com/
07 吉林交通职业技术学院 吉林省 长春市 专科 http://www.jjtc.com.cn/
08 长春东方职业学院 吉林省教育厅 长春市 专科 http://www.dfzyxy.net/
09 吉林司法警官职业学院 吉林省 长春市 专科 http://www.jlsfjy.cn/
10 吉林电子信息职业技术学院 吉林省 吉林市 专科 http://www.jltc.edu.cn/
11 吉林工业职业技术学院 吉林省 吉林市 专科 http://www.jvcit.edu.cn/
12 吉林工程职业学院 吉林省 四平市 专科 http://www.jlevc.cn/
13 长春职业技术学院 吉林省 长春市 专科 http://www.cvit.com.cn/
14 白城医学高等专科学校 吉林省 白城市 专科 http://www.bcyz.cn/
15 长春信息技术职业学院 吉林省教育厅 长春市 专科 http://www.citpc.net/
16 松原职业技术学院 吉林省 松原市 专科 http://www.sypt.cn/
17 吉林铁道职业技术学院 吉林省 吉林市 专科 http://www.jtpt.cn/
18 白城职业技术学院 吉林省 白城市 专科 http://www.bcvit.cn/
19 长白山职业技术学院 吉林省 白山市 专科 http://www.cbsvtc.com.cn/
20 吉林科技职业技术学院 吉林省教育厅 长春市 专科 http://www.jilinkj.com/
21 延边职业技术学院 吉林省 延边市 专科 http://www.ybvtc.com/
22 吉林城市职业技术学院 吉林省教育厅 长春市 专科 http://www.jlcsxy.com/
23 吉林职业技术学院 吉林省教育厅 龙井市 专科 http://www.jlhtedu.com/
24 吉林水利电力职业学院 吉林省 长春市 专科 http://www.jlsdzy.cn/
25 长春健康职业学院 吉林省教育厅 长春市 专科 http://www.ccvch.com/01
长春工业大学人文信息学院 吉林省教育厅 长春市 本科 http://www.ccutchi.com/
02 长春理工大学光电信息学院 吉林省教育厅 长春市 本科 http://www.csoei.com/
03 东北师范大学人文学院 吉林省教育厅 长春市 本科 http://www.chsnenu.edu.cn/
04 吉林师范大学博达学院 吉林省教育厅 四平市 本科 http://www.bdxy.com.cn/
05 长春大学旅游学院 吉林省教育厅 长春市 本科 http://www.cctourcollege.com/
学校名称 主管部门 所在地 层次 网址
01 吉林外国语大学 吉林省教育厅 长春市 本科 http://www.jisu.edu.cn/
02 吉林动画学院 吉林省教育厅 长春市 本科 http://www.jldh.com.cn/
03 长春建筑学院 吉林省教育厅 长春市 本科 http://www.jladi.com/
04 长春科技学院 吉林省教育厅 长春市 本科 http://www.jlaudev.com.cn/
05 长春光华学院 吉林省教育厅 长春市 本科 http://www.ghu.edu.cn/
06 长春财经学院 吉林省教育厅 长春市 本科 http://www.ccufe.com/
07 吉林建筑科技学院 吉林省教育厅 长春市 本科 http://www.jlucc.edu.cn/
08 长春东方职业学院 吉林省教育厅 长春市 专科 http://www.dfzyxy.net/
09 吉林对外经贸职业学院 吉林省教育厅 长春市 专科 http://www.jvcfte.com.cn/
10 长春信息技术职业学院 吉林省教育厅 长春市 专科 http://www.citpc.net/
11 吉林科技职业技术学院 吉林省教育厅 长春市 专科 http://www.jilinkj.com/
12 吉林城市职业技术学院 吉林省教育厅 长春市 专科 http://www.jlcsxy.com/
13 吉林职业技术学院 吉林省教育厅 龙井市 专科 http://www.jlhtedu.com/
14 长春健康职业学院 吉林省教育厅 长春市 专科 http://www.ccvch.com/
学校名称 主管部门 所在地 层次 网址
01 黑龙江大学 黑龙江省 哈尔滨市 本科 http://www.hlju.edu.cn/
02 哈尔滨工业大学 工业和信息化部 哈尔滨市 本科 http://www.hit.edu.cn/
03 哈尔滨理工大学 黑龙江省 哈尔滨市 本科 http://www.hrbust.edu.cn/
04 哈尔滨工程大学 工业和信息化部 哈尔滨市 本科 http://www.hrbeu.edu.cn/
05 黑龙江科技大学 黑龙江省 哈尔滨市 本科 http://www.usth.edu.cn/
06 东北石油大学 黑龙江省 大庆市 本科 http://www.nepu.edu.cn/
07 佳木斯大学 黑龙江省 佳木斯 本科 http://www.jmsu.org/
08 黑龙江八一农垦大学 黑龙江省 大庆市 本科 http://www.byau.edu.cn/
09 东北农业大学 黑龙江省 哈尔滨市 本科 http://www.neau.edu.cn/
10 东北林业大学 教育部 哈尔滨市 本科 http://www.nefu.edu.cn/
11 哈尔滨医科大学 黑龙江省 哈尔滨市 本科 http://www.hrbmu.edu.cn/
12 黑龙江中医药大学 黑龙江省 哈尔滨市 本科 http://www.hljucm.net/
13 牡丹江医学院 黑龙江省 牡丹江市 本科 http://www.mdjmu.cn/
14 哈尔滨师范大学 黑龙江省 哈尔滨市 本科 http://www.hrbnu.edu.cn/
15 齐齐哈尔大学 黑龙江省 齐齐哈尔 本科 http://www.qqhru.edu.cn/
16 牡丹江师范学院 黑龙江省 牡丹江市 本科 http://www.mdjnu.cn/
17 哈尔滨学院 黑龙江省 哈尔滨市 本科 http://www.hrbu.edu.cn/
18 大庆师范学院 黑龙江省 大庆市 本科 http://www.dqsy.net/
19 绥化学院 黑龙江省 绥化市 本科 http://www.shxy.edu.cn/
20 哈尔滨商业大学 黑龙江省 哈尔滨市 本科 http://www.hrbcu.edu.cn/
21 哈尔滨体育学院 黑龙江省 哈尔滨市 本科 http://www.hrbipe.edu.cn/
22 哈尔滨金融学院 黑龙江省 哈尔滨市 本科 http://www.hrbfu.edu.cn/
23 齐齐哈尔医学院 黑龙江省 齐齐哈尔 本科 http://www.qmu.edu.cn/
24 黑龙江工业学院 黑龙江省 鸡西市 本科 http://www.hljut.edu.cn/
25 黑龙江东方学院 黑龙江省教育厅 哈尔滨市 本科 http://www.dfxy.net/
26 哈尔滨信息工程学院 黑龙江省教育厅 哈尔滨市 本科 http://www.hxci.com.cn/
27 黑龙江工程学院 黑龙江省 哈尔滨市 本科 http://www.hljit.edu.cn/
28 齐齐哈尔工程学院 黑龙江省教育厅 齐齐哈尔 本科 http://www.qqhrit.com/
29 黑龙江外国语学院 黑龙江省教育厅 哈尔滨市 本科 http://www.hiu.edu.cn/
30 黑龙江财经学院 黑龙江省教育厅 哈尔滨市 本科 http://www.hfu.edu.cn/
31 哈尔滨石油学院 黑龙江省教育厅 哈尔滨市 本科 http://www.hip.edu.cn/
32 黑龙江工商学院 黑龙江省教育厅 哈尔滨市 本科 http://www.hgs-edu.cn/
33 哈尔滨远东理工学院 黑龙江省教育厅 哈尔滨市 本科 http://www.fe-edu.com.cn/
34 哈尔滨剑桥学院 黑龙江省教育厅 哈尔滨市 本科 http://www.jqu.net.cn/
35 黑龙江工程学院昆仑旅游学院 黑龙江省教育厅 哈尔滨市 本科 http://www.kllyxy.com/
36 哈尔滨广厦学院 黑龙江省教育厅 哈尔滨市 本科 http://www.gsxy.cn/
37 哈尔滨华德学院 黑龙江省教育厅 哈尔滨市 本科 http://www.hithd.net/
38 黑河学院 黑龙江省 黑河市 本科 http://www.hhxyzsb.com/
39 哈尔滨音乐学院 黑龙江省 哈尔滨市 本科 http://www.hrbcm.edu.cn/
学校名称 主管部门 所在地 层次 网址
01 齐齐哈尔高等师范专科学校 黑龙江省 齐齐哈尔 专科 http://www.qqhrtc.com/
02 伊春职业学院 黑龙江省 伊春市 专科 http://www.ycvc.com.cn/
03 牡丹江大学 黑龙江省 牡丹江市 专科 http://www.mdjdx.cn/
04 黑龙江职业学院 黑龙江省 哈尔滨市 专科 http://www.hljp.edu.cn/
05 黑龙江建筑职业技术学院 黑龙江省 哈尔滨市 专科 http://www.hcc.net.cn/
06 黑龙江艺术职业学院 黑龙江省 哈尔滨市 专科 http://www.hljyzy.org.cn/
07 大庆职业学院 黑龙江省 大庆市 专科 http://www.dqzyxy.net/
08 黑龙江林业职业技术学院 黑龙江省 牡丹江市 专科 http://www.hljlzy.com/
09 黑龙江农业职业技术学院 黑龙江省 佳木斯市 专科 http://www.hljnzy.net/
10 黑龙江农业工程职业学院 黑龙江省 哈尔滨市 专科 http://www.hngzy.com/
11 黑龙江农垦职业学院 黑龙江省 哈尔滨市 专科 http://www.nkzy.com/
12 黑龙江司法警官职业学院 黑龙江省 哈尔滨市 专科 http://www.hlsfjx.com/
13 鹤岗师范高等专科学校 黑龙江省 鹤岗市 专科 http://www.hgtc.org.cn/
14 哈尔滨电力职业技术学院 黑龙江省 哈尔滨市 专科 http://www.hl.sgcc.com.cn/hdy/
15 哈尔滨铁道职业技术学院 黑龙江省 哈尔滨市 专科 http://www.htxy.net/
16 大兴安岭职业学院 黑龙江省 大兴安岭 专科 http://www.dxalu.com/
17 黑龙江农业经济职业学院 黑龙江省 牡丹江市 专科 http://www.nyjj.net.cn/
18 哈尔滨职业技术学院 黑龙江省 哈尔滨市 专科 http://www.hzjxy.net/
19 哈尔滨传媒职业学院 黑龙江省教育厅 哈尔滨市 专科 http://www.hrbmcc.com/
20 黑龙江生物科技职业学院 黑龙江省 哈尔滨市 专科 http://www.swkj.net/
21 黑龙江商业职业学院 黑龙江省 牡丹江市 专科 http://www.hljszy.net/
22 黑龙江公安警官职业学院 黑龙江省 哈尔滨市 专科 http://www.hlpolice.com/
23 黑龙江信息技术职业学院 黑龙江省 哈尔滨市 专科 http://www.hljitpc.com/
24 哈尔滨城市职业学院 黑龙江省教育厅 哈尔滨市 专科 http://www.13451.cn/
25 黑龙江农垦科技职业学院 黑龙江省 哈尔滨市 专科 http://www.nkkjxy.com/
26 黑龙江旅游职业技术学院 黑龙江省 哈尔滨市 专科 http://www.ljly.net/
27 黑龙江三江美术职业学院 黑龙江省教育厅 佳木斯市 专科 http://www.sjmsxy.net.cn/
28 黑龙江生态工程职业学院 黑龙江省 哈尔滨市 专科 http://www.hfmc.net/
29 黑龙江能源职业学院 黑龙江省 双鸭山市 专科 http://www.hmzy.cn/
30 七台河职业学院 黑龙江省 七台河市 专科 http://www.qthzyxy.com/
31 黑龙江民族职业学院 黑龙江省 哈尔滨市 专科 http://www.mvcollege.com/
32 大庆医学高等专科学校 黑龙江省 大庆市 专科 http://dqyz.petrodaqing.com/
33 黑龙江交通职业技术学院 黑龙江省 齐齐哈尔 专科 http://www.hlcp.com.cn/
34 哈尔滨应用职业技术学院 黑龙江省教育厅 哈尔滨市 专科 http://www.hyyzy.com/
35 黑龙江幼儿师范高等专科学校 黑龙江省 牡丹江市 专科 http://www.hljys.cn/
36 哈尔滨科学技术职业学院 黑龙江省 哈尔滨市 专科 http://www.hrbkjzy.cn/
37 佳木斯职业学院 黑龙江省 佳木斯市 专科 http://www.jmszy.org.cn/
38 黑龙江护理高等专科学校 黑龙江省 哈尔滨市 专科 http://www.hljhlgz.com/
39 齐齐哈尔理工职业学院 黑龙江省教育厅 齐齐哈尔 专科 http://www.qlgxy.com/
40 哈尔滨幼儿师范高等专科学校 黑龙江省 哈尔滨市 专科 http://www.hayouzhuan.com/
41 黑龙江冰雪体育职业学院 黑龙江省 哈尔滨市 专科 http://www.vcws.edu.cn/
42 哈尔滨北方航空职业技术学院 黑龙江省教育厅 哈尔滨市 专科 http://www.habeihang.com/
学校名称 主管部门 所在地 层次 网址
01 齐齐哈尔高等师范专科学校 黑龙江省 齐齐哈尔 专科 http://www.qqhrtc.com/
02 伊春职业学院 黑龙江省 伊春市 专科 http://www.ycvc.com.cn/
03 牡丹江大学 黑龙江省 牡丹江市 专科 http://www.mdjdx.cn/
04 黑龙江职业学院 黑龙江省 哈尔滨市 专科 http://www.hljp.edu.cn/
05 黑龙江建筑职业技术学院 黑龙江省 哈尔滨市 专科 http://www.hcc.net.cn/
06 黑龙江艺术职业学院 黑龙江省 哈尔滨市 专科 http://www.hljyzy.org.cn/
07 大庆职业学院 黑龙江省 大庆市 专科 http://www.dqzyxy.net/
08 黑龙江林业职业技术学院 黑龙江省 牡丹江市 专科 http://www.hljlzy.com/
09 黑龙江农业职业技术学院 黑龙江省 佳木斯市 专科 http://www.hljnzy.net/
10 黑龙江农业工程职业学院 黑龙江省 哈尔滨市 专科 http://www.hngzy.com/
11 黑龙江农垦职业学院 黑龙江省 哈尔滨市 专科 http://www.nkzy.com/
12 黑龙江司法警官职业学院 黑龙江省 哈尔滨市 专科 http://www.hlsfjx.com/
13 鹤岗师范高等专科学校 黑龙江省 鹤岗市 专科 http://www.hgtc.org.cn/
14 哈尔滨电力职业技术学院 黑龙江省 哈尔滨市 专科 http://www.hl.sgcc.com.cn/hdy/
15 哈尔滨铁道职业技术学院 黑龙江省 哈尔滨市 专科 http://www.htxy.net/
16 大兴安岭职业学院 黑龙江省 大兴安岭 专科 http://www.dxalu.com/
17 黑龙江农业经济职业学院 黑龙江省 牡丹江市 专科 http://www.nyjj.net.cn/
18 哈尔滨职业技术学院 黑龙江省 哈尔滨市 专科 http://www.hzjxy.net/
19 哈尔滨传媒职业学院 黑龙江省教育厅 哈尔滨市 专科 http://www.hrbmcc.com/
20 黑龙江生物科技职业学院 黑龙江省 哈尔滨市 专科 http://www.swkj.net/
21 黑龙江商业职业学院 黑龙江省 牡丹江市 专科 http://www.hljszy.net/
22 黑龙江公安警官职业学院 黑龙江省 哈尔滨市 专科 http://www.hlpolice.com/
23 黑龙江信息技术职业学院 黑龙江省 哈尔滨市 专科 http://www.hljitpc.com/
24 哈尔滨城市职业学院 黑龙江省教育厅 哈尔滨市 专科 http://www.13451.cn/
25 黑龙江农垦科技职业学院 黑龙江省 哈尔滨市 专科 http://www.nkkjxy.com/
26 黑龙江旅游职业技术学院 黑龙江省 哈尔滨市 专科 http://www.ljly.net/
27 黑龙江三江美术职业学院 黑龙江省教育厅 佳木斯市 专科 http://www.sjmsxy.net.cn/
28 黑龙江生态工程职业学院 黑龙江省 哈尔滨市 专科 http://www.hfmc.net/
29 黑龙江能源职业学院 黑龙江省 双鸭山市 专科 http://www.hmzy.cn/
30 七台河职业学院 黑龙江省 七台河市 专科 http://www.qthzyxy.com/
31 黑龙江民族职业学院 黑龙江省 哈尔滨市 专科 http://www.mvcollege.com/
32 大庆医学高等专科学校 黑龙江省 大庆市 专科 http://dqyz.petrodaqing.com/
33 黑龙江交通职业技术学院 黑龙江省 齐齐哈尔 专科 http://www.hlcp.com.cn/
34 哈尔滨应用职业技术学院 黑龙江省教育厅 哈尔滨市 专科 http://www.hyyzy.com/
35 黑龙江幼儿师范高等专科学校 黑龙江省 牡丹江市 专科 http://www.hljys.cn/
36 哈尔滨科学技术职业学院 黑龙江省 哈尔滨市 专科 http://www.hrbkjzy.cn/
37 佳木斯职业学院 黑龙江省 佳木斯市 专科 http://www.jmszy.org.cn/
38 黑龙江护理高等专科学校 黑龙江省 哈尔滨市 专科 http://www.hljhlgz.com/
39 齐齐哈尔理工职业学院 黑龙江省教育厅 齐齐哈尔 专科 http://www.qlgxy.com/
40 哈尔滨幼儿师范高等专科学校 黑龙江省 哈尔滨市 专科 http://www.hayouzhuan.com/
41 黑龙江冰雪体育职业学院 黑龙江省 哈尔滨市 专科 http://www.vcws.edu.cn/
42 哈尔滨北方航空职业技术学院 黑龙江省教育厅 哈尔滨市 专科 http://www.habeihang.com/
学校名称 主管部门 所在地 层次 网址
01 黑龙江东方学院 黑龙江省教育厅 哈尔滨市 本科 http://www.dfxy.net/
02 黑龙江财经学院 黑龙江省教育厅 哈尔滨市 本科 http://www.hfu.edu.cn/
03 齐齐哈尔工程学院 黑龙江省教育厅 齐齐哈尔 本科 http://www.qqhrit.com/
04 哈尔滨华德学院 黑龙江省教育厅 哈尔滨市 本科 http://www.hithd.net/
05 黑龙江外国语学院 黑龙江省教育厅 哈尔滨市 本科 http://www.hiu.edu.cn/
06 哈尔滨剑桥学院 黑龙江省教育厅 哈尔滨市 本科 http://www.jqu.net.cn/
07 哈尔滨远东理工学院 黑龙江省教育厅 哈尔滨市 本科 http://www.fe-edu.com.cn/
08 哈尔滨石油学院 黑龙江省教育厅 哈尔滨市 本科 http://www.hip.edu.cn/
09 哈尔滨广厦学院 黑龙江省教育厅 哈尔滨市 本科 http://www.gsxy.cn/
10 哈尔滨信息工程学院 黑龙江省教育厅 哈尔滨市 本科 http://www.hxci.com.cn/
11 黑龙江工商学院 黑龙江省教育厅 哈尔滨市 本科 http://www.hgs-edu.cn/
12 黑龙江三江美术职业学院 黑龙江省教育厅 佳木斯市 专科 http://www.sjmsxy.net.cn/
22 哈尔滨城市职业学院 黑龙江省教育厅 哈尔滨市 专科 http://www.13451.cn/
14 哈尔滨传媒职业学院 黑龙江省教育厅 哈尔滨市 专科 http://www.hrbmcc.com/
15 哈尔滨应用职业技术学院 黑龙江省教育厅 哈尔滨市 专科 http://www.hyyzy.com/
16 齐齐哈尔理工职业学院 黑龙江省教育厅 齐齐哈尔 专科 http://www.qlgxy.com/
17 哈尔滨北方航空职业技术学院 黑龙江省教育厅 哈尔滨市 专科 http://www.habeihang.coM @ end' +'\n' ;
*@
