Transcript Onion - IGS Buseck

Plants we grow and eat in
Germany
- And how global warming might
change this -
THE POTATO
THE POTATO
IT CAN
GROW UP
TO ONE
METER
THE POTATO
SOLALINE
IS TOXIC
THE POTATO
YOU PLANT
THEM IN
MARCH
AND
HARVEST
THEM IN
SEPTEMBER
Onion
- Onion
- Origin
- Varieties
- Nutrients
Onion
●
Belongs to the lily family
●
Related to tupils and daffodils
●
60-120 cm high perennial
●
Have blue-grey leaves
●
And white,blue or a red coloured cones
Origin
●
●
Asia
The mediterranean
countries
Origin
●
●
●
It is one of the oldest cultivated plants in
general.
As early as 3000 BC in Egypt were eaten
onions and used as offerings or as a
means of payment.
Roman soldiers brought the onion to about
50 BC in their luggage across the Alps.
Varieties
●
●
Spice
onions/cooking
onions.
The most used
onions.
● The normal onion.
Varieties
●
●
●
●
Pearl onion.
They just can reach
a size of a
hazelnut.
Spring onion.
They are sold with
the tube-shaped
green leaves.
Nutrients
●
Onions have many
of vitamins and
minerals, like :
●
Vitamin C
●
Potassium
●
Zinc
●
Essential oils
Health
●
●
●
An onion is also a
MEDICAL PLANT.
It prevents cancer
and is a home
remedy for coughs
and sore throats.
Onions also help
against wasp
stings.
The End
Parsley
The most famous herb
of German cuisine
Contents
•
•
•
•
•
•
•
origin
application
ingredients
hazards
look
story
source
Origin
• It can be assumed that the
usual parsley come from the Eastern
Mediterranean to Western Asia.
• There is much at the Canary.
• It has become at home in all
Europe, Russia, India and North America.
Application
• Parsley can be used as a tea or tincture
• The most common way to use parsley is as a
culinary herb which has very mild bloodcleansing properties
• For a parsley tea poured over one to
twoteaspoons of parsley seeds or roots with a
cup of boiling water and leave it for ten minutes.
• For the tincture poured over parsley seed, root
or leaves in a screwtop glass with double orgrain alcohol, until
all plant parts are covered,and allow the mixture
to pull closed for 2 to 6 weeks.
Ingredients
• The main components of the essential oil aremyristicin,
limonene, and 1,3,8-triene p-menthane. In
smaller amounts are also foundfurther monoand sesquiterpenes.
• Prevail among the fruits with myristicin eitherbefore or 60
to 80% - in the smooth parsley -apiol. There is also
a chemical race withtetramethoxy benzene as the main
constituentof the essential oil.
• In addition to the essential oil of
parsleycontains very small amounts of polyynes as well
as in the root of
the furanocoumarins bergaptenand Isoimperatorin.
Hazards
• Pregnant women should not take the parsley in
large quantities, because otherwise you run therisk of
miscarriage. Healthy pregnant women may eat parsley, but in
small quantities as a spice.
• Patients with kidney inflammation should avoidthe parsley as
a medicinal plant.
• Healthy non-pregnant should not take too muchparsley
for themselves, because in large overdose can cause
heart rhythm disturbancesparsley and irritate mucous
membranes of the kidneys.
• For some people too much parsley alsotriggers an
increased photosensitivity.
• Such overdoses actually occur only if one applies the seeds
or roots as a tincture and not with the normal use of
the parsley leaves in the kitchen.
Look
• The plant grows up to one
meter high.
• In the spring pushes the turniplike root with a
bouquet of many stems, which
grow on eithercurled or
smooth leaves, for
it is smooth andcurly parsley v
arieties.
• Only in the second
year some of the
stemsgrow upward and
form from June to July, yellowgreen umbels of flowers.
Story
• It was regarded as a sacred plant in
Greece.
• Is seen in the Odyssey as an ornament on
the island of the nymph Calypso.
• In Central Europe, the plant
was first cultivatedas a
medicinal herb used in medieval
monasteries and then in the kitchen.
• In the 19th Century was also the name
"Parselkraut" commonly used, which is now
extinct.
Source
• http://de.wikipedia.org/wiki/Petersilie
• http://www.heilkraeuter.de/lexikon/petersil.
htm
Chive
Binomial name: Allium schoenoprasum
commonly used household herb
chives leaves (straws) are shredded for use as
a seasoning for fish, potatoes, soups, and
other dishes
Try some chive the next time you prepare a
meal!
Agricultural crops in Germany
„A lot of people think that we will never have a problem with the production
of food.“ explains
Francesco Tubiele, a famous scientist .
„But perhaps we are going to have a lot of bad surprises in the future!”
Germany has already heated up by 0,9 degrees Celsius in the past century. In the middle
of the 21 century Germany can expect a rising of the temperature of 1.7 degrees in
average. The summers will get hotter and the winter temperatures will get warmer. The
already dry area of north Germany will get about 50% less rainfall.
Because of the greenhouse gases in the atmosphere our food will change in the future.
That conclusion was drawn by biologists at the university of Hohenheim. They simulated
the surrounding of plants with more carbon dioxide in the future. The results were
shocking. We will not be able to bake bread the right way because wheat will lose its
adhesion.
Professor Andreas Fangmeiser of the Ecology center in Hohenheim says that bread and chips can be
poison for our body because they contain too much carbon dioxide.
But this is not the worst news for Germany. In the following short list we want to show you which
vegetables and fruits we usually plant and how rising temperatures and an increase of carbon dioxide
in the atmosphere will affect their growth.
Potatoes:
- A basic food
- A worldwide cultivation
-Germany is the most important country
for “early- potatoes”
-If temperatures fall below 10°C or rise
above 30°C, the plants do not grow
Problems will turn up!
Asparagus:
-80 % of the asparagus eaten in Germany
come from farms in Germany.
- Asparagus needs a lot of warmth
-80 % of the asparagus, which was eaten
in Germany, come from cultivation of home
- due to global warming and the higher
getting temperature the normal Asparagus
season will start earlier. The normal
season is from end of April to 24. July.
In the future it could turn to December.
Kohlrabi:
- A typically German vegetable
- Climatic- terms :/
- Regarding the ground Kohlrabi is sensible
against bigger fluctuations of soil moisture
- Good growing rate in middle- and west Europe
- Low temperature in sufficient in summer
and autumn, but in the juvenile state it needs
a lot of warmth
Cereal- plants:
- A basic food
- Germany harvests a lot of tons of cereal- plants
-The sowing- & harvesting moment
strongly depends on the climatic- terms
- The climate makes the storage more difficult
- In the past the Cereal-plants profit was
already 5% lower than normal
Problems will turn up!
Grapes :
- grapes are going to mature faster
- better quality in wine
- there will be more vineyards in the
northern part of Germany
- when temperatures are going to be higher it
will maybe be possible to plant grapes from
(e.g.)France, Italy or Chile. At the moment
it’s too cold for grapes from these countries.
By Chiara L. & Mayla F.
Wie Essen das Klima verändert
Was die Menschen essen, hat einen großen Einfluss auf die
Bildung von Treibhausgasen wie Kohlendioxid und Methan und
damit auf die Klimaerwärmung. Während pro Kilogramm Gemüse,
Früchte, Pasta, Getreide, Eier und Geflügel nur etwa dieselbe
Menge an Treibhausgasen entsteht, sind es bei Rindfleisch, Käse
und Schweinefleisch bis zu dreißig mal mehr. Bei Rindern trägt vor
allem das Gas, das beim Wiederkäuen im Darm entsteht, zur
Klimaerwärmung bei. Somit sind die Nahrungsmittel, die für den
Menschen am gesündesten sind, auch am besten für das
Klima. [2086]
The End
Thank you for your attention !