More Interesting Info...
Plantago Ovata Psyllium Husk Seeds
Packet of 200+ freshly harvested home grown seeds.
This fella is called all sorts of names, most commonly Psyllium, but also Desert or Indianwheat, Blond Plantago, Che Qian Zi, Indian Plantago, Ispagula, Isabgola, Isabgul, Ispagol, Pale Psyllium, Ispaghula, Psilio, Psillium Blond, Psyllium, Psyllium Husk, Sand Plantain, Spogel.Blond Psyllium, Plantago brunnea, Plantago fastigiata, Plantago gooddingii, Plantago insularis, Plantago insularis East var. fastigiata, Plantago insularis East var. scariosa, Plantago minima, Plantaginis ovatae semen, Plantaginis ovatae testa, Plantago decumbens, Plantago ispaghula and even as Englishman’s Foot.
It is a medicinal plant used for thousands of years, and is the main/only active ingredient in a myriad of commercially available products like Metamucil, Citrucel, Perdiem, Konsyl, Reguloid, and Cilium, (which I in no way have a connection or endorse) except when you grow your own plants from our awesome seeds, you get to decide exactly how much artificial or “nature identical” colour, flavour, sweetener, preservatives etc you add.
You can even choose not to add any of that unneeded nonsense if you want to….
The plant itself is super easy to grow.
Plant the seed a couple mm deep water and in a few weeks you will have a heap of them. They like a quite moist spot in full sun, but I gave mine a pretty dry spot in partial shade and they seemed to cope fine.
They are a native to most of Asia, and there is a bit of a debate if they are a native to the USA or not, but regardless they are grown just about everywhere these days.
The main use is for adding fiber to the diet, both as a laxative and for weight loss. The fiber enters the intestine and acts like a sponge, mopping up and absorbing cholesterol, fats, oils, and waste material. Afterwards, these toxins, which may be the cause of several diseases, are flushed out even before they have a chance to enter the blood stream.
This binding action is why they make such a great binder in cooking, particularly in gluten or egg free cooking, kinda like Chia Seeds.
The husk is most commonly used, but the soft downy leaves, and nutty seeds are all edible, with the seed itself up to 40% Linoleic Acid (LA), an important fatty acid, essential to health. They also contain Arabinose, Xylose, Galacturonic acid, several semi-drying fatty oils and small amount of aucubin.
There you have it folks, another beauty!
Grown by me and the Mrs organically, no chems, no nasties, no problems!!!