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Buddlea
Polygala Dalmaisiana
Sage
Leek
Dracaena Indivisa
Chrysophyllum Cainito
Guernsey Lily (nerine Sarniense)
Anise
Libertia Formosa
Libonia Floribunda


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Citrus Japonica
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Eugenia Ugni
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Zingiber Officinale







This plant is cultivated in most warm countries for the sake of its rhizomes, which furnish the spice called ginger. It is prepared by digging up the roots when a year old, scraping them, and drying them in the sun. Ginger, when broken across, shows a number of little fibers embedded in floury tissue. Its hot pungent taste is due to a volatile oil. It also contains starch and yellow coloring matter. Ginger is used for various medicinal purposes, and in many ways as a condiment, and in the preparation of cordials and so-called teas.





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