Gardening, Plants & Accessories

will these ingredients help to SOFTEN or MOISTURIZE my LIPS(short list)?

Polybutene, Helianthus Annuus Seed Oil (Sunflower), Beeswax, Fragrance (parfum), Polyglyceryl 2, Polyglyceryl 2 Dipolyhydroxystearate, Water (aqua), Tocotrienol, Tocopherol, Sodium Saccharin, Phenoxyethanol

just use this it is amazing!

http://www.sephora.com/browse/product.jhtml?id=P146205&categoryId=C10300

Mixed Sunflowers - 50 Seeds, 1.5 g - Helianthus $1.68 SUNFLOWERS: Some people see the Sunflower as a flower, and others see it as a vegetable. It is of course both, a beautiful flower and a great vegetable! Healthy, nutritious and attractive, Sunflowers have it all! Sunflowers have delicious seeds, are high in protein, attract birds, and make a popular cooking oil, too. Sunflowers are also great for kids. The seeds are big and easy to handle, and th...

Wild Sunflower - 100 Seeds $0.99 Wild Sunflower produces numerous 3 to 6 inch flower heads on branching stems and should not be confused with the many large hybrid sunflowers used in bird seed. Native to dry plains, prairies, meadows and foothills in the western U. S., Canada and northern Mexico, Wild Sunflower is a coarse, hairy, leafy, fast-growing annual that typically grows 3' to 9' tall on stiff branching, upright stalks. Th...

Topolino Sunflower Helianthus 50 Seeds $1.69 SUNFLOWERS: Some people see the Sunflower as a flower, and others see it as a vegetable. It is of course both, a beautiful flower and a great vegetable! Healthy, nutritious and attractive, Sunflowers have it all! Sunflowers have delicious seeds, are high in protein, attract birds, and make a popular cooking oil, too. Sunflowers are also great for kids. The seeds are big and easy to handle, and th...

Helianthus (Potency: 12C) ...

Helianthus (Potency: 15C) ...

Helianthus (Potency: 18C) ...

Helianthus: Sunflower, Jerusalem Artichoke, Helianthus, Helianthus Grosseserratus, Helianthus Schweinitzii, Helianthus Microcephal $19.99 Helianthus: Sunflower, Jerusalem Artichoke, Helianthus, Helianthus Grosseserratus, Helianthus Schweinitzii, Helianthus Microcephal

Sunflower Seed (Helianthus annuus) Powder, 100 kg (220 lbs): RF $2250 Sunflower seeds are an American original. Called either confection or non-oil, seeds are a delicious and nutritious snack or addition to your favorite food. It is a native species to North America and was used by American Indians for an important, high-energy food source. Spanish explorers carried it with them to Europe. Russian agronomists were responsible for the first agricultural hybrids. These returned to the United States with Russian and German immigrants. Sunflower began as an important agronomic crop in the U.S. in the 1950's, starting in North Dakota and Minnesota. Sunflower seeds are more commonly eaten as a healthy snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes. The seeds may be sold as in-shell seeds or dehulled kernels. The seeds can also be sprouted and eaten in salads. Over the past decades sunflower seed oil has become popular worldwide. The oil may be used as is, or may be processed into polyunsaturated margarines. The oil is typically extracted by applying great pressure to the sunflower seeds and collecting the oil. The protein-rich cake remaining after the seeds have been processed for oil is used as a livestock feed. The original sunflower oil (linoleic sunflower oil) is high in polyunsaturated fatty acids (about 68% linoleic acid) and low in saturated fats, such as palmitic acid and stearic acid. However, various hybrids have been developed to alter the fatty acid profile of the crop for various purposes. In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, protein, Vitamin E, B Vitamins, and minerals such as potassium, magnesium, iron, phosphorus, selenium, calcium and zinc. Additionally, they are rich in cholesterol-lowering phytosterols.

Sunflower Seed (Helianthus annuus) Powder, 10 kg (22 lbs): RF $257.4 Sunflower seeds are an American original. Called either confection or non-oil, seeds are a delicious and nutritious snack or addition to your favorite food. It is a native species to North America and was used by American Indians for an important, high-energy food source. Spanish explorers carried it with them to Europe. Russian agronomists were responsible for the first agricultural hybrids. These returned to the United States with Russian and German immigrants. Sunflower began as an important agronomic crop in the U.S. in the 1950's, starting in North Dakota and Minnesota. Sunflower seeds are more commonly eaten as a healthy snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes. The seeds may be sold as in-shell seeds or dehulled kernels. The seeds can also be sprouted and eaten in salads. Over the past decades sunflower seed oil has become popular worldwide. The oil may be used as is, or may be processed into polyunsaturated margarines. The oil is typically extracted by applying great pressure to the sunflower seeds and collecting the oil. The protein-rich cake remaining after the seeds have been processed for oil is used as a livestock feed. The original sunflower oil (linoleic sunflower oil) is high in polyunsaturated fatty acids (about 68% linoleic acid) and low in saturated fats, such as palmitic acid and stearic acid. However, various hybrids have been developed to alter the fatty acid profile of the crop for various purposes. In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, protein, Vitamin E, B Vitamins, and minerals such as potassium, magnesium, iron, phosphorus, selenium, calcium and zinc. Additionally, they are rich in cholesterol-lowering phytosterols.

Sunflower Seed (Helianthus annuus) Powder, 1 kg (2.2 lbs): RF $30.8 Sunflower seeds are an American original. Called either confection or non-oil, seeds are a delicious and nutritious snack or addition to your favorite food. It is a native species to North America and was used by American Indians for an important, high-energy food source. Spanish explorers carried it with them to Europe. Russian agronomists were responsible for the first agricultural hybrids. These returned to the United States with Russian and German immigrants. Sunflower began as an important agronomic crop in the U.S. in the 1950's, starting in North Dakota and Minnesota. Sunflower seeds are more commonly eaten as a healthy snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes. The seeds may be sold as in-shell seeds or dehulled kernels. The seeds can also be sprouted and eaten in salads. Over the past decades sunflower seed oil has become popular worldwide. The oil may be used as is, or may be processed into polyunsaturated margarines. The oil is typically extracted by applying great pressure to the sunflower seeds and collecting the oil. The protein-rich cake remaining after the seeds have been processed for oil is used as a livestock feed. The original sunflower oil (linoleic sunflower oil) is high in polyunsaturated fatty acids (about 68% linoleic acid) and low in saturated fats, such as palmitic acid and stearic acid. However, various hybrids have been developed to alter the fatty acid profile of the crop for various purposes. In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, protein, Vitamin E, B Vitamins, and minerals such as potassium, magnesium, iron, phosphorus, selenium, calcium and zinc. Additionally, they are rich in cholesterol-lowering phytosterols.

Sunflower Seed (Helianthus annuus) Powder, 5 kg (11 lbs): RF $138.6 Sunflower seeds are an American original. Called either confection or non-oil, seeds are a delicious and nutritious snack or addition to your favorite food. It is a native species to North America and was used by American Indians for an important, high-energy food source. Spanish explorers carried it with them to Europe. Russian agronomists were responsible for the first agricultural hybrids. These returned to the United States with Russian and German immigrants. Sunflower began as an important agronomic crop in the U.S. in the 1950's, starting in North Dakota and Minnesota. Sunflower seeds are more commonly eaten as a healthy snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes. The seeds may be sold as in-shell seeds or dehulled kernels. The seeds can also be sprouted and eaten in salads. Over the past decades sunflower seed oil has become popular worldwide. The oil may be used as is, or may be processed into polyunsaturated margarines. The oil is typically extracted by applying great pressure to the sunflower seeds and collecting the oil. The protein-rich cake remaining after the seeds have been processed for oil is used as a livestock feed. The original sunflower oil (linoleic sunflower oil) is high in polyunsaturated fatty acids (about 68% linoleic acid) and low in saturated fats, such as palmitic acid and stearic acid. However, various hybrids have been developed to alter the fatty acid profile of the crop for various purposes. In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, protein, Vitamin E, B Vitamins, and minerals such as potassium, magnesium, iron, phosphorus, selenium, calcium and zinc. Additionally, they are rich in cholesterol-lowering phytosterols.

Sunflower Seed (Helianthus annuus) Powder, 25 kg (55 lbs): RF $585 Sunflower seeds are an American original. Called either confection or non-oil, seeds are a delicious and nutritious snack or addition to your favorite food. It is a native species to North America and was used by American Indians for an important, high-energy food source. Spanish explorers carried it with them to Europe. Russian agronomists were responsible for the first agricultural hybrids. These returned to the United States with Russian and German immigrants. Sunflower began as an important agronomic crop in the U.S. in the 1950's, starting in North Dakota and Minnesota. Sunflower seeds are more commonly eaten as a healthy snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes. The seeds may be sold as in-shell seeds or dehulled kernels. The seeds can also be sprouted and eaten in salads. Over the past decades sunflower seed oil has become popular worldwide. The oil may be used as is, or may be processed into polyunsaturated margarines. The oil is typically extracted by applying great pressure to the sunflower seeds and collecting the oil. The protein-rich cake remaining after the seeds have been processed for oil is used as a livestock feed. The original sunflower oil (linoleic sunflower oil) is high in polyunsaturated fatty acids (about 68% linoleic acid) and low in saturated fats, such as palmitic acid and stearic acid. However, various hybrids have been developed to alter the fatty acid profile of the crop for various purposes. In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, protein, Vitamin E, B Vitamins, and minerals such as potassium, magnesium, iron, phosphorus, selenium, calcium and zinc. Additionally, they are rich in cholesterol-lowering phytosterols.

Sunflower Sprouting Seeds Cert. Organic (Helianthus annuus) 4 oz: C $4.8 This is Starwest's nitrogen-flushed double wall silverfoil pack. These are viable sprouting seeds – unroasted, unsalted certified organic sunflower seeds in their original hull. Beansprouts have outstanding nutritional value. They are rich in protein as well as vitamin A, the vitamin B complex, vitamin C and vitamin E, as well as various minerals and enzymes. The fresh crunch they add to your salads and sandwiches cannot be beaten.

Sunflower Sprouting Seeds Cert. Organic (Helianthus annuus) 1 lb: C $9.55 This is Starwest's nitrogen-flushed double wall silverfoil pack. These are viable sprouting seeds – unroasted, unsalted certified organic sunflower seeds in their original hull. Beansprouts have outstanding nutritional value. They are rich in protein as well as vitamin A, the vitamin B complex, vitamin C and vitamin E, as well as various minerals and enzymes. The fresh crunch they add to your salads and sandwiches cannot be beaten.

Helianthus; A Novel $34.98 Helianthus; A Novel

Sunflower $38.53 Sunflower

Sunflower $11.65 Sunflower

Sunflower $22.36 Sunflower

Sunflower $21.56 Sunflower

Sunflower $12.89 Sunflower

Sunflower $7.43 Sunflower

Sunflower $11.2 Sunflower

Sunflower $7.99 Sunflower

Sunflower $9.12 Sunflower

Sunflower $16.4 Sunflower

Sunflower $5.99 Sunflower

Sothys Paris Beauty Garden Face Care with Helianthus & Rosemary $52 Soften, soothe, and satiate your dry and sensitive skin with Sothys Paris Beauty Garden Face Care with Helianthus & Rosemary. The calming and complexion-boosting blend of Sunflower Seed Oil, Angelica, and Rosemary rids skin of stubborn irritation and dryness, making way for the healthiest skin possible.

Sothys Paris Beauty Garden Gommage Helianthus & Walnut Shell Exfoliant $34 Clean skin is comfortable skin. Sothys Paris Beauty Garden Gommage Helianthus & Walnut Shell Exfoliant uses Walnut Shell and Sunflower Seed Oil to polish away dirt, oil, and debris, while imparting essential moisture for softer, smoother, and more radiant skin.

Sunflower Seed (Helianthus annuus) Powdered Extract 4:1, 100 kg (220 lbs): RF $3000 Sunflower seeds are an American original. Called either confection or non-oil, seeds are a delicious and nutritious snack or addition to your favorite food. It is a native species to North America and was used by American Indians for an important, high-energy food source. Spanish explorers carried it with them to Europe. Russian agronomists were responsible for the first agricultural hybrids. These returned to the United States with Russian and German immigrants. Sunflower began as an important agronomic crop in the U.S. in the 1950's, starting in North Dakota and Minnesota. Sunflower seeds are more commonly eaten as a healthy snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes. The seeds may be sold as in-shell seeds or dehulled kernels. The seeds can also be sprouted and eaten in salads. Over the past decades sunflower seed oil has become popular worldwide. The oil may be used as is, or may be processed into polyunsaturated margarines. The oil is typically extracted by applying great pressure to the sunflower seeds and collecting the oil. The protein-rich cake remaining after the seeds have been processed for oil is used as a livestock feed. The original sunflower oil (linoleic sunflower oil) is high in polyunsaturated fatty acids (about 68% linoleic acid) and low in saturated fats, such as palmitic acid and stearic acid. However, various hybrids have been developed to alter the fatty acid profile of the crop for various purposes. In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, protein, Vitamin E, B Vitamins, and minerals such as potassium, magnesium, iron, phosphorus, selenium, calcium and zinc. Additionally, they are rich in cholesterol-lowering phytosterols.

Sunflower Seed (Helianthus annuus) Powdered Extract 4:1, 10 kg (22 lbs): RF $339.3 Sunflower seeds are an American original. Called either confection or non-oil, seeds are a delicious and nutritious snack or addition to your favorite food. It is a native species to North America and was used by American Indians for an important, high-energy food source. Spanish explorers carried it with them to Europe. Russian agronomists were responsible for the first agricultural hybrids. These returned to the United States with Russian and German immigrants. Sunflower began as an important agronomic crop in the U.S. in the 1950's, starting in North Dakota and Minnesota. Sunflower seeds are more commonly eaten as a healthy snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes. The seeds may be sold as in-shell seeds or dehulled kernels. The seeds can also be sprouted and eaten in salads. Over the past decades sunflower seed oil has become popular worldwide. The oil may be used as is, or may be processed into polyunsaturated margarines. The oil is typically extracted by applying great pressure to the sunflower seeds and collecting the oil. The protein-rich cake remaining after the seeds have been processed for oil is used as a livestock feed. The original sunflower oil (linoleic sunflower oil) is high in polyunsaturated fatty acids (about 68% linoleic acid) and low in saturated fats, such as palmitic acid and stearic acid. However, various hybrids have been developed to alter the fatty acid profile of the crop for various purposes. In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, protein, Vitamin E, B Vitamins, and minerals such as potassium, magnesium, iron, phosphorus, selenium, calcium and zinc. Additionally, they are rich in cholesterol-lowering phytosterols.

Sunflower Seed (Helianthus annuus) Powdered Extract 4:1, 1 kg (2.2 lbs): RF $40.6 Sunflower seeds are an American original. Called either confection or non-oil, seeds are a delicious and nutritious snack or addition to your favorite food. It is a native species to North America and was used by American Indians for an important, high-energy food source. Spanish explorers carried it with them to Europe. Russian agronomists were responsible for the first agricultural hybrids. These returned to the United States with Russian and German immigrants. Sunflower began as an important agronomic crop in the U.S. in the 1950's, starting in North Dakota and Minnesota. Sunflower seeds are more commonly eaten as a healthy snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes. The seeds may be sold as in-shell seeds or dehulled kernels. The seeds can also be sprouted and eaten in salads. Over the past decades sunflower seed oil has become popular worldwide. The oil may be used as is, or may be processed into polyunsaturated margarines. The oil is typically extracted by applying great pressure to the sunflower seeds and collecting the oil. The protein-rich cake remaining after the seeds have been processed for oil is used as a livestock feed. The original sunflower oil (linoleic sunflower oil) is high in polyunsaturated fatty acids (about 68% linoleic acid) and low in saturated fats, such as palmitic acid and stearic acid. However, various hybrids have been developed to alter the fatty acid profile of the crop for various purposes. In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, protein, Vitamin E, B Vitamins, and minerals such as potassium, magnesium, iron, phosphorus, selenium, calcium and zinc. Additionally, they are rich in cholesterol-lowering phytosterols.

Sunflower Seed (Helianthus annuus) Powdered Extract 4:1, 25 kg (55 lbs): RF $780 Sunflower seeds are an American original. Called either confection or non-oil, seeds are a delicious and nutritious snack or addition to your favorite food. It is a native species to North America and was used by American Indians for an important, high-energy food source. Spanish explorers carried it with them to Europe. Russian agronomists were responsible for the first agricultural hybrids. These returned to the United States with Russian and German immigrants. Sunflower began as an important agronomic crop in the U.S. in the 1950's, starting in North Dakota and Minnesota. Sunflower seeds are more commonly eaten as a healthy snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes. The seeds may be sold as in-shell seeds or dehulled kernels. The seeds can also be sprouted and eaten in salads. Over the past decades sunflower seed oil has become popular worldwide. The oil may be used as is, or may be processed into polyunsaturated margarines. The oil is typically extracted by applying great pressure to the sunflower seeds and collecting the oil. The protein-rich cake remaining after the seeds have been processed for oil is used as a livestock feed. The original sunflower oil (linoleic sunflower oil) is high in polyunsaturated fatty acids (about 68% linoleic acid) and low in saturated fats, such as palmitic acid and stearic acid. However, various hybrids have been developed to alter the fatty acid profile of the crop for various purposes. In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, protein, Vitamin E, B Vitamins, and minerals such as potassium, magnesium, iron, phosphorus, selenium, calcium and zinc. Additionally, they are rich in cholesterol-lowering phytosterols.

Sunflower Seed (Helianthus annuus) Powdered Extract 4:1, 5 kg (11 lbs): RF $182.7 Sunflower seeds are an American original. Called either confection or non-oil, seeds are a delicious and nutritious snack or addition to your favorite food. It is a native species to North America and was used by American Indians for an important, high-energy food source. Spanish explorers carried it with them to Europe. Russian agronomists were responsible for the first agricultural hybrids. These returned to the United States with Russian and German immigrants. Sunflower began as an important agronomic crop in the U.S. in the 1950's, starting in North Dakota and Minnesota. Sunflower seeds are more commonly eaten as a healthy snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes. The seeds may be sold as in-shell seeds or dehulled kernels. The seeds can also be sprouted and eaten in salads. Over the past decades sunflower seed oil has become popular worldwide. The oil may be used as is, or may be processed into polyunsaturated margarines. The oil is typically extracted by applying great pressure to the sunflower seeds and collecting the oil. The protein-rich cake remaining after the seeds have been processed for oil is used as a livestock feed. The original sunflower oil (linoleic sunflower oil) is high in polyunsaturated fatty acids (about 68% linoleic acid) and low in saturated fats, such as palmitic acid and stearic acid. However, various hybrids have been developed to alter the fatty acid profile of the crop for various purposes. In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, protein, Vitamin E, B Vitamins, and minerals such as potassium, magnesium, iron, phosphorus, selenium, calcium and zinc. Additionally, they are rich in cholesterol-lowering phytosterols.

A Prince of Europe (Helianthus) $29.5 A Prince of Europe (Helianthus)

Jerusalem Artichoke (Helianthus tuberosus) Powder, 100 kg (220 lbs): RF $3250 The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot or sunchoke or earth apple or topinambur, is a species of sunflower native to the eastern United States, from Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Jerusalem artichokes were first cultivated by the Native Americans (who called them ''sun roots'') long before the arrival of the Europeans; this extensive cultivation makes the exact native range of the species obscure. The explorer Champlain took Jerusalem artichokes from North America to France in 1605. By the mid 1600s it was widely used as a human food and livestock feed there. The Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice festival for the heritage of the French cuisine. In France, the artichoke is called ''topinambour,'' although the word ''Jerusalem'' has several explanations. The artichoke became a staple food for North American pilgrims and was thought of as a new feed in a ''new Jerusalem.'' A second theory is that the word Jerusalem is a twisting of the Italian word for sunflower-girasol. One additional explanation involves a 17th century gardener named Petrus Hondins of Ter-Heusen, Holland who was known to distribute his artichoke apples throughout Europe. Ter-Heusen was modified to Jerusalem in the United States. In recent years the fresh tubers have been widely marketed in the U.S., but in quite limited quantities. Unlike most tubers, but in common with other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of fructose for industry. The tubers, which resemble ginger root, have a consistency much like potatoes, and in their raw form have a similar taste to potatoes except they are crunchier and sweeter with a slightly nutty taste. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, so it is best to steam them lightly to preserve their texture. The inulin is not well digested by some people, leading in some cases to flatulence and gastric pain. Jerusalem artichokes have 650 mg. potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper.

Jerusalem Artichoke (Helianthus tuberosus) Powder, 10 kg (22 lbs): RF $374.4 The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot or sunchoke or earth apple or topinambur, is a species of sunflower native to the eastern United States, from Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Jerusalem artichokes were first cultivated by the Native Americans (who called them ''sun roots'') long before the arrival of the Europeans; this extensive cultivation makes the exact native range of the species obscure. The explorer Champlain took Jerusalem artichokes from North America to France in 1605. By the mid 1600s it was widely used as a human food and livestock feed there. The Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice festival for the heritage of the French cuisine. In France, the artichoke is called ''topinambour,'' although the word ''Jerusalem'' has several explanations. The artichoke became a staple food for North American pilgrims and was thought of as a new feed in a ''new Jerusalem.'' A second theory is that the word Jerusalem is a twisting of the Italian word for sunflower-girasol. One additional explanation involves a 17th century gardener named Petrus Hondins of Ter-Heusen, Holland who was known to distribute his artichoke apples throughout Europe. Ter-Heusen was modified to Jerusalem in the United States. In recent years the fresh tubers have been widely marketed in the U.S., but in quite limited quantities. Unlike most tubers, but in common with other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of fructose for industry. The tubers, which resemble ginger root, have a consistency much like potatoes, and in their raw form have a similar taste to potatoes except they are crunchier and sweeter with a slightly nutty taste. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, so it is best to steam them lightly to preserve their texture. The inulin is not well digested by some people, leading in some cases to flatulence and gastric pain. Jerusalem artichokes have 650 mg. potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper.

Jerusalem Artichoke (Helianthus tuberosus) Powder, 1 kg (2.2 lbs): RF $44.8 The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot or sunchoke or earth apple or topinambur, is a species of sunflower native to the eastern United States, from Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Jerusalem artichokes were first cultivated by the Native Americans (who called them ''sun roots'') long before the arrival of the Europeans; this extensive cultivation makes the exact native range of the species obscure. The explorer Champlain took Jerusalem artichokes from North America to France in 1605. By the mid 1600s it was widely used as a human food and livestock feed there. The Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice festival for the heritage of the French cuisine. In France, the artichoke is called ''topinambour,'' although the word ''Jerusalem'' has several explanations. The artichoke became a staple food for North American pilgrims and was thought of as a new feed in a ''new Jerusalem.'' A second theory is that the word Jerusalem is a twisting of the Italian word for sunflower-girasol. One additional explanation involves a 17th century gardener named Petrus Hondins of Ter-Heusen, Holland who was known to distribute his artichoke apples throughout Europe. Ter-Heusen was modified to Jerusalem in the United States. In recent years the fresh tubers have been widely marketed in the U.S., but in quite limited quantities. Unlike most tubers, but in common with other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of fructose for industry. The tubers, which resemble ginger root, have a consistency much like potatoes, and in their raw form have a similar taste to potatoes except they are crunchier and sweeter with a slightly nutty taste. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, so it is best to steam them lightly to preserve their texture. The inulin is not well digested by some people, leading in some cases to flatulence and gastric pain. Jerusalem artichokes have 650 mg. potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper.

Jerusalem Artichoke (Helianthus tuberosus) Powder, 25 kg (55 lbs): RF $845 The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot or sunchoke or earth apple or topinambur, is a species of sunflower native to the eastern United States, from Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Jerusalem artichokes were first cultivated by the Native Americans (who called them ''sun roots'') long before the arrival of the Europeans; this extensive cultivation makes the exact native range of the species obscure. The explorer Champlain took Jerusalem artichokes from North America to France in 1605. By the mid 1600s it was widely used as a human food and livestock feed there. The Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice festival for the heritage of the French cuisine. In France, the artichoke is called ''topinambour,'' although the word ''Jerusalem'' has several explanations. The artichoke became a staple food for North American pilgrims and was thought of as a new feed in a ''new Jerusalem.'' A second theory is that the word Jerusalem is a twisting of the Italian word for sunflower-girasol. One additional explanation involves a 17th century gardener named Petrus Hondins of Ter-Heusen, Holland who was known to distribute his artichoke apples throughout Europe. Ter-Heusen was modified to Jerusalem in the United States. In recent years the fresh tubers have been widely marketed in the U.S., but in quite limited quantities. Unlike most tubers, but in common with other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of fructose for industry. The tubers, which resemble ginger root, have a consistency much like potatoes, and in their raw form have a similar taste to potatoes except they are crunchier and sweeter with a slightly nutty taste. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, so it is best to steam them lightly to preserve their texture. The inulin is not well digested by some people, leading in some cases to flatulence and gastric pain. Jerusalem artichokes have 650 mg. potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper.

Jerusalem Artichoke (Helianthus tuberosus) Powder, 5 kg (11 lbs): RF $201.6 The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot or sunchoke or earth apple or topinambur, is a species of sunflower native to the eastern United States, from Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Jerusalem artichokes were first cultivated by the Native Americans (who called them ''sun roots'') long before the arrival of the Europeans; this extensive cultivation makes the exact native range of the species obscure. The explorer Champlain took Jerusalem artichokes from North America to France in 1605. By the mid 1600s it was widely used as a human food and livestock feed there. The Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice festival for the heritage of the French cuisine. In France, the artichoke is called ''topinambour,'' although the word ''Jerusalem'' has several explanations. The artichoke became a staple food for North American pilgrims and was thought of as a new feed in a ''new Jerusalem.'' A second theory is that the word Jerusalem is a twisting of the Italian word for sunflower-girasol. One additional explanation involves a 17th century gardener named Petrus Hondins of Ter-Heusen, Holland who was known to distribute his artichoke apples throughout Europe. Ter-Heusen was modified to Jerusalem in the United States. In recent years the fresh tubers have been widely marketed in the U.S., but in quite limited quantities. Unlike most tubers, but in common with other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of fructose for industry. The tubers, which resemble ginger root, have a consistency much like potatoes, and in their raw form have a similar taste to potatoes except they are crunchier and sweeter with a slightly nutty taste. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, so it is best to steam them lightly to preserve their texture. The inulin is not well digested by some people, leading in some cases to flatulence and gastric pain. Jerusalem artichokes have 650 mg. potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper.

The Sunflower $3.48 The Sunflower by Miles Macgregor Published in 1993 by Landmark Editions

Sunflower $3.48 Sunflower by Marilyn Sharp Published in 1979 by Putnam Pub Group (T)

Sunflower $19.99 Sunflower T-Shirt Tie dye of sunflower on a emerald green t-shirt. Yellow, orange, dark blue, light blue. Craft, natural, flower, hippy.

This Is The Sunflower $15.47 This book, based on the rhyme THIS IS THE HOUSE THAT JACK BUILT, explains the life cycle of the sunflower. With color illustrations.

The Sunflower $16.98 The Sunflower : Or Poems (1881) by J. Fletcher Hollister Published in 2007 by Kessinger Publishing, LLC

This Is the Sunflower $16.37 This book, based on the rhyme THIS IS THE HOUSE THAT JACK BUILT, explains the life cycle of the sunflower. With color illustrations.

This Is the Sunflower $12.82 This book, based on the rhyme THIS IS THE HOUSE THAT JACK BUILT, explains the life cycle of the sunflower. With color illustrations.

This Is the Sunflower $11.54 This book, based on the rhyme THIS IS THE HOUSE THAT JACK BUILT, explains the life cycle of the sunflower. With color illustrations.

Jerusalem Artichoke (Helianthus tuberosus) Powdered Extract 4:1, 100 kg (220 lbs): RF $4875 The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot or sunchoke or earth apple or topinambur, is a species of sunflower native to the eastern United States, from Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Jerusalem artichokes were first cultivated by the Native Americans (who called them ''sun roots'') long before the arrival of the Europeans; this extensive cultivation makes the exact native range of the species obscure. The explorer Champlain took Jerusalem artichokes from North America to France in 1605. By the mid 1600s it was widely used as a human food and livestock feed there. The Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice festival for the heritage of the French cuisine. In France, the artichoke is called ''topinambour,'' although the word ''Jerusalem'' has several explanations. The artichoke became a staple food for North American pilgrims and was thought of as a new feed in a ''new Jerusalem.'' A second theory is that the word Jerusalem is a twisting of the Italian word for sunflower-girasol. One additional explanation involves a 17th century gardener named Petrus Hondins of Ter-Heusen, Holland who was known to distribute his artichoke apples throughout Europe. Ter-Heusen was modified to Jerusalem in the United States. In recent years the fresh tubers have been widely marketed in the U.S., but in quite limited quantities. Unlike most tubers, but in common with other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of fructose for industry. The tubers, which resemble ginger root, have a consistency much like potatoes, and in their raw form have a similar taste to potatoes except they are crunchier and sweeter with a slightly nutty taste. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, so it is best to steam them lightly to preserve their texture. The inulin is not well digested by some people, leading in some cases to flatulence and gastric pain. Jerusalem artichokes have 650 mg. potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper.

Jerusalem Artichoke (Helianthus tuberosus) Powdered Extract 4:1, 10 kg (22 lbs): RF $573.3 The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot or sunchoke or earth apple or topinambur, is a species of sunflower native to the eastern United States, from Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Jerusalem artichokes were first cultivated by the Native Americans (who called them ''sun roots'') long before the arrival of the Europeans; this extensive cultivation makes the exact native range of the species obscure. The explorer Champlain took Jerusalem artichokes from North America to France in 1605. By the mid 1600s it was widely used as a human food and livestock feed there. The Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice festival for the heritage of the French cuisine. In France, the artichoke is called ''topinambour,'' although the word ''Jerusalem'' has several explanations. The artichoke became a staple food for North American pilgrims and was thought of as a new feed in a ''new Jerusalem.'' A second theory is that the word Jerusalem is a twisting of the Italian word for sunflower-girasol. One additional explanation involves a 17th century gardener named Petrus Hondins of Ter-Heusen, Holland who was known to distribute his artichoke apples throughout Europe. Ter-Heusen was modified to Jerusalem in the United States. In recent years the fresh tubers have been widely marketed in the U.S., but in quite limited quantities. Unlike most tubers, but in common with other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of fructose for industry. The tubers, which resemble ginger root, have a consistency much like potatoes, and in their raw form have a similar taste to potatoes except they are crunchier and sweeter with a slightly nutty taste. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, so it is best to steam them lightly to preserve their texture. The inulin is not well digested by some people, leading in some cases to flatulence and gastric pain. Jerusalem artichokes have 650 mg. potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper.

Jerusalem Artichoke (Helianthus tuberosus) Powdered Extract 4:1, 1 kg (2.2 lbs): RF $68.6 The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot or sunchoke or earth apple or topinambur, is a species of sunflower native to the eastern United States, from Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Jerusalem artichokes were first cultivated by the Native Americans (who called them ''sun roots'') long before the arrival of the Europeans; this extensive cultivation makes the exact native range of the species obscure. The explorer Champlain took Jerusalem artichokes from North America to France in 1605. By the mid 1600s it was widely used as a human food and livestock feed there. The Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice festival for the heritage of the French cuisine. In France, the artichoke is called ''topinambour,'' although the word ''Jerusalem'' has several explanations. The artichoke became a staple food for North American pilgrims and was thought of as a new feed in a ''new Jerusalem.'' A second theory is that the word Jerusalem is a twisting of the Italian word for sunflower-girasol. One additional explanation involves a 17th century gardener named Petrus Hondins of Ter-Heusen, Holland who was known to distribute his artichoke apples throughout Europe. Ter-Heusen was modified to Jerusalem in the United States. In recent years the fresh tubers have been widely marketed in the U.S., but in quite limited quantities. Unlike most tubers, but in common with other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of fructose for industry. The tubers, which resemble ginger root, have a consistency much like potatoes, and in their raw form have a similar taste to potatoes except they are crunchier and sweeter with a slightly nutty taste. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, so it is best to steam them lightly to preserve their texture. The inulin is not well digested by some people, leading in some cases to flatulence and gastric pain. Jerusalem artichokes have 650 mg. potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper.

Jerusalem Artichoke (Helianthus tuberosus) Powdered Extract 4:1, 25 kg (55 lbs): RF $1267.5 The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot or sunchoke or earth apple or topinambur, is a species of sunflower native to the eastern United States, from Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Jerusalem artichokes were first cultivated by the Native Americans (who called them ''sun roots'') long before the arrival of the Europeans; this extensive cultivation makes the exact native range of the species obscure. The explorer Champlain took Jerusalem artichokes from North America to France in 1605. By the mid 1600s it was widely used as a human food and livestock feed there. The Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice festival for the heritage of the French cuisine. In France, the artichoke is called ''topinambour,'' although the word ''Jerusalem'' has several explanations. The artichoke became a staple food for North American pilgrims and was thought of as a new feed in a ''new Jerusalem.'' A second theory is that the word Jerusalem is a twisting of the Italian word for sunflower-girasol. One additional explanation involves a 17th century gardener named Petrus Hondins of Ter-Heusen, Holland who was known to distribute his artichoke apples throughout Europe. Ter-Heusen was modified to Jerusalem in the United States. In recent years the fresh tubers have been widely marketed in the U.S., but in quite limited quantities. Unlike most tubers, but in common with other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of fructose for industry. The tubers, which resemble ginger root, have a consistency much like potatoes, and in their raw form have a similar taste to potatoes except they are crunchier and sweeter with a slightly nutty taste. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, so it is best to steam them lightly to preserve their texture. The inulin is not well digested by some people, leading in some cases to flatulence and gastric pain. Jerusalem artichokes have 650 mg. potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper.

Jerusalem Artichoke (Helianthus tuberosus) Powdered Extract 4:1, 5 kg (11 lbs): RF $308.7 The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot or sunchoke or earth apple or topinambur, is a species of sunflower native to the eastern United States, from Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Jerusalem artichokes were first cultivated by the Native Americans (who called them ''sun roots'') long before the arrival of the Europeans; this extensive cultivation makes the exact native range of the species obscure. The explorer Champlain took Jerusalem artichokes from North America to France in 1605. By the mid 1600s it was widely used as a human food and livestock feed there. The Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice festival for the heritage of the French cuisine. In France, the artichoke is called ''topinambour,'' although the word ''Jerusalem'' has several explanations. The artichoke became a staple food for North American pilgrims and was thought of as a new feed in a ''new Jerusalem.'' A second theory is that the word Jerusalem is a twisting of the Italian word for sunflower-girasol. One additional explanation involves a 17th century gardener named Petrus Hondins of Ter-Heusen, Holland who was known to distribute his artichoke apples throughout Europe. Ter-Heusen was modified to Jerusalem in the United States. In recent years the fresh tubers have been widely marketed in the U.S., but in quite limited quantities. Unlike most tubers, but in common with other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of fructose for industry. The tubers, which resemble ginger root, have a consistency much like potatoes, and in their raw form have a similar taste to potatoes except they are crunchier and sweeter with a slightly nutty taste. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, so it is best to steam them lightly to preserve their texture. The inulin is not well digested by some people, leading in some cases to flatulence and gastric pain. Jerusalem artichokes have 650 mg. potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper.

This is the Sunflower $2.7 This is the sunflower, tall and bright, that stands in my garden day and night. So begins this very young picture book, told in cumulative verse, about the life cycle of a lone sunflower -- which, with the help of wind and rain (and hungry birds!) eventually spreads its tiny seeds to explode into a glorious garden patch. Bright, graphic, story-within-a-story paintings from two-time Caldecott Honor artist Donald Crews make this a top-notch choice for children ready to learn about science and the natural world. Features a bird identification key and an introductory paragraph of Sunflower Facts.

Sunflower $14.4 "Who had been unhappy in these parts? Whose life had turned sunflower-like toward the sun of happiness, and whose melancholy head hung low, before its time,during the springtime storms?" ...

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