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Yuxi Jiang Bing Gua Squash

60-100 days. This incredibly versatile selection of squash is from southwest China and has stellar flavor. A very similar variety of squash can still be found in Central American markets from Mexico to Belize, where its ancestor originated. Unlike its Mexican counterpart, the Yuxi Jiang Bing Gua squash from China is not day length sensitive, making it much easier to grow in the U.S. Baker Creek’s founder Jere Gettle first saw this similar type of squash in markets in Mexico, where the green flattened fruit is typically eaten as a tender summer squash. He was surprised to see the same type at markets in Fang, Thailand, and in China. Later research explained that in China, this variety is called Jiang Bing Gua, and is most popular in the city of Yuxi, where the fruit is harvested when young and tender and used as a summer squash. In northern China, the fruit is left to mature into a delicious and sweet winter squash. We love this squash at both stages; the young fruit is tender with a nutty flavor and buttery texture, while the mature fruit is delectable, creamy, with sweet, deep orange flesh. The unusual ribbed fruit makes a beautiful display in autumn. Each 3- to 8-pound fruit is incredibly deeply ribbed; most unusual of all is the way the top of each fruit dramatically recurves toward the stem, sometimes completely enfolding it!

  • Full Sun
  • Sprouts in 5-10 Days
  • Ideal Temperature: 70-95 Degrees F
  • Seed Depth: 1/2-1 inch
  • Plant Spacing: 18-36"
  • Frost Hardy: No
  • Cucurbita moschata

Growing Tips: Direct seed, or set out transplants after last frost date. Don’t let transplants become rootbound; don't disturb roots while transplanting. Needs rich soil. Harvest when rinds become very hard.

Bulk Herb Store Organic Double-E Immune Booster Tea 1/4 lb

Each herb in this powerful blend is historically respected for packing a mean punch against sickness and works together to help create an environment in your body where health and vitality can thrive.

Support your body’s immune system with a mug of this original recipe pulled from nature’s best. Teeming with flavorful and healthful herbs like peppermint and rose hips, it’s the perfect winter defense. Enjoy hot or cold with or without honey.

Brewing Recommendation: 

  1. Bring 1 cup of water to boiling, remove from heat. 
  2. Add 1-3 teaspoons of tea into a tea strainer. 
  3. Pour water over herbs and steep for 15 minutes. 
  4. Remove tea strainer and herbs. Sweeten if desired and enjoy!

Tincture Instructions:

Make your tincture by filling a jar 1/3 - 1/2 full of herbs. Use 1/3 for hard herbs and roots (as they will absorb more liquid) and 1/2 for soft or fluffy herbs. Fill the jar to the top with alcohol (80-90 proof Vodka is best), close it, and store for 3-8 weeks in a cool, dry place. Shake the jar daily. After 3-8 weeks, strain and discard the herbs, bottle the liquid and label it. For more information on making tinctures, please visit the how-to section

Contains: Elderberry Whole*, Echinacea Purpurea Herb c/s* , Echinacea Purpurea Root c/s*, Peppermint Leaf c/s*, Rose Hips c/s*, Nettle Leaf c/s*, & Eleuthero Root c/s*. (*organic)

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Please consult with your health care provider before adding any supplements to your routine.

From Our Reading and/or Experience...

  • Unlike most herbs that can be consumed as a life-long daily supplement, the Immune Booster should only be used in times of need.
  • This dry herb mixture can be brewed into a tea. It can also be ground up into powder and encapsulated. 
  • Because of the Echinacea, Double-E Immune Booster is best taken when your immune system is compromised and not on a long-term basis.
  • As is the case with most herbs, this mixture should be stored in a dark, dry, and cool place. Refrigeration or freezing is great, but certainly not necessary. Following these suggestions will delay the loss of its highly valued nutritional and medicinal properties.
  • Follow the same instructions for storage after you make it into a tincture.
  • Alcohol tincture or (extract) doesn't taste all that great, but it is more effective when drawing out the goodness of the herbs and is the easier tincture to make. For those two reasons alone, alcohol tinctures are the industry standard in all ready-made store-bought tinctures. They also keep the longest (at least 2 years).
  • Glycerin tinctures (or glycerites), though not as effective as an alcohol tincture, are much more palatable with their sweet flavor. However, they will only keep for up to one year or so.
  • A combination of both alcohol and glycerin has the benefits of both (effectiveness, sweet flavor, and longer shelf life).
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