Watercress
Watercresses (Nasturtium officinale, N. microphyllum; formerly Rorippa nasturtium-aquaticum,R. microphylla) are fast-growing, aquatic or semi-aquatic, perennial plants native from Europe to centralAsia, and one of the oldest known leaf vegetablesconsumed by human beings. These plants are members of the Family Brassicaceae or cabbagefamily, botanically related to garden cress and mustard— all noteworthy for a peppery, tangy flavour. Watercress is from the Cruciferae or mustard family. Its [...]
Continue reading...16. December 2011
Water chestnut
The water chestnut, also called the Chinese water chestnut or the water caltrop, is a tuber vegetable that resembles a chestnut in color and shape. Although it is most commonly associated with Chinese cooking, it is now gaining in popularity as a cooking ingredient in many different ethnic meals. Originating in Southeast Asia, water chestnuts [...]
Continue reading...14. December 2011
Tubers
Tubers are various types of modified plant structures that are enlarged to store nutrients. They are used by plants to survive the winter or dry months and provide energy and nutrients for regrowth during the next growing season and they are a means of asexual reproduction.[1] There are both stem and root tubers. A stem tuber forms from thickened rhizomes or stolons. The [...]
Continue reading...12. December 2011
Spaghetti squash
The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash,spaghetti marrow (British English), squaghetti , gold string melon (金糸瓜 (kinshi uri) inJapanese) or fish fin melon (魚翅瓜/鱼翅瓜 (yú chì guā)) in Chinese) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many [...]
Continue reading...10. December 2011
Acorn Squash
Acorn squash is a winter squash, typically first available mid to late fall. Both summer and winter squash belong to the same genus, Curcubita. Acorn squash is specifically of the Curcubita pepo variety. Unlike summer squash, winter squash has a hard exterior shell that can’t be eaten. Baking or steaming the squash yields wonderful results — a sweet yellow [...]
Continue reading...Ads
18. December 2011
0 Comments