Scientific Name: Brassica Oleracea Collards are a Brassica oleracea cultivar, the same species as cabbage and broccoli. They are a dark green which is commonly paired with bacon or pork or used as a saute green, steamed or used for soups, and stews. Effectieve strategieën voor sportweddenschappen in Nederland Welkom bij ons artikel over effectieve strategieën voor sportweddenschappen in…
Scientific Name: Brassica Rapa Chinensis Choi or Chinese cabbage can refer to two distinct varieties that are related to the Western cabbage, and are of the same species as the common turnip. Pac Choi, also referred to as bok choy or Chinese cabbage, is a Chinese leaf vegetable often used in Asian cuisine. The vegetable is…
Scientific Name: Apium graveolens var. rapaceum Celeriac also called celery root, or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots. It is a variety of celery, and tastes similar to the more common varieties cultivated for their stalks. Celeriac may be roasted, stewed, blanched, or mashed. Sliced…
Scientific Name: Daucus carota subsp. sativus The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are edible as well. It is a domesticated form of…
Scientific Name: Cucurbita moschata Butternut squash is a type of winter storage squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When ripe, it turns increasingly deep orange, and becomes sweeter…
Scientific Name: Brassica rapa Rapini (also known as Broccoli Rabe (or Raap or Raab), Broccoletti, Broccoli di Rape, Cime di Rapa, Rape, Rappi, Friarielli (in Naples), and Grelos) is a common vegetable in the cuisines of Southern Italy (in particular Basilicata , Puglia and Sicily), Galicia, China, and Portugal. The plant is a member of…
Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Broccoli’s name is derived from the Latin word brachium, which means branch or arm, a reflection of its tree-like shape that features a compact head of florets attached by small stems…
Scientific Name: Beta Vulgaris Chioggia beets have beautiful white and red rings through the root with large tender tops which are great for cooking. They are an hierloom variety and are very sweet and bleed less than red beets. The beet is a plant in the Chenopodiaceae family. It is best known in its…
Beauty heart radishes, also known as watermelon radish, are a heirloom variety of a diakon radish. They are a large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor. Unlike many other radishes, the intensity of this radish decreases as the radish matures.…