Scientific Name: Allium Allium is the scientific name for the garlic/onion/leek/chive family, and is derived from the classical Latin alium meaning “garlic.” “Scapes” are the flower stalks found on certain members of the allium family. Garlic scapes, which only appear on the finest hard neck garlic varieties, curl upward as they grow, ultimately straighten, and then grow little…
Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various continents, including Asia, the middle east, northern Africa, Europe, and America. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with…
Scientific Name: Foeniculum vulgare This aromatic plant is known for its crunchy bulb, celery-like stems, feathery green foliage and tasty seeds, all of which are edible. As a member of the Umbellifereae family, fennel is closely related to parsley, carrots, dill, and coriander. It has a mild, refreshing and slightly sweet flavor that is popular in Italian cooking and Mediterranean cuisine.…
Scientific Name: Solanum melongena Eggplant (Solanum melongena) is a member of the nightshade family of vegetables. With its spongy flesh readily soaking oils and seasoning, it is generally used sauteed or grilled in many types of cuisines and does not have to be skinned. Most varieties have a spiny neck so do be careful of…
Scientific Name: Cucumis sativus Cucumber is a tender, warm-season vegetable in the gourd family. They are sensitive plants, but produce well when given proper care and protection. The vines of standard varieties grow rapidly and require substantial space. Vertical training methods and new dwarf varieties now allow cucumbers to be grown for slicing, salads, and…
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…