Fennel

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.…

Eggplant

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…

Cucumber

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…

Collards

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…

Choi

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…

Celeriac

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…

Carrot

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…

Butternut Squash

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…

Broccoli Raab

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

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…