Posted on February 24th, 2009 by admin
Zucchini or courgette is a small summer squash. Along with some other squashes, it belongs to the species Cucurbita pepo. The zucchini can be yellow, green or light green, and generally has a similar shape to a ridged cucumber, though a few cultivars are available that produce round or bottle-shaped fruit. In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savoury dish or accompaniment. Unlike cucumber, zucchini are usually served cooked. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. It also can be baked into a bread. Its flowers can be eaten stuffed and are a delicacy when deep fried.
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Posted on February 24th, 2009 by admin
Celery is used around the world as a vegetable, either for the crisp leaf stalk or the fleshy taproot.
In temperate countries, celery is also grown for its seeds. Actually very small fruit, these “seeds” yield a valuable volatile oil used in the perfume and pharmaceutical industries. Celery, onions, and bell peppers are the holy trinity of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in chicken noodle soup. Celery is an important ingredient in Indian cuisines including in Indian Curry.
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Posted on February 24th, 2009 by admin
Ginger is the underground stem of the ginger plant. The ginger plant has a long history of cultivation, having originated in Asia. It is grown in India, Southeast Asia, West Africa and the Caribbean. Ginger is often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. It can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener. Diced ginger is often used as a constituent in curries. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes and Chinese cuisine to flavour dishes such as seafood or mutton and vegetarian recipes.
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Posted on February 24th, 2009 by admin
Skirret is a perennial plant that is sometimes grown as a root vegetable. It has a cluster of sweet, bright white roots that are similar to sweet potatoes, but longer. Skirrets can be stewed, boiled,or roasted. The woody core of the skirret cannot be eaten, and must be removed before cooking because it is very difficult to remove after. The skirret originated in China, but may have arrived in Europe in early times. It is presumed to be the plant mentioned by Pliny the Elder as a favourite of the Emperor Tiberius, and was also grown by the Picts who called it the Crummock.
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Posted on February 24th, 2009 by admin
The sea lettuce comprises a group of edible green algae that can be found distributed on the coasts of the five oceans. There are many species, each of which is popular in the country in which they grow, being most popular in Japan, China, Britain and in Scandinavia. Sea lettuce can be eaten raw in salads, or may be cooked in soups. They are high in protein, in soluble dietary fibre, and contain a variety of vitamins and minerals including iron. Larger leaves grow to over 400mm across but this only occurs when the plants are growing in sheltered areas.
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