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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Posted on February 24th, 2009 by admin
Bamboo shoots are the edible shoots of two bamboo species. They are used in numerous Asian dishes and broths, and are available in supermarkets in various sliced forms, both fresh and canned. Bamboo shoots from some species need to be soaked in fresh water, which is discarded, to remove certain toxins that they contain. They are used widely throughout Asia and the Far East as a vegetable, sometimes as a constituent of stir fry, and frequently in curries or pickled and served with curries. Bamboo is essentially a member of the grass family with a flavour similar to corn. The shoots should never be eaten raw.
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Posted on February 24th, 2009 by admin
Jambu is a perennial flowering herb that is native to the tropical regions of Brazil. It is also known widely as the toothache plant as the leaves and flowers contain a powerful analgesic agent spilanthol used to numb toothache. Small amounts of the shredded leaves give a piquant peppery flavour to salads. Both its fresh and cooked leaves may be used in dishes, often alongside chilies and garlic to add flavour and vitamins to other foods. It is said to offset the intense heat of chilies and peppers. Cooked leaves lose their strong flavour and are widely used as cooked greens.
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