Archive for the ‘Vegetables’

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    All about Turnips
    Turnips are a good low calorie source of vitamin C and fiber. Turnip greens contain large amounts of vitamin A and especially large amounts of lutein, which has been shown to help prevent cataracts and cardiovascular disease. Turnip recipes
    by Kim Lean at December 5th, 2009 at 02:12 pm
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    All about Parsley
    The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley can be found year round in your local supermarket. Parsley is the world’s most popular herb. It derives its name from the Greek word meaning “rock celery” (parsley is a relative to celery). It...
    by Kim Lean at December 5th, 2009 at 02:12 pm
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    All about Mustard greens
    Spunky and soulful describe the taste of mustard greens that add a pungent, peppery flavor to recipes in which they are featured. Although they are available throughout the year, they are in season from December through April when they are at their best and most readily available. Mustard greens are the leaves of the mustard plant, Brassica juncea. The leaves of mustard...
    by Kim Lean at December 5th, 2009 at 02:12 pm
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    All about Kale
    The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around. Although it can be found in markets throughout the year, it is in season from the middle of winter through the beginning of spring when it has a sweeter taste and is more widely available. Kale is a leafy green vegetable that...
    by Kim Lean at December 5th, 2009 at 02:12 pm
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    All about Fennel
    Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. Most often associated with Italian cooking, be sure to add this to your selection of fresh vegetables from the autumn through early spring when it is readily available and at its best. Fennel is composed of a white or pale green bulb from which closely superimposed...
    by Kim Lean at December 5th, 2009 at 02:12 pm
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    All about escarole
    For people who enjoy using endive in various dishes, escarole is a form of endive that is both versatile and tasty. Sometimes referred to as broad chicory or common chicory, endive is a salad green that can make the difference between ordinary and outstanding. Here are some examples of how to use escarole to good advantage in a number of different types of dishes. Characterized...
    by Kim Lean at December 5th, 2009 at 02:12 pm
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    All about Collard Greens
    Long a staple of the Southern United States, collard greens, unlike their cousins kale and mustard greens, have a very mild, almost smoky flavor. Although they are available year-round they are at their best from January through April. While collard greens share the same botanical name as kale they have their own distinctive qualities. Like kale, collards are one of the...
    by Kim Lean at December 5th, 2009 at 02:12 pm
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    All about Chives
    Chives (Allium schoenoprasum L.) belong to the same family as onions, leeks, and garlic. Although they are native to Asia and Eastern Europe, by the sixteenth century chives were common plants in herb gardens throughout Europe. Chives are hardy, draught tolerant, perennials, eight to twenty inches tall, that grow in clumps from underground bulbs. The leaves are round and...
    by Kim Lean at December 5th, 2009 at 02:12 pm
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    All about Chinese cabbage
    Chinese cabbage, also known as snow cabbage, is a Chinese leaf vegetable often used in Chinese cuisine. The vegetable is related to the Western cabbage, and is of the same species as the common turnip. There are many variations on its name, spelling, and scientific classification.
    by Kim Lean at December 5th, 2009 at 02:12 pm
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    All about Chicory
    Chicory is a bushy perennial herb with blue, lavender, or occasionally white flowers. It grows as a wild plant on roadsides in its native Europe, and in North America and Australia, where it has become naturalized. Common chicory is also known as blue sailors, succory, and coffeeweed. It is also called cornflower, although that name is more properly applied to Centaurea...
    by Kim Lean at December 5th, 2009 at 02:12 pm
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