Chicory
Chicory: There are various types of chicory but most are used as salads. Some varieties are grown for their large roots and these are dried, roaster, ground and blended with some coffees.
Chinese Artichokes: A small delicate spiral shaped tuber and usually served a la creme.
Chinese Cabbage: It has a very long, tightly closed head and the flavour is similar to celery. It is used in soups and salads.
Cress: It has two types namely water cress and garden cress. Water cress grows best in running water, ditches and along stream. It is high mineral content, primarily iron, nad also rich in Vitamin A and C. It is used raw in salads and in soups, sandwiches, sauces and as a garnish. Garden cress is similar to water cress although less spicy in taste. Its cultivated in the garden and used the same way as water cress. It must be prepared just before using because it wilts very quickly.
cucumber: Two types of cucumbers. Those grown in hot houses called indoor or long cucumbers whereas the other grown out-of-doors are called outdoor or ridge cucumbers. Used for soups, salads and as vegetables and garnishes. Young cucumbers are sterilized together with herbs and sugar in vinegar and are called pickles.
Eggplant: This is a long or round fruit from the Solanaceae family, violet in colour. It is eaten as a cooked vegetable.
Fennel: The fruit of fennel is tightly closed leafy bulb and has a characteristic fine anise aroma. Theleaves are used in sauces, soups and salads. The fleshy bulbous stem is eaten raw or cooked as a vegetable.
Garlic: A round-shaped bulb formed by several individual cloves enclosed within the skin of the bulb. It is used for seasoning hot dishes or for cold dishes, salads, dressings and sauces.
Jerusalem Artichoke: This artichoke is an irregularly shaped tuber, often covered with wartlike spots. It is the size of potato with higher water content, an earthy odour with a faint taste of turnip. It can be boiled, baked and used in soups and stews.
Kohirabi: ‘Rabi’ means turnip. This bulb like part may be eaten raw or as a cooked vegetable. The plant is harvested when the bulb-like part is 5 to 7.5 cm on diameter. It grows larger but it is then too woody and tough for eating. The young leaves may also be used as a salad or they may be steamed.
Lamb’s Lettuce: This plant generally used as a salad. Often cultivated but also grows wild. It should not be confused with rampion which is used chiefly for its roots.
Tips of the day
Alfalfa plant or its scientific name medicago satvia is very rich with chlorophyl that acts as antioxidant to human body.
From the experience conducted long ago, alfalfa leaves contains the most alcaline in the world. Alfalfa protein is 18.9% higher than protein from meat 61.5%, egg 13.1% and milk 3.3%. Meanwhile alfalfa calcium is 14 times higher than corn germ and 144 times higher than liver.
The recent experiement showed that alfalfa liquid extracted from the leaves are effective to cure chronic disease such as heart, high blood, diabetes, mouth ulcer and bladder problem. It is also good for insomnia, body and breath odour. Chlorophyl from alfalfa also good for skin problem, enhance appetite, lessen the body tiredness and depression, constipation and for anemie patient. It adds to the red blood cell.
It was advised to take chlorophyl liquid regularly for it adds minerals and vitamin A, C, D and K that are needed for your body. Alfalfa also rich with metioni, one of the eight amino acid that cannot be produced by human body.
Happy healthy cooking…
from the back desk,
Dr. ChefDr. Chef, Webmaster forhttp://www.easy-home-cooking.com.Dr. Chef has been a chef in hotel around the world.From China to India, Middle East to South Africa and Canada to Australia. Now retired as a chef and doing a consultant company in restaurant and hotel business in south East-asia.
Article Source: http://www.simplysearch4it.com/article/46820.html
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