The tomato is the edible, often red, fruit of the tomato plant. Its use as a food originated in Central America and spread throughout the world following the Spanish colonization. Tomato is consumed in many parts of the world in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, soups and drinks. … Continued
Spinach is a leafy green flowering plant native to central and western Asia. It is an annual plant growing as tall as 30 cm. The leaves are very variable in size, growing 1-30 cm long. Spinach has a high nutritional value, it is a rich source of vitamin A, vitamin C, vitamin K, magnesium, manganese, … Continued
Red beet is the taproot portion of the beet plant. Usually the deep purple roots of beetroot are eaten boiled, roasted or raw, and either alone or combined with any salad vegetable. Apart from being used as food red beets are also known as a natural food colouring agent. Betanin that is obtained from the … Continued
Potatoes are indigenous in the Andes and were introduced to Europe in the second half of the 16th century by the Spanish. Potato has become a staple food in many parts of the world and is an integral part of much of the world’s food supply. It is the world’s fourth largest food crop, following … Continued
Parsnip is a root vegetable closely related to carrot and parsley. It is a biennial plant usually grown as an annual. Its long, tuberous root has cream-colored skin and flesh; and left in the ground to mature, it becomes sweeter in flavour after winter frosts. It has been used as a vegetable since antiquity and … Continued
Lovage is a tall perennial plant, growing to 1.8- 2.5 m. The leaves, seeds and roots are all used in cooking, especially in the southern European cuisine. The stems and leaves are shiny green to yellow-green. The aroma and taste are similar to that of celery but with a hint of anise, the leaves are … Continued
Cultivated cabbage varieties are produced worldwide as a vegetable. It is a crop with a thick stem, grey-green leaves, and four-petaled flowers, growing to eight feet. Within the first year, it produces a greatly enlarged terminal bud that develops into the familiar cabbage head. The white, green and purple varieties are most common. Nowadays China … Continued
Leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot and Chinese onion. Leek is consumed as flakes, granules or in powder … Continued
Chives is a perennial plant and is widespread in nature across much of Europe, Asia, and North America. This herb is closely related to garlic, shallot, leek and Chinese onion. The stalks, which are hollow, are being chopped in tubular rings and are as such used as an herb. Chives are commonly used as an … Continued
Garlic is a species in the onion genus, Allium and is closely related to onion, shallot, chives and leek. Garlic is native to Central Asia and has a history of many thousand years of human consumption and is being used worldwide as a food seasoning and as a medicine. It is commonly believed that the … Continued