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Artichoke is a perennial thistle originating in southern Europe around the Mediterranean. In France, artichokes are very popular deep fried. In Italy, artichoke hearts in oil are the usual vegetable for spring in the 'Four Seasons' pizza (with olives for summer, mushrooms for autumn and prosciutto for winter). Apart from food use, the Globe Artichoke is also an attractive plant for its bright floral display, sometimes grown in herbaceous borders for its bold foliage and large purple flower heads.

Baby Carrots Back to Top

A "true" baby carrot is a carrot grown to the "baby stage", which is to say long before the root reaches its mature size.  The test is can you see a proper "shoulder" on each carrot. These immature roots are preferred by some people out of the belief that they are superior either in texture, nutrition or taste.

The cartenoids found in baby carrot may help protect against other cancers. Eating 5 servings of baby carrots  supplies a whole range of nutrients, which provide the kind of protection originally attributed to betacarotene alone

Baby Corn Back to Top

Baby corn is typically grown in more temperate and wet climates. Baby corn typically is eaten whole—cob included—in contrast to mature corn, whose cob is considered too tough for human consumption. Baby corn is eaten both raw and cooked, however cooking does not change its culinary and physical properties significantly; the texture remains relatively fake rolex the same, as does the taste, whether raw or cooked. Baby corn is most common in Asian cuisine.


Baby Potatoes Back to Top

A 100g is 75 calories, which is usually about 3 or 4 potatoes depending on their size.  So, calorie wise they're about the same, There is more fiber and nutrients since you'll have more skin for the same weight than you would swiss rado replica with larger potatoes.

Brocolli Back to Top

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means "cabbage sprout." Because of its different components, broccoli fake rolex sale provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk)



Brussels Sprouts Back to Top

The Brussels sprout is a Cultivar group of wild cabbage cultivated for its small leafy green buds, which resemble miniature cabbages. Cooked Brussels sprouts are small and compact; they make a great snack food that can be simply eaten as is rolex replica sale or seasoned with salt and pepper to taste. While Brussels sprouts are usually served as a side dish, they also make a nice addition to cold salads.


Capsicum Back to Top

Capsicum grows in warm climates and is added to many herbal formulas as a catalyst. They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into hublot replica sale strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces. Some of the members of Capsicum are used as spices, vegetables, and medicines.


Celery Back to Top

Celery has become a common household staple along with carrots, onions and potatoes. Its crunchy texture and distinctive flavor makes it a popular addition to salads and many cooked dishes.

Although it is available throughout hublot replica sale the year, you will enjoy the best taste and quality of celery during the summer months when it is in season and locally grown varieties can be easily found in the markets.

Cherry Tomatoes Back to Top

The cherry tomato is regarded as a botanical variety of the cultivated tomato. It is marketed at a premium to ordinary tomatoes, and is popular as a snack and in salads. Cherry tomatoes are generally considered to be similar but not identical to the wild precursor of the domestic tomato. They are often more sour than standard tomatoes.

Chinese Cabbage Back to Top

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. It grows very well in mild climates and can be harvested in 40 days after sowing. Young plants are also very popular for pickling.


Green Asparagus Back to Top

Green Asparagus is considered to be slightly milder in flavor and a bit tenderer than green asparagus. All varieties and colors may be used interchangeably in recipes. It has been used from early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. Only the young shoots of asparagus are eaten.


Haricot Back to Top

They can be picked early and the tender pod consumed. The French or snap beans are a good example and can be either green or yellow. The fresh green beans can be eaten without the pods. Of the many varieties, most are likely to be called shell or shelly beans, meaning that the seeds are extracted from the pods and eaten fresh rather than dried


Leeks Back to Top

The leek, Allium ampeloprasum also sometimes known as Allium porrum, is a vegetable which belongs, along with the onion and garlic, to the Alliaceae family. Two related vegetables, the elephant garlic and kurrat, are also variant subspecies of Allium ampeloprasum, although different in their uses as food.


Lettuce Back to Top

Lettuce is a fat free, low calorie food and is good for a well balanced diet. It is a valuable source of vitamin A and folic acid. Lactucarium (or “Lettuce Opium? is a mild opiate-like substance that is contained in all types of lettuce. Both the Romans and Egyptians took advantage of this property eating lettuce at the end of a meal to induce sleep.

Lettuce is one of the few vegetables we eat fresh and uncooked.


Red Cabbage Back to Top

The red cabbage (Brassica oleracea var. capitata f. rubra) is a sort of cabbage, also known as Red Kraut or Blue Kraut after preparation. Its leaves are coloured dark red/purple. Red cabbage is often used for salads and coleslaw. This vegetable can be eaten raw or cooked. Red cabbage is the richest sources of flavonoids in the vegetable world and  is an excellent source of vitamin C, an antioxidant that helps protect cells from harmful free radicals.

Red Radish Back to Top

The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. The most commonly eaten portion is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable.

The bulb of the radish is usually eaten raw, although tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavor; Radishes are used in salads, as well as in many European dishes.

Rhubarb Back to Top

Rhubarb is a group of plants that belong to the genus Rheum in the family Polygonaceae. While the leaves are toxic, the plants have medicinal uses, but most commonly the plants stalks are cooked and used in pies and other foods for their tart flavour. A number of varieties have been domesticated for human consumption, most of which are recognized by the Royal Horticultural Society.

Snow Peas Back to Top

Snow Peas are edible podded peas with the best features of snap beans (tender and crispy) and garden peas (sweet and meaty). Young Snow Peas are excellent for salads.  The green shoots can also be cut and served as a vegetable as is done in Chinese cooking, especially stir-fried with garlic or shellfish such as

Sweet Corn Back to Top

Sweet corn is a variety of maize with a high sugar content and is in fact a vegetable not a fruit. Sweet corn is traditionally eaten with beans; each plant is deficient in an essential amino acid that happens to be abundant in the other, so together sweet corn and beans form a balanced diet. Similarly, sweet corn in Indonesia is traditionally ground or soaked with milk, which makes available a B vitamin in the corn,

Turnip Back to Top

The turnip or white turnip (Brassica rapa var. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. The turnip's root is high only in Vitamin C. The green leaves of the turnip top ("turnip greens") are a good source of Vitamin A, folate, Vitamin C, Vitamin K and calcium


Zuchinni Back to Top

In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory 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 bread, or incorporated into a cake mix. Its flowers can be eaten stuffed and are a delicacy when deep fried.