THE INGREDIENTS " THE GREEN THAT WILL MAKE YOU GRIN EDITION"
CUCUMBER
Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling, and seedless. Within these varieties, several cultivars have been created.
The cucumber is originally from South Asia, but now grows on most continents. Many different types of cucumber are traded on the global market.
The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around supports with thin, spiraling tendrils.
The plant may also root in a soilless medium and will sprawl along the ground if it does not have supports. The vine has large leaves that form a canopy over the fruits. The fruit of typical cultivars of cucumber is roughly cylindrical, but elongated with tapered ends, and may be as large as 60 centimeters (24 in) long and 10 centimeters (3.9 in) in diameter.
Botanically speaking, the cucumber is classified as a pepo, a type of botanical berry with a hard outer rind and no internal divisions. Much like tomato and squash, it is often perceived, prepared and eaten as a vegetable. Cucumber fruits are usually more than 90% water.
HISTORY
The cucumber originated in India, where a great many varieties have been observed, from Cucumis hystrix. It has been cultivated for at least 3,000 years, and was probably introduced to other parts of Europe by the Greeks or Romans.
Records of cucumber cultivation appear in France in the 9th century, England in the 14th century, and in North America by the mid-16th century.
In a 100-gram serving, raw cucumber (with peel) is 95% water, provides 67 kilojoules (16 kilocalories) and supplies low content of essential nutrients, as it is notable only for vitamin K at 16% of the Daily Value.
Most people report a mild, almost watery or light melon aroma and flavor of cucumbers slightly bitter taste of cucumbers results from cucurbitacins.
According to the Food and Agriculture Organization of the United Nations for cucumber and gherkin production in 2013, China produced 76% of the global output, followed by Turkey, Iran, Russia and Ukraine.
In general cultivation, cucumbers are classified into three main cultivar groups: "slicing", "pickling", and "burpless".
Cucumbers can be pickled for flavor and longer shelf-life.
Although any cucumber can be pickled, commercial pickles are made from
cucumbers specially bred for uniformity of length-to-diameter ratio and
lack of voids in the flesh.
Those cucumbers intended for pickling, called picklers, grow to about 7 to 10 cm (3 to 4 in) long and 2.5 cm (1 in) wide. Compared to slicers, picklers tend to be shorter, thicker, less regularly shaped, and have bumpy skin with tiny white or black-dotted spines.
Color can vary from creamy yellow to pale or dark green. Pickling cucumbers are sometimes sold fresh as “Kirby” or “Liberty” cucumbers.
Pickled cucumbers are soaked in brine or a combination of vinegar and brine, although not vinegar alone, often along with various spices.
Pickled cucumbers are called "pickles" in the US or "gherkins" or "wallies" in the UK, the latter name being more common in the north of England and London, where it refers to the large vinegar-pickled cucumbers commonly sold in fish and chip shops.
Burpless cucumbers are sweeter and have a thinner skin than other varieties of cucumber, and are reputed to be easy to digest and to have a pleasant taste.
They can grow as long as 2 feet (0.61 m). They are nearly seedless, and have a delicate skin. Most commonly grown in greenhouses, these parthenocarpic cucumbers are often found in grocery markets, shrink-wrapped in plastic. They are sometimes marketed as seedless or burpless, because the seeds and skin of other varieties of cucumbers are said to give some people gas
Cucumbers grown to eat fresh are called slicing cucumbers. The main
varieties of slicers mature on vines with large leaves that provide
shading.
They are mainly eaten in the unripe green form, since the ripe yellow form normally becomes bitter and sour. Slicers grown commercially for the North American market are generally longer, smoother, more uniform in color, and have a much tougher skin.
Slicers in other countries are smaller and have a thinner, more delicate skin. Smaller slicing cucumbers can also be pickled.
CABBAGE
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads.
Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely.
It is a multi-layered vegetable. Under conditions of long sunlit days such as are found at high northern latitudes in summer, cabbages can grow much larger. Some records are discussed at the end of the history section.
Cabbage was most likely domesticated somewhere in Europe.
By the Middle Ages, cabbage had become a prominent part of European cuisine.
Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross-pollination.
Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.
The Food and Agriculture Organization of the United Nations reported that world production of cabbage and other brassicas for 2014 was 71.8 million metric tonnes, with China accounting for 47% of the world total.
cabbages are prepared in many different ways for eating. They can be pickled, fermented for dishes such as sauerkraut, steamed, stewed, sautéed, braised, or eaten raw.
Cabbage is a good source of vitamin K, vitamin C and dietary fiber. Contaminated cabbage has been linked to cases of food-borne illness in humans.
>Tips for storage
Wrapped tightly in plastic, a head of cabbage will keep for about two weeks in the crisper.
Once cut, use cabbage within 2-3 days.
Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days.
If the cabbage is part of mixed dish like cabbage rolls, store covered in the fridge and use within 3-4 days.
Freeze fresh or cooked cabbage in airtight containers or freezer bags for 10-12 months.
>Tips for cooking Remove outer leaves and rinse cabbage well.
To keep cabbage fresh, don’t cut it until just before
you use it.
To shred cabbage, cut the head into four quarters and
cut out the hard stalk in the middle.
Cut each quarter into fine shreds.
You can microwave, shred, pickle, bake, steam, stir-fry
or boil cabbage.
>Here are some tips for buying cabbage.
Pre-bagged. Cabbage that is already bagged and shredded can save you time but it can also be more expensive. Remember that even if the package says that the cabbage is “pre-washed,” you should rinse it with cold water before eating. Use by the best before date.
Head of cabbage. Choose cabbage that seems firm and heavy for its size, with fresh, crisp-looking leaves that are tightly packed and aren’t wilting or blemished.
LEEK
The 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.
Historically, many scientific names were used for leeks, but they are now all treated as cultivars of A. ampeloprasum. The name 'leek' developed from the Anglo-Saxon word leac.
Leeks are easy to grow from seed and tolerate standing in the field for an extended harvest, which takes place up to 6 months from planting.
The soil in which it is grown has to be loose and drained well; leek can be grown in the same regions where onions can be grown. Leeks usually reach maturity in the autumn months.
The thrips species Thrips tabaci is considered a leek pest and leeks can also get leek rust (Puccinia allii).
Leeks can be bunched and harvested early when they are about the size of a finger or pencil, or they can be thinned and allowed to grow to a much larger mature size. Hilling leeks can produce better specimens.
Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavor to stock.
The dark green portion is usually discarded because it has a tough texture, but it can be sautéed or added to stock. A few leaves are sometimes tied with twine and other herbs to form a bouquet garni.
Leeks are typically chopped into slices 5–10 mm thick. The slices have a tendency to fall apart, due to the layered structure of the leek. The different ways of preparing the vegetable are:
Because of their symbolism in Wales (see below), they have come to be used extensively in that country’s cuisine.
Elsewhere in Britain, leeks have come back into favor only in the last 50 years or so, having been overlooked for several centuries.
source by
Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling, and seedless. Within these varieties, several cultivars have been created.
The cucumber is originally from South Asia, but now grows on most continents. Many different types of cucumber are traded on the global market.
The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around supports with thin, spiraling tendrils.
The plant may also root in a soilless medium and will sprawl along the ground if it does not have supports. The vine has large leaves that form a canopy over the fruits. The fruit of typical cultivars of cucumber is roughly cylindrical, but elongated with tapered ends, and may be as large as 60 centimeters (24 in) long and 10 centimeters (3.9 in) in diameter.
Botanically speaking, the cucumber is classified as a pepo, a type of botanical berry with a hard outer rind and no internal divisions. Much like tomato and squash, it is often perceived, prepared and eaten as a vegetable. Cucumber fruits are usually more than 90% water.
HISTORY
The cucumber originated in India, where a great many varieties have been observed, from Cucumis hystrix. It has been cultivated for at least 3,000 years, and was probably introduced to other parts of Europe by the Greeks or Romans.
Records of cucumber cultivation appear in France in the 9th century, England in the 14th century, and in North America by the mid-16th century.
In a 100-gram serving, raw cucumber (with peel) is 95% water, provides 67 kilojoules (16 kilocalories) and supplies low content of essential nutrients, as it is notable only for vitamin K at 16% of the Daily Value.
Most people report a mild, almost watery or light melon aroma and flavor of cucumbers slightly bitter taste of cucumbers results from cucurbitacins.
According to the Food and Agriculture Organization of the United Nations for cucumber and gherkin production in 2013, China produced 76% of the global output, followed by Turkey, Iran, Russia and Ukraine.
In general cultivation, cucumbers are classified into three main cultivar groups: "slicing", "pickling", and "burpless".
Pickling
Those cucumbers intended for pickling, called picklers, grow to about 7 to 10 cm (3 to 4 in) long and 2.5 cm (1 in) wide. Compared to slicers, picklers tend to be shorter, thicker, less regularly shaped, and have bumpy skin with tiny white or black-dotted spines.
Color can vary from creamy yellow to pale or dark green. Pickling cucumbers are sometimes sold fresh as “Kirby” or “Liberty” cucumbers.
Pickled cucumbers are soaked in brine or a combination of vinegar and brine, although not vinegar alone, often along with various spices.
Pickled cucumbers are called "pickles" in the US or "gherkins" or "wallies" in the UK, the latter name being more common in the north of England and London, where it refers to the large vinegar-pickled cucumbers commonly sold in fish and chip shops.
Burpless
Burpless cucumbers are sweeter and have a thinner skin than other varieties of cucumber, and are reputed to be easy to digest and to have a pleasant taste.
They can grow as long as 2 feet (0.61 m). They are nearly seedless, and have a delicate skin. Most commonly grown in greenhouses, these parthenocarpic cucumbers are often found in grocery markets, shrink-wrapped in plastic. They are sometimes marketed as seedless or burpless, because the seeds and skin of other varieties of cucumbers are said to give some people gas
Slicing
They are mainly eaten in the unripe green form, since the ripe yellow form normally becomes bitter and sour. Slicers grown commercially for the North American market are generally longer, smoother, more uniform in color, and have a much tougher skin.
Slicers in other countries are smaller and have a thinner, more delicate skin. Smaller slicing cucumbers can also be pickled.
CABBAGE
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads.
Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely.
It is a multi-layered vegetable. Under conditions of long sunlit days such as are found at high northern latitudes in summer, cabbages can grow much larger. Some records are discussed at the end of the history section.
Cabbage was most likely domesticated somewhere in Europe.
By the Middle Ages, cabbage had become a prominent part of European cuisine.
Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross-pollination.
Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.
The Food and Agriculture Organization of the United Nations reported that world production of cabbage and other brassicas for 2014 was 71.8 million metric tonnes, with China accounting for 47% of the world total.
cabbages are prepared in many different ways for eating. They can be pickled, fermented for dishes such as sauerkraut, steamed, stewed, sautéed, braised, or eaten raw.
Cabbage is a good source of vitamin K, vitamin C and dietary fiber. Contaminated cabbage has been linked to cases of food-borne illness in humans.
>Tips for storage
Wrapped tightly in plastic, a head of cabbage will keep for about two weeks in the crisper.
Once cut, use cabbage within 2-3 days.
Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days.
If the cabbage is part of mixed dish like cabbage rolls, store covered in the fridge and use within 3-4 days.
Freeze fresh or cooked cabbage in airtight containers or freezer bags for 10-12 months.
>Tips for cooking Remove outer leaves and rinse cabbage well.
To keep cabbage fresh, don’t cut it until just before
you use it.
To shred cabbage, cut the head into four quarters and
cut out the hard stalk in the middle.
Cut each quarter into fine shreds.
You can microwave, shred, pickle, bake, steam, stir-fry
or boil cabbage.
>Here are some tips for buying cabbage.
Pre-bagged. Cabbage that is already bagged and shredded can save you time but it can also be more expensive. Remember that even if the package says that the cabbage is “pre-washed,” you should rinse it with cold water before eating. Use by the best before date.
Head of cabbage. Choose cabbage that seems firm and heavy for its size, with fresh, crisp-looking leaves that are tightly packed and aren’t wilting or blemished.
LEEK
The 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.
Historically, many scientific names were used for leeks, but they are now all treated as cultivars of A. ampeloprasum. The name 'leek' developed from the Anglo-Saxon word leac.
Leeks are easy to grow from seed and tolerate standing in the field for an extended harvest, which takes place up to 6 months from planting.
The soil in which it is grown has to be loose and drained well; leek can be grown in the same regions where onions can be grown. Leeks usually reach maturity in the autumn months.
The thrips species Thrips tabaci is considered a leek pest and leeks can also get leek rust (Puccinia allii).
Leeks can be bunched and harvested early when they are about the size of a finger or pencil, or they can be thinned and allowed to grow to a much larger mature size. Hilling leeks can produce better specimens.
Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavor to stock.
The dark green portion is usually discarded because it has a tough texture, but it can be sautéed or added to stock. A few leaves are sometimes tied with twine and other herbs to form a bouquet garni.
Leeks are typically chopped into slices 5–10 mm thick. The slices have a tendency to fall apart, due to the layered structure of the leek. The different ways of preparing the vegetable are:
- Boiling turns it soft and mild in taste. (Care should be taken to chop the vegetable, or else the intact fibers that run the length of the vegetable will tangle into a ball while chewing.)
- Frying leaves it crunchier and preserves the taste.
- Raw leeks can be used in salads, doing especially well when they are the prime ingredient.
- In Turkish cuisine, leeks are chopped into thick slices, then boiled and separated into leaves, and finally filled with a filling usually containing rice, herbs (generally parsley and dill), onion, and black pepper.
Because of their symbolism in Wales (see below), they have come to be used extensively in that country’s cuisine.
Elsewhere in Britain, leeks have come back into favor only in the last 50 years or so, having been overlooked for several centuries.
source by
CUCUMBER
SOURCE
Nonnecke,
I.L. (1989). Vegetable Production. Springer. ISBN 9780442267216.
Huang,
S.; Li, R.; Zhang, Z.; Li, L.; Gu, X.; Fan, W.; Lucas, W.; Wang, X.; Xie, B.;
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Numbers
11:5
Although
the ostracon was written in Greek, Daniel implies that the writer used the
Arabic word instead of the Greek because the recipient, who has a Semitic name
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N.H., 19, 23
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Pliny,
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David (2012). Taste, Memory: Forgotten Foods, Lost Flavors, and why They
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H. V.; Turner, N. J. (1996). Traditional Plant Foods of Canadian Indigenous
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CABBAGE
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K. A.; Newenhouse, A. C (1997). "Growing broccoli, cauliflower, cabbage
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Elizabeth (2001). Vegetables from Amaranth to Zucchini: The Essential
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Charles (1915). Winston's Cumulative Encyclopedia: A Comprehensive Reference
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Joseph
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kohl (masc.), etc. but also Welsh cawl; Cornish caul (masc.); etc. Compare
Latin caulis.
OED:
"cabbage".
Jeffrey
L. Forgeng, Will McLean, Daily Life in Chaucer's England 2009, p 298.
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Cooper,
Anthony Ashley (1st Earl of Shaftesbury) (1859). Memoirs, Letters, and
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A
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Sweets and Desserts, 2013, p. 146.
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"Longest
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"Largest
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"Alaska
Man Rolls Record Cabbage Out Of The Patch". Nati
LEEK
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Chemistry. ISBN 0-85404-190-7.
"AllergyNet
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"Allium
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Caroline
Foley (2006). The A-Z of Allotment Vegetables. New Holland Publishers. p. 75.
ISBN 978-1-84537-283-5.
Brewster,
James L. (2008). Onions and other vegetable alliums (2nd ed.). Wallingford, UK:
CABI International. ISBN 978-1-84593-399-9. p. 30
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