|
Naganegi belongs to the lily family. People eat its stem. It contains rich carbohydrate, protein, vitamin and phosphorus, and smells pungent and appetitive. It is one of the fine condiments, and also has a function of sterilization. Naganegi is the most popular
Post Date: 2011-03-05 21:28:47 |
|
|
Snap peas (also known as sugarsnap peas or mange tout) are a cultivar group of edible-podded peas that differ from snow peas in that their pods are round as opposed to flat. They get their name from the French 'mange tout' meaning to 'eat everything' as unlike with many
Post Date: 2011-03-17 18:33:52 |
|
|
The snow pea (Pisum sativum var. macrocarpon) is a legume, more specifically a variety of pea eaten whole in its pod while still unripe.As with all legumes, snow peas host beneficial bacteria, rhizobia, that fixes nitrogen in the soil -- this is called a mutualistic
Post Date: 2011-03-04 16:33:52 |
|
|
Broccoli possesses abundant fleshy flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The large mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a
Post Date: 2011-03-17 03:33:52 |
|
|
The ginger plant has a long history of cultivation, having originated in Asia and is grown in India, Southeast Asia, West Africa and the Caribbean. Ginger is a spice which is used for cooking and is also consumed whole as a delicacy or medicine. It is the underground
Post Date: 2011-03-08 08:33:52 |
|
|
Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. Garlic is grown globally, but China is by far the largest producer of garlic
Post Date: 2011-03-14 01:33:52 |
|
|
Onions, one of the oldest vegetables known to humankind, are found in a bewildering array of recipes and preparations spanning almost the totality of the world's cultures. They are nowadays available in fresh, frozen, canned, pickled, powdered, chopped, and dehydrated
Post Date: 2011-03-10 19:33:52 |
|
|
The cabbage is a leafy garden plant of the Family Brassicaceae (or Cruciferae). It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish,
Post Date: 2011-03-28 19:33:52 |
|
|
The carrot is a root vegetable, usually orange or white, or red-white blend in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot. Carrot has a crisp and sweet mouth feel and can be eaten in a variety of ways. The simplest way is raw as
Post Date: 2011-03-11 20:33:52 |
|
|
It can be used as a vegetable, either green or dried, fresh or canned. Cooked in dishes or in soup; eaten raw as salad. The flavor is mild and pleasant with a floury texture. Broad bean contains protein, fat and carbohydrate, vicine, choline, lecithin, pipecolic acid,
Post Date: 2011-03-20 15:33:52 |
|
|
