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Cabbage Leaf (1931) by Edward Weston. Cabbage Leaf is a black and white photograph taken by Edward Weston in 1931. The picture demonstrates the artist renewed interest in the physical textures of vegetables, seashells and other objects that were the subject of many of his photographs at this time.
Community gardens improve users’ health through increased fresh vegetable consumption and providing a venue for exercise. [10] [14] The gardens also combat two forms of alienation that plague modern urban life by bringing urban gardeners closer in touch with the source of their food, and by breaking down isolation by creating a social community.
In North American English it is known as "romaine" lettuce, and in British English the names "cos" lettuce and "romaine" lettuce are both used. [2] Many dictionaries trace the word cos to the name of the Greek island of Cos, from which the lettuce was presumably introduced. [3]
Vegetables in a market in the Philippines Vegetables for sale in a market in France. Vegetables are parts of plants that are consumed by humans or other animals as food.The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds.
Carl Warner was born in Liverpool, England in 1963. At the age of seven he moved to Kent with his parents and as an only child spent hours in his bedroom listening to music, drawing and creating worlds from his imagination, inspired by the posters on his walls by artists such as Salvador Dali and Patrick Woodroofe and the record sleeve designs of Roger Dean and the work of Hipgnosis.
Chard, like other green leafy vegetables, has highly nutritious leaves. Chard has been used in cooking for centuries, but because it is the same species as beetroot , the common names that cooks and cultures have used for chard may be confusing; [ 3 ] it has many common names , such as silver beet , perpetual spinach , beet spinach , seakale ...
Basella alba is a fast-growing, soft-stemmed vine, reaching 10 metres (33 ft) in length. [4] Its thick, semi-succulent, heart-shaped leaves have a mild flavour and mucilaginous texture. [5]
As a fresh vegetable, borage, with a cucumber-like taste, is often used in salads or as a garnish. [16] The flower has a sweet, honey-like taste and is often used to decorate desserts and cocktails, [16] sometimes frozen in ice cubes. [17] Vegetable use of borage is common in Germany, in the Spanish regions of Aragón and Navarre, on the Greek ...