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5. Berries. Berries, with their natural acidity, can also cause aluminum foil to leach into food. They can also fall apart and turn into a sad, mushy mess when cooked in foil at high temperatures.
Thai basil is sturdy and compact, [2] growing up to 45 cm (1 ft 6 in), [3] and has shiny green, slightly serrated, narrow leaves with a sweet, anise-like scent and hints of licorice, along with a slight spiciness lacking in sweet basil. [4] Thai basil has a purple stem, and like other plants in the mint family, the stem is
The leaves contain a high-level of vitamin C; [67] when eaten fresh they have a slightly sour and salty taste, but when cooked the taste resembles parsley, or that of celery. [66] The best time for picking the leaves is the month of May, when the leaves are tender and not so salty. [68] Crocus hyemalis: Winter crocus; saffron
Ligusticum scoticum, known as Scots lovage, [3] or Scottish licorice-root, [4] is a perennial flowering plant in the celery family, Apiaceae. It grows up to 60 centimetres (24 in) tall and is found in rock crevices and cliff-top grassland .
(Harvard Health researchers note that microwaving is one of the least likely cooking methods to damage nutrients due to shorter cooking times.) The resulting veggies are vibrant and perfectly tender.
Kohlrabi leaves are edible and can be used similarly to collard greens and kale, but take longer to cook. Kohlrabi is an important part of Kashmiri cuisine, where it is called Mŏnji. It is one of the most commonly cooked vegetables, along with collard greens (haakh). It is prepared with its leaves and served with a light soup and eaten with rice.
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The roots are scrubbed, cut into lengths, boiled, and served like parsnips or carrots. Skirret roots can be stewed, baked, roasted, fried in batter as fritter, or creamed, and also be grated and used raw in salads. A woody core may be present in some roots, though this seems to be variable in different plants.