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Garden cress is genetically related to watercress and mustard, sharing their peppery, tangy flavour and aroma. In some regions, garden cress is known as mustard and cress, garden pepper cress, pepperwort, pepper grass, or poor man's pepper. [2] [3] This annual plant can reach a height of 60 cm (24 in), with many branches on the upper part.
Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens. Many vegetables are cultivated varieties of mustard plants; domestication may have ...
Mustard seeds generally take eight to ten days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs. Yellow mustard has a plant maturity of 85 to 90 days; whereas, brown and oriental mustard have a plant maturity of 90 to 95 days.
The post 11 Health Benefits of Brussels Sprouts appeared first on Taste of Home. Lower Your Risk for Heart Disease This quintessential fall side dish is so much more than an excuse to eat more ...
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
Sprouts are rinsed two to four times a day, depending on the climate and the type of seed, to provide them with moisture and prevent them from souring. Each seed has its own ideal sprouting time. After three to five days the sprouts will have grown 5 to 8 centimetres (2 to 3 in) in length and will be suitable for consumption.
Glucosinolate structure; side group R varies. Glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish.The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged.
The short answer is: sprouted garlic is 100 percent safe to eat, but it has a distinctly different flavor. Besides maybe bad breath, there are no side effects to eating sprouted garlic. They may ...