Asparagus is loved for its versatility, unique flavour, distinctive shape and health giving properties. Asparagus is surprisingly quick and easy to prepare and makes everyday family meals special. This post includes helpful information for selecting, storing, preparing and cooking asparagus.
Category: Vegetables – A to Z
The fruit is not sweet, but rich, and distinctly yet subtly flavoured, and of smooth, almost creamy texture. It is used in both savoury and sweet dishes, though in many countries not for both. The avocado is very popular in vegetarian cuisine, as substitute for meats in sandwiches and salads because of its high fat content.
Broccoli is a plant in the cabbage family, whose large flower head is used as a vegetable. The word broccoli, from the Italian plural of broccolo, refers to “the flowering top of a cabbage”. Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors d’œuvre trays.
Cassava, also called yuca, mogo, manioc, mandioca, tapioca and kamoting kahoy, a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy, tuberous root, a major source of carbohydrates.
Crotalaria longirostrata, the chipilín, is a perennial legume that is native to Mexico and Central America. Other common names include chepil, chepilin, and longbeak rattlebox.
Chipilín leaves are a common leafy vegetable in the local cuisines of southern Mexico, including Chiapas, Oaxaca, and Tabasco, and Central America, especially El Salvador and Guatemala. The leaves are …