Types of Vegetables
Delicious Flowers, A Guide to Vegetables Which Are Flowers
While most people think of vegetables as something to be eaten as is, many of them can also be used as food for their flowers. Broccoli, cauliflower, artichokes, and cabbage are all examples of delicious flowers that can spruce up any meal. In this guide, we'll explore the different ways to prepare these flowers so that you can enjoy them at their best.
Broccoli: Broccoli heads are a delicious flower that can be used in a variety of dishes. They are most commonly boiled or steamed, but can also be baked, grilled, or stir-fried. Broccoli heads are a great source of vitamins A and C, as well as fiber.
Cauliflower: Cauliflower heads are a delicious flower that can be used in many recipes. When cooked, they develop a sweet and nutty flavor and can be enjoyed raw or cooked. Cauliflower heads are rich in vitamins A and C, as well as fiber.
Globe artichokes: Artichokes, these spiny thistle-like flowers are the unopened bud of the species Cynara scolymus. When cooked, the petals and heart of the artichoke can be eaten, while the inedible prickly choke in the center is usually removed before eating. Artichokes are a good source of fiber and vitamins C and K. Artichoke hearts can be steamed, boiled, grilled, or roasted. They're often served with dipping sauces such as mayonnaise or hollandaise sauce. Artichoke hearts can also be added to soup or pasta dishes.
Cabbage: Cabbage is an excellent source of vitamins C and K, as well as fiber and manganese. The best way to enjoy cabbage is to steam it or saute it until it's tender but still crisp. Cabbage goes well in salads, soup, rice dishes, or pasta dishes. It can also be used as a wrap filling or slaw ingredient.
Next time you're at the grocery store, look for some delicious broccoli, cauliflower, artichokes, and cabbage. They're nutritious and versatile, so you can enjoy them in all sorts of dishes. Give them a try the next time you're looking for something new to eat!
Floral Delights
While most people think of flowers as being ornamental, many different types of flowers are edible. Some vegetables get their start as flowers! Here are just a few examples of delicious and beautiful floral vegetables that you can enjoy.
Squash blossoms: These gorgeous yellow or orange flowers can be fried, used in soups or sauces, or even stuffed and baked. They have a delicate flavor that is similar to squash itself.
Chrysanthemum: Chrysanthemum leaves have been eaten in China for centuries and are still enjoyed today. They have a slightly bitter flavor and are often used in stir-fries or soups.
Hibiscus flowers: Hibiscus flowers are utilized in cuisines all over the world. In Mexico, they are used to make a popular drink called jamaica, while in Thailand they are added to coconut milk to make a refreshing dessert soup called tom kha hua plee.
Daylilies: Daylilies can be used in savory dishes such as stir-fries or soups, or they can be candied and used as decorations on cakes or other desserts."
Dandelions: Dandelions can be used in salads, made into wine, or roasted and ground into coffee."
Marigolds: Marigolds can be added to soups or salads for flavor or used as a natural dye."
Nasturtiums: Nasturtiums have a peppery flavor and can be added to salads or sandwiches."
Roses: Rose hips (the fruit of the rose plant) can be made into jam, while rose petals can be candied or used to flavor tea.
Violets: Violets can be candied and used as decorations on cakes or other desserts.
Zucchinis: Zucchini blossoms can be fried, stuffed, or used in soups.
While most people think of flowers as being ornamental, many different types of flowers are edible! Some vegetables even get their start as flowers! Who knew that so many common vegetables were edible flowers? Now you do! So next time you're at your local farmer's market or grocery store, keep an eye out for these delicious floral vegetables!
The Fruits of Your Labor - Why Some Vegetables Are Actually Fruits
Most of us were taught that fruits are sweet and vegetables are savory. But the truth is, some vegetables are fruits. In this blog post, we'll explore some of these fruits masquerading as vegetables and find out why they're classified as such. So without further ado, let's get started!
Tomatoes, a fruit masquerading as a vegetable: Tomatoes are technically fruits because they contain seeds. They're usually eaten in savory dishes like pasta and salads, but they can also be used in sweet dishes like pies and jams. Tomatoes are red, yellow, or green when they're ripe and they're full of nutrients like vitamins A and C.
Cucumbers, a fruit posing as a vegetable: Like tomatoes, cucumbers are fruits. They contain seeds and they're usually eaten in savory dishes like salads and sandwiches. Cucumbers are green and they have a high water content, which makes them refreshing and perfect for hot summer days.
Eggplant, a Fruit that looks like a vegetable (and vice versa!): Eggplants are technically fruits, but they're often cooked and eaten like vegetables. Eggplants are purple or white and they have a spongy texture. They're popular in many cuisines, including Italian, Indian, Thai, and Chinese.
Zucchini, a vegetable that Is a fruit (Yes, Really!): Zucchinis are another vegetable that is actually a fruit. They contain seeds and they're usually eaten in savory dishes like pasta or stir-fry. Zucchinis are green or yellow and they have a mild flavor that pairs well with other ingredients.
So there you have it - four vegetables that are fruits! Tomatoes, cucumbers, eggplants, and zucchinis may look like your average veggies, but they're actually classified as fruits because they contain seeds. Now that you know the truth about these so-called vegetables, you can impress your friends and family with your fruit-veg knowledge the next time you're at the dinner table!
Some of Our Favorite Veggies that are Used as Food by Their Stems
In addition to leaves and roots, stems are an important part of many vegetables that we eat regularly. Some of our favorites include celery, bamboo shoots, and asparagus. Let’s take a closer look at each one.
Celery: This refreshing vegetable is often used in salads or as a garnish. Celery is composed of 94% water, making it a great source of hydration. Celery also contains vitamins K and C, as well as folate and potassium. When choosing celery at the grocery store, look for crisp stalks with fresh-looking leaves. Avoid any yellowing or browning of the leaves, as this is a sign of age.
Bamboo Shoots: A popular ingredient in Asian cuisine, bamboo shoots can be eaten raw or cooked. When selecting bamboo shoots, look for those that are plump with a light cream coloration. Avoid any bamboo shoots that are discolored or have started to sprout. Bamboo shoots are a good source of fiber, vitamins C and B6, and potassium.
Asparagus: Asparagus is a versatile vegetable that can be enjoyed cooked or raw. When selecting asparagus spears, look for those that are firm with closed tips. Avoid any spears that are wilted or have open tips, as these are signs of age. Asparagus is a good source of fiber and vitamins A, C, E and K.
The next time you’re at the grocery store, don’t forget to add celery, bamboo shoots, and asparagus to your list! These delicious vegetables can all be used as food by their stems. Plus, they’re packed with nutrients that your body will love. Do you have a favorite way to enjoy celery, bamboo shoots, or asparagus? Let us know in the comments below!
5 Popular Vegetables That Are eaten for Their Leaves
We all know that vegetables are good for us, but did you know that some vegetables are best eaten for their leaves? Here are 5 popular vegetables that are usually eaten for their leaves.
Spinach: Spinach is a typical leafy green vegetable that is known for its nutrient-rich leaves. One cup of spinach provides around 7 grams of protein and is also a good source of vitamins A, C, and K, as well as magnesium, iron, and calcium. Spinach can be enjoyed cooked or raw in salads, smoothies, or sandwiches.
Swiss Chard: Swiss chard is a leafy green vegetable that is related to the beet family. Swiss chard is often used in Mediterranean cooking and its nutrient-rich leaves can be enjoyed cooked or raw. Swiss chard is a good source of vitamins A, C, and K, as well as magnesium, iron, and calcium.
Kale: Kale is a leafy green vegetable that has become extremely popular in recent years due to its nutrient density. One cup of kale provides around 6 grams of protein and is also a good source of vitamins A, C, and K, as well as magnesium, iron, and calcium. Kale can be enjoyed cooked or raw in salads, smoothies, or sandwiches.
Collards: Collards are a type of leafy green vegetable that is often used in Southern cooking. Collards are most commonly enjoyed cooked, but their nutrient-rich leaves can also be enjoyed raw in salads or wraps. Collards are a good source of vitamins A, C, and K, as well as magnesium, iron, and calcium.
Mustard Greens: Mustard greens are a type of leafy green vegetable with a slightly peppery flavor. Mustard greens are most commonly enjoyed cooked but their nutrient-rich leaves can also be eaten raw in salads or wraps. Mustard greens are a good source of vitamins A, C, and K, as well as magnesium, iron and calcium.
Next time you're at the grocery store or farmers market, consider picking up one of these leafy greens to try! While they may not be the traditional "vegetables" that you're used to eating, they're definitely worth giving a shot.
Root vegetables you didn't know you were missing out on.
Most people are familiar with the usual root vegetables like carrots, potatoes, and turnips. But there are a wide variety of root plants that are edible and delicious! In this blog post, we'll introduce you to 5 lesser-known root vegetables that are worth trying.
Salsify: Salsify is a long, thin root vegetable with dark brown skin and white flesh. It's often compared to oysters in taste and texture. It's a versatile ingredient that can be used in soups, stews or roasted and served as a side dish.
Rutabaga: Rutabaga is a large, yellowish-orange root vegetable. It has a slightly sweet flavor and can be cooked in the same ways as other root vegetables like potatoes or carrots. One of our favorite ways to enjoy rutabagas is in this creamy mashed rutabaga dish.
Parsnip: Parsnips are long, white root vegetables that resemble carrots. They have a mildly sweet flavor and can be roasted, mashed, or added to soups or stews. parsnips are a great source of fiber and vitamins A and C.
Celeriac: Celeriac is an ugly duckling of sorts—it's an ugly root vegetable that tastes absolutely amazing! It has a strong celery flavor and can be eaten raw or cooked. It's often used as a low-carb alternative to potatoes in dishes like this celeriac mash recipe.
Radish: Radishes are small, brightly colored root vegetables that range in color from white to purple to red. They have a sharp, peppery flavor and can be eaten raw, pickled, or cooked. Radishes are also a good source of vitamin C.
Next time you're at the grocery store or farmer's market, don't be afraid to branch out and try something new! There are so many delicious root vegetables to choose from beyond the usual suspects of carrots, potatoes, and turnips. Who knows—you might just find your new favorite veggie!
5 Seeds You Didn't Know Were Edible
Most people think of seeds as something we sow in the ground to grow a plant. But did you know that many seeds are edible? These seeds are not only safe to eat, but they're also packed with nutrients like protein, fiber, and healthy fats. Here are 5 seeds you didn't know were edible.
Pumpkin Seeds: Pumpkin seeds are high-protein, nutrient-rich seeds that can be eaten raw, roasted, or turned into pumpkin seed butter. They're a good source of iron, magnesium, and zinc. When buying pumpkin seeds, look for ones that are shelled (without the hard shell) and/or roasted.
Sunflower Seeds: Sunflower seeds are another type of seed that's high in protein and nutrients. They can be eaten raw or roasted and make a great addition to salads, stir-fries, granola, and more. Look for sunflower seeds that have been hulled (without the outer shell) for easier eating.
Chia Seeds: Chia seeds are a type of seed that's native to Mexico and Central America. They're an excellent source of omega-3 fatty acids, fiber, and protein. Chia seeds can be added to smoothies, yogurt, oatmeal, baked goods, and more.
Sesame Seeds: Sesame seeds are small, round seeds that have a nutty flavor. They're a good source of calcium, iron, magnesium, phosphorus, and zinc. Sesame seeds can be used in baking or to make homemade sesameseed butter (similar to peanut butter).
Flaxseeds: Flaxseeds are small brown or golden-colored seeds that come from the flax plant. They're an excellent source of fiber and omega-3 fatty acids. Flaxseeds can be added to smoothies, yogurt, cereal, oatmeal, baked goods, and more.
These five edible seeds are not only safe to eat but also packed with nutrients like protein, fiber, and healthy fats. So next time you're looking for a nutritious snack or want to add some extra nutrition to your meals, reach for one of these edible seeds instead of chips or crackers!
Edible Vegetables
While we’ve only scratched the surface of the vast world of vegetables, we hope you now have a better understanding of which types to incorporate into your next meal. Different parts of plants can offer different nutrients and flavors, so mix it up! Next time you’re at the grocery store, take a stroll down the produce aisle and explore all the amazing options available. And if you want to know more about a specific vegetable – or any other food for that matter – feel free to leave us a comment. We love learning about new foods and would be happy to share what we know with you.
Comments
Post a Comment