Category Archives: Vegetables

Brussel Sprouts

Brussel Sprouts

The Brussels (or brussels) sprout is a cultivar group of wild cabbage cultivated for its small, leafy green buds, which are typically 2.5–4 cm (0.98–1.6 in) in diameter and visually resemble miniature cabbages. The Brussels sprout is Brassica oleracea, in … Continue Reading »

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Onion

Onion

The onion is any of a variety of plants in the genus Allium, specifically Allium cepa. Allium cepa is also known as the “garden onion” or “bulb” onion. Above ground, the onion shows only a single vertical shoot; the bulb … Continue Reading »

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Cabbage

Cabbage

Cabbage is a popular cultivar of the species Brassica oleracea Linne (Capitata Group) of the Family Brassicaceae (or Cruciferae) and is used as a leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem … Continue Reading »

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Swiss Chard

Swiss Chard

Chard, also known by the common names Swiss chard, silverbeet, perpetual spinach, spinach beet, crab beet, seakale beet, and mangold, is a leafy vegetable, and is one of the cultivated descendants of the sea beet, Beta vulgaris subsp. maritima. Although … Continue Reading »

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Mustard Greens

Mustard Greens

Brassica juncea, also known as mustard greens, Indian mustard, Chinese mustard, and leaf mustard, is a species of mustard plant. Sub-varieties include Southern Giant Curled Mustard, which resembles a headless cabbage such as Kale, but with a distinct horseradish-mustard flavor. … Continue Reading »

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Beet

Beet"

The beet (Beta vulgaris) is a plant in the Chenopodiaceae family. It is best known in its numerous cultivated varieties, the most well known of which is probably the red or purple root vegetable known as the beetroot or garden … Continue Reading »

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Celery

Celery

Apium graveolens is a plant species in the family Apiaceae commonly known as celery (var. dulce) or celeriac (var. rapaceum) depending on whether the petioles (stalks) or roots are eaten. Harvesting occurs when the average size of celery in a … Continue Reading »

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Carrot

The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek καρότον karōton, originally from the Indo-European root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange in colour, though purple, … Continue Reading »

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