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Terms in Veggies, Greens, Flowers, Pulses & Edibles

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Bean Sprouts
Most beans can be used to produce bean sprouts, usually mung beans, green or brown lentils, aduki beans and soya beans are used. Taking between two and five days to germinate. They are More…
Beetroot
A root vegetable, usually red-purple in colour, but white and golden varieties are also available. Shaped like small globes with bushy green leaves, which are also edible and taste like More…
Black Salsify
The name means black serpent. A long, black root vegetable very similar to salsify. It is related to the daisy family and originates from Spain. The roots should be washed and scraped More…
Bok Choi
This has broad, juicy white stems, with wide, mildy mustard-flavoured green leaves. Similar to Swiss chard (they can substituted for each other) the stems and leaves are best cooked More…
Borage Leaves
Cucumber-flavoured leaves of the borage plant, which can be cooked like spinach.
Broad Bean
It has been cultivated in Europe and Asia since the Stone Age. Very young green pods can be eaten whole, simply top and tail. Young bright green shelled beans can be eaten raw in salads and More…
Broccoli
It is a type of cauliflower which may be in the form of a compact head or individual sprouts. Sometimes described as the poor man's asparagus. It has a mild cabbage-like flavour, and More…
Brown Mushroom
A variety of cultivated mushroom and can vary in size. They resemble the r open-cup mushrooms in shape, although the cap is browner and they are firmer in texture. Nutty and slightly earthy More…
Brussels Sprouts
A miniature relation of green cabbage said to originate from Brussels in the thirteenth century,. The amaller, firm sprouts, which are sweetest. Prepare by trimmming outer leaves and if More…
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