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Terms in Veggies, Greens, Flowers, Pulses & Edibles

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Asparagus
The shoots of an underground stem. Asparagus is seasonal in Europe and at its best from April to June - May being the prime month, it is also grown in North Africa, Israel, Thailand and the More…
Aubergine
Belongs to the tomato family and is native to tropical Asia. The most common variety is the large, oval-shaped and purple in color. White, mauve, and green varities are also occasionally More…
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…
Cep
The edible boletus mushroom with a large bulbous stalk. Always better when young can be eaten raw in salads cut into thin slices but are great cooked in stea=ws, omelettes or cooked in a More…
Courgettes
Baby marrows available in many varieties, shapes and sizes. The colour varies from green to yellow and the shape from long and thin to spherical. The flavour is watery and earthy. The More…
Crosne
A spiral shaped tuber that look a bit like giant caterpillars, though they taste similar to Jerusalem artichokes. Preapare by rubbing with coarse salt to remove the skin or cook More…
Edamame
The Japanese name for fresh soybeans. The soybeans (either fresh or frozen) are boiled in their pods with salt then chilled and served as an appetizer.
Enoki Mushroom
A member of the mushroom family. Looks like cooked spaghetti topped with tiny button caps.
Kale
Kale is a form of cabbage green in color, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. Scottish kale is More…
Portobello mushroom
A meaty, delicious mushroom usually 4-6 inches wide. For preparation, remove and discard dark gills from the underside of the mushroom cap with a spoon.
Shallot
A member of the onion family shallots often have a pinkish tinge and are more delicate in flavour than some onions when cooked. Shaped like cloves of garlic.
Soya
The soya bean is very versatile and nutritious. When milled, becomes very high in protein. Typical Soy Products include:
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