Native from Europe, mostly found in the southern Europe and all over the Mediterranean region in temperate and subtropical climate regions. Edible leaves, young stems, flowers, roots and seeds. Can be eaten either raw in salads or cooked in soups and as boiled vegetable. Slightly spicy taste ...
In addition, previous works on roselle targeted calyces while leaves were not much investigated. Although the leaves are consumed for vegetable and salad, the stage of growth at which the plant can be harvested for maximal nutritional benefits and anti-nutrient compositions at various growth stages ...
I don’t know how it works in the US, you have a wide range of climates, but in the UK most green beans are imported from Kenya. With such a massive carbon footprint to consider I guess I’ll be bookmarking the salad for the summer when I can pick them from the garden. February...
Ugali originated in Kenya, but is popular in many East African countries and known under various different names. Ugali is a simple dish made out of white cornmeal cooked in water. It has an elastic consistency, so it’s easy to mold in your hand when you eat it. It’s not considered...
In Western countries, green onion is primarily consumed as a scallion or salad and is the most commonly marketed species for this purpose [7]. This review, focusing on A. fistulosum, is motivated by the growing recognition of the crop as a significant vegetable cultivated and traded worldwide...
Conclusions: The results suggest that convenience foods made from collard green leaves provide an accessible means to boost chlorophyll intake and enhance daily nutrition, offering a practical solution for increasing the consumption of this nutrient-rich vegetable. Keywords: collard green; Couve-Manteiga;...