Vegetables – A to Z

Shungiku

Shungiku

This Asian vegetable is used to flavour salads, soups, sukiyaki and other dishes. The leaves are usually blanched briefly to soften them and deepen their color, but young leaves can be served raw. Add them to cooked dishes at the last minute, as they become bitter if overcooked.Read More

Index – Vegetables

There are a number of vegetables used in our recipes or referenced in our world cuisine pages. This is the sub-index for the vegetables that we have listed in the glossary. Included are information, availability, substitutions, and nutrition, wherever possible.Read More

Okra

Okra or okro, known in many English-speaking countries as ladies' fingers, ochro or gumbo, is a flowering plant in the mallow family and is valued for its edible green seed pods.Read More
Broccolini

Broccolini

Broccolini is a cross between broccoli and gai lan or Chinese broccoli. It is sweeter than broccoli and the delicate stalks do not need to be peeled. It is also called baby broccoli or asparation.Read More
Chipilín, or Chepil, is a legume native to Southern Mexico and Central America.

Chipilín

Chipilín, or Chepil, is a legume native to Southern Mexico and Central America.

Chipilín, or Chepil, is a legume native to Southern Mexico and Central America.

Crotalaria longirostrata, the chipilín, is a perennial legume that is native to Mexico and Central America. Other common names include chepil, chepilin, and longbeak rattlebox.

Chipilín leaves are a common leafy vegetable in the local cuisines of southern Mexico, including Chiapas, Oaxaca, and Tabasco, and Central America, especially El Salvador and Guatemala. The leaves are high in iron, calcium, magnesium, and beta carotene. They can be boiled and served green, dried and used as an herb, or added to tamale doughs for colour and flavour.

When the pods of the plant dry, they dehisce (split open), spreading the seeds over a wide area...

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Yukon Gold Potatoes

Yukon Gold Potato

A small to medium size potato with light yellow flesh and a creamy flavour. Use for mashed potatoes or any recipe that would call for red skinned potatoes.Read More
Parsley Root

Parsley Root

Parsley root is more well-known in Central Europe than other parts of the world - but not for long -- it deserves an introduction into your kitchen.Read More
Russet Potato

Russet Potato

Russet potatoes (also called old potatoes, baking potatoes and, sometimes, Idaho potatoes—after the state leading in production) have an elliptical shape with a rough brown skin and numerous eyes.Read More
Cavolo Nero

Cavolo Nero

A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black, hence its name, which translates as black cabbage. It has a pleasantly tangy, bitter flavour, with a sweet aftertaste.Read More
asparagus

Asparagus

Asparagus is loved for its versatility, unique flavour, distinctive shape and health giving properties. Asparagus is surprisingly quick and easy to prepare and makes everyday family meals special. This post includes helpful information for selecting, storing, preparing and cooking asparagus.Read More