Cauliflower belongs to the group of cruciferous vegetables, also known as cabbages. It is closely related to broccoli, Brussels sprouts, kale and cabbage. Cauliflower originates from Asia Minor and cultivation started 600 years B.C. in Turkey. It gained popularity in Europe in the 16th century. China is the greatest producer of Cauliflowers. […]
Beetroot (remolacha) is the taproot portion of the beet plant. There are several cultivated varieties which are grown for their edible taproots and their leaves are called Beet Greens. They are [...]
A Mushroom (or toadstool) – seta – is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. […]
Bean (haba) is a common name for large plant seeds of several genera of the family Fabaceae or Leguminosae which are used for human or animal food. […]
Root Vegetables are plant roots used as vegetables. They are generally storage organs, enlarged to store energy in the form of carbohydrates. Starchy Root Vegetables are important staple foods, particularly in tropical regions. The most commonly used Root Vegetables are of course the potatoes and carrots, but there are other very popular Root Vegetables. […]
Lettuce (Lactuca sativa) is an annual plant of the daisy family and is most often grown for its leaves, but sometimes for its stem and seeds. Lettuce is easily cultivated, although it requires relatively low temperatures to prevent it from flowering quickly. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps […]
