The beet (Beta vulgaris) is an edible plant that was first cultivated as a good source in the Mediterranean, approximately four thousand years ago. Today, beets, or beetroots, can be found [...]
Turnips (Brassica rapa) are cool-season root vegetables that belong to the Brassicaceae family, along with cabbages and Brussels sprouts. Cultivated for both human consumption and livestock [...]
Perhaps you’ll cry some tears of joy once you realize how beneficial onions are to your body. Most people think of onions either as tear-inducing crops or an ingredient to most of the [...]
Peas are awesome additions to any menu; they’re versatile, tasty, and, most importantly, packed with health benefits. It’s a joy to know that these tiny green vegetables are sto [...]
While often considered and prepared like vegetables, mushrooms are categorized as fungi due to their lack of roots, leaves, flowers, or seeds. According to an article in WHFoods.com, it rem [...]
Shallots are bulb vegetables that belong to the allium family, which include onions, garlic and scallions. Often confused with onions, shallots are rather small and elongated in shape. In c [...]
Sesame seeds are known for their nutty flavor and delicate, crunchy texture. Because of these characteristics, sesame seeds have long been a part of the Asian culinary arsenal. An article i [...]
Also known as green onions or young onions, scallions are a part of the allium family, alongside garlic, shallots, leeks, and onions. They have a white, slightly round base and long green s [...]
Radishes, which belong to the mustard family and have a scientific name of Raphanus Sativus, taste similar to the pepper, but is characterized with that crispy texture that makes you think [...]
Jerusalem artichokes (Helianthus tuberosus) belong to the Compositae family of plants, which counts sunflowers and lettuces as members. Also known as sunroot, sunchoke, and topinambur, the [...]
