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Podded Vegetables (Legumes)
American groundnut (Apios americana)
My Culinary Garden (Part 2)
Podded vegetables (Legumes), Root and tuberous vegetables & Bulb and stem vegetables
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Apios americana, sometimes called the potato bean, hopniss, Indian potato or groundnut(but not to be
confused with other plants sometimes known by the name groundnut) is a perennial vine native to eastern
North America, and bears edible beans and large edible tubers. It grows to 34 m long, with pinnate leaves 8
15 cm long with 57 leaflets. The flowers are red-brown to purple, produced in dense racemes. The fruit is a
legume (pod) 612 cm long.
The tubers are crunchy and nutritious, with a high content of starch and especially protein. The plant was one
of the most important food plants of pre-European North America, and is now being developed for
domestication.
Azuki bean (Vigna angularis)
The azuki bean (also spelled adzuki or aduki) is an annual vine, Vigna angularis, widely grown throughout East
Asia and the Himalayas for its small (approximately 5 mm) bean. The cultivars most familiar in north-east
Asia have a uniform red color, but white, black, gray and variously mottled varieties are also known.
Scientists presume Vigna angularis var. nipponensis is the progenitor. Genetic evidence indicates that the
azuki bean was first domesticated in the Himalayas. It was first cultivated in Korean peninsula and northeast
of China before. It was later taken to Japan, where it is now the second most popular legume after the
soybean.
In East Asian cuisine the azuki bean is commonly eaten sweetened. In particular, it is often boiled with sugar,
resulting in red bean paste and a very common ingredient in all of these cuisines; it is also common to add
flavoring to the bean paste, such as chestnut.
Black-eyed pea (Vigna unguiculata subsp. unguiculata)
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The black-eyed pea, also called black-eyed bean and chawalie or lobia in various languages
in India, is a subspecies of the cowpea, grown around the world for its medium-sized, edible
bean. The bean mutates easily, giving rise to a number of varieties. The common commercial
one is called the California Blackeye; it is pale-colored with a prominent black spot. The
currently accepted botanical name is Vigna unguiculata subsp. unguiculata, although previously
it was classified in the genus Phaseolus. Vigna unguiculata subsp. dekindtiana is the wild relative
andVigna unguiculata subsp. sesquipedalis is the related asparagus bean. Other beans of
somewhat similar appearance, such as the frijol ojo de cabra (goat's eye bean) of northern
Mexico, are sometimes incorrectly called black-eyed peas, and vice versa.
Chickpea (Cicer arietinum)
The Asha (Cicer arietinum) (also garbanzo bean, chana (north India), Indian pea, ceci bean,
Bengal gram) is an edible legume of the family Fabaceae, subfamily Faboideae. Chickpeas are
high in protein and one of the earliest cultivated vegetables; 7,500-year-old remains have been
found in the Middle East.
The word garbanzo came to English as "calavance" in the 17th century, from Old Spanish
(perhaps influenced by Old Spanish garroba oralgarroba), though it came to refer to a variety of
other beans (cf. Calavance).
The plant grows to between 2050 cm (820 inches) high and has small feathery leaves on
either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three
peas. It has white flowers with blue, violet or pink veins.
Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour
called gram flour (also known as chickpea flour and besan and used primarily in Indian cuisine),
ground and shaped in balls and fried as falafel, fermented to make an alcoholic drink similar
to sake.
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Common bean (Phaseolus vulgaris)
Phaseolus vulgaris, the common bean, is an herbaceous annual plant domesticated
independently in ancient Mesoamerica and the Andes, and now grown worldwide for its
edible bean, popular both dry and as a green bean. The leaf is occasionally used as a leaf
vegetable, and the straw is used for fodder. Beans, squash and maize constituted the "Three
Sisters" that provided the foundation of Native American agriculture.
Botanically, the common bean is classified as a dicotyledon. Beans are a legume and thus acquire
their nitrogen through an association with rhizobia, a species of nitrogen-fixing bacteria.
Drumstick (Moringa oleifera)
Moringa oleifera, the word Moringa probably came from dravidian language Tamil and
commonly referred to as "Shojne" in Bengali, "Munagakaya" in Telugu, "Shenano" in Rajasthani,
"Shevaga" in Marathi, "Nuggekai" in Kannada, "Moringa" (from Tamil: Murungakai,
Malayalam: Muringa, Konkani: Mashinga sanga), and Malunggy in Filipino, is the most widely
cultivated species of the genus Moringa, which is the only genus in the family Moringaceae. It is
an exceptionally nutritious vegetable tree with a variety of potential uses. The tree itself is
rather slender, with drooping branches that grow to approximately 10 m in height. In
cultivation, it is often cut back annually to 1 meter or less and allowed to regrow so that pods
and leaves remain within arm's reach.
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The "Moringa" tree is grown mainly in semi-arid, tropical, and subtropical areas, corresponding
in the United States to USDA hardiness zones 9 and 10. While it grows best in dry sandy soil, it
tolerates poor soil, including coastal areas. It is a fast-growing, drought-resistant tree that is
native to the southern foothills of theHimalayas in northwestern India.
The immature green pods called drumstick are probably the most valued and widely used
part of the tree. They are commonly consumed in India and are generally prepared in a similar
fashion to green beans and have a slight asparagus taste. The seeds are sometimes removed
from more mature pods and eaten like peas or roasted like nuts. The flowers are edible when
cooked, and are said to taste like mushrooms. The roots are shredded and used as a condiment
in the same way as horseradish; however, it contains the alkaloid spirochin, a potentially fatal
nerve-paralyzing agent. The presence of this compound is not worrying because large amounts
are required to elicit deleterious effects, and spirochin even displays antibacterial properties
when consumed in smaller amounts.
The leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein,
iron, and potassium. The leaves are cooked and used like spinach. In addition to being used fresh
as a substitute for spinach, its leaves are commonly dried and crushed into a powder, and used
in soups and sauces.
Dolichos bean (Lablab purpureus)
Lablab purpureus (syn. Dolichos lablab L., Dolichos purpureus L., L. niger Medikus, L. lablab
(L.) Lyons, Vigna aristata Piper, and L. vulgaris (L.) Savi), commonly known as the hyacinth
bean,Indian bean, seim (Guyana and Trinidad and Tobago), Egyptian bean, njahi (in the
Kikuyu language of Kenya), bulay (Tagalog), bataw (Bisaya), or u vn (Vietnamese), a species
of bean in the family Fabaceae, is widespread as a food crop throughout the tropics, especially in
Africa,India and Indonesia. It is called avarai in Tamil. In western Maharashtra, especially
Konkan region, these beans are grown as vaal. It is also called avarekaalu in Karnataka and is is
very famous in its curries (avarekalu saaru), salad (avarekaalu usli) and sometimes even the
outer peel of the seed is taken out and the inner soft part is used for a variety of dishes. That
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form, hitakubele avarekalu, means pressed (hitaku) hyancinth bean. A traditional food plant in
Africa, this little-known vegetable has potential to improve nutrition, boost food security, foster
rural development and support sustainable landcare.
The hyacinth bean grows as a vine, producing purple flowers and striking electric-purple
coloured seed pods. Lablab bean is a good choice for a quick screen on a trellis or fence. It grows
fast, has beautiful, fragrant flowers that attract butterflies and hummingbirds, and it even
produces edible leaves, flowers, pods, seeds and roots. Dry seeds are poisonous due to high
concentrations of cyanogenic glucosides, and can only be eaten after prolonged boiling.
Fava bean (Vicia faba)
Vicia faba, the Broad Bean, Fava Bean, Field Bean, Bell Bean or Tic Bean, is a species of bean
(Fabaceae) native to north Africa and southwest Asia, and extensively cultivated elsewhere. A
variety is provisionally recognized:
Vicia faba var. equina Pers. Horse Bean
Although usually classified in the same genus Vicia as the vetches, some botanists treat it in a
separate monotypic genus Faba.
Guar (Cyamopsis tetragonoloba)
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The guar bean or cluster bean (Cyamopsis tetragonolobus) is an annual legume and the source
of guar gum. It grows best under conditions with frequent rainfall, but tolerates arid conditions
well. 80% of world production occurs in India, but, due to strong demand, the plant is being
introduced into new areas. It is known as Gawaar in Hindi and Marathi, "Goruchikkudu kaya"
or "Gokarakaya" in Telugu, Gorikayie in Kannada, and kotthavarai in Tamil.
Guar can be eaten as a green bean, but is more important as the source of guar gum. Guar beans
have a large endosperm that contains galactomannan gum, a substance which forms a gel in
water. This is commonly known as guar gum and is used in dairy products like ice cream and as
a stabilizer in cheese and cold-meat processing.
Another use is as a fiber supplement. After being partially hydrolyzed, guar gum is completely
soluble in water and soft food. Being approximately 75% dietary fiber, it allows fiber to be added
to a food with a minimal effect on taste and texture.
Gumbo (Abelmoschus esculentus)
Okra (Abelmoschus esculentus Moench), known in many English-speaking countries as lady's
fingers or gumbo) is a flowering plant in the mallow family. It is valued for its edible green seed
pods. Originating in Africa, the plant is cultivated in tropical, subtropical and warm temperate
regions around the world.
The name "okra" is most often used in the United States, with a variation of the pronunciation
english Caribbean ("okro") used primarily around the Philippines. "Okra" is of West African
origin and is cognate with "krand il" in Igbo and Yoruba, languages spoken in Nigeria. Okra
is often known as "Lady's Fingers" outside of the United States. In various Bantu languages,
okra is called "kingombo" or a variant thereof, and this is the origin of its name in Portuguese
("quiabo"),Spanish ("quimbomb or guigamb"), Dutch and French, and also of the name
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"gumbo", used in parts of the United States and English-speaking Caribbean for either the
vegetable, or a stew based on it.
Horse gram (Macrotyloma uniflorum)
Horse Gram (Macrotyloma uniflorum) is one of the lesser known beans. The whole seeds of
horse gram are generally utilized as cattle feed. However, it is consumed as a whole seed, as
sprouts, or as whole meal by a large population in rural areas of southern India. Medical uses of
these legumes have been discussed. It is mostly used in South Indian states.
Horse gram and moth bean are legumes of the tropics and subtropics, grown mostly under dry-
land agriculture. The chemical composition is comparable with more commonly cultivated
legumes.
Indian pea (Lathyrus sativus)
Lathyrus sativus, is a legume (family Fabaceae) commonly grown for human consumption
and livestock feed in Asia and East Africa. It is a particularly important crop in areas that are
prone to drought and famine, and is thought of as an 'insurance crop' as it produces reliable
yields when all other crops fail.
It is also known as grass pea, blue sweet pea, chickling vetch, Indian pea, Indian vetch, white
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vetch, almorta or alverjn (Spain), guixa (Catalonia), cicerchia (Italy), guaya (Ethiopia), and
khesari(India).
Lentil (Lens culinaris)
The lentil (Lens culinaris) (International Feed Number, 5-02-506) is an edible pulse. It is a
bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 40
centimetres (16 in) tall and the seeds grow in pods, usually with two seeds in each.
Lentil colors range from yellow to red-orange to green, brown and black. There are large and
small varieties of many lentils (e.g., Masoor Lentils, shown in photos here). Lentils are sold in
many forms, with or without the skins, whole or split.
Other pulses are sometimes called lentils but are actually beans or peas, e.g. "black lentils" (urad
beans).
Lentils should not be eaten raw, due to the presence of anti-nutrients such as phytic acid
and tannins; some types of lentils require soaking overnight before cooking as well.
Lima Bean (Phaseolus lunatus)
Phaseolus lunatus is a legume. It is grown for its seed, which is eaten as a vegetable. It is
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commonly known as the lima bean or butter bean.
The small-seeded wild form (Sieva type) is found distributed from Mexico to Argentina,
generally below 1600 meters above sea level, while the large-seeded wild form (Lima type) is
found distributed in the north of Peru, between 320 and 2030 meters above sea level.
The term "butter bean" is widely utilized for a large, flat and yellow/white variety of lima bean
(P. lunatus var. macrocarpus, or P. limensis).
In the Southern United States the Sieva type are traditionally called butter beans, also
otherwise known as the Dixie or Henderson type. In that area, lima beans and butter beans are
seen as two distinct types of beans.
In the United Kingdom, "butter beans" refer to either dried beans which can be purchased to
re-hydrate or the canned variety which are ready to use. In culinary use, lima beans and butter
beans are distinctly different, the former being small and green, the latter large and yellow. In
areas where both are considered to be lima beans, the green variety may be labeled as "baby"
(and less commonly "junior") limas.
Pea (Pisum sativum)
A pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum
sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain
seeds developed from the ovary of a (pea) flower. However, peas are considered to be a
vegetable in cooking. The name is also used to describe other edible seeds from the Fabaceae
such as the pigeon pea (Cajanus cajan), the cowpea (Vigna unguiculata), and the seeds from
several species of Lathyrus.
P. sativum is an annual plant, with a life cycle of one year. It is a cool season crop grown in many
parts of the world; planting can take place from winter to early summer depending on location.
The average pea weighs between 0.1 and 0.36 grams. The species is used as a vegetable, fresh,
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frozen or canned, and is also grown to produce dry peas like the split pea. These varieties are
typically called field peas.
Fresh peas are often eaten boiled and flavored with butter and/or spearmint as a side dish
vegetable. Salt and pepper are also commonly added to peas when served. Fresh peas are also
used in pot pies, salads and casseroles. Pod peas (particularly sweet cultivars called mange tout
and sugar peas, or the flatter "snow peas," calledh ln du, in Chinese) are used in stir-fried
dishes, particularly those in American Chinese cuisine. Pea pods do not keep well once picked,
and if not used quickly are best preserved by drying, canning or freezing within a few hours of
harvest.
Peanut (Arachis hypogaea)
The peanut, or groundnut (Arachis hypogaea), is a species in the legume or "bean" family
(Fabaceae). The cultivated peanut was probably first domesticated in the valleys of Peru. It is
an annual herbaceous plant growing 30 to 50 cm (0.98 to 1.6 ft) tall. The leaves are opposite,
pinnate with four leaflets (two opposite pairs; no terminal leaflet), each leaflet 1 to 7 cm ( to
2 in) long and 1 to 3 cm ( to 1 inch) broad.
The flowers are a typical pea flower in shape, 2 to 4 cm ( to 1 in) across, yellow with reddish
veining. Hypogaea means "under the earth", after pollination, the flower stalk elongates causing
it to bend until the ovary touches the ground. Continued stalk growth then pushes the ovary
underground where the mature fruit develops into a legume pod, the peanut. Pods are 3 to 7 cm
(1.2 to 2.8 in) long, containing 1 to 4 seeds.
Peanuts are known by many other local names such as earthnuts, ground nuts, goober
peas,monkey nuts, pygmy nuts and pig nuts.
Peanuts have many uses. They can be eaten as straight food, used in recipes, made into solvents and oils, used
in make-up, medicines, textile materials, peanut butter, as well as many other uses. Popular confections made
from peanuts include salted peanuts, peanut butter (sandwiches, peanut candy bars, peanut butter cookies,
and cups), peanut brittle, and shelled nuts (plain/roasted). Peanuts, served by themselves, are one of the
most popular nuts in the world. They are often eaten as snacks, served at cocktail parties and are sometimes
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added as a nutritional side dish with lunch. Salted peanuts are usually roasted in oil and packed in retail-size
plastic bags or hermetically sealed cans. Dry roasted, salted peanuts are also marketed in significant
quantities. Peanuts are often a major ingredient in mixed nuts because of their inexpensiveness compared to
Brazil nuts, cashews, walnuts, and so on. Although peanut butter has been a tradition on camping trips and
the like because of its high protein count and the fact that it resists spoiling for long periods of time, the
primary use of peanut butter is in the home, but large quantities are also used in the commercial manufacture
of sandwiches, candy, and bakery products.Boiled peanuts are a preparation of raw, unshelled green peanuts
boiled in brine and eaten as a snack in the United States. More recently, fried peanut recipes have emerged -
allowing both shell and nut to be eaten. Peanuts are also used in a wide variety of other areas, such as
cosmetics, nitroglycerin, plastics, dyes and paints.
Pigeon pea (Cajanus cajan)
The pigeon pea (International Feed Number, 5-03-716), also known as tropical green pea, toor
dl or arhar dl (India), kadios (Philippines), or Congo pea or gungo pea (in Jamaica), pois Congo
(in Haiti), gandul (in Puerto Rico), gunga pea, or no-eye pea, [Cajanus cajan, synonyms Cajanus
indicus Spreng. (Valder 1895) and Cytisus cajan (Crawfurd 1852)] is a perennial member of the
family Fabaceae.
Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover
crop. They contain high levels of protein and the important amino acids methionine, lysine, and
tryptophan. In combination with cereals, pigeon peas make a well-balanced human food. The
dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried
peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of
indigestible sugars that would otherwise remain in the cooked dried peas.
Ricebean (Vigna umbellata)
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Vigna umbellata (Thunb.) Ohwi and Ohashi, previously Phaseolus calcaratus, is a warm-season
annual vine legume with yellow flowers and small edible beans. It is commonly called ricebean. To date, it is
little known, little researched and little exploited. It is regarded as a minor food and fodder crop and is often
grown as intercrop or mixed crop with maize (Zea mays), sorghum (Sorghum bicolor) or cowpea (V.
unguiculata), as well as a sole crop in the uplands, on a very limited area. Like the other
Asiatic Vigna species, ricebean is a fairly short-lived warm-season annual.
The cultivated Asiatic Vigna species belong to the sub-genus Ceratotropis, a fairly distinct and homogeneous
group, largely restricted to Asia, which has a chromosome number of 2n = 22 (except V. glabrescens, 2n =
44). There are seven cultivated species within the sub-genus, including mung bean or green gram (V.
radiata), black gram or urad bean (V. mungo), adzuki bean (V. angularis) and moth bean (V. aconitifolia) as
well as a number of wild species. Artificial crosses have been made between V. mungo and V. umbellata to
produce improved mung bean varieties
Ricebean is most often served as a dal, either soaked overnight and boiled with a few spices, or cooked in a
pressure cooker. Apart from various recipes for dal soups and sauces, pulses are also used in a number of
other ways, either whole, cooked or roasted, as flour, or ground to make various deep fried dishes or snacks.
Some recipes are specific to particular pulses, but many are open to substitution. The consumption of green
pods as a vegetable has been recorded but is not widespread, although the indeterminate growth habit of
many varieties is beneficial in providing a steady supply of green pods over long periods of the year.
Ricebean is valuable as a high class fodder which is known to increase milk production in livestock.
In traditional Chinese medicine, the red type ricebean helps to relieve edema in some illnesses: it is also used
in combination with Angelica sinensis to remedy red eyes (possibly uveitis) with erosion
of oropharyngeal or urogenital mucosae, which is suspected to be Behet's disease
Runner bean (Phaseolus coccineus)
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Phaseolus coccineus, the runner bean or scarlet runner bean since most varieties have red flowers and
multicolored seeds, though some have white flowers and white seeds, is a plant in the Fabaceae family.
Runner beans have also been called "Oregon Lima Bean". and in Nahuatl"ayocotl" or in Spanish "ayocote". It
differs from the common bean in several respects: the cotyledons stay in the ground during germination, and
the plant is a perennial vine with tuberous roots (though it is usually treated as an annual). This species
originated from the mountains of Central America.
The green pods are edible whole but in some varieties (the scarlet runner) tend to become fibrous early, and
only the seeds within are eaten. The seeds can be used fresh or as dried beans. The starchy roots are still eaten
by Central American Indians. In the UK, the flowers are often ignored, or treated as an attractive bonus to
cultivating the plant for the beans, whereas in the US the scarlet runner is widely grown for its attractive
flowers by people who would never think of eating it.
The flower is known as a favourite of Hummingbirds.
Runner beans contain traces of the poisonous lectin, Phytohaemagglutinin, found in common beans and
hence must be thoroughly cooked before consumption.
Phaseolus coccineus subsp. darwinianus is a cultivated subspecies of P. coccineus, it is commonly referred to
as the Botil bean in Mexico.
Soybean (Glycine max)
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The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia, widely grown
for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse.
Fat-free (defatted) soybean meal is a primary, low-cost, source of protein for animal feeds and
most prepackaged meals soy vegetable oil is another product of processing the soybean crop. For example,
soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy
analogues. Soybeans produce significantly more protein per acre than most other uses of land.
Traditional nonfermented food uses of soybeans include soy milk, and from the latter tofu and tofu skin.
Fermented foods include soy sauce, fermented bean paste, natto, and tempeh, among others. The oil is used
in many industrial applications.
The beans can be processed in a variety of ways. Common forms of soy (or soya) include soy meal, soy
flour, soy milk, tofu, textured vegetable protein (TVP, which is made into a wide variety of vegetarian foods,
some of them intended to imitate meat), tempeh, soy lecithin and soybean oil. Soybeans are also the primary
ingredient involved in the production of soy sauce (shoyu).
Tarwi (tarhui, chocho; Lupinus mutabilis)
Lupinus mutabilis is a species of lupin grown in the Andes for its edible bean. Vernacular names
include tarwi, tarhui, chocho, altramuz, Andean lupin, South American lupin, or pearl lupin.
The bone-white seed contains more than 40% protein and 20% fat and has been used as a food by Andean
people since ancient times, especially in soups, stews, salads and by itself mixed with boiled maize. Like other
legumes, its protein is rich in the essential amino acid lysine. It has a soft seed coat that makes for easy
cooking.
It may have not been more widely used because it is bitter due to some alkaloid content. It contains
unusually high, for lupins, amounts of sparteine, which make up nearly half its alkaloid content. However, the
alkaloids are water-soluble and can be removed by soaking the seeds for some days in water.
Average protein content is 46% (varying between 41 and 51%) and average fat content is 20% (varying
between 14 and 24%), which has allowed commercial oil pressing. The protein digestibility and nutritional
value are reportedly similar to those in soybeans.
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Tepary bean (Phaseolus acutifolius)
Phaseolus acutifolius, the Tepary bean, is native to the southwestern United States and Mexicoand has been
grown there by the native peoples since pre-Columbian times. It is more drought-resistant than the common
bean (Phaseolus vulgaris) and is grown in desert and semi-desert conditions
from Arizona through Mexico to Costa Rica. The water requirements are low and the crop will grow in areas
where annual rainfall is less than 400 mm (16 inches). It has recently been introduced to African agriculture.
Other names for this native bean include Pawi, Pavi, Tepari, Escomite, Yori mui and Yori muni. The
name tepary may derive from the Tohono O'odham phrase t'pawi or "It's a bean".
Tepary beans are cooked like other dry beans after soaking. Some Native Americans toasted the dry beans,
then ground them into a meal which was mixed with water before eating.
Recent studies from the United States andMexico suggest that lectin toxins and other compounds from tepary
beans may be useful as chemotherapy for treating cancer. However, further research is needed.
It is an ingredient in the Indian snacks 'bhujia' and Punjabi Tadka by Haldiram.
Urad bean (Vigna mungo)
Vigna mungo, known as Urad, urad dal, udad dal, urd bean, urd, urid, black matpe bean,black gram, black
lentil (not to be confused with the much smaller true black lentil (Lens culinaris)), maas (in Nepali), u en
(Vietnamese, literally: black bean) or white lentil, is a bean grown in Southern Asia. It is largely used to make
dal from the whole or split, dehusked seeds. It, along with the mung bean, was placed in Phaseolus but has
been transferred to Vigna. It was at one point considered to belong to the same species as the mung bean.
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Black gram originated in India where it has been in cultivation from ancient times and is one of the most
highly prized pulses of India. It has also been introduced to other tropical areas mainly by Indian immigrants.
It is an erect, sub-erect or trailing, densely hairy annual herb. The tap root produces a branched root system
with smooth, rounded nodules. The pods are narrow, cylindrical and up to six cm long.
The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual
mucilaginous texture. Ground into flour or paste, it is also extensively used in South Indian culinary
preparation like dosa, idli, vada, and papadum. When used this way, the white lentils are usually used.
It is very nutritious and is recommended for diabetics, as are other pulses. It is very popular in thePunjabi
cuisine of India and Pakistan where it is known as "sabit maash" an ingredient of dal makhani. In Telugu it is
known as "minumulu" in Kannada as "Uddina Bele" in Tamil as "ulunthu" and in Oriya as "Biri Dali".
The product sold as "black lentil" is usually the whole urad bean or urad dal. The product sold as "white lentil"
is the same lentil with the black skin removed.
Vigna mungo is used in traditional Indian(Ayurveda) medicine. Pharmacologically extracts have
demonstrated immunostimolatory activity.
Mung bean (Vigna radiata)
The mung bean, also known as mungbean, mung, green gram, golden gram; or in other languages, choroko (in
Swahili), mongo, moong,moog (whole) or moog dal (split) (in Bengali , Marathi), munggo or monggo (in East
Timor), is the seed of Vigna radiata. In Tamil it is known as paccaippayaru; when dehusked it is known
as pciparuppu. The split bean is known aspesara in Telugu.
The mung bean is one of many species recently moved from the genus Phaseolus to Vigna, and is still often
seen cited as Phaseolus aureus orPhaseolus radiatus. These variations of nomenclature have been used
regarding the same plant species
Mung beans are light yellow in color when their skins are removed. They can be made into mung bean paste
by dehulling, cooking, and pulverizing the beans to a dry paste. In Hong Kong, dehulled mung beans and
mung bean paste are made into ice cream or frozen ice pops. Mung bean paste is used as a common filling for
Chinese mooncakes in East China and Taiwan. Also in China, the boiled and shelled beans are used as filling in
glutinous rice dumplings eaten during the dragon boat festival.
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Velvet bean (Mucuna pruriens)
Mucuna pruriens is a tropical legume known as velvet bean or cowitch and by other common names (see
below), found in Africa, India and the Caribbean. The plant is infamous for its extreme itchiness produced on
contact, particularly with the young foliage and the seed pods. It has value in agricultural and horticultural
use and has a range of medicinal properties.
The plant is an annual, climbing shrub with long vines that can reach over 15 m in length. When the plant is
young, it is almost completely covered with fuzzy hairs, but when older, it is almost completely free of hairs.
The leaves are tripinnate, ovate, reverse ovate, rhombus shaped or widely ovate. The sides of the leaves are
often heavily grooved and the tips are pointy. In youngM.pruriens plants, both sides of the leaves have hairs.
The stems of the leaflets are two to three millimeters long. Additional adjacent leaves are present and are
about 5 mm long.
The flower heads take the form of axially arrayed panicles. They are 15 to 32 cm long and have two to three,
or many flowers. The accompanying leaves are about 12.5 mm long, the flower stand axes are from 2.5 to
5 mm. The bell is 7 .5 to 9 mm long and silky. The sepals are longer or of the same length as the shuttles. The
crown is purplish or white. The flag is 1.5 mm long. The wings are 2.5 to 3.8 cm long.
In many parts of the world Mucuna pruriens is used as an important forage, fallow and green
manure crop. Since the plant is a legume, it fixes nitrogen and fertilizes soil.
M.pruriens is a widespread fodder plant in the tropics. To that end, the whole plant is fed to animals as silage,
dried hay or dried seeds. M. pruriens silage contains 11-23% crude protein, 35-40% crude fiber, and the dried
beans 20-35% crude protein.
M.pruriens is sometimes used as a coffee substitute called "Nescafe" (not to be confused with the commercial
brand Nescaf). Cooked fresh shoots or beans can also be eaten. This requires that they be soaked from at
least 30 minutes to 48 hours in advance of cooking, or the water changed up to several times during cooking,
since otherwise the plant can be toxic to humans. The above described process leaches out phtochemical
compounds such as levodopa, making the product more suitable for consumption. If consumed in large
quantities as food, unprocessed M pruriens is toxic to non ruminant mammals including humans.
Traditionally, M. pruriens has been used as an effective aphrodisiac. It is still used to increase libido in both
men and women due to its dopamine inducing properties and in Ayurvedic medicine it is said to increase
sperm count. Dopamine has a profound influence on sexual function.
Winged bean (Psophocarpus tetragonolobus)
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The Winged bean (Psophocarpus tetragonolobus), also known as the Goa bean and Asparagus Pea and Winged
Pea, is a tropical legume plant native to New Guinea. It grows abundantly in hot, humid equatorial countries,
from the Philippines and Indonesia to India, Burma,Thailand and Sri Lanka. It does well in humid tropics with
high rainfall. There are also varieties that can be grown in most areas of theU.S..
The winged bean plant grows as a vine with climbing stems and leaves, 34 m in height. It is an
herbaceous perennial, but can be grown as an annual. It is generally taller and notably larger than
the Common bean. The bean pod is typically 1522 cm (69 in) long and has four wings with frilly edges
running lengthwise. The skin is waxy and the flesh partially translucent in the young pods. When the pod is
fully ripe, it turns an ash-brown color and splits open to release the seeds. The large flower is a pale blue. The
beans themselves are similar to soybeans in both use and nutritional content (being 29.8% to 39% protein).
The plant is one of the best nitrogen fixers with nodulation accomplished by the soil bacterium Rhizobium.
Because of its ability to fix nitrogen from the atmosphere, the plant requires very little or no fertilizers.
This bean has been called the "one species supermarket" because practically all of the plant is edible. The
beans are used as a vegetable, but the other parts (leaves, flowers, and tuberous roots) are also edible. The
tender pods, which are the most widely eaten part of the plant (and best eaten when under 1" in length), can be
harvested within two to three months of planting.
The flowers are often used to color rice and pastries. The flavor of the beans has a similarity to asparagus. The
young leaves can be picked and prepared as a leaf vegetable, similar to spinach. The roots can be used as
a root vegetable, similar to the potato, and have a nutty flavor; they are also much richer in protein than
potatoes. The dried seeds can be useful as a flour and also to make a coffee-like drink. Each of these parts of
the winged bean provide a source of vitamin A, vitamin C, calcium, iron, and other vitamins. The seeds
contain 35% protein and 18% oil.
Yardlong bean (Vigna unguiculata subsp. sesquipedalis)
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Vigna unguiculata subsp. sesquipedalis, the yardlong bean, is also known as bora, the long-podded cowpea,
asparagus bean, snake bean, or Chinese long bean. It is known as dau gok in Cantonese, jiang dou in Standard
Chinese, thua fak yao in Thai andkacang
panjang in Indonesian and Malay, sitaw in Tagalog, utong in Ilokano, bora in the West Indies
and vali, Borboti in Bengali, India, eeril in Goa, India or u a (Vietnamese, literally: chopstick bean).
Despite the name, the pods are actually only about half a yard long; the subspecies name sesquipedalis (one-
and-a-half-foot-long) is a rather exact approximation of the pods' length.
This plant is of a different genus than the common bean. It is a vigorous climbing annual vine. A variety of
the cowpea, it is grown primarily for its strikingly long (35-7 5 cm) immature pods and has uses very similar
to that of a green bean. The pods, which begin to form just 60 days after sowing, hang in pairs. They are best if
picked for vegetable use before they reach full maturity. The plant is subtropical/tropical and most widely
grown in the warmer parts of Southeastern Asia,Thailand, and Southern China. Yardlong beans are quick-
growing and daily checking/harvesting is often a necessity. The many varieties of yardlong beans are usually
distinguished by the different colors of their mature seeds. A traditional food plant in Africa, this little-known
vegetable has potential to improve nutrition, boost food security, foster rural development and support
sustainable landcare.
The crisp, tender pods are eaten both fresh and cooked. They are at their best when young and slender. They
are sometimes cut into short sections for cooking uses. As a West Indian dish it is often stir-fried with
potatoes and shrimp. They are used in stir-fries in Chinese cuisine. In Malaysian cuisine they are often stir-
fried with chillies and shrimp paste (sambal) or used in cooked salads (kerabu). Another popular and healthful
option is to chop them into very short sections and fry them in an omelette.
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Vegetables (Bulbs & Stem)
Asparagus (Asparagus officinalis)
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Asparagus officinalis is a spring vegetable, a flowering perennial plant species in the genus
Asparagus. It was once classified in the lily family, like its Allium cousins, onions and garlic, but
the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and
asparagus in the Asparagaceae. Asparagus officinalis is native to most of Europe,
northern Africa and westernAsia, and is widely cultivated as a vegetable crop.
Asparagus is a herbaceous, perennial plant growing to 100150 centimetres (3959 in) tall,
with stout stems with much-branched feathery foliage. The "leaves" are in fact needle-like
cladodes (modified stems) in the axils of scale leaves; they are 632 millimetres (0.241.3 in)
long and 1 millimetre (0.039 in) broad, and clustered 415 together. The root system is
adventitious and the root type is fasciculated. The flowers are bell-shaped, greenish-white to
yellowish, 4.56.5 millimetres (0.180.26 in) long, with six tepals partially fused together at the
base; they are produced singly or in clusters of 23 in the junctions of the branchlets. It is
usually dioecious, with male and female flowers on separate plants, but sometimes
hermaphrodite flowers are found. The fruit is a small red berry 610 mm diameter, which is
poisonous to humans.
Only young asparagus shoots are commonly eaten: once the buds start to open ("ferning out"),
the shoots quickly turn woody.
Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium,
magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C,
vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium,
copper, manganese and selenium, as well as chromium, a trace mineral that enhances the ability
of insulin to transport glucose from the bloodstream into cells. The amino acid asparagine gets
its name from asparagus, the asparagus plant being rich in this compound.
The shoots are prepared and served in a number of ways around the world, typically as an
appetizer or vegetable side dish. In Asian-style cooking, asparagus is often stir-fried. Cantonese
restaurants in the United Statesoften serve asparagus stir-fried with chicken, shrimp, or beef,
and also wrapped in bacon. Asparagus may also be quickly grilled over charcoal or hardwood
embers. It is also used as an ingredient in some stews and soups. In the French style, it is often
boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Parmesan
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cheese or mayonnaise. Asparagus can also be pickled and stored for several years. Some brands
may label shoots prepared this way as "marinated".
Cardoon (Cynara cardunculus)
The cardoon (Cynara cardunculus), also called the artichoke thistle, cardone, cardoni, carduni or
cardi, is a thistle-like plant which is member of the aster family, Asteraceae; (or archaic: daisy
family, Compositae). It is a naturally occurring variant of the same species as the globe
artichoke, and has many cultivated varieties. It is native to the Mediterranean, where it was
domesticated in ancient times.
Cardoon stalks can be covered with small, nearly invisible spines that can cause substantial pain
if they become lodged in the skin. Several spineless cultivars have been developed to overcome
this, but care in handling is recommended for all types.
Cardoon requires a long, cool growing season (about five months), but it is frost-sensitive. It also
typically requires substantial growing space per plant, so is not much grown save where it is a
regional favorite.
The cardoon is highly invasive and is able to adapt to dry climates. It has become a major weed
in the pampas of Argentina and California; it is also considered a weed in Australia.
Cardoons are used as a vegetarian source of enzymes for cheese production. In Portugal,
traditional coagulation of the curd relies entirely on this vegetable rennet. This results in cheeses
such as the Nisa (D.O.P.), with a peculiar earthy, herbaceous and a slightly citric flavour that
bears affinity with full-bodied or fortified wines.
Cardoon has attracted recent attention as a possible source of biodiesel. The oil, extracted from
the seeds of the cardoon, and called artichoke oil, is similar to safflower and sunflower oil in
composition and use.
Celeriac (Apium graveolens var. rapaceum)
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Celeriac (Apium graveolens rapaceum) is also known as celery root, turnip-rooted celery or
knob celery. It is a kind of celery, grown as a root vegetable for its large and bulbous hypocotyl
rather than for its stem and leaves. The swollen hypocotyl is typically used when it is about 10
12 cm in diameter; about the size of a large potato. Unlike other root vegetables, which store a
large amount of starch, celery root is only about 5-6% starch by weight.
Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually
sliced off before use because it is too rough to peel. Celeriac has a celery flavour, and is often
used as a flavouring in soups and stews; it can also be used on its own, usually mashed, or used
in casseroles, gratins and baked dishes. It can be roasted like a potato, giving it a crispy edge.
The hollow stalk of the upper plant is sometimes cut into drinking straw lengths, rinsed, and
used in the serving of tomato-based drinks such as the Bloody Mary cocktail. The tomato juice is
lightly flavoured with celery as it passes through the stalk.
Celeriac is not as widely used as some other root vegetables, perhaps because it is harder to
prepare and clean. Like other root vegetables celeriac is pretty good at taking on the flavors of
the dishes in which it is used as an ingredient. For example it can be hard to discern from a
potato or a parsnip in a dish such as osso bucco.
Celery (Apium graveolens)
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Apium graveolens is a plant species in the family Apiaceae commonly known as celery (var.
dulce) or celeriac (var. rapaceum), depending on whether the petioles (stalks) or roots are
eaten: celery refers to the former and celeriac to the latter. Apium graveolens grows to 1 m tall.
The leaves are pinnate to bipinnate leaves with rhombic leaflets 36 cm long and 24 cm broad.
The flowers are creamy-white, 23 mm diameter, produced in dense compound umbels. The
seeds are broad ovoid to globose, 1.52 mm long and wide.
Apium graveolens is used around the world as a vegetable, either for the crisp petiole (leaf stalk)
or the fleshy top root.
In temperate countries, celery is also grown for its seeds. Actually very small fruit, these
"seeds" yield a valuable volatile oil used in the perfume and pharmaceutical industries. They
also contain an organic compound called apiol. Celery seeds can be used as flavouring or spice,
either as whole seeds or ground and mixed with salt, as celery salt. Celery salt can also be made
from an extract of the roots. Celery salt is used as a seasoning, in cocktails (notably to enhance
the flavor of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning.
Celery, onions, and bell peppers are the holy trinity of Louisiana Creole and Cajun cuisine.
Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and
soups. Celery is a staple in many soups, such as chicken noodle soup.
Elephant Garlic (Allium ampeloprasum var. ampeloprasum)
Elephant garlic (Allium ampeloprasum var. ampeloprasum) is a plant belonging to the onion
genus. It is not a true garlic, but actually a variant of the species to which the garden leek
belongs. It has a tall, solid, flowering stalk and broad, flat leaves much like those of the leek, but
forms a bulb consisting of very large, garlic-like cloves. The flavor of these, while not exactly like
garlic, is much more similar to garlic than to leeks. The flavor is milder than garlic, and much
more palatable to some people than garlic when used raw as in salads.
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he mature bulb is broken up into cloves which are quite large and with papery skins and these
are used for both culinary purposes and propagation. There are also much smaller cloves with a
hard shell that occur on the outside of the bulb. These are often ignored, but if they are planted,
they will the first year produce a non-flowering plant which has a solid bulb, essentially a single
large clove. In their second year, this single clove will break up into many separate cloves.
Elephant garlic is not generally propagated by seeds.
The plant, if left alone, will spread into a clump with many flowering heads. These are often left
in flower gardens as an ornamental and to discourage pests.
Florence fennel (Foeniculum vulgare var. dulce)
Fennel (Foeniculum vulgare) is a plant species in the genus Foeniculum (treated as the sole
species in the genus by most botanists). It is a member of the family Apiaceae (formerly the
Umbelliferae). It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery
leaves. It is generally considered indigenous to the shores of the Mediterranean, but has become
widely naturalised in many parts of the world, especially on dry soils near the sea-coast and on
riverbanks.
It is a highly aromatic and flavorful herb with culinary and medicinal uses, and, along with the
similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is
a selection with a swollen, bulb-like stem base that is used as a vegetable.
Fennel is used as a food plant by the larvae of some Lepidoptera species including the mouse
moth and the anise swallow tail.
Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly
flavoured leaves and fruits, which are often mistermed "seeds". Its aniseed flavour comes from
anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are
similar to theirs, though usually not as strong
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Kohlrabi (Brassica oleracea Gongylodes group)
Kohlrabi (German turnip) (Brassica oleracea Gongylodes group) is a low, stout cultivar of the
cabbage that will grow almost anywhere.
The name comes from the German Kohl ("cabbage") plus Rbe ~ Rabi (Swiss German variant)
("turnip"), because the swollen stem resembles the latter. The same roots are also found in the
German word Kohlrbe, which refers to the rutabaga.
Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly
spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale,
collard greens, and Brussels sprouts: They are all bred from, and are the same species as, the
wild cabbage plant (Brassica oleracea).
The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but
milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as
crisp and juicy as an apple, although much less sweet.
Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody,
as do full-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve
great size while remaining of good eating quality. The plant matures in 5560 days after sowing.
Approximate weight is 150 g and has good standing ability for up to 30 days after maturity.
Kohlrabi can be eaten raw as well as cooked.
There are several varieties commonly available, including White Vienna, Purple Vienna, Grand
Duke, Gigante (also known as "Superschmelz"), Purple Danube, and White Danube. Coloration of
the purple types is superficial: the edible parts are all pale yellow. The leafy greens can also be
eaten.
Kurrat (Allium ampeloprasum var. kurrat)
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Kurrat, or Egyptian leek (Allium ampeloprasum var. kurrat), is grown in the Middle East for its
leaves. It is closely related to elephant garlic and leeks and is generally regarded as being in the
same species, though it is also commonly listed as Allium kurrat.
Lotus root (Nelumbo nucifera)
Nelumbo nucifera, known by a number of names including Indian Lotus, Sacred Lotus, Bean of
India, or simply Lotus, is a plant in the monogeneric family Nelumbonaceae. The Linnaean
binomial Nelumbo nucifera is the currently recognized name for this species, which has been
classified under the former names, Nelumbium speciosum and Nymphaea nelumbo, among
others. Names other than Nelumbo nucifera are obsolete synonyms and should not be used in
current works. This plant is an aquatic perennial. Under favorable circumstances its seeds may
remain viable for many years, with the oldest recorded lotus germination being from that of
seeds 1,300 years old recovered from a dry lakebed in northeastern China.
A common misconception is referring to the lotus as a waterlily (Nymphaea), an entirely
different plant as can be seen from the center of the flower, which clearly lacks the structure
that goes on to form the distinctive circular seed pod in the Nelumbo nucifera. Waterlilies come
in various colors, whereas the lotus has flowers ranging in hues of white to hot pink.
Native to Tropical Asia and Queensland,Australia, it is commonly cultivated in water gardens.
The white and pink lotuses are national flowers of India and Vietnam, respectively.
The distinctive dried seed heads, which resemble the spouts of watering cans, are widely sold
throughout the world for decorative purposes and for dried flower arranging.
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It is used as a vegetable in soups, deep-fried, stir-fried, and braised dishes and the roots are also
used in traditional Asian herbal medicine. Petals, leaves, and rhizome can also all be eaten raw,
but there is a risk of parasite transmission (e.g., Fasciolopsis buski): it is therefore
recommended that they be cooked before eating.
Lotus rootlets are often pickled with rice vinegar, sugar, chili and/or garlic. It has a crunchy
texture with sweet-tangy flavours. In Asian cuisine, it is popular with salad, prawns, sesame oil
and/or coriander leaves. Lotus roots have been found to be rich in dietary fiber, vitamin C,
potassium, thiamin, riboflavin, vitamin B6, phosphorus, copper, and manganese, while very low
in saturated fat.
Nopal (Opuntia ficus-indica)
Nopales (from the Nahuatl word npalli for the pads) are a vegetable made from the young
cladophyll (pad) segments of prickly pear, carefully peeled to remove the spines. These fleshy
pads are flat and about hand-sized. They can be purple or green. They are particularly common
in their native Mexico, where the plant is eaten commonly and regularly forms part of a variety
of Mexican cuisine dishes. Farmed nopales are most often of the species Opuntia ficus-indica,
although the pads of almost all Opuntia species are edible.
Nopales are generally sold fresh in Mexico. In more recent years bottled, or canned versions are
available mostly for export. Less often dried versions are available. Used to prepare nopalitos,
they have a light, slightly tart flavor, like green beans, and a crisp, mucilaginous texture. In most
recipes the mucilaginous liquid they contain is included in the cooking. They are at their most
tender and juicy in the spring.
Nopales are very rich in insoluble and especially soluble dietary fiber. They are also rich in
vitamins (especially vitamin A, vitamin C, and vitamin K, but also riboflavin and vitamin B6) and
minerals (especially magnesium, potassium, and manganese, but also iron and copper). Nopales
have a high calcium content, but the nutrient is not biologically available because it is present as
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calcium oxalate, which is neither highly soluble nor easily absorbed through the intestinal wall.
Addition of nopales also reduces the glycemic effect of a mixed meal. Nopales are low
carbohydrate and may help in the treatment of diabetes.
Onion (Allium cepa)
The onion (Allium cepa), also known as the bulb onion, common onion and garden onion, is the
most widely cultivated species of the genus Allium. The genus Allium also contains a number of
other species variously referred to as onions and cultivated for food, such as the Japanese
bunching onion (A. fistulosum), Egyptian onion (A. proliferum), and Canada onion (A.
canadense). The name "wild onion" is applied to a number of Allium species.
The vast majority of cultivars of A. cepa belong to the 'common onion group' (A. cepa var. cepa)
and are usually referred to simply as 'onions'. The 'Aggregatum group' of cultivars (A. cepa var.
aggregatum) includes both shallots and potato onions.
Allium cepa is known only in cultivation, but related wild species occur in Central Asia. The most
closely related species include Allium vavilovii (Popov & Vved.) and Allium asarense (R.M.
Fritsch & Matin) from Iran. However, Zohary and Hopf warn that "there are doubts whether
the A. vavilovii collections tested represent genuine wild material or only feral derivatives of the
crop
Onions can be used in almost every type of food, including cooked foods and fresh salads and as
a spicy garnish. Usually chopped or sliced, they are found in a large number of recipes and
preparations spanning almost the totality of the world's cultures. Depending on the variety, an
onion can be sharp, spicy, tangy, pungent, mild or sweet. The whole plant is edible and is used as
food in some form or another.
Spring Onion/Scallion (Allium wakegi)
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Scallions (also known as green onions, spring onions, salad onions, green shallots, onion sticks, or
syboes), are the edible plants of various Allium species, all of which are "onion-like", having
hollow green leaves and lacking a fully developed root bulb.
Harvested for their taste, they are milder than most onions. They may be cooked or used raw as
a part of salads or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes, as
well as sandwiches, curries or as part of a stir fry. To make many Eastern sauces, the bottom
quarter-inch of scallions are commonly removed before use. Cut at root level.
Shallot (Allium cepa Aggregatum group)
The shallot (Allium cepa var. aggregatum, or A. cepa Aggregatum group) is the botanical variety
of Allium cepa to which the multiplier onion also belongs. It was formerly classified as the species
A. ascalonicum, a name now considered a synonym of the correct name. In Australia, the term
"shallot" can also refer to scallions, while the term eschalot is used to refer to the shallot
described in this article. The term "shallot" is further used for the French gray shallot or griselle,
Allium oschaninii, a species growing wild from Central to Southwest Asia, which has been
considered to be the "true shallot" by many[citation needed], and to the Persian shallot, A.
stipitatum, from the Zagros mountains.
As a variety of onion, shallots taste somewhat like a common onion, but have a sweeter, milder,
and yet richer and more complex flavor. Shallots tend to be more expensive than onions. They
can be stored for at least 6 months.
Shallots are extensively cultivated for use in fresh cooking, in addition to being pickled. Finely
sliced deep-fried shallots are used as a condiment in Asian cuisine (often eaten with porridge).
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Welsh onion (Allium fistulosum)
Allium fistulosum L. (Welsh onion, Japanese bunching onion) is a perennial onion. Other names
that may be applied to this plant include green onion, spring onion, escallion, and salad onion.
These names are ambiguous, as they may also be used to refer to any young green onion stalk,
whether grown from Welsh onions, common bulb onions, or other similar members of the genus
Allium. (see scallion) The species is very similar in taste and odor to the related bulb onion,
Allium cepa, and hybrids between the two (tree onions) exist.
The Welsh onion, however, does not develop bulbs, and possesses hollow leaves ("fistulosum"
means "hollow") and scapes. Large varieties of the Welsh onion resemble the leek, such as the
Japanese 'negi', whilst smaller varieties resemble chives. Many Welsh onions can multiply by
forming perennial evergreen clumps. Next to culinary use, it is also grown in a bunch as an
ornamental plant.
Historically, the Welsh onion was known as the cibol.
The name "Welsh onion" has become a misnomer in modern English, as Allium fistulosum is not
indigenous to Wales. "Welsh" preserves the original meaning of the Old English word "welisc", or
Old German "welsche", meaning "foreign" (compare wal- in "walnut", of the same etymological
origin). The species originated in Asia, possibly Siberia orChina.
Wild leek (Allium tricoccum)
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Allium tricoccum known as the ramp, spring onion, ramson, wild leek, wild garlic, and, in
French, ail sauvage and ail des bois is an early spring vegetable, a perennial wild onion. It has
a strong garlic-like odor and a pronounced onion flavor
Ramps are found across North America, from the U.S. state of South Carolina to Canada. They
are popular in the cuisines of the rural upland South and in the
Canadian province ofQuebec when they emerge in the springtime. Ramps also have a growing
popularity in upscale restaurants throughout North America.
The flavor, a combination of onions and strong garlic, or as food writer Jane Snow once described
it, "like fried green onions with a dash of funky feet, is adaptable to almost any food style.
In central Appalachia, ramps are most commonly fried with potatoes in bacon fat or scrambled
with eggs and served with bacon, pinto beans and cornbread. Ramps can also be pickled or used
in soups and other foods in place of onions and garlic.
Prussian asparagus (Ornithogalum pyrenaicum)
Ornithogalum pyrenaicum, also called Prussian asparagus, wild asparagus, Bath
Asparagus,Pyrenees star of Bethlehem or spiked star ofBethlehem, is a plant whose young
flower shoots may be eaten as a vegetable, similar to asparagus.
The common name "Bath Asparagus" comes from the fact it was once abundant near the city of
the same name in England.
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Roots & Tuberous Vegetables
Ahipa (Pachyrhizus ahipa)
Pachyrhizus is a small genus of five or six species of tropical and subtropical plants growing from
large, often edible taproots.
The ahipa or ajipa or Andean yam bean (Pachyrhizus ahipa) is very similar to the jicama and
goitenyo in characteristics and uses. Unlike the jcama, it is not a vine and it grows up 2000
meters in the highest Bolivian mountains. The root is smaller and more elongated. It is little
known outside of the Andes, where it is mostly grown for personal or local consumption. In the
nineteenth century, British scientists introduced ahipa to the West Indies, where it is also
enjoyed by the residents of those islands (Vietmeyer 1992).
Arracacha (Arracacia xanthorrhiza)

The arracacha (Arracacia xanthorriza) is a garden root vegetable originally from theAndes,
somewhat intermediate between the carrot and celery. Its starchy taproot is a popular food
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item in South America, especially in Brazil where it is a major commercial crop.
The name arracacha (or racacha) was borrowed into Spanish from Quechua, and is used in the
Andean region. The plant is also called apio criollo ("Creole celery") in Venezuela, zanahoria
blanca ("white carrot") in Ecuador, virraca in Peru, and mandioquinha ("little cassava") or
batata-baroa in Brazil. It is sometimes called white carrot in English, but that name properly
belongs to white varieties of the common carrot.
The leaves are similar to parsley, and vary from dark green to purple. The roots resemble fat
short carrots, with lustrous off-white skin. The interior may be white, yellow, or purple.
The most important part is the starchy root. It cannot be eaten raw, but when cooked, it
develops a distinctive flavor and aroma that have been described as "a delicate blend of celery,
cabbage and roast chestnuts".
The boiled root has about the same uses as boiled potatoes, including side dishes, pures,
dumplings and gnocchi, pastries, etc., with the advantage of its flavor and (depending on the
variety) its intense color. In the Andes region, it is made into fried chips, biscuits, and coarse
flour. Because it is highly digestible (due to the small size of its starch grains), pures and soups
made from it are considered excellent for babies and children.
Bamboo shoot (Bambusa vulgaris and Phyllostachys edulis)
Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out
of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis.
They are used in numerous Asian dishes and broths. They are sold in various processed shapes
and available in fresh, dried, and canned versions.
Shoots of several species of bamboo are harvested for consumption:
Phyllostachys edulis -Produces very large shoots up to 2.5 kilos. The shoots of this species
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are referred with different names depending on when they are harvested
Winter shoots Smaller in size up to 1 kg in weigh per harvested shoot. The flesh is
tender and palatable and commercially quite important and harvested in November
and December in Taiwan.
Mao shoots Larger in size, but due to its toughness and bitter taste, it is generally used
to make dried bamboo shoots. Harvested between March and May in Taiwan.
Phyllostachys bambusoides -Produces shoots that are slender and long with firm flesh.
Commonly consumed fresh or made into dried bamboo shoots
Dendrocalamus latiflorus-Produces shoots that are large with flesh that is fiberous and
hard. As such, they are suitable mainly for canning and drying.
Bambusa oldhamii -Produces valuable shoots that are large with tender and fragrant flesh.
They are usually sold fresh and in season between late spring and early fall. Their
availability depend on local climate. These shoot are also available in cans when not in
season.
Bambusa odashimae -Considered similar to B. oldhamii, but highly prized due to its crisp
flesh similar to Asian pears. Produced mainly in Taitung and Hualian and consumed fresh.
Beetroot (Beta vulgaris subsp. vulgaris)
The beet (Beta vulgaris) is a plant in the Chenopodiaceae family. It is best known in its
numerous cultivated varieties, the most well known of which is the purple root vegetable known
as the beetroot or garden beet. However, other cultivated varieties include the leaf vegetables
chard and spinach beet, as well as the root vegetables sugar beet, which is important in the
production of table sugar, and mangelwurzel, which is a fodder crop. Three subspecies are
typically recognised. All cultivated varieties fall into the subspecies Beta vulgaris subsp. vulgaris,
while Beta vulgaris subsp. maritima, commonly known as the sea beet, is the wild ancestor of
these, and is found throughout the Mediterranean, the Atlantic coast of Europe, the Near East,
and India. A second wild subspecies, Beta vulgaris subsp. adanensis, occurs
from Greece to Syria.
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The beet has a long history of cultivation stretching back to the second millennium BC. The plant
was probably domesticated somewhere along the Mediterranean, whence it was later spread
to Babylonia by the 8th century BC and as far east as China by 850 AD. Available evidence, such
as that provided by Aristotle and Theophrastus, suggests the leafy varieties of the beet were
grown primarily for most of its history, though these lost much of their popularity much later
following the introduction of spinach. The beet became highly commercially important in 19th
centuryEurope following the development of the sugar beet in Germany and the discovery that
sucrose could be extracted from them, providing an alternative to tropical sugar cane. It
remains a widely cultivated commercial crop for producing table sugar.
Beta vulgaris is a herbaceous biennial or, rarely, perennial plant with leafy stems growing to 12
m tall. The leaves are heart-shaped, 520 cm long on wild plants (often much larger in
cultivated plants). The flowers are produced in dense spikes; each flower is very small, 35 mm
diameter, green or tinged reddish, with five petals; they are wind pollinated. The fruit is a
cluster of hard nutlets.
Spinach beet leaves are eaten as a pot herb. Young leaves of the garden beet are sometimes
used similarly. The midribs of Swiss chard are eaten boiled while the whole leaf blades are eaten
as spinach beet.
In some parts of Africa, the whole leaf blades are usually prepared with the midribs as one dish.
The leaves and stems of young plants are steamed briefly and eaten as a vegetable; older leaves
and stems are stir-fried and have a flavour resembling taro leaves.
The usually deep-red roots of garden beet are eaten boiled either as a cooked vegetable, or cold
as a salad after cooking and adding oil and vinegar. A large proportion of the commercial
production is processed into boiled and sterilised beets or into pickles. In Eastern Europebeet
soup, such as cold borsch, is a popular dish. Yellow-coloured garden beets are grown on a very
small scale for home consumption.
Burdock (Arctium lappa)
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Burdock is any of a group of biennial thistles in the genus Arctium, family Asteraceae. Native to
the Old World, several species have been widely introduced worldwide.
Plants of the genus Arctium have dark green leaves that can grow up to 28" (71 cm) long. They
are generally large, coarse and ovate, with the lower ones being heart-shaped. They are woolly
underneath. The leafstalks are generally hollow. Arctium species generally flower from July
through to October.
The prickly heads of these plants (burrs) are noted for easily catching on to fur and clothing
(being the inspiration for Velcro), thus providing an excellent mechanism for seed dispersal.
Burrs cause local irritation and can possibly cause intestinal hairballs in pets. However, most
animals avoid ingesting these plants.
The taproot of young burdock plants can be harvested and eaten as a root vegetable. While
generally out of favour in modern European cuisine, it remains popular in Asia. In Japan, A.
lappa (Greater burdock) is called "gob" inKorea burdock root is called "u-eong" and sold as
"tong u-eong" or "whole burdock". Plants are cultivated for their slender roots, which can grow
about 1 metre long and 2 cm across. Burdock root is very crisp and has a sweet, mild, and
pungent flavour with a little muddy harshness that can be reduced by soaking julienned or
shredded roots in water for five to ten minutes. Immature flower stalks may also be harvested
in late spring, before flowers appear; their taste resembles that of artichoke, to which the
burdock is related. Leaves are also eaten in springs in Japan when a plant is young and leaves
are soft
Broadleaf arrowhead (Sagittaria latifolia)
Sagittaria latifolia is a plant found in shallow wetlands and is sometimes known as broadleaf
arrowhead, duck potato, Indian potato, or wapato. This plant produces edible tubers that were
extensively used by the Indigenous peoples of the Americas.
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Broadleaf arrowhead is a variable-sized (0.2 to 1 m) perennial growing in colonies that can cover
large amounts of ground. The roots are white and thin, producing white tubers covered with a
purplish skin a good distance (0.3 to 1 m long, 0.15 to 0.6 meter deep) from the mother plant.
The plant has no stem to speak of, producing a rosette of leaves and an inflorescence on a long
rigid hamp. The leaves are extremely variable, from very thin at 1 to 2 cm to wedge shaped like
those of Sagittaria cuneata. Spongious and solid, the leaves have parallel venation meeting in the
middle and the extremities.
The inflorescence is a raceme composed of large flowers whorled by threes.
Usually divided into female flowers on the lower part and male on the upper, although dioecious
individuals are also found. Three round, white petals and three very short curved, dark green
sepals. Male flowers are easily distinguished from female due to the dissimilarity between the 25
to 50 yellow stamens of the male and the sphere of green carpels of the female ones.
Shubenacadie, a community located in centralNova Scotia, Canada, means "abounding in ground
nuts" (i.e., broadleaf arrowhead) in the Mi'kmaq language.
Camas (Camassia)
Camassia is a genus of six species native to western North America, from southern British
Columbia to northern California, and east toUtah, Wyoming and Montana. Historically, the
genus was thought to belong to the lily family (Liliaceae), sometimes narrowed down to the
families Scillaceae or Hyacinthaceae, but DNA and biochemical studies have led the Angiosperm
Phylogeny Group to reassign Camassia to the family Asparagaceae, subfamily Agavoideae.
Common names include Camas, Quamash, Indian hyacinth, and Wild hyacinth.
Camassia species were an important food staple for Native Americans and settlers in parts of
the American Old West. Many areas in the Northwest are named for the plant, including the city
of Camas, Washington, Lacamas Creek in southern Washington, the Camas Prairie in northern
Idaho (and its Camas Prairie Railroad), and Camas County in southern Idaho.
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Camas grow in the wild in great numbers in moist meadows; they are perennial plants with
basal linear leaves measuring 8 to 32 inches (2080 cm) in length, which emerge early in the
spring. They grow to a height of 12 to 50 inches (30130 cm), with a multi-flowered stem rising
above the main plant in summer. The six-petaled flowers vary in color from pale lilac or white to
deep purple or blue-violet. They sometimes color whole meadows.
The Quamash was a food source for many native peoples in the western United
States andCanada. After being harvested in the autumn, once the flowers have withered, the
bulbs were pit-roasted or boiled. A pit-cooked camas bulb looks and tastes something like baked
sweet potato, but sweeter, and with more crystalline fibers due to the presence of inulin in the
bulbs.
Canna (Canna spp.)
Canna (or Canna lily, although not a true lily) is a genus of nineteen species of flowering plants.
The closest living relations to cannas are the other plant families of the order Zingiberales, that
is the gingers, bananas, marantas, heliconias, strelitzias, etc.
Canna is the only genus in the family Cannaceae. Such a family has almost universally been
recognized by taxonomists
The species have large, attractive foliage and horticulturists have turned it into a large-flowered
and bright garden plant. In addition, it is one of the world's richest starch sources, and is an
agricultural plant.
Although a plant of the tropics, most cultivars have been developed in temperate climates and
are easy to grow in most countries of the world as long as they can enjoy at least 68 hours
average sunlight during the summer. See the Canna cultivar gallery for photographs of Canna
cultivars.
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The name Canna originates from the Celtic word for a cane or reed
Carrot (Daucus carota)
The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin
carta, from Greek karton, originally from the Indo-European root ker- (horn), due to
its horn-like shape) is a root vegetable, usually orange in colour, though purple, red, white, and
yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a
carrot is a taproot, although the greens are edible as well. It is a domesticated form of the wild
carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been
selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot.
In early use, carrots were grown for their aromatic leaves and seeds, not their roots. Some
relatives of the carrot are still grown for these, such as parsley, fennel, dill and cumin. The first
mention of the root in classical sources is in the 1st century CE. The modern carrot appears to
have been introduced toEurope in the 8-10th centuries. The 12th c. Arab Andalusian
agriculturist, Ibn al-'Awwam, describes both red and yellow carrots; Simeon Seth also mentions
both colours in the 11th century. Orange-coloured carrots appeared in the Netherlands in the
17th century. These, the modern carrots, were intended by the antiquary John Aubrey (1626
1697) when he noted in his memoranda "Carrots were first sown at Beckington in Somersetshire
Some very old Man there [in 1668] did remember their first bringing hither."
In addition to wild carrot, these alternative (mostly historical) names are recorded for Daucus
carota: bee's-nest, bee's-nest plant, bird's-nest, bird's-nest plant, bird's-nest root, carota,
carotte (French), carrot, common carrot, crow's-nest, daucon, dawke, devil's-plague, fiddle,
gallicam, garden carrot, gelbe Rbe (German), gingidium, hill-trot, laceflower, mirrot, Mhre
(German), parsnip (misapplied), Queen Anne's lace, rantipole, staphylinos, and zanahoria.
Cassava (Manihot esculenta)/Manioc (Manihot esculenta)
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Cassava (Manihot esculenta), also called yuca or manioc, a woody shrub of the Euphorbiaceae
(spurge family) native to South America, is extensively cultivated as an annual crop in tropical
and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. It
differs from the similarly-spelled yucca, an unrelated fruit-bearing plant.
Cassava is the third-largest source of carbohydrates for meals in the world. Nigeria is the
world's largest producer of cassava. It is classified as sweet or bitter, depending on the level of
toxic cyanogenic glucosides. (However, bitter taste is not always a reliable measure.) Improper
preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and
goiters, and has been linked to ataxia or partial paralysis. Nevertheless, farmers often prefer the
bitter varieties because they deter pests, animals, and thieves. In some locations the more toxic
varieties serve as a fall-back resource (a "food security crop") in times of famine.
Chinese artichoke (Stachys affinis)
Stachys affinis, the Chinese artichoke, chorogi, knotroot, artichoke betony, or crosne, is an
herbaceous perennial plant of the family Lamiaceae. Its tuber can be grown as a root vegetable.
While the plant is easy to grow, the tubers are small, convoluted, and indented, so they are
difficult to cook. The thin skin is of whitish-brown or ivory-white. The flesh underneath, under
proper cultivation, is white and tender.
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The flavor of the tubers is delicate, and they can be prepared similarly to Jerusalemartichokes
in cooking. It is used as a vegetable, in salad compositions, but more so as a garnish. It has a
nutty, artichoke-like flavor.
Daikon (Raphanus sativus Longipinnatus group)/Radish (Raphanus sativus)/Mooli (Raphanus sativus Longipinnatus group)
Daikon (from Japanese, literally "large root"), Raphanus sativus var. longipinnatus, also called
White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli (from
Hindi/Urdu Muulii), is a mild flavoured, very large, white East Asian radish. Despite being
known most commonly by its Japanese name in the US, it did not originate in Japan, but rather
in continental Asia. In the UK and continentalAsia it is most commonly known as mooli.
Although there are many varieties of daikon, the most common in Japan, the aokubi-daikon, has
the shape of a giant carrot, approximately 20 to 35 cm (8 to 14 in) long and 5 to 10 cm (2 to 4 in)
in diameter. Another variety, the "Korean radish", is shorter, stouter, and has a pale green
colour extending from the top, to approximately half way down the tuber. One of the most
unusually shaped varieties of daikon cultivated in Kagoshima Prefecture is the turnip-shaped
sakurajima daikon, which often grows as large as 50 cm (20 in) in diameter and weighs as much
as 45 kg (100 lb).
The flavour is generally rather mild compared to smaller radishes.
Earthnut pea (Lathyrus tuberosus)
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Lathyrus tuberosus, also known as the Tuberous Pea, Tuberous Vetchling, Earthnut Pea, or
Aardaker, is a small, climbing perennial plant, native in moist temperate parts
of Europeand Western Asia.
The plant is a trailer or weak climber, supported by tendrils, growing to 1.2 m tall. The leaves
are pinnate, with two leaflets and a branched twining tendril at the apex of the petiole. Its
flowers are hermaphroditic, pollinated by bees. The plants can also spread vegetatively from the
root system.
It is occasionally grown as a root vegetable for its edible tuber. The sweet, starchy tubers are
edible cooked or raw. Although palatable and nutritious, the crop is hampered by low
productivity.
Elephant Foot yam (Amorphophallus_paeoniifolius)
Amorphophallus paeoniifolius, the Elephant foot yam or Whitespot giant arum or Stink lily, is a
tropical tuber crop that offers excellent scope for adoption in the tropical countries as a cash
crop due to its production potential and popularity as a vegetable in various delicious cuisines.
Elephant foot yam is basically a crop of Southeast Asian origin. It grows in wild form in
the Philippines, Malaysia, Indonesia, and other Southeast Asian countries. In India it is grown
mostly in West Bengal, Kerala, Andhra Pradesh,Maharashtra and Orissa. In India it is popularly
known as Jimmikand, Suran, Chenna, Ol in Bengali and Oluo in the Odia language.
However, in Tonga, teve was seen as the most inferior of all yam species, only to be eaten if
really nothing else was available.
Ensete (Ensete ventricosum)
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Ensete, or Enset, is a genus of plants, native to tropical regions of Africa and Asia. It is one of the
three genera in the banana family, Musaceae.
"Enset provides more amount of foodstuff per unit area than most cereals. It is estimated that
40 to 60 enset plants occupying 250-375 sq. meters can provide enough food for a family of 5 to
6 people
Enset (E. ventricosum) is commonly known as "false banana" for its close resemblance to the
domesticated banana plant. It is Ethiopia's most important root crop, a traditional staple crop in
the densely populated south and southwestern parts of Ethiopia. Its importance to the diet and
economy of the Gurage and Sidama peoples was first recorded by Jernimo Lobo. The root is
the main edible portion as its fruit is not edible. Each plant takes four to five years to mature, at
which time a single root will give 40 kg of food. Due to the long period of time from planting to
harvest, plantings need to be staggered over time, to ensure that there is enset available for
harvest in every season. Enset will tolerate drought better than most cereal crops.
Wild enset plants are produced from seeds, while most domesticated plants are propagated from
suckers. Up to 400 suckers can be produced from just one mother plant. In 1994 3,000 km of
enset were grown in Ethiopia, with a harvest estimated to be almost 10 tonnes per hectare.
Enset is often intercropped with sorghum, although the practice amongst the Gedeo is to
intercrop it with coffee.
Ginger (Zingiber officinale)
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Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice.
It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant
family are turmeric, cardamom, and galangal.
Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean. It
is sometimes called root ginger to distinguish it from other things that share the name ginger.
Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in
vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be
steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or
lemon fruit may also be added. Ginger can also be made into candy.
Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely
potent and is often used as a spice in Indian recipes, and is a quintessential ingredient of
Chinese, Japanese and many South Asian cuisines for flavoring dishes such as seafood or goat
meat and vegetarian cuisine.
Ginger acts as a useful food preservative
Gobo (Arctium lappa)
Greater burdock, Edible burdock, or Lappa Burdock is a biennial plant of the Arctium (burdock)
genus in the Asteraceae family, cultivated in gardens for its root used as a vegetable.
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Greater Burdock is rather tall, reaching as much as 2 metres. It has large, alternating, cordiform
leaves that have a long petiole and are pubescent on the underside.
The flowers are purple and grouped in globular capitula, united in clusters. They appear in mid-
summer, from July to September. The capitula are surrounded by an involucre made out of
many bracts, each curving to form a hook, allowing them to be carried long distances on the fur
of animals. The fruits are achenes; they are long, compressed, with short pappuses.
The fleshy tap-root can grow up to 1m long.
Greater burdock was used during the Middle Ages as a vegetable, but now it is rarely used, with
the exception of Japan where it is called gob. Taiwan, Korea where it is called
ueong.Italy, Brazil and Portugal, where it is known as bardana or "garduna". Plants are
cultivated for their slender roots, which can grow about 1 meter long and 2 cm across.
Immature flower stalks may also be harvested in late spring, before flowers appear. The taste
resembles that of artichoke, to which the burdock is related.
Hamburg parsley (Petroselinum crispum var. tuberosum)

Parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the
central Mediterranean region (southernItaly, Algeria and Tunisia), naturalized elsewhere
in Europe, and widely cultivated as an herb, a spice and a vegetable.
Garden parsley is a bright green hairless biennial herbaceous plant in temperate climates, an
annual herb in sub-tropical and tropical areas.
Where it grows as a biennial; in the first year, it forms a rosette of tripinnate leaves 1025 cm
long with numerous 13 cm leaflets, and a tap root used as a food store over the winter. In the
second year it grows a flowering stem to 75 cm tall with sparser leaves and flat-topped 310 cm
diameter umbels with numerous 2 mm diameter yellow to yellowish-green flowers. The seeds
are ovoid, 23mm long, with prominent style remnants at the apex. One of the compounds of
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the essential oil is apiol. The plant normally dies after seed maturation.
Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is
often used as a garnish. In central and eastern Europe and in western Asia, many dishes are
served with fresh green chopped parsley sprinkled on top. Green parsley is often used as a
garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish,
fried chicken, lamb or goose, steaks, meat or vegetable stews (like beef bourguignon, goulash or
chicken paprikash).
In southern and central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used as
an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping
for soups like chicken soup, green salads or salads like Salade Olivier, on open sandwiches with
cold cuts or pts. Parsley is a key ingredient in several Middle Eastern salads such as
tabbouleh. Persillade is a mixture of chopped garlic and chopped parsley used in French cuisine.
Gremolata is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese, a
mixture of parsley, garlic, and lemon zest.
Root parsley is very common in central and eastern European cuisines, where it is used as a
soup vegetable in many soups and in meat or vegetable stews and casseroles.
Jerusalem artichoke (Helianthus tuberosus)
The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot, sunchoke, earth apple
or topinambour, is a species of sunflower native to eastern North America, and found from
Eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas. It is
also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable
It is a herbaceous perennial plant growing to 1.53 metres (4 ft 10 in9 ft 10 in) tall with
opposite leaves on the lower part of the stem becoming alternate higher up. The leaves have a
rough, hairy texture and the larger leaves on the lower stem are broad ovoid-acute and can be
up to 30 centimetres (12 in) long and the higher leaves smaller and narrower.
The flowers are yellow, produced in capitate flower heads which are 510 centimetres (2.03.9
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in) in diameter, with 1020 ray florets.
The tubers are elongated and uneven, typically 7.510 centimetres (3.03.9 in) long and 35
centimetres (1.22.0 in) thick, and vaguely resembling ginger root, with a crisp texture when
raw. They vary in color from pale brown to white, red or purple
The tubers are sometimes used as a substitute for potatoes: they have a similar consistency,
and in their raw form have a similar texture, but a sweeter, nuttier flavor; raw and sliced thinly,
they are fit for a salad. The carbohydrates give the tubers a tendency to become soft and mushy
if boiled, but they retain their texture better when steamed. The inulin cannot be broken down
by the human digestive system, which can cause flatulence and, in some cases, gastric pain
Jcama (Pachyrhizus erosus)
Pachyrhizus erosus, commonly known as Jcama, Yam, and Mexican Turnip, is the name of a
native Mexican vine, although the name most commonly refers to the plant's edible tuberous
root. Jcama is one species in the genus Pachyrhizus. Plants in this genus are commonly referred
to as yam bean, although the term "yam bean" can be another name for jcama. The other major
species of yam beans are also indigenous within the Americas.
Jcama is often paired with chili powder, cilantro, ginger, lemon, lime, oranges, red onion, salsa,
sesame oil, grilled fish and soy sauce. It can be cut into thin wedges and dipped in salsa.
In Mexico, it is popular in salads, fresh fruit combos, fruit bars, soups, and other cooked
dishes.Very high levels of oil and fat In contrast to the root, the remainder of the jcama plant is
very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.
Jcama is high in carbohydrates in the form of dietary fiber. It is composed of 86-90% water; it
contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose
inulin (also called fructo-oligosaccharide) which is a prebiotic.
Turnip (Brassica rapa Rapifera group)
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The turnip or white turnip (Brassica rapa var. rapa) is a root vegetable commonly grown in
temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown
for human consumption, while larger varieties are grown as feed for livestock.
The most common type is mostly white-skinned apart from the upper 16 centimeters, which
protrude above the ground and are purple, red, or greenish wherever sunlight has fallen. This
above-ground part develops from stem tissue, but is fused with the root. The interior flesh is
entirely white. The entire root is roughly conical, but can be occasionally tomato-shaped, about
520 centimeters in diameter, and lacks side roots. The taproot (the normal root below the
swollen storage root) is thin and 10 centimeters or more in length; it is trimmed off before
marketing. The leaves grow directly from the above-ground shoulder of the root, with little or
no visible crown or neck (as found in rutabagas).
Turnip leaves are sometimes eaten as "turnip greens" ("turnip tops" in the UK), and they
resemble mustard green in flavor. Turnip greens are a common side dish in
southeasternUS cooking, primarily during late fall and winter. Smaller leaves are preferred;
however, any bitter taste of larger leaves can be reduced by pouring off the water from initial
boiling and replacing it with fresh water. Varieties specifically grown for the leaves resemble
mustard greens more than those grown for the roots, with small or no storage roots. Varieties of
B. rapa that have been developed only for use as leaves are called Chinese cabbage. Both leaves
and root have a pungent flavor similar to raw cabbage or radishes that becomes mild after
cooking.
Turnip roots weigh up to about one kilogram, although they can be harvested when smaller. Size
is partly a function of variety and partly a function of the length of time the turnip has grown.
Most very small turnips (also called baby turnips) are specialty varieties. These are only
available when freshly harvested and do not keep well. Most baby turnips can be eaten whole,
including their leaves. Baby turnips come in yellow-, orange-, and red-fleshed varieties as well
as white-fleshed. Their flavor is mild, so they can be eaten raw in salads like radishes.
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Prairie turnip (Psoralea esculenta)
Psoralea esculenta is an herbaceous perennial plant native to prairies and dry woodlands of
central North America, which bears a starchy tuberous root edible as a root vegetable. English
names for the plant include tipsin, teepsenee, breadroot, breadroot scurf pea, pomme blanche,
and prairie turnip. The Lakota name for the plant is Timpsula.
Several densely haired stems emerge from the ground and reach up to 30 cm, bearing
palmately compound leaves divided into five leaflets. Summer produces abundant blue or purple
flowers in terminal clusters 5 to 10 cm long, leading to flattened, slender-tipped pods.
The plant grows from one or more sturdy brown roots which form rounded tuberous bodies
about 7 to 10 cm below the surface, each 4 to 10 cm long. These can be eaten raw, dried, or
cooked. The raw root is moderately sweet and tastes like the turnip. The dried root can be
ground into a flour.
Abundant, palatable, and nutritious, the root was once a wild-gathered staple of Native
Americans and early European explorers. Its characteristics make it an obvious candidate for
possible domestication.
Parsnip (Pastinaca sativa)
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The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble
carrots, but are paler than most carrots and have a sweeter taste, especially when cooked. The
buttery, slightly spicy, sweet flavor of cooked mature (often picked after the first frost) parsnips
is reminiscent of butterscotch, honey, and subtle cardamom. Like carrots, parsnips are native
to Eurasia and have been eaten there since ancient times. Zohary and Hopf note that the
archeological evidence for the cultivation of the parsnip is still rather limited, and that Greek
and Roman literary sources are a major source about its early use, but warn "there are some
difficulties in distinguishing between parsnip and carrot (which, in Roman times, were white or
purple) in classical writings since both vegetables seem to have been sometimes called pastinaca
yet each vegetable appears to be well under cultivation in Roman times.
The parsnip is richer in vitamins and minerals than its close relative, the carrot. It is particularly
rich in potassium with 600 mg per 100 g. The parsnip is also a good source of dietary fiber. 100
g of parsnip contains 55 Calories (230 kJ) of energy
Pignut (Conopodium majus)
Conopodium majus is a small perennial herb, whose underground part resembles a chestnut and
is sometimes eaten as a wild or cultivated root vegetable.
The plant has many English names (many of them shared with Bunium bulbocastanum, a
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related plant with similar appearance and uses) variously including kippernut, cipernut, arnut,
jarnut, hawknut, earth chestnut, groundnut, and earthnut. From its popularity with pigs come
the names pignut, hognut, and more indirectly Saint Anthony's nut, for Anthony the Great or
Anthony of Padua, both patron saints of swineherds. (See groundnut, earthnut, and hognut for
other plants which share these names.)
It has a smooth, slender, curving stem, up to 1 m high, much-divided leaves, and small, white
flowers in many-rayed terminal compound umbels.
The rounded "nut" (inconsistently described by authorities as a tuber, corm, or root) is similar
to a chestnut in its brown colour and its size (up to 25 mm in diameter), and its sweet, aromatic
flavour has been compared to that of the chestnut, hazelnut, sweet potato, and Brazil nut.
Palatable and nutritious, its eating qualities are widely praised, and it is popular among wild food
foragers, but it remains a minor crop, due in part to its low yields and difficulty of harvest.
Plectranthus (Plectranthus spp.)
Plectranthus, with some 350 species, is a genus of warm-climate plants occurring largely in the
southern hemisphere, in sub-Saharan Africa,Madagascar, India and the Indonesian archipelago
down to Australia and some Pacific islands. It is closely related to Solenostemon, sometimes
known as the spurflowers. Several species are grown as ornamental plants, as leaf vegetables, as
root vegetables for their edible tubers, or as medicine.
Plectranthus species are used as food plants by the larvae of some Lepidoptera species including
The Engrailed (Ectropis crepuscularia).
Potato (Solanum tuberosum)
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The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae
family (also known as the nightshades). The word potato may refer to the plant itself as well as
the edible tuber. In the region of the Andes, there are some other closely related cultivated
potato species. Potatoes were first introduced outside theAndes region four centuries ago, and
have become an integral part of much of the world's cuisine. It is the world's fourth-largest food
crop, following rice, wheat, and maize. Long-term storage of potatoes requires specialised care in
cold warehouses.
The potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as
carotenoids and natural phenols. Chlorogenic acid constitutes up to 90% of the potato tuber
natural phenols
In terms of nutrition, the potato is best known for its carbohydrate content (approximately
26 grams in a medium potato). The predominant form of this carbohydrate is starch. A small
but significant portion of this starch is resistant to digestion by enzymes in the stomach and
small intestine, and so reaches the large intestine essentially intact. This resistant starch is
considered to have similar physiological effects and health benefits as fiber: It provides bulk,
offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers
plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces
fat storage. The amount of resistant starch in potatoes depends much on preparation methods.
Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked
potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.
Horseradish (Armoracia rusticana)
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Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the
Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is
probably native to south Eastern Europe and the Arab World (Western Asia), but is popular
around the world today. It grows up to 1.5 metres (five feet) tall and is mainly cultivated for its
large white, tapered root.
The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from
the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate
(mustard oil), which irritates the sinuses and eyes. Once grated, if not used immediately or
mixed in vinegar, the root darkens, loses its pungency, and becomes unpleasantly bitter when
exposed to air and heat.
Both root and leaves were used as a medicine during the Middle Ages and the root was used as a
condiment on meats in Germany,Scandinavia, and Britain. It was taken to North America during
Colonial times.
Rutabaga (Brassica napus Napobrassica group)/Swede (Brassica napus Napobrassica
group)
The rutabaga, swede, or turnip or yellow turnip (Brassica napobrassica, or Brassica napus var.
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napobrassica, or Brassica napus subsp. rapifera) is a root vegetable that originated as a cross
between the cabbage and the turnip.
The roots are prepared for food in a variety of ways, and its leaves can also be eaten as a leaf
vegetable.
Salsify (Tragopogon porrifolius)
Tragopogon porrifolius is a plant cultivated for its ornamental flower, edible root, and herbal
properties. It also grows wild in many places and is one of the most widely known species of the
salsify genus, Tragopogon. It is commonly known as purple or common salsify, oyster plant,
vegetable oyster, Jerusalem star, goatsbeard or simply salsify (although these last two names
are also applied to other species, as well).
T. porrifolius is a common biennial wildflower, native to Mediterranean regions of Europe but
introduced elsewhere, for example, into Great Britain, (mainly in the south) and northern
Europe, North America, and southern Africa and in Australia; in the United States it is now
found growing wild in almost every state, including Hawaii, except in the extreme south-east.
The plant grows to around 120 cm in height. As with other Tragopogons, its stem is largely
unbranched, and the leaves are somewhat grasslike. It exudes a milky juice from the stems.
The root is noted for tasting of oysters, from which the plant derives its alternative name of
oyster plant; young roots can be grated for use in salads, but older roots are better cooked, and
they are usually used in soups or stews. It is recommended that when using the root that, if cut,
its color be preserved in acidulated water. A latex derived from the root can be used as a
chewing gum. The flowering shoots can be used like asparagus, either raw or cooked, and the
flowers can be added to salad, while the sprouted seeds can be used in salads or sandwiches.
The plant has also been used in herbalism, also since classical times (it is mentioned by
Dioscorides), and is claimed to have beneficial effects on the liver and gall bladder. The root is
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regarded as a diuretic.
Scorzonera (Scorzonera hispanica)
Scorzonera hispanica, black salsify or Spanish salsify, also known as black oyster plant, serpent
root, viper's herb, viper's grass or simply Scorzonera, is a perennial member of the genus
Scorzonera in the sunflower family (Asteraceae), cultivated as a root vegetable in the same way
as some of the members of the salsify genus Tragopogon, also in the sunflower family.
The black salsify plant has heads of yellow ray flowers. The thin black taproot grows up to one
meter long and up to 2 cm in diameter. It has a black skin with white internal flesh.
The thick black skin of the salsify root is usually considered inedible and can be removed either
prior to or after boiling. If the skin is removed prior to boiling, the peeled root should be
immediately immersed in water mixed with vinegar or lemon juice, in order to prevent
discolouring. Since the root sap is an extremely sticky latex, it is often more convenient to peel it
after boiling the root for 20 to 25 minutes.
Black salsify is often eaten together with other vegetables, such as peas and carrots. But it is also
popular served like asparagus in a white sauce, such as bechamel sauce or mustard sauce. Boiled
salsify roots may also be coated with batter and deep fried.
Skirret (Sium sisarum)
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Sium sisarum (Skirret, Crummock) is a perennial plant of the family Apiaceae sometimes grown
as a root vegetable. It has a cluster of sweet, bright white roots which are similar to sweet
potatoes, but longer (15-20 cm). Skirrets may be boiled, stewed, or roasted. The woody core is
inedible, and should be removed before cooking because it is difficult to remove after.
The skirret is of Chinese origin, but may have arrived in Europe in early times:
The plant grows about 1 m high and is very resistant to cold, as well as pests and diseases. It is
usually grown from seeds, but may also be started from root divisions. Lack of moisture makes
the root more fibrous.
Sweet Potato or Kumara (Ipomoea batatas)
The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the family
Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are an important root
vegetable. The young leaves and shoots are sometimes eaten as greens. Of the approximately
50 genera and more than 1,000 species of Convolvulaceae, I. batatas is the only crop plant of
major importancesome others are used locally, but many are actually poisonous.
The sweet potato is only distantly related to the potato (Solanum tuberosum). The softer,
orange variety is often called a yam in parts ofNorth America, a practice intended to
differentiate it from the firmer, white variety. The sweet potato is botanically very distinct from
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the other vegetable called a yam, which is native to Africa and Asia and belongs to the monocot
family Dioscoreaceae
The genus Ipomoea that contains the sweet potato also includes several garden flowers called
morning glories, though that term is not usually extended to Ipomoea batatas. Some cultivars of
Ipomoea batatas are grown as ornamental plants; the name "tuberous morning glory" may be
used in a horticultural context
The plant is a herbaceous perennial vine, bearing alternate heart-shaped or palmately lobed
leaves and medium-sized sympetalous flowers. The edible tuberous root is long and tapered,
with a smooth skin whose colour ranges between red, purple, brown and white. Its flesh ranges
from white through yellow, orange, and purple.
Although the leaves and shoots are also edible, the starchy tuberous roots are by far the most
important product. In some tropical areas, they are a staple food crop.
Taro (Colocasia esculenta)
Taro is a common name for the corms and tubers of several plants in the family Araceae Of
these, Colocasia esculenta is the most widely cultivated, and is the subject of this article. More
specifically, this article describes the 'dasheen' form of taro; another variety is called eddoe.
Taro is native to southeast Asia. It is a perennial, tropical plant primarily grown as a root
vegetable for its edible starchy corm, and as a leaf vegetable and is considered a staple in
African, Oceanic and Asian cultures. It is believed to have been one of the earliest cultivated
plants. Colocasia is thought to have originated in the Indo-Malayan region, perhaps in eastern
India and Bangladesh, and spread eastward into Southeast Asia, eastern Asia, and the Pacific
islands; westward to Egypt and the eastern Mediterranean; and then southward and westward
from there into East Africa and West Africa, from whence it spread to the Caribbean and
Americas. It is known by many local names and often referred to as 'elephant ears' when grown
as an ornamental plant.
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The corms are roasted, baked or boiled and the natural sugars give a sweet nutty flavour. The
starch is easily digestible and grains are fine and small and often used for baby food. The leaves
are a good source of vitamins A and C and contain more protein than the corms.
Ti (Cordyline fruticosa)
Cordyline fruticosa is an evergreen flowering plant in the Asparagus family, Asparagaceae,
known by a wide variety of common names including Cabbage Palm, Good Luck Plant, Palm
Lily, Ti Plant, K, La'i (Hawaiian), T Pore (Mori), S (Tongan), "Lauti" (Samoan), andAut
(Tahitian ).
Formerly treated in the families Agavaceae and Laxmanniaceae (now both subfamilies of the
Asparagaceae in the APG III system), it is a woody plant growing up to 4 m (13 ft) tall, with
leaves 3060 cm (1224 in) (rarely 75 cm/30 in) long and 510-centimetre (2.03.9 in) wide
at the top of a woody stem. It produces 4060-centimetre (1624 in) long panicles of small
scented yellowish to red flowers that mature into red berries.
Its starchy rhizomes, which are very sweet when the plant is mature, were eaten as food or as
medicine, and its leaves were used to thatch the roofs of houses, and to wrap and store food. The
plant or its roots are referred to in most Polynesian languages as t. Mori ranked the sweetness
of the plant above the other Cordyline species native to New Zealand.
Leaves were also used to make items of clothing including skirts worn in dance performances.
The Hawaiian hula skirt is a dense skirt with an opaque layer of at least 50 green leaves and the
bottom (top of the leaves) shaved flat. The Tongan dance dress, the sisi, is an apron of about 20
leaves, worn over a tupenu, and decorated with some yellow or red leaves
Tigernut (Cyperus esculentus)
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Cyperus esculentus (chufa sedge, yellow nutsedge, tigernut sedge, earth almond) is a species of
sedge native to warm temperate to subtropical regions of the Northern Hemisphere, often
cultivated for its edible tubers (tigernuts). It is an annual or perennial plant, growing to 90 cm
tall, with solitary stems growing from a tuber. The stems are triangular in section, and bear
slender leaves 310 mm wide. The flowers of the plant are distinctive, with a cluster of flat oval
seeds surrounded by four hanging, leaf-like bracts positioned 90 degrees from each other. The
plant foliage is very tough and fibrous, and is often mistaken for a grass.
he tubers are edible, with a slightly sweet, nutty flavour, compared to the more bitter-tasting
tuber of the related Cyperus rotundus (purple nutsedge). They are quite hard, and are generally
soaked in water before they can be eaten, thus making them much softer and giving them a
better texture. They have various uses; in particular, they are used in Spain to make horchata.
They are sometimes known by their Spanish name, chufa.
Tigernuts have excellent nutritional qualities, with a fat composition similar to olives and a rich
mineral content, especially phosphorus and potassium. The oil of the tuber was found to contain
18% saturated (palmitic acid and stearic acid) and 82% unsaturated (oleic acid and linoleic acid)
fatty acids.
Ulluco (Ullucus tuberosus)
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Ulluco (Ullucus tuberosus) is a plant grown primarily as a root vegetable, secondarily as a leaf
vegetable.
The ulluco is one of the most widely grown and economically important root crops in the Andean
region of South America, second only to the potato. It is known there with the common name of
papa lisa, but also by the regional names melloco (Ecuador), olluco (Peru), chugua (Colombia) or
ruba (Venezuela), among others. The leaf and the tuber are edible, similar to spinach and the
potato, respectively. They are known to contain high levels of protein, calcium, and carotene.
Papalisa were used by the Incas prior to arrival of Europeans in South America.
The major appeal of the ulluco is its crisp texture which, like the jicama, remains even when
cooked. Because of its high water content, the ulloco is not suitable for frying or baking but it can
be cooked in many other ways like the potato. In the pickled form, it is added to hot sauces. It is
the main ingredient in the classic Peruvian dish "olluquito con charqui", and a basic ingredient
together with the cubio in the typical Colombian dish cocido boyacense. They are generally cut
into thin strips.
Oblong and thinly shaped, they grow to be only a few inches long. Varying in color, papalisa
tubers may be orange/yellow in color with red/pink/purple freckles. In Bolivia, they grow to be
very colorful and decorative, though with their sweet and unique flavor they are rarely used for
decoration. When boiled or broiled they remain moist and the texture and flavor are very
similar to the meat of the boiled peanut without the skin but unlike the boiled peanut becoming
soft and mushy the olluco remains firm and almost crunchy.
Water chestnut (Eleocharis dulcis)
The Chinese water chestnut (Eleocharis dulcis; synonyms E. equisetina, E. indica, E. plantaginea,
E. plantaginoides, E. tuberosa, E. tumida), more often called simply the water chestnut, is a
grass-like sedge grown for its edible corms. The water chestnut is actually not a nut at all, but an
aquatic vegetable that grows in marshes, underwater in the mud. It has tube-shaped, leafless
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green stems that grow to about 1.5 metres. The water caltrop, which is also referred to by the
same name, is unrelated and often confused with the water chestnut.
The small, rounded corms have a crisp white flesh and can be eaten raw, slightly boiled, grilled,
and are often pickled or tinned. They are a popular ingredient in Chinese dishes. InChina, they
are most often eaten raw, sometimes sweetened. They can also be ground into a flour form used
for making water chestnut cake, which is common as part of dim sum cuisine. They are unusual
among vegetables for remaining crisp even after being cooked or canned, because their cell walls
are cross-linked and strengthened by certain phenolic compounds. This property is shared by
other vegetables that remain crisp in this manner, including the tiger nut and lotus root.
The corms are rich in carbohydrates (about 90 percent by dry weight), especially starch (about
60 percent by dry weight), and are also a good source of dietary fiber, riboflavin, vitamin B6,
potassium, copper, and manganese.
If eaten uncooked, the surface of the plants can transmit Fasciolopsiasis.
Raw water chestnuts are slightly sweet and very crunchy. Boiled water chestnuts have a firm
and slightly crunchy texture, with a flavor that is very mild, slightly nutty in taste, so it is easily
overpowered by any seasonings or sauces the water chestnut with which is served or cooked.
Water chestnuts are often combined with bamboo shoots, cilantro, ginger, sesame oil, and snow
peas. They are often used in pasta or rice dishes.
Yacn (Smallanthus sonchifolius)
The Yacn is a perennial plant grown in the Andes of Per for its crisp, sweet-tasting tubers.
The texture and flavour are very similar to jicama mainly differing in that yacon has some
slightly sweet resinous and floral (similar to violet) undertones to its flavor. This flavoring is
probably due to a sweet substance called inulin, as replicates the sweet taste found in the roots
of elecampane, which also contains this substance. Another name for the yacn is Peruvian
ground apple. The tuber is composed mostly of water and fructo-oligosaccharides.
Commonly called "jicama" in Ecuador, yacn is sometimes confused with this unrelated plant.
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Yacn is actually a close relative of the sunflower and Jerusalem artichoke. The plants produce
propagation roots and storage tubers. Propagation roots grow just under the soil surface and
produce new growing points that will become next year's aerial parts. These roots
resemble Jerusalem artichokes. Storage tubers are large and edible.
These edible tubers contain inulin, an indigestible sugar, which means that although they have a
sweet flavor, the tubers contain fewer calories than would be expected.
Yacn plants can grow to over 2 meters in height and produce small, yellow inconspicuous
flowers at the end of the growing season. Unlike many other root vegetables domesticated by
the Indigenous Peoples of the Andes (olluco, oca), the yacn is not photoperiod sensitive, and can
produce a commercial yield in the tropics.
Yacn provides for two nutritional products: the yacn syrup and yacn tea. Both products are
popular among diabetic people and dieters because the sugar these products contain is not
absorbed by humans. This form of sugar, known as FOS (fructooligosaccharide), a special type of
fructose, leaves the body undigested. The syrup is also a prebiotic which means that it feeds the
friendly bacteria in the colon that boost the immune system and help digestion.
The leaves of the yacn contain quantities of protocatechuic, chlorogenic, caffeic and ferulic acids
which gives tea made from the leaves prebiotic and antioxidant properties. As a result, some
researchers have explored the use of yacn tea for treating diabetes and for treating diseases
caused by radicals, e. g., arteriosclerosis.
Yam (Dioscorea spp.)
Yam is the common name for some species in the genus Dioscorea (family Dioscoreaceae). These
are perennial herbaceous vines cultivated for the consumption of their starchy tubers
in Africa, Asia, Latin America andOceania. There are many cultivars of yam.
The sweet potato (Ipomoea batatas) has traditionally been referred to as a yam in parts of
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the United States and Canada, but it is not part of the Dioscoreaceae family.
Although it is unclear which came first, the word yam is related to Portuguese inhame or
Spanish ame, which both ultimately derive from the Wolof word nyam, meaning "to sample" or
"taste"; in other African languages it can also mean "to eat", e.g. yamyam and doya in Hausa or
"to chew" in Dholuo language of the Luo of Kenya and Northern Tanzania.
There are over 100 ethnic groups and languages in Nigeria, and each has different language
names for Yam, "Isu" is the Yoruba translation or "Iyan" when it has been prepared to be
consumed as a main course for dinner. The yam is a versatile vegetable which has various
derivative products after process, it can be barbecued; roasted; fried; grilled; boiled; smoked
and when grated it is processed into a dessert recipe. Yams are the staple crop of the Igbo
people of Nigeria, in their language it is known as ji, and they commemorate it by having yam
festivals known as Iri-j or Iwa-Ji depending on the dialect.
Yam tubers can grow up to 1.5 m (4.9 ft) in length and weigh up to 70 kg (154 lb) and 3 to 6
inches high. The vegetable has a rough skin which is difficult to peel, but which softens after
heating. The skins vary in color from dark brown to light pink. The majority of the vegetable is
composed of a much softer substance known as the "meat". This substance ranges in color from
white or yellow to purple or pink in ripe yams.
Purple Yam (Dioscorea alata)
Dioscorea alata, known as purple yam and many other names, is a species of yam, a tuberous root vegetable,
that is bright lavender in color. It is sometimes confused with taro and the Okinawa sweet potato (Ipomoea
batatas cv. Ayamurasaki). With its origins in the Asian tropics, D. alata has been known to humans since
ancient times.
Purple yam is used in a variety of desserts, as well as a flavor for ice cream, milk, Swiss rolls, tarts, cookies,
cakes, and other pastries. In thePhilippines, it is eaten as a sweetened dessert or jam called ube halaya and
added as an ingredient in the ice dessert called halo-halo. InMaharashtra, the stir-fried chips are eaten during
religious fasting. Purple yam is also an essential ingredient in Undhiyu.
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D. alata is also valued for the starch that can be processed from it
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