What Are Blueberries Good For?
Author: Ola Thomas | Category: Food Facts, Uncategorized
Blueberries are distinctive in so many ways. Not only are they the only blue food, but there are also more blueberry species native to North America – the main ones being highbush, lowbush, and rabbiteye – than any other continent.
They’ve been abundant on the North American continent since the dawn of time, and were a staple in the Native American diet. When the first colonists arrived, they were shown how to gather blueberries, dry them in the sun, store them for winter, and perpetuate their growth.
06 May 2015
While dates don’t appear to be particularly special with their oddly wrinkled, brown exterior, they’re satisfyingly chewy and flavorful. Undoubtedly a favorite since the Garden of Eden, dates are considered a drupe because they contain a single pit or stone at the center.
There are hundreds of them – varieties of tomato, that is – tiny types like grape, plum, and cherry for snacking pleasure, firm, petite Romas, good for cooked foods, and hefty beefsteak, ideal for BLTs and burgers.
It’s ironic that even though the Aztecs probably used them as one of their staple crops, it may have been Spanish conquistadors who introduced tomatillos (which translates to “little tomatoes” in Spanish) to the New World, after first carrying them back to Spain.
Grown in the Mediterranean region as far back as 2,000 B.C., beet cultivation spread to Babylonia in the eighth century, then to China around 850 A.D.
Cultivated in China for centuries, bok choy has played a large part not only in its cuisine, but in traditional Chinese medicine. Today, it’s a staple in both Asian and American recipes.
Native to southern Ecuador and northern Peru, where it still grows uncultivated, the tropical fruit cherimoya is unheard of by many Americans, since it has somewhat finicky growing preferences. Cherimoya trees don’t fare well in extreme temperatures, nor do they grow in tropical lowlands or at very high altitudes.
A crunchy snack all by itself or with peanut butter added to round out the nutrients, celery is one of the most versatile vegetables in the garden, useful for its flavorful seeds and pale green leaves and stalks. It’s a direct descendant of wild celery and a member of the Apiaceae family with parsnips, fennel, and parsley,
Cauliflower is one of many crucifers, including broccoli, cabbage, and kale, and is named for its cross-shaped stems. White, purple, green, or pale orange in color, it’s one of those amazingly versatile veggies that shows up raw on relish plates, sautéed in stir fries, pickled with baby onions, roasted on shish kabobs, and even processed to resemble mashed potatoes. It’s a good mixer with other cooked vegetables, such as carrots and broccoli.
Native to Brazil, cashews are crescent-shaped nuts with a sweet flavor and a plethora of uses in the kitchen. Considered third in consumption among all the tree nuts in the world, they’re great when mixed with raisins, dried cranberries, shredded coconut,