What Are Tomatillos Good For?
Author: Ola Thomas | Category: Food Facts, Uncategorized
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.
Sometimes called husk cherries or tomato verde, tomatillos are a small, green Mexican fruit with a Japanese lantern-type shell surrounding it…
03 May 2015
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,
Extremely versatile to eat and available nearly anywhere in the world, carrots have been around for centuries. Historians believe that carrots were cultivated by the Ancient Greeks and Romans, as they were mentioned by Pliny the Elder and prized by Emperor Tiberius.
Up until the 19th century, most of the world was supplied with cardamom from the area where it originated: tropical parts of India, Nepal, and South Asia. This spice has been traded in those regions for over a thousand years, but today, it’s grown commercially in areas like Guatemala, New Guinea, and Vietnam, which indicates the type of climate it requires.
“Succulent” is a perfect word for the juicy flesh of the peachy-orange cantaloupe, one of the most refreshing summer fruits. It’s a member of the cucurbit family of plants, along with cucumbers, pumpkins, gourds, and other melon varieties, like honeydew. Their cultivation is widespread throughout the world, including the US. California wins the prize for highest production, although we still import from South and Central America because consumption is high and it’s a warm-season crop.