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Did you know that? Part II

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Artichoke flower




The globe artichoke is a perennial thistle of the genus Cynara-originating around
the Mediterranean. It grows from 4.6 to 6.6 ft in height. It has arched, deeply lobed, silvery green leaves are 20 to 32 inches long.

The artichoke flowers develop in a large head from an edible bud. The bud is about 3 to 6 inches in diameter and has numerous triangular scales. The individual florets are purple.

The fleshy lower portion and the base of the bud are known as 'heart' and form the edible portions of the bud. The mass of immature florets in the center of the bud is called the "choke" or beard. These are inedible in the older and the larger flowers.

The antioxidant in artichoke flower heads is reportedly one of the highest for vegetables. Cynara the active chemical constituent in Cynarin is located in the pulp of the leaves. Dried leaves and stems of the artichoke also contain it. It inhibits taste receptors, making water and other foods and drinks taste sweet.

This vegetable is a diuretic with nutritional value. It aids digestion and improves the function of liver and the gall bladder. It increases the ratio of HDL cholesterol to LDL cholesterol and thereby reduces the risk of coronary heart disease.

Aqueous extracts from artichoke leaves also have the same benefits. Artichoke leaf extract has proved helpful for patients with functional dyspepsia.
 
Banana Blossom





Banana Blossoms or Musa paradisiaca is also known as Banana Hearts. The flower is purple-maroon in color and torpedo shaped.

Banana blossom is about one foot long. This deep purple blossom appears at the lower end of the strong stem supporting the bunches of bananas.

To use it, the tough purple colored outer leaves are carefully removed one by one, keeping aside the undeveloped bunches of tiny banana florets found inside.

The inner portion is almost white in color. When it appears, the peeling is stopped since the thin white colored inner leaves are soft, edible and tasty.

The stigma of each of the flowers forming the tiny bunches is removed completely by pulling them out. They render the blossom bitter in taste. The fine chopped blossom is then immersed in water until it is ready to be cooked. Otherwise it will turn completely brown in color.

Light frying with a cooking oil after seasoning and garnishing the cooked blossom with coconut scrapings and cooked lentils, makes it a mouth watering side dish very popular in South India.

The sliced leaves are used in salads or eaten as a vegetable. Many Asian cultures eat banana blossoms. Blossoms are available fresh or canned in Asian grocery stores.

If we eat it raw, we have make it sure that the blossom comes from a variety that isn’t bitter. Most of the Southeast Asian varieties aren’t bitter in taste.
 
Bergamot




Bergamot /scarlet beebalm/scarlet monarda/Oswego tea/crimson beebalm) is an aromatic herb Monarda didyma, native to eastern North America. Its name is derived from its smell which resembles that of the bergamot orange.

This plant grows from 70 to 150 centimeter in height. The stems are square in cross-section. The 6–15 cm long and 3–8 cm broad leaves are opposite on the square stems. They are dark green in color and have reddish leaf veins and a coarsely-toothed margin.

The bright red tubular flowers are 3–4 cm long and form showy heads of about 30 together, with reddish bracts. It grows in dense clusters along stream banks, thickets and ditches, flowering from mid to late summer.

Bergamot is grown as an ornamental plant both within and outside its native range. Several cultivars have different flower colors, ranging from white through pink to dark red and purple.

Bergamot has a long history as a medicinal plant used by many Native Americans, including The Blackfeet Indians. They recognized this plant’s strong antiseptic action and used it to treat skin infections and minor wounds. Mouth and throat infections were treated with a tea made from the plant.

Beebalm is the natural source of the antiseptic thymol, the primary active ingredient in modern commercial formulas of mouthwash. Beebalm was used by Native Americans to treat excessive flatulence.
 
Visalakshi Ramani said:
BananaBlossom
.............................
Light frying with a cooking oil after seasoning and garnishing thecooked blossom with coconut scrapings and cooked lentils, makes it a mouthwatering side dish very popular in South India.
.....
Click to expand...


Along with karela, and ivy gourd, this vegetable is very useful in keeping blood sugar level under control for diabetics.
 
Naina_Marbus said:


Along with karela, and ivy gourd, this vegetable is very useful in keeping blood sugar level under control for diabetics.
Click to expand...

Thank you prof N_M for this very useful point. :pray2:
I can surely add it to my most popular article on bitter food in my food blog.
Can you please give me some facts and figures to support my statement?
with thanks in advance, V.R
 
The OPPOSITES seem to attract or annul each other.
Every bitter vegetable / fruit/ flower is good in controlling blood sugar level!
Isn't this proof enough for the existence of the pairs of opposites in life???
 
Visalakshi Ramani said:
Thank you prof N_M for this very useful point. :pray2:
I can surely add it to my most popular article on bitter food in my food blog.
Can you please give me some facts and figures to support my statement?
with thanks in advance, V.R
Click to expand...

A paper describing the “Beneficial effects of banana flower and banana stem on hyperglycemia…” by Bhaskar et al from the Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, India has been published - J Physiol Biochem. 2011 Sep;67(3):415-25.
You can look it up here.

You may also find this web site useful: herbs for diabetes

I have personally experimented with it on myself using glucose meters and testing blood sugar 2 hours after eating. வாழைப்பூ உசிலி and வாழத்தண்டு கறி are my favourites.
Since these foods have low glycemic index, you can, if you prefer,remove any bitter taste with a little amount of sugar.
 
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Borage



Borage, also known as a star flower, is an annual herb. It is native to the Mediterranean region but has naturalized in many other locales. It grows satisfactorily and remains in the garden from year to year by self-seeding.

The leaves are edible and borage seed oil can be extracted from its seeds. Long hairs on the leaves and stems is a feature of the species.

Borage grows to a height of 60–100 cm. The 5–15 cm long leaves are alternate. The flowers have five perfect, narrow, triangular-pointed petals.

Flowers are most often blue in color, although pink flowers also exist. White flowered borage is also cultivated. But the blue flower is genetically dominant over the white flower.

The flowers arise to form large floral displays with multiple flowers blooming simultaneously. It has an indeterminate growth habit leading to prolific spreading. In mild climates, borage blooms continuously for most of the year.

Traditionally borage is used in treating several disorders. Colic, cramps, diarrhea, asthma, bronchitis, cardiac problems and hypertension can be treated with borage. It is a blood purifier and helps in treating urinary, kidney and bladder disorders also.

Borage regulates metabolism and the hormonal system. It is a good remedy for PMS such as the hot flush. The flowers can be prepared in infusion.

Borage can be grown as a companion plant to protect legumes, spinach and strawberries. It is a good companion plant to tomatoes because it confuses the mother moths looking for a place to lay their eggs.
 
Broccoli







1. Calabrese Broccoli. 2. Sprouting Broccoli. 3. Romanesco Broccoli (the fantastic fractal food found in nature)

Broccoli is a plant in the cabbage family whose large flower head is used as a vegetable. The word broccoli is derived from the Italian plural form of ‘broccolo’ referring to “the flowering top of a cabbage”. Broccoli is usually boiled or steamed, but has now become very popular as a raw vegetable.

Broccoli is usually green in color and has large flower head arranged in a tree-like structure with branches sprouting from a thick, edible stalk. The mass of flower heads is
surrounded by green leaves. Broccoli closely resembles cauliflower since it is a different cultivar group of the same species.

Broccoli was derived from cultivated leafy crops in the Northern Mediterranean as far back as the 6th century BCE. Since the days of Roman empire, Italians have considered broccoli as a unique and valuable food.

Broccoli was brought to England in the mid-18th century. It was introduced to the United States by Italian immigrants. But it did not become widely known there until the 1920s.

Broccoli is high in Vitamin C and dietary fiber. It has potent anti cancer properties. Half a cup of broccoli provides ~ 50 mg of Vitamin C. Broccoli has potent anti viral and anti bacterial.

Broccoli is also an excellent source of a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. The benefits of broccoli are greatly reduced if the vegetable is boiled. Boiling broccoli reduces the levels of the anti-carcinogenic or cancer fighting compounds.

Boiling for 5 minutes causes a loss of 20 to 30% and 50% is lost when boiled for 10 minutes. Steaming, stir frying and microwaving has no significant effect on the beneficial compounds. A high intake of broccoli has been found to reduce the risk of heart disease and aggressive prostrate cancer.

There are three commonly grown types of broccoli. The most familiar is Calabrese broccoli – named after Calabria in Italy. It has large green heads and thick stalks. It is a cool season annual crop.

Sprouting broccoli has a larger number of heads with many thin stalks.

Purple cauliflower is a type of broccoli sold in southern Italy, Spain, and the United Kingdom. It has a head shaped like cauliflower, but consisting of tiny flower buds.

It sometimes, but not always, has a purple cast to the tips of the flower buds.Other cultivar groups of Brassica oleracea include cabbage, cauliflower, Romanesco brocccoli, Chinese broccoli and Brussels sprouts.
 
Brussels sprout




The Brussels sprout is a cultivar of cabbages, grown for its edible buds. These are typically 1 to 1.5 inches in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels and might have originated there.

Brussels sprouts are a of a cultivar that includes cabbage and broccoli. They contain Vitamin A, Vitamin C, Folic acid and dietary fiber. They are believed to protect against colon cancer since they contain the beneficial chemical sinigrin.

Consumed in very large quantities, the goitrin present in them may interfere with the production of thyroid hormone. Normal amount eaten in the diet, does not interfere with the function of thyroid gland in humans.

Brussels sprouts, along with broccoli and other Brassicas contain sulforaphane - a chemical which is credited with potent anticancer properties. Boiling reduces the level of this beneficial chemical, the other modes of cooking such as steaming, microwaving and stir frying do no not cause any significant loss.

Brussels sprouts and other Brassicas are also a source of a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks make a single cut or cut a cross in the center of the stem to help the heat to penetrate.

Overcooking makes them gray, soft and smelly.
 
Cabbage



Cabbage is a biennial leafy green grown as an annual vegetable for its densely-leaved heads. Cabbage is closely related to the other Cole crops like broccoli, cauliflower and Brussels sprouts.

Cabbage heads generally weigh from 1 to 8 pounds and are green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages are rarer.

Cabbage heads are picked during the first year of the plants’ life cycles. Those intended for seed are allowed to grow a second year. Cabbage is prone to several nutrient deficiencies, as well as multiple pests, bacteria and fungal diseases.

Almost half the world’s production is grown in China. Cabbages are prepared in many different ways for eating. Cabbage is a good source of beta carotene, vitamin C and fiber. Contaminated cabbage is a source of food borne illness in human beings.

Cabbage is used in many ways, ranging from eating raw and simple steaming to pickling, stewing, sauteing or braising. Savoy cabbages are usually used in salads, while smooth-leaf types are utilized for both fresh market sales and processing.

Cabbage consumption varies widely around the world. Russians eat 44 lb per capita, while Belgians consume 10 lb, the Dutch 8.8 lb and Americans 8.6 lb.

The characteristic flavor of cabbage is caused by a sulfur containing compound. These are concentrated in the seeds. Cooked cabbage is often criticized for its pungent, unpleasant odor and taste. These develop when cabbage is overcooked hydrogen sulfide gas is produced.

Cole crops reduce the risks of colon and rectal cancers. Glucosinolates found in Cole crops detoxify the body and are responsible for their anti-carcinogenic properties.

Purple cabbage also contains anthocyanins which has been been proven to have anti-carcinogenic properties. Along with other Cole crops, cabbage is a source of a chemical that boosts DNA repair in cells and appears to block the growth of cancer cells. Research suggests that prolonged boiling of these vegetables reduces their anti-carcinogenic properties.

Cabbage has been linked to outbreaks of some food borne illness. C. botulism has been traced to the packaged coleslaw mixes, while the spores were found on whole cabbages that were acceptable in appearance.

Shigella species are able to survive in shredded cabbage. Two outbreaks of E. Coli in the United States have been linked to cabbage consumption.

Biological risk assessments have concluded that there is the potential for further outbreaks linked to cabbage, due to contamination at many stages of the growing, harvesting and packaging processes.

Contaminants from water, humans, animals and soil have the potential to be transferred to cabbage, and from there to the end consumer.
 
A Thanksgiving Gift for Smt. Renuka, Smt, VR, and Smt. Raji Ram! All colors provided by mineralization if the fossil body of the Ammonite which is the same species that forms the Shaligrama.

Iridescent_Ammonite_Fossil.jpg
 
BostonSankara said:
A Thanksgiving Gift for Smt. Renuka, Smt, VR, and Smt. Raji Ram! All colors provided by mineralization if the fossil body of the Ammonite which is the same species that forms the Shaligrama.

Iridescent_Ammonite_Fossil.jpg
Click to expand...


Dear Boston,

Thank you very much.

God bless you always.
 
BostonSankara said:
A Thanksgiving Gift for Smt. Renuka, Smt, VR, and Smt. Raji Ram! All colors provided by mineralization if the fossil body of the Ammonite which is the same species that forms the Shaligrama. ...........
Click to expand...
Dear Sankara,

What a lovely gift! WOW! Thank you very much.
You made my day... :yo:
 
Dear Mr. Sankara Roman,
Thank you for your greetings, good wishes and the gift of ammolite.
I will be happy to share them with all the lady members of the forum. :)
and the saligrama with all the gents of the forum!
 
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An exhaustive glossary of the names of the spices in all Indian languages

has been added to the blog on Food, Flavors, Tastes and Benefits.

You are welcome to make use of it.

The link is http://venkivisal.wordpress.com/
 
Caper






Capparis spinosa / the caper bush / the Flinders rose, is a perennial winter-deciduous plant that bears rounded, fleshy leaves and large white to pinkish-white flowers. The plant is best known for capers – the edible flower buds and caper berry – the fruit.

Both of these are usually pickled and consumed. Buds and fruits of the other species of Capparis are also picked along with Capparis. spinosa. The other parts of Capparis plants are used in the manufacture of medicines and cosmetics.

The capers – the salted and pickled caper buds – are used as a seasoning or for garnishing. In Mediterranean cuisine Capers are a common ingredient. Caper berries, the mature fruits of the caper shrub are prepared similarly.

The buds ready to be picked and pickled are about the size of a fresh kernel of corn and dark olive green in color. They are picked and pickled in salt or a salt and vinegar. Intense flavor is developed as each caper bud releases mustard oil and the rutin formed appears as white spots on its surface.

Capers are a distinctive ingredient in Italian cooking. They are commonly used in salads, pizzas and pasta salads. Martini is often garnished with capers instead of olives.
Capers are categorized and sold by their size, the smallest sizes being the most desirable. If the caper bud is not picked, it flowers and produces a fruit called a caper berry. The fruit can be pickled and used. Pickled caper berries are also very popular as a snack in Menorca.

Caper leaves are used particularly in salads and dishes of fish. They too are pickled or boiled and preserved in jars with brine—like caper buds. Caper’s leaves, pickled or boiled, can be used as an addition to salads. Dried caper leaves are also used in the manufacturing of high-quality cheese.
 
Cauliflower




Cauliflower is one of several vegetables in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head is eaten. Its name is from Latin Caulis meaning cabbage and flower.

Italian Cauliflowers:-
Diverse in appearance, and biennial and annual in type, this group includes white, Romanesco, various green, purple, brown and yellow cultivars. This type is the ancestral form from which the others were derived.

Northwest European biennial:-
Used in Europe for winter and early spring harvest, this was developed in France in the 19th century, and includes the old cultivars Roscoff and Angers.

Northern European annuals:-
Used in Europe and North America for summer and fall harvest, it was developed in Germany in the 18th century, and includes the old cultivars Erfurt and Snowball.

Asian:-
A tropical cauliflower used in China and India, it was developed in India during the 19th century from the now-abandoned Cornish type, and includes old varieties Early Patna and

Early Benaras.
There are hundreds of historic and current commercial varieties used around the world. A comprehensive list of about 80 North American varieties is maintained at North Carolina State University.

White cauliflower:-
White is the most common color of cauliflower.

Orange cauliflower:-
Orange cauliflower contains 25 times the level of Vitamin A compared to the white varieties. This trait came from a natural mutant found in a cauliflower field in Canada. Cultivars include ‘Cheddar’ and ‘Orange Bouquet’.

Green Cauliflower:-
Green cauliflower is sometimes called brocco flower. It is available both with the normal curd shape and a variant spiky curd called Romanesco brocoli. Both types have been commercially available in the U.S. and Europe since the early 1990s. Green-curded varieties include ‘Alverda’, ‘Green Goddess’ and ‘Vorda’.

Romanesco cauliflower varieties include ‘Minaret’ and ‘Veronica’.

Purple cauliflower:-
The purple color in cauliflower is caused by the presence of the antioxidant group anthocyanin.
It is also found in red cabbage and red wine.Varieties include ‘Graffiti’ and ‘Purple Cape’.

Cauliflower is low in fat, low in carbohydrates but high in dietary fiber and Vitamin C. Cauliflower contains several phytochemicals that are beneficial to human health. A high intake of cauliflower has been associated with reduced risk of aggressive prostrate cancer.

Cauliflower can be roasted, boiled, steamed, fried or eaten raw. Steaming or microwaving better preserves the anticancer chemical compounds than boiling.
When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly.

After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy. Stirring while cooking can break the florets into smaller irregular pieces.
The first reliable reference to cauliflower is found in the writings of the Arab Muslim scientists of the 12th and 13th centuries.
 
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