Chicory

Posted in Vegetables

Chicory

Binomial name: Cichorim intybus Chicory is a plant that forms a rosette, which can be formed by 50 or more toothed leaves of violet or green colour. Origin: it’s from the Mediterranean region. Medicinal values: this vegetable is tonic, appetizer and diuretic. Caloric value per 100 g: 17 kcal Varieties: they are classifyed in two groups: root chicory and salad chicory. Curiosities: in the 17th century was very important its growing in orchards; varieties less bitter were selected for its approval on the table. Escarole and endive are fruit of the improvement of this...

Read More

Rucola

Posted in Vegetables

Rucola

Binomial name: Eruca sativa It is an annual plant, with thick and ramified root. The flowers are grouped in pendants lengthened and they are whitish or yellowish. Origin: this species is native to South Europe and West Asia. The rucola has been cultivated in the Mediterranean from the Roman period, where it was harvested in the wild. However, its expansion is very recent, since it began to produce it on a large scale and to subject to scientific investigation in the mid-1990s. Medicinal values: it is rich in vitamin C, a powerful antioxidant; and iron, very good for anaemia. In Greece, rucola is recommended to prevent digestive problems. Caloric value per 100 g: 31 kcal Varieties: although more and more people knows rucola, Italians differentiate it between two varieties, rucola and annual wall-rocket. Curiosities: the Romans considered it...

Read More

Leek

Posted in Vegetables

Leek

Binomial name: Allium porrum The leek is a vegetable of the lilly family, that has more than 3.500 species. In addition to leek, also garlics, onions and chieves belong to the Allium gender. Origin: it seems to be from South Asia, and it is cultivated from the antiquity. However, its exact origin is unknown, because it has never found a wild variety. The leek was very appreciated in ancient civilisations, as the Hebrew, the Greek and the Roman, that they included this vegetable to their diet and it was used it also to cure diverse illneses. Medicinal values: water is the main ingredient of the leek, so it is recommended to people that is following a weight loss diet. Its high content in fibre improves intestinal traffic, and vitamin C applies a powerful antioxidant function in the organism. Caloric value per 100 g: 26 kcal Varieties: – Short and semi-long: Grueso de Rouen, Musselburgh, Platina. – Long: Of Gennevillier, Of Meziers, Of Bulgaria. Curiosities: leeks were very appreciated in the ancient Egypt, where Pharaohs considered them exquisite. Inside some pyramids there are hieroglyphic that show slaves eating leeks like something...

Read More

Potato

Posted in Vegetables

Potato

Binomial name: Solanum tuberosum It is a plant of the Solanaceae family, of the gender solanum. It is a starchy, tuberous crop. Origin: the potato is native to South America, but nowadays it is cultivated all over the world. In the 16th century it arrived to Europe, and from there it was spread to the rest of the world, included United States and Canada, where it arrived in the 18th century. At the beginning, the potato was only intended for fodder. Medicinal values: people who have kidney problems must leave to soak potatoes to remove potassium before eat it, during, at least 10 hours. It is also indicated for obese people, since it contains very few kilocalories, although they never have to eat it fried but boiled. Diabetics can also eat it, although without abusing. Caloric value per 100 g: 86 kcal Varieties: red, white, purple. Curiosities: the Netherlands is regarded as the leading country in potatoes. Dutch potatoes have more than 250...

Read More

Escarole

Posted in Vegetables

Escarole

Binomial name: Cichorium endive Escarole is an annual and biannual plant, pertaining to the Asteraceae family. Origin: its origin is uncertain, as it has been cultivated in zones so different as the Mediterranean or the Indian. What seems very clear is the consumption by Egyptians, natural or cooked. In Spain, curled-leaved endives have always been cultivated, but no broad-leaved endives, that began to produce in the 1960s . Medicinal values: it contains a lot of minerals like magnesium, iron, calcium or potassium, in addition to a particle designated intibina, that gives it a bitter flavour and that brings benefits to the digestive system. Caloric value per 100 g: 22 kcal Varieties: based on its morphology, exist two types of escaroles: broad-leaved or latifolium and curled-leaved or crispum. Curiosities: because of its neutral flavour and, in some cases, bitter, the escarole combines with fruits like the pomegranate, with which it can be used in...

Read More