Cauliflower (Brassica oleracea)

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) of aborted floral meristems is eaten, while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded.

 

Its name is from Latin caulis (cabbage) and flower, an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating. Brassica oleracea also includes cabbage, brussels sprouts, kale, broccoli, and collard greens, though they are of different cultivar groups.

 

There are four major groups of cauliflower:

 

Italian 

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 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.

 

Colors

 

White 

White cauliflower is the most common colour of cauliflower.

 

Orange 

Orange cauliflower (B. oleracea L. var. botrytis) contains 25 times the level of vitamin A of white varieties. This trait came from a natural mutant found in a cauliflower field in Canada. Cultivars include ‘Cheddar’ and ‘Orange Bouquet’.

 

Green 

Green cauliflower of the B. oleracea botrytis group, is sometimes called broccoflower. It is available both with the normal curd shape and a variant spiky curd called Romanesco broccoli. Both types have been commercially available in the US and Europe since the early 1990s. Green-curded varieties include ‘Alverda’, ‘Green Goddess’ and ‘Vorda’. Romanesco varieties include ‘Minaret’ and ‘Veronica’.

 

Purple 

Purple color in cauliflower is caused by the presence of the antioxidant group anthocyanins, which can also be found in red cabbage and red wine. Varieties include ‘Graffiti’ and ‘Purple Cape’. In Great Britain and southern Italy, a broccoli with tiny flower buds is sold as a vegetable under the name “purple cauliflower”. It is not the same as standard cauliflower with a purple curd.

 

Cauliflower is low in fat, but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.

 

Cauliflower contains several phyto-chemicals, common in the cabbage family, that may be beneficial to human health. 

 

* Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer.

*Other glucosinolates

*Carotenoids

*Indole-3-carbinol, a chemical that enhances DNA repair, and acts as an estrogen antagonist, slowing the growth of cancer cells.

 

Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, had no significant effect on the compounds.

 

A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.

Low carbohydrate dieters can use cauliflower as a reasonable substitute for potatoes; while they can produce a similar texture, or mouth feel, they lack the starch of potatoes.

 

Broccoli (Brassica oleracea)

Broccoli is a plant in the cabbage family, whose large flower head is used as a vegetable.

The word broccoli, from the Italian plural of broccolo, refers to “the flowering top of a cabbage”.

Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species.

 

Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors d’œuvre trays. Boiling reduces the levels of suspected anti-carcinogenic compounds in broccoli, with losses of 20 – 30% after five minutes, 40 – 50% after ten minutes, and 77% after thirty minutes. However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds. Steaming broccoli for 3–4 minutes is recommended to maximize potential anti-cancer compounds, such as sulforaphane.

 

Broccoli is high in vitamin C, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium.  A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C. The 3,3′-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. Broccoli also contains the compound glucoraphanin, which can be processed into an anti-cancer compoundsulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled. Broccoli is also an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Broccoli has the highest levels of carotenoids in the brassica family.  It is particularly rich in lutein and also provides beta-carotene.

 

A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli consumption has also been shown to be beneficial in the prevention of heart disease. Broccoli consumption is also associated with malodorous flatulence, due to a high sulfate content.

 

Artichoke (Cynara cardunculus, C. scolymus)

The globe artichoke (Cynara cardunculus var. scolymus) is a perennial thistle of the Cynara genus originating in Southern Europe around the Mediterranean. It grows to 1.4–2 metres (4.6–6.6 ft) tall, with arching, deeply lobed, silvery, glaucous-green leaves 50–82 centimetres (20–32 in) long. The flowers develop in a large head from an edible bud about 8–15 centimetres (3.1–5.9 in) diameter with numerous triangular scales; the individual florets are purple. The edible portion of the buds consists primarily of the fleshy lower portions of the involucral bracts and the base, known as the “heart”; the mass of immature florets in the center of the bud is called the “choke” or beard. These are inedible in older larger flowers.

In the US, large globe artichokes are most frequently prepared for cooking by removing all but 5–10 millimetres (0.2–0.4 in) or so of the stem, and (optionally) cutting away about a quarter of each scale with scissors. This removes the thorns on some varieties that can interfere with handling the leaves when eating. Then, the artichoke is boiled or steamed until tender. The core of the stem, which tastes like the artichoke heart, is edible once the stem’s fibrous exterior has been removed

 

If boiling, salt can be added to the water, if desired. It may be preferable not to cover the pot while the artichokes are boiled, so the acids will boil out into the air. Covered artichokes, particularly those that have been cut, can turn brown due to the enzymatic browning and chlorophyll oxidation. If not cooked immediately, placing them in water lightly acidulated with vinegar or lemon juice prevents the discoloration.

 

Leaves are often removed one at a time and the fleshy base part is eaten, sometimes dipped in hollandaise, vinegar, butter, mayonnaise, aioli, lemon juice or other sauces, with the fibrous upper part of each leaf being discarded; the heart is then eaten when the inedible choke has been discarded after being carefully peeled away from the base. The thin leaves covering the choke are mostly edible.

 

West Indian gherkin (Cucumis anguria)

Cucumis anguria, also called the West Indian Gherkin,Burr Gherkin, Burr Cucumber, or maxixe, and locally known as badunga or cohombro, is a vine grown for its fruit used as a vegetable. It is similar and related to the common cucumber (C. sativus) and its cultivars are known as gherkins.

The fruit is typically 4-8 cm in length, 2-4 cm in diameter, and covered with soft spines.

 

Plants are originally from Africa. They are popular in thenortheast and north of Brazl, where they are used in the local version of cozido (meat-and-vegetable stew). The flavor of this gherkin is similar to that of the common cucumber.

 

Winter melon (Benincasa hispida)

The winter melon, also called white gourd, ash gourd, or “fuzzy melon”, is a vine grown for its very large fruit, eaten as a vegetable when mature. It is the only member of the genus Benincasa. The fruit is fuzzy when young. The immature melon has thick white flesh that is sweet when eaten. By maturity, the fruit loses its hairs and develops a waxy coating, giving rise to the name wax gourd, and providing a long shelf life. The melon may grow as large as 80 cm in length. Although the fruit is referred to as a “melon,” the fully grown crop is not sweet. Originally cultivated inSoutheast Asia, the winter melon is now widely grown in East Asia and South Asia as well.

Winter melon is also a common name for members of the Inodorus cultivar group of themuskmelon (Cucumis melo L), more commonly known as casaba or honeydew melons.

 

The winter melon requires very warm weather to grow but can be kept through the winter much like winter squash. The winter melon can typically be stored for 12 months. The melons are used in stir fry or to make winter melon soup, which is often served in the scooped out melon, which has been intricately decorated by scraping off the waxy coating.

 

The shoots, tendrils, and leaves of the plant may also be eaten as greens.

 

Tomato (Solanum lycopersicum var)

Tomato may refer to both the plant (Solanum lycopersicum) and the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of theAmericas, and its many varieties are now widely grown, often in green houses in cooler climates.

The tomato fruit is consumed in diverse ways, including raw, as an ingredient in many dishes and sauces, and in drinks. While it is botanically a fruit, it is considered a vegetable for culinary purposes (as well as by the United States Supreme Court, see Nix v. Hedden), which has caused some confusion. The fruit is rich in lycopene, which may have beneficial health effects.

 

The tomato belongs to the nightshade family. The plants typically grow to 1–3 metres (3–10 ft) in height and have a weak stem that often sprawls over the ground and vines over other plants. It is aperennial in its native habitat, although often grown outdoors in temperate climates as an annual.

Tomatillo (Physalis philadelphica)

The tomatillo (Physalis philadelphica) is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine. Tomatillos are grown as annuals throughout the Western Hemisphere. Often self-incompatible, tomatillos need a second plant to enhance pollination and guarantee fruit set.

 

The tomatillo fruit is surrounded by an inedible, paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green colour and tart flavour are the main culinary contributions of the fruit. Purple and red-ripening cultivars often have a slight sweetness, unlike the green- and yellow-ripening cultivars, and are therefore somewhat more suitable for fruit-like uses like jams and preserves. Like their close relatives cape gooseberries, tomatillos have a high pectin content.

 

Tomatillo plants are highly self-incompatible (two or more plants are needed for proper pollination; thus isolated tomatillo plants rarely set fruit).

 

Ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced.

Tinda (Praecitrullus fistulosus)

The tinda, also called Indian round gourd or apple gourd or Indian Baby Pumpkin, is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia. It is the only member of the genus Praecitrullus. “tinda” is also called “tindsi” in rajasthan.

 

The plant is, as with all cucurbits, a prolific vine, and is grown as an annual. The fruit is approximately spherical, and 5–8 cm in diameter. The seeds may also be roasted and eaten.

This unique squash-like gourd is native to India, very popular in Indian and Pakistani cooking with curry and many gourmet dishes. Green colored, apple sized fruits are flattish round in shape and 50-60 grams in weight. Plants are vigorous, productive and begin to bear fruits in 70 days after planting.

 

Can be confused with Tendli or Kundru due to similar sounding name from different languages and regions. Tinda in Punjabi or most North Indian Languages is “Indian Baby Pumpkin”.

 

Sweet corn aka corn; aka maize (Zea mays)

Sweet corn (Zea mays convar. saccharata var. rugosa; also called Indian corn, sugar corn, andpole corn) is a variety of maize with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside theendosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy.

 

Sweet corn occurs as a spontaneous mutation in field corn and was grown by several Native American tribes. The Iroquois gave the first recorded sweet corn (called Papoon) to European settlers in 1779. It soon became a popular vegetable in southern and central regions of the United States.

 

Open pollinated varieties of white sweet corn started to become widely available in the United States in the 19th century. Two of the most enduring varieties, still available today, are Country Gentleman (a Shoepeg corn with small, white kernels in irregular rows) and Stowell’s Evergreen.

patola – ridgegourd

The luffa, loofah, or lufah are tropical and subtropical vines comprising the genus Luffa, the only genus of the subtribe Luffinae of the plant family Cucurbitaceae. The fruit of at least two species, Luffa acutangula and Luffa aegyptiaca (Luffa cylindrica), is grown, harvested before maturity, and eaten as a vegetable, popular in Asia and Africa.

 

The ripe, dried fruit is also the source of the loofah or plant sponge. Luffas are also used to make the soles of beach sandals.

Luffa species are used as food plants by the larvae of some Lepidoptera species, includingHypercompe albicornis.

 

Parts of the plant are used to create bath or kitchen sponges, a natural jaundice remedy, furniture and even houses. It is also eaten as a green vegetable.

 

The fruit section of L. aegyptiaca may be allowed to mature and used as a bath or kitchen sponge after being processed to remove everything but the network of xylem or fibers. Marketed as luffa orloofah, the sponge is used like a body scrub. Softly-textured luffa sponges are not derived from the luffa fruit, but are manufactured by folding in several layers of soft mesh-like fabric into a cloud-like shape; commonly used in tandem with shower soaps.

 

Its juice is used as a natural remedy for jaundice. The juice is obtained by pounding the bitter luffa and squeezing it through a cloth. Bitter luffa seeds and dry crusts are also available and can be used for the same purpose.

 

In Maharashtra, India, dodka (Ridge Gourd/luffa) and ghosavala (smooth luffa) are common vegetables prepared with either crushed dried peanuts or with beans. In Northern regions of India, Torai is the common name for Luffa.

 

In China, Indonesia, the Philippines, the luffa or patola is eaten as a green vegetable in various dishes. The luffa is eaten when the fruit is young and the sponge has yet to become tough. It is also known as Chinese Okra in Canada.

In Paraguay, panels are made out of luffa combined with other vegetable matter and recycled plastic. These can be used to create furniture and construct houses.