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  2. The Secret of a Phenomenal Fall Salad? Pickled Pomegranate Seeds

    www.aol.com/secret-phenomenal-fall-salad-pickled...

    Bring to a boil; remove from heat and stir in pomegranate seeds. Cool to room temperature. Whisk together mustard, apple cider syrup, remaining 4 tablespoons oil, and remaining 3 tablespoons vinegar.

  3. Tropaeolum majus - Wikipedia

    en.wikipedia.org/wiki/Tropaeolum_majus

    It is a fast-growing plant, with trailing stems growing to 0.9–1.8 m (3–6 ft). The leaves are large, nearly circular, 3 to 15 cm (1 to 6 in) in diameter, green to glaucous green above, paler below; they are peltate, with the 5–30-cm-long petiole near the middle of the leaf, with several veins radiating to the smoothly rounded or slightly lobed margin.

  4. Tropaeolum - Wikipedia

    en.wikipedia.org/wiki/Tropaeolum

    It is commonly known as the nasturtium (and occasionally anglicized as nasturtian). It is mostly grown from seed as a half-hardy annual, and both single and double varieties are available. It comes in various forms and colours, including cream, yellow, orange and red, solid in colour or striped and often with a dark blotch at the base of the ...

  5. List of pickled foods - Wikipedia

    en.wikipedia.org/wiki/List_of_pickled_foods

    Pickled carrot – a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time; Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution; Pickled onion – Onions pickled in a solution of vinegar or salt; Pickled pepper – Capsicum pepper preserved by pickling

  6. The Surprising Side Effects of Eating Beets, According ... - AOL

    www.aol.com/finance/surprising-side-effects...

    “There are many creative ways you can eat beets, from pickled, roasted, boiled, or pureed,” Larsen said. “The earthy and slightly sweet flavor pairs well with cheese, vegetables, and protein.

  7. Nasturtium (plant genus) - Wikipedia

    en.wikipedia.org/wiki/Nasturtium_(plant_genus)

    Nasturtium (/ n ə ˈ s t ɜːr ʃ əm /) is a genus of a small number of plant species in the family Brassicaceae (cabbage family) commonly known as watercress or yellowcress. [2] The best known species are the edible Nasturtium officinale and Nasturtium microphyllum .

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