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Ophiognomonia clavigignenti-juglandacearum is a mitosporic fungus that causes the butternut canker, a lethal disease of butternut trees (Juglans cinerea).It is also known to parasitize other members of the genus Juglans on occasion, and very rarely other related trees including hickories.
The butternuts are edible [17] and were made into a butter-like oil by Native Americans [18] for various purposes. The young green nuts, while still soft, can be pickled; survivalist Bradford Angier recommends this be done with a change of salt water every other day for a week, and a subsequent seasoning of at least two weeks. [ 18 ]
Back in July, I interviewed cookbook author, actor and The Drew Barrymore Show regular Valerie Bertinelli. And genuinely, I still think about our chat in the best way. And genuinely, I still think ...
Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies the practice of germinating seeds (for example, mung beans or sunflower seeds ) to be eaten raw or cooked ...
Cross section, showing how the root and the upper part of the plant grow Germination is the process by which an organism grows from a seed or spore . The term is applied to the sprouting of a seedling from a seed of an angiosperm or gymnosperm , the growth of a sporeling from a spore , such as the spores of fungi , ferns, bacteria , and the ...
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, ... Read the full story. Eating Well. ... 15 Easy, Peasy Recipes You Can Make With 5 Ingredients or Fewer.
The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. [1] The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's ...
The Good Cook is a series of instructional cookbooks published by Time-Life Books 1978-1980. It was sold on a month-to-month basis until the early 1990s and edited by cookbook author Richard Olney. [1] Each volume was dedicated to a specific subject (such as fruits or sauces) and was heavily illustrated with photos of cooking techniques ...