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Pa-O women selling vegetables. The following is a list of ingredients used in Burmese cuisine. Burmese cuisine utilizes a wide array of vegetables and fruits. Due to influences from India and China, most Burmese dishes use a much wider variety of ingredients than the Indian or Chinese cuisines. Ingredients used in Burmese dishes are often fresh.
Chives are cultivated both for their culinary uses and for their ornamental value; the violet flowers are often used in ornamental dry bouquets. [29] Chives thrive in well-drained soil, rich in organic matter, with a pH of 6–7 and full sun. [30] They can be grown from seed and mature in summer, or early the following spring.
True dormancy or inherent (or innate) dormancy is caused by conditions within the seed that prevent germination even if the conditions are favorable. [7] Imposed dormancy is caused by the external conditions that remain unsuitable for germination [8] Seed dormancy can be divided into two major categories based on what part of the seed produces dormancy: exogenous and endogenous. [9]
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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 ...
Many of the species are edible, and some have a long history of cultivation and human consumption as a vegetable including the onion, garlic, scallions, shallots, leeks, and chives, with onions being the second most grown vegetable globally after tomatoes as of 2023. [7] [8]
In-season vegetables find their way into this healthy, colorful side dish that's perfect for elegant dinner party menus, simple weeknight meals, or paired with richer, holiday spreads.
Allium tuberosum (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. [1] [4] [5] [6] It has a number of uses in Asian cuisine.
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