Search results
Results from the WOW.Com Content Network
Microgreens have stronger flavors compared to sprouts, and come in a wider selection of leaf shapes, textures, and colors. Microgreens are grown in soil or soil-like materials such as peat moss. [11] Microgreens require high light levels, preferably natural sunlight with low humidity and good air circulation.
This page was last edited on 2 December 2024, at 04:46 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts.
The name comes from the small prickles that can be found on the lower part of the stem and the midrib of the leaves. The plant is found in fields, places of waste, and roadsides. The leaves of the plant reach out towards the sun and for this reason the plant is sometimes called the Compass Plant.
It is a deciduous to semi-evergreen shrub which grows to 1.8 meters (5.9 feet) in height at a medium rate [4] and has a spread width of 3 feet (0.91 meters). [1] It is herbaceous, perennial, and hermaphrodite and is pollinated by insects.
Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
Umbelliferous vegetables (parsley family) - these may be used more as microgreens than sprouts: carrot, celery, fennel, and parsley. Allium (onion family) - cannot distinguish sprouts from microgreens: onion, leek, and green onion (me-negi in Japanese cuisine) Other vegetables and herbs: spinach, lettuce, milk thistle, and lemon grass [citation ...
The Japanese name shiso became part of the English lexicon in the 1990s, owing to the growing popularity of sushi. [ 10 ] The plant is sometimes referred to by its genus name, Perilla , but this is ambiguous as perilla could also refer to a different cultigen ( Perilla frutescens var. frutescens ).