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Valeriana locusta, [1] commonly called mâche, cornsalad, or lamb's lettuce, a small, herbaceous, annual flowering plant in the honeysuckle family Caprifoliaceae. It is native to Europe, western Asia and north Africa, where it is eaten as a leaf vegetable .
Mâche, French name of the edible salad green Valerianella locusta, also known as corn salad and lamb's lettuce Mache (food) , Filipino rice flour balls flavored with pandan People
Valerianella locusta, also known as lamb's lettuce, corn salad, common cornsalad, mâche (/mɑːʃ/), fetticus, feldsalat, nut lettuce, field salad, doucette, and rapunzel (some of these names shared with other rampions). See also Rapunzel (disambiguation)#Plants.
Mesclun (French pronunciation: [mɛsˈklœ̃]) is a mix of assorted small young salad greens that originated in Provence, France.The traditional mix includes chervil, arugula, leafy lettuces and endive, while the term mesclun may also refer to a blend [1] that might include some or all of these four and baby spinach, collard greens, Swiss chard (silver beet), mustard greens, dandelion greens ...
Lettuce (Lactuca sativa) is an annual plant of the family Asteraceae mostly grown as a leaf vegetable.The leaves are most often used raw in green salads, although lettuce is also seen in other kinds of food, such as sandwiches, wraps and soups; it can also be grilled. [3]
the cultivated lettuce, Lactuca sativa; other species of the genus Lactuca; wall lettuce, Mycelis muralis or Lactuca muralis; miner's lettuce, Claytonia perfoliata; lamb's lettuce, Valerianella locusta; chalk lettuce, Dudleya pulverulenta; Lettuce may also refer to: Lettuce (band), American funk band; Fresh Lettuce (band), American rap band ...
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.
Another traditional Easter food is magiritsa, a soup made with lamb offal and lettuce in a white sauce, eaten at midnight on Easter Sunday as an end to the lenten fast. Tzigerosarmas (from Turkish ciğer sarması , meaning "liver wrap") and gardoumba are two varieties of splinantero and kokoretsi made in different sizes and with extra spices.