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A bunch of Hakurei turnips. The most common type of turnip is mostly white-skinned, apart from the upper 1 to 6 centimetres (1 ⁄ 2 to 2 + 1 ⁄ 2 inches), which protrude above the ground and are purple or red or greenish where the sun has hit. This above-ground part develops from stem tissue but is fused with the root.
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In China, people eat dried turnips when they are having porridge or noodles. It is regarded as an appetizer. The quality guarantee period of the dried turnip is months or even years. People are advised [who?] to pay attention to the amount of the dried turnip they eat because too much pickle is not good for health. [citation needed]
Except for the Gigante cultivar, spring-grown kohlrabi that are much over 5 cm (2 in) in size tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm (4 in) in size; the Gigante cultivar can achieve great size while remaining of good eating quality. [5]
Your prime time Saturday night meal will cost you more than the same meal on a Monday at 5:00 or 9:30. — Juan Correa, partner of Llama Inn , Llama San , and Papa San in New York City Caitlin Bensel
Pachyrhizus erosus, commonly known as jícama (/ ˈ h ɪ k ə m ə / or / dʒ ɪ ˈ k ɑː m ə /; [1] Spanish jícama ⓘ; from Nahuatl xīcamatl, [ʃiːˈkamatɬ]) or Mexican turnip, is a native Mesoamerican vine, although the name jícama most commonly refers to the plant's edible tuberous root.
Add the garlic, scallions, ginger and chile to the turnips. Pour enough of the brine into the jar to cover the turnips. Cover tightly and let stand at room temperature for 24 hours, then ...
The sequence of four crops (wheat, turnips, barley and clover), included a fodder crop and a grazing crop, ... Other benefits include reduced production cost. Overall ...