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Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is used often as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb, goose, and steaks, as well in meat or vegetable stews (such as beef bourguignon, goulash, or chicken paprikash).
Oil of thyme, the essential oil of common thyme (Thymus vulgaris), contains 20–54% thymol. Thyme essential oil also contains a range of additional compounds, such as p-Cymene, myrcene, borneol and linalool. Thymol, an antiseptic, is the main active ingredient in various commercially produced mouthwashes such as Listerine. Before the advent of modern antibiotics, oil of thyme was used to medicate bandages. Thymol has also been shown to be effective against various fungi that commonly infect toenails.Thymol can also be found as the active ingredient in some all-natural, alcohol-free hand sanitizers. A tea made by infusing the herb in water can be used for coughs and bronchitis.
Tomato consumption has been associated with decreased risk of breast cancer, head and neck cancers and might be strongly protective against neurodegenerative diseases. Tomatoes, tomato sauces and puree are said to help lower urinary tract symptoms (BPH) and may have anticancer properties. Tomato consumption might be beneficial for reducing cardiovascular risk associated with type 2 diabetes.
The McIntosh or McIntosh Red (colloquially the Mac) is an apple cultivar. The fruit has red and green skin, a tart flavour, and tender white flesh, and ripens in late September. Once the most popular cultivar in Eastern Canada and New England, the McIntosh is well known for the pink apple sauce the unpeeled fruit make. It is also well-suited for cider and pies. Apple Inc. employee Jef Raskin named the Macintosh line of personal computers after the fruit.
The Spartan apple is an apple cultivar developed by Dr. R.C Palmer and introduced in 1936 .The Spartan apple is considered a good all-purpose apple. The apple is of medium size and has a bright red blush, but can have background patches of greens and yellows.
Depending the merchant, you will find them in different colors. Yellow, red and orange are sweeter than green. Delicious in salads, casseroles ... a ray of sunshine in your plate!
Green vegetable, to cook: excellent for soup or fried with some cream... delicious!
Fresh herbs plants are perfects for your garden or your balcony. Depending the merchant, you will find plants of: basil, coriander, curry, chives, eucalyptus, Moroccan mint, spearmint, oregano, rosemary, savory, stevia, thyme… Used it to flavor a flat or to make tea!
The leaves, both fresh and dried, are used in traditional Italian cuisine. They have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods. A tisane can be made from the leaves. When burnt, they give off a mustard-like smell and a smell similar to burning wood, which can be used to flavor foods while barbecuing. Rosemary is high in iron, calcium and vitamin B6,317 mg, 6.65 mg and 0.336 mg per 100 g, respectively. Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils, which are prone to rancidity.
The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used on lamb dishes, while in British cuisine and American cuisine, mint sauce and mint jelly are used, respectively. Alcoholic drinks sometimes feature mint for flavor or garnish, such as the mint julep and the mojito. Crème de menthe is a mint-flavored liqueur used in drinks such as the grasshopper.
Coriander, also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia.The fresh leaves are an ingredient in many Indian foods (such as chutneys and salads), in Chinese and Thai dishes, in Mexican cooking, particularly in salsa and guacamole and as a garnish, and in salads in Russia and other CIS countries.
Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavor, and what little flavor remains tastes very different, with a weak coumarin flavor, like hay.
Basil is one of the main ingredients in pesto -a green Italian oil-and-herb sauce. Its other main ingredients are olive oil, garlic, and pine nuts.
Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is used often as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb, goose, and steaks, as well in meat or vegetable stews (such as beef bourguignon, goulash, or chicken paprikash).
Grapefruit is an excellent source of many nutrients and phytochemicals that contribute to a healthy diet. Grapefruit is a good source of vitamin C, contains the fiber pectin, and the pink and red hues contain the beneficial antioxidant lycopene.Studies have shown grapefruit helps lower cholesterol, and there is evidence that the seeds have antioxidant properties. Grapefruit forms a core part of the "grapefruit diet", the theory being that the fruit's low glycemic index is able to help the body's metabolism burn fat.
Onions contain chemical compounds such as phenolics and flavonoids that basic research shows to have potential anti-inflammatory, anti-cholesterol, anticancer and antioxidant properties. These include quercetin and its glycosides quercetin -diglucoside and quercetin - glucoside.
The energy value per 100 g (3.5 oz) is 250 kJ (60 kcal), and that of the apple mango is slightly higher (79 kcal per 100g). Mango contains a variety of phytochemicals and nutrients.
Mango peel and pulp contain other compounds, such as pigment carotenoids and polyphenols, and omega-3 and -6 polyunsaturated fatty acids.
English lavender is commonly grown as an ornamental plant. It is popular for its colourful flowers, its fragrance and its ability to survive with low water consumption. It does not grow well in continuously damp soil. It is fairly tolerant of low temperatures, generally considered hardy to USDA zone.
Kiwifruit is a rich source of vitamin C and vitamin K, and a good source of dietary fiber and vitamin E.The fruit and skin contain flavonoids, actinidain, and adhered pollen, which may produce irritation in the mouth and throat of some allergic individuals.
The aggregate fruit structure contributes to raspberry's nutritional value, as it increases the proportion of dietary fiber, which is among the highest known in whole foods, up to 20% fiber per total weight.
Raspberries are a rich source of vitamin C, with ~ 32 mg per serving of 1 cup (about 54% daily value), manganese (about 41% daily value) and dietary fiber (about 32% daily value). B vitamins 1–3, folic acid, magnesium, copper, and iron are present in raspberries.
One cup (236 g) of strawberries contains approximately 45 kilo-calories (188 kJ) and is an excellent source of vitamin C and flavonoids.
This fruit is very low in saturated fat, cholesterol and sodium. It is also a good source of folate and potassium, and a very good source of dietary fiber, and manganese[46] One serving of about eight strawberries provides more vitamin C than an orange. The strawberry is among the top 20 fruits in antioxidant capacity.
There are forty cucumber varieties on the market. US varieties that grow in our gardens are shorter and massive, while the varieties commonly named "English" or "European" are longer and thinner.
Cucumber is composed of 97 percent water, which certainly makes it a refreshing vegetable, especially during summer heat waves. The blandness of its taste is noticed rather quickly, though sometimes develops some bitter suspicion.
Cucumber comes from the same family as melons, squash (and courgettes) and pumpkins.
Organic Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.
Celery is used in weight-loss diets, where it provides low-calorie dietary fibre bulk. Celery is often incorrectly purported to be a "negative calorie food" based on the idea that the body will burn more calories during the digestion of the food than the body can extract from the food itself. However, the fact that the body uses very small amounts of energy in digestion compared to what can be extracted even from a low-calorie food like celery disproves this hypothesis.
Orange-fleshed melon. Juicy, aromatic, sweet and tasty! Organic cantaloupe is normally eaten as a fresh fruit, as a salad, or as a dessert with ice cream or custard. Melon pieces wrapped in prosciutto are a familiar antipasto.
Broccoli is variety of cabbage. It is high in vitamin C and dietary fiber.
It is particularly rich in lutein and also provides a modest amount of beta-carotene.
You can find this small blue fruit cultivated throughout Québec. Blueberries are great fresh, in pies, in jam or in your morning bowl of yogurt !
Fruit native to Mexico.
The fruit is not sweet, but rich, and distinctly yet subtly flavored, and of smooth, almost creamy texture.
Use to make great guacamole. It is used in both savory and sweet dishes, though in many countries not for both. The avocado is very popular in vegetarian cuisine, as substitute for meats in sandwiches and salads because of its high fat content.
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. With a history of human use of over 7,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes.
