Rhubarb is an indispensable perennial vegetable in probably most Saskatchewan gardens. Shoots of this plant appear early in the season, when fresh vegetables are most welcome. It is a good source of vitamin C and iron, and is widely used in many desserts, jams and other preparations.
The leaves of rhubarb contain a high concentration of oxalic acid salts. The salts can be very toxic, so rhubarb leaves should never be consumed by humans or fed to animals. The leaves provide a good source of organic matter in a compost pile. The edible portion of the plant is the leaf stalk (petiole), which contains very low concentrations of oxalates. A high calcium intake should be maintained when rhubarb is being consumed in large quantities.
The earliest mention of rhubarb dates back to 2700 years before Christ when the Chinese used it in small quantities (the roots) in medicines. Rhubarb roots have a large number of powerful chemicals that if used improperly can violently upset the stomach and intestines. Historically, it has also been used as poison to kill both humans and animals. Only the stalks are edible. Caution should be used in planting rhubarb anywhere small children and animals can innocently eat the leaves.
Rhubarb, aka "the pie plant" is normally a perennial plant in most parts of the U.S. However, it can be grown moderately productively as an annual plant in regions where it is difficult to grow. Growing rhubarb as an annual, is important in places where the summer mean temperatures is over 75 degrees F and the winter mean temperatures are over 40 degrees F -- as rhubarb requires a certain range of temperatures.
Sunday, April 12, 2009
Lettuce
Lettuce which belongs to the composite family is native to Europe and Asia but today is grown throughout the world. Lettuce can be grown in a wide variety of soils including marshy and sandy. Ample sunlight, cool weather and plenty of moisture are essential for a well developed lettuce.
Lettuce contain alkaloids which is responsible for it therapeutic effect. Although all varieties of lettuce have low calories, each variety has different nutrient content. Romaine lettuce is the most nutrient-dense of all the lettuce varieties and is an excellent source of vitamins A, B1, B2, and C, folic acid, manganese and chromium, while Iceberg lettuce variety provides a good source of choline. It is important to know that the outer leaves may contain fifty times more nutrients.
Health Benefits:
All lettuce is a good source of chlorophyll and vitamin K.
Lettuce is very good for dieters because it is very low in calories.
Lettuce is a good source of Iron which is the most active element in the body therefore it must be replenished frequently to meet any sudden demand of the body such as the rapid formation of red blood corpuscles in heavy loss of blood.
Lettuce magnesium content has exceptional vitalizing powers especially in the muscular tissues, the brain and the nerves.
The juice of lettuce combined with carrot and spinach juice is very helpful for maintaining the normal color of the hair.
Lettuce is beneficial in the treatment of insomnia as it contains a sleep inducing substance.
Lettuce may also help treat the following problems; acid indigestion, anemia, arthritis, catarrh, circulatory problems, colitis, constipation, cough, diabetes, gastritis, gout, insomnia, irritable bowel, obesity, sexual addiction, stress, tuberculosis, ulcers and urinary tract diseases.
Lettuce contain alkaloids which is responsible for it therapeutic effect. Although all varieties of lettuce have low calories, each variety has different nutrient content. Romaine lettuce is the most nutrient-dense of all the lettuce varieties and is an excellent source of vitamins A, B1, B2, and C, folic acid, manganese and chromium, while Iceberg lettuce variety provides a good source of choline. It is important to know that the outer leaves may contain fifty times more nutrients.
Health Benefits:
All lettuce is a good source of chlorophyll and vitamin K.
Lettuce is very good for dieters because it is very low in calories.
Lettuce is a good source of Iron which is the most active element in the body therefore it must be replenished frequently to meet any sudden demand of the body such as the rapid formation of red blood corpuscles in heavy loss of blood.
Lettuce magnesium content has exceptional vitalizing powers especially in the muscular tissues, the brain and the nerves.
The juice of lettuce combined with carrot and spinach juice is very helpful for maintaining the normal color of the hair.
Lettuce is beneficial in the treatment of insomnia as it contains a sleep inducing substance.
Lettuce may also help treat the following problems; acid indigestion, anemia, arthritis, catarrh, circulatory problems, colitis, constipation, cough, diabetes, gastritis, gout, insomnia, irritable bowel, obesity, sexual addiction, stress, tuberculosis, ulcers and urinary tract diseases.
Spinach
Spinach is Spinacia oleracea, "spina" in Latin meaning spiny fruit and "oleracea" meaning herbaceous garden herb. It is a member of the Chenopodiaceae (goosefoot) family which also includes Swiss chard and beets. It is a low-growing fleshy-leafed annual that forms a heavy rosette of broad, crinkly tender leaves. The glabrous (non-hairy) leaves, which are the edible vegetable portion, are ovate (oval, but broader toward the base) to orbicular (round) in shape with the lower leaves being wider and the higher leaves being narrower. The leaves may be savoyed (puckered) or smooth. Leaf stems are also edible, but less preferred because of toughness. The savoy leaved plants are usually preferred for fresh marketing; the smooth for processing. The leaves are lobed at the base and sometimes lobed on their sides. It is a good source of vitamin C, vitamin A, and minerals, especially iron.
Growing Environment
Spinach is very hardy and can withstand temperatures as low as 20 F. It can be the first garden vegetable planted in the spring since the seed germinates at low temperatures. Spinach thrives in cool, moist conditions. It does not tolerate hot weather and begins to bolt or go to seed as daylight lengthens and temperature increases in June. Two spinach crops are possible in Nebraska; the second can be planted in late summer for harvest in the fall.Suggested earliest and latest spring and fall planting dates for different regions in Nebraska are Spring Planting Fall Planting.
Varieties of Spinach
Spinach varieties are separated into types with flat leaves, leaves that are semi-savored (crinkled), or those that are heavily savored. The flat-leafed types are used primarily by the processing industry since soil particles are easier to wash off. The thick leaves and ease of washing also make this type attractive to certain fresh market consumers. Whatever type, fresh spinach should be crisp, succulent and dark green, with a minimum of stems.
During the past ten years, a major change has occurred in the type of spinach grown, primarily due to advances in breeding mildew resistance into types adapted to North America. The hybrid varieties show superior vigor, uniformity, bolting resistance and disease resistance compared to the older varieties. The more upright growth habit makes harvesting easier and keeps the leaves cleaner.
Growing Environment
Spinach is very hardy and can withstand temperatures as low as 20 F. It can be the first garden vegetable planted in the spring since the seed germinates at low temperatures. Spinach thrives in cool, moist conditions. It does not tolerate hot weather and begins to bolt or go to seed as daylight lengthens and temperature increases in June. Two spinach crops are possible in Nebraska; the second can be planted in late summer for harvest in the fall.Suggested earliest and latest spring and fall planting dates for different regions in Nebraska are Spring Planting Fall Planting.
Varieties of Spinach
Spinach varieties are separated into types with flat leaves, leaves that are semi-savored (crinkled), or those that are heavily savored. The flat-leafed types are used primarily by the processing industry since soil particles are easier to wash off. The thick leaves and ease of washing also make this type attractive to certain fresh market consumers. Whatever type, fresh spinach should be crisp, succulent and dark green, with a minimum of stems.
During the past ten years, a major change has occurred in the type of spinach grown, primarily due to advances in breeding mildew resistance into types adapted to North America. The hybrid varieties show superior vigor, uniformity, bolting resistance and disease resistance compared to the older varieties. The more upright growth habit makes harvesting easier and keeps the leaves cleaner.
Capsicum
Capsicum pepper refers primarily to Capsicum annuum L. and Capsicum frutescens L., plants used in the manufacture of selected commercial products known for their pungency and color. Capsicum annuum L. is a herbaceous annual that reaches a height of one meter and has glabrous or pubescent lanceolate leaves, white flowers, and fruit that vary in length, color, and pungency depending upon the cultivar. Native to America, this plant is cultivated almost exclusively in Europe and the United States. Capsicum frutcens L. is a short-lived perennial with woody stems that reach a height of two meters, glabrous or pubescent leaves, has two or more greenish-white flowers per node, and extremely pungent fruit. This plant is cultivated in the tropics and warmer regions of the United States.
Capsicum fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescens species, though a few others are used as well. They are suitable for stuffing with fillings such as cheese, meat or rice.
They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces.
They can be preserved by drying, pickling or freezing. Dried peppers may be reconstituted whole, or processed into flakes or powders. Pickled or marinated peppers are frequently added to sandwiches or salads. Frozen peppers are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces.
Capsicum fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescens species, though a few others are used as well. They are suitable for stuffing with fillings such as cheese, meat or rice.
They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces.
They can be preserved by drying, pickling or freezing. Dried peppers may be reconstituted whole, or processed into flakes or powders. Pickled or marinated peppers are frequently added to sandwiches or salads. Frozen peppers are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces.
Pea
Peas have both low-growing and vining cultivars. The vining cultivars grow thin tendrils from leaves that coil around any available support and can climb to be 1-2 m high. A traditional approach to supporting climbing peas is to thrust branches pruned from trees or other woody plants upright into the soil, providing a lattice for the peas to climb. Branches used in this fashion are sometimes called pea brush. Metal fences, twine, or netting supported by a frame are used for the same purpose. In dense plantings, peas give each other some measure of mutual support. Pea plants do not need pollination from other plants as they have special properties that allow them to pollinate themselves and make more genetic copies. This is the reason Gregor Mendel experimented on these fascinating plants.
The pea is a green, pod-shaped fruit, widely grown as a cool-season vegetable crop. The seeds may be planted as soon as the soil temperature reaches 10°C (50°F), with the plants growing best at temperatures of 13 to 18°C (55°F-65°F). They do not thrive in the summer heat of warmer temperate and lowland tropical climates but do grow well in cooler high altitude tropical areas. Many cultivars reach maturity about 60 days after planting. Generally, peas are to be grown outdoors during the winter, not in greenhouses. Peas grow best in slightly acidic, well-drained soils.
Artsoppa is a traditional Scandinavian food which predates the Viking era. This food was made from a fast-growing pea that would mature in a short growing season. Artsoppa was especially popular among the many poor who traditionally only had one pot and everything was cooked together for a dinner using a tripod to hold the pot over the fire. When pork was available it was known as Artsoppa och flask and this tradition has continued to the present day.
Radish
The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). Daikon is is root vegetable said to have originated in the Mediterranean and brought to China for cultivation around 500 B.C. Roots are large, often 2 to 4 inches in diameter and 6 to 20 inches long. There are three distinct shapes - spherical, oblong and cylindrical. Radishes have been developed in the Orient which develop very large roots, reportedly up to 40 or 50 pounds, and with leaf top spreads of more than 2 feet (they require a long growing season for such development. These types are grown in the U.S., mainly by Asians for use in oriental dishes). Most of the commonly available Chinese radishes are white, but some are yellowish, green or black.
This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (if you don't have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup. They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.
Nutrition Information
Daikon is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves.
This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (if you don't have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup. They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.
Nutrition Information
Daikon is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves.
Cabbage
Our common cabbage-like vegetables provide an excellent example of remarkable crop improvements that was accomplished by simple long-term selection with no real goal in mind, but simply by people growing those plants that had the features that they most desired. Although they appear very different, kale, cabbage, kohlrabi, cauliflower, broccoli and Brussels sprouts are all the same species of plant. These plants are all known botanically as members of the species Brassica oleracea. The only difference between these plants are the differences that were introduced over thousands of years of human cultivation and selective propagating.
As time passed, however, some people began to express a preference for those plants with a tight cluster of tender young leaves in the centre of the plant at the top of the stem. Because of this preference for plants in which there were a large number of tender leaves closely packed into the terminal bud at the top of the stem, these plants were selected and propagated more frequently. A continued favouritism of these plants for hundreds of successive generations resulted in the gradual formation of a more and more dense cluster of leaves at the top of the plant. Eventually, the cluster of leaves became so large, it tended to dominate the whole plant, and the cabbage "head" we know today was born. This progression is thought to have been complete in the 1st century A.D. This plant was named Brassica oleracea variety capitata, which translates to "cabbage of the vegetable garden with a head."
Reports of modern agricultural scientists imposing changes upon the food plants we eat are frequently in the news. While the rate of change in the plants we grow may be more rapid today than ever before, we should not forget that humans have imposed changes upon the plants we have grown for thousands of years. In fact, some of the more outstanding changes that human have made in crop development have not been made as a part of a planned research strategy, but have been accomplished by the simple act of collecting seeds from those plants we like the most, and growing them more frequently than the plants we don't like quite as much. The simple act of choosing one plant over another when propagating has an enormous effect on the improvement of a particular crop or plant, and long before people had a clear understanding of plant genetics, simple selection of desirable traits in the plants began to develop vast improvements had been made. By simply selecting one plant over another when propagating, small differences can slowly be introduced into a population, with the small changes accumulating over time to produce some dramatic results.
As time passed, however, some people began to express a preference for those plants with a tight cluster of tender young leaves in the centre of the plant at the top of the stem. Because of this preference for plants in which there were a large number of tender leaves closely packed into the terminal bud at the top of the stem, these plants were selected and propagated more frequently. A continued favouritism of these plants for hundreds of successive generations resulted in the gradual formation of a more and more dense cluster of leaves at the top of the plant. Eventually, the cluster of leaves became so large, it tended to dominate the whole plant, and the cabbage "head" we know today was born. This progression is thought to have been complete in the 1st century A.D. This plant was named Brassica oleracea variety capitata, which translates to "cabbage of the vegetable garden with a head."
Reports of modern agricultural scientists imposing changes upon the food plants we eat are frequently in the news. While the rate of change in the plants we grow may be more rapid today than ever before, we should not forget that humans have imposed changes upon the plants we have grown for thousands of years. In fact, some of the more outstanding changes that human have made in crop development have not been made as a part of a planned research strategy, but have been accomplished by the simple act of collecting seeds from those plants we like the most, and growing them more frequently than the plants we don't like quite as much. The simple act of choosing one plant over another when propagating has an enormous effect on the improvement of a particular crop or plant, and long before people had a clear understanding of plant genetics, simple selection of desirable traits in the plants began to develop vast improvements had been made. By simply selecting one plant over another when propagating, small differences can slowly be introduced into a population, with the small changes accumulating over time to produce some dramatic results.
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