Category vegetable

In common language, endive means a type of "salad" (leaf vegetable) with an open "clump" or "sprout" shape; the endive is white, yellow and (only at the top of the head) tending to green. The endive is a typical vegetable of the Mediterranean basin and, in Italy, it is widely consumed both raw (in salad), and cooked (boiled, Roman and stuffed)

Generality Lettuce ( Lactuca sativa L.) is a herbaceous vegetable belonging to the composite family (asteraceae). Lettuce is a vegetable of great food importance, whose leaves are consumed. The plant looks like a small bush, hooded or open, spherical or elongated, of a bright green or light greenish color tending to light yellow, sometimes with shades of pink, wine, red, etc

Generality Minestrone is an extremely widespread recipe throughout the Italian peninsula; it is a low energy first course, therefore suitable for the diet against overweight; furthermore, due to its nutritional characteristics, it facilitates the treatment of many pathological conditions or simple disorders

Generality Olives in brine - also called table olives - are preserved foods of plant origin. The main ingredient of this preparation is the fruit, or rather the drupe, of the tree commonly known as olive or olive, known to botanists as Olea europaea . Without going into the botanical details (which are already mentioned in other articles of our site), the olives are composed of a fleshy portion (pulp) and a woody portion (the so-called hazel)

Vegetables: what are they? Vegetables are foods of vegetable origin belonging to the VI and VII group of foods. The definition "vegetables" refers to the products of the vegetable garden, that is to say all those fruits, flowers, seeds, leaves, stems, roots, tubers and bulbs that can be grown in the garden, therefore at home level; it is clear that this is a term more slang than commodity, since the SCALA with respect to which the vegetables are grown (synonym) should not create such differences as to be able to split the two categories

Generality Nettle ( Urtica dioica L.) is a perennial herbaceous plant belonging to the Urticaceae family. Known to be a stinging species (although not all plants of this species bite), the nettle is native to Europe, Asia, northern Africa and North America; it represents the most important member of the Urtica Genus

Generality What is the pak choi? The pak choi (common name in the United Kingdom, South Africa and Italy) is a plant-derived food classified as a vegetable. Its strange name derives from the western translation of a Cantonese term meaning " white vegetable ". In the West, the pak-choi is known mainly as " Chinese cabbage " (by virtue of its eastern origins)

Generality The tomato puree is a fluid but dense compound, obtained by extracting the raw or cooked pulp from the whole fruit of the tomato plant. Widely marketed and available on shelves all over the world, it can also be produced at home. The traditional procedure is simple: Remove the leaves and the stem from the fruits

Pumpkin Flowers and Cooking The courgette flowers (or courgette flowers) are foods of vegetable origin that belong to the whole of vegetables or vegetables. From the nutritional point of view, they also fall into the fundamental group VI of foods, as they are rich in pro-vitamin A. They lend themselves to accompanying ingredients that are not too intense; the most suitable cooking methods are the fastest ones

Generality The parsnip (or parsnip ) is a vegetable belonging to the Apiaceae family, identified with the binomial nomenclature Pastinaca sativa . It is an edible herbaceous plant, the root of which is consumed. From a botanical point of view, the parsnip is closely linked to carrot and parsley, which is why it is also called "white carrot"