The pea is the edible seed of of the Pisum sativum plant. Enclosed in long pod, it is technically a legume and is believed to have been first domesticated in Asia. Varieties can be divided into two categories: Green, or sweet, peas and field peas, which are dried for long-term storage. The most common variety is the English, or garden pea.
Basil, or Ocimum basilicum, as it is officially known, is nothing short of pure alchemy. How else can you describe its uncanny ability to harness the summer sun and deliver it directly to your tastebuds? Highly aromatic but mild in flavor with a hint of anise and mint, it brightens anything it touches, be it a simple
Wouldn’t it be nice to enter a butcher shop or supermarket meat department with a strong understanding of beef cuts? To understand the unique characteristics of each cut and how best to prepare it?This interactive guide was designed to help you navigate the world of beef cuts with greater confidence.
In his book, The Carrot Purple, food historian Joel Denker tells us that the iconic carrot as we know it today, brightly orange and deliciously sweet, was once nothing more than a novelty. Up until the 17th century, carrots were generally purple or yellow, and fraught with issues. It seems the purple carrot juice stained the
Admired for its earthy flavor and delicate sweetness, the parsnip (Pastinaca sativum) is an ivory-colored taproot from the umxbelliferae family and a close relative of carrots, parsley, fennel, and celery. This Eurasian native once grew wild and was considered a luxury food by the aristocracy of ancient Rome. In the 16th century, Europeans brought parsnips to the
Once honored for its medicinal properties, Sage (Salvia Officinalis) was essentially thought to be the key to a long life. The botanical name itself is derived from the Latin salvere, meaning “to be saved.” Native to the Mediterranean and Asia Minor regions, the aromatic plant was considered by Ancient Romans to have extraordinary healing properties, especially
Native to North America, there are generally three varieties of blueberries grown in the US. Lowbush blueberries (Vaccinium agustifolium) grow only about a foot tall and prefer the cooler climate of Eastern Canada and Maine. They produce a small, intensely flavored berry and have a powdery blue hue. You will often find them referred to
When you’ve tasted the first asparagus of the season, simply cooked, maybe spritzed with a bit of lemon and topped with a tad of butter, you’ve just tasted spring. Although good asparagus can be found year-round, it is at its peak – and least expensive – during the spring months. In California, the first crops