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Leeks
A leek is a vegetable, a cultivar of '' Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a "stem" or "stalk". The genus ''Allium'' also contains the onion, garlic, shallot, scallion, chives, and Chinese onion. Three closely related vegetables— elephant garlic, kurrat and Persian leek or ''tareh''—are also cultivars of ''A. ampeloprasum'', although different in their culinary uses. Etymology Historically, many scientific names were used for leeks, but they are now all treated as cultivars of ''A. ampeloprasum''. The name ''leek'' developed from the Old English word , from which the modern English name for garlic also derives. means 'onion' in Old English and has cognates in other Germanic languages: Danish ' 'onion', Icelandic ' 'onion', Norwegian ' 'onion', Swedish ' 'onion', German ' 'leek', Dutch ' '''Allium'' (any plant of this genus)'. Culti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allium
''Allium'' is a large genus of monocotyledonous flowering plants with around 1000 accepted species, making ''Allium'' the largest genus in the family Amaryllidaceae and among the largest plant genera in the world. Many of the species are edible, and some have a long history of cultivation and human consumption as a vegetable including the onion, garlic, scallion, scallions, shallot, shallots, leek, leeks, and chives, with onions being the second most grown vegetable globally after tomatoes as of 2023. ''Allium'' species occur in temperate climates of the Northern Hemisphere, except for a few species occurring in Chile (such as ''A. juncifolium''), Brazil (''A. sellovianum''), and tropical Africa (Allium spathaceum, ''A. spathaceum''). They vary in height between . The flowers form an umbel at the top of a leafless stalk. The bulbs vary in size between species, from small (around 2–3 mm in diameter) to rather large (8–10 cm). Some species (such as Wels ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush; it also grows wild in parts of Mediterranean Europe. There are two subspecies and hundreds of varieties of garlic. Garlic has been used for thousands of years as a seasoning, culinary ingredient, traditional medical remedy; it was known in many ancient civilizations, including the Babylonians, Egyptians, Romans, and Chinese, and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia. Garlic propagates in a variety of climates and conditions and is produced globally; China is by far the largest producer, accounting for over two thirds (73%) of the world's supply in 2021. Description Garli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable
Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flowers, fruits, edible plant stem, stems, leaf vegetable, leaves, list of root vegetables, roots, and list of edible seeds, seeds. An alternative definition is applied somewhat arbitrarily, often by culinary and cultural tradition; it may include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as Pulse (legume), pulses, but exclude foods derived from some plants that are fruits, flowers, nut (fruit), nuts, and cereal grains. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new History of agriculture, agricultural way of life developed. At first, plants that g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives. The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion '' Allium fistulosum'', the tree onion ''Allium'' × ''proliferum'', and the Canada onion '' Allium canadense''. The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chives
Chives, scientific name ''Allium schoenoprasum'', is a species of flowering plant in the family Amaryllidaceae. A perennial plant, ''A. schoenoprasum'' is widespread in nature across much of Eurasia and North America. It is the only species of ''Allium'' native to both the New and the Old Worlds. The leaves and flowers are edible. Chives are a commonly used herb and vegetable with a variety of culinary uses. They are also used to repel insects. Description Chives are a bulb-forming herbaceous perennial plant, growing to tall. The bulbs are slender, conical, long and broad, and grow in dense clusters from the roots. The scapes (or stems) are hollow and tubular, up to long and across, with a soft texture, although, prior to the emergence of a flower, they may appear stiffer than usual. The grass-like leaves, which are shorter than the scapes, are also hollow and tubular, or terete (round in cross-section). The flowers are pale purple, and star-shaped with si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puccinia Allii
''Puccinia porri'' (previously known as ''Puccinia allii'') is a species of rust fungus that causes leek rust. It affects leek, garlic, onion, and chives, and usually appears as bright orange spots on infected plants. Fungus ''Puccinia porri'' is autoecious, meaning that all stages of its life cycle occur on the host plant. While ''P. porri'' and ''P. mixta'' were originally thought to be separate species, by 1984 they were all generally categorized under ''P. allii''. The fungus causes leek rust, but it also affects garlic, onion, and chives. In 2016, Alistair McTaggart and colleagues used molecular phylogenetic analysis to sort out collections of fungi labeled as ''Puccinia allii'' occurring in Australia, and placed this name in synonymy with ''Puccinia porri''. Conditions for growth Leek rust appears seasonally, starting in the middle of August. It develops more quickly in warmer weather, so conversely, cold spells can reduce the onset of symptoms. If a leek reaches matura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sarma (food)
Stuffed leaves, usually known more specifically as stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves, is a food made of leaves rolled around a filling of Ground meat, minced meat, grains such as rice, or both. It is a traditional dish in Ottoman cuisine – nowadays, Turkish cuisine, Turkish, Greek cuisine, Greek, Levantine cuisine, Levantine, Arab cuisine, Arabic, Armenian cuisine, Armenian, etc. Cabbage roll, Cabbage, Rumex patientia, patience dock, Collard (plant), collard, vine leaves, grapevine, kale, or chard leaves are all commonly used. The dish is occasionally known in the English-speaking world by its Turkish name ''sarma'' (), also used in Armenian and some Eastern European languages. Wrapped leaf dishes are part of the broader category of stuffed dishes known as ''dolma'', and they have equivalents (such as the Polish ''Gołąbki'') in Eastern European cuisines from the northern Baltic through Romania. Terminology and etymology Sarma is a Turk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements such as yogurt, ayran, kaymak, gains influences from Mediterranean cuisine, Mediterranean, Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and Eastern European cuisine, Eastern European cuisines. Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the European anchovy, Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad
A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called '' salad dressings'', which exist in a variety of flavors, are usually used to make a salad. Garden salads have a base of raw leafy greens (sometimes young "baby" greens) such as lettuce, arugula (rocket), kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types of salad include bean salad, tuna salad, bread salads (such as fattoush, panzanella), vegetable salads without leafy greens (such as Greek salad, potato salad, coleslaw), rice-, pasta- and noodle-based salads, fruit salads and dessert salads. Salads may be served at any point during a meal: * Appetizer salads – light, smaller-portion salads served as the first course of the meal * Side salads – to accompany the main course as a side dish; examples inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinaigrette
Vinaigrette ( , ) is made by mixing an edible oil with a mild acid such as vinegar (acetic acid) or lemon juice ( citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases. Name is the diminutive form of the French word ("vinegar"). It was commonly known as " French dressing" in the 19th century. Preparation In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots, too, are often added, especially when it is used for cooked vegetables or grains. Sometimes mustard is used as an emulsifier and to add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Collins English Dictionary
The ''Collins English Dictionary'' is a printed and online dictionary of English. It is published by HarperCollins in Glasgow. It was first published in 1979. Corpus The dictionary uses language research based on the Collins Corpus, which is continually updated and has over 20 billion words. Editions * The current edition is the 14th; it was published on 31 August 2023, with more than 732,000 words, meanings, and phrases (not 730,000 headwords) and 9,500 place names and 7,300 biographies. A newer edition of the 14th edition was published 7 May 2024. * The previous edition was the 13th edition, which was published in November 2018. * A special "30th Anniversary" 10th edition was published in 2010. * Earlier editions were published once every 3 or 4 years. History The 1979 edition of the dictionary, with Patrick Hanks as editor and Laurence Urdang as editorial director, was the first British English dictionary to be typeset from the output from a computer database in a specif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouquet Garni
The ''bouquet garni'' ( French for "garnished bouquet"; ) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients and removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish. There is no standard recipe for ''bouquet garni'', but most French recipes include thyme, bay leaf and parsley. It may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the ''bouquet''. Sometimes, the ''bouquet'' is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or a tea strainer instead. Traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter tied with butcher twine can be used. ''Sachet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
