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Skirret
''Sium sisarum'', commonly known as skirret, is a perennial plant of the family Apiaceae sometimes grown as a root vegetable. The English name skirret is derived from the Middle English 'skirwhit' or 'skirwort', meaning 'white root'. In Scotland it is known as ''crummock''. Its Danish name ''sukkerrod'', Dutch name ''suikerwortel'' and German name "Zuckerwurzel" translate as 'sugar root'. Skirret has a cluster of bright white, sweetish, somewhat aromatic roots, each approximately in length. These are used as a vegetable in the same manner as the common salsify, black salsify and the parsnip. History The plant is of Chinese origin, but arrived in Europe by or before Roman times. It is presumed to be the ''siser'' mentioned by Pliny the Elder as a favourite of the Emperor Tiberius, though this may have also been a reference to a parsnip or carrot. The twelfth-century Benedictine abbess Hildegard von Bingen discussed the medicinal properties of skirret in her work ''Physica' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perennial Vegetables
Perennial vegetables are vegetables that can live for more than two years. Some well known perennial vegetables from the temperate regions of the world include asparagus, artichoke and rhubarb. In the tropics, cassava and taro are grown as vegetables, and these plants can live many years. Some perennial plants are cultivated as annuals in order to minimise pest pressure (e.g., potato, ''Solanum tuberosum''). Perennial vegetables are an integral part of many cultural diets around the world, particularly in tropical agriculture. In contrast, temperate Eurasian cultures have relied on annual cereals (oats, barley, wheat) as dietary staples since antiquity. Some examples of older temperate varieties include: seakale, skirret, sorrel, and Good King Henry. List * Abelmoschus manihot, edible hibiscus * Allium ampeloprasum, perennial leek * Allium cepa aggregatum, potato onion * Allium × proliferum, tree onion or walking onion * Allium schoenprasum, chives * Aralia cordata, udo * Ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Root Vegetable
Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots (such as taproots and tuberous roots) from non-roots (such as bulbs, corms, rhizomes, and tubers, although some contain both hypocotyl and taproot tissue), the term "root vegetable" is applied to all these types in agricultural and culinary usage (see terminology of vegetables). Potatoes are technically tubers, not roots, and sweet potatoes are tuberous roots. Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. They differ in the concentration and the balance among starches, sugars, and other types of carbohydrate. Of particular economic importance are those with a high carbohydrate concentration in the form of starch; starchy root vegetables are important staple foods, particularly in tropical regions, overshadowing cereals throughout much of Central Africa, West Africa and Oceania, where they are used directly or mashed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Root Vegetables
Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots (such as taproots and tuberous roots) from non-roots (such as bulbs, corms, rhizomes, and tubers, although some contain both hypocotyl and taproot tissue), the term "root vegetable" is applied to all these types in agricultural and culinary usage (see terminology of vegetables). Potatoes are technically tubers, not roots, and sweet potatoes are tuberous roots. Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. They differ in the concentration and the balance among starches, sugars, and other types of carbohydrate. Of particular economic importance are those with a high carbohydrate concentration in the form of starch; starchy root vegetables are important staple foods, particularly in tropical regions, overshadowing cereals throughout much of Central Africa, West Africa and Oceania, where they are used directly or mashed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sium
''Sium'' is a genus of flowering plants in the family Apiaceae. It is widely distributed across Europe, Asia, Africa, and North America.''Sium''. Flora of China. Plants of this genus are commonly called water parsnips.''Sium''. Integrated Taxonomic Information System (ITIS). These are perennial herbs, including some fully aquatic plants and some species that grow near water. The branching stem roots at the nodes. The lower leaves are pinnate, divided into leaflets. They are borne on [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carl Linnaeus
Carl Linnaeus (; 23 May 1707 – 10 January 1778), also known after his ennoblement in 1761 as Carl von Linné Blunt (2004), p. 171. (), was a Swedish botanist, zoologist, taxonomist, and physician who formalised binomial nomenclature, the modern system of naming organisms. He is known as the "father of modern taxonomy". Many of his writings were in Latin; his name is rendered in Latin as and, after his 1761 ennoblement, as . Linnaeus was born in Råshult, the countryside of Småland, in southern Sweden. He received most of his higher education at Uppsala University and began giving lectures in botany there in 1730. He lived abroad between 1735 and 1738, where he studied and also published the first edition of his ' in the Netherlands. He then returned to Sweden where he became professor of medicine and botany at Uppsala. In the 1740s, he was sent on several journeys through Sweden to find and classify plants and animals. In the 1750s and 1760s, he continued to collect an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pest (animal)
A pest is any animal or plant harmful to humans or human concerns. The term is particularly used for creatures that damage crops, livestock, and forestry or cause a nuisance to people, especially in their homes. Humans have modified the environment for their own purposes and are intolerant of other creatures occupying the same space when their activities impact adversely on human objectives. Thus, an elephant is unobjectionable in its natural habitat but a pest when it tramples crops. Some animals are disliked because they bite or sting; snakes, wasps, ants, bed bugs, fleas and ticks belong in this category. Others enter the home; these include houseflies, which land on and contaminate food, beetles, which tunnel into the woodwork, and other animals that scuttle about on the floor at night, like cockroaches, which are often associated with unsanitary conditions. Agricultural and horticultural crops are attacked by a wide variety of pests, the most important being insects, mites ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Apiaceae
An edible item is any item that is safe for humans to eat. "Edible" is differentiated from "eatable" because it does not indicate how an item tastes, only whether it is fit to be eaten. Nonpoisonous items found in nature – such as some mushrooms, insects, seaweed, and so forth – are referred to as edible. Processed items that normally are not ingested but are specially manufactured to be so, like edible underwear or edible packaging, are also labeled as edible. Edible items in nature It is estimated that approximately half of about 400,000 plant species on earth are edible, yet ''Homo sapiens'' consume only about 200 plant species, because these are the simplest to domesticate. Edible plants found in nature include certain types of mushrooms, flowers, seeds, berries, seaweed, and cacti. Being able to identify the versions of these plants that are safe to eat is an important survival skill. Many animals are also edible, including domesticated livestock as well as wild insec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Natural History (Pliny)
The ''Natural History'' ( la, Naturalis historia) is a work by Pliny the Elder. The largest single work to have survived from the Roman Empire to the modern day, the ''Natural History'' compiles information gleaned from other ancient authors. Despite the work's title, its subject area is not limited to what is today understood by natural history; Pliny himself defines his scope as "the natural world, or life". It is encyclopedic in scope, but its structure is not like that of a modern encyclopedia. It is the only work by Pliny to have survived, and the last that he published. He published the first 10 books in AD 77, but had not made a final revision of the remainder at the time of his death during the AD 79 eruption of Vesuvius. The rest was published posthumously by Pliny's nephew, Pliny the Younger. The work is divided into 37 books, organised into 10 volumes. These cover topics including astronomy, mathematics, geography, ethnography, anthropology, human physiolog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Compleat Housewife
''The Compleat Housewife; or, Accomplish'd Gentlewoman's Companion'' is a cookery book written by Eliza Smith and first published in London in 1727. It became extremely popular, running through 18 editions in fifty years. It was the first cookery book to be published in the Thirteen Colonies of America: it was printed in Williamsburg, Virginia, in 1742. It contained the first published recipe for " katchup", and appears to be the earliest source for bread and butter pudding. The book includes recipes not only for foods but for wines, cordial-waters, medicines and salves. Book The title page describes ''The Compleat Housewife'' as a The book was the first to publish a recipe for " Katchup"; it included mushrooms, anchovies and horseradish. The title ''The Compleat Housewife'' may owe something to Gervase Markham's 1615 ''The English Huswife''. Little is known of Smith beyond what she writes of herself in the preface. She spent her life working as a cook or housekeeper i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elizabeth Grey, Countess Of Kent
{{Infobox noble, type , name = Elizabeth Grey , title = Countess of Kent , image = File:Elizabeth Grey, Countess of Kent - Van Somer c.1619.jpg , caption = Portrait of Elizabeth Grey by Paul Van Somer, ca. 1619 , alt = , CoA = , more = no , succession = , reign = , reign-type = , predecessor = , successor = , suc-type = , spouse = Henry Grey, 8th Earl of Kent , spouse-type = , issue = , issue-link = , issue-pipe = , full name = , styles = , titles = , noble family = , house-type = , father = Gilbert Talbot, 7th Earl of Shrewsbury , mother = Mary Cavendish , birth_date = {{Birth year, 1582 , birth_place = , christening_date = , christening_place = , death_date = {{Death dat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Verjuice
Verjuice ( ; from Middle French ''vertjus'' 'green juice') is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. It is still used to some extent in the American South. It was once used in many contexts where modern cooks would use either wine or some variety of vinegar, but has become much less widely used as wines and variously flavoured vinegars became more accessible. Nonetheless, it is still used in a number of French dishes as well as recipes from other European and Middle Eastern cuisines, and can be purchased at some gourmet grocery stores. The South Australian cook Maggie Beer has popularised the use of verjuice in her cooking and it is being used increasingly in South Australian restaurants. Modern cooks use verjui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caudle
A caudle (or caudel) was a hot drink that recurred in various guises throughout British cuisine from the Middle Ages into Victorian times. It was thick and sweet, and seen as particularly suitable and sustaining for invalids and new mothers. At some periods of history, caudle recipes were based on milk and eggs, like eggnog. Later variants were more similar to a gruel, a sort of drinkable oatmeal porridge. Like the original forms of posset (a drink of wine and milk, rather than a set dessert), a caudle was usually alcoholic. Etymology The word ''caudle'' came into Middle English via the Old North French word ''caudel'', ultimately derived from Latin , "warm". According to the ''Encyclopædia Britannica'' Eleventh Edition, the word derived from Medieval Latin , a diminutive of , a warm drink, from , hot. The Oxford English Dictionary cites the use of the word to 1297. The word's etymological connection to heat makes it cognate with "cauldron". Recipes A related recipe fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
