Tag: Kitchen garden

Over 90% of people who encounter these terms in Indian cuisine are confused about their difference, and the simple truth is that ghiya and lauki are indeed the same vegetable. Known as bottle gourd in English, this versatile vegetable has a variety of names across different regions, but it refers to a single, nutritious plant from the Cucurbitaceae family.

Though not a true oregano, Cuban oregano (Plectranthus amboinicus) is a popular and edible herb with thick, fuzzy leaves known for their potent flavor and aroma. This succulent plant, also known as Mexican mint or Indian borage, is widely used in Caribbean and Southeast Asian cuisines and possesses significant medicinal properties. However, due to its very strong taste, it must be used sparingly to avoid overpowering a dish.

With nearly 1,000 accepted species, the genus *Allium* is one of the largest plant groups in the world, encompassing a vast array of both edible and ornamental plants. Most people are familiar with the culinary applications of *Allium*, finding it in countless kitchens, but these versatile plants also add dramatic architectural beauty to gardens across the Northern Hemisphere.

Botanically, bamboo is a member of the grass family, Poaceae. However, in culinary contexts, the young, tender shoots of many bamboo species are widely considered and used as a vegetable, especially throughout Asia.

First cultivated in ancient Persia, the leafy green we know as spinach has traveled the world, picking up a host of other names along the way. This has led to widespread confusion, as the name 'spinach' is applied not only to true varieties but also to many distinct-yet-similar plants. To clarify the leafy landscape, it's essential to explore what are other names for spinach and its popular relatives.

Historically, violets have been used for both culinary and medicinal purposes for thousands of years. Are violets good to eat, and if so, which ones? The answer lies in identifying the correct species, as most wild, true violets are indeed edible, but some lookalikes and ornamental varieties, like the African Violet, are not.

Chefs in San Francisco first introduced microgreens in the 1980s, and their popularity has grown ever since. This has brought the question, are carrot microgreens edible? Contrary to a persistent myth that the greens of the carrot plant are poisonous, the young and tender carrot microgreens are not only safe to eat but are also packed with flavor and nutrition.

Originally cultivated by the Aztecs in Mexico, dahlias have a long history as a food source before becoming primarily ornamental. While many gardeners are familiar with their stunning blooms, a lesser-known fact is that both the tubers and petals of this plant are safe for human consumption.

Over 90% of a watermelon is water, but this thirst-quenching fruit offers more than just hydration. The part most people throw away—the leaves—are a hidden superfood packed with nutritional benefits, raising the question: are watermelon leaves good for you?

According to North Carolina State University Extension, removing too many leaves from your broccoli plant can limit its ability to feed itself, resulting in smaller, poorer-quality heads. So, should you cut off broccoli leaves? For the best harvest, a strategic approach is necessary, considering both plant health and your own culinary goals.