Lepidium Sativum L.) As Influenced by Dates of Sowing and Fertilizer Levels
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Tips for Cooking with Coriander / Cilantro Russian Green Bean Salad
Recipes Tips for Cooking with Coriander / Cilantro • Gently heat seeds in a dry pan until fragrant before crushing or grinding to enhance the flavor. • Crush seeds using a mortar and pestle or grind seeds in a spice mill or coffee grinder. • Seeds are used whole in pickling recipes. • Cilantro is best used fresh as it loses flavor when dried. • Clean cilantro bunches by swishing the leaves in water and patting dry. • For the best color, flavor and texture, add cilantro leaves towards the end of the cooking time. • The stems have flavor too, so tender stems may be chopped and added along with the leaves. • Store cilantro stem in a glass of water in the refrigerator, with a loose plastic bag over the top. Russian Green Bean Salad with Garlic, Walnuts, Basil, Cilantro and Coriander Seed ½ cup broken walnuts ¼ cup firmly packed basil leaves 2 large cloves garlic, peeled and each cut into ¼ cup firmly packed cilantro leaves and several pieces tender stems 4 Tbsp extra-virgin olive oil 1 pound fresh green beans, stems removed 2 Tbsp white wine vinegar and steamed until crisp – tender and cooled 1 Tbsp lemon juice in ice water 1 Tbsp water ½ cup thinly sliced green onions 1 tsp ground coriander seed ½ cup thinly sliced radishes ⅛ to ¼ tsp hot pepper sauce such as Tabasco Salt and freshly ground pepper to taste 2 Tbsp firmly packed parsley leaves and tender stems To prepare dressing, place walnuts and garlic in food processor fitted with knife blade; chop, using pulse control, until evenly fine. Add olive oil, vinegar, lemon juice, water, coriander seed and hot pepper sauce; process until smooth. -
Building Big Flavor
BUILDING BIG FLAVOR Watching your sodium intake? Balancing flavors is the key to a flavorful meal when reducing the salt in a dish. Think about adding these flavor enhancers instead of reaching for the salt shaker! Sweet Bitter Acidic Umami (Savory) Brings balance and Balances sweetness Brings brightness Makes a dish savory or roundness to a dish by and cuts richness - and adds a salty meaty tasting and balancing acidity and best used as flavor that enhances flavors - reach bitterness and background flavor balances for these before salt! highlighting other flavors sweetness Fruit juices, Nectars, Greens (Kale, Lemon, Lime, Tomato Products Concentrates, Chard, Dandelion, Orange and (especially canned, like Reductions, Caramelized Chicory, Watercress, Pineapple Juice, paste) Soy Sauce, Onions, Carrots, Sweet Arugula) Broccoli Vinegars, Wine, Mushrooms (especially Potatoes, Butternut Rabe, Broccoli, Tamarind, dried) Cured or brined Squash, Roasted Cabbage, Brussels Pickled Foods, foods (olives) Seaweed, Peppers, Honey, Maple Sprouts, Asparagus, Cranberries, Sour Fish Sauce, Fermented Syrup, Molasses, Dried Some Mustards, Cherries, Tomato Foods (Miso, Fermented Fruits, Tomato Paste, Grapefruit, Citrus Products Black beans, Sauerkraut) Beets, Reduced Vinegars, Rind/Zest, Beer, Aged cheeses (Parmesan, Wine, Wine, Teas (black & Blue, Gouda) Liquid Amino green) Acids, Seafood (especially dried), Worcestershire Sauce, Anchovy, Beef, Pork (especially cured), Chicken Don’t forget to read nutrition labels and watch for foods that are commonly high -
Tolerance of Vegetable Crops to Salinity M.C
Scientia Horticulturae 78 (1999) 5±38 Tolerance of vegetable crops to salinity M.C. Shannon*, C.M. Grieve U.S. Salinity Laboratory, Department of Agriculture, Agricultural Research Service, 450 W. Big Springs Road, Riverside, CA 92507, USA Abstract Global constraints on fresh water supplies and the need to dispose of agricultural, municipal, and industrial waste waters have intensified interest in water reuse options. In many instances, the value of the water is decreased solely because of its higher salt concentration. Although quantitative information on crop salt tolerance exists for over 130 crop species, there are many vegetables which lack definitive data. Vegetable crops are defined as herbaceous species grown for human consumption in which the edible portions consist of leaves, roots, hypocotyls, stems, petioles, and flower buds. The salt tolerance of vegetable species is important because the cash value of vegetables is usually high compared to field crops. In this review some general information is presented on how salinity affects plant growth and development and how different measurements of salinity in solution cultures, sand cultures, and field studies can be reconciled to a common basis. The salt tolerance of vegetables has been condensed and reported in a uniform format based on the best available data. Discrepancies and inconsistencies exist in some of the information due to differences in cultivars, environments, and experimental conditions. For a great number of species little or no useful information exists and there is an obvious need for research. Published by Elsevier Science B.V. Keywords: Salt tolerance; Ion composition Contents 1. Introduction ............................................................ 7 1.1. -
Interaction Effects of Different Soil Moisture Levels, Arbuscular Mycorrhizal Fungi and Three Phosphate Levels On: II-Mineral Ions, Protein and Amino Acids Contents of Garden Cress
ISSN 2320-5407 International Journal of Advanced Research (2014), Volume 2, Issue 12, 263-278 Journal homepage: http://www.journalijar.com INTERNATIONAL JOURNAL OF ADVANCED RESEARCH RESEARCH ARTICLE Interaction Effects of Different Soil Moisture levels, Arbuscular Mycorrhizal Fungi and Three Phosphate Levels on: II- Mineral ions, Protein and Amino Acids contents of Garden Cress (Lepidium sativum L.) plant. Soha E Khalil, Mohamed M Hussein and Ashraf M Khalil Department of Water Relations and Field Irrigation, National Research Centre, Dokki, Egypt. Department of Medicinal and Aromatic Plants Research, Horticulture Research Institute, ARC, Egypt. Manuscript Info Abstract Manuscript History: The contents of mineral ions, protein and amino acids in seeds of (Lepidium sativum L.) were determined in response to water stress (85, 55 and25% Received: 19 October 2014 Final Accepted: 29 November 2014 depletion of the available soil water), Arbuscular mycorrhizal fungi and three Published Online: December 2014 phosphate levels (control (without mycorrhiza and phosphorus), zero phosphorus + mycorrhiza (P0), 25% recommended phosphorus + mycorrhiza Key words: Soil moisture levels, (P1), 50% recommended phosphorus + mycorrhiza (P2) and 100% AM fungi, phosphorus, Mineral recommended phosphorus + mycorrhiza (P3)). Treatments were arranged in ions content, Protein content, a randomized complete blocks design with five replicates. The results Amino acids content. revealed significant decrease in protein and mineral ions contents of L. sativum seeds with increasing water stress level. These changes were *Corresponding Author accompanied with an increment in proline and amino acids contents of L. sativum seeds. AMF inoculation clearly increased protein and mineral ions Soha E Khalil contents compared with non-AMF plants. Moreover, the composition of amino acids was changed by AMF inoculation, where their contents were mostly decreased specially after phosphate addition. -
Coriander Fruit. I Yield and Glucosinolate Contents of Mustard (Sinapis Sp., Brassica Sp.) Seeds
JOURNAL OF AGRICULTURAL SCIENCE IN FINLAND Maataloustieteellinen A ikakauskirja Vol. 58: 157—162, 1986 Yield and glucosinolates in mustard seeds and volatile oils in caraway seeds and coriander fruit. I Yield and glucosinolate contents of mustard (Sinapis sp., Brassica sp.) seeds 1 2 3 2 *, HÄLVÄ, S. , HIRVI, T. MÄKINEN, S. and HONKANEN, E. 1 Dept of Horticulture, University of Helsinki, SF-00710 HELSINKI, Finland 2 VTT, Food Research Laboratory, SF-02150 ESPOO, Finland 3 Dept of Nutrition, University of Helsinki, SF-00710 HELSINKI, Finland Abstract. Different varieties of yellow mustard (Sinapis alba L.), brown mustard (Bras- sica juncea (L.) Czern.) and black mustard (Brassica nigra (L.) W.D.J. Koch) were tested in 1983—1985 at three locations in Finland. The average seed yield of yellow mustard was 2220 kg/ha, it’s sinalbine content being 2.2—5.2 g/100 g. There were no major differences between the tested varieties. Varieties ‘Kirby’ and ‘Gisilba’ produced the largest yields. ‘Gisil- ba’ and ‘Ochre’ had the shortest growth periods. The sinalbine content in yellow mustard seeds varied more between the years than between the varieties. The average yield ofbrown mustard was 1620 kg/ha. The variety ‘Picra’ was slightly better than the other varieties with respect to yield and early ripening. The sinigrine content in brown mustard seeds were approximately from traces to 4.4 g/100 g those of‘Dome’, ‘Blaze’, ‘Sv 8341001’ and ‘Trowse’ being highest. Black mustard yielded less than 700 kg/ha, the sinigrine content of the seeds being 1.8—4.5 g/100g. -
2018-01-26 Langual Proposal from Foodex2 – Plants in Facet B
2018-01-26 LanguaL proposal from FoodEx2 – plants in facet B The following are proposals to update LanguaL Facet B, after having indexed EFSA FoodEx2 Exposure hierarchy 20170919. To these, I have added previously-submitted 2017 proposals based on GS1 that have not (yet) been included in LanguaL facet B. GS1 terms and FoodEx2 terms in the following tables are just given to indicate the origin of the proposal. Comments are given in red. First, some simple additions of terms to the SYNONYM field, to make it easier to find descriptors in the LanguaL Food Product Indexer: descriptor synonyms FoodEx2 term FoodEx2 def WORMWOOD [B3433] Add SYN: artemisia vulgaris LITTLE RADISH [B2960] Add SYN: raphanus sativus BLACK RADISH [B2959] Add SYN: raphanus sativus niger PARSNIP [B1483] Add SYN: pastinaca sativa ARRACACHA [B3439] Add SYN: arracacia xanthorrhiza CHAYOTE [B1730] Add SYN: GS1 10006356 - Squash Squash, Choko, grown from Sechium edule (Choko) choko NEW ZEALAND SPINACH Add SYN: GS1 10006427 - New- Tetragonia tetragonoides Zealand Spinach [B1732] tetragonia tetragonoides JAPANESE MILLET Add : barnyard millet; A000Z Barnyard millet Echinochloa esculenta (A. Braun) H. Scholz, Barnyard millet or Japanese Millet. [B4320] echinochloa esculenta INDIAN LONG PEPPER Add SYN! A019B Long pepper fruit Piper longum [B2956] piper longum EUROPEAN ELDER Modify SYN: [B1403] sambucus spp. (which refers to broader term) Should be sambucus nigra DOG ROSE [B2961] ADD SYN: rosa canina LOOSE LEAF LETTUCE Add SYN: [B2087] lactusa sativa L. var. crispa LOLLO ROSSO [B2088] Add SYN: GS1 10006425 - Lollo Lactuca sativa L. var. crispa Rosso red coral lettuce JAVA APPLE [B3395] Add syn! syzygium samarangense Some existing descriptors would also greatly benefit from updated AI (and synonyms): FoodEx2 FoodEx2 def descriptor AI synonyms term ENDIVE [B1314] Add to AI: A00LD Escaroles There are two main varieties of cultivated C. -
Chapter 1 Definitions and Classifications for Fruit and Vegetables
Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding -
Colonial Garden Plants
COLONIAL GARD~J~ PLANTS I Flowers Before 1700 The following plants are listed according to the names most commonly used during the colonial period. The botanical name follows for accurate identification. The common name was listed first because many of the people using these lists will have access to or be familiar with that name rather than the botanical name. The botanical names are according to Bailey’s Hortus Second and The Standard Cyclopedia of Horticulture (3, 4). They are not the botanical names used during the colonial period for many of them have changed drastically. We have been very cautious concerning the interpretation of names to see that accuracy is maintained. By using several references spanning almost two hundred years (1, 3, 32, 35) we were able to interpret accurately the names of certain plants. For example, in the earliest works (32, 35), Lark’s Heel is used for Larkspur, also Delphinium. Then in later works the name Larkspur appears with the former in parenthesis. Similarly, the name "Emanies" appears frequently in the earliest books. Finally, one of them (35) lists the name Anemones as a synonym. Some of the names are amusing: "Issop" for Hyssop, "Pum- pions" for Pumpkins, "Mushmillions" for Muskmellons, "Isquou- terquashes" for Squashes, "Cowslips" for Primroses, "Daffadown dillies" for Daffodils. Other names are confusing. Bachelors Button was the name used for Gomphrena globosa, not for Centaurea cyanis as we use it today. Similarly, in the earliest literature, "Marygold" was used for Calendula. Later we begin to see "Pot Marygold" and "Calen- dula" for Calendula, and "Marygold" is reserved for Marigolds. -
Coriander: a Mediterranean Native
Coriander: A Mediterranean Native Coriandrum sativum, a plant of the family of Umbelliferae (Apiaceae) like parsley or celery, is widely used in the kitchen for its leaves and stems but also for its fruits which are commonly mistaken with the seeds. Coriander is indigenous from South Europe and the Mediterranean region and has a long history in Middle Eastern kitchens dating back to the Bronze Age. In Gary Allen’s Herbs: A Global History from the Edible Series published by Reaktion Books, he explains “clay tablets aged 3,500 years ago in Mycenaean Greece” and mentions herbs in use at the time like celery, coriander, fennel and mint. Yet, the use of these herbs whether for cooking, medicine or perfume is still unknown. In the very well documented book The Oxford Companion to Food, we learn that the word coriander is indeed derived from the Greek word “koris” meaning bedbugs. In fact, the foliage of the plant and the unripe fruits have an odor that has been described as the smell of “bug-infested bedclothes.” According to the Greek philosopher Theophrastus (372-287 B.C.), the ancient Egyptians used many herbs including coriander referring to its foliage as “okhlion.” It’s reported that a basket of coriander seeds was placed in Tutankhamun’s tomb for his journey to the afterlife. Hence for centuries, the reputation of Egyptian coriander remained. In his cookbook Kitab al-Tabikh, Mohamed bin Hassan al-Baghdadi outlined the herbs and spices used in the 13th century Iraqi cuisine. The book is a testament to the established role of spices in the Arab world, including spices like saffron, coriander, cumin, ginger, cardamom, nutmeg, pepper, cinnamon and cloves. -
Five Flavor Profiles Fennel Salad with Feta, Pomegranate Seeds, and Sumac *
John Shaver JCC Winter Camp 2015 Cooking Together Today we learned how to balance flavors. We identified five distinct flavor profiles and discussed how they work together to create a delicious dish. Five Flavor Profiles FAT - Creamy, rich and luscious. Soft and silky on the tongue. Mellow and satisfying. - Ex. butter, olive oil, veg. oil, lard, cheese, nuts and seeds, avocados ACID - Sour, tart, and zesty. Sharp on the tongue. Perky and refreshing. - Ex. citrus fruits: lemon, lime, grapefruit; vinegars; cranberries; tomatoes SWEET - Sugary. Very pleasant on the tongue. Soothing and indulgent. - Ex. sugar; honey; fruits: pomegranates, strawberries, figs, bananas, apples AROMATICS - Impart character and quality of flavor. Provides the spirit and style of the dish. - Ex. herbs: parsley, cilantro, tarragon, basil, dill, thyme, bay leaf, rosemary, mint spices: pepper, cumin, coriander, cardamom, chilies, paprika, sumac vegetables: garlic, onions, carrots, celery, fennel, parsnips, asparagus SALT - Briny, earthy, pungent. Stinging on the tongue. Alluring and provocative. - Accentuates and focuses flavor. - Ex. sea salt, Kosher salt, Fleur de Sel, rock salt, Celtic sea salt, table salt Fennel salad with feta, pomegranate seeds, and sumac * We tasted each ingredient individually and discovered how they fit into the five flavor profiles. Fat: Lebanese extra virgin olive oil, Greek sheep’s milk feta cheese Acid: lemon juice Sweet: pomegranate seeds Aromatics: tarragon leaves, flat-leaf parsley, sumac, freshly ground black pepper Salt: Kosher salt Serves 4-6 For the dressing: 2-4 tbsp olive oil 1-2 tbsp lemon juice 1 tbsp sumac, start with half and add more to taste 4-6 tbsp tarragon leaves, whole 2-3 tbsp coarsely chopped flat-leaf parsley Salt, start with 1-2 teaspoons salt and add more to taste Freshly ground pepper, a twist or two 1. -
Overview of a Lab-Scale Pilot Plant for Studying Baby Leaf Vegetables Grown in Soilless Culture
The Horticulture Journal 85 (2): 97–104. 2016. e Japanese Society for doi: 10.2503/hortj.MI-R01 JSHS Horticultural Science http://www.jshs.jp/ Review Overview of a Lab-scale Pilot Plant for Studying Baby Leaf Vegetables Grown in Soilless Culture Silvana Nicola*,**, Giuseppe Pignata**, Manuela Casale, Paolo E. Lo Turco and Walter Gaino Vegetable Crops & Medicinal and Aromatic Plants, VEGMAP, Department of Agricultural, Forest and Food Sciences, DISAFA, University of Turin, 10095 Grugliasco (Turin), Italy Investigating several environmental factors affecting plant growth implies having sound experimental facilities equipped to test individual factors in lab-scale although applicable later at the industrial scale. Sometimes, detailed information is hardly given in a manuscript that allows for replications by other authors, maybe due to the shortening of pages requested by journal publishers and editors. A system and methodology was developed for qualitative and quantitative analyses of baby leaf vegetables (BLV) raised in floating growing systems (FGS). Lab-scale pilot plants (LSPP) were developed in 2 greenhouses differing in structure and equipment, suitable for different growing seasons in a continental climate. The equipment and technology allowed multiple treatments and replicates for sound statistical design and data analyses. Environmental conditions and cultural techniques were studied in major and minor species (white mustard, Brassica alba L. Boiss; black mustard, Brassica nigra L. Koch; garden cress, Lepidium sativum L.; water cress, Nasturtium officinale R. Br.; rocket salad, Eruca sativa Mill.; perennial wild rocket, Diplotaxis tenuifolia L. DC.; corn salad, Valerianella olitoria L.; baby spinach, Spinacia oleracea L.) to determine best cultivation techniques in a standard soilless culture system (SCS) for BLV, based on FGS. -
Gluten Contamination of Spices and Herbs
Special Report: Gluten Contamination of Spices Gluten Free Watchdog, LLC Note: This report was originally published for subscribers to Gluten Free Watchdog. It has been modified for public dissemination. Manufacturer names and other identifying information have been removed and are available only to subscribers of Gluten Free Watchdog. If you wishof to have access to the full report you must subscribe. Single ingredient spices have long been considered naturally gluten-free. But a recently released report on gluten in ground spices from the Canadian Food Inspection Agency has called into question whether spices may be contaminated with wheat, barley, and/or rye. Watchdog Definition of Spice The Food and Drug Administration defines spice as “any aromatic vegetable substance in the whole, broken, or ground form…whose significant function in food is seasoningProperty rather than nutritional.” What some people think of as herbs, such as thyme and sage because they come from the leafy portionFree of the plant are included in the FDA’s definition of spice as are “spices” that come from the other portions of the plant (e.g., roots, flowers, and seeds), such as cumin and clove. Canadian Food Inspection Agency Report: Gluten in Ground Spices The CFIA tested 268 samples of ground spices. 23 samples were domestically processed and 245 were imported. CFIA defines domestically processed spices as including spices being ground and/or packaged in Canada. According to correspondence Gluten Free WatchdogGluten had with CFIA, samples were tested using the Ridascreen Gliadin R7001 assay and extracted with the cocktail solution R7006 and the addition of milk powder (there will be more information about the use of milk powder later on in this report).