Entries by ghorbani

Tangerine

Tangerine The tangerine (Citrus reticula L. var., sometimes referred as Citrus tangerina) is a group of orange-colored citrus fruit consisting of hybrids of mandarin orange (Citrus reticulata). The name was first used for fruit coming from Tangier, Morocco, described as a mandarin variety. Under the Tanaka classification system, Citrus tangerina is considered a separate species. Under the Swingle system, tangerines are considered a group of mandarin (C. reticulata) varieties. Genetic study has […]

Lemon

Lemon The lemon, Citrus limon (L.) Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to South Asia, primarily North eastern India. Its fruits are round in shape. The tree’s ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice […]

Dill

Dill Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is grown widely in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food. Growth Dill grows up to 40–60 cm (16–24 in), with slender hollow stems and alternate, finely divided, softly delicate leaves 10–20 cm (4–8 in) long. The […]

Cabbage

Cabbage Cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, B. oleracea var. oleracea, and belongs to the “cole crops” or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and savoy cabbage (var. sabauda). Cabbage weights generally range from 0.5 to 4 kilograms […]

Tomato

Tomato The tomato is the edible, often red, berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America. The Nahuatl (Aztec language) word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of […]

Parsley

Parsley Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central Mediterranean region (Cyprus, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves, 10–25 cm (3.9–9.8 in) long, with numerous 1–3 cm (0.4–1.2 in) leaflets and a taproot used as a food store over […]

Lettuce

Lettuce Lettuce (Lactuca sativa) is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. One variety, the woju (莴苣), or asparagus lettuce […]

Grape

Grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis. Grapes can be eaten fresh as table grapes or they can be used for making wine, jam, grape juice, jelly, grape seed extract, raisins, vinegar, and grape seed oil. Grapes are a non-climacteric type of fruit, generally occurring in clusters. Description Grapes are a type of fruit that grow in clusters of 15 to 300, and can be crimson, […]

Cucumber

Cucumber Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling, and seedless. Within these varieties, several cultivars have been created. In North America, the term “wild cucumber” refers to plants in the genera Echinocystis and Marah, but these are not closely related. The cucumber is […]

Cauliflower

Cauliflower Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called “curd” (with a similar appearance to cheese curd). The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those […]