Hey guys, welcome back to my blog.
now I'm gonna explain you about 3 ingredients, this ingredients based by green color we have Zucchini, Cabbage, Lettuce.
1. Zucchini.
Did you know?
Zucchini, Cucurbita pepo, is a member of the cucumber and melon family. Inhabitants of Central and South America have been eating zucchini for several thousand years, but the zucchini we know today is a variety of summer squash developed in Italy.
The word zucchini comes from the Italian zucchino, meaning a small squash. The term squash comes from the Indian skutasquash meaning "green thing eaten green." Christopher Columbus originally brought seeds to the Mediterranean region and Africa.
The French snubbed zucchini for a long time until chefs learned to choose small fruits which are less bland and watery. The French term for zucchini is courgette,which is often used interchangeably for yellow squash as well.
Although the term summer squash can mean a variety of different squashes depending on to whom you are speaking, you can pretty much use the different summer squash varieties interchangeably.
source: ( https://www.thespruce.com/history-of-zucchini-1807689 )
2. Cabbage.
Source: (http://www.vegetablefacts.net/vegetable-history/history-of-cabbage/)
3. Lettuce.
The lettuce
is an annual plant; at the beginning, it forms a rosette of leaves that usually
gives rise to a heart of tight leaves. Afterwards, the heart opens and appears
the stem, on which the flowers of yellow colour grow.
The lettuce belongs to the family of Compositae (Composites); its scientific name is Lactuca sativa. It has a deep and scarcely branched root system. At first, when the plant sprouts, the leaves are arranged forming a rosette. While the plant grows, the leaves are pressed one against the others, forming a more or less consistent and compact heart, depending on the variety. The leaves may be rounded or somewhat slender. The edge can be even, curled or sawed.
The plant is usually harvested in the heart stage. However, if it is not harvested, the leaves open and there appears a cylindrical and branched stem with leaves and yellowish flowers grouped in clusters. What we know as the seed is, in fact, the fruit, which is small, with tiny small feathers that facilitate their distribution, thanks to the wind.
now I'm gonna explain you about 3 ingredients, this ingredients based by green color we have Zucchini, Cabbage, Lettuce.
1. Zucchini.
Did you know?
Less than thirty years ago, the zucchini, formerly often referred to as
green Italian squash, was hardly recognized in the United States. Today, it is
not only widely-recognized but a particular favorite of home gardeners.
Notwithstanding its prolific growing nature, its popularity is probably due to
in large part to its versatility as a vegetable as well as in breads and
desserts
Zucchini, Cucurbita pepo, is a member of the cucumber and melon family. Inhabitants of Central and South America have been eating zucchini for several thousand years, but the zucchini we know today is a variety of summer squash developed in Italy.
The word zucchini comes from the Italian zucchino, meaning a small squash. The term squash comes from the Indian skutasquash meaning "green thing eaten green." Christopher Columbus originally brought seeds to the Mediterranean region and Africa.
The French snubbed zucchini for a long time until chefs learned to choose small fruits which are less bland and watery. The French term for zucchini is courgette,which is often used interchangeably for yellow squash as well.
Although the term summer squash can mean a variety of different squashes depending on to whom you are speaking, you can pretty much use the different summer squash varieties interchangeably.
Where does Cabbage come from?
Cabbage is a leafy vegetable from the wide family of "brassicas". It is grown annually,
and we eat its dense green or purple leaves in many different dishes. Head of
cabbage, which can grow from 0.5 to 4 kilograms, is rich in vitamins and
minerals, has almost no fat and is very rich in fiber which makes it very
healthy to eat.
We don't know for certain where cabbage appeared for the first time
because many plants belong to the family of "brassicas", they grow around the world and today's cabbage
descends from them. The most common theory is that The West cabbage is
domesticated in Europe some 3,000 years ago from its wild predecessors that had
thick leaves that retained water which allowed them to survive in colder places
with less water. In the East, cabbage is used since the 4,000 BC and was
cultivated in North China. These variants were nonheading cabbages and were
domesticated by Celts of central and western Europe. Mesopotamia also knew
about cabbages while the ancient Egyptians didn't cultivate cabbages until the
times of the Ptolemaic dynasty. By the time of the early Rome, cabbage became
common food in the Egypt along with other vegetables. Theophrastus (371 –
287BC), which is considered “father of
botany”, mentions cabbage in his texts, so we know that Greeks knew about
them at least as early as 4th century BC. The headed cabbage Greeks called “krambe” while the Romans called it “brassica” or “olus”. Tales say that Diogenes ate nothing but cabbage and drank
nothing but water. In Rome, cabbage was considered a luxury and many regarded
it as better than all other vegetables. They also used it for medicinal purpose
as relief from gout, headaches and the symptoms of poisonous mushroom
ingestion. Some even advised the use of cabbage-eater's urine, in which infants
might be rinsed. Pliny the Elder wrote about seven known variants of cabbage at
that time which include Pompeii, Cumae, and Sabellian cabbage. Except for
nourishment, Ancient Egyptians and Romans ate larger amounts of cabbage before
the night of drinking which allowed them to drink more.
During the time of Charlemagne (Charles the Great, 8th century),
cabbages were directed to be cultivated in the “Capitulare de villis”, a text that gave rules and regulations on
how to manage the lands and laws in the country.
The first round-headed cabbages appeared in 14th-century England, and
they became more and more popular as cuisine throughout Europe. Proof for this
we find in manuscripts of that time where they appeared in illuminations and in
other texts where they were mentioned as the food of both wealthy and poor.
From Europe, cultivated variants of cabbage spread to Asia and Americas. It was
brought to India by colonizing traders from Portugal somewhere between a 14th
and 17th century, and it was unknown in Japan until the 18th century.
The first cabbage in America was brought by a French explorer Jacques
Cartier on his third voyage 1541 – 1542. Cabbage became necessary on long ocean
journeys because it has high amounts of vitamin C which prevent scurvy. Ship
doctors (like for instance doctor on captain Cook's ship that sailed in 1769)
used sauerkraut (cabbage preserved in brine) to treat wounds of sailors and
prevent gangrene.
Today, China is the largest producer of cabbage, followed by India and
Russia, which is the biggest consumer of cabbage.
Around the world, cabbage is prepared in different ways. While it can
be eaten raw, as a salad, cabbage can be steamed, pickled, stewed, sautéed or
braised. Sauerkraut and kimchi are the most popular pickled variants while the
coleslaw is one of the most popular salads.
The lettuce
is a very popular vegetable which is cultivated for its large leaves; in some
cases, these are pressed forming more or less compact core or heart. There are
many varieties of this vegetable, and their number increases every year. The
nutritious properties of this plant are scarce, although it is low in calories
and supplies some vitamins and minerals.
Nutrition
and eating
The lettuce
has been given tranquillizer and sedative properties for many centuries.
Moreover, it is used to treat constipation and exhaustion, and it is a diuretic
vegetable.
The fruit
The lettuce
is a very popular vegetable which is cultivated for its large leaves; in some
cases, these are pressed forming more or less compact core or heart. There are
many varieties of this vegetable, and their number increases every year. The
nutritious properties of this plant are scarce, although it is low in calories
and supplies some vitamins and minerals.
The lettuce is composed of large overlapped leaves, forming in some cases a sprouting. There are lettuces of different shape, size and colour, either green or red. They may have more or less sawed leaves.
There are many doubts on their origin, although it is known that they were already well-known by the old civilisations. The Romans spread their culture all over the rest of Europe.
There exist multiple varieties of lettuce and every year some new ones are obtained, offering significant improvements as far as production, shape of the heart or resistance to diseases. Some of the most known types are the Roman lettuces, Iceberg, trocadero, etc. New groups like the baby lettuces or the red lettuces have also appeared in the market.
The lettuce is eaten raw, in salads together with tomato and onion, among some other ingredients. It can also be eaten cooked or roasted, although less frequently. It is also consumed in vegetable stews.
It has a low content of nutrients and fat, making it recommendable in slimming diets. It gives some vitamins, like vitamin C and folic acid, and small quantities of phosphorus, potassium, iron and calcium. It is considered to have tranquillizer and sedative properties.
The lettuce is composed of large overlapped leaves, forming in some cases a sprouting. There are lettuces of different shape, size and colour, either green or red. They may have more or less sawed leaves.
There are many doubts on their origin, although it is known that they were already well-known by the old civilisations. The Romans spread their culture all over the rest of Europe.
There exist multiple varieties of lettuce and every year some new ones are obtained, offering significant improvements as far as production, shape of the heart or resistance to diseases. Some of the most known types are the Roman lettuces, Iceberg, trocadero, etc. New groups like the baby lettuces or the red lettuces have also appeared in the market.
The lettuce is eaten raw, in salads together with tomato and onion, among some other ingredients. It can also be eaten cooked or roasted, although less frequently. It is also consumed in vegetable stews.
It has a low content of nutrients and fat, making it recommendable in slimming diets. It gives some vitamins, like vitamin C and folic acid, and small quantities of phosphorus, potassium, iron and calcium. It is considered to have tranquillizer and sedative properties.
The plant
The lettuce belongs to the family of Compositae (Composites); its scientific name is Lactuca sativa. It has a deep and scarcely branched root system. At first, when the plant sprouts, the leaves are arranged forming a rosette. While the plant grows, the leaves are pressed one against the others, forming a more or less consistent and compact heart, depending on the variety. The leaves may be rounded or somewhat slender. The edge can be even, curled or sawed.
The plant is usually harvested in the heart stage. However, if it is not harvested, the leaves open and there appears a cylindrical and branched stem with leaves and yellowish flowers grouped in clusters. What we know as the seed is, in fact, the fruit, which is small, with tiny small feathers that facilitate their distribution, thanks to the wind.
Lettuces can
be grouped in four botanical varieties, although some other types are
distinguished in marketing, according to the sprouting, the type of leaves, the
colour, etc. Some of these types are composed by the lettuce " Romana’,
" Iceberg", " Trocadero’, " Baby Roman", etc. New
varieties are continuously obtained within these types, having better
characteristics: resistance to diseases, better sprouting...
Within the species Lactuca sativa, there are four botanical varieties distinguished:
Lactuca sativa var. longifolia, which includes the lettuces that are cultivated for their leaves, although they do not form a real heart. The leaves are usually oval.
Lactuca sativa var. capitata: these are the lettuces forming a tight sprouting of leaves that may show variable shapes.
Lactuca sativa var. Intybacea: these are lettuces of loose and separated leaves.
Lactuca sativa var. augustana, which are lettuces cultivated for their stems, having pointed and lanceolate leaves. They are frequently cultivated in China, and they are know as " asparagus lettuces’.
The two first varieties the most cultivated in the western world.
Lettuces are also grouped in different commercial types according to some agronomic characteristics, like the capacity for sprouting, the consistency of the leaves or the adaptation to a given season. Within the most traditional types we find the ‘Roman’, the "Iceberg" lettuce and the "Trocadero’ type. The most recent types are the "Baby Roman", ‘Little Gem" or baby hearts, "Lollo Rosso’, "Oak leaf’ and "Lollo biondo’.
The "Roman’ lettuce belongs to the longiflora botanical variety; it does not form a real heart. The leaf has an oblong shape and a wide central nerve. This type includes some other types classified according to the shape, colour, bubble, the leaf border and their behaviour:
Valladolid: this type is adapted to winter culture. It bears compact lettuces, 1kg of average weight. They are usually of dark green colour, slightly bubble, with bright leaves and even leaf edge.
Inverna: the lettuces of this type are more voluminous, of a pale green colour, wide, thin and slightly saw-like leaves. Somewhat bubble, the hearts are less tight than those of the type Valladolid.
Parrish Island or Cos: the varieties of this type bear lettuces of intense green colour, with very bubble, thick and crispy leaves.
Romana del Prat: these are narrower, thin lettuces of intense green colour. The edge of the leaf is even. The hearts are badly formed, although they are highly appreciated for their taste and texture.
The group of " Iceberg" lettuces is the one that has undergone a greater growth in the last years. These lettuces belong to the botanical variety capitata and the commercial varieties are distinguished according to colour, bubble and leaves edge. As with the "Roman’ lettuce, this type comprises many others:
Empire: it is adapted to hot climate. It has an average green colour and slightly bubble leaves, of curly edges.
Grandes Lagos: of bright green-coloured leaves, non bubble and with curly edges, it bears medium-size hearts. This type has practically disappeared.
Calmar: they are varieties of bright green leaf, somewhat bubble and with curly edges. It has almost disappeared.
Salinas: it is the most spread type, since the hearts are well-formed and it has a better taste. The leaves are of mate green colour, somewhat bubble and with even edge. The heart is spherical.
Vanguard bears vigorous plants, with dark leaves, bubble and with even edges. They are cultivated in winter.
Another group of lettuce varieties is Trocadero. These belong to the group of lettuces that form a heart (variety capitata). Some varieties of this type are Remco, Dominó and Ventura.
The type Batavia is included within the botanical variety ‘capitata’. It develops a heart of crispy leaves, with a more or less deep saw-like shape. Two varieties of this group are Maravilla de Verano and Dorada de Primavera.
The baby Roman type lettuces have been recently obtained. Their size is uniform and suitable for a familiar salad. They form a heart, they are crispy and they taste good. They measure 20cm, and the weight of the heart ranges between 250 and 450g. Some varieties are Lincoln, Livro, and Doncella.
Another type of lettuces are the baby hearts or Little Gem. They are long-leaf varieties; they form compact hearts of 10-15cm long and 8-10cm of diameter. Some varieties are Ferro, Bambi and Serwood.
Some recent varieties do not form the heart:
Lollo Rosso: these lettuces have red leaves of even texture. Some varieties are Lotto, Valeria and Malibú.
Oak leaf: they are lettuces of red leaf and strong texture, with curled edges. Magalie is one of the varieties of this type.
Lollo biondo: they are lettuces of extremely curled edges, yellowish green colour and even texture. One of the varieties is Cireo.
Due to the commercial importance of this species, there are new varieties obtained as a result of the selection: lettuces with more compact hearts and better formed, adapted to certain climatologic conditions, resistant to diseases, etc.
Within the species Lactuca sativa, there are four botanical varieties distinguished:
Lactuca sativa var. longifolia, which includes the lettuces that are cultivated for their leaves, although they do not form a real heart. The leaves are usually oval.
Lactuca sativa var. capitata: these are the lettuces forming a tight sprouting of leaves that may show variable shapes.
Lactuca sativa var. Intybacea: these are lettuces of loose and separated leaves.
Lactuca sativa var. augustana, which are lettuces cultivated for their stems, having pointed and lanceolate leaves. They are frequently cultivated in China, and they are know as " asparagus lettuces’.
The two first varieties the most cultivated in the western world.
Lettuces are also grouped in different commercial types according to some agronomic characteristics, like the capacity for sprouting, the consistency of the leaves or the adaptation to a given season. Within the most traditional types we find the ‘Roman’, the "Iceberg" lettuce and the "Trocadero’ type. The most recent types are the "Baby Roman", ‘Little Gem" or baby hearts, "Lollo Rosso’, "Oak leaf’ and "Lollo biondo’.
The "Roman’ lettuce belongs to the longiflora botanical variety; it does not form a real heart. The leaf has an oblong shape and a wide central nerve. This type includes some other types classified according to the shape, colour, bubble, the leaf border and their behaviour:
Valladolid: this type is adapted to winter culture. It bears compact lettuces, 1kg of average weight. They are usually of dark green colour, slightly bubble, with bright leaves and even leaf edge.
Inverna: the lettuces of this type are more voluminous, of a pale green colour, wide, thin and slightly saw-like leaves. Somewhat bubble, the hearts are less tight than those of the type Valladolid.
Parrish Island or Cos: the varieties of this type bear lettuces of intense green colour, with very bubble, thick and crispy leaves.
Romana del Prat: these are narrower, thin lettuces of intense green colour. The edge of the leaf is even. The hearts are badly formed, although they are highly appreciated for their taste and texture.
The group of " Iceberg" lettuces is the one that has undergone a greater growth in the last years. These lettuces belong to the botanical variety capitata and the commercial varieties are distinguished according to colour, bubble and leaves edge. As with the "Roman’ lettuce, this type comprises many others:
Empire: it is adapted to hot climate. It has an average green colour and slightly bubble leaves, of curly edges.
Grandes Lagos: of bright green-coloured leaves, non bubble and with curly edges, it bears medium-size hearts. This type has practically disappeared.
Calmar: they are varieties of bright green leaf, somewhat bubble and with curly edges. It has almost disappeared.
Salinas: it is the most spread type, since the hearts are well-formed and it has a better taste. The leaves are of mate green colour, somewhat bubble and with even edge. The heart is spherical.
Vanguard bears vigorous plants, with dark leaves, bubble and with even edges. They are cultivated in winter.
Another group of lettuce varieties is Trocadero. These belong to the group of lettuces that form a heart (variety capitata). Some varieties of this type are Remco, Dominó and Ventura.
The type Batavia is included within the botanical variety ‘capitata’. It develops a heart of crispy leaves, with a more or less deep saw-like shape. Two varieties of this group are Maravilla de Verano and Dorada de Primavera.
The baby Roman type lettuces have been recently obtained. Their size is uniform and suitable for a familiar salad. They form a heart, they are crispy and they taste good. They measure 20cm, and the weight of the heart ranges between 250 and 450g. Some varieties are Lincoln, Livro, and Doncella.
Another type of lettuces are the baby hearts or Little Gem. They are long-leaf varieties; they form compact hearts of 10-15cm long and 8-10cm of diameter. Some varieties are Ferro, Bambi and Serwood.
Some recent varieties do not form the heart:
Lollo Rosso: these lettuces have red leaves of even texture. Some varieties are Lotto, Valeria and Malibú.
Oak leaf: they are lettuces of red leaf and strong texture, with curled edges. Magalie is one of the varieties of this type.
Lollo biondo: they are lettuces of extremely curled edges, yellowish green colour and even texture. One of the varieties is Cireo.
Due to the commercial importance of this species, there are new varieties obtained as a result of the selection: lettuces with more compact hearts and better formed, adapted to certain climatologic conditions, resistant to diseases, etc.
Source: ( http://www.frutas-hortalizas.com/Vegetables/About-Lettuce.html )
So that's is the green ingredients, there is so much more green ingredients which i will explain at my next update, i wish this help you and don't forget to share and comment below, bye..
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