Having a Taste of Horseradish

Horseradish (Armoracia rusticana) is a perennial plant of the Brassicaceae family (which also includes wasabi, kale, collards, turnip, mustard, Brussels sprouts, bok choy, napa cabbage, rapini, and watercress, among other amazing vegetables). The plant is probably native to southeastern Europe and western Asia. It is now popular around the world. The Egyptians knew about horseradish as far back as […]

Rooting for Radicchio

Radicchio (Cichorium intybus) is a variety of common chicory, along with which includes Belgian endive and puntarelle. They all belong to the chicory genus, which includes several similar bitter-leafed vegetables, along with curly endive and escarole (Cichorium endivia), and wild chicory (Cichorium pumilum). The chicory genus belongs to the Asteraceae family, along with the herbs arnica, burdock, boneset, calendula, chamomile, cronewort (mugwort), coltsfoot, dandelion, echinacea, elecampane, feverfew, gravel […]

Drinking Your Vegetables

Commercially available vegetable juice cocktails are probably the healthiest choice you can make among packaged or processed foods. Other than water, vegetable juice cocktails might be the healthiest drink you can grab on the go, especially if you are in an airport or truck stop convenience store where your choices are limited. The original V8 is […]

Preferring Pumpkins

Pumpkin is the fruit of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, or Cucurbita moschata. Canned pumpkin comes from the tan-skinned Dickinson variety of Cucurbita moschata. Pumpkins are gourd-like winter squashes of the genus Cucurbita, along with  pipian, cushaw, butternut squash, some gourds, other winter squash, zucchini, other summer squash, and acorn squash. All belong to the family Cucurbitaceae, which includes chayote, cucumbers, honeydew […]

Branching Out With Broccoli

Broccoli (Brassica oleracea italica)  takes its name from the Italian brocco and the Latin bracchium meaning arm, branch, or shoot. It’s actually a variety (breed or race) of the species Brassica oleracea, to which cabbage, kale, collards, kholrabi, Brussels sprouts, and cauliflower also belong. All of these Brassica oleracea vegetables are in the Brassicaceae family, along with along with bok choy, rapini, napa cabbage, turnips, mustard, watercress, arugula, radishes, horseradish, daikon, land cress, rutabaga, and […]

Consuming Sufficient Cobalt

Cobalt is a trace mineral that forms part of the structure of vitamin B12. The total amount of cobalt in your body is 1.1 mg. It is readily absorbed from your small intestine, and your liver stores most of your body’s cobalt. Cobalt is essential to humans as well as to animals. It is the main […]

Relishing Romaine Lettuce

Romaine lettuce (Lactuca sativa longifolia) is an annual plant of the Asteraceae family. The Asteraceae family contains the herbs arnica, burdock, boneset, calendula, chamomile, chicory, cronewort (mugwort), coltsfoot, dandelion, echinacea, elecampane, feverfew, gravel root, grindelia, liferoot, milk thistle, tansy, yarrow, valerian, wormwood, and wild lettuce. It also contains the foods sunflower seeds, lettuces, true artichokes, sun chokes (also known as Jerusalem artichokes), escarole, […]