Buttressing Your Health With Butternut Squash

Butternut squash (Cucurbita moschata) is a type of winter squash and a member of the same species as Dickinson pumpkins (the source of canned pumpkin), Kabochas, and golden cushaws. They belong to the genus Cucurbita, along with  pipians, cushaw pumpkins, some gourds, other winter squash, other pumpkins, zucchini, other summer squash, and acorn squash. All belong to the family Cucurbitaceae, which includes chayote, cucumbers, honeydew melons, […]

Selecting Scallions

Scallions are immature Welsh onions (Allium fistulosum), although the term can apply to any immature versions of several species of the genus Allium, all of which have hollow green leaves and an under-developed root bulb. They’re harvested early, before the bulb has a chance to swell to its full size. What results is a tiny bulb with […]

Blanketing the World With Blackberries

Blackberries are edible fruits produced by over 375 species in the Rubus genus. Blackberries belong to the Rosaceae family, along with strawberries, raspberries, plums, apricots, peaches, cherries, quinces, apples, pears, almonds, and ornamental trees and shrubs (such as roses, meadowsweets, photinias, firethorns, rowans, and hawthorns). Blackberries are native to Asia, Europe. North America, Australia, Africa and South America and have the most […]

Launching Good Health With Pomegranate

Pomegranates (Punica granatum) are members of the Lythraceae family, along with henna and crape myrtle. Pomegranate has been identified in Early Bronze Age (c. 3100-1800 BC) levels of Jericho in the West Bank, as well as Late Bronze Age (c. 1400-1200 BC) levels of Hala Sultan Tekke on Cyprus and Tiryns. A large, dry pomegranate was found in the […]

Generating Some Heat With Ginger

Ginger is the rhizome of the plant Zingiber officinale.  It is a member of the Zingiberaceae family, along with turmeric, cardamom, and galangal. People have consumed ginger for over 3,000 years. It is native to Asia and has long been a staple in Asian cooking. Ginger is mentioned in ancient Chinese, Indian, and Middle Eastern writings, and has long […]

Wrapping up Good Health With Nori

Nori is the Japanese and United States English name for edible red algae of the genus Porphyra, including P. yezoensis, P. tenera, and P. umbilicalis. They are members of the Bangiaceae family. Nori is called laver in Wales and most other English-speaking countries. Finished products are made by a shredding and rack-drying process that turns the nori dark green. […]

Satisfying Your Sweet Tooth With Strawberries

Strawberries (Fragaria x ananassa) are members of the Rosaceae family, along with blackberries, plums, raspberries, apricots, peaches, cherries, quinces, apples, pears, almonds, and ornamental trees and shrubs (such as roses, meadowsweets, photinias, firethorns, rowans, and hawthorns). The history of the strawberry goes back as far as the Romans and perhaps even the Greeks. Virgil included the strawberry among the beauties of […]

Adding a Dose of Dulse

Dulse (Palmaria palmata) is a red alga that is a member of the Palmariaceae family. It is also called dillisk or dilsk (from Irish/Scottish Gaelic duileasc/duileasg), red dulse, or sea lettuce flakes. This seaweed is known as creathnach in Irish Gaelic and dilysg in Welsh; it is known as Sheep’s Weed in Scotland and is sometimes also called dilse. It […]

Enjoying Belgian Endive

Belgian endive (Cichorium intybus) is a variety of common chicory, along with which includes radicchio, 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, […]