The culinary world would be lackluster without spices. Imagine tomato sauce without basil, hummus without garlic or sushi minus pickled ginger. Spices, like their botanical leafy counterparts, herbs, not only impart diverse flavors, colors and tastes to foods, but science is showing ...
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Pity the poor, misunderstood rhubarb. For years, people have argued over whether this hearty stalk is a fruit or a vegetable. Technically speaking, rhubarb is a vegetable, but after the United States Customs Court ruled that it should be considered a fruit, most people followed suit. Because it is used so often in baked goods, it’s been dubbed “the pie plant.”
Health Benefits. Rhubarb is a good source of vitamin C, fiber and calcium.
Most people need to increase their daily intake of fiber and whole grains. One way to do that is to try cooking with bulgur, a stellar whole grain that is just gaining in popularity among health-conscious consumers. Tabbouleh is a quick and tasty way to introduce bulgur to your family and friends. Note: Because the whole grain is crushed into particles, bulgur is sold in several versions: fine, medium and coarse (use coarse in this recipe).
11/2 cups water
1 cup coarsely ground bulgur
It’s no wonder fashion designers use fabrics with apricot hues to sell their summer clothing lines:
that blush of color conjures up visions of sweet, sun-drenched days on an exotic deserted beach. A relative of the peach, the apricot was first grown in China more than 4,000 years ago.
Stock a few bags of lentils in your pantry, and
you’ll always have the basis for a hearty and healthy
dinner. Unlike other legumes, lentils don’t require presoaking
overnight, and they cook up in about 40 minutes or less.
Health Benefits. Lentils are high in protein so they are especially good for vegetarians, who have trouble getting this macronutrient. These legumes are also loaded with fiber, folate and iron.
The first chill of winter is the perfect time for picking parsnips. That’s
because this root veggie needs the frost to convert starch to sugar
and fully develop its unique sweet and nutty taste. Don’t be fooled by the parsnip’s tough outer skin; its woody texture quickly softens
Health Benefits. Parsnips are an excellent source of vitamin C, fiber, folic acid, copper and manganese. They are also high in niacin, thiamine, magnesium and potassium. Parsnips are a good source of
riboflavin and vitamins B6 and E.
Most people associate kiwifruit with New Zealand, where it got its name because of its resemblance to the kiwi bird. But the fruit originated in China, which is why it was once called the Chinese gooseberry. Kiwifruit is a contradiction in terms: fuzzy on the outside, silky smooth and bright green inside and studded with edible seeds that provide textural contrast.
Health Benefits. Despite its small size, kiwifruit packs a real nutritional punch. One kiwifruit contains double the vitamin C of an orange and equals the potassium of a banana.
Also known as celery cabbage or Chinese cabbage, napa cabbage is mellower in taste than the pungent variety most people eat only on St. Patrick’s Day. Readers who frequent Korean restaurants are probably
familiar with napa cabbage, which, when pickled, forms the base for
a popular dish called kimchi.