Olericulture
All about “Butternut”, low-calorie squash
March 29, 2020Butternut squash, also called “butternut” is the fruit of a vegetable plant of the Cucurbitaceae family which also includes melons and cucumber. Butternut squash is one of the winter squashes that are harvested at full maturity and eaten cooked. This squash has the distinction of having a subtle taste of hazelnut which is very appreciated. Characteristics : […]
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All about “Basil / Tulsi”
March 29, 2020Basil: health benefits and virtues Basil is a herb used as a flavouring in cooking. Its fragrant flavour is characteristic of Italian dishes but it is also widely used in Asian countries, especially in Thailand. Characteristics of the basil: Rich in antioxidants; Rich in vitamin K; Antibacterial; Fight against free radicals; Fight against the appearance of certain pathologies. […]
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All about “Broccoli”
March 29, 2020Nutritional value of broccoli Raw broccoli, chopped, ½ cup (125 ml) / 45 g Boiled broccoli, drained, chopped ½ cup (125 mL) / 80 g Frozen broccoli, boiled, drained, chopped, ½ cup (125 mL) / 95 g Calories 16 29 27 Protein 1.3 g 2.0 g 3.0g Carbohydrates 3.1g 5.9 g 5.2 g Fat […]
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All about Dill
March 28, 2020Dill for stomach aches Dill is native to the Mediterranean basin and western Asia. It has been consumed since ancient times because it is mentioned in the Bible and Egyptian writings. Depending on the location, this plant was sometimes used to relieve stomach aches and flatulence, sometimes as a charm against bad spells. Features of dill: Source […]
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All about Eggplant/Brinjal: Low-calorie vegetable
March 28, 2020Thanks to its texture and flavor, it is one of the most popular vegetables for people who want to reduce their consumption of meat. We make purees that are perfect for the lunch box. It is essential for ratatouille and caponata, which are eaten as cold as hot. Characteristics of eggplant: Low in calories; Rich in fiber; […]
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All about Garlic
March 28, 2020Health profile The garlic has been used for hundreds of years to treat various health problems. A very large number of studies have been carried out in order to better understand the active principles of garlic and their physiological effects. In these studies, garlic is used in different forms: fresh, dehydrated, as well as in the form of an […]
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French lentils, quality lentils
March 22, 2020Shunned in recent years, this legume is becoming fashionable again in diets with a vegetarian tendency. If, throughout the world, blond and coral lentils are the most consumed, in France, we prefer green lentils from Puy or Berry which are experiencing a real craze. An antique dish! The lentil was domesticated by the first farmers at […]
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Winter Radishes – Delight to our plates
March 8, 2020No longer having a radish is an unenviable situation, but not having radishes for the winter in the vegetable patch is also a great shame. Radishes are vegetables of great dietary value, and very easy to grow. We are not talking here about the small radishes of every month, with fine pink and white (or red) skin, […]
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Spinach – The Good Leaves – The Myth of Popeye
March 8, 2020Spinach has not left our plates since the reign of Catherine de Medici, fond of “Persian herb”. The varieties of spinach grown today in our latitudes all descend from the “big spinach”, obtained by plant selection in the middle of the 17th century. The “spinach” plant was named in 1753 by the inescapable Swedish naturalist Carl […]
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From where Vegetables get their taste?
March 8, 2020” It was better before ! The vegetables tasted better. We often think so, convinced by our memories or by an inclination to magnify the past. But on closer inspection, was the food once better? Take what nature gives us … … Yes, but without domestication , food point. The wild plants ancestors of our carrots, lettuces, radishes, eggplants and other […]
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Cucurbitaceae: a generous and colorful botanical family
October 11, 2018Since the 90s, in France we associate the period of All Saints to Halloween, a party from across the Atlantic. On the evening of October 31, everything is good to be scared: skeletons, ghosts, witches, zombies … and grinning pumpkins! Squash and pumpkins are indeed kings in this season: their colors brighten market stalls, and pumpkin dug […]
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Potatoes for all tastes and dishes
September 17, 2018The potato remains the favourite vegetable of the French. Steamed, fried, fried, gratin Dauphinois, the potato is suitable for all types of cooking and recipes and it is a real concentrate of energy and vitamins. The potato does not know the crisis Today, despite less consumption than 50 years ago, the potato remains a staple food […]
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Shallots: a research at the forefront … of taste
September 17, 2018To raise the flavor of a fish or give a touch of originality to a green salad, what better than a finely chopped shallot? But gray shallot or pink shallot? Shallot “gardens” and shallots “fields” The gray shallot e is most appreciated by gourmets. It is grown mainly in vegetable gardens. It can be kept only a few weeks after […]
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We were told beautiful salads…
September 14, 2018Kinky, stubborn, headed, white … An evocative and poetic vocabulary for one of the most common vegetables on our table: salad! At the 9th edition of the Days of biodiversity organized by the Gnis the unknown biodiversity of the lettuce was honored, through observation plots presented by Richard FOURNAGE (HM Clause) followed by a tasting! A long selection […]
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The good leaves of spinach
September 14, 2018Spinach has not left our plates since the reign of Catherine de Medici, fond of “the grass of Persia.” Spinach varieties grown today in our latitudes all come down from the “big spinach”, obtained by plant breeding in the middle of the 17th century. The “spinach” plant was named in 1753 by the inevitable Swedish naturalist […]
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