Food Fun and Facts - How to Use and Prepare Vegetables and Herbs

How To Use and Prepare Vegetables and Herbs


Every part of the plant can be used to advantage.

Stalks and hearts may be used raw, plain or with various fillings.

Outer stalks may be stewed, scalloped, or used in combination to give flavor to other vegetables such as potatoes.

Trimmings may be used for flavoring soups or in any cooked meat or vegetable dishes.

Dried seeds may be used in pickles, and to flavor soups and salads.

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Leaves are used in many ways.
May be used in salad, in cream cheese, in sandwiches, omelettes, soups and in fish dishes.

Mild onion flavor.


Vegetable similar to a small onion but with the bulk divided into sections known as cloves.

May be used in very small amounts in flavoring meats, soups, sauces, salad and pickles.

Horseradish Plant in Garden

Valuable for its white fleshy, pungent roots which are grated, mixed with vinegar and used as a condiment for meat, oysters, fish, eggs, sauces and in some kind of pickles.

The young tender leaves may be useful in a salad.

Photo of Polish Mushrooms


Have a delicate characteristic flavor.
May be used in meat or vegetable dishes, in sauces and soups or alone, creamed boiled or stewed.

Buying Vegetables

You can buy fresh, canned, and frozen vegetables.

Of course, fresh vegetables are highest in quality and have the lowest cost when in season.

Canned vegetables are very convenient because they take the least preparation time.
They are, however, not as good a choice as fresh or frozen.

Frozen vegetables come closest to fresh in appearance, flavor and texture.
They do cost more than canned.

Dehydrated vegetables are another choice
(dry peas, beans and lentils, instant potatoes, etc. )

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Field of Onions at Harvest in Italy

Popular vegetable which combines in flavor with practically off vegetables, and some fruits, e.g. apple and orange; also with all meat and fish.

Tender young tops may be minced and used as garnish for soups and salads.


All varieties of green peppers and some of the red peppers may be used to give flavor to most forms of vegetable cookery.

The peppers of mild flavor and thick meaty type are particularly good for stuffing and for salad, also pickles.


Have a mild onion flavor used in the same way as onions.

The world is changing, and along with it, so must our eating habits.

With 150 enticing recipes, Simply Organic encourages home cooks to embrace organics as a lifestyle rather than a fad.

Cool organizes her chapters seasonally to ensure that the freshest, ripest ingredients enhance the flavors of dishes like Filet Mignon with Smashed Potatoes and Leek Sauce in early spring to Pumpkin Raisin Bread Pudding in autumn.

Inspiring profiles on farmers and producers reveal how these individuals are working to create a sustainable future every day.
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At last, a field guide to identifying and selecting more than 200 fruits and vegetables from around the world!

The perfect companion for every shopper, Field Guide to Produce offers tips for selecting, storing, and preparing everything from apples to zucchini.

When an unfamiliar edible appears on your grocer’s shelf, simply flip through the full-color insert until you’ve found its photograph.
Turn to the corresponding page to discover its country of origin, common uses, and season of harvest.

This practical guide includes more than 200 full-color photographs of the world’s most popular fruits and vegetables, cross-referenced to in-depth descriptions and selection tips.

Step-by-step preparation directions tell you whether the item must be peeled, washed, trimmed, or blanched.
Grocery shopping—and dinner—will never be the same again!
Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market

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This resource is a prime reference for the many who are growing or wanting to grow their own vegetables, herbs and fruits.

The book features superb full-color photographs and illustrations and an easy-to-use A-Z directory

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Vegetables, Herbs and Fruit: An Illustrated Encyclopedia

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