Vegetables Fennel to Lettuce
Fennel
Foeniculum vulgare
Description
A short, bulbous plant with celery-like shoots and a flavour of aniseed.
Native to the Mediterranean.
Use
Cut the base from the head, remove the leaves and any damaged outer stalks, wash and dry. Cut in half lengthways and steam or microwave until just tender serve as a vegetable accompaniment or with a cheese sauce.
To use raw, cut into thin strips or rings and serve in a salad. The leaves can be added to salads, as a garnish or finely chopped as a herb. The dried seeds are also used in breads, pasties and pickles.
Field Mushroom
Agaricus vaporarius
Also known as: Portobello mushroom, Open cap mushroom
Description
With a large flat cap the underside of which is very dark brown-black.
Native to Europe and found growing wild in fields and pastures, but widely cultivated.
Uses
Brush or wipe clean, trim off the end of stalk and any damaged parts. (Wash gently if very dirty). Do not peel. quarter, slice, dice or chop. Can be fried, grilled, baked or microwaved. Add to soups, sauces casseroles, stuffing or savoury dishes.
Globe Artichoke
Cynara scolymus
Also known as: French artichokes
Description
Green or purple in colour, resembling an unopened flower bud with tightly wrapped leaves.
Native to the Mediterranean. It is thought to have been introduced to Britain by the Romans. King Henry VIII thought that it had aphrodisiac powers.
Use
Slice off the stem, remove the coarse lower leaves. Cut 25mm from the top of the globe and trim the sharp tips of the remaining leaves, brush with lemon juice to prevent discoloration.
Press the leaves apart to reveal the middle, remove the prickly leaves from the centre and scrape out the hairy, woolly choke using a teaspoon or sharp knife.
Cook by steaming, boiling in water with lemon juice added or in microwave until tender.
Classically served with a Hollandaise sauce or French dressing. Can be added to soups and sauces or cold in salads.
Green Bean
Phaseolus coccineus, Phaseolus vulgaris
Description
The succulent pod of a rambling plant.
Thought to have originated in Central America, it was introduced to Britain the 16th century.
Use
Cut or snap off the tips and tails and remove any strings. Either leave whole, cut into small diamonds or slice thinly (with a special bean slicer). Cook by steaming, boiling or in microwave until tender.
Serve hot as a vegetable accompaniment either plain or dressed, or cold in salads.
Varieties
French bean, Haricot bean, Runner bean
Jerusalem Artichoke
Helianthus tuberosus
Description
A pink or yellowish coloured knobbly tuber of the sunflower family.
Native of North America, it was introduced to Europe by Columbus, its name is a corruption of the Italian word for sunflower, 'girasole'.
Use
Peel and cook in a similar way to potatoes, use as a vegetable accompaniment or in soups, stews, sauces or casseroles.
Kale
Brassica oleracea
Also known as: Curly kale, Collard greens, Borecole
Description
A member of the cabbage family with coarse green leaves, looking somewhat like cabbage on an upright stem, it has a strong flavour.
Native to the Mediterranean, it has been cultivated for over 2000 years. It was introduced to Britain in the 17th century, where it was known as 'bore cole' from the Dutch word for peasants cabbage.
Use
Trim the leaves from the stalks and wash in cold, salted water. Place the leaves in a saucepan with just the water that clings to them, cook covered for 2-3 minutes until just wilted. Drain thoroughly in a sieve, using a saucer or the back or a large spoon to press out all of the liquid.
Serve finely chopped or pureed as a vegetable accompaniment.
Kohlrabi
Brassica oleracea
Description
A purple or greenish, round turnip-like globe with several stalks, it is a swollen stem not a root.
Native to Europe, it is thought to be a mutant variation of cabbage. It was known but not popular in Britain the 14th century.
Use
Cut off the base, trim the stalks, wash and drain.
Peel and add to soups, stews, sauces or casseroles. Or steam, boil or microwave, serve as a vegetable. Or, cook whole with skin on, by baking or microwaving. Scoop out the centre, stuff the middle with a savoury filling and bake.
Leek
Allium ampeloprasum
Description
Resembling a large spring onion, tall and cylindrical in shape, the lower part is white whilst the upper is green.
Thought to have originated in the Mediterranean, it has been grown for at least 3000 years. The Romans introduced it to Britain. In 640AD the Welsh King Cadwallader's troops wore a leek as an emblem when fighting the Saxons, since then it has been the national emblem of Wales.
Use
Remove any damaged outer leaves, trim off the roots and the coarse green tops. Fan the leaves and wash under cold running water to remove any dirt. Small ones can be cooked whole, larger ones cut into roundels or julienne. Add to soups, stews, sauces, casseroles, tarts or chicken pies.
Can be steamed, boiled, braised or microwaved.
Serve as a vegetable accompaniment or add a cream or cheese sauce
Lettuce
Lactuca sativa
Description
A green leafed salad vegetable with many varieties.
Native to the Mediterranean and has been known since ancient times. One of the first mentions of it in Britain was in 1387 in Chaucers The Canterbury Tales.
Use
Remove the leaves individually from the stalk and wash under cold running water, drain (or use a salad spinner) and pat dry.
Add to soups, stir fry or around fish (en papillote).
Use in salads, sandwiches, as the base for buffets or as a garnish.
Varieties
There are many some of which are; Bibb, Cos, Butterhead, Iceberg, Lamb's lettuce, Mignonette, Romaine
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved