Vegetables Marrow to Rocket
Marrow
Cucurbita pepo
Description
There are many varieties of this member of the gourd family.
Thought to be native to South America, it was developed in Britain during the Victorian period, when it began to be grown to giant sizes for competition.
Use
For larger marrows tend to be bland in flavour, so hollow out some of the middle and add a savoury filling then bake. Smaller ones can be cooked whole and accompanied by a sauce such as tomato.
Morel Mushroom
Morchella esculenta vaporarius
Also known as: Morille mushroom, Sponge mushroom
Description
A thick stalked mushroom with cream, yellow or brown pointed, sponge-like cap and is pitted.
Native to Europe and found growing wild in shaded areas of woods.
Uses
Brush or wipe clean, trim off the end of stalk and any damaged parts. Place in colander, rinse briefly, pat dry. Often found in shops as dried version, add to warm water to allow to re-hydrate for a couple of minutes, retain the liquid and add to dish. Leave whole or slice lengthways. The stalks can be sautéed, the caps poached in cream and served with chicken dishes. Or added to many savoury dishes.
Onion
Allium cepa
Description
A white bulb of the lily family with many tightly wrapped thin layers and pungent flesh.
The most versatile of all vegetables.
Native of western Asia, it has been cultivated since ancient times. It had many myths and medical uses ranging from being a cure the common cold, as an aphrodisiac, even as a charm against evil.
Use
Peel all but the root end of the onion (to prevent it from coming apart), this can be done under running water to avoid its pungent fumes caused tears.
Can be used whole, quartered, sliced into strips, rings, diced or chopped.
It can be cooked by just about any method or added to virtually any savoury dish.
Red or Spanish onions can be added to salads and sandwiches.
Spring onions can be left whole or cut and added to salads or cut and used in stir fries, etc.
Parsnip
Pastinaca sativa
Description
A creamy white root vegetable with a shape similar to that of a carrot.
Native to eastern Europe, introduced to Britain by the Romans. In Britain in during the Tudor period it was added to bread.
Use
Wash In cold water, remove the top and thinly peel. Cut lengthways into quarters, roudels, chunks dice or julienne.
Add to soups, stews, or casseroles. Can be steamed, boiled, braised, roasted or microwaved.
Serve as a vegetable accompaniment or with a sauce.
Pea
Pisum sativum
Description
The small round fleshy green seed with a sweet flavour that is contained in a sometimes edible pod.
Thought to have been first domesticated in the Middle East, was known in Europe as early as the Bronze age, it was introduced to Britain by the Romans.
Use
Shell the peas by removing them from the pods. Add to soups, sauces, or casseroles, cold or raw in salads.
Can be steamed, boiled, braised or microwaved.
Serve as a vegetable accompaniment.
Sugar snap or snow peas have an edible pod.
Potato
Solamum tuberosum
Description
The thin skinned tuber with white flesh, one of the most widely used vegetable.
Native to South America, it was introduced to Britain in 1585 by Sir Walter Raleigh, the puritans did not take to it as it was not mentioned in the Bible.
Use
For new potatoes wash and scrape or scrub clean and boil until tender.
For mature potatoes wash in cold water and peel thinly, removing any eyes and green or discoloured sections. Cut into equal sized chunks for boiling or roasting. Cut into even strips for deep frying as chips. Wash thoroughly, leaving on the skin and bake whole.
Can be added to soups, stews and casseroles. May be mashed or creamed and served as a vegetable accompaniment. Mashed potato can also be used to as a topping for pies.
There are many ways in which to cook and serve this vegetable.
Pumpkin
Cucurbita Family
Description
There are hundreds of varieties of pumpkins, ranging from the small miniatures weighing a couple of ounces, to the giant varieties.
Use
Small ones may be cooked whole and served with a sauce.
Larger ones can be cut into varied shapes or stuffed.
They can be added to both sweet and savoury dishes.
Radish
Rapbanus sativus
Description
A root vegetable with a red skin and peppery white flesh.
Thought to be native to middle Asia, it was cultivated by the ancient Greeks. It became well established in Britain during the 14th century.
Use
Trim the roots and stalks from the radish wash in cold water and dry well, cut thinly or julienne and add to salads, sandwiches or use a garnish.
Rhubarb
Rheum rhaponticum
Description
Whilst often thought of as a fruit it is a member of the same family as sorrel. It has straight stems of a dark red colour and large leaves which are poisonous.
Native to central Asia, it has been cultivated since 2000BC. It was primarily used as a medicinal plant until the 18th century when it was realised that it could be sweetened and eaten as a fruit.
Use
Trim away the white root stems and remove all leaves, wash in cold water, drain and dry. Cut into short lengths, can be stewed, poached or baked in sugar syrup until tender.
Can be served warm or cold.
Can be pureed and added to ice creams, fools, sorbets and sauces.
Used in desserts such as pies, crumbles and puddings.
Rocket
Eruca sativa
Description
A small green salad vegetable with lobed leaves.
Native to the Mediterranean and has become increasingly popular over the past few years.
Use
Wash in cold water, drain thoroughly and pat dry.
Use in salads and sandwiches, or as a garnish.
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