Vegetables Salsify to Watercress
Salsify
Tragopogon porrifoliu
Description
A root vegetable, also known as the vegetable oyster or oyster plant with fleshy root somewhat similar to a slender parsnip.
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.
Samphire
Crithmum maritimum
Description
A fairly common European coastal plant also known as Rock Samphire or Sea Asparagus
Culpepper recommends it as an aid to digestion and Shakespeare refers to it growing on the white cliffs of Dover.
Use
Often eaten in salads or sometimes pickled.
Shallot
Allium ascolonicum
Description
A very hard small onion with a tough brown skin, has a strong flavour somewhere between onion and garlic.
Native to the eastern Mediterranean, it is said that it was bought to Britain by knights returning from the Crusades.
Use
Peel with a sharp knife, if the skins are very tough - blanch first. Can be cooked whole, sliced or finely chopped according to the recipe to be followed.
Often used as a part of a marinade.
Gently fry as the basis for soups, sauces, stews or casseroles.
Spinach
Spinacea oleracea
Description
A leaf vegetable with of a vivid green colour, crinkled leaves.
Thought to have originated in Persia (now Iran), is known to have been cultivated in monastery gardens during the 12th century. It is high in iron and is recommended for people with anaemia.
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 with lemon juice, pepper or cream as a vegetable accompaniment.
Can be added to soups, eggs and fish dishes, pies, tarts and soufflés.
Young leaves can be used raw in salads.
Squash
Cucurbita
Description
A vegetable native to North America, there are many varieties, but all fall into two types either summer or winter squash.
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 dishes such as soups, stews and casseroles.
Varieties
There are many different types of which range in shape, size, colour and flavour.
Swede
Brassica napobrissica
Also known as: Neeps, Rutabaga
Description
A root vegetable with yellow flesh and a distinctive flavour.
Native to Europe, thought to be a hybrid of the turnip and cabbage. It was first documented in Britain in the 15th century. It is traditionally served as an accompaniment to haggis in Scotland.
Use
Wash and thickly peel, cut into equal sized chunks and boil or microwave.
Serve mashed as a vegetable accompaniment.
Can be added to soups, stews and casseroles.
Sweet Corn
Zea mays
Description
A very versatile vegetable which is a native of the Americas and a staple in many countries,
Use
Can be cooked whole by boiling, steaming, baking or on a barbecue.
The grains can be stripped off the husk and added to a wide range of dishes.
Swiss Chard
Beta vulgaris
Also known as: Seakale, Silverbeet
Description
A leaf vegetable with white stems and dark green, glossy leaves.
Native to Europe, it was mentioned by the Romans in the 3rd century, though it was not cultivated in Britain until the 17th century.
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.
Tomato
Lycopersicon esculentum
Also known as: Love apple
Description
The tomato is actually a fruit, it has a plump, shiny, thin skinned bright red body and a high water content.
Originally native to South America, when originally introduced to Britain it was grown for decorative purposes as it was thought to be poisonous.
Use
Rinse and dry. Use whole, halved, quartered, sliced, chopped or pureed. The skins can be removed by blanching. If used fresh, they are best at room temperature for a good flavour. Add to salads, sandwiches, in fresh sauces or as a garnish. Can be fried, grilled, baked, stuffed or microwaved. Add to soups, sauces, casseroles and many savoury dishes. Can also be added to chutneys and pickles or sun-dried.
Varieties
Roma tomato, Italian tomato, Plum tomato, Cherry tomato
Truffle
Tuber spp.
Description
Woody looking tubers that grow beneath the ground on the roots of oak and beech trees.
Native to Europe, the black version grows in France where dogs or pigs are used to search for them. Other varieties grow throughout Europe, in Britain the red-grained and voilet can be found if you are lucky and known how to find them).
Uses
Wash thoroughly in cold water, drain and pat dry. Slice thinly, grate or chop. Use in sauces, soups, egg dishes with meats or as a garnish. Can be added to oil and left for a few weeks for the taste to infuse.
Varieties
Black perigord truffle (Tuber melanosporum), White piedmontese truffle (Tuber magnatum), Red-grained truffle (Tuber aesivum), Violet truffle (Tuber brumale)
Turnips
Brassica napa
Description
A root vegetable with white flesh and a distinctive flavour, a member of the mustard family.
Native to eastern Asia, known since prehistoric times. It is thought to have been introduced to Britain by the Romans.
Use
Wash and peel, cut into equal sized chunks or slices and bake, boil or microwave.
Serve mashed as a vegetable accompaniment.
Can be added to soups, stews and casseroles.
The tender young leaves can be used in salads or washed and used in a similar manner to spinach.
Watercress
Nasturtium officinale
Description
A small deep green leafed vegetable with round leaves and a peppery taste of the mustard family.
Thought to be the eastern Mediterranean, it is an aquatic vegetable that has been popular in Britain for many hundreds of years.
Use
Remove the stems and wash thoroughly. Use in salads, soups or as a garnish, it can be pureed to increase the flavour.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved