Homebound

The usually deep-red roots of garden beet are eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe beet soup, such as cold borscht, is a [...]

The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Fennel pollen is the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey [...]

While the dandelion is considered a weed by most gardeners and lawn owners, the plant does have several culinary uses, and the specific name officinalis refers to its value as a medicinal herb. Dandelions are grown commercially on a small scale as a leaf vegetable. The leaves (called dandelion greens) can be eaten cooked or [...]