No.26: Fennel

Fennel looks like a cross between a chunky bunch of celery and leek!

1. In India, it is common to chew fennel seed (or saunf) as a mouth-freshener.

2. Florence fennel (finocchio) was one of the three main herbs used in the preparation of absinthe, an alcoholic mixture which originated as a medicinal elixir in Switzerland

3. Fennel is disliked by fleas, and can therefore be used around the house in doorways and near pet bedding to reduce flea populations.

4. Fennel water has properties similar to those of anise and dill water: mixed with sodium bicarbonate and syrup, these waters constitute the domestic 'Gripe Water,' used to correct the flatulence of infants.

5. Fennel is chiefly used medicinally with purgatives to allay their side effects and for this purpose forms one of the ingredients of the well-known compound Liquorice Powder.


Reference: Wikipedia, Fruit and Veggie Guru, Gardens Ablaze, Bellybytes

No.25: Snow Peas

Snow Peas also have the french name Mange Tout. Mange (meaning eat) and tout (meaning all), they are eaten whole.

1. The snow pea is a legume, more specifically a variety of pea eaten whole in its pod while
still unripe.

2. Snow peas should be shiny and flat, with very small peas that are barely visible through the pod. Smaller pods are the sweetest and the most tender.

3. They have to be refridgerated as half of their sugar content will turn to starch within six hours if they are kept at room temperature.

4. The name snow peas may come from the fact that they are picked in early spring, when snow is still on the ground.

5. To prepare, slice through the stem end of each pod but do not sever the string on the side of the pod. Pull the stem end and string down the pod and repeat the procedure on the other side. You may leave the strings intact, if desired.

Reference: Wikipedia, Food Reference, About.com, Snow Peas, Waitrose

No.24: Chilli Padi

Chilli padi, as it is fondly known in Malaysia, is one heck of a firestarter!

1. Watch out for these, preferably wear gloves whilst cutting them up! They really burn! However, if you do handle them by mistake, try rubbing the afflicted area with salt to reduce the burning sensation!

2. These tiny little fiery chillies point downward from the plant and their colors change directly from green to red.

3. Although small in size compared to other types of chili, the chili padi is relatively strong at 50,000 to 100,000 on the Scoville pungency scale.

4. The seeds and white pith of a chilli are the hottest part, so remove them if you don't want your dish to be too fiery.

5. As a rule red fresh fruit are two or three times hotter than green fruit, and dried pods are up to ten times hotter than fresh pods!

Reference: BUUUUURRRRNING Hot!, Wikipedia, TheTipsBank

No.23: Leeks

Leeks are technically a bundle of leaf sheaths which look like a pretty fan!

1. Leeks are an essential ingredient of cock-a-leekie and vichyssoise, both,
yummy soups!

2. Like an onion, the leek has a lot of layers on the inside, except that the leek has a lot more finer layers. Each of these layers has an amazing amount of sandy grit between them. Leeks have to get washed really well to get rid of
all that grit.

3. The leek is one of the national emblems of Wales, whose citizens wear it on St. David's Day.

4. Leeks are sometimes called "the gourmet's onion" or the 'poor man’s asparagus'!


5. A favourite food of the Romans, leeks are lauded in the Bible (Book of Numbers),
have been eaten by saints (St. David), worn by the Welsh into battle and are said to possess mystical qualities.

Reference: Wikipedia, Kathy Maister's, British Leeks, OrganicFood.com.au, Fruits and Vegetables

No.22: Lotus Root

Did you know that lotus roots hide a lovely pattern inside themselves? Great for stamping patterns with paint!

1. With swellings along its length, it resembles links of sweet potatoes, growing in strings up to a metre long.

2. Besides the subtle flavour and crunchy texture, in cross-section the root reveals a beautiful, lacy pattern.

3. The rhizome-root can also all be eaten raw, but there is a risk of parasite transmission, is therefore recommended that they are cooked before eating!

4. On the inside, several large air pockets
run the length of the tuber for buoyancy
in the water.

5. The starchy yet crisp flesh is slightly sweet; it may be sliced or grated to use in salads, stir-fried, or cooked in soups or stews.

Reference: Wikipedia, Asia Food Glossary Page, Special Foods, Asian Research

No.21: Turnip

Amazingly the turnip is used as a symbol in the shield of arms of the town of Keutschach am See, Austria!

1. The most common type of turnip is mostly white-skinned apart from the upper 1–6 centimeters, which protrude above the ground and are purple, red, or greenish wherever sunlight has fallen.

2. Turnip leaves are sometimes eaten & resemble mustard greens.

3. You can eat the turnip raw if it is young, large ones have a strong flavor. To reduce this flavor, boil them for 5 minutes.

4. In Turkey, particularly near Adana, turnips are used to flavor 'salgam', a juice made from purple carrots and spices served ice cold.

5. Throughout Britain and Ireland, there is a long tradition of carving lanterns from vegetables, particularly the turnip before pumpkins came along!

Reference: Wikipedia, Turnip

Hi folks!
Due to the time constraints & my expanding workload,
I've decided to post a NEW veggie every Sunday! (instead of Wed & Sun)
Apart from the daily dosage of veges, I need my precious sleep too!
So stay tuned for the latest veggie this coming Sunday :)

Much Love,
Lynn