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Monday, November 18, 2013

Realize the Plant Parts You Are Eating

We eat all sorts of plant parts without realizing what we are eating. Different plant parts often have different types of nutritional qualities.


Vegetables eaten as sprouts

Adzuki
Alfalfa
Beetroot
Broccoli
Chick pea
Cress
Lentil
Mung Beans
Mustard

Onion
Peas
Red Clover
Red Radish
Soybean
Oats
Barley
Rye
Amaranth
Sesame
Generally speaking any vegetable (even some flowers) NOT in the tomato family can be tried as sprouts. Make sure the vegetable seed has not been treated with a fungicide. Fungicides are sometimes dusted on the outside of seeds to help prevent certain diseases common during germination such as "damping off".


Vegetables eaten as leafy greens

Amaranth
Arugula
Beet greens
Mizuna growing in the Orchard. A very hardy and great selection for harsh environments.
Bok choy
Broccoli Rabe
Brussels sprout
Cabbage
Celery
Ceylon spinach
Chard
Chicory
Chinese cabbage
Chrysanthemum leaves
Collard greens
Corn salad
Cress
Dandelion
Endive
Epazote
Fluted pumpkin
Garden Rocket
Plantain
Kale
Lamb's lettuce
Lettuce
Miner's Lettuce
Mizuna
Mustard
Napa cabbage
New Zealand Spinach
Orache
Pak choy
Pea leaves
Poke
Radicchio
Radish tops
Sea kale
Sorrel
Spinach
Summer purslane
Sweet potato
Swiss chard
Turnip greens
Water spinach
Winter purslane
Mini red bell peppers
Yarrow


Vegetables eaten for their "fruits"

Bell pepper
Bitter melon
Cucumber
Eggplant
Hot pepper
Pumpkin
Squash
Sweet corn
Sweet pepper
Tomatillo 
Tomato
'Amazing' cauliflower
West Indian gherkin
Zucchini


Vegetables eaten as flowers and flower buds

Artichoke
Broccoli
Cauliflower
Squash blossoms
Zucchini flowers


Vegetables that form pods (mostly Legumes)

American groundnut
Black-eyed pea
Chickpea
Snow peas
Common bean
Fava bean
Garbanzo
Green bean
Indian pea
Lentil
Lima Bean
Mung bean
Okra
Pea
Peanut
Pigeon pea
Runner bean
Snap pea
Snow pea
Soybean
Tepary bean
Velvet bean
Winged bean 
Yardlong bean


Garlic
Bulb and "stem" vegetables

Cardoon
Celeriac
Celery
Elephant Garlic
Fennel
Garlic
Kohlrabi
Leek
Nopal
Onion
Spring Onion/Scallion
Shallot


Root and tuberous vegetables

Bamboo shoot
Beetroot
Burdock
Radish 'French Breakfast'
Canna
Carrot
Cassava
Chinese artichoke
Daikon
Earthnut pea
Elephant Foot yam
Ginger
Hamburg parsley
Jerusalem artichoke
Jícama
Parsnip
Pignut
Potato
Prairie turnip
Radish
Horseradish
Rutabaga
Salsify
Scorzonera
Sweet Potato
Taro
Turnip
Water chestnut
Yam


Perennial vegetables and herbs
Aloe, asparagus, artichokes, chicory, chives, Echinacea, dandelion, fennel, ginseng, Jerusalem artichokes, lavender, lemongrass, lovage, marjoram, mints, sorrel, rosemary, sage, tarragon, thyme, yarrow
Artichokes

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