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Description
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Elephant garlic (Allium ampeloprasum var. ampeloprasum) is a plant belonging to the onion genus. It is not a true garlic, but actually a variant of the species to which the garden leek belongs. It has a tall, solid, flowering stalk and broad, flat leaves much like those of the leek, but forms a bulb consisting of very large, garlic-like cloves.
The flavor of these, while not exactly like garlic, is much more similar to garlic than to leeks. The flavor is milder than garlic, and much more palatable to some people than garlic when used raw as in salads.
Elephant garlic stores very hard and clean much longer than real garlic, even when separated into individual cloves. Unlike real garlic it produces bottom bulbils called corms that have very hard shells with sharp pointed tops and they store even longer than the bulbs. The corms are attached to the bottoms of the bulbs but grow up their sides and are often incorporated into the bulb wrappers several layers deep.
The bulb wrappers on elephant garlic are extremely white and they cure out to be very thin and flaky and are intact only on freshly harvested bulbs. After a few months they seem to evaporate, leaving bare or almost bare bulbs that have a rather rough look but it does not seem to affect their storability much, only their attractiveness.
Scientific classification:
| Kingdom |
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Plantae |
| (unranked) |
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Angiosperms |
| (unranked) |
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Monocots |
| Order |
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Asparagales |
| Family |
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Amaryllidaceae |
| Subfamily |
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Allioideae |
| Genus |
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Allium |
| Species |
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A. ampeloprasum |
| Subspecies |
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A. ampeloprasum var. ampeloprasum |
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If we decide to go on fast and we don’t eat anything for a week, then we would probably feel hungry, little thinner and maybe weak. But if we deprive ourself of a sleep for seven days, we won’t be able to function at all...If we try to guess which activity is so important for us that we devote almost one-third of our time for it, probably the first things that come to our mind are...
Kitchen secrets/Cooking tips
Drying Blanched Greens
Many leafy greens, such as broccoli, rabe and kale, benefit from quick submerging in boiling water ( a process called blanching ) before being sauteed with flavorings. After blanching ,it's important to squeeze as much water as possible out of the greens before adding them to the pan.Instead of squeezing the greens by hand, try this method .
1.Place the wet greens in the hopper of a potato ricer.
2.Close the handle and squeeze the water from the greens. Don't squeeze harder than is
necessary, or you might puree the greens.
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Green Eating
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Disease Preventing Benefits of Vegan Diet
Cardiovascular disease. Eating nuts and whole grains, while eliminating dairy products and meat, will improve your cardiovascular health. A British study indicates that a vegan diet reduces the risk for heart disease and Type 2 diabetes. Vegan diets go far in preventing heart attack and stroke.
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Little Yossi and his family were having dinner at his bubbe's house. When everyone was seated, the food was served. As soon as little Yossi got his plate, he started eating from it right away.
"Yossi, please wait until we say our prayer," said his father.
"I don't have to," Yossi replied.
"Of course you have to," said his mother. "Don’t we always say a prayer before eating at our house?"
"Yes, but that's our house," Yossi explained. "This is bubbe's house and she knows how to cook."
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