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Organic Knowledgebase and Glossary

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Radishes Radishes come in all shapes, sizes and colours, though it's normally the small red and white radishes that we see in the shops.
Like beetroot, radishes are usually eaten raw in salads. But they also taste good in stews, curries and casseroles, or sliced and gently fried until almost transparent.
Raspberry The Raspberry or Red Raspberry, (Rubus idaeus) is a plant that produces a tart, sweet, red composite fruit in late summer or early autumn.
Traditionally raspberries were a late summer crop, but with new technology, varieties and innovations, raspberries can be enjoyed all year-round.
Raspberries need a lot of sun and ample amounts of water in order to develop to their fullest.
Red Current Although the origin of the red current is somewhat uncertain it is generally reckoned that three species have contributed to the constitution of present day varieties.
These are, Ribus vulgare, R. rubrum and R. petraeum.
Red kidney beans Incidents of food poisoning have been reported with the consumption of raw or undercooked red kidney beans. Symptoms may develop after eating only four raw beans and include nausea, vomiting, abdominal pain and diarrhoea
A naturally occurring haemaglutin is responsible for the illness, but can be destroyed by high temperature cooking, making the beans completely safe to eat.
Kidney beans should be soaked for at least 8 hours in enough cold water to keep them covered. After soaking, drain and rinse the beans.
The beans must now boil for 10 minutes to destroy the toxin. After this the beans should be simmered until cooked (approximately 45-60 minutes) and they should have an even creamy texture throughout.
Rhubarb Rhubarb originates from Siberia, and is a very hardy, frost resistant plant - in fact it needs a period of frost in the winter to produce the best stalks.
Because rhubarb is so hardy and will survive almost total neglect, it is often left to it's devices in preference to other more demanding vegetables.
Do not eat the leaves of rhubarb - they contain oxalic acid which is definitely poisonous to humans.
Root vegetables Root vegetables are probably the most versatile of all and often quite cheap. Plus, they're packed with vitamins and minerals, as well as taste. Examples are:
Carrots, parsnip, turnip, swede, celeriac, beet root, radishes, jerusalem artichokes and potatoes.

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