Pak choi is a relative of Chinese cabbage. It forms loose heads with medium-sized, dark green leaves and is native to Asia, but also thrives in Europe. Here’s what you should know about pak choi Pak choi is a relative of Chinese cabbage. It forms loose heads with medium sized, dark green leaves. As the … Pak Choi: Intolerance & Allergy
How chard got its name is difficult to determine. In Switzerland, it is known as “Krautstiel”. That explains more: both the large green leaves and the white, yellow or red stems are suitable for consumption. But doesn’t chard sound much nicer than Krautstiel? In any case, the vegetable is very aromatic, delicious and exceedingly healthy. … Swiss Chard: Rich in Calcium and Potassium
Swiss chard is a type of vegetable. Botanically, it is a turnip. However, it is not its root that is consumed, but its leaves – much like spinach raw as a salad or boiled or steamed. In the case of style chard, on the other hand, the stems are prepared and eaten like asparagus. Eating … Chard: Applications, Treatments, Health Benefits
From mothers and grandmothers we have inherited a lot of knowledge around cooking. One of the bits of wisdom passed down is that spinach should not be reheated. No one really knows why, but people stick to the recommendation because there must be some kernel of truth to it. Or is there not? Nitrate content … Spinach Should Not Be Reheated: is This True?
