Both kohlrabi leaves and bulbs are edible. Kohlrabi leaves make a great alternative to spinach or kale.Continue Reading
Many people throw out the greens when they buy kohlrabi (a member of the cabbage family). This is a shame because they are delicious. When they are sautéed, they taste similar to cooked spinach or kale, although they have a more delicate flavor. They also taste good raw in salads and other fresh dishes. These greens are high in vitamin A, vitamin K and vitamin B.
Other edible, tasty greens include turnips, carrots, beets, cauliflower and radish greens. Gardeners can also eat the tender young leaves and stems of bean and pea plants. Using these parts of the vegetable not only expands the palate but also saves money and reduces waste.Learn more about Food Facts
Crude caffeine may have a green tinge because of the chlorophyll found naturally in tea leaves; these leaves are found in both ground and packaged tea. Caffeine can be ground from tea leaves, and the fresh leaves often used in the process contain more chlorophyll than dried ones.
While tomato leaves are considered to be poisonous, a large quantity of leaves would have to be consumed to have any serious effects on a human. If a large quantity of leaves is eaten, possible effects include headache, abdominal cramping, vomiting, diarrhea, respiratory and circulatory depression and dilated pupils.Full Answer >
The main difference is peppermint oil is pure concentrated oil taken from the stem and leaves of the peppermint plant. Peppermint extract is a mixture of pure peppermint oil and a medium that helps carry flavor.Full Answer >
Some dishes from Madagascar include romazava, which consists of beef and pork pieces cooked in oil, herbs and leaves, and foza sy hena-kisoa, which consists of rice, crab and stir-fried pork. Madagascar cuisine has influences from various cultures of people that have settled there, such as Indonesian, Arab and African.Full Answer >