Celery

Celery, common name for a biennial herb of the parsley family, a native of Europe but now widely grown throughout the world. The stalks, about 30 to 76 cm (about 12 to 30 in) high in cultivated varieties, are eaten, raw or cooked, as a vegetable or salad. When allowed to grow naturally, the stalks are greenish in color and slightly bitter in taste. They are often blanched during the last stages of their growth by preventing access of sunlight except to the leaves; this process removes the color and the bitter taste, but also some of the vitamins. If allowed to grow a second year, celery sends up flower stalks about 61 to 91 cm (about 24 to 36 in) tall with small white flowers in umbels. The dried fruit of celery is used as a condiment alone under the name of celery seed or ground and mixed with salt under the name of celery salt. Celery seed is also used in pharmacy as a sedative or to disguise the flavor of other drugs.

Celery is subject to attack by several blights, by the tarnished plant bug, and by the larva of the black swallowtail butterfly. In the United States, celery crops are grown principally in California and Florida.

Scientific classification: Celery belongs to the family Apiaceae 

Spinach

Spinach, common name for an annual crop plant, of the goosefoot family, grown for its nutritious and savory leaves. Probably native to southwestern Asia, spinach was introduced to Europe by the 12th century. It became cultivated worldwide and received sudden popularity in the 1920s when nutritionists found it contained iron, vitamin A, and vitamin B2, or riboflavin.

Two varieties of spinach are now grown. Wrinkled, or savoy, spinach can be packaged and shipped without wadding or spoiling and is marketed fresh. Smooth-leaved spinach can be easily washed and is marketed frozen or canned. Spinach leaves are picked from the immature plant when in the form of a rosette close to the ground. Because extended daylight and hot temperature cause the plant to bolt, or draw growth away from the leaves and into a tall, central flower stalk, spinach is best cultivated in cool climates during spring or fall, or in warm climates during winter. Most spinach in the United States is now produced in Texas and California. Spinach is a fast-growing crop, producing harvestable leaves about 40 days after seeding.

Scientific classification: Spinach belongs to the family Chenopodiaceae. It is classified as Spinacia oleracea.

Orach

Orach, common name for a tall annual plant of the goosefoot family, native to Asia. Orach is also called garden orach and mountain spinach. It is cultivated in Europe and North America both as a foodstuff and as an ornamental. Orach grows to a height of 2 m (7 ft). Its furrowed stems bear soft, arrow-shaped leaves and small flowers in crowded clusters. The young shoots and leaves are eaten like spinach. 

Scientific classification: Orach is a member of the family Chenopodiaceae. It is classified as Atriplex hortensis. 

Endive

Endive, also escarole, common name for a plant (see Composite Flowers) having a curly, lettucelike head, with inner leaves that are used in salads. The inner leaves of the plant are sometimes blanched by enclosing the head of the endive in its outer leaves (which normally fall away) or by covering the entire plant with a special tube of paper. The long blanched shoot of chicory is called Belgian or French endive, or witloof.

Scientific classification: Endive belongs to the family Asteraceae 

Dandelion

Dandelion, common name for stemless perennial or biennial herbs of the composite flower family, especially the common dandelion. The species has long taproots, rosettes of deeply incised lanceolate leaves, and flat flower heads containing bright yellow florets on hollow, stemlike stalks. The root of the common dandelion contains a substance used as a laxative; the root is also roasted and ground as a substitute or adulterant for coffee. The leaves are used for salad greens and potherbs, and the flowers are sometimes used for making wine. It is occasionally cultivated, especially in Europe, but is found chiefly as a persistent weed in all temperate regions. The red-seeded dandelion is similar to the common species, but is smaller, with reddish seeds and darker down. A Russian species has some importance as a source of latex.

Scientific classification: 

Dandelions belong to the family Asteraceae (formerly Compositae). The common dandelion is classified as Taraxacum officinale, the red-seeded dandelion as Taraxacum erythrospermum, and the Russian species that is a source of latex as Taraxacum kok-saghyz.

Catsear

Catsear - Culinary Encyclopedia: "

Catsear, also known as Flatweed, Hawkweed, Cat’s ear and False dandelion, is an aromatic plant with green colored lobed leaves,which are used in various culinary preparations. The plant, botanically known as Hypochaeris radicata or Hypochoeris radicata, has bright yellow flowers similar to dandelion, hence, the name “false dandelion”. The long leaves of this herb and flowers are used in the same manner as dandelion; however, the leaves of this herb are not as bitter as that of dandelion.

Origin

Catsear is a low lying perennial herb that is found growing in most lawns. It is native to Europe; however, it was also introduced into America, Australia, New Zealand and Japan.

  

Culinary Uses

Catsear has many culinary uses, similar to that of dandelion - The leaves are usually blanched, steamed and cooked like any other leafy vegetable. This helps in removing the bitterness of the leaves, if any. Salads are made with the leaves, raw as well as boiled or steamed. The flowers can be battered and made into fritters.

A number of dishes are flavored with the petals of the flowers, which are also added to sautéed dishes.

In Greece and Crete, leaves of this plant are eaten raw, along with other similar herbs such as pachies and agrioradika. Alcoholic beverages such as wine are flavored with the petals of these flowers.

The roots of this herb are ground and roasted and used as a substitute for coffee.

 Medicinal Uses

Catsear leaves and catsear oil have many medicinal properties which include - The ability to treat liver infections and bile related problems. It is also used for treating kidney problems and acts as a diuretic.

It is a wonderful detoxifier and is also used for controlling cancer. As per studies, the herb helps in treating urinary tract infections in women and also helps in controlling inflammation. This herb can treat weak stomach, cirrhosis, gall stones, gall bladder problems, jaundice, rheumatism, dyspepsia, constipation and hypoglycemia.

  

Precautions

Catsear, like dandelion, is a rich source of vitamins and minerals. However, the pollen can cause allergic reactions in people who are sensitive to pollen. It can also cause allergies in some people, if eaten raw. The leaves and flowers can cause skin irritation in sensitive people; hence, care needs to be taken. People on potassium-sparing diuretics should avoid taking this herb, as the high content of potassium in the herb can lead to hyperkalemia.

Trivia

Catsear is believed to cause “stringhalt” in horses, in which the hind legs (one or both) go through a sudden flexion. This can cause the horse to trip and fall.

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