vegetables

Green Beans

History

Green beans and other beans, such are kidney beans, navy beans and black beans are all known scientifically as Phaseolus vulgaris. They are all referred to as "common beans," probably owing to the fact that they all derived from a common bean ancestor that originated in Peru. From there, they spread throughout South and Central America by migrating Indian tribes. They were introduced into Europe around the 16th century by Spanish explorers returning from their voyages to the New World, and subsequently were spread through many other parts of the world by Spanish and Portuguese traders. Today, the largest commercial producers of fresh green beans include Argentina, China, Egypt, France, Indonesia, India, Iraq, Italy, France, Mexico, the Netherlands, Spain, and the United States.

Commonly referred to as string beans, the string that once was their trademark (running lengthwise down the seam of the pod) can seldom be found in modern varieties. It's for this reason (the breeding out of the "string") that string beans are often referred to as "snap beans." Because they are picked at a younger, immature stage, "snap beans" can literally be snapped in half with a simple twist of the fingers. Although these bright green and crunchy beans are available at your local market throughout the year, they are in season from summer through early fall when they are at their best and the least expensive. You may also see them referred to as "haricot vert" — this term simply means "green bean" in French and is the common French term for this vegetable. This term can also refer to specific varieties of green beans that are popular in French cuisine because of their very thin shape and very tender texture
Green beans belong to the same family as shell beans, such as pinto beans, black beans, and kidney beans. In fact, all of these beans have the exact same genus/species name in science —Phaseolus vulgaris — and all can be referred to simply as "common beans." However, since green beans are usually picked while still immature and while the inner beans are just beginning to form in the pod, they are typically eaten in fresh (versus dried) form, pod and all. Green beans are often deep emerald green in color and come to a slight point at either end. Green bean varieties of this common bean family are usually selected for their great texture and flavor while still young and fresh on the vine. In contrast, dried bean varieties like pinto or black or kidney beans are usually selected for their ability to produce larger and more dense beans during the full time period when they mature on the vine. At full maturity, their pods are often too thick and fibrous to be readily enjoyed in fresh form, but the beans inside their pods are perfect for drying and storing.

Description

Commonly referred to as string beans, the string that once was their trademark (running lengthwise down the seam of the pod) can seldom be found in modern varieties. It's for this reason (the breeding out of the "string") that string beans are often referred to as "snap beans." Because they are picked at a younger, immature stage, "snap beans" can literally be snapped in half with a simple twist of the fingers. Although these bright green and crunchy beans are available at your local market throughout the year, they are in season from summer through early fall when they are at their best and the least expensive. You may also see them referred to as "haricot vert" — this term simply means "green bean" in French and is the common French term for this vegetable. This term can also refer to specific varieties of green beans that are popular in French cuisine because of their very thin shape and very tender texture
Green beans belong to the same family as shell beans, such as pinto beans, black beans, and kidney beans. In fact, all of these beans have the exact same genus/species name in science —Phaseolus vulgaris — and all can be referred to simply as "common beans." However, since green beans are usually picked while still immature and while the inner beans are just beginning to form in the pod, they are typically eaten in fresh (versus dried) form, pod and all. Green beans are often deep emerald green in color and come to a slight point at either end. Green bean varieties of this common bean family are usually selected for their great texture and flavor while still young and fresh on the vine. In contrast, dried bean varieties like pinto or black or kidney beans are usually selected for their ability to produce larger and more dense beans during the full time period when they mature on the vine. At full maturity, their pods are often too thick and fibrous to be readily enjoyed in fresh form, but the beans inside their pods are perfect for drying and storing.

Health Benefits

Antioxidant Support from Green Beans

Best studied from a research standpoint is the antioxidant content of green beans. In addition to conventional antioxidant nutrients like vitamin C and beta-carotene, green beans contain important amounts of the antioxidant mineral manganese. But the area of phytonutrients is where green beans really shine through in their antioxidant value. Green beans contain a wide variety of carotenoids (including lutein, beta-carotene, violaxanthin, and neoxanthin) and flavonoids (including quercetin, kaemferol, catechins, epicatechins, and procyanidins) that have all been shown to have health-supportive antioxidant properties. In addition, the overall antioxidant capacity of green beans has been measured in several research studies, and in one study, green beans have been shown to have greater overall antioxidant capacity than similar foods in the pea and bean families, for example, snow peas or winged beans.

Cardiovascular Benefits

Just as you might expect, the antioxidant support provided by green beans provides us with some direct cardiovascular benefits. While most of the cardio research on green beans involves animal studies on rats and nice, improvement in levels of blood fats and better protection of these fats from oxygen damage has been shown to result from green bean intake. Interestingly, the green bean pod (the main portion of the green beans that provides the covering for the beans inside) appears to be more closely related to these cardio benefits that the young, immature beans that are found inside.
While not documented in the health research to date, we believe that the omega-3 fatty acid of content of green beans can also make an important contribution to their cardiovascular benefits. Most people do not even recognize green beans as a source of omega-3 fats! While there is a relatively small amount of the omega-3 fatty acid alpha-linolenic acid (ALA) in green beans, this amount can still be very important and is actually fairly large in comparison to the amount of calories in green beans. You get 1 milligram of ALA for every 4 calories of green beans that you eat. For every 4 calories of walnuts that you eat, you get 1.4 milligrams of ALA. So you can see that green beans - while not as concentrated in ALA as walnuts - are nevertheless an underrated source of this heart-protective nutrient.

Other Health Benefits

The strong carotenoid and flavonoid content of green beans also appears to give this vegetable some potentially unique anti-inflammatory benefits. For example, some very preliminary research in laboratory animals shows decreased activity of certain inflammation-related enzymes - lipoxygenases (LOX) and cyclooxygenases (COX) - following intake of bean extracts. Because type 2 diabetes is a health problem that is known to contain a basic component of chronic, unwanted inflammation, we are also not surprised to see some very preliminary research in the area of green bean intake, anti-inflammatory benefits, and prevention of type 2 diabetes. (The very good fiber content of green beans most likely adds to the potential of green beans to help prevent this common health problem.) We expect to see more research in both of these health benefit areas (anti-inflammatory benefits and prevention of type 2 diabetes).
Nutritional Profile
Green beans are an important source of both carotenoids and flavonoids. Green bean carotenoids include lutein, beta-carotene, violaxanthin, and neoxanthin. Green bean flavonoids include quercetin, kaemferol, catechins, epicatechins, and procyanidins.
Green beans are an excellent source of free radical-scavenging vitamin C and vitamin A as well as bone-building vitamin K. They are also a very good source of enzyme-supportive manganese and molybdenum as well as heart-healthy dietary fiber, folate, vitamin B6, magnesium, and potassium. In addition, green beans are a good source of energy-producing iron, vitamin B1, and niacin; bone-building calcium, phosphorus, and copper; muscle-enhancing protein; and anti-inflammatory omega-3 fatty acids. Green beans have also been shown to contain valuable amounts of the mineral silicon, and in a form that makes it easier for us to absorb this bone-supportive and connective tissue-supportive nutrient. Green beans have also been shown to contain valuable amounts of the mineral silicon, and in a form that makes it easier for us to absorb this bone-supportive and connective tissue-supportive nutrient.

Jerusalem Artichoke

I. History:

When a favored member of the vegetable family sports a name that has no connection to its origin or genus, it makes one just a little curious. How did the Jerusalem artichoke earn its name? We know it didn't come from Jerusalem, but where did it come from? Was it brought to Jerusalem by some famous explorer? Does this plant have a religious connection to Jerusalem? How is its name connected to the artichoke family? Our private investigators tracked down all of these leads and came up with some fascinating chronicles about the Jerusalem artichoke, also called sunchoke.

The Jerusalem artichoke has no relatives in the artichoke family but is actually a member of the sunflower family. A native of North America, it grew in the wild along the eastern seaboard from Georgia to Nova Scotia. The explorer Samuel de Champlain first encountered sunchokes growing in an American Indian vegetable garden in Cape Cod, Massachusetts in 1605. In his opinion they tasted like artichokes, a name that he carried back to France. The American Indians called them sun roots and introduced these perennial tubers to the pilgrims who adopted them as a staple food.

Our detectives continued their search. Apparently the French began growing these tubers successfully because they were sold by Parisian street vendors who named them topinambours, the French word for tuber. Six Brazillian Indians from the Topinambours tribe were brought back to the curious French in 1613 after an expedition, and the street hawkers adopted this name for their prized tubers from the Americas.

There is a record of Champlain sending some of the tubers to his native France after tasting them a second time in Canada. It's very likely he sent them home from Massachusetts, too, because a book called Histoire de la Nouvelle France ,published in 1609, makes mention of this vegetable before Champlain's exploration in Canada.

Our sleuths have surmised that when Jerusalem artichokes arrived in Italy sometime before 1633, the Italian word for sunflower, "girasole" which means "turning to the sun," was somehow later corrupted into the word "Jerusalem." This corruption combined with Champlain's likening the taste of the vegetable to an artichoke brings our mystery to a close.

Jerusalem artichokes made their way across Europe, reaching England in 1617 and Germany by 1632. An early edition of the Oxford English Dictionary mentioned "Artichocks of Jerusalem" in 1620.

II. Uses:

The plant can be grown for human consumption, alcohol production, fructose production and livestock feed.

 Human Food:

Similar to water chestnuts in taste, the traditional use of the tuber is as a gourmet vegetable. Jerusalem artichoke tubers resemble potatoes except the carbohydrates composing 75 to 80% of the tubers are in the form of inulin rather than starch. Once the tubers are stored in the ground or refrigerated, the inulin is converted to fructose and the tubers develop a much sweeter taste. Dehydrated and ground tubers can be stored for long periods without protein and sugar deterioration. Tubers can be prepared in ways similar to potatoes. In addition, they can be eaten raw, or made into flour, or pickled. They are available commercially under several names, including sunchokes and lambchokes.

 Alcohol Production:

In France the artichoke has been used for wine and beer production for many years. Ethanol and butanol, two fuel grade alcohols, can be produced from Jerusalem artichokes. The cost of producing ethanol currently is not competitive with gasoline prices, and therefore the success of ethanol plants has been limited.

 Fructose Production:

About 50% of the 12 million tons of sugar consumed annually by Americans is grown and produced in the United States. Fructose is more soluble in water than sucrose, so fructose provides a more desirable syrup. In addition, it is 1.5 times sweeter than sucrose and can be consumed safely by diabetics.

The majority of domestically produced fructose is obtained from corn. Although the Jerusalem artichoke is a viable fructose source, the U.S. sugar industry has been hesitant in utilizing it because farmers have been concerried with its potential as a weed problem, and because it requires extra planting and harvesting equipment along with storage difficulties.

 Forage Production:

The quality of artichoke tops make them a suitable livestock feed, but the forage quality has no advantage over other forage crops and should be classified as a maintenance feed. Both crude protein and digestible protein concentrations are low when compared with alfalfa (Table 1). Artichoke tops are superior in TDN to the perennial forages listed, but it has less TDN than corn silage.

Optimal forage quality can be obtained by harvesting tops during mid September when protein levels will be at their maximum. However, tuber yields will be reduced at this time (Table 2). The smaller size may make the tubers unharvestable. For greater tuber production it is more advantageous to harvest the tops after a hard frost. Protein levels in the forage will be reduced, but will still provide an acceptable feed. Roots, tubers and tops can be fed as a combined ration. Tops can be fed fresh or ensiled, although the forage does not ensile well because of its high concentration of soluble sugars and high moisture content. The potential advantage of the crop for forage may arise from the fact that it adapts well to a wide variety of soils and habitats.

NUTRITION

Jerusulam artichokes are very rich in inulin ,a carbohydrates linked with good intestinal health due to its prebiotic (bacterie promoting )properties .the food can have a potent wind producind effect.

It contiines vitamine c ,phosphorous and potassium and are very good source of iron .

Garden Pea

Peas are part of the Leguminosae family and are related to beans, groundnuts, and clovers. The genus Pisum is included in the Vicieae group which also contains broad beans, chick peas, and lentils. Pisum sativum is a plant that has been used in gardens for thousands of years. It is considered an important crop because it is used all over the world. Its importance can be seen by the continued use over thousands of years. On this page you will discover the ways in which Pisum sativumreproduces, its specific adaptations, and how it gains its nutrients.


The garden pea (Pisum sativum) has been consumed for centuries. It has many different uses in cooking and can be enjoyed raw from the garden. The garden pea is one of the oldest cultivated vegetables; it's cultivation and consumption can be traced back to the times long before the Christian Era. Peas were widely used in the ancient and native Egyptian areas. For thousands of years, pea plants have been cultivated and enjoyed by various other societies world-wide. 

Nutrition  

Dinner time... come and get it!!

Being consumed as a delicious snack is how we can gain nutrition from these little pods. The plant however requires photosynthesis to convert the water and carbon dioxide into sugars and oxygen, with the help of sunlight. The equation for photosynthesis is as follows:

                                 sunlight

6H₂O + 6CO₂ --> C₆H₁₂O₆ + 6O₂

The wall of the pods of Pisum sativum contains two separate layers that are involved in photosynthesis. The outer most layer is used to collect the CO₂from the atmosphere and the inner most layer is used to collect any CO₂given off from the developing seeds inside the pod. Once the sugars are formed they will need to be transported throughout the plant. Plants use a vascular system comprised of phloem and xylem. The phloem is used to transport the necessary sugars and nutrients created and obtained. The xylem is a system used to transport the needed water to the cells. Plant cells can contain a vacuole, which is used to hold and store water. The sugars that are made within the cell are stored as starch.

These plants also require the conversion of nitrogen in order to survive. Pisum sativum has developed a relationship with different bacteria and fungus to get the needed nitrogen. Without these organisms, Pisum sativumwould not be able to survive as well. This plant has developed a dependency on the bacteria/fungus to aid in the uptake and fixing of not only nitrogen but other nutrients as well. To see more adaptations

Besides being a great and healthy snack, the garden pea has been used for various genetic experiments. Thomas Knight began studying with the pea in 1787 and the well known Gregory Mendel also performed genetic experiments with the pea a few years after Knight. Mendel is credited with discovering the affects and the idea of inheritance by crossing different types of pea plants and observing the out comes. Mendel is referred to as the "Father of Genetics." If it wasn't for the garden pea and the support and influence of his peers, Mendel would not be known as the founder of modern genetics. The picture to the right is of Gregory Mendel. Now you might be wondering how the garden pea is classified...

Health benefits of green 

• Peas are one of the most nutritious leguminous vegetable, rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants. 
• Peas are relatively low in calories when compared with beans, and cowpeas. 100 g of green peas provide only 81 calories, contain good amount of soluble and insoluble fiber but contains no cholesterol.
• Fresh pea pods are excellent source of folic acid. 100 g provides 65 mcg or 16% of recommended daily levels of folates. Folates are B-complex vitamins required for DNA synthesis inside the cell. Well established research studies suggest that adequate folate rich foods in expectant mothers would help prevent neural tube defects in the newborn babies.
• Fresh green peas are very good in ascorbic acid (vitamin C). Contain 40 mcg/100 g or 67% of daily requirement of vitamin C. Vitamin C is a powerful natural water-soluble anti-oxidant. Vegetables rich in this vitamin helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.
• Peas contain phytosterols especially ß-sitosterol. Studies suggest that vegetables like legumes, fruits and cereals rich in plant sterols help lower cholesterol levels in the body.
• Garden peas are also good in vitamin K. 100 g of fresh leaves contain about 24.8 mcg or about 21% of daily requirement of vitamin K-1 (phylloquinone). Vitamin K has found to have potential role in bone mass building function by promoting osteo-trophic activity in the bone. It also has established role in Alzheimer's disease patients by limiting neuronal damage in the brain.
• Fresh green peas also contain adequate amounts of anti-oxidants flavonoids such as carotenes, lutein and zeaxanthin as well as vitamin-A (provide 765 IU or 25.5% of RDA per 100 g). Vitamin A is essential nutrient which is required for maintaining healthy mucus membranes and skin and is also essential for vision. Consumption of natural fruits rich in flavonoids helps to protect from lung and oral cavity cancers.
• In addition to folates, peas are also good in many other essential B-complex vitamins such as pantothenic acid, niacin, thiamin, and pyridoxine. Furthermore, they are rich source of many minerals such as calcium, iron, copper, zinc and manganese.

Greenbeans

History

Green beans and other beans, such are kidney beans, navy beans and black beans are all known scientifically as Phaseolus vulgaris. They are all referred to as "common beans," probably owing to the fact that they all derived from a common bean ancestor that originated in Peru. From there, they spread throughout South and Central America by migrating Indian tribes. They were introduced into Europe around the 16th century by Spanish explorers returning from their voyages to the New World, and subsequently were spread through many other parts of the world by Spanish and Portuguese traders. Today, the largest commercial producers of fresh green beans include Argentina, China, Egypt, France, Indonesia, India, Iraq, Italy, France, Mexico, the Netherlands, Spain, and the United 

Commonly referred to as string beans, the string that once was their trademark (running lengthwise down the seam of the pod) can seldom be found in modern varieties. It's for this reason (the breeding out of the "string") that string beans are often referred to as "snap beans." Because they are picked at a younger, immature stage, "snap beans" can literally be snapped in half with a simple twist of the fingers. Although these bright green and crunchy beans are available at your local market throughout the year, they are in season from summer through early fall when they are at their best and the least expensive. You may also see them referred to as "haricot vert" — this term simply means "green bean" in French and is the common French term for this vegetable. This term can also refer to specific varieties of green beans that are popular in French cuisine because of their very thin shape and very tender texture
Green beans belong to the same family as shell beans, such as pinto beans, black beans, and kidney beans. In fact, all of these beans have the exact same genus/species name in science —Phaseolus vulgaris — and all can be referred to simply as "common beans." However, since green beans are usually picked while still immature and while the inner beans are just beginning to form in the pod, they are typically eaten in fresh (versus dried) form, pod and all. Green beans are often deep emerald green in color and come to a slight point at either end. Green bean varieties of this common bean family are usually selected for their great texture and flavor while still young and fresh on the vine. In contrast, dried bean varieties like pinto or black or kidney beans are usually selected for their ability to produce larger and more dense beans during the full time period when they mature on the vine. At full maturity, their pods are often too thick and fibrous to be readily enjoyed in fresh form, but the beans inside their pods are perfect for drying and storing.

Health Benefits

Antioxidant Support from Green Beans

Best studied from a research standpoint is the antioxidant content of green beans. In addition to conventional antioxidant nutrients like vitamin C and beta-carotene, green beans contain important amounts of the antioxidant mineral manganese. But the area of phytonutrients is where green beans really shine through in their antioxidant value. Green beans contain a wide variety of carotenoids (including lutein, beta-carotene, violaxanthin, and neoxanthin) and flavonoids (including quercetin, kaemferol, catechins, epicatechins, and procyanidins) that have all been shown to have health-supportive antioxidant properties. In addition, the overall antioxidant capacity of green beans has been measured in several research studies, and in one study, green beans have been shown to have greater overall antioxidant capacity than similar foods in the pea and bean families, for example, snow peas or winged beans.

Cardiovascular Benefits

Just as you might expect, the antioxidant support provided by green beans provides us with some direct cardiovascular benefits. While most of the cardio research on green beans involves animal studies on rats and nice, improvement in levels of blood fats and better protection of these fats from oxygen damage has been shown to result from green bean intake. Interestingly, the green bean pod (the main portion of the green beans that provides the covering for the beans inside) appears to be more closely related to these cardio benefits that the young, immature beans that are found inside.
While not documented in the health research to date, we believe that the omega-3 fatty acid of content of green beans can also make an important contribution to their cardiovascular benefits. Most people do not even recognize green beans as a source of omega-3 fats! While there is a relatively small amount of the omega-3 fatty acid alpha-linolenic acid (ALA) in green beans, this amount can still be very important and is actually fairly large in comparison to the amount of calories in green beans. You get 1 milligram of ALA for every 4 calories of green beans that you eat. For every 4 calories of walnuts that you eat, you get 1.4 milligrams of ALA. So you can see that green beans - while not as concentrated in ALA as walnuts - are nevertheless an underrated source of this heart-protective nutrient.

Nutritional Profile

Green beans are an important source of both carotenoids and flavonoids. Green bean carotenoids include lutein, beta-carotene, violaxanthin, and neoxanthin. Green bean flavonoids include quercetin, kaemferol, catechins, epicatechins, and procyanidins.
Green beans are an excellent source of free radical-scavenging vitamin C and vitamin A as well as bone-building vitamin K. They are also a very good source of enzyme-supportive manganese and molybdenum as well as heart-healthy dietary fiber, folate, vitamin B6, magnesium, and potassium. In addition, green beans are a good source of energy-producing iron, vitamin B1, and niacin; bone-building calcium, phosphorus, and copper; muscle-enhancing protein; and anti-inflammatory omega-3 fatty acids. Green beans have also been shown to contain valuable amounts of the mineral silicon, and in a form that makes it easier for us to absorb this bone-supportive and connective tissue-supportive nutrient. Green beans have also been shown to contain valuable amounts of the mineral silicon, and in a form that makes it easier for us to absorb this bone-supportive and connective tissue-supportive nutrient.

• Because of their rich green color, we don't always think about green beans as providing us with important amounts of colorful pigments like carotenoids. But they do! Recent studies have confirmed the presence of lutein, beta-carotene, violaxanthin, and neoxanthin in green beans. In some cases, the presence of these carotenoids in green beans is comparable to their presence in other carotenoid-rich vegetables like carrots and tomatoes. The only reason we don't see these carotenoids is because of the concentrated chlorophyll content of green beans and the amazing shades of green that it provides.
• You can enjoy green beans while supporting food sustainability! Recent surveys have shown that 60% of all commercially grown green beans are produced in the United States, with large amounts of green bean acreage found in the states of Illinois, Michigan, New York, Oregon, and Wisconsin. Although countries like France, Mexico, Iraq, and Argentina are large-scale producers of green beans, there is plenty of this delicious vegetable available in our own backyard.
• If you are unable to obtain fresh green beans, you can still get many valuable nutrients from green beans that have been frozen or canned. We like fresh greens the best! But we realize that access to them can sometimes be a problem. When first frozen and then cooked, retention of some B vitamins in green beans (like vitamins B6 and B2) can be as high as 90%. Recent studies have shown that canned green beans, on average, lose about one third of their phenolic compounds during the canning process. They lose B vitamins as well but in the case of some B vitamins like folic acid, as little as 10%.
• Green beans (referred to as "string beans" by the study authors) have recently been shown to have impressive antioxidant capacity. Research comparing the overall antioxidant capacity of green beans to other foods in the pea and bean families (for example, snow peas or winged beans) has found green beans to come out on top, even though green beans are not always highest in their concentration of specific antioxidant nutrients like phenolic acids or vitamin C. It's not surprising to find recent studies highlighting the antioxidant capacity of green beans! Researchers now know that the list of antioxidant flavonoids found in green beans is not limited to quercetin and kaemferol but also includes flavonoids like catechins, epicatechins, and procyanidins. Researchers also know that the antioxidant carotenoids in this vegetable are diverse, and include lutein, beta-carotene, violaxanthin, and neoxanthin, as noted above.
• Green beans may be a particularly helpful food for providing us with the mineral silicon. This mineral — while less well known that minerals like calcium and magnesium — is very important for bone health and for healthy formation of connective tissue. Green beans have recently been shown to stack up quite well against other commonly-eaten foods as a good source of absorbable silicon.

Diakon

Diakon

Daikon is thought to have originated in the Mediterranean. It reached Japan, by way of China, about 2,000 years ago. Today, more land in Japan is devoted to the cultivation of daikon than any other vegetable. In one form or another, daikon appears at almost every Japanese meal. Its name is derived from the Japanese words dai (large) and kon (root).

Description - The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). Daikon is is root vegetable said to have originated in the Mediterranean and brought to China for cultivation around 500 B.C. Roots are large, often 2 to 4 inches in diameter and 6 to 20 inches long. There are three distinct shapes - spherical, oblong and cylindrical.

Radishes have been developed in the Orient which develop very large roots, reportedly up to 40 or 50 pounds, and with leaf top spreads of more than 2 feet (they require a long growing season for such development. These types are grown in the U.S., mainly by Asians for use in oriental dishes). Most of the commonly available Chinese radishes are white, but some are yellowish, green or black.

More daikon is produced in Japan than any other vegetable. Many different varieties of this versatile vegetable are cultivated, depending on the region.
These radishes are generally marketed in bunches of three or four roots for the small variety and one to three roots for the larger variety, depending on size.

 In Pakistan they are used as a digestive aid to get rid of intestinal parasites; and there’s a Punjabi saying which roughly translated means: - “If you eat mooli you won’t need any medicine for the stomach.” The seeds are used in traditional medicine along with carrot, or ajwain, or fennel seeds, among others to treat amenorrhoea or the absence of menstruation either in young girls who have reached 16 without having a period, or for those whose periods stop for no apparent reason. They are also used for other gynaecological problems.

mooli field

  Mooli and other radishes, including the black (round) Spanish variety, are full of vitaminsand minerals which are essential for our health. Mooli is known as ‘white ginseng’ in China, so is known for its invigorating properties. They purify the blood and can detoxify the organs and are great for hangovers. Mooli leaves are boiled and used in the treatment of jaundice, and the root when eaten helps to increase oxygen in the blood stream which prevents the destruction of red blood cells. Moolis contain fibre and can cure constipation so are also used in the treatment of piles, as they aid digestion and stop the build of waste products in the body which contributes to the formation of piles. They can be used for their diuretic properties and help in urinary infections, easing the pain of urinating when you have cystitis.

   Because they have a high fibre content they can help weight loss as they fill the stomach, but contain few calories, so would be good in a weight-loss diet.

   They are also rich in vitamins A, B, C, D and E and also contain vitamin K, so they help the body to produce interferon which inhibits cancer. They are good for the skin too and you can puree them and use as a facial cleanser or as a face mask for oily skin and to help soothe rashes. They are also effective if you get bitten or sung by an insect as the juice will help soothe the pain and reduce swelling. Mooli juice with black salt is given to bring down the temperature of a fever and to soothe the inflammation caused by one.

   In some rural areas of Pakistan they are cultivated for both food and medicine along with other plants such as aloe vera, ajwain, okra, fennel, nightshade (for ear infections) and Mentha sylvestris.

   They are easy to juice and good with carrots, apples,celery, white cabbage, pears, pineapple and gingerroot. Just make a fruit cocktail you like.

   You can make saag with the leaves by boiling them, then throwing the water away and cooking some more as in out saag recipe. Chewing a piece of raw mooli will help stop a cough and ease congestion of the bronchial and nasal passages. You can make a mooli salad by grating a mooli (peel it first) and squeezing the juice out of it, then adding 2 finely chopped green chillies, a handful of shredded coriander leaves, lemon juice and pepper to taste.

Other Names - Lo pue (Hmong); daikon (Japanese); lor bark (Cantonese Chinese); labanos (Filipino); cu-cai trang (Vietnamese). Also known as an oriental radish, Chinese radish, and icicle radish.
Culture - Culture is similar to the common radish, except that daikons are bigger and need more space and a longer growing season. A deep, loose, moist, fertile soil is required. Plant in late winter or early spring for spring and summer use and in July for fall harvest.
Availability - Chinese radishes are grown commercially in Texas, primarily near Houston in south Texas. Major production is in California. They can be found on the market 12 months out of the year, especially in areas having an Oriental population.
Selection - As with any root crop, look for Chinese radishes that are free of growth cracks and bruises with firm and crisp roots. Chinese radishes keep well in refrigeration if they are placed in a sealed container or plastic bag to maintain high humidity.

Preparation - This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (if you don't have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup. They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.
A Japanese secret to cooking daikon is to use water in which rice has been washed or a bit of rice bran added (this keeps the daikon white and eliminates bitterness and sharpness}.
For Chips, Relish Tray Sticks or Stir Fries - Simply peel Daikon with a peeler and cut crossways for thin chips. Dip thin chips in ice water and they will crisp and curl for a Daikon chip platter with your favorite sour cream or yogurt dip. Cut into julienne strips for relish trays, salads or stir-frys.

Nutrition Information - Daikon is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves.

Daikon is a versatile vegetable that can be prepared in the same ways as radish. Before using, slice off the roots and leaves and wash under cold running water. (Note: the leaves are worth saving as they're rich in vitamin C, iron and calcium. Sauté or add them raw to salads). Drain, peel the skin off (like a carrot) and chop or grate as desired. Daikon can be eaten raw or cooked (even for long periods of time) without losing its taste or texture.

Drumstick

Drumstick 

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Drumstick tree called the "Power house of minerals" is the most common tree in India. Its leaves,fruits, flowers, barks and seeds have medicinal values and are used in various manners in all dishes. Invaluable in preventing cardiac diseases; researchers have stated that the nutritional value of the leaves is equivalent to 7 times the Vitamin C in oranges plus 4 times the calcium in milk plus 3 times potassium in bananas plus 2 times the protein in milk plus 4 times the vitamin A in Carrot. We were amazed to read it.

Drumstick Vegetable – What are Drumstick Health Benefits? | Health Benefits Of Drumstick |Nutrition Values Of Drumstick Vegetable 
The drumstick is a fairly common vegetable grown all over India and Pakistan. It is valued mainly for the tender pod. It is antibacterial and a wonderful cleanser. The drumstick tree is perennial, erect, slender, medium sized with many arching branches. It is mostly grown as a backyard tree in most of the South Indian homes. It has drumstick like fruits, small white flowers and small and round leaves which are cooked and eaten as vegetable. Nutritionally, drumstick pods and leaves are of great value as sources of acrotene, calcium, phosphorus and vitamin C. The leaves, flowers and fruits of drumstick which are used as vegetable have great nutritional value. The tender fruit is used in samber and most dishes in South Indian homes. The leaves and flowers are used to prepare curry and cake.

Juice of Drum stick when mixed in milk and offered to children greatly helps by strengthening their bones as it is said to be a great source of Calcium. Also drumstick is said to be a great blood purifier. Pregnant women should often eat drumsticks as it helps ease any kind of pre and post delivery complication. Drumstick soup helps ease any kind of chest congestions, coughs and sore throats. Inhaling steam of water in which drumsticks have been boiled helps ease asthma and other lung problem. 
The leaves are rich in Vitamins A and C and are considered useful in catarrhal affections. The pods made into a soup are prescribed as a diet in sub-acute cases of enlarged liver and spleen, articular pains, tetanus, debility of nerves, paralysis, pustules, patches and leprosy. A curry made from unripe pods is effective for keeping intestinal worms at bay.
Drumstick is generally included in sambar or kurma. For a different recipe, add it your soup to give it a very oriental taste.

Drumstick leaves can be given to infants and growing children and serve as a good tonic. However it may be difficult for children to eat them naturally, as they are bitter. So the best way to give them to infants would be to extract the juice from these leaves, filter it and mix them with milk before being given to them. However older children can be given the fruit and leaves in the form of curries and other preparations like the South Indian Sambar or mixed and cooked with pulses. They help build healthy and strong bones and also help to purify the blood stream.Pregnant and lactating mothers can benefit a lot from the health benefits of drumstick leaves and fruit. Drumstick leaves is an ideal tonic for pregnant and lactating mothers and provide them with the calcium, iron and vitamins that help to reduce the sluggishness of the uterus and help have a safe and easy delivery. 
Seven times more vitamin C than oranges to fight many illnesses including cold and flu. Four times more vitamin A than carrots to protect against eye disease, skin disease, and heart disease. Four times more calcium than milk to build strong bones and teeth. Three times more potassium than bananas essential for the functioning of the brain and nerves.Nearly 2 times the protein in milk and almost equal amounts of proteins as in eggs basic building blocks of all our body cells.The bark contains a gum that is used as a seasoning and a treatment for some stomach ailments.The seed is often used to purify dirty or cloudy drinking water. It is pounded into small fragments, wrapped in some sort or cloth, and then placed into water jars or containers.This pounded seed acts as flocculent, taking impurities out of water solution.

Drumstick Vegetable Health Benefits: 
1.Finally drumstick juice greatly adds to the glow on one’s face. Make a mixture of drumstick and limejuice and dab it on your face. You will find your face glowing greatly. 
2.Inhaling steam of water in which drumsticks have been boiled helps ease asthma and other lung problem. 
3.Drumstick soup helps ease any kind of chest congestions, coughs and sore throats. 
4.Pregnant women should often eat drumsticks as it helps ease any kind of pre and post delivery complication. 
5.Juice of Drum stick when mixed in milk and offered to children greatly helps by strengthening their bones as it is said to be a great source of Calcium. Also drumstick is said to be a great blood purifier.

Natural Benefits and Curative Properties of Drumstick

Almost all parts of the drumstick tree have therapeutic value. The leaves are especially beneficial in the treatment of many ailments due to their various medicinal properties and their rich iron content. They are used as food also.

• Tonic for Children :- The leaves serve as a tonic for infants and growing children. For better results, juice should be extracted from leaves, filtered and mixed with milk. This mixture becomes an excellent tonic for healthy and strong bones and for purifying bloodstream.
• Pregnancy and Lactation :- Taking this tonic regularly by expectant mothers will provide them with necessary calcium, iron and vitamins. It will also help them overcome sluggishness of the uterus, facilitate easy delivery and reduce post delivery complications. A vegetable prepared from leaves increases breast milk after child birth. The vegetable is prepared by boiling the leaves with salt and water. The water is then drained off and they are smeared with ghee and eaten.
• Respiratory Disorder :- A soup prepared from drumstick leaves is highly beneficial in the treatment of respiratory diseases like asthma, bronchitis and tuberculosis. This soup is prepared by adding a handful of leaves to 80 ml. of water and is allowed to boil for five minutes. It should then be allowed to cool. A little salt, pepper and lime juice may be added to this soup
• Infections :- Drumstick soup made with leaves and flowers as well as boiled drumsticks are highly valuable in preventing infections of all kinds such as that of the throat, chest and skin. This is because drumstick has antibacterial properties very much like penicillin and other antibiotics.
• Sexual Disorders :- A soup made with drumstick flowers boiled in milk is very useful as a sexual tonic in the treatment of sexual debility. It is also useful in functional sterility in both males and females. The powder of the dry bark is valuable in impotency, premature ejaculation and thinness of semen. About 120 gm. of the powder of the dry bark should be boiled in 600 ml. of water for about half an hour and 30 ml. of this. mixed with a table spoonful of honey, should be taken three times daily for a month to cure these conditions.
• Digestive Disorders :- Drumstick is also valuable in digestive disorders. A teaspoonful of fresh leaf juice, mixed with honey and a glassful of tender coconut water, is given two or three times as a herbal medicine during the treatment of cholera,dysentery, diarrhea, colitis and jaundice.
• Urinary Disorders :- A tablespoonful of coagulated fresh leaf juice, mixed with a glass of fresh juice of cucumber or carrot, is an effective medicine for scanty urination and constant burning in urethra due to high acidity of urine. A teaspoonful of the juice with 10 gm. of rock salt once daily, is used to cure excessive urination of non diabetics.
• Beauty-Aid :- Fresh leaf juice applied with lime juice is useful in the treatment of pimples, black heads and keeps one's face fresh.