Dandelion

The dandelion is a perennial plant with an almost worldwide distribution. While many individuals consider the dandelion to be an unwanted weed, herbalists all over the world have revered this valuable herb. Its common name, dandelion, is a corruption of the French for “tooth of the lion” (dent-de-lion). This name describes the herb’s leaves, which have several large, pointed teeth. Its scientific name, Taraxacum, is from the Greek taraxos (disorder) and akos (remedy). This alludes to dandelion’s ability to correct a multitude of disorders.

Cucumbers

Cucumbers (Cucumis sativus) are cylindrical in shape and commonly range in length from about 6 to 9 inches, although they can be smaller or much larger. Their skin ranges in color from green to white and may be either smooth or ridged, depending upon the variety. Inside a cucumber is a very pale green flesh that is dense yet aqueous and crunchy at the same time, as well as numerous edible fleshy seeds. The seedless, thin-skinned, and longer varieties are most often grown in greenhouses.

Celery

Celery is a member of the Umbelliferae family, along with carrots, parsley, and fennel. It is a biennial vegetable, meaning it has a normal growing cycle of once every two years. While most people associate celery with its stalks, its leaves, roots, and seeds are also used as food and seasoning.

Celery grows to a height of 12 to 16 inches and is composed of leaf-topped ribs arranged in a conical shape and joined at a common base (the collection of ribs forms the stalk).

Cabbage

Cabbage is the “king” of the cruciferous family of vegetables, which also includes broccoli, Brussels sprouts, cauliflower, collards, kale, mustard greens, radishes, rutabaga, turnips, and other common vegetables. The members of this family of vegetables are currently receiving much attention for their impressive anticancer properties.

The three major types of cabbage are green, red, and Savoy. The color of green cabbage ranges from pale to dark green, while red cabbage has leaves that are either crimson or purple with white veins running through. Both green and red cabbage have smooth-textured leaves, while the leaves of Savoy cabbage are more ruffled and yellowish green in color.

Carrots

The carrot is a plant with a thick, fleshy, deeply colored root that grows underground and feathery green leaves that emerge above ground. It is known scientifically as Daucus carota, a name that can be traced back to ancient Roman writings of the third century B.C.E. Carrots belong to the Umbelliferae family, named after the umbrellalike flower clusters common to plants in this family, including parsnips, parsley, fennel, and dill. There are more than a hundred different varieties of carrot that vary in size and color.

Brussels Spouts

Like broccoli, Brussels sprouts developed from the wild cabbage. They resemble miniature cabbages, with a diameter of about 1 inch. Brussels sprouts grow underground in bunches of twenty to forty on the stems of plants that grow as high as

three feet tall. Brussels sprouts are typically sage green in color, although some varieties feature a red hue. They are oftentimes sold separately but can sometimes be found in stores still attached to the stem.

HISTORY

The first mention of Brussels sprouts occurred in the late 1500s near Brussels, Belgium.

Cauliflower

Cauliflower is a member of the cruciferous vegetable family, which includes broccoli, kale, and cabbage. Cauliflower has a compact head called a “curd,” which is composed of undeveloped flower buds. The curd averages 6 inches in diameter. The flower buds are attached to a central stalk, and when the buds bloom, cauliflower looks like a little tree.