Transcript The Introduction of vegetables

The Introduction of vegetables
By Josephine Huang
Ginger
Ginger

Ginger is the rhizome of
the plant Zingiber
officinale, consumed
whole as a delicacy,
medicine, or spice. It lends
its name to its genus and
family (Zingiberaceae).
Other notable members of
this plant family are
turmeric, cardamom, and
galangal.
Spinach

Spinach (Spinacia oleracea) is an edible flowering
plant in the family of Amaranthaceae. It is native to
central and southwestern Asia. It is an annual
plant (rarely biennial), which grows to a height of
up to 30 cm. Spinach may survive over winter in
temperate regions. The leaves are alternate,
simple, ovate to triangular-based, very variable in
size from about 2–30 cm long and 1–15 cm broad,
with larger leaves at the base of the plant and
small leaves higher on the flowering stem.
Corn
 Maize
(Zea mays L. ssp. mays, pronounced
/ˈmeɪz/), known in many English-speaking
countries as corn, is a grain domesticated
by indigenous peoples in Mesoamerica in
prehistoric times. The Aztecs and Mayans
cultivated it in numerous varieties
throughout central and southern Mexico, to
cook or grind in a process called
nixtamalization. Later the crop spread
through much of the Americas.
pumpkin
 pumpkins
are very versatile in their uses for
cooking. Most parts of the pumpkin are
edible, including the fleshy shell, the seeds,
the leaves, and even the flowers. In the
United States, pumpkin is a very popular
Halloween and Thanksgiving staple.
Although most Americans use store-bought
canned pumpkin,[citation needed]
homemade pumpkin purée can serve the
same purpose.[18]
taro
taro

Taro can be grown in paddy fields or in upland
situations where watering is supplied by rainfall or
by supplemental irrigation. Like most root crops,
taro and eddoes do well on deep, moist or even
swampy soils where the annual rainfall exceeds
250 cm. Eddoes are more resistant to drought and
cold. The crop attains maturity within six to nine
months of planting. For better storage, the crop is
harvested after the leaves turn yellow.
carrot
 Carrots
can be eaten in a variety of ways.
Only 3% of the β-carotene in raw carrots is
released during digestion: this can be
improved to 39% by pulping, cooking and
adding cooking oil.[2] Alternatively they may
be chopped and boiled, fried or steamed,
and cooked in soups and stews, as well as
baby and pet foods. A well known dish is
carrots julienne
 Grated
carrots are used in carrot cakes, as
well as carrot puddings, an old English dish
thought to have originated in the early 19th
century. The greens are edible as a leaf
vegetable, but are rarely eaten by humans.
Together with onion and celery, carrots are
one of the primary vegetables used in a
mirepoix to make various broths.