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(5.00 out of 5 stars) 1 rating, 660 likes "A tale that begins with a beet will end with the devil", wrote Tom Robbins in Jitterbug Perfume. For good reason too - cooking with red beets leaves the hands looking blood-stained. A chef who slaughters beets cannot hide - only run from the scene of... (5.00 out of 5 stars) 2 ratings, 720 likes Ancestors of the wild carrot came from Iran and Afghanistan, the center of genetic diversity for carrot. Carrots were bred from a species of wild carrot, called Queen Anne's Lace. Originally they were grown for their aromatic leaves and seeds. Since... 208 likes Hot, pungent, antiemetic, appetizer, digestive, spleen tonic; stimulates saliva. 243 likes Regarded as both a force for good and evil, folklore and superstition abound when it comes to this little but poignant member of the onion family. A garland of garlic kept evil spirits and vampires away in the west. In an eastern Islamic myth, garlic... (5.00 out of 5 stars) 1 rating, 327 likes Ever reach for dried ginger as a quick replacement for the fresh root and assume it's an apt substitute? Ginger is ginger, right? Actually, not at all. Dried ginger packs a... 374 likes Like all roots cooked onion brings a grounding feel. Yellow onions are the standard onion in American grocery store shelves. White onions tend to be sweeter and crunchier. Red... 179 likes Although Jicama appears like a dusty old stone, it's taste and texture are refreshingly sweet and crisp. Jicama is the only root in the bean family consumed as a food. Licorice root, the other edible root of the legume family, is largely consumed as an... ENZYME DEFICIENCIES
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