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Recent Articles (Blog)FOOD IN ROOTS
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 (5.00 out of 5 stars) 1 rating, 566 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) 1 rating, 138 likesBitter detoxicant, Cold vasodilator, depurative, alterative, astringent diuretic. Stimulates kidneys to eliminate uric acid. like dandelion rt but not a potassium diuretic (5.00 out of 5 stars) 2 ratings, 603 likesAncestors 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... (5.00 out of 5 stars) 1 rating, 92 likesThis bright food is one of the lightest of root vegetables. It's the only root vegetable with as much flavor and freshness as leafy greens - something you can't get from a turnip or carrot. Imagine a root vegetable that's perfect for spring, and that... 182 likes Hot, pungent, antiemetic, appetizer, digestive, spleen tonic; stimulates saliva. (5.00 out of 5 stars) 1 rating, 112 likesDaikon is native to southeast and east Asia. From white to purple to green to pink, Daikon comes in several varieties. It's also known as white radish, winter radish, long white radish, oriental radish, and mooli. In Japan, many types of pickles are... (5.00 out of 5 stars) 1 rating, 291 likesEver 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... 299 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... 92 likes Horseradish is a sharp, acrid spice that kindles agni. It is even used in steakhouses to help digest a heavy meal. 
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