"chili peppers are seeded and chopped and onions and carrots are chopped into pieces the same size as the peppers. Scallions are cut into long diagonal strips. In a pan, the remaining vegetables are placed on the bottom, and the marinated beef tripe and brisket are placed over them in a circular fashion. The shredded mushrooms and sliced vegetables are arranged between the tripe and meat. The prepared broths are mixed together, seasoned with salt, and poured little by little into the pan. When the dish is cooked, any floating foam is skimmed off and the ""gopchang jeongol"" is served."
"into other dishes, in the manner of onions or garlic. The words ""scallion"" and ""shallot"" are related and can be traced back to the Greek ""ασκολόνιον"" ('askolonion') as described by the Greek writer Theophrastus. This name, in turn, seems to originate from the name of the ancient Canaan city of Ashkelon. The plant itself came from farther east of Europe. Species and cultivars that may be called ""scallions"" include: Spring onions may be cooked or used raw as a part of salads, salsas or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes, sandwiches, curries and as"
"other with scallions before singing the song Dayenu, symbolizing the whips endured by the Israelites under the ancient Egyptians. An oil, ""scallion oil"", is sometimes made from the green leaves. The leaves are chopped and lightly cooked then emulsified in oil which is used as a garnish. See ""Allium fistulosum"". Scallions have various other common names throughout the world. These names include spring onion, green onion, table onion, salad onion, onion stick, long onion, baby onion, precious onion, yard onion, gibbon, syboe and shallot. Scallion and its many names can be mistakenly used for the young plants of the shallot"
"more widely used in other parts of the world, particularly East Asia. Known as escallion, ""A. fistulosum"" is an ingredient in Jamaican cuisine, in combination with thyme, scotch bonnet pepper, garlic, and allspice (called pimenta). Recipes with escallion sometimes suggest leek as a substitute in salads. Jamaican dried spice mixtures using escallion are available commercially. The Jamaican name is probably a variant of scallion, the term used loosely for the spring onion and various other plants in the genus ""Allium"". The Japanese name is ""negi"" (葱), which can also refer to other plants of the genus Allium, or more specifically"
"Shallot The shallot is a type of onion, specifically a botanical variety of the species ""Allium cepa"". The shallot was formerly classified as a separate species, ""A. ascalonicum"", a name now considered a synonym of the currently accepted name. Its close relatives include the garlic, leek, chive, and Chinese onion. Shallots probably originated in Central or Southwest Asia, travelling from there to India and the eastern Mediterranean. The name ""shallot"" comes from Ashkelon, an ancient Canaanite city, where people in classical Greek times believed shallots originated. The name ""shallot"" is also used for the Persian shallot ""(A. stipitatum)"", from the"
"""A. fistulosum"" is called pa (, ""scallion""), while common onions are called ""yangpa"" (, ""Western scallion""). While ""A."" × ""proliferum"" is called jjokpa (), ""A. fistulosum"" is called either ""daepa"" (, ""big scallion"") or ""silpa"" (, ""thread scallion"") depending on the size. Unlike ""daepa"" and ""silpa"", which are usually used as a spice, herb, or garnish, ""jjokpa"" is often used as the main ingredient of various scallion dishes in Korean cuisine. Common dishes made with ""jjokpa"" include ""pajeon"" (scallion pancakes) and ""pa-kimchi"" (scallion kimchi). Tree onion Tree onion, topsetting onions, walking onions, or Egyptian onions, Allium"" × ""proliferum, are similar"
"part of a stir fry. In many Eastern sauces, the bottom half-centimetre (quarter-inch) of the root is commonly removed before use. In Mexico and the Southwest United States, ""cebollitas"" are scallions that are sprinkled with salt, grilled whole and eaten with cheese and rice. Topped with lime juice, they are typically served as a traditional accompaniment to ""asado"" dishes. In Catalan cuisine, ""calçot"" is a type of onion traditionally eaten in a ""calçotada"" (plural: ""calçotades""). A popular gastronomic event of the same name is held between the end of winter and early spring, where ""calçots"" are grilled, dipped in ""salvitxada"""
"early variety is called silpa (, ""thread scallion""). A similar scallion plant, ""A."" × ""proliferum"" is called ""jjokpa"" (). Both ""daepa"" and ""silpa"" are usually used as a spice, herb, or garnish in Korean cuisine. The white part of ""daepa"" is often used as the flavour base for various broths and infused oil, while the green part of ""silpa"" is preferred as garnish. Dishes using ""daepa"" include ""pa-jangajji"" (pickled scallions), ""pa-mandu"" (scallion dumplings), ""pa-sanjeok"" (skewered beef and scallions), and ""padak"" (scallion chicken), which is a variety of Korean fried chicken topped with shredded raw ""daepa"". Dishes using ""silpa"" include ""pa-namul"""
"(seasoned scallions), ""pa-jangguk"" (scallion beef-broth soup), and ""pa-ganghoe"" (parboiled scallion rolls) where ""silpa"" is used as a ribbon that bundles other ingredients. ""A. fistulosum"" is used in Russia in the spring for adding green leaves to salads. Allium fistulosum Allium fistulosum, the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant. The species is very similar in taste and odor to the related common onion, ""Allium cepa"", and hybrids between the two (tree onions) exist. ""A. fistulosum"", however, does not develop bulbs, and possesses hollow leaves (""fistulosum"""
"Jimbu Jimbu is an herb belonging to the onion family, used extensively in some regions of Nepal and in some central Himalayan states of India, like Uttarakhand, where it is called Jamboo / Faran . It is composed of two species of ""Allium"", ""A. hypsistum"" and ""A. przewalskianum"". The herb, which has a taste in between onion and chives, is most commonly used dried. In the Mustang district of Nepal, it is used to flavor vegetables, pickles, and meat. In the rest of Nepal it is most commonly used to flavor urad dal or lentils. The dried leaves are fried"
"var. ""stewartii"". Where the range of ""J. microcarpa"" overlaps with ""J. major"", the two species interbreed, producing populations with intermediate characteristics. This phenomenon has also been found where ""J. microcarpa"" trees grows near ""J. nigra trees. ""Juglans"" (literally ""Jupiter's acorn"") is the Latin name of the walnut. ""Microcarpa"" means ""having small fruit"". Juglans microcarpa Juglans microcarpa, known also as the little walnut, Texas walnut, Texas black walnut or little black walnut (as it belongs to the ""black walnuts"" section ""Juglans"" sect. ""Rhysocaryon""), is a large shrub or small tree (10–30 ft tall) which grows wild along streams and ravines in"
"Calçot Calçot () is a type of scallion or green onion known as ""calçot"" in the Catalan language. The calçot from Valls (Tarragona, Catalonia) is a registered EU Protected Geographical Indication. Calçots are milder and less bulbous than onions and have a length of between 15 and 25 cm (white part) and a diameter of 1.7 to 2.5 cm at the root. Planted in trenches, like an onion, as a single bulb, and successively increasing the depth of the soil around the stems throughout autumn and winter, they sprout into 4–10 shoots, roughly the shape of small leeks or scallions."
"may be applied to this plant include green onion, salad onion, and spring onion. These names are ambiguous, as they may also be used to refer to any young green onion stalk, whether grown from Welsh onions, common onions, or other similar members of the genus ""Allium"" (also see scallion). ""A. fistulosum"" is an ingredient in Asian cuisine, especially in East and Southeast Asia. It is particularly important in China, Japan, and Korea, hence the other English name for this plant, Japanese bunching onion. In the West, ""A. fistulosum"" is primarily used as a scallion or salad onion, but is"
"such as ""pickled onion"", ""pickled cauliflower"", etc. In the UK, pickle, as in a ""cheese and pickle sandwich"", may also refer to Ploughman's pickle, a kind of chutney. South Asia has a large variety of pickles (known as ""achar"" (आचार) in Assamese, Bengali, Hindi, Punjabi, ""uppinakaayi"" in Kannada, ""lonacha"" (लोणचं) in Marathi, ""uppilittathu"" or ""achar"" in Malayalam, ""oorukai"" in Tamil, ""ooragaya"" in Telugu), which are mainly made from varieties of mango, lemon, lime, goongura(a sour leafy shrub), tamarind and Indian gooseberry (amla), chilli. Vegetables such as eggplant, carrots, cauliflower, tomato, bitter gourd, green tamarind, ginger, garlic, onion, and citron are"
"and ""kare-kare"". Yardlong beans are also separated from the pod and are cooked with the buds of the ""alukon"" tree (""Alleaenthus luzonicus"") and other vegetables in a dish called ""agaya"" in northeastern Luzon. In Malaysian cuisine, they are often stir-fried with chillies and shrimp paste (""belacan"") or used in cooked salads (""kerabu""). Another popular option is to chop them into very short sections and fry them in an omelette. The plant is easy to grow in areas with hot and humid summers where other green bean varieties may succumb to heat damage in summer, and as such is worthy of"
"(bilberry) beans, cabbage, carrots, cress, lettuce, onions, peas, potatoes, tomatoes, turnips lavender, marigold, marjoram, mugwort, parsley, sage, sorrel, thyme cardamom, coffee, pepper, tea flax, hemp, wine-grapes, hops, madder, woad; ""see also #Fruit and nut trees (above), #Grains (below)"" anemone, asphodel, belladonna, buttercup, camellia, celandine, clematis, cornflower, daffodil, daisy, eglantine, forget-me-not, gladden, hemlock, hyacinth, iris, lily, lobelia, mallow, marigold, mimosa, nasturtium, nenuphar, pansy, pimpernel, poppy, primrose, rockrose, rose, saffron, snapdragon, stonecrop, sunflower, water-lily grass, reeds, rushes, sedge barley, oats, rye, wheat bindweed, boxwood, brambles, broom, butterbur, clover, fireweed, goatleaf, gorse, heather, ivy, nettles, sloe, thistles, thorn-bush, wood-parsley bracken, ferns, moss, seaweed,"
"Gai lan Gai lan (""Brassica oleracea"" var. ""alboglabra"") is the Cantonese name and jie lan is the Mandarin name for a vegetable that is also known as Chinese broccoli or Chinese kale. It is a leaf vegetable with thick, flat, glossy blue-green leaves with thick stems, and flower heads similar to but much smaller than broccoli, another ""Brassica oleracea"" cultivar, but gai lan is in the group ""alboglabra"" (from Latin ""albus"" ""white"" and ""glabrus"" ""hairless""). Its flavor is very similar to that of broccoli, but slightly more bitter. It is also noticeably stronger. Broccolini is a hybrid between broccoli and"
"Spiral vegetable slicer Spiral vegetable slicers (also known as spiralizers) are kitchen appliances used for cutting vegetables, such as zucchinis, potatoes, cucumbers, carrots, apples, parsnips, and beetroots, into linguine-like strands which can be used as an alternative to pasta. According to ""Good Housekeeping"" and ""US News"", spiralizers were a hot trending item as of September 2014. The ""LA Times"" stated that spiralizers became popular in the spring of 2014. Spiralizers are especially popular among people following the Paleo diet, other low-carb diets, and raw vegans. Spiralizers usually contain three blades: a round blade for spaghetti, a small flat blade for"
"for dry bulbs, salad onions, and pickling onions belong to this group. The range of diversity found among these cultivars includes variation in photoperiod (length of day that triggers bulbing), storage life, flavour, and skin colour. Common onions range from the pungent varieties used for dried soups and onion powder to the mild and hearty sweet onions, such as the Vidalia from Georgia, USA, or Walla Walla from Washington that can be sliced and eaten raw on a sandwich. This group contains shallots and potato onions, also referred to as multiplier onions. The bulbs are smaller than those of common"
"also used the spelling ""simlin"" in his journal entries. Simlin, variously spelled simblin, symnel, cymling, cimnel (Thomas Jefferson's spelling) and simnel were words for summer squash, particularly ""Cucurbita pepo ssp. pepo"", common name pattypan squash. The word ""simnel"" was used because of the visual similarity between the squash and the simnel cake. Summer squash Summer squash are squashes that are harvested when immature, while the rind is still tender and edible. Nearly all summer squashes are varieties of ""Cucurbita pepo"", though not all ""Cucurbita pepo"" are considered summer squashes. Most summer squash have a bushy growth habit, unlike the rambling"
"of ""gochutgaru"" (chili powder) and chili oil in ""jjamppong"" began in the 1960s. In some restaurants, ""Samsun jjampong"" (삼선짬뽕) refers to a more expensive option with additional varieties of seafood. ""Gul jjampong"" (굴짬뽕) contains oysters and is usually served with a spicy white broth, also called ""Sacheon Tangmyeon"" (사천탕면). ""Gochu jjampong"" refers to a ""jjampong"" with additional spiciness using Cheongyang chili pepper. A panfried variety of ""jjampong"" is also served at some restaurants. In ""jjampong bap"" (짬뽕밥), rice is used in the place of noodles. Jjamppong Jjamppong () is a Korean noodle soup with red, spicy seafood- or pork-based broth"
"a bunch as an ornamental plant. The common name ""Welsh onion"" does not refer to Wales but derives from a near obsolete use of ""Welsh"" in the sense ""foreign, non-native"", as the species is native to China, though cultivated in many places and naturalized in scattered locations in Eurasia and North America. Historically, the ""A. fistulosum"" was known as the cibol. In Cornwall, they are known as chibbles. ""A. fistulosum"" is not indigenous to Wales or particularly common in Welsh cuisine (the green ""Allium"" common to Wales is the leek, ""A. ampeloprasum"", the national vegetable of Wales). Other names that"
"Pajeon Pajeon (, ) is a variety of ""jeon"" with scallion as its prominent ingredient, as ""pa"" () means scallion. It is a Korean dish made from a batter of eggs, wheat flour, rice flour, scallions, and often other ingredients depending on the variety. Beef, pork, kimchi, shellfish, and other seafood are mostly used. If one of these ingredients, such as squid, dominates the jeon, the name will reflect that; ""ojing'eo jeon"" (오징어전) is 'squid jeon'. ""Pajeon"" is usually recognizable by the highly visible scallions. It is similar to a Chinese scallion pancake in appearance but is less dense in"
"Kohlrabi Kohlrabi (from the German for cabbage turnip; ""Brassica oleracea"" Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked. Edible preparations are made with both the stem and the leaves. Despite its common names, it is not the same species as turnip. The name comes from the German ""Kohl"" (""cabbage"") plus ""Rübe"" ~ ""Rabi"" (Swiss German variant) (""turnip""), because the swollen stem resembles the latter. Kohlrabi"
"Onion The onion (""Allium cepa"" L., from Latin ""cepa"" ""onion""), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ""Allium"". Its close relatives include the garlic, leek, chive, and Chinese onion. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (""Allium fistulosum""), the tree onion (""A."" ×""proliferum""), and the Canada onion (""Allium canadense""). The name ""wild onion"" is applied to a number of ""Allium"" species, but ""A. cepa"" is exclusively known from cultivation. Its"
"pale or dark green. Gherkins, also called cornichons, baby dills, or baby pickles, are small, whole, unsliced cucumbers, typically those to in length, often with bumpy skin, and pickled in variable combinations of brine, vinegar, spices, and sugar. In the United Kingdom, gherkins may be prepared predominantly in vinegar, imparting an acidic flavor ""punch"" as a side-dish for meals. Although gherkins may be grown in greenhouses, they are commonly grown as a field crop, processed locally, and packaged in jars in Canada, the United States, and India. India, Turkey, Ukraine and Mexico compete as producers for the global gherkin market,"
"Ciambotta Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine. The dish has different regional spellings; it is known as ciambotta or ciambrotta in Calabria and elsewhere, ciammotta in Basilicata and Calabria, cianfotta in Campania and Lazio, and ciabotta in Abruzzo. Ciambotta is popular throughout southern Italy, from Naples south. There are many individual and regional variations of ciambotta, but all feature summer vegetables. Italian eggplant, zucchini, bell peppers, potato, onion, tomatoes, garlic, basil, and olive oil are common ingredients. Ciambotta may be served alongside grilled meats, such as sausage or swordfish. It is sometimes served with"
"vegetables is called Saaga in Odisha). In the Western Ghats in Maharashtra, India, it is used to make bhaji (भजी). It is also known as daento or valchi bhaji in Konkani. A popular Mangalorean dish is ""Valchi Bhaji and Shrimp - Curry"". The vegetable is used in Chinese cuisine. It has many names including flowing water vegetable. It is often used in stir-frys and soups. In Vietnam, particularly the north, it is cooked with crab meat, luffa and jute to make soup. In Africa, the mucilaginous cooked shoots are most commonly used. ""Basella alba"" is usually referred to as the"
"Chard Chard or Swiss chard (""Beta vulgaris"" subsp. ""vulgaris"", Cicla-Group and Flavescens-Group) () is a green leafy vegetable. In the cultivars of the Flavescens-Group, the leaf stalks are large and often prepared separately from the leaf blade. The leaf blade can be green or reddish in color; the leaf stalks are usually white, yellow, or red. Chard, like other green leafy vegetables, has highly nutritious leaves, making it a popular component of healthy diets. Chard has been used in cooking for centuries, but because of its similarity to beets and vegetables like cardoon, the common names that cooks and cultures"
"and is known as ""innab"". Confusion in the common name apparently is widespread. The ""innab"" is ""Z. jujuba"": the local name ""ber"" is not used for ""innab"". Rather, ""ber"" is used for three other cultivated or wild species, e.g., ""Z. spina-christi"", ""Z. mauritiana"", and ""Z. nummularia"" in Pakistan and parts of India and is eaten both fresh and dried. The Arabic name ""sidr"" is used for ""Ziziphus"" species other than ""Z. jujuba"". Traditionally in India, the fruit is dried in the sun and the hard nuts are removed. Then, it is pounded with tamarind, red chillies, salt, and jaggery. In"
"some distance from the parent plant, giving rise to the name ""walking onion."" It has been postulated that the name ""Egyptian onion"" derived from Romani people bringing tree onions to Europe from the Indian subcontinent. The tree onion is a species of perennial onion. It is a diploid hybrid between the bunching onion and the shallot. Also known as turfed stone leek, it may be cultivated commercially and for foliage. It is described as a shallot which can be grown in tropical conditions. The phenomenon of forming bulblets instead of flowers is also seen in garlic and other alliums, which"
"ginger. Kinilnat Kinilnat, or ""ensalada"", is an Ilocano salad. Popular vegetables that are used as ingredients to this dish include the shoots and leaves of the sweet potato and bitter melon, shoots and the fruits of the string bean, and horseradish tree leaves and blossoms, taro, cabbage, blossoms of the West-Indian pea, and winged beans, fern shoots, or other various vegetables such as eggplant. The leaves, shoots, blossoms, or the other parts of the plant are blanched, drained and dressed with bagoong (preferably) or patis, and sometimes souring agents like calamansi or cherry tomatoes are added, as well as freshly"
"under the genus ""Thapsia"", subfamily Apioideae, of the carrot and parsley family Apiaceae. Two varieties are recognized: ""T. villosa"" var. ""villosa"" and ""T. villosa"" var. ""dissecta"". The generic name ""Thapsia"" is derived from the Ancient Greek name θαψία (""thapsía"") for the members of the genus. The Greeks believe it to have originated from ancient Thapsos in Sicily. The specific epithet is from Latin ""villōsus"" (""hairy"" or ""shaggy""). It is commonly known in English as the 'villous deadly carrot' or simply 'deadly carrot'. It is known under a large number of common names in other languages, including ""bu-nefar"" in Arabic; ""zumillo"""