Because they spoil at high temperatures, what were once assumed to be safe for eating only in the months with the letter 'r' in their English/French names?
"have sharply reduced supplies, but they remain a popular treat celebrated in oyster festivals in many cities and towns. It was once assumed that oysters were only safe to eat in months with the letter 'r' in their English and French names. This myth is based in truth, in that in the Northern Hemisphere, oysters are much more likely to spoil in the warmer months of May, June, July, and August. In recent years, pathogens such as ""Vibrio parahaemolyticus"" have caused outbreaks in several harvesting areas of the eastern United States during the summer months, lending further credence to this"
"five months), but it is frost-sensitive. It also typically requires substantial growing space per plant, so is not much grown except where it is regionally popular. In cultivation in the United Kingdom, this plant has gained the Royal Horticultural Society's Award of Garden Merit. While the flower buds can be eaten much as small (and spiny) artichokes, more often the stems are eaten after being braised in cooking liquid. Cardoon stems are part of Lyonnaise cuisine (e.g. ""gratin de cardons""). Only the innermost, white stalks are considered edible, and cardoons are therefore usually prepared for sale by protecting the leaf"
"safe to harvest from summer through fall, and are edible both raw and/or boiled. Due to the small nature of the seeds, shelling them efficiently can prove tedious and difficult. In France and in Italy, ""R. pseudoacacia"" flowers are eaten as ""beignets"" after being coated in batter and fried in oil; they are also eaten in Japan, largely as tempura. The bark, leaves, and wood are toxic to both humans and livestock. Important constituents of the plant are the toxalbumin robin, which loses its toxicity when heated, and robinin, a nontoxic glucoside. Horses that consume the plant show signs of"
"apples""), meatballs of mutton or chicken colored with saffron or a glaze of egg yolk. The Anglo-Norman variant, ""pommes d'orange"", were flavored and coloured with the juice of bitter oranges. The climate in the far north of Europe made cultivation of cereals even more difficult, and the wheat so popular in the south was a luxury in northern Europe. Wheat could cost at least twice as much as the most common grains, barley and rye. Barley was the most widely grown, but a great percentage of the harvest went into the extensive beer production, while rye was the principal bread"
"figues en juin, des asperges et des laitues pommées en décembre, janvier ..."""" ""heat, in the earth as well as in the air, can come regularly only from the rays of the sun. I dare say, however, that I was lucky enough to imitate it a little in regards to some small fruits: I succeeded in making some ripen five or six weeks early, for instance, strawberries at the end of March, early vegetables and peas in April, figs in June, asparagus and lettuces in December, January …"" Since Louis XIV was fond of figs, La Quintinie created a special"
"one source says that as it gets older the odor becomes ""reminiscent of rhubarb"". Although older literature describes it as a good edible species, modern literature does not recommended it for consumption. It gives some individuals gastrointestinal discomfort, reputedly similar to poisoning symptoms caused by morels. A number of poisonings attributed to this species have been reported from Europe, including one fatal poisoning in the Jura area in 1920, following which a warning was issued not to eat it raw or in salads. Although the fruit bodies are edible after cooking, they are rarely collected by mushroom pickers, and have"
"where they are not otherwise found. They are eaten and enjoyed raw, sautéed with butter, ground into pasta, in soups, and in many other dishes. In France, they are used in recipes such as ""cèpes à la Bordelaise"", ""cèpe frits"" and ""cèpe aux tomates"". Porcini risotto is a traditional Italian autumn dish. Porcini are a feature of many cuisines, including Provençal, and Viennese. They are used in soups and consumed blanched in salads in Thailand. Porcini can also be frozen—either raw or first cooked in butter. The colour, aroma, and taste of frozen porcini deteriorate noticeably if frozen longer than"
"tariff on the cheese, apparently the highest level by far of any in the package of tariffs placed on dozens of European luxury goods in response to a European ban on hormone-treated US beef. The tariff was suspended several months later as the US and EU settled the dispute. Roquefort is at its best between April and October, consumed after a five-month ripening period. The regional cuisine in and around Aveyron includes many Roquefort-based recipes for main-course meat sauces, savory tarts and quiches, pies, and fillings. Before Alexander Fleming discovered penicillin, it was common in country districts for shepherds to"
"and salted or otherwise preserved for the winter. The now largely archaic term ""St. Martin's Summer"" referred to the fact that in Britain people often believed there was a brief warm spell common around the time of St. Martin's Day, before the winter months began in earnest. A similar term that originated in America is ""Indian Summer"". In the United Kingdom, however, St. Martin's day is not widely recognised and November 11 is better known for being Remembrance Day. In Ireland, on the eve of St. Martin's Day, it is tradition to sacrifice a cockerel by bleeding it. The blood"
"December. Chanterelles are relatively high in vitamin C (0.4 mg/g fresh weight), very high in potassium (about 0.5%, fresh weight), and are among the richest sources of vitamin D known, with ergocalciferol (vitamin D2) as high as 212 IU/100 grams fresh weight. Scientific research has suggested that the golden chanterelle may have potent insecticidal properties that are harmless to humans and yet protect the mushroom body against insects and other potentially harmful organisms. Though records of chanterelles being eaten date back to the 16th century, they first gained widespread recognition as a culinary delicacy with the spreading influence of French"
"July through to November. The parasol mushroom is difficult to mistake for any other, especially in regions like Europe where the poisonous look-alike ""Chlorophyllum molybdites"" does not occur. Nevertheless, as with picking any fungus for consumption, caution should be exercised at all times. The parasol mushroom may not be eaten raw, because it is slightly toxic. These mushrooms are popularly sauteed in melted butter. In central and eastern European countries this mushroom is usually prepared similarly to a cutlet. It is usually run through egg and breadcrumbs and then fried in a pan with some oil or butter. Served with"
"on the ground in mixed woodland. It is found in the autumn months of August, September and October. ""Lactarius pyrogalus"" has a very hot, acrid taste and is acidic. It is due to this taste that it received both its English name, fire-milk lactarius, and its scientific name, with ""pyrogalus"" translating as ""fire milk"". Despite not being poisonous, it is not regarded as edible and should be avoided. This is unlike its relative, the saffron milk-cap (""L. deliciosus""), which is regarded as a choice mushroom. Lactarius pyrogalus Lactarius pyrogalus, commonly known as the fire-milk lactarius, is a species of inedible"
"rice is widely used for germination in Japan and other countries (GBR - Germinated Brown Rice). Sprouts of the Solanaceae family (tomato, potato, paprika, aubergine or eggplant) and of rhubarb cannot be eaten raw, as they can be poisonous. Some sprouts can be cooked to remove the toxin, while others cannot. With all seeds, care should be taken that they are intended for sprouting or human consumption rather than sowing. Seeds intended for sowing may be treated with chemical dressings. Several countries, such as New Zealand, also require that some varieties of imported edible seed be heat-treated, thus making impossible"
"European guidebooks the verdigris agaric is actually edible, but undesirable due to mildly spicy taste. Stropharia aeruginosa Stropharia aeruginosa, commonly known as the verdigris agaric, is a medium-sized green, slimy woodland mushroom, found on lawns, mulch and woodland from spring to autumn. The edibility of this mushroom is controversial - some sources claim that it is edible, while others claim it to be poisonous, although effects are little known and its toxic constituents undescribed. The French mycologist Lucien Quélet gave it its current binomial name in 1872, after it was initially described as ""Agaricus aeruginosus"" by William Curtis in 1784."
"that are eaten before the rinds and seeds begin to harden are called summer squash and belong to the species C. pepo. Pumpkins also belong to that species, but large, late, smooth, symmetrical forms of C. maxima and C. moschata are sometimes called ""pumpkins"" regardless of species. The word ""pumpkin"" is derived from the old French term pompion, meaning eaten when ""cooked by the sun,"" or ripe. In modern French, pumpkin is called potiron. All three species of squashes and pumpkins are native to the Western Hemisphere. C. maxima, represented now by such varieties as Hubbard, Delicious, Marblehead, Boston Marrow,"
"been present (""E. coli"", ""Salmonella"", etc.); but hemlock poisoning may have been the most likely suspect, for the people to have died so quickly. Quails as food Both Old World and New World quail include edible species. The common quail used to be much favoured in French cooking, but quail for the table are now more likely to be domesticated Japanese quail. The common quail is also part of Polish cuisine, Maltese cuisine, Portuguese cuisine, Italian cuisine and Indian cuisine. Quails are commonly eaten complete with the bones, since these are easily chewed and the small size of the bird"
"cabbage, carrots, and parsnips, along with pulses and legumes. These vegetables stored well through the colder months. Other vegetables, such as cucumbers, could be salted or pickled for preservation. Agricultural success in the northern colonies came from following the seasons, with consumption of fresh greens only occurring during summer months. In addition to vegetables, a large number of seasonal fruits were grown. Fruits not eaten in season were often preserved as jam, wet sweetmeats, dried, or cooked into pies that could be frozen during the winter months. Some vegetables originating in the New World, including beans, squashes, and corn, were"
"many items were preserved with salt, spices, honey, and other preservatives. Late spring, summer, and autumn afforded abundance, while winter meals were more sparse. Livestock were slaughtered at the beginning of winter. Beef was often salted, while pork was salted and smoked. Bacon and sausages would be smoked in the chimney, while the tongue and hams were brined and dried. Cucumbers were brined as well, while greens would be packed in jars with salt. Fruits, nuts and root vegetables would be boiled in honey for preservation. Whale, dolphin and porpoise were considered fish, so during Lent, the salted meats of"
"these sea mammals were eaten. Artificial freshwater ponds (often called ""stews"") held carp, pike, tench, bream, eel, and other fish. Poultry was kept in special yards, with pigeon and squab being reserved for the elite. Game was highly prized, but very rare, and included venison, wild boar, hare, rabbit, and birds. Kitchen gardens provided herbs, including some, such as tansy, rue, pennyroyal, and hyssop, which are rarely used today. Spices were treasured and very expensive at that time – they included pepper, cinnamon, cloves, nutmeg, and mace. Some spices used then, but no longer today in French cuisine are cubebs,"
"of the United Kingdom. Production will be enhanced by the nearby presence of pollinating varieties such as the Williams pear. It is a particularly resistant fruit, especially against scab. The Conference pear can be eaten until January if kept cool in a refrigerator or cellar ventilated. There is strong sales competition in Europe from neighboring countries (in order: Netherlands, Belgium, Spain and Italy). The flavour of 'Conference' pears grown in Savoie, was recognized in 1996 by a PGI (Geographical indications and traditional specialities (EU)), and 2012 it was the only PGI obtained by a pear in France. Conference pear A"
"to the chased girls. Its astringent blue-black seed cones, commonly known as ""juniper berries"", are too bitter to eat raw and are usually sold dried and used to flavour meats, sauces, and stuffings. They are generally crushed before use to release their flavour. Since juniper berries have a strong taste, they should be used sparingly. They are generally used to enhance meat with a strong flavour, such as game, including game birds, or tongue. The cones are used to flavour certain beers and gin (the word ""gin"" derives from an Old French word meaning ""juniper""). In Finland, juniper is used"
"to be palatable when raw. Collecting them after first frost (or putting in the freezer) cuts down on the bitter taste as well. The European rowan (""Sorbus aucuparia"") has a long tradition in European mythology and folklore. It was thought to be a magical tree and give protection against malevolent beings. The tree was also called ""wayfarer's tree"" or ""traveller's tree"" because it supposedly prevents those on a journey from getting lost. It was said in England that this was the tree on which the Devil hanged his mother. British folklorists of the Victorian era reported the folk belief in"
"false morels are deadly poisonous when eaten raw or incorrectly prepared, but their toxins can be reduced by a proper method of parboiling. Prepared in this way, this mushroom is widely used and considered a delicacy in many European countries, although recent research suggests that there may still be long-term health consequences from eating it. Commonly gathered species, grouped by their order taxa, are as follows: mushroom species mentioned in each group are listed at the end of the paragraph using the following convention: Latin name (common English names, if any). The genus ""Macrolepiota"", usually ""Macrolepiota procera"", and, to a"
"heat destroys vitamin C. Therefore, canned fruits possess less vitamin C than their fresh alternatives. The USDA conducted a study of nutrient retention in 2004, creating a table of foods, levels of preparation, and nutrition. New research highlighting the importance to human health of a rich microbial environment in the intestine indicates that abundant food processing (not fermentation of foods) endangers that environment. Using some food additives represents another safety concern. The health risks of any given additive vary greatly from person to person; for example using sugar as an additive endangers diabetics. In the European Union, only European Food"
"to disease or fireblight though some cultivars such as 'Bradford' are particularly susceptible to storm damage and are regularly disfigured or even killed by strong winds, ice storms, heavy snow, or limb loss due to their naturally rapid growth rate. The 'Bradford' in particular is also known for its sickly sweet, often unpleasant smell during its flowering stage. The species is named after the Italian-French sinologue Joseph-Marie Callery (1810–1862) who sent specimens of the tree to Europe from China. Numerous cultivars of Callery pear are offered commercially, including 'Aristocrat', 'Autumn Blaze', 'Bradford', 'Capital', 'Chanticleer' (also known as 'Cleveland Select'), 'New"
"autumn to early spring. They are fibrous, and the starch must be scraped or sucked from the tough fibers. Plants growing in polluted water can accumulate lead and pesticide residues in their rhizomes, and these should not be eaten. The outer portion of young plants can be peeled and the heart can be eaten raw or boiled and eaten like asparagus. This food has been popular among the Cossacks in Russia, and has been called ""Cossack asparagus"". The leaf bases can be eaten raw or cooked, especially in late spring when they are young and tender. In early summer the"
"English-speaking countries. In parts of the world including the U.S., produce is marked with small stickers bearing price look-up codes. These four- or five-digit codes are a standardized system intended to aid checkout and inventory control in produce markets. Vegetables are optimally stored between 0° and 4.4° Celsius (32° and 40 °F) to reduce respiration. Generally, vegetables should be stored at a high humidity (80 and 95 percent relative humidity), but cucubits (squash family) and onions prefer dry and can mold when moisture is high. Raw sprouts are among the produce most at risk of bacterial infection. Rinsing is an"
"of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings. In ancient Rome, eggs were preserved using a number of methods and meals often started with an egg course. The Romans crushed the shells in their plates to prevent evil spirits from hiding there. In the Middle Ages, eggs were forbidden during Lent because of their richness. The word mayonnaise possibly was derived from ""moyeu"", the medieval French word for the yolk, meaning center or hub. Egg scrambled with acidic fruit juices were popular in France in the seventeenth century; this"
"in their skins, not peeled, from harvest time to new year. Because of the influence of foreign countries, potatoes are also fried, so French fries and croquettes are common in restaurants. Buckwheat ('), pearl barley (') and millet grains (') are rarely served in restaurants. These are more commonly a home-cooked, healthier alternative. Pasta (') is common, either baked, boiled, cooked with other ingredients or served as a salad. Pasta is available in different shapes and flavours. This is an influence of Italian and Asian cuisine. Rice and buckwheat noodles are not common, but are becoming more popular. Gluten-free pasta"
"the conquering Normans and from the Latin ""rheubarbarum"". Rhubarb is grown primarily for its fleshy leafstalks, technically known as petioles. The use of rhubarb stalks as food is a relatively recent innovation. This usage was first recorded in 17th-century England after affordable sugar became available to common people, and reached a peak between the 20th century's two world wars. Commonly, it is stewed with sugar or used in pies and desserts, but it can also be put into savoury dishes or pickled. Rhubarb can be dehydrated and infused with fruit juice. In most cases, it is infused with strawberry juice"
"niouk yen (boulette chou chou) or chow mai. Stems and leaves are consumes in bouillon to accompany rice and other dishes. The chou chou is also consumed as pickle, salad, gratin, curry and sauté with beef, egg or chicken. In Australia, where it is called ""choko"", a persistent urban legend is that McDonald's apple pies were made of chayotes, not apples. This eventually led McDonald's to emphasise the fact that real apples are used in their pies. This legend was based on an earlier belief that tinned pears were often disguised chayotes. A possible explanation for the rumor is that"
"the gooseberry, though it may possibly be alluded to in a vague passage of Pliny the Elder's ""Natural History""; the hot summers of Italy, in ancient times as at present, would be unfavourable to its cultivation. Although gooseberries are now abundant in Germany and France, it does not appear to have been much grown there in the Middle Ages, though the wild fruit was held in some esteem medicinally for the cooling properties of its acid juice in fevers; while the old English name, ""Fea-berry"", still surviving in some provincial dialects, indicates that it was similarly valued in Britain, where"
"it is one of the officially recognized edible species sold in markets. In Europe, it is usually sold under its French name ""Pied-de-Mouton"" (Sheep's Foot). It is also collected and sold in local markets of Mexico, Spain and British Columbia, Canada. ""H. repandum"" mushrooms are also used as a food source by the red squirrel (""Sciurus vulgaris""). As a widespread edible species, ""H. repandum"" has been the subject of several scientific studies determining its nutritional and chemical composition. ""H. repandum"" fruit bodies contain 10.7% moisture and 9.2% ash. The organic acid composition includes malic acid (0.31 grams per 100 g"