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Published byAmelia Allison Modified over 9 years ago
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Leafy Vegetables Introduction Salad vegetables are usually consumed raw (uncooked) and ______________with minimal preparation Lettuce Examples of other salad vegetables Arugula Endive ______________
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Leafy Vegetables Greens are consumed cooked Spinach _________________ Kale and Collards General characteristics of leafy vegetables Biennials – live for two years _________________ season Shallow-rooted Respond to nitrogen fertilizer
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Lettuce (Lactuca sativa) Background Native to Europe and Asia First used for edible oil in its seed ________________ species are very bitter – needed to select for less bitter forms Bitterness is associated with milky latex that occurs when ________________ bolts What is bolting?
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Lettuce Bibb or butterhead ___________ heads Inner leaves are cream or yellow and ___________ Delicate sweet flavor
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Lettuce Iceberg or __________________ Most common type of lettuce in salad bars and fast food Extremely sensitive to heat Leaves are thin and crisps
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Lettuce ________ or Romaine Upright head up to 10 inches tall Forms an elongated ___________ Leaves are crisper than other heading types Used in Cesar and Cos salads
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Lettuce Leaf lettuce Does not form a _______ Widely adapted Types can vary in leaf ______________, shape, and color Can be harvested very young Major component of mixed green salads
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Lettuce: Culture Temperature Extremely sensitive to ___________ temperatures High temperatures cause: Seedstalk to form Internal tip _______________ of crisphead types Stunted growth ____________ leaves Moisture Have a _________________ root system
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Lettuce: Harvesting Leaf lettuce May be harvested when leaves are large enough to use Butterhead and Cos types Ready to harvest in ______ to ______ days _____________________ types Harvest when heads are firm and full
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Other Salad Vegetables Bitterness or _____________________ can be a problem Ways to avoid: Blanching Using less pungent ____________________ Harvest when temperatures are cool (i.e. fall)
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Arugula or Roquette (Eruca vesicaria var. Sativa) Has enjoyed a surge in popularity Used in mixed salads or as a cooked green Characteristics ____________ season Closely related to ____________ Biting, pungent, spicy flavor similar to ___________________ Too strong to be eaten alone
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Endive (Cichorium endivia) Background Native to eastern portion of ________ and reached Mediterranean region by time of ancient Egyptians Produce a blue flower
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Endive Characteristics Endive Loose, _______________, medium green, fringed, and curly leaves Very pungent flavor ____________________ (Batavian endive) A selection of endive Broad, thick, smooth leaves with a white midrib Milder flavor than other endives Cultivation Similar to _______ with best growth at 60 to 70 F Less pungent if grown in fall Requires frequent watering
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Endive _____________________ Growing a plant part in the absence of _________ Makes the plant part less bitter How is endive blanched? Gather leaves together and tie them together Inner leaves (hearts) become a __________ color Harvesting Entire ____________ cut at base when leaves are partly or wholly blanched Outer leaves are tough and bitter and are discarded
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Chicory (Chicorium intybus) Introduction Closely related to ______________ Native to ____________ and western Asia Has naturalized along highways in US Has a light blue flower ________________ but grown as a long season annual
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Chicory Roasted roots have been widely used as a _______________ substitute Reduces bitterness of coffee
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Chicory Witloof chicory Traditionally forced indoors during winter to produce ________ ______________ are planted in moist sand or peat moss and kept in the dark Any light getting to the ______________ causes them to turn bitter
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Chicory Radicchio or leaf chicory Most common are _____ or variegated, loosely wrapped, semiheading types Grown ___________ similar to lettuce ___________ used in salads or can be grilled
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Greens Were commonly consumed by our ancestors Often were wild plants that emerged early in the spring Examples ______________ Dandelion greens Are generally consumed cooked
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Spinach (Spinacia oleracea) Background Native to western Asia First cultivated by Persians Spread to China by 7 th century Reached Europe by 11 th century Plant characteristics Edible part of spinach is _____________ of leaves ___________________ is produced in response to long days and hot temperatures
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Spinach Savoy Crinkled leaf spinach Retains ___________ New Zealand Spinach (Tetragonia tetragonioides) A substitute for spinach Can grow in dry weather and _______ temperatures
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Chard or Swiss Chard (Beta vulgaris Cicla group) Background Type of beet that was developed for its large, crisp leaves Wild beet a common seaside plant in ___________, North Africa, and Asia Leaves first first part of beets consumed
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Chard Why grow chard? Does not form a seedstalk in ___________ weather (unlike spinach) Can use both leaf blades and leafstalks (petioles) Colorful ____________ ranging from white to yellow or red Good flavor Seed from early spring to midsummer Harvesting Harvest leaves when they are small
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Collard and Kale (Brassica oleracea Acephala group) Background Originated in Western Europe Characteristics Kale refers to a curly leaf form of ______________ Collards are a nonheading form of cabbage Forms a large _________ of blue-green leaves Hardy _________ season vegetable
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Collard and Kale Cultivation Planting May be ___________ or transplanted Tolerate summer heat Seed in midsummer for fall harvest Usually gives best results Light ____________ improves mild-cabbage like flavor
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Collard and Kale Harvest Can be harvested by two methods: Entire young plant can be cut off at the _________ and used Individual ________ can be harvested throughout the season
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