Herbs & fruits
We're sure you know about how a few of these foods grow, but most of you probably don't know all of them. It's also interesting to note how many different parts of these plants we like to eat.
Many of these herbs and fruits are just one edible sub-species in a larger category of plants that we can't eat. Knowing where your food comes from and how it is made is important because it allows us to make more educated choices about what we eat.
That's why we've compiled a list of 24 delicious herbs and fruits:
Herbal tea can be made from the leaves. When roasted with meats or vegetables, The leaves impart a mustard-like aroma with an additional fragrance of charred wood. In amounts typically used to flavor foods, such as one teaspoon (1 gram), rosemary provides no nutritional value. Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils which are prone to rancidity. Rosemary oil is used for purposes of fragrant bodily perfumes or to emit an aroma. A robust herb that features a woody stem and needles similar to a pine tree. Generally it will work well with in drink sweet, acidic flavors like citrus (Lemon, Lime & Orange), cranberry and tomato.
Guava - It´s a fruits, usually 4 to 12 centimetres (1.6 to 4.7 in) long. They have a pronounced and typical fragrance, similar to lemon rind but less sharp. The pulp inside may be sweet or sour. The seeds in the central pulp vary in number and hardness, depending on species.
The entire fruit is a key ingredient in punch, and the juice is often used in culinary sauces. Guava juice is popular in many countries. The fruit is also often prepared in fruit salads.
Grapefruit are often cooked to remove their sourness, rendering them as sweets, resulting in a dessert, used primarily for its juice but also is used to make jam.
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