Botanically the fruit is not a berry but a collective fruit, in appearance like a swollen loganberry. When the flowers are pollinated, they and their fleshy bases begin to swell. Ultimately they become completely altered in texture and color, becoming succulent, fat and full of juice.
Mustard Flower buds are tasty when boiled. One nice touch is to add raw mustard flowers to your favorite vinegar to give it a little personalized pick-me-up. The shape of the blossoms — like a Maltese cross — gave name to their family, Cruciferae, or cross-like.
Squash blossoms are also sometimes called zucchini flowers, but they can come from any summer or even winter squashes. They are the edible flowers of the squash plant and usually come in yellow and orange shades. Squash blossoms are soft, delicate, and taste mildly like the squash itself.
Both the Aztecs and the Mayans used Avocado leaves as a natural remedy for pain, diarrhea, coughs, arthritis, menstruation irregularity, and upset stomach. Dried or fresh leaves were traditionally crushed and steeped in hot water to make teas and tonics
Whole sprigs of fresh curry leaves are often quickly fried (because they can burn in seconds) in ghee or oil with other Indian spices, such as mustard seeds and cumin, and then stirred into any curry. They're delicious with chopped tomatoes or fresh corn kernels. Try grinding the leaves with coconut, chilies, and tamarind to make a chutney
This compound has the ability to loosen phlegm, ease coughs and fight many common upper respiratory problems. You can use fresh eucalyptus leaves to prepare an herbal tea that will help ease your sore throat and break up congestion.Use 1/4-to-1/2 teaspoon in a cup of hot water and allow to steep for 10 minutes
Grape leaves also known as vine leaves, are used in the cuisines of a number of cultures. They are most often picked fresh from the vine and stuffed with a mixture of rice, meat, and spices, and then cooked by boiling or steaming
Kaffir Lime Leaves
Kaffir lime leaf is a key ingredient in Thai cooking as well as other Southeast-Asian cuisines. It is probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast-Asian soups, curries, and stir-fries. The thick leaves are dark green and shiny on one side, and pale colored and porous on the other.
While primarily used as impromptu clothing, the fig leaf is also completely edible and can provide several healthy benefits for the body. Among these benefits, its anti-diabetic properties are among the most recognized. When consumed by a person with diabetes, fig leaves actually lower the amount of insulin required by the body. These extraordinary effects allow the diabetic to administer less insulin by injection, a costly and often life-long process.
The leaves of the peach tree are beneficial for the treatment of cough, bronchitis, and abdominal disorders. They possess detoxifying, laxative, and diuretic properties, and are also effective in treating abdominal worms and in the healing of wounds.
Hoja Santa Leaves
Piper auritum is sometimes referred to as pepperleaf, sacred pepper, or root beer plant. Its holy name alludes to a Mexican legend that the Virgin Mary dried the young Messiah’s clean diapers on its branches, which seems unlikely considering the plant’s Mesoamerican origins.
The herb’s unusual flavor is hard to pin down, but it has been compared to licorice, sassafras, mint, tarragon, and eucalyptus.
Allspice is used to flavor a variety of foods — pickling mixes, relishes, applesauce, ketchup, sausages and Swedish meatballs. It was also used to salt beef, cure fish, flavor gravies, fruit cakes, cookies, plum puddings and preserves, according to “Top 100 Exotic Food Plants,” by Ernest Small.
Banana leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies.
Rosemary Leaf is an aromatic herb in the mint family that grows on an evergreen bush. It is most often used in cooking but has a wonderful woodsy scent that is great in air fresheners and aromatherapy mixes.
You may not believe us when we say, cherry wood is great for smoking any type of meat, but it's true. We love to use it on pork and beef, to change things up, occasionally we will mix it with oak. The flavor cherry wood produces is light and sweet. It is delicate and not overpowering. This makes cherry a good wood mix with others such as apple, oak or hickory. We also use cherry wood for barbecuing chicken. We love the dark color of our bird when it’s smoked with cherry and the light sweet flavor is unbeatable.
Chefs love hardwoods for grilling. Fig wood, which burns hot and fast and sends a heady, almost sweetly floral aroma into the air, is the latest one gaining massive popularity in the community.
The tree has a multitude of uses: in Thailand. its timber is used for poles to make fish traps, and it is used for firewood around the globe, as it burns well even when freshly cut and yields high quality charcoal.
as a sweet fruit wood, Apricot is great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.
Peach wood adds a distinct, sweet flavor to the items being cooked. Though it's typically used on white meat and poultry,Peach is also a great wood for beef: especially when mixed with classic woods such as Hickory and Oak.
Tamarisk, a close companion to the Salt Cedar has a bevy of uses in cooking and holds a special place in cooking fish and other delights.
Plum wood is good with Most meats and fish. The flavor is milder and sweeter than apple wood and great for mixing with other wood profiles
Pomegranate Wood (!)
Pomegranate wood is the holy grail of all woods for cooking. A unique finish that’s unlike anything else, and we’ve taken great care to collect and preserve the finest pieces.
Unripe figs are popularly eaten when bottled with cinnamon in Ecuador, and also have some fame when bottled with lemon and clove to created a pickled treat.
Ecuadorian Green Fig Jam - For every Kilo of green figs 1 liter of water 500 g brown sugar or panela 1 cinnamon stick 1 strip of orange peel Cook/ boil the figs about 2 hours.
Unripe apples have a bevy of uses. They’re perfect for making your own pectin (The agent necessary for jelly and jam) as pectin disappears as an apple ripens. Poaching or Frying apples is a completely unique experience aswell, best performed before the ripens. If the apple is too ripe, the recipe is impossible!
Unripe Peaches and Nectarines
Poached Peaches and Nectarines are AMAZING. We won’t waste your time, here’s how you do it. You can thank us later.
Poached Peaches Recipe - Cut the fruit in half and remove the stone or core. If desired, peel your fruit before cutting it. (The skin on apples and peaches will also loosen during cooking and can be discarded later.)
In a sauce pan big enough to hold your fruit, bring your poaching liquid to a boil, adding any extra spices. Use enough poaching liquid to cover your fruit.
Reduce the liquid to a simmer and add your fruit. Poach until the fruit is soft and can be easily poked with a skewer. Cooking time will be any where from 10 minutes to 45 minutes, depending on how ripe your fruit was to begin with.
This fruit can be eaten right away or you can refrigerate it in the poaching liquid overnight. The fruit will continue to absorb the flavors of the poaching liquid, and the flavors will be more intense the longer it sits.
The union of Peach, Apricot, And Plum. These beautiful fruit have a rich interior that isn’t too far off from a standard pluot. The thing that makes these so out of this world is the unique flavor of the skin that recalls hints of chocolate!