The collard greens that I have received are red. Is this normal/healthy? Image attached. Google searching this gives me zero results that are anywhere near r
I mostly use frozen peas for cooking. But sometimes they remain hard even if I cook them for a bit longer, but peas remain pretty hard and fibrous, not soft. Wh
For recipes calling for green onions, how do we know that whether we have to use the white root of the onion in recipe or green leaves?
I read in a cooking magazine that baby spinach should only be eaten raw because ooking it results in slimy texture. Regular spinach can be sauteed/wilted withou
I noticed that a lot of people hate arugula ("wild rocket" to non-American English speakers), but other people absolutely love it. Is there some compound that
My question really draws on the title of this corner of StackExchange, as I need Seasoned Advice on seasoning! Unbidden, my garden produced a variety of mustard
I recently bought some arugula, partially to make salads with. I tasted some leaves though, and it's incredibly salty. It also doesn't look like any arugula I'v
I was following this recipe for minestrone soup. This recipe includes a red tomato base, as well as some green vegetables. I like to blend my soups up after to
I found these in my baby lettuce leaf, are they worms? They didn't move and one fell out being stiff
Let's say I am water-blanching 100g of green beans. After the blanching process will the resulting weight be less than 100g? I aim to dehydrate the blanched 10