Cut the tops off. Brush off any soil, but don’t wash them. Store your beets in an open bowl or another container with a damp towel or paper towel set over the top. Don’t refrigerate.
A broad leafed green plant, related to kale that is used as an ingredient in green salads, or as a vegetable to be served for a cooked vegetable dish, or combined and with other ingredients to be stir fried and served as part of a main dish.
shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin color of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta.
Radish, Raphanus sativus L., is an annual vegetable belonging to the family Cruciferae and is a traditionally important vegetable in many countries. The enlarged root and hypocotyl of radish are consumed mainly as a salted vegetable and are also eaten fresh as grated radish, garnish, and salad.
Radishes are a good source of vitamins C, folate and riboflavin (vitamin B2). They contain minerals such as calcium, potassium (which helps to regulate blood pressure) and manganese (involved in the regulation of brain and nerve function)
Chives are a bulb-forming herbaceous perennial plant, growing to 30–50 cm (12–20 in) tall. The bulbs are slender, conical, 2–3 cm (3⁄4–1 1⁄4 in) long and 1 cm (1⁄2 in) broad, and grow in dense clusters from the roots.
Spinach is a green, leafy vegetable. It comes from southwestern and central Asia. Its flowers are small and yellow. Spinach is rich in vitamin K, vitamin A, vitamin C, and folate, making it healthy.
The parsnip, Pastinaca sativa, is a root vegetable closely related to carrot and parsley; all belong to the family Apiece. It is a biennial plant usually grown as an annual. Its long, tuberous root has cream-colored skin and flesh, and, left in the ground to mature, it becomes sweeter in flavor after winter frosts.
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