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11 Amazing Facts About Jerusalem Artichokes

American in origin, Jerusalem artichoke is not only a delicious root vegetable, but also a wonderful cure for many diseases. How much do you know about Jerusalem artichoke?

  1. This vegetable has been known to mankind for thousands of years. His homeland is North America. Even today, thickets of wild types of Jerusalem artichoke occupy vast areas. It came to Europe more than 400 years ago – it was brought here by the Spanish conquerors. The root crop owes its name to the Jerusalem artichoke province, where it was a very popular crop among the Brazilian Indians.
  2. By the way, Jerusalem artichoke is the closest relative of the well-known sunflower: its official name is “tuberous sunflower”. Our plant is called “earthen pear” – the roots really look like a sweet fruit.
  3. With the juice from Jerusalem artichoke tubers, the tubers themselves and a decoction from the stems of the plant, our ancestors treated wounds and burns, pain in the joints and spine, insomnia, poor appetite and loss of strength.
  4. Modern scientists, having studied the composition of Jerusalem artichoke, were pleasantly surprised by the variety of nutrients it contains. The root vegetable is rich in a whole range of vitamins, in particular ascorbic acid and B vitamins, mineral salts of potassium, zinc, iron and silicon.
  5. Also in tubers there is a lot of protein, sugar, pectin substances, organic acids. But what is especially valuable, Jerusalem artichoke contains a plant analogue of human insulin – the polysaccharide inulin (it promotes the utilization of glucose in the body and the restoration of the liver). Thanks to this substance, the immune system is strengthened, the skin heals, excess weight goes away.
  6. In addition, inulin is a powerful medicine for hypertension, coronary heart disease, anemia, stomach ulcer, and eczema. And the juice from Jerusalem artichoke tubers has long been recognized as an indispensable tool for the prevention and treatment of diabetes.
  7. Moreover, there is evidence that the external and internal use of fresh juice from Jerusalem artichoke tubers helps restore pigmentation in vitiligo!
  8. Jerusalem artichoke herb has medicinal properties in the initial stage of flowering (August-September), as well as roots, which are dug up after the plant wilts (in September-October) or in spring after thawing of the soil. The ground part is preserved or dried, like all herbaceous plants. Root vegetables are stored in cellars like potatoes.
  9. Jerusalem artichoke is boiled, fried, stewed, baked, pickled, stuffed, but the most useful is a salad made from fresh root vegetables. The French believe that Jerusalem artichoke tastes like an artichoke.
  10. It is useful to prepare for future use a powder from Jerusalem artichoke tubers to use it as a seasoning for various dishes, as well as for making sauces, gravy and medicinal drinks. To do this, carefully washed tubers are cut into thin slices, dried at room temperature or in an oven at a temperature not exceeding 70 degrees, and then ground in a coffee grinder or mortar. Store the resulting powder in a glass jar with a tight-fitting lid.
  11. Eat Jerusalem artichoke raw to maximize its beneficial properties.
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12 Amazing Facts About Bell Peppers

Loved by everyone for the variety of shapes, colors, tastes. Quite cute and desirable on the dinner table, both raw and cooked.

  1. Sweet peppers are loved by many people from different countries, and this is not surprising, since pepper gives a special taste to dishes. This vegetable is especially appreciated by gourmets, almost all dishes contain sweet peppers.
  2. Pepper is considered an annual herb of the nightshade family. Many summer residents grow it on their plots and successfully reap a huge harvest.
  3. The fruit of the pepper is hollow and has a huge number of small seeds, the color of the pepper is very different: red, yellow, orange, and green.
  4. In some tropical regions of America, pepper is found in the wild, which is why America is the birthplace of sweet pepper. There are four types of sweet pepper in total: Peruvian, pubescent, Mexican, and Colombian.
  5. Bell peppers contain a huge amount of ascorbic acid, the pulp of red pepper contains a lot of vitamin C, in comparison with lemon it is much more in pepper than in citrus. It is enough for a person to eat half a pepper pod without seeds to replenish the supply of vitamin C for a day. But, unfortunately, during heat treatment, vitamin C is completely destroyed, therefore, it is advisable to use sweet peppers fresh.
  6. Pepper is also rich in vitamins B, P, and PP, carotene. Among the mineral salts in the composition of sweet pepper can be found sodium, potassium, magnesium, phosphorus, iron, sulfur, iodine, fluorine, etc.
  7. A substance called capsaicin, which is found in peppers, increases appetite. The juice is made from sweet pepper and, together with carrot juice, it perfectly quenches thirst and helps to cope with eye fatigue, increases hair growth, and strengthens nails.
  8. Carotene helps people cope with depression, insomnia, and memory impairment. Sweet peppers are also useful for people who suffer from diabetes.
  9. And ascorbic acid in combination with vitamin P perfectly strengthens blood vessels. Pepper is especially helpful for anemia, which has begun to occur in many people.
  10. Do not forget that with low immunity in spring and autumn, pepper is especially important in the diet. Also, regular consumption of pepper improves gastric motility and soothes the nerves.
  11. Red bell peppers are high in lycopene, which inhibits the formation of cancer cells.
  12. Bell peppers are considered a low-calorie vegetable, so with proper nutrition, people who are overweight can count on them.
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17 Amazing Facts About Arugulas

Arugula – salad greens, known since ancient times and having a pleasantly tart, mustard-nutty taste. Other names for arugula are indau, eruka, taramira, mustard grass, rocket salad, arugula, caterpillar.

Fresh arugula
  1. Arugula has been used since ancient times as an aphrodisiac that helps to increase male potency.
  2. Arugula oil has whitening properties and is effectively used to remove freckles and age spots.
  3. Queen Elizabeth I of England had a weakness for arugula, so this herb was served daily to her table.
  4. Arugula oil can be used for canning vegetables, to improve the taste and aroma of preparations for the winter.
  5. Arugula grows well in the beds, giving a quick harvest. During the year, it can be sown 2-3 times, thereby providing itself with constantly fresh leaves. It grows easily in pots on the windowsill.
  6. Arugula is a dietary product, its uniqueness lies in the fact that, due to its high fiber content, it is able to quickly saturate, while due to its low carbohydrate content, it contains few calories, and therefore is an indispensable product for those who control their weight.
  7. 100 g of arugula contains almost a daily requirement of vitamin K, which contributes to increased blood clotting and rapid wound healing.
  8. Arugula – a faithful assistant to women, contributing to their beauty – makes hair thick and shiny, nails – strong and elastic, skin – smooth and fresh.
  9. Arugula tends to accumulate radioactive strontium, so it is important that the greens are grown in an environmentally friendly place.
  10. Arugula is traditionally used in the preparation of Mediterranean cuisine, especially Italian.
  11. When cooking, it is not customary to cut arugula with a knife, they lay it by tearing it with hands, and small leaves are whole.
  12. It is added to salads, pizza, pasta, cottage cheese, meat and legumes, risotto, pesto sauce.
  13. Do not expose arugula to prolonged heat treatment; add it shortly before the end of cooking or just before serving.
  14. In the refrigerator, arugula stays fresh for up to 6 days.
  15. Arugula greens do not tolerate heavy mayonnaise dressings. The best solution is olive oil, lemon juice, honey mustard sauce, balsamic vinegar.
  16. Arugula goes well with avocado, shrimp, squid, fish, garlic, cherry tomatoes, and other vegetables and herbs.
  17. The exquisite taste of arugula is emphasized by delicate varieties of cheese: ricotta, feta, mozzarella, mascarpone, parmesan.
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20 Delightful Facts About Pineapples

Fun facts about pineapple are a great opportunity to learn more about tropical plants. Some people think that pineapples grow on palms, but in fact, they grow on the ground. For many, this fruit is associated with summer and exoticism.

We bring to your attention the most interesting facts about pineapple.

  1. The pineapple was first mentioned in the historical work Chronicle of Peru, written in 1553.
  2. Unripe pineapples are pungent. When eaten, they can burn the lips and cause a laxative effect.
  3. The pulp of these fruits is 86% water.
  4. Pineapples are recommended to be eaten in moderation, otherwise, a person can damage the mucous membrane of the mouth.
  5. An interesting fact is that pineapple leaves contain strong fibers, which is why they are used in the textile industry.
  6. People with intestinal problems are advised to refrain from eating pineapples.
  7. Pineapple juice can relieve motion sickness.
  8. Brazil is considered to be the homeland of edible pineapples (see interesting facts about Brazil). It was from here that these fruits began to be exported to different countries of the world.
  9. Pineapples are used to make cosmetic products.
  10. These fruits are harvested by hand today. So far, no single pineapple harvesting technique has proven effective enough.
  11. Did you know that pineapple can also be grown at home? To do this, you just need to plant a tuft of leaves in the ground.
  12. Pineapples were once grown in many Russian greenhouses, as it was very expensive to ship them from tropical countries.
  13. An interesting fact is that, in fact, pineapple is not one, but many small fruits connected.
  14. Pineapple can be seen on the state emblems of Jamaica and Antigua and Barbuda.
  15. The high cost of pineapples is explained by the fact that they reach their maturity only after 3 years.
  16. Curiously, ripe pineapples can be yellow, green, and even pink. It all depends on the variety.
  17. Since pineapples are perishable, they should be eaten in 1-2 days, or stored in the refrigerator.
  18. Not so long ago, in Asia, they came up with a device for extracting the pulp of the fruit.
  19. Not only different sweets are made from pineapples, but also wine.
  20. It is a myth that pineapple is a threat to pregnant girls. Scientists have shown that women will have to eat at least 10 fruits in one sitting for them to have a miscarriage.
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16 Amazing Facts About Leaf Salads

Lettuce is a cold-resistant and early maturing vegetable. It is grown in the open field and in the greenhouse as an independent crop and as a planting compactor. The crop is harvested 2-3 times a year, the selective harvesting method is often used.

  1. Lettuce, also known as lettuce, is a leafy green vegetable widely grown in the world. There are about 100 varieties of lettuce.
  2. Sowing lettuce leaves were eaten by the inhabitants of Ancient Rome, Ancient Egypt, Ancient Greece.
  3. For a very long time, lettuce was grown to make oil from its seeds.
  4. The French were the first in Europe to add lettuce to salads. That is why the word “salad” was added to the name of the vegetable.
  5. These greens can be grown in any season. She is unpretentious and feels great in the fresh air, in a greenhouse or greenhouse.
  6. Salad is a dietary product that fills the body with biologically active substances without loading it with additional ballast. It is an irreplaceable product in the diet of lactating women, children, the elderly, and people with a sedentary lifestyle.
  7. Salad is included in the children’s diet starting from 2 years old. The beneficial substances of lettuce are building material for bone tissue, have a beneficial effect on the growth and development of the child’s body.
  8. In lactating women, the vegetable enhances the production of breast milk.
  9. In the elderly, the addition of lettuce leaves to the diet helps preserve the functions of the brain and teeth and prevents the appearance of edema.
  10. Often, lettuce greens are eaten raw. Tear it apart with your hands – so the salad does not lose its beneficial properties.
  11. Lettuce leaves differ in a slightly bland taste, generally do not contain any bitterness or sourness, wonderfully in harmony with eggs, tomatoes, cucumbers, bell peppers, nuts, and cheese.
  12. Lettuce is added to appetizers, sandwiches, burgers, salads, spicy dressings, and cream soups. Various fillings are wrapped in blanched leaves and stuffed cabbage is prepared. Ready-made meat, poultry, fish dishes are decorated with fresh leaves.
  13. 5000 years ago, people extracted oil from lettuce seeds. And in ancient times, they began to use leaves. So the vegetable salad got its name – salad, which means “salted grass” from Latin.
  14. In Germany, for a long time, professional chefs used only their hands to stir the salad, so that the taste of the dish would not deteriorate from contact with metal objects.
  15. Eating lettuce in the evening ensures sound sleep, and in the daytime – good appetite.
  16. To make the skin soft and silky, you can take a bath with salad. To do this, put more green leaves in warm water with a temperature of about +35 ° C. The procedure lasts 15 minutes.

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10 Amazing Facts About Sorrel Leaves

Do not pass sorrel through a meat grinder – this leads to the destruction of vitamin C. In cooking, sorrel is used as a filling for pies, soups, salads are prepared with it. What do you know about sorrel leaves?

  1. Sorrel is called “Rumex” in Latin.
  2. For a long time, in some countries, sorrel was considered exclusively a weed, while in others this plant has long been successfully eaten.
  3. The people often called sorrel “wild beet” or “meadow apple”.
  4. The French proclaimed sorrel as one of their national vegetables. The second they consider carrots.
  5. There are over 150 species of this plant, but not all of them are edible. Many of them are just weeds and nothing more.
  6. Sorrel leaves contain mineral salts, proteins, calcium, magnesium, potassium, vitamins, citric, and malic acid. Sorrel should not be minced – this leads to the destruction of vitamin C.
  7. In cooking, sorrel is used as a filling for pies, soups, and salads are prepared with it. There are many recipes where sorrel is the main ingredient.
  8. In France, they make mashed sorrel with the addition of sweet mustard, and they also use sorrel to make the famous French herb soup.
  9. In England, the popular “green sauce” – sorrel puree with sugar and vinegar, which is served with cold boiled veal.
  10. In Greece, national “green” soups are prepared from sorrel leaves, dandelion leaves, young nettle, and soft sheep’s cheese.

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19 Amazing Facts About Beans

The legume family is very diverse, and its representatives grow all over the earth. Due to the peculiarity of the fruit, trees, and herbs, shrubs and vines are classified as legumes. Legumes are not only very widespread but also very useful. Perhaps only cereals are more important for human nutrition. Beans are relatively inexpensive, unpretentious, nutritious, and have a host of other health benefits. Here are some of the known and not so many things about beans:

  1. From a botanical point of view, legumes are very diverse. Among the 1,700 species, there are both herbaceous and trees over 80 m high.
  2. The largest bean is produced by Entada climbing, its fruits grow up to one and a half meters in length.
  3. All beans are covered with a very strong transparent shell. It is so effective that it allows the beans to survive the toughest conditions. For example, scientists have successfully sprouted a 10,000 year old bean found in the Arctic.
  4. Beans have an almost perfect combination of protein and fat. Therefore, eating beans instead of meat is really healthy. Moreover, the normal daily dose of beans is only about 150 g.
  5. Beans are three times as high as potatoes and six times as many as corn. There is a variety of lentils, the fruits of which contain 60% protein. At the same time, on average, legumes contain 25 – 30% proteins.
  6. Beans are rich in vitamins and other nutrients. They contain calcium, magnesium, potassium, manganese and a number of acids.
  7. Food containing beans actively removes salts of heavy metals from the human body, so it simply needs to be consumed by residents of industrial regions.
  8. Beans contain toxins, so you should not overuse beans, as, indeed, any other food. Most of the toxins are eliminated by steeping and boiling. Beans should be discarded for problems with the pancreas, inflammation in the gastrointestinal tract, gout, nephritis and circulatory failure.
  9. The homeland of beans is the Mediterranean. The Egyptians ate them 5,000 years ago. And already the ancient Romans knew that beans are good for health and were highly revered. The beans were also known and appreciated in Indian America.
  10. A peanut is not a nut at all, but a bean. China is the world leader in the production of peanuts, and almost all of the cultivated peanuts are consumed in the country. China produces about 40% of the world’s peanuts, and is not among the top five in terms of export share.
  11. In European countries, the flour from which bread is baked often contains a small (up to 1%) proportion of bean flour. Moreover, in different countries, bean flour is added for different reasons: in France, in order to improve the appearance of bakery products, in Spain – to increase the calorie content of bread.
  12. Especially for the British Navy, a variety of beans was bred, which was named so – Navy bean, that is, naval bean. In general, in many Western armies, beans form the basis of the soldier’s diet.
  13. The value of beans was first widely appreciated by Americans during the Great Depression – beans helped millions of Americans survive. Since then, canned beans have been considered food for the poor in the United States.
  14. Beans actually contribute to increased gas production in the human gastrointestinal tract. However, this action is easily neutralized by onions, dill, parsley, carrots or orange juice. But with fresh fruit, beans are not worth eating.
  15. Acids and salt slow down the digestion of the beans. Therefore, add spices and salt to a dish with beans only after the beans are fully cooked.
  16. In Mexico, there is a shrub that produces jumping beans. The moth larva inside makes them jump. The larva eats away the pod core and can move in it, “running away” from heat and light.
  17. Cocoa is also a bean. Rather, the cocoa powder, from which the popular drink is made, is obtained from the beans of the chocolate tree. The cocoa bean is not at all like a pod in shape, it rather resembles a rugby ball.
  18. Beans are not only nutritionally valuable. If the land on which other crops grow has to be fertilized, the legumes themselves produce fertilizers as they grow. Bacteria, which receive nitrogen from the atmospheric air, settle on the roots of legumes. Accordingly, the tops and roots of legumes are an excellent fertilizer.
  19. Acacia, which is very common in middle and southern latitudes, is also a legume. The tree also enriches the soil with nitrogen, like its garden cousins. And from an average size of acacia during the flowering period, beekeepers receive about 8 liters of honey.
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15 Amazing Facts About Peppers

Pepper is so popular because the brain responds to a severe burning sensation in the mouth by releasing endorphins, a natural pain reliever. A side effect of this reaction is a feeling of euphoria, so some people become really addicted to spicy foods. But not all types of Peppers are hot. What do you know about Pepper?

  1. The pepper contains over a thousand species of grasses, climbing shrubs, and vines, many of which are key species in their native habitat. Most pepper species grow in the tropics of both hemispheres, but more in tropical America and in the monsoon regions of East Asia.
  2. The first written sources mentioning pepper were found in India and were written in the ancient Sanskrit language more than three thousand years ago. India is considered the birthplace of pepper, although it grows in other tropical countries.
  3. The pepper we know as black pepper is native to Indonesia and East India. In nature, it looks like a shrub, the branches of which resemble vines and entangle the trees growing nearby.
  4. Black pepper appeared in Europe about six centuries ago and was initially highly prized. At that time, pepper was literally worth its weight in gold, and you could pay with it for any product.
  5. Peoples once conquered with pepper paid tribute to the conquerors. In the 5th century, the Visigoth king Alaric I and the ruler of the Huns Attila demanded more than a ton of black pepper from Rome as a ransom for the fact that the attacks on Rome would be stopped.
  6. The Spaniards were the first to know the red pepper growing in America. It was they (or rather Christopher Columbus) who brought red pepper to Europe. From Spain, he went to neighboring Italy, and then to other countries. But many peoples still call this spice “Spanish pepper”.
  7. Red pepper made a huge impression on the Europeans who went to conquer wild America. They first met him thanks to the Indians, who fought off the whites with the help of red pepper, sprinkled on embers when the wind blew towards the conquerors.
  8. Everyone knows about the pungent properties of hot peppers. And the alkaloid substance capsaicin, contained in the fruits, gives it pungency. Dry red peppers contain nearly two percent capsaicin.
  9. Hot red peppers not only add spice to dishes but also saturate them with vitamins, in particular groups A and C. In addition, pepper contains sugar, protein, and minerals, so it is very useful.
  10. The alkaloids contained in hot red pepper stimulate the synthesis of serotonin in the body, under the influence of which a person feels a sense of joy. Therefore, the use of hot peppers can be recommended for people prone to depression.
  11. One of the most famous hot peppers – chili – helps burn calories in the body, so it should be used for weight loss. When you add a small amount of chili to any dish, about 45 calories are “extinguished”.
  12. Everyone knows the pepper plaster, for the manufacture of which hot pepper is used. But pepper also has other uses in pharmaceuticals. It is used to make appetite, circulation, digestion, and warming ointments.
  13. Not all types of red peppers are hot. There is a pepper with minimal pungency called sweet pepper known as paprika. The sweetness of paprika fruit varies from mild to very high. Pepper paprika is a popular vegetable crop. Many people know sweet peppers as “Bulgarian”, but nobody knows where this name came from.
  14. In the old days, pepper could not only pay for goods but also pay fines. A historical document from France indicates that a three-pound pepper fine was imposed on the people of Béziers responsible for the death of Viscount Roger. Once prosperous merchants were called not “moneybags”, as now, but “bags of pepper.” But such a title obliged the merchants to be honest. After all, the punishments for counterfeiting pepper in those days were very severe.
  15. India is rightfully considered the birthplace of pepper since it was from there that the first spices came to Europe. But at present, the main producer of spices coming to European countries is not India, but Vietnam.
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11 Amazing Facts About Rhubarbs

Rhubarb is a genus of perennial herbaceous plants of the Buckwheat family. These are very large herbs with powerful, woody, branched rhizomes. Aerial stems are annual, thick, straight, hollow, and sometimes slightly furrowed. How much do you know about Rhubarb?

  1. The stem ends with a large paniculate inflorescence. The peduncle is long – up to 2 m.
  2. The flowers are small, mostly white or greenish, rarely pink or blood-red, forming a paniculate or spike-shaped inflorescence. They are bisexual or, due to underdevelopment, are unisexual.
  3. The fruit is a triangular narrow or wide-winged nut.
  4. The plant is absolutely not demanding on illumination and can grow even in conditions of strong shading. But it gives an early and large harvest in well-lit areas.
  5. Rhubarb is a cold and frost-resistant plant that can withstand temperatures as low as -30 ° C. He is not at all afraid of spring frosts.
  6. Propagated by seeds; in culture – by dividing an adult plant so that each part of the root has a bud; the second method produces larger leaves rather.
  7. Rhubarb seeds germinate at a temperature of 2-3 ° C, and a moderate temperature of 18-20 ° C is comfortable for it.
  8. The homeland of garden rhubarb is Central China, where it has been cultivated since time immemorial: in herbalists, it is described in 27 centuries BC.
  9. Widely distributed in Asia from Siberia to the Himalayan mountains and Israel, grown in Europe.
  10. Only the stem of the rhubarb is edible, the root and leaves are considered poisonous.
  11. Peeled and cut rhubarb stalks are an excellent substitute for apples when making charlotte.
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10 Amazing Facts About Asparagus

Asparagus is a perennial herb from the Asparagus family. Asparagus is known by all as a delicacy product and “the queen of vegetables”. How much do you know about Asparagus?

  1. Asparagus is a perennial crop. With proper care, it can grow in one place for up to 17-20 years and maintain excellent productivity.
  2. Asparagus has a very low-calorie content. One stalk of asparagus contains 4 calories. In addition, asparagus is 91% water. It also contains vitamins A, B, C, E, potassium, zinc, and folic acid, which makes asparagus an indispensable product for your beauty and health.
  3. We all know that asparagus comes in three varieties: white, green, and purple. White asparagus is grown underground without sun exposure to prevent chlorophyll from developing. White asparagus is sweeter and more tender but contains less fiber than green asparagus. As the stems germinate above the ground, they gradually turn green under the influence of sunlight. Purple asparagus are special varieties that contain a lot of natural sugars. Also popular are asparagus hybrids without anthocyanins, natural dyes. Asparagus of these varieties has delicate juicy lime-colored stems.
  4. The quality of the asparagus on the market in the European Union is monitored by the relevant authorities. By standards, the asparagus stalk should be straight and flat, 22 cm long and 16 – 26 mm in diameter, and the asparagus flesh should be tight and taut. Asparagus is divided into four quality classes, depending on the thickness of the stem.
  5. Asparagus grows very quickly. For 1 day, the stalk of asparagus can grow up to 10 cm, under favorable conditions.
  6. Asparagus, a dioecious plant, is divided into “male” and “female”. Farmers prefer to cultivate hybrid varieties of asparagus, which are 100% male due to their higher yields.
  7. Before harvesting asparagus crops, you need to be patient. After all, 3-4 years of careful care pass between sowing seeds and removing the first stems. Buying asparagus seedlings will significantly bring you closer to the coveted harvest – the first asparagus stalks can be harvested from 2-3 years of age. However, given that the asparagus plantation remains productive for up to 20 years, we believe that “the game is worth the candle.”
  8. Asparagus is a very delicate plant. The stems are harvested exclusively by hand, avoiding the sun’s rays, early in the morning and at sunset.
  9. In growing, asparagus is unpretentious. Asparagus is frost-resistant (tolerates even severe frosts) and drought-resistant. Cold winters only stimulate the growth of asparagus. She perfectly tolerates temperature changes. Only dense clay soils and soils with high groundwater levels are unsuitable for growing asparagus.
  10. From an adult plant of 3-4 years of cultivation, 40-50 shoots about 20 cm long can be removed. The yield of asparagus is 2.1 kg / m², in particularly successful years 3.5-4 kg / m².
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