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Category: Our Columns
It’s time for some persimmon
The persimmon – also known as kaki fruit, as it grows on the Diospyros kaki tree – is cultivated in the Mediterranean region, United States, China and Japan, where it is the national fruit.
Watercress: small leaves that pack a healthy punch
Originally published in the Journal de Montréal on November 24, 2007. Watercress belongs to the cruciferous family and it is a perennial plant that grows wildly in humid and aquatic surroundings.
Celeriac: an unsung vegetable
Celeriac, also known as celery root, is a little-known vegetable, undoubtedly because of its unattractive appearance. And yet, this large knobbly ball with a brown peel hides a crisp, creamy white coloured flesh has an exquisite taste. In fact, celeriac tastes a bit nutty. Its slightly pungent flavour is reminiscent of parsley and celery, without […]
The Jerusalem artichoke
The Jerusalem artichoke is the tuber of a perennial plant, native to North America. Its name is probably derived from the word “Tupi”, an ethnic group of Brazilian indigenous people, some of who happened to be in France at the time of its discovery and introduction in Europe by Samuel de Champlain.
Happy Halloween!
Many people believe that Halloween has its roots in a Celtic religious festival. Its name however, originates from English as it is a distortion of All Hallow Even, which literally means “the evening of all hallowed saints”, or the eve of the Christian festival, All Saints’ Day.
Warm up with Mulligatawny soup
Originally published in the Journal de Montréal on February 3, 2007. Mulligatawny soup is the most popular soup in Indian restaurants, all over the world. It started off originally as a vegetarian soup, which derived its name from two Tamil (South Indian language) words, «molegoo» (pepper) and «thanni» (water).
Cilantro: aromatic leaves and seeds
Cilantro is an herbaceous plant that looks a bit like parsley or chervil, but it has a completely different taste. Its leaves are used as an aromatic herb, while its dried seeds, commonly known as coriander, are used as a spice.
It’s time for squash!
Is it a buttercup, butternut or acorn? Finding your way around squash is not always easy, especially when one species can sometimes have more than a hundred varieties and a single fruit can often be known by different names in different places.
Clams, the iron-rich champions
The word “clam” refers to various types of bivalve mollusks, which live in muddy, sandy sea beds.
Video: Freezing Foods
Cinzia did her seventh report on the popular French TV program Par-dessus le marché. This time around, Cinzia shares her tips about freezing food the smart way. Watch the video (in French).
Mushrooms: An autumn delight
The harvest period for mushrooms depends mainly on location and climatic conditions. In Quebec, more than 2,000 species are harvested between mid-April and mid-October.
The Power of Ginger
Ginger is a perennial tropical plant that has been used for the last 5,000 years in traditional medicine as well as a main ingredient in several Asian cuisines. It’s the rhizome (underground stem) part of the ginger plant that we eat, either fresh or dried.
