Archives for: April 2004, 15
I don’t know if my As are secretors, but I’ll assume they are for this listing of veggies that are beneficial to both types. I figure, if I’m going to go to the trouble of preparing vegetables and trying to get my A’s to eat them, I’m going to concentrate on the veggies that are beneficial for all of us. I've listed them loosely in the order of what's most common/easy for me, to what I've never tried or hardly heard of:
Kale - I've tried this but haven't prepared it myself
Collard Greens - I've tried this but haven't prepared it myself
Okra - I've only tried this in soups and prepared foods
Kohlrabi - I've never tried this one
Chicory - Until recently I wasn't even sure what this was...
I thought chicory was curly endive, but I think it looks more like a wrinkled collard greens.
PhytoBase info on Chicory:
As a vegetable, Chicory is mentioned by the ancient authors Horace, Pliny, Virgil, and Ovid. The blanched leaves can be used cooked and in salads. In France and Belgium, the roots are sliced, kiln-dried, roasted, ground, and added to coffee, imparting a slightly bitter taste and dark color. For medicinal purposes, the leaves, the roots, and the entire plant--both fresh and dried--are all subject to use. Chicory works by increasing the flow of bile into the digestive tract.
Thanks to Paul, I now know that Chicory is related to dandelion, and it tastes good in a green salad. Hmmm. Maybe I have space to grow some...I don't have much space, but he said it doesn't take much. I find it interesting to read about his fall and garden harvest, during my springtime. It seems to tie the passage of the seasons together in my mind; I'm usually just stuck in the season I'm in, without really thinking about the next.
My herb seedlings are sprouting! The basil is doing especially well (I'll have to thin it out soon since my little one thought it was fun to toss the seeds around), the italian parsley is a bit behind but strong looking, and the tiny chamomile seeds have turned into tiny seedlings.