Overview Molokhia is a dark and leafy green plant. It is also known as the Jew's Mallow. It is a very acquired taste as it develops a viscosity like that of an okra when cooked. It is grown and processed all over the Middle East. Although it is mostly used fresh and in frozen form, the dried form is commonly used in countries where this plant doesn't grow. Common Uses The Lebanese version is served as a soup garnished with pita croutons, onion and red wine vinegar. In Egypt it is more toned down by serving as a green soup only â?? flavoured with a lot of garlic, coriander - scooped up with fresh, soft bread. It is also served on top of rice with roasted chicken or duck. The key in its flavour is the Taqliya which is made up of the chopped garlic fried in butter and seasoned with ground coriander. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
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Type:Onion Product Type:Liliaceous Vegetabless Style:Fresh Cultivation Type:Common Part:Non-Peeled Maturity:Shape:Round Size (cm):8 Certification:FDA;CE;HACCP Weight (kg):10
Type:Garlic, Pure White Product Type:Liliaceous Vegetabless Style:Fresh Cultivation Type:Common Crop:Newest Crop Store Condition:Dry & Cryogenic Storage
Type:Ginger Style:Fresh Variety:Young Ginger Cultivation Type:Common
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Approximately 8 cloves per bulb Early season garlic harvest! This is likely the most commonly grown variety in the U.S., and for good reason. It is a large, easy to grow soft neck, with a nice mild flavor and excellent storage ability. Cal-Early is one of our "work-horseâ?? varieties we depend on, year after year, for fresh market and garlic braiding. The skins are a nice off-white with a purple blush and it produces 8-10 cloves per head. Product Details Zones: 3-9 Planting Depth: Plant individual cloves with the scab end down and the pointed end up, one to two inches deep in well-worked beds. Spacing: 4" apart in same row. Place 36" between separate rows. Sun/Shade: Full Sun When to Plant:Plant 4-6 weeks before frost. Early-mid Spring. Will develop in spring. or plant in spring for mid-late summer harvest. Days to Maturity:N/A Garlic Type: Soft neck Plant Height: 18-24" inches Comments: Great tasting and produces early.
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Mushroom.
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