Tuesday, 26 May 2015

Exotic Red Bananas

Number of peoples have heard or tried a red banana, which is sweeter than the regular yellow banana which is on your daily menu. Because many of us is eager to try and taste new fruit, so maybe it is time to make a change and choose and buy red bananas this time. Bananas are the world’s most consumed fruit which is an extremely fascinating fact. But did you know that the “banana tree” is not actually a tree? It’s the world’s largest herb. Well, very interesting Red bananas, is also recognized as “Red Dacca bananas” in Australia, and variety of banana with reddish-purple skin. Though, they’re smaller and plumper than the common Cavendish banana. 

When these bananas are ripe raw red bananas have a flesh that is cream to light pink in color. Moreover, they’re also softer and sweeter than the yellow Cavendish varieties, with a minor mango flavor. Though, several red bananas are imported from East Africa, Asia and South America. They’re favorite’s in Central America but are sold throughout the world. The Red banana is a triploid cultivar of the wild banana Musa acuminata, belonging to the Cavendish group. The potassium in red bananas is essential for proper function of the heart muscle and the digestive system. Red bananas reduce the risk of heart disease and diabetes type 2.

There’s no difference in eaten way of Red bananas, as in the same way as yellow bananas, by peeling the fruit before eating. They’re normally eaten raw, whole or chopped, and added to desserts and fruit salads, but can also be baked, fried and toasted. Red bananas are also commonly sold dried in stores. The history tells us, that first banana to appear on the market in Toronto somewhere in between 1870s and 1880s. These red bananas are available year round at specialty markets and larger supermarkets in the United States. However, its official designation is Musa acuminata (AAA Group) “Red Dacca”. And it is recognized in English as Red dacca, Red banana, Claret banana, Cavendish banana "Cuban Red", Jamaican red banana, and Red cavendish banana. It is also recognized under a different number of common names depending on its growing region. 

Red bananas should have a deep red or maroon rind when ripe, and are best eaten when unbruised and slightly soft. The red bananas are redder the fruit the more carotene and the higher the vitamin C level. The Red banana has more beta carotene and Vitamin C than Yellow banana varieties and contains three natural sources of sugar sucrose, fructose, and glucose, making them a source of instant and sustainable energy. The yellow bananas, red bananas will ripen in a few days at room temperature and are best stored outside refrigeration. So, I think it's good for us to look into different varieties of bananas. It's not like we're going to have the Cavendish forever.

Thursday, 14 May 2015

Coriander or Coriandrum Sativum A Hardy Annual Herb

Well, this hardy annual herb has upper leaves that look like dill and lower ones that look like parsley, but it also has pungent flavor all its own. Thus, the seeds are also very flavorful. Coriander is widely used as a seasoning around the world, and is often called “cilantro” in Spanish speaking countries and “Dhania” in India, Pakistan. It figures in oriental cooking also and is sometimes known as “Chinese Parsley. There has been something of a coriander renaissance of late because there is so much interest in the cuisines of foreign countries and, chances are, if you scratch a foreign cuisine you will find coriander. Moreover, the flowers are flat umbels, usually white but sometimes pale pink or lavender. 

Well, if you want to grow Coriander, then grow coriander in full sun or part shade as well. However, in very well drained, moderately fertile soil. But you’ve to sow seeds after danger of frost in past, or in late summer or fall in warm climates. Thin to about a foot apart. Like all the “Umbelliferae” it has a long taproot and does not like to be transplanted. But unlike some members of this family it germinates fairly rapidly, and you can make successive sowings throughout the summer. To grow indoors, sow seed in deep pots that will accommodate the roots. 

Well to harvest the Coriander, you have to cut any time for seasoning. For drying cut them just before bloom. To dry the seeds cut the plants when the seeds pods start to turn brown and will crack if you pinch them, but before the seeds start to drop. Hang and bunches in paper bags to catch the falling seeds. Rub the pods between your fingers to get them all out. Source: Charismatic Planet

Wednesday, 13 May 2015

Mint or Mentha is Strong Flavoring Herbs.

Mint is such a powerful flavoring that doesn’t use it for very several things; but when you need it, everyone is glad to have some around. We stuff large handfuls into jugs of iced tea before it’s iced, so the tea will absorb more flavors and sprinkle small snipping’s of it into cold mixed fruit or in homemade ice cream, sherbet and ices. It is said to be an excellent for settling the stomach. Mint is a very hardy vigorous perennial that grows one to three feet tall depending on the species and conditions. Most species of mint have crinkly leaves, an upright growth habit and attractive purplish flowers. Spearmint (Mentha Spicata) has the strongest flavor. Moreover other popular garden mints include peppermint (M.Piperita), with dark, pointed leaves, and apple mint (M. Rotundifolia), which leaves are rounded, gray, green and somewhat hairy. The last is more compact and best for indoor growing. Most mints grown as herbs are hybrid varieties that do not breed true to seed. There are several other good hybrid mints that you can explore. 

Well, to grow mint, you have to some mint around is never a problem; having just a little mint is harder. If you do not restrain the plant in some way, your herb garden will simply be a mint garden. Gardeners devise their own schemes, the more successful of which will involve a barrier not only around the mint, but under it generally a stout container such as a bucket, with some holes for drainage. Mint roots will eventually snake themselves over the top and through the holes, but you can buy yourself a lot of time this way. 

Moreover, mint will grow well in full sun but prefers partial shade and a rich, moist soil. Pinching back the stems and snipping off flowers as they form will make the plants bushier. Even if cut right to the ground, it will regrow. Mint may be easily propagated to increase your supply. Just dig up a plant with runners attached, cutting the stems back, or root a runner or stem in moist sand. Before bringing a pot of mint indoors, cut it back and keep it outdoors for a few weeks of freezing nights. Moreover snip as required, and to dry keep the leaves on the stems until they are dry, crumble them off and dry them some more; then store in airtight jars. The leaves may also be frozen.