SALAD VEGETABLES STOCK FOOD PHOTOS, STOCK FOOD PICTURES & FOOD PHOTO ART PRINTS

Stock photos & stock pictures gallery of salad vegetables.

LETTUCE

Lettuce (Lactuca sativa) is a temperate annual or biennial plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable. In many countries, it is typically eaten cold, raw, in salads, sandwiches, hamburgers, tacos, and in many other dishes. In some places, including China, lettuce is typically eaten cooked and use of the stem is as important as use of the leaf. Both the English name and the Latin name of the genus are ultimately derived from lac, the Latin word for “milk”, referring to the plant’s milky juice. Mild in flavour, it has been described over the centuries as a cooling counterbalance to other ingredients in a salad.

The earliest depiction of lettuce is in the carvings at the temple of Senusret I at Karnak, where he offers milk to the god Min, to whom the lettuce was sacred. Lettuce was considered an aphrodisiac food in Ancient Egypt, and appears as such in The Contendings of Horus and Seth. Later, Ancient Greek physicians believed lettuce could act as a sleep-inducing agent. The Romans cultivated it, and it eventually made its way to the Papal Court at Avignon, France. Christopher Columbus introduced lettuce to the New World.

RADISH

The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. There are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production.

Broadly speaking, radishes can be categorized into four main types (summer, fall, winter, and spring) and a variety of shapes, colors, and sizes, such as red, pink, white, gray-black or yellow radishes, with round or elongated roots that can grow longer than a parsnip. There are red globe radish, black radish, daikon radish, white icicle radish, and California mammoth white radish.

SPRING ONIONS

The scallion (also known as spring onion, salad onion, onion sticks, green shallots or green onion in many countries) is an edible plant of the genus Allium. The upper green portion is hollow. It lacks a fully developed root bulb. Harvested for their taste, they are milder than most onions. They may be cooked or used raw as a part of salads or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes, as well as sandwiches, curries or as part of a stir fry. To make many Eastern sauces, the bottom quarter-inch of scallions are commonly removed before use.

CHIVES

Chives (Allium schoenoprasum) are the smallest species of the onion family[1] Alliaceae, native to Europe, Asia and North America. Allium schoenoprasum is also the only species of Allium native to both the New and the Old World and is a perennial. Chives are grown for their leaves, which are used for culinary purposes as flavoring herb, and provide a somewhat milder flavour than those of its neighbouring Allium species.

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