Eggplant (Solanum melongena), often known as aubergine or Guinea squash, is a sensitive perennial nightshade plant used for its edible fruits. Eggplant grows well in a warm climate and has been farmed in Southeast Asia since ancient times.

Eggplant is typically grown annually and has an upright, bushy stem with spines. The leaves are oblong and slightly lobed and are big. The hanging violet flowers are solitary and are about 5 cm (2 inches) in diameter.

Is eggplant a fruit?

Although they’re commonly mistaken for vegetables, they’re actually fruits, specifically berries, because they come from a flowering plant and contain seeds.

Eggplants are only considered vegetables in one sense: culinary. We treat eggplants like vegetables when we cook, frying, grilling, baking, boiling, roasting, and mashing them to make delicious dishes like baba ghanoush and moussaka. The eggplant joins a long list of fruits we mistake for vegetables, including peppers, zucchini, and pumpkins.

Eggplant’s color

 The fruit is an egg-shaped berry with a glossy surface that ranges in color from dark purple to red, pink, yellowish, or white and is sometimes striped. The popular name is derived from the color and form of the white variation.

Does eggplant grow on a vine?

When eggplants are given enough sun, and their soil has adequate drainage, they grow into tall, bushy plants. The heaviness of the fruits, on the other hand, might lead the plant’s stems to lay along the ground, giving it the appearance of vines.

How does eggplant grow?

Eggplants, like tomatoes and peppers, grow on a plant that can reach several feet in height and hang from its branches.

Because eggplants require warm soil, they are typically purchased as 6- to 8-week-old transplants (or planted indoors approximately two months ahead). However, because the earth heats up faster in raised beds loaded with composted manure, eggplants thrive there. In addition, eggplants create attractive ornamental borders and are great for pots. 

Back to Table of Contents

How to grow eggplant from seeds

Eggplants are hearty, flavorful food that you may add to your garden. To encourage proper growth, keep eggplants warm and well-watered. The plants will grow tall and should be staked early to provide support. Continue reading to know how you can plant eggplants from seeds.

1. Start eggplant seeds inside six to nine weeks before the last frost. Because eggplants require warmth, they should be started indoors and transplanted as the weather warms up. Plant the seeds 6 to 9 weeks before the season’s last frost is expected. Eggplants should not be replanted outside until the temperature reaches at least 70 °F (21 °C).
2. Before germinating the seeds, soak them overnight. If you soak eggplant seeds well before planting them, they have a better chance of growing. Fill a small container halfway with water and place the seeds inside. Allow the seeds to soak overnight before draining the water.
3. Fill seed trays halfway with a fine, loose-textured growth medium. Germinate eggplant seeds in a soilless growth medium for the best results. Then you can fill seed trays 3/4 full with your preferred growing medium. Vermiculite, perlite, coconut husk, and compost are all excellent alternatives.
4. Moisten the medium and plant the seeds 0.25 inches (0.64 cm) deep. Push 1-2 eggplant seeds into each seed container’s growth material with your fingers. Ensure the seeds are around 0.25 inches (0.64 cm) below the growing medium’s surface. Cover the seeds with plastic wrap and spritz or sprinkle water on top.
5. Allow 5-14 days for the seeds to germinate. Depending on the temperature, eggplant seeds can grow in as little as five days or as long as two weeks. Warmer temperatures will hasten the germination process. A temperature of at least 65 °F (18 °C) should be maintained for your eggplant seeds as they germinate.
6. When the seedlings reach 3 inches (7.6 cm) in height, transplant them into pots. When the seedlings have grown large enough, they should be placed in their pots. Fill miniature pots with the same growing material as the seeds and poke small holes in the bottom to put the seedlings. Remove each seedling from the growing tray with care and replant it in its new pot or directly into the soil.

Back to Table of Contents

Planting the seedlings

1. Select a location in your garden that receives direct sunshine. In order to grow and thrive in a garden, eggplants require incredibly high temperatures. Therefore, plant your eggplants in a location that receives at least 6 hours of sun per day. If this isn’t an option, put eggplants in a place that receives only partial shade.
2. Test your soil to check if it is well-drained. Healthy, well-drained soil is ideal for growing eggplant. Dig a hole 12–18 inches (30–46 cm) deep and 12–18 inches (30–46 cm) wide, then fill it with water to see how your soil is doing. Your soil is inadequately drained if the water pools and takes more than an hour to soak in.
3. Add an organic soil supplement to fix poorly drained soil. Loosen your soil’s top 8 inches (20 cm) with a gardening rake. On top of the ground, apply a 2 in (5.1 cm) layer of organic soil amendment. Use the rake to distribute it throughout the soil evenly.
4. Plant seedlings root-deep 24–30 inches (61–76 cm) apart. Eggplants thrive in areas where they can spread out and flourish. Dig holes 24–30 inches (61–76 cm) apart in all directions, slightly larger than the roots of the seedlings. Fill the space surrounding the roots of the seedlings with soil and gently insert them into the holes.
5. Arrange mulch around the base of your plants. Mulching will help keep your plants warm and prevent weed growth. Natural mulch materials such as straw, compost, and grass clippings are excellent choices. Arrange them in a thick layer around the base of your eggplant seedlings.
6. Stake your plants to keep them from falling over as they mature. Stake your plants with bamboo sticks or other suitable stakes. Place the stakes about 12 inches (2.5–5.1 cm) away from each seedling in the soil. The plants will lean against the stakes as they grow, causing no damage to the surrounding plants.
7. Once a week, thoroughly water eggplants. Eggplant needs at least 1 inch (2.5 cm) of water every week to flourish. Instead of many brief watering sessions, aim for one weekly, intensive watering. Frequent watering encourages shallow roots, which can make your eggplants less durable.
8. When the eggplant skin is shiny, harvest it 16-24 weeks after seeding. From the moment you sow your eggplant seeds, keep note of your planting schedule. Start monitoring your eggplant crops at the 16-week point to see if they’re ready to harvest. Cut eggplants near the stem with sharp pruning shears when the skin is glossy.

Back to Table of Contents

How to grow eggplant in a pot

Eggplants are often grown from transplants purchased from a garden center. The average wait time for the first harvest is 60-100 days. Plant a shorter-season variety for the best results, as you can start eating eggplant in as little as two months.

Plant only when the weather is warm at night, around 55 degrees. Eggplants, like tomato transplants, must be toughened before planting. Then, gradually acclimate plants to the outside over a week or so.

Plant one eggplant per two-gallon container. Fill the container with high-quality, quick-draining potting soil. Apply a balanced, slow-release fertilizer at the time of planting and then every few weeks throughout the season, especially as the plants begin to blossom.

Water deeply and frequently, but not excessively. Mulch with straw, leaves, or pesticide-free grass clippings to help keep the soil temperature consistent between waterings. To prevent fruit-laden branches from breaking, stake or install a tomato cage if necessary.

Waiting until the fruit is as huge as those found in grocery stores is one error eggplant growers make. If eggplants are left on the plant for too long, they lose their luster, become seedy, and are less delicious to eat.

To avoid this, cut the fruit from the plant while it’s still shining and bright, even if it’s small, with pruners or a knife. Leave approximately an inch of the fruit’s stalk and calyx attached.

To avoid bruising, handle the fruit with care. Use within a few days to get the most out of the flavor.

Eggplant health benefits

Eggplants, also known as aubergines, are nightshade plants that are utilized in a variety of dishes all over the world.

In addition to its distinct texture and mild flavor, eggplant has several health benefits.

High in antioxidants

Antioxidants are plentiful in eggplants. Antioxidants are compounds that help protect the body from free radicals, which are damaging substances.

Antioxidants have been demonstrated in studies to help prevent various chronic diseases, including heart disease and cancer.

Eggplants are exceptionally high in anthocyanins, a type of antioxidant pigment that gives them their brilliant color.

Controls blood sugar

Including eggplants in your diet may help you maintain a healthy blood sugar level.

This is due to the eggplants’ high fiber content, allowing them to travel undamaged through the digestive system.

Fiber lowers blood sugar levels by decreasing sugar breakdown and absorption in the body. Slower absorption maintains blood sugar levels, avoiding spikes and crashes.

Helps with weight loss

Eggplants are naturally high in fiber and low in calories, making them an ideal weight-loss complement.

Fiber passes slowly through the digestive tract, promoting fullness and satiety while lowering calorie intake.

Raw eggplant contains 3 grams of fiber and only 20 calories per cup (82 grams).

In addition, eggplants are frequently used in dishes as a high-fiber, low-calorie substitute for higher-calorie components.

Back to Table of Contents

Eggplant nutrition facts

A 3.5-ounce (100-gram) serving of eggplant has:

Eggplant recipes

The other ingredients around it transform the mild flavor of eggplant, making it a highly versatile ingredient. Here are three eggplant dishes that might just become your favorites.

Sautéed eggplant

You’ll match eggplant with everything once you learn how to sauté it! This recipe for caramelized eggplant takes about 20 minutes to prepare.

Ingredients:

• 1 medium-sized eggplant (sliced into rounds. 1/4 inch thick)
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup Olive oil (more if needed)

Instructions:

1. Slice the eggplant crosswise into 1/4 inch (6 mm) thick rings. After you’ve finished slicing, cut off the leafy end, so you have something to grip onto as you slice. Pat the pieces dry if they are moist.
2. Sprinkle garlic powder, sea salt, and black pepper on both sides of the eggplant slices.
3. In a 12-inch skillet, heat two tablespoons of olive oil over medium-low to medium heat. Add the slices in a single layer in batches. Saute eggplant until tender, browned, and caramelized on both sides, about 3-6 minutes per side. Repeat with the remaining eggplant pieces using around 1-2 teaspoons of oil per batch.

Grilled eggplant with garlic & herbs

This grilled eggplant with garlic and herbs is soft in the center with slightly charred edges and drenched in a flavorful garlic and herb oil.

Ingredients:

• 2 eggplants
• 2 tsp salt
• 1/2 cup extra virgin olive oil
• 3 cloves crushed garlic
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh oregano
• 1/2 tsp pepper
• 1/4 tsp salt

Instructions:

1. Slice the eggplant into 1/4-inch and season generously with salt. Allow for a 15-minute rest period to allow the salt to suck away the moisture and bitterness. Wipe each slice with a paper towel to remove the salt and water.
2. Preheat the grill to medium-high heat.
3. In a large mixing bowl, combine the olive oil, garlic, parsley, oregano, salt, and pepper. Place each eggplant slice in the dish, ensuring that both sides are coated in oil.
4. Grill for 6 minutes per side, or until golden brown and grill marks appear. Brush the eggplant slices with extra oil if they become dry and adhere to the grill.
5. When the eggplant is tender and cooked, remove the pan from the grill and return it to the oil, herb, and garlic mixture. Before transferring to a serving platter, flip once more to cover both sides. 
6. Before serving, scatter any remaining herbs and garlic on top. The eggplant can be eaten hot or cold and will keep in the fridge for up to four days.

Eggplant parmesan

This recipe will teach you how to make delicious eggplant parmesan. Make it for your next get-together or family supper because it’s excellent for serving a crowd.

Ingredients:

• 2 large eggplant, cut into 1/4-inch thick rounds
• 2 eggs
• 1/4 cup almond milk
• 1 1/2 cups panko breadcrumbs
• 1 1/4 cup grated parmesan cheese
• 2 teaspoons oregano
• 2 tablespoons fresh thyme
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon sea salt, more for sprinkling
• Freshly ground black pepper
• Extra-virgin olive oil, for drizzling
• 28 ounces Marinara Sauce
• 2 large balls of fresh mozzarella, thinly sliced
• 1/3 cup fresh basil leaves

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit and line two baking pans with parchment paper.
2. Whisk the eggs and almond milk together on a relatively shallow plate.
3. Combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper in a medium-sized shallow dish.
4. Dip the eggplant slices in the egg mixture before dipping them in the panko mixture—drizzle olive oil over the vegetables and bake for 18 minutes, or until soft and golden brown.
5. Spread 12 cups of marinara in an 8×12 or 9×13-inch baking dish.
6. Put half the eggplant, top with 1 cup marinara, and half the mozzarella. Replace the eggplant, marinara, and mozzarella with the other ingredients. 
7. Drizzle with olive oil and a couple more pinches of sea salt, then top with the remaining 14 cups of parmesan cheese. 
8. Bake for 20 minutes or until the cheese has melted well. Preheat the oven to broil and cook the cheese for 2 to 4 minutes, or until browned and bubbling.
9. Remove from the oven and sprinkle with basil leaves.

Back to Table of Contents

Source:

• https://www.britannica.com/plant/eggplant
• https://www.healthline.com/nutrition/eggplant-benefits
• https://www.rd.com/article/is-eggplant-a-fruit/
• https://www.thespruce.com/how-to-grow-eggplant-in-containers-848173
• https://www.wikihow.com/Grow-Eggplant
• https://www.finegardening.com/article/how-to-grow-eggplant-in-a-container
• https://www.webmd.com/food-recipes/eggplant-health-benefits
• https://fdc.nal.usda.gov/fdc-app.html#/food-details/169228/nutrients
• https://www.wholesomeyum.com/sauteed-eggplant/
• https://www.everylastbite.com/grilled-eggplant/
• https://www.loveandlemons.com/eggplant-parmesan/

Carrots are a cool-season crop harvested in the spring and are a common root vegetable of the Apiaceae family. They can be eaten raw as a snack or in salads, cooked in soups and sides, or used in sweet bakes.

Even though most of us remember carrots with their bright orange color, they were initially yellow and purple. The root of the plant is the most often consumed part. The stem and leaves, on the other hand, are edible and are eaten as a herb or salad leaf in many parts of the world.

This beloved vegetable has a natural sweetness—especially cultivated carrot. But unfortunately, the sugar that makes a carrot sweet tends to be replaced by fiber as it ages.

Carrot’s benefits

Carrot is often said to be the ideal health food.

It’s crisp, delicious, and packed with nutrients. Beta carotene, fiber, vitamin K1, potassium, and antioxidants are abundant in carrots.

They also provide a variety of health advantages. For example, they’re a healthy weight-loss snack linked to decreased cholesterol and better eye health.

Here are some of the benefits of adding carrots to your diet.

They are good for your eyes

This is arguably the most well-known carrot superpower. They’re high in beta-carotene, a nutrient that your body converts to vitamin A and helps keep your eyes healthy. Beta-carotene also protects your eyes from the sun and lowers your chance of cataracts and other vision problems.

Reduces cancer risk

Carrots are abundant in carotenoids, which are plant pigments that collect in the root, which is the part humans prefer to eat the most. Beta-carotene, often known as pro-vitamin A, accounts for about 80% of the carotenes contained in carrots. Most carotenoids are found outside the root rather than in the core.

Carotenoids are essential for vision and may also help protect against cancer. This covers cancer of the prostate, colon, and stomach. In addition, women with high amounts of carotenoids in their blood may have a lower risk of breast cancer.

Helps with weight loss

Carrots are low in calories and high in fiber, and studies show that including them in your diet might help you feel fuller and more satisfied. However, because carrots contain more simple carbohydrates, specific weight-loss regimens recommend avoiding them, such as very low-carb diet plans.

This strategy ignores carrots’ other health benefits, such as carrots’ structure, fiber, and high water content, which reduce appetite when consumed whole. Furthermore, its natural sweetness may help reduce the intake of other sweets.

Cholesterol balance and cardiovascular health

Carrots include fiber and essential plant compounds like carotenoids and vitamin C, all of which contribute to their heart-healthy properties. Carrots, in particular, have been shown to help modify cholesterol absorption, perhaps improving cholesterol homeostasis.

However, much of this information comes from animal studies. Further human trials are required to demonstrate a heart-protective benefit.

Helps with your gut health

The fiber in carrots was found to be highly fermentable in a three-week trial of young women who ate enough carrots to provide 15 grams of fiber per day. 

Furthermore, research suggests that the vegetable has a prebiotic function, implying that the fiber is a significant fuel source for the gut’s beneficial bacteria. Many of these gut bacteria produce short-chain fatty acids that are good for our gut and overall health.

Back to Table of Contents

Carrots in Tagalog

Carrots are known as “karot” or “karots” in Tagalog.

The word is translated to Tagalog by writing it how it is said.

Carrots scientific name

Carrot (Daucus carota subsp. sativus) is a herbaceous root vegetable. A member of the parsley (Apiaceae or Umbelliferae) family also includes the parsnip. 

The domesticated carrot (Daucus carota), sometimes known as “Queen Anne’s lace,” is a cultivar of the wild carrot (Daucus carota). These plants are native to temperate Europe and southwest Asia. 

The term carrot also refers to the domesticated form’s long, edible, and usually tapering taproot. These taproots are generally orange in color, although they can also be white, pink, yellow, or purple, depending on the cultivar. When they’re fresh, they have a crisp texture.

Carrot’s nutrition facts

Carrots have a water percentage of 86–95%, while the edible portion contains about 10% carbohydrates. They are also extremely low in fat and protein.

The following are the nutritional values for two small-to-medium raw carrots (100 grams).

To embed the nutritional facts on your website or blog, copy-paste the code below:

<a href="https://igarden101.com/carrots/"><img src="https://igarden101.com/wp-content/uploads/2022/05/iGarden_Nutritional-Facts_Carrots-2048x1229.png" /></a>

Carrot’s calories

Carrots may (and should!) be a staple in any healthy diet, with 41 calories and less than one gram of fat per 100 grams. And, regardless of the color you choose, they are packed with vitamin A, which helps your eyesight.

Back to Table of Contents

Carrots in containers

Growing carrots in pots allow you to create your ideal growing medium while avoiding pests like carrot fly. Pots should be at least ten to twelve inches deep and as wide as feasible.

• One part sand and potting mix make a superb low-fertility mix.
• Sow seeds thinly over the top of a filled pot, then cover with a little more mix.
• Water thoroughly, label, and place in a sunny location.
• Keep everything moist, as these carrots, unlike those in the ground, will be completely reliant on you for all of their needs.

You can harvest carrots two to three months after sowing. Check your seed packet for detailed information on ‘days to maturity.’ Are you unsure if yours are ready to pick? The simplest approach to determine this is to pluck a root and measure its size. You don’t have to wait till the roots are fully developed to begin harvesting. Once the roots are large enough to consume, you can remove all varieties.

Pull roots as needed rather than harvesting the entire pot at once. The remaining carrots in the pot can now continue to grow. To harvest carrots in this manner, pick every second root by hand.

Carrots for dogs

Dogs digest food differently than humans, and consuming the wrong foods can cause long-term health issues and, in the worst-case scenario, death. Dogs, as omnivores, have no requirement for fruits or vegetables in their diet. However, a treat of a fruit or vegetable is fine. Fresh vegetables are also pre-portioned in fresh dog foods.

So, can dogs eat carrots? Yes, carrots are safe for dogs to consume. Carrots are a low-calorie snack abundant in fiber and beta-carotene, a vitamin A precursor. Crunching on this orange vegetable is also good for your dog’s teeth, and it’s found in many dog diets.

Are carrots good for dogs?

Carrots provide dog owners with inexpensive and nutritious food for their canines. Furthermore, without the calorie content associated with biscuits and other snacks, this vegetable is ideal for rewarding excellent conduct. 

Some veterinarians say teething puppies may also benefit from cold or frozen carrots. Large frozen carrots make inexpensive chew toys that are also tasty. Additionally, chewing on carrots can help your dog’s oral health. More importantly, carrots are high in vitamin A, potassium, and fiber, among other nutrients.

Carrot lotion

We all know that vegetables, particularly carrots, are essential for a balanced diet, but their advantages extend far beyond nutrition. Carrot skincare solutions are a creative, natural, and effective breakthrough in skincare.

Vitamins, beta-carotene, and antioxidants abound in carrots, making them one of the best natural components for our skin.

Here are a few reasons why you should use products with carrot root extract:

• Vitamin A, which is crucial for cell regeneration, is converted by our bodies from beta-carotene.
• Antioxidants aid in minimizing inflammation and free radical damage.
• Vitamin C promotes skin hydration and a healthy glow.
• Carrots are antibacterial by nature.
• Carrot root extract is a potent moisturizer containing a high amount of lycopene, which helps balance oily skin.

Back to Table of Contents

Carrot recipes

You can cook carrots into different dishes. For example, you can roast them as a side, shred them for a cake or shave them into ribbons for a salad. Here are three easy carrot recipes you can try:

Glazed carrots

Tender carrot coins are cooked in brown sugar and butter mixture and finished with a dusting of parsley in these glazed carrots. This simple and affordable side dish is ideal for a festive meal or a regular evening.

Ingredients:

• 1 1/2 lbs (700 grams) carrots peeled and cut into 1/2 inch thick slices
• 1/4 cup butter
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1 tablespoon chopped parsley (optional)

Instructions:

1. Combine the carrots and 1 1/2 cups of water in a large pan. Bring the carrots to a gentle boil.
2. Cook until carrots are soft, about 8-10 minutes. Drain any remaining water.
3. Toss in the butter, brown sugar, and salt. Toss in the carrots to coat them.
4. Cook, stirring periodically, for another 4-5 minutes, or until a sauce has formed.
5. If preferred, garnish with parsley before serving.

Roasted spiced carrot dip

Are you looking for a healthy dip for your chips? Get the most flavor with the least effort by roasting all ingredients before blitzing them into a dip.

Ingredients:

• 1 kg carrots, peeled, cut into 3cm pieces
• 1 onion, thinly sliced
• 3 garlic cloves, bruised
• 25 g chopped ginger
• 1/4 cup olive oil
• 1/4 cup firmly packed brown sugar
• 2 tbs apple cider vinegar
• 1 long thinly sliced red chili
• 1 tsp each ground cinnamon and ground coriander
• 2 pieces of star anise, coarsely crushed
• 250 g sour cream
• For garnish, nigella seeds, dill sprigs, baby amaranth leaves (optional), and corn chips to serve

Instructions:

1. Preheat the oven to 200 degrees Celsius. Line a baking tray with parchment paper and grease it.
2. To create the dip, whisk together the carrots, onion, garlic, ginger, oil, sugar, vinegar, chili, cinnamon, coriander, and star anise in a mixing dish. 
3. Cover loosely with foil and transfer to the prepared tray and roast for one hour, or until carrots are almost soft. 
4. Remove the lid and continue to roast for another 45 minutes, or until the carrot mixture has caramelized and the carrots are tender.
5. Whiz the hot carrot mixture with the sour cream in a food processor until smooth. Transfer to a bowl, cover with plastic wrap directly over the surface and chill for at least 1 hour or until totally cool.
6. Spoon dip into a serving bowl and top with nigella seeds, dill, and amaranth. Serve with corn chips on the side.
7. Preheat the oven to 200 degrees Celsius. Line a baking tray with parchment paper and grease it.
8. To create the dip, whisk together the carrots, onion, garlic, ginger, oil, sugar, vinegar, chili, cinnamon, coriander, and star anise in a mixing dish. 
9. Cover loosely with foil and transfer to the prepared tray and roast for one hour, or until carrots are almost soft. 
10. Remove the lid and continue to roast for another 45 minutes, or until the carrot mixture has caramelized and the carrots are tender.
11. Whiz the hot carrot mixture with the sour cream in a food processor until smooth. Transfer to a bowl, cover with plastic wrap directly over the surface and chill for at least 1 hour or until totally cool.
12. Spoon dip into a serving bowl and top with nigella seeds, dill, and amaranth. Serve with corn chips on the side.

Carrot soup

Have you ever known a child who disliked carrots? This naturally sweet vegetable shines in this simple, creamy carrot soup that will delight both adults and children!

Ingredients:

• 2 tablespoons unsalted butter
• 1 large white onion, chopped
• 2 pounds carrots, peeled and chopped
• 3 cloves garlic, chopped
• 1 teaspoon dried thyme
• 4 cups vegetable stock
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper, optional
• 4 tablespoons heavy cream, divided

Instructions:

1. Place the butter and onions in a large pot over medium heat. Cook for 3 to 4 minutes, or until the onions are transparent, but do not brown. Add a pinch of salt to taste.
2. Combine the carrots, garlic, and dried thyme in a mixing bowl—cook for 30 seconds or until the garlic smells good.
3. Bring the mixture to a simmer with the stock. Cover and continue to cook for another 15 minutes, or until the carrots are very soft.
4. When the carrots are tender, puree the soup in the pot with an immersion blender until smooth.
5. If you don’t have an immersion blender, take the soup off the stove and set it aside to cool until it’s no longer hot. Then, using a regular blender, mix in batches and return to your pot. Return the pureed soup to a low heat setting and season to taste with salt and white pepper.
6. Swirl a tablespoon of heavy cream into each bowl after ladling the soup into bowls. Sprinkle paprika and fresh minced chives on top of the soup.
7. Leftover soup can be stored in the refrigerator for up to 5 days or frozen for six months in freezer-safe zip-top bags. Warm the soup gradually on the stovetop over low heat.
8. Place the butter and onions in a large pot over medium heat. Cook for 3 to 4 minutes, or until the onions are transparent, but do not brown. Add a pinch of salt to taste.
9. Combine the carrots, garlic, and dried thyme in a mixing bowl—cook for 30 seconds or until the garlic smells good.
10. Bring the mixture to a simmer with the stock. Cover and continue to cook for another 15 minutes, or until the carrots are very soft.
11. When the carrots are tender, puree the soup in the pot with an immersion blender until smooth.
12. If you don’t have an immersion blender, take the soup off the stove and set it aside to cool until it’s no longer hot. Then, using a regular blender, mix in batches and return to your pot. Return the pureed soup to a low heat setting and season to taste with salt and white pepper.
13. Swirl a tablespoon of heavy cream into each bowl after ladling the soup into bowls. Sprinkle paprika and fresh minced chives on top of the soup.
14. Leftover soup can be stored in the refrigerator for up to 5 days or frozen for six months in freezer-safe zip-top bags. Warm the soup gradually on the stovetop over low heat.

Sources:

• https://www.britannica.com/plant/carrot
• https://www.almanac.com/plant/carrots
• https://savvygardening.com/growing-carrots-in-containers/
• https://www.bbcgoodfood.com/howto/guide/top-5-health-benefits-of-carrots
• https://www.healthline.com/nutrition/foods/carrots
• https://fdc.nal.usda.gov/fdc-app.html#/food-details/1103193/nutrients
• https://www.webmd.com/food-recipes/benefits-carrots
• https://mediko.ph/gamot/karot-carrot/
• https://www.slideshare.net/GinalynRed/pagsasaling-wikareportmaed
• https://www.newworldencyclopedia.org/entry/Carrot
• https://www.akc.org/expert-advice/nutrition/fruits-vegetables-dogs-can-and-cant-eat/
• https://www.akc.org/expert-advice/nutrition/can-dogs-eat-carrots/
• https://www.redbarn.com/blogs/blog/the-top-5-reasons-to-include-carrots-in-your-dogs-diet
• https://theodermaskincare.com/blogs/news/carrot-skin-care-products
• https://www.delicious.com.au/recipes/roasted-spiced-carrot-dip/45xQd4kJ?r=recipes/collections/tidz67vj
• https://www.simplyrecipes.com/recipes/easy_carrot_soup/
• https://www.dinneratthezoo.com/glazed-carrots/

Lettuce (Lactuca sativa) is an aster family leaf vegetable (Asteraceae). It is a good source of vitamins K and A. However, the nutritional value varies depending on the variety.

Lettuce is most widely associated with salads, although you can also find it in soups, sandwiches, and wraps; you can also grill it.

Is lettuce a vegetable?

Botanists categorize fruits and vegetables into categories based on the plant section they come from. Given that the tomato is botanically a fruit, how about lettuce? Is lettuce a fruit or a vegetable?

Lettuce is a vegetable, and vegetables are classified according to which parts are consumed. With that in mind, lettuce is classified as a leaf vegetable.

Is lettuce good for you?

All lettuces are excellent for your health. It’s low in calories, cholesterol-free, and sodium-free, and it’s packed with vitamins and minerals that help us stay healthy.

Lettuce variety

Different types of lettuce may add a lot of texture and flavor to whatever you’re creating, whether you use them raw or cooked. If you decide to cook them, do it in a fast sauté or wilting method; anything else will cause the delicate greens to lose their distinct flavor. Also, remember to wash them, especially before eating them raw carefully.

Lettuces are classified into one of the four groups: looseleaf, butterhead, crisphead, and romaine.

Iceberg lettuce is a perfect example of a crisphead: its spherical head comprises densely packed, crunchy leaves. Butterheads have the same circular shape as crispheads, but their leaves are looser and smoother. Romaine’s noteworthy physical qualities are its elongated leaves and robust white rib. As the name implies, looseleaf lettuces are loosely grouped and grow as a rosette, allowing the gardener to take only the leaves rather than the entire plant.

Here are some of the characteristics of famous varieties of lettuce.

Arugula

This Mediterranean green has an earthy, somewhat sour flavor with a powerful, peppery sting. Arugula leaves have rounded edges that undulate from broad to slight, comparable to oakleaf lettuce. However, baby arugula’s edges aren’t as distinct.

Coral lettuce

Coral is a looseleaf plant that comes in various colors, including bright green, deep red, and speckled. The leaves are sturdy and crisp, with tight, frilly curls and a mild flavor.

Cress

All types have a peppery flavor to them. Watercress is sold in bunches and has a stiff, fibrous stem with tiny green leaves (the stems of baby watercress are generally more tender). Because cress commonly grows in sandy soil, make sure to wash it properly.

Endive

Endive is a type of chicory. It’s a terrific complement to any salad because of its unusual oval shape, silky, satiny texture, and moderate bitterness. In addition, its scoop-like form makes it ideal for serving tiny appetizers.

Iceberg lettuce

Iceberg is known for being crisp, refreshing, and watery. Large, closely packed pale-green leaves grow in basketball-sized crowns.

Looseleaf lettuce

Despite the crisp stem, they have a mild flavor and are surprisingly pliable. Their ruffled, uneven surfaces give texture to salads.

Oakleaf lettuce

The leaves of this butter lettuce resemble those of an oak tree, hence the name. From afar, it looks similar to red leaf and green looseleaf lettuce, but closer inspection reveals changes in shape and texture: this type of lettuce has shorter and more squat leaves, and the tops of their leaves have a softer texture than red leaf and green leaf lettuce.

Radicchio

This deep-red-purple vegetable, pronounced “rah-dick-ee-yo,” is marketed as a compact round head or shaped like its relative, endive. It stands out because of its brilliant colors.

Romaine lettuce

This huge leafy lettuce has a prominent middle rib, giving it a nice crunch. However, this lettuce has a slight bitterness because of the rib. This is the lettuce that was first used in the Caesar salad.

Celtuce

While the floppy leaves are edible, the stalk of this lettuce type is the real prize. The leaves, like escarole, can be bitter, but the peeled stem has a nutty, cucumber-like flavor.

Back to Table of Contents

Lettuce nutrition facts

Lettuce is a popular green leafy vegetable all around the world. Its crisp, green/crimson-red leaves are one of the most wonderful suppliers of critical nutrients. It is, without a doubt, one of the most popular greens, whether in crunchy green salads or healthy sandwiches.

To embed the Lettuce nutritional facts on your website or blog, copy-paste the code below:

<a href="https://igarden101.com/growing-lettuce-and-recipes-that-isnt-a-salad/"><img src="https://igarden101.com/wp-content/uploads/2022/05/iGarden_Nutritional-Facts_Lettuce.png"></a>

Lettuce calories

Lettuce leaves are one of the low-calorie-dense green veggies. Fresh greens have only 15 calories per 100 g. Despite this, they are a rich source of phytonutrients with health-promoting and disease-preventive characteristics.

Lettuce carbs

According to the USDA National Nutrient database, every 100 g of lettuce has approximately 2.87 g of carbohydrates.

Lettuce fiber

On the other hand, 100 g of lettuce has 1.3 g of dietary fiber.

Growing lettuce

Lettuce is a cool-season crop that thrives in most climates in the spring and fall. This crop is ideal for beginners because it can be planted immediately when the soil can be worked. Because lettuce develops quickly, it’s preferable to grow a limited number of seeds at a time and space them apart.

Lettuces are an excellent leafy green since they grow quickly, produce for a long time, and are low-maintenance as long as the plants are adequately irrigated. Furthermore, lettuce grows well on raised beds, making it an excellent choice for compact spaces. Lettuces also work well in containers and may be used on decks, patios, balconies, and porches.

Growing seedlings

Lettuce prefers to be in the sun for 5 to 6 hours every day, but it can also benefit from afternoon shade if the weather is hot. The soil should be loose, drain well, and moist but not wet. For added fertility, treat the ground with plenty of compost in the weeks leading up to planting. Here are the steps to follow when planting lettuce:

1. A well-tilled seedbed is crucial because the seed is so tiny. Stones and huge clods of the earth will hamper germination.
2. Seeds should be planted 1/8 to 1/4 inch deep. However, lettuce seeds require light to germinate, don’t plant them too deeply.
3. Seed can be sown in single rows or disseminated for planting in broad rows (looseleaf varieties are best). Thin 1- to 2-inch tall seedlings for correct spacing while disseminating.
4. The variety determines the distance between plants: looseleaf lettuce – 4 inches, romaine & butterhead lettuce – 8-inches, and crisphead lettuce – 16 inches apart.
5. For a continuing crop, sow new seeds every two weeks.
6. Place rows of chives or garlic between your lettuce plants to keep pests at bay. They act as lettuce’s “border plants.”
7. When transplanting or seeding, water generously with a mist nozzle.

Cool the soil in August for a fall crop by moistening it and covering it with a straw bale. After a week, the ground beneath the bale should be a few degrees cooler than the rest of the garden and suitable for planting a 2-foot row of lettuce. Rotate the straw bale around the garden every couple of weeks to repeat the process. Seed as usual for a fall harvest when autumn temperatures fall.

Growing from cuttings

Can you grow lettuce from cuttings? Yes, but you won’t be able to replant a full head of lettuce like you can with green onions or celery. Only a few 2-4 inches long leaves will sprout, enough to make yourself a sandwich.

To regrow lettuce from the stem end, follow these procedures.

1. Leave about 1 inch from the bottom of the lettuce.
2. Place the remaining stem in a shallow dish with approximately 1/2 inch water.
3. Place beneath grow lights or on a window sill.
4. Every 1 to 2 days, change the water in the bowl.
5. Keep an eye on your lettuce. You may also observe roots beginning to sprout on the bottom.
6. Your lettuce will grow as big as it will likely ever be after 10-12 days. It won’t be a full head of lettuce; instead, it will suffice to top a sandwich or make a small salad.

If you wait much longer, your lettuce will grow spindly and bitter as it tries to produce seed. At this stage, eating will be unpleasant. When the leaves turn a blue-green tint or the main stem shoots up, and the leaves become less dense, you’ll know it’s reached this stage.

Planting in containers

Small-space gardeners, such as apartment residents, commonly grow lettuce in containers. Because the pots are taken inside during mild freezes and left outside during early spring days, it allows for an early start. In addition, lettuce is a cool-season crop, and its leaves grow best in cool but not cold conditions. Growing lettuce in containers also makes it easier to control weeds and pests than in a vast garden space, and it provides immediate access to leaves for salads.

1. If you’re growing lettuce in a pot, make sure it has enough drainage.
2. Fill the containers with new compost and water thoroughly.
3. Garden soil or compost from the previous year is not suited.
4. Make tiny holes in the earth where the plants will go.
5. You’ll need to leave extra space between plants for heart-shaped cultivars, about eight inches.
6. You can place them closer together for the variety with only leaves.
7. Remove a few seeds from the pod and put them in the palm of your hand.
8. Pinch a few seeds with your other hand and scatter them on the soil. Because lettuce seeds are so tiny, you’re likely to get a couple clumped together.
9. If feasible, move them about with a thin stick; if not, thin them out afterward.

When to harvest

1. You can harvest the leaf lettuce approximately twenty-five days after sowing. If you prefer smaller leaves, start earlier.
2. Always pluck lettuce from the outside of the plant to encourage it to produce additional leaves.
3. After sowing, the leaf lettuce types will grow for around five to six weeks.
4. Once they’ve reached maturity, cut the entire plant with a knife.
5. With one hand, gather the leaves and cut them at the bottom, leaving the roots in the soil.
6. The plants mature in about six to seven weeks for all heart lettuce kinds.
7. While it is mature, you can also select some outer leaves.
8. With a sharp knife, cut the head at the base of the plant.
9. You won’t disrupt the other plants in the container this way.
10. When all of the lettuce and other veggies have been gathered, you can remove the remaining roots.

Back to Table of Contents

Lettuce recipes

Do you want to eat more healthily? Or you’re trying to incorporate more greens into your diet but don’t know how to prepare lettuce? Worry no longer; here are some delectable recipes to try.

Lettuce sandwich

A lettuce sandwich is a brilliant keto and paleo lunch option. Why use bread when you can wrap your sandwich contents in something far healthier?

Ingredients:

• 5 lettuce leaves, preferably romaine lettuce, tough ends trimmed
• 4 slices of deli ham
• 2 slices of Swiss cheese
• 1/4 cup of guacamole
• 3 thin tomato slices
• 3 thin red onion slices
• 1 piece of cooked bacon, cut in half

Instructions:

1. Place a 12-inch piece of parchment paper on your work area. Overlap 4-5 lettuce leaves on top of each other.
2. Layer the ham and cheese on the lettuce leaves.
3. On top of the guacamole, layer the tomato, onion, and bacon.
4. Roll the lettuce wrap sandwich as tightly as possible, using the parchment paper as a guide, similar to how you would make a sushi roll with a sushi mat.
5. Wrap the parchment paper tightly around the lettuce and tuck it below the roll once it is entirely rolled. Next, cut the lettuce wrap sandwich in half using a serrated knife, then dig in!

Lettuce wraps

Lettuce wraps are a delicious and flavorful dish perfect for entertaining or a family lunch. Each person can create their own wonderful, fresh wrap. Make sure you have plates or napkins on hand because the mixture can spill slightly. 

Lettuce chicken wraps

Here’s what you need to create the famous lettuce chicken wraps.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon Sriracha, optional
• 1 (8-ounce) can of whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head of butter lettuce

Instructions:

1. In a saucepan over medium-high heat, heat the olive oil. Cook until the ground chicken is browned, about 3-5 minutes, crumbling the chicken as it cooks; drain any excess grease.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha for about 1-2 minutes, or until onions are translucent.
3. Season with salt and pepper to taste, and stir in chestnuts and green onions until soft, about 1-2 minutes.
4. To serve, pour a few teaspoons of the chicken mixture into the center of a lettuce leaf and roll it up like a taco.

Lettuce tacos

These Turkey Taco Lettuce Wraps will make your nightly tacos healthier! They’re easy to make and packed with flavor thanks to ground turkey and its flavorful spices.

Ingredients:

• 1 pound ground turkey
• 16 ounces package of frozen corn
• 15 ounces of canned black beans
• 14.5 ounces of canned diced tomatoes
• 1 package taco seasoning mix (approximately an ounce)
• romaine leaves rinsed and dried

Instructions:

1. Over medium-high heat, heat a large nonstick skillet. 
2. Cook and stir ground turkey in a heated skillet for about 5 to 7 minutes, until browned and crumbly. 
3. Stir in corn, black beans, chopped tomatoes, and taco seasoning. 
4. Bring to a simmer and cook for 10 to 12 minutes, or until well heated.
5. Fill lettuce leaves with turkey and bean mixture and place on a flat surface.

Lettuce tea

A new trend from TikTok for people who have insomnia is drinking lettuce tea or water at night. 

Steep some lettuce in boiling water as if it were tea leaves; after a few minutes, remove the greens, drink the remaining liquid, and voilà; you’re drowsy and ready to get some restorative rest.

While the trend is harmless, experts warn that it is unlikely to impact it significantly.

According to registered dietician Samantha Cassetty, there has only been basic research on the effects of romaine on sleep. However, compared to other lettuces, one study conducted on mice in South Korea in 2017 found romaine lettuce to be “an interesting and valuable source of sleep-potentiating material.” The study also found that using the extract of green romaine lettuce “significantly reduced sleep latency” and “increased sleep duration” in mice.

Several doctors and other health experts also used TikTok to highlight lettuce water research gaps. For example, several types of lettuces, especially romaine, include lactucin and lactucarium, two chemicals that can aid sleep. They must, however, be present in large quantities, far more than a few lettuce leaves can provide.

Back to Table of Contents

Lettuce vs cabbage

Cabbage and lettuce are low-calorie veggies with a similar look but are unrelated. Cabbage is richer in calories, carbohydrates, and nutritional fiber than broccoli. On the other hand, lettuce is higher in protein and lipids. Lettuce also takes the lead in terms of vitamin A, vitamin E, vitamin K, vitamins B1, B2, and B3, and iron, potassium, copper, and phosphorus. On the other hand, cabbage is substantially higher in vitamin C and B5, vitamin B6, folate, and calcium. In addition, cabbage has a lower salt content.

Cabbage and lettuce are good for cardiovascular health, diabetes, obesity, and cancer. In addition, the antioxidant properties of red cabbage and lettuce are more substantial.

Cabbage and lettuce are high in fiber, vitamins, and minerals and are generally healthy. The final choice between the two vegetables depends on personal preference.

Source:

• https://www.britannica.com/plant/lettuce
• https://www.almanac.com/plant/lettuce
• https://gardeningbank.com/is-lettuce-a-vegetable/
• https://www.eatingwell.com/article/7914889/is-iceberg-lettuce-healthy-according-to-a-dietitian/
• https://www.epicurious.com/ingredients/varieties-and-types-of-lettuce-article
• https://www.nutrition-and-you.com/lettuce.html
• https://www.gardenersworld.com/how-to/grow-plants/how-to-grow-lettuce/
• https://www.gettystewart.com/how-to-regrow-romaine-lettuce-from-the-stem/
• https://www.gardeningknowhow.com/edible/vegetables/lettuce/growing-lettuce-containers.htm
• https://dengarden.com/gardening/How-to-Grow-Lettuce-in-Containers-Growing-Planting-Seeds-Container-Pots-a-Small-Garden-Patio-Balcony-Harvest-Harvesting
• https://healthyrecipesblogs.com/lettuce-wrap-sandwich/
• https://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/
• https://www.allrecipes.com/recipe/274968/taco-lettuce-wraps/
• https://www.refinery29.com/en-us/2021/06/10527003/tiktok-lettuce-water-insomnia-sleep-hack
• https://www.today.com/health/can-lettuce-water-actually-help-you-sleep-t223397
• https://foodstruct.com/compare/lettuce-vs-cabbage