Chlorophyll is the green pigment in plants responsible for absorbing the light necessary for photosynthesis. It is often considered to be the “blood” of plants, since it comprises the basic physiology of the plant and is required for their basic metabolic functions, such as growth and respiration. While most land plants contain chlorophyll to some degree, those with the deepest green colors contain the greatest concentrations of it. Though humans cannot photosynthesize and therefore cannot…
Celery has long been associated with good health. The stalks of this aromatic plant, which is believed to have originated from the Mediterranean basin, has been used worldwide to treat countless medical issues ranging from mild constipation to serious inflammatory diseases. Today, over one billion pounds of celery are produced annually in the United States alone, with Michigan, Florida, and California accounting for 80 percent of all celery production. Despite its popularity, many people assume…
The taproot of the beet plant has a long history of use as a medicine. The ancient Romans, for example, would consume beets to treat fevers and constipation. In the Middle Ages, Europeans would turn to these red-colored roots to remedy illnesses related to blood and digestion. And ancient Chinese medicine, which has always held cooling and sweet vegetables in high regard, still prescribes beets for individuals suffering from cardiovascular conditions. Like many colorful vegetables,…
Okra, also called gumbo or lady’s finger, is a tall, flowering plant that is cultivated in tropical, subtropical, and temperate regions around the world. It has been prized for centuries for its edible green pods, which transform into a thick, gooey mucilage once cooked. However, many cultures like to cook okra pods with acidic ingredients, such as lemon juice, which reduces their mucilage and makes them suitable for drier vegetable dishes. Though not as well-known…
