Slender and irregularly shaped, parsley root is often double-rooted and resembles a small parsnip. Attached to feathery large parsley leaves, the flavor is somewhere between a carrot and celeriac.
The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
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The Aromatnaya quince are medium to large size, round, yellow, aromatic fruit. Unlike other quince varieties can be eaten fresh when extremely ripe, boasting a pear-like texture and a slight lemony flavor. Aromatnaya quince are also an excellent candidate for cooking, jams, or an addition to apple cider.
Aromatnaya quince are available in the fall and winter months.
The Aromatnaya quince is botanically known as Cydonia oblonga and is believed to have originated near the Black Sea region of Russia and Turkey.
Recipes that include Aromatnaya Quince. One is easiest, three is harder.
|Tanya Zouev||Turkish Paprika Lamb Shanks with Quinces & a Saffron Kumera Mash|