An onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. Its close relatives include garlic, scallion, leek, and chive.
Bracken (Pteridium) is a genus of large, coarse ferns in the family Dennstaedtiaceae. Ferns (Pteridophyta) are vascular plants that have alternating generations, large plants that produce spores and small plants that produce sex cells. Brackens are noted for their large, highly divided leaves. They are found on all continents except Antarctica and in all environments except deserts, though their typical habitat is moorland. The genus probably has the widest distribution of any fern in the world.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Fiddleheads or fiddlehead greens are the furled fronds of a fledgling fern, harvested for use as a vegetable.
Cyperus is a large genus of about 700 species of sedges, distributed throughout all continents in both tropical and temperate regions.
Sonchus is a genus of flowering plants in the tribe Cichorieae within the family Asteraceae and are commonly known as sow thistles. Sowthistles are annual, biennial or perennial herbs, with or without rhizomes and a few are even woody.
Asplenium nidus is an epiphytic species of fern in the family Aspleniaceae, native to tropical southeastern Asia, eastern Australia, Hawaii, Polynesia, Christmas Island, India, and eastern Africa. It is known by the common names bird's-nest fern or simply nest fern.
Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat. Both are centred on the main ingredient — rice. It is a mixture of different indigenous styles with considerable regional variations and some external influences. The traditional way of cooking and the cuisine of Assam is very similar to South-East Asian countries such as Thailand, Burma (Myanmar) and others. The cuisine is characterized by very little use of spices, little cooking over fire, and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon, squab, etc. are very popular, which are often paired with a main vegetable or ingredient; beef used to be eaten before British colonialism, and some continue to do so. Preparations are rarely elaborate. The practice of bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam. The preferred oil for cooking is the pungent mustard oil.
Solanum nigrum, the European black nightshade or simply black nightshade or blackberry nightshade, is a species of flowering plant in the family Solanaceae, native to Eurasia and introduced in the Americas, Australasia, and South Africa. Ripe berries and cooked leaves of edible strains are used as food in some locales, and plant parts are used as a traditional medicine. Some other species may also be referred to as "black nightshade".
Vernonia is a genus of about 350 species of forbs and shrubs in the family Asteraceae. Some species are known as ironweed. Some species are edible and of economic value. They are known for having intense purple flowers. There have been numerous distinct subgenera and subsections named in this genus, and some botanists have divided the genus into several distinct genera. For instance, the Flora of North America recognizes only about twenty species in Vernoniasensu stricto, seventeen of which are in North America north of Mexico, with the others being found in South America.
Chionanthus, common name: fringetrees, is a genus of about 150 species of flowering plants in the family Oleaceae.
Frond dimorphism refers to a difference in ferns between the fertile and sterile fronds. Since ferns, unlike flowering plants, bear spores on the leaf blade itself, this may affect the form of the frond itself. In some species of ferns, there is virtually no difference between the fertile and sterile fronds, such as in the genus Dryopteris, other than the mere presence of the sori, or fruit-dots, on the back of the fronds. Some other species, such as Polystichum acrostichoides, or some ferns of the genus Osmunda, feature dimorphism on a portion of the frond only. Others, such as some species of Blechnum and Woodwardia, have fertile fronds that are markedly taller than the sterile. Still others, such as Osmunda cinnamomea, or plants of the family Onocleaceae, have fertile fronds that are completely different from the sterile.
Struthiopteris spicant, syn. Blechnum spicant, is a species of fern in the family Blechnaceae, known by the common names hard-fern or deer fern. It is native to Europe, western Asia, northern Africa, and western North America. Like some other species in the family Blechnaceae, it has two types of leaves. The sterile leaves have flat, wavy-margined leaflets 5 to 8 millimeters wide, while the fertile leaves have much narrower leaflets, each with two thick rows of sori on the underside.
Palustris is a Latin word meaning "swampy" or "marshy", and may refer to:
Fijian cuisine has long consisted of primarily foraged and farm-grown food. Although rice, wheat, and tea all became staples during Fiji's colonial era, native Fijians still eat primarily tubers and coconuts. The cuisine of Fiji is known for its seafood and various green vegetables, including ''ota'', a young forest fern, and ''bele'', a plant that resembles spinach.
Lomaria nuda, commonly known as the fishbone waterfern, is a fern that grows up to a metre tall, and is abundant in rainforest and eucalyptus forests in eastern Australia. The species is placed in the genus Lomaria in the Pteridophyte Phylogeny Group classification of 2016, but is often retained in genus Blechnum as Blechnum nudum.
Stenochlaena palustris is an edible medicinal fern species. In the folk medicines of India and Malaysia, the leaves of this fern are used as remedies for fever, skin diseases, ulcers, and stomachache.
Marsilea minuta, or dwarf waterclover is a species of aquatic fern in the family Marsileaceae. It is not to be confused with Marsilea minutaE.Fourn. 1880, which is a synonym for Marsilea vestita. Other common names include gelid waterklawer, small water clover, airy pepperwort, and pepperwort, though the lattermost also applies to plants in the genus Lepidium. In French it is called marsilea à quatre feuilles and petite marsilée, the latter appearing to be a calque with the Latin botanical name. In Chinese it is 南国田字草, literally "southern field word grass," referencing the similarity of the leaflet shape to the Chinese character for "field." The Koch Rajbongshi people and Garo people call it shusni shak. It is called 'শুশনি শাক' in Bengali. In parts of India it can be called sunisanakka In Indonesian it is semanggi, but this name also applies to Marsilea crenata. In Japanese it is nangokudenjiso and in Thai it is phakwaen. In Malaysian it is tapak itik. In the Philippines it is kaya-kayapuan.
Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depends on its ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identities for native groups in Sarawak with each ethnic group having their own delicacies. Among the Iban, popular foods include tubu (stems), tuak and pansuh. The Malay have bubur pedas (porridge) and kek lapis Sarawak ; the Bidayuh have asam siok and sup ponas Bidayuh. The Melanau make tebaloi, sagu and umai and the Orang Ulu are known for garam barrio, kikid (broth), tengayen, and urum giruq (pudding).
