Potato
Solanum tuberosum, or potatoes, are members of the solanaceae family of flowering plants. The Andes Mountains of South America are where it originated and where it was originally domesticated.
After rice and wheat, potatoes are the third-most important food crop in the world in terms of human consumption. Over a billion people use potatoes globally, and more than 300 million metric tons of crops are produced annually.
Native potatoes come in over 4,000 different types, with the majority being located in the Andes. They are formed and sized differently.More than 180 species of wild potatoes exist as well. Despite being too bitter to eat, they are crucial for biodiversity because they have built-in defenses against diseases, pests, and weather.
Potatoes are vegetatively propagated, meaning that a potato or a portion of a potato, referred to as a “seed,” can be used to generate a new plant. Five to twenty additional tubers, which are genetic clones of the mother seed plant, can be produced by the new plant. In addition, potato plants yield berries and flowers that hold 100–400 botanical seeds each. By planting these, new tubers that differ genetically from the parent plant can be produced.
Onion (Red, Yellow & White Onion)
Red onions have a lot harsher flavor than yellow or white onions, which is why chopping them up could make you cry more than usual and why Scott Conant detests them so much on Chopped! Despite their strong flavor, they contain a significant amount of sugar.
Basically, you should aim for the white onion if you’re going to eat it raw. Even though they’re very mild already, you may further subdue their heat by slicing one thinly and letting it soak in cold water for an hour. The result will be so sweet that you could eat them almost like a salad.
Garlic
Because of its lipid-lowering, antioxidant, and anti-inflammatory qualities, garlic and its secondary metabolites have been shown to have excellent health-promoting and disease-preventing effects on a wide range of common human diseases, including diabetes, blood pressure, cancer, and cardiovascular and metabolic disorders.
Since the beginning of recorded history, people have used garlic as a food or flavoring as well as a medicine. Garlic’s medicinal properties were covered in ancient medical literature from places as far away as Egypt, China, India, Greece, and Rome. Though the plant is indigenous to Central Asia, cloves discovered in King Tut’s tomb date back more than 3,000 years. The plant is also mentioned in the Bible and the Qur’an.