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Botanical Gardens
The Plants We EatEpisodes
Botanical Gardens
The Plants We Eat
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I know, it doesn’t sound tasty at all, but if you’re a vegetarian looking for BBQ then this big guy is about as good as it gets!
It’s great to be back! Let’s start with a sticky little (okay, big) legume with a big flavor profile!
Cows provide us with leather and meat, but use a lot of grass, grain, and water. Silkworms provide us with silk and silkworm pupae, and all it costs are a few mulberry leaves!
The first in a short series that we’re calling The Bugs We Eat. Sure it seems gross, but they’re actually pretty good!
Yes, Marsh Mallows are a real thing — and no, those fluffy white clouds you are placing into your hot cocoa are not real marshmallows.
Don’t eat the berries! But the leaves….well, as long they’re from the proper holly they’re not bad at all!
For our 50th podcast — Should we care whether a food is genetically modified? The short answer is yes. The long answer is quite a bit more complicated.
If it weren’t for genetically modified papaya we might not have papaya at all.
A tasty little fruit that takes dozens if not hundreds of children’s lives every year.
What fruit is native to the United States, tastes oddly tropical, and is about as popular as eating mud? Yep, you got it — the Paw Paw.
What fruit is native to the United States, tastes oddly tropical, and is about as popular as eating mud? Yep, you got it — the Paw Paw.
What does this attractive fruit have to do with nasty parasites? Listen and find out!
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