Palm. Parsley roots. But you can eat the seeds baked and eat all of the inner flesh cooked. Solanum melongena is grown worldwide for its edible fruit. Different cultivars of the plant produce fruit of different size, shape, and color, though typically purple. Brinjal is usually transplanted rather than direct seeded in the field as it provides the best means of establishing a uniform and complete stand of plants. [31] This variety was designed to give the plant resistance to lepidopteran insects such as the brinjal fruit and shoot borer (Leucinodes orbonalis) and fruit borer (Helicoverpa armigera). Broccoli. As a member of the genus Solanum, it is related to the tomato and potato. An example of it use is in the dish hasamiyaki (挟み焼き) in which slices of eggplant are grilled and filled with a meat stuffing. An English botany book in 1597 described the madde or raging Apple: This plant groweth in Egypt almost everywhere... bringing foorth fruite of the bignes of a great Cucumber.... We have had the same in our London gardens, where it hath borne flowers, but the winter approching before the time of ripening, it perished: notwithstanding it came to beare fruite of the bignes of a goose egge one extraordinarie temperate yeere... but never to the full ripenesse. Solanum ovigerum Dunal Grow eggplant plant in full sun sheltered from the wind. From Arabic, the word was borrowed into European languages. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described as the "king of vegetables". [56], The color of purple skin cultivars is due to the anthocyanin nasunin. Some of the lesser-known vegetables also have leaves that are edible. Sometimes fried tomatoes and deep-fried potatoes are also added, creating a dish called begun bhorta. On wild plants, the fruit is less than 3 cm (1 1⁄4 in) in diameter; in cultivated forms: 30 cm (12 in) or more in length are possible for long, narrow types or the large fat purple ones common to the West. Another version of the dish, begun-pora (eggplant charred or burnt), is very popular in Bangladesh and the east Indian states of Odisha and West Bengal where the pulp of the vegetable is mixed with raw chopped shallot, green chilies, salt, fresh coriander, and mustard oil. Tasting Korean Fare in Beijing", "Fuss-free stir-fried eggplants, a perfect side dish", "The Happy Home Cook: Rellenong Talong (Stuffed Eggplant)", https://www.vegrecipesofindia.com/vangi-bhaat-recipe/, "How to Grow Eggplant in Cooler Climates", "Growing Eggplant Successfully in Cooler Climates – Garden Mentors", "Fire retardant garden plants for the urban fringe and rural areas", "Eggplant production in 2018, Crops/Regions/World list/Production Quantity (pick lists)", "Eggplant fruit composition as affected by the cultivation environment and genetic constitution", "Total Phenolic Concentration and Browning Susceptibility in a Collection of Different Varietal Types and Hybrids of Eggplant: Implications for Breeding for Higher Nutritional Quality and Reduced Browning", https://en.wikipedia.org/w/index.php?title=Eggplant&oldid=990957593, Articles with dead external links from January 2020, Short description is different from Wikidata, All Wikipedia articles written in American English, Wikipedia indefinitely move-protected pages, Wikipedia indefinitely semi-protected pages, Articles containing Portuguese-language text, Articles containing Spanish-language text, Articles lacking in-text citations from December 2018, Articles with unsourced statements from February 2018, Articles needing additional references from August 2018, All articles needing additional references, Articles containing Chinese-language text, Articles containing Japanese-language text, Creative Commons Attribution-ShareAlike License. In other parts of the world, eggplants are known as aubergine or brinjal. [45][46] Eggplant can also be grilled, skinned and eaten as a salad called ensaladang talong. The fruit should not be eaten raw[132]. Broccoli is a plant, but the edible parts humans consume are unopened flowers. [13] Records exist from later medieval Catalan and Spanish.[14]. Scopoli's S. zeylanicum refers to the eggplant, and that of Blanco to S. Its thin skin is also edible, and so it does not have to be peeled. The most widely cultivated varieties—cultivars—in Europe and North America today are elongated ovoid, 12–25 cm (4 1⁄2–10 in) long and 6–9 cm (2 1⁄2–3 1⁄2 in) broad with a dark purple skin. The eggplant is a delicate, tropical perennial plant often cultivated as a tender or half-hardy annual in temperate climates. Similarly, H.C.F. Seeds, skin and stems are the edible parts of the plant. It’s also a great source of fiber, potassium and iron, but the leaves and stems are another story. lasiocarpum.[63]. Modern descendants of this ancient Dravidian word include Malayalam vaṟutina and Tamil vaṟutuṇai. brownii. Celery. In Iranian cuisine, it is blended with whey as kashk e bademjan, tomatoes as mirza ghassemi, or made into stew as khoresht-e-bademjan. In English usage, modern names deriving from Arabic bāḏinjān include: All the aubergine-type names have the same origin, in the Dravidian languages. Rinsing, draining, and salting the sliced fruit before cooking may remove the bitterness. In tropical and subtropical climates, eggplant can be sown in the garden. A plant (Solanum Melongena), of East Indian origin, allied to the tomato, and bearing a large, glossy, edible fruit, shaped somewhat like an egg; mad-apple. In 2018, world production of eggplants was 54 million tonnes, led by China with 63% of the total and India with 24% (table). However, the green part at the top, the calyx, does have to be removed when preparing an eggplant for cooking. If you are on a personal connection, like at home, you can run an anti-virus scan on your device to make sure it is not infected with malware. Crushed seeds from multiple species were once used to treat toothaches. [36] Eggplant flesh is smooth. Flowers and leaves have minty flavor; use in teas, fruit salad, cocktails, sauces, … Maharashtrian Vangi Bhat recipe. [40][41], In Korean cuisine, eggplants are known as gaji (가지). Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. Common Edible Parts: Other Edible Parts: Beans, snap: pod with seeds: leaves: Beans, lima: seeds: pods, leaves: Beets: root: leaves: Broccoli: flower: leaves, flower stem: Carrot: root: leaves: Cauliflower: immature flower: flower stem, leaves: Celery: leaf stems: leaves, seeds: Corn, sweet: seeds: young ears, unfurled tassel, young leaves: Cucumber: fruit with seeds: stem tips and young leaves: Eggplant Shoots. Many eggplant dishes are sauces made by mashing the cooked fruit. Eggplant (US, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec) or brinjal (South Asia, South Africa) is a plant species in the nightshade family Solanaceae. All things considered, they are one of my personal favorites to plant in my garden each year. Maharashtra and the adjacent state of Karnataka also have an eggplant-based vegetarian pilaf called 'vangi bhat' [49].. Eggplant is often stewed, as in the French ratatouille, or deep-fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık, or Turkish, Greek, and Levantine musakka/moussaka, and Middle Eastern and South Asian dishes. Larger cultivars weighing up to a kilogram (2.2 pounds) grow in the region between the Ganges and Yamuna Rivers, while smaller ones are found elsewhere. Timing is everything when it comes to harvesting the perfect eggplant. [23] The Oxford English Dictionary records that between 1797 and 1888, the name vegetable egg was also used. It is a good source of vitamin C and potassium[201]. In Brinjal or eggplant (Solanum melongena), fruits are used as vegetable. Individuals who are atopic (genetically predisposed to developing certain allergic hypersensitivity reactions) are more likely to have a reaction to eggplant, which may be because eggplant is high in histamines. It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Arab baba ghanoush and the similar Greek melitzanosalata. The term guinea in the name originally denoted the fact that the fruits were associated with West Africa. This fruit is also used to make appetizers and salads. Bicolored cultivars with color gradient include 'Rosa Bianca', 'Violetta di Firenze', 'Bianca Sfumata di Rosa' (heirloom), and 'Prosperosa' (heirloom). Most of these veggies, except for tomatoes, are usually cooked before eating, and eggplant is not the exception. [33] Bt brinjal was approved for commercial cultivation in Bangladesh in 2013.[34]. Hearts of. Plants in the nightshade family -- which includes eggplants, potatoes, peppers, tomatoes and tomatillos -- contain an alkaloid called solanine, which in very large doses can be poisonous. Plants can look just as good as they taste. [12] A book on agriculture by Ibn Al-Awwam in 12th-century Arabic Spain described how to grow aubergines. And while mostly enjoyed for its edible fruit, it also has a history of medicinal use. Bicolored cultivars with striping include 'Listada de Gandia' and 'Udumalapet'. In 13th-century Italian traditional folklore, the eggplant can cause insanity. Free e-mail watchdog. Sprouts. [28], It has been known as 'Jew's apple', apparently in relation to a belief that the fruit was first imported to the West Indies by Jewish people.[29]. esculentum (L.) Nees", "Bt Brinjal in Bangladesh: Too early to draw conclusions on contamination, says expert", "Korean restaurant owner cooks from the heart Andy Starnes/Post-Gazette", "All the hallmarks of world-class cuisine", "North, South, Go Pick! Roasted, skinned, mashed, mixed with onions, tomatoes, and spices, and then slow cooked gives the South Asian dish baingan bharta or gojju, similar to salată de vinete in Romania. [35] The fruit is capable of absorbing cooking fats and sauces, which may enhance the flavor of eggplant dishes. In every other culture, Brinjal is used in some ways or another. It was originally domesticated from the wild nightshade species thorn or bitter apple, S. incanum,[5][6][7] probably with two independent domestications: one in South Asia, and one in East Asia. [59] Edible plants may attract other animals that will compete with you for the harvest, such as birds, rabbits, squirrels, deer, insects, etc. It can be stuffed. Pods of English peas. The French name was then borrowed into British English, appearing there first in the late eighteenth century. The cut surface of the flesh rapidly turns brown when the fruit is cut open (oxidation). Raw leaves eaten fresh may even be slightly poisonous in some cases. Eggplant is also known as aubergine, and it belongs to the Solanaceae family of the plant kingdom. Growers typically cut fruits from the vine just above the calyx owing to the somewhat woody stems. The … Different people in different countries use Brinjal in different methods. General Plant Information ; Plant Habit: Herb/Forb: Life cycle: Perennial: Sun Requirements: Full Sun: Water Preferences: Mesic: Minimum cold hardiness: Zone 11 +4.4 °C (40 °F) to +7.2 °C (50 °F) Fruit: Showy Edible to birds: Uses: Vegetable Suitable as Annual: Edible Parts: Fruit: Toxicity: Leaves are poisonous: Pollinators: Various insects
2020 edible parts of brinjal plant