The custard marrow is a summer squash, common in the United States. It is ribbed and round with pale creamy beige to yellow skin and scalloped edges. The creamy white flesh and seeds are eaten as a vegetable when it is very young have the flavour of courgettes (US: zucchini).
A ribbed round squash with pale creamy beige colour and scalloped edges. If eaten when young, they have the flavour of courgettes (US: zucchini).
Water parnsip. Both the leaves and flowers of this plant may be used for food though I have read that it is toxic to mammals, which doesn’t sound very promising. It grows in damp boggy places.
Cutting lettuces have a a mild slightly sweet flavour with a crisp texture, lettuce is a very commonly used salad leaf and can also be cooked as a potherb or be added to soups. I often fry up left over salad or salad leaves as part of a base for sauces. This particularly variety forms a loose rosette of leaves and can be harvested on a cut and come again basis.
The cuttlefish is a cephalopod related to the squid. The flesh of the cuttlefish is meatier and has a more complex flavour. Both the cuttlefish and the squid have an ink sac. The liquid it contains can be used in the cooking process but it should be added towards the end or it will coagulate. The ink of the cuttlefish is generally felt to be richer, denser, smoother than that of the squid. Generally cuttlefish are held to be superior, but the Brits are rather nervous about this and call just about all of them are referred to as squid in error, and they are pretty squeamish about them in the first place!
Cuttlefish eggs are about 3 cm in size, with softer meat than the cuttlefish itself (not chewy but with a good consistency, ie. not too soft). For this typical Venetian dish, the eggs are boiled, cut in half and served with lemon juice.
Beetroot variety which has elongated cylindrical roots.
