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The vegetable, fruit & nut book:

secrets of the seed
Front Cover
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Grosset & Dunlap, Jan 1, 1976 - Technology & Engineering - 287 pages

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Contents

VEGETABLES
1
FRUITS AND NUTS
93
SEEDS
172
Copyright

5 other sections not shown

Common terms and phrases

1een 1ESCRIPTI22 2gounts in g1 2mounts acid almonds American ancient apple artichoke asparagus baked bananas beans beet berries blueberries boiled Brazil nuts Brussels sprout cabbage called carrots celery century cherry chestnuts chopped coggon color Consumer information Available corn cucumber cultivated dishes dried eaten raw eggplant endive ERsg Europe flavor flowers fruit garden garlic grapes green grow grown honey information Available fresh Jerusalem artichoke juice Keep in refrigerator Kohlrabi leaves leek legumes lemon lettuce melon Micso mushrooms Nicholas Culpeper nuts onion orange oxalic acid parsley peach peanuts pears peas peel pepper pickled pistachio plant pomegranate popular radish Raw Cooked rind ripe ripen roasted root salads sauces seeds served Shallots shell skin sliced solids and liquid soups spinach sprouts squash stems Storing Keep sugar sweet potatoes t1ce tablespoons taste teaspoon tomatoes tree turnip United varieties vitamin walnuts wild yellow

Bibliographic information

QR code for The vegetable, fruit & nut book
TitleThe vegetable, fruit & nut book: secrets of the seed
AuthorBarbara Friedlander
PublisherGrosset & Dunlap, 1976
ISBN0448121808, 9780448121802
Length287 pages
Subjects ›  ›  › 

Fruit
Nuts
Technology & Engineering / Agriculture / Agronomy / Crop Science
Vegetables
  
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