Roots of the Silk Road
No, not another promised exploration of the cuisines of the Levant States or of Saudi Arabia. This essay is about the root vegetables eaten along the Silk Road. That is onions, shallot, leek, garlic, carrot, rhubarb, beet, radish and turnip – and everything in between. For example, all of the commonly consumed vegetables in the Allium family (onion, shallot, leek and garlic) as well as … Read more