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Vegetables better appreciated by increased knowledge

The advance of farmers markets and increasing interest in local and sustainable products ensures that consumer knowledge about vegetables (vegetable IQ) is increasing. This is evidenced by a report from the Centre for Culinary development (CCD) in the US. Where formerly vegetables were seen as a by-product in addition to fish or meat, they are now are becoming increasingly important on the plate. Head chefs more often put vegetables in the limelight and amongst cooks more attention is being paid to improving the basic knowledge about vegetables.

Green smoothies and locally grown vegetables will be big American restaurants. Products, which are gaining in popularity, include fried Brussels sprouts, savory pie, sea vegetables, pre-packed sliced kale, vegetable juices, farro and sweet potato