Quince

Quinces are not eaten raw as they can be quite bitter.  They are normally used in quince jellies.  they perform well in jellies because they have such a high pectin content. they are also full of soluble fibre and are said to calm the stomach.  The Greeks appreciated quinces and used to hollow them out and fill them with honey, or cooked it in pastry.  In the Eastern world they are eaten salted and stuffed, often with lamb chickpeas or other legumes.

Quinoa

Quinoa is regarded as the highly nutritional, super grain of the future even though it has been used by the Incas for thousands of years.  It is capable of growing in dry, even mountainous areas.  It is the seed of a leafy plant related to silverbeet and spinach.  Quinoa is cooked in much the same way as rice but it quadruples its size in cooking.  It can be used with savoury foods but can also be used as a breakfast cereal with honey almonds and berries.  It can also be processed into quinoa flour.  Raw grains can be sprouted much like other seeds but the sprouting process is very fast.  Sprouting boosts its nutritional content even more.

Radishes

Radishes are members of the cruciferous family.  They are used to add flavour and crunch to salads.  The most popular part of the radish to eat is the tap root although the leaves can be eaten as a vegetable.  Radishes come in several colours from white through to red.

Raspberries

Raspberries probably originated in Eastern Asia. They were used as a cure for sore eyes and throats and to cleanse the teeth.  Raspberries can be grown from the Artic to the Equator.  They are a member of the rose family.  they are a rich source of Vitamin C.  Raspberry leaf tea is often drunk is the last few weeks of pregnancy as it stimulates the uterus for labour.

Rice

Rice is a staple food for over 50% of the world's population.  There are many varieties of rice but the most widely used rice is long grained rice.  The grains are five times as long as they are wide.  Jasmine rice is a popular form of long grained rice.  It is fragrant and is used extensively in Thai cuisine.  Basmati rice is another popular long grained rice. It is grown in the foot hills of the Himalayas and is aged for twelve months after harvest.  Arborio rice is a fat, short grained rice which is used in making risottos.  Red rice comes from France and is a hard grain which takes about an hour to cook.  Wild rice is not a true rice.  It comes from an aquatic grass grown in North America.  Wild rice is extremely nutritious containing all eight essential amino acids. Brown rice is more nutritious than white rice because it still retains the rice bran and germ which processing (into white rice) removes. 

Rosemary

Rosemary is an ever green herb native to the Mediterranean area.  It has needle like leaves that are very aromatic.  It is used in meat dishes, most especially with lamb. Rosemary flowers can be added to flowers.  Rosemary is very high in iron, calcium and vitamin B6.  Rosemary is said to improve the memory and is used as a symbol or remembrance.  It is also useful in the prevention and treatment of head lice.

Rye

Rye is a grain that is popular in the colder climates in which it likes growing, e.g. Russia, Eastern Europe and Scandinavia.  It is a very hardy crop that can withstand a great amount of wetness, drought and cold temperatures.  Rye flour is low in gluten so it is often mixed with other flours that have a higher gluten content.  Used by itself rye baked goods have a heavy texture.  Rye is sometimes used in the making of whisky and vodka.  It is good for the digestive system, contains a great deal of fibre and is a good source of vitamin E, protein and calcium.