Majida Rashid
Seeds are so crafty. There is a power, it’s a magic... It’s a life force, so strong.
– Dr. Jane Goodall
Nature is a miracle that sprouts from seeds. Seeds have also helped humans sustain life. Almost two-thirds of our calories come from seeds.
These simple looking things are filled with intrigues. They come in various shapes and sizes. The outer cover of a seed is called the seed coat, also known as the testa. It can be hard like that of nuts or soft like a cottonseed. Beside protecting the interior from bacteria and other invaders during dormancy and germination periods, the testa also mediates the timings of germination. It even protects the embryo and the endosperm — for they are the ones that create a plant. The seed cover usually has a mark called hillum. It’s where the seed is attached to the plant.
The interior of a seed consists of an endosperm and an embryo. Endosperm is the thin layer under the cover that helps an embryo grow. It stores starches, minerals, fats and other ingredients essential for growth.
An embryo has a complex structure. It contains plumule, epicotyl, hypocotyl, radicle and cotyledon. It’s the cotyledon that becomes the first leaf of the seedling. Cotyledon also determines the number of endosperms in a seed. Seeds could be monocotyledon or monocot and dicotyledon or dicot. Monocot seeds have one and dicots have two cotyledons emerging from their embryo.
Coconut, bananas, certain palms, ginger, onion, grains, and flowering plants like daffodils are some examples of monocots. Dicots include daisies, lettuce, legumes, mint, nuts, beans, peas and others that split into two.
Seeds use different pollination methods. Dandelions spread their seeds via wind. Seeds of guavas, breadfruit, carob and some fig trees hitchhike bees, birds and animal fur to spread themselves. Some seeds, like blackberries have to pass through the gut of an animal prior to germination. Digestive acids erode the seed so water and air can enter.
Some plants need fire to crack open their seeds from the cones or pods. Australian banksia wildflower seeds, jack pine and one of the glories of the Yellowstone Park, lodgepole pines, rely on fire for their propagation.
Seeds are living embryos with a life span. Hence humans could store seeds since antiquity. But careless practices have resulted in a reduction in gene diversity. Over time, ancient storage practices have evolved into more modern methods. Countries have developed seed banks to preserve genetic diversity and ensure food security.
There are close to two thousand seed banks in the world. Norway’s Svalbard Global seed vault is also known as the “doomsday vault.” It aims to store a duplicate of every seed found elsewhere. But seed vaults give a false sense of security. Forces of nature like typhoons and floods have destroyed some seed banks.
Unfortunately, humans have also demolished them out of vengeance. The biggest crime against humanity, other than killing people, is to blow up a country’s seed reserves. It immediately makes the country vulnerable.
Hitler, during WWII, wanted to conquer the Nikolai Valvilove seed bank in Saint Petersburg. People inside the bank protected them even though they were starving. During the Gulf War, the U.S. bombed the seed bank of Iraq along with a facility in Baghdad that Iraq claimed was a baby formula factory. These actions contributed to Iraq’s dependency on U.S. aid and multinational agribusinesses. Not long ago, Russia destroyed the seed bank in Kharkiv, Ukraine.
Having experienced the first Gulf War, I always feel fortunate to be alive. So, let’s celebrate life by making these monocot or dicot seed cookies.
Almond Cookies
(Serves 3-4)
Ingredients
4 egg whites
A pinch of salt
1/4 – 1/2 cup fine sugar
1/2 – 3/4 cup coconut or almond flour
1 tsp vanilla essence
Coconut flakes or slivered almonds
Directions
Line a baking sheet with parchment paper.
Lightly brush the paper with oil.
Preheat the oven at 350°F.
Beat the egg whites with an electric whisk until they turn white.
Add the sugar a little at a time, beating after each addition, until semi-hard peaks are formed.
Gently fold in the flour with a spatula.
Mix in the vanilla.
Pinch off a little mixture and make small spheres.
Then flatten each one on the palm of your hand and place it on the baking tray.
Decorate each with a few flakes.
Bake for 15-20 minutes.
Bake for further 5 minutes if needed.
Remove from the oven when they turn golden brown and serve hot.
—————
Foodie Majida Rashid lives in Texas. Food and cooking are her passion. Her presentation about her love of food can be viewed on USA Today’s network: https://www.youtube.com/watch?v=l0xi566VSPo – We Spread Love Through Food
@Frontiers_Of_Flavor
Her philosophical writing can be read at apakistaniwomansjourney.wordpress.com.
– Dr. Jane Goodall
Nature is a miracle that sprouts from seeds. Seeds have also helped humans sustain life. Almost two-thirds of our calories come from seeds.
These simple looking things are filled with intrigues. They come in various shapes and sizes. The outer cover of a seed is called the seed coat, also known as the testa. It can be hard like that of nuts or soft like a cottonseed. Beside protecting the interior from bacteria and other invaders during dormancy and germination periods, the testa also mediates the timings of germination. It even protects the embryo and the endosperm — for they are the ones that create a plant. The seed cover usually has a mark called hillum. It’s where the seed is attached to the plant.
The interior of a seed consists of an endosperm and an embryo. Endosperm is the thin layer under the cover that helps an embryo grow. It stores starches, minerals, fats and other ingredients essential for growth.
An embryo has a complex structure. It contains plumule, epicotyl, hypocotyl, radicle and cotyledon. It’s the cotyledon that becomes the first leaf of the seedling. Cotyledon also determines the number of endosperms in a seed. Seeds could be monocotyledon or monocot and dicotyledon or dicot. Monocot seeds have one and dicots have two cotyledons emerging from their embryo.
Coconut, bananas, certain palms, ginger, onion, grains, and flowering plants like daffodils are some examples of monocots. Dicots include daisies, lettuce, legumes, mint, nuts, beans, peas and others that split into two.
Seeds use different pollination methods. Dandelions spread their seeds via wind. Seeds of guavas, breadfruit, carob and some fig trees hitchhike bees, birds and animal fur to spread themselves. Some seeds, like blackberries have to pass through the gut of an animal prior to germination. Digestive acids erode the seed so water and air can enter.
Some plants need fire to crack open their seeds from the cones or pods. Australian banksia wildflower seeds, jack pine and one of the glories of the Yellowstone Park, lodgepole pines, rely on fire for their propagation.
Seeds are living embryos with a life span. Hence humans could store seeds since antiquity. But careless practices have resulted in a reduction in gene diversity. Over time, ancient storage practices have evolved into more modern methods. Countries have developed seed banks to preserve genetic diversity and ensure food security.
There are close to two thousand seed banks in the world. Norway’s Svalbard Global seed vault is also known as the “doomsday vault.” It aims to store a duplicate of every seed found elsewhere. But seed vaults give a false sense of security. Forces of nature like typhoons and floods have destroyed some seed banks.
Unfortunately, humans have also demolished them out of vengeance. The biggest crime against humanity, other than killing people, is to blow up a country’s seed reserves. It immediately makes the country vulnerable.
Hitler, during WWII, wanted to conquer the Nikolai Valvilove seed bank in Saint Petersburg. People inside the bank protected them even though they were starving. During the Gulf War, the U.S. bombed the seed bank of Iraq along with a facility in Baghdad that Iraq claimed was a baby formula factory. These actions contributed to Iraq’s dependency on U.S. aid and multinational agribusinesses. Not long ago, Russia destroyed the seed bank in Kharkiv, Ukraine.
Having experienced the first Gulf War, I always feel fortunate to be alive. So, let’s celebrate life by making these monocot or dicot seed cookies.
Almond Cookies
(Serves 3-4)
Ingredients
4 egg whites
A pinch of salt
1/4 – 1/2 cup fine sugar
1/2 – 3/4 cup coconut or almond flour
1 tsp vanilla essence
Coconut flakes or slivered almonds
Directions
Line a baking sheet with parchment paper.
Lightly brush the paper with oil.
Preheat the oven at 350°F.
Beat the egg whites with an electric whisk until they turn white.
Add the sugar a little at a time, beating after each addition, until semi-hard peaks are formed.
Gently fold in the flour with a spatula.
Mix in the vanilla.
Pinch off a little mixture and make small spheres.
Then flatten each one on the palm of your hand and place it on the baking tray.
Decorate each with a few flakes.
Bake for 15-20 minutes.
Bake for further 5 minutes if needed.
Remove from the oven when they turn golden brown and serve hot.
—————
Foodie Majida Rashid lives in Texas. Food and cooking are her passion. Her presentation about her love of food can be viewed on USA Today’s network: https://www.youtube.com/watch?v=l0xi566VSPo – We Spread Love Through Food
@Frontiers_Of_Flavor
Her philosophical writing can be read at apakistaniwomansjourney.wordpress.com.
