Weight, Measures, Cooking Times, and Cooking Tips, collected by Carlos Mirasierras
These cooking times seem too long. Generally, with vegetables and fruits the shortest
cooking time possible results in less nutrients lost .

Vegetables
ARTICLE
Artichokes, globe
Artichokes, Jerusalem
Asparagus
Beans
Beans, Lima
Beans, string or shell,
young
Beans, string or shell,
old
Beets, new
Beets, old
Beet Greens
Brussels sprouts
Cabbage
Carrots, young
Carrots, old
Cauliflower
Celery
Corn, green, on cob
Dandelion Greens
Kohl-rabi
Lentils
Lettuce
Mushrooms
Okra
Onions, young
Onions, old
Oyster Plant
Parsnips
Peas, green, young
Peas, green, old
Potatoes, new
Potatoes, old
Potatoes
Potatoes, raw
Potatoes, cooked
Potatoes, sweet

HOW COOKED
Boiled
Boiled
Boiled
Boiled
Boiled

TIME
30 to 45 minutes
15 to 30 minutes
15 to 30 minutes
6 to 8 hours or more
30 to 40 minutes

Boiled

1 to 2 hours

Boiled

2 to 4 hours

Boiled
Boiled
Boiled
Boiled
Boiled
Boiled
Boiled
Boiled
Boiled
Boiled
Boiled
Boiled
Boiled
Steamed
Stewed
Boiled
Boiled
Boiled
Boiled
Boiled
Boiled
Boiled
Baked
Baked
Boiled
Boiled
Fried
Fried

45 to 60 minutes
4 to 6 hours
1 hour or longer
15 to 25 minutes
30 to 80 minutes
20 to 30 minutes
1 hour or longer
20 to 30 minutes
2 hours or longer
12 to 20 minutes
1-1/2 hours
20 to 30 minutes
2 hours or more
10 to 15 minutes
25 minutes
30 to 45 minutes
30 to 60 minutes
2 hours or more
45 to 60 minutes
30 to 45 minutes
15 to 30 minutes
30 to 60 minutes
25 to 45 minutes
30 to 60 minutes
20 to 30 minutes
4 to 8 minutes
3 to 7 minutes
15 to 25 minutes
5