More about peanut. 1  agriculture of The Gambia (in The Gambia: Agriculture, forestry, and fishing) 2  cultivation in Asia (in origins of agriculture: Land use) 3  description and classification (in groundnut) 4  dispersal of seed and fruit (in seed and fruit: Self-dispersal) 5  nutritive value (in human nutrition: Legumes)
(pÃ¤rch) v. parched, parchÂ·ing, parchÂ·es. v.tr. 1. To make extremely dry, especially by exposure to heat: The midsummer sun parched the earth. See Synonyms at dry. 2. To dry or roast (corn, for example) by exposing to heat.
In the 18th century, parched corn was one of the most important trail foods. It was made by first hanging the fresh corn cobs in the top of your cabin until they thoroughly dried, and then a small amount put in a skillet or spider with some bacon.The bacon grease would keep the corn from sticking and the heat would make the small kernels of dried corn swell up and turn brown.Parched corn is the swollen and browned kernels. Parched corn is a lot easier to digest than dried corn, and it's not as hard on your teeth either.t was made by first hanging the fresh corn cobs in the top of your cabin until they thoroughly dried, and then a small amount put in a skillet or spider with some bacon. The bacon grease would keep the corn from sticking and the heat would make the small kernels of dried corn swell up and turn brown.