Chartreuse (liqueur) color chartreuse, which was first used as a term of color in 1884. It is one of the handful of liqueurs that continue to age and improve in the bottle. Green Chartreuse (110 proof or 55% ABV) is a naturally green liqueur made from 130 herbs and other plants macerated in alcohol and steeped for about eight hours. A last maceration of plants gives its color to the liqueur. Yellow Chartreuse (80 proof or 40%), which has a milder and sweeter flavour and aroma. VEP stands for "Vieillissement Exceptionnellement Prolongé", meaning "exceptionally prolonged aging". It is made using the same
Green Zebra for too long can cause it to become mealy. Green Zebra Green Zebra is a tomato cultivar with characteristic dark green and yellow stripes. Newer variations blush reddish instead of yellow when ripe. It is more tart (described as 'spicy' and 'zingy') than regular tomatoes, and it is an early cultivar. Compared to other tomato varieties, it can produce somewhat mealy fruits depending on growing conditions. Green Zebra was bred by Tom Wagner of Everett, Washington, and introduced in his Tater-Mater Seed Catalog in 1983. He first came up with the idea in the 1950s. Usually green tomatoes are considered