Also known as Scorzonera and black oyster plant, BLACK SALSIFY is often used interchangeably and confused with white salsify. Spindle-shaped, BLACK SALSIFY has a brownish black skin that may be velvety thick or corky. The inside is fleshy, white and juicy. Prized for its nutty, delicate, and slightly spicy taste that is mildly reminiscent of…
Although worldwide acreage given over to the cultivation of cabbages has decreased, this member of the family cruciferae is still one of our favorite vegetables. Savoy Cabbage is one of the most important and popular kinds of cabbage. It has a mild flavor and is particularly tender. The crimped or curly leaves for loose, round,…
japanese Ginger Buds (mioga, myogha, xiang he) are considered a delicacy in their native land and China, and are popular as a seasoning for soup and as garnish. The plant is cultivated for its flowers which are harvested young, before they open. Unlike common Ginger, the rhinzome of this plant is not edible.
Straight from Japan, Japanese Plum Blossoms will bring tangible evidence of Spring to every plate they grace. Sushi chefs and pastry chefs in Los Angeles are using them for presentation purposes and we think they’ ve got the right idea. The very last four inches of Japanese Plum tree branches are snipped off, buds intact,…
Also known as Magroot in Thai, the Keiffer (or Kaffir…you say potato…) Lime is an indigenous, warty-skinned green citrus of Southeast Asia, with dark glossy green double leaves. Keiffer Lime Leaves have a unique lemon-lime perfume and are used to impart zing to soups, sauces, curry pastes, and other dishes. They are added for flavoring…
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The lotus has special significance for Buddhists. It is for them a symbol of purity, undefiled despite its muddy origin. LOTUS ROOT is so exotic looking that when most people see it they feel compelled to find out what it is. It is the subaqueous rhizome (swollen stem) of the lotus flower that grows in…
Formally, Shishitogaroshi, the Shishito Pepper is small and enlongated, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the chili pepper (唐辛子, tōgarashi) looks like the head of a lion (獅子, shishi), and in Japanese it…
Snow Pea Shoots (also known as snow pea tips) are the thin, delicately crisp new growth of the snow pea plant, including the tender uppermost leaves and the tendrils that enable the plant to climb. Known as dau miu in Cantonese cuisine, Snow Pea Shoots have a favor that is a cross between snow peas…
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WASABI is the Japanese version of horseradish. It is the root of an Asian plant, flown in fresh on a weekly basis from Japan. Most of us are used to seeing and using wasabi in the paste or powder form, but fresh WASABI is grated like traditional horseradish. Using fresh WASABI instead of the powder…
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Traditionally, Chamomile is dried and used to make Chamomile tea, but creative chefs have discovered other uses for this Herb’s wonderful flavor. Steeping any liquid with Chamomile is the foundation step. Try making a Chamomile Creme Anglaise and serving it with Pear Charlottes. Or how ‘ bout a Chamomile Panna Cotta. Or make a Spiced…
Botanists know this herb as mentha piperita var. ” Chocolate” . We know it as Chocolate Mint. This beautiful mint family member’ s scent actually has hints of chocolate. Chocolate mint reaches its full color potential when grown in full sun. If this herb is grown in partial shade, its fragrance will be the same,…
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Epasote is an acrid, astringent, strongly aromatic semi-wild favored in New Mexico as well as Mexico and Central and South American countries. It is frequently used with beans for both its flavor and its legendary power to make them more digestible. Its smell is unappealing when raw, but it softens with cooking, leaving a lingering…
FENUGREEK is a sturdy annual whose Latin name means “Greek hay”. It is native to western Asia, although it has been cultivated in Mediterranean regions since ancient times. Although this spice is associated primarily with Indian cuisine, it has been used in the West for medicinal purposes and as cattle fodder. Fenugreek is so strongly…
Though the name reminds us of a favorite candy from the good old days, FIRE STIX are the stem and plume-y flower of the world’s most colorful herb, Amaranth. Since the stems are so sturdy, these edible flowers will literally stand up to steam from plated food or down the inside of a tall frosty…
The industry standard for Mixed Edible Flowers has remained the same for years…predictable and boring. Our grower throws predictable and boring right out the window with his Fancy Mixed Edible Flowers. Hot house and field-grown Fuschias, Tuberrose, Amaranth and many other varieties join with beautiful Pansies and Snap Dragons in a riot of colors and…
