Parsley is a member of the Apiaceae family (Petroselinum crispum), and often relegated to the plate as a simple garnish, but it may be one of the most underutilized herbs. Flat Leaf/Italian parsley has a bright, herbaceous, grassy, green, chlorophyll flavor that adds a lot in the way of freshness to dishes. Parsley is used…
Resembles a turnip in appearance with round, slightly squat shape, light brown skin, and ivory flesh. Flavor is subtle and sweet; texture is crunchy and juicy. Jicama must be peeled before using. May be served raw or cooked. Jicama may be used as a substitute for water chestnuts. Grows in tropical temperate zones of America,…
Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards and Brussels sprouts. Curly kale has ruffled leaves and a fibrous stalk and is usually deep green in color. It has a lively pungent flavor with delicious bitter peppery qualities. Ornamental kale is a more recently…
This green, tangy fruit is as beautiful as it is nutritious. Kiwifruit contains glutathione, which can help fight cancer. Research has shown that a diet including kiwifruit may help prevent certain types of cancer, including prostate, lung and skin cancer. Kiwifruit contains compounds that have been connected to the prevention of macular degeneration. Kiwifruit is…
Boston Lettuce is also known as Butterhead Lettuce. The tender leaves are soft, velvety and delicate, and have a delicate crunch. Boston Lettuce leaves are great to offer your guests as a ñwrapî instead of bread for low carb or gluten free dishes. The leaves are flexible, pliable and easily folded.
Frisee is characterized by feathery leaves that are pencil thin and somewhat scraggly. Frisee is ivory-yellow in the center with surrounded by green feathery leaves. Frisee is great for adding texture and color to salads and appetizers. It also makes a great bed for your center protein. Frisee can be somewhat bitter if the outer…
Whole leaves should be crisp with a mild sweet flavor. Long curly dark leaves loaded w/ nutrition, rich in color & texture. Green leaf lettuce does not grow into a head. This vegetable plant is a native to eastern Mediterranean & Western Asia. Cultivation of lettuce can be traced back as far as 4500 B.C….
The leaves of this lettuce are crisp & green on the outside, while inner leaves, which are not exposed to light, are rather yellowish or whitish. Common cultivated types of lettuce are derived from the species Lactuca sativa, originally from Eurasia & a member of the daisy family, Compositae. There are 4 general classes, based…
Mesclun mixes _ A combination of a variety of specialty/baby lettuces and greens such as red or green oak leaf, red or green leaf, red or green romaine, little gem, lollo rossa, tango, mache, frisee, mizuna, and radicchio.
Whole leaves should be crisp with a mild sweet flavor. Long curly dark leaves loaded w/ nutrition, rich in color & texture. Red leaf lettuce does not grow into a head. This vegetable plant is a native to eastern Mediterranean & western Asia. Cultivation of lettuce can be traced back as far as 4500 B.C….
The red tipped, slightly curled leaves have an herbaceous and nutty flavor. Slightly crisp ribs with tender edges.
The leaves of this lettuce are crisp & green on the outside, while inner leaves, which are not exposed to light, are rather yellowish or whitish. Common cultivated types of lettuce are derived from the species Lactuca sativa, originally from Eurasia & a member of the daisy family, Compositae.
The leaves of this lettuce are crisp & green on the outside, while inner leaves, which are not exposed to light, are rather yellowish or whitish. Common cultivated types of lettuce are derived from the species Lactuca sativa, originally from Eurasia & a member of the daisy family, Compositae.
Mache lettuce is spoon-shaped with rounded green leaves have a sweet hazelnut taste. Variety AKA/Synonyms: LambÍs Lettuce, LambÍs Tongue, Corn Salad, Doucette, Field Salad. Phytochemical: Quercetins. Outside Coloring: Deep green. Shape: Nicely shaped, small leaves a bit like miniature spinach leaves. Flesh Description: Tender, succulent leaves. Usage: Good raw, saut_ed or steamed, commonly used in…
Mangoes that are mature have a flavor that is similar to a mixture of a peach and a pineapple with a light citrus undertone. Ripe mangoes are often substituted for peaches in many recipes.
Cantaloupe is round and often ribless with a distinctly netted skin. A number of hybrid varieties combine the characteristics of cantaloupe and muskmelon, which causes some confusion when it come to classifying them. Cantaloupes have salmon-colored or orange-yellow flesh, and are often named after the place where they are cultivated.
Honeydew melons are characterized by a large, round shape and smooth, creamy yellow rind. Their flesh is light green, juicy, and sweet. The honeydew is a smooth-skinned variety which changes from pale green to creamy yellow color as it ripens. Honeydews usually weigh between three and seven pounds.
AKA: Agaricus Bisporus. Two brown colored strains developed from the common white mushroom; the Portabella and the Crimini. They are the same mushroom, the only difference is the stage to which they are allow to grow. Crimini are picked very young with closed gills, and Portobello are harvested later with full open caps. The naturally…
Enoki mushrooms are underrated in our book. Their long graceful stems tops with plump tiny caps are great for garnishing salads or soups just before serving. Cultivated in cylindrical or bottle shaped vessels, encouraging their long slender shape.
Also known as Beech or Clamshell Mushrooms, these umami rich mushrooms retain their shape during cooking as well as their crunch. They tend to have a slight shellfish taste and some say, a sweetly nutty finish. Shemiji mushrooms are a group of common Japanese mushrooms, much like the brown and white Agaricus (white mushroom and…
