Category: Vegetables


Red, plump, juicy and very healthy.

 » Read more about: Tomatoes  »


An iron-rich, leafy plant known for its bitter taste that is popular in both raw and cooked dishes.

 » Read more about: Spinach  »


Related to the onion, it grows in a form more similar to garlic and is desirable for its milder flavor, particularly in sauces and vinaigrettes.

 » Read more about: Shallots  »

Red Cabbage

Offers greater nutritional benefits and bolder flavor than green cabbage varieties. Valued for high vitamin C and flavinoid content.

 » Read more about: Red Cabbage  »


Part of a traditional Italian antipasto platter, these slightly sweet peppers are small and most commonly pickled.

 » Read more about: Pepperoncini  »


Most widely used flavoring element in virtually all cuisines, dozens of varieties of this bulb are available for cooking and as a raw ingredient.

 » Read more about: Onion  »


Edible fungus available in cultivated and exotic varieties, eaten both raw and cooked. Frequently used as a meat substitute in vegetarian dishes.

 » Read more about: Mushrooms  »


Did you know? Lettuce was first cultivated by the ancient Egyptians who used the seeds to produce oil. Only later on did they start to grow it for its leaves.

 » Read more about: Lettuce  »


Milder flavored relative of onions and garlic, the white stalk of this widely cultivated plant is prized by gourmets for its taste and is most often used in cooked dishes.

 » Read more about: Leeks  »