Red, plump, juicy and very healthy.
An iron-rich, leafy plant known for its bitter taste that is popular in both raw and cooked dishes.
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.
Offers greater nutritional benefits and bolder flavor than green cabbage varieties. Valued for high vitamin C and flavinoid content.
Part of a traditional Italian antipasto platter, these slightly sweet peppers are small and most commonly pickled.
Most widely used flavoring element in virtually all cuisines, dozens of varieties of this bulb are available for cooking and as a raw ingredient.
Edible fungus available in cultivated and exotic varieties, eaten both raw and cooked. Frequently used as a meat substitute in vegetarian dishes.
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.
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.