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…
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.
The red tipped, slightly curled leaves have an herbaceous and nutty flavor. Slightly crisp ribs with tender edges.
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….
Cynara scolymus L., the globe artichoke, is a perennial of the Asteraceae (Compositae) family. The artichoke is a member of the thistle family; the edible part is the plant is a flower bud. Grown by Thomas Jefferson in Monticello in 1770, he used “artichoke” as a keyword in his cipher (coded messages) to protect prying…
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…
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….
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…
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.
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…
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,…
Ginger, a knobby, fibrous root, has smooth light brown skin with a sheen to it. The flesh of the root is white. The tuberous rhizome (underground stem) of a perennial plant native to Southeast Asia, ginger is cultivated in most tropical countries and can also be grown in hot and temperate regions. Long renowned for…
Garlic, along with onions, are ingredients that are indispensable in countless cuisines. No other ingredient can come close to the multitasking nature of Garlic. When raw, it’s hot bite can be used in marinades and salsas. Once cooked, it mellows and becomes sweeter. Serve raw in recipes or roast, fry, saut_, marinate, or blanche…however you…