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A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.

A type of orange that is more commonly known as the blood orange and features an orange-red skin and deep red flesh.

A type of orange is slightly smaller than a typical orange, with an orange-red skin and a deep red inner flesh.

A plant from the parsley family with feathery green leaves sprouting from the top of the root and an orange root that can be eaten raw or cooked.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

A variety of tomato that is large and round with an orange skin that is smooth and somewhat firm to the touch.

A round or oval-shaped fruit that ranges in size from 3 to 5 inches in length, from its woody stem to its end, which can be pointed or round.

Common in Japan, this variety of plum is very popular for it health benefits. The ume plum is a fruit that is harvested when it is green before it ripens to be used as a pickled condiment, which is referred to as umeboshi.

An orange-fleshed tropical fruit that is pear-shaped with a thin skin that is greenish to yellowish in color, depending on its ripeness.

A simple salad dressing prepared with good wine vinegar, oil, salt, pepper, and fresh green herbs, also referred to as a vinaigrette.