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The beef heart has a rich flavor and is best prepared by braising or stewing, because of the toughness of the meat.

A large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor.

The fleshy center section of the artichoke, which is referred to as the heart of the artichoke. The artichoke is a tall plant that is a relative of the thistle plant and native to Mediterranean regions, but is also grown in other parts of the world.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

An early winter squash that combines a sweet dumpling with an acorn squash to produce a small acorn shaped vegetable.

A plant native to Europe and Asia that is grown for its fiber or its seeds. Similar to several other plants that are not actually considered grains (amaranth and buckwheat, for example), Flax is often used like one.

A somewhat small, round berry that is dark blue in color with a crowned opening at the opposite end of its stem.