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A small fern plant which sprouts a shoot at the tip of the plant, referred to as a "frond" or a "crosier," that is harvested to be served as a vegetable.

Often referred to as a "country" lettuce, this salad green grows with long thin stems that sprout ragged or serrated green leaves, similar to dandelion greens.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

A rippled or smooth-leafed vegetable that has a white, red or yellow stalk with white veins running throughout the stalks.

A perennial plant that grows wild along the shores of the Baltic and Black Sea and the Atlantic Coast.

A root vegetable that is typically referred to by either of two names, white Salsify or black Salsify.

1. Cucumbers that have been preserved in vinegar brine, along with pickling spices, such as fresh dill.

A vegetable consisting of green clusters of buds, known as florets, which grow on a thick leafy stalk.

A traditional Asian ingredient that is the ivory-colored young growth, harvested from a species of edible bamboo plants, which are prepared and served as a vegetable.