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A small, disk-shaped legume that has a firm texture and a nutty taste. Dried green lentils do not require presoaking like many dried beans and they tend to cook faster.

A small oval fruit, grown on trees, that is harvested prior to ripening to retain the green color and dense meaty texture.

1) A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

A traditional variety of rice served in southeast Asian areas, specifically Vietnam, where the rice flakes are manually produced to create a dish known as "banh com" or simply "com" as it is often called.

A variety of apple that is a cross between a Golden Russet and an Alexander. It is a large apple with pale green to yellow outer skin, with a russet area around the stem, and a cream colored firm textured flesh.

A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

Descriptor of wine processed with unripe grapes. Also a descriptor of a wine that possesses a greenish tint, indicating youth.

A root vegetable that looks like a turnip, and is commonly called a "rutabaga" or at times a "Swedish turnip," but is actually from the cabbage family.

Also known as broccoli raab, this vegetable has green leaves with a strong flavor that is slightly bitter.

An annual plant, related to the broccoli, cauliflower, cabbage, and turnip families, which grows as a tall and spindly stem topped with green leaves and bright yellow flowers.

An olive, typically small in size, cured in a salt and vinegar brine, which often has been marinated in a variety of herbs and spices such as bay leaf, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, paprika, and hot pepper.

A Greek olive that has been harvested from the olive grove prior to ripening. The common varieties are Ionian, Manzanilla, and Naflion.

Refers to the leaves of the dandelion plant, which are considered a weed in the United States, but are actually one of the most vitamin rich foods available.

A substance found in numerous foods, which acts as an antioxidant, helping to diminish and repair damage to cells and tissues.

A root vegetable that looks like a turnip but is slightly larger and has a coarser texture, which makes it hard to cut.

Khalurabi, kahlrabi, kalurabi, kalrabi, kolrabi, kolurabi,

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

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

Vegetables that have an edible root as an extension of the vegetable which grows underground. Highly nutritious, low in calories and containing little or no fat, many Root Vegetables are commonly eaten raw or prepared by cooking.

A root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow.