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A small pearl onion that has been pickled or brine cured and is used to enhance the flavor of various drinks, such as a martini.

Coarsely chopped onions that are dehydrated to form flakes. They convenient to use and can be used as a substitution for fresh onions in a dish but will have less flavor.

Dehydrated onions ground to a granular form and used for seasoning purposes.

A common Italian heirloom variety of onion that is used to enhance the flavors in a variety of food dishes.

A dry onion grown in Hawaii, that have brown skins and a sweet tasting flesh that is best when eaten raw, but it can also be cooked.

A lighter textured and more fluid soup that is used as a flavoring for food dishes or as an ingredient in a variety of different soup-based recipes, such as French Onion Soup.

A red Italian specialty onion that is shaped similar to a torpedo or spindle. It has reddish purple skin with pale red flesh that has a mild sweet flavor.

A type of dry onion that gets its name from the town in Washington where the variety originated. They are noted for their brown skins and white flesh, which has a very mild and sweet flavor.

A food dish made with potatoes that are precooked, cubed and then fried in butter or oil and seasoned with a variety of ingredients such as salt, pepper, onions, and bits of green herbs.

A water-based soup made from dried legumes grown fresh in French Canadian regions where it is referred to as soup aux pois.

A potato variety that is a cross between the South American wild, yellow potato and the North American white resulting in a light yellow skin, a fine-grained texture and a rich buttery flavor.

A type of chives, which is similar to regular chives, but has a stronger flavor. There are four main varieties of nira grass: green nira grass which is dark green in color and has a distinct pungent taste; yellow nira grass which is pale yellow in color and has a mild onion flavor; gau choy fa which has rounded stems that have a small flower bud at the tip; gau choy sum which resembles gau choy fa in visual appearance but has its own distinct flavor.

The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety of foods.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A round flat summer squash that has scalloped edges with a pale green, white or yellow outer rind. The pale green variety turns white in color if allowed to mature longer.

Varieties of potatoes that are harvested in the early stages of its growth, before it matures, in order to keep it small and tender.

A pigment, derived from plants or plant foods that assists with not only the growth of plants but also the health of and humans.

(Scientific Name: Lycoperdom pyriforme) Unlike its larger relative known as the Giant Puffball, this species is small in size with a round, button-like appearance that looks somewhat like a pear.

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

A small, narrow potato (generally 2 to 4 inches in length) that is actually a very young tuber. The potato has a finger-like appearance and a firm texture that varies from moist to dry, with a flavor that ranges from a mildly sweet to rich and nutty.