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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 light green or purple bean that is similar to a common green bean except that it is flatter in shape and broader in dimension.

A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut.

A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut.

A thin whispy salad green, related to Chinese cabbage, with a mild mustard flavor. Native to Japan, this vegetable averages 14" to 16" in height with leaves that are green and yellow, smooth in texture and somewhat feathery in shape.

A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut.

A leafy salad green that grows from a stalk and spreads out to form a loose leafed bunch of greens with a decorative frilled red edging.

A ruffled-leafed green vegetable that is a member of the cabbage family. With leaves that range in color from dark green to purple, kale is commonly used as a garnish for food presentation or as a cooked vegetable.

A long stemmed spearhead-shaped, fleshy green leaf that provides a mild flavor as a salad green. Predominately grown in western North America, this green is also known as Cuban spinach or miner's lettuce and is used as a distinctive garnish for vegetable trays, in salads, an herb or an added complement to main dishes.

A variety of salad greens that are shaped like on oak leaf, grown as green or red oak leaf lettuce. The green variety has a rounded shaped leaf, which provides a mild flavor to salads or other foods.

Long narrow, green leaves that grow by the sea in Asia and Australia. The rich green leaves that have a sweet floral flavor and are used most frequently in puddings, rice dishes and curries.

A spicy sauce that is placed on the ingredients that go into the folded tortilla. Taco sauce is available as either a red or green (verde) sauce.

baby kiwi,

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

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 thin width, ruffled-leafed green vegetable that is a member of the cabbage family. Deep dark green in color, this variety of kale is considered one of the Italian heirloom varieties, where it is known as Cavolo Nero.

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 vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.