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A popular Chinese cabbage that is used for salads and shredding. The cabbage is barrel shaped with crisp white stalks and crinkled leaves, which are pale green or yellow in color....

(Scientific Name: Agaricus brunnescens) A small, white mushroom with a mild taste, which is one of the most commonly used mushrooms in salads, soups, and main dishes.

The outer edges, furthest away from the center, of cheese that has been formed into a disk or wheel of cheese.

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

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A generic name given to a variety of different mushrooms that have a white color such as the button mushroom and the cup mushroom.

A member of the Chinese cabbage family, but it is smaller and has wider leaves, which along with the stalks are a pale green color.

A small, round fleshy root vegetable with a smooth skin that can range in colors from white to yellow, green, or scarlet.

A type of vegetable that is a member of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A member of the Chinese cabbage family, but it is smaller and has wider leaves, which along with the stalks are a pale green color.

A flavorful crinkled leaf cabbage, which is one of the best varieties for cooking. Its head consists of loose leaves, which vary in color from dark green to light green containing lacy patterned veins.

A crinkly leafy vegetable, which is a member of the beet family, that has a bright red stalk with green leaves that have red veins running through them.

A vegetable from the chicory family, which has a tight head of dark scarlet leaves with creamy colored ribs.

A small, round off-white vegetable (legume) grown in a pod similar to a pea or bean. They have a delicious nutty flavor and can be used as an alternative to the lima bean.

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 family of vegetables consisting of five varieties classified according to shape and growth. The leafy green vegetable is used in salads, cooked vegetable dishes, and is commonly used on sandwiches.

A crisp vegetable, that is also classified as a herb, that grows as a greenish-white bulb containing tubular stalks topped with feathery leaves.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

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.

The process of lowering the temperature of a liquid or solid to its freezing point. At this point the item becomes solid.