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A delicate herb with velvety soft leaves that are dark green on top and somewhat irredescent on the underside.

A cereal plant that thrives in temperate climates, preferring cool, moist conditions and growing in areas where other important grains, such as wheat and corn, do not grow well.

A perennial plant that has celery-like stalks that are greenish pink to dark red in color. Garden variety Rhubarb that is grown outside during the summer months matures from a green into a light pink colored stalk with streaks of green amongst lighter red shades of color.

A potato and cabbage or kale side dish from Ireland that is typically served during festivals, holidays and various seasonal feasts such as Imbolc, the first day of spring or end of the Celtic year known as Samhain or Hallowe'en.

Any variety of wine with an alcohol content that ranges between 14% and 24%, or that has a high-alcohol content that occurs naturally.

A variety of flour that is ground from the full wheat berry. All parts of the wheat berry are used in the flour including the bran, germ, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

Summer squash are a soft-shelled vegetable with thin edible skins and seeds. With a tender flesh that requires only a short amount of cooking time, summer squash are very low in calories, high in vitamin C and high in fiber.

An apple variety characterized by its red skin, which contains streaks of yellow and russet specks and its flattened oblong shape.

A generic name given to a variety of different types of leafy vegetables that are most often used in salads or sandwiches.

A type of flatfish that is a member of the flounder family. The skin on the top side is grayish brown to black with the underside white, typical of flatfish which lay on their underside and have two eyes on their top side or left side when considered in a vertical, rather than flat position.

A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be broken down by digested enzymes when they are eaten so they cannot be fully digested.

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.

A member of the muskmelon family, this fruit has a shape and look similar to a walnut. Inside the thick rind, the flesh is a cream colored and when ripe provides a very mild flavor, not as sweet as other melons, that is somewhat similar to the taste of a cucumber.

A silvery, green colored vegetable that looks like flat celery stalks with a flavor resembling an artichoke, salsify and celery, only slightly more bitter.

A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.