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A variety of onion featuring green leaves and white bulbs that are harvested when they are young and the bulb is still very small.

A type of processed cheese made from pasteurized cow's milk, that is basically a young cheddar cheese, but with a milder taste.

An aromatic short-grain white rice from China, which has been infused with the chlorophyll taken from young bamboo plants.

Descriptor of a wine that exhibits few additional characteristics after the initial impression. Typically a characteristic of a young, inexpensive wine.

1) The thymus glands, from the neck or throat of a young calf or lamb, which are considered a delicacy for their distinct flavor and very tender texture.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

(Scientific Name: Laetiporus sulphureus) Not to be confused with Hen of the Woods, this mushroom variety also is leafy in shape like the Hen of the Woods, both of which grow in a semi-circular form around tree trunks or stumps.

A term used to refer to the taste of wine with excessive acidity and tannins. Hard tasting wines typically are young wines which have not fully matured so the excessive tannins overpower and mask the underlying flavors and qualities that may be present as it matures.

A glass or crystal vessel that wine is poured into for optimal aeration and sediment separation before consuming.

A product common in Asia and very popular in Japan that consists of fresh green soybeans picked while they are still young.

The leafy part of the turnip root that is served as a vegetable green. The greens are harvested when the turnip is young and tender, resulting in a tender, succulent green.

A bean, sometimes referred to as an Italian flat bean, that can eaten as a snap bean when it is very young or as a dried bean during later stages of maturity.

A large, pale green colored Greek olive that is oval in shape and usually harvested when it is young.

A coagulating enzyme used to curdle milk or separate curds from whey. The enzyme is generally taken from the stomach lining of a young animal.

A type of herb that is grown both for its ornamental beauty, its aroma and its flavor when used in foods.

An oval-shaped, long stemmed salad green with a mildly distinctive mustard taste. It can be combined with mizuna or other young greens as a flavorful complement to a mixed salad.

(Scientific Name: Craterellus fallax) A tender and somewhat fragile funnel or horn-shaped mushroom more commonly known as, “Horn of Plenty” (Craterellus cornucopioides).

A variety of olive that is grown in Italy, most notaly in areas around Sicily. Bright green in color, the Castelvetrano Olive is harvested when it is young and is brine cured.

A plant sprout grown from the seeds of wheat harvested early in the growth of the seed, just after the sprout reaches maturity but while it is still very young.

An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes.