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With an appearance similar to traditional celery but much smaller, this plant is most often used for a variety of Asian recipes.

A French term that refers to a combination of vegetables, such as carrots, onions and celery, with herbs sautéed in butter, that are all combined and mixed together.

The flower, which may also be called banana blossom, grows on the end of the stem holding a cluster of bananas.

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

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

(Scientific Name: Tricholoma matsutake) A wild mushroom found in the pine forests of Japan growing with a broad stem and an umbrella cap that may grow to a size of 10 to 14 inches in diameter, but is more commonly harvested when it is 3 to 8 inches in width.

A variety of sweet potato that has light colored skin and lavender flesh and is of Japanese and Chinese origin.

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

A tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S.

The clear liquid that remains after slowly cooking foods such as meat, poultry, fish, or vegetables....

One of the smallest chili peppers but also one of the hottest. The chili is very small and has a rounded shape.

An edible tuber originating from Asia and introduced into Europe in the late 1800's. This vegetable has a swirled bulb-like shape that is approximately 3 inches in length and 1/2 to an inch in diameter.

A tuber used as a vegetable with the shape of a large turnip that has a brown skin and white flesh. Many different sizes are harvested with some weighing as much as six pounds.

A slightly sweet, tender vegetable covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, or white, depending on the variety.

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.

One of the smallest varieties of the onion family, this vegetable has a pear-shaped bulb that separates into 2 or 3 bulblets (or cloves).

A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.

A term originally used to describe a dish from the southern U.S. with an assortment of cooked vegetables consisting primarily of corn kernels, beans (most often lima beans) and red or green peppers.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A European food dish attributed to the Basque region of France that is similar in appearance to a stew containing bell peppers, tomatoes, onions, and olive oil.