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A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

A variety of pepper grown commonly in the U.S. that is picked when green or red. The immature green colored pepper is mild to medium hot in flavor, unlike the red, which has a deeper fiery flavor that exceeds the Jalapeno in intensity.

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.

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A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

A cooking green that is a celtuce variety of garden lettuce grown for its thick edible stem instead of the leaf, which is thin and bitter tasting.

Along with crisphead lettuce, butterhead is one of the two main types of head lettuce. This vegetable is a small head lettuce with leaves that grow close to and surrounding the head of the vegetable.

A vegetable that is a young onion which has a white base, not developed into a bulb yet, and long, straight, green leaves.

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.

An herb that is an evergreen shrub containing may light green, aromatic leaves that become bluish green as it matures.

Vegetables that have an edible root as an extension of the vegetable which grows underground. Highly nutritious, low in calories and containing little or no fat, many Root Vegetables are commonly eaten raw or prepared by cooking.

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 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 vegetable, which is a member of the onion family, that has an appearance similar to a scallion. Long and round in shape, the stem of the leek is white at the root end and becomes increasingly darker green toward the top which is surrounded by stiff green or blue-green leaves, depending on the variety.

A simple salad dressing prepared with good wine vinegar, oil, salt, pepper, and fresh green herbs, also referred to as a vinaigrette.

Used in salads and side dishes, endive is a member of the chicory family and is available as curly endive or Belgian endive.

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 loose leaf variety of lettuce that appears to look somewhat similar to curly endive. With broad green leaves that begin growing very frilly edges, Tango Lettuce develops into a longer length leaves with darker green coloring especially around the outer edges which become slightly less crinkled in appearance as the Lettuce matures.

Native to the Basque region of Spain, this variety of chile pepper is small in size and narrow in dimension.