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

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

A relative of the artichoke, this vegetable is grown for its edible stalks, much like celery. The head and large leaves are removed before the stalks are shipped to food markets.

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 leafy vegetable with curly leaves that have spiked edges, which form a loose-headed green. Frisée is basically the smaller version of curly endive and may be commonly referred to as baby curly endive.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.

Not to be confused with watercress, this salad green is a member of the mustard family and is also known as English cress, garden cress, land cress and winter cress.

A tuber, native to North America, used as a vegetable and is a member of the thistle family. It is tan colored with a lumpy and bulbous shape.

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

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

A minty green herb with a citrus aroma, which is used to add flavor to tea, vegetables, fruits, custards, seafood, fish, poultry, pasta, and rice.

A crisp, broadleaf type of endive most often served as a salad green that is also known as escarole, broad chicory, or common chicory.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

Used in salads, appetizers, hors d'oeuvres, and side dishes, Belgian endive has narrow, spear-shaped leaves that grow close and tightly wrapped around the head.

A sprout from newly germinated beans harvested for use as a vegetable. The sprouts can be obtained from a variety of beans and seeds with alfalfa, broccoli, and mung bean sprouts among the most commonly sought.

A crisp, broadleaf type of endive most often served as a salad green that is also known as escarole, broad chicory, or common chicory.

A Mediterranean plant, with green, multiple-lobed leaves, belonging to the mustard family and commonly used as a salad green.

Common in Japan, this variety of plum is very popular for it health benefits. The ume plum is a fruit that is harvested when it is green before it ripens to be used as a pickled condiment, which is referred to as umeboshi.

Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted.

Cottonseed oil is pressed from the seeds of the cotton plant. It is almost always blended with other oils for the creation of various vegetable oils and it is also used in the manufacture of margarine, salad dressings, and commercially prepared fried products.