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An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

A cold, uncooked soup that originated in southern Spain. It is prepared with puréed fresh vegetables, such as tomatoes, cucumbers, bell peppers, celery, and onions, that are combined with garlic, breadcrumbs, olive oil, vinegar, and lemon juice.

The flavorful juices that are produced when meat and vegetables are cooked in water for long periods of time.

A mixture of minced vegetables, such as carrots, onions and celery, and herbs sautéed in butter, used to add flavor to soups, stews and sauces.

An underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length.

A turnip-like root vegetable that has a flavor similar to strong celery combined with parsley. Unlike celery, it must be pealed before it is prepared.

A flavoring made from concentrating the flavors of meat or vegetable stocks into a solid cube, granules or powder form.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.

Often referred to as "grey" in France, this berry is very similar to the traditional black peppercorn or "poivre noir" that is common throughout the world.

Long, thin and narrow, this variety of vegetable is a common type of cucumber grown for the digestive qualities it contains.

(Scientific Name: Hydnum repandum) Irregular in shape, the Hedgehog fungus has an indented or funnel-like cap that ranges in size from 1 inch to over 5 inches in diameter.

A Cajun dish made as a stew containing vegetables and a single type of seafood served over a bed of rice.

An Asian green vegetable, common in southeast Asia, that is produced primarily for the stalk which is long, spindly, and topped with a broad green leaf.

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 sooty dull black exterior that covers a white, crisp inner flesh providing a peppery hot flavor.

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 tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.

A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.

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