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A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

A member of the Chinese cabbage family, but it is smaller and has wider leaves, which along with the stalks are a pale green color.

(Scientific Name: Stropharia rugosoannulata) An umbrella shaped mushroom with a cap that may grow up to 12 inches in diameter but is generally in the range of 2 to 6 inches.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

A flavorful vegetable that is a cross between snow peas and garden peas. The Sugar Snap Peas are eaten in the pods and do not require shelling.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A member of the Chinese cabbage family, but it is smaller and has wider leaves, which along with the stalks are a pale green color.

A leafy green vegetable with a flavor that is slightly bitter tasting. There are different varieties of spinach, which vary in the type of leaves they have, from smooth to very crinkled.

A flavorful crinkled leaf cabbage, which is one of the best varieties for cooking. Its head consists of loose leaves, which vary in color from dark green to light green containing lacy patterned veins.

A crinkly leafy vegetable, which is a member of the beet family, that has a bright red stalk with green leaves that have red veins running through them.

Also known as broccoli raab, this vegetable has green leaves with a strong flavor that is slightly bitter.

A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors.

A tuber vegetable, similar to a taro root, that has a white crispy texture. Used much in the same manner as a potato, this vegetable is not eaten raw but instead is fried, boiled and cooked to a tender consistency for use in soups, stews, casseroles, and main dishes.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

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

The process of pulling foods through dry ingredients to coat them before cooking. Flour is the most common dredge used, but other ingredients can be used as well.

A long, cylinder shaped vegetable of the gourd family that has rounded ends and grows on a creeping type of plant.

An herb characterized by its long green shoots that are used as a seasoning in food dishes to provide a flavor very similar to a very mild onion.

Popular with many consumers who enjoy fried foods, this appetizer is a common menu item in the U.S. as well as regions throughout the world.