Oregano is often used in tomato sauces, fried vegetables and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian, Greek and Mexican dishes.
It has an aromatic, warm and slightly bitter taste. It is a good source of many nutrients. It is a source of iron, manganese and dietary fiber, as well as a good source of calcium, vitamin C, vitamin A (through its concentration pro-vitamin A carotenoidsl ike beta-carotene) and omega-3 fatty acids.
Parsley is highly nutritious. In addition to its volatile oils and flavonoids, it’s an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A.
Thyme, like parsley, goes with everything-veal, lamb, beef, poultry, fish, stuffing, stews, soups, sauces, stock, herb butters, flavored vinegars, beans, lentils, vegetables, eggs and rice.
The essential oil is used to treat many ailments and complaints. It has been shown to increase the production of white blood corpuscles in the presence of infections.
Introduced from Armenia to Italy in the 1400s, this attractive, crisp cuke stays sweet even when the fruit is large. Thin skinned with dense flesh, few seeds, and a pleasant, mild flavor.
This lettuce was introduced in 1850! It has bright green, sweet tasting, large leaves. It's a very loose leaf lettuce!
Mizuna has green serrated leaves on slender white stems, the leaves are delicate enough to eat raw and have a slightly pungent mustardy, mild and tangy flavor. You will find the flavor of mizuna peppery-fresh but not overpowering. Mix mizuna with other salad greens and mesclun or add shredded mizuna leaves to soups and stir fries at the end of cooking. Use mizuna as a bed or garnish for meat and fish, grilled seafood, poultry or barbequed pork.
Red Russian Kale has been around since 1885! No wonder! It is sweet, tender and mild! A favorite because of its excellent flavor and attractive green-red frilly leaves. Tender, sweet lea More..ves are highly nutritious. Tasty steamed, stir-fried or in salads.
This non-bell sweet pepper is great for frying, roasting or eating fresh. It’s a tapering, medium-thick-fleshed pepper that is sweet at any stage of growth.
|Sunchokes, or Jerusalem artichokes, are tubers in the sunflower family. They are a sweet flavored, p More..otato-like vegetable. Boil or steam them until soft and eat directly from the skin. Serve with melted butter. Also eat raw thinly sliced with salami or anchovies. Jerusalem artichokes can be cooked in much the same way as potatoes or parsnips and are excellent steamed, roasted, sautéed or dipped in batter and fried, or puréed to make a delicious soup.|
These deep garnet round, 2-inch (2-3 oz.) tomatoes are full of juice and incredibly rich fruity flavors. The small fruits contain deep rich colors on the inside. Perfect for eating fresh, and in cooking in tomato sauce or other culinary wonders.
3-inch fruit, red-orange on the outside and brilliant red inside. Celebrated for having almost twice the Vitamin C as other tomato varieties and as much as an orange. Good rich tomatoey flavors, sweet and slightly tart fruits.
Acorn squash is a dark-green, deeply ribbed fruits that turn orange when stored. Moderately sweet, dry, fine-flavored squash.
Acorn squash is most commonly baked, but can also be microwaved, sauteed, and steamed. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.
Buttercup squash has a dark green skin and is crowned with a blue-green "turban" at its blossom end. With bright orange flesh, it ranks just under kabocha as the sweetest squash. Creamy describes its texture. The buttercup is similar in shape to a turban squash but generally smaller and sweeter. Buttercup squashes average around three pounds.