Vegetables.

Cabbage: Is a vegetable with large light green or purple leaves formed into
a tight head and a short thick stem. There are several types of cabbage,
including:

Cannonball Cabbage: This is a small, green cabbage variety that is

sometimes described as a mammoth Brussels sprout, and the most
common variety found at grocery stores and markets.

o Bok Choy: Bok choy is in fact a type of cabbage, but develops

thick, white and watery-crisp stems and leaves that are green and
tender.
o Choy Sum: Sometimes labeled as Chinese Cabbage choy sum can be
found at mot grocery stores and all Asian food markets. This
cabbage looks similar to Bok choy, but is slightly slimmer and
longer, with crispier stems and very tender leaves.
o Red Drumhead Cabbage: Red cabbages are typically tougher and
deeper in flavor than green cabbages, and were traditionally
harvested in the fall for pickling.
o

Savoy Cabbage: The crinkly leaves of the beautiful savoy cabbage

are deep green along the edges, turning yellow toward the base.
The flavor of a savoy is earthy but mild, and smaller heads are
perfect for grating or slicing into salads and stir-fries .

Cucumber: Cucumbers are scientifically known as Cucumis sativus and

belong to the same botanical family as melons (including watermelon and
cantaloupe) and squashes (including summer squash, winter squash, zucchini and
pumpkin). There are three main varieties of cucumber:

o Slicing Cucumbers are the long, straight cucumbers commonly seen

in supermarkets. Theyre bred for fresh eating, with thin, nonbitter skins and slow development of seeds.
o Pickling Cucumbers are shorter, stouter, and have more spines, as
well as drier flesh that allows them to soak up more of the brine
theyre pickled in.
o Specialty Cucumbers include heirloom cucumber varieties like
Lemon cucumbers and 'Sweet Armenian' cucumbers, as well as
greenhouse cucumbers that require no pollination to set fruit.

Eggplants: A member of the nightshade family, eggplant is related to the

potato and tomato. Eggplant is actually a fruit, specifically a berry. Although
the most common type is large and dark purple, eggplant comes in many sizes (212 inches), shapes (oblong to round), and colors (white to green to purple). The
first varieties of eggplant known to English-speaking people bore colorful
eggshaped fruits, thus the name eggplant. At one time eggplant was discounted
as poisonous and dubbed the "mala insane" (raging apple) because it was believed
to cause insanity. There are several types of eggplants, including:
o Regular/Classic Varieties: The most common variety group in the
U.S. Among the most familiar are Black Magic, Black Beauty and
Black Bell varieties. They have smooth skin in a very deep purple
hue, and a large and elongated oval shape with a green calyx.
o Sicilian: This variety is slightly smaller with a wider base and
purple skin streaked with white. It is sometimes referred to
as "Zebra" or "Graffiti".
o Italian: A deep shade of mauve-purple with some light streaking on
the skin. It is smaller and more oval in shape than the regular /

classic varieties. Italian eggplants also have a green calyx.

o White Varieties: These varieties are smooth and white. They can
be round or slightly thinner and longer, like their Italian
counterparts. Some popular commercial varieties include albino and
white beauty.
o Indian (Baby): This variety is small, normally just a few inches
long. It is round and shaped like an egg, with smooth, dark purple
skin and a green calyx.
o Japanese: Small and longer in shape with smooth, light purple skin
and a dark, purple calyx.
o Chinese: Longer and more cylindrical in shape, with smooth purple
calyx and skin.

Lettuce: Is a fairly hardy, cool-weather vegetable that thrives when the

average daily temperature is between 60 and 70F. It should be planted in early
spring or late summer. At high temperatures, growth is stunted, the leaves may
be bitter and the seedstalk forms and elongates rapidly. There are 4 main types
of lettuce, which includes:

o Loose-leaf Lettuces: Are colorful, easy, and fast-growing lettuce

varieties. The plants form open heads that allow you to harvest a
few leaves at a time, or whole plants as needed. Loose-leaf lettuces
go from seed to baby salads in 5 weeks, seed to salad in 7. Cut
them off 1 above the ground with a pair of scissors, and loose-leaf
lettuce varieties will resprout in a couple weeks to give you a
second cutting.

o Butter-head Lettuces: Form loose, open heads of melt-in-your

mouth leaves. They thrive in the warm days of fall, and the cool
days from spring to early summer.

o Cos (Romaine) Lettuces form open, upright heads of deeply

colored leaves. The leaves have stronger flavor than loose-leaf
varieties, and crunchy midribs. As long as they get enough water,
romaine lettuces can withstand some summer heat.
o

Butter-crunch Lettuces: Are crosses between butter-head and

romaine varieties. They have a more upright structure, so fewer
leaves are in contact with the soil when the weather turns cold,
wet and dark. Butter-crunch lettuces are less subject to the leaf
rots that can afflict butter-head lettuces in late fall.

Mushrooms:

A mushroom (or toadstool) is the fleshy, spore-bearing

fruiting body of a fungus, typically produced above ground on soil or on its food
source. The standard for the name "mushroom" is the cultivated white button
mushroom. There are several types of mushrooms which include:
o Agaricus: Widely available; varies in color from white to light
brown and in size from small to jumbo stuffer; plump and domeshaped; pleasing flavor intensifies when cooked.
o Chanterelle: Vase-shaped; ranging in color from bright yellow to
orange; nutty and delicate flavor and texture; expensive when
fresh; also available dried and canned. Add late in the cooking
process to avoid toughening. Use in salads, sauces and risottos.
o Crimini: Naturally dark cap that ranges in color from light tan to
rich brown; rich, earthy flavor is more intense than that of the
Agaricus. Substitute for button mushrooms to add a more fullbodied flavor.
o Shiitake: Ranging in color from tan to dark brown; characterized
by broad, umbrella shaped caps up to ten inches in diameter, wide
open veils and tan gills; rich, full-bodied flavor, almost steak-like,
with a meaty texture when cooked. These are best when cooked in

almost any method, particularly sauting, broiling and baking.

Remove stems before cooking but reserve them for soup stocks.
o Oyster: Fluted cap resembles a fan; ranging in color from soft
beige brown to gray; can be eaten raw in salads but more often this
mushroom is cooked to bring out its delicate flavor and velvety
texture. Some say this mushroom has a faint oyster-like or
seafood flavor, to match its likeness in shape to oysters.
o Enoki: Long stems and tiny, snow-white caps; small white
mushrooms are joined at the base and resemble bean sprouts; light
and mild, almost fruity, flavor with a crisp texture. Also available
canned. Before using, cut away from the communal base. Use in
sandwiches, salads and as garnishes. If you use them in a cooked
dish, add at the last possible moment as heat toughens Enoki.
o Portobello/Portabella: Largest of the commercially available
mushrooms with a tan/brown cap, it's the mature version of the
Crimini. Its popularity derives from a brilliant marketing campaign
in the 1980's to sell these perceived "over-mature" common
mushrooms. Its long growing cycle gives a deep, meat-like flavor,
and substantial texture. They are good whole, sliced, grilled, baked,
stir-fried and deep-fried. Be sure to trim off the dry, fibrous
portion of the stem.
o Porcini: Resembles the traditional fairytale toadstool; weighing
from a couple of ounces to a pound each with caps from one to ten
inches in diameter; smooth, meaty texture; pungent in flavor; pale
brown color; very expensive; many general cooking uses.
o Morel: A relative of the highly-prized truffle; tan to dark-brown,
cone-shaped, spongey; smoky, earthy, nutty flavor; expensive and
also available canned and dried. The darker the mushroom, the
more pronounced is the flavor. This mushroom must be cleaned well
when fresh due to its dimpled head.

Onion: Also known as the bulb onion or common onion is used as a vegetable
and is the most widely cultivated species of the genus Allium.
o Brown Onion: Brown onions which have a brown or almost yellow
skin and creamy flesh are usually strongly flavored and are suitable
for cooking. This is the most widely used onion. With its pungent
aroma and strong flavor it is a good all-round onion. Choose firm,
blemish-free onions and avoid any that have green shoots.
o Red Onion: Red onions, sometimes called (incorrectly) Spanish
Onions have purplish red skin and white flesh tinged with red.
These onions tend to be medium to large in size and can have a mild
to sweet flavor, but after being stored for short time can become
quite pungent. They are often consumed raw, grilled or lightly
cooked with other foods, or added as color to salads. They tend to
lose their redness when cooked.
o White Onion: White onions are considered to be the strongest in
flavor after brown onions. On average the Australian consumer
buys less white and more brown and red onions. The varieties vary
in size, skin characteristics and flavor.

Peppers: Pepper is a tender, warm-season vegetable. Pepper plants require

somewhat higher temperatures, grow more slowly and are smaller than most
tomato plants. The most common varieties are:

o The banana pepper: is a medium-sized member of the chili pepper

family that has a mild, tangy taste. While typically bright yellow, it
is possible for them to change to green, red, or orange as they
ripen.

o Bell pepper: is a cultivar group of the species Capsicum annuum.

Cultivars of the plant produce fruits in different colors, including
red, yellow, orange, green, chocolate/brown, vanilla/white, and
purple. Bell peppers are sometimes grouped with less pungent
pepper varieties as "sweet peppers."
o The chili pepper: is the fruit of plants from the genus Capsicum,
members of the nightshade family, Solanaceae.
o The datil: is an exceptionally hot pepper, a variety of the species

Capsicum chinense. Datils are similar in strength to habaneros but

have a sweeter, fruitier flavor. Their level of spiciness may vary
from 100,000 to 300,000 on the Scoville scale. Mature peppers are
about 3.5 in long and yellow-orange in color.
o The jalapeo: is a medium-sized chili pepper. A mature jalapeo
fruit is 510 cm (24 in) long, and is commonly picked and consumed
while still green, but occasionally it is allowed to fully ripen and
turn crimson red.

Potatoes: The potato is a starchy, tuberous crop from the perennial

nightshade Solanum tuberosum L. The word "potato" may refer either to the
plant itself or the edible tuber. Potatoes were introduced outside the Andes
region approximately four centuries ago, and have since become an integral part
of much of the world's food supply. It is the world's fourth-largest food crop,
following maize, wheat, and rice. The main types are:

o Russet Potatoes: Russets are ideal for light and fluffy mashed
potatoes. They also fry up crisp and golden brown, and they are the
potato of choice for baking. The delicate flavor and fluffy texture
of baked russets go well with all kinds of toppings, from traditional
sour cream and chives to spicy and bold Mediterranean or Latin
flavors. Try cutting into planks or wedges to make hearty ovenroasted fries.
o Red Potatoes: Because of their waxy texture, the flesh of red
potatoes stays firm throughout the cooking process, whether they
are being roasted or cooked in a stew. Their thin yet vibrant red
skin adds appealing color and texture to side dishes and salads.
Reds are frequently used to make tender yet firm potato salad or
add pizazz to soups and stews, as well as being served baked or
mashed. Round reds are often referred to as new potatoes, but
the term new technically refers to any type of potato that is
harvested before reaching maturity.
o White Potatoes: White potatoes hold their shape well after
cooking. Their delicate, thin skins add just the right amount of
texture to a velvety mashed potato dish without the need for
peeling. Grilling whites brings out a more full-bodied flavor. Create
signature potato saladsjust toss cooked white potatoes with
dressings and ingredients borrowed from other salads, e.g.,
Caesar dressing and grated Parmesan; or ranch dressing, chopped
egg and bacon crumbles.

o Yellow Potatoes: Grilling gives yellow potatoes a crispy skin that

enhances the dense flesh, creating a slightly sweet caramelized
flavor. The creamy texture and golden color of yellow potatoes
mean you can use less or no butter for lighter, healthier dishes.
The naturally smooth and buttery texture also lends itself well to
lighter versions of baked, roasted or mashed potatoes. Simmer
yellow potatoes until fully cooked, then drain, chill, and gently
smash into flat disks. Brown these in oil or clarified butter and
serve as a side or appetizer topped with sour cream and chives or
other garnishes.
o Purple/Blue Potatoes: Most blue/purple potatoes have moist, firm
flesh that retains its shape while adding rich, vibrant color and
luscious taste to salads. The purple color is preserved best by
microwaving, but steaming and baking are also great ways to cook
blue/purple potatoes. Because of their mild yet distinctly nutty
flavor, blue/purple potatoes naturally complement green salad
flavors. Red, White and BluesCombine blue potatoes with whites
and reds in salads or roasted medleys to make all three colors
pop.
o Fingerling Potatoes: Fingerling color and shape are a welcome
visual addition to any dish. Pan-frying and roasting enhance their
robust flavor and showcase their wonderful nutty or buttery
tastes. Consider fingerlings as a change-of-pace foundation for a
unique potato salad. Split fingerlings lengthwise and oven-roast to
serve as a small-plate or side-dish alternative to fries, with a
flavor dipping sauce, like spicy ketchup, romesco, or sriracha mayo.

o Petite Potatoes: Petites make a great substitute for pasta, adding

nutritional value as well. Roast a combination of colors for an eyecatching side dish. Their concentrated flavors and quicker cooking
time makes petites a good choice for potato salads. Simply toss
petites in olive oil, rosemary and salt and pepper to make colorful,
delicious and fun roasted potatoes. They save you prep time,
because they can be prepared and served whole, without slicing or
chopping.

Herbs: In general use, herbs are any plants used for food, flavoring,
medicine, or perfume. Culinary use typically distinguishes herbs from spices.
Herbs refer to the leafy green parts of a plant (either fresh or dried), while a
"spice" is a product from another part of the plant (usually dried), including
seeds, berries, bark, roots and fruits. Some varieties of herbs are:

o Basil Basil is quite popular as far as edible herbs go and is great

in tomato sauces and other tomato dishes. It requires a lot of sun
and demands that you pinch off the ripe leaves so it will continue to
get bigger.
o Bay Leaf Another one of the more common garden herbs is the
bay leaf. This is great in soups and stews and is grown as a bush in
the wild that can get quite large. However, in a small pot in your
kitchen, it is quite easy to maintain.
o Chives When it comes to the types of herbs you put in your foods
on a regular basis, you dont want to forget about chives. As far as
edible herbs go, chives are great in potatoes, dips and even as a
garnish to a lot of creamy soups. They grow up like a tall grass and
are easily clipped when needed.
o Dill Weed - Dill is one of the common herbs that is not only great
in dips and salad dressings, but is a wonderful smelling plant just to
have in the garden. I love the way my outdoor herb garden smells

when I walk past and the dill is in bloom.

o Garlic When planting your own herbs, garlic is a great addition to
your garden. Although you might not think of it as an edible herb
but instead more of an onion, this is one of those edible herbs that
is awesome in just about anything you put it in.