Herbs
Vegetables
Fruits
Asparagus
Asparagus is a plant whose young green shoots are a good source of fibre and vitamins A, K and C. Native to the Eastern Mediterranean region, asparagus adds color and bold flavor to any meal. It pairs well with other strong flavors such as garlic.
Asparagus is one of the most nutritionally balanced vegetables. It is low in calories and high in folic acid, potassium, fiber, vitamins A, B6, and C, and other healthful nutrients.
Avocado
Avocado is colloquially known as the Alligator Pear because it reflects its shape and the leather-like appearance of its skin. They are commercially priceless and are cultivated in tropical and Mediterranean climates throughout the world. With that said, it varies in weight, ranging from 8 ounces to 3 pounds depending upon the variety of avocado.
Baby Corn
First cultivated in Mexico thousands of years ago, today corn is a staple in cuisines worldwide. It is the second-largest crop in the world, second only to sugar cane. Starchy and sweet, corn pairs well with peas and carrots.
Often thought of as a starchy vegetable, corn kernels are botanically considered a fruit, and are considered by nutritionists to be a whole grain(1). Studies show corn may support healthy digestive, cellular, and heart function. Sweet yellow corn is also high in carotenoids, which may support long-term eye health.
Banana
Banana is the most popular fresh fruit in all over the world and its name comes from the Arabic word 'banan', which means finger. Bananas are rich source of carbohydrates and potassium and have an iconic, exceptionally strong flavor — so strong, in fact, that you can smell them on anything they touch.
Bananas are great for vegan baking and perfect for a quick, nutritious snack on the go. Plus, they're more affordable than most other fruits out there. There's a reason why they're so popular and so ubiquitous in grocery stores around the world.
Basil
Basil is perhaps the most popular and widely used culinary herb. It is a tender annual, aromatic plant with a spicy odor and flavor. It grows 12-18 inches tall and foliage color can range from green to purple. Foliage size can vary from large lettuce-like leaves to very small leaves, half inch in size.
It is a herb in the mint family that has a strong sweet aroma making it ideal for seasoning food. It is mostly used to flavor soups, stews, tomato dishes, meat, game, fish, egg dishes, herb butters and herb vinegars. It also has some medicinal benefits, including its use as a tonic to aid in digestion.
Varieties: African Blue, Amethyst, Ararat, Aristotle, Blue Spice, Christmas, Cinnamon, Crimson King, Dolce Fresca, Greek, Red Ball, holy Tea, Italian Large Leaf, Jolina, Lemon, Lime, Magical Michael, Mammoth, Oriental Breeze, Persian, Piccolino, Queen of Sheba, Red Genovese, Red Rubin, try Me, Spice Globe, Sweet, Sweet Thai, Thai Magic, Thai (red stem)
Broccoli
Broccoli belongs to the family of cabbage and is an edible flowering plant. It is very low in calories and hence a good choice for those on diets. Broccoli is one of the most common vegetables in the world, it originated from wild mustard. Mediterranean farmers bred the mildly bitter cruciferous to be the thick, satisfyingly crunchy vegetable we know today. The grassy, slightly bitter flavor of broccoli pairs well with garlic and lemon peel.
Broccoli is exceptionally high in bone-supportive vitamin K and has as much immune-supporting vitamin C as an orange.1 It’s also rich in antioxidants, which benefit a healthy inflammation response. 2 Prebiotics such as broccoli are growing in popularity as their relationship with probiotics is becoming more widely understood in digestive health and immune support.
Chervil
Chervil is a delicate annual herb with light green, finely divided, fern-like leaves that resemble parsley. It has a mild, subtle flavor with hints of anise or licorice. In late spring to early summer, chervil produces small, white, umbrella-shaped flower clusters. It grows best in cool, shaded locations and prefers rich, moist soil. Commonly used in French cuisine, chervil enhances the flavor of poultry, eggs, seafood, and vegetable dishes, and is a key ingredient in fines herbes blends.
Varieties: Crispum, Curled, and Plain (Common Chervil)
Chives
Chives is a bulbous perennial herb belonging to the same family as onion, leeks and garlic. Chives have long green stems and a mild, not-too-pungent flavor. The green stems are the part of the chives that are used as a herb. Chive stems are hollow and are usually used fresh. In terms of culinary appeal, the flavor of chives is considerably milder and more subtle than onion or garlic and its leaves can be used to flavor salads, dips, soups, stews, vinegars, cheese dishes sour cream and butter. Dried chives are excellent additions to soups and salads, as well as dips, soft cheeses and herbal butters. As an added bonus, chives is a good source of vitamin C.
Varieties: Garlic, Gigantic Garlic, Onion
Coriander
Coriander is a spice which is a member of the parsley family. The leaves of the plant are also commonly called cilantro, which comes from the Spanish word for coriander, or Chinese parsley. It has a penetrating odor and flavor.
Coriander roots also appear in culinary use as a pungent addition to curries. It is best used fresh, added just before food has finished cooking as it is sensitive to heat and loses aroma. Its seeds are used in curries and many other types of dishes, including pickled foods and some aromatic alcohols like gin. Cilantro is most often associated with Mexican or Asian foods. It is most commonly used in salsa, fish and chicken dishes. Spice up meat dishes, garnish your fish… coriander is the jewel in the crown, adding spice to your life.
Varieties: Desert Blush, Santo
Dill
Dill is a tall herb with fine, feathery foliage. Foliage color can range from dark green to blue-green. In mid-summer, dill will produce large, flat-topped yellow flower clusters with seeds that can be harvested for culinary use. Used to flavor fish, lamb, egg dishes, soups, and potato salad. Seeds are used in pickling recipes and vinegar.
Varieties: Bouquet, Ella (dwarf), Long Island Mammoth
French Beans
French green beans, also called Haricots Verts, tend to be smaller, more tender, and quicker to cook than a standard green bean. Their seeds are so small that they're almost unnoticeable. For these reasons, French green beans are generally considered the best green beans to buy, and they're priced accordingly. They take well to quick cooking methods such as blanching or sauteing.
