Lawn and garden tips

	Lawn and garden tips
	Wheat grass is available…. Year round.
	Sunflower green sprouts enhance…. Omelets, salads, stir-fries, stews and soups.
	Sunflower green sprouts provide some…. Vitamin A, vitamin B, vitamin C, vitamin E and amino acids.
	Mildly flavored and somewhat similar to alfalfa…. Sunflower green sprouts have much more crunch.
	Sunflower Green sprouts are available…. Year round.
	Green Pea shoots have a burst of fresh spring flavor with…. Their broad round leaves, tender stems and delicate tendrils. A bright jade green, these shoots are about 3-4” long.
	Sprouts are seeds of various…. Legumes and beans that have just begun to germinate.
	Green Pea shoots are available…. Year round.
	Yellow Pea shoots include the thin, tender tendrils or…. Vines growing to the very top of the sugar snap pea plant. These shoots' unique flavor is said to be a mild pea flavor with a bit of watercress flavor.
	Yellow pea shoots are available…. Year round.
	Pale to bright yellowish-green onion sprouts have a…. Black seed that releases a distinct onion aroma.
	Pure Onion sprouts are typically available…. Year round.
	Kaiware sprouts, pronounced ki-WAHR-ay, consists of upright sprouts that have…. Numerous seedlings that produce long silky stems about 4” long. Extremely pungent, Kaiware is week-old growths of seeds of the white Daikon Oriental radish.
	Kaiware sprouts, pronounced ki-WAHR-ay, are typically available…. Year round.
	China Rose sprouts are red colored radish sprouts that…. Have a spicy flavor.
	China Rose sprouts are available…. Year round.
	Delicately green with tiny white stems, broccoli sprouts have…. A crispness. Their vegetable flavor is mildly spicy.
	Broccoli sprouts are available…. Year round.
	Usually associated with the delicate shoots of mung beans, bean sprouts have…. Small light yellow leaves and a silvery bright white shoot. Offering crunch and a subtle nutty flavor, the water content is high.
	Any seed that germinates becomes a sprout and even though several are…. Suitable for sprouting, mung beans are the most popular.
	Bean Sprouts are available…. Year round.
	Crisp and brightly colored, alfalfa sprouts produce…. White roots with leaves in various colors of yellow or light to dark-green. Coloring varies due to exposure to light. Offering a mild nutty flavor, these sprouts have a crunchy texture.
	Sprouts are the germinating form of…. Seeds or beans and require no soil.
	Alfalfa sprouts are available…. Year round.
	Wild spinach, also know as Lamb's Quarter, is not as sweet or as juicy as…. Common spinach but it has an even greener, earthier, mineral flavor. Producing triangular velvety-textured leaves, the entire plant, including stems, is edible. Small black edible seeds on plants are most often not fully developed when wild spinach is harvested and are still encased in tiny green pollen-like balls, which are also edible.
	Wild Spinach (Lambs Quarter) is a spinach-like plant with…. Names similar to other greens but it is not related to "lamb's lettuce".
	The cool-season Savoy spinach, Spinacia oleracea, belongs to the…. Goosefoot family, Chenopodiaceae, and can be harvested as soon as it grows to an edible size. Growing well in the cooler regions of California, it is not suited to growing in warmer climates.
	Spinach, a cultivated plant of the genus Spinacia oleracea, prefers…. Cool temperatures, sandy soil and some dryness. It grows well in California and Texas. It belongs to the goosefoot family, Chenopodiaceae, along with beets and Swiss chard.
	Most seed suppliers classify spinach varieties by the appearance of their leaf types: Flat and smooth leaves, leaves that are semi-savoyed (crinkled) or those that are heavily savoyed or somewhere in between.
	Red spinach leaves are round, thick, and rich green with a…. Bright red coloring along the central stem area. It has a sweet, green flavor and delicate texture very similar to standard spinach.
	Red spinach is available…. Late winter through spring.
	Giant Noble spinach has large, green, thick…. Gently savoyed leaves with sugar-sweet, thin stems. It is a very tender, sweet and succulent variety.
	Giant Noble spinach is available…. Winter through late spring.
	Bloomsdale spinach is an heirloom variety, with large…. Kelly green colored leaves. Each leaf is puckered where it meets the stem and has a sweet flavor and succulent texture. Bloomsdale spinach has a more substantial, winter greens taste and texture than standard spinach.
	Bloomsdale spinach is available…. Winter through late spring.
	Bright green, Baby Spoon spinach is the same variety as…. Mature spinach, but picked at an earlier stage of growth. The chewy texture of this young, spoon-shaped spinach is crispy and coarse. Sweeter than regular spinach, baby spinach offers a delicate, subtle flavor and tender, edible stems.
	Baby Spoon spinach is available…. Year round.
	Baby Red Okami spinach produces rich green, spear-shaped leaves with…. Contrasting red, edible stems. This spinach variety offers a mild "spinach" flavor and tender texture. Baby Red Okami spinach is similar to baby spoon spinach in taste and texture.
	Baby Red Okami spinach is available…. Late spring.
	Baby Green Okami spinach produces…. Rich, green, spear-shaped leaves with tender, edible stems. This spinach variety is delicate and offers a mild spinach flavor. It is similar to baby spoon spinach in taste and texture.
	Baby Green Okami spinach is available…. In the spring.
	Because spinach prefers cool temperatures, sandy soil and…. Some dryness, it grows well in California and Texas.
	Spinach is a leafy green producing…. Succulent, dark green, spoon-shaped leaves. Spinach has a subtle, yet assertive "green vegetable" flavor often with iron or metallic notes.
	There are three types of spinach: Savoy, semi Savoy and flat-leafed. The Savoy has crinkled leaves and is the primary commercial type. Semi-Savoy has partially crinkled leaves and is most often processed but can also be found in markets. Flat-leafed is mainly processed.
	Fresh spinach is available…. Year round with a peak season in April and May.
	Tapered-shaped shallots, wrapped in…. Multiple paper-thin layers of skin ranging in colors from copper to gold or pink, are divided into clusters of individually wrapped segments similar to garlic except shallots generally have 2-3 bulbs per segment. Their violet bulbs with grey-white flesh are aromatic and savory when raw. As they cook, their flavor becomes more delicate and sweet.
	The shallot is a member of the Alliaceae (lily) family and there are…. More than 500 different types. In addition to shallots, onions, garlic and leeks also belong to the Allium genus. The shallot is a cool season perennial crop planted as an annual.
	The mature dried bulb stage of shallots are…. Dug after the tops die back, usually in mid to late summer.
	Shallot shoots, also known as spring shallots, are the immature fresh version of…. Shallots with their bright green robust shoots still in tact with thin purple skinned bulb, white roots. Bulb's flavor is milder, sweeter than mature shallots since they have a higher moisture content. Although bulb is considered the best flavored part of plant, the shoots are also perfectly edible, similar in flavor to spring onion stems.
	The shallot, a member of the Alliaceae family, is a very hardy perennial grown as…. An annual. It is a cool weather vegetable usually grown from cloves, not seeds. Vegetatively propagated perennial shallots rarely flower and are farther removed in the onion family than seed-propagated shallots.
	Shallot Shoots are available…. In spring.
	The Yuca plant is used not just for human food but for…. Animal feed as well. The leaves are dried to hay form and used as a high-protein roughage source for cattle, goats and sheep.
	The Yuca root is a low-cost, staple, starch vegetable that is…. Carbohydrate and nutrient dense, making it a valuable source of food energy. Compared to the potato, it is higher in fiber and potassium content, yet it has an insufficient amount of protein, hence a diet of yuca root alone is not sustainable. The leaves of the yuca plant are the sole source of rich protein.
	Yuca root is 6-12” long and tubular with…. Tapered ends. Its rough brown skin serves as a rind to its starchy white flesh. It isn't harvested for its flavor since it is subtle, delicate at best. It is harvested for its starch qualities that make it an extremely versatile vegetable in the kitchen. It is grated, mashed, fried, transformed into flour, juices, pastes, breads and tapioca.
	The Yuca root is most often referred to as…. Cassava. Other common names are manioc and tapioca. The plant is a tropical perennial shrub grown for its starch-filled roots. There are two types of yuca plants cultivated: bitter and sweet. Though the bitter variety contains higher levels of the toxins, linamarin or lotaustralin, within its skin peel, it is still commonly grown.
	Yuca root is available…. Year round.
	The Yamaimo root has elongated cylindric roots with rough textured skin and…. Pale earth tones that conceal a snow white flesh that is crisp and nearly tasteless. Although crisp when whole, when grated, the flesh becomes glue-like due to its high mucilage content, which allows the root to store water. Its sticky texture and glutenous properties give this root its greater placement within the kitchen.
	Yamaimo is a root vegetable that is cultivated for similar culinary purposes as…. Yams and potatoes since its flesh is relatively high in starch and gluten. Its common vernacular names are naga imo (long potato), mountain yam, Chinese yam and Japanese yam.
	Yamaimo root is generally available…. In the fall and winter months.
	Yama root, Tsukune Imo, is rich in carbohydrates, potassium and the…. Digestive enzyme, amylase.
	Yama root, Tsukune Imo, is easily distinguished by the…. Rough, rusted earth colored bark-like scales of its skin. Its flesh is translucent white, dry and starchy. Grating or cooking the root's flesh reveals its thick glue-like texture. Lacking obvious flavor, the roots flesh is used for its textural properties. It is primarily used as an additive or liaison ingredient and a binder.
	There are 600 species of the yama root (yam) with…. Countless species growing wild in damp woodlands. Varieties vary in sizes, shape and consistency. This particular variety of yam is known as Tsukune Imo, the root of a perennial climbing vine with rough brown spherical-ovoid rootstocks. The plants bear horizontal creeping stems and branches.
	Yama root (yam) is available…. Sporadically throughout the year.
	Wasabi is a perennial and a member of the Cruciferae family, grown mainly for its…. Underground rhizome (tuber) that produces branch-less, edible leaves above ground. Mature root is firm, cylindrical, brown and green-skinned, tapered. Should be about 6” long, 2” in diameter when harvested. Its pale, lime green flesh appears somewhat dry, emits little aroma. However, once grated it reveals a creamy, moist consistency with a fiery, mustard-like flavor, pungent fragrance.
	Wasabi is available…. Year round.
	Turmeric is a cultigen, created from wild turmeric and…. Another closely related species. It has never been found growing wild. Though turmeric flowers, it is sterile and does not produce seeds. It is propagated by breaking off pieces of the rhizome and creating a whole new plant.
	Turmeric is also known as Indian saffron since it has been used as an…. Inexpensive color replacement for saffron in Indian cuisine. It is also one of the five key ingredients that make up curry power. In Western food culture it is used as a coloring agent in processed foods including condiments, most commercially recognizable, yellow mustard. On a food ingredient label, it is commonly listed as natural yellow 3.
	Fresh turmeric's gentle carrot/ginger-like flavor lends itself well to…. Both sweet and savory applications. It adds freshness to curries and soups, and can be pickled or fried. Its vibrant color is a wonderful addition to any dish, but can also stain clothing and porous surfaces.
	Turmeric root is the rhizome of the plant that is defined by…. Abstract finger-shaped roots that have a ringed rough skin marked with knobs throughout. Skin color is a combination of pale earth, orange. Flesh is a vibrant carrot orange color, its flavor warm, peppery with very distinct bitter undertones. It is most often boiled and then dried for powdered form.
	Turmeric root, aka curcuma longa, is a tropical flowering perennial that…. Falls within the same family as ginger and is one of the two rhizomes to have a similar appearance in shape as ginger. Its cultivated and harvested for its roots, though its leaves are used in some food cultures.
	Fresh turmeric root is typically available…. Year round with limited supplies during summer months.
	Satoimo (Sato-imo) root (Taro) has roughly textured earthy brown skin with…. Fibrous hairs similar to the texture of a coconut. Its flesh is firm and creamy white. The flesh's main component is starch and it has a sticky to slimy texture. Its flavor is slight with nuances of earth and water, a subtle reminder of where it was grown.
	Satoimo (Sato-imo) is the name given to taro root that grows…. Wild. Its name means village potato. Common taro has a long rootstock with a shape similar to a sweet potato, whereas Satoimo is smaller and roughly rounded, with tapered ends. The taste and texture of the different varieties is similar.
	Satoimo (Sato-imo) root (Taro) is mainly…. Harvested in autumn in Japan, however it is available year round.
	Depending on the variety, Taro root has the resemblance of…. Sweet potato in shape and the texture of a coconut, its skin course, hairy and knobby with shades of the earth. Its flesh can be stark white or lavender in color. It has a texture similar to a water chestnut. Its flavor is mild and slightly nutty.
	Taro, referred to as the potato of the humid tropics, is a…. Perennial tropical plant grown for its swollen rootstock and its leafy vegetation. The plant rarely flowers or seeds and relies on the roots for vegetative propagation. Simply replanting a portion of the rootstock creates a whole new plant.
	Big Taro root is available…. Year round.
	Dark green in color, Savoy spinach has crinkled leaves, offering…. A very rich "green" flavor. Each leaf is 5-6” long and used as much for its appearance as for its taste. It has a more substantial, winter greens taste and texture than standard spinach.
	Savoy Spinach is available…. Early spring through early summer. It is an heirloom variety.
	Red sunchokes resemble fresh ginger root and produce a…. Knobby and bumpy, edible exterior that encases a potato-like interior. About 3-4” long and about 1-2” in diameter, no peeling is required to enjoy the wonderful flavor of this excellent tuber. Red sunchokes are sweeter than gold sunchokes due to the presence of a red pigment.
	Red sunchokes are available…. Year round with a peak season from October to April.
	The "sunchoke" has been previously known as the…. Jerusalem artichoke. A member of the sunflower genus, Helianthus tuberosus, the original Native American name of "sun root" is said to be the most appropriate.
	The sunchoke is actually a tuber, looking like a small, bumpy potato or…. Ginger root. The knobby, thin-skinned exterior is usually tannish-gold to cream colored but some varieties are reddish or purplish. Sweet and quite delicate, the crisp, white flesh has almost a sweetly fresh nutty taste with subtle hints of artichoke heart and salsify. Ivory and crunchy, the chewy texture is quite similar to jicama or a water chestnut.
	Sunchokes are available…. Year round but have a sweeter flavor in fall and winter.
	The edible Salsify root resembles a…. Russet-like carrot. Non-tapering shape, flesh is cream-colored beneath dark skin. Longer than white salsify, smoother, black variety has more uniform shape, is most preferred since fleshier, easier to peel, less fibrous, offers more distinct flavor. Even though slightly different in taste, texture, both types are very mild, subtly-flavored. Flavor descriptions range from oyster-like to artichoke.
	Salsify root is available…. Year round with a peak season September through April, possibly stretching into May.
	The rutabaga evolved as a cross between…. Wild cabbage and the turnip. Its name is derived from the Swedish word "rotabagge", meaning "round root". Rutabagas are primarily grown in the Northern states since they are a cool season crop.
	The "American Purple Top Yellow" rutabaga is a cool season Swedish variety of…. American origin and a long-time standard for home and market use. The rutabaga produces purple-topped, globular roots with pale yellow, fine-grained skin and flesh. Generally harvested when it is at least 4” in diameter, its creamy, yellow flesh is crisp and peppery-sweet when raw and soft and sweet when cooked properly.
	Rutabagas are typically harvested in…. The autumn and winter months.
	The Latin name for parsnips, Pastinaca sativa, means…. "Cultivated food". Because of the parsnip's tendency to develop its sweet flavor after a hard frost, parsnips are a common garden crop in cold-climate regions.
	The parsnip is a biennial plant grown as an annual having a long taproot that…. Can grow up to 12" long, about 3” in diameter at shoulder. Growing from its shoulder, above ground, is plants foliage that resembles large celery leaves, stems. Its tapered root varies in skin color depending on variety, but its flesh is always a creamy white. Parsnips have smooth skin with a sweet, nutty flavor, fine grained flesh.
	Parsnips are available…. Year round, with a peak season October to May.
	Parsley root tolerates most any type of soil but…. Grows best in very loose, moist conditions. Firm soil stunts the roots.
	Slender and irregularly shaped, parsley root is often double-rooted and resembles a…. Small parsnip. Attached to feathery large parsley leaves, flavor is somewhere between a carrot and celeriac. Firm, creamy-beige to white, taste is rather aggressive. Root is an unusual member of umbelliferous family since it is cultivated for its root, rather than its leaves. Leaves also offer culinary attributes, have taste similar to slightly bland flat-leafed Italian parsley.
	Parsley root is available…. Year round.
	Malanga root looks so much like a related taro tuber, Colocasia esculenta, a number of…. Common names have created an overlap of the two. Even more confusing, some species of each produce tubers have nearly identical colors and shapes just like the other genus. The only identifying feature is that the leaves of each are definitely different. Malanga is also called yautia, cocoyam, eddo, coco, tannia, sato-imo and Japanese potatoes.
	The Malanga root has a tough brown and shaggy patchy thin skin that…. Reveals its reddish, beige or yellowish flesh. Not consistent in shape, some are long while others are curvy. Usually weighs about ½-2 pounds. The flesh varies as well and may be pinkish, cream-colored or yellow. Cooked Malanga delivers a distinct nutlike flavor and texture. Boiled Malanga develops a unique smooth melting quality.
	Malanga root is available…. Year round.
	Root of the lotus plant is long, tubular, grows up to 4’ long and within…. Thin-skinned walls are series of pinwheeled air pockets among creamy white flesh as if once holding seeds. Pockets allow for foliage to rest buoyantly in water while plant’s alive. Root has dense, crunchy, starchy texture, minimal flavor, faintly nutty, sweet, similar to water chestnut. Younger roots tender, used for fresh culinary purposes. Mature roots preferred in dried form.
	Lotus, an aquatic perennial member of the Nelumbonaceae family, is also called…. Sacred Water Lotus, Sacred Lotus, and Chinese Arrowroot. It is cultivated for its seeds, flowers, leaves and roots, all of which are edible. At the plant's maturity it breaks apart and releases the seeds (the true fruits of the plant) through the numerous holes in the flat surface. The seeds sink to the bottom and establish new plants.
	Lotus root is available…. Year round.
	Purple Kohlrabi's color is contained in the skin only and once peeled, it…. Reveals the same ivory flesh as its more common green counterpart. It responds wonderfully to nearly all cooking methods. It can be shredded raw in slaws, salads, roasted or braised then pureed into soups, pickled, baked, or stir-fried. Both bulb and greens make a delicious curry. Diced it makes a hearty addition to savory pies, casseroles.
	Distingushing purple from green Kohlrabi in appearance is only…. Skin deep since both have Kohlrabi's trademark ivory white flesh. Although it gives the impression that it is a root vegetable, being a member of the Brassica oleracee (crucifer) family, its edible bulbous section, stems and leaves grow above ground.
	Purple Kohlrabi is available…. Year round.
	The Kohlrabi plant is a fast growing and early maturing vegetable that is…. Best grown as a cool season crop for harvest in the spring and fall. It has very little discrimination, however, to where it is grown making it a common and ideal garden vegetable.
	The swollen bulb of the Kohlrabi plant is roughly rounded, somewhat heart shaped, skin…. Wrapping around itself in circular motion with several thick stems branching out into edible leaves. Bulb's skin pale green, fleshes color ivory. Bulb crisp, dense, succulent, similar flavor as turnip with mild cabbage nuances. Leaves, stems both succulent, tender. Ideal Kohlrabi crop should be harvested with bulbs that are 3” or smaller in diameter.
	Kohlrabi is a member of the Brassica oleracee (crucifer) family and although…. Its name references relation to the turnip, which is a root vegetable, it is not a root vegetable. Members of the cruciferous family have stems and bulbs that grow and rest above ground. Kohlrabi, along with other cabbage members, is a cultigen that was bred from the wild cabbage plant.
	Green Kohlrabi is available…. Year round with a peak season during the summer months.
	A cultigen (from Latin cultus - cultivated, and gens - kind) is a plant that…. Has been deliberately altered or selected by humans. It is the result of artificial selection.
	The leaves of Horseradish tops are…. Rough-edged and a pale kelly green. Their flavor is extremely peppery and mustardy.
	Horseradish tops are available…. In spring.
	Horseradish root is a primitive looking member of the…. Mustard family with a unique flavor. The white colored meat of fresh horseradish has a distinct bite similar to that of prepared horseradish but with a crisp and sweet flavor to it as well.
	Horseradish root is available…. Year round and is typically harvested between October and May.
	Gobo root is long and slender, growing up to…. 3’ in length. Its course, thin skin is the color of earth and its flesh, a crisp off-white contrast. The root is sweet, mild and earthy. Younger roots are preferred since mature roots become fibrous and woody.
	Gobo root is the Japanese name for the taproot of the young perennial…. Burdock plant. The burdock plant is cultivated specifically for its young taproots, shoots, leaves. It is harvested in its first year of growth since the roots, foliage lose their culinary value with age. Burdock is a member of the thistle family and it is known for its prickly irritating and undigestible burrs that flower from its foliage.
	Gobo root is typically available…. Year round.
	Young Hawaiian ginger is similar to mature ginger in its…. Conspicuous shape, knobby, winding and intertwining roots forming an abstract "hand". Its skin is devoid of the callousness of mature ginger root. It is considered as edible as its near fiber-free flesh. The root's flesh is firm, succulent, fragrant, warm, peppery and sweet.
	Although many varieties of edible ginger are cultivated worldwide, Hawaii only grows…. Two types: yellow ginger, also referred to as Japanese ginger, and predominant variety known as Chinese ginger. Its flesh is paler, less pungent than Japanese ginger. Yield of young Hawaiian ginger is less than that of mature ginger since ginger grows more dynamically in later stages of development. Young Hawaiian ginger is a herbaceous tropical to subtropical perennial plant.
	Hawaiian ginger harvest begins in…. December.
	Ginger root's peppery sweet flavor and aroma can be attributed to its…. Percentage of volatile oils, zingerone, shogaols and gingerols, stored within its flesh.
	Ginger root has a conspicuous and random shape that defines its structure…. Winding knobbed, branched stems that have pale beige toned skin that begins to turn more earthy with age. Young ginger root is sweet, spicy, succulent. Both flesh, skin considered edible. As root matures, skin toughens, flesh gets fibrous, nearly dry, making it more challenging to utilize for culinary purposes. However, mature roots have much more potent juice when extracted.
	Ginger root is a rhizome, the horizontal stem of a plant that is most often…. Found underground. It is propagated primarily by breaking off pieces of the stem and creating a whole new plant. It is harvested for its roots, but also for its flowers, both used for culinary, medicinal and ornamental purposes.
	Ginger root is available…. Year round.
	Galangal is an aromatic stimulant and carminative whose…. Stomach soothing properties is said to make it a suitable aid for nausea.
	Galangal's rhizomes are pale sand-colored with earth-toned rings on its…. Semi-rough surface. Its flesh is ivory to yellow in tone depending on its maturity. It has a floral and spicy aroma with earthy, woodsy and mustard-like flavors with subtle citrus undertones. The root is often dried to spice form creating a more subtle version of its mustard-like flavor profile while bringing out its musky earthiness.
	Galangal aka Galanga, kah, Laos root and Garingal, is a tropical herbaceous plant and a…. Member of the ginger family, cultivated primarily for its rhizome. Its appearance gives the first impression that it is related to ginger. Both plant's roots are knobby, wild-shaped, fibrous and firm with similar textured and colored flesh. However, those are their only similarities.
	Galangal root is available…. Year round.
	Cultivated celeriac, which originates from wild celery (var. graveolens), is one of the…. Oldest root vegetables in recorded history.
	Celery root, aka celeriac, is a celery variety grown for its…. Underground tuber versus its green leafy stalks. Its roughly globular swollen root is often muddied, gnarled and full of wild offshoot stubbles. Underneath the root's burly exterior is a crisp, apple-like textured, bright, white flesh. The firm juicy flesh has a mild, herbaceous quality with obvious celery-like undertones.
	Celery root is similar to the rutabaga and considered…. Difficult to grow. It has an extremely long growing season, maturing in roughly 120 days, allowing generally for one crop per year.
	Celery Root is available…. Year round with a peak season during October through April.
	Rhubarb resembes a colorful celery stalk and is most commonly used as a…. Fruit. Grows in two main varieties. Field-grown rhubarb has attractive dark red stalks, green leaves. Hothouse-grown, rhubarb produces pink or light red stalks with yellow leaves. It is milder in flavor, less stringy. Extremely tart, smooth stalks of rhubarb require sweetening to be palatable. CAUTION: Roots and leaves should not be eaten since they may be POISONOUS.
	Field-grown Rhubarb is available…. April through June or July.
	Rapini, aka Broccoli Rabe, needs to be cooked in order to soften its…. Texture. It is best suited for wilting by steaming, blanching or slow simmering and adding it to baked dishes and pastas. It benefits greatly from three simple additions: salt, fat and spice. It pairs well with rich creamy sauces, bacon, parmesan, olive oil, lemon and garlic.
	Rapini, aka Broccoli Rabe, is a cool season turnip plant with no…. Bulb development. It should be harvested before florets form and flowers bolt. It has roughly textured, spiked, green leaves that have a pungent, almost bitter flavor that mellows and becomes almost nutty when cooked. In fact, it is referred to as a "cooking green".
	Rapini is not related to broccoli but is, however, closely related to…. Turnips, which explains why the leaves look a lot like turnip greens. Although broccoli-like buds do grow, a full broccoli head never forms. Instead, Rapini is grown for its mustard green-like leafy tops.
	Rapini is available…. Year round, the peak season being from late fall through early spring.
	The tropical Rambutan, pronounced ram-BYU-tn, is closely related to the lychee, varies in…. Type and quality. Fruit may be greenish-yellow, orange or crimson. Oval-shaped, usually 1-2” long. Soft, flexible exterior shell covered in stiff, hair-like bristles. Flesh is juicy, milky-white, translucent in color, with grape-like, gelatinous texture surrounding a central seed with almond-like taste. Flavor sweet, very aromatic, more acidic than the lychee.
	The fruit of the Rambutan tree, pronounced ram-BYU-tn, resembles a sweet…. Chestnut. This unusual fruit gets its name from the Malaysian word for hair, "rambut".
	Rambutan trees fruit twice a year, yielding crops beginning…. Late June and August and in December and January.
	The Watermelon radish, round and encased in a pale green, thin skin, has…. Pinkish-red flesh. Turnip-shaped, this radish can grow to the size of a baseball with a long, thin root at its bottom. It may weigh anywhere from ½-1 pound, with a mild, sweet flavor.
	Watermelon radishes peak in the fall but are…. Generally available most of the year.
	Sparkler radishes, ready for harvest in just 25 days, are…. At their very best flavor and crisp texture when picked as soon as they reach eating size.
	The turnip-shaped Sparkler radish has an…. Attractive color mix of red and white. One of the most popular of white tipped radish varieties, the Sparkler has a red base and a distinctive pronounced white tip. Sometimes not topped, the color of its greens shows a vivid colorful contrast. The edible greens are also delicious.
	Sparkler radishes have a peak season…. March through May.
	White Snowball radishes, if planted from seed at the beginning of a month, can be…. Harvested by month's end. The heat of a radish depends on the soil temperature. Pleasantly tangy spring radishes develop a hot flavor in July's warm soil.
	The round, smooth, white Snowball radish is…. Mild, crisp, tender and juicy. It can retain its mild flavor over a long period of time.
	Snowball radishes are available…. Year round.
	Shunkyo radishes are harvested when their tasty roots…. Reach 4” in length. During winter months, the plants require less water that results in a sweeter taste. During warmer months, the plants absorb more water that causes some loss of their sweetness resulting in a much hotter flavor.
	Shunkyo radishes are a 30-day radish that is…. Shaped like a carrot, best picked at 4”, allowing it to retain its signature hot and sweet flavor. The root's color is a deep rich, surprisingly electric pink. The rhubarb colored stems and strap-leaf foliage are smooth and edible.
	Shunkyo radishes are an early radish variety that are best…. Sown in spring but they are slow to bolt so can be sown throughout the year in mild climates. Harvested young, when the roots are just 2” in length, baby Shunkyo radishes are sweet, tender and a culinary eye-catcher.
	Shunkyo radishes are generally available…. Throughout late spring to mid-summer.
	Radishes, a member of the mustard family, Brassicas, are cool season vegetables, tasting best when� Grown in cool weather. The red radish is grown for its taproot: a small, scarlet globe with a crisp, peppery, translucent, white flesh. Taproots range in diameter from 1-3”. Produce leaves that grow from taproot above ground, which are also edible. Have texture of watercress and a bit of its flavor, but with great mustardy bite as well.
	The distinctive radish flavor comes from a…. Chemical called isothiocyanate, one so pungent that when isolated it makes a very nice organic pesticide.
	The “hotness” of radishes results from…. The length of time they have grown. Radishes that grow too slowly, are heat, moisture stressed, or are very old are often “hot.” Old radishes will also generally split, so it is best to harvest them when they are younger.
	Red radishes are available…. Year round.
	Shape is generally the guide for classifying radishes with…. Globular, oval, turnip-shaped, oblong and long being the most common groupings. Growing in many forms and used in all sorts of culinary creations worldwide, common red radishes are mainly used fresh in salads and as a garnish in the United States.
	Purple Plum radishes are a purple-to-burgundy with a hint of…. White at its base. This plum-shaped, pleasantly sharp-tasting radish is topped with dark green full-bodied leaves.
	Purple Plum radishes are available…. Year round.
	The Korean lo bok radish is larger than…. Common radishes and has a green shoulder. Its crisp, firm flesh has a relatively mild flavor. It is rounder and more plump than the Daikon but the texture and taste are similar.
	Oriental radishes are available…. Year round. Fall and winter harvests offer the most flavor.
	Icicle radishes mature in about…. 27 days after planting from seed. They require plenty of moisture to assure a crisp texture and good flavor.
	The slender Icicle radish has a rich…. Spicy flavor. Usually about 5-6” in length, its pure white flesh is milder than the common red radish. Consistent in flavor, the texture is extra crisp.
	Icicle Radishes are available…. Year round.
	French Breakfast radishes are ready to harvest in about…. 24 days. One of the earliest garden vegetables to mature, they prefer a fairly rich soil.
	The French Breakfast radish is an oblong heirloom radish with…. Vibrant color that graduates to a white tip. Very crisp, the lovely color makes it a popular favorite. Quaintly named, this variety is topped with bright greens. It has an excellent mildly sharp flavor.
	French Breakfast radishes are usually available…. All year.
	Easter egg radishes are a quick crop, and…. Mature within 28 days after planting.
	Radishes prefer to grow in spring or late summer when days are shorter, the…. Sun is less bright and temperatures are cooler. Some varieties, however, do very well in summer heat.
	Winter radishes grow more slowly than spring radishes and are harvested…. Later resulting in elongated or larger round vegetables.
	Producing a smaller radish, the Easter Egg variety is a…. Spring radish harvested early in the growing season.
	Depending upon the time of harvest, there are two main categories of radishes: Spring or winter.
	The Easter Egg radish with its hues of pink, red, purple, violet and…. White is appropriately named. Its flesh is pure white, the flavor mild yet snappy. The blend of colors makes a lovely salad presentation.
	The Easter Egg radish is typically available…. In the spring.
	The Daikon radish is bold in size, yet more…. Delicate in flavor than other varieties. The long cylindric roots have a smooth, creamy, white skin and crisp, juicy white flesh. Flavor varies throughout the plant. The thickest part of the root closest to the top is the sweetest whereas the narrow bottom region of the root is peppery and pungent.
	The white behemoth of radishes, the Daikon, is a very versatile, fast-growing…. Cool season root vegetable. Dozens of varieties range in size from 6”-3’. The standard variety however averages 10-14”. The entire plant is edible, roots and leaves. It is also a superior storage vegetable and can keep up to four months in a cool "root cellar" environment.
	Daikon radishes are available…. Year round with fall and winter crops offering the best flavor.
	Encased in a black or dull brown skin, the black radish resembles the…. Turnip in size and shape. Large and round, this variety can grow to 3½-4” in diameter. The crisp white acidic flesh offers a sharp pungent bite.
	Black radishes are available…. Year round, peaking in winter and early spring.
	Quince resembles a large, lumpy, yellow…. Pear. Its skin may be covered with a woolly down or be smooth. Aromatic, each variety gives off a little different musky-wild tropical-like perfume. Astringent and sour, flesh cannot be eaten raw. Requires cooking to be edible. Developing a rich flavor when slowly cooked, it turns a pale apricot color to a carnelian hue.
	Quince is generally available…. Year round. California grown quince (pineapple variety) are harvested in the fall.
	White ‘Lumina’ pumpkins are unique and ornamental with…. Orange flesh that has a mild, excellent flavor. Use the same as squash. They have a relatively short growing period yielding about nine pumpkins per plant in eighty days.
	The Organic Sugar Pie pumpkin is known for having…. Excellent flavor and texture. One of the sweetest varieties, it has smooth, orange skin, slight ridges and bright orange flesh.
	Organic Sugar Pie pumpkins are available…. In the fall. This pumpkin variety is also known as Pie Pumpkin and Sugar Pumpkin.
	An immature yellow color, the very smooth-skinned Pam pumpkin produces a…. Heavy stem. Its moderately hard rind encases an edible orange flesh that is mild in flavor. This pumpkin is even smaller than the Baby Bear variety.
	Pam pumpkins are available…. Mid-September through October and are often used as an ornament during holidays. Used as festive jack-o'-lanterns for celebrating Halloween and for enjoying their flavor in delicious pies at Thanksgiving. They also make an appearance in desserts and pies during the Christmas season.
	Horticulturally, there are several reasons for the many different shapes and colors of…. Pumpkins now available. Weather definitely has an effect and because pumpkins first grew in cooler northern climates, pumpkins growing in these areas today are regarded as "traditional". As people ventured out and moved into different parts of the United States, pumpkin seeds adapted to various climates, resulting in several new species.
	Creamy off-white Mini-pumpkins, approximately 4” in diameter and a perfect size for…. Ornamental displays, have edible, firm flesh with a mild taste but because of their small size, they are not usually eaten. They are primarily favored for their festive decor qualities.
	Mini-White pumpkins add festive charm during…. Fall holidays including Thanksgiving and Christmas.
	Mini White pumpkins are available…. Early October through November.
	Mini pumpkins thrive in a diverse range of soil types but should not be…. Grown where another cucurbit crop has been grown in the past 2-3 years because they will possibly develop a powdery mildew.
	Although not ideal for eating pumpkins, mini varieties are often used for…. Ornamental or decorative purposes.
	Mini pumpkins are a small ribbed version of the common…. Large orange pumpkin and weigh about 5-7 ounces. An attractive deep-orange color, the outer surface of this charming tiny replica is usually much smoother.
	Pumpkins are the most famous of the…. Winter squashes.
	Mini pumpkins are available…. Early October through November.
	At first growing dark green, upon reaching maturity sunlight eventually turns the color of…. Fairytale pumpkins to its unusual color of brownish-mahogany. It is an old variety native to France, its French name being Musque De Provence. Ten foot prolific vines produce these lovely 12-18” pumpkins about 110 days after planting.
	Fairytale pumpkins have serious deep ribs, a…. Brownish-mahogany color, a smooth exterior and a sturdy stem.
	Cinderella pumpkins have a vivid, red-orange, hard exterior and a…. Somewhat flattened shape with deep, characteristic lobes. This pumpkin's rich, thick flesh is moist and custard-like with a sweet flavor.
	Cinderella pumpkins are available…. In the fall and winter months.
	Blue pumpkins, often called the Australian Blue pumpkin, has deep…. Rounded ridges running from blossom to stem end. Medium sweet in flavor with thick orange flesh, its dusky blue, or blue-green, rind is a striking contrast to the deep, orange flesh.
	Blue pumpkins are available…. During the fall months.
	The seed for giant pumpkins, named Cucurbita maxima, is one of the…. Largest of the vegetable seeds since it grows the largest vegetable of them all. To grow big pumpkins, growers say it takes these three things: Good seed, good soil and good luck. Training vines and root pruning to prevent the stems from breaking is definitely important in order to grow large pumpkins.
	Big Mac pumpkins can weigh anywhere between…. 50-200 pounds. Botanically they are merely large-growing members of the squash family.
	Big Mac pumpkins are available…. In the fall season.
	The word pumpkin is derived from "pepon", a Greek word meaning…. "A large melon". The English called it "pumpion or pompion".
	Encased in a moderately hard shell, the thick edible flesh of pumpkins…. Harbor a central multi-seed cavity. The bright orange flesh offers a consistent sweet mild flavor. Pumpkin seeds, known as pepitas, may be roasted and enjoyed as a snack. Lovely pumpkin blossoms may be used like any of those of the squash family, deliciously batter-dipped and fried.
	Pumpkins growing in all shapes and sizes and become available beginning in…. September through late fall.
	Yukon Gold potatoes are an early bearing variety that produce somewhat…. Flattened globular shaped tubers. Their rough yellow-brown skin with shallow eyes surround a distinctive yellow moist and waxy flesh. When cooked the flesh is buttery and creamy.
	Since Yukon Gold potatoes are an early-mid season variety, they are best planted in…. March to April, hence they are often in shorter supply in June and July.
	The Japanese yam is unlike a sweet potato in its…. Skin color and flesh. It’s roughly oblong in shape with a thin rusted red colored skin and a densely textured cream colored flesh. The flesh is dry, starchy and subtly sweet. The skin retains the bitter flavor of the root and it is recommended to remove it prior to eating.
	The Japanese yam, aka Mountain yam, satsuma imo and kotobuki, is a…. Sweet yam variety that is only distantly related to the potato. A root vegetable, member of Dioscoreaceae family that houses predominantly perennial herbaceous vines. The yam is essentially the tuber part of plant, most often storing nutrients, energy in form of carbohydrates, water that sustains plant's growth, ability to survive adverse conditions.
	Japanese yams are a…. Winter vegetable, the peak season fall to spring.
	Jewel yams are ovate, cylindric in shape, tapered at ends having a rough…. Semi thick skin with a rose hued pale orange color. The flesh is brilliant orange, moist and starchy. The flesh's vibrant color increases when cooked. Its flavor is sweet and its starchy textures allows it to absorb accompanying ingredients' flavors.
	The Jewel yam is, in fact, not a yam but a sweet potato and…. A member of the Convolvulaceae family along with other herbaceous perennial vines, trees and shrubs. It is the storage organ of the plant, storing nutrients and carbohydrates that sustain its above ground shoots, vines, foliage and flowers.
	Jewel yams are available…. Year round, the peak season September to March.
	Garnet yams are slender, ovate and…. Cylindric in shape, tapering at the ends. They have a rough semi thick skin with a pale salmon color. The flesh is golden orange, moist and starchy. The flesh's color turns a vibrant golden yellow when cooked. Its flavor is sweet and its starchy textures allows it to absorb accompanying ingredients' flavors.
	The Garnet yam is not a yam but is in fact a sweet potato that…. Is a member of the Convolvulaceae family along with other herbaceous perennial vines, trees and shrubs. It is the storage organ of the plant, storing nutrients and carbohydrates that sustain its above ground shoots, vines, foliage and flowers.
	Garnet yams are available…. Year round, the peak season September to March.
	The Chinese yam is oblong, cylindric and…. Tapered at its ends. Its skin is coarse and bark-like in texture with earth-toned coloring. Its flesh is a stark contrast of translucent white with a starchy firm texture. The yam relies on its textural and nutritional qualities for culinary purposes since its flavor is subtle and lean.
	The Chinese yam, botanical name D. opposita, is the edible root of a…. Fast-growing climbing vine. It is a member of the Dioscoreaceae family, along with other perennial herbaceous vines. The yam is essentially the tuber part of the plant, most often storing nutrients and energy in the form of carbohydrates and water, which sustain the plant's growth and ability to survive adverse conditions.
	Chinese yams are available…. In the fall.
	Baby "yams" are petite, roughly oblong and…. Tubular in shape, their ends tapering to a point. Their skin is semi smooth with colorings ranging from earthy salmon to pale garnet. The flesh is moist and dense with colors varying from deep yellow to vibrant orange, depending on variety. Their flavor is quintessentially earthy and sweet.
	Baby yams are the young, immature edible root of same plant as mature yams, however…. They are not true yams. They are botanically classified as sweet potatoes, although their orange colored flesh would lead you to believe otherwise. American yams are all, in fact, sweet potatoes. No yam variety grows within the United States. The baby yam is generally a Garnet or Jewel variety of sweet potatoes.
	Baby yams are available…. Fall and winter.
	In the United States, the terms "sweet potato" and "yam" are…. Often used interchangeably, although they are neither members of the same family nor do they have similar characteristics in skin and flesh flavor or texture.
	The sweet potato, regardless of flesh color, maintains its…. Appearance in shape in all varieties. Roughly ovate, cylindric with tapered ends, its flesh can vary from white to yellow to orange. The lighter the flesh, less sweet its flavor will be. Deep orange fleshed sweet potato varieties are sweetest, thus often confused with yams. They have a moist, less starchy flesh than yams, giving them more culinary versatility.
	The sweet potato is only distantly related to the actual potato and is the…. Edible root of a traveling vine and a member of the Convolvulaceae family along with other herbaceous perennial vines, trees and shrubs. It is the storage organ of the plant, storing nutrients and carbohydrates which sustain its above ground shoots, vines, foliage and flowers. It is considered one of the most important root vegetables cultivated for food.
	Sweet potatoes are available…. Year round.
	Sierra Gold potatoes are a unique pedigree of a Russet and a…. Yukon (gold), giving them the distinct hybrid characteristics of both varieties: hearty, earthy skin, deep yellow flesh with a creamy texture and a toasted, buttery flavor. They are round and as they mature they become more oval in shape.
	Sierra Gold potatoes are available…. From summer and fall.
	The Russet (meaning rough) Burbank potato was given its name due to the…. Texture of its skin. Inside the large potato's fine, sandpaper-textured, ruddy-colored skin is a firm, low-sugar, moist and starchy flesh that becomes fluffy and light when cooked. It is an indeterminate variety whose vine is large, vigorous and spreading, with a late maturation. One of its dominating characteristics is its resistance to disease.
	Varying in shape from round to oval, Ron's Burgundy potatoes reveal a…. Reddish interior with a characteristic ring of white just under their attractive and tender skin.
	Ron Burgundy potatoes are available…. Year-round.
	Although there are literally hundreds of varieties of red potatoes, the most…. Common red potato is ruby red smooth-skinned with a waxy firm white flesh. They are roughly rounded to oval in shape, small to medium in size. Entire potato edible. Flavor is more robust compared to many pale skinned varieties. A versatile potato that holds shape well. Should be used beyond the assumed baking, frying recipes.
	Of the more than five thousand varieties of potatoes in the world…. The most common variety in the United States is the red potato. Red potatoes are often labeled as "new potatoes' although this a reference to a potato harvested immaturely. Red potato varieties can grow beyond 2" in diameter and length.
	Red Potatoes are available…. Year round.
	Purple potatoes can be roasted, braised, boiled, baked, fried for chips, and even…. Confit'd. They pair well with savory herbs, garlic, pork, poultry, artichokes, both rich and mild cheese, other starchy vegetables such as corn and shelled beans and of course, salad greens.
	Purple potatoes have deep violet, ink-colored skin and flesh and depending on the specific…. Variety. Their coloring can be opaque or marble throughout the flesh. They are inherently dry, starchy, earthy, slightly nutty in flavor. Though one may find that many purple varieties of potatoes yield small tubers, they are generally harvested young. If left to grow to maturity they become large and oblong, making them suitable for baking and mashing.
	The Ozette potato, considered to be the first potato cultivated in North America, is a…. Petite, tubular shaped heirloom Fingerling potato that grows 2-3” in length. Its skin is tan colored with earthy speckles throughout. Its flesh is creamy white and firm. When cooked, it develops earthy and nutty undertones.
	Ozette potatoes are available…. Late summer into fall.
	The Onaway potato is a hefty and rough looking potato with a…. Pale burlap-colored skin and creamy yellow firm, succulent and starchy flesh. When cooked it becomes buttery in flavor and its flesh maintains its succulence.
	The Onaway potato is a pedigree variety whose combined characteristics make it…. Highly regarded. It is an early season, high yielding, drought and disease resistant potato providing growers opportunity to plant multiple crops for extended seasons.
	Onaway potatoes are available…. Late summer into mid fall.
	The word "yam" is derived from the African word "njam," meaning…. "To eat".
	The Okinawan yam is ovate and tubular in shape with tapered ends and has a…. Buff colored skin with earthy spots. Its flesh is violet purple in color, heavily starchy in texture, common by yam standards but uncommon by sweet potato standards. Its full-bodied flavor can be attributed to its bold colored flesh.
	The Okinawa yam, aka purple yam and uala, is in fact a sweet potato and…. Member of the morning glory family, Convolvulacea, which also houses thousands of herbaceous perennial vines, trees and shrubs. The sweet potato is the storage organ of the plant, storing nutrients and carbohydrates that sustain its above ground shoots, vines, foliage and flowers.
	Okinawan yams are available…. The year around.
	The Oca Sunrise potato, pronounced "oh-KAH", is one of the most versatile varieties in…. The kitchen with its dual culinary personality. Has a nice balance of sweetness, acidity. This unusual tuber is delicious raw, cooked. When first harvested, flavor can be quite sour but after few days in sun, acidity is greatly reduced. Texture is firm and one of the sweeter varieties available (sweeter than the Rose Pink Oca).
	Oca Sunrise potatoes are typically available beginning in…. Spring to early fall.
	The Rose Pink Oca potato is thin-skinned with a crisp texture, similar to a…. Potato in texture. They are technically a tuber with a delightful blend of sweet, sour taste. Colors range from pearly white, light pink, to rich red. Are grown on bushy plants. Often left few days to week in sun to reduce acidity, develop sweet flavor. Has a lot of versatility.
	Rose pink oca potatoes are typically available beginning…. In spring to early fall.
	Cherry Red Oca potatoes are a tuber that look like a stubby, wrinkled…. Carrot-like vegetable. Has very agreeable flavor, just right balance between sweet, slightly acidic taste. Some varieties exceptionally sweet, even taste like a fruit rather than a tuber. Round or elongated in shape. Have a firm flesh. Are similar in texture to a potato, often classified as such for ease of comparison, although they are truly unrelated.
	Cherry Red Oca potatoes, pronounced "oh-KAH", are typically available beginning in…. Spring to early fall.
	The Laratte potato is a small to medium sized potato, ovate and…. Tubular in shape. It has a smooth golden skin and yellow flesh. Its flesh is smooth and firm with buttery flavors and nutty undertones.
	Laratte potatoes are available…. Year round.
	Laker Baker potatoes are also known as…. Pinto potatoes or Zebra Striped potatoes. Medium sized, yellow-fleshed with purple, gold skin. Dominant skin color is purple, while lighter gold coloring surrounds potatoes "eyes". Roughly size of a Yukon gold or new potato, with firm, waxy flesh, creamy, buttery flavor. Rich, purple, gold coloring only skin deep. Skin is thin, making them suitable for cooking whole.
	Laker Baker potatoes have a short season and are available from…. Late May through June.
	The Kennebec potato is large with light tan skin, a nice uniform appearance and attractive…. White fleshy insides. Skin is thin so peels quickly (can also use unpeeled) and it's a nice oval potato. Has rich, earthy, nutty flavor when cooked. An easily-grown main crop potato. The plant has a high and dependable yield of large potatoes that resists blight and other diseases well. Winters very well for a long storage time.
	The Kennebec potato is a high-yielding, fast growing, widely adapted and…. Vigorous potato variety with excellent storage qualities.
	Kennebec potatoes are available…. Year round, with a peak season from summer to winter.
	Finnish varieties of potatoes are small, roughly rounded and…. The size of ping pong balls at maturity. Their skin is reminiscent of pale earth, its color intensifying when cooked. The flesh is yellow-colored, firm and waxy, holding up well when cooked. Finnish varieties have a rich natural buttery flavor.
	The Finnish potato is an…. All-purpose potato.
	Finnish potatoes are available…. Year round.
	The Russian Banana potato is a small, slender and elongated tuber that…. Typically measures about 2-3” long. The potato has a thin, pale burlap colored skin with a creamy yellow-colored firm and waxy flesh. Its flavor is mild with nutty and earthy undertones that develop when cooked.
	The Russian Banana potato is a perennial Fingerling late season…. Producing variety. Although very petite in size, they are fully mature when harvested and should not be confused with new potatoes, potatoes that are harvested when immature. They produce high yields and are disease resistant.
	Fingerling Russian Banana potatoes are available…. Year round.
	The Fingerling Ruby Crescent potato is a slender, roughly elongated fingerling variety with a…. Blush rose hued thin skin and firm, waxy, moisture-rich yellow colored flesh. They have an earthy and nutty flavor and the texture, when cooked, melts in your mouth with the consistency of a mashed potato that hasn't been mashed. They generally grow from 2-3” in length.
	Fingerling Ruby Crescent potatoes are available…. The year round.
	Fingerling potatoes are not necessarily named as a reference to finger sized and…. Shaped, but rather the name, Fingerling, is of German origin and actually refers to fish.
	The Red Thumb Fingerling potato is defined primarily by its…. Shape, size and texture. Measuring about 2-3” in length and tubular in shape, its given name suggests it has the appearance of a thumb. Its skin is ruby hued and semi smooth. The flesh, marbled with pink and creamy white coloring, is waxy and firm. This is a trademark texture of nearly all red potato varieties.
	Red Thumb Fingerling potatoes are one of…. Hundreds of varieties of red potatoes. Their fingerling status simply defines them as a small potato variety. They are a late-season heirloom variety that is highly regarded for their uniform size, disease resistance and storage qualities.
	Red Thumb Fingerling Potatoes are available…. Year round.
	Purple Fingerling potatoes are petite in length and roughly tubular with…. Rounded ends. They have a vivid deep violet ink-colored smooth skin and the flesh has a creamy waxy texture and rich flavor to match their bold appearance. The entire potato is edible.
	The Purple Fingerling potato, botanical name Solanum andigenum, is also known as…. Purple Peruvian fingerling. It is an heirloom variety that is most often found in farmers markets, although it has incredible storage qualities. There are thousands of varieties of potatoes, of which dozens of purple potato varieties are cultivated today.
	Purple Fingerling potatoes are available…. Year round.
	The French Fingerling potato is a…. Petite, sleek and slender heirloom potato. Its rose colored skin is thin and smooth. The flesh, a marbling of pink and ivory, is succulent, firm and waxy. It has a robust, earthy and buttery flavor when cooked. The entire potato is edible and the average size in length is 2-3”.
	Fingerling French potatoes are available…. Year round.
	The yellow creamer potato is a young, immature…. Yellow potato, harvested early for its tenderness and petite size. Its skin is thin, moist and buff in color. Its flesh is creamy yellow with a waxy texture. When cooked it becomes creamy in both flavor and texture.
	There are hundreds of yellow potato varieties and unless…. Genetically tested, singling out which variety a yellow creamer potato may be is nearly impossible. All potatoes have been crossbred for centuries. Farmers choose varieties that best suit their climate, soil as well as varieties that work well with other crops, create high yields and resist disease.
	Yellow creamer potatoes are available…. Most of the year.
	White creamer potatoes are the young, immature, tender version of a…. Common white variety potato. Skin is pale burlap in color, thin and rich in moisture content. Flesh is not white, rather a creamy yellow. Its flavor is creamy and texture, waxy. When cooked, the potato's flavors are mild and buttery with an airy textural quality.
	Varieties of white creamer potatoes include: California white, white cascade and white rose.
	White Creamer potatoes are available…. Year round.
	Red Creamer potatoes are the young immature potato of the…. Common red potato. They are rounded and generally 1” in diameter. Skin is thin, ruby red in color, high in moisture content. Flesh is crisp, waxy and creamy in both texture and flavor. It is not uncommon for creamer potatoes to have indentations in their flesh since there age reflects their tenderness.
	Most red creamer potatoes are the Early Rose cultivar, cultivated for its…. Vigorous growing abilities, high yields, excellent quality and resistance to late potato blight. The Early Rose potato is the pedigree of the Garnet Chili potato that is a parent plant to over 150 different potato varieties, including the Russet.
	Red creamer potatoes are available…. Year round.
	Purple creamer potatoes are the young immature potato of…. Purple potato varieties. Are harvested far prior to maturity, when small and tender, averaging a mere 1” in diameter. They are petite, rounded, thin-skinned. Entire potato is edible. Has an earthy purple colored smooth skin with marbled purple flesh. Skin high in moisture, while flesh maintains low level of starch. Flavor and texture are creamy.
	The purple potato, botanical name Solanum andigenum, is the name designated to…. Dozens of heirloom, heritage varieties of purple potatoes. Common names include Purple Peruvian (fingerling variety), All Blue, Congo, Lion's Paw, Vitilette, Purple Viking and Purple Majesty. Purple Majesty is known as the deepest purple of all purple varieties, hence the given name.
	Purple creamer potatoes are available in…. All seasons with intermittent gaping between crops.
	The Carola potato is a smooth-textured potato with a…. Pale burlap colored, lightly freckled skin and a golden colored creamy, firm and waxy flesh. Its flavors are equal parts buttery and earthy. It is entirely edible, the skin a mere coat of protection for its flesh. It is considered a "medium" sized potato.
	The Carola potato is a high yielding mid-season…. Perennial hybrid variety of potato. It is classified as a tuber, which is the underground storage part of the plant that feeds its aboveground foliage. It is infertile, which means the plant cannot produce from pollination, thus its root are used for vegetative propagation.
	Carola potatoes are available…. Late summer into fall.
	The Boniato potato has the same distinct shape as…. Other sweet potatoes, roughly ovate and tubular with tapered ends. Skin color varies with each variety. Can be purple, rose, pink. Flesh is crisp ivory white with dense starchy texture, similar to baking potato. Unlike yellow, orange fleshed varieties, it is not as sweet. When roasted, best flavorings evolve in its crusted skin, emitting notes of chestnuts.
	The Boniato potato is a sweet potato variety that is also known as: Batata, White Sweet Potato, Cuban Sweet Potato and Camote. It is the edible root of a traveling vine and a member of the Convolvulaceae family along with other herbaceous perennial vines, trees and shrubs. It is the singular storage organ of the plant, storing nutrients and carbohydrates that sustain its above ground shoots, vines, foliage and flowers.
	Boniato potatoes are available…. Year round.
	California nectarines are available during…. The summer months. Chilean nectarines are available during the winter season.
	White truffles are found in five varieties, determined by the…. Trees around whose roots they grow. Depending on whether they are found near weeping willow, oak, poplar, lime trees or vines, their color varies from a sometimes veined white to pink and dark gray.
	The Oregon "winter white" truffle is roughly round with a…. Dirty stone colored surface. It is smooth but furrowed and its translucent flesh is pale grey, marbled with white veins. The white truffle has complex flavors of garlic, spices and ripe cheese when fully mature. They range in sizes from a peanut to a walnut.
	White Oregon Truffle Mushrooms are available…. November through March.
	Black Oregon Truffle mushrooms can be found on…. Young, dense, low elevation truffle plantations near Douglas Fir trees. The native truffles are harvested from Douglas Fir woodlands throughout the Pacific Northwest, Willamette and Coast Range Valleys.
	Oregon Black Truffle mushrooms, scientific name Leucangia carthusiana, are round with a…. Warty surface and tiny, moon-like pockmarks. Black at maturity, turning greyish-green when too mature. Flesh is white and grey turning brown once exposed to air or overly mature. Have a musky, fruity aroma that is often reminiscent of apples, pineapples. Texture can be compared to a hard grating cheese or ground almonds.
	Oregon Black Truffle mushrooms are available…. November through March
	Black Himalayan Truffle mushrooms are harvested…. Mainly October to February.
	Himalayan truffles grow predominantly near and under pine trees and other…. Conifer trees. They are commonly labeled as Winter Black Truffles, although they should not be confused with European black truffles.
	Black Himalayan truffles have a knotty, grainy surface that is a…. Dirty, black-brown color. The interior is jet black with a marbling of large ivory veins with a chewy, oily and elastic consistency. Their average size is about the size of a walnut.
	The Himalayan truffle, aka Chinese truffle, has many similarities to the black…. Perigord truffle, including color and size. However, it can be easily distinguished from the Perigord truffle by the veins on the flesh of the truffle as well as its lack of discernible taste or flavor.
	Pomegranates are wrapped securely in a thin but…. Tough, leathery, reddish-purple skin. Its interior is filled with seeds, technically called arils, and they are edible. Each seed is enclosed in a translucent, bright red pulp. The size of an apple, only the seeds and juice are edible. They have a sweet-tart taste.
	Pomegranates arrive just in time for…. Fall festivals and the holidays, September to December with a peak season in October and November.
	Although plums adapt to a wide variety of climates…. Growing seasons require minimal humidity and rainfall to prevent disease and encourage fruit development.
	The Sugar plum is a petit, egg-shaped fruit with…. A deep purple, sometimes blueberry colored, smooth thin skin and an amber lime green, tender, firm flesh full of true rich and sweet plum flavors that deepen as the fruit ripens.
	The Sugar plum, scientific name Prunica domestica, is actually a name given to a…. Variety of self-pollinating Italian plums. They are a freestone fruit that is the fruit responsible for prunes. Italian plums are considered a multi-purpose plum. The name given to the sugar plum essentially is an indicator of its sugar content. Its ability to create a high concentration of fermentable sugars makes it the ideal candidate to create prunes.
	The Santa Rosa plum thrives in climates where…. Winter time temperatures are cool but not cold and the summer season is long, warm and dry.
	The Santa Rosa plum is considered the…. Benchmark variety of plum. Its perfectly speckled and glistening deep ruby red berry-tart skin is so thin that when the flesh is punctured, it pops. The deep strawberry and orange colored flesh is firm yet tender, extremely juicy when ripe and so low acid it creates flavors of fruit punch and cherry jolly ranchers.
	The Santa Rosa plum, named for its growing region, was originally created from…. Asian plum parentage. It bears large yields of fruit, resist diseases and has a longer shelf-life than the heirloom varieties.
	Santa Rosa plums are available from…. Early June through early November.
	Pluots are the result of grafting apricot trees onto plum tree rootstock where the…. Ratio of hybridization is generally 70% plum and 30% apricot, though it could be 60% plum and 40% apricot. The rule of thumb is more plum than apricot. The result is a fruit that draws on the best qualities of its parents.
	Dino Egg pluots are one of the more unique pluots, being an…. Extremely sweet, low-acid fruit with a juicy, tender firm flesh. The Dino Egg is a sub-acid pluot with a thin, smooth green speckled purple skin that clings to its juicy, firm, ruby-colored pitted flesh with flavors both sweet and bright.
	Plumcots thrive in climates such as the…. San Joaquin Valley, where winter time temperatures are cool but not cold and the summer season is long, warm and dry. They are also salt water tolerant which has contributed to their ability to flourish for centuries in regions bordering the Mediterranean Sea and Mediterranean like climates.
	No other fruit can replicate or replace the flavor qualities and complexities of the…. Pale amber colored plumcot. Its skin is smooth and so thin it nearly melds into its tender, bright and meaty flesh. Light colored plumcots have the appearance and aroma of apricots, the balanced acid of a yellow peach and the developed flavors of a plum.
	The plumcot is the product of natural hybridization of a plum and…. An apricot. Regardless of the equal percentage of plum and apricot parentage, it exemplifies an apricot more than a plum, especially in appearance. The result is a fruit that draws on the best qualities of its parents to create a fruit that is better than its origins.
	Plumcots are available…. In June.
	The June plum stands out among other plums not only because of its…. Large, oval shape, but also because of its lime green coloring when harvested and its tropical bouquet of flavors and aromas. It has a creamy colored firm semi-acidic flesh with flavors of pineapple, mango and apple. When mature it reveals aromas of sweet summer melons and its skin eventually ripens to hues of red and orange.
	June plums are members of the Prunoideae subfamily of the Rosaceae, which…. Contains all of the stone fruits such as peach, cherry, and apricot. The June plum, aka Golden Apple, Yellow Egg and Jamaican June, is distinguished by its growing region, shape and variety of uses.
	The Italian plum is petit, egg-shaped fruit with a…. Deep purple, sometimes blueberry colored smooth, thin skin and an amber lime green, tender firm flesh full of true rich and sweet plum flavors that deepen as the fruit ripens.
	The Greenstone plum tree is known to bear fruit…. Biannually. Pruning the tree to prevent excessive fruit production in one season can prevent scarce harvests in successive years.
	There are essentially three different categories of plums: Japanese, Italian and European. They thrive in climates where winter time temperatures are cool but not cold and the summer season is long, warm and dry.
	The Greengage plum is deceptive in its looks, with…. Colors of granny smith apples, suggesting tartness, and such an unassuming petit apricot size. It has an amber green flesh nearly the same color of its skin, tender, unsurpassed in flavor, bursting with juices worthy of syrup when ripe, extremely low acid and candy sweet.
	The Greengage plum is a self-pollinating…. Freestone fruit. There are over a dozen different cultivars of the original Greengage plum, each identified by slight difference in skin and flesh appearance, seasonal and regional ripeness, but always similar in their shape and confectionary-like flavors.
	Greengage plums are available…. During summer.
	The Elephant Heart plum has smooth skin that is…. Unusually mottled like a russet pear. Flesh is consistent dark ruby red, which is why it often bears the name, blood plum. When perfectly ripe, meat is so juicy it is more like a beverage than fruit. Soft flesh is luscious with tropical and vanilla overtones. Fragrance is subtle, flavors rich and distinctive. Skin has a tart, berry flavor.
	The Elephant Heart plum, aka blood plum, is a freestone fruit that is often…. Referred to as the King of Japanese plums, though it was originally cultivated in the United States. It requires pollination from other cultivars because it is not self-fertile.
	Elephant Heart plums are available…. May through October.
	The Sugar Loaf pineapple is smaller in size than a…. Hawaiian or Costa Rican pineapple. The flesh is a very pale yellow, almost white, with a mild, sweet-tart taste and the leaves are silver-green in color. Drier and less sweet than other varieties, the Sugar Loaf flavor is a mix of coconut, pineapple and pear, with a crisp, slightly stringy texture.
	Hawaiian pineapples are the juiciest, sweetest and most…. Popular variety of pineapple. Pineapples and bananas often struggle in competing for the title as being the most popular of all tropical fruit. It was first named "pina" meaning, "pine cone".
	Sugar Loaf pineapples are available…. Year round.
	South African Baby pineapples, also known as Queen Victoria, have a…. Golden color and are smaller than common pineapples weighing about 1½ pounds. Unlike its common cousin, this pineapple variety has no core making it entirely edible. They are a popular garnish and considered an amenity fruit.
	South African Baby pineapples are available…. Year round.
	Pineapples are ripe when they are…. Slightly soft to the touch and give off a sweet aroma. They will ripen at room temperature. Refrigerate to store.
	Pineapples are a tropical fruit known for their unique…. Appearance. Fruit is topped with a sprout of narrow, pointed, green leaves with prickly green to yellow skin covered with characteristic, spiked protuberances. Modern cultivars are seedless, being smaller fruits, having smoother leaves compared to wild species that have thorny-edged serrated leaves. Offering a sweet, succulent flavor, mild acidity, pineapples have a juicy, fibrous yet meaty texture.
	Pineapples are available…. Year round, peaking March through June.
	Brightly colored Tsuru Noko “Chocolate” persimmons vary from…. Small to medium in size. The flesh has an infusion of brown tones, reminiscent to chocolate. The flavor is slightly astringent until the fruit ripens. Can be eaten hard like Fuyu types but are at their best when ripened since they become buttery and juicy.
	Tsuru Noko "Chocolate" persimmons are available…. In October.
	The Tamopan persimmon is a large, rare…. Acorn-shaped fruit. Its thick skin is a pale waxy orange color tinged with bronze. It is an astringent fruit until soft. Then its flavor is reminiscent of mango.
	Tamopan persimmons are available…. October-November
	Maru persimmons are round with reddish orange skin and…. Cinnamon colored flesh. They are best to eat when texture approximates a ripe plum. Lighter and crisper texture than the Tsurunoko. This variety is rare with a spicy flavor that shows hints of coffee and cinnamon.
	Hyakume persimmons, aka "Brown Sugar" are known as the…. Sweetest persimmons of them all. Short and stout, inside the golden pumpkin toned skin is a chocolate specked flesh that is best eaten when slightly soft. They are juicy, full-bodied and very rare.
	Hyakume persimmons are available briefly from…. Late fall to early winter
	Hachiya persimmons, resembling a heart-shaped tomato with a point, is about the size of…. A peach. Sporting a pale green papery calyx, its shiny skin is bright orange. Must be fully ripe, almost to a "mush" stage to be enjoyed. As it ripens, skin becomes dull in color, has texture compared to that of a water balloon. When the astringent tannin evaporates, blamed for its harshness in flavor when unripe, fruit becomes sweet.
	Hachiya persimmons are available…. Late September through December peaking in October and November. Hachiya Persimmons are available during the peak season. Persimmons from Chile arrive the last two weeks of March and continue into May.
	Gosho persimmons, also known as a Giant Fuyu is a…. Non-astringent fruit, with a more rounded shape and glossy reddish skin. Its flesh has a more supple juicier texture than Fuyu.
	Gosho persimmons are available in…. The fall.
	The persimmon is known by several names which include: Date plum, apple of the Orient, monkey guava, bush kaki, Chinese fig, keg-fig and swamp ebony. The name swamp ebony refers to the fact that the lumber of the tree is used as an ebony substitute.
	Fuyu persimmons have a thin…. Reddish-orange skin and soft flesh. Ripe fruit offers a pleasant, spicy-sweet flavor and is tannin-free. Described as having a flavor compared to a blend of mango and papaya, with apricot notes.
	Fuyu persimmons have a peak season…. October to late December. They are also available from Chile in the spring.
	Other names for the persimmon are: Apple of the Orient, Chinese fig, keg-fig, date plum, bush kaki, monkey guava and the swamp ebony.
	When it comes to chile peppers, the rule of thumb is…. The thinner and smaller the chile, the hotter it should or could be,
	Depending on the area, paprika, chile, chili, pepper, Aji and Capsicum are…. Interchangeably used for the plants in the genus Capsicum. The word Capsicum is derived from the Greek "kapto" meaning "to bite", referring to the pungent heat of chiles. "Chile", a Spanish word, is a variation of "chil" derived from the Nahuatl (Aztec) dialect, referring to the plants known today as Capsicums.
	Plump, sweet and having a waxy appearance, Yellow chile peppers can…. Grow to an unusually large size. It has a mild peppery flavor, can measure up to 10” in length, 4” in diameter. When it comes to chile peppers, the rule of thumb is, the thinner and smaller the chile, the hotter it should or could be, which explains the gentle heat of this oversized mild and eater-friendly variety.
	Yellow chile peppers are available…. Year round.
	Thin and pointed, Red Thai chilies vary from…. ½-3” long. Many tiny seeds inhabit its tough-textured thin flesh. Typical of Thai cooking, this hot chile releases a very strong lingering heat.
	Red Thai chile peppers are available…. Year round.
	Thin and rough-skinned, Green Thai chile peppers, or birds’s eye chilies, are…. Long and narrow with a very pointed end. Contains many tiny seeds and strong, hot, lingering heat.
	Green Thai chile peppers are available…. Year round.
	The Sigeretta Dolce chili pepper, known as an Italian fryer, is a…. Slim, crinkly and long "cigar" type pepper that is sweet and savory vs. hot. It has a lime green colored skin that turns red when it fully ripens.
	When picked small, the Sigaretta Dolce chile pepper is actually considered a…. Pepperoncini.
	Sigaretta Dolce chile peppers are a late…. Summer pepper with its season beginning in August.
	The rich red Serrano chile pepper, one of hottest chiles available in United States, has…. A thick flesh for its tiny thin body, offering a pleasant bite, high acidity. Measuring about 1-2” long, ½-¾” in diameter, its cylindrical shape tapers to a rounded end. Rather searing hot flavor is fresh and clear. Sweeter than when green and unripe, fully ripe Red Serrano may be used interchangeably with the green immature form.
	Red Serrano chile peppers are available…. Sporadically during summer months.
	Smooth and sleek, the small Serrano chile pepper is a…. Bright medium to dark green with a slightly pointed tip. Its thick flesh is packed with a bite-back heat. Fairly consistent in size, this chile is 1-2” long and ½-¾” in diameter. Its thin body offers a crisp, fresh flavor along with high acidity.
	Green Serrano chile peppers are available…. Year round.
	Chiles have become the most…. Frequently used condiment and seasoning worldwide, and are considered an important green vegetable in temperate zones.
	Varying in color from pale green, yellow to yellow-orange, Scotch Bonnet chilies have…. A deeply inverted rounded apex. The rounded apex folds into a characteristic crimped surface, but may also have smoother pods. About 1-1½” in length, 2-2½” in diameter, this extremely hot variety offers a fruity smoky flavor. Drying is not recommended since it loses flavor.
	Scotch Bonnets chile peppers are available…. Year round.
	The name "pimento" comes from the Portuguese word for…. Bell pepper.
	The pimento name is a variation of the name pimiento and is a…. Small, heart-shaped sweet red pepper in the Capsicum annuum family. The flesh of the pimento is sweet, succulent and more aromatic than the red bell pepper. It ranges from mild to slightly hot
	Chili Pimentos are a warm season pepper that become available…. In July.
	The Piment d' Anglet pepper is a Basque Fryer pepper also referred to as…. Doux Long des Landes or Chiparras Pepper. A long, slender sweet pepper. Often twists in shape as it grows, resembling hot pepper. Flavor similar to that of a Padron Pepper. Commonly used in Spanish culture in both red and green sauces. Also a main ingredient in popular Basque dish Piperade, which is a spicy tomato pepper sauce.
	Piment d' Anglet peppers are available…. Mid to late summer.
	Pasilla chile peppers prefer warm, hot and dry climates and require…. Long days of sunlight, thus preferring warm growing regions and summer growing months. They take quite a long time to grow, averaging 200 days from cultivation to harvest. Cold periods and dark days not only hamper the growing season, they may even prevent a crop from reaching maturity.
	Pasilla chile peppers are one of the most complexly flavored mild to medium heat…. Chiles. At peak ripeness elongated, heart shaped, curved, contorted pod is glossy, deep green, thick. Pepper contains cotton textured membrane laden with small white seeds. When cut, aromas are spicy, earthy, rich, bright. Cooking brings out more flavor profiles offering depth, undertones both smoky, savory. Aged, dried forms become significantly hotter, develop more depth in flavor.
	The Pasilla chile is formally known as a Poblano chile pepper, should be considered a…. Poblano pepper when used for culinary purposes. Perennial chile pepper grown primarily as an annual. Pasilla is fruit of pepper plant, also known as a pod. Pasilla chiles are cultivated as a fresh market pepper, canned, dried. Dried Pasilla chiles are known as ancho chiles. Ancho chiles are used as a preserving sauce in canning of chipotle peppers.
	Green Pasilla chile peppers are available…. Year round.
	Each Padron chile pepper is unique though similar in shape and size with curved and…. Grooved furrows along skin. Young padrons are crisp, color of limes, roughly 2” long, flavor savory, grassy, piquant, peppery. While no visual way to tell how hot a young padron pepper will be, as they age, they deepen in color and eventually, as in many chile varieties, turn fire engine red and intensify dramatically in their heat level.
	Padron chile peppers, pimientos de Padron, are single heirloom non-hybrid variety of peppers and…. Members of the Capsicum family of Americas. Heat in Capsicum peppers is directly related to how much capsaicin a pepper contains. The younger the Capsicum pepper, generally the less capsaicin levels. Padron chile peppers are picked immaturely so as to avoid the higher levels of capsaicin, allowing for an entirely edible fruit.
	Padron chile pepper season is…. Mid-June through September.
	Manzana chili peppers are also known as: Chile rocoto, chile peron or chile caballo and they are one of the hottest chilies available.
	The Manzana chile peppers color can range from light…. Green to yellow to bright orange. Heat level varies from mild to hot, sometimes by color or individual chile. Takes name from apple shape. Soft, meaty in texture, thin flesh offers rather pungent fruitlike flavors. Start out green byt should be picked at yellow or orange stage for most flavor. This chile unusual in that it has black seeds.
	Manzana chili peppers are available…. Most of the year, with supplies possibly shorter in June and July.
	Maturing to glossy red, non-pungent Lipstick chili peppers are…. Rather heavy fruits with a thick consistent sweet flesh that may be enjoyed fresh or roasted. About 4” long and 2” in diameter, these pretty peppers characteristically taper to a blunt point.
	Japanese peppers are mildly spicy and most often prepared…. Cooked. Saute peppers in olive oil, over high heat, until they just begin to blister. Serve hot, sprinkled with sea salt. Deep fry peppers, cook, dice and mix with slivered seaweed for an appetizer. Pan-fry bacon, toss in whole peppers and finish with chopped, fresh Thai basil. Serve as an appetizer or side.
	Japanese chile peppers are a…. Bright, glossy green, varying in size and shape. Slightly curvy and wrinkly, they have a moderate but distinctive heat.
	Japanese chile peppers are available…. Year round. Peak season is from May to September.
	The White Jalapeno pepper, pronounced ha-la-PAY-nyo, is also known as the…. Jalapeno Guerro in Mexico, Bogyiszloi in Hungary. A Sante Fe type pepper similar to Sante Fe Grande that is larger, more triangular pepper. Created specifically for pepper demand in Hungarian market. Resembles counterpart in shape, size. Has milder flavor than green variety giving off just enough heat to add spice to a dish but not overwhelm it.
	White Jalapeno peppers, pronounced ha-la-PAY-nyo, are available….  Mid to late summer.
	Broad-shouldered with a rounded tip, red jalapenos, pronounced ha-la-PAY-nyo, are…. Usually marked with characteristic striations. The ripe form of a green jalapeno, red jalapenos have a slightly sweeter flavor than when green and immature. Unusually dense, it offers a rich flesh. Chipotles are made with red jalapenos that are smoked dry.
	Red jalapeno chiles, pronounced ha-la-PAY-nyo, have a…. Short season in summer.
	Smooth, firm and bright green, the bullet-shaped jalapeño is…. Thick-fleshed with slight characteristic cracks near its stem end. Slightly tapered and blunt-tipped, this small to medium size pepper has dense flesh for its size. Crisp, juicy flesh offers a powerful bite, despite its relatively low heat scale rating. When green, jalapeños offer a distinctive vegetable flavor. When ripe and red, their flavor is slightly sweeter.
	Fresh Green Jalapeño chili peppers, pronounced ha-la-PAY-nyo, are available…. Year round.
	Often referred to as a frying pepper, Italian Sweet peppers have a…. Rich green color that gradually turns red, a medium thick flesh, and are slightly curved. They taper to a pointed end and measure about 6-7” in length and 1½-2” in diameter. Elongated and cylindrical in form, this chile offers a warm crisp bite.
	Italian Sweet peppers are available…. May to September.
	Hot and spicy, the Hungarian hot pepper is…. Conical in shape and about 1-2” wide, 5-8” in length. This is also a good pickling pepper.
	Hungarian Hot chile peppers are available…. Summer and early fall.
	Long and tapering, the Hungarian wax chile has a creamy yellow color with a…. Waxy translucent finish. Having thin skin, thick flesh, matures to striking red-orange to red, but most frequently used in immature yellow stage. Pungency can vary from warm to moderately hot. Fully ripe, develops an almost inedible intense heat. The very mild banana pepper is the sweet form of this chile.
	Hungarian chile peppers are available…. May to September.
	Green Hatch chiles are distinguished by the…. Richness, depth of flavor they achieve when fire roasted. Elongated, curvaceous, comes to blunt point. Skin semi thick, smooth, glossy, deep lime green. Inside pod is thin white membrane with trace amount of seeds. Generally never eaten fresh, though fresh is bright, succulent, reveals bite of pepper. Cooked are sweet, tangy, rich with flavors, aromas of pepper, smoke.
	The Hatch chile is a perennial chile pepper grown primarily as an…. Annual. Of the species Capsicum annuum, they are green when unripe and will eventually become red, some varieties turning brown, near black when reaching full maturity. The Hatch chile is harvested green and is also used for canning and in dried form as paprika.
	Hatch-New Mexico Green chile peppers are available…. In the fall.
	The Orange Habanero chili pepper is the ripe version of…. The green Habanero. Characteristically lantern-shaped, it is about 1-2½” long, 1-2” in diameter. As one of the hottest chiles in the world, the Orange habanero is at least 50 times hotter than the jalapeño. They have a distinctively sweet, tropical fruity flavor and an apricot aroma.
	Orange Habanero chile peppers are available…. Year round.
	Guernica chile peppers are a…. Spanish pepper similar to the Padron in flavor but longer in length. They don't possess the eratic heat that the Padrons often do. It develops a wrinkly skin texture as it matures and, as it matures, it develops a tougher skin. It is then best roasted and peeled.
	The Ghost chili peppers’ pod is grooved, slightly curved, comes to a point and is…. Harvested in orange to red stage of maturity when heat levels are at peak. Size ranges 2-3” long, about ½” wide. Skin smooth, waxy, glossy, firm. Flesh bears less than edible seeds. One seed can contain levels of heat producing sustained intense pain sensations in mouth for up to 30 minutes. Membrane also contains high levels of heat.
	Green Ghost Chile peppers are currently recognized as the…. Hottest in the world. They are picked at an earlier stage of ripening than orange or red ghost peppers. 2½-3½” in length, 1½” wide. Each pepper has a long, thin stem and is extremely hot. The peppers have a waxy shine on their skin, which is thin and slightly wrinkled.
	Fushimi chile peppers are usually used for…. Stir frying and tempura. And, like shishito peppers, they can be used for snacking or as an appetizer or garnish for salad. Toss them in a bowl with oil and salt, then fry them in a hot, dry pan.
	Fushimi chile peppers are sweet with…. Thin walls. They grow to about 6” in length, tapering down to the tip. The pepper turns glossy red when ripe but is usually used while still green.
	Although the seeds of Red Fresno chiles are hot, the…. Flesh's cross ribs and membrane contain the compound called capsaicinoid. This single compound is responsible for the pepper's heat. As the seeds cling to the ribs and membrane they inherently absorb the heat of the capsaicinoid. Cooking Fresno chiles brings out a smoky sweetness that is not found in its raw form.
	Red Fresno chiles are petit but…. Plump thumb-sized conically shaped chiles. Skin, smooth, firm, waxy with glossy sheen. Flesh contains cottony membrane bearing numerous creamy white seeds. Seeds can be dried, used to grow future crops. Fresno chiles are considered a hot chile pepper, with flavor and heat similar to that of a jalapeno or a serrano chile.
	Red Fresno chiles, aka chile caribe or chile cera, are a mature…. Fresno chile pepper, a perennial grown primarily as an annual. Same species as jalapenos, though different cultivar, often mistaken for jalapenos. Used as a fresh market hot chile pepper or a canning pepper.
	Red Fresno chile peppers are available…. Year round.
	Although the Fresno chile turns a bright red when ripe, it is…. Commonly used in the green stage.
	Green Fresno chile peppers are a light glossy green with a…. Conical shape that narrows to a point. Is a wax-type pepper. About 2-3” in length, 1½” wide at base, it matures from light green to red. This sweetly hot chile has a very thick flesh, so it is never dried.
	Green Fresno chile peppers are available…. Year round.
	Chilaca chile peppers are twisted or flattened, slightly curved, long, thin, ripening to a…. Deep brown or chocolate color. Have a mildly pungent flavor. Measure 6-9” long, are typically about 1” in diameter. Get their brown color through the maturation period where the green chlorophyll is retained and the red pigment is produced. Due to their warm flavor these peppers are rarely eaten fresh and are more commonly dried.
	Chilaca chile peppers are available…. In summer.
	The best varieties of peppers include the…. Red Cherry chile pepper, of which there are many cultivars. Other names include hot cherry and sweet cherry.
	The name "cherry" is given to a type or group of peppers that…. Grow fruits that are globose or oblate.
	Red Cherry chiles were so named because of their…. Resemblance to cherries, deep orange to bright red at maturity. Ranging from mild to fairly hot, some are quite sweet. Varying in size, they may be small or large. Because of their thick flesh, they are never dried.
	Red Cherry chiles are available…. For a short period of time in summer.
	Growing on a treelike plant with multiple, vertical stems, Red Cayenne chilies, are…. Thin-fleshed, bright glossy red. Curvy, wrinkled, elongated, newer varieties of cayenne chilies are shorter, blockier than older varieties. Offering serious heat, tart flavor has dusty, smokey tones and acidic, pungent, intense heat. So intense, it is recommended seeds and veins be removed. Primarily used in powdered form, it is called cayenne powder, red pepper or simply cayenne pepper.
	Red Cayenne chile peppers are available…. May to September.
	Wrinkled, sharply pointed, elongated and curvy, thin-fleshed Green Cayenne chilies are the…. Immature form of Red cayenne peppers, but are not as hot. They measure about 5-6” long, ½-¾” wide. Classified as a hot pepper, they offer a very pungent heat. Cayenne peppers are grown only for their heat, not flavor or color. They may also be referred to as a finger pepper or chili, ginnie pepper or bird pepper
	Green Cayenne chili peppers are available…. Year round.
	Used most often in its immature yellow state, the Banana chile or sweet banana is…. A very productive plant. The banana-shaped fruits change from a pale yellow to orange to red during a 65 day growing season.
	Banana chile peppers are waxy and…. Creamy-yellow to yellow-green, narrow, long and tapering, measuring about 3-5” long. A very mild chile, its gentle flavor is somewhat fruity and sweet. The hot form of this chile is known as Hungarian wax.
	Banana chile peppers are available…. May to September.
	The vibrant Anaheim Red chile is the ripe form of a…. Green Anaheim chile. With a thick, smooth, shiny skin, this mature chile has a more developed sweetness than when green and immature. As green chiles turn red, the flavor moves from grassy earthy notes to a sweeter more complex flavor. Red Anaheim chiles have a medium sweet heat. Roasting improves the flavor.
	Red Anaheim chiles are available…. In summer.
	To get the most flavor out of the Anaheim chile…. Fire roast it until the skin is charred and then peel off skin. Can be used in sauces, stews, as a vegetable in a side dish or eaten as an appetizer or first course. Pairs well with aged cheeses, fresh young cheeses, pork, poultry, corn, tomatoes, eggs, black beans, and spices such as cumin and corriander.
	Green Anaheim chiles have an elongated curved lime green pod and a…. Mild, sweet flavor. Skin waxy, glossy, semi thick. Thin white seeded membrane inside pod. Raw chiles bright, succulent, slightly peppery in flavor. Cooked chiles, whether slow roasted, grilled obtain depth of rich, sweet, tangy flavors. Harvested immature anywhere between 4-10” in length. If allowed to reach maturity, will eventually turn deep red color, lose moisture, shrink significantly.
	Anaheim chiles, also known as the California chili or Magdalena, is a…. Perennial chile pepper grown primarily as an annual. When reaching full maturity, it is known as Chile Colorado. They are of the species, Capsicum annuum. Green when unripe, eventually become red. Some varieties turn brown, near black when reaching full maturity. Used primarily is canning, although also used as fresh market mild chile pepper.
	Green Anaheim chilies are available…. Year round with a peak season in mid summer.
	The tiny Aji Limone chile falls into the same genetic class as the…. Habanero and Chinese pepper types. Their striking lemon skin is packed with heat in their 2” narrow capsules.
	Aji Limone Chile peppers are an extremely…. Long late-season pepper that peaks in maturity in October.
	Wrapped in a yellow-green skin and quite susceptible to bruising, Yali pears have a…. Rather distorted pear-shaped body. Quite large for an Asian variety and aromatic, its flesh is crisp and moist.
	Seldom tree-ripened, pears are picked when they are…. Mature but still firm and green. If left to ripen on the tree, the flesh becomes mealy. As the pear ripens, starch converts to sugar, making their flesh softer, juicier and sweeter.
	Yali Pears are available from California from…. The middle of September until the middle of October. Imported Yali pears from China become available after and are harvested for two months.
	The Warren pear is bulbous, yet bell-shaped, sun-kissed with tones of earth, sun and…. Clay and dotted with bronze freckles hinting at the fruit's ripeness. It is semi-firm to the touch and the flesh of the fruit is soft, but not too tender. Succulent enough to exude juices, aromatic and candy-sweet but not excessive with complex undertones of vanilla, honey and spice.
	The Warren pear is considered to be the single most…. Delicious pear in America. It is the venerable result of a marriage between the sweet and spicy and quite importantly, disease resistant American heirloom Seckel pear and the grande, sumptuous European Comice pear.
	Warren pears are available from…. Late August until early January.
	Cinnamon-colored Taylor's Gold pears have a…. Smooth, uniform russet skin. Delicately perfumed, creamy, juicy and very tender, this special pear's flesh offers an extraordinary rich, sweet flavor.
	Taylor's Gold pears have a very short season, typically making their debut during…. The summer months.
	Brownish yellow and russet, most often having a dark reddish blush, the small…. Almost bite-size Seckel pear, pronounced SEHK-uhl, sometimes has a dull green cast. A very sweet pear with a rather grainy texture, this hybrid offers a subtly spicy flavor.
	Seckel pears, pronounced SEHK-uhl, are available…. August through May.
	Red Crimson pears are available…. July through January.
	The Chilean Packham pear is rich in flavor and…. Medium to large in size with a pale-green bumpy skin that develops a yellow cast when fully ripe. Quite fragrant, the white firm flesh is deliciously sweet and juicy.
	Chilean Packham pears are available beginning in…. April until July.
	The French Butter pear is nearly brown like a Bosc, shaped like a…. D'Anjou and a texture somewhat like the Comice, but with a flavor all of its own. Sweet and smooth-textured, its flesh is very juicy.
	French Butter pears are typically available in…. Fall and winter.
	Forelle pears are picked when they are…. Mature but not fully ripened. Fully ripened tree fruit will most likely drop from the tree, never making it to successful harvest.
	Forelle pears are a petit, bell shaped pear with yellow skin that is dotted with…. Crimson red freckles, known as lenticles, signaling the pears' maturity. Younger Forelle pears will be green while the red coloring is always present. Only ripe Forelle pears will possess qualities that highlight the pears best virtues. Ripe Forelle pears are fragrant, their flesh crisp and firm yet juicy, with flavors bright and candy sweet.
	The Forelle pear, of the European family, Pyrus communis, is a bi-colored…. Variety whose name, when translated in the pear's native origins of Germany, means "trout".
	Forelle pears are available from…. July through February.
	The Comice pear, pronounced kuh-MEES or co-meece, is known by many names: In France, it is called poire. In Germany: Birne. In Italy: pera. In Spain: pera. In Sweden: paron. In Russia: grusba. In Poland: gruszka. In Greece: achladi. In Turkey: armut. In Persia: amrud. In China: li. In Japan: yonashi. And in Romania, it is called para.
	The stubby, almost round Comice pear, pronounced kuh-MEES or co-meece, is…. Broad and rather blunt and easily recognized by its characteristic squat shape. Pale yellow or dull green, its fragile skin is marked with russet or red flakes. This pear is extra juicy and is said to be the sweetest and most flavorful of all pears.
	Comice pears, pronounced kuh-MEES or co-meece, reach the peak of their season between…. August and March. This variety is most often found in holiday gift boxes and has been dubbed the "Christmas pear".
	The Red Cactus pear is actually a berry and grows from…. Flowers produced on the tip of cactus nodules. At first green, the fruit ripens into a red fruit. Wrapped in a very prickly casing, the rich juicy magenta colored pulp has literally hundreds of tiny edible seeds. Its sweet taste and fresh aroma is reminiscent of watermelon.
	Prickly pear cactus represents about a dozen species of the Opuntia genus in…. Today's North American deserts. Cactus pads, on which the cactus pears grow, are called "nopales" and are also currently available as a culinary ingredient, especially in Mexican recipes.
	Red Cactus pears are available…. September through April.
	Green Cactus pears are actually a berry that is produced from…. Yellow, red or purple flowers that grow on the prickly pear cactus. Egg-shaped, this fruit is an ocher yellow or chartreuse inside and out. Encased in a prickly firm shell, it has a seedy pulp that has a watermelon-like flavor and aroma when ripe.
	Green Cactus pears are available…. September through April.
	The Bosc pear, pronounced Bahsk, is also called…. Buerré and Butter Brine for its buttery texture, Calabasse Bosc for its gourd-like shape. In some countries it is known as Kaiser Alexander.
	The Bosc pear, pronounced Bahsk, has a long tapering neck and…. Lengthy stem. Shaped like no other pear, ranges from deep yellowish-brown to dark tan. Tender skin is brushed with bronze-russet markings. Dense, crunchy flesh is sweetly spicy. To test for ripeness, use typical thumb test at stem end. Will yield to slight pressure somewhat less than other ripe pears because of extra firm texture.
	Bosc pears, pronounced Bahsk, develop their sweetness before…. Other pears do in their ripening process. They can be eaten before their flesh has become fully soft.
	Bosc pears, pronounced Bahsk, are available…. Year round.
	Vivid red in color and aromatic, the Red Bartlett pear has an…. Off-white flesh, a sweet taste and moist texture. Ready to eat when slightly soft to the touch the Bartlett and Red Bartlett pears are identical in taste and texture. The only difference is their color.
	After Red Bartlett pear trees have been producing for twenty years, the…. Red color of the pears eventually fades to pale pink.
	Red Bartlett pears are available…. Year round.
	Offering a sweet musky flesh, the texture of the medium to large Bartlett pear is…. Characteristically grainy. Most pears do not change color when they ripen, but the Bartlett is the exception to the rule since it turns from green to yellow when ripe. When slightly soft to the touch, it is ready to eat.
	Bartlett pears are available…. Year round.
	Asian pears vary in color from green to golden yellow and have a…. Round and squat shape. Prized for their subtle sweetness and crisp crunch, unlike regular pears, Asian pears are sold ripe and maintain their consistent texture. A sweet aroma is the best indicator of ripeness for this type of pear.
	There are many different varieties of Asian pears on the market each varying in…. Shape and color. The Asian pear is known by many names that include: Japanese pears, sand pears, apple pears or Chinese pears.
	Asian pears are available…. Year round.
	Red Anjou pears, pronounced AWN-joo, are broad and may be a bit…. Lop-sided. Identical in shape to green counterpart, has a deep maroonish-red color. Soft creamy-white flesh has sweet flavor with only slightly gritty texture. Reveals little to no change in color when ripe. To test for ripeness simply apply gentle thumb pressure near stem. If it yields slightly, it is ready to eat.
	Red Anjou pears, pronounced AWN-joo, are available…. Nearly year round, but is usually unavailable in late summer.
	The Anjou pear, pronounced AWN-joo, is a broad and rather lop-sided pear with a…. Short neck. The tender skin is a yellowish green color brushed with russet. A popular winter pear, the tender flesh of this sweet pear is overflowing with juice. Press gently against the stem end of the fruit to test for ripeness. If it gives slightly, the pear is ready to eat.
	Anjou pears, pronounced AWN-joo, are available…. Year round.
	The shape, size and color of the Twentieth Century pear resemble a…. Large golden apple. Smooth and round, this pear is fairly large with a green-to-yellow thin skin. Offering a mild and delicate flavor, the creamy white flesh is crisp and fine-textured. Lightly sweet, low in acid, and mild to bland in flavor, they are ready to eat as soon as they are picked from the tree.
	Twentieth Century pears are typically available in…. August and September.
	White peaches are low in acid, allowing for their natural sweetness to be…. More pronounced. Their skin is fuzzy and creamy white in color with a red-pink blush. When ripe and at room temperature they will have a sweet fragrance. Like traditional peaches and nectarines, the amount of red or pink will differ with each variety, but has no bearing on the ripeness.
	Unlike yellow peaches, white peaches can…. Reach their peak of sweetness on the tree and do not need time to soften in order to sweeten.
	California-grown White peaches are available during…. The summer months.
	The skin of the Indian peach is exceptionally…. Fuzzy with a deep red-orange hue. Its interior is marbleized with red and pink streaks. This peach can grow fairly large in size and is highly acidic with a tart peach flavor.
	Indian peaches are an heirloom variety and are available in…. The late summer months.
	Originally the flat varieties of peaches had no special names and were simply called…. Chinese flat peaches, Chinese saucer peaches, or peento peaches.
	The Donut peach, resembling a donut with an indention in its center, is…. Approximately 1-2” in height, 2-3” in diameter. The pit (free-stone variety) is about the size of a pistachio nut. Outer skin is fuzzy, pale yellow with an orange-red blush that covers a creamy inner flesh. Donut peaches are low in acid, juicy and have a sweet classic peach flavor with a faint hint of almond.
	Donut peaches are also known as: Chinese peach, Jupiter peach, Saturn peach, flat peach and saucer peach.
	Super-sweet Donut peaches are available in…. The summer months of June through August. Peak season in Central California is late June and early July.
	Peaches are perfectly ripe and prime for eating when they are…. Slightly soft and give to slight palm pressure. For a tarter and crunchier experience select peaches that are still firm. Sweetness intensity will increase in peaches as they ripen. Color can also be used as an indicator of ripeness. Look for a uniform yellow background with no green around the stem.
	Peaches are a juicy stone fruit with a sweet flavor similar to that of…. Wildflower honey with underlying notes of citrus. Delicate skin is velvety, yellowish-orange with ruby blush. Flesh can be yellow orange or creamy pastel peach with reddish circle around pit. Perfectly ripe peach at room temperature will have sweet fragrance, be heavy for size, firm yet slightly soft to touch. Sweetness intensity will increase in peaches as they ripen.
	There are three types of peaches: Freestone, which easily releases the flesh of the peach from the pit. Cling-stone, where the fruit is firmly attached to the pit, and semi-free stone, a newer variety that is a hybrid of the cling-stone and freestone.
	Peaches are available year round, with a peak season…. April to June (for semi-free stone) and Mid-June to July (for freestone or cling-stone). California peaches are available May to mid-October, with a peak season in July and August. Fresh peaches from Chile begin arriving in November, peaking in January and February with their season ending by April.
	Pea vines are the thread, leaflet and blossom of the…. Snow pea, snap pea or sweet pea plant. Their flavor is grassy sweet and nearly identical to the flavor as the typically harvested part of the plant's foliage, the pea pods. They are commonly overlooked and underused as a culinary commodity, in spite of their sweet unique flavor and succulent texture.
	Pea vines contain a specialized spiraling stem, leaf or petiole with a…. Thin threadlike shape that is used by climbing plants for support and attachment. There are only a certain lineage of legumes that form evolved vines: peas, sweet peas and fava beans.
	Pea vines are available…. Year round.
	Eaten when young and tender, pale to medium green snow peas have…. Edible flat, crisp, firm pods that are usually 1½-3” long. Wide, flat, tiny undeveloped sweet peas are inside. When slight bulge of tiny seeds is barely visible, snow peas are at their prime eating stage. They are delicately sweet, meaty, crisp, tender. Sometimes there are strings, but they do not need to be removed.
	Snow peas are available…. Year round, the peak season being November to March.
	Bright green and sweet, string-less sugar snap peas have a…. Crisp, edible pod. Resembling miniature versions of common green pea pods, sugar snap peas are not only tender and entirely edible, but quite sweet and juicy as well.
	Stringless Sugar Snap peas are available…. Year round, with a peak season in spring.
	Green peas are also known as…. English peas because of the many varieties developed in England. Dried peas have been used as a food since ancient times.
	English peas have a large…. Grass-green pod enclosing its round, sweet peas. The pods grown on vines and are not palatable, but the peas inside may be eaten fresh, cooked or dried.
	Peas like beans are divided into two categories: Those with edible pods or inedible pods.
	English peas are available year round with…. Sporadic gaps in availability throughout the year. Their peak season is spring.
	The dusty purple-brown passion fruit may be round or resemble an odd shaped…. Egg. Very wrinkled passion fruit means it’s ripe, ready to eat. A firm cardboard-like rind encases almost liquid teardrop-shaped bits of mustard-yellow very strange looking pulp. Edible tiny, dark, crisp seed inhabits each juicy capsule. Offers distinct sweet-sour taste, some describe flavor as blend of lemon, jasmine, honey. Others say jasmine, banana, lime.
	Passion fruit is available…. Early spring through summer. That grown in California may be available late summer stretching into the New Year.
	Turning greenish-yellow with shades of orange when ripe, Mexican papaya…. Contains numerous round, shiny, inedible black seeds in its center cavity. Somewhat similar to a melon, its delectable flesh is firm and juicy. The flavor, however, is not quite as sweet as the common papaya.
	Mexican papaya is one of the fastest growing…. Tropical fruits. Ranging in size, some can measure 20” long and weigh in at 15 pounds. The average papaya found in markets weighs 1½-2 pounds and is 6-12” long. The Mexican variety is somewhat larger.
	Mexican papaya is available…. Year round with peak season in winter.
	Hawaiian papaya is encased in a gleaming sunny yellow skin when…. Ripened to perfection. This scrumptious fruit is ripe when mostly yellow, soft to touch. Pulp is a matching creamy yellow, delicately scented, deliciously sweet. A mass of black seeds is encased in a gelatinous coating in center. Often discarded, seeds are edible. Crunchy and peppery, crushed seeds can be used as a mildly spicy condiment.
	Hawaiian papaya is available…. Year round.
	The green papaya fruit weighs an average of 1-2 pounds and is pear-shaped with…. A true green peel, pale translucent yellow-green flesh that bears pocket of seeds in central core. Flesh, seeds are edible part of fruit. Flesh similar in texture, consistency to that of a mango. Semi-firm, succulent, easily pierced when ripe. Flesh's flavor lean, subtly sweet. Seeds tart, peppery. Can be ground, used as pepper substitute.
	The green papaya tree is a short-lived and fast growing woody herb that…. Grows to about 12’ high. The green papaya is one of two types of papaya. Also classified as the Mexican papaya. The other papaya, Hawaiian, is more common because it is sweeter and easier to harvest. There are actually several different cultivars of green papaya, including hybrids, so there are variations in size, weight and flesh color.
	Green papaya is available…. Year round with peak seasons in fall and spring.
	Papaya grows on a tree that is actually a…. Large, hollow, unbranched shrub. Clusters of papaya fruit grow along the plant stem under a crown-like group of leaves.
	Firm and smooth-skinned, Strawberry papayas are about the size of an…. Elongated mango. Colors range from green to yellow, and orange when ripe. Shell becomes slightly soft as it ripens. Numerous small, shiny, black, inedible seeds inhabit cavity. Pink, firm, juicy, flesh is similar to melons, offering a sweet flavor and pleasantly smooth texture.
	Strawberry papaya is available…. Year round with winter being its peak season.
	Ornamental gourds are not edible because they have…. Very little flesh and are grown mainly for show. The flesh they do contain is rather tasteless and may even be bitter.
	Star gourds are consistent in having…. Ten prominent ridges around their edge, resembling their namesake. A delightful collection of shapes, sizes, and colors, their surface may be warted, horned or smooth.
	The most unusual ornamental gourd is the…. "Finger gourd" also called, "crown of the thorns", "gourd of the Ten Commandments" and "holy gourd". The upper surface of this gourd bears five pairs of protuberances, or prongs, and may be white or cream-colored at maturity. Other colors include green-and-white striped, orange, and bicolor, which is green and green-striped with bands or areas of yellow.
	Usually small, ornamental gourds may be…. No larger than an egg, or, commonly, 3-5” long or round, and rarely 1’ in length. Available in various colors and shapes, these interesting gourds may have the shape of a bell, finger, orange, apple, ladle, spoon or an egg.
	Ornamental gourds of the species Cucurbita produce…. Yellow blossoms and are closely related to pumpkins, melons, cucumbers and squashes. From the plant species Lagenaria, hard-shell gourds produce white blossoms, vary widely in shape size, and dry with a tough, hard, light brown shell.
	Yellow-flowered gourds are primarily used as ornamentals with many smaller fruits being…. Naturally striped or mottled creating various shades of green, yellow. Some are warted, others have unique and bizarre shapes. Most often triangular leaves are deeply lobed. Leaves, stems are covered with protective short bristles to guard against invertebrate predators. Extraordinary flowers are showy, quite large.
	Gooseneck gourds are not edible but they…. Add their very own colorful presence to fall table arrangements. Pair with festive Indian corn and mini-pumpkins.
	The Gooseneck gourd produces a…. Goose-like head and a long neck. Having a rather smooth exterior, there are never two exactly alike. It definitely resembles its name.
	Gooseneck gourds are used fresh as a…. Colorful, attractive decoration. Dried, they develop a tough, but thin shell. The colors, however, are not preserved when dried.
	Gooseneck gourds are available…. In the fall season.
	Strawberry Ornamental corn produces…. Short, stubby dark-burgundy ears with attached cream-colored husks. Eye-catching and unusual, this variety of ornamental corn provides an attractive addition to fall decorations and displays.
	Ornamental Strawberry corn is available beginning in…. Late summer.
	Today's modern corn is actually a tall…. Annual grass. Ornamental corn, popcorn and sweet corn are all varieties of a single species, Zea mays.
	Petite multicolored ears of mini-corn are…. Bright and beautiful. Approximately just 4” long, this handsome variety of colored corn looks exactly like Indian corn, but tinier.
	Ornamental Mini corn is available beginning in…. Late summer.
	Ornamental corn is widely used for…. Fall decorating and creative crafts. Dried colorful ornamental corn adds a decorative touch to fall centerpieces, wreaths, and displays. Shuck back the ears to expose the colorful kernels. Tie husks into bunches. The uses of this festive calico-colored corn is unlimited. Dried kernels may be ground to make corn meal.
	Decorative ornamental corn produces large ears and a wide range of…. Beautiful colors and patterns. Attached husks may be either ivory or an attractive purple in color.
	Ornamental corn is available beginning in…. Late summer.
	The Valencia orange tree is known for its hardiness, its ability to be…. Easily cultivated and its high productivity rate. Without hot days and cool nights however, the fruits do not develop their true orange coloring.
	The Valencia orange is a large orange variety with a…. Smooth and pebbled surface and a semi thick fragrant peel that clings loosely to its segmented and barely seeded flesh. Its flesh, when ripe, is supremely sweet, juicy and tender. Though Valencia oranges' primary usage is for juicing, they are also used for fresh eating as well.
	The Valencia orange, aka summer orange, is a sweet orange variety with…. At least 50 different known sub varieties and hybrids of the original in existence and/or cultivation. It is the most important orange variety.
	Valencia orange's peak season is…. May through July.
	The Sumo Citrus is a large mandarin with easy-to-peel skin and seedless, extremely…. Sweet, juicy flesh. Size of an orange, with characteristic neck on stem end and bumpy, pale orange skin. A cross between an orange and a tangerine. It sections easily because it contains less albedo, the white netting covering individual sections, than other varieties. Unlike most citrus, it has several blooms throughout the year. Later the bloom, sweeter the fruit.
	Sumo Citrus is available…. February through May.
	Although the Seville orange smells like a true orange, its…. Rough, thick and bumpy deep orange colored peel clings tightly to its pale orange translucent flesh, making it hard to peel. It is sour, tart, sometimes bitter, laden with seeds. It has two primary attributes: the peel contains fragrant essential oils and its flesh, when ripe is extremely juicy. Used primarily for the production of marmalade.
	The Seville orange is a sour orange variety that is used more as a…. Rootstock for other citrus than it is for cultivating its own fruits. Though sour oranges once had wide commercial success, their exposure is far more limited due to the demand for sweet and low acid oranges and other more palatable citrus varieties.
	Seville oranges have a brief season from…. December to mid-January.
	The Navel orange is one of the most…. Popular varieties in the world, second only to the Valencia orange.
	The Navel orange is a ubiquitous orange variety that has the…. Quintessential orange, smooth but pebbled and easy-to-peel skin with a trademark "belly button" at its stem end. Its translucent yellow orange flesh is perfectly segmented, seedless and rich with sweet juices.
	There are over 50 different Navel orange varieties, the most common and important variety being…. The Washington Navel orange. It provides parentage to most of the navel varieties available in the commercial and non-commercial citrus landscape.
	California Navel oranges are typically available…. November through April.
	The Mandarinquat is slightly bulbous in shape with a…. Petit neck at its stem end. Peel is thin, roughly pebbled, brilliant orange, fragrant, edible, although flavor is semi-sweet. Pale gold flesh has tender juicy pulp with a few seeds and its flavor, quite tart. Eating entire Mandarinquat can balance sweet and tart flavors, however, not recommended this fruit be eaten out of hand.
	The Mandarinquat is a hybrid result of a mandarin and a kumquat, hence…. Mandarinquat. It can often be mislabeled as an orange variety, although it has no orange parentage. It is also known as the Indio Mandarinquat since Indio, CA is home to one of the original planting groves of the Mandarinquat tree.
	The Mandarinquat season is in…. The winter months from December through January.
	The Cara Cara orange has the initial appearance of a…. True orange. It is easy to peel and although its flesh reflects the color of ruby grapefruit, it tastes as sweet as a tangerine. It has bright citrus aromatics. Its flesh is also seedless and when ripe, it is tender and extremely juicy.
	The Cara Cara orange is a mid-season, low acid…. Navel orange variety that naturally mutated from a common Navel orange tree.
	The Tarocco Blood orange is a medium to large sized…. Sweet orange variety. It is globular in shape with a semi-thick, yellow-orange peel that gently clings to its flesh. The juicy flesh is nearly seedless or seedless with bright, sweet flavor and aromatics. The coloring is deep ruby red.
	The Tarocco Blood orange's distinctive pigment is due to the…. Presence of anthocyanin, which creates deep red hues in plants. It is the same natural compound found in pomegranates, which share blood orange's trademark coloring.
	Tarocco Blood orange season ranges from…. January to May.
	Sanguinelli Blood oranges are roughly rounded in shape with a…. Semi-thin, smooth, red-blushed peel that clings to its juicy and sweet, segmented flesh. The flesh is stained with a brilliant and consistent dark, Bing cherry color and although its flavor is supreme, as with most Blood orange varieties, it does contain numerous seeds.
	The Sanguinelli Blood orange is a slow maturing, late season…. Sweet orange variety. It gets its signature pigmentation from the natural occurring plant compound, anthocyanin. It is the same compound found in pomegranates, which share Blood oranges' trademark coloring.
	Sanguinelli Blood oranges are available…. Mid-late summer.
	Moro Blood oranges are a small orange variety with a leathery and…. Oily rind, blushed with a suggestive color of its flesh. Skin is relatively thin, although it clings tightly to its nearly seedless, segmented flesh. Juiciness varies based upon growing region, environmental elements. Pigment is a deep ruby, almost pomegranate, color. They are sweet-tart with a somewhat insipid finish compared to other blood orange varieties.
	The color of the Blood orange is due to a…. Pigment called anthocyanin, not usually present in citrus but common in other red fruits, flowers. Temperature, amount of light, specific variety seem to affect coloration, intensity of blood oranges. Moro Blood orange is the most commonly grown of the pigmented orange varieties, although this should not be a signal that it is the best tasting variety.
	Moro Blood orange season ranges from…. December to May.
	In American agriculture, Ooba is considered a POISONOUS weed because the plant has TOXINS that…. Can be lethal to cattle and horses. Because it is self-pollinating, it can escape cultivation and grow wild in a wide variety of warm habitats, spreading at an invasive pace. It is native to East China where it is both cultivated and grows wild. It is also a traditional crop of India, Japan, Korea and Thailand.
	Ooba leaves are oval with serrated edges that point toward their…. Tip. Leaves can grow to 5-7” wide, although they are most often harvested at a younger, more delicate age to prevent plant from flowering. When it flowers, it produces erect flowering stems that have similar appearance to flowering purple (Thai) basil. Leaves have a mint-anise and citrus flavor, aroma that is best revealed when torn or crushed.
	Ooba has many names since its been naturalized throughout many…. Different regions. Its scientific name is Perilla. It is also widely known by Shiso. It is a member of the mint family, Lamiaceae, which contains many other aromatic and herbaceous plants including basil, mint, sage and lavender.
	Green Ooba's peak season is…. March through May and August through September.
	Onions are divided into two categories: Cooking onions and sweet onions. Cooking onions have a longer shelf life since they are "storage" onion varieties that can be stored at room temperature in a dry dark location. Sweet onions are best suited for fresher applications since they have higher moisture content equaling a shorter shelf life. They should be stored in a refrigerated location once harvested.
	A storage onion variety, the bulbous yellow onion has a…. Layered paper-like, copper-colored skin wrapped around its off-white translucent flesh. Its high sulfur content makes it richer and more pungent than most onions in both aroma and flavor.
	Onions start forming bulbs when the…. Days are long enough. Different varieties of onions require different day lengths to initiate bulbing. Mature garden onions (storage varieties) are ready for harvesting when the green top withers, falls over and starts to turn brown.
	The yellow onion is a cool season vegetable yet…. It is grown and harvested year-round.
	White onions are a versatile onion that can be used both…. Raw or cooked in a variety of mediums whether sautéeing, slow roasting or adding to soups and stocks.
	White onions have a dry paper sheath with a crisp translucent white flesh that is…. Pungent, savory and sweet. Its sweet finish can be attributed to its higher moisture content than yellow onions.
	The White onion is a long-day storage variety of onion that is grown for its…. Bulbous root. Each plant produces a singular root that is harvested once its vertical above ground leaf tops begin to wither and fall over.
	White onions are available…. Year round.
	Vidalia onions, considered the sweetest onion variety, are…. Rounded with flat bottoms with a copper-gold, thin skin with milky, white flesh. Their delicate sweetness can be attributed to the region's mild climate, sandy and low sulfur soil, exclusive seed varieties and farming practices.
	Vidalia onions are a short day, sweet onion variety and are best suited to…. Warm, southern climates with milder winters, longer days of sunlight in spring and summer when they are harvested. Short day varieties are considered fresh onions and although the Vidalia can be stored for up to six months in controlled air storage conditions, they are best suited to be stored and eaten within three months.
	Planting begins in September of Vidalia onions and the…. Seeds mature during the winter. Fresh Vidalia onions grown in Georgia are available from April through late June.
	Torpedo onions are an Italian heirloom variety that, when dried, have…. Layered papery skin that is a pale red violet color. Elongated in shape, the bulb resembles a torpedo or petite football. Its flesh is sweet, mild and tender with multiple sets of translucent purple and white colored rings that give it the appearance of a shallot more than an onion.
	Torpedo onions are a…. Spring/summer fresh onion versus storage onion variety. They are best eaten within 2-3 months of being harvested since they have poor long-term storage qualities.
	Torpedo onions are available during the…. Late spring, summer, and sometimes at local farmers markets in winter.
	The Tokyo Negi onion is long and sleek with hollow tubular green tops and…. Bright white elongated roots which never form a bulb. It offers just an essence of an onion bite. Its flavor is mild, savory and sweet.
	The Tokyo Negi, when mature, outwardly resembles a leek but it is grown for its…. Onion properties. It gets its first name for its popularity in cooking within the Tokyo region. The scientific name for negi is Allium fistulosum, and it is also known as the Naga negi.
	California Sweet 1015 onions are available from…. March to October.
	California sweet onions are large, yellow, globe shaped onions with a…. Mild, sweet flavor. They are devoid of the sharpness of storage onions since they are grown in soils that are without the sulfuric compounds that give other onion varieties their sharp bite.
	Sweet onions are commonly referred to as short day onions because they…. Grow during fall and winter when days are shorter. They are then harvested in spring, summer as fresh onions. Since they have a higher water content than storage onions, their shelf life is limited.
	Spring onions are harvested primarily for their…. Bulbous roots. The roots have a thin, moist, paper-white skin with a snow white flesh that is crisp, savory and sweet. The green stems are hollow and can be more pungent and dry than the roots.
	The spring onion is unique to the onion family because…. Its bulbous root never fully develops like the common onion. It is also known as a green onion or a scallion, although its oblong bulbs are harvested at a much larger diameter than scallions. Each plant produces a singular underground bulb with multiple vertical green leaves above ground.
	Although spring onions have a peak season during…. Spring months, they are available year round.
	Young Red onions are available…. Year round.
	Onions are shallow-rooted and need a friable soil that…. Retains moisture well, especially after cultivation. Onion varieties are grown specifically to suit their location.
	The Red Onion is a bulb onion grown from seed or…. Sets (small bulbs less than 1" in diameter). It can grow up to 6” in diameter and has a burgundy colored, paper sheath that protects its ruby and white ringed flesh. Red onion flavor ranges from sweet to pungent depending on its age, particular variety or how much sulfur was in the growing soil or in the fertilizer used.
	The Red Onion is classified as a spring/summer variety of onion since it has…. A thin protective layer whereas storage onions have multiple protective layers that allow them greater time to be stored and less chance of bruising. Mature onions are ready for harvesting when the green top withers, falls over and starts to turn brown, approximately six months after planting.
	Onion colors and sizes vary, but all onions can be categorized as either…. Spring/summer varieties, or storage varieties.
	Red Onions are typically available…. Year round, with domestic harvest beginning in April and extending through September.
	Younger White Pearl onions have a…. Moist, thinly-layered bone white skin that encases a translucent crisp white flesh that is juicy, mild and sweet.
	White Pearl onions with the stem attached are…. Harvested younger than mature pearl onions with their upright hollow green stems intact. Although shelf-life is short, root maintains its succulence because it can absorb moisture from the stems. Pearl onions are purposefully small because they are planted tightly and densely together and picked at their preferred stunted size.
	White Pearl onions with stems are available…. Year round.
	True Pearl onions are classified as Allium ampeloprasum because they…. Form just one storage leaf. In practice, short-day onion cultivars, such as Grano and Crystal Wax, when grown north of the equator, will actually develop pearl-size bulbs.
	White Pearl onions are ubiquitous as a…. Pickled cocktail onion but they have many other culinary uses. In addition to being a common substitute for boiling onions in soups and stocks they can be charred, roasted, and braised.
	White Pearl onions have a dry paper-like, thin skin that is both…. White with earthy tones. It encases a translucent, crisp, white flesh that is juicy, mild and sweet.
	White pearl onions are a delicate long-day storage onion variety that…. Resemble the shape of a shallot more than a common onion. Harvested when skin has dried to create a protective sheath for its still succulent flesh. Can be stored up to two months in proper conditions. Purposefully small because they are planted tightly, densely together, picked at their preferred stunted size.
	White Pearl onions are available…. Year round.
	Red Pearl onions have a semi-variegated, dry, papery burgundy skin enveloping a…. Pale purple and translucent flesh. The red pearl onion is crisp, savory and slightly pungent in both aroma and flavor.
	Red Pearl onions are a delicate long-day storage onion variety that resemble the…. Shape of a shallot more than a common onion. They are harvested when their skin has dried to create a protective sheath for its still succulent flesh. They can be stored up to two months in the proper conditions. Pearl onions are purposefully small because they are planted tightly and densely together and picked at their preferred stunted size.
	Red Pearl onions are available…. Year round
	Gold Pearl onions are small, semi-rounded onions with a…. Copper-gold dry, papery skin and a firm, juicy white flesh. The pearl onion flavor is savory, sweet and slightly less pungent than full-sized storage onions.
	Gold Pearl onions are a delicate, long-day storage onion variety that resemble…. Shallots in shape. They are harvested when their skin has dried to create a protective sheath for its still succulent flesh. They can be stored up to two months in the proper conditions. Pearl onions are purposefully small because they are planted tightly and densely together and picked at their preferred stunted size.
	Gold Pearl onions are available…. Year round.
	Maui onions have a peak season from…. Early April through June but they are available year round.
	Two characteristics set the Maui onion apart from other yellow onions: The high sugar and high moisture content of its flesh. This combination makes it exceptionally sweet and juicy. It is also very crisp and mild when perfectly ripe.
	Maui onions are a short day granex variety of…. Sweet onions. Need only about nine hours of sunlight. Best suited to warmer climates, mild winters. Cannot be duplicated if not grown in volcanic earth of upland slopes of Mt. Haleakala. Sown in late fall, harvested early Spring.
	Onions are an excellent source of: Vitamin C, plus they offer vitamin A, vitamin B-complex, magnesium, potassium, calcium and fiber.
	Green onions are available…. Year round.
	Although usually eaten raw, green onions may be…. Grilled or sautéed.
	Also called spring onions, stone leeks and scallions, green (immature) onions have…. Small bulbs, long green stalks and are entirely edible. They have a mild, onion flavor. Whereas green onions have a tiny bulb, true scallions are actually even younger and have no bulb at all.
	Green onions may be any variety of onion and are simply…. Harvested before they bulb.
	Red Cipollini onions, or Cipoline, are small, flattened, disc-shaped onions that have a…. Copper-colored, thin papery skin. Their flesh is a blend of pale, translucent purple. The Red Cipoline is succulent, firm, semi-sweet and can be pungent in aroma and bite.
	Red Italian Cipollini onions are available in…. The fall.
	Cipollini onions are short to intermediate and long day spring type onions that can be…. Cultivated in the winter and summer depending on the growing region. They are best suited to Mediterranean climates or warmer.
	Cipollini onions are petite, saucer shaped onions that have a…. Pale yellow and gold-colored thin papery skin. Their flesh is translucent white. It is succulent, firm, semi-sweet and can be pungent in aroma and bite.
	Italian Cipollini onions are available…. Year round.
	The onion is one of the oldest cultivated vegetables and is now the…. Most widely cultivated and distributed allium in the world, adapting to a variety of climates from cold to temperate, semi-tropical and dry.
	Red boiling onions are available…. Year round.
	The red boiling onion is harvested small, about the size of a…. Golf ball. It is similar in appearance to the common red onion-burgundy colored, with a paper sheath that protects its ruby and white-ringed flesh. Its flavor ranges from sweet to savory to pungent depending on its particular variety or how much sulfur was in the growing soil or in the fertilizer used.
	All onions can be categorized as either…. Spring/summer varieties, or storage varieties. The red onion is classified as a short-day, spring/summer variety since it has a thin protective layer, whereas storage onions have multiple protective layers which allows them greater time to be stored and less chance of bruising.
	Boiling onions are available…. Year round.
	Although perfectly suitable for using to infuse flavor to soups and stocks, boiling onions can…. Be dry roasted, grilled or braised, treated as a common onion and added to a variety of savory dishes, both raw and cooked. Boiling onions will keep, stored cool and dry, for up to a month.
	Boiling onions are characterized as any onion variety that is specifically grown to be…. Picked at a size smaller than the common onion. Their flavors can range from mild to savory to pungent, depending on variety and the sulphuric content of the soil in which they are grown.
	Onions cultivated for boiling can be a multitude of varieties, including…. Short-day, intermediate and long-day varieties grown at densely-packed, high populations in conditions that are ideal for warm summer bulbing production. White globe onions are the most commonly used onion for boiling purposes but they can also be yellow or red onions.
	Before eating, fresh olives must be cured in a…. Salt brine, in a lye solution, or in water depending on desired result and length of time available.
	Fresh green olives are ready for harvest when…. Purple to green in color. They are members of the Oleaceae family.
	In varying shades of color, okra may be…. Chunky or slender and have ribbed or smooth surfaces. Growing tall, this annual vegetable plant produces large attractive hibiscus-like flowers and lobed heart-shaped usually hairy leaves with long stems attached to a thick woody stem. The pods develop in the leaf axil and grow rapidly after flowering.
	Okra can be micro waved, blanched, boiled, steamed, deep-fried, braised or…. Sautéed. Do not wash until ready to prepare because water causes pods to become slimy. Do not cook in aluminum or cast iron. Okra will turn dark.
	Okra provides a good source of…. Vitamin C, vitamin A, folate and other B vitamins plus magnesium, potassium and calcium. It is fat-free, saturated-fat-free, cholesterol-free and low in calories. A substantial source of dietary fiber providing over five grams per three and one-half ounce serving.
	Red okra is available…. In summer.
	Torpedo-shaped red okra is…. 2-5” long. Offering a unique flavor and texture, the fresh taste is somewhere between eggplant and asparagus. When cooked, however, the red color disappears and the pods turn green. Raw red okra adds a colorful touch.
	Okra is available year round with a…. Peak season during the summer months.
	Okra is a warm-season crop, requires full sun and can…. Even tolerate little rain or irrigation. Like many crops, it prefers to be planted alongside specific plants. Companion plants include basil, cucumbers, eggplant, melons, peppers, and southern peas.
	Green okra has a torpedo-shaped pod ranging in lengths of 5-6” when…. Harvested mature. Pods are pale lime-to-lime green, exterior has furrowed lengthwise grooves. Skin can often be fuzzy to prickly, causing allergic reaction to sensitive skin. Flesh bears tender spongy membrane with many small white seeds. Known less for its lean flavor and more for its sticky sap that creates the fleshes gelatinous texture.
	Young fruits of green okra must be harvested daily since the fruits are known to…. Grow very fast. One plant can produce up to 100 okra. Left on stem too long, becomes tough, unfit for use. Grown for fresh-eating but has many other purposes.
	Green okra is a member of the Mallow family along with…. Cotton, cocoa and hibiscus. The okra plant produces broad oak-shaped leaves with bold yellow and white hibiscus-like blossoms. The fruits sprout in vertical patterns from the plant's stems. The sign of a plant flowering indicates fruits will develop quickly within 3-5 days.
	Chinese Okra is available beginning in…. Early fall.
	Chinese okra is a versatile vegetable suitable to a wide range of…. Cooking methods. May be sliced and stir-fried, stuffed and baked, battered and deep fried, or pureed and turned into a chutney. Store in refrigerator for up to one week.
	Chinese okra is similar to common okra in color and shape: Elongated with strongly ridged green skin, tapered ends. Ideal harvested length between 6-8” when still young, flesh is at peak tenderness. Has spongy, pulpy, slightly fibrous creamy white flesh. Considered a squash in some cultures. Flavor akin to zucchini. More mature is bitter, more fibrous. Becomes unfavorable for culinary use.
	Chinese okra is formally known as…. Luffa. It is a subtropical vine and member of the family Cucurbitaceae along with gourds, melons and cucumbers. There are two varieties of luffa cultivated for culinary use. The fruit is harvested prior to maturity. The mature luffa is dried and processed for non-culinary purposes, specifically for use as a loofah.
	Fresh chestnuts are typically available from…. October to March.
	The chestnut has a starchy cream to white colored flesh with a…. Crisp texture. It has a gentle sweetness that is also very starchy. It comes from a floating annual aquatic plant, which bears ornamental fruit that looks like a bull's head. Usually cooked, fresh chestnuts have the consistency of potatoes when boiled or roasted. A very versatile nut.
	Fresh Green Almonds are available…. During April and May.
	Fresh, green almonds, a member of the peach family, produce a…. Peach-like feel over green skin. A translucent, gelatinous substance surrounds the nut inside. They provide the same nutritional benefits as dry roasted almonds which includes protein, dietary fiber, vitamin E, calcium, iron and a trace of vitamin C. They are also trans-fat-free and cholesterol-free.
	Nopales Cactus leaves, pronounced no-PAH-les, are available…. Year round with a peak season in mid-spring.
	Nopales Cactus leaves are an excellent source of…. Vitamins A, C. They also contain a fair amount of B vitamins and iron. Although may be eaten raw, cooked is preferred. Steam briefly over boiling water a few minutes to preserve their crunch. Remove "eyes" and stickers with a swivel peeler. Shave rim. Trim off fibrous or dry areas. Rinse thoroughly to remove all stickers.
	The paddles of the prickly pear cactus, Nopales, pronounced no-PAH-les, are…. About 5” long, 3-4” wide and up to ½” thick. Offering the combined flavor of green pepper, string beans and asparagus, they have a citric acid overtone. Soft, yet crunchy, this unusual vegetable has a slippery texture like that of okra.
	Ngo gai, pronounced N-gaw guy, is available…. Year round.
	Ngo gai, pronounced N-gaw guy, is also known as: Long coriander, Puerto Rican coriander, Mexican coriander, thorny coriander, saw-leaf herb, saw-tooth herb, culantro, recao and shado benni.
	Growing in varying shiny shades of rich green, Ngo gai, pronounced N-gaw guy, produces…. Severely spiked narrow leaves that offer a taste much like that of cilantro. The two are often confused despite their very different appearance. Interchangeable in recipes, this fact increases its mistaken identity even more. Also known as culantro, this herb's flavor is much more pungent than cilantro's. It is excellent in combination with other greens.
	Mango nectarines are available…. During the summer with a peak season of July.
	Mango nectarines offer the best of both fruits with one medium mango nectarine providing…. Vitamin A, vitamin C, carbohydrates, dietary fiber, potassium and a trace of protein.
	Medium-sized with the shape and feel of a nectarine, the Mango nectarine is a…. Hybrid of old variety pale nectarines. Despite its name there is no mango in this nectarine. Green when immature, this very interesting flavored fruit turns a vivid yellow at maturity. Its fine-grained meaty texture is similar to the mango and papaya family.
	Picked at maturity, Honeydew nectarines have a very short…. Two to three week summer season which varies each year.
	The Honeydew nectarine is the shape and size of an apricot with a…. Wonderfully succulent texture. A successful cross between different nectarine varieties, the light green meaty flesh of this little fruit has a deliciously sweet taste and a very appealing appearance.
	Nectarines are low-fat, saturated fat-free, sodium and cholesterol-free, and…. Provide a source of vitamin C and dietary fiber.
	Nectarines are a member of the rose family and closely related to…. Peaches and almonds. One of the oldest of all fruits, they may be eaten raw, jellied, cooked or candied. Prepare and serve like any other stone fruit.
	There are over one hundred-fifty varieties of nectarines, differing only…. Slightly in size, shape, taste, texture and color.
	The nectarine is an aromatic, summer stone fruit that has…. Firm but not hard flesh, with deep, bright red markings on its pretty orange-yellow skin. A plump fruit, nectarines have a sweet-tart flavor and are extremely juicy when ripe.
	Wood Ear mushrooms are available…. Year round.
	Wood Ear mushrooms may be…. Sauteed, braised, baked or roasted. Add to soups, stews, risotto or grilled meats. They have long been used for their medicinal benefits.
	Fresh Wood Ear mushrooms are thick and smooth-skinned, although…. Wrinkly, resembling shape of an ear. Skin resembles color of the tree bark it inhabits, turning darker, near black with age. Texture is rubbery, gelatinous. Though it offers earthy aromas it is nearly void of flavor. Culinary virtues are its springy chewy texture that becomes crunchy when cooked.
	Wood Ear mushrooms, Auricularia Polytricha, have numerous aliases including: Tree ear, black fungus, Judas' ear, jelly fungus, yung ngo, mu-er, ear fungus, kikurage, mokurage and aragekikurage. Wood Ear mushrooms received their given name because they look like ears growing out of trees.
	Medium White Button mushrooms are available…. Year round.
	Medium White Button mushrooms offer a slightly stronger flavor than the.... Small white button. They vary in size from 1¼-1¾” and are creamy white or light brown in color. It is ideal for stir-fries, pizza, pasta and rice dishes.
	Generally, Button mushrooms are available in three sizes: The smallest is about the size of a button, hence its name, and used whole. The medium size is most often sliced or chopped. The larger dollar size can be stuffed, chopped, baked, grilled or roasted.
	Mushrooms require no peeling, but may be…. Rinsed quickly and patted dry. Never soak in water. Best when used promptly.
	Large White Dollar mushrooms are available…. Year round.
	Large White Dollar mushrooms are ideal for…. Stuffing, grilling or roasting whole. Use in soups, stews and casseroles or pair with other vegetables as a side.
	A White Silver Dollar mushroom is essentially an…. Oversized white mushroom. Its smooth rounded cap protrudes over its stout stem. Depending on when they are harvested they are either stark white in color or slightly brown blushed. Their flavor is mild when raw, becoming more fragrant and meaty when cooked.
	The large Silver Dollar mushroom, Agaricus bisporus, is also known as…. Agaric cultivé, Champignon de Paris, and Cultivated Mushroom. It is the most common mushroom that also happens to be the same species as crimini mushrooms, baby portobella, baby bella, mini bella, button mushrooms, brown mushrooms and the portabella mushroom. It was given its nickname, Silver Dollar because it is equivalent in width to a silver dollar.
	White Button mushrooms are available…. Year round.
	Button mushrooms may be eated fresh or cooked and their small size makes them…. Ideal for skewers, serving whole in soups and stews or salads. They take on the flavor of other ingredients well.
	White Button mushrooms are tiny thumbnail sized mushrooms with…. Smooth rounded caps and short truncated stems. Depending on when they are harvested they are either stark white in color or earthen brown like a crimini mushroom. Their flavor is mild when raw and more fragrant and meaty when cooked.
	The White Button mushroom, Agaricus bisporus, is also known as…. Agaric cultivé, Champignon de Paris, and Cultivated Mushroom. It is the most common mushroom that also happens to be the same species as crimini mushrooms, baby portobella, baby bella, mini bella, button mushrooms, brown mushrooms and the portabella mushroom.
	St. George mushrooms are available in…. The spring.
	St. George mushrooms grow throughout…. England and Western Europe and can be found in open grasslands, pastures, along the edges of woods, even lawns. They prefer short grass habitats in spring like conditions.
	St. George mushrooms are…. Thick and firm in texture, bold, mealy in aroma, meaty in flavor. Caps are large, smooth, rounded umbrellas with wavy gills on their underside while their stems are stout, dense. Younger St. George mushrooms are ivory white with remnants of earth speckled along stems. As they age, mushrooms become brown and begin to develop scales.
	Do not soak mushrooms in water because…. They will absorb the water and flavor will be lost.
	To store fresh mushrooms…. Place between damp paper towels or in a paper bag and refrigerate. Do not store in plastic because mushrooms need to "breathe" to maintain their flavor and texture. To clean, brush with a paper towel or a mushroom brush.
	Shiitake mushroom logs provide…. Year round mushrooms and may be grown either indoors or outdoors in a shady area.
	Averaging about 4” in diameter, Shiitake mushroom logs are…. Soaked in cold water to begin the growing process. In 6-8 days, fresh Shiitake mushrooms will appear. Use in soups, stews, sauces, and stir-fries or simply sautéed in seasonings and fresh herbs. Shiitake logs produce great-tasting mushrooms continually up to five years.
	Eye-catching and rather unusual, all-natural hardwood logs grow the very best…. Shiitake mushrooms. Prized for superior texture and flavor, log-grown mushrooms provide a long shelf life, plus excellent nutritional and medicinal benefits. Shiitakes that are log-grown contain about 18 percent protein mass and are high in iron, calcium, phosphorus, niacin, vitamin B1 and vitamin B2.
	Cultivated Shiitake, pronounced shee-TAH-kay, mushrooms are available…. Year round.
	Shiitake mushrooms may be substituted in recipes calling for…. "Wild mushrooms".
	Shiitake mushrooms are rich in…. Vitamins and minerals with potently high levels of vitamin B2, B12 and vitamin D.
	Shiitake, pronounced shee-TAH-kay, mushrooms range in colors from…. Amber to paper bag-brown. Each mushroom has a wide, umbrella shape with a characteristic curled rim. Their caps, growing up to 8” in diameter, have a cream-colored interior described as supple-firm. When cooked, they release a garlic-pine aroma. Have a rich, earthy, umami flavor.
	Puffball mushroom are available in…. The spring.
	Puffball mushrooms thrive in multiple habitats including…. Open fields, forests and gardens. As they grow, their fruiting bodies break from their substrate source, allowing them to roll around. Eventually their outer walls open up, releasing millions of spores.
	Puffball mushrooms' are roughly rounded with a…. White, warted leathery exterior. When young their interior is spongy and white, with a texture and flavor similar to tofu. Mature, giant puffballs' skin begins to brown and their flesh will become yellow green to brown, a signal that the mushrooms are inedible.
	Puffball mushrooms, Calvatia gigantea, are the only mushrooms that…. Contain all of its spores inside its fruiting body. All members of the true puffball species are edible ONLY when young with a white flesh. Mature puffballs decompose quickly and become DANGEROUS to eat.
	Portabella mushrooms are available…. Year round.
	Portabella mushrooms are versatile because of their…. Size. They have a "meaty" texture and can be substituted for other proteins.
	The Portabella mushroom is one of the most imposing mushrooms in…. Size. It has a rounded, earthen tan flat cap with near black gills on its underside. Its stem is thick, white and edible. The Portabella mushroom has a very memorable, rich and meaty texture and flavor, which it retains even after cooking.
	The portabella mushroom, Agaricus bisporus, is also known as…. Agaric cultivé, Champignon de Paris, and Cultivated Mushroom. It is a common mushroom that can be simply defined as a larger, earthier and mature form of the common white mushroom. Other mushrooms associated in the life span of a Portabella mushroom are button mushrooms, crimini mushrooms, baby portobella, baby bella, mini bella, portabellini and brown mushroom.
	Porcini mushrooms are harvested…. In the Fall.
	Porcini mushrooms have a distinctly strong and…. Unique flavor. Their meaty texture holds up to roasting, sauteeing and braising. Freezes well but should be used within a week when fresh.
	When dried, the Porcini mushroom "Boletus edulis" has more protein than…. All other commonly consumed vegetables apart from soybeans.
	Porcini mushrooms can be found most commonly in…. Europe and North America. The mushroom can grow singularly or in small clusters of 2-3 specimens. Its habitat consists of areas dominated by both deciduous and coniferous trees: pine, spruce, Eastern hemlock, birch and fir trees.
	Porcini mushrooms are an edible wild mushroom whose fruitbody can be described as having a…. Dense, white stipe (stem) that turns yellow-brown with age. Has large cap pale to rust brown, continues darkening as matures. At maturity cap’s 3-10” broad, has slightly sticky feel. Cap's underside contains tubes, rather than gills. Flavor nutty, slightly meaty, smooth, creamy texture. Emits yeasty aroma reminiscent of sourdough. Has noticeably higher water content than other edible mushrooms.
	The Porcini mushroom, Boletus edibus, is known as…. Bolet comestible, Cep, Cèpe de Bordeaux, Champignon polonais, King Bolete and Penny Bun. It is classified as mychorrhizal fungi, which are an important component of soil life and soil chemistry because they form a mutual symbiotic relationship with the roots of living trees.
	Mousseron mushroom season is in…. The spring and fall.
	Mousseron mushrooms can be eaten fresh, or…. Dried and frozen to preserve. The firm caps of the mousseron mushroom can endure long cooking.
	Mousseron mushrooms fruit vigorously during summer months in the…. Eastern United States. They can be found growing in rich pastures and grassy lawns. Flourishes all year in the western part of the United States, especially after rainfalls or frequent watering. Not liking cold weather, they prefer California's nurturing climate in late spring and summer.
	Mousseron mushrooms are a small, bell-shaped wild mushroom with an…. Off-white to beige-brown color. It is rather full-bodied for its size and has a fleshy texture and earthy flavor. Its long, narrow stem is tough, but edible. Just one of its culinary attributes is its ability to reconstitute nearly to its fresh state when dried.
	Mousseron mushrooms can be found growing in…. Groups or clusters called "fairy rings" because of the circular pattern formed when they produce. They prefer to grow in clay or clay-mixed soils.
	Morel mushrooms are available…. March through August.
	Mature morel mushrooms require a longer cooking due to their…. Chewiness. They can never be eaten raw, although they need not be overly cooked to truly showcase their flavor.
	Unlike true mushrooms, Morel mushrooms do not have a…. Symbiotic relationship with trees and thus can be found growing in forests throughout the Northern hemisphere. Morels are one of the first fungi to colonize forests that experienced fires the prior year.
	Morels are an easily identified fungus that are…. Hollow from stem to crown. They have rippled honeycomb-shaped spores throughout their fruiting body. Color ranges from a muted grey to dark brown depending on species and simply, age. They impart a superior meaty and earthy flavor with a smoky and woodsy aroma not achieved with other mushrooms.
	Morels, Morchella esculenta, belonging to the genus Morchella, are not actually…. Considered mushrooms in the true sense of the mushroom taxonomy classification. They are the fruiting body of a soil habitating fungus. Truffles share this same trait with morels. Morels and truffles are from an entirely different class known as Ascomycetes.
	Maitake mushrooms are available…. Year round.
	Maitake mushrooms are native to the mountain forests of…. Northeastern Japan where they received the name Phantom mushroom because of their rare presence. Wild Maitake mushrooms can be found in autumn forests around the base of large deciduous oak, maple, pine and other conifer trees and stumps.
	Maitake mushrooms are easy to distinguish versus other mushrooms because their…. Fruiting body is made up of clustered leaf-like fronds. Color varies from pure white to tan to brown depending on how much sunlight they received prior to harvest. Maitake's texture is succulent and semi-firm. They are fruity, earthy and spicy in flavor and absorb companion flavors readily when cooked. Are versatile and may be eaten raw or cooked.
	The Maitake, meaning dancing mushroom in Japanese, is also known as…. Hen of the woods, Klapperschwamm, Laubporling, Polypore en touffe, kumotake mushroom, ram's head and sheep's head. Its scientific classification is Grifola frondosa, which is the name you will find it under in mushroom field guides.
	Lobster mushrooms are available…. July through November.
	Lobster mushrooms feed off other living organisms in its environment, are dependent on them for…. Nutrition. Known as a mushroom-eating mushroom since within its growing process it actually eats other mushrooms, deriving its nutrients from them and essentially killing them. They can be found growing in woods feeding primarily on its parent plants, White Lactarius and Russula mushrooms. Their growing region is North America, specifically Pacific Northwest and Canada.
	Lobster mushrooms reap the reward of having layers of flavor thanks to…. Living off multiple host mushrooms during their lifespan. They are one of the most favored mushrooms since they create an abundance of rich, fruity flavors. Their coloring is deep, creating colors of coral, cinnamon, rust. Their flesh is granular, brittle. They make a great dried mushroom because the drying process captures their rich flavor qualities and preserves them.
	The Lobster mushroom is actually a parasitic hybrid of the…. Fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes. Caution should be observed when selecting lobster mushrooms since their host mushroom may be a poisonous species.
	The peak season for hedgehog mushrooms is…. Late summer through autumn.
	The hedgehog mushroom has a symbiotic mycorrhizal relationship with various…. Trees, specifically Eastern hemlocks and can be found growing in mixed deciduous and coniferous wood habitats in North America, specifically along the Pacific Coast. For wild harvesting purposes, it is an easily identified "foolproof" mushroom and it can reasonably be expected to fruit in the same spot year after year.
	The Hedgehog mushroom's peppery flavor becomes milder as it…. Cooks. Is ideal for canning since texture and taste can be successfully preserved. Can be used as a substitute where a recipe calls for Chanterelle mushrooms.
	The Hedgehog mushroom is related to the Chanterelle but is not similar in…. Shape, structure. An upright mushroom with wide indented cap that contains downward projecting teeth on underside. Stem is stout, truncated, firm. Entire mushroom should maintain golden color aside from flesh, which is chalk white. Has nutty, peppery, fruity flavor. Should not be eaten raw. Has bitter first bite. Cooked fresh they are very meaty in texture, hearty in flavor.
	Wild Enoki mushrooms are found naturally growing on…. The stumps of the Enoki tree. Cultivated Enoki mushrooms are raised on a substrate of sawdust or corncobs with a number of additional nutrition providing ingredients.
	There are actually two different kinds of Enoki mushrooms, although both are…. Botanically classified as Flammulina velutipes. The only difference between the two mushrooms is that one grows in the wild and the other is cultivated.
	Golden Enoki mushrooms are available…. Year round.
	To use Golden Enoki mushrooms in cooking, trim the…. Bottom of the mushrooms off since the mushrooms come in thick clumps. Overcooking will change the preferred texture of the mushroom.
	Cultivated Golden Enoki mushrooms have long trailing stalks with…. Small unexpanded caps. They have a chewy to crunchy texture and fruity, piquant flavor. They are also called Golden Needles, referencing their color and shape. Because of this mushroom's delicate nature, they are harvested in bouquets to protect their vulnerable structure.
	The Golden Enoki mushroom has several other names including: Enokitake, enokidake, furry foot, nametake, yuki-motase, golden needle, winter mushroom, velvet foot and velvet stem mushroom.
	Enoki mushrooms are available…. Year round.
	Enoki mushrooms are both cultivated and…. Found growing in the wild. The Enoki grows in clusters on hardwoods, preferring aspen, elm and willow trees. Wild Enokis are significantly different in appearance from the cultivated form since they are much larger and their coloring is earthen orange.
	Cultivated Enoki mushrooms are recognized by their…. Almost pure white color and their long stems and small unexpanded caps. Enoki mushrooms can grow to 5” in length. Their texture is crunchy and firm, with a mild flavor and somewhat acidic finish.
	The Enoki mushroom has several other names including: Enokitake, enokidake, furry foot, nametake, yuki-motase, golden needle, winter mushroom, snow puff mushroom, velvet foot and velvet stem mushroom.
	Cremini mushrooms are available…. Year round.
	Cremini mushrooms can hold up to…. High heat such as baking, roasting or stewing. The stems are completely edible.
	Usually a little larger in size with a light brown cap, the Cremini mushroom resembles…. Its relative, the domestic common white mushroom, but is actually a small Portobello. The Cremini has an earthy, meaty texture and mild flavor.
	Cremini and Portabella mushrooms are the…. Same strain. After planting, the Cremini mushroom will be ready for harvest in about 40 days. If left to grow just 5 days longer, it will turn into a 3½”-4" Portabella cap. Cremini mushrooms are also known as crimini, brown capped, classic brown mushrooms, Roman, baby bellas or golden Italian.
	Mushrooms provide…. Protein, fiber, a substantial amount of vitamin B, vitamin D, vitamin K, copper and other minerals.
	Yellow Foot Chanterelle mushrooms are available…. December to May.
	Yellow Foot Chanterelle mushrooms grow in numerous groups on…. Moss or mossy logs in low, wet woods of mixed hardwoods, hemlock, pine primarily in eastern North America. Also found growing in smaller numbers in Medicino County, California among hardwoods, pines. They emerge when very few other species are available. However, their visibility is a sign that the more obscure black trumpet mushrooms may be growing nearby.
	The Yellow Foot Chanterelle is a delicate, petit, vase-shaped mushroom whose cap is…. Connected to the stem via wave-like, gilled ridges that run partially into stem. Colors are burnt orange to saffron yellow throughout entire mushroom, although coloring fades as it matures. Flavors, aromas are equally delicate and faintly fruity. Thin-skinned with soft, moist flesh, unlike its greater counterpart, the chanterelle. Harvested between 1-3” in length.
	The Yellow Foot Chanterelle mushroom is an edible wild mushroom that is…. One of several species formerly known as C. lustescens. It is a member of the Cantharellus family.
	Chanterelle mushrooms are found growing…. Wild throughout the year, particularly during rainy seasons. Peak months are usually September, October, November and sometimes into December.
	Wild mushrooms, such as the chanterelle, are generally meatier and stronger in…. Flavor than cultivated mushrooms. Chanterelle mushrooms should be kept very dry and refrigerated, and used within a week. Chanterelles are very sponge-like, so be careful not to waterlog them.
	Chanterelles are a dense and meaty, edible, wild mushroom ranging in…. Color from orange to gold. They have wavy, fleshy caps with ruffled false gills that flare upward along the stem forming an abstract tulip. Their flavor is nutty, emitting savory aromatics, especially when cooked. Entirely edible, the stem is chewier and more fibrous than the cap.
	Cantharellus cibarius, commonly known as the chanterelle or golden chanterelle, is classified as a� Fungus. Chanterelles do not discriminate in their "plant relationships". Their mycelial threads can be found intertwined with the roots of hardwood trees, conifers, shrubs and bushes. They specifically thrive on old, deep, leaf "litter". Unlike other wild varieties, insects and forest animals have little interest in chanterelles.
	Cauliflower mushrooms are available in…. The fall.
	The cauliflower mushroom is subject to infestation and must be…. Carefully cleaned before cooking. For best quality and texture, use within one week.
	The cauliflower mushroom can be found growing on the…. Roots or base of conifer trees, specifically Douglass Fir and Bishop Pine trees. Trees that have been infected will produce clusters year after year if fruiting bodies are harvested properly. Fruits develop on the trees in the fall, depending on region.
	The cauliflower mushroom is a large, capless mushroom composed of clusters of frilled, leaf-like…. Branches emerging from joined base. Resembles coral reef. Surface, flesh color both ivory white to pale cream. Texture crunchy, firm, though brittle to touch. Gives off deep aromas of musk, earth. Flavor mild. Older, more mature specimens can become quite tough, bitter tasting. Can weigh up to one pound. Sign of an aging heavy mushroom is droopy browning branches.
	Mushrooms are 90% water and…. Low in calories. They are also rich in potassium, selenium, protein, and antioxidants.
	Blue Foot mushrooms are available…. Late fall through mid-winter.
	Blue Foot mushrooms can be grilled or oven roasted to retain their…. Shape and texture. Texture makes them a suitable meat substitute.
	The Blue Foot mushroom thrives in…. Woodland habitats, hedgerows, even urban parks and gardens. Grows in fairy rings under hardwoods and conifers. Though it is a fall-fruiting mushroom, sporadic spring fog-drips create lesser yielding harvests.
	The Blue Foot mushroom is a gilled capped mushroom with…. Spores. Stem is thick fibrillous, stained with deep lilac. Coloring fades as mushroom ages. Cap is flat with smooth top surface, purple wavy gills on underside. Coloring also fades with age. Flavor and aroma it produces is highly perfumed, although it lacks in appealing texture. Must be cooked to be considered edible.
	The Blue Foot mushroom, aka blewit and Pied bleu, is not a…. True blue mushroom like the Blue Entoloma that is blue inside and out. Its scientific name is Lepista nuda and it is a member of the Cortinarius family. It is an edible mushroom that can easily be mistaken for several mushrooms in the Cortinarius family that are toxic.
	Blazei mushrooms are available…. Most of the year.
	The Blazei mushroom should not be confused with…. The species, Agaricus subrufescens, which it is often assumed to be.
	Blazei mushrooms are known as much for their medicinal as…. Culinary purposes. The mushrooms may be consumed fresh or dried and reconstituted in stock to flavor broth, or steeped in hot water to use as tea. Has sweet almond-like flavor.
	The Blazei mushroom is a stout mushroom with a…. Truncated earthen white stem and a semi rounded brown cap that begins to scale with age. Its flesh is chalk white and crumbly in consistency. As the mushroom matures or if it is bruised, its surface develops a yellow hue. It is the marzipan aroma and flavor of the Blazei mushroom that makes it so unique.
	West Coast Black Trumpet mushrooms prefer growing under…. Hard wood in cool weather and are available August to April. Domestic Black Trumpets are available from November to April or May. European Black Trumpets are available during summer months into the fall season.
	Black Trumpet mushrooms grow wild in any environment where there is…. Tree cover above, a leafy carpet on forest floor. Prefers rainy damp elements, will even tolerate some snow. One of most difficult mushrooms to find since they do not typically grow at the base of trees. Their inconspicuous color provides a natural camouflage among the leaves, sticks of the forest, often hiding their existence.
	Black trumpet mushrooms often appear like a…. Frail flower. The mushrooms have a waxy charcoal-gray exterior and a deep brown, near black flesh. The cap blends fluidly into the stem, both edible and equal in texture and flavor. They have a soft yet chewy texture and a rich, buttery, woodsy flavor with a sweet aroma. They are harvested between 2-3” in length.
	Black Trumpet mushrooms (scientific name Craterellus fallax) are an edible…. Wild mushroom also known as Horn of Plenty, Trumpet of Death and black chanterelle. Although related to the chanterelle, Black Trumpet mushrooms should not be confused with the Black Chanterelle that produces visible veins. They are a true wild mushroom since they have resisted attempts to be domestically cultivated.
	Abalone mushrooms are available in…. Early spring.
	Wild abalone mushrooms are found living on…. Wounded, dying and dead hard wood trees, especially Alder trees.
	The Abalone mushroom’s subtle flavor is best when…. Not overcooked, however it shouldn't be considered edible when raw. To store, place in paper bag or between paper towels. Never store fresh mushrooms in plastic because the plastic deteriorates the flesh rapidly.
	The Abalone mushroom is an oyster mushroom variety named for the…. Aquatic shellfish, abalone, whose shape the mushroom resembles. Skin is ivory white with small golden lines, perforations found throughout its surface. Flesh is crisp, white, dense and spongy with an earthy, buttery flavor with notes of pepper and velvety texture when cooked. Have a concentrated protein, carbohydrate content as well as large proportion of dietary fiber.
	The Abalone mushroom, scientific name Pleurotus cystidiosus, is also known as the…. White Elf, King Mushroom and the Akuratake Mushroom.
	Never store fresh mushrooms in plastic because…. The plastic deteriorates the flesh rapidly.
	Unlike green plants, mushrooms are void of…. Chlorophyl, thus they need outside sources of food. These food sources are plant material known as "substrates". Substrates vary from wood logs, several types of straws and other types of organic plant waste materials. Tiny threads spread from the mushrooms fruiting body, feed on substrates, collecting nutrients necessary for growth, survival at expense of the plant material.
	Moqua is available…. Year round.
	Moqua prefers very…. Warm climates and growing temperatures.
	Moqua can be used like a…. Young summer squash or zucchini. Can be eaten raw, sautéed, stewed, roasted and fried. Skin should be scrubbed before using to remove its fuzzy coating. Can also be dried and preserved as a jam.
	Moqua fruit has the initial appearance of a faintly spotted…. Cucumber or zucchini. Skin is true-green layered with fine fuzzy coating when fruit is still young. Fruit should be harvested immature when flesh is still medium-crisp, creamy white. Has very delicate flavor with sweet finish, aroma. Once mature, loses fuzzy sheath, replaces with waxy coating, is no longer succulent, sweet. Mature fruit stores up to 12 months.
	Moqua has many other names including…. Fuzzy melon, winter melon and winter gourd. A member of the cucurbit family (cucumber), its fruits sprout from sprawling vines. The plant is cultivated for its fruit. However, its leaves, shoots and tendrils can be used as cooking or salad greens.
	The herb, Mitsuba, is available…. Sporadically year round.
	The herb, Mitsuba, is actually a member of the…. Carrot family, Apiaceae-Umbelliferae. It is one of the very few herbs that actually prefers partial shade to flourish.
	The Mitsuba herb is also known as: Japanese wild parsley, white chervil and trefoil.
	All parts of the Mitsuba plant, the…. Leaves, stems, seeds and even the roots are edible. Mitsuba turns bitter when cooked more than a few minutes, so cook this herb very lightly to preserve its flavor or add it to dishes just before serving.
	The herb, Mitsuba, has three plain parsley-like leaves that grow on each…. Long slender white stalk. Produces light green cress-like leaves that darken as they grow larger and mature. Attractive tiny star-shaped flowers quickly turn to seed. This delicate herb is high in carotene and vitamin C.
	Winter melons are available…. During the winter season, just as its name suggests.
	Cubed or sliced, Winter melon can be…. Steamed, simmered, braised or parboiled and added to stir-fries. Best used in soups. Suitable for pickling and may be diced and candied. Whole melons keep in a cool place for months.
	Winter melons are perhaps the largest cold season melons and can measure…. 15” in diameter, weigh in excess of 30 pounds at maturity. First impression is a hard, thin, chalky pistachio colored skin with waxy feel. Snow white flesh is mild flavored with similar water rich texture of a watermelon. Bears large seed cavity that takes up considerable amount of flesh. Grows best in warm weather with maximum sunshine.
	Yellow watermelon has a canary yellow flesh, often seedless, with occasional…. Black seeds. Tasting no different from the common red watermelon, when ripe, yellow watermelons have the same signature two-toned green skin. Their flesh is tender, crisp and sweet. Different varieties breed different shapes and sizes, round to oval, petite to large. Average weights are 10-30 pounds. Is most flavorful when chilled before serving.
	Yellow watermelon is yellow because of…. The absence of the antioxidant, lycopene.
	Yellow watermelon is available…. Sporadically in winter with peak season in the summer months.
	Watermelon are diverse, with over…. 1200 known varieties. Seeds may be red, white, black, pink, spotted or brown. Hard rinds range from pale to dark green, may be solid in color or striped. Large and round or oblong, juicy flesh also varies from pink to deep red, affecting a watermelon's sweetness. Often deeper colored the flesh, the sweeter the taste.
	Watermelon, aka Citrullus lanatus, is a flowering and fruiting vine plant and member of the…. Cucumber family, Cucurbitaceae. It is considered a melon, however it is not classified within the melon family. Further, its fruit is actually botanically labeled as a large berry. It is available year round.
	When considering preserving watermelons, they can be…. Made into jams and the rinds, pickled.
	Seedless watermelon is available…. Year round with a peak season June through September.
	The Seedless watermelon has the same trademark two-toned…. Variegated green skin and juicy, aromatic sweet flesh as the common watermelon. Though devoid of the ubiquitous black seeds of common watermelons, the seedless watermelon may contain a trace amount of white, edible seeds. Depending on variety and region of cultivation, average weights can range from 6-25 pounds.
	Seedless watermelons are known as…. Triploids. They are infertile, resulting from a cross between two plants ofincompatible chromosome complements. Though fruits are seedless, must be grown from seed. Fruit development furthered by pollination from third party fertile watermelon. Ranges in flesh color from red to yellow to orange.
	Ruby Bliss watermelons are available…. Late spring through late summer.
	The Ruby Bliss watermelon is a large, imposing seedless watermelon whose skin, when…. Ripe, will be green with faded green stripes and yellow and white highlights throughout. The rind is thick, firm and clouded white. The flesh will be quite aromatic, crisp, succulent and sweet. Its’ color, a deep translucent ruby red. Grows best in summer months in a hot dry climate.
	The peak season for Personal watermelons is…. Late summer, through fall and possibly early winter.
	The Personal watermelon thrives in warm arid regions with…. Temperatures ranging from 70-80˚. Personal watermelons can yield twice the amount of crop yields per acre.
	The Personal watermelon’s characteristics are true to a…. Common watermelon. Flesh is ruby red, tender-crisp, succulent, sweet. Rind may be a solid dark green, or variegated deep and lime green. Each melon averages 7-8” in diameter and approximately 4-6 pounds in weight. Although seemingly heavy for its size, the fruit's rind and dense flesh contribute to its weight. Ideal size for slicing and eating fresh.
	The Personal watermelon's value is that it conveniently fits in the refrigerator and can be…. Eaten with little waste. Most varieties of personal watermelon have a red flesh and are designed to be seedless, although they may contain trace amounts of small edible white seeds. Other common names include Icebox watermelon, palm melon and "one-meal" melon. There are currently over fifty different personal watermelon varieties being cultivated.
	Orange watermelons are available…. Typically in late spring and early summer.
	Orange watermelons have a light green rind with…. Darker green stripes, pale orange-colored flesh. Have crisp, juicy texture and mildly sweet flavor, less sweet than red-fleshed watermelon. This orange-fleshed variety contains immature, white, edible seeds and is medium-sized, roughly 8-10 pounds when ripe. Orange watermelon may be substituted for red watermelon or any other sweet, breakfast melon in fresh or juicing preparations.
	Uzbek-Russian melons are available in…. August and September.
	The Uzbek-Russian melon, often served fresh because of its…. Sweetness and crunch, will keep refrigerated for up to a month.
	The Uzbek-Russian melon is similar in appearance to the…. Santa Claus melon with a two-toned green rind layered in variegated pale and dark green markings. Flesh is ivory colored with vertical oval seed cavity. Signature fragrance is one of its most appealing characteristics second to sweet succulent flavor of its crisp flesh. Varying heavily in size and weight, they can weigh anywhere from 5-20 pounds.
	Dulcinea Tuscan cantaloupes are available…. Year round, with sporadic gaps in availability.
	The Dulcinea Tuscan cantaloupe's exterior grooves change color from…. Dark green to a golden-cream color as it ripens. Dark green grooves indicate a sweet, firm fleshed fruit, while a light green to golden color indicates a softer texture and a richer cantaloupe flavor. They are an excellent source of vitamin A and vitamin C.
	Because of a smaller seed cavity and thin green rind, Dulcinea Tuscan cantaloupes produce…. An average of ten percent higher usable yield than common cantaloupes. Not genetically modified and grown from Italian hybrid seeds, Dulcinea Tuscan Cantaloupes were developed through conventional cross-breeding, also known as hybridization.
	Tendral melons are available…. In late spring.
	A petite heirloom melon, the Tigger's smooth rind has…. Vertical variegations of rust orange and yellow. The melon's creamy, off-white flesh is very aromatic, juicy and subtly sweet. Average Tigger melons weigh a modest one pound. Like most melon varieties it prefers warm to hot growing days of summer in temperate and Mediterranean regions.
	The Tigger Melon is an open-pollinated melon that is among a full spectrum of…. Heirloom varieties that have not seen any hybridization or commercialization as netted melons and watermelons have. It has little exposure to the commercial market and is considered a farmers market melon. Its heirloom status makes it vulnerable to pests and disease, allowing for typically minimal yields.
	The Tendral melon is unique in its shape, similar to the…. Casaba melon. Hard green rind has roughly-oval shape that comes to a point at stem end. Inside is an ivory-colored, tender pulp with trio of seed cavities in central core. When fully ripe, is both succulent, sweet with subtle fragrance. Unlike most other melons, when ripe, shell stays green, blossom end remains firm.
	The Tendral melon, aka Spanish melon and Verde da Inverno, is a…. Winter melon and a member of the Cucurbitaceae family, a very broad family of traveling vines, including cucumbers and squashes. If it is harvested before becoming fully mature, it improves its storing capabilities.
	Sharlyn melons are available…. April to September.
	Sharlyn melons may be substituted for…. Crenshaw melons. To store, keep at room temperature 2-3 days. Refrigerate ripe or cut melon up to three days.
	Sharlyn melons are hybrid of cantaloupe and perhaps a honeydew variety, although more than…. Two varieties involved in its evolution. Has cracked skin with tan, yellow-orange coloring. Resembling elongated cantaloupe, does not possess sweet flavor of cantaloupes but more restrained balance of sweetness. Pale orange flesh soft near center, more firm near rind. Aromatics both floral, fruity. Flavor, aroma often improve after harvest. Have short shelf-life.
	Santa Claus melon season is…. June through October. During the winter months, Santa Claus melons are imported from South America.
	The Santa Claus melon's name is derived from its…. Late season harvest, often arriving near Christmas. Regardless of its name it is primarily grown during the hot and dry summer months in temperate climates.
	The green and gold speckled Santa Claus melon resembles a small…. Football-shaped watermelon. Flesh is succulent in texture with mildly sweet flavor, equally subtle fragrance. Color of hard shell sign of its ripeness. Brighter the yellow, the riper, sweeter it is. Ripest will have a soft blossom end that yields to gentle pressure and a vibrant yellow hue. An average melon weighs 5 pounds.
	The Santa Claus melon, aka Christmas melon and December melon, is a cultivar of the…. Cantaloupe family. It is a long-season melon with a long shelf life both on the vine and off. Use it wherever a recipe calls for cantaloupe. Will keep, refrigerated, for up to two months.
	Persian melons are available…. April to September often stretching into October.
	Persian melons look like a larger, rounder, heavily-netted, unridged…. Cantaloupe. Its light, pistachio-grey rind turns tan color when ripe. Flesh is coral colored, aromatic and sweet. Texture is buttery and firm. A perfectly ripe Persian melon will feel heavy for its size and release aromatics from its stem and blossom ends.
	Pepino melons make sporadic appearances from…. February into May.
	The Pepino melon has a light-yellow to light-green skin, streaked with…. Purple variegations. The flesh, when ripe is golden yellow with narrow seed cavity. Entirely edible: skin, flesh, pulp, seeds. Yellow interior fine-grained, sweetly aromatic, intensifying as it ripens. Flavor like a mix of banana and pear, with a slightly bitter bite. Size is inconsistent. Can be as small as a plum or as large as a papaya.
	Ogen melons are a summer melon that…. Arrive in late June.
	The Ogen melon is a productive heirloom variety, with marbled golden skin and…. Lime green, indented stripes running from stem to blossom end. Pale green flesh is sticky sweet with aromatics of fruit, flora. Typical melons grow softball size with weights 3-5 pounds. Look for specimen that feels heavy for its size, resounds with rich hollow sound when tapped. Yields best harvests in warm Mediterranean regions during hot dry summer months.
	Korean melon season begins…. In January.
	The Korean melon is oval shaped with deep, evenly spaced white linear sutures throughout its…. Yellow rind. Translucent white flesh bears trio of seed cavities that have highly concentrated sweetness. When ripe, flesh is semi-firm in texture with mild sweet flavor similar to a pear. Aroma is subtle, clean. Known to be completely edible since skin is very thin, seeds are very small. Highly perishable. Recommended to be eaten within one week of harvest.
	The Korean melon, also known as yellow melon and dua gan, is difficult to…. Harvest and it easily suffers from sunburn. The melon, rather delicate, with little tolerance of pressure, bruises easily.
	Horn melons are available beginning in…. March or April.
	One of the most distinguished varieties in appearance, the Horn melon produces…. Spiky points throughout its bright, golden yellow and rust orange skin. Interior contains a rich, jelly-like, lime-green flesh studded with large white seeds reminiscent of cucumber seeds. Melon has a sweet-tart, banana-lime flavor. The brighter the orange skin, the sweeter the fruit’s flesh. Size of a large pear, weighs less than one pound.
	The Horn melon is one of the few melons that actually resembles a…. Cucumber more than a melon since its seeds are found throughout its flesh, not just within a seed cavity. It has several other vernacular names including: kiwano, African horned melon, African horned cucumber, hedged gourd, jelly melon, blowfish fruit, cherie and melano.
	Honeyloupe melons grow best in the…. Warm summer months in Mediterranean-like regions.
	The Honeyloupe is a sweet, high sugar content melon that takes the best characteristics of…. Its parent fruits. Its rind is pale yellow lime, netless and smooth like a honeydew, whereas its flesh is coral orange, succulent and floral sweet, typical of a cantaloupe. Average weight for ripe Honeyloupe melons range 3-5 pounds.
	The Honeyloupe melon, aka Galia and Passport melon, is an eighth generation hybrid variety of…. The honey ball melon, honeydew melon and a cantaloupe. It was developed to improve upon the parent varieties to create a disease resistant melon.
	Orange Honeydew melons are available…. May through October.
	The Orange honeydew is oval to round in shape and when ripe, skin is…. White, pale yellow or blush pink, similar to common honeydews. Its flesh actually has a flavor, texture and aroma more similar to a cantaloupe, however. It is salmon colored, subtly sweet, succulent and slightly unctuous. It also has the highest concentration of beta carotene, making it the most Vitamin C dense of honeydew melon varieties.
	The Orange honeydew is a hybrid variety, a cross between a…. Cantaloupe and a honeydew. It is classified as a winter melon. Like other winter melons, it is hardy and has a long shelf-life.
	All honeydew melon varieties are considered most suitable for…. Raw preparations. Golden honeydew melons will keep, refrigerated, for up to two weeks.
	Golden Honeydew melons are available during…. The summer season.
	The Golden Honeydew melon has a similar shape and texture to the…. Common honeydew. Most obvious difference is bright golden-hued skin. When ripe, skin firm, thin, smooth. Flesh succulent, velvety, sweet. Faint aroma, slight opening at blossom end indicates ideal ripeness. Overripe melon is soft to touch, develops bitter flavor in its flesh. Like other honeydew melons, it is relatively large, weighing an average 4-8 pounds.
	The Golden Honeydew melon is a hybrid melon within the honeydew family and is…. Classified as a winter melon. Winter melons are generally larger melons and have better shelf-lives than summer melon varieties. What they often lack compared to summer melons is fragrance.
	Honeydew melons are available…. Year round.
	The Honeydew melon is the American name for the…. White Antibes cultivar that was primarily cultivated in southern France and Algeria. They thrive in a hot dry climate.
	Honeydew melons range in weight from…. 4-8 pounds. Once a melon is picked, it can no longer get any sweeter. When it is harvested determines how sweet the melon is. Vine-ripened melons picked at their peak maturity have the best flavor and highest sugar content. Are most often used in fresh preparations.
	The Honeydew, perhaps the most well-known of winter melons, has a smooth, firm…. Pale cornflower colored skin that encases sweet, pale green flesh. Round to oval, somewhat larger than cantaloupe, skin turns from green to white to yellow as it matures. As it ripens, skin transforms from very hard, smooth to velvety texture and often develops a slight stickiness. If blossom end yields to gentle pressure, melon is ready to eat.
	The Honeydew melon, aka Balian or Wallace melon, like other winter melons, is…. Hardy and has a long shelf life. The melons grow on long stems that emerge from a main stem. Producing both male and female yellow flowers on the same vine, it is the female flower that produces the melon.
	Winter melons are called such because…. They ripen slowly and are not ready to eat until late fall.
	California Hami-Gua melons are available…. Mid-May to July and from September to December.
	Oblong-shaped Hami-Gua melons have a…. Golden yellow, lightly netted skin and a pale, coral-colored flesh with a large seed cavity. The flesh is crisp, juicy and refreshingly sweet. Hami melons have the trademark muskmelon aroma: floral and sweet. They are most frequently prepared and eaten fresh. Have a long shelf life, keeping up to thirty days without refrigeration.
	The Hami-Gua melon is a muskmelon that takes form in over…. 180 different variations, creating melons of different sizes, patterns, colors and shapes. The melons common denominator is their sugar content. The flavor of the melon is a complex interaction of sugar, ph, texture and volatile compounds, making each melon variety individually unique.
	To aid in selecting a ripe melon…. Press the end opposite of the stem. If ripe, it should yield with gentle pressure.
	Galia melons are available…. May to early October.
	The Galia melon has a lightly netted golden yellow rind with a pale…. Glacial green succulent flesh that has a signature spicy sweet flavor with tropical and perfumed aromatics. It will continue to ripen when removed from plant and because of its aromatics, will permeate other foods. Unlike most melons, they are at their very best chilled.
	The Baby French melon is a…. Summer melon arriving in late June.
	The Baby French melon is an innovative new type of melon bred by crossing an…. Anana and a Charentais. The result is a very sweet, rich, aromatic cantaloupe-like melon with a superb shelf life. Fruits are round to oval with an attractive netting and weighs an average 1½-2½ lbs. This melon continues to ripen off the vine.
	Crenshaw melons are available during…. The summer months.
	The teardrop shaped Crenshaw melon, also spelled Cranshaw, has a…. Yellow and green, corrugated, rough, firm rind void of netting. Its dense, tender, peach-colored flesh is sweet and slightly spicy. The melon's skin turns golden-yellow at the peak of ripeness and will have a slightly waxy feel. Crenshaw melons can weigh as much as 8-10 pounds. They are full-flavored and sturdy enough to be cooked.
	The Inodorous group of melons is called winter melons and includes the…. Crenshaw, Honeydew, Casaba, Santa Claus, Persian and Juan Canary. These melons are generally larger melons, take longer to grow and have better shelf-lives than summer melon varieties. What they often lack compared to summer melons is fragrance.
	The Crenshaw melon is a hybrid cross between Casaba melon and…. Persian melon and considered one of the sweetest varieties in the melon family. There are two types of Crenshaw melons: green and white. White variety is most common since it is sunburn resistant.
	Charentais melons are available during…. The summer months.
	The Charentais melon, aka French cantaloupe, is a petite-sized melon with a…. Smooth, hard, pistachio-grey colored skin and distinct green ribbing. Flesh is deep orange, dense, smooth and sweet similar to that of a cantaloupe. When ripe, highly fragrant with tropical fruit, floral notes. Has a delicate and short shelf-life. May be used as a substitute in recipes calling for cantaloupe.
	Cavaillon melons are available…. July to October.
	The Cavaillon melon is most often eaten fresh and can be used where…. Recipes call for canteloupe.
	The Cavaillon melon is a small, distinguished variety of the cantaloupe that, when ripe, has…. A lime green skin with pale green vertical striping, a brilliant orange flesh with a floral-sweet aroma. Flesh contains central seed cavity easily removed from edible flesh. Stem will begin to crack, can be easily pulled off when ripe. Will also develop an obvious fragrance and the melon will feel heavy for its size.
	Casaba melons are available…. April to late September or early October.
	Unlike several melon varieties, the Casaba melon does not…. "Slip" from the vine at maturity. The fruits are harvested by cutting the stem when the melons are reasonably mature and then held in storage until the blossom end becomes soft. They can be used in place of other winter melons or substituted for cantaloupe.
	The casaba melon is quite uncommon in its appearance, easily recognized by its…. Roughly-rounded shape that comes to point at stem end. Skin golden yellow with hints of green. Hard-ridged, thick rind has irregular, shallow furrows running from end to end. Creamy pale green flesh mild, sweet. Conveys flavor nuances of Asian pears. Aroma: subtle, clean. Void of the typical netting. Generally weighs 3-5 pounds.
	Casaba melons are a unique variety of cantaloupe that belong to the…. Winter melon group, which also includes honeydew melons. The winter melon classification is attributed to their growing season, their hardiness and long shelf-life. Casaba melons are a parent melon to the Crenshaw melon.
	Cantaloupe MAG-nificent melons are available…. Year round.
	Cantaloupe MAG-nificent melons were developed to have exceptional quality, flavor and…. Aroma. An extra sweet cantaloupe that has a unique, rich golden shell color and a proprietary long shelf life. It also has a smaller seed cavity and fruit all they way to the rind. Significantly higher in Vitamin A than other cantaloupe varieties.
	Orange-fleshed melons provide an excellent source of: Beneficial beta-carotene.
	French Kiss cantaloupe melons are a petit-sized melon with a…. Thin rind. Their exterior resembles a cross between a Tuscan cantaloupe and a regular cantaloupe, with a much less pronounced striping than the typical Tuscan variety. When ripe, the rind turns straw-green in color. The orange flesh is succulent, dense, fragrant, creamy and sweet with a small tight central seed cavity. Use wherever a recipe calls for cantaloupe.
	Cantaloupes are available…. Year round.
	Cantaloupe is an excellent source of: Beta-carotene, folic acid, potassium, vitamin C and dietary fiber.
	Cantaloupe is defined by two elements: its roughly netted stone and green colored skin, and…. Its aromatic orange-coral colored flesh. When perfectly ripe, flesh is juicy, unctuous, sweet. Will feel heavy versus hollow, an indicator of water content. Ripe fruit releases floral musky aroma. Should yield just slightly to finger pressure at blossom end, which is opposite scarred end, where it was removed from stem. Flesh bears a central seed cavity.
	Cantaloupes are also known as muskmelons and rock melons and while there are dozens of…. Cultivars, there are two specific varieties recognized: the true cantaloupe (Cucumis melo ) and North American cantaloupe (Cucumis melo L var. reticulatus). Both are members of Cucurbitaceae family, which also houses gourds, cucumbers, chayote and nearly all other melons. The North American cantaloupe is the most common variety and most recognized.
	Canary melons are available from…. May to October with a peak season in July.
	Canary melons are susceptible to mildew, sunburn and is inherently not…. Disease resistant, thus crops often yield damaged fruit. Similar to other winter melons, its growing season is during the summer months preferably in warm arid climates.
	The Canary melon is oval-shaped with smooth skin and when ripe, hard rind turns…. Bright yellow, developing a corrugated look, slightly waxy feel with flesh pale ivory in color. Texture notably succulent, almost wet, semi firm, similar to ripe pear. Within flesh, fruit bears dry salmon-orange seed cavity. Possesses flavors both tangy, mildly sweet. Ideal weight for best flavor: 4-5 pounds. Only choose bright yellow melons (no green coloring on skin).
	The Canary melon is a non-netted Casaba type variety also known as…. Spanish melon, Juan Canary, Jaune des Canaries and Amarillo. Member of Cucumis melo var inodoras family, referred to as Winter melons, known as those that mature late summer. The single greatest advantage canary melons and winter melons, in general, have over summer melon varieties is that they have a long post-vine shelf-life, allowing them to be stored longer.
	Boule d'Or melons can be used as a substitute for…. Honeydew melons.
	Boule D'or, aka Cucumis melo, is a very prolific, hardy and mildew resistant French heirloom…. Melon. Its nickname, "Golden Perfection" is a clear indication of its culinary value as a melon. It is a honeydew melon variety which, when ripe, has deep lemon-colored, loosely netted skin with pale green, honey-sweet flesh that emits tropical, slightly perfumed aromatics. Boule D'Or melons can grow to an average 7-10” in diameter.
	Though White Bitter melons are often eaten in the winter, they should be…. Enjoyed during summer months since they are considered a cooling vegetable. Recommended to salt flesh to reduce bitterness, although this affects texture, nutrient level, flavor of other ingredients paired with. Use as flavor enhancing addition to recipes. Slice thin to reduce bitterness of each bite. Rich in iron, beta carotene, calcium, contains substantial levels of vitamins C and B.
	White Bitter melon is easily recognized by bumpy, warty oblong-shaped skin, giving initial appearanc Malformed white cucumber. Bears spongy seed cavity looking more similar to cucumber than melon. No peeling required. Flesh pale green to white, contains layers of flat white seeds that turn red as fruit matures. Bitterness is about only flavor, varying fruit to fruit. Generally, younger the fruit, the more bitter. Large, riper fruit more mellow, flesh becoming spongy.
	White Bitter melons, Momordica charantia, are essentially the same as Bitter Green melons and…. Bear no difference outside coloring. Member of Cucurbitaceae (gourd) family, relative of squash, watermelon. Also known as Mah-Ra Jeen and balsam pear, though has no similarities to a pear. Reference to ‘Bitter’ is direct reflection of level of quinine in fruit. Bitter melons contain a concentrated amount of quinine, which is used as a cure for Malaria.
	Bitter melons are available…. Year round.
	Bitter melon is rich in iron, contains twice the beta-carotene of broccoli, twice the…. Calcium of spinach and twice the potassium of banana. Can be stir-fried, stewed, curried, steamed, braised or pickled. Melon keeps up to one week. Before using, wash well but do not peel.
	Bitter melon is long and slender, similar to shape of a standard cucumber with a…. Rough, warty edible skin and off-white translucent crisp, bitter flesh bearing flat white bitter seeds. Fruit is harvested young, when still green. As fruit matures, skin turns bright orange, flesh increases in bitterness. Ripe fruits saved for seeds, replanted. Bitter melon considered most bitter of all fruits. Bitterness can be tempered by soaking fruit or cooking it.
	Bitter melon, aka wintermelon, moqua, sinqua, opo, balsam pear, and snake gourd, is the…. Fruit of the plant, Momordica Charantia, a member of the Cucurbit Family along with squashes, cucumbers, watermelons and cantaloupe varieties. It is an herbaceous tendril bearing vine that is harvested for its leaves, seeds and fruit. The bitter compounds that the plant has developed act as a natural pest deterrent.
	Arava melons are available…. Summer.
	The arava melon is an aromatic melon that, when ripe, has a…. Lightly-netted cornflower yellow skin. Its flesh is juicy, pale lime green with a floral, tropical and sweet aroma. The average weight of the melons are 2-4 pounds. It can be used as a substitute for honeydew melons. It thrives in hot dry climates throughout the summer months.
	Arava melon is name of a variety of Galia melons that can be mistaken for…. Cantaloupes because they have similar colored netted skin, although their flesh color is generally yellow to green versus orange.
	Mangosteen are available…. Late winter until early spring.
	Mangosteen grows on a tropical evergreen tree that can reach between 20-80’, producing…. Rather tough, short thick leaves. Member of same plant family as herbal supplement, St. John's Wort. Close relatives include button mangosteen, lemondrop mangosteen. Surprisingly because of its name, it has absolutely no relativity to mango whatsoever. Trees sometimes bear fruit when 5-6 years old, but generally when 8-10 years old, some even 20 before fruit appears.
	The ripe fruit of the mangosteen has a soft and…. Easy to open rind. To prepare, score the shell with a knife. Pry gently and carefully along the scores with thumbs until the rind breaks. Pull the halves apart along the crack. Remove the fruit. CAUTION: The purple ink-like juice acts as a serious dye on skin and fabric so handle carefully! To store, keep refrigerated.
	Mangosteen is classified as an…. Aril. Wedge-shaped arils hold 4-8 segments. Large segments contain inedible seeds, but these seeds may be roasted and eaten. Looking somewhat like wheel spokes, raised ridges are equal to the number of aril sections.
	Mangosteen rind becomes a deep reddish-purple when fruit is…. Ripe and ready to eat. Sweet flavored, creamy textured, taste is bit tart with peach-flavored overtone. Young mangosteen have light green color, can look nearly white. During next 2-3 months, color turns to darker green shade. Size increases until its firm. Hard exterior is about 2-3” in diameter. Fruit ripens suddenly and rind quickly softens.
	An aril, or arillus, is any specialized outgrowth from attachment point of the seed that…. Covers or is attached to seed. Sometimes applied to any appendage or thickening of seed coat in flowering plants, such as the edible parts of the mangosteen and pomegranate fruit, the mace of the nutmeg seed, or the hairs of a cotton plant. The aril is an edible enticement, encouraging transport by animals and thereby assisting in seed dispersal.
	Champagne Mangoes are available…. May through the beginning of August.
	Champagne mangos make excellent…. Sorbet, jams, tarts and chutneys. Store at room temperature until ripe. Once ripe they will keep refrigerated for up to a week.
	Champagne mangoes, also known as Ataulfo mangoes, are oval-shaped with a…. Golden yellow exterior and bright yellow flesh. Smaller in size and less fibrous than a traditional mango the skin of the Champagne Mango is tough and inedible while the flesh is soft, sweet and juicy. When ripe and at room temperature the champagne mango will have a sweet smell. Rich in vitamins A, B, C and dietary fiber.
	Mangoes are available…. Year round.
	Mangoes have over one…. Thousand varieties.
	The mango tree is an evergreen that can reach 60’ in height taking… Four to six years to fruit. Weather has to be hot, dry in order for trees to produce quality mangoes. Most often eaten fresh when their flesh is juicy and ripe, yet still somewhat firm. An overripe mango will be fibrous, very soft. Should be kept at room temperature and eaten as soon as they are ripe.
	Mangoes, also spelled mangos, vary from long and narrow to…. Almost round. Skin may be yellow to reddish-orange or green. Measuring 2-10” in length, can weigh up to four pounds. Mangoes generally have slight ridge on one side and pronounced "beak" at one end. Large pit in center has attached fibers that most often extend into pulp. Highly aromatic, flavor is sweet, ripe pulp is very juicy.
	Mamey, pronounced "mammee", fruit is available…. July to December.
	A large fruit, the Mamey, pronounced "mammee", is football-shaped and covered with…. A rough brown inedible skin. Bright orange in color, granular flesh is succulent sweet blend of a peachy-apricot taste with a raspberry overtone. A giant pit inhabits center of fruit. Other names for this fruit are San Domingo or South American apricot. Belongs to the same family as the mangosteen. Not related to either apricots or apples.
	Malamgal leaves grow in bunches and have similar shape, color to the leaves of an…. Olive tree, although they are more delicate in texture and provide more flavor. Their flavor has both a hint of iron and mustard that gives them versatility when using for cooking purposes. The leaves are eaten fresh as a vegetable, dried for a spice and ground to powder form for its nutritional benefits.
	Malamgal aka, moringa tree, Shevaga and the horseradish tree is a wild and…. Cultivated vegetable tree whose leaves, roots and pods are all used for culinary purposes. It is the most versatile, efficient and widely cultivated plant of its species grown for food in the world today. Its roots, bark, leaves, seeds, flowers and fruit are all harvested.
	Fresh lychees are available in…. June and July.
	Lychees are also known as: Litchi, leechee, lichee and lichi. Rich in vitamin C, they contain potassium and other nutrients.
	Lychees are about the size of a small plum or a small ping-pong ball and…. The lychee nut, pronounced "lee-chee", is usually about 1-1½” in diameter. Round, heart-shaped or oval, the brittle reddish-brown shell is inedible. Aromatic sticky flesh is translucent, pearly white. Sweet and juicy, flavor is similar to a grape but is much more fragrant. When dried, lychees develop a chewy texture and smoky taste.
	The seed of the loquat fruit contains TOXIC levels of…. Cyanide. NEVER suck on loquat seeds!
	The loquat, Eriobotrya japonica, is a member of the Rose family, Roseaceae and is…. Self-pollinating. The medium size trees love full sun, well-drained soil. A very handsome evergreen, it produces rich green leaves with prominent veins, roughly toothed margins. Popular as ornamental, the large leaves spread into a characteristic umbrella shape offering a lovely source of shade. Avoid planting loquat trees in soggy areas since they require only minimal watering.
	Loquats, pronounced LOH-kwaht, are about the size of an apricot, fragile and wearing a…. Creamy-orange almost golden thin, downy skin that bruises easily. Flesh is tender, juicy with delectable crisp-firm texture. One or more smooth, large, somewhat flattened inedible seeds inhabit center of fruit. Depending on variety, taste can vary from subtle to honey-rich. Although most require peeling, some do not. Loquat's fleeting freshness only lasts about ten hours.
	Longan is available…. November through March.
	The tropical longan tree produces attractive, thick, dark evergreen leaves and clusters of…. Drooping fruit. Majestic and absolutely gorgeous, it does not do well in cold climates. It is often enjoyed as an ornamental shade tree.
	Ranging in size from an olive to small plum, spherical to ovoid in shape, longans…. Have a thin rough-to-prickly brown easy to remove shell called a pericarp covering its grayish-white translucent pulp. In center of juicy flesh is large smooth jet-black seed with white ovoid characteristic mark. Having flesh reminiscent of peeled grape, flavor is wonderfully sweet, often described as mysterious tasting blend of musk, spruce and gardenia.
	The peak season for Yuzu limes is…. December through April.
	The Yuzu lime, when mature has the appearance of a stout and puffy…. Spherical lemon. Its peel is thick, semi rough and fragrant. Its flesh contains numerous seeds and membrane that is consistent with inner texture of its peel. Juice from Yuzu limes is highly acidic and tart. Its sweetness is in the oils of its rind. The name lime is misleading since the Yuzu has no lime parentage.
	Sweet limes bear fruit in…. The winter months.
	Sweet limes are rounded with…. Conical indented ends. Rind is lemon yellow at maturity, thin, semi smooth with prominent oil glands that make them very aromatic. Flesh is translucent yellow, tender, very juicy, though lacking any substantial levels of citric acid. Flavor is sweet with insipid finish. Have very little presence in American horticulture outside of ornamental use and as a garden tree.
	Sweet limes, Lima Dulce, are a hybrid variety whose parentage has been linked to…. Key limes and a citron variety. Their scientific name is C. limettiodes. They are also known as Indian sweet lime, Palestinian limes and are referred to as piñata limes in Mexico.
	Rangpur "Kona" limes are available…. Year round with a peak season in winter.
	Rangpur limes have the appearance of a mandarin or a tangerine on both the…. Outside and inside. Peel is thin, semi smooth with shallow indentations, clinging loosely to flesh, which at maturity is orange, tender, juicy, generally laden with seeds, very acidic. Acidity more comparable to a lime. Unlike most mandarins, Rangpur limes do not emit a sweet citrus aroma, rather more of a clean lemon lime scent.
	There are at least twenty known varieties of the Rangpur lime with very wide…. Variations among the varieties including fruit characteristics such as form, color, texture, flavor and acidity. The most important valuation to recognize about Rangpur limes is that they are not limes at all, rather they should be classified within the mandarin family. Other names given to Rangpur limes include Canton lemon, hime lemon, cravo lemon, Japanche citroen and mandarin lime.
	Mexican Key limes are available…. Year round with its peak season extending from late summer into early winter.
	Mexican key limes resemble common limes but are…. Generally smaller and more rounded, roughly 2” in diameter. Their Kelly green skin is often blushed with yellow, a sign of ripeness. The thin peel is smooth, leathery and filled with sweet aromatic oils. The segmented, seed-bearing flesh contains a sweet-tart juice, a trademark that sets it apart from common limes.
	The name Mexican Key lime is actually one of many names given to the…. Same lime that is also called Mexican lime, key lime, bartender's lime, thorny lemon and limon verde. These names are generally references to growing regions or to the purposes they are used for. Its scientific name is Citrus aurantifolia Swingle.
	Finger lime trees prefer…. Sheltered rainforest or sub-rainforest habitats for prolific growing. Overexposure to full sun will cause the trees stress, thus producing poor fruit yields.
	Known as the caviar of citrus, the aromatic skin of Finger limes appear in a…. Triad of colors and the flesh holds caviar-shaped vesicles that pop crisply in your mouth with an assertively tart punch. Flavor is a lemon lime combination with herbaceous undertones. Fruit pulp color intensifies during last phase of fruit maturity. If you wish to get the strongest color possible from your fruit, harvest fully matured fruit.
	There are several different Finger lime varieties, all of which maintain the…. Same shape and constitution: The Alstonville variety is green, seedless. Judy's Everbearing is light green to pink skinned fruit with pale rose pulp. Pink Ice is similar to Judy's Everbearing, its skin ruby tinged brown with rose colored pulp. Purple Viola and Jali Red share the same ruby coloring pulp while their skin deepens with age.
	Australian Finger limes are available…. From September with a peak season in November-December. Coastal regions can bear fruit sporadically year round.
	Limes are as obvious in appearance as they are in flavor: Petite, semi rounded to ovate in shape. Upon harvest, they have a Kelly-green thin, porous peel, which, when zested releases floral aromatics. Their thinly segmented flesh is pale lemon lime, fragrant, juicy, tart with a sour bite. When fully mature limes become yellow, similar to color of lemons. Entire fruit is used for culinary applications.
	Limes, citrus aurantifolia, are the smallest members of the…. True citrus family, Rutaceae. Common lime varieties include Persian or Tahiti Lime, Citrus latifolia, a hybrid developed in the early twentieth century. Persian limes are the single most cultivated variety.
	Limes are available…. Year round.
	Limequats are the size of a kumquat, petite and oval with…. Rounded ends. Their skin's coloring, when mature, is a warm yellow-green. The peel is thin, fragrant and sweet while its flesh is tart, much like a key lime and it bears a handful of thin seeds. They may be eaten raw and are entirely edible, although removing the seeds is recommended.
	A limequat is a hybrid of an Indian key lime (Citrus aurantifolia) and a…. Kumquat (Fortunella margarita). It has the juiciness of a key lime and the shape and tart qualities of a kumquat. Three varieties of limequats have been distinguished: Eustis, Lakeland, and Tavares, named after towns in Florida, the state in which they were produced. Limequat varieties are more cold-tolerant than limes though less cold tolerant than kumquats.
	Limequat season typically begins in…. November.
	Vulcan lettuce is a cool weather crop, growing best in fertile soil with minimal to…. Sufficient irrigation, warm days, cool nights. It is a great home gardener's lettuce and can be planted in containers and raised beds. Harvesting healthy cut-and-come-again lettuce is quite simple: once the leaves have reached an optimal height of 4-6”, cut them just above the base leaving less than 1” for continued growth.
	Vulcan lettuce is an early maturing, loose red leaf variety that is a…. Hardy, slow to bolt, vigorous cut-and-come-again lettuce that has 2-3 harvests per season. Crimson red tinted leaves give way to green midribs and a succulent translucent pale green base. Leaves are ruffled with a flexible, buttery texture and lean, mild flavor. It’s brilliant texture, mild flavor makes it is a versatile choice for many salad types.
	The ideal season for Vulcan lettuce is…. Winter through early spring.
	Tatsoi is available…. Year round.
	Tatsoi is a small plant that forms a rosette of petite leaves with…. Short pale lime green stems. Its savoyed-shaped, almost seaweed green colored leaves are glossy with a buttery, tender, succulent texture. Tatsoi displays mild spinach-like flavors with sweet, nutty undertones. A fast-growing plant that can be harvested within one month of sowing. It thrives in cool seasons and requires fertile soil, warm days and cool nights.
	Tatsoi, an Asian leaf vegetable variety and a member of the Brassica rapa family, is…. Commonly known as spoon mustard, spinach mustard and rosette bok choy. It is a flat forming Chinese cabbage.
	Sierra lettuce is available…. Fall to winter.
	Sierra lettuce forms a loose heart that connects individual upward growing leaves that…. Are green at the base and midsection giving way to glossy and frilly textured, burgundy-bronze hued tops. Sierra's flavor is complex, rich, forward and nutty. Its ribs are succulent and crunchy while its upper leaves are thick yet delicate in texture.
	Sierra lettuce is a hardy, red loose-leaf lettuce in the…. Batavia family. Batavia lettuces are cut-and-come-again types of lettuce. It is best to remove at least an entire layer of cut-and-come-again varieties to preserve their growing consistency. It is known for its ability to withstand the heat without wilting or bolting, making it an ideal summer lettuce variety.
	Sweet Romaine lettuce is available…. Year around.
	Like regular Romaine, Sweet Romaine lettuce grows in…. An elongated head of sturdy green outer leaves and lighter to pale celadon leaves in the center, all of which have a firm rib down their centers. It is crisp and crunchy but sweeter and less bitter than regular Romaine.
	Red Outrageous lettuce is available…. Spring to early summer
	AKA Outrageous, this romaine lettuce is a stout-growing variety with thick…. Glossy, deep ruby red leaves and a crisp sweet green heart. It can be harvested as a baby lettuce or as a mature romaine up to 10”.
	Perella lettuce is typically available…. Year round.
	The leaves of Perella lettuce are tender at the edges, and more…. Crisp towards the center, making them particularly well suited for use as lettuce cups or wraps.
	Perella lettuce has succulent leaves that are tightly wound to a…. Crisp blanched heart. Leaves at the base are white to green while the upper loosely crinkled part of the leaves evolve into glossy hues of burgundy. Flavor is smooth, rich and buttery with a slight mineral finish. Even at maturity, Perella lettuce forms smaller than average sized lettuce heads, averaging 6” in diameter. Perfect size for single serving salad.
	Perella lettuce, aka Rousette, is a butterhead type and known as a…. Limestone lettuce variety. It thrives in the rolling red earthen clay soils where limestone is found. It grows quickly and abundantly, though it should not grow in excessive heat or the leaves will bolt and flower.
	Pirat lettuce thrives in…. Fertile soil with sunny warm days in cool and coastal climates.
	Pirat lettuce has tender, crimson-tinged upward growing leaves attached to a stout, blanched…. Heart. Leaves have a complex and slightly bittersweet flavor, yet, because it is a butterhead variety, they have a melting-quality in the mouth. Ribs leading to the heart are succulent, snappy and mild in flavor. When leaves are torn from the rib, the lettuce emits a mildly bitter milky substance. Has a superior lettuce flavor and quality.
	Pirat lettuce is a red…. Butterhead type. Each lettuce variety in the butterhead family will form loose rounded heads and large, easily separated leaves that achieve a buttery quality in their texture. It is a good source of Vitamin A, Vitamin C, folate and dietary fiber.
	Mizuna is available…. Year round with a peak season in the fall.
	Mizuna is a mild…. Japanese mustard.
	Young Red mizuna leaves measure only 1½” long, about 1” across and are reminiscent of…. Peppery arugula. Young Red mizuna has a much sweeter, milder taste and a fresh earthy flavor. Mature Red mizuna stalks are quite juicy and offer their own special flavor. Delicately-fringed Red mizuna is often found in a mix of baby greens or mesclun.
	Red mizuna produces graceful, feathery jagged-edged green leaves that grow in a…. Bushy clump. This Asian specialty vegetable can mature into a red head that measures up to 9” high and 18” across. Raw or cooked, the slightly crunchy leaves have a nutty, peppery flavor.
	Mature mizuna makes a perfect substitute for…. Chard or kale.
	Mizuna has long, broad, serrated and deeply cut satin finished leaves with…. Thin trailing stems that meet at its root base. Mizuna's flavors can be characterized as piquant and bright with a subtle earthiness. The dark green leaves offer most of the plant's nutrition that provide beta carotene, vitamins and minerals.
	Mizuna, scientific name, Brassica rapa nipponosica, is a cool season Japanese mustard green that has A similar appearance as wild arugula. It belongs to the Brassica rapa family, which is constituted of field mustards and oil producing crops such as rapeseed.
	Miner’s lettuce sprouts most commonly in the spring, preferring…. Cool, damp conditions. Appears in sunlit areas after first heavy rains of season. Most prevalent abound in shaded forest areas among fir, pine, oak trees. Colonizes disturbed areas, especially those that experienced fires in previous seasons. Can also be found growing in virgin fields of wheatgrass, bluegrass. When summer heats up leaves turn red, dry out.
	Miner’s lettuce gets its name from the…. California Gold Rush Years. Gold miners ate the plant in abundance and it is widely known that its nutritive properties prevented scurvy.
	Miner’s lettuce is petite and delicate in appearance and on the…. Palate. It’s composed of thin, succulent lemon lime stems that support Kelly-green colored basal leaves. The flavor is mild and sweet, with a subtle earthiness. At its height of maturity, Miners lettuce produces numerous edible flowers from its stems. It is high in vitamin C, beta carotene and protein.
	Miner's lettuce is sometimes confused with…. Purslane ‘Portulaca oleracea’ which is also a cool season wild growing crop.
	Miner’s lettuce, scientific name, Claytonia perfoliata, is a…. Trailing annual vine that grows wild more than it is cultivated. It is a greater source of food for animals than it is for humans, providing a grazing source for gophers, flocking birds, quail, doves and cattle, while seed-eating birds eat the plant's fruits allowing for the plant to continue to flourish in the wild.
	Miner's lettuce is a…. Spring crop.
	There are over 200 different Mache lettuce varieties, each…. Distinguishing them from one another in flavor, quality and adaptability.
	Mache is perhaps the most delicate of all…. Salad greens. It forms a rosette of 6-8 leaves from its razor thin, tender stems. The stems are lemon lime in color, tender and succulent. Leaves are a key lime green, velvety to the touch, sweet and nutty in flavor. It contains B-group vitamins, vitamin C, iron, folic acid, and potassium.
	Mache, scientific name Valerianella locusta, aka Vit, corn salad and lamb's lettuce is a…. Name designated because of its leaves' resemblance to shape of a lamb's tongue. It is a loose leaf style green that, unlike lettuce varieties, grows very low to the ground from individual fragile stems. Because of this, it must be harvested with precision. It is considered a high commodity gourmet green.
	Mache Epic root is available…. Year round.
	Limestone is an American heirloom lettuce that thrives in the…. Rolling red earthen clay soils where limestone is found. It grows quickly and abundantly, though it should not grow in excessive heat or the leaves will bolt and flower.
	Limestone Lettuce has succulent leaves that are tightly wound to a…. Crisp blanched heart. Leaves at the base are white to green while upper loosely crinkled part of leaves evolve into glossy hues of lime green. Flavor is smooth, rich and buttery with a slight mineral finish. Even at maturity, Limestone lettuce forms smaller than average sized lettuce heads, averaging 6” in diameter. Leaves are delicate, bruise easily. Handle gently.
	Limestone lettuce is available…. Year round.
	Red leaf lettuces are a…. Cool season crop, preferring warm full sun days and cool nights. They can tolerate several soil types from clay to sandy to rich, organic soil. They are best harvested once the leaves are 4-6” in length.
	Red leaf lettuce is the general name provided for dozens of varieties that produce…. Semi-frilled textured loose leaf lettuces with deep red burgundy stains highlighting the tips of lime green to sea green outer leaves to pea green and cream colored inner leaves. The texture is consistently crispy and succulent and the flavor generally mild and subtly earthy with a buttery nuance.
	The milky substance that appears when lettuce leaves are torn or cut from the…. Plant is actually a signal that the lettuce variety will have some level of bitterness in its flavor, which occurs mostly in mature plants. Although this does not happen with all lettuce types, it is very typical of red leaf lettuces.
	Red Leaf lettuce is available…. Year round.
	Green leaf lettuce is available…. Year round.
	Green leaf lettuces are a…. Cool season crop, preferring warm, full sunny days and cool nights. They can tolerate several soil types from clay to sandy to rich, organic soil. They are best harvested once the leaves are 4-6” in length.
	Green leaf lettuce is the general name provided for dozens of varieties that…. Produce semi-frilled loose leaf lettuces with colors varying from lime green to sea green in the outer leaves to pea green and cream colored inner leaves. The texture is consistently crispy and succulent and the flavor generally mild and insipid with a slightly bitter undertone. Bitterness generally occurs in maturing greens versus young greens.
	Iceberg lettuce is available…. Year round.
	Iceberg lettuce has tightly bound, broadly shaped thick-walled leaves that are…. Concentrated with more water than virtually any other green. What it lacks in flavor is made up for in succulence, crunchiness. Varies in color depending on particular cultivar, where, how grown. Outer leaves range from sea green to lime green while inner leaves range from pale yellow to translucent white. All leaves form nearly perfect globular head.
	Colored rich shades of red to burgundy, red gem lettuce has a…. Wonderful, sweet taste and a crisp texture. Boasting lovely succulent leaves that measure about 5” in length and about 3” in width, it has a richly colored deep red heart that adds crunch and flavor to mixed green fresh salads. It also makes an ideal side salad served on its own.
	In California, Freckles lettuce is cultivated…. Year-round.
	Freckles lettuce is an heirloom lettuce variety that thrives in…. Warm climates with fertile soil and moderate rain or irrigation. Its tolerance for heat and sun make Freckles lettuce a slow-bolting, choice variety for hotter climates in the summer months.
	Freckles lettuce, aka Flashy Troutback, is an open pollinated, heat and sun tolerant…. Romaine lettuce variety unique to lettuce cultivars. It may have achieved its special markings due to the sun. Its white base connects individual glossy lemon lime green ribs growing upward, freckled with specs of burgundy throughout their leafy tips. Leaves are crisp. Flavor is notably bitter and otherwise clean and insipid in its finish.
	Harvesting healthy cut-and-come-again lettuce is quite simple: Once the leaves have reached an optimal height of 4-6”, cut them just above the base leaving less than 1” for continued growth.
	Firecracker lettuce grows best in fertile soil with minimal to…. Sufficient irrigation, warm days and cool nights. It does not tolerate extreme heat since the leaves will bronze and brown and eventually bolt to flowering form, rendering its cut-and-come-again option extinct. Firecracker lettuce is a great home gardener's lettuce and it can be planted in containers and raised beds.
	Firecracker lettuce is a lightweight looseleaf lettuce which means it is a…. Cut-and-come-again variety. It is best to remove at least an entire layer of these varieties to preserve their growing consistency. It has a deep violet color throughout its leaves that are thin, glossy, wavy in texture and appearance with bitter, sharp and bright flavors that lend the lettuce's best use to salad mixes.
	Firecracker lettuce is available…. In the spring and summer seasons.
	Deer's Tongue lettuce tolerates many…. Different climates which make it suitable for the home gardener. Severe heat, though, will cause bitterness in the leaves. It is advised that the outer leaves are harvested all at once as they grow. Young and baby lettuce's should be sown close together and harvested with a scissors.
	Deer's Tongue lettuce grows in a tight formation with a…. Connected base, its narrow pointed triangular leaves growing outward and upward wrapping themselves around each other to form a very distinct looking lettuce. The leaves are tender, mild, succulent and have a melt-in-your-mouth flavor. Its white ribs are less palatable, though crunchy, often slightly bitter. Young Deer's Tongue lettuce is milder than its mature form.
	Deer's Tongue lettuce, aka Matchless lettuce, is an heirloom variety known for its…. Hardiness, cold and heat tolerance and its resistance to bolt in the hot summer months. Deer's Tongue lettuce should not be confused with Amish Deer's Tongue lettuce that was first cultivated a century later than Deer's Tongue. There are two different Deer's Tongue leaf colors: red and green.
	Deer's Tongue lettuce is cultivated…. Year round with a peak season in early Spring.
	Brunia lettuce is an heirloom variety native to France and is a…. Cool season crop, as are most lettuce varieties. It grows best in fertile soil with minimal to sufficient irrigation, warm days and cool nights. It is a great home gardener's lettuce and can be planted in containers and raised beds.
	The striking, red oak, loose-leaf Brunia lettuce produces…. Attractive pointed leaves highlighted with bronze edges. The flavor is fresh with a crisp texture. To store, refrigerate in a plastic bag. Use promptly within one week for optimum color, quality and flavor.
	Brunia lettuce forms a rosette shape from individual long and slender winding leaves that have…. A distinct notched oak leaf shape. Their coloring starts picholine green at the base giving way to colors of ruby, bronze and wine. The flavor of Brunia lettuce is buttery, mild and its texture succulent and delicate.
	Brunia lettuce is a red loose leaf type which…. Means it is a cut-and-come-again variety, allowing for multiple harvests. It is best to remove at least an entire outer layer of these varieties to preserve their growing consistency.
	Boston and Bibb lettuces are available…. Year round with a peak season June to December.
	Bibb lettuce varieties are known for…. Tolerating varied soils and heat and resisting bolt during summer months, making them a choice lettuce for home gardeners.
	Boston Bibb lettuce is the benchmark butterhead variety, providing…. Superior texture and flavor. Its broad wavy green outer leaves encompass more tightly bound and yellow tinted inner leaves. Together they form a rosette of leaves that have sweet, nutty and mild flavors paired with textures both buttery and crispy.
	Boston Bibb lettuce is essentially butter lettuce, a…. Butterhead type of lettuce. This distinction explains that each lettuce variety in the butterhead family will form compact rosette shaped heads and large, easily separated leaves that achieve a buttery quality in their texture. Boston Bibb lettuce is known as a limestone lettuce variety, which essentially is lettuce that was successfully cultivated in limestone rich soils.
	Romaine lettuce is a cool-season crop, as are most lettuce varieties, thriving in…. Rich organic soil and climates with warm days and cool nights. Romaine lettuce is best harvested once the leaves are at least 4-6” in length.
	Romain lettuce is the most upright growing of all…. Lettuce types. Baby romaine leaves grow erectly, tightly to form elongated head. Outer leaves lime colors while inner leaves yellow to creamy. Blanched heart becomes translucent white at core. Baby romaine lettuce has more texture than flavor. Leaves crunchy, succulent with mild flavor.
	The word lettuce comes from the Latin lactuca, which is derived from lactus, meaning…. “Milk”. Milk in this sense refers to milky substance that appears when lettuce leaves are torn or cut from plant. Although this does not happen with all lettuce types, it is very typical of romaine lettuces. Romaine is a ubiquitous lettuce variety that may only be lesser known than iceberg lettuce, although it provides more flavor, character, nutrition.
	Romaine lettuce, aka Cos, is the botanical name given to a…. Wide variety of lettuces. Lettuce is categorized into four different types, also known as subspecies or botanical varieties. They are head, romaine, butter and loose leaf.
	Red oak leaf lettuce has the…. Appearance of oak leaves, lobed and loosely serrated. The vibrant burgundy stained leaves form a semi-tight rosette, growing upward and outward. Red oak leaf lettuce has a buttery texture and an incredibly mellow, nutty and sweet flavor, which rarely becomes bitter, even in hotter climates. A good source of vitamin A, C and folate.
	Green oak leaf lettuce has the appearance of…. Oak leaves: lobed and loosely serrated. The leaves form a semi-tight rosette, growing upward and outward. Green oak leaf lettuce has a buttery texture and an incredibly mellow, nutty and sweet flavor, which rarely becomes bitter, even in hotter climates. It is good source of vitamin A, vitamin C and folate.
	Oak leaf lettuce is a type of…. Butter lettuce. Butterhead lettuces are known for their compact heads, their leaf texture and their mellow flavor. They are also great short season varieties as well as more heat-tolerant than crisphead lettuce.
	Lollo Rosso lettuce is grown primarily as a…. Supplemental lettuce to mix with other lettuce's of varying textures and flavors.
	Lollo Rosso lettuce thrives in cool seasons and requires…. Fertile soil, warm days and cool nights. When harvesting, be sure the leaves are at least 3” in length and that an entire outer layer is plucked to encourage growth. Several harvests can be plucked from one plant. Once the central stem forms the plant is ready to bolt and the leaves will become excessively bitter.
	Lollo Rosso is a red loose leaf type of lettuce that is also known as…. Lolla Rossa and Lollo Rossa due to gender confusion. Lollo Rosso's sister varieties are Lollo Biando and Lollo Verde. It forms a distinct compact rosette of fan-shaped blood violet leaves with a non-hearting pale green base. Leaves have a crisp, semi-succulent, hardy texture, ruffled tips. Flavor is bold, slightly bitter, nutty.
	There are four lettuce type classifications: Crisphead, romaine, loose and butterhead.
	Baby Iceberg lettuce is simply…. Iceberg lettuce harvested at a young age.
	Iceberg lettuce is not as…. Nutritionally dense as darker greens but it is a good source of potassium, iron, calcium, fiber and Vitamin K.
	Pink lemons are available…. Sporadically from May through August.
	Younger pink lemons are variegated with green and off-white stripes on…. Outside, rosé hued pink flesh inside. As lemons mature, variegation reverts and pink flesh intensifies. Pink lemons have tangy, tart flavor, a rich lemon scent, very few seeds if any. Leaves are highly fragrant, considered most fragrant among lemon trees. Pink lemons become less acidic with age. Best suited for their juice and their zest.
	The pink lemon, aka pink lemonade tree, is actually its own variety and not a…. Hybrid, It is simply unique to the Eureka lemon family. Although it is not the most productive of lemon varieties, perhaps because their variegated leaves are low in chlorophyll, the fruits produced are highly edible and delicious. Older fruit loses their stripes and develop flesh pigmented pink from lycopene, the same compound that colors pink grapefruit.
	Meyer lemons are generally available…. Year round, however intermittent gaps can occur.
	The Meyer lemon trees are exceptional garden and grove trees, making them…. Suitable for all levels of cultivation. They flourish in dry, temperate coastal climates and require little rainfall or irrigation.
	The Meyer lemon is considered to be a hybrid of a lemon variety and…. Mandarin variety. They easily differentiate themselves from the common lemon with their shape, fragrance, color, taste. They are ovate yet rounded. Coloring is a deep brilliant yellow. Smooth semi-thin peel is fragrant, oily. Flesh is low acid, aromatic, floral, sweet. Used for their fragrant zest and juice, which is sweeter, more floral than a Eureka or Lisbon.
	Italian Sorrento lemons are harvested…. Year round with a peak season from spring to late fall.
	The Sorrento lemon has a lemondrop yellow, highly fragrant, medium-thick peel and is…. Ovate in shape with tapered ends. Pulp is translucent yellow in color. Yields a large quantity of semi acidic juice. The flesh is very low in seeds, often seedless. It is used for its flesh's juice and fragrant peel. It is one of the richest lemons in ascorbic acid (Vitamin C).
	Eureka lemons have a peak season in…. January and February, but may be available year-round.
	The Eureka lemon variety has classic…. Bright yellow skin with yellow flesh, thick, white pith, containing few seeds. Fruit has medium-thick, firm rind, skin, with very tart juice, fragrant, oily peel. Pronounced, blossom-end knob is characteristic of the Eureka. May be used in any recipe and substituted for almost any other lemon variety because of their tart acidity, balance, and high oil content.
	Wild Ramps are available…. Late March to the end of May.
	The ramp, also known as a wild leek, has delicate…. Elongated leaves and a scallion-like stalk. The leaves are green and the thin stalk may be white or pink. The ramp has an onion-garlic flavor and a woody, pungent aroma. They are extremely versatile. Use as a substitute for garlic, onions or leeks. They have a mild onion flavor but a very pungent aroma.
	Ramp cloves are available in…. Late Spring.
	Ramp cloves are the bulbous, bottom-end of the…. Ramp, having no greens and no tops. Intensely flavored, ramp cloves offer a strong, garlic-onion flavor that is more concentrated than ramp greens. May be used as a substitute for garlic cloves or whole ramps. Prepare whole or minced, fresh or cooked.
	French leeks are available…. For a limited season in spring: late April through early May.
	French leeks are…. Sweet and savory. The young, thin stalks are full of flavor and succulent.
	Leeks are available…. Year round with a peak season in late winter or early spring.
	Leeks, Allium ampeloprasum, are very hardy plants that can…. Withstand and survive cold climates. They can be grown for harvesting at different stages, from small or baby, to teen-sized, to mature.
	Leeks are a good source of…. Iron, vitamin C and folate. Though often interchangeable with onions and garlic, they can require specific preparation and are often highlighted in recipes for their particular flavor.
	The natural life cycle of a leek dictates that it must…. Reproduce. This happens more often during later spring or early summer months when the weather becomes warmer. If the leek is not harvested in a timely manner, seasonal warmth will trigger the leek to flower and begin 'going to seed', causing the core to become more solid, cork like and lose its pronounced rings.
	Leeks will not form bulbs or produce cloves like their cousins, but instead…. Develop an edible, 6-10” long, round stem that can measure 2” in diameter. Leek's cylindrical, white, edible root gradually becomes stalk with fan of dark green, flat leaves. Has earthy, mild onion flavor. Texture is crunchy when raw, silky when cooked. Considered to be the sweetest and most mild members of the onion family.
	Red Ti, pronounced "tea", leaves are available…. Year round.
	Red Ti leaves, pronounced "tea", range from…. Pink to red fluorescent to a deep rich burgundy and may have random hints of orange and ivory. A member of the Agavaceae family and a true Hawaiian favorite. Quick to grow over 7’ tall, nondescript flowers appear along with berries. Used as leafy food wraps and perfect for grilling, steaming or baking fish and a variety of meats.
	Ti, pronounced "tea", leaves are available…. Year round.
	Smooth, blade-shaped, pointed Ti, pronounced "tea", leaves measure about…. 4” wide and range from 1-2’ long. Although not edible, leaves can be used to wrap foods to be grilled, steamed or baked. Dried leaves must be soaked to soften before using. Remove and discard leaves before eating food.
	Taro leaves have a substantial amount of…. Vitamin A and C and they are a better source of protein than the plant's roots. The leaves, raw, are TOXIC however, and MUST be cooked or soaked for several hours before safely consuming.
	Taro leaves are heart-shaped, bright to deep green and they can span over…. 1’ in diameter. Underside of leaves have veins that branch out from stem. Both veins, stem have a purple to red hue, are often variegated. Although cultivated primarily for its roots, leaves are wholly edible, have tender-firm, succulent texture. Flavor is subtle, offering a pleasant nuttiness with an iron finish that is comparable to flavor of spinach.
	The leaves of the taro plant roll out from…. Stems erecting from the earth, reaching over 6’ in height depending on variety. There are at least 87 varieties still recognized today. The leaves are also recognized as luau and elephant's ear.
	Taro leaves are available…. Year round.
	Stinging Nettle leaves are available in…. The spring season.
	When handling singing nettles, never pick them without…. Protecting your hands. ALWAYS wear gloves. Snip the leaves with scissors. If stung, seek hot water. Both leaves and stems are covered with small stiff hairs that inject a stinging fluid on contact with exposed flesh. Once dried or cooked, the leaves and stems lose their stinging properties.
	Stinging nettle leaves display a fringe of pinkish-white or greenish blossoms and…. Deeply toothed, heart shaped or oval leaves resembling mint family. Nettles are botanically listed as an herb, not a vegetable, but the leaves, cooked down, are used like spinach. Experts claim stinging nettles have a superior vitamin content. Rich in vitamins A, B, and C, they contain an excellent source of incomplete protein. The leaves also make a valuable fertilizer.
	Palm leaves are available…. Year round.
	Rich, green palm leaves have a mild flavor and are ideal for….   Dressing up hors d'oeuvre trays and platters.
	Palm trees need rich soil and lots of moisture to…. Produce their foliage. Their presence creates an environment reminiscent of a tropical setting. Native to sunshine-rich lands, some palm varieties are native to the United States and flourish in California, the Pacific Northwest and Florida.
	Lemon leaves are available…. Year round.
	Lemons are known to tolerate drought and poor soil, although they are…. Cold sensitive and require some rainfall for continuous growth. They grow most prolifically in Mediterranean type climates. Lemon trees that undergo stress and poor soil conditions will produce far less yields and consequently the leaves of the trees will also lack the quality desired for culinary use.
	Lemon leaves are not just for decoration but can be used for their…. Aromatics, which are their singular non-decorative culinary attribute. The leaves can be blanched and used to infuse teas, wrap seafood or meat and roasted, steamed or grilled. Lemon leaves and branches can also used as aromatic kindle for outdoor grilling.
	Lemon leaves grow alternately along the branches of lemon trees and are…. Ovate, oblong and fine toothed, coming to a point on the non-stem end. Lemon leaves have a glossy finish on the topside and matte on their underside. Young leaves are actually red and as they mature turn to a deep green. Lemon leaves are aromatic and slightly oily.
	The true lemon, Citrus limon, is a member of the family Rutaceae and known as…. Limone, limón, limón agria, limón real, or limón francés. A lemon tree can reach up to 20’ in height. Branches are thorny, a natural defense mechanism, which makes harvesting a challenge. Lemon leaves are utilized in many cultures throughout the world but they are clearly secondary to the lemon tree's true commodity: fruit.
	Kaffir lime leaves are available…. Year round.
	Kaffir lime trees thrive in warm, humid climates and like other citrus varieties are…. Extremely sensitive to cold and frost. The tree bears fruit in the winter months and flowers throughout the spring and summer.
	Kaffir lime leaves are widely used in…. Thai dishes and Laotian cuisine (for base paste "Krueng"). Sturdy leaves are never eaten whole, but rather steeped, later removed or sliced very thinly. Their mildly herbal citrus flavor can be used to infuse desserts such as custard, ice cream. Leaves can be used fresh or dried, can be stored frozen to extend their shelf life.
	The leaves of the Kaffir lime tree are two-toned with a dual…. Textural finish. Upper side of leaves are glossy, deep green while undersides are matte green. Leaves grow in pairs from stem to stem. Sizes vary leaf to leaf, although each has a teaspoon shape with pointed ends that can also be sharp. Has abundant sweet citrus bouquet. Mature darker green leaves are preferred for use over younger, less aromatic leaves.
	The Kaffir lime tree is a tropical citrus valued for its fragrant leaves and its…. Fruit's peel. The Kaffir lime tree has other common names including Kieffer lime, Thai makrut and limau puru. The leaves are known as bai magrood.
	Fresh grape leaves are available…. Mid-Summer through early winter.
	Fresh grape leaves have one purpose in the kitchen: They are stuffed. What you choose to stuff them with can be limitless. Complimentary matches for grape leaves can be seasonal and regional. They can be stored in layers of parchment paper in an airtight container and kept frozen for up to six months.
	Grape leaves are a heart shaped leaf with a similar structure to that of a…. Maple leaf. Though each leaf will vary in color and texture, all grape leaves will have three main triangular points facing outward from leaf's stem. Some will be smooth edged, others toothed. Grape leaves do not develop much flavor, unlike the fruit of the vine. Once cooked, leaves will absorb and reflect flavor profiles of ingredients they carry.
	Grape leaves are of the plant, Vitis, a genus of over sixty species of…. Vining plants in the flowering plant family Vitaceae. Grape leaves are harvested from grape vines, fresh, whole and young, while they are still green. They are a secondary crop.
	Fig leaves are available during…. Summer, when mature trees begin producing fruit.
	Fig leaves are most commonly used to…. Wrap and grill or steam seafood. The leaves give the cooked meat a smoky, fruity flavor and distinct coconut aroma.
	Fig leaves are a bright, vibrant green with thick veins and a…. Prominent stem. Each leaf has five main veins and leaflets, much like fingers on a hand, and each leaflet is wider in the center and tapers to a point. They are harvested from mature fig trees.
	Curry leaves are available…. Year round.
	Best when used fresh, curry leaves may be…. Oven-dried or toasted immediately before using in recipes. Soft textured, the leaves are edible and do not need to be removed before serving. The whole stem may be tossed into foods. Curry leaves provide vitamin A, vitamin B, minerals and carbohydrates, proteins, amino acids and alkaloids.
	Curry leaves release a strong curry-like fragrance with a citrus, sometimes compared to…. A tangerine, overtone. Some describe the flavor as nutty with a hint of lemon. Resembling a small narrow bay leaf, several small shiny pointed leaflets grow closely along a central stem. These aromatic leafy powerhouses are dark green on top with a pale green underside. Curry leaves should be used as needed since they quickly lose flavor.
	Chrysanthemum leaves are available…. Late fall through spring .
	The deeply lobed, edible green leaves of the garland chrysanthemum are…. A bit bitter in flavor but give off the floral aromas of its flower.
	Broccoli leaves are available…. During spring.
	Broccoli leaves are very similar in appearance to those of…. Other members of the Brassica family that include cabbage, mustard, Brussels sprouts, kohlrabi and cauliflower.
	Broccoli leaves should be prepared as you would…. Collard greens, cabbage or leafy kale. Steam, braise, sautee, stuff or stir-fry. They are very low in calories and very high in vitamins A and C.
	Broccoli leaves are harvested from the…. Broccoli plant itself. Color and shape vary slightly with each variety. Broccoli leaves are a dark, blue-green with purple and gray highlights. They have a thick stem running throughout each large leaf which is usually 4-5” wide, 6-7” long. Similar in appearance to collard greens, broccoli leaves have a distinct, mildly broccoli flavor.
	Broccoli leaves should be harvested while…. Still young and tender since they become tough and increasingly bitter with time.
	Bay leaves are available…. Year round.
	Oblong with a pointed tip, bay leaves average about…. 3” long. Shiny green fresh bay leaves offer a sharp, pungent, bitter taste that is much more intense than dried bay leaves. As the fresh leaves dry, the flavor sweetens and becomes spicy.
	Banana leaves are available…. Year round.
	Grown on a banana "tree", which really is a plant of genus Musa and not…. An actual tree, huge banana leaves measuring up to 10’ long and 2’ wide emerge as the banana plant grows. When weather conditions are suitable and on the warm side, a new leaf can grow weekly.
	Banana leaves are ideal for…. Wrapping sweet to savory foods. Wrap a favorite recipe in a softened banana leaf cut to size. Leave enough room to fold each leaf over to form a pocket. Secure with string. Boil, steam, bake, barbecue, fry or smoke with folded side down.
	Banana leaves are large with spiked edges and a…. Solid center. Ranging from lime to olive green to dark green, these inedible pliable leaves can measure up to 10’ long and 2’ wide. Used for wrapping a variety of food mixtures, the leaves impart a subtle aromatic quality to foods.
	Nagami kumquats are available…. In spring.
	The fruits of Nagami kumquats are…. Oblong, maxing out at about 2” long. Once ripe, the fruit has a sweet orange rind with a sour interior. They are versatile in both sweet and savory preparations.
	Meiwa kumquats are available…. Late winter through early spring.
	Meiwa kumquats are favored for their flavor and the plants are not as…. Prolific or as high yielding as the Nagami kumquat variety which are notably much more vigorous and produce a greater volume of fruit.
	Meiwa kumkuats take about one month to…. Ripen from green to orange. They are a hybrid of the Nagami and Marumi varieties. Organic Meiwa kumquats are quite sweet. Because the rind is thicker on this variety, these mouthwatering kumquats develop a much higher sugar content than Nagami kumquats. They are a light orange color, with little or no seeds.
	Kumquats are available…. Most of the year, with limited availability between July and December.
	The fruit of the kumquat tree grows in clusters, ripening within a…. Month from green to brilliant orange. Once mature, can reach 2” in length. Unlike citruses, entire fruit is edible, although few seeds buried in flesh are recommended to be spared. Peel is where true citrus sweetness lies in both aroma, flavor. Flesh has bold, juicy tart contrast, making for sweet tart taste. Seeds are a source of natural pectin.
	There are four varieties of kumquats, two varieties being the most common: Nagami and Meiwa. The Nagami is oval-shaped and the Meiwa is more rounded. Meiwa is considered to be the sweeter of the two, yet Nagami is most commonly grown because it is a more vigorous, hardy and prolific producer.
	Gold Kiwi is available…. June through November. Imports are available late winter into early spring.
	Unusual for kiwi, the Gold kiwi fruit has no fuzzy hair but does possess a…. Tasty heart that appears gold. Jewel-like seeds inhabit its yellow flesh that is wrapped in a sun-kissed bronze-colored edible skin. Even though the skin is edible, it is usually removed.
	Domestic baby kiwis are harvested…. September through October.
	The flavor of baby kiwi fruit should be considered synonymous with…. Fuzzy kiwi fruit and treated as such. Wherever one would use kiwi, baby kiwi will easily step in with similar virtues, without the necessary peeling required for their larger counterpart. Baby kiwi can lend themselves to preparations both sweet and savory, cold and warm.
	Baby kiwi fruit are small berries, just shy of size, similar in shape to a…. Grape, with razor thin fuzz-free smooth skin. Fruit exterior is more vibrant than common kiwi fruit, color of muted green with hints of purple, brown. The skin is a mouthful of bright, zesty lime green flesh studded with black micro seeds and barely opaque cream center. A rather delicate fruit whose post-harvest quality can deteriorate quickly.
	The baby kiwi berry, A. arguta, aka Hardy kiwi fruit and Kiwi Berry, is a…. Relative to Fuzzy Kiwi fruit (Chinese gooseberry). There are at least 50 different cultivars of kiwi berry. Each cultivar has a unique shape, size, color and taste. The berry's shelf-life is sporadic and unpredictable, often yielding unproductive and less than edible fruits.
	Kiwifruit is available…. From California during winter months. New Zealand kiwifruit is available in spring, supplies arrive from Chile during summer months.
	The vigorous woody, twining vine or climbing shrubby kiwi plants are not…. Frost-tolerant, require long growing season. Only fully dormant plants survive temperatures around 10˚. Rambling vines capable of stretching to cover area 10-15’ wide, 18-24’ long, 9-12’ high. Producing deep green leathery-textured oval to round leaves that can grow 7-10” in diameter, fragrant 1-2” wide white to cream colored flowers appear in leaf axils.
	About egg sized, kiwifruit is wrapped in a russet-brown thin skin with short, rather…. Stiff hairs. The kaleidoscope-like almost glistening emerald green firm pulp is dotted with a large amount of dark nearly black tiny edible seeds that create this fruit's characteristic interior starburst pattern. Sometimes the flesh may be yellow, brownish or off-white. Sweet tart with a slightly acidic edge, this decorative fruit's succulent flavor is mainly sweet.
	White kale is available…. Year round with peak season during winter months.
	A short, compact plant of the genus Brassica oleracea, the central leaves of White kale…. Produce the "flower". Maturing about sixty-two days after planting, the leaves lose chlorophyll after several days when nighttime temperatures drop below 50˚ resulting in the white kale variety. It usually takes 2-4 weeks for the plants to develop their whitest.
	White kale produces contrasting white midribs within its…. Frilly green leaves. Rather strong flavored and chewy, its taste is reminiscent to cabbage. Once cooked, white kale has a delicate texture and sweeter flavor.
	Russian Red kale is thick, chewy and…. Juicy. Its purple blushed and tipped gray-green leaves are lobed like an oak leaf with ruby red veins. No amount of cooking will soften the stems so use only the leaves.
	Redbor kale is available…. October through April.
	Although Redbor kale grows well in spring and fall, since kale is a…. Cool-weather crop, when planted in winter, the temperature triggers Redbor's young green leaves to turn red. It is a flowering curly kale that produces vibrant deep magenta red foliage. Flavor is mild and sweet and texture, crisp. The plant is hardy, vigorous and cold-resistant.
	Purple kale is available…. Year round with a peak season during the winter months.
	Beautiful ornamental purple kale, Brassica oleracea, is cultivated from the…. Dwarf variety of kale and looks like a giant ruffled flower. Although it will grow in warmer climates, cooler weather suits flowering kale much better, but it isn't quite as cold hardy as common kale.
	Purple kale produces serrated vibrant purple variegated…. Ruffled leaves. This attractive vegetable offers a mild cabbage flavor and a chewy semi-crisp texture. Tender purple kale greens are a great intense addition to mixed green salads. The leaves can be eaten raw, braised, grilled and added to soups and stews.
	Black Kale is available…. Year round with winter crops offering the best quality.
	Black Kale is a member of the…. Crucifer or mustard family.
	Palm tree-like fronds are a characteristic of the…. Black Kale. Also called Italian Black Cabbage, these curly-edged leaves grow out of a central stalk. When the central stalk is harvested, mini-black cabbages are produced on the stalk. This variety offers its very own subtle green cabbage flavor that has a tangy bite with an almost sweet aftertaste. Young raw Black Kale leaves are tasty in salads.
	Kale is available…. Year round with peak season December through February.
	Sometimes grown from transplants, kale can be seeded and although…. Indifferent to soil conditions, it does best in loamy well-drained heavy type soils. A cool weather annual, kale's cold-hardy personality makes its flavor even sweeter after a light frost.
	Kale is a non-heading leafy wild cabbage and one of the…. Oldest forms of cabbage. Differentiate between varieties according to the low, intermediate, or high length of the stem, with varying leaf types ranging from wavy to straight and frilly. It can be prepared like spinach: steam, blanche, braise or stir-fry.
	Other names for the Jujube fruit are…. Chinese date and tsao.
	The Jujube fruit is usually candied but it can be…. Enjoyed fresh. Substitute dried jujubes for raisins or dates. Can be used in baking or added to sautéed vegetables.
	Jujube fruit is produced on an ornamental, small…. Thorny tree. About golf ball sized, somewhat pear-shaped or round, resembles large yellowish apple covered with rather hardy skin. Varies light yellow-green to almost light shade kelly-green. Inside is a hard kernel, inedible pointed seeds, rather pithy acidic pulp. Unique texture is almost like a succulent caramel. Loves dry, mild climate but able to survive cooler temperatures.
	Jicama is available…. Year round with a peak season December to June.
	Jicama is also called Mexican potato or…. Mexican turnip.
	Jicama's crisp white flesh is most commonly eaten…. Fresh in salads. Raw or cooked, it adds delicious crunch to most anything. Makes a perfect substitute for water chestnuts.
	Jicama, pronounced HEE-ka-mah, shows up in all kinds of…. Irregular shapes with a delicious white crisp flesh tightly wrapped in a tannish-ivory colored easy-to-peel skin. Sweet in flavor, its texture is wonderfully crunchy. Varying in size, jicama can weigh anywhere from 1/2 pound to 5-6 pounds.
	Jicama, pronounced HEE-ka-mah, is a tropical legume that produces an…. Edible fleshy taproot. Quite aggressive, the plant is full of energy when it grows. Its low to the ground vines can spread several feet in diameter. Requires a long, warm growing season and relatively short days. Mature plants bear white or blue flowers and pods that look a lot like lima beans.
	Dried Jamaica, pronounced ha-ma-ike-ah, is available…. Year round.
	An annual, Jamaica plants can reach 7’ tall and produce lobed, narrow…. Reddish green leaves. Prized for its edible fleshy sepal called a calyx, this exotic edible morsel is wrapped around the seed boll of the hibiscus flower. Usually ½”-1½”, calyx can vary in size depending on variety. Harvested carefully by hand, the ripeness of the seed decides when it's time to remove the red fleshy calyces.
	Dried Jamaica, pronounced ha-ma-ike-ah, is the edible…. Fleshy red colored calyx of the hibiscus flower that has a tantalizing acidic taste. Can be used in recipes for cakes, beverages, sauces and omelets or made into jams and jellies. It also makes a refreshing beverage.
	Jack Fruit is available…. In summer.
	Immature Jack Fruit is excellent when…. Boiled, fried, or roasted like a vegetable. Can be baked or cooked. Seeds can be boiled or roasted and enjoyed as a snack or ground up and used as a seasoning.
	During the ripening process, the skin of Jack Fruit turns from…. Light green to yellow-brown, developing an intense sweet fragrance. As many as 100 1” seeds can be found in each fruit. The fleshy segment that encloses each seed is considered the choicest part of the fruit. Flavor of its pink, golden, or cream-colored juicy flesh is very sweet with hints of melon, mango, papaya, and banana.
	Trees that bear Jack Fruit can produce 150-250 fruits a year that are…. Suspended on sturdy stalks growing along its main trunk and larger branches. The largest of all tree-borne fruits, Jack Fruit is oval-shaped and knobbly-skinned, weighing up to 80-90 pounds. Average size is 3’ long, 18” wide weighing 40-50 pounds.
	Lemon thyme is the more delicate of culinary thymes, sharing the same…. Characteristics of common thyme in its appearance, with an addition of yellow highlights on each of its leaves. Its flavor is petite, offering woodsy and savory notes with lemon undertones.
	Lemon thyme is available…. Year round.
	Flowering thyme tops contain…. An essential oil consisting primarily of thymol and carvacrol, along with tannins, bitter compounds, saponins, and organic acids. These elements are contributive aids in herbal extracts, expectorants and antiseptics.
	Flowering thyme displays the point of maturity when…. Thyme begins to produce pink and purple two lipped flowers from its gray green leaves. At this point of maturity both the flowers and the leaves are edible. They are floral and savory in flavor and aroma with mint undertones.
	Thyme is available…. Year round.
	Thyme is a perennial herb and member of the…. Mint family, Labiatae. There are more than 100 species of thyme. Common garden thyme is the most widely used for culinary purposes. It is often grown with other savory herbs to be harvested together, specifically lavender, rosemary and savory.
	Thyme is used to…. Season stocks, stews and soups. Thyme can be used as a stand-alone herb or in savory combinations. It releases its flavors slowly so it is favored in slow and long cooking application.
	Thyme’s tiny rounded leaves growing in clusters around thinly wooded stems give it a…. Delicate appearance. Leaves measure a mere 1/8” in diameter. Younger leaves are bright green, fade to grey-green with age. Thyme's flavor counters its appearance with bold nuances of its essential oil, thymol. It delivers layers of woodsy, savory, and mint flavors. Retains its flavor better than most herbs when dried, but fresh is still preferred.
	Thyme is an aromatic and widely used culinary herb that also happens to be the…. Main ingredient in bouquet garni. Thyme thrives as a garden herb since it is a natural insect repellent. Only honeybees are attracted to its productive flowers. Beehives near thyme sources produce savory honey.
	Tarragon is available…. Year round.
	Fresh Tarragon possesses an essential volatile oil, chemically identical with that of…. Anise.
	Tarragon is a fragrant, leafy, delicate herb with…. Aromatics of anise and pepper. Distinctive in appearance, its blade-like leaves are narrow, pointed and smooth. They grow off thin, wispy, but hardy branches on small shrub plants.
	Tarragon is one of the most important culinary herbs and is known as…. One of the four Fine Herbs along with chives, chervil and parsley. Although there are two distinct varieties, French and Russian, only true French tarragon is valued for its flavor and aromatics. True tarragon is unique in that it cannot be started from seed, but must be propagated by a cutting.
	French sorrel has long broad Kelly-green leaves that are earthy and succulent with…. Lemon undertones and a sharp mineral finish that may be due to its high oxalic acid content.
	Sorrel is available…. Year round.
	Sorrel’s acidic nature has given it the name…. "Sour grass".
	If cutting sorrel, it is recommended to only use a…. Stainless steel knife (it is easy to tear by hand). Refrain from cooking in metal pots altogether since its high acid content discolors and erodes metal cookware.
	Sorrel is a perennial herb that belongs to the…. Buckwheat family.
	Garden sorrel is the standard sorrel variety and an indispensable green in…. European and Mediterranean cooking. Its long broad Kelly-green leaves are tangy and succulent, much like the texture of spinach, with lemon undertones and an acidic finish that may be due to its high oxalic acid content.
	Savory is available…. Year round.
	Savory has been used as a culinary herb for centuries, as both a…. Condiment and a flavor agent both fresh and cooked. It is also utilized in dried herb combinations.
	Both summer and winter savory's essential oils contain…. Thymol and carvacrol, which offer antibacterial, expectorant and antiseptic qualities. Savory was used medicinally before it was used as a culinary herb.
	Summer savory's smooth gray-green narrow leaves have an…. Oregano and thyme-like fragrance and a warming flavor similar to a blend of thyme and marjoram. Winter savory's oblong linear leaves are darker in color, have a less refined flavor with deep peppery undertones. Its leaves release a strong pine-like aroma. Both plants have woody branches that are similar to the structure of rosemary.
	There are thirty types of savories but…. Only two are used primarily for culinary purposes: summer and winter savory. Summer savory is preferred as a fresh herb and as a condiment, whereas winter savory is best dedicated to slow-cooked dishes.
	Variegated sage is available in…. The summer months.
	Variegated sage is often used with either…. Strong, meaty flavors or subtle flavor companions that enhance its distinct, woody characteristics.
	Also known as golden leaf sage, Variegated sage is grown for its…. Attractive and aromatic leaves. The green leaves are marbled and blushed with yellow gold highlights. They have an earthy spicy aroma with a more subtle flavor than standard sage. It is a slower growing variety as are most colored varieties of sage, making its leaves slightly more tender than standard sage.
	There are over 750 known species of sage growing…. Wild and cultivated in temperate and warm climates throughout the world.
	Garden sage aka common sage is a small perennial evergreen…. Dwarf shrub. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world.
	Pineapple sage is available…. During the summer months.
	Pineapple sage's most optimal use in cooking is as a…. Fresh herb. They are best used fresh since they lose flavor if cooked at high temperatures.
	Pineapple sage is true to its name since its aromatics and flavors are a…. Ubiquitous reflection of both the aroma of pineapple and the intense savories of sage. It is grown for its attractive appearance as much as its aromatics. It has bright green foliage that produces vivid red tubular flowers that attract butterflies and hummingbirds.
	The word sage means 'save' and refers to its…. Original medicinal uses. It was originally used to heal wounds, cure ailments.
	Sage is a perennial herb with long…. Gray green, narrow and slightly furred leaves that offer a warm musty intense herbaceousness. Its tendency to release a potent camphor aroma gives this herb the reputation to use it sparingly.
	Sage makes up many different varieties with different characteristics both…. Culinary and ornamental. The best culinary sages are the plain narrow-leafed and non-flowering broad-leaved types, any sound specimen known as common or garden sage.
	Rosemary is available…. Year round.
	Rosemary has historically been used as an ingredient in…. Medicines, fragrances and oils.
	Rosemary is a hearty, woody and oily herb that…. May be used fresh or dried. It is an antiseptic herb that is said to soothe the nerves, strengthen the heart and aid in digestion.
	Rosemary is grown for ornamental and culinary purposes and is harvested for its…. Leaves, both dried and fresh and for its volatile oil. It is highly aromatic and releases aromas of pine, menthol and pepper. It is one of the most powerful stand alone herbs in the kitchen.
	Rosemary is attractive, easily cultivated, nearly drought resistant and…. Pest resistant. It is also not very discriminating of soil quality making it a favorite herb for gardeners, farmers and landscapers.
	The herb Rosemary is a member of the…. Mint family and a woody perennial that grows in erect upright bushes producing thick, offset evergreen colored sticky needles, a condition that occurs from the sap that is produced from the plant's stems, branches. Plant blooms flowers in warm weather climates ranging in colors of white to pink and purple. Continual harvesting can prevent over blooming.
	Rau ram can be used in many ways that cilantro is used since it has…. Similar aromatics and flavor. It is preferred used fresh versus cooked or dried. Since its aroma and flavor diminish with heat, its best to add to a dish at the very end or finish as a garnish. Rarely is Rau ram preserved for using it in its dried form.
	Rau ram has dark green blade-like satin finished leaf tops with…. Chestnut colored spots and rich burgundy colored undersides, giving it a distinguished appearance. Its spiral yet upright stems are hardy and woody, resembling the color of rust. The stems are jointed at each leaf. The flavor is pleasant, cilantro-like with citrus undertones and aromatics.
	Rau ram's botanical name is Persicaria odorata and it is also known specifically as…. Vietnamese coriander or Vietnamese mint, although it is not a member of the mint family. It is a member of the buckwheat family, (the genus name knotweed) referring to the shape of its stem, which is composed of many joints linked together by slightly bent knots.
	Purslane prefers warm, sunny days and thrives in…. Warm climates. The flowers bloom in June and July. Although true purslane is a summer arrival, there is a winter variety as well.
	Purslane is a member of the Portulaca family, which has some…. Thirty genera and 300 species, mainly indigenous to the tropics and subtropics. It mostly grows wild which is why it is often viewed as weeds unless intentionally planted. Found along highways, in border gardens, nestled in desert rocks and sand, this sometimes out of control spreading plant can overpower and rule backyards.
	Purslane is a red stemmed trailing annual bearing small…. Spatulate-shaped green fleshy leaves. It’s known as a succulent herb that has great crunch and a taste with both citrus and pepper undertones.
	Parsley is often used as a garnish but may also be…. Eaten fresh, dried or cooked.
	Parsley stems and leaves are mineral and vitamin rich and are an excellent source of…. Magnesium, iron, calcium, beta carotene and vitamin C.
	Parsley is the best known of all garnishes and is a member of the…. Umbelliferae family which is a family of herbs known for their aromatic qualities and hollow stems. They often produce umbels of leaves and flowers at the peak of their stems, which curly parsley is most recognized for, its umbrella clusters of tightly curled leaves.
	Parsley is available…. Year round.
	Italian Parsley is available…. Year round.
	Italian parsley is most often used…. Fresh, to finish a dish or for garnish, but may also be cooked.
	Italian parsley can be initially distinguished from its curly counterparts by its…. Flat, deeper green, loosely-toothed leaves. Can be mistaken for cilantro. Its flavor, which can be attributed to its concentration of essential oils, makes it stand out from other parsleys. These oils make up the backbone of its fresh peppery, tangy, floral notes. Fresh Italian parsley is preferred to dry since once dried, its flavor, aromatics become nearly faint.
	Italian Parsley is a member of the Apiaceae family, herbs known for their…. Aromatic qualities and hollow stems. It is cultivated as an herb, vegetable and spice. It is also one of the quintessential ingredients in bouquet garni.
	Bouquet garni, French for "garnished bouquet” is a…. Bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption.
	Oregano is available…. Year round.
	Oregano grows on stout bushy plants with…. Thick stems producing small ovate fuzzy leaves. It releases an earthy and mint-like aroma and its flavor is layered with pepper, mint and balsamic notes. Oregano grows generally as a perennial plant, but in the harsher climates of North America, it grows as an annual.
	Oregano is known botanically as Origanum vulgare and is a member of the…. Mint family. Because it is so closely related to marjoram, it is referred to as wild marjoram in many parts of Europe. However, oregano and marjoram have their separate identities in the kitchen. Oregano is cultivated for both its fresh and dried leaves, although it loses much of its flavor and aroma in dried form.
	Pineapple Mint tops are available during…. The summer months.
	Pineapple mint is most often used in…. Fresh applications since its delicate aromas are lost when cooked.
	Pineapple mint is a perennial herb and a subspecies of…. Apple mint. As with apple mint, its green leaves are slightly furred and wrinkled with white and cream blushed tips. It is a variety bred for its aromatic, tropical notes. The variegated leaves are green, tinged with yellow and slightly more rounded then standard mint.
	Peppermint is available during…. The summer months.
	Peppermint is a natural hybrid of…. M. aquatica (water mint) and M. spicata (spearmint) and can be found growing wild in moist areas throughout Europe and North America. It is the most important mint among all mint varieties. Its volatile oil is extracted for multiple applications expanding beyond the culinary.
	Peppermint is considered one of two quintessential mint varieties next to…. Spearmint. Hortela is another name for Peppermint. There are several varieties. The two chief, the so-called 'Black' and 'White' mints are extensively cultivated. Botanically there is little difference between them, but stems and leaves of 'Black' mint are tinged purplish-brown, while stems of 'White' variety are green, and leaves are more coarsely serrated in the White.
	Lime mint is a citrus variety grown for its fragrant leaves that have a…. Slight fragrance. Its flavor is an acquired taste, almost medicinal in quality. It lacks the true mint quality that common mint delivers.
	Lime mint is hybrid of common mint, also known as…. Garden mint. It is among many mints that have multiple uses in the kitchen for both savory and sweet applications. Mints are classified as aromatic herbs and they are almost exclusively perennials, rarely annuals. Most mints are grown from clippings since they are hard to reproduce from seed.
	Chocolate mint's botanical name is…. Mentha piperta cv and it is a hybrid variety of mint.
	Chocolate mint is a variety of mint that displays sensory nuances of chocolate in…. Both fragrance and flavor. If given enough sun when growing, it also suggests its name with leaves and veins that are variegated with burgundy and green. The mint tops are the leaves of the plant that are used for culinary purposes. Be careful not to cut with a knife or the leaves will bruise and turn near black.
	There are nearly 1000 varieties of wild, cultivated and naturally hybridized mint, but…. Generally only 7 are used specifically for culinary purposes: chocolate, apple, spearmint, lemon, pineapple, peppermint and orange.
	There are two significant mint species: Mentha spicata L. (spearmint) and Mentha piperita L. (peppermint). These are the most widely used mints throughout the world.
	Mint tops are available…. Year round.
	Mint tops should be used as…. An addition to salads, beverages, desserts or as a garnish to both sweet and savory dishes. Since mint bruises easily, it is recommended to tear the leaves gently. Keep mint cool and dry until ready to use.
	Orange mint is available during…. The summer months.
	Orange mint is a flavor infuser for…. Fruit teas and beverages. It may also be used as a garnish for sweet desserts and certain savory dishes. Despite its name, it should not be confused with bergamot tea, which is sourced from the oils of bergamot oranges.
	Orange mint's rich green leaves grow on…. Striking burgundy square stems. This mint hybrid cross produces white and pink attractive flowers that bloom mid to late summer. Also called eau de cologne mint and Bergamot mint, the plant, botanically called Mentha piperita citrata, is member of peppermint species with fruity-citrusy flavor, matching fragrance. Growing 8-10” tall, thrives in full sun and partial shade.
	Orange mint is a citrus variety grown for its fragrant leaves and known as the…. Bergamot mint or eau de cologne. Mint is a natural bee attractor and insects pollinate up to 80% of the flowering plant population. Therefore, natural hybridization occurs often within the mint family. Hence, the evolution of orange mint as well as so many other mint varieties.
	All mints are fast growing, prefer and thrive in…. Cool, moist spots in partial shade within temperate climates. Mints tolerate a wide range of conditions however, including full sun.
	Because apple mint has a slight flavor and looses the little flavor it has when…. Cooked, it’s best reserved for a garnish for both sweet and savory dishes. Apple mint jelly is actually made with apples and common mint.
	Apple mint, aka wooly mint, is grown for its aromatic and uniquely…. Colored leaves. Its green leaves are slightly furred and wrinkled with white and cream blushed tips. It imparts sweet and fruity flavors, although it has less mint flavor compared to other culinary mint varieties.
	Apple mint is a perennial plant member of the genus, Mentha, grown as…. Both a culinary herb and an ornamental plant for ground cover.
	Mint is available…. Year round.
	Mint (Mentha) means "something that grows close to water" since it has been…. Historically found growing in wet and damp regions. There are roughly 30 different species growing in temperate climates throughout the world. Mint identifications can become difficult because they are extremely variable and easily hybridized. Natural hybrids occur each year.
	Mint is primarily cultivated for its…. Menthol, which is used in food, cosmetics, hygienics and medicine.
	Common mint is grown for its…. Aromatic and flavorful leaves. The oval serrated leaves are indented with veins and come to a point. They impart a fresh clean scent and a strong mint flavor with sweet overtones. It is used both fresh and dried.
	Mint is the most common mint of the Mentha genus and is also known as…. Garden mint. Its genera covers the most aromatic herbs and flowering plants that also happen to have an abundance of culinary purposes.
	Marjoram is available…. Year round.
	Marjoram is a cold-sensitive perennial herb grown for its…. Aromatic leaves, either fresh or dried. It is an indispensable herb in many European and Mediterranean cuisines.
	Majoram is a familiar herb, often mistaken for its close relative…. Oregano. Although both are members of mint family, they’re distinctively different. Petite ovate leaves are thick and fuzzy. Flavor is delicate, almost sage-like. Chemical components reveal undertones of camphor and pine. Fresh leaves are more potent in flavor, aroma than dried, yet it’s harvested more often for its dried form and used in herb blends.
	Lemon verbena is available…. Year round but mostly during the warmer months.
	Lemon verbena produces long, narrow…. Rough-textured leaves that release a sharp, lemony fragrance. This herb possesses a savory sweet, fruity flavor and is more potent than other lemon-scented herbs. Usually growing 3-6’ tall, plants are capable of growing 20’ or more in mild winter regions. Very fragrant, white and mauve, star-shaped flowers bloom in late spring, summer and fall.
	Lemongrass is available…. Year round.
	Lemon grass is a member of the sugar cane family and…. Native to warm temperate and tropical regions.
	The narrow foliage of lemongrass ranges from blue-green to gold, and the flowers are…. White, cream, or green depending on plant's age. Generally will be more colors of purple and blue in base of plant closest to its root source. Younger lemongrass will display a sweet tropical citrus aroma reminiscent of natural fruit loops. Stalk and bulb will be tender to the touch and knife. The older the plant, the more fibrous, less flavorful.
	Lemongrass is a tall perennial grass, which means…. Once you plant it, the grass comes back year after year.
	Lemon balm is available during…. The summer months.
	Lemon balm is a common garden herb that is…. An easily cultivated, non-discriminating plant that can be grown from seed, self-seeding or cuttings in virtually any soil.
	Lemon Balm's scientific name is…. Melissa officinalis, "Melissa" being a Latin derivation of the Greek word for honeybee. "Officinalis" indicates that the plant is medicinal in nature.
	Lemon balm is a strong, aromatic herb used commonly to…. Infuse oils, teas, syrups and sauces. It may be prepared fresh, or dried and crushed for rubs and dry seasoning.
	Lemon balm is grown for its aromatic heart-shaped and toothed…. Leaves. When simply touched, pressed, bruised they release an intense lemon fragrance. Fresh leaves reveal sweet lemon zest taste with hint of mint. During summer months, plant matures, small white flowers full of nectar appear. Nectar harvested by bees for honey making. Lemon balm honey produces citrus flavors with mint undertones, much like the leaves it is derived from.
	Lemon balm is an aromatic herb belonging to…. The mint family.
	Lavender is available during…. The summer months.
	Lavender buds and leaves may be used to…. Flavor syrups and sauces, and can be prepared both fresh and dried. The lavender buds contain the essential oil of lavender, which is where the scent and flavor of lavender are best derived.
	With over forty different varieties of lavender plants within the genus Lavandula, the…. Plants vary. Their one common denominator is their floral spikes. Bushy shrubs produce gray green stems and foliage with narrow slightly furred leaves. Tight floral buds rise in colors of blue, violet and lilac. The entire plant emits floral, sweet and distinct aromatics, though it is the flowers and leaves that are used for their culinary properties.
	Lavender is grown for both…. Culinary and ornamental purposes. It is used primarily for its flowering buds, both fresh and dried.
	The name fenugreek translates to "Greek hay", a reference to…. One of its original uses as cattle feed.
	Since fenugreek can be a very bitter stand alone herb, it is used primarily in…. Herb combinations, specifically curry powders and chutneys. It is also the base ingredient for imitation maple syrup and a substitute for coffee.
	Fresh fenugreek has clover-like bright green rounded leaves that impart a…. Pleasantly bittersweet flavor. Plant radiates spicy fragrance. Young mature leaves are most edible since they will not have any bitter undertones yet. As plant matures, produces sword shaped pods filled with 10-20 seeds resembling golden pebbles. Seeds very hard so they are most often ground into a powder. Dried fenugreek has a savory, bittersweet flavor, golden amber color.
	Fenugreek is classified as both a…. Culinary herb and a spice.
	Epazote is often times considered to be an invasive weed since it…. Can be found growing voluntarily in gardens and fields.
	Epazote is available…. Available year round with a peak season from July to September.
	Epazote is grown as a leaf vegetable and an…. Herb. Other common names are Mexican Tea, Wormseed. A unique culinary herb that cannot be replaced by any other herb. Often referred to having both an acquired aroma, taste. Its green jagged leaves emit aromas of petroleum, citrus while its flavor is pungent, lemony with sharp finish that increases with age. POISONOUS if consumed in large quantities.
	Dill is short-lived and…. Flowers easily spread its seeds far and wide.
	The name of the dill plant, species Anethum graveolens, is derived from the…. Old Saxon word "dilla" meaning to soothe, calm or lull.
	Because dill is a strong, distinct flavor…. It can overwhelm other flavors and should be used sparingly. Keep refrigerated and dry until ready to use.
	Baby dill is dill at its younger, more tender and…. Mild stage. Its stalks are slender and slight with feathery, fern-like, alternating, aromatic leaves. Flavor is sweet with mellow cucumber aftertaste. Dill flowers are clustered in umbels that cascade from peaks of branched stems. White, yellow in color, eventually produce golden yellow seeds. Dill seeds harvested for use as a spice.
	Dill, a member of the Umbelliferae family, is planted for its…. Fresh and dried leaves, flowers and seeds. It is one of few herbs that display as much flavor in dried form as fresh.
	Culantro is available…. Year round.
	Measuring up to 10” in length, culantro's vibrant, glossy and…. Rich green leaves are harmlessly thorny and serrated, each tooth producing a small yellow spine. Culantro is very slow to grow since each leaf emanates from the base of the plant. There are no stems from which multiple leaves may flourish.
	Culantro is often referred to as…. Spiny or serrated coriander, common names that are also descriptive of the plant. Culantro should not be confused with cilantro. Although related, the appearance of culantro and cilantro are very different. Culantro is more pungent and only the leaf aromas are similar.
	Cilantro is available…. Year round.
	Although slightly resembling flat leaf parsley in appearance, cilantro can be…. Distinguished by its unmistakable aroma and flavor. Cilantro has citrus overtones with a flavor that can be bright, earthy and pungent, although its pungency is often contested to border on "soapiness". If left to go to seed, the plant produces white delicate flowers from the cilantro leaves that have the exact essence of cilantro with a sweet floral finish.
	Cilantro is the leaves and stems of the…. Coriander plant, also known as Chinese Parsley. An annual herb and member of carrot family, cilantro is the most widely used, aromatic, leafy herb in the world. It is an indispensable herb in the culinary landscape with no substitute that can simulate its flavor. It is also a delicate herb and should be kept dry and refrigerated until use.
	Yellow chives are available…. During the summer season.
	When grown in hotter climates or warm weather seasons, chives…. Become more pungent and garlicky.
	Because yellow chives are more mild in flavor than…. Standard chives, they may be used as a substitute for standard chives.
	Yellow chives are most often used in…. Japanese and Chinese cuisine.
	Yellow chives are milder and sweeter in flavor and…. Fragrance than their standard counterparts. They are also more tender and temperamental. After being exposed to light they may begin to turn green with translucent ends, which is a sign of an aging yellow chive.
	Yellow chives have several other names, including: Golden chives, Gau wong and albino chives. Albino refers to its growing conditions. Much like white asparagus, yellow chives' growing environment is completely devoid of light, removing the natural chlorophyl factor from the equation.
	Garlic chives are available…. Primarily during the summer months.
	Garlic chives may be of the same vernacular as common chives, but…. Appearance and flavor-wise they impose different values and characteristics. Garlic chives have flat strap-like stems versus hollow thin spherical stems and their flavor is richer and more intense, much like their aroma.
	Garlic chives are also known as…. Chinese chives, which is their more recognizable name. They are grown for culinary and ornamental purposes. Both leaves and the flowers are used as a flavoring similarly to standard chives.
	Angel hair chives are available…. Year round.
	Angel hair chives are mild and may be used as a…. Garnish or a flavoring herb. They are a more un