M I Z U N A   A S I A N   G R E E N S

Mizuna is a delicate mustard green from Japan that is frequently used in salads and stir-frys. Its appearance is similar to dandelion greens but has a mild sweet earthy  rather than bitter flavor. It is also known by the names Potherb Mustard, Japanese Greens, Spider Mustard and California Peppergrass.

H E A L T H   B E N E F I T S

Leafy green vegetables like Mizuna are healthy for the body as they contain many vitamins and minerals such as beta carotene and Vitamin K which provide cancer protection and help regulate body functions. Mizuna also contains a high amount of fiber which assists digestion.

H I S T O R Y

Mizuna has origins in China and has a long history of use in Japanese cuisine.

S E L E C T I O N  &  S T O R I N G 

Select Mizuna with green, crisp leaves, avoiding any with brown or wilted parts. It will keep for 5 days in a plastic bag in the refrigerator. Wash and dry just before use.

P R E P   T I P S

Mizuna is best eaten raw, but can also be lightly steamed and wilted, and is often used as a garnish for the Japanese soup nabemono.

R E C I P E S

Stir-Fried Bok Choy and Mizuna with Tofu • Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli • Spiced Fillet of Beef with Mizuna Salad • Garden Beignets • Farmers Market Salad with Aged Gouda and Roasted Portabellas • Bitter Green Salad with Roasted Pears • Wok Sauteed Mizuna with Minced Chicken • Soba Noodle Salad with Mizuna • Stir-Fried Bok Choy and Mizuna with Tofu • Asian Greens with Ginger Miso Dressing

A D D I T I O N A L   I N F O

Mizuna on Wikipedia

R O M A N E S C O   B R O C C O L I

Romanesco broccoli is actually a variation of cauliflower. It resembles cauliflower but is light green. It is known as a ‘fractal food’ as its florets and stems are clustered in fractal-like spiral shapes. Romanesco broccoli has a soft texture and pleasant nutty-cauliflower flavor. It is also known by the name Broccoflower.

H E A L T H   B E N E F I T S

It is a highly nutritious food, with many studies linking it to preventing digestive tract cancers. It has high levels of carotenoids which help promote glowing skin, and iron, Vitamin C and folate which combat anemia and are beneficial for healthy reproductive systems.

H I S T O R Y

Romanesco broccoli was first documented in the 16th century in Italy. It is a descendant of wild cabbage.

Wild cabbage originated along the northern and western coasts of the Mediterranean, where it was domesticated thousands of years ago and bred into varying forms, including broccoli, cauliflower, cabbage, kale, kohlrabi, and brussels sprouts, all of which remain the same species today.

S E L E C T I O N  &  S T O R I N G 

As with selecting broccoli or cauliflower, look for Romanesco heads which are firm and intact and do not have brown spotting. It can be stored in a plastic bag in the refrigerator and will last nearly a week.

P R E P   T I P S

Romanesco broccoli can be prepared in the same manner as broccoli or cauliflower, but should be cooked for shorter amounts of time. It can also be eaten raw and can make a beautiful addition to a vegetable plate.

R E C I P E S

Romanesco with mustard sauce • Romanesco Clafoutis with Soy Ricotta • Spirali Pasta with Romanesco and Peas • Romanesco, Red Rice and A Coriander Pesto Sauce • Garlic Romanesco Broccoli • Braised Romanesco Broccoli with Onions and Olives • Sauteed Broccoli Romanesco • Romanesco Broccoli and Rigatoni • Romanesco Broccoli Rotini • Broccoli Romanesco With Parmesan

A D D I T I O N A L   I N F O

Romanesco Broccoli on Wikipedia • Green Cauliflower Nutrition Info

P E R S I A N   L I M E

Persian is a lime variety with solid green coloring and slightly protruding ends. It has thin skin and pale green seedless flesh. It is the variety that is typically sold in grocery stores because of its lack of seeds and longer shelf life. This variety is less acidic and bitter than other varieties. It is also known as the Bearss lime and the Tahiti lime.

The lime is a small member of the citrus fruit family, often associated with lemons and used to flavor desserts and beverages. It is valued for its acidity and unique sour flavor.

H E A L T H   B E N E F I T S

Nutritionally, limes have high levels of Vitamin C and bioflavonoids, which make them a useful food for cancer protection and for defending against colds.

H I S T O R Y

Limes originated in Southeast Asia. They were consumed by British sailors in the 18th century to prevent scurvy - sailors drank lime juice mixed with rum daily.

The Persian lime was developed in California by John Bearss in 1895.

S E L E C T I O N  &  S T O R I N G 

Select Persian limes that are bright solid green and are glossy, firm and fresh looking. Store limes in the refrigerator.

P R E P   T I P S

Use lime juice freshly squeezed in drinks, cocktails, sauces and desserts.

R E C I P E S

Spicy Garlic Lime Chicken • Pan-Seared Tilapia with Chile Lime Butter • Tortilla Soup with Chicken and Lime • Tequila Lime Chicken • Black Bean and Tomato Quinoa • Fresh Lime Margarita • Lemon Lime Dessert  • Lime Angel Food Cake with Lime Glaze and Pistachios • Coconut Cake with Lime Curd • Mother’s Whipped Lime Dessert

A D D I T I O N A L   I N F O

Persian Lime on Wikipedia • Lime Juice Nutrition Info

C O M M O N   L A M B S Q U A R T E R S

Lamb’s quarters are a weedy annual plant that grows wild in many free spaces throughout the world. The leaves and shoots of the plant are eaten - usually steamed - or added raw to salads, imparting a flavor similar to chard. It is cultivated as a grain in some parts of the world and is botanically related to quinoa. The plant is also known by the names of Fat-hen, Goosefoot and Pigweed.

H E A L T H   B E N E F I T S

Like other leafy green vegetables, lamb’s quarters have good amounts of fiber to assist digestion, as well as high levels of beta carotene (which the body synthesizes into Vitamin A) which is beneficial to the skin and to immunity, and very high amounts of Vitamin K which is helpful for  maintaining healthy bones. Lamb’s quarters have an unusually high calcium content. 

People who have kidney stones or kidney disease should eat lamb’s quarters sparingly, as they contain oxalic acid which can aggravate these conditions.

H I S T O R Y

Culinary use of lamb’s quarters traces back to Native Americans, who ate the leaves of this plant and ground its flowers and seeds into flour.

S E L E C T I O N  &  S T O R I N G 

Select leaves that are intact with no wilting, holes or brown spots. Store in a plastic bag in the refrigerator for up to 3 days.

P R E P   T I P S

For raw use in salads, sandwiches and smoothies, select the smaller leaves and remove the stems. Larger leaves can be lightly steamed, sautéed, or added to stews.

R E C I P E S

Lamb’sQuarters and Beans • Wilted Lamb’s Quarters • Lemony Lamb’s Quarters Feta Salad • Lamb’s Quarters Lasagna • Lamb’s Quarter Pesto • Lamb’s Quarters Spread • Lamb’s Quarters Cocktail

A D D I T I O N A L   I N F O

Lamb’s Quarters on Wikipedia • Lamb’s Quarters Nutrition Info

F R E C K L E S   R O M A I N E   L E T T U C E

Freckles is an heirloom variety of Romaine lettuce with burgundy spots or ‘freckles’ along the leaves and stems.

Romaine is a variety of lettuce which has a long head of sturdy leaves with a firm rib down the center. The thick ribs on the older outer leaves have a milky fluid which gives the Romaine its bitter herb taste. Romaine is the standard lettuce used in Caesar salad and unlike most lettuces, it is tolerant of heat and is well suited to cooking. Romaine lettuce is also known by the name of Cos.

Lettuce is a plant from the daisy family. It is grown as a leaf vegetable and harvested before the plant bolts (produces stems and flowers.) There are six main groups of lettuce types which are based on their head formation and leaf structure: Butterhead, Chinese, Iceberg, Romaine, Looseleaf and Summer Crisp.

H E A L T H   B E N E F I T S

Like other leafy green vegetables, lettuce contains fiber to assist digestion, as well as high levels of beta carotene (which the body synthesizes into Vitamin A) which is beneficial to the skin, and very high amounts of Vitamin K which is helpful for maintaining healthy bones. It also contains an opiate-like substance that has mild sedative properties.

H I S T O R Y

Lettuce was first seen as an edible weed around the Mediterranean basin and has been used in dishes for more than 4500 years. Both the Romans and Egyptians took advantage of its sedative properties by eating lettuce at the end of a meal to induce sleep. Christopher Columbus introduced lettuce to the new world.

S E L E C T I O N  &  S T O R I N G 

Select heads of Romaine lettuce that are not wilted and have good color. Butter lettuce is more delicate than other varieties and will wilt quickly. Store lettuce in a plastic bag in the refrigerator and it will keep for several days.

P R E P   T I P S

Before cooking or eating, peel lettuce leaves from the head, rinse any dirt and debris from the wrinkles and folds, then pat dry. Some prefer to use a salad spinner to remove excess moisture from washing.

Lettuce is typically eaten cold and raw, in salads, sandwiches, hamburgers, tacos, and many other dishes, providing a cooling counterbalance to other ingredients. In Asian countries, lettuce is eaten cooked, with the stem used as often as the leaf.

R E C I P E S

Braised Romaine Lettuce with Mustard and Bacon • Maroulosalata: Cos (Romaine) Lettuce Salad • Grilled Romaine Lettuce • Creamy, Lemony, Pepper-Parmesan Dressing on Romaine Lettuce Salad • Romaine Salad with Chipotle Dressing and Warm Queso Fresco • Pan-Asian Chicken and Vegetable Lettuce Wraps • Romaine and Gorgonzola Salad with Roasted Garlic Dressing and Spiced Pecans

A D D I T I O N A L   I N F O

Lettuce on Wikipedia • Romaine Lettuce on Wikipedia • Romaine Lettuce Nutrition Info

S A N G U I G N O   B L O O D   O R A N G E

The Sanguigno is a large, egg-shaped variety of blood orange. It was discovered in Spain in 1929. It has few seeds and exceptionally sweet flesh.

The Blood orange is a variety with crimson-colored flesh. It is smaller, slightly bitter and less acidic than Navel oranges. The ‘Mediterranean’ temperature variation between day and night seems to be necessary to develop the distinctive red color in the fruits – blood oranges grown in places like Florida often have little to no red pigmentation. 

The orange is the ancient hybrid between the pomelo and tangerine. It is botanically considered a berry due to its multiple seeds, soft flesh and its derivation from a single ovary. There are many varieties of orange trees producing many types of fruit that range in flavor from sweet to sour. 

Oranges are eaten raw after their thick bitter rind has been peeled off. There is also a thin white membrane between the flesh and the thick outer rind which contains a large amount of Vitamin C and fiber. 

H E A L T H   B E N E F I T S

Oranges are well-known for their immunity-building benefits but are also good for the heart, for lowering cholesterol, and for improving circulation. Orange oil pressed from the rind has been found to have anti-cancer properties as well as is a powerful natural cleanser and disinfectant.

H I S T O R Y

The Blood orange originated in Sicily, where citrus fruits have been cultivated since the time of the Moors. Oranges themselves originated in Southeast Asia. The first oranges brought to Europe were Persian oranges, which were very bitter. They were introduced to Italy in the 11th century. These were quickly replaced by Sweet oranges, which were brought to Europe from India in the 15th century by Portuguese traders. Today sweet oranges are now the most common type grown.

S E L E C T I O N  &  S T O R I N G 

Ripe Blood oranges are firm and yield a bit of oil and juice when pierced. They taste best at room temperature and if at the peak of ripeness can last quite a while without refrigeration.

P R E P   T I P S

This Blood orange variety has a delicious juice, which can be used as a cocktail ingredient. The oranges can also be used to create marmalade, gelato and Italian sodas.

R E C I P E S

Blood Orange Sorbet • Blood Orange Petit Fours • Blood Orange Cheesecake • Mixed Baby Beet Salad with Blood Oranges, Shaved Fennel, and Chevrot Cheese • Thinly Sliced Beets with Blood Oranges and Watercress • Blood Orange and Pummelo Marmalade • Rice Pudding Tarts with Blood Oranges • Striped Sea Bass with Blood Oranges and Olives • Bloody (Orange) Marys • Blood Orange Jelly with Brandied Whipped Cream • Blood Orange Tart with Orange Caramel Sauce • Blood Orange Panna Cotta • Pomegranate, Beet, and Blood Orange Salad • Blood Orange Sorbet Recipe • Blood Orange Gin Sparkler

A D D I T I O N A L   I N F O

Blood Orange on Wikipedia • Orange Nutrition Info

C H I N E S E   D A I K O N   R A D I S H

The Chinese Daikon is a large white, green-topped radish that originates from east Asia.

Daikon refers to a wide variety of Asian winter radishes that have elongated white roots and look similar to carrots in shape and size. Diakon radishes are typically spicier than red radishes and are often used in Asian dishes. They are are grown in Japan, Texas and California.

Radishes are part of the same family as broccoli and cabbage. They are broadly classified by their seasonal growth - spring, summer, fall and winter. While many people eat only the roots of radishes, the green tops are edible as a leaf vegetable as well.

H E A L T H   B E N E F I T S

Radishes have potent cancer fighting properties. They are known to aid digestion and can be helpful for the respiratory system. Healthy as they are, overconsumption can be detrimental to those with sensitive stomachs and they should be avoided by those who have ulcers.

H I S T O R Y

The radish was a common crop in Greek and Roman times. Wild forms of the radish are found all over west Asia and Europe, suggesting that their domestication took place somewhere in that area.

S E L E C T I O N  &  S T O R I N G 

When selecting radishes, avoid those with bruises and check to ensure they are firm to the touch. Store in the refrigerator for up to a week.

P R E P   T I P S

Radishes are usually eaten raw, but they can also be steamed, baked, or fried. The raw flesh has a crisp texture and a pungent, peppery flavor.

R E C I P E S

Easy Daikon Salad Recipe • Overnight Chinese Daikon Radish Pickles • Chinese Daikon Radish Cakes Recipe (Luo Bo Gao) • Sweet Pickled Daikon Radish • Daikon Radish With Chicken-Korean Style • Raw Daikon Radish • Watercress, Bell Pepper, and Daikon Radish Salad • Daikon Radish Rémoulade • Sliced Radishes and Watercress on Buttered Ficelle • Vietnamese Sticky Chicken with Daikon and Carrot Pickle • Scallop Seviche with Daikon

A D D I T I O N A L   I N F O

Daikon Radish on Wikipedia • Radish on Wikipedia • Radish Nutrition Info