Tat Soi

Tat soi is another Brassica—this time an Asian cooking green. It tastes like a milder mustard green, but it’s texture is similar to bok choi. It can be eaten raw in salads, in soup, sautéed, boiled or steamed. Tat soi is high in vitamins and minerals, including folate.

Tarragon

Tarragon, a perennial herb, is one of four fines herbes of French cooking, but don’t let that intimidate you. You’ll notice the aroma of anise wafting from the leaves. The flavor pairs very nicely with fish, chicken, eggs, and red wine sauce. It also makes a lovely salad dressing.