Mizuna

Mizuna is a Japanese mustard green with a mild mustardy, peppery flavor. They can be eaten raw in salads, lightly sautéed, steamed, or put in soups just before serving. They can also be used as a zippy replacement for spinach in almost any recipe. Mizuna is super high in vitamins A, K, and C, andContinue reading “Mizuna”

Mei Qing Choi

That cute little Chinese cabbage with white ribs and light green leaves. It takes just a few minutes to cook, and it is sweet and delicious all by itself (cooked with a little garlic and onions and oil). More about Mei Qing Choi

Lemon Basil

Lemon Basil is a variety of basil with a strong, lemony flavor and is traditionally used in Indonesian and Thai cuisine to season soups, curries, stews, and stir fries. It’s also a zesty, raw addition to a salad. Try it with chicken or seafood, in a potato salad, or as a zippy pesto.

Leeks

Leeks are in the same family as onions and garlic. Chop and eat the white onion-like base and the light green stalk. Leeks have a mild, oniony flavor, less bitter than a scallion and sometimes with a hint of sweetness. They’re wonderful with eggs, in a risotto, with potatoes, or with fish and chicken.

Kohlrabi

Kohlrabi is a member of the cruciferous (cabbage) family. The tops are edible –they are very cabbage like–and can be cooked in the manner of any tough green. The bulb has an incredibly crisp texture, similar to a water chestnut, and a flavor reminiscent of broccoli stems or cabbage hearts, but slightly sweeter. It canContinue reading “Kohlrabi”

Kale

Kale, a broad, leafy, robust-stemmed green, is a form of cabbage and in the Brassica family. It is used worldwide, and can be sautéed, stewed, steamed, frozen, or even used raw in green smoothies or when young and tender in salads. Kale is a super food, high in antioxidants, vitamins K and C, calcium, betaContinue reading “Kale”