The stout 5cm/2" red peppers are dried and ground to make the spice. As many don't know, they are quite delicious as a fresh pepper for stuffing and salads. Best known for making paprika, the quintessential flavouring for Hungarian goulash and paprikash.
The crunchy texture works well in stir fries and Asian noodle dishes. They can been eaten raw at any stage, though they are best when they are just starting to turn brown. Will climb 2m/6ft up a trellis.
Can be pureed or mashed for soups, casseroles, breads, and muffins. Butternut type with smooth light-tan skin, orange flesh and nutty taste. Fruits are 20-30cm/8-10" long, 10cm/4" across, and weigh 1.5kg/3lbs.
It has 20% more protein than white or yellow corn and has a lower glycemic index. Traditional crop of the Hopi Indians of Arizona, not only for food, but also for its spiritual and ritual significance.
Studies show that the root extract greatly increases the work capacity of muscles and normalizes blood sugar levels quickly after exertion, and improves memory and learning. Has been studied by Russian scientists used in the Russian athletic training...
It is not grown for the dry soybeans but rather for the tender green pods that are eaten like snap beans. Ht. 60-90cm/2-3ft. (Edamame; Vegetable soybean) This is an heirloom soybean used to make the Japanese side dish, edamame.
It has a very fine corn flavour which is why it remains a favourite today. A dent corn, it is mainly dried and ground into cornmeal for making cornbread and the southern specialty, cornpone, a type of cornbread made in a skillet.
Quick crop: matures in 40 days, but baby leaves can be harvested in as few as 20 days. Lance-shaped leaves, produced in abundance, have a mild mustard flavour and are delicious in mixed salads and in stir fries and soups.
Tops are used as cooked greens. Attractive, bright golden-orange roots, are best eaten when small, but retain their sweet flavour and do not become fibrous when larger. Excellent pickled, in salads, gourmet borscht or grilled.
They can be steamed whole, or hollowed out, stuffed and baked, or they can be sliced and sauteed in butter until golden brown. (Sunburst squash) Distinctive small disk-like squash with scalloped edges, like a toy top or a flying saucer.
A compact variety suited for both fresh cut production and for pot production. Leaves are medium to large in size and have excellent shelf-life for fresh use. Excellent for fresh cut sales in bags or bunches.
Boost of easily digestible proteins. As the seed is gluten-free, quinoa cereal, flour, and pasta are safe to eat for the people suffering from Celiac disease or just willing to exclude gluten from their menu.
✓ A Good Source of Folate, Magnesium and Phosphorus
For the math nerds in the kitchen, the heads are a stunning example of fractal-like design with repeating spirals of cones. It can be cooked and eaten like cauliflower or broccoli but is less bland than cauliflower and less bitter than broccoli.
Called in Persian, the fresh mixture is eaten on flat bread with tomato, green onions and cheese. (Reyhan) This is an award-winning basil that was developed from a traditional variety known as in Persia and Turkey.
Excellent for Mediterranean dishes, soups and sauces. Award-winning variety selected for uniformity, flavour, aroma, and high yields. It is a low spreader, with grey-green leaves typical of zaatar but larger.
Heat: 100,000-350,000 Scoville units. Wrinkled lantern-shaped pods are used fresh or dried in salsas, chutneys, marinades. Piping hot white habanero chile. Thrives in hot sunny spots, a little on the dry side.