The "standard" variety of radicchio is deep red in color with white veins, round, tight heads and firm leaves.
Treviso has the strongest flavor of all the radicchio varieties, wine red with narrow, white ribbed closed and elongated leaves.
A root vegetable related to the mustard family, with a dull black skin encasing a white, crisp inner flesh providing a peppery hot flavor.
Essentially and very big radish, the daikon is commonly a foot or more long and several inches in diameter with a smooth white skin with crisp juice flesh.
The name Easter Egg Radish is a reference to their globe-like shape and bright color.
An elongated radish with rosey shoulders and a white root end.
A member of the mustard family, we are all familiar with the small round, red globe radish and its distinctive peppery taste and translucent, white flesh.
Round and encased in a pale green, thin skin, the watermelon radish has pinkish-red flesh with a mild, sweet flavor.
Icicle Radish is long and tapered with white, superbly crispy flesh and a flavor more subtle than the common red table radish.
This wild onion grows from Canada to the Carolinas and resembles a scallion with broad leaves.
Raspberries are a small, delicate soft red fruit. Each raspberry is composed of many small individual sections, each with its own seed surrounding a central core.
The thick skin is dark green and maroon when unripe, turning bronze as they ripen. The pink, ivory-salmon flesh is more firm, than that of a common banana, with a sweet floral flavor.
Round, compact and heavy for its size, red cabbage boasts dark-red thick and pliable shiny leaves. The color of this cabbage has an affect on its slightly peppery flavor.
A bold, sumptuous triple cream cheese with a rich, smooth flavor and pungent aroma.
Red Oak Leaf lettuce is a small loose leaf type of lettuce...