Name that Veggie

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Arugula: Arugula has a peppery taste that is more predominant in older leaves and in plants grown in hotter weather. The flavor and the shape of the leaves are similar to radishes. Arugula is a cruciferous vegetable, containing cancer-fighting phytochemicals called indoles.

Beets (red, golden, chiogga): Edible root vegetable eaten boiled/roasted/steamed either as a cooked vegetable, or cold in a salad after cooking and adding oil and vinegar.

Beet tops: Young beet tops can be eaten raw in salad, more mature beet tops can be sauteed in olive oil and garlic.

Basil: a standard, flat-leafed Italian type commonly used for making pesto. The leaves are 3-4 inches long and 2-3 inches wide, with a sweet, spicy taste.

Cabbage (napa): A Chinese leaf vegetable, use similar to Western cabbage.

Chard: Plant stems can be yellow, gold, orange, pink, violet or striped in addition to the standard red or white.

Chives: Narrow leaves with edible lavender flower heads. Use in salads, cheese and egg dishes, gravies and soups for a mild onion flavor. Chives are mildly laxative and aids digestion. Said to be an antidote for poison and a remedy for bleeding.

Cilantro: The leaves are pungently aromatic and are used extensively in Southwestern, Middle Eastern and Asian cooking. The seeds are called Coriander and are a popular spice.

Dill: Dark green feathery foliage with summer flowers followed by heads of oval seeds. Dill can be used in pickling and vinegars.

Endive: A bitter leaf vegetable with finely cut, frizzy leaves.

Fennel: Fennel has a rounded creamy white bulb, short green stalks and feathery green leaves. Its appearance resembles an extra plump bunch of celery, and it has a unique licorice taste that becomes milder when cooked. It can also be eaten raw and is used as a bad breath neutralizer.

Garlic scapes: The stem and flower bud of the garlic plant. Scapes are usually curly and can be used just like garlic.

Green garlic: The immature stalk of garlic, edible in its entirety.

Kale (red russian and tuscan or black): A form of cabbage, with leaves that do not form a head.

Kohlrabi: The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.

Oregano: A flavorful herb used often in Italian cooking and the dried herb can be more flavorful than fresh.

Parsely (flat leaf and curly): A bright green herb also used as a spice.

Parsnip: Related to the carrot, parsnips are paler and have a stronger flavor.

Rosemary: Rosemary is an herb in the mint family. It is a small evergreen shrub, Rosmarinus officinalis, whose 1inch leaves resemble curved pine needles.

Sage: Thin, grey-green leaves with strong flavor that intensifies as they dry.

Savory: Summer Savory has a clean, piney fragrance and peppery flavor.

Thyme: Leaves are dark gray-green in color and has a strong piquant or lemony flavor.

Turnip (purple top): Turnip leaves are usually dark green, thin and hairy. The roots of turnips generally have little or no neck and a distinct taproot.