Fennel is known for its licorice like flavor. The white bulb and green fronds are the only edible part of the plants, not the hard stalks. It’s bulb is a great source of energy, potassium, vitamin C, and other dietary fibers. In the Indian subcontinent, after a meal...
You can’t beat the beets! Beets are a great root vegetable that is a great source of folate and Vitamin A and K. It is an excellent fit for the mediterranean diet and been shown to help in the process of detoxification. Did you know the green leaves of beets are...
Kohlrabi is a member of the cabbage family, and is commonly grown in Germany and Switzerland. Kohlrabi is derived from the German word for cabbage (kohl) and Turnip (rabi). The vegetable can be enjoyed raw, grilled, in a slaw, or a salad. The whole plant is edible,...
Veggie of the Week: Rhubarb Find recipes in our Kitchen Director, Joel’s recipe guide here! Rhubarb is officially in season! It is a native plant of China and traditionally used for medicinal purposes. One thing to note about rhubarb is the redder the stalk,...
Veggie of the Week: Bok Choy This week’s vegetable is Bok Choy. Bok choy is a popular vegetable in China and you may see it in Asian dishes. It’s sometimes called white cabbage or ‘soup spoon’ because of its shape. Although it’s popular in China, today we’re giving...
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