Vegetable ID

A guide to help identify your veggies, learn tips about post harvest handling, and find tasty menu tips for breakfast, lunch, dinner, and deserts.

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Basil (Ocimum basilicum)

basilEdible: Leaves, Stem
Post Harvest Handling: Do not wash, store in a bag or container in the refrigerator for up to 1 week. Keep in a cool place (not the coldest part of the refrigerator) or store in a vase on the counter or windowsill. Freezing works better than drying (it may turn black unless you dry with heat).Rinse and spin dry when ready to process.

  • Breakfast – Omelette with basil and goat cheese, Polenta with tomato basil marinara,
  • Lunch – Pesto spread for sandwiches, Basil vinaigrette for salads, Pizza
  • Dinner – Any Thai food, Basil Pesto, Tomato Basil Marinara, Chopped into salads
  • Desert – Basil ice cream, Barbecued Peaches with basil and vanilla ice cream, Basil infused vodka.

Beet (Beta vulgaris)

beetEdible: Roots, Greens
Post Harvest Handling: Cut off tops and store roots in a cold, dark place for up to 6 weeks. Greens can be stored in a bag or container in the refrigerator for 1 to 2 weeks. Or store in a vase on the counter or windowsill. Freezing works better than drying (it may turn black unless you dry with heat). Rinse and spin dry when ready to process.

  • Breakfast – Beet Orange Carrot Juice, Polenta w/ Beet Greens
  • Lunch – Cooked and Diced into a salad or Shredded raw
  • Dinner – Roasted Beet and Beet Greens Salad w/ Goat Cheese, Zest, and Dill or Mint, Sautéed Beet Greens in olive oil and garlic.
  • Dessert – Chocolate Beet Cake

Borage (Borago officinalis)

borageEdible: Flowers, leaves, and stems
Post Harvest Handling: Do not wash, store in a vase with water on the counter or in a bag or container in the refrigerator for 1 week. The tiny white hairs on the leaves will disappear when cooked.

  • Breakfast – Brew to make a refreshing tea, add to cream cheese with bagels
  • Lunch – Leaves, stems, and flowers into a salad, adding leaves to sandwiches
  • Dinner – Add to soups and stews, borage ravioli, (use in place of spinach)
    , deep fry stems
  • Desert – freeze flowers in ice cubes and float in chilled soups or drinks

Broccoli (Brassica oleracea)

broccoliEdible: Flowers, leaves, and stems
Post Harvest Handling: Do not wash, store in a bag or container in the refrigerator for up to 1 week. Keep in a cool place (not the coldest part of the refrigerator).

  • Breakfast – Broccoli and Cheddar Quiche
  • Lunch – Cooked or raw into a salad, Crudite, Cream of Broccoli Soup
  • Dinner – Parmesan Roasted Broccoli, Spicy Broccoli Sauté

Cabbage (Brassica oleracea)

cabbageEdible: leaves, bolts, and flowers.
Post Harvest Handling: Cold storage for up to 3 months, wash before use
or store in a vase on the counter or windowsill. Freezing works better than drying (it may turn black unless you dry with heat)

  • Lunch – Shredded on tacos, Cabbage Salad w/ Cilantro and Sesame oil
  • Dinner – Braised Cabbage w/ Apple, Cabbage Slaw, or Cabbage Rolls

Carrots

carrotsEdible: Roots and leaves (leaves used as garnish or in small amounts)
Post Harvest Handling: Remove tops and store in a bag or container in the refrigerator for up to 3 months.

  • Breakfast –Shred into Pancakes, Carrot Muffins
  • Lunch – Raw or Carrot juice, Shredded Carrot Salad with Cilantro
  • Dinner – Dinner- Braised or Roasted w/ maple syrup and lemon, Carrot Ginger Soup
  • Desert – Carrot Cake

Celery

celeryEdible: Stalks and Leaves
Post Harvest Handling: Store in a bag or container in the refrigerator for 1 to 3 weeks.

  • Breakfast – Crudite with cream cheese, Bloody Mary
  • Lunch – Celery Salad with Mint, Egg Salad w/ Celery
  • Dinner – Braised Celery, Soup Stock

Celeriac or Celery Root (Apium graveolens var. rapaceum)

celery-rootEdible: Roots, Stems, Leaves (This variety is selected for its root)
Post Harvest Handling: DWash well, store in a bag or container in the refrigerator for up to 3 weeks.

  • Breakfast – Fritters
  • Lunch – Pureed or mashed
  • Dinner – Gratin, Roasted, Mashed

Chard (Beta vulgaris)

chardEdible: Leaves, Stem
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 2 weeks. You could also store in a vase on the table like a bouquet.

  • Breakfast – Sauteéd in an omelette, Egg Scramble, or Quiche
  • Lunch – Sauteéd with olive oil and garlic, Chard Pesto on Pizza
  • Dinner – Spanakopita, Chard Stem Gratin, or Chard Enchiladas

Cilantro (Coriandrum sativum)

cilantroEdible: Leaves, Stems, Flowers
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 1 week. Cut off stems, Rinse and spin dry before use.

  • Breakfast – Omelette or scramble, Breakfast Burritos,
  • Lunch – Salad dressings, Tacos, Carrot salad w/ Cilantro
  • Dinner – Chutney, Fish Tacos, Cabbage Slaw w/ Cilantro and Feta, Marinades

Collard Greens (Brassica oleracea)

collard greensEdible: Leaves, Stems, Flowers
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 2 weeks. You could also store in a vase on the table like a bouquet.

  • Lunch – Warmed salad,
  • Dinner – Braised, Sauteed, Black Eye Peas and Collards Greens,

Cucumber

cucumberEdible: fruit
Post Harvest Handling: Wrap each cucumber individually in a paper towel, then put all cucumbers wrapped in paper towels inside the plastic bag. Put the plastic bag with the cucumbers in a refrigerator.

  • Breakfast – Omelette with basil and goat cheese, Polenta with tomato basil marinara,
  • Lunch – Pesto spread for sandwiches, Basil vinaigrette for salads, Pizza
  • Dinner – Any Thai food, Basil Pesto, Tomato Basil Marinara, Chopped into salads
  • Desert – Basil Icecream, Barbecued Peaches with basil and vanilla ice cream, Basil infused vodka.

Dandelion

Dandelion GreensEdible: Leaves, Stems, Flowers
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 2 weeks. You could also store in a vase on the table like a bouquet.

  • Breakfast – Polenta with Sauteed Dandelion Greens and Garlic
  • Lunch – Salad, Stems dipped in hummus, Flowers
  • Dinner – Sauteed with Pasta, Greens and Garlic

Dill (Anethum graveolens)

FennelEdible: Leaves, Stems
Post Harvest Handling: Do not pre-wash. Store in a bag or container in the refrigerator for up to 2 weeks, or store in a vase on the table like a bouquet. To dry hang upside down in a warm place or use a dehydrator.

  • Breakfast – Dill and Cheddar Scones
  • Lunch – Egg Salad Sandwiches, Beet Salad with Dill, Zest, and Goat Cheese
  • Dinner – Dry for later, Add to salads, Baked salmon with Lemon and Dill

Curly Endive or Escarole (Cichorium endiva)

escaroleEdible: Leaves
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 2 weeks. You could also store in a vase on the table like a bouquet.

  • Breakfast – Egg and Cheese Breakfast Burritos
  • Lunch – Endive Salad with fig or persimmon
  • Dinner – Wilted Endive and Beets, Roasted Endive, Grilled

Fennel (Foeniculum vulgare var. azoricum)

FennelEdible: Bulb, Stems, Leaves
Post Harvest Handling: Do not wash, store in a bag or container in the refrigerator for up to 1 week. Keep in a cool place (not the coldest part of the refrigerator)

or store in a vase on the counter or windowsill. Freezing works better than drying (it may turn black unless you dry with heat)

. Rinse and spin dry when ready to process.

  • Breakfast – Tea
  • Lunch – Fennel and orange salad, Shaved salad, Soups, Pickled, Confit
  • Dinner – Gratin, Braised, Grilled, Pasta Sauce, Stuffings, Roasted Chicken, Roasted veggies

Garlic Scape (Allium sativum)

garlic scapeEdible: Scape, Flower
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 2 weeks.

  • Breakfast – Bloody Mary
  • Lunch – Pickled scapes
  • Dinner – Sauté or Gratin

Herbs of Provence

herbs of ProvenceEdible: Leaves, Flowers
Store in a bag or container in the refrigerator for up to 2 weeks. You could also store in a vase on the table like a bouquet.

  • Breakfast – Tea, Omelette, Quiche, Scramble
  • Lunch – Soups, Roasted Veggies, Sandwiches, Salad dressings
  • Dinner – Roasts, Sauces, Gratin, Soups, Lasagna, Pasta, Roasted Vegetables,

Kale (Brassica oleracea)

kaleEdible: Leaves, Stems, Flowers
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 2 weeks. You could also store in a vase on the table like a bouquet.

  • Breakfast – Sauteéd in an omelette, Egg Scramble, or Quiche
  • Lunch – Sauteéd with olive oil and garlic, Kale Pesto on Pizza, Kale Chips
  • Dinner – White Beans and Kale, Raw Kale Salad with Pomegranate seeds, Braised, Stewed, Soup

Kohlrabi (Brassica oleracea)

kohlrabiEdible: Leaves
Post Harvest Handling: Remove stems to prevent transpiration, store in refrigerator in a bag or container for up to 3 weeks.

  • Breakfast – Egg and Bean Breakfast Burritos
  • Lunch – Sandwiches, Lettuce Wraps
  • Dinner – Salad, Burgers

Lettuce (Lactuca sativa)

romaine lettuceEdible: Leaves, Flowers
Store in a bag or container in the refrigerator for up to 2 weeks. You could also store in a vase on the table like a bouquet.

  • Breakfast – Tea, Omelette, Quiche, Scramble
  • Lunch – Soups, Roasted Veggies, Sandwiches, Salad dressings
  • Dinner – Roasts, Sauces, Gratin, Soups, Lasagna, Pasta, Roasted Vegetables,

Leek (Allium ampeloprasum)

leekEdible: Roots
Post Harvest Handling: Do not pre-wash. Trim only the dark green leaves. Store in a plastic bag or container in the refrigerator for up to 3 weeks. Wash well before use.

  • Breakfast – Quiche, Scrambles
  • Lunch – Potato Leek Soup, Braised
  • Dinner – Frittata, Leek Pancakes, Risotto, Braised with Lemon, Gratin

Mint (Mentha)

mintEdible: Leaves
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 1 week. You could also store in a vase on the table like a bouquet or dry for long term storage.

  • Breakfast – Fruit salad with Mint
  • Dinner – Beets with Mint and Orange, Minted Cucumber Yogurt Salad
  • Dessert- Mojitos

Onions (Allium cepa)

onionPost Harvest Handling: Do not pre-wash. Trim only the dark green leaves. Store in a plastic bag or container in the refrigerator for up to 3 weeks. Peel before use.

  • Breakfast – Quiche, Scrambles
  • Lunch – French Onion Soup, Braised, Stuffed, Pickled
  • Dinner – Sautes, Sauces, Frittata, Risotto, Braised with Lemon, Gratin

Oregano (Origanum)

oreganoEdible: Leaves, Flowers
Post Harvest Handling: Put in a vase on the counter or store in a plastic bag or container in the refrigerator for up to 1 week.

  • Breakfast – Scramble, Omelette
  • Lunch – Pizza, Carrot Salad with Oregano and Cumin
  • Dinner – Broiled fish with Oregano, Chili, Greek food, Roasted potatoes with Oregano

Radish (Raphanus sativus)

radishEdible: Roots
Post Harvest Handling: Remove stems to prevent transpiration, Store in a plastic bag or container in the refrigerator for up to 3 weeks.

  • Breakfast – Raw
  • Lunch – Dipped in soft butter
  • Dinner – Braised

Radicchio (Cichorium intybus)

radicchioEdible: Leaves
Post Harvest Handling: Store in a plastic bag or container in the refrigerator for up to 1 week.

  • Lunch – Crostini, Pizzas
  • Dinner – Salad, Ravioli with Radicchio filling, Baked, Risotto

Romaine Lettuce (Lactuca sativa)

romaine lettuceEdible: Leaves
Post Harvest Handling: Store in a plastic bag or container in the refrigerator for up to 1 week. Wash before use.

  • Lunch – Cesar Salad, Chopped salad
  • Dinner – Grilled Romaine, Salad

Romanesco (Brassica oleracea)

romanescoEdible: Flowers
Post Harvest Handling: Do not pre-wash. Store in a plastic bag or container in the refrigerator for up to 1 week.

  • Breakfast – Scramble
  • Lunch – Soup, Stir Fried
  • Dinner – Roasted with Gruyere, Pureéd, Gratin

Spinach (Spinacia oleracea)

spinachEdible: Leaves, Flowers
Post Harvest Handling: Store in a bag or container in the refrigerator for up to 3 weeks. Do not prewash.

  • Breakfast – Baked w/ Eggs and Cream, Omelette, or Scramble
  • Lunch – Quiche or Salad (with Bacon and Blue Cheese)
    , Stir Fry, Soup
  • Dinner – Lasagna, Warm Spinach Salad w/ Goat Cheese and Candied Nuts, Creamed

Turnips (Brassica rapa)

turnipEdible: Leaves, Flowers
Post Harvest Handling: Remove the greens and store them in a bag or container in the refrigerator for up to 1 week. Store the roots in a separate container or bag for up to 2 months.

  • Breakfast – Sauteéd greens
  • Lunch – Turnip Fries
  • Dinner – Maple Glazed Turnips, Roasted, Soups, Gratin, Pureéd

Zucchini (Cucurbita pepo)

zucchiniEdible: Blossoms, Fruit
Post Harvest Handling: Handle gently, they bruise easily. Store in the refrigerator for up to 3 weeks. Do not prewash.

  • Breakfast – Zucchini muffins, Zucchini bread, Zucchini pancakes, Frittata, Breakfast scramble
  • Lunch – Soup, Veggie Patties, Frittata, Fried Zucchini spears, Stuffed Squash Flowers
  • Dinner – Soufflé, Pasta Primavera, Baked Zucchini Boats, Stuffed Squash, Kebabs