The Raw Truth

Red: A cabbage with deep magenta leaves on a compact head.

Savoy: A cabbage with crinkly, pale green leaves and a loose head.

White: A dense, firm head with smooth yellow-green leaves.

CAULIFLOWER: A white, flowerlike plant with a creamy taste.

KALE: A dark green to purple plant with overlapping leaves and red-purple veins.

KOHLRABI: A round and green plant with a purple stem.

TURNIP: A plant with tart leaves and a spicy root.

Allium

Allium are pungent bulblike plants that grow underground and produce green shoots. They are anthelmintic, which means they help remove
intestinal parasites.

ASPARAGUS: A plant with long branches that end in flowerlike tops with a robust taste.

CHIVE: A delicate, slender, mild-tasting plant with an onion flavor.

GARLIC: A white-skinned bulb composed of cloves individually wrapped in a parchmentlike membrane and with a spicy, often strong flavor.

LEEK: A grasslike plant with a slight onion flavor.

ONIONS

Kula: An oblong, very sweet onion with a white interior and yellow skin.

Red: A spicy onion with purple-red skin.

Spanish: A yellow-skinned, slightly spicy round onion.

White: A crisp and sweet onion with a white skin.

SCALLION: A long, green, grasslike shoot.

SHALLOT: A small brown bulb with a taste between that of garlic and onion.

Nightshades

Nightshade plants, which grow at night, produce a fruit with fine-lobed ears and edible flowers of various colors.

ARTICHOKE: A flowerlike green plant with sharp leaves.

EGGPLANT: A large purple fruit with a light green interior with seeds.

OKRA: A pointed, cylindrical fruit that can be green to purple.

PEPPERS

Hot

Anaheim: A long, mild, thin, fresh green chile.

Cayenne: A long and twisting orange to red, pointed, dried chile.

Chile: A small, round-tipped red pepper.

Chipotle: A smoked and dried jalapeño with a smoky flavor and spicy aftertaste.

Habanero: An extremely hot fresh chile whose small size belies its fiery taste.

Jalapeño: A medium-sized fresh green chile with a nice, gentle spice.

Scotch bonnet: An orange, bell-shaped, very hot fresh chile.

Tepin: A medium-hot red to green dried chile.

Thai: A tiny red-purple pepper that’s super-spicy.

Sweet

Green: A crispy, watery bell pepper.

Orange: A pepper that, aside from its color, is very similar to the red.

Purple: A bland, almost bitter, purple-skinned bell pepper.

Red: A very sweet and crunchy bell pepper.

Yellow: A very sweet and quite juicy bell pepper.

TOMATOES

Beefsteak: A large, watery, light red to pink tomato.