Cherry: A tiny, round, very sweet and juicy tomato.
Pear: A small pear-shaped tomato that grows in a variety of colors.
Plum: A medium-sized red tomato, great for slicing.
Cucurbits (Vine Squash and Melons)
Cucurbits are fruits that grow on vines and contain many seeds. All flowers from cucurbits are edible.
ACORN SQUASH: A large green and brown squash resembling an acorn.
MELONS
Cantaloupe: This common melon has fairly dense orange to pink flesh with beige skin that is scaly or bumpy.
Crenshaw: A scaly-skinned, golden-fleshed melon that is the ultimate in juiciness.
French: A golden orange-fleshed melon with smooth beige skin that is very sweet.
Honeydew: A smooth, firm, green-yellow-skinned melon with pale green flesh that is ultrasweet.
Muskmelon: A melon with scaly, netted skin and extremely sweet yellow-orange to yellow-green flesh.
Sharlyn: A melon with skin like a cantaloupe, this ultrasweet melon has golden-orange flesh.
Sugar baby: A delectable, smaller, ultrasweet, seedless version of watermelon.
Watermelon: A large melon with smooth skin that is green or dark yellow, either mottled or striped. The crisp flesh, from pink to red,
is composed of 96 percent water. A great kidney cleaner.Yellow baby: A strain of watermelon that has a creamy yellow flesh.
PUMPKIN: A large, rounded, orange squash with many seeds.
YELLOW SQUASH: A sweet and crunchy yellow-skinned summer squash with a mild taste.
ZUCCHINI: A long green summer squash with an earthy flavor.
Seeds
A seed is defined by the fact that its hull can be removed, and that it produces two leaves upon sprouting. Seeds are the potential energy source of
plants-to-be and as such have highly increased nutritional value. Seeds can be used in a variety of forms. Store-bought seeds are a dried food and
are concentrated. If seeds are soaked, their enzyme inhibitors release and they become more digestible. This can also be accomplished by
grinding a seed into powder or by chewing very well. Sprouting seeds is a great way to get more bang for your buck: it increases the seeds’
nutritional value as well as their size, thereby providing more food mass.
ALFALFA: A seed that sprouts quickly and provides many valuable nutrients.
BUCKWHEAT: A black-hulled grain that produces sweet greens. Buckwheat is the highest in protein of any seed.
CELERY: A seed that helps inhibit molds and is useful to add to other seeds for sprouting.
CHIA: A seed that produces a gelatinous coating before sprouting and is packed with energy.
CLOVER: A seed that provides a chlorophyll-rich sprout.
CORIANDER: A seed with a mildly spicy flavor.
CUMIN: A robust-tasting seed that is quite earthy.
FENNEL: A seed with a distinctive licorice flavor.
FENUGREEK: This seed produces a rich and tasty sprout that is great in salads.
FLAX: A seed that creates a gelatinous coating when soaked. Provides a good balance of omega oils and essential fatty acids and works well as
an egg substitute.
GARLIC: A very spicy seed with a reddish hue when sprouted.
HEMP: A rich, tangy seed, high in essential fatty acids.
MUSTARD: A versatile seed that makes great sprouts and is used dry as a spice.
ONION: A sweet and spicy seed, great for sprouting.
POPPY: A round blue seed with a delightfully crunchy texture.
PUMPKIN: A very robust and sweet seed that provides a good balance of omega oils and essential fatty acids.
RADISH: A spicy and bitter seed, good for sprouting.
SESAME: A very sweet, tiny white seed.
SUNFLOWER: A pointed gray seed, great for making Essene bread and pâtés.