The Monstera grows out of the flower of the split-leaf philodendron. Native to Central America and common in the tropics, Monstera looks something like a cross between a corn on the cob and a scaly cucumber. Don’t let the strange look of this exotic fruit...
Who doesn’t love the cool, refreshing fragrance and flavor of mint? Foods just seem to spring to life when you add a sprig of fresh mint. Available year-round, fresh mint makes a perfect garnish to the likes of potatoes, rice, tomatoes, fresh fruit, and sorbets,...
Everyone is raving about MicroGreens. Considered to be a member of a group of “functional foods” that contain health promoting and disease preventing properties, MicroGreens are tiny plants – usually no more than 8 to 14 days old. The varieties grown...
The Meyer lemon is a cross between a lemon and a mandarin orange. Native to China, the Meyer was introduced to the U.S. 100 years ago (1908) by Frank Meyer, an agricultural explorer and employee of the USDA. Plump, juicy, and dark yellow, they are sweeter than other...
Methi leaf is a clover-like plant that is cultivated world wide. The leaves are used as an herb and a vegetable. Also known as Fenugreek, it has been cultivated for thousands of years.
