Archive - Vegetables

Kohlrabi

Kohlrabi is actually a cabbage related vegetable. It has greens that grow from a bulb stem. The vegetable is harvested when the bulbs reach two to three inches in diameter. It can have a milder taste or a woody flavor depending on the size of the plant’s bulbs. Kohlrabi has a firm, crisp texture. ...

Kale

Kale is a non-heading, leafy wild cabbage that comes in a range of varying colors, shapes and sizes. Standard ‘green’ kale found at the grocery store has chewy leaves with an earthy, mildly nutty and sweet flavor. Kale is a cool season crop that grows best in moist conditions. It requires at lea...

Lacinato (Black) Kale

Black kale has larger leaves than those of green or red kale. Black kale leaves grow from a sturdy central stalk and are a dark greenish-purple, almost black color. Black kale has a chewy texture that softens after it is cooked. The flavor is tangy and similar to that of green cabbage. Research c...

Dandelion

Dandelion leaves sprout from a hollow stem that is either green or red. Leaves have a variety of flavors, from mild to very bitter, depending on the size. Dandelion greens belong to the sunflower plant family. Dandelion is high in calcium and rich in iron. It is a good source of protein, and is ...

Collards

Collard greens have broad leaves that are a gray-green to deep green color. For best texture, the leaves are picked before they reach their maximum size. Collard greens have an assertive flavor and their taste depends on the palate of each specific person. Collard greens contain a chemical compound...

Mustard

Mustard greens are native to India. They have a robust flavor that some say is peppery. Smaller leaves are edible raw, while most larger leaves require cooking. The leaves are broad, wavy, and deep green in color. They are usually frilled but sometimes appear flat. Mustard greens are sometimes vi...

Dill

Dill requires warmer temperatures to grow well. It grows 1 to 2 feet in height, very quickly, and has fern like leaves. It is a perennial herb and the flavor profile is a cross of lemon and parsley. There are essential oils in dill that have therapeutic uses as well as anti-septic and local anest...

Mint

Mint is a perennial herb. It has branched stems with leaves that are arranged in opposite pairs. The leaves are dark green, gray-green, and sometimes pale yellow. Mint is relatively tolerable of different climates, and thrives year-round. Like other herbs, mint leaves offer a healthy way to flavo...

Cilantro

Cilantro resembles plain parsley but is distinguished by a distinct aroma and flavor. Cilantro is actually the leaves and stems of the coriander plant. It is an annual herb and a member of the carrot family. Cilantro is commonly known to be used in Mexican cooking but is also widely used in Asian, ...

Basil

Basil leaves are vibrant green, heart-shaped, and can be harvested at many sizes up to four inches in length. Basil is highly aromatic and has a variety of flavor profiles. Basil is sometimes grown with tomatoes. Like dill, basil is known to prevent bacterial growth. It is also known to reduce s...

Curly Parsley

Curly parsley is a frost tolerant biennial plant. It has dark green leaves that have been classically seen as a garnish. The flavor profile of curly parsley depends on each plant. It can be very bland to very bitter. It is tougher and heartier than plain parsley. Volatile oils in curly parsley ha...

Plain Parsley

Plain parsley is also known as Italian parsley and has flat, green, loosely toothed leaves that are triangular. Plain parsley has peppery, tangy, and floral flavor notes. It has a much more robust flavor than curly parsley. Plain parsley is cultivated as an herb, vegetable, and spice. It is often us...

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