Wasabi (Wasabia japonica or Eutrema japonicum) is a pungent green condiment most commonly associated with sushi and Japanese cuisine. Often called “Japanese horseradish,” wasabi belongs

Savoy cabbage, with its beautiful crinkled green leaves and mild flavor, is often overshadowed by its more common cousin, the regular green cabbage. However, this

Purple asparagus is more than just a colorful twist on the common green variety—it’s a powerhouse of nutrients, antioxidants, and plant compounds that make it

Oregano (Origanum vulgare), a staple herb in Mediterranean and Mexican cuisine, is more than just a flavor enhancer. Known as the “joy of the mountain”

Mallow (Malva spp.), a humble yet powerful plant, has been cherished for centuries in traditional medicine, culinary use, and cultural rituals. Known for its soothing

Mangelwurzel, also known as mangel beet or fodder beet, is a root vegetable from the beet family (Beta vulgaris). Traditionally grown as livestock feed in