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With ruffled leaves and succulent stems, this oblong-shaped cabbage has both crisp and tender textures. Compared to other kinds of cabbages, Napa is less pungent, and has a mild and slightly sweet taste. It is extremely low in calories, but rich in vitamins and packed full of antioxidants and folic acids.

Yellow Dragon Fruit, the sweetest of all the dragon fruit varieties, has a bright yellow skin with smooth curved spines on the outside and a translucent white flesh on the inside with slightly larger but fewer edible seeds than the pink-skinned varieties.

While you may expect fenugreek’s leaves to have a herbaceous flavor, its dominant flavor profile most closely resembles maple syrup, with a hint of bitterness, sweetness, and nuttiness for a truly unique taste.

Dill has a deliciously fresh, citrus-like taste, with a slightly grassy undertone. The trademark subtle sweetness means it works particularly well with garlic and mint, and it’s sometimes used as a substitute for parsley.

Rainbow carrots are a mix of colourful carrot varieties picked at their immature stages for young harvest. Typical varieties that are grown for the mix are yellow stone, white satin, purple haze, black knight, nantes and atomic red making for a perfect array of tender-crisp, sweet and earthy carrots.

The parsley root pulp is white and firm, while the flavor is reminiscent of a mix between celery root, carrots, and parsnips. The leaves are used like normal parsley, though the flavor is much stronger.

Artichokes have a slightly nutty flavor, and they are often compared to hazelnuts or almonds. They also have a slightly bitter taste that some people find off-putting. In terms of texture, artichokes are crunchy and slightly chewy.

 Asian pear smells like a pear, but, like an apple, the fruit is crisp, firm and round. The flavor is like a pear on steroids, pumped up and sweeter.

Shishitos are small, mild peppers from Japan. Their flavor is sweet and slightly smokey, not spicy—but careful! One in ten shishito peppers will be hot.