recipes & tips
Can I freeze basil? What is a sunchoke? How can I tell if a cantaloupe is ripe? Answers to these questions and more can be found in our handy produce guide.
search by ingredient
- Apples
- Apricots
- Arugula
- Asparagus
- Basil
- Beans – Snap, String or Green
- Beets
- Blackberries
- Blueberries
- Bok Choy
- Braising Mix / Stir-Fry Mix
- Broccoli
- Broccoli Rabe
- Brussels Sprouts
- Cabbage
- Cantaloupe
- Carrot
- Cauliflower
- Celeriac or Celery Root
- Celery
- Cherries
- Chives
- Collards
- Concord Grapes
- Corn
- Cornmeal
- Cucumbers
- Dandelion Greens
- Eggplant
- Escarole
- Fennel
- Garlic Scapes
- Green Garlic
- Ground Cherries
- Hydroponic Lettuce
- Kale
- Kohlrabi
- Leeks
- Microgreens
- Mint
- Mushrooms
- Mustard Greens
- Napa Cabbage
- Nectarines
- Onions
- Pea Greens
- Peas
- Peppers
- Plums
- Potatoes
- Pumpkin
- Purslane
- Radicchio
- Radishes
- Raspberries
- Rhubarb
- Sage
- Salad Greens and Mixes
- Sorrel
- Spaghetti Squash
- Spinach
- Spotted Trout Lettuce
- Strawberries
- Summer Squash
- Swiss Chard
- Tomatoes
- Turnips
- Zucchini Flowers
featured ingredients
Mint
Mint is a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.
Snip the ends and place in a water-filled vase, or place in an airtight container and refrigerate.
Mint tastes best when added near the end of cooking time as it loses flavor when exposed to extended heat. Mint can be overpowering, so use sparingly.
Add mint leaves to mixed greens for a light, refreshing flavor in salads. To add a little summer flavor to water, place mint in a water-filled ice-cube tray and freeze for mint-flavored ice cubes!
