Asafoetida Ferula assafoetida

Indigenous to Iran and Afghanistan this plant has a long history of being harvested for its resinous gum. According to historical reports the herb was brought by Alexander the Great to the western areas around 4 BC. This spice is used primarily as a digestive aid, a condiment, and in pickles. When uncooked its aroma is very strong, almost sulfurous. However, its odor and flavor become much milder and pleasant upon heating in oil, acquiring a taste and aroma reminiscent of sautéed onion and garlic. Though uncommon in the west, its most known as an ingredient in Worcester sauce.

  • Pakistani Daal

Carrot Daucus carota sub. sativus

The cultivated form, of this common vegetable, is believed to have come from a wild, purple variety from a region of Afghanistan. Brought to the Mediterranean in the the 14th century, it was selected for its yellow forms, and in the 17th century breed in the Netherlands for its red-orange cultivars as its known today. Carrots have a crisp texture and sweet flavor when fresh. Although the taproot is the most commonly eaten part, the greens are great in salads and chutneys.

  • Carrot-Chipolte Soup
  • Carrot slaw

Celeriac Apium graveolens

The Chinese, Egyptians and Greeks originally used the bitter leafs of this plant as a spice and medicine. Domestication is believed to have taken place in Italy where Celeriac was distanced from the mild celery stalk. A popular vegetable in Europe, the French call it “Celeri Rave” and serve it grated raw, with remoulade sauce. Celeriac may be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles, and other savory dishes. Unlike many root vegetables, celeriac contains little starch.

Fennel Foeniculum vulgare

Native to the Mediterranean region, it was once named “Marathon” by the Greeks for their victory over the Persians in 490 B.C. Used for its leaves, swollen stems (bulb) and dried seeds, the fennel plant has a wide history in many culinary traditions of the world. Dried fennel seed is an aromatic, anise-flavored spice used in many blends, Panch Phoron being my favorite. The leaves are delicately flavored and great used in salad or cold soup. The bulb is a crisp, celery-like vegetable and may be sautéed, stewed, braised, grilled, or eaten raw.

  • Roast Fennel and Beans
  • Fennel and Leek soup

Parsley Root Petroselinum crispum

A root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow. Both the root and leaves are edible, the latter often used for garnishing and flavoring foods. Parsley roots have a flavor that tastes somewhat nutty with a celery and carrot overtone. It can be served fresh, fried, sautéed, or baked, as an ingredient to soups, stews, rice dishes, salads, vegetables, and other foods.

  • Parsley Bisque


Pasnip Pastinaca sativa

Parsnips are native to Eurasia and have been eaten there since ancient times. At one time, it was considered a important crop in central and northern Europe, used in bread, with fish and even to make wine, though its popularity declined with the introduction of potatoes. Resembling carrots, but paler in color and with a sweeter taste, especially when cooked. It is said that “The buttery, slightly spicy, sweet flavor of cooked mature parsnips is reminiscent of butterscotch, honey, and subtle cardamom.” I prefer it used in a savory soup, or caramelized with onions.

  • Parsnip and Yam Tempura

Scorzonera Scorzonera hispanica

Also known as the “Black Salsify”,similarly tasting of oyster. This uncommon root is considered extremely nutritious: it contains ;proteins, fats, asparagine, choline, laevulin, minerals such as potassium, calcium, phosphorus, iron, sodium, and vitamins A, B1, E and C. The thick black skin of the salsify root is usually considered inedible and can be removed either prior to or after boiling. Since the root sap is an extremely sticky latex.

Salsify Tragopogon porrifolius

This root is noted for tasting of oysters, from which the plant derives its alternative name of oyster plant; young roots can be grated for use in salads, but older roots are better cooked, and they are usually used in soups or stews. A latex derived from the root can be used as a chewing gum. The flowering shoots can be used like asparagus, either raw or cooked, and the flowers can be added to salad, while the sprouted seeds can be used in salads or sandwiches.



Sunchoke Helianthus tuberosus

Native to North America, known as Jeruselem Artichoke. The plant resembles “Sunflowers on the prarie.” A cultivated food crop of the natives, these rhizomes have since become rather rare.Naturally lower in inulin, these “tubers” are often used as a substitute for potatoes. They have a similar consistency, and in their raw form have a similar texture, but with a little sweeter, nuttier flavor. Raw and sliced thinly, they are great in a salad . The carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed.



Burdock Helianthus tuberosus

Also known as Gobo, indigenous to Europe but now common to most temperate regions of the world, the root is used primarly as medicine. It is believed the Japanese were the first to cultivate this species for their tasty, slender roots. Burdock root is very crisp and has a sweet, mildly bitter, and pungent flavour that can be reduced by soaking sliced or shredded roots in water for ten minutes. The roots are seen as a good source of potassium and magnesium. The immature flower stalks may also be harvested in late spring, before the flowers appear. The stalks are thoroughly peeled, and either eaten raw, or boiled in salt water. In Japan the leaves are also eaten in spring when the plant is soft and young.


Radish Raphanus sativus

Indigenous to Eurasia, records date its domestication 5000 years ago in Egypt and least 2000 years ago in China. The Greek name of the genus Raphanus means “quickly appearing” and refers to the rapid germination of these plants.They were considered a staple crop in Hellenistic and Roman times. Today radishes come in numerous varieties, varying in size, shape and color. Often radishes are classified as either;

  • Short-season (Cherry Belle, Purple Plum)           great eaten fresh, mild radish bite.
  • Dikon (Watermelon, Minowase)                               raw, steamed, stir fried, roasted.
  • Winter radish (Spanish Black)                                   raw, boiled, steamed, roasted.

Varieties we grow:
Alpine, Amethyst, Aka Karaine, Cherry Belle, Chinese Green Luobo, Fikir, Helios, Giant of Sicily, Japanese Minowase, Montanghong, Pink Beauty, Sai Sai, Spanish Nero Tondo, Watermelon.


  • Radish Latkas
  • Spanish Salad
  • Chinese Dough Cake
  • Quick Pickles
  • Roasted Roots

Selected Varieties:

Aka Karaine

This prize winning hybrid radish is recognized for its pungent flavor and beautiful violet presentation in “daikon oroshi”. The skin is red with red flesh near the skin and pigments of red specks in the white core of the root. The roots are cylindrical in shape, about twice as tall as they are wide. The flesh is firm due to the lower water content compared with other radish varieties which intensifies its spicy flavor.

Green Luobo

This Chinese radish has an oblong shape and dark green colored neck and green flesh. It is juicy and sweet, with often a very strong bite. Used for pickling, cooking and salads. This radish keeps exceptionally well and is highly prized in Asia for its sweetness and juiciness.

Nero Tondo

The Black Spanish radish occurs in both round and elongated forms, and are sometimes simply called the black radish. It dates in Europe to 1548, and was a common garden variety in England and France during the early 19th century. It has a rough black skin with hot-flavored, crisp white flesh.

Kohlrabi Brassica oleracea var. gongylodes

The first reference to a turnip like cabbage was by Pliney, in the first century A.D., where he called it the “Pompeian Cabbage”. Kohlrabi was created by selection of the cabbage plant for lateral meristem growth (a swollen stem)Even the name comes from the German Kohl (cabbage) and Rübe (Swiss German, turnip), because the swollen stem resembles the latter. Kohlrabi is a very commonly eaten vegetable in all the Germanic countries. Its usually eaten peeled and cooked, similar to swedes or celeriac.


  • Kohlrabi and Broccoli Slaw
  • Kohlrabi Roast

Turnip Brassica rapa.

One of the oldest cultivated crops as described by Theophrastus. The wild species is believed to have central European origins, but today it is spread throughout the temperate world. In the north of England and Scotland, the turnip is called neep, in such that the word turnip itself is an old compound of neep. Many new cultivars today have become softer and sweeter than traditional varieties in such are suitable for raw use.

Varieties we grow:
Boule D’or, Hakurei, Purple Top Milan, Scarlett.


  • Roasted Baby Turnips

Selected Varieties:


“The flavor is great raw – sweet and fruity – and the texture is crisp and tender. The dark green hairless tops are useful raw or lightly cooked with the roots. Compared with other early white turnips, Hakurei just tastes better.”


These slightly flattened turnips have sweet, crisp, white flesh with spicy, red skin with internal splashes of red. The dark green tops have bright red stems that can be cooked like chard.

Real Conventional

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