Asafoetida Ferula assafoetida

This spice is used as a digestive aid, a condiment, and in pickles. When uncooked its odour is so strong the aroma will contaminate other spices stored nearby if it is not stored in an airtight container. However, its odour and flavour become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion and garlic. According to historical reports the herb was brought by Alexander the Great to the western areas around 4 BC.

  • Pakistani Daal

Carrot Daucus carota sub. sativus

The carrot (Daucus carota subsp. sativus, Etymology: from Late Latin carōta, from Greek karōton, originally from the Indo-European root ker-(horn), due to its horn-like shape) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are edible as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia.

  • Carrot-Chipolte Soup
  • Carrot slaw

Celeriac Apium graveolens

Related to Celery, Celeriac is harvested for its hypocotyl, or bulbous stem . It is edible raw or cooked, and tastes similar to the stalks of common celery cultivars. 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: 5–6% by weight.



Fennel Foeniculum vulgare

The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavoured and similar in shape to those of dill. The bulb is a crisp, hardy 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. Quite often this root will have the parsley leaves attached to the top of the root, which can be used in the same manner as traditional parsley 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 resemble carrots, but are paler in colour than most carrots, and have a sweeter taste, especially when cooked. The buttery, slightly spicy, sweet flavor of cooked mature parsnips (often picked after the first frost) is reminiscent of butterscotch, honey, and subtle cardamom. Parsnips are native to Eurasia and have been eaten there since ancient times.

  • Parsnip and Yam Tempura


Scorzonera Scorzonera hispanica

The black salsify is considered nutritious: it contains proteins, fats, asparagine, choline, laevulin, as well as minerals such as potassium, calcium, phosphorus, iron, sodium, and vitamins A, B1, E and C. Since it also contains the glycoside inulin, which mainly consists of fructose, it is particularly suitable for diabetics. The thick black skin of the salsify root is usually considered inedible and can be removed either prior to or after boiling. If the skin is removed prior to boiling, the peeled root should be immediately immersed in water mixed with vinegar or lemon juice, in order to prevent discolouring. Since the root sap is an extremely sticky latex, it is often more convenient to peel it after boiling the root for 20 to 25 minutes.

Salsify Tragopogon porrifolius

The 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. It is recommended that when using the root that, if cut, its color be preserved in acidulated water. 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

The tubers are sometimes used as a substitute for potatoes: they have a similar consistency, and in their raw form have a similar texture, but a sweeter, nuttier flavor; raw and sliced thinly, they are fit for 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

Plants are cultivated for their slender roots, which can grow about 1 metre long and 2 cm across. Burdock root is very crisp and has a sweet, mild, and pungent flavour with a little muddy harshness that can be reduced by soaking julienned or shredded roots in water for five to ten minutes. Immature flower stalks may also be harvested in late spring, before flowers appear; their taste resembles that of artichoke, to which the burdock is related. The stalks are thoroughly peeled, and either eaten raw, or boiled in salt water. Leaves are also eaten in springs in Japan when a plant is young and leaves are soft


Radish Raphanus sativus

The descriptive Greek name of the genus Raphanus means “quickly appearing” and refers to the rapid germination of these plants. The common name “radish” is derived from Latin radix, “root.” This edible root vegetable was domesticated in Europe in pre-Roman era, and was a staple crop in Hellenistic and Roman times. Today radishes have numerous varieties, varying in size, color and cultivation times.

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

Selected Varieties:

Aka Karaine

This prize winning hybrid radish is recognized for its pungent flavor and beautiful pink-red color 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 somewhat cylindrical in shape, about twice as tall (roughly 6″) 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. The root grow approximately 10″ long and 3″ diamerter. It is juicy and sweet. Harvest when roots reach 6″ long. Use for pickling, cooking and salad. This radish keeps exceptionally well and is highly prized in Asia for its sweetness and juiciness.

Nero Tondo

Black Spanish or Black Spanish Round occur in both round and elongated forms, and are sometimes simply called the black radish or known by the French name Gros Noir d’Hiver. 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 white flesh, is round or  pear shaped.

Kohlrabi Brassica oleracea var. gongylodes

The name comes from the German Kohl (“cabbage,”) plus RübeRabi (Swiss German variant “turnip”), because the swollen stem resembles the latter, hence its Austrian name Kohlrübe. Kohlrabi is a very commonly eaten vegetable in German speaking countries. Kohlrabi has been created by selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower.


  • 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 tastes better.


These slightly flattened turnips have sweet, crisp, white flesh with spicy, red skin. Internal red splashes of color add to the appeal when sliced. The hairless, dark green tops have attractive red stems and can be used in salads, or cooked on their own or with the roots.


Real Conventional

Lettuce Love Farms is Certified Organic by C.C.O.F. Contact; lettucelovefarms@gmail.com