Food Facts

Extremely versatile to eat and available nearly anywhere in the world, carrots have been around for centuries. Historians believe that carrots were cultivated by the Ancient Greeks and Romans, as they were mentioned by Pliny the Elder and prized by Emperor Tiberius.

Carrots belong to the Umbelliferae family, a term derived from the umbrella-like flower cluster on top of the plants in this family. You’ll find similar fern-like leaves on plants the carrot is related to, such as fennel, parsley, dill, and anise…

Up until the 19th century, most of the world was supplied with cardamom from the area where it originated: tropical parts of India, Nepal, and South Asia. This spice has been traded in those regions for over a thousand years, but today, it’s grown commercially in areas like Guatemala, New Guinea, and Vietnam, which indicates the type of climate it requires.

From the Zingiberaceae family of plants, cardamom comes in a small, greenish pod and has a strong, unique, spicy-sweet or camphor…

“Succulent” is a perfect word for the juicy flesh of the peachy-orange cantaloupe, one of the most refreshing summer fruits. It’s a member of the cucurbit family of plants, along with cucumbers, pumpkins, gourds, and other melon varieties, like honeydew. Their cultivation is widespread throughout the world, including the US. California wins the prize for highest production, although we still import from South and Central America because consumption is high and it’s a warm-season crop.

Sometimes it’s difficult to know when cantaloupes are…

One of the most wildly popular trees on the planet is the cacao, the plant species from which cocoa – and chocolate – is derived. While some might think cacao and cocoa are one in the same, they’re not, exactly. Cacao is the tree, while cocoa is the product made from it (not to be confused with coca, an evergreen shrub from which cocaine is concocted). Edible parts of cacao pods and the beans inside them can be processed to make cocoa powder, cocoa butter, or chocolate after being dried and fermented…

Descended from cabbage grown wild in Mediterranean regions thousands of years ago, the leaves in today’s varieties sometimes have interesting dissimilarities. Some appear wide-spread and waffled, while others are smooth and tightly bunched. The colors vary as well, presenting pale green, blue green, red, reddish purple, and nearly white. All have very short stems which, other than garden dirt on the very end, are just as delicious and nutritious as the leaves…

Named for the city in Belgium where this vegetable was first referenced in the 1200s – Brussels – this miniature cabbage may have been cultivated in Italy during the reign of Roman emperors. They migrated with European farmers into the U.S. in the 1800s.

In a long line of crucifers with cabbage, radishes, cauliflower, and kale, Brussels sprouts are a cool weather crop with a nutty, earthy taste and the appearance of miniature cabbage heads…

Blueberries are distinctive in so many ways. Not only are they the only blue food, but there are also more blueberry species native to North America – the main ones being highbush, lowbush, and rabbiteye – than any other continent. They’ve been abundant on the North American continent since the dawn of time, and were a staple in the Native American diet. When the first colonists arrived, they were shown how to gather blueberries, dry them in the sun, store them for winter, and perpetuate their growth…

A popular berry during summertime, deep purple black currants (sometimes called blackcurrants) offer a wealth of nutrients not found anywhere else. The plump little black currant can be puckeringly sour however, so it’s one fruit that usually requires some type of added sweetness, such as honey or stevia, for eating as is or for baking. Black currant sauce can make a delicious savory sauce for serving with lamb, turkey, or fish.

Native to central and northern Europe and Siberia, and found in Britain for over 500 years, the small shrub…

Nothing says “Summer!” like a fresh fruit salad and if blackberries aren’t in the mix, you’re definitely missing out! Sweet and succulent, this fruit belongs to the same family and closely resembles dewberries and raspberries.

Blackberries, grow on thorny bushes called brambles, are native to Europe, but are now also grown commercially in the US. They are available all year round but thrive during spring and early summer. Blackberries grow well in a wide range…

Grown in the Mediterranean region as far back as 2,000 B.C., beet cultivation spread to Babylonia in the eighth century, then to China around 850 A.D.

Beets, along with their greens, belong to the Goosefoot family, known as Chenopodiaceae. Within the botanical family, beet greens are factored alongside spinach, Swiss chard, quinoa, lamb’s quarter, and a number of other wild plants, which means that beet greens can be placed in the “dark…