Mushroom:
Any of many species of cultivated or wild fleshy fungus, usually consisting of a stem, a cap (which may have gills) and mycelium; available fresh or dried and eaten raw, reconstituted or cooked.
MUSHROOMS:
Chanterelle: Meaty and fleshy texture; nutty flavor with a hint of apricot. Best sauteed with poulty or fish.
Olive:
The small fruit of a tree native to the Mediterranean region; has a single pit, high oil content, green color before ripening and green or black color after ripening and an inedibly bitter flavor when raw; eaten on its own after washing, soaking and pickling, or pressed for oil; available in a range of sizes (from smallest to largest): medium, colossal, supercolossal and jumbo.
Olives:
This is the edible fruit of the olive tree. Found in both green (unripe) and black (ripe) forms, each must undergo a process to remove the bitterness found in them. This curing process is done with brine solutions, salt curing, and drying.
Garlic:
A highly aromatic and strongly flavored edible bulb composed of several sections, called cloves. Each clove is encased in a papery covering. Garlic is used in most cuisines around the world.
Garlic:
Known as the stinking rose. A member of the onion (and thus of the lily) family is available year round. One of the most important seasonings and a delicious tasting cooked vegetable. Look for hard bulbs that have not sprouted and each clove is firm. Size and color are unimportant.
Tomato:
The fleshy fruit of the Lycopersicon esculentum, a vine native to South America and a member of the nightshade family; used like a vegetable, tomatoes are available in a range of sizes, from tiny spheres (currant tomatoes) to large squat ones (beefsteak tomatoes) and colors, from green (unripe) to golden yellow to ruby red.
Parsley:
An herb (Petroselium crispum) with long, slender stalks, small, curly dark green leaves and a slightly peppery, tangy fresh flavor (the flavor is stronger in the stalks, which are used in a bouquet garni); generally used fresh as a flavoring or garnish; also known as curly parsley.
Parsley:
Whether curly or flat leafed and indispensable herb in cooking and garnishing. Flat leafed parsley has slightly better flavor.
