Cooking with herbs can be a quick and simple way to add interesting flavors to foods without adding salt, sugar, or fat. The use of herbs in cooking has become more popular due to more herb selection and availability at grocery stores and farmers’ markets, along with an increase in home herb gardening.
The most common types of greens grown in Ohio include spinach, leaf lettuce, kale, endive, escarole, and leaves from mustard, turnip, beet, broccoli, dandelion, and collard plants. Greens are available in Ohio between April 15 and November 1.
Eggplant is native to South and Eastern Asia and is one of the most exotic of all vegetables in appearance, taste, and history. Until 100 years ago, it was grown in America primarily as an ornamental plant. Now eggplant is available nearly all year, peaking in Ohio from June to October.