The fruits of Big Beef tomatoes are very firm and crack-resistant. This hybrid shows increased disease resistance and is a former “All-America Selections” winner. With an old-fashioned acidic flavor, this is a great tomato for saucing and fresh eating.
Hailing from Italy, these thin and pointy plum heirloom tomatoes are preferred by many for its saucing and canning qualities. Prized for its sweet flavor and low acidity, the San Marzano is the only tomato that can be used for Neapolitan pizza.
Celebrity is a beautiful tomato with consistent yields, even coloration, increased disease resistance and a productive habit. Use fresh in salsas and salads, and process for soups, canning and saucing.
Cilantro is an essential herb in Latin American cuisine. The leaves are also found in other ethnic recipes, and the seeds, coriander, are found in Indian and Chinese dishes. A small percentage of people taste a soap flavor when eating cilantro.
Garlic is an extremely winter-hardy plant that thrives in northern climates. It comes in three types: softneck, stiffneck and elephant, which range in color and flavor. Garlic has myriad uses in recipes and also is shown to have medicinal properties.
Basil is a member of the mint family and comes in a number of varieties that range in flavor and color. With flavors ranging from sweet to spicy to zesty, this herb is popular for making pesto and seasoning vegetables and fish. It’s native to India and Asia and thought to aid in digestion.
A staple in the kitchen, oregano is the quintessential Italian herb used as a seasoning for sauces, soups and meats. Oregano comes in several varieties, but it typically has dark green leaves with white flowers.