The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, lb : 0
This item was last sold on : 03/29/20
Red yams are medium to large in size and are slender, ovate, and cylindrical in shape, tapering at the ends. The rough skin is a dusty brown-maroon with some brown spots scattered across the surface. The flesh is orange-gold and is firm, dense, and moist. When cooked, Red yams are starchy and moister than other yam varieties, and its flavor is sweet with a savory earthiness. In addition to the tubers, the leaves of the Red yam plant are edible as well, offering both nutrients and a flavor similar to that of spinach.
Red yams are available year-round, with peak season in the fall through winter.
Red yams, botanically classified as Ipomoea batatas, are a root vegetable of the Convolvulaceae or morning glory family. It is not a true yam, but rather a sweet potato that lost its identity to an American labeling system that forced the naming of yellow-orange fleshed sweet potatoes to include yam in their identification. Today the USDA requires that all yams also be labeled as sweet potatoes when sold. Red yams earned their name from the color of their skin, and the opulent maroon skin tone is similar in color to a garnet stone.