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Alfalfa Sprouts

White with tiny green tops, crunch alfalfa sprouts have long been a favorite of health food restaurants. The reason lies in their nutritional value. One cup contains 5.1 grams of protein, 41 calories, and zero grams of fat. They are also high in vitamins and minerals.

Favored for their mild, nut-like flavor and crisp texture, sprouts are a lively addition to many dishes. Preparation is easy - simply rinse and drain. Raw alfalfa sprouts are ideal tossed into salads, tucked into meat or cheese sandwiches, sprinkled over thick soups or cottage cheese, or mixed into scrambled eggs just before removing from the heat.

Because sprouts are extremely delicate, handling is critically important. A good rule of thumb is to care for sprouts as you would mushrooms or fresh berries. Store them at 34 to 36 degrees (1 to 3 degrees C), and they should hold for about three weeks. Keep your sprouts refrigerated at all times. Any exposure to heat will cause them to decay rapidly.

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Tarragon

The French call tarragon the king of culinary herbs. Its sophisticated flavor, with hints of anise, coconut and pepper, lends an aromatic fragrance to the kitchen and exciting accents to many foods.

Tarragon is the classic taste in Bearnaise and tartar sauces, as well as remoulades and French dressing. Use it to enliven poultry, fish, veal, egg and cheese dishes, or to flavor butter, mayonnaise, vinegar and mustard.

While the flavor of tarragon is subtle, it diffuses quickly through dishes, so use it sparingly. Cook it too long, and you'll bring out its bitter side.

Place your fresh tarragon in the cooler as soon as it arrives and store it at 37 to 38 degrees F (2 to 3 degrees C). Proper storage temperature and high humidity are essential in maximizing shelf life and reducing shrinkage. In its original plastic bags, fresh tarragon retains its moisture - no need to sprinkle. In bulk or twist-tie form, keep it wet or ice it down. It will hold for about a week, so aim for quick turnover to avoid waste.

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Sorrel

Sorrel, whose name derives from the Teutonic word for "sour", is an ancient herb. It was used by the pharaohs and is still employed in Egyptian cooking. It is a classic herb in French cuisine, as well.

Sorrel's wonderful flavors of spinach and lemon enhance many foods. Foods cooked with sorrel need less salt and salads need less vinegar or lemon juice. If you are unfamiliar with this herb, you may find the flavor sharp and strong. Best advice: use it sparingly, tasting as you go.

To keep the herb's bright green color during cooking, add it at the last minute. It adds interest to cream-based sauces, soups, omelets, quiches, and goes well with veal, pork or fish.

As with most fresh herbs, sorrel should be stored at 37 to 38 degrees F (2 to 3 degrees C). Keep it dry - do not sprinkle or ice down. Kept away from drafts and ethylene-producing commodities, your fresh sorrel should keep about a week.

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Tomatillos

The tomatillo is a small fruit resembling a small green tomato. The exterior is protected by a loose, parchment-like husk. Ranging from one inch to plum size, the tomatillo has solid, seedy flesh with a tangy, fruity flavor that is enhanced by cooking.

Tomatillos are traditionally used in Mexican stews, casseroles and egg dishes, or cooked and chopped for salsas. To prepare, slip off the husks and rinse off any sticky resin found at the stem end. Poach gently for three to 10 minutes.

Select tomatillos that are hard (they should not give such as ripe tomatoes). Store them in a cool, dry area, with temperatures of 55 to 60 degrees F (13 to 15 degrees C) and humidity of 85 to 90 percent. Do not sprinkle. Under ideal conditions, your fresh tomatillos should keep about three weeks. They are available year round from Mexico and California.

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Mint

There is nothing like fresh mint to give a fresh quality to foods. Of the 20 or so varieties of minty-tasting plants, spearmint is the best all-around kitchen variety, the one most often used in foodservice.

A sweet-flavored, aromatic herb, mint is a classic garnish and flavoring for iced teas, fruit platters and frozen desserts. Its strong, cool taste can be found in many cuisines, especially Middle Eastern, North African, Indian and Southeast Asian dishes. Mint is an old friend to peas, lamb, jellies, and sauces. It also complements veal, eggplant, potatoes, carrots, beans, lentils and creamy vegetable soups. For delightful flavor, toss fresh mint into green salad or mix it with soft cheeses.

As with all fresh herbs, proper storage temperature is critical to prolonging shelf life. Place fresh mint in the cooler as soon as it arrives. The best temperature is 38 degrees F (3 degrees C) with 90 to 95 percent humidity. Stored properly, your mint should last for about three days. Black spotting is the first sign of deterioration.

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Sage

The French meaning of sage is "wise", and it is a wise chef who uses this herb liberally.

When sage is dried, it takes on a strong, musty flavor, recognizable in traditional turkey stuffing and in sausages. Used fresh, however, this herb has a milder flavor, with overtones of lemon zest. These gray-green leaves with the "furry" surface are used extensively throughout Europe and the Mediterranean.

This herb's natural ability to cut down the richness of foods makes it the perfect partner for many of your favorite dishes. Fresh sage imparts wonderful flavor to bean dishes and is a natural complement to cheese (it is great in toasted cheese sandwiches, cheese omelets and souffles).

Store your fresh sage in its original shipping bags at a temperature of 37 to 38 degrees F (2 to 3 degrees C) and at 90 to 95 percent humidity. If possible, keep away from drafts and ethylene-producing commodities, and store dry - do not sprinkle. Kept properly, your fresh sage should last about a week.

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Belgian Endive

This mildly bitter relative of chicory and escarole adds tang to salads, soups and stews, but becomes neutral stiffening when spread with pate or dip. Endive can be sauteed, baked, stuffed, or used as a delicate lining for plate or bowl.

Peak season is November to March. The yellow-tipped, lightly furled leaves need to stay cool (38 degrees F or 3 degrees C) and fairly dry (do not sprinkle).

Handle and prepare with care - exposure to light may cause the creamy leaves to turn green, and cast iron skillets may turn the leaves dark. Never soak endive. Instead, wipe it off with a damp cloth. Trim about 1/8 inch off the stem end and remove any outer leaves that are brown or loosened.

When simmered gently in a tightly covered pan, endive has a stronger taste than its raw counterpart. It is delicious mixed with crisp crumbled bacon and hard-cooked eggs. Zip it with lemon juice and eat it all year long.

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Jicama

Sometimes referred to as a "Mexican Potato", jicama (pronounced hick-ah-mah) is not a potato at all, despite its brown outer skin and firm white flesh. A large root belonging to the morning glory family, jicama is excellent raw, especially when sprinkled with fresh lime juice.

Crisp, crunchy and slightly sweet, it is perfect for use in salads, cut into sticks for a vegetable platter and served with dips. Offer it in place of chips with salsa, and you will score a hit with dieters. A four-ounce serving contains only 50 calories. Because jicama retains much of its crunchy, crisp texture when cooked, it is often used in stir-fry dishes.

Select jicama that is smooth and firm and relatively unblemished. The smaller ones are considered more desirable. You will want to store these vegetables in a cool, dry area (too much moisture causes mold). They can be refrigerated for up to three weeks. Jicama is available year round, so feel free to include it in your regular menu.

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Passion Fruit

Native to Brazil, passion fruit is the edible fruit from the passion flower. It was named by Spanish missionaries in honor of the passion of Christ.

A small, round fruit the size of a large egg, passion fruit is prized for its intensely aromatic pulp. The dark purple/brown skin will be hard, wrinkly and dull when the fruit is ripe and should be cut off and discarded. (Mold on the skin does not affect quality and can be wiped off.) The pulp, with its many edible black seeds, is jelly-like, watery, and extremely flavorful.

Passion fruit is available year round from domestic and international sources. Try some in fruit salads, and specialty drinks, or use your imagination!.

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Baby Vegetables

Elegant and cute, petite vegetables add guaranteed plate appeal. If they are not yet on your menu, make this your year to experiment! From familiar squash, carrots and tomatoes to unique lettuce, celery and cauliflower, we source literally dozens of types.

"Babies" are either fully ripened miniature varieties or immature vegetables picked before fully grown. In either case, they're as nutritious as regular-size vegetables but more tender and delicate in taste. Peeling is usually unnecessary.

Keep these tiny treats fresh by storing at a humidity of 90 to 95 percent. Temperatures vary, but generally speaking, baby vegetables should be handled as you would their larger counterparts. For items with green tops or blossoms attached, however, be sure to use them quickly after receiving, because those tops and blossoms deteriorate quickly.

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Chives

With bunches of cut chives available 12 months out of the year, it is no wonder this fresh herb is a celebrity.

Place chives in the cooler as soon as they arrive. As with all fresh herbs, proper storage temperature is critical to prolonging shelf life. The best temperature is 38 degrees F (3 degrees C) with 90 to 95 percent humidity. Do not water or spray bagged herbs. Stored properly, your chives should last for about three days. Yellowing is the first sign of deterioration.

The subtle onion and young garlic flavor of chives has made them popular around the world. Try fresh chives on clear soups, with lamb, in green salads, egg dishes, light sauces and flavored mayonnaise. Of course you will offer them with baked potatoes, but a light sprinkle on other cooked vegetables adds a touch of class.

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Pineapple Sage

Pineapple sage, with its sweet pineapple fragrance is a favorite in the sage family. Its wonderful tropical aroma and scarlet flower spikes make it a perfect garnish for fruit punches, teas and sangria. Pineapple sage also imparts exotic flavor to pork or chicken dishes and is a delightful addition to cream cheese and fruit salads.

Store fresh sage of any variety in its original shipping bags at a temperature of 37 to 38 degrees F (2 to 3 degrees C), 90 to 95 percent humidity. If possible, keep away from drafts and ethylene-producing commodities, and store dry - do not sprinkle. Kept properly, fresh pineapple sage should last about a week.

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Basil

This fresh herb is a favorite in gourmet kitchens. Basil has a rich, mildly peppery flavor with a hint of clove and mint. It is essential to many Italian, Greek, French and Southeast Asian dishes. A must in spaghetti, lasagna, pizza and pesto, basil is just as delectable with veal, lamb, fish and poultry. Chop and add it to soups, vegetables, eggs or cheese dishes, or use whole leaves in salads. Basil sprigs are a natural as an aromatic garnish.

While most basil is green in color, there is also a reddish-purple variety. Both types are fragrant and flavorful, and available year round.

Unlike most herbs which should be stored at 37-38 degrees F (3 degrees C), fresh basil should be stored at 48-50 degrees F (8-10 degrees C). Lower temperatures cause it to turn black.

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