The articles in this section cover ingredients that are relevant to cooking locally in the Pacific Northwest. This includes are wide range of plants, animals, and fungi: native plants, introduced crops, and even potential new crops.
Brown mustard, Brassica juncea, is a plant that was highly diversified in Asia to produce various seed and vegetable varieties.
With enough effort, we can grow many varieties of chilies in the Pacific Northwest, but some are better suited to our region than others.
Fennel is a Mediterranean plant that can be grown as a spice, vegetable, or herb.
Although most gingers are poorly suited for our climate, there are a couple of exceptions. Given the importance of ginger as a spice in many cuisines, these exceptions should be worth pursuing.
