Mizuna Common name Mizuna Scientific Name Brassica juncea Other Common Names Japanese mustard or potherb mustard (English), 水菜 (shuǐ cài, Mandarin), મિઝુના (Mijhunā, Gujarati), ミズナ (kyona, Japan) Mizuna is a sharp-tasting
Turmeric Common name Turmeric Scientific Name Curcuma longa Other Common Names हल्दी (Haldee, Hindi), Safran des Indes (French), હળદર (Haḷadara,Gujrati), Manjano (Swahili), Huruud (Somali), كُركُم (kurkum, Arabic), 姜 (jiānghuáng, Mandarin)
Malabar Common name Malabar Scientific Name Basella alba Other Common Names Ceylon spinach or Indian spinach (English), 锡兰菠 (xī lán bō cài, Mandarin), મલબાર પાલક (Malabāra pālaka, Gujarati) Malabar Spinach
Daikon Radish Common name Daikon Radish Scientific Name Raphanus sativus longipinnatus Other Common Names 长白萝卜 (cháng bái luó bǔ, Mandarin),मूली (Muli, Hindi), ડાઇકોન મૂળો (dā’ikōna mūḷō, Gujarati), Dabocase (Somali) Daikon
Shiitake Mushroom Common name Shiitake mushroom Scientific Name Lentinus edodes Other Common Names Black forest mushroom, 香菇 (xiāng gū, Mandarin), શિતાકેમશરૂમ (Śitākē maśarūma, Gujarati), likaha shiitake (Somali), Uyoga wa Shiitake
Bitter Melon Common name Bitter Melon Scientific Name Momordica charantia Other Common Names Balsam pear, goya (Japan), or bitter squash (English), 苦瓜 (kǔ guā, Mandarin), करेला (karela, Hindi) Bitter melon
Bok Choy Common name Bok Choy Scientific Name Brassica rapa subsp. chinensis L. Other Common Names Chinese chard, Chinese mustard, celery mustard or spoon cabbage (English), pak-choi, toy-choi, 白菜 (bái cài, Mandarin), chou de
Ginger Common name Ginger Scientific Name Zingiber sp Other Common Names 姜 (jiāng, Mandarin), gingembre (French), अदरक (Adrak,Hindi), આદુ ( Ādu,Gujarati),Tangawizi (Swahili) Sinjibiisha (Somali), ليبجنز (zanjabil, Arabic) Ginger has been
Santa Fe College Partnered with Multiple Organizations in a Collaborative Effort to Bring Awareness of the Heritage Plants In Florida.
Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.
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