Misticanza “This blend of sweet and bitter lettuces is the pungent Italian version of mesclun mix.”

Nasturtium “I use the colorful flowers in salads. The leaves are peppery, like watercress. And you can also pickle the buds.”

Wild Fennel “This plant has more concentrated flavor than the common bulb variety. I sauté the shoots with hot red peppers.”

Lemon Verbena “For me, its fragrance is so Italy. I tuck the leaves under the skin of chicken and use it in salads and desserts.”

Meyer Lemons “I use mild, less acidic Meyer lemons all year round. They’re fantastic in a salad with cucumbers and mint.”