Bibb Lettuce ~ 19th century American farmer, John Bibb, must have really dug this delicate, fresh, light and refreshing green because it’s named after him.

Chamomile ~ Now known mostly as a calming tea, the mighty Chamomile goes back to the ancient Egyptians who prized its light, sweet flavor.

Chipotle ~ This hot, smoky chili is actually a dried, smoked jalapeno. Who knew? Now you do!

Daikon ~ Take the Japanese words dai (large) and kon (root), slap them together and you get this large Asian radish whose sprouts are prized by those seeking a sweet, pungent, refreshing flavor.

Gorgonzola ~ Originating in its namesake town outside Milan, Italy where the people and the cheese share the same rich, stylish, creamy, savory/sweet flavor.

Jicama ~ The lowly jicama (it is a tuber after all) rarely gets its share of the limelight, either cast as a water chestnut knock-off or a convenient compilation (like "apple meets potato"), though its crunchy, sweet flavor is a popular staple in Latin American cuisine.

Lemongrass ~ One of the most important flavorings in Thai cooking, this herb has long, thin, gray-green leaves, a scallion-like base and mimics the freshness of lemons. Hence, it’s name.

Mesclun ~ Mix a bunch of baby greens like spinach, crispy red Radiccio, green and white frissé and arugula together, and you get this great bunch of greens.

Panko ~ These crispy Japanese-style breadcrumbs are coarser than regular breadcrumbs, so cover your ears if you’re easily offended.

Roquefort ~ Aged in caves in France, and one of Charlemagne’s favorite cheeses, this oldest of blue cheeses boasts a heavenly pungent, sweet/sour taste.

Tzatziki ~ No smashing plates or loud rejoices of "Opa!" here. Tzatziki's mild cucumber, onion and garlic flavors waft through the smooth, creamy yogurt base like a Mediterranean breeze in summer.

Wasabi ~ Holy smokes! This green Japanese horseradish comes from the root of an Asian plant and is so yummy, pungent and spicy, it’ll make you slap yo’ mama to get some relief. It’s that good.