Dill (Anethum graveolens)
Eggplant (Solanum melongena)
Fennel (Foeniculum vulgare)
Garlic and Shallot (Allium sativum, Allium cepa)
Jerusalem Artichoke (Helianthus tuberosus)
Kale (Brassica oleracea var. acephala)
Kolhrabi (Brassica oleracea var. gongylodes)
Lettuce (Lactuca sativa)
Leek (Allium ampeloprasum)
Lentil (Lens culinaris)