Prunella vulgaris, the common self-heal, heal-all, woundwort, heart-of-the-earth, carpenter's herb, brownwort or blue curls, is a herbaceous plant in the mint family Lamiaceae. Self-heal is edible: the young leaves and stems can be eaten raw in salads; the plant as a whole can be boiled and eaten as a leaf vegetable; and the aerial parts of the plant can be powdered and brewed in a cold infusion to make a beverage.

Siraitia grosvenorii, also known as monkfruit or luohan guo, is a herbaceous perennial vine of the gourd family, Cucurbitaceae. It is native to southern China and northern Thailand. The plant is cultivated for its fruit extract, called mogrosides, which create a sweetness sensation 250 times stronger than sucrose. Mogroside extract has been used as a low-calorie sweetener for drinks and in traditional Chinese medicine.

Sisal (/ˈsaɪsəl/, Spanish: [siˈsal]), with the botanical name Agave sisalana, is a species of flowering plant native to southern Mexico but widely cultivated and naturalized in many other countries. It yields a stiff fibre used in making rope and various other products. The term sisal may refer either to the plant's common name or the fibre, depending on the context. It is sometimes referred to as "sisal hemp", because for centuries hemp was a major source for fibre, and other fibre sources were named after it.

Valerianella locusta is a small annual plant that is eaten as a leaf vegetable. It has a characteristic nutty flavour, dark green colour, and soft texture, and is popularly served as salad greens. Common names include lamb's lettuce, corn salad, common cornsalad, mâche (/mɑːʃ/), fetticus, feldsalat, nut lettuce, field salad. In restaurants that feature French cooking, it may be called doucette or raiponce, as an alternative to mâche, by which it is best known. In German-speaking Switzerland it is known as Nüsslisalat or Nüssler, terms that have been borrowed by the area's many English speakers. In some areas of Germany it is known as rapunzel, and is the origin of the long-haired maiden's name in the eponymous fairy tale.

Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped fried aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.

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Hügelkultur (German pronunciation: [ˈhyːɡl̩kʊlˌtuːɐ̯]) is a horticultural technique where a mound constructed from decaying wood debris and other compostable biomass plant materials is later (or immediately) planted as a raised bed. Adopted by permaculture advocates, it is suggested the technique helps to improve soil fertility, water retention, and soil warming, thus benefiting plants grown on or near such mounds.

Vin Santo [vin ˈsanto] ("holy wine") is a style of Italian dessert wine. Traditional in Tuscany, these wines are often made from white grape varieties such as Trebbiano and Malvasia, though Sangiovese may be used to produce a rosé style known as "Occhio di Pernice" or eye of the partridge. The wines may also be described as straw wines since they are often produced by drying the freshly harvested grapes on straw mats in a warm and well ventilated area of the house. (However, several producers dry the grapes by hanging on racks indoors.) Though technically a dessert wine, a Vin Santo can vary in sweetness levels from bone dry (like a Fino Sherry) to extremely sweet. While the style is believed to have originated in Tuscany, examples of Vin Santo can be found throughout Italy and it is an authorised style of wine for several Denominazione di origine controllata (DOCs) and Indicazione geografica tipica (IGTs).

Gazpacho (Spanish pronunciation: [ɡaθˈpatʃo]; Southern peninsular Spanish: [ɡahˈpa(t)ʃo]) or Gaspacho (Portuguese: [ɡɐʃˈpaʃu]), also called Andalusian gazpacho, is a cold soup made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool.

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Ajoblanco (sometimes written ajo blanco) is a popular Spanish cold soup typical from Granada and Málaga (Andalusia). This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon. When almonds were not available, for instance during the post-war period, flour from dried beans was used.

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