While it may scare away vampires, garlic certainly shouldn’t be hidden away or omitted from your diet! Considered an herb, it has excellent anti-inflammatory, antiseptic, anti-cholesterol, and antioxidant properties. These are all good reasons to use it to add flavor to dishes.

Asparagus has been grown since ancient times. There are several varieties: whites green, and red (or purple). Made up of 92% water, asparagus is the dieter’s friend. High in fiber, it contributes to proper intestinal functioning. It’s also a good source of vitamins.

Lemons can be enjoyed in tarts and sauces. Sometimes the zest is used, or the entire lemon can be preserved as lemon confit. However they’re prepared, lemons are perfect in ethnic or Western cuisine. Full of vitamin C, the lemon’s invigorating taste subtly brightens up savory or sweet recipes.

This vegetable from the carrot family originated in the Mediterranean basin and has been eaten for centuries.  Raw or cooked, in soups or puréed, the parsnip, with its subtly sweet flavor, is high in fiber, antioxidants, magnesium, and potassium.

Fragrant and tender, pears contain 85% water, which makes them a refreshing fruit. They are also loaded with vitamins and minerals and are a light and welcome addition to everything from appetizers to desserts. The sweet-and-savory combination works perfectly in a salad with goat cheese, cucumber, and nuts, or in flaky pastry triangles with Roquefort cheese and onions.