Papalo, an aromatic herb related to cilantro, is making its way north thanks in part to immigrant farmers originally from Central and South America. It is a crucial ingredient in cemitas, Mexican sandwiches, and it was the original herb used in guacamole.

Red Jacket Orchard farmer Mike Biltonen talks about donut peaches and blogger Cathy Erway shares her recipe for Donut Peach Donuts.

Tropical Storm Irene officially left the area on Sunday. But farmers, like Cheryl Rogowski, who owns a 150-acre farm in Orange County, are just beginning to assess the damage that the storm has wrought on their crops.

Mirabelle plums may be a popular fruit in the Lorraine region of France, but the fruit is rare in the New York area. Baker Kate Weiner shares her secret for where to find one of the only Mirabelle plum trees in the area.

Hardneck garlic available now at farmers markets is a world apart—and far more delicious—than typical grocery store garlic, according to Edible Manhattan editor Gabrielle Langholtz. Learn more and try a recipe for peach salsa with tomatoes, basil and garlic.

Cilantro is the herb even Julia Child vowed to hate. For those who like the taste, cilantro adds a fresh zing to summer foods. Chef Vikas Khanna talks about its uses in South Asian cuisine and offers his recipe for Cilantro Chutney.

Figs trees can be found in backyards from the South all the way up to New York. Cookbook author Ted Lee talks about ways to use the fruit, which are now in season, and shares his recipe for Fig Preserves.

Wineberries are nearly out of season. So start foraging now for this wild raspberry relative. New York Times writer Ava Chin explains where to look and shares her Wineberry Vinaigrette recipe.

In the years since farmer Greg Quinn helped overturn the law banning black currant cultivation in New York, the fruit has grown in popularity. Learn more about the health benefits of black currants and get Quinn's recipe for jam here.

Some have said that the durian, a tropical spiky fruit in season through July, smells like a gym full of old socks or an unearthed cadaver. But others have sung its praises for its delicious, custard-y, flavorful flesh. All Things Considered Host Amy Eddings spoke with Francis Lam, the features editor for the web site Gilt Taste, about the reasons to love and hate the durian.

There’s good news and bad news coming from Alaska and it doesn’t have anything to do with politics. The good news is wild salmon are currently at their plumpest and tastiest. The bad news? The headwaters of the largest salmon run in North America are under threat of possible industrialization.

Artichokes in season now. New York Times writer Melissa Clark shares her tips on how to prepare artichokes and emerge unscathed.

Dr. Pamela Yee explains how sorrel, a leafy green perennial, benefits both your health and the environment. Try her recipe for Potato, Leek and Sorrel soup.

Calendula and anise hyssop are two flowering herbs that are useful in the kitchen and beyond. Queens County Farm Museum agricultural director Kennon Kay shares her instructions for making skin-soothing calendula salve.

Chef Michael Cressotti of The Mermaid Inn talks about the ins and outs of preparing live soft-shell crab. Try his recipe for Crispy Maryland Soft-Shell Crab here.

Pea shoots, the tender edible leaves and tendrils of pea plants, are in season now. Frank Meuschke talks about growing peas in his Fort Tildon, Queens, community garden. Try his recipe for Pasta, Wild Garlic, Woodsy Mushrooms, and Pea Greens here.

Atlanta native Drake Page started The D.P. Chutney Collective and talks about what distinguishes a Southern-style chutney from its South Asian counterpart. Try his recipe for Rhubarb and Apricot Chutney here.

Magazine editor Rachel Wharton explains the history and culinary uses of lovage, an herb related to celery. Also, try recipes for "Celery Soda" and "Prosecco and Wild Cherry" from Franny's restaurant in Brooklyn.

Before the season for morel mushrooms is over, get foraging with these tips on morel hunting from Field & Stream editor Colin Kearns. Also, try a recipe for "Morel Cream Sauce" here.

The recent harvest has brought in the last—and sweetest—parsnips of the season, according to Stone Barns Center for Food and Agriculture farmer Jack Algiere. Try chef Dan Barber's "Parsnip Soup" recipe here.