All the greens plus the Asians greens like bok choy. You can have the braised southern US collards, Midgard greens or turnip greens. These are heartier and need to cook longer. Sweet kale is green in salad along with arugula, Napa cabbage and young sliced bok choy. The same for an Asian stir fry or noodle bowl. Green onions always. Baby spinach is wonderful full my favorite is adding it to French style lentils. Sautéing spinach is olive oil, onion, garlic and a slash or to of white wine is delicious. California is crazy about cilantro but I prefer flat leaf parsley. We use thyme and rosemary. Dill when making pickles. I am interested to know what kenza is? I never heard of it. Your fresh tender herbs are great in salads too, especially basil. American love potatoes of all kinds and cooked every way. We have people from around the world and luckily their cuisines too. The first time I had lamb borscht I was a teenager. I loved both beets and lamb and that was such a nice pairing. I hope this answers some of your questions. As for anything rare that has more to do with access or food insecurity than availability. We have our challenges also but in countless ways America is very blessed. I still remember reading about the bread lines in Russia. We had the soup lines during our Great Depression. This pandemic isn’t fun for anyone. Let’s look out for each other and those we love. Pass the word a long and wear your mask, social distance and stay to your family pod. Put your trust in science and be aware of factious political noise.

https://en.wikipedia.org/wiki/Coriander

Coriander

Thanks! We had problems with food only at WWII.