From a carrot that would thrill Khaleesi to a spiralized head of broccoli,
here are some unusual vegetables that you haven’t heard of!
17. Kohlrabi
This odd veggie is also known as a German turnip. It’s technically the same species as broccoli,
cabbage, Brussels sprouts, cauliflower, and everything else you can’t get your five-year-old
to eat. But, if you fancy a side of kohlrabi with your meal, then you can eat it cooked or raw. So,
it suits the lifestyles of omnivores, vegetarians, and even raw vegans. Although it gets its name
from the German words for “cabbage turnip,” this vegetable isn’t related to turnips,
despite its semi-similar appearance. The kohlrabi was created over time via artificial
selection. As we previously stated, it’s the same species as broccoli and cabbage, and it
tastes very similar to those vegetables as well. However, kohlrabi has a sweeter, milder flavor.
16. Black Radish
We’ve all seen the bright red variety of this tasty vegetable. But, have you ever seen the
gothic version of your everyday radish? The black radish is a type that grows during the winter. How
all radishes came to be is still partially a mystery. However, some of their roots are
traced all the way back to Ancient Egypt, and archaeologists have found depictions of these
veggies on tombs. Many believe that the black radish originated in Syria. The first mentioning
of it took place in 1548 in Europe, when this radish strain was popular. Black radishes are
larger than their colorful counterparts and grow up to ten centimeters across.
15. Oca
The oca is a tuber vegetable that is also known by the scientific name “oxalis tuberosa.” This
strange looking root veggie is a staple food for people that live in the rural Andes. Oca is
so common, in fact, that it only comes second to regular potatoes regarding the size of the
area in which it’s grown. However, many of us haven’t heard of this tasty carbohydrate-rich
vegetable. They come in many different shapes, sizes, and colors, making oca as beautiful as
it is delicious. Plus, the entire plant can be eaten, including the leaves. Oca
is a significant source of potassium, iron, and vitamin C, and it even contains some protein.
14. Sea Beans
Sea beans are also known as salicornia, samphire greens, sea asparagus, my personal
favorite - pickleweed, or the less-appetizing glasswort. They grow on various beaches,
salt marshes, and around mangroves and can be found just about everywhere there’s saltwater,
from North America to South Africa. Technically, sea beans are herbs, and they can be eaten raw
or cooked. But, in England at least, the sea beans are primarily eaten cooked. Of course,
it’s prepared without any added salt in a lot of water due to its high salinity from where
it grows. The inside of the pickleweed is tough and stringy, so the outside is eaten after the
flesh is softened. It looks similar to seaweed, but it tastes like asparagus and spinach stems.
13. Calabash
The calabash is actually a fruit and is known by several different names, including white-flowered
gourd, bottle gourd, long melon, Tasmania bean, and New Guinea bean. Having many names suits
the calabash, however, because they also grow in numerous shapes. This gourd can be bottle-shaped,
round, or narrow and long. Calabash is common to subtropical and tropical places and is thought to
have originated somewhere in southern Africa. If you plan on eating one of these vegetables,
then you should be careful. Although they are generally safe to eat,
some of them can be high in cucurbitacins, which cause a bitter taste and can result
in stomach ulcers. However, some people have passed away after consuming gourd juice. But,
you can avoid serious health issues by tasting a little portion of the veggie
before juicing. Who drinks a lot of gourd juice anyway? You know as well as we do.
12. Chinese Artichoke
This grub-looking vegetable originally comes from northern and central China.
Chinese artichoke is also known as crosne, Japanese artichoke,
and knotroot. The plant sprouts purple and red flowers, and its leaves are green. However,
the part that you eat is under the ground. The edible tuber grows about two inches long and
half an inch thick and has a thin ivory or beige skin. The flesh of the veggie is white. They’re
crunchy and sweet and can be eaten cooked, raw, dried, or pickled. So, pretty much any way you
can think of. The entire Chinese artichoke is also used in Traditional Chinese Medicine to
treat pneumonia and colds. It has also been found to have antioxidant and antimicrobial properties.
11. Romanesco Romanesco broccoli, aka Roman cauliflower,
looks somewhat similar to cauliflower. But, it’s a yellowish green and is geometric in appearance,
almost like a vegetable you’d see in a video game. This peculiar veggie is made up of a spiral
of florets that each contain much smaller buds, giving the romanesco its signature look. It is
high in vitamins K and C and fiber. Romanesco is crunchier than cauliflower, and its flavor is more
mellow. So, any broccoli and cauliflower-haters out there should give this veggie a try.
10. Celeriac
This root vegetable goes by knob celery, celery root, and turnip-rooted celery as well. However,
it isn’t closely related to the turnip. Celeriac can be eaten cooked or raw,
and it is generally harvested once it grows to about fourteen centimeters
wide. As you might have guessed, this veggie tastes very similar to celery,
and it can be cooked in various ways, such as mashed like potatoes or in a stew. Plus,
celeriac has a long shelf life, ranging from six to eight months in the right conditions.
9. Dragon Carrot
These carrots are as delicious as they are beautiful. So,
if you’re into eating good-looking food and tasty foods, then you should give
this vegetable a try. They’re grown the same way the average orange carrots are; however,
they are deep purple-red on the outside, bright orange under the skin, and yellow in the center.
Dragon carrots are mostly sweet-tasting, but they have a little spice as well.
8. Dulse
Like most of the unusual vegetables on our list, dulse also has several names. It is
also known as dilsk, dillisk, sea lettuce flakes, and red dulse. Although you might
turn your nose up at this veggie initially, you’d be in for a nice surprise if you give
it a try. Dulse is red algae that grows on the Pacific and Atlantic Oceans’ northern coasts,
and people have been harvesting it for centuries. The earliest recorded harvest of dulse was about
one thousand four hundred years ago by monks in Saint Columbia, and there’s a good reason
this leafy vegetable has been popular for so long. Dulse has a lot of essential vitamins
and protein that humans thrive on. It’s commonly found in Irish dishes like white soda bread and
is used in parts of Canada, Iceland, and the United States for food and medical purposes.
Pretty much any dish you can think of, dulse can be used in: sandwiches, soups, salads,
breads. Dulse is also a great snack for those trying to stay healthy without sacrificing flavor.
7. Karela
Although this one might technically be a fruit, it’s too weird not to make on our list. Karela
is also called bitter gourd, bitter squash, and bitter melon. Basically, it’s just a very bitter
fruit. It grows on a vine that sprouts yellow flowers, and the karela itself has an odd, long
shape. It has a thin layer of skin, and the inside is light with big, flat seeds. Most of the time,
bitter squash is eaten while it’s green. But, as it ripens, the fruit turns a bright yellow color,
and the inside becomes strikingly red. Karela is often used in dim sum, stir-fries, and soups
in Chinese cuisine. In India, it is generally served in curry or alongside yogurt to complement
its bitter flavor. Plus, bitter melon has many medicinal properties, including treatments for
infections and as a cancer preventative. It is being studied in labs, but there isn’t enough
evidence for doctors to recommend karela as a treatment for certain illnesses. But,
it has been used to treat stomach problems in Jamaica for a long time. However, bitter
melon has some side effects as well, including chest pain, fever, diarrhea, and hypoglycemia.
6. Garlic Scapes
The first time you see this vegetable, you might think you stumbled across some overgrown green
onion. However, garlic scapes are a veggie all their own. Scapes refer to stems or stalks of
plants, although the definition isn’t set in stone. Garlic scapes grow out of the bulb
and are generally removed so that the energy spent growing is focused on the bulb. However,
the scapes are perfectly edible and delicious. They can be consumed raw or cooked and are also
referred to as garlic tops, stems, or spears. If you don’t like strong garlic flavor but
still want a bit of that savory taste, then the scapes are a great alternative
to adding cloves. They are much milder and make a great addition to most dishes.
5. Winter Melon
This gourd is another fruit that is odd enough for a spot on our list. The name winter melon
comes from the fact that it is often stored to be eaten during the winter. However,
it is grown during the summer and fall. It is also known as the ash gourd, wax gourd,
white gourd, and winter gourd. The outside of the fruit looks similar to a watermelon,
but the inside is light-green and white. Winter melon can grow up to over twelve inches long
and can weigh over forty pounds. But, this fruit can’t be eaten raw, not that you’d want to anyway,
considering the flesh doesn’t have a taste. Winter melon can be braised, simmered, steamed,
and is often used in soup. It also pickles well, making it a great choice for stalking up on
pantry ingredients. Plus, this gourd has been used in Chinese medicine for a long time as a
treatment for urinary tract issues. Winter melon is high in dietary fiber and vitamin B as well.
4. Purple Sweet Potatoes
These gems of the root vegetable world are eye-catching as well as delicious.
They look slightly brownish-pink on the outside, but when you slice one open,
the gorgeous royal purple flesh is revealed. Purple sweet potatoes were developed in Okinawa,
Japan when various types of sweet potatoes were brought to Asia. However, the purple
sweet potato is often mistaken for a yam. Purple sweet potatoes aren’t only delicious, however,
they are also healthy, containing vitamin C, B6, potassium, antioxidants, and fiber.
3. Watermelon Gherkins
Although the name “gherkin” probably reminds you of a tiny cucumber, these little fruits
actually fall into the melothria genus. They’re also called Mexican sour gherkins,
cucamelon, Mexican miniature watermelon, mouse melon, and Mexican sour cucumber. Plus,
it looks just like a shrunken watermelon, which might not be shocking considering
its various names. But, they taste nothing like the large fruit they’re named after.
They’re milk and citrussy in flavor and are primarily used for pickling.
2. Fiddleheads The first time you see a fiddlehead, you
might believe it’s a curled-up green caterpillar. However, they’re vegetables that have been eaten
for centuries in Asia, France, North America, and various other places. Fiddleheads are harvested
commercially and naturally foraged during the spring. But, there are multiple types of ferns
that these peculiar-looking vegetables are plucked from; some of them include the Western sword fern,
bracken, royal fern, ostrich fern, and cinnamon fern. When they are picked, only half of them are
taken from each plant to ensure sustainability because over-harvesting will exterminate the
plant. If you’ve never tried eating fiddleheads before, then you’re in for a surprise. Although
they look strange, most people compare the flavor to young spinach and asparagus mixed together.
Other people compare the taste to mushrooms and artichokes. Whatever the case, it’s worth a try.
Plus, adding fiddleheads is a wonderful way to mix up your everyday meals. But remember, it’s best to
cook this veggie thoroughly because they can cause food poisoning or stomach aches if eaten raw.
1. Tiger Nuts
Despite the tiger nut’s misleading name, it isn’t actually a nut; it’s a tuber. They’re
about the size of garbanzo beans. Tiger nuts don’t look very appetizing, considering their
wrinkly brown exteriors. But, they taste nutty, sweety, and somewhat like coconuts. In addition
to their pleasant taste, tiger nuts also have numerous health benefits. They contain vitamin E,
vitamin C, potassium, calcium, iron, protein, and other nutrients. Plus, tiger nuts help with
digestion. Since they contain insoluble fiber, they get the process moving more quickly. Tiger
nuts also help maintain your blood sugar levels and help increase the production of insulin. These
tubers aren’t only good for your physical health, however; they’re also great for getting things
going in the bedroom. These little boosters have been used by Nigerian men for decades. A study
conducted on rats showed that the ones who ate significant amounts of tiger nuts for a month
experienced increased testosterone levels and intimate activity. So, don’t be afraid to serve
tiger nuts alongside your next romantic meal with your honey… you’ll both appreciate it later on.
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