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Exotic Vegetables


Okra (Hibiscus Abelmoschus) is also known as musk ketmia and edible ketmia. It grows in North Africa, the Middle East and the United States. It is one of the most popular vegetables in Indian cuisine. It is also used in African, Greek, Turkish, Caribbean and American cuisine. The edible part is its green, tin-covered finger-sized fruit. Okra fruits are harvested when they are still unripe. They can be boiled, fried, pickled, preserved, dried or frozen. 1)


Salsify, also known as Leafy Goatweed, is a root vegetable grown for its edible roots and leaves. Salsify can be found in Southern Europe, North Africa and Mediterranean countries such as Turkey, Morocco, Libya and Tunisia. Its edible root is yellowish-gray. Salsify is mild and subtle in taste. It is delicate and breaks down quickly, therefore it is best prepared by steaming. 2)


Scorzonera, also known as snakebite, was used as a remedy against viper venom because of its medicinal properties. It is native to southern Europe, most likely Spain. The edible part is its root, the skin of which is almost black and the flesh white. It is very delicate and tastes like asparagus, which is why it is also called “winter asparagus.” 3)


Cassava is grown in South America, the Caribbean, and Africa. The cassava tubers are dark brown with a white interior. It is somewhat similar to ginger roots. It should be peeled off its gulp-like skin before preparation. Due to its poisonous properties, it should not be eaten raw. Cassava tubers contain a large amount of starch and therefore, after drying, they are usually ground and made into flour — tapioca, which is served with South American dishes. 4)


Arracacha is sometimes called the white or Peruvian carrot. It is a root vegetable, belonging to the same family as celery and carrots. It is grown in South America, primarily in Brazil and Peru. The edible root of this plant is eaten only in processed form. It can be white, yellow, or purple, and its taste is reminiscent of a mixture of celery, fried cabbage, and chestnuts. The shape of the arracacha root resembles that of a carrot and its texture is reminiscent of a potato tuber. It has a strong, intense, very specific smell. It is mostly used similarly to potatoes. 5)


Purple yam is an unusual root vegetable with a deep purple hue. It is widely consumed in tropical areas, including India and the Philippines, where it is known as “ube.” 6)

Romanesco broccoli

Romanesco broccoli, or simply romanesco, is a sort of vegetable with a fractal design that is quite unique in nature. It has a flavor that is comparable to cauliflower but is more delicate and nutty. These exotic veggies are high in vitamins C and K, fiber, and carotenoids, and can be used as a substitute for broccoli or cauliflower. 7)

Black radish

Black radish was a goth vegetable long before goth food was a thing. On the inside, however, this black meal is white. Black radishes can be mildly spicy to highly bitter, depending on their size and maturity. This peppery tiny root is a terrific turnip alternative. It also contains vitamin A, vitamin E, vitamin B1, calcium, and magnesium, as well as vitamin C. 8)


Fiddlehead is a vegetable that resembles a fiddle's curled top (violin). They are widely consumed in Northern France and areas of Asia. It has a flavor similar to asparagus and can be used in place of asparagus in a variety of cuisines. Fiddlehead is a good source of phosphorus and is high in vitamin A. 9)


Kohlrabi is a cabbage-like vegetable with a bloated appearance. It's especially popular in German-speaking countries and several Asian countries including Vietnam, India, and Bangladesh. Kohlrabi has a texture comparable to broccoli stems, but it has a sweeter flavor. It can be used in place of kale and collard greens. Kohlrabi is a good source of Vitamin C, Vitamin B6, Potassium, Copper, and Manganese, so don't skip it. 10)


Oca is a tubular root that is widely consumed in New Zealand and comes in a variety of colors. These little tubers can be utilized in the same way that potatoes are. Potassium, vitamin A, vitamin B6, carbs, and energy are all abundant in them. 11)

Pak Choy

This is a Chinese cabbage type that is frequently used in stir-fries and spring rolls. It originated in China, but has since gained popularity in European cuisine and is currently being brought to India. It has the appearance of squat celery, with white or extremely light green stalks that are short or chunky, and glossy deep green leaves. 12)


Even though they have no connection to Jerusalem or Artichokes, they are commonly referred to as Jerusalem Artichokes. The name is thought to come from the Italian word for sunflower, Girasole, because the plant resembles and belongs to the same plant family as a garden sunflower. These tubers are cultivated for their tubers and are native to North America. They may be found being grown in several American states. They're most commonly used as a potato substitute, but they can also be fermented for use in alcoholic beverages. 13)


The paddle-shaped leaves of the Opuntia cactus plant, which is native to Mexico but also grown in many places in America and the Mediterranean, are shown here. 14)

Brusselberry sprouts

Brusselberry sprouts are a reddish-purple color with a sweeter, softer flavor than regular sprouts. They're getting increasingly popular around the world, which means they'll be easier to find, and they'll make a terrific complement to any Christmas feast. 15)


This round bulbous root vegetable is sometimes known as a yam bean or Mexican potato. It is a vine-growing legume that belongs to the legume family. It is produced in warmer climates like Central America, the Caribbean, the Andes, and Southern Asia, despite its origins in Mexico. 16)

exotic_vegetables.txt · Last modified: 2022/04/06 07:32 by aga