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 of 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⁾