25 Strange Vegetables That You Probably Never Heard Of

All of us understand that people have to make healthier food selections. But do you get fed up with eating the exact same things for the dinner and need some sort of change? Subsequently, this is a listing of strange vegetables that you probably never heard of before and may need to think about adding to your menu. These weird vegetables of the world are also full of vital nutrients at the same time.

25 Strange Vegetables that are Nutritional Powerhouse:

1. Yardlong:


Named after their span, these green bean pods native to the Southeast Asia will be an ideal complement to any stir fry. What truly sets them separately as a harvest is the way quickly they grow: Cultivators will see a considerable increase on a daily basis. They’re also called Chinese long beans. It’s possible for you to prepare them in the same ways as the most other legume pods, as well as the flavors are going to be similar, however they actually help make your Asian stir-fry more bona fide. They can be an excellent supply of vitamins A, C and fiber.

2. Dulse:


Seaweed discovered clinging to some coastline mightn’t be something which usually whets your appetite, but you could be happily surprised by dulse. This vegetable-of-the-sea is named “sol” in Iceland, and served in all dishes from casseroles to soup. This is a rich supply of fiber and vitamin B, and an excellent supply of the vegetable protein. It’s also traditionally been utilized to prevent goiter, as it features a lot of iodine.

3. Manioc:


Manioc, also frequently called cassava, is a starchy root vegetable initially seen throughout the South America. The harvest is an important supply of carbohydrates in the developing world; it’s estimated it supplies most of carbs for approximately 502 million individuals globally. It’s very precious because of its drought tolerance, an unusual characteristic to get a harvest that hails from the tropical as well as subtropical zones.

4. Nopales:


These tasty veggies are produced from a plant you had likely never believe to bite into: a particular type of the cactus. The succulent flesh is made eatable after the spines are peeled off. This is a well-known vegetable in the Mexico, and since it’s really flashy, it could make for an excellent vegetarian option in tacos.

5. Samphire:


Occasionally called “sea asparagus,” samphire is an unusually hardy vegetable which you could have seen over the course of a weekend visit to the shore. It grows in areas with few vegetables can: rugged, salt-sprayed areas close to the ocean. Maybe for apparent reasons, samphire makes for an ideal vegetable complement to the fish dishes. In the England, they’ve been pickled and also thrown in the salads for hundreds of years. This bouncy plant is investigated as a possible biodiesel source.

6. Sunchoke:


The sunchoke may also be called the “Jerusalem artichoke” though it has no particular connection to the Jerusalem. Actually, sunchoke is native to the North America, therefore it is a local “exotic” vegetable. It may be used as a low-starch replacement for potatoes. In addition, it has great possibility of use in making of the alcoholic beverages, as alcohol fermented in the tubers is believed to be of better quality than that of the sugar beets.

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7. KaiLan:


Occasionally called “Chinese broccoli” on menus in America, kailan is a healthy leafy green quite common in the Cantonese cuisine. Its leaves produce a tasty complement in just about any salad, also it could be served in just about any meal that may otherwise contain broccoli. Actually, the hybrid vegetable broccolini is a cross between kalian and broccoli.

8. Salsify:


This plant may be associated with the sunflower, but it is the edible root which is the true treat. The salsify is popular as a food crop throughout the Europe, and can also be thought to possess medicinal qualities. (In fact, it absolutely was once thought to be a treatment for snakebites.) It’s possible for you to prepare salsify much as if you can numerous other root vegetables, however, what really sets it different is the taste, which can be similar to the artichoke hearts flavor.

9. Tiger Nut:

Tiger Nut

Though they are frequently called “nuts,” these tubers are really the root of the chufa sedge plant. They were initially cultivated in the ancient Egypt, but now are common in the Southern Europe also, especially in Spain. Tiger nuts in many cases are soaked in the warm water before consumption, plus they will have a sweet, nutty flavor. In the Spain they are accustomed to produce horchata, a sugary, milky beverage. The truth is, it might make to get an excellent milk substitute for those people who are vegan or lactose intolerant.

10. Celosia:


Due to the nutritional value and flavor, the Celosia is widely consumed in a number of areas of Africa. It’s a particularly significant food in Benin, Congo, and Nigeria due to its affinity for humid and hot climates. Additionally, it is generally eaten in India and Indonesia. Celosias grow readily, need little attention, and often reseed themselves making them high producing, low-cost and easy to develop. Having proven broadly patient to both tropical as well as dry states and generally unaffected by pests, diseases, or ground type, this harvest is one of the most flexible greens for the harsh growing conditions.

11. Spider Plant:

Spider Plant

Spider plant (Cleome gynandra) –also called African cabbage, cat’s whiskers and spider wisp–is a wild green leafy vegetable which grows all over the tropical Africa, America, and Asia. It’s not officially cultivated, but among the poor rural communities–particularly in the Namib and Kalahari areas of Southern Africa—the young leaves are gathered, cooked, and consumed like spinach. The spider plant is usually considered a weed, blighting maize and legume fields in Kenya as well as other nations. But called mwangani in Swahili, the spider plant is extremely nutritious and also nicely adapted to a lot of African ecosystems.

12. Dogon Shallot:

Dogon Shallot

The Dogon shallot is a relative of the onion, have long been valued for their exceptional sweet as well as rich flavor. This vegetable is a basic ingredient for numerous popular dishes. The nutritional as well as savory element of the vegetable is the bulb that grows underground and produces leaves, blossoms, and also fruits above ground.

13. Guar:


Like other beans, guar’s (Cyamopsis tetragonoloba) roots contain nitrogen-fixing bacteria, which enhance the standard of the land and raise the output of the subsequent crops. As well as being an all-natural green manure, the guar seed is a precious supply of vegetable protein for people and cows. The seeds have a thickening compound that may be utilized to reinforce paper, in addition to enhance the feel of foods including salad dressing and ice cream.

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14. Oca:


This brilliant vege is occasionally called the “New Zealand yam” as it continues to be very popular there considering that the mid-1800’s. While difficult to get in the North America, its second just to the potato in different regions of the South America. It’s power-packed with Vitamin C, iron, and potassium. There are numerous flavors accessible due to all the various kinds of Oca. The vegetable is often sweet and also have a tastier flavor in comparison to conventional potatoes.

15. Kohlrabi:


This word is in fact German also it means “Cabbage Turnip.” Kohlrabi is really in the exact same family as the turnip and includes numerous vital nutrients including elevated quantities of Vitamin C and fiber. It must be completely pared by taking off the initial two layers. It’s a great flavor, whether consumed after it’s cooked or have when uncooked. It may be found in the Asian grocery shops as well as other specialty food places in addition to a Farmer’s market.

16. Mizuna:


This can be a moderate form of the mustard green that is grown in Japan from the ancient times. It’s a subtle yet piquant flavor and includes several things to improve your resistance, including Vitamin C, iron, and folate. Additionally, its antioxidants called glucosinolates, which in many cases are understood as useful to decrease the chance of cancer, based on Tanya Zuckerbrot, RD, who has also authored the book entitled “The F-Factor Diet.” Make sure you try to find the freshest Mizuna accessible with the green leaves which are crispy and never waited so that you can get the most effective gains.

17. Gai Lan:

Gai Lan

This vegetable also goes from the name of “Chinese Broccoli” as it tastes quite similar. Nevertheless, it will not include the standard broccoli florets and have a bitter flavor. The green stalks as well as leaves in many cases are boiled or stir fried.

18. Yardlong Beans:

Yardlong Beans

Yardlong beans clearly get their name because of the unbelievable distance. In reality, the pods can in fact expand to two feet or longer. A favorite cuisine in the Southeast Asia, they are said to resemble the noodles. These fun vegetables may be grown on trellises so that you can enable them room to hang and grow. It’s a good idea to pick them before their seeds start to enlarge. Nevertheless, it’s also possible to opt to await the pods to fully become dried out and then they are going to taste much the same to Black-Eyed Peas. In the Mid-West they’re really popular, particularly in the Chinese Red Noodle and Chinese Green Noodle choices.

19. Sea Beans:

These green veggies go by other pen names including Pickle weeds, Sea Asparagus4, Salicornias5, and Sea Pickles. They grow on the shores, along salt marches4, as well as by swamps in America. Sea Legumes are especially adored by the French people. The herb includes an extremely tiny bit of fruit that comprises one seed with the leaves which could barely be observed. Though they could be eaten without being cooked, they are usually exceptionally salty. For this reason a lot of folks cook them in the water to aid tone down most of the excess salt. Sea Legumes really possess a flavor which is much like normal Asparagus; thus do not forget to add a little butter if you want to improve the taste.

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20. Romanesco:


This vegetable looks just like quite an odd-seeming cauliflower which has a green color. It originates from Italy, also it really gets the exact same flavor as an average cauliflower. It’s formed just like a Geometric fractal, as well as the spirals follow a routine called the mathematical Fibonacci. With this incredible vegetable in the next stir fry can actually make a fascinating subject of conversation through your dinner time. It may be replaced for conventional cauliflower and can also be an excellent supply of carotenoids, fiber, Vitamin C and Vitamin K.

21. Fiddleheads:


Having a name such as Fiddleheads, who could resist attempting them one or more times? They’ve a grassy-kind flavor and therefore are usually eaten in Northern France and Asia. They are usually seen just through the springtime.

22. Purple Sweet Potato:

Purple Sweet Potato

This sweet potato comes from Okinawa a little island in Japan. It’s tan on the surface and really resembles a sweet potato except for being a tad lighter. But, the interior is an incredibly vibrant purple having an extremely dark pigment. Actually, the purple color includes anti-aging elements and cancer-fighting antioxidant agents. It tastes sweet and is used to make desserts.

23. Celeriac:


Even though it will not resemble wild celery, it will have an extremely similar flavor. It’s really an economical vegetable which can be described as having a knobby-looking root. It’s power-packed with magnesium, potassium, and Vitamins B6, C, and K. This is a vegetable which can be useful for assorted functions. The truth is, it is possible to select to skin and grate it so that you can accompany a salad that’s walnuts, apples, and beets or you also could select to cook or mash it just like you’d mashed potatoes.

24. Hubbard Squash:

Hubbard Squash

It is a kind of winter squash that’s a yellowy-orange colored flesh. Even though it’s not attractive to the eye, it’s wonderful because it’s packed with abundant antioxidants consisting of Vitamins C and A, fiber, and potassium. It may be eaten roasted or stew and mixed with pasta and kale.

25. Purslane:


This vegetable resembles a Dandelion, is loaded with the nutrients, and is popular in Greek and Mexican cuisine. It offers a good method of getting digestible fiber and pectin; Omega-Three Fatty Acids that are obtained straight from the plant; and also full of Vitamins E and C. It’s crunchy, has a lemon flavor, and is often added to pesto sauce, sandwiches, and salads.


The list is quite long, but certainly helpful. So by now you have now 25 strange vegetables that unknown to many people around the world. If you know more weird colored vegetables, then feel free to comment on this post and share with your friends.

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