Cooking is a hassle for those who cook daily and are clueless on as what to cook today, looking up at the recipe wondering that even these ingredients mentioned, exist in this world. Its difficult to incorporate that one spice or herb in a meal or your regular diet. There are so many questions that starts to run in the mind, What does it taste like? If it’s a condiment, how strong is it? Can you use in combination with anything?
Presenting 12 Vegetables that you might know about helpful tips and tricks, a few pieces of knowledge that will help you out.
If you think this vegetable looks familiar, that’s because it’s similar to dandelion. A very popular ingredient in Greek and Mexican dishes, purslane brings a great deal of benefits to health. It’s rich in Vitamins C and E, and fibers that are very good for stomach protection.
2. Hubbard Squash
although it doesn’t look too attractive. In fact, it looks like the ugly distant relative of pumpkins. It provides a great deal of vitamins, fiber and potassium.
The name resembles celery because it has a taste that does strongly resemble celery, except it has a knobbier looking root. Among the beneficial substances you can find in a celeriac, we count magnesium, potassium and three kinds of vitamins.
4. Purple Sweet Potato
This sweet breed of potatoes has its origins in Okinawa, a small Japanese island. While on the outside, nothing gives away their differences, on the inside they’re rich in dark purple pigments, which contain cancer-fighting substances.
Let’s just agree from the start that “fiddleheads” is probably the cutest name you could give a vegetable. They’re relatively new and pretty pretentious, given the fact that you can only grow them during springtime. Having a grassy taste, they’re popular inclusions in Asian and French cuisine.
The most fascinating thing about romanesco has to be the unique pattern spreading all over its surface, known also as the mathematical Fibonacci.
7. Sea Beans
Sea Pickles, Pickleweeds and – check this out – Sea Asparagus 5 and Salicornias5. They almost sound like secret commando fighters. If you choose to purchase some sea beans, you should know that the edible part of the herb is the small leaves that are barely visible, which are mostly used as condiments.
8. Yardlong Beans
These beans are a popular culinary choice in South Asia, in Mid-West being ingredients that you can find in Chinese Green Noodles and Chinese Red Noodles. Should you ever decide that you want to grow these strange vegetables, make note of the fact that the ideal harvest time is before the seeds begin growing.
9. Gai Lan
This kind of vegetable tastes very similarly to broccoli, thus its alias as the “Chinese broccoli.” The only differences are that gai lan tastes more bitterly, since it doesn’t host the average broccoli florets. You can either boil or stir-fry the green leaves and stalks.
A type of mustard green that’s been grown in Japan since the oldest time, mizuna is a necessary addition to your daily or regular menu if you wish to improve your immunity. It contains iron, Vitamin C and folate, as well as several antioxidants that can greatly reduce the risk of cancer.
In German, this translates to “cabbage turnip.” An interesting combo, isn’t it? Kohlrabi is a member of the turnip family, thus also being rich Vitamin C and fiber. The inside is protected by two layers that must carefully be peeled off before you attempt to consume it.
Also known as the “New Zealand yam” or “the veggie that split America apart.” I say this because, while extremely rare in North America, oca is the second most consumed vegetable in South America, after the famous potato.