8 Vegetables You Have Never Eaten (and May Never Want to Try) – New Food Friday Flash

15 Aug

I’ve covered some of the fruits you’ve never tried or even heard of in the last two New Food Friday Flashes and I could do more. Maybe I’ll come back to fruits in the future. Today I’m covering vegetables that you’ve never tried or heard of.  It’s good for your health to eat your vegetables but in some of the vegetables listed below, it might be better for your health if you avoided these vegetables!

Also, I couldn’t find a photo of any of these vegetables but I found a nice photo of what is a “forgotten farm in Minnesota” according to the photographer and selected it for my featured image.



The alternate name for Ackee is vegetable brains. Is that because if you eat it you will get smarter? Unfortunately not. It’s because it looks like brains. Does it taste like brains? No. How do I know? I’ve eaten a brain sandwich at a country fair once. It was fried pork brains. It had a mild flavor and was served on a bun with either mustard or ketchup. I asked for one side mustard and the other ketchup. But I digress. Vegetable brains, (Ackee) tastes like scrambled eggs according to some. Looking at a photo of Ackee as it is ripening on an evergreen tree, totally creeps me out. It can only be picked when it has turned completely red, has been split open showing it’s “smile” revealing two black seeds that look like eyes. Anything other than the creamy yellow pulp cannot be eaten nor can the unripened fruit because it is fatal! Yipes! You can find this vegetable in the forests of the Ivory Coast and Gold Coast of West Africa. Served with salt cod, it is Jamaica’s national dish! Canned Ackee is available around the world and completely safe. Don’t forget to eat your veggies!



You would think that Celtuce is a cross between celery and lettuce but it isn’t. It is sometimes called Chinese lettuce as it originated in China. It is grown mainly for its thick, tender stem, but its leaves can also be eaten. In China, the stems are broiled or boiled, added to soups, and used in stir-fries with meat, poultry, or fish. It is grown mostly in home gardens and is not widely known. When cooked, the stem tastes like a cross between squash and artichoke which means that I would like it a lot!


Marsh Samphire

This vegetable is shaped like miniature Arizona cacti but flourishes in the mud of salt marshes around the coastlines of England and France. Collecting and cleaning it is messy and time-consuming. Marsh Samphire is also known as glasswort and was once used in glassmaking! Today, however, it and its relatives are seen as plants of the future because they will grow in salty conditions. To cook, blanch without salt (because it is salty) and add butter. It is served in salads and on trout. Cultivated varieties can be imported from Israel and the Gulf. Its nickname is sea asparagus.



The healing powers of Angelica, according to the people in France’s marshy Poitou-Charente region where Angelica has grown for centuries, have used it as an antidote to poisons. Hmmm, possibly good to eat after you eat Ackee (above)? Angelica is a member of the parsley family and also grown in Italy, Scotland, Germany, Scandinavia, Russia, and parts of North America. It can withstand the temperatures of Iceland and Greenland. The leaves can be shredded in salads and used in omelets and fish dishes. The stems are often stewed with rhubarb or made into preserves and jams. Today, it is most commonly used as a candied confection for cakes, sweet breads, and cheesecakes. The leaves and stems taste like licorice.


Golden Needle

One of the least familiar ingredients to the Western world is golden needles also known as tiger buds. That is, unless you’ve heard of the folk song, “Silver threads, golden needles can’t unbend this heart of mine….” Sound familiar? These buds range in color from pale gold or orange to dark amber in its dried version. They are often added to noodles and meats prepared over high heat. Their sweet, musky flavors complement woodears, enokitake, and misos and appear together in recipes across China and Japan.


Ratte Potato

Unlike other vegetables or fruits with names that mislead you to believe their taste, shape, or lineage is why they were so named, this particular vegetable actually was named Ratte Potato because it, alas, looks like a rat!  Eeeeks! Leave it to the French to take care of that problem: they called it Quenelles de Lyon. Ratte’s texture is dense, firm, resistant to breaking down, and yet smooth. They have a nutty taste similar to chestnuts.



Huitlacoche is also known as corn smut. Part of its name is the Aztec word for dung. I’m not making this up folks. Truth is stranger than fiction. It is a naturally occurring fungus that disfigures growing corn. I’m surprised I never heard of it, considering that Indiana is a corn-growing state. We (we?) must call it something else. The corn kernels swell and mutate into distorted silvery blue lumps with black interiors. How divine. It has a mushroom-like flavor with hints of corn and licorice. It is usually sautéed with garlic and onion and used to flavor traditional Mexican dishes. It can be difficult to find fresh huitlacoche outside of Mexico, but specialty food stores in the US and Canada often stock flash-frozen or canned versions in the event you are dying to try this.


Stinky Tofu

Known as ch’ou doufu in Mandarin, it has a mild, faintly sour, beany flavor which is far surpassed by its gargantuan aroma. As you might have guessed, it is a fermented concoction made with vegetables, herbs, shrimp and sometimes other seafood items. There are many, many fermented vegetables served around the world but I chose this one because it is often eaten as street food in China, Taiwan and Hong Kong where you might encounter it in your travels. It is deep-fried until crusty then dressed with spicy sauces, and topped with chili oil and garlic in Hunan. How will you know it? Your nose knows.


Based on some of the description of these vegetables, is it any wonder kids don’t eat their vegetables? Poison? Used in glassmaking? Rats? Dung, and Stinky? Those are hardly enticing descriptions. Consider yourself lucky. You didn’t have to look at the photos of these vegetables as I did when doing the research! On the other hand, don’t little boys love gross things? The grosser the better? Maybe you can tempt your non-veggie eater with a plate of Ratte Potato or Ackee!




6 Responses to “8 Vegetables You Have Never Eaten (and May Never Want to Try) – New Food Friday Flash”

  1. Gerard Villanueva August 18, 2014 at 9:41 pm #

    Once some time ago at the restaurant I presently work at, some ears of corn from a case we ordered were covered with cuitlacoche. We considered ourselves very lucky. We proceeded to cook it up by sautéing it with onions and Serrano peppers. We might have added tomatoes, I don’t remember. It is somewhat similar to mushrooms. It is very good, much, much better than the name suggests! I searched around to see if it were available to buy but it was always too expensive and not offered fresh. I ate it in enchiladas at a local restaurant years ago but it’s really not that common here. I think it is more often served in crepes. In Mexico I ate it in a market served on a sope, something similar to the huaraches I wrote about in my last post. I would not be as excited if I had to eat it after it were frozen or canned. There might be a market for it here if someone knew how to cultivate and supply it.

    Angelica root is an ingredient in herbal teas sold in our local health food store. I’ve never tried it any other way. I’ve never heard of the other foods you have on the list.


    • Marcella Rousseau August 19, 2014 at 11:44 am #

      I’ll take your word for it that it is very good! It’s funny how some of the worst looking and/or worst smelling ingredients can be so tasty! I had a lot of vegetables to choose from so I picked the ones that were the most interesting. Thank you for your information! The corn crops are growing like gang busters this year in my neighborhood. I’ve never seen so many corn stalks. In fact, either the wind or the birds dropped some seeds in my backyard and to my surprise, I’m growing corn now myself! Ha! But I can’t promise you that I will try to cultivate the kernels to produce cuitlacoche!


      • Sugarcrush September 12, 2014 at 11:42 pm #

        The only one of these vegetables I’ve ever heard of or tried is ackee. Many years ago my parents had been to Jamaica twice and had brought some canned ackee back with them, and I had gone there once on a cruise. Ackee isn’t bad, in fact I kind of liked it, but for some people it might be an acquired taste.


        • Marcella Rousseau September 13, 2014 at 1:16 pm #

          Thank goodness for the acquired taste! I’d been to Jamaica too but the only unusual thing I tried back then were banana chips. They were delicious! I tried them back in the states and they were not so good and I wouldn’t recommend them. However, in Jamaica, I would heartily recommend them! Maybe fresh ackee is better than canned which is true of so many items, isn’t it?


  2. silverbells2012 August 15, 2014 at 7:01 pm #

    Intetesting array of vegetables. I had heard of Stinky Tofu but, to my knowledge, never ate any when I lived in China.


What are your thoughts on this post?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: