While staple vegetables like peas, carrots, lettuce, and tomatoes are always a safe bet, they can become monotonous after a while. Humans naturally crave variety, so why not mix things up by trying something new? We’ve compiled a list of 26 unconventional yet delectable vegetables for you to cultivate in your garden. Some may be familiar, others entirely new, but all are sure to add some excitement to your cooking routine.
Fiddleheads
The unassuming tops of ostrich ferns (Matteuccia struthiopteris) may seem familiar to those from the Maritimes, but their cultivation is a unique opportunity for others. These wild ferns can thrive on your property, especially in marshy or wet areas that are unsuitable for other crops. When harvested, the tightly coiled tops are typically fried in butter or oil with garlic and herbs, resulting in a dense, chewy texture and a flavor profile reminiscent of asparagus.
This unusual vegetable is just one example of the wild greens waiting to be discovered.
Agretti
If you’re familiar with the Mediterranean region, you might have stumbled upon Salsola soda, also known as Saltwort in England. This unique vegetable bears a resemblance to chives and seaweed, boasting a crunchy texture and a salty flavor profile that’s subtly enhanced by hints of lemon. Its taste is reminiscent of a harmonious blend between spinach and sorrel.
When it comes to cultivating Agretti, its coastal origins mean it thrives in areas with direct sunlight and ample water supply.
However, with proper care, it can also be grown in sandy soil in temperate and hot zones, as long as it receives an abundance of sunshine and moisture.
Walking Stick Kale
If you’re a kale enthusiast, you might be excited to learn about Brassica oleracea longata, a unique variety that can grow to impressive heights of over 20 feet. Not only do these plants produce delicious leaves when young, but they also have stalks that can be harvested and dried into sturdy walking sticks or bo staffs. As an added bonus, the mature foliage is perfect for animal feed.
Job’s Tears
While it may not be a well-known ingredient, Coix lacryma-jobi is an intriguing vegetable that’s closely related to corn in terms of its growth habit. As a perennial cereal grain, it has been cultivated in Southeast Asia for centuries. Over the past couple of centuries, it has also naturalized in North America and thrives in most growing zones.
What’s more interesting is that the seeds have a dual purpose – they’re not only edible when cooked like barley in soups and other dishes but are also used as decorative items. In fact, among the Cherokee nation, these seeds are prized for making jewelry, while in Thailand and the Philippines, they’re used to create beautiful rosary beads.
Kiwano
If you haven’t yet experienced the unique delight of African horned cucumber melons, now’s the time! Despite their intimidating appearance, which might lead you to think they’d leap into action if threatened, these melons pack a sweet and tangy punch. The gelatinous flesh is reminiscent of a tropical banana-lime-citrus blend, making them a pleasure to consume fresh, blended into juice, or frozen into decadent desserts.
For those looking to cultivate this unique crop, Cucumis metuliferus thrives in zones 9 through 11, provided it’s given the necessary nutrients-rich soil, as its growth demands a lot of nourishment.
Giant Feather Leaf Lettuce
At first glance, this cultivar of Lactuca sativa may be mistaken for a dandelion due to its toothed, light green leaves resembling those of the weed. However, this tasty green boasts a flavor profile reminiscent of Romaine lettuce. The young leaves are perfect for salads, while the larger, mature leaves can be used in a variety of dishes such as stir-fries and soups.
Native to China, this heat-resistant lettuce variety requires ample space to thrive, with some plants growing up to four feet tall.
Cucamelon
Melothria scabra, a type of mini watermelon, may look like its larger counterpart but with a unique twist – it tastes more like a cucumber! When it comes to growing vegetables on patios or balconies, this dwarf species is definitely worth considering. The appeal lies not only in its unusual flavor profile but also in its undeniably cute appearance.
However, gardeners should be aware that Melothria scabra is susceptible to the same diseases that affect other members of the Cucurbitaceae family, such as cucumber mosaic virus and powdery mildew. To mitigate this risk, ensure your containers are thoroughly cleaned before planting and provide optimal growing conditions by placing them in a location with good air circulation, plenty of sunlight, and a dry environment.
Rampion
The story of Rapunzel may be familiar to many, but did you know that rampion is another name for the Campanula rapunculus plant? This ancient food source was once cherished in England and France, where it was cultivated for its edible leaves and roots. Although now mostly regarded as a wildflower, growing rampion from seed in your own garden is a simple process.
The leaves of this versatile plant have a mild flavor, making them an excellent addition to salads, while the roots can be cooked and consumed similar to turnips or parsnips.
Chinese Python Snake Gourd
If you’re looking to create a stir among your neighbors – literally, consider cultivating Trichosanthes cucumerina in your yard. This gourd family member may look familiar, but its unique flavor profile and versatility will surprise you. When cooked with onions, peppers, and tofu, it’s a staple of Chinese cuisine. Moreover, the inner flesh can be used as a thickener or seasoning agent in soups and sauces.
Just be prepared to provide sturdy support for these sprawling plants, which can grow quite large if left untethered.
Moringa
In regions with scorching climates or homes featuring lofty ceilings, cultivating a moringa tree (M. oleifera), also known as the ‘drumstick’ tree, can be an excellent choice. This versatile plant is entirely edible and boasts an impressive nutrient profile, with its leaves and flowers offering a concentrated source of protein, vitamin C, vitamin A, potassium, and iron. Moreover, herbivorous animals like rabbits and goats have a fondness for moringa, making it an ideal multi-purpose crop.
While these trees can grow up to several meters tall in their initial year alone, they require regular pruning to maintain a manageable height. In my case, I’ve been nurturing one in my living room, which boasts a 17-foot ceiling – yes, you read that correctly! As the tree grows, I need to trim it regularly to prevent it from breaking through the roof.
Despite the challenges, the end result is well worth the effort: moringa’s leaves are surprisingly tasty and offer a flavorful addition to various dishes.
Achocha Fat Babies
When it comes to unconventional vegetables, Cyclanthera brachystachya stands out as a true outlier. Known as ‘fat babies’ and ‘exploding cucumbers’, these unusual fruits earn their namesake due to their peculiar ripening process – they literally explode when mature, dispersing their seeds in the process.
For optimal use, harvest Cyclanthera brachystachya at around 1/2 inch in size, either consuming them raw in salads or preserving them for later through pickling.
Any larger and you risk encountering an unexpected ‘explosive’ moment.
Samphire (Sea Beans)
Samphire’s adaptability allows it to thrive in coastal areas where it grows wild, but it can also be cultivated in a greenhouse by replicating the conditions that foster its growth. The key to success lies in providing sandy soil and sufficient water or humidity. If you’re lucky enough to own seaside property, you can even grow samphire close to the ocean. This versatile vegetable boasts a crunchy, salty flavor profile that shines without requiring many additional ingredients.
Simply sauté it lightly with some garlic and lemon, then serve it alongside seafood or sandwiches for a satisfying meal.
Marina di Chioggia Pumpkin
In the Mediterranean region, a unique type of pumpkin thrives, its unusual characteristics well-suited to the oceanic climate. The Cucurbita maxima variety, grown along Italy’s coast, exhibits a remarkable tolerance for dry soil, setting it apart from other gourds. Despite their unconventional appearance, with warty, teal-green skins, these pumpkins boast a deliciously thick and meaty flesh. Whether sweetened in pies or seasoned for use in ravioli or pasta sauce, they’re a culinary delight.
Aji Charapita Hot Peppers
Aji charapita peppers are a delightful find for those who enjoy a touch of heat in their cooking. At just one-quarter inch in diameter, they’re small but pack a punch, with a spiciness level comparable to cayenne or jalapeno peppers. But what sets them apart is the unique combination of flavors: while they bring the burn, they also offer notes of citrus and fruit, reminiscent of their Peruvian heritage.
Oca
If you’re already fond of potatoes and Jerusalem artichokes, why not explore the world of oca (Oxalis tuberosa)? This South American root vegetable is widely cultivated throughout the Andes, boasting a popularity rivalled only by potatoes in Bolivia and Peru. Savoring its sweet-tangy and nutty flavor profile, you’ll find it equally delightful roasted as it is added to soups and stews.
Oca thrives in cool, damp conditions with sandy soil and partial shade – characteristics that make it an ideal choice for properties where other tubers like sunchokes, sweet potatoes, or regular potatoes might struggle.
Malabar Spinach
Growing spinach in a hot climate can be a challenge, as many gardeners have discovered. The typical variety of spinach is notorious for bolting quickly when exposed to warm temperatures. I’ve found that it’s only possible to grow standard spinach here during the tail end of autumn, and even then, it’s best to harvest the leaves before they bolt. In contrast, Malabar spinach (Basella alba) is a climbing vine that excels in hot, humid climates.
Native to southern coastal India, its leaves are strikingly similar to those of standard spinach. While the taste is also reminiscent of traditional spinach, there is a subtle spiciness that sets it apart.
Yard-Long Beans
Taiwanese long beans, scientifically known as Vigna unguiculata subsp. sesquipedalis, are a remarkable crop that can grow remarkably long – up to three feet! This characteristic makes them an excellent choice for growing a substantial amount of food in limited spaces. The pods themselves are not only edible but also mild-flavored and perfect for adding to various dishes, such as soups or stews.
When dried, the beans become equally delicious, making them a versatile ingredient to have in your pantry.
These long beans thrive in hot and humid environments, which makes them particularly well-suited for regions like Louisiana, Florida, tropical Asia, and the Caribbean. To maximize their growth potential, consider training them up walls or over trellised tunnels. Due to their high productivity, harvesting is also relatively effortless, as the long pods can be easily accessed from below.
Nopales
For those familiar with Mexican cuisine, nopales are a common ingredient that can be found in various forms. But what may seem like an unusual vegetable to some is actually the leaf pad of the Opuntia cacti, also known as ‘prickly pear’ in English. For thousands of years, Indigenous people have relied on this staple food, making it a significant part of their culinary heritage.
Like all other cactus species, nopales require specific conditions to thrive.
They need dry, sandy soil that drains well and plenty of heat and sunlight. If you’re in a region with these characteristics, such as zones 8-11, you can successfully grow nopales. We’ve had experience growing them in California, where they flourish alongside other desert plants. Other suitable regions include New Mexico, Arizona, Texas, as well as parts of Mexico and northern South America.
Romanesco
For adventurous eaters, Romanesco’s extraterrestrial appearance is sure to pique their interest. The unique, mathematically-inspired spiral arrangement of its florets is not only visually striking but also hints at the complex flavor profile that awaits. With a taste reminiscent of both broccoli and cauliflower, Romanesco offers a thrilling culinary experience for those willing to venture beyond familiar vegetables.
Kohlrabi
I still chuckle at the thought that kohlrabi sounds like something you’d howl in Klingon. When I first encountered this enigmatic vegetable in a community-supported agriculture (CSA) box, I was both intrigued and perplexed. Little did I know, kohlrabi from the brassica family is surprisingly versatile.
Shiso
A staple in many Asian cuisines is the versatile shiso leaf, which boasts a unique flavor profile that combines the freshness of mint with the sweetness of anise hyssop. Not only is it used as a condiment, but its leaves can also be added to soups and broths, infused into tea, or mixed into stir-fries for a burst of flavor. When fresh, shiso leaves are often used in sushi rolls, adding a pop of flavor and color to this popular dish.
Dried and pickled varieties also exist, offering even more versatility in the kitchen.
While experimenting with unusual vegetables like shiso can be exciting, it’s essential to approach cultivation responsibly. Shiso has been known to be toxic to livestock such as cattle and rabbits, so it’s crucial to research its safety before planting and ensure proper handling if you do decide to grow it.
Chayote
For those residing in tropical or sub-tropical regions, cultivating chayote offers a unique opportunity to add some exotic flair to their culinary repertoire. Also known as vegetable pears due to their pear-like appearance, these small green vegetables are actually gourds belonging to the same plant family as cucumbers and zucchini. Interestingly, they can be cooked in similar ways to zucchini – simply toss them with olive oil and roast or sauté them to bring out their natural sweetness.
If you’re looking to sprout chayote, start by sourcing fruits from your local South American food market. However, it’s essential to note that these plants require very nutrient-rich soil, as they are heavy feeders and will thrive best in well-composted conditions.
Lotus Root
Indulge in the unique flavor of lotus root by ordering it through UberEats if you haven’t had the chance to try it yet. This versatile vegetable, derived from Nelumbo nucifera plants, boasts a satisfying crunch and nutty taste, making it an excellent addition to various dishes. As a bonus, lotus roots are low in fat, high in carbs, and have a low glycemic index, making them an ideal choice for those looking to manage their blood sugar levels.
Plus, they thrive in wet environments that would otherwise be unused, providing an opportunity to cultivate this delicacy on your own property. Even better? The stunning flowers produced by lotus plants can also be used as a natural perfume. For those with a pond or water barrel garden, cultivating lotus roots is a straightforward process.
Miner’s Lettuce
The beauty of Claytonia perfoliata lies in its unassuming appearance, with vibrant green leaves resembling plates and delicate flowers that belie its status as an edible annual. Despite its ornamental appeal, it has been a staple food plant for centuries, thriving in USDA zones 3 through 11. My personal experience has shown that this hardy plant flourishes even in neglect, having successfully grown it in both Sacramento and Quebec.
Its adaptability to varying soil conditions and ability to thrive in dappled sun or partial shade make it an ideal choice for woodland edging, shaded areas behind taller crops, or as a companion plant to beans and peas, where its nitrogen-fixing benefits can be harnessed.
Bitter Apple
Winged Asparagus Pea
