Bitter Cassava
Manihot esculenta, commonly called cassava, manioc, or yuca, is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although a perennial plant, cassava is extensively cultivated in tropical and subtropical regions as an annual crop for its edible starchy tuberous root.
Caper
The unripened flower bud of the caper bush, pickled and used as a pungent condiment.
Caper
The unripened flower bud of the caper bush, pickled and used as a pungent condiment.
Celtuce
Celtuce, raw [USDA FDC: 169990]
Choy Sum
Cabbage, bok choy, raw [USDA FDC: 2685572]
Drumstick
Drumstick pods, raw [USDA FDC: 170483]
Elephant Garlic
A large, mild-flavored relative of the leek, not a true garlic, with very large cloves.
Golden Samphire
The golden samphire is a perennial coastal species, which may be found growing on salt marsh or sea cliffs across western and southern Europe and the Mediterranean.
Kurrat
Allium ampeloprasum is a member of the onion genus Allium. The wild plant is commonly known as wild leek or broadleaf wild leek. Its native range includes southern Europe, southwestern Asia and North Africa, but it has been cultivated and naturalized in many other countries.
Lagos Bologi
Talinum fruticosum is a herbaceous perennial plant that is native to Mexico, the Caribbean, West Africa, Central America, and much of South America. Common names include Ceylon spinach, waterleaf, cariru, Gbure, Surinam purslane, Philippine spinach, Florida spinach, potherb fameflower, sweetheart, and Kutu bataw in Ghana from the Akan language It is widely grown in tropical regions as a leaf vegetable.
Malabar Spinach
A vining plant (Basella alba) with fleshy, edible leaves. It has a mild, spinach-like taste and a mucilaginous texture.
Mizuna
Mizuna , kyouna (??), Japanese mustard greens, or spider mustard, is a cultivar of Brassica rapa var. niposinica.
Mulukhiyah
Mulukhiyah, also known as mulukhiyya, molokhiyya, melokhiyya, molohiya or ewédú, is a type of jute plant and a dish made from the leaves of Corchorus olitorius, commonly known in English as jute, Jew's-mallow, nalta jute, or tossa jute. It is used as a vegetable and is mainly eaten in Egypt, the Levant, Saudi Arabia, Sudan, Cyprus, Libya, Tunisia, Nigeria, and Algeria. It is called saluyot in the Philippines.
Nozawana
Nozawana (???), Brassica rapa var. hakabura) is a Japanese leaf vegetable, of the brassica family, a form of turnip greens. It is a biennial plant often pickled that has been cultivated in the Shin'etsu region, centered around the village of Nozawaonsen, Shimotakai District, Nagano Prefecture. It is of the same species as the common turnip and one of a Japanese variety of mustard leaf.
Pattypan
Pattypan squash is a varietal group of summer squash notable for its round and shallow shape, and scalloped edges, somewhat resembling a flying saucer. Pattypan squash represents one of the oldest domesticated varieties of C. pepo, with archaeological evidence showing cultivation by Native Americans in eastern North America dating back 8,000-10,000 years.
Pickled Gherkin
Small, immature cucumbers that have been pickled in a brine or vinegar solution, often with dill or sugar.
Pickled Gherkins
Small, immature cucumbers that have been pickled in a brine or vinegar solution, often with dill or sugar.
Pickled Gherkins
Small, immature cucumbers that have been pickled in a brine or vinegar solution, often with dill or sugar.
Prussian Asparagus
Ornithogalum pyrenaicum, also called Prussian asparagus, wild asparagus, Bath asparagus, Pyrenees star of Bethlehem, or spiked star of Bethlehem, is a plant whose young flower shoots may be eaten as a vegetable, similar to asparagus.
Radicchio
Radicchio, raw [USDA FDC: 168564]
Ramp
A North American wild leek (Allium tricoccum), prized for its strong garlic-onion flavor. Both the leaves and bulbs are edible.
Rutabaga
Rutabaga or swede is a root vegetable, a form of Brassica napus. Other names include Swedish turnip, neep (Scots), and turnip. However, elsewhere, the name turnip usually refers to the related white turnip.
Scallion
Scallions are edible vegetables of various species in the genus Allium. Scallions generally have a milder taste than most onions. Green onions/Scallions have a long, delicate green stem that is white near the root. They have no bulb and a mild, sweet onion flavour. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions. The leaves are eaten both raw and cooked.
Sea Beet
The sea beet, Beta vulgaris subsp. maritima (L.) Arcangeli., is an Old World perennial plant with edible leaves, leading to the common name wild spinach.
Sea Kale
A coastal plant (Crambe maritima) with large, fleshy, edible leaves and stems, often blanched.
Sea Kale
A coastal plant (Crambe maritima) with large, fleshy, edible leaves and stems, often blanched.
Shallot
A small, mild, sweet member of the onion family with a fine texture, often used in French cuisine.
Sierra Leone Bologi
Crassocephalum biafrae, also called Sierra Leone bologi or worow, is a shade tolerant perennial vine grown especially in Sierra Leone, often on trellises. Its spinach-like leaves are often eaten steamed.
Sylvetta Arugula
A wild variety of arugula (*Diplotaxis tenufolia*) with a more intense, peppery, and nutty flavor.
Tatsoi
Tatsoi is an Asian variety of Brassica rapa grown for greens. Also called tat choy, it is closely related to the more familiar bok choy. This plant has become popular in North American cuisine as well and is now grown throughout the world.
Tomatillo
Tomatillos, raw [USDA FDC: 168566]