Oca, or New Zealand yam, is a root vegetable similar in size to a small potato. It has a waxy texture and a tangy, slightly sweet flavor and can be eaten raw, boiled, roasted, or fried.
Sea kale is a perennial vegetable that produces edible leaves, shoots, and roots.
Salsify is a long, tapered root vegetable with a creamy white interior. When cooked, it has a mild, oyster-like flavor, making it a fantastic addition to soups and stews.
Chayote, also known as vegetable pear, mirliton, christophine, and choko, is a vigorous vining plant that produces an abundance of pear-shaped green fruits.
Skirret is an ancient variety of root vegetable with a sweet, nutty flavor, often compared to parsnips or carrots.
Romanesco comes in vivid shades of purple and green! It has a firm, broccoli-like texture and can be eaten raw, roasted, or steamed.
Florence fennel is prized for its bulb, which has a mild, anise-like flavor and crisp texture that works well in Asian-inspired cuisine.
It has a unique swollen stem that forms a bulbous, round shape with a texture similar to turnip or radish.