QUIZ: Identify These Common Vegetables

Pickleweed has a high salt tolerance, so instead of secreting salt like other plants, it stores it so the plant can thrive in salty environments. The green tips are often steamed and served as a vegetable or eaten raw as a salad.

Green beans are full of nutrients like vitamin C, vitamin K and vitamin B-6 and are often steamed or baked. However, despite the fact that it’s mistaken for a vegetable, it’s actually an unripe fruit.

Sunchokes are tubular-shaped, thin-skinned root vegetables that are often mistaken for Jerusalem artichokes. But Sunchokes don’t taste like artichokes at all and they don’t come from Jerusalem either.

Kale is considered one of the healthiest foods out there and it only takes about 5 minutes to prepare. But did you know that once upon a time, it was used to treat symptoms of drunkenness?

Romanesco broccoli is a chartreuse-colored flower bud that’s completely edible. The main reason it stands out from regular broccoli is because of its visual approximation of a fractal.

Summer squash, which should never be confused with yellow zucchini, has a ton of vitamin C and vitamin B-6. But did you know that it’s also an immature squash that’s been harvested early? This is why the rind is still tender and edible.

Also known as Mexican husk tomato, the tomatillo is a small, round green or sometimes greenish purple plant that look like unripe tomatoes with a dry, leafy husk wrapped around the outside.

Black radish, also known as Black Spanish radish, has a tough black skin and white fleshy interior. You can cut them into slices and sauté them in a little butter, turning them over as they cook until they’re tender and dappled with brown spots.

White asparagus is the same as green asparagus but without chlorophyll, aka the green in plants that helps generate oxygen when sunlight hits them. Some people like them because white asparagus tends to be sweeter and more tender than green asparagus.

This slightly sweet tasting vegetable is also known as a Hawaiian Sweet Potato and it has a tubular shape. It also has a buff colored skin with earthy spots and a fleshy violet interior.

Beets are a popular root veggie used in different dishes around the world and they make a great addition to any salad. But did you know that they have lots of cancer fighting agents that have the power to detoxify the body and also act as an anti-inflammatory?

Also known as earth almonds, tiger nuts aren’t nuts at all. They’re actually edible tubers about the size of a chickpea, only wrinkly and with a chewy texture that tastes like coconut or almonds.

Commonly called artichoke betony, this veggie originates from China and is a root vegetable that can eaten raw, cooked, dried, or pickled and they tend to have a nutty flavor.

Spinach is a leafy green vegetable that originated in Persia. Farmers love them because they’re able to withstand the cold winter weather without dying. And doctors suggest eating spinach on a regular basis because it has the power to reduce blood pressure and improve eyesight.

Fiddlehead greens are the furled fronts of a young fern that get harvested and used as a vegetable for cooking. It gets its name after the wound bow carved into the neck of a violin which looks similar to this curly veggie.

Soybeans are a type of legume that are native to East Asia and used as unfermented food such as tofu and soy milk. Soybeans are used to create substitutes for milk, cheese and oil and are rich in protein, too.

Ramps are a species of wild onions grown throughout eastern Canada and the United States. Most people either add some compound butter and cook them or they’ll chop them up and sprinkle them in a salad.

Sweet potatoes are sweet, starchy root vegetables that come in a variety of colors like orange, white and purple. They’re also rich in fiber, antioxidants, minerals like potassium, and vitamins like vitamin B-6.

Dulse is a lettuce-like seaweed that tastes like bacon and is packed with minerals and proteins. In fact, it’s considered a superfood that has twice the nutritional value of Kale.

Shallots are close relatives to onions, garlic and chives, which is why so many cooks tend to use them as a suitable substitute when they’re all out of onions. And like onions, shallots can be diced, minced, or sliced.

Jicama is also known as Mexican turnip and it is rich in fiber, which is why it deserves a spot in your dishes. Some people in Central America will eat it raw and seasoned with lemon or lime juice and chili powder.

Rhubarbs are known for their bright pink or magenta color. And although it has a sour or tart taste, it is often cooked with sugar to make things like pies. It also works quite well as an additive for sauces.

Also known as German turnip, the Kohlrabi is a cultivar of cabbage, broccoli and cauliflower and can be eaten raw or cooked. Its taste and texture are somewhere between a broccoli stem and cabbage.

These little green vegetables look like tiny lettuces and are packed with omega-3 fatty acids, vitamin C and fiber. Most people opt to sauté them until they have a crisp, caramelized exterior while remaining tender yet firm on the inside.

Although the root looks a bit ugly and grubby when first pulled out of the ground, salsify can be braised, sauteed, boiled, baked, or steamed just like carrots, potatoes and parsnips. And many compare it to the taste of an artichoke.

Also known as the Oxalis Tuberosa, the oca cultivated in the southern Andes is the perfect veggie for anyone who loves potatoes. This tuber root vegetable can be eaten raw or you can cook them, broil them, or grill them just like potatoes.

This tubers can be boiled in stock, eaten raw, or sautéed in butter. They’re traditionally used in many Chinese and Japanese dishes such as the Osechi to celebrate the Japanese New Year. Chinese artichokes are related to the mint family.

This plain-looking veggie is not something we’d typically use in the U.S., but it’s commonly found in European cuisine. Celeriac is a perfect replacement for potatoes because they’re really low on starch.

Kai Lan is the Cantonese name for this leafy veggie that’s also known as Chinese broccoli (despite not looking like broccoli whatsoever) or Chinese kale. It’s a super sweet and flavorful vegetable, even when eaten raw.

It should come to no surprise that Nopal is a type of cactus known as Opuntia cacti. People usually eat nopales (or nopalitos) for their high-fiber properties which are known to help reduce insulin levels and manage diabetes. You can find them all over Mexico and the American Southwest.

They’re typically a reddish purple hue and are usually sweeter and with a delicious nutty-flavor than common store-bought Brussel sprouts, (which is great news for anyone who hates their taste!)

Manioc, also known as cassava or Brazilian arrowroot, is a tuber commonly referred to as yucca in the U.S. Its flavor is pretty neutral just like potatoes.

This vibrant multicolor carrot has an unusual yellow interior with a spicy and sweet flavor that makes it the perfect way to spice up a salad. Slowly but surely it’s becoming easier to find them at grocery stores and farmer’s markets.

This long green pod beans are actually a legume and it’s known as Snake Bean, Bodi Bean, and Long Bean. This plant is known for improving the appearance of skin, eliminating free radicals, preventing cancer, and enhancing the body’s immunity.

This veggie is native to Shanxi, a province in China, but it’s used all over Asia. It has a subtle garlic and onion note that make it the perfect vegetable to roast or sauté. Every part of the Chinese flowering leek is edible (including the flowers).

Due to its many health benefits, this Japanese herb with aromatic leaves has been used for medicinal purposes for centuries. It’s also a staple in tea ceremonies and is commonly used in traditional Japanese cuisine.

This vegetable is known for having a sweet crunchy taste. It can be deep-fried, sautéed, sit-fried, and steamed. It’s also known for having tons of vitamins and minerals such as iron, manganese, and vitamin B6.

This healthy leafy green is probably one of the healthiest vegetables out there, if not the healthiest one of them all. It’s known for having over 50 key vitamins and minerals. Believe it or not, it has more calcium than other vegetables or even milk.

It’s super healthy and packed with vitamin C, B, A, and magnesium, sodium, calcium, and even potassium, which makes it a total powerhouse. This superfood can also be consumed as tablets or pills.

Bamboo shoots are known for being a total superfood because it’s loaded with vitamins, riboflavin, calcium, niacin, thiamin, selenium and zinc. They’re also a great source of fiber.

This leafy vegetable with beautiful rainbow colors is very similar to kale and spinach. You can sauté it but it’s also great in soups, quiches, casseroles, and even stews.

This vegetable commonly grows around winter. But despite looking like a regular old melon, it’s actually considered a veggie. The flavor is more on the savory side and is usually used in stir-fries and soups.

These high-fiber sedge are cultivated in Australia, tropical Africa, and Asia among other places. It’s rich in fiber and contains almost no calories, which makes it the perfect dietary ally. It’s also packed with vitamin B6 and antioxidants.

Also known as winter gourd and ash pumpkin is known for its incredible health benefits. Not only does it help improve digestion, but it maintains cardiovascular overall health, helps reduce inflammation, and boosts metabolism.

These succulent leaves can be traditionally found in Japanese cuisine. They have a crunchy texture that makes them truly unique. Plus, they’re a natural antioxidant which is why it’s been used as a medicinal plant for years.

It’s in the same family as carrots, and is highly nutritious. Fennel boasts a bunch of health benefits such as suppressing appetite, improving heart health, reducing inflammation, and may even have cancer-fighting properties.

This long and lean green veggie is also typically known as “ladies’ fingers” and is a great source of antioxidants, fiber, folate, vitamin K1, C, and A. Okra is a staple in Indian and Southern American cuisine.

This practical vegetable is known as a bottle gourd and tastes like buko juice. Calabash can be eaten like a regular vegetable, or it can be dried and hollowed to be used as an artefact to store food or serve a meal like a bowl or plate.

This salty marine vegetable has a crunchy texture with a mild ocean flavor. It’s known for its immune-strengthening properties and anti-inflammatory benefits.

This nutrient-rich veggie helps reduce cholesterol, has almost zero calories, and contains a vast group of vitamins such as vitamin K, vitamin A, vitamin C. Not only that but it also prevents anemia, is great for bone development, and aids in diabetes management.