Beyond carrots: seven less common vegetables to try
When we talk vegetables most of us think of carrot, broccoli, cauliflower, spinach, or potatoes, the trusty staples that are available all year around.
But did you know... there are over 1000 different species of vegetables? That’s a lot of new flavours and textures to explore. Join us as we introduce a few of the less commonly used veg and talk about how you can enjoy them in your home.
Okra
About
Flavour and texture profile
Okra has a sweet earthy taste. The texture when cooked is slightly gooey from the gum. If lightly steamed it will remain crisp, firm and juicy.
Availability
Available all year round, with highest supply and availability from June to August.
How to prepare and serve
Okra can be baked, pan fried, stewed, braised, steamed or boiled. It is tasty lightly crumbed and seasoned as a side dish or can be a great addition to curries, soups or stews. One of the most popular dishes using okra is gumbo, which is a delicious vegetable packed stew. To prepare, wash and lightly pat dry, then remove the end.
Gem squash
About
Also known as rolet gem squash, gem squash belongs to the summer squash family. Gem squash is a very popular vegetable served in South Africa. Gem squash can be harvested at two different stages of growth. When picked earlier it will remain soft like zucchini; when picked later the skin toughens to form a hard exterior like a pumpkin. Most often, it is picked later when it resembles a pumpkin.
Flavour and texture profile
Gem squash has a hard exterior, with a softer yellow to orange flesh inside, it has a similar texture to pumpkin and a subtle sweet flavour.
Availability
Available all year round, with the highest supply and availability from February to May.
How to prepare and serve
Gem squash can be used any way you would use a pumpkin. Most often they are steamed or boiled, deseeded, and then served with some salt, pepper, and a drizzle of olive oil as tasty side dish. Gem squash can also be filled with a stuffing and baked. To prepare, remove skin and deseed in the same way you would a pumpkin.
Celeriac
About
Also known as celery root, celeriac is a root vegetable that belongs to the same family as celery. Celeriac is commonly used in northern and eastern European cooking.
Flavour and texture profile
Celeriac has a similar taste to celery, although is a little more sweet, peppery and earthy. The texture is like other root vegetables, crunchy when raw and softens when cooked.
Availability
Available from late April, to October, with highest supply from July to August.
How to prepare and serve
Celeriac can be grated or thinly sliced and used in salads, chopped and used in a stir-fry, roasted or simply steamed and then mashed. To prepare, remove the stalk and leaves and peel off the skin.
Daikon/ white radish
About
Also known as white radish or winter radish, daikon radish is a root vegetable that belongs to the same family as broccoli and cabbage. Daikon radish is commonly used in East and South East Asian dishes.
Flavour and texture profile
Daikon radish is crisp and crunchy, with a mild, peppery, and slightly sweet taste.
Availability
Available all year round.
How to prepare and serve
Daikon radish can be eaten raw or cooked. When raw daikon radish can be sliced thinly and tossed through a slaw or diced to add some crunch to a salad. It can also be sliced thinly and lightly pickled, then added to a range of dishes (we find it tastes great in banh mi). To serve cooked, add to stir-fry or clear Asian inspired soups. To prepare, simply trim the end in the same way you would a carrot. Peel or wash thoroughly if serving raw.
Winter melon
About
Also known as wax gourd or ash gourd and is often confused with bottle gourds. Winter melons belong to the same family as zucchini, cucumber, melons, and pumpkins. Winter melon is commonly used in Asia, and India. These can come in all shapes and sizes. Younger fruits will resemble peaches and feature fine hairs, with more mature fruits developing a waxy skin.
Flavour and texture profile
Winter melon has a mild flavour profile similar to that of cucumber, with the younger fruit tasting slightly sweet.
Availability
Available all year round, however, they are freshest and in highest supply from April to June.
How to prepare and serve
Winter melon is best used in curries and soups and works well when cooked with stronger spices as the mild taste adopts surrounding flavours very well. Commonly these are added to dhal and served with rice or flat bread. To prepare, remove the skin and seeds.
Kohlrabi
About
Also known as a turnip cabbage or German turnip, kohlrabi belongs to the same family as cabbage. Kohlrabi is commonly used in central and eastern Europe.
Flavour and texture profile
Kohlrabi has a crunchy and crisp texture, with a mild nutty and slightly sweet taste.
Availability
Available all year round, with highest supply from June to August.
How to prepare and serve
You can eat and use the whole vegetable, from the leafy greens to the stem and the bulb. Kohlrabi can be roasted, steamed, sauteed, stuffed, added into stews or soup and also eaten raw. For a crunchy addition to salads, thinly slice or grate raw kohlrabi. Cubed squares or chunky pieces work well for curries or soups, or hollow out a whole kohlrabi, then stuff and roast it. To prepare, use a knife or a peeler to remove the skin, then cut in the way that suits your dish.
Enoki mushrooms
About
Also known as enokitake or flammulina filiformis. Enoki mushrooms are commonly used in many Asian cuisines particularly Japanese. These long skinny mushrooms are very versatile, and their unique shape and texture adds interest to any dish.
Flavour and texture profile
Enoki mushrooms have a mild savory flavour and a stringy, chewy texture.
Availability
Available all year round.
How to prepare and serve
Enoki mushrooms should be cooked before eaten. They can be stir-fried, roasted, or added to soups of all kinds. Commonly seasoned with Asian flavours such as soy sauce, sesame oil, garlic and ginger. To prepare, trim the bottom to remove any roots or debris.
If you can’t find these vegetables at the major supermarkets, head to your local green grocer, specialty produce stores or farmers market as they often stock a wider variety of veg.