Growing your own food not only offers the freshest produce but also eliminates food miles, reduces the need for artificial fertilizers, and gives you control over your gardening practices. The real thrill, however, lies in the chance to experiment with new and unique vegetables. For gardeners looking to break away from the ordinary, here’s a list of 10 unusual vegetables that can bring excitement to your garden and your kitchen.
- Cardoon
Cardoon is a striking, thistle-like plant closely related to the globe artichoke. Grown primarily for its architectural stems, cardoon resembles super-sized celery. The earthy, fibrous stems are delicious when prepared in a gratin. To grow cardoon, you’ll need ample space, full sun, and well-draining soil.
- Shiso Perilla
This aromatic herb is commonly used in Japanese cuisine, especially in dishes like tempura and sushi. Its flavor profile blends mint, basil, and even a hint of cinnamon. While the red-leaved variety is visually stunning, the green version is known for its superior flavor.
- Oca
Belonging to the wood sorrel family, oca is easy to spot thanks to its distinctive leaf shape. While its leaves can be consumed in moderation, the real treasure lies in its tubers, which are rich in vitamin C. These tubers can be eaten raw or cooked in the same ways as potatoes, making oca a versatile addition to your garden. Plant it in spring, and harvest its tubers by autumn.
- Celeriac
Celeriac, or celery root, tastes like a nuttier version of celery. It’s often used in mashed form like potatoes or grated raw in salads. This hardy vegetable thrives through the winter months, making it a great option for filling the gap after other winter crops are harvested. - Malabar Spinach
A leafy vine from Asia, Malabar spinach has attractive red stems and succulent leaves that are great in salads or stir-fries. As a perennial in warm climates, this vegetable thrives in full sun and rich soil, though it can be grown as an annual in cooler regions.
- Kohlrabi
Kohlrabi, with its bulbous, swollen stem, looks otherworldly but offers a mild, tender flavor similar to broccoli. Grown best during late summer, kohlrabi can be harvested when the bulbs are about the size of a tennis ball. Slice it up for healthy fries or add it to salads for a crisp texture. - Seakale
A lesser-known member of the brassica family, seakale is a perennial that can be forced into early growth using special pots. The tender, pale stems that emerge in early spring are considered a delicacy and are often cooked like asparagus. Seakale prefers free-draining soil and makes a unique addition to the garden.
- Amaranth
Known for its vibrant red blooms, amaranth is a highly nutritious plant that offers both edible leaves and seeds. The seeds are rich in omega-3 fatty acids and can be used as a grain, much like quinoa. Amaranth grows best in warm, sunny spots and is a hardy, versatile plant that can be cultivated in various soils. - Winter Radish
While traditional radishes are typically grown in summer, winter radishes—like daikon, Black Spanish, and watermelon radish—offer unique flavors and vibrant colors. Daikon is mild and often used in Asian dishes, while Black Spanish radishes have a more intense, spicy flavor. The watermelon radish is visually striking, with its bright pink interior.
- Salsify & Scorzonera
These root vegetables, closely related to each other, thrive in light, well-drained soil. While their above-ground appearance may seem unremarkable, their sweet, delicate flavor, reminiscent of oysters, is highly prized. Both salsify and scorzonera can be harvested from autumn onward and are delicious when boiled or grated raw.
Each of these vegetables brings a unique flavor or texture to the table, and experimenting with them in your garden will certainly spice up your culinary repertoire. So why not step outside the ordinary and try growing one of these exotic crops? You may discover a new favorite! If you’ve grown any of these vegetables, we’d love to hear about your experiences.