American Okra
When cooked, okra exudes
a slimy substance, which serves as a wonderful thickener in stews
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Baby Bok Choy
Small heads of bok choy
are called baby bok choy, and they're more tender than the larger variety.
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Baby Napa
This cabbage can be
used in stir fry dishes or as a replacement for green cabbages in slaws.
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Banana Flower
These are popular in
Southeast Asia and India, where they're boiled in water or coconut milk,
then eaten like artichokes..
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Bell Pepper
Red and yellow peppers
are riper, more flavorful, and pricier than the more common green ones.
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Bok Choy
Bok choy has crunchy
stems and crinkled, spinach-like leaves. It's usually stir-fried with other
ingredients, but it can also be steamed or sautéed.
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Chayote
This mild-flavored squash
looks like a wrinkled, pale green pear.
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Chinese Bitter Melon
Dark green skin fruit.
Popular in Cantonese foods.
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Chinese Broccoli
This slightly bitter
cooking green has long been popular in Italy and is now catching on in
America.
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Chinese Eggplant
Compared to the familiar
American eggplant, the Chinese eggplants have thinner skins and fewer of
the bitter seeds.
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Chinese Okra
This variety of luffa
gourd is cultivated for the tender and sweet flavor of its immature fruits.
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Chive Flower
This edible flower is
sold before the buds open.
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Cilantro
Cilantro leaves are
used throughout the world as a fragrant herb. Hispanic cooks use it in
salsas, Asians in stir-fries, and Indians in curries.
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Coco Malangua
A dense, starchy root
vegetable with a flavor that leans more toward nuts than potatoes.
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Curry Leaf
These look like small
bay leaves and smell like limes. Fresh is best!
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Eddoes
This fuzzy brown root,
which should not be eaten raw, tastes like a rich flavored potato.
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French Bean
This is a very thin
variety of green bean that's crisp, tender, and expensive.
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Fuzzy Squash
This sweet and mild
squash has a fuzzy feel to it.
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Garlic
Almost every cuisine
on our planet has found an important role for garlic. .
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Ginger
With its sweet yet pungent
flavor, ginger has become a mainstay of many of the world's cuisines.
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Green Long Beans
These beans are usually
cut into smaller pieces and used in stir fry.
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Indian Bitter Melon
The Indian variety of
the bitter melon has a very rough appearing skin and is known for its bitter
flavor
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Indian Eggplant
A variety of eggplant
characterized by their large oval shape and brighter purple coloring. The
Chu-Chu hybrid is the most desirable variety.
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Japanese Eggplant
Similar to the Chinese
Eggplant, but with a darker skin and a more bitter taste
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Long Chili
These large, mild chiles
are perfect for chiles rellenos. Mexican cooks also like to dice or purée
them, and then add them to sauces, soups, and casseroles.
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Long Napa
This is the full sized
version of the Baby napa
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Long Squash
A longer variety of
the fuzzy squash.
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Mustard Greens
This green is known
to have a peppery taste.
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Radish
These have a peppery
flavor, and they're great raw in salads and sandwiches, or you can cook
them as you would other leafy greens.
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Shanghai Bok Choy
A variety of baby bok
choy which is uniformly green and does not flower.
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Small Mustard Greens
This leafy green can
be pickled or used in a stir fry or soup.
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Snap Peas
This cross between an
English pea and a snow pea is sweet and crisp, and is eaten whole, pod
and all.
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Snow Peas
You eat these whole,
pod and all. They're often stir-fried very briefly (no more than a minute),
but they're also good raw.
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Taiwan Bok Choy
The Thai variety of
bok choy
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Thai Chili (Green)
This is the same as
the red pepper, however it is not ripe.
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Thai Chili (Red)
This very hot pepper
can be cooked or dried and ground and used as a condiment.
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Thai Eggplant
This tomato shaped eggplant
is used extensively in many Asian foods and have appeared in many Oriental
supermarkets on the West Coast
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Thai Okra
This sweet, crunchy
okra can be used as a salad or cereal topping
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Yu Choy Sum
This cabbage is similar
to bok choy, however it is more tender and delicately flavored.
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Zucchini
America's most popular
summer squash, zucchini can be served raw, sautéed, baked, grilled,
and even shredded and baked in a cake.
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