Please note that I have linked as many of the 1001 to links on the web, such as wikipedia (those that have links are underlined). I have also indicated in italics and bold, the ones that I have tried. I anticipate over the course of the year, writing about each ingredient, but for the purpose of these lists, I felt that a general list was probably the best.
Section 2: Vegetables
I am really surprised at how many of the vegetables I have eaten. I am intrigued to see Tofu and Miso on the list. I guess that they are derivatives of the lovely soy bean, but I never really assosciate them with the lovely veggies. On the not so excited to try list, please add Huitlacoche (which includes the Aztec word for dung).
Happy Tasting!
Section 2: Vegetables
- Nasturtium
- Zucchini Blossom
- Palm Heart
- Cardoon
- Pacaya
- Flor de Izote
- Banana Flower
- Roman Artichoke
- Lumignano Pea
- Snow Pea
- French Pea
- Green Flageolet
- Edamame
- Broad Bean
- Petai Bean
- Horseradish Pod
- Silver Queen Corn
- Ackee
- Tomatillo
- Green Tomato
- Cherry Tomato
- San Marzano Tomato
- Water Chestnut
- Asian Eggplant
- Eggplant
- Hass Avocado
- Plantain
- Okra
- Cucumber
- Bitter Melon
- Silk Squash
- Butternut Squash
- Spaghetti Squash
- Pumpkin
- Winter Melon
- Amaranth
- Microgreen
- Wild Arugula
- Corn Salad/Mache
- Watercress
- Pea Shoot
- Purslane
- Sorrel
- Romaine Lettuce
- Frisee
- Tudela Lettuce Heart
- Belgian endive
- Arrowhead Spinach
- Swiss Chard
- Shungiku
- Uzouza Leaf
- Bok Choy
- Celtuce
- Melokhia
- Turnip Green
- Rock Samphire
- Marsh Samphire
- Dandelion
- Nettle
- Wild Garlic Leaf
- Fiddlehead
- Beansprout
- Wild Rice Stem
- Hop Shoot
- Bamboo Shoot
- Vaucluse Green Asparagus
- Bassano White Asparagus
- Angelica
- Purple Sprouting Broccoli
- Brussels Sprout
- Kohlrabi
- Red Cabbage
- Braganza Cabbage
- Elephant Garlic
- Jersey Shallot
- Rose de Roscoff Onion
- Maui Onion
- Scallion
- Calcot
- Ramp
- Bleu de Solaise Leek
- Celery Heart
- Florence Fennel
- Beauty Heart Radish
- Chioggia Beet
- Turnip
- Jicama
- Celeriac
- Arracacha
- Chantenay Carrot
- Parsnip
- Hamburg Parsnip
- Mooli/Daikon
- Salsify
- Golden Needle
- Bellflower Root
- Lotus Root
- Gobo
- Sweet Potato
- Jerusalem Artichoke
- Crosnes
- Japanese Yam
- Taro
- Jersey Royal Potato
- Ratte Potato
- Pink Fir Potato
- Peruvian Purple Potato
- Black Perigord Truffle
- White Alba Truffle
- Huitlacoche
- Iwatake
- Enokitake
- Matsutake
- Maitake
- Oyster Mushroom
- Oronge Mushroom
- Saffron Milk Cap
- Chanterelle
- Cep
- Shiitake
- Morel
- Kalamata Olive
- Nyons Olive
- Bella di Cerignola Olive
- Moroccan-style Olive
- Frozen Pea
- Pickled Silverskin Onion
- Lampascioni Onion
- Pantelleria Caper
- Caper Berry
- Pickled Gherkin
- Cornichon
- Sun-Dried Tomato
- Navarra Piquillo Pepper
- Piquante Pepper
- Chuno
- Ja Choy
- Mui Choy
- Wakame
- Hijiki
- Nori
- Sauerkraut
- Natto
- Silken Bean Curd
- Stinky Tofu
- Goma Dofu
- Yuba
- Iru
- Tempeh Murni
- Saikyo Miso
- Hatcho Miso
I am really surprised at how many of the vegetables I have eaten. I am intrigued to see Tofu and Miso on the list. I guess that they are derivatives of the lovely soy bean, but I never really assosciate them with the lovely veggies. On the not so excited to try list, please add Huitlacoche (which includes the Aztec word for dung).
Happy Tasting!
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