40 Veggie Wonders: Surprising and Unique Vegetables

In the 1990s, breeders started cross-pollinating different kinds of Brussels sprouts to get rid of the compounds that gave them their bitter taste. Because of their work, Brussels sprouts are showing up on more and more restaurant menus these days.

2. Within an hour of rubbing fresh garlic on your feet, you'll be able to detect its pungent flavor. This is because allicin, the chemical responsible for garlic's odor, is small enough to go through your skin and blood vessels and reach your mouth and nose.

3. Ancient vegetables were small and unpleasant. Tomatoes from that era were a little bigger than a berry, while potatoes were smaller than a peanut. Corn flourished unchecked, producing ears with kernels so large they could fracture a tooth. Our ancestors bred crops over generations, carefully selecting for beneficial characteristics.

4. The Pomato is a hybrid grafted plant that has both tomato and potato genes. The resultant plant produces two different types of food: cherry tomatoes on the vine and white potatoes in the soil. By providing nourishment for various pollinators, grafting can help increase natural resilience and encourage biodiversity.

5. Popcorn was the only way to eat several ancient varieties of corn. The Aztecs first popped popcorn from wild corn before milling it into flour.

Oxalic acid, found in abundance in spinach, can combine with calcium to create kidney stones. Moderation is the key, as is avoiding consuming it alongside other calcium-rich foods. It should also never be given to your dog or cat.

7. To prevent the roads from freezing, several towns are using a combination of beet juice and salt. Beet juice is more effective than salt brine in preventing roadways from freezing over at temperatures as low as -25 °C. This blend of beet juice is also safer for the environment.

8. Because of a recessive gene that stops capsaicin from being made, bell peppers are the only type of Capsicum pepper that is not spicy.

9. The majority of "baby carrots" on grocery store shelves are really cut-down carrots that would have otherwise been rejected for aesthetic reasons.

10. As a flower, artichokes take on this appearance when allowed to fully bloom before being picked. After artichokes bloom, the stems and leaves are still edible, while the showy purple flowers are frequently used in floral displays.

Many people believe that celery has a negative calorie count. The digestion of a single stalk of celery really uses up around half a calorie of energy; therefore, it in fact does not have negative calories.

12. The red pigment in beetroot, called betalain, is difficult for the human digestive system to process. It's likely that when you use the restroom, you'll have beeturia, or red or pink pee. It’s also quite a common reason for people to think they have blood in their stool and head to the doctor's office.

13. A natural sugar called sucrose is stored in the cells of onions. Heat transforms the naturally occurring sugar sucrose in onions into the more palatable glucose and fructose. Caramelization is the method used to achieve the very sweet flavor of caramelized onions. When using a low and slow method of caramelization, a half teaspoon of baking soda can cut the time needed from 40 minutes down to roughly 20.

14. The expression "cool as a cucumber" has a scientific basis. A cucumber's interior temperature might be up to 20 degrees lower than the surrounding air.

15. The ancient Egyptians were the first people to intentionally cultivate lettuce for its succulent leaves, having previously utilized the plant's seeds to make oil. Egyptian lettuce was also the emblem of the ithyphallic fertility God Min because of the white latex fluid it secretes when stimulated.

Rabbits don't typically eat carrots. We assume so because actor Clark Gable munches on a carrot while delivering a rapid monologue in the film "It Happened One Night," which inspired Bugs Bunny's creator. Additionally, Gable is referred to as "Doc" throughout the film. They should only be given carrots on rare occasions since eating too much might result in obesity.

17. A genetic mutation in an olfactory receptor gene (OR6A2) makes cilantro taste highly unpleasant to 3–21% of the human population. Those who have this variation report that the flavor of cilantro (sometimes even Brussels sprouts) is "a mix of soap and vomit," or that it has an odor like that of stinkbugs.

18. Asparagus was once given to American pilots in their emergency food packs because it made their urine smell good to fish, which made them easier to catch.

19. Since most vegetables retain more nutrients when microwaved than when cooked in any other way, this is the healthiest way to cook your vegetables. Steaming over a stovetop is also just as good. Steamed broccoli maintained more of its cancer-fighting sulforaphane than microwaved broccoli, according to one study.

20. Rhubarb leaves contain a significant amount of oxalic acid, which can be harmful if consumed in large quantities. Symptoms of oxalic acid toxicity may include mild gastrointestinal issues as well as more serious complications like kidney stones and kidney failure. It is important to note that although rhubarb stalks are commonly used in cooking and are generally considered safe to eat, the leaves should be avoided due to their high oxalic acid content.

Consuming an excessive amount of spinach can cause gastrointestinal distress, including bloating, cramping, and an excess of gas. This is because spinach is high in both fiber and oxalate, which can be harmful when consumed in large quantities. Some people may be more sensitive to the effects of oxalate and may experience these symptoms after consuming smaller amounts of spinach. In general, spinach should be eaten in small amounts as part of a healthy and varied diet.

22. Before kale became popular in 2013, Pizza Hut was a significant purchaser of the leafy green vegetable. The company used kale as a decorative element on its salad bar rather than for its culinary uses.

23. During the American Civil War, coffee was scarce and expensive in the South, leading to the use of okra seeds as a substitute. It is said that the taste of okra seeds is similar to coffee. Okra seeds were likely used as a replacement for coffee due to their availability and relatively low cost during a time of economic strain and limited access to imported goods.

24. Some people believe that a fungus known as "Chicken of the Woods" has a flavor similar to chicken. However, others claim that it tastes more like crab or lobster. The taste of this mushroom can vary depending on the individual's personal preferences and experiences.

25. In certain states in the United States, zucchini is grown in such large quantities that it is not uncommon for people to find baskets or bags of the vegetable in their car's back seats if they forget to lock their vehicles.