Top 10 Strange Vegetables You Ought to Be Cultivating

 Top 10 Strange Vegetables You Ought to Be Cultivating

If you're a gardener who wants to move beyond the monotony of tomatoes, cucumbers, and carrots, now is the time to discover the fascinating realm of unusual vegetables. These novel plants can introduce diversity into your garden, amaze guests at your dinner table, and frequently have superior flavors and nutritional value. Whether you're hoping to surprise your taste buds or just wish to grow something novel, here are 10 unusual vegetables well worth growing.

1. Romanesco (Romanesco Broccoli)

Why It's Unusual:

This trippy vegetable appears to be a broccoli-cauliflower hybrid — but with a captivating, naturally occurring fractal design. With its lime-green hue and hypnotic spirals, it's a garden showstopper.

Growing Tips:

Romanesco prefers cool weather.

It requires well-drained, rich soil and full sun.

Begin in the house and transplant after the last frost.

Flavor Profile:

Mildly nutty and slightly crunchy — a cross between cauliflower and broccoli with a lighter texture.

2. Kohlrabi

Why It's Unusual:

Kohlrabi resembles a turnip above ground, with leafy stalks sprouting from a bulbous base. There are green or purple varieties, and it's criminally underappreciated in most kitchens.

Growing Tips:

Reaches for cool seasons and matures rapidly (in about 55 days).

Plant in spring or late summer to harvest in the fall.

Maintain moist soil for the sweetest bulbs.

Flavor Profile:

Sweet and crunchy, like broccoli stems or cabbage hearts, great raw or cooked.

3. Oca (Oxalis tuberosa)

Why It's Unusual:

Originating in the Andes, oca has tiny, brightly colored tubers in red, orange, yellow, and even pink. In certain areas, it's as popular as the potato.

Growing Tips:

Requires a long growing period (as long as 6 months).

Only harvest after the first frost, which enhances tuber formation.

Poor soil tolerant, but best in raised beds.

Flavor Profile:

Tangy and lemony raw, nutty and starchy like potatoes when cooked.

4. Sunchokes (Jerusalem Artichokes)

Why It's Unusual:

Contrary to the name, sunchokes have nothing to do with artichokes or Jerusalem. They're tubers of a type of sunflower plant and grow below ground like potatoes but with knobby, irregular form.

Growing Tips:

Grow tubers in spring after the final frost.

Harvest in late autumn for optimal flavor.

They tend to be very aggressive spreaders, so growing in pots may be a good option.

Flavor Profile:

Sweet and nutty, with a firm texture like water chestnuts. Delicious roasted, sautéed, or as additions to soups.

5. Malabar Spinach (Basella alba)

Why It's Unusual:

Unlike actual spinach, Malabar spinach is a vining crop with stout, shiny leaves that love hot temperatures — ideal for summer when regular spinach bolts.

Growing Tips:

Requires warm temperatures and lots of sun.

Support with a trellis for vertical support.

Pick young leaves frequently to promote new growth.

Flavor Profile:

Gently peppery with a touch of citrus, excellent for stir-fries and salads.

6. Yardlong Beans (Asparagus Beans)

Why It's Unusual:

These beans are 3 feet long! Yardlong beans are originally from Asia and are very productive, heat-resistant, and a garden novelty.

Growing Tips:

Will need trellis support because they are vining.

Heat crop — plant once danger of frost has passed.

Harvest often to bring on more pods.

Flavor Profile:

Like green beans, but a little nuttier and more tender cooked briefly.

7. Celtuce (Stem Lettuce)

Why It's Unusual:

Celtuce is cultivated for its thick stem, not leaves. In Chinese cooking, the stem is peeled and cut up for stir-fries, pickling, or soup.

Growing Tips:

Cool-season crop planted in spring or fall.

Thin seedlings so stems can thicken.

Harvest when stems are 1 inch thick.

Flavor Profile:

Crisp, juicy with mild, nutty taste — a cross between lettuce and celery.

8. Chinese Artichoke (Crosne)

Why It's Unusual:

This rare tuber has a creamy white string-of-beads appearance. Native to China, Crosne is a perennial mint herb grown for its edible root.

Growing Tips:

Needs well-drained soil and full sun.

Harvest after the first frost for optimal flavor.

Impossible to find in markets, but simple to cultivate at home.

Flavor Profile:

Delicate with a nutty flavor and crunchy texture — ideal for light sautéing or pickling.

9. Snake Gourd

Why It's Unusual:

As its name indicates, this gourd comes in long, snake-like forms — some are more than 5 feet long! It's a South Asian and Southeast Asian staple.

Growing Tips:

Summer weather climber, requires support or trellis.

Soak seeds prior to planting to promote germination.

Pick when young and tender.

Flavor Profile:

Mild and slightly bitter; cooks up to a soft consistency in curries, soups, and stir-fries.

10. Mizuna (Japanese Mustard Greens)

Why It's Unusual:

Mizuna is a peppery-flavored, feathery-leaved green that's commonly found in Japanese cooking. It's a fast-growing, cold-hardy green — perfect for adding to winter gardens.

Growing Tips:

May be grown nearly year-round in most zones.

Harvest the outer leaves for cut-and-come-again production.

Perfect for small gardens and containers.

Flavor Profile:

Spicy, mustardy flavor with a snappy crunch — perfect for salads, stir-fries, and soups.

Final Thoughts

Experimenting with unusual vegetables doesn’t just expand your culinary palette — it also helps support biodiversity and sustainable gardening practices. Many of these unique crops are more resilient to pests, adaptable to different climates, and packed with nutrition. Whether you’re a backyard gardener or tending to a few containers on a balcony, trying even one or two of these unusual vegetables can add excitement and variety to your growing season.

So why go for the plain old bell pepper this coming year and instead choose something dramatic such as Oca or Romanesco? Your garden — and your palate — will thank you.