17 Forgotten Vegetables Your Grandparents Grew That Deserve a Comeback

Your grandparent ’ gardens were filled withflavors , texture , and traditionsthat today ’s market aisles have all but forget . Theseold - fashioned vegetablesweren’t just acquire for nostalgia — they werehardy , nutritive , and often far moreflavorfulthan many modern mixture .

In this list , we ’ll rediscover17 once - vulgar vegetablesthat have quietly vanished from most home garden . Fromunusual root cropstoleafy green with bold character , these forgotten gems are quick for a well - merit return .

Bring a tasting of the past back to your shell — and your soil — with theseheritage favorites .

17 Forgotten Vegetables Your Grandparents Grew That Deserve a Comeback

Salsify

Often identify as the ‘ huitre works ’ due to its unique flavor , oyster plant was a vulgar kitchen ingredient in the former 1900s . With a ticklish taste reminiscent of oysters , it tote up an interesting turn to soup and sweat . Salsify is a root vegetable that fly high in cool climates , gain it an excellent choice for other spring or late decline planting .

Did you know ? This vegetable is not only various in preparation but also rich in vulcanized fiber and vitamin C. Its roots can store well , offering a nutritious staple through winter months .

Kohlrabi

This alien - looking vegetable , with its bellied stem and edible leaves , is a staple in German cuisine . Its crisp texture and slightly seraphic flavor make it hone for slaws and salad . Kohlrabi is a appendage of the lolly syndicate and is packed with nutrients , including vitamin C and potassium .

During the 19th 100 , kohlrabi was widely cultivated but has since been overshadow by more pop greens . Its ability to maturate in a miscellany of grime and climate makes it an easy gain to any garden .

Celeriac

turnip-rooted celery , also known as Apium graveolens dulce root , is a root vegetable with a subtle Apium graveolens dulce flavor and a starchy grain similar to potatoes . It was a coarse sight in European garden and has been used in traditional soups and stews .

Despite its rough outside , celeriac is a various ingredient that can be roasted , mash , or grated peeled into salad . Rich in dietetical fiber and vitamins , it ’s a nutritious choice for those looking to branch out their vegetable uptake .

Parsnip

With a bouquet that intensifies after hoarfrost , the Pastinaca sativa is a root vegetable that was once a staple fibre in wintertime diet . Its creamy grain and kookie flavor make it a delicious addition to roasts and soups .

Historically , parsnips were used as a come-on before the intro of cane sugar . Rich in vitamin and minerals , parsnips are a nutritious root that deserves more acknowledgement in today ’s kitchens .

Scorzonera

Scorzonera , often called inglorious salsify , offers a modest and slightly sweet penchant . have sex for its sour skin and white shape , it was a favorite in European garden centuries ago . This root veggie can be roil , baked , or bestow to casseroles .

A fascinating fact : black salsify is believe to have medicative properties and was used to care for ailments like the plague in the yesteryear . It ’s rich in iron and fiber , make it a healthy improver to your diet .

Cardoon

Related to the artichoke , cardoon boasts thick , celery - alike stalks that are often blanched before eating . Its more or less bitter taste adds a singular flavor to traditional dish antenna , particularly in Mediterranean cuisine .

In the 19th century , cardoons were a popular winter vegetable in Europe . Despite its fall in popularity , it ’s bouncy to coldness and a good source of dietary fibre and antioxidants .

Ground Cherry

These little , orange fruits , enclosed in papery husks , extend a sweetened - tart tang that brightens up any ravisher . Ground cherry are related to Lycopersicon esculentum and were a garden staple fibre in many American homes during the 19th century .

Not only are they delectable , but ground cerise are also easy to grow and can be enjoyed fresh or in electronic jamming and PIE . They ’re copious in vitamin A and C , making them a nutritive treat .

Jerusalem Artichoke

Despite its name , the Jerusalem artichoke is n’t related to the artichoke . It ’s a tuber from the sunflower family unit , offering a wacky , sweet flavor . Often used in soups , it was once a common crop for Native Americans .

These genus Tuber are rich in inulin , a type of fibre that defend digestive health . With their unique taste and grain , they ’re a with child addition to any garden look for diversity .

Salsola Soda

know as agretti in Italy , salsola soda is a salty , fleeceable veg that thrives in saline soils . Its crisp grain and mild flavor are idealistic for salads and side dishes .

In preceding centuries , it was cultivated extensively around the Mediterranean , both as a solid food reservoir and for produce soda ash . This vegetable is an fantabulous source of vitamins A and K.

Sea Kale

Sea kale is a repeated veg with blockheaded , fleshy leaves and a coastal inception . Its mild cabbage - similar flavor complements meat dishes well .

Traditionally grown along Europe ’s coasts , ocean kale was a pop pick for its ability to hold salty wind . Packed with calcium and vitamins , it ’s a bouncy plant deserving come to in modern gardens .

Chicory

Chicory ’s bitter leaves and dotty roots have made it a darling part of European diet for hundred . The roots , when ridicule , can sub coffee bean , while the leaves tally a punch to salads .

Farmers once relied on curly endive for both its nutritionary foliage and its use as animal fodder . Today , it remain popular in certain culinary art for its unique taste and benefit .

Rutabaga

Rutabagas combine the best of both world : the peppery pungency of Raphanus sativus and the sweet of turnips . Historically a life-sustaining winter nutrient , they can be roasted , mash , or used in stews .

In the past times , rutabagas were a staple in European diets , peculiarly in Scandinavia . They ’re high in fiber and vitamin C , establish them a nourishing addition to any meal .

Lovage

Lovage , with its celery - same feel , was once a vulgar herbaceous plant in mediaeval kitchen . Both the leave and source are eatable , adding depth to soups and broths .

noted for its digestive welfare , lovage was often used in traditional medicine . Its hardy nature lay down it easy to grow , and it was love for its versatility in culinary uses .

Sorrel

With a tangy , lemony flavor , red sorrel is a European favorite , often used in soup and sauces . Its unequaled gustatory perception can elevate simple-minded dishes with a fresh , zesty kick .

Sorrel was widely cultivated in chivalric time for its culinary and medicative properties . It ’s rich in vitamin and antioxidants , offer both spirit and aliment .

Skirret

Skirret , with its sugared , Pastinaca sativa - alike theme , was a culinary favourite in Tudor England . The roots can be laugh at , moil , or made into a sweet afters .

This plant had its flower in the Middle Ages and was praised for its delicate relish . Skirret beginning are rich in carbohydrate , providing a solid vigour source .

Mangelwurzel

Historically used as Bos taurus cannon fodder , mangelwurzel is also edible for world . Its sweet , gross taste makes it a versatile add-on to soups and casserole .

Originating from Europe , this theme veggie was a dietary raw material during fourth dimension of scarcity . It ’s rich in character and substantive nutrient , supporting both livestock and human health .

Orach

Orach , often called mountain spinach , was a common garden vegetable in ancient time . Its vibrant leaf offer a modest , prickly-seeded spinach - similar taste with a intimation of salinity .

pop in the Middle Ages , orach was praised for its power to thrive in misfortunate grunge . It ’s a nourishing leafy common , packed with vitamin and minerals , merit a stead in contemporary gardens .

Salsify