These veggies might not make the cover of cooking magazines or show up on trendy restaurant menus, but they’re packed with flavor, nutrition, and culinary potential. In this article, we’ll explore some of these neglected produce items, why they’ve fallen out of favor, and how you can bring them back into your kitchen in delicious ways.

Why Are Some Vegetables Forgotten?

The reasons behind the disappearance of certain vegetables from our plates are varied. Some have been pushed aside by mass agriculture and global supply chains that favor crops that are easier to grow, transport, and store. Others fell out of popularity due to changing tastes, lack of knowledge about preparation methods, or even marketing missteps.

For example, root vegetables like celeriac and salsify were once common in European cuisine, but now they’re hard to find outside of specialty stores. Similarly, leafy greens such as mustard greens and dandelion leaves are rich in nutrients but rarely appear in mainstream American meals anymore.

Meet the Forgotten Veggies

Let’s take a closer look at some of the most underrated vegetables and learn why they deserve a second chance:

1. Kohlrabi

Kohlrabi looks like an alien vegetable — round, purple, and bulbous — but don’t let its appearance fool you. It has a crisp texture and mild, slightly sweet flavor similar to a broccoli stem. You can eat it raw in salads, roast it, or add it to stir-fries.

2. Parsnips

Parsnips resemble pale carrots and are actually their close relatives. They have a nutty, earthy sweetness that becomes more pronounced when roasted. Try swapping them for potatoes in your next mash-up or roast them alongside other root vegetables.

3. Rutabaga

This yellow-fleshed root vegetable is often confused with turnips, but it’s larger, firmer, and less bitter. Rutabagas are perfect for roasting or boiling and are commonly used in stews and soups in Scandinavian and British cuisines.

4. Celeriac (Celery Root)

Celery root may be ugly on the outside, but inside it hides a creamy white flesh with a fresh, celery-like flavor. It’s great in purees, slaws, or roasted dishes. A popular French dish, céleri rémoulade, highlights its unique taste beautifully.

5. Sunchokes (Jerusalem Artichokes)

These knobby tubers have a nutty, sweet flavor and a crunchy texture when raw. However, they can cause digestive discomfort in some people due to their high inulin content. Roasting or sautéing helps reduce this effect while enhancing their natural sweetness.

How to Use These Veggies in Everyday Cooking

If you’re new to these vegetables, start small. Buy one or two and experiment with different recipes. Here are some ideas to get you started:

  • Roasted Veggie Medley: Toss chopped kohlrabi, parsnips, and rutabaga with olive oil, salt, pepper, and herbs. Roast at 400°F (200°C) until golden and tender.
  • Root Vegetable Mash: Boil peeled parsnips and rutabagas until soft, then mash with butter, garlic, and a splash of milk for a healthier alternative to mashed potatoes.
  • Raw Slaw: Grate raw celeriac and apple, mix with Greek yogurt, lemon juice, and a bit of honey for a refreshing and healthy side dish.
  • Soup Upgrade: Add diced sunchokes or kohlrabi to your favorite soup recipe for extra texture and flavor.

Buying and Storing Tips

Finding these veggies might take a little effort, depending on where you live. Check your local farmer’s markets, health food stores, or specialty grocers. Once you’ve got them home, proper storage is key to keeping them fresh:

  • Root vegetables: Store in a cool, dark, and dry place like a pantry or cellar. Keep them away from direct sunlight and moisture to prevent sprouting or rotting.
  • Celeriac: Wrap in a paper towel and store in a plastic bag in the refrigerator crisper drawer for up to two weeks.
  • Sunchokes: Store in a breathable bag in the fridge for up to a week, or keep them in a cool, dark place like root vegetables if you plan to use them within a few days.

Why Bother With Forgotten Veggies?

You might wonder why you should go out of your way to try vegetables that aren’t commonly found in supermarkets. The answer lies in variety — both in terms of flavor and nutrition.

Each vegetable brings its own set of vitamins, minerals, and antioxidants. By expanding your palette beyond the usual suspects, you’ll enjoy more balanced meals and discover new flavors that can spice up your routine cooking.

Beyond nutrition, experimenting with lesser-known vegetables supports biodiversity in farming. When we buy diverse produce, we encourage farmers to grow a wider range of crops rather than relying on monocultures, which can harm soil health and reduce resilience to pests and diseases.

Conclusion: Bring Back the Forgotten Flavors

Rediscovering underrated vegetables isn’t just about trying something new — it’s about reconnecting with the diversity of nature and the richness of our culinary heritage. These forgotten veggies offer us a chance to expand our cooking horizons, improve our diets, and support sustainable food systems.

So next time you’re at the market, don’t just stick to the familiar. Look around, ask questions, and maybe pick up that weird-looking vegetable you’ve never tried before. You might just find your new favorite ingredient hiding in plain sight.