A list of foods that are green could go on for pages and pages, really. Considering how many different kinds of plants we eat, there are so many green foods out there! But time is precious, and no one kikes being overwhelmed, so we have compiled a list of 50 of them for your foodie knowledge. Enjoy!
Green Foods – Alphabetized
Here is an alphabetically arranged list of 50 green foods! Use it to reference a food quickly. Underneath, you’ll find a quick explanation of each item.
- Artichoke
- Arugula
- Asparagus
- Avocado
- Basil
- Bell Peppers (green)
- Bok Choy
- Broccoli/Broccolini
- Brussels Sprouts
- Cabbage (green)
- Cactus Salad
- Capers
- Celery
- Chard
- Chives
- Collard Greens
- Cucumber
- Edamame
- Fennel
- Green Apples
- Green Beans
- Green Curry
- Green Eggs
- Green Grapes
- Green Herbs
- Green Olives
- Green Salsa
- Green Smoothie Bowl
- Guacamole
- Herb-Infused Olive Oil
- Honeydew Melon
- Kale
- Leek
- Lettuce
- Lime
- Matcha
- Okra
- Pandan
- Peas
- Pesto
- Pickles
- Pistachios
- Scallions
- Seaweed
- Sorrel
- Tomatillos
- Wasabi
- Watercress
- Zoodles
- Zucchini
Green Foods – List
Artichoke
The globe artichoke, French or green artichoke in the U.S., is actually a thistle used for food! Its edible part is made up of flower buds before blooming, offering a mild taste kinda like asparagus. Rich in cynarine, which may act as an antiviral, artichoke consumption can also help to relieve nausea, spasms, and gas and shows promise in reducing cholesterol and aiding liver function. After eating the leaves, try the meaty, flavorful artichoke heart and stem with olive oil, sea salt, and lemon juice, or pair them with your preferred sauce.
Arugula
Rocket, also known as arugula, is a plant from the Brassicaceae family, valued for its peppery, bitter, and tangy taste. Its leaves add a zesty kick to dishes like salads, pastas, and sandwiches. The flavor profile varies from bright and tart to pungently spicy, depending on the maturity of the leaves. While baby arugula offers a subtle taste, mature arugula packs quite a punch. Typically eaten raw in salads, this versatile green can also be used in pesto, on pizzas, or sautéed for a milder flavor.
Asparagus
Asparagus is a flowering plant native to Eurasia and is widely grown as a vegetable. The young shoots are harvested to eat and have varying flavors based on the asparagus variety, ranging from grassy to nutty with a hint of bitterness. All asparagus types are known for their tender, buttery sweetness combined with earthy undertones. Its crisp stalks are ideal for roasting, steaming, sautéing, or grilling. For a fresh twist, raw asparagus can be shaved into ribbons using a vegetable peeler, which is perfect for dishes like shaved asparagus salad or asparagus pastas.
Avocado
The avocado, also sometimes known as the alligator pear, is a medium-sized, evergreen tree belonging to the laurel family. Originating from the Americas, it was initially cultivated in Mesoamerica over 5,000 years ago and valued for its large, oily fruit. Hass avocados offer a subtly nutty flavor with a touch of sweetness when fully ripe, boasting a buttery, creamy consistency. Ripeness significantly influences the taste of an avocado taste, as unripe ones tend to be bitter or lack flavor. And catching an avo at that perfectly ripe moment can be pretty challenging! Incorporating avocados into meals can enhance their nutritional value, whether blended into smoothies, mixed with eggs, or used as a mayo or sour cream alternative.
Basil
In the Western culinary scene, “basil” typically refers to sweet or Genovese basil. Originating from tropical regions spanning Central Africa to Southeast Asia, basil offers a sweet, pungent, slightly spicy flavor, enhancing various dishes like pasta sauces, salads, and soups. This herb is a common ingredient in traditional medicine practices. Its uses range from topping pizzas with whole leaves to blending into sauces, pureeing into soups, chopping for salads, garnishing avocado toast, and even serving as an ice cream topping alongside fresh strawberries and balsamic reduction.
Bell Peppers (green)
The green bell pepper offers a budget-friendly choice for peppers, 40% cheaper on average than other varieties like red and yellow. Known for their mild flavor compared to colored ones, they are harvested early and have a hint of bitterness with a crisp and sweet taste. Their distinct green, grassy flavor pairs well with spicy dishes like fajitas or rich foods such as pizza. Green peppers also blend harmoniously with yellow, red, and orange bell peppers, creating a vibrant mix of colors and flavors.
Bok Choy
Bok choy, also known as pak choi or pok choi, is a non-heading Chinese cabbage variety. Its vibrant green leafy blades culminate in bulbous bases that look a little like mustard greens. This vegetable offers a mild, fresh flavor complemented by a subtle peppery note. The stalks provide a satisfying crunch reminiscent of celery, while the leaves offer a delicate and crisp texture. Bok choy excels in stir-fries due to its tender sweetness and ability to withstand heat. Pair it with garlic for a side dish, or elevate dishes like frittatas and ramen with its presence.
Broccoli/Broccolini
Broccoli boasts a sturdy stem and a voluminous, flowering head. Broccolini, a fusion of broccoli and Chinese broccoli, features slender stalks, delicate leaves, and petite florets. Both offer an earthy profile with a hint of bitterness, though broccolini is slightly sweeter. These healthy green guys can be enjoyed raw in salads, steamed, sautéed, or roasted to accentuate their earthy-sweet flavors. Remember to trim tough outer stalks before cooking and slice stems for even preparation if needed.
Brussels Sprouts
Brussels sprouts belong to the Gemmifera cultivar group of cabbages and are either appreciated or widely disliked for their edible buds. Why the disdain for Brussels sprouts, I will never know. These sprouts offer a sweet, nutty, and smoky flavor resembling cabbage but milder. They present a delightful contrast of crunchy exteriors and soft, creamy interiors. Although some may perceive a slightly intense earthy and bitter taste in Brussels sprouts, their flavor profile can vary based on the cooking method. Try them stir-fried with butter and bacon; you might just be a convert.
Cabbage (green)
Green cabbage, known as cannonball cabbage due to its tight, spherical head, is a leafy green vegetable. Its mildly peppery and vegetal flavor becomes mellow through cooking. This cruciferous vegetable can be prepared in various ways, such as stir-frying, sautéing, simmering, steaming, and braising. Alongside broccoli, Brussels sprouts, and kale, green cabbage is part of the Brassicaceae family. A popular dish featuring green cabbage is corned beef and cabbage, often enjoyed on St. Patrick’s Day, or the ever-popular coleslaw, one of the country’s favorite side dishes.
Cactus Salad
Ensaladas de nopales, known as cactus salad in English, is usually made up of diced nopales cooked until tender, combined with ingredients like tomatoes, onions, cilantro, and lime juice, often seasoned with salt and pepper. The main component, nopales or cactus leaves, is characterized by a fleshy, green texture and offers a unique, slightly tangy taste, kind of like cooked green beans. Fresh tomatoes contribute a juicy, sweet-tart flavor to the salad.
Capers
Did you know those tiny, salty little green morsels, capers, come from a kind of rose? The caper bush, scientifically known as Capparis spinosa or Flinders rose, is a perennial plant with fleshy leaves and white to pinkish-white flowers. It is famed for its edible flower buds and fruit, often pickled or salted. Capers offer a unique taste – a blend of lemony zest, the saltiness of olives, and a touch of floral tartness. They exhibit a salty, savory flavor, mainly because of the brining process. Widely used in Mediterranean cuisine, capers enhance seafood dishes and pasta sauces like puttanesca. They bring a salty, lemony essence to various recipes, including the classic chicken piccata. Yum!
Celery
Celery, a plant from the marshlands belonging to the Apiaceae family, has been grown as a vegetable since ancient times. Depending on where it’s grown and the type of plant, you can eat different parts of it in different dishes. The spice known as celery seed powder is derived from it too! Featuring a cluster of lengthy, thick, and juicy stalks surrounding a delicate heart, celery comes in hues ranging from white to green, with a more intense flavor in darker shades. Its mildly bitter taste and crisp, succulent texture make it versatile for both raw and cooked consumption. While commonly eaten raw or added to soups and stews in American cuisine, celery can also be steamed, blanched, braised, or sautéed. Mirepoix, a foundational element in French food, incorporates celery, carrots, and onions to create a flavor base for various soups and stews.
Chard
Chard, also known as Swiss chard, belongs to the green leafy vegetable family. Varieties in the Flavescens Group have large leaf stalks that are often cooked separately from the leaf blade. The Cicla Group, on the other hand, is more similar to leafy spinach beet. The leaf blade can exhibit shades of green or red, with stalks typically being white, yellow, or red. Most chard types possess an earthy and mildly bitter taste when consumed raw. Cooking diminishes the bitterness, resulting in a sweeter flavor and tender texture. Enhance salads with fresh chopped Swiss chard or incorporate it into stir-fries, soups, or omelets. A sauté in olive oil and garlic works wonders with Swiss chard.
Chives
Chives belong to the Amaryllidaceae family and are flowering plants with both edible leaves and flowers. They share botanical roots with onions, garlic, shallot, leek, scallion, and Chinese onion. While chives offer an onion-like flavor, they are much subtler than red or yellow onions. Their mild taste makes them an ideal addition to various dishes like soups, dips, potatoes, fish, and omelets. To retain their flavor, adding chives towards the end of cooking is best. Thinly slice, chop, or snip them with kitchen shears before use.
Collard Greens
If you love your greens you will love collard greens. Collard’s dark green leaves with light veins and stems are robust and smooth. The taste of collard greens is a blend of kale and cabbage flavors. They are often cooked with smoked or salted meats like ham hocks, bacon, onions, vinegar, pepper, and salt. These greens can also be used in salads or as wrap substitutes for bread.
Cucumber
Cucumbers are vining plants belonging to the gourd family and are extensively grown for their edible fruits. Although cucumbers are not particularly rich in nutrients, their subtle taste makes them popular for salads and condiments. The small fruits are commonly preserved through pickling methods and used on burgers or charcuterie boards. When you bite into a crisp cucumber, you are usually greeted by a light, refreshing aroma and a hint of moisture. The initial sweetness is quickly followed by a gentle touch of saltiness and a subtle earthy bitterness. Cucumbers are a versatile fruit, adding freshness to various dishes like salads, pickles, soups, and smoothies, especially during warmer seasons or in summer.
Edamame
Edamame are young soybeans picked before maturation, and they come in various forms, such as shelled, fresh, or frozen. These beans are naturally gluten-free, low in calories, and packed with beneficial nutrients like protein, iron, and calcium. While edamame shares its origin with tofu, it boasts a more pronounced taste profile, like peas with a buttery, slightly sweet, and nutty flavor. Its firmer texture than peas makes it great for dishes like noodle soups, salads, or fried rice.
Fennel
Fennel, a member of the carrot family, is a hardy herb native to the Mediterranean shores but now widely naturalized. Characterized by feathery leaves and yellow flowers, fennel offers a mild anise or licorice taste that can be intensified through cooking methods. When sauteed with onions as a soup base, fennel’s sweetness shines. It complements soups, stews, pastas, salads, pizzas, and vegetable sandwiches, especially when paired with roasted peppers, onions, and Italian cheeses. Grilling fennel is a preferred method, but caution is advised to prevent it from drying out or toughening on the grill.
Green Apples
Green apples, originally cultivated by a woman named Maria Smith in Australia, are famously known as Granny Smith apples. These light green fruits boast a tart, juicy flavor and a firm skin, offering a longer shelf life than other varieties. Their sourness and thick skin provide a satisfying crispness. In contrast, red apples are sweet, juicy, and feature a thinner skin. Granny Smith apples are suitable for both cooking and snacking. Their unique balance of tartness and sweetness makes them ideal for various culinary uses.
Green Beans
Green beans are actually young, not fully grown fruits of various common bean types. They’re produced from the early pods of runner beans, yardlong beans, and hyacinth beans. They are known by various names like French beans, string beans, or snap beans. Raw green beans offer a crisp texture with a mildly sweet and earthy flavor, making them a refreshing addition to salads and cold dishes. Beyond holiday casseroles, green beans can be grilled, sautéed, or air-fried. A favorite preparation is green beans amandine, which is sautéed in butter and topped with slivered almonds for a delicious nutty crunch.
Green Curry
Green curry, a renowned Thai delicacy, is said to have its roots in the early 20th century. The essence of this dish lies in green curry paste, a blend of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, limes, and cumin seeds. Despite variations, the authentic green curry remains spicy, owing to the green chili. Its robust flavor profile sets it apart, offering an intense culinary experience compared to other curry varieties.
Green Eggs (and Ham!)
This dish brings to life one of Dr. Seuss’s legendary books, and it is irresistible. No artificial green dye is needed. Instead, opt for a healthier and tastier alternative! You can make your eggs green from nutrient-packed leafy greens such as kale or spinach. Surprisingly, eggs paired with kale are super tasty. For variation, consider using spinach or stirring green pesto into scrambled eggs to infuse them with a green tint. And don’t forget the ham!
Green Grapes
Green grapes are well-known for their tangy and sweet flavor. Thompson Seedless and Perlette stand out as the most favored types globally, while the Muscat grape is primarily used in winemaking. Packed with polyphenols, green grapes also boast vitamins C and K. Vitamin K aids in preventing blood clotting, and vitamin C supports tissue repair. Flavonoids found in green, red, and purple grapes are linked to anti-cancer properties and benefits for cholesterol and blood pressure levels. I love them as a summer treat, frozen and then eaten like tasty little grape sorbets!
Green Herbs
We could individually list various green herbs, but we’ll categorize them all as green herbs to save time. This group includes parsley, oregano, marjoram, cilantro, celery, bay leaf, dill, basil, rosemary, tarragon, sage, basil, parsley, cilantro, mint, rosemary, thyme, and even chives. These fresh green herbs not only enhance a dish’s visual and culinary aspects but also provide health benefits and subtle flavors. Even a small amount of herbs like mint, parsley, and dill can stimulate the appetite and aid digestion.
Green Olives
Black olives offer a sweet taste with a mild flavor and a smooth, buttery texture, adding a delicate richness to dishes. In contrast, green olives boast a boldness with a slightly acrid taste and firmer texture, providing a crunchy element. The olive fruit, which is the part we know as the olive, holds significant agricultural value in the Mediterranean for olive oil production, a staple in Middle Eastern and Mediterranean cuisines. Numerous olive tree cultivars are used for oil, eating, or both purposes, with the majority processed into oil and the remainder enjoyed as table olives.
Green Salsa
Making salsa verde from scratch is a simple process requiring tomatillos, onion, jalapeño, lime, and cilantro. To prepare it, start by cooking the tomatillos through boiling, broiling in the oven, or pan-roasting. Mexican salsa verde is known for its spicy kick from tomatillos, coriander, and green chili, while Italian salsa verde offers a fresh, tangy flavor. Widely used in Mexican and Central American cuisine, salsa verde is a staple in dishes like enchiladas, tacos, and stews. Try pairing green salsa with mild foods like white fish for a twist.
Green Smoothie Bowl
Creating a green smoothie bowl is simple. Start by blending some frozen fruits of your choice with spinach, protein milk, and yogurt until smooth. Transfer the smoothie to a bowl. The taste of smoothies and bowls is alike, with bowls having a thicker base so you can add varied toppings like fresh fruit, peanut butter, granola, nuts, or maple syrup and then eat it with a spoon. The leafy greens in these bowls are rich in vitamin K1, linked to lower risks of bone fractures and osteoporosis.
Guacamole
Guacamole, originating in Mexico, is an avocado-based dish enjoyed globally as a dip, spread, or salad element. The ideal guacamole is hand-mashed for a textured mouthfeel that is not overly smooth. It boasts a zesty blend of garlic, lime, and spicy peppers paired with the crunch of onions, tomatoes, and cilantro. If, by some rare chance, there’s leftover guacamole, a splash of lemon or lime juice helps preserve it for the next day. Swapping mayo with guacamole in sandwiches gives a flavorful twist, especially when paired with salsa.
Herb-Infused Olive Oils
Infused oils serve various purposes, such as enhancing dishes, drizzling over bread, making salads, or flavoring pasta. They bring a burst of flavor to recipes, perfect for elevating simple meals. The process of infusing olive oils includes soaking garlic, basil, oregano, rosemary, or other herbs and spices in oil to extract their essence. You can also blend the herbs with the olive oil for an even more vibrant green hue and intense flavor. This technique is simple and can be effortlessly carried out at home.
Honeydew Melon
The honeydew melon stands out among melons with its smooth rind, often green or yellow, and a lack of musky odor. Its counterpart in the group is the casaba melon with a wrinkled rind. Known for its mild, sweet, and subtly earthy taste, honeydew melons are perfect for a variety of fresh, sweet, and savory dishes. They are usually enjoyed as a dessert, and these juicy melons pair well with banana slices, berries, low-fat frozen yogurt, and chopped peanuts for a delightful treat. For a savory twist, wrap slices in prosciutto.
Kale
Kale, known as leaf cabbage, boasts a robust, earthy flavor with a hint of bitterness compared to spinach, making it a slightly more intense substitute. Prior to use, ensure to discard the stems as they can be almost impossible to chew. There are hundreds of great kale recipes, such as a root vegetable salad or a kale Caesar salad. Get creative by making kale pesto, mixing it into macaroni and cheese, or stuffing pasta shells with this nutritious leafy green.
Leek
Leeks are a cultivar of Allium ampeloprasum, a genus of vegetables with edible leaf sheaths often mistaken for stems. Like onions and garlic, leeks belong to the Allium genus and offer a sweet, oniony taste that enhances various dishes. While most recipes use the white and pale green parts, the dark outer greens are equally flavorful in stews and sautés. In French cooking, leek leaves are included in bouquet garni for seasoning broths and soups.
Lettuce
Lettuce is primarily cultivated as a leafy vegetable. Commonly featured in salads, this versatile vegetable also finds its way into soups, sandwiches, and wraps and can even be grilled. Its delicate, subtly sweet flavor profile with a touch of earthiness makes it a popular choice for most palates as it is not offensive. Green leaf lettuce, devoid of any overpowering peppery notes, serves as an excellent foundation for salads blending seamlessly with various ingredients.
Lime
A lime is a green citrus fruit, usually round and filled with acidic juice vesicles. Known for its tartness with a hint of sweetness, limes offer a vibrant and zesty sour flavor. Their mouth-puckering bitterness sets them apart from oranges. Lime juice boosts the taste of various foods, adding flavor without extra fat or calories and reducing the need for salt. Similar to lemon, lime juice is a common ingredient in desserts and baked goods, imparting a refreshing and light essence, as seen in the popular Key Lime pie.
Matcha
Matcha is a finely ground green tea powder with origins in China and further development in Japan, where it is predominantly produced today. It boasts a naturally sweet, vegetal, grassy flavor with a creamy finish. Particularly renowned for its bold taste, matcha is ideal for enhancing not just lattes but baked goods, allowing the distinctive grassy notes to shine. In Japan, matcha rivals chocolate in popularity, adding a vibrant green hue to an array of culinary delights like ice cream, smoothies, cookies, cakes, and savory dishes like soba noodles.
Okra
Okra is a flowering plant belonging to the mallow family, originating from East Africa. Recognized as lady’s fingers in certain English-speaking regions, it features edible green seed pods. Known for its mild, somewhat grassy taste, often likened to eggplant or green beans, its texture is what attracts your attention. When cooked briskly, okra offers a crunchy texture, while slow cooking transforms it into a tender but slightly slimy treat. This ingredient is a dietary staple in Southern, African, Indian, and Caribbean dishes, adding thickness to stews and enhancing rice-based meals. Rich in fiber, iron, calcium, and vitamins A and C, okra boasts plenty of nutritional benefits too!
Pandan
Pandan is a tropical plant under the Pandanus genus. Its aromatic leaves are popular in Southeast Asian cuisines for flavoring. The plant’s influence extends to Hainanese cuisines, offering a unique toasty taste with milky notes of vanilla and hazelnut. The compound 2-acetyl-1-pyrroline (2AP) gives pandan its nutty aroma, which is also found in fragrant crops like rice, soybean, coconut, and taro. Used to scent rice, curries, and desserts, crushed pandan leaves provide flavor and color to various dishes.
Peas
Peas, a pulse, vegetable, or fodder crop, often refers to the seed or pod of the ‘Pisum sativum’ plant. Each pod contains multiple seeds with green or yellow cotyledons. The taste varies by variety, generally offering a mix of sweet and savory notes dominated by a “greenish” flavor. Peas pair well with proteins like fish and chicken, and despite their beany taste, pea proteins have gained popularity as an alternative protein source. Cooking peas is versatile; they can be heated, added to various dishes, mashed for baby food, or enjoyed whole with butter, Parmesan, and pepper.
Pesto
I think pesto is the absolute best-o! A flavorful paste originating from Genoa, Italy, it is traditionally made with crushed garlic, pine nuts, salt, basil, and cheeses like Parmesan. This thick, green sauce offers a vibrant, herby taste from basil, complemented by the richness of cheeses and nuts. The ideal pesto boasts a garlicky kick and the freshness of quality olive oil. Looking to explore beyond pasta, consider incorporating pesto into dips, topping breakfast dishes, substituting pizza sauce, baking it into bread, spreading it on sandwiches, blending it into dressings, or enhancing veggies with its delightful flavors.
Pickles
A pickled cucumber, known as a pickle in the US and Canada and as a gherkin in other regions like the UK, Ireland, South Africa, Australia, and New Zealand, is a small cucumber preserved in brine, vinegar, or other solutions through fermentation. The sour and salty taste of pickles is due to acetic acid in vinegar or lactic acid from the brine. Various spices like garlic, horseradish, dill, and white mustard seeds are often added to enhance the flavor. Pickles are versatile, elevating sandwiches, wraps, salads, pizzas, or nachos with their tangy and spicy kick, making them a favorite among spice enthusiasts. A burger just wouldn’t be a burger without them!
Pistachio/s
Pistachios are actually members of the cashew family and originate from Persia as small trees producing widely consumed seeds. The word “pistachio” can be used countably or uncountably, affecting its plural form. Fake pistachio flavors have distorted our perception of the nut’s true taste, which is mildly sweet, nutty, earthy, and sometimes piney or herbaceous based on freshness and variety. Available shelled or unshelled, they can add flavor to sweet and savory dishes like cookies, salads, or fish/chicken breading.
Scallions
Scallions are mild-tasting vegetables similar to onions. They share traits with garlic, shallots, leeks, chives, and Chinese onions. These slender greens offer a peppery flavor akin to white and yellow onions, serving as a handy onion substitute in small quantities. Prior to use, remove any wilted leaves and trim the stringy ends. Slice the scallions to your preferred size, utilizing the white and light green sections primarily, though the dark green parts are also edible and can be used for garnishing.
Seaweed
Edible seaweed, also known as sea vegetables, are types of seaweeds enjoyed for their culinary uses and nutritional value. Seaweed is rich in amino acids like glutamates, providing a salty, savory taste known as umami. Seaweed is commonly used in dishes like seaweed-wrapped sushi (Nori), soups, stews, hot pots, salads, and snacks such as Tong Garden or Dae Chun Gim. It is also a popular addition to instant noodles from brands like Jongga, Four Seas, and Nongshim.
Sorrel
Sorrel, known as common sorrel or garden sorrel, belongs to the Polygonaceae family. Also referred to as spinach dock or narrow-leaved dock, sorrel is indigenous to Eurasia and thrives in grassland environments. It boasts a zesty taste often likened to lemons. Challenging to handle due to its blend of lemony and grassy notes, sorrel complements fish and egg dishes perfectly. It can also be used raw in salads or cooked in soups, purées, or stuffings.
Tomatillos
The tomatillo, also known as the Mexican husk tomato, belongs to the nightshade family and produces small, round, green to green-purple fruits. Originating in Mexico and cultivated during the pre-Columbian era, tomatillos offer a tangy, slightly tart, and citrusy flavor profile with a touch of sweetness. Their taste evolves with ripeness, transitioning from tangy to sweeter notes. While raw tomatillos are firm and dry, boiling or roasting them enhances their juiciness. Enhancing their vibrant and zesty essence, ingredients such as onion, garlic, cilantro, lime, and jalapeno blend together beautifully.
Wasabi
Real wasabi comes from “Japanese horseradish,” which is different from the horseradish commonly used in Europe. Fake wasabi is often just tinted green European horseradish. This pungent condiment, a key component in sushi and sushi rolls, offers a stimulating nasal experience akin to hot mustard. Authentic wasabi adds a subtle yet unique flavor when freshly grated. Beyond sushi, you can use it in dips, sauces, pasta, chicken, and even tofu.
Watercress
Watercress, also known as yellowcress, thrives as a fast-growing perennial plant native to Europe and Asia. It stands as one of the earliest leafy greens enjoyed by humans. Fresh watercress boasts a peppery flavor akin to mustard and wasabi, but upon cooking, this pungency mellows, leaving a vegetable essence perfect for enhancing soups, stews, and stir-fries. However, mature watercress may carry a more bitter note. Consuming watercress raw is recommended for optimal health benefits since cooking can diminish some of its nutrition.
Zoodles
Zucchini noodles (zoodles) are created by spiralizing or thinly slicing raw zucchini to resemble traditional pasta. This trend of spiralized veggies has surged due to the popularity of grain-free and low-carb diets. With their subtle flavor, Zoodles act as a canvas for the toppings and sauces they are paired with. The zucchini taste takes a back seat, allowing other flavors to dominate. Enjoy zoodles in various dishes like Lo Mein, Breakfast Bowls, with Spicy Peanut Sauce, Caprese style, Mango-Cilantro, in Chicken Zoodle Soup, or Mediterranean-inspired.
Zucchini
Zucchini, also known as courgette or baby marrow, is a summer squash plant with tender fruit harvested while the seeds and skin are soft. It differs slightly from marrow, which is the mature version of the fruit. Zucchinis have a firm yet spongy texture with fewer seeds when picked young. Their flavor is subtle, ranging from slightly grassy to a hint of sweetness. Due to its mild taste, zucchini absorbs other flavors well when cooked.
More Foods!
- 100 foods that start with the letter A
- 100 foods that start with the letter B
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- 3-letter foods listed with pictures and facts
- 4-letter foods listed with pictures and facts
- 5-letter foods listed with pictures and facts
- 6-letter foods listed with pictures and facts
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