Like its cousin napa cabbage, bok choy is a nutritional powerhouse. Try replacing your lettuce with it in your favorite salad recipe, chopping it up and adding it to grain salads for a flavorful nutritional boost or one of these bok choy recipes.
Like ramps but hate the short season (and exorbitant prices)? Try flowering scallions instead. Crisp in texture, garlicky in flavor, they can be used in place of conventional scallions in a scallion pancake recipe, leeks in a quiche or poached in butter and stirred into mashed potatoes.
Unlike the Western varieties, these are practically seedless, meaning they’re not bitter. They can also be eaten skin on, which is the most nutritious part of all eggplants. And that makes them easy to grill.
You read that right — loofa! The old, fibrous ones get dried out and made into bath scrubs. The young ones, also known as Chinese okra, have a delicious creamy texture that are ideal for slicing into thin chips, battering and deep-frying in tempura batter.
Use the leafy green ends the same way you’d use conventional spinach, and save the stems to snack on raw — they’re tasty, incredibly nutritious and high in fiber so you’ll feel satisfied throughout the day. Try it in this Asian fried fish recipe.
The world’s most controversial fruit, durian is called “the king of all fruits” in Southeast Asia, yet when cracked open, it emits one of the worst odors known to man. If you’re brave enough to overcome it, you’ll be rewarded, as fortunately it doesn’t taste like it smells. Try durian in cheesecake.