Full articles here and here in the SF Chronicle. My attention to the article courtesy of whoreticulture.
My notes, condensed from the articles
- Cardoon - eat the mid ribs
- French sorrel - In mild climates, the lemony leaves are edible year-round
- Jerusalem artichoke (a.k.a. sunchokes) - The tubers are crisp, nutty and sweet, and can be eaten raw, baked, boiled in soups or mashed along with potatoes.
- Lovage - large celery-like perennial that grows up to 6 feet tall. Its flavor is very intense. The young leaves and stems lend themselves well to soups.
- Mashua - An Andean root crop, mashua is a relative of the nasturtium. Mashua is a vigorously growing vine; give it a trellis to climb. The long, white, fingerlike tubers, which can be baked, roasted or put in a soup.
- Nettle - Cooking will take away the sting, and the cooked tender leaves and shoots taste like spinach.
- Oca - Andean root crop grown similar to potatoes. The tubers are harvested at the end of the growing season.
- Pepino dulce - The pepino plant actually produces a fruit similar in taste to cantaloupe.
- Tree collards - Produce a kale-like brassica leaf year-round in cooler climates. The leaves are good steamed, braised and in soups, stews and casseroles.
- Yacón - An aster, and yet another Andean root crop, yacón produces small, football-like tubers that are mostly eaten raw, similar to a jicama.
You may be interested in this article, which suggests some slightly more prosaic vegetables.
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