Growing up, I always thought the vegetables we see in stores were the same ones people had been eating forever.
But as I got deeper into gardening, I discovered that plenty of veggies have completely disappeared. Some because they were too tricky to grow, others because we just lost interest in them. It made me wonder: what flavors and textures are we missing out on?
So, I went down the rabbit hole of forgotten greens, and trust me, some of these stories are wild. Pour yourself a coffee, and let’s go over the veggies that time forgot!
1. Strawberry Spinach
Imagine spinach with a twist, one that bore tiny red berries! Strawberry spinach was a quirky plant that sparkled with red bumpy fruit, almost like a festive decoration.
Sadly, its flavor was more of an acquired taste, a bit like your aunt’s experimental casserole at family dinners. Over-farming and the rise of more palatable greens led to its demise.
While it once thrived in the Middle Ages, people eventually went for more conventional berries and spinach. It’s a classic case of survival of the tastiest – a berry sad tale indeed!
2. Skirret
Once the star of Roman gardens, skirret was a root vegetable that offered a sweet, nutty flavor. Picture a carrot’s skinnier cousin, only more sophisticated. Its roots were long and slender, perfect for roasting or boiling.
But skirret had a secret weakness: it didn’t keep well. With no refrigeration in ancient times, its shelf-life was a real bummer.
As potatoes rose to veggie fame, skirret simply couldn’t compete. Today, it’s a distant memory, remembered only by history buffs and curious gardeners.
3. Good King Henry
Good King Henry, a regal name for what was essentially a humble weed. This leafy green was a staple in European kitchens, especially for those who couldn’t afford fancy greens like spinach. It was versatile, edible from stem to leaf.
However, as agriculture evolved, more appealing options became the norm, pushing Good King Henry aside.
Its slightly bitter taste didn’t win many over in the long run. Now, it’s a forgotten king, dethroned by modern vegetables, leaving behind only tales of its once-held crown.
4. Scorzonera
Meet scorzonera. A black-rooted vegetable with an unassuming appearance but a flavor punch like no other. Its roots were a staple in Spanish cuisine, often boiled or fried to perfection.
However, scorzonera’s popularity waned as newer, more visually appealing veggies took over the spotlight.
Let’s face it, looks sometimes do matter! It’s now a relic of the past, a veggie with a flavor legacy that few remember but many still cherish in culinary history.
5. Sea Kale
Sea kale was a coastal wonder, thriving on salty winds and sandy soils. Its leaves were broad and crunchy, often blanched to soften their natural bitterness. Fishermen’s wives loved it, adding it to stews and salads.
Unfortunately, the rise of commercial farming and changing coastal landscapes led to its decline.
While it once graced many a seaside plate, sea kale has since receded into history, washed away like a forgotten tide. A veggie tale as old as time!
6. Alexanders
Once a Roman favorite, alexanders boasted stems and leaves that were both edible and deliciously aromatic. It was used much like celery today, adding a fresh zing to dishes.
However, alexanders couldn’t stand up to the rising popularity of celery, which proved to be more versatile and user-friendly in the kitchen.
Over time, alexanders faded from gardens and menus alike, a culinary casualty of trendier tastes. Still, its name lingers in history, a whisper of ancient cuisines.
7. Earthnut Pea
A curious underground tuber was once a staple food in medieval Europe. Its nutty flavor added an earthy charm to many a soup and stew.
Sadly, the discovery of the potato spelled doom for the earthnut pea. Potatoes grew larger and faster, making them a more practical choice for the hungry masses.
As the potato craze took hold, the earthnut pea was left to rot in obscurity, a forgotten root in the annals of culinary history.
8. Rampion
The veggie with a fairy tale name. It was once a beloved root vegetable in Europe. Its tender leaves and sweet roots were cooked up in countless dishes.
But as the world moved towards more commercially viable crops, rampion’s allure faded. Its gentle flavor couldn’t compete with the bolder tastes of modern veggies.
Today, it’s mostly remembered thanks to its cameo in folklore, a mythical reminder of a time when it was king of the garden!
9. Fat Hen
Fat Hen, also known as goosefoot, was a wild green that filled many a peasant’s pot in the old days. It was nutritious and abundant, with leaves that cooked down like spinach.
However, as cultivated crops became more accessible, wild greens like Fat Hen lost their appeal. Its slightly off-putting name didn’t help its cause, either.
Over time, it was overshadowed by the cultivated vegetables we know today.
10. Crambe
This one thrived along the coasts of Europe. Its leaves were hearty and slightly peppery, perfect for adding a kick to meals. Coastal dwellers valued its resilience.
Yet, as agriculture modernized, crambe couldn’t keep up with the more refined greens. It slowly faded from the menu, a casualty of progress and changing tastes.
Now, it’s a memory of the rugged coastal diets of yore, a veggie that couldn’t weather the winds of change.
11. Mallow
Mallow, with its soft leaves and gentle flavor, was a beloved green in ancient times. It was often used in soups and salads, cherished for its soothing properties.
But as culinary tastes evolved, mallow couldn’t stand out. It had a downfall in a world craving stronger flavors.
Today, it whispers through history as a once-loved green, now overshadowed by its more glamorous leafy cousins.
12. Parsnip
Believe it or not, parsnips were once more popular than our beloved carrots! Their sweet, nutty flavor made them a favorite in medieval England. They were roasted, boiled, and mashed to perfection.
But, as sugar became accessible, parsnips couldn’t compete with the sweet allure of sugary desserts.
Slowly, they were edged out of the spotlight, remembered more as a humble vegetable rather than a star. Though still around in certain dishes, their glory days are long gone.
13. Salsify
Known as the oyster plant, salsify was once a culinary delight for its unique seafood-like taste.
Its roots were peeled and cooked, often gracing the plates of European homes. But as the real deal became more accessible, salsify’s novelty wore off.
The demand for its quirky flavor diminished, and it was slowly forgotten by the masses. Today, it’s a rare find, a veggie that swam against the tides of change but eventually floundered.
14. Chufa
Tiger nuts were a staple in ancient Egypt. Known for their sweet, nutty flavor and crunchy texture. These tubers were a versatile snack, often ground into flour or milk.
Yet, over time, other grains and snacks overshadowed chufa. Its labor-intensive cultivation didn’t help its case either.
As the world moved on, chufa was left behind, a forgotten tuber that once fed a civilization. Today, it’s a niche curiosity rather than a household staple.
15. Celtuce
A fusion of celery and lettuce. Celtuce was a unique vegetable that thrived in ancient China. Its crunchy stems and mild flavor made it a versatile addition to any dish.
As global cuisine evolved, celtuce struggled to find its place. With more flavorful greens taking center stage, celtuce faded into obscurity.
It’s now a rare delicacy, enjoyed by those who appreciate its subtle charm, a whisper of China’s rich culinary past.
16. Mad-Dog Skullcap
Mad-Dog Skullcap wasn’t a vegetable in the traditional sense, but its leaves were once valued for their medicinal properties. Known for calming nerves, it was a staple in herbal remedies.
But as modern medicine advanced, the demand for such herbal solutions waned. Mad-Dog Skullcap faded from use, its name as quirky as its history.
It remains a curious footnote in the annals of herbal lore, a plant that time left behind.
17. Lamb’s Lettuce
With its tender leaves and gentle flavor, Lamb’s lettuce was once a prized salad green in Europe. It was simple, reliable, and a favorite for many a farmer’s lunch.
As more robust lettuce emerged, lamb’s lettuce was nudged out of the limelight. Its delicate nature couldn’t compete with the heartier greens that dominated salads.
It’s a nostalgic reminder of simpler times, a salad green that quietly bowed out.
18. Cardoon
I’ll admit it. Cardoon intimidated me at first. It looks like celery that wandered into the wrong part of the garden and got a little wild.
But in Mediterranean kitchens of the past, it was a delicacy, braised until tender with a flavor that whispers of artichokes.
So why did it vanish? Too fussy, too quirky, too much work for modern cooks. But for those willing to embrace the past, cardoons offer a taste of forgotten history. One that deserves a comeback.
19. Bergamot
Most people hear “bergamot” and think of Earl Grey tea, but colonial cooks had far bigger plans for this citrusy herb.
Imagine the warm, peppery zing it once brought to sauces and stews. Before other spices took center stage and bergamot quietly stepped into the background.
Now, it’s more of a footnote in the spice cabinet, overshadowed by bolder flavors. But take a bite of something seasoned with fresh bergamot, and you’ll wonder why we ever let it fade away.
20. Lovage
If you ever get your hands on lovage, take a deep whiff. It smells like celery’s intense, earthier cousin.
In medieval times, this herb was a kitchen staple, tossed into broths, stews, and even love potions (because why not?).
But over time, it lost its place to softer, milder flavors. Today, it’s more of an old-world curiosity than a kitchen must-have, but one taste and you’ll understand why medieval cooks swore by it.
21. Ramp
These aren’t for the faint of heart. They’re wild and pack a punch that lingers. Kind of like if garlic and onions had a woodland baby.
In Appalachian communities, ramps were a seasonal celebration, gathered eagerly in early spring. But when grocery store produce became king, ramps stayed wild, too strong for mainstream shelves.
Now, they’re a prized find for those who still forage, a secret handshake between nature lovers and chefs who crave something untamed.
22. Welsh Onion
Welsh onions don’t get enough credit. They’re hardy, regrowing year after year like they’re refusing to be forgotten.
Once a staple in Welsh kitchens, they flavored soups and stews with their mild, oniony bite. But as regular onions and shallots took over, the Welsh onion slowly faded from grocery store shelves.
Now, they mostly thrive in home gardens, a quiet reminder that not all good things need to be reinvented. Some just need to be remembered.
23. Tansy
Tansy once spiced up omelets and cakes, adding a touch of bitterness that medieval cooks appreciated. Though today, we might call it an acquired taste.
It was everywhere, a medicinal and culinary staple, until sweeter, gentler flavors took over and tansy was left behind.
Now, it’s mostly found in gardens, its bright yellow flowers nodding to a time when bold flavors weren’t just accepted, but celebrated.
24. Pattypan Squash
This one looks like something out of a fairy tale. Round, scalloped, and almost too pretty to eat. Back in colonial times, it was a kitchen staple, stuffed, roasted, or simply boiled until tender.
But then along came zucchini, easy to slice, easy to use, and pattypan slowly disappeared from dinner tables.
Now, it’s more of a curiosity than a crop, a squash that once held the spotlight but now lingers in the shadows of its more popular cousins. Still, if you ever get the chance, give it a try. It’s history on a plate.
25. Rampion Bellflower
This isn’t just a pretty bloom; its roots were once prized in European kitchens. In fact, if you’ve ever heard of Rapunzel, you’ve already come across its story.
Her name comes from the German word for this very plant. But while it once filled soups and stews, rampion lost the battle to hardier, more convenient vegetables.
Now, it mostly lives on in folklore and cottage gardens. Its blossoms nod to a time when it was more than just a flower. It was a meal worth stealing (at least, according to fairy tales).