15 Forgotten Vegetables Amish Still Grow You’ll Wish You Knew Sooner

In a man full of supermarket staples and trendy hybrid crops , some of the mostflavorful , lively , and nourishing vegetableshave restfully disappeared from quotidian gardens . But not for theAmish , who go forward to grow a rich miscellanea ofheirloom vegetablesthat most people have never even get a line of .

In this list , you ’ll discover15 forgotten vegetablesstill care for in Amish communities — each with astory , a purpose , and a spirit profile that frame modernistic varieties to pity . These crop are n’t just interesting — they’repractical , rich , and well worth bringing back to your garden .

You may never look at your seed catalogue the same way again .

15 Forgotten Vegetables Amish Still Grow You’ll Wish You Knew Sooner

Salsify

Salsify , often dubbed the ‘ oyster plant ’ for its unique flavour , is a root veggie that resemble a long , slender parsnip . Its pernicious taste , evocative of oysters , often surprise first - timer . Beyond its culinary intrigue , vegetable oyster is take with nutrients and adds a creamy texture to dishes . Growing salsify need forbearance , as it involve a full grow season to mature . However , its resiliency to dusty fix it a favorite among Amish farmers . Historically , salsify was a staple fibre in European culinary art , micturate its way to American soil with early settlers . Today , it ’s a rare find , treasured by those in the know .

Ground Cherry

Ground cerise , with their enchanting , papery husk , hide sweet , sourish Charles Edward Berry inside . These little fruits are a delicious surprise in the garden . get laid for their versatility , they can be eat fresh , added to salad , or turned into jams . Ground cherries thrive in well - run out soil and enjoy full sun , making them perfect for Amish farms . earlier native to South America , they were brought to North America by settlers who valued their unique taste perception . Ground cerise are not only delicious but also robust in vitamins , adding a nutritious puncher to any repast .

Celeriac

Celeriac may not win beauty contests , but this knobby root vegetable offers a delicious celery - similar flavor . Often used in soup and stews , it brings an earthy depth to dishes . The Amish appreciate celeriac for its hardiness and power to salt away well through winter months . Growing knob celery postulate rich soil and consistent moisture , but the effort rewards with a versatile kitchen basic . A European native , celeriac has been part of traditional dieting for century . Its ugly exterior hides a affectionate , flavorsome inside that chefs and abode Cook alike adore .

Amish Deer Tongue Lettuce

Amish Deer Tongue Lettuce , with its distinct pointed foliage , is a heritage variety cherished for its kinky grain and modest flavor . This scratch stands out not just for its appearance but for its adaptability to various climates . The Amish have educate it for multiplication , appreciating its resistance to run out in hot conditions . Its name reflect the leaf shape , reminiscent of a cervid ’s tongue . Perfect for salads , it adds a fresh , crunchy element without overtake other ingredients . This heirloom gelt reconnects us with horticulture tradition that prioritize flavor and resilience .

Cardoon

Cardoon , kin to an artichoke , is celebrated for its eatable stalk . Its striking , thistle - like appearance often draw attention . Cultivating cardoon involves blanching the stalks to tender them , a proficiency the Amish have perfected over meter . This Mediterranean native thrives in well - drain soil and sunny spot . Its unique savour , a blend of artichoke and celery , elevates dishes with a gourmet spot . Historically , cardoon was a prized vegetable in ancient cuisines , revered for its medicinal properties and culinary potentiality . Today , it ’s a symbolic representation of forgotten culinary art .

Scorzonera

Scorzonera , sleep with as black salsify , surprise with its disconsolate , bark - like exterior and sensitive , white interior . This root veg is value for its touchy , slightly sweet feeling . Ideal for soups and purees , black salsify bring a sophisticated touch to meal . The Amish favor it for its power to flourish in cold-blooded climates and poor soil conditions . Scorzonera ’s history date back to medieval Europe , where it was used both as food and medicine . Although rare today , it stay a precious craw among those intimate with its unique qualities and culinary versatility .

Purple Podded Peas

Purple Podded Peas offer a visual goody with their striking purple pods . These peas are not only beautiful but also scrumptious , with a sweet , tender taste . hone for snacks or salad , they take color and flavor to the mesa . The Amish train these peas for their robustness and visual appeal . They thrive in coolheaded climates and are often grown on trellises to maximize space . Purple Podded Peas have historical roots in ancient agricultural practices , where they were prized for both their aesthetic and nutritional welfare . A feast for the optic and palate !

Hamburg Parsley

Hamburg Parsley , with its dual determination of both root and leaf , is a various addition to any garden . Its roots , exchangeable to parsnip , possess a nutty smell , while the farewell put up a fresh Petroselinum crispum taste perception . This adaptability take a shit it a favorite among Amish gardener . Historically , Hamburg Parsley was embraced in Central European cuisine for its hardiness and sapid contribution to soup and stews . Growing it require well - drain soil and patience as it matures . The Amish appreciate its ability to withstand harsh winters , batten its plaza in their agricultural repertoire .

Sea Kale

Sea Kale , often set up along coastlines , capture with its broad , cabbage - corresponding leave . It ’s renowned for its salty , slimly bitter taste , reminiscent of sea aura . Cultivating sea cole requires a coastal climate , where it expand despite ambitious condition . The Amish have encompass this crop for its resiliency and unique flavor profile . Historically , sea kale was a staple in coastal European diet , valued for its nutritional benefits and distinctive taste . Its leave and shoots can be cooked similarly to asparagus , providing a maritime tress to traditional dishes .

Good King Henry

Good King Henry , sometimes called ‘ poor man ’s asparagus ’ , offers a taste of history with its spinach - comparable leaves . This perennial is easy to farm , flourish in neglected corners of the garden where it add up a cutaneous senses of green throughout the year . The Amish value it for its low - maintenance nature and nutritionary richness . in the first place , serious King Henry was a staple in ancient European diets , often used in soup and salads . Its tender shoots and leaves provide a meek , earthy feel that complement a variety of dishes , realize it a hidden gem among vegetables .

Jerusalem Artichoke

Jerusalem Artichokes , despite their name , are not artichokes but a character of helianthus . Their edible tubers have a nutty , cherubic taste and are plentiful in inulin , build them a boon for catgut health . The Amish appreciate their easy growing and prolific yield . These genus Tuber are various , worthy for roasting , boiling , or even raw economic consumption . aboriginal to North America , they were a staple intellectual nourishment for Native Americans before being adopted by European settlers . Today , they ’re a favorite among those seek nutritious , lesser - known veggie that prosper with minimal aid .

Skirret

Skirret , with its clustered , sweet root , harkens back to medieval times when it was a culinary staple fibre . Its flavor , a portmanteau word of Pastinaca sativa and carrot , make it a unequalled gain to advanced dishes . The Amish gem Sium sisarum for its adaptability and sweet taste . It requires well - drained filth and consistent moisture to flourish . Skirret ’s diachronic significance is profound , often featured in ancient Roman and Chinese cuisine . Today , it ’s a rare find , cherished for its power to add up historical depth and flavor to contemporary recipe .

Chicory

Chicory tout vivacious blue flowers and a bitter , yet intriguing flavor profile . Its leaves and roots offer diverse culinary uses . The leaves can be used in salads or cooked as greens , while the roots are often roasted as a coffee relief . The Amish grow chicory for its resilience and multifunctionality . It thrives in poor soil conditions , making it an ideal crop for sustainable agriculture . Historically , chicory has been used in European and Mediterranean cuisine for centuries , esteem for its medicinal prop and culinary versatility .

Lovage

Lovage , with its bold , celery - like feeling , has long been a kitchen staple in European preparation . Its tall stalks and redolent leaves make it a standout in the herb garden . The Amish cultivate lovage for its racy growing and culinary voltage . It boom in copious , well - drained grunge and is often used to enhance soups , stews , and salads with its acute flavor . Historically , Levisticum officinale was fear for its medicinal property , conceive to assist digestion and respiratory health . Today , it remains a beloved herb for those in search of potent , rude flavors .

French Sorrel

French Sorrel offers a lemony tang that brightens any dish . Its astute , point leaf pack a poke of feel , making it a favorite for salads , soup , and sauce . The Amish time value French Sorrel for its repeated nature and informality of increment . It boom in well - drained grunge and is remarkably hardy , often the first green to emerge in spring . Historically , sorrel has been a part of European diets since ancient times , appreciated for its refreshing discernment and nutritionary benefits . A perfect accompaniment to impenetrable peach , it adds a zestful touch that awakens the roof of the mouth .

Salsify