International vegetable seeds
If you like to indulge in international cuisine, or if you have spent time traveling, it is highly likely that you have had a chance to try non-American varieties of vegetables. With so many different kinds of seeds grown around the world, learning a little about popular vegetables in other places can be both educational and fun. You may have a hard time getting your hands on international seeds, but at least you'll know what to do with them if you should be so lucky!
New Zealand's Kumara
The kumara, a Maori word, is similar to what we think of as a sweet potato. Kumara comes in red, orange, and gold varieties, and each variety can be cooked in the same manner. The majority of kumara are grown on the north island of New Zealand outside the region of Kaipara.
Kumara seed stock is first planted in August and September, where it is allowed to form roots which are then transplanted to growing fields after plants have grown 20 to 30 centimeters high. The main growing season is from October to December.
A staple in New Zealanders' diet, kumara can be cooked and added to main dishes or soups, or eaten raw. This vegetable is extremely nutritious, and contains high levels of potassium, vitamin A, and vitamin C.
Mexico’s Jicama
Jicama is a legume, native to areas in tropical and subtropical Central America. The Jicama plant grows from seed, and its vine can reach up to 5 meters in length. Its root, which is the edible part, can weigh up to 50 pounds. The flavor of jicama is sweet, and its texture resembles that of a potato or watercress. The rest of the plant outside of the root is poisonous. Jicama seeds can grow year-round in climates that are free of frost.
Jicama is also called yam bean, Mexican potato, Mexican turnip and singkamas. It is used in salads, soups, and stir-fry dishes. If is often ate raw. In Mexico, jicama is marinated in lime juice and then topped with chile powder.
China's Yu Choy
Also called Choy sum, which literally translates in Chinese as "inner stalks and tips," Yu Chou is a leafy, green vegetable mainly grown for its leaves and stalks. It is a type of non-heading broccoli. Seeds can be sown in the spring or fall in temperate climates. Yu choy seeds grow fast, and can mature in as few as 30 days, as long as they are not exposed to hot temperatures.
In Japan, this vegetable is called "saishin" and in Malaysia it is known as "sawi manis."
The long green leaves and stem of this vegetable are most commonly used in Cantonese stir-frys. It has an intense, bitter flavor, similar to mustard. Yu Choy offers an excellent amount of vitamins A and C, and a good amount of calcium and iron.
Senegal's Jaxatu
Jaxatu is an annual African eggplant grown year-round. It contains berries, or fruits, which are round and ribbed, and range in color from light green to dark green, turning a reddish-orange when mature. This vegetable's leaves are often consumed in the same manner as spinach.
Seeds can be sown indoors first, but tend to be directly sown in the ground. Jaxatu seeds grow into plants that are anywhere from 24 to 36 inches in height. Seeds should be spaced at least 18 inches apart, and take 40 to 60 days to mature.
Jaxatu is popular in many West African countries. It can be eaten raw or cooked. It is highly bitter in taste, which may be one of the reasons this vegetable/fruit has not gained popularity in the US.