5 Vegetables You Can't Find In America

Perhaps it is wrong to assume you absolutely cannot find these vegetables in America. It would be more correct to say: You might find these vegetables at very specific ethnic markets or very expensive gourmet markets. Nevertheless, don't expect to find any goosefoot lurking in the produce aisle at Walmart. 

Fishwort goes by a few different names — lizard tail, chameleon plant, heartleaf, fishwort, bishop's weed — none of which sound very appetizing. In the United States and Australia, some species of fishwort are invasive species, but in other parts of the world, they are eaten as vegetables. In Vietnam, it's called "giấp cá," and is used as a garnish. It has a vaguely fishy taste, which is why it is sometimes referred to as "fish mint."

The leaves and young shoots of this plant are used in dishes such as soups, curries, and stuffed breads, especially in the state of Punjab in India. It is closely related to quinoa, which commonly grown for its seeds, though quinoa leaves are also edible. 

In South India, "moringa" refers to the pods, or "drumsticks," of a horseradish tree. It is usually boiled in some sort of curry until soft and eaten like an artichoke, in that you do not eat the skin but the film inside the vegetable. 

These tubers, also known as New Zealand yams, are native to the Andes and so popular in New Zealand that they are often just called "yams" over there. They come in a variety of colors and textures, and, when cooked, taste starchy, like potatoes or cassava. 

Samphire, also called "sea asparagus" or "glasswort," is an aromatic plant of the parsley family that grows on rocks and cliffs by the sea. In England, it is often pickled and used in salads.