Vegetables are packed with essential vitamins and minerals that help keep our body functioning at its best. But what if you want to explore beyond the typical daily produce staples? Thankfully, there is an array of vegetables that begin with “H”
Here we will take a closer look at some unique yet nutritious varieties of veggies that all start with H!
Hass Avocado:
The Hass avocado is one of the most popular types of avocados, due to its rich flavor and creamy texture. The Hass avocado is named after Rudolph Hass, who first patented the fruit in 1935.
The Hass avocado tree originated in California but is now also grown in other parts of the world, such as Mexico and Israel. The Hass avocado is available year-round and can be found in both supermarkets and farmers’ markets.
Habanero:
Habanero peppers are one of the spiciest peppers in the world. They get their heat from a compound called capsaicin, which is found in the pepper’s seeds and membranes. For comparison, bell peppers range from 0 to 500 SHUs, jalapeños range from 2,500 to 8,000 SHUs, and pure capsaicin (the hottest pepper in the world) ranges from 15 million to 16 million SHUs.
Haricot Beans:
Haricot beans are a type of white bean that has a creamy texture and a delicate flavor. They’re often used in dishes like cassoulet and white bean soup, and they pair well with herbs like thyme, rosemary, and parsley. Haricot beans are high in fiber, protein, and antioxidants, making them an excellent choice for a healthy diet. They’re also low in fat and calories, making them the perfect food for people who are trying to lose weight or maintain a healthy weight.
Hamburg Parlsey:
Hamburg parsley is a type of parsley that is named after the city of Hamburg, Germany. It is a dark green, curly variety of parsley with a stronger flavor than the more common flat-leaf parsley.
Some people enjoy the stronger flavor of Hamburg parsley, while others find it too bitter. It can be used in place of flat-leaf parsley in most recipes, or it can be added to dishes for an extra boost of flavor.
Hearts Of Palm:
Hearts of the palm are a vegetable that is taken from the inner bark of certain palm trees. The taste of the hearts of the palm is often described as delicate, mild, and slightly sweet. They are popular vegetarian and vegan food items because they provide many essential nutrients while being low in calories and fat. Some people say that the hearts of palm taste like crabmeat, while others find them to be bland.
Heirloom Tomatoes:
Heirloom tomatoes are a type of tomato that is grown from heirloom seeds. Heirloom tomatoes are not genetically modified, and they are open-pollinated. This means that the flowers of heirloom tomatoes are pollinated by wind or insects, and the pollen from one flower can fertilize the ovules of another flower.
Heirloom tomatoes come in a variety of colors, including red, yellow, green, black, and shades of pink. They also come in a variety of shapes and sizes.
Hijiki:
Hijiki is a type of seaweed that is high in iron and calcium. It has a slightly sweet and nutty taste and can be enjoyed both cooked and raw. Some people also like to soak hijiki in water overnight before cooking it, as this helps to soften it and reduce its saltiness.
Hijiki is a great addition to soups, salads, and rice dishes. It can also be mixed with other types of seaweed for a more varied flavor profile. Hijiki is available in most Asian grocery stores, or online through various retailers.
Hispi Cabbage:
Hispi cabbage (Brassica oleracea var. capitata) is a type of cabbage that has small, tightly packed leaves. It has a sweet and slightly peppery flavor and is often used in salads or as a side dish.
This cool-season vegetable is easy to grow and can be planted in early spring or late summer/early fall. Hispi cabbage does best in full sun or partial shade and prefers moist soil with a pH of 6.0-7.5.
It also contains glucosinolates which are beneficial for gut health.
Hokkaido Squash:
Hokkaido squash is a winter squash that is a cross between two other types of winter squash the butternut squash and the pumpkin. It has orange flesh, is sweet and nutty, and can be used in both sweet and savory dishes. Hokkaido squash is a good source of fiber, vitamin C, potassium, and beta-carotene. It can be roasted, mashed, or made into soup.
Hongo:
Hongo is a Japanese word that refers to the mycelium of a mushroom. The Hongo that grows on wood is called t boring Hongo and it is used in traditional Chinese medicine to treat gastrointestinal problems and other medical conditions.
Studies have shown that the Hongo extract has anti-inflammatory, anti-microbial, and anti-tumor properties. It has been shown to be effective in treating gastritis, peptic ulcers, diarrhea, and even cancer.
Horseradish:
The horseradish root is a member of the mustard family. It has a hot, pungent flavor and is used to add spice to foods. Horseradish is high in vitamin C and potassium. It can be used fresh or prepared as a sauce, paste, or powder. Horseradish makes a great addition to dips, spreads, sauces, and marinades. It can also be added to potato salad or egg salad. Fresh horseradish can be grated into dishes just before serving or added to a food processor to make a sauce or paste.
Horse Gram:
Horse gram is a legume that is high in protein and fiber. It is also low in fat and cholesterol, making it a healthy choice for those looking to improve their diet. Additionally, horse gram is a good source of iron, magnesium, potassium, and zinc. Lastly, horse gram contains unique antioxidants that offer health benefits such as improved blood sugar control and slowed aging.
Source: GoodlyRecipes.com
