It's super garlicky.A bit like anise (AKA licorice).A mild ginger root — spicy and warm.Starchy and bland — almost like a potato.
Fennel has the texture of an onion, but tastes like anise.
The flavor is subtle and adds a pop of freshness to many dishes. Learn how to cook with it here.
Super spicy — the hottest pepper!They taste like a combo of cilantro and mint.Like chocolate meets chili.Tingly and numbing.
Szechuan peppercorns have a subtle floral aroma, but their claim to fame is their unique numbing sensation.
Once cooked, Szechuan peppercorns become magically numbing. Learn more about them here.
Super super bitter — practically inedible without cooking it.Kind of like a sweet, aromatic lemon.Like a strong, spicy ginger root.Rather bland, starchy, and tasteless.
Although a buddha's hand might look exotic, its flavor is pretty similar to a lemon.
Unlike most citrus fruit, the pith is not very bitter — it's lemony, sweet, and has a strong floral fragrance. Check out five things to do with it here.
Just like a super sweet red tomato.Spicy!Nothing. They have little to no flavor.Like a tart, fruity green tomato.
Tomatillos (AKA Mexican husk tomatoes) are tart, citrusy, and typically used in sauces or salsa.
While they may taste similar to green tomatoes, they are not the same. Learn more about the differences here.
A combo of mint and lemon.A bit like anise.Basil, but sweeter.Super garlicky (like chives).
Tarragon is a leafy herb that has a bittersweet anise flavor.
The delicate herb is often paired with fish and poultry and adds a pop of freshness. Learn more about it here.
Sweet and juicy — like pineapple.Like a firm banana.Like a savory apple — fairly mild and potato-like.A mild onion.
Jicama is a crunchy tuber with a bright white flesh.
Some people refer to the flavor as a savory apple because it has the crispness of an apple without the sweet flavor. Learn more about it here.
Bitter bitter bitter!Just like broccoli — but oddly sweet.Broccoli with a strangely floral aroma (like lavender).A bit like spinach — mild and earthy
Broccoli rabe is very bitter.
The intense bitterness mellows out when cooked but is one of the major reasons people love it. Although commonly confused with broccolini, the two are very different. Learn what makes them different here.
They are actually very savory, like a grape tomato.Peppery and somewhat spicy.Super sweet without much flavor — like a flavorless blueberry.Like a tart grape.
Gooseberries have a good amount of acid in them and taste like a tart grape.
The less common red varieties are a tad sweeter and are better for eating raw (although both are typically cooked). Learn how to cook with them here.
Watermelon (duh) — sweet and fruity.A slightly less peppery radish.An apple.Mild — like a potato.
Watermelon radishes only similarity to watermelons are their vibrant pink color.
Other than that, they taste pretty much like a plain old radish. Learn more about them here.
Pretty much like romaine lettuce.Bitter.Like a mild, leafy cilantro.A garlicky green — like leeks, but leafy.
Escarole is a bitter green.
It can be eaten raw or cooked and adds a bitter flavor that pairs perfectly with sweet things (like fresh fruit or sweet dressings). Learn how to use it here.