Your parents are correct. Vegetables and round green vegetable are essential for our general health. They also provide us with an abundance of possibilities to enjoy fresh produce on our plates, whether it’s from family traditions or the newest food trends.

There are thousands of different veggies, and many ways to arrange them you can also use crossword solver. They may be categorized as roots, stems, or seeds. Some can be identified as tubers, flowers, or Fungi. It’s a huge, delicious universe to explore; let’s start with a basic category: tiny, round green vegetables.

Ask local vegetable producers to name the most frequently purchased green vegetables. Expect a wide range of replies and smiles. Inquire of individuals buying groceries or preparing food for their family’s supper. Everyone has an amazing favorite. These round green veggies with leaves at the top of the list are always kept in our pantry.

Round Green Vegetables

1. BABY ICEBERG LETTUCE

green leafed plants near trees

Baby iceberg lettuce, which is crisp and compact, provides a tasty alternative to its bigger counterpart. The leafy vegetable received its name in early 20th century railcars, when it was packed in ice for shipping. Despite technological advancements, the term “iceberg” has stayed with the vegetable.

When you eat an appetizer, salad, or wrap made with baby iceberg lettuce, you probably don’t consider how the small, round green veggies develop so much flavor. Baby iceberg lettuce is grown from specific seeds that maximize the nutritional value in a softball-size package with a long shelf life.

2. HISTORIC BRUSSELS SPROUTS

Only one vegetable has the distinction of being a 16th-century European city’s most famous. During the 18th century, Brussels sprouts’ popularity in Belgium’s capital spread to North America. Since the early 1900s, they’ve been an important commercial crop in California.

Brussels sprouts have a lot of interesting Brussels sprout facts, and we’re pleased to see that the veggies are finally getting their due. For most of their history, overcooking and underserving had nearly put the tiny packages with a unique flavor and nutritional profile out to pasture.

3. FRESH GREEN PEAS

pea pods

Are the peas legumes or seeds? Food historians inform us that green peas have been consumed across Asia for thousands of years. They successfully traveled across the world to almost every culture and cuisine, and they’re still around today!

Fresh green peas, while delicious straight from the pod, offer textural and taste complexity to a variety of foods. They’re also fantastic as a simple side dish when cooked and served steamed, and they come in four distinct types: English, snap, sugar, and snow.

4. TINY, TASTY TOMATILLOS

When a tiny vegetable garners a spot in the National Museum of American History’s gardens, you know it has a illustrious history. Tomatillos date their culinary history back to the Mayans and Aztecs. Our taste buds are overjoyed that these tiny tomatoes were able to travel so far north.

The versatility of the tomatillo isn’t limited to enchiladas. You’re already familiar with them pureed into a smooth, spicy green sauce over enchiladas, but don’t forget about their incredible flexibility. It’s an essential component in Caribbean cuisine and goes great with fish. It also adds a unique kick to scrambled eggs.

5. EXOTIC THAI EGGPLANTS

We don’t have eggplants with these shapes and colors in California. They’re tiny, round, and green, with a distinct shade from their purple relatives. The Thai eggplant’s popularity is attributed to Thai cuisine, which explains why golf ball-sized Thai eggplants are found in India.

Thai eggplants are used extensively in Thai cuisine and are highly valued as a convenient raw vegetable. They give unusual texture and flavor to fresh salads and veggie-centric dishes. Asian fruit and vegetable markets, as well as specialty food shops, offer these diminutive green imports.

6. EDIBLE FIDDLEHEAD FERNS

Because it’s so unusual, we saved it for last. Yes, ferns have been served on tables since the Middle Ages. They’re not quite as well-known in the United States as they are in Europe. That unfamiliarity makes fiddleheads an appealing new hot food trend.

This is a tiny, green vegetable with a nutritious profile to rival many more common veggies. The coiled leaves are high in vitamin C and A, as well as omega-3 fatty acids, while the fiddlehead ferns contain antioxidants. Fiddlehead ferns are typically available at specialty food shops like Thai eggplants.