HOME > Chowhound > General Topics >

Name this vegetable?

c
CoffeeNCookies Jun 24, 2011 10:44 AM

I didn't know where to post this, so I apologize if it is in the wrong spot. I was served a vegetable yesterday and I have no idea what it was. It looked similar to the long stems of broccolini, dark green, but thinner and without any leaves or buds of any kind. It looked like a green branch with the texture of broccolini stems. It tasted brined in some way and was slightly salty and tasted closest to a cross between broccoli and scallions, but it was possible the brine was seasoned. I asked what they were and was told "hearts of palm" which I know they are not, since those are usually white and thicker, but anything's possible, I guess. Does anyone know what these are?

Thank you!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. greygarious RE: CoffeeNCookies Jun 24, 2011 10:49 AM

    What ethnicity was the meal?

    1 Reply
    1. re: greygarious
      c
      CoffeeNCookies RE: greygarious Jun 24, 2011 11:12 AM

      It was at Calcada which is right next to the NJ Performing Arts Center. It is casual American with a South-American influence. They bring you a basket of blanched vegetables to start- carrots, green beans, celery and this thing. It was thinner than broccolini and had no leaves or buds unless they were trimmed, which doesn't make sense to me. Thanks for your help :)

    2. monavano RE: CoffeeNCookies Jun 24, 2011 10:49 AM

      broccolini aka Chinese broccoli

      1. MVNYC RE: CoffeeNCookies Jun 24, 2011 11:48 AM

        Lamb's Quarters perhaps?

        1 Reply
        1. re: MVNYC
          c
          CynAmyn RE: MVNYC Jun 24, 2011 11:53 AM

          Garlic Scapes?
          http://www.google.com/search?hl=en&am...

        2. ipsedixit RE: CoffeeNCookies Jun 24, 2011 11:52 AM

          Maybe it was pickled composte?

          (Kidding, of course).

          1. e
            ellabee RE: CoffeeNCookies Jun 24, 2011 12:14 PM

            Greygarious' question is the first thing that popped into my mind, because a Korean restaurant I used to frequent in Chicago often served something that was very similar to your description.

            It was an accompaniment to barbecued meat, and not mentioned or named on the menu (whose English translations were pretty sketchy to begin with). The restaurant staff were able only to give me the Korean name of the vegetable, which I've forgotten, but am now re-motivated to try to find again.

            1. Monica RE: CoffeeNCookies Jun 24, 2011 12:17 PM

              http://www.biovia.ca/wp-content/uploa...
              Garlic bud?

              1 Reply
              1. re: Monica
                monavano RE: Monica Jun 24, 2011 12:19 PM

                garlic scapes

              2. s
                S_K RE: CoffeeNCookies Jun 24, 2011 04:33 PM

                I'm going to post links with pics in them.

                Chinese broccoli on this page: http://www.foodsubs.com/Greenckg.html
                at the end of that page, you'll find swamp spinach as a possible suggestion.

                Wondering if it may be yau choy at the end of the page: http://www.foodsubs.com/Cabbage.html

                What about ramps? http://www.foodsubs.com/Onionsgreen.html

                1. goodhealthgourmet RE: CoffeeNCookies Jun 24, 2011 04:49 PM

                  huaunzontle
                  http://www.google.com/search?q=huaunz...

                  1. f
                    foodeye RE: CoffeeNCookies Jun 24, 2011 04:57 PM

                    Salicornia aka sea beans?

                    http://gothamist.com/2007/06/20/sea_b...

                    2 Replies
                    1. re: foodeye
                      c
                      CoffeeNCookies RE: foodeye Jun 24, 2011 06:48 PM

                      WINNER!!! These are definitely what I ate :) Thank you all for posting and helping me figure this one out!

                      1. re: CoffeeNCookies
                        goodhealthgourmet RE: CoffeeNCookies Jun 24, 2011 06:57 PM

                        ah, should have read your OP more closely - i totally missed the "brine" factor! glad foodeye could solve the mystery, i know it would have driven me nuts if i was you :)

                    Show Hidden Posts