1. Roots
Synonyms: root vegetables
Root vegetables are rich in nutrients, low in fat
and calories, inexpensive and usually available
throughout the year. Beyond that, they have
wildly varying characteristics. Radishes are
pungent, carrots sweet, beets earthy. Others,
like parsnips, turnips, and rutabagas, have
more subtle flavors. Root vegetables will last
awhile in your pantry, and even longer in your
refrigerator.
Substitutes: tubers
beet = beetroots Equivalents: 3 -
5 medium beets = 1 lb. = 2 cups
diced Notes: Beets have a
distinctive earthy flavor that's
enhanced by roasting, but they can
also be steamed, microwaved, or
boiled. A beet will be more
flavorful and colorful if you leave
the peel and some of the stem on
while it's cooking. After it's cooled
down, the peel comes off fairly
easily. Varieties include the
familiar red beets, golden beets,
which turn a golden orange when
cooked and are slightly sweeter
than red beets, white beets, and
chioggia (pronounced KYAHD-dja)
= candy-stripe beets = candy cane
beets which have alternating white
and red rings inside. Baby beets
are sweeter and faster-cooking
than larger beets. Select beets
that are heavy for their size.
Canned beets are a good

2. substitute for fresh. Substitutes:
carrots OR (in salads) slicing
tomatoes
beggar's button
black oyster plant
black radish Notes: These large, pungent radishes
are better known in Eastern Europe than in the United
States. With their black peels and white interiors,
they can be fashioned into attractive garnishes, or you
can peel and cook them like turnips. You can also
serve them raw, though it helps to tame them down
first by salting and rinsing them. Substitutes:
rutabaga (much milder flavor) OR turnip (much milder
flavor)
black salsify
burdock = gobo root = great
burdock = beggar's button
Notes: Burdock is becoming
increasingly popular in the
United States, but it's already
an important vegetable in Asia.
It lends an interesting, earthy
flavor to soups, stews, or stir-
fried dishes. Select small, firm
roots. Substitutes: salsify OR
asparagus OR artichoke
hearts

3. carrot Notes: Raw or cooked, carrots add
sweetness and color to stews, soups, stir-
fries, slaws, cakes, and crudité platters,
plus they're a great source of Vitamin A.
Try to buy them with the greens still
attached, they're usually fresher and
sweeter that way. Equivalents: 1 large
carrot = 1 cup grated Substitutes: parsnip
(don't serve raw) OR jicama OR daikon
(especially if served raw) OR celery (good
raw or cooked) OR celeriac (consider
blanching first if using in a raw salad) OR
turnip (if cooked) OR kohlrabi (great
cooked or raw) OR broccoli OR rutabagas
(if cooked) OR cauliflower OR salsify (dip in
acidulated water after peeling to prevent
them from turning black)
celeriac = celery root = celery knob =
turnip-rooted celery = knob celery =
Germany celery = soup celery = turnip
celery = céleri-rave Pronunciation: suh-
LAIR-ee-yak Notes: This underrated
vegetable is a relative of celery that's been
developed for its root, which has a
pleasant celery flavor. It's popular in
France and Northern Europe, where it's
usually peeled and cooked in stews or
grated and served raw. Many large
supermarkets carry celeriac; select smallish
roots that are heavy for their size.
Substitutes: turnips OR celery ribs (weaker
flavor) OR parsley root OR (in salads of
grated vegetables) carrots + dash celery
seeds
celeri-rave
celery knob
celery root

4. Chinese radish
Chinese turnip See jicama OR lo bok.
coriander root = cilantro root Notes: Thai recipes sometimes call for these roots, but they're
hard to find in markets. The best source is to pull out a cilantro plant in your garden, or you can
use cilantro stems instead. Substitutes: cilantro stems (use two stems for each root)
daikon = white radish = Japanese radish = Chinese radish =
icicle radish = lo bak = loh baak = loh buk = mooli =
Oriental radish = lo pak Pronuncation: DIE-kon Notes:
Daikon is larger and milder than its relative, the red
radish. The Japanese like to grate it and serve it with sushi
or sashimi, but you can also pickle it, stir-fry it, or slice it
into salads. Japanese daikons tend to be longer and
skinnier than their Chinese counterparts, but the two
varieties can be used interchangeably. Choose specimens
that are firm and shiny. They don't store well, so try to
use them right away. Substitutes: jicama (This is
especially good in recipes that call for daikon to be
grated.) OR young turnip (for pickling) OR radish (not as
hot) OR black radish (much more pungent) OR pickled
ginger (as a garnish) OR parsnips (in soups or stews) OR
turnips (in soups or stews)
Dutch parsley
Germany celery
German mustard
goatsbeard
gobo root
great burdock
Hamburg parsley
heimischer

5. horseradish (root) = German mustard
Notes: This is a very pungent brown root
that's usually peeled and grated to make
a condiment for meats. Its intense flavor
and aroma dissipate quickly when
exposed to air, so it should be grated just
before serving or mixed with something
sour (like vinegar, lemon juice, or beet
juice) to lock in the heat. It's easiest to use
a blender or food processor to grate it.
Fresh horseradish is surprisingly potent, so
make sure your kitchen is well ventilated,
wear rubber gloves, and don't rub your
eyes. Substitutes: wasabi OR horseradish
sauce (not as potent as freshly grated
horseradish, so use more.) OR black radish
(salt, let stand for an hour, then rinse if
serving raw)
icicle radish
Japanese radish
knob celery
lo bak
loh baak
loh buk
lotus root Notes: Slices of the lotus root have a
beautiful pattern. The fresh version is available
sporadically; if not, the canned version is almost
as good. Rinse and drain before using. Look for
it in Asian markets. Substitutes: water
chestnuts OR sunchokes OR jicama (This is
cheaper, but has a less delicate flavor.)
mooli
Oriental radish

6. oyster plant
parsley root = parsnip-rooted parsley =
turnip-rooted parsley = Hamburg parsley
= Dutch parsley = heimischer =
padrushka Notes: This is hard to find in
the United States, but it's a popular root
vegetable in Central Europe. Substitutes:
celeriac OR carrots OR parsnips OR
turnips Notes: For more information, see
the Wegman's Food Market's page on
Parsley Root.
parsnip Notes: These are like carrots, except
that they're cream-colored and never served
raw. Northern Europeans like to add them to
stews, but they can also be puréed or served as
a side dish. Choose small, crisp ones.
Substitutes: carrot OR salsify OR turnip OR
celeriac OR parsley root OR sweet potato
parsnip-rooted parsley
radish Notes: With their crisp
texture and peppery flavor, raw
radishes are great in salads and
on crudité platters. They can also
be cut into attractive garnishes.
Select firm, fresh-looking radishes
and store them in your
refrigerator for no more than a
week. Substitutes: daikon
(slightly hotter) OR jicama (for
snacking)

7. rutabaga = Swede turnip = Swede
= yellow turnip Pronunciation:
roo-tuh-BAY-guh Notes:
Rutabagas look like turnips, only
they're a bit larger and have a
yellow complexion. Use them just
as you would turnips.
Substitutes: turnip (smaller, not
as sweet; takes less time to cook)
OR celeriac OR kohlrabi
salsify = goatsbeard = oyster plant
= vegetable oyster
Pronunciation: SAL-suh-fee OR
SAL-suh-fie Notes: When cooked,
salsify has the taste and texture of
an artichoke heart. There are two
types: white salsify (pictured at
left) and the more highly regarded
black salsify = scorzonera = black
oyster plant = viper grass. After
peeling salsify, put it into
acidulated water right away to
prevent it from turning brown.
Canned salsify is a good substitute
for fresh, but it's hard to find.
Substitutes: parsnip OR burdock
OR Jerusalem artichoke OR
artichoke heart OR asparagus OR
turnip OR carrot
scorzonera
soup celery
Swede
Swede turnip

8. turnip Notes: Turnips can be
roasted, boiled, steamed, or stir-fried.
Select small turnips that feel heavy for
their size. Substitutes: rutabaga
(larger and sweeter than turnips;
takes longer to cook) OR kohlrabi
bulbs (similar flavor) OR black radish
(more pungent) OR celeriac OR
parsnip OR carrot OR salsify OR
daikon
turnip celery
turnip-rooted celery
turnip-rooted parsley
vegetable oyster
viper grass
white radish
white salsify
yellow turnip
Tubers & Corms

9. Technically, tubers and corms are swollen
underground plant stems, but it's easier to
think of them as the "family of potato-like
vegetables." They're used worldwide as a
source of carbohydrates, often taking a
back seat to more flavorful and colorful
ingredients.
Pronunciation: TOO-ber OR TYOO-ber and KORM
Varieties:
ahipa
apio
arracacha = apio Shopping hints: These come from South America. According to the FAO, they
taste like a cross between celery, cabbage, and chestnuts. Substitutes: potatoes
arrowhead
arrowroot = arrow root = Chinese
potato (this name also is used for
jicama) = goo = seegoo =
arrowhead = Chinese arrowhead =
tse goo = ci gu = tsu goo Notes:
The name arrowroot is more
commonly associated with a
thickener that's made from the
plant. A fresh arrowroot tuber
looks like a small onion, only
without the layers. It should be
peeled, and then it can be boiled or
stir-fried. Look for it in Chinese
markets during the winter.
Substitutes: water chestnuts
OR jicama

10. baddo
bitter casava
Brazilian arrowroot
casava
cassava = casava = manioc = mandioca =
tapioca root = yucca = yucca root = yuca
root = Brazilian arrowroot
Pronunciation: kuh-SAH-vuh Notes:
People in Hispanic countries use
cassavas much like Americans use
potatoes. There's both a sweet and a
bitter variety of cassava. The sweet one
can be eaten raw, but the bitter one
requires cooking to destroy the harmful
prussic acid it contains. It's often best to
buy frozen cassava, since the fresh kind
is hard to peel. Look for it in Hispanic
markets. It doesn't store well, so use it
within a day or two of purchase.
Substitutes: malanga OR dasheen OR
potato (not as gluey)
Chinese artichoke = crosne = Japanese artichoke = chorogi Notes: These look a bit like
caterpillars, and they taste like Jerusalem artichokes. They're popular in France but hard to find
in the U.S. Your best bet would be an Asian market. Substitutes: Jerusalem artichoke OR
salsify
Chinese potato See arrow root or jicama.
Chinese water chestnut
coco
cocoyam
dasheen
eddo
elephant's ear

11. girasole
goo
Japanese artichoke
Japanese potato
Jerusalem artichoke = sunchoke =
sunroot = topinambour = girasole
Equivalents: One cup sliced = 150
grams Notes: These look like
small, knobby potatoes, but they
have a crisp texture and an
interesting earthy flavor. You can
eat them raw, stir-fry them, or bake
them like potatoes. It's best not to
peel them, but you'll want to scrub
off the dirt. If you slice them, dunk
them immediately in acidulated
water to keep them from
discoloring. Substitutes: artichoke
hearts (Artichoke hearts are less
crunchy, but their flavor is
somewhat similar flavor to
Jerusalem artichokes.) OR potatoes
(This is a good substitute if the
recipe calls for the Jerusalem
artichokes to be baked.) OR water
chestnuts ( These have a similar
texture to Jerusalem artichokes.)
OR jicama ( This is less expensive
than Jerusalem artichokes. The
texture is similar, but the flavor is
completely different.)

12. jicama = jícama = yam bean =
Mexican yam bean = ahipa = saa
got = Chinese potato (this name
also is used for arrow root) =
Mexican potato = Chinese turnip
(this name also is used for lo bok)
Pronunciation: HIH-kuh-ma
Equivalents: One jicama, cubed = 2
cups Notes: This tan-skinned
tuber has a mild, nondescript
flavor, but a nice crunchy texture.
It's a good, cheap substitute for
water chestnuts in stir-fries. Since
it doesn't discolor, it's also a great
vegetable to serve raw on a crudité
platter. Peel it before using.
Substitutes: water chestnuts (These
are more expensive and sweeter
than jicama. Like jicama, water
chestnuts retain their crispiness
when stir-fried.) OR Jerusalem
artichoke ( Like jicama, these can
be eaten raw and they stay crunchy
even when stir-fried. They're more
expensive than jicama, but they
have an earthier, nuttier flavor.) OR
tart apples OR turnips OR daikon
radish
lilly root
ling gaw
malanga = tanier = tannier = tannia =
yautia Notes: Like taro and cassava,
malanga is used in tropical countries in
much the same way that potatoes are
used in more temperate climates.
Substitutes: dasheen OR sweet potato OR
potato OR yam OR plantain
mandioca

13. manioc
Mexican potato
Mexican yam bean
old cocoyam
potatoes
saa got
sato-imo
seegoo
sunchoke
sunroot
sweet casava
sweet potatoes
tanier

14. tannia
tannier
tapioca root
taro = taro root = dasheen = coco = cocoyam
= eddo = Japanese potato = baddo =
elephant's ear = old cocoyam = sato-imo
Pronunciation: TAHR-oh Notes: If you've
sampled poi at a Hawaiian luau, then you're
already familiar with taro. Many people
don't think much of poi, but taro can be
served far more advantageously. It has an
interesting, nutty flavor, and it's quite good
in stews or soups, or deep-fat fried or
roasted. In its raw state, it can be toxic and
harsh on the skin, so wear gloves or oil your
hands when handling it, and always cook it
before serving it. Substitutes: malanga OR
parsnip OR sweet potato OR yam OR new
potatoes
topinambour
water chestnut = Chinese water chestnut
Notes: Water chestnuts are delightfully
sweet and crisp--if you buy them fresh.
Though canned water chestnuts are more
easily available, they're not nearly as good.
Look for fresh water chestnuts in Asian
markets. You need to peel off their brown
jackets and simmer them for five minutes
before stir-frying. If you must use canned
water chestnuts, blanch them first in boiling
water for thirty seconds. Substitutes: jicama
(less expensive, but less flavorful) OR
Jerusalem artichokes OR lotus roots
(especially if you don't have access to fresh
water chestnuts; canned lotus roots are more
crisp and flavorful than canned water
chestnuts)

15. water lily root
yam bean
yam
yautia
yuca root Pronunciation: YOO-kuh See cassava.
yucca root Pronunciation: YOO-kuh See cassava.
Stalk Vegetables
anise
asparagus
Pronunciation: uh-SPARE-uh-gus
Asparagus has a wonderfully distinctive
flavor and a meaty texture. It's often
served as a side dish, after being steamed
or briefly boiled. Better cooks insist that it
be peeled first, but many people skip this
step. To remove the tough base, simply
snap the asparagus in half with your
hands. The stalk should break right about
at the point where it starts getting too
tough to serve to company.
There's a purple variety, but it turns green when it's cooked and so loses its novelty.
White asparagus, on the other hand, is more tender than green, and more
expensive. Asparagus is often available year-round, but the best time to buy it is in
the spring.
Substitutes: white asparagus OR leeks OR okra OR fiddlehead fern OR broccoli

16. bamboo shoots = takenoko = take-noko =
tung sun = choke-sun = chun-sun Notes:
You can buy fresh shoots at some Chinese
markets, but you must boil them first to
rid them of hydrocyanic acid, a toxin that
causes cyanide poisoning. Canned shoots
are safer and more widely available.
Rinse them well before using. Submerge
any unused shoots in fresh water and
store them in a sealed container in the
refrigerator, changing the water daily.
Substitutes: asparagus OR coconut shoots
(sweeter)
bulb fennel
cardoon = cardoni = cardi = Texas celery
= chardoon Pronunciation: kar-DOON
Notes: This vegetable is very likely an
early ancester of the artichoke. Its large,
grayish-green stalks are somewhat
bitter, but they remain popular in Italy
and North Africa. You can find them in
large produce markets in late fall.
Substitutes: artichoke hearts OR celery
(not as bitter) OR salsify
celery Equivalents: 1 rib
= 1/2 cup sliced Notes:
Raw celery is flavorful
and wonderfully crunchy,
and it's a great vehicle for
dips or fillings like peanut
butter or cream cheese.
Celery can also be
sautéed and used to
flavor soups, stews, and
sauces. A bunch or stalk
of celery consists of a
dozen or so individual
ribs, with the tender

17. innermost ribs called the
celery heart.
Substitutes: carrots (for
snacking) OR fennel
stalks (takes longer to
cook) OR Chinese celery
(This is a good substitute
if the celery is to be
cooked; Chinese celery
has a more intense flavor
than conventional celery.)
OR bok choy (raw or
cooked) OR cardoon (for
cooking) OR jicama (for
snacking or crudités)
Chinese celery = khuen
chai = kinchay Notes:
This has a stronger flavor
than ordinary celery, and
it's often used in stir-fries
and soups. Look for it in
Asian markets.
Substitutes: celery
coconut shoots Substitutes: bamboo shoots (not as sweet)

18. fennel = finocchio = Florence fennel =bulb
fennel = garden fennel = sweet fennel =
(incorrectly) sweet anise = (incorrectly)
anise Equivalents: 1 cup sliced = 87 grams;
1 bulb = 2 1/2 cups Notes: Fennel tastes
like licorice or anise, and it's commonly used
in Italian dishes. It's very versatile; you can
sauté it and add it to sauces, braise it as a
side dish, or serve it raw as a crudité.
Substitutes (for fennel bulb): Belgian endive
+ 1 teaspoon crushed fennel or anise seed
OR celery + 1 teaspoon crushed fennel or
anise seed (celery takes less time to cook)
OR celery + chopped onion + crushed fennel
or anise seed (celery takes less time to cook)
OR celery + Pernod, Ricard, or anisette
(celery takes less time to cook) OR udo OR
celery (celery takes less time to cook)
Substitutes (for fennel leaves = fennel
feathers): unsprayed avocado leaves OR
hoja santa leaves OR parsley Notes: For
more information, see the Wegman's Food
Market's page on Fennel.
fern
fiddlehead fern = pohole = fiddlehead greens = fern
Notes: When a fern first emerges from the
ground, its uncoiled frond is called a fiddlehead.
Edible varieties of fiddleheads include those from
the ostrich fern and the less common wood fern.
They're available in the late spring and early
summer. Select the smallest, freshest-looking
fiddleheads you can find. Warning: Fiddleheads
from bracken ferns resemble those from ostrich
ferns, but are believed to be carcinogenic. Be very
careful if you're gathering fiddleheads from the
wild. Undercooked ostrich fern fiddleheads also
have been linked to some cases of food poisoning.
Substitutes: asparagus OR green beans OR
spinach

19. finocchio
Florence fennel
garden fennel
hearts of palm = palmitos = palm
hearts = swamp cabbage
Equivalents: 1 cup = 146 grams
Notes: These are peeled cabbage
palm buds, and they're terrific in
salads or as a vegetable side dish.
You can buy them fresh only in
Florida, but the canned version is
quite good. Substitutes: artichoke
hearts (to add to salads) OR
asparagus (as a side dish)
khuen chai
kinchay
ostrich fern
palm hearts
palmitos
pie plant
pohole

20. rhubarb = pie plant Pronunciation:
ROO-barb Notes: Though a
vegetable, rhubarb is treated more
like a fruit, and it's typically made into
such things as pies, tarts, preserves,
and wine. It's very tart, and at its best
when combined with berries.
Varieties includes cherry rhubarb and
the more delicate strawberry
rhubarb. Fresh rhubarb shows up in
markets in the spring. If you can't find
it fresh, frozen rhubarb is a fine
substitute. Don't eat rhubarb leaves;
they contain high levels of oxalic acid,
a toxin. Substitutes: cranberries OR
quinces
swamp cabbage
sweet anise
sweet fennel
udo Substitutes: fennel
white asparagus Notes: Growers make asparagus
white by shielding it from the sun, thus stifling the
production of chlorophyll. The result is daintier
looking and a bit more tender than green
asparagus. Substitutes: asparagus

21. wild asparagus
Onions
green onions and leeks
dry onions and shallots
Garlic
Synonyms: stinky rose

22. Almost every cuisine on
our planet has found an
important role for
garlic. Europeans
mince it raw and add it
to salad dressings, or
sauté it and use it to
flavor their sauces.
Asian cooks add it to to
their stir-fries; Indian
cooks to their curries;
Hispanic cooks to meats
and vegetables. And
Americans have lately
taken a fancy to
roasting whole bulbs,
and then spreading the
garlic like a soft cheese
on bread or crackers.
Garlic's good for you,
too. Researchers
believe that garlic can
bolster the immune
system, lower blood
pressure and prevent
heart disease, and at
least some people
believe that it can ward
off vampires and
insects. The only
downside is that raw or
undercooked garlic
tends to linger on the
breath, though many
people are more than
willing to pay that
price.
Types of garlic include
the mild green garlic,
the purple-skinned
Italian garlic and
Mexican garlic, and the

23. common white-skinned
garlic = California
garlic, which is the most
pungent of all.
Equivalents:
A head or bulb of garlic usually contains about 10 cloves. 1 clove = 1
teaspoon chopped garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon
garlic powder = 1/2 teaspoon garlic flakes = 1/4 teaspoon granulated
garlic = 1/2 teaspoon garlic juice
Substitutes:
 granulated garlic (provides flavor, but not texture) OR
 garlic flakes (Substitute 1/2 teaspoon garlic flakes for
every clove of garlic) OR
 garlic powder (Substitute 1/8 teaspoon powder for every
clove of garlic called for in recipe.) OR
 garlic salt (Substitute 1/2 teaspoon garlic salt for every
clove of fresh garlic called for in recipe. Reduce salt in
recipe.) OR
 asafetida (powder) OR
 rocambole OR
 garlic juice (especially when you want the flavor, but not
the pungency, of garlic) OR
 shallots OR
 onions OR
 garlic chives
Varieties:
dehydrated minced garlic See garlic flakes.
dried garlic flakes See garlic flakes.

24. elephant garlic = great-
headed garlic = Oriental
garlic Notes: This looks
like an overgrown garlic, but
it's more closely related to a
leek. It's much milder than
ordinary garlic, so it's a
good choice if you want to
impart the flavor of garlic to
a delicately flavored dish.
It's often sold in a mesh
stocking to keep the cloves
together. Substitutes: garlic
(smaller and more potent)
garlic flakes = dehydrated
minced garlic = dried garlic
flakes Notes: When
rehydrated in water, garlic
flakes provide much of the
flavor and texture of fresh
garlic. Substitutes: garlic
(1 clove of garlic = 1/2
teaspoon of garlic flakes)
OR garlic powder (1/8
teaspoon garlic powder =
1/2 teaspoon garlic flakes)
garlic greens = garlic
sprouts Substitutes: greens
onions + minced garlic

25. garlic juice Notes: These are sold in spray
bottles or in small jars. Look for them in
the spice section of larger supermarkets.
To make your own: Strain the juice from a
jar of minced or pressed garlic.
Substitutes: granulated garlic (1/4
teaspoon granulated garlic = 1/2 teaspoon
garlic juice) OR garlic powder (1/8
teaspoon garlic powder = 1/2 teaspoon
garlic juice)
infused garlic oil To make your own: Add whole cloves of garlic to olive
oil and heat gently, then discard cloves. Use immediately or refrigerate
and use within 24 hours. OR Combine one cup vegetable oil and one
teaspoon minced garlic. Use immediately or refrigerate and use within
24 hours.
garlic powder = powdered
garlic Notes: Garlic powder
provides some of the flavor,
but not the texture, of fresh
garlic. It disperses well in
liquids, so it's a good choice
for marinades. Substitutes:
fresh garlic (Substitute 1 clove
for every 1/8 teaspoon garlic
powder.) OR garlic salt
(Substitute 4 teaspoons garlic
salt for every teaspoon garlic
powder, then reduce salt in
recipe by 3 teaspoons.) OR
garlic juice (1/8 teaspoon
garlic powder = 1/2 teaspoon
garlic juice) OR garlic flakes
(1/8 teaspoon garlic powder =
1/2 teaspoon garlic flakes) OR
granulated garlic (1/8
teaspoon garlic powder = 1/4

26. teaspoon granulated garlic )
garlic salt To make your own:
Combine 3 parts salt and 1 part
garlic powder.
granulated garlic Notes: Like
garlic powder, granulated
garlic provides the flavor, but
not the texture, of fresh garlic.
It disperses well in liquids.
Substitutes: garlic powder (1
teaspoon granulated garlic =
1/2 teaspoon garlic powder)
great-headed garlic See elephant garlic.
green garlic See garlic.
Italian garlic See garlic.
Mexican garlic See garlic.
Oriental garlic See elephant garlic.
white-skinned garlic See garlic.
Ginger & Other Rhizomes

27. Rhizomes are knobby underground stems
that have pungent and flavorful flesh.
Ginger is the most familiar example, other
rhizomes include turmeric, galangal, lesser
galangal, and fingerroot.
Pronunciation: RYE-zome
Varieties:
baby ginger See green ginger.
Chinese ginger See fingerroot.
Chinese key See fingerroot.
fingerroot = Chinese ginger = Chinese key = ka
chai = kra chai = krachai Latin name:
Kaempferia galanga Notes: This ginger
relative is popular in Thailand. It resembles
long fingers jutting from a hand. Substitutes:
lesser galangal OR galangal (sharper flavor) OR
ginger
fresh ginger See ginger root.
fresh turmeric See turmeric.
galanga (ginger) See galangal.

28. galangal = galanga (ginger) = greater
galangal = (greater) galingale = (greater)
galangale = Java root = Java galangal =
kha = khaa = languas = lengkuas = laos
(root or ginger) = Thai ginger = Siamese
ginger Latin name: Alpinia galanga
Notes: Look for this in Asian markets. It's
sold fresh, frozen, dried, or powdered, but
use the dried or powdered versions only in
a pinch. Substitutes: ginger (not as
pungent as galangal)
galangale See galangal.
galingale See galangal.
geung See ginger root.
ginger root = gingerroot = ginger = fresh
ginger = geung = khing = shoga
Equivalents: 1/4 cup, sliced = 1 ounce
Notes: With its sweet yet pungent flavor,
ginger has become a mainstay of many of
the world's cuisines. European cooks like to
use dried, ground ginger to flavor
gingerbread and other baked goods. Asian
and Indian cooks prefer their ginger fresh,
and they use it in spicy sauces and stir-fries.
Ginger not only tastes good, it's also believed
to have medicinal properties, and people
sometimes use it to soothe their upset
stomachs and boost their energy. Ground
ginger isn't a good substitute for fresh, but
dried whole ginger will work in a pinch, as
will the minced or puréed ginger that's sold
in jars. Equivalents: 1 tablespoon fresh =
¼ teaspoon ground Substitutes: green
ginger (not as flavorful) OR galangal (More
pungent than ginger, but works well in many
spicy Asian dishes.) OR crystallized ginger
(Substitute 1/4 cup minced crystallized

29. ginger for every tablespoon of minced fresh
ginger called for in recipe. Rinse off sugar
before using.)
gingerroot See ginger root.
green ginger = spring ginger = new ginger =
young ginger = stem ginger = pink ginger =
baby ginger Notes: These pink-tipped, shiny
pieces of young ginger are mild and usually
don't need to be peeled. They're easy to find
in Asian markets. Substitutes: ginger (more
pungent)
greater galangal See galangal.
greater galangale See galangal.
greater
Indian ginger See turmeric.
Java root See galangal.
Java galangal See galangal.
ka chai See fingerroot.
kencur root See lesser galangal.
kentjur root See lesser galangal.
kha See galangal.
khaa See galangal.
khing See ginger root.
kra chai = krachai See fingerroot.

30. languas See galangal.
laos (root or ginger) See galangal.
lengkuas See galangal.
lesser galangal = lesser galangale = kencur root = kentjur root = zedoary Notes: This
Indonesian rhizome looks a bit like ginger, only it's smaller and darker. It's hard to find in the
U.S., but your best bet is to look in Asian markets. It's sold fresh, frozen, pickled, dried, or
powdered. Used the dried or powdered versions only in a pinch. One teaspoon powdered = two
teaspoons fresh minced. Substitutes: fingerroot OR galangal (sharper flavor) OR ginger
lesser galangale See lesser galangal.
mango ginger See turmeric.
miyoga = miyoga ginger Notes: These are
flower buds that emerge from a variety of
ginger. They're quite mild. Look for them in
Japanese markets. Substitutes: green ginger
new ginger See green ginger.
pink ginger See green ginger.
shoga See ginger root.
Siamese ginger See galangal.
spring ginger See green ginger.
stem ginger See green ginger.
Thai ginger See galangal.

31. turmeric = fresh turmeric = Indian
ginger = yellow ginger = mango
ginger Pronunciation: TUR-muhr-ik
Shopping hints: Turmeric has a
pungent flavor, but it's more widely
known for it's brilliant yellow color.
You can find fresh roots in Southeast
Asian and Indian markets, but dried
ground turmeric is far more
commonly used. Be careful when
handling fresh turmeric--it can stain
your hands and clothes.
Equivalents: 1 piece fresh turmeric =
1 teaspoon powdered turmeric.
Substitutes: ground turmeric OR
saffron (much more expensive, and
more flavorful) OR Steep annatto
seeds in boiling water for 20
minutes, then discard the seeds.
yellow ginger See turmeric.
young ginger See green ginger.
Cabbages
The many varieties of cabbage can be wildly
dissimilar, but most have a short, broad stem and
leaves or flowers that form a compact head. The
most common cabbages are green and red
cabbage, collards, kohlrabi, broccoli, Brussels
sprouts, cauliflower, and kale. They're loaded
with vitamin C, fiber, and possibly cancer-fighting
compounds to boot.
baak choi See bok choy.

32. baby bok choy See bok choy.
bok choy = Chinese chard = Chinese white cabbage
= Chinese cabbage = Chinese mustard cabbage =
pak choy = pak choi = baak choi = white mustard
cabbage = white celery mustard = taisai = bai cai
Pronunciation: BAHK-choy Notes: Bok choy has
crunchy stems and crinkled, spinach-like leaves. It's
usually stir-fried with other ingredients, but it can
also be steamed or sautéed and served as a side
dish. Small heads of bok choy are called baby bok
choy (left), and they're more tender than the larger
variety. Of the baby bok choys, bok choy sum =
Canton bok choy has small yellow flowers (sum is
the Chinese word for flower), while Shanghai bok
choy is a uniform light green, doesn't have flowers,
and isn't as sweet. Substitutes: Chinese broccoli
OR yau choy OR napa cabbage (for stir-frying only;
don't boil) OR broccoli OR Swiss chard OR celery
(especially in stir-fry dishes) OR collard greens OR
beet greens
bok choy sum See bok choy.
Brussels sprouts Notes: These look like small
cabbages, and they're most often boiled or
steamed and served as a side dish. They have a
rather strong flavor, so it's best not to pair
them with anything that's delicately flavored.
They don't store well, so use them within a day
or two after purchasing. Substitutes: broccoli
flowerets (cooks more quickly)
cabbage See green cabbage and red cabbage.
cabbage turnip See kohlrabi
Canton bok choy See bok choy.
celery cabbage See napa cabbage.

33. Chinese cabbage This name is used for both napa cabbage and bok choy.
Chinese celery cabbage See napa cabbage.
Chinese chard See bok choy.
Chinese leaf See napa cabbage.
Chinese mustard cabbage See bok choy.
Chinese white cabbage See bok choy.
choy sum This is a general term in Chinese for the tender inner stalks and flowers of green
vegetables. White choy sum usually refers to bok choy, while green choy sum refers to yau
choy.
flowering cabbage See flowering kale.
flowering kale = ornamental kale = flowering
cabbage = flowering cole Notes: This is a beautiful
cabbage used more often as a garnish than as a
vegetable. Substitutes: kale (tastier, but not as
pretty) OR collard greens (tastier, but not as pretty)
green cabbage Equivalents: One head yields about
8 cups shredded cabbage. Notes: Cabbage is quite
versatile. You can cut it into chunks, boil it, and
serve it with corned beef or other fatty meats. You
can also use cooked leaves as wrappers for meat
fillings, or shred raw ones for cole slaw. Select
heavy heads of cabbage that have shiny leaves.
Substitutes: red cabbage (This can discolor other
foods if combined with them in a salad or cooked
with them, but it tastes just like green cabbage.) OR
napa cabbage (milder flavor and more delicate
texture) OR savoy cabbage (great in slaws)
hakusai See napa cabbage.

34. kohlrabi = cabbage turnip = stem
cabbage = turnip cabbage
Pronunciation: kohl-RAHB-ee or
kohl-RAH-bee Notes: A kohlrabi
resembles a turnip, only it's
sweeter and more delicately
flavored. It's light green and
sometimes sold with its edible
greens attached. It can be eaten
raw or cooked. Choose small ones,
and peel before using.
Substitutes: broccoli stems OR
celeriac (especially in
remoulades) OR turnips OR
parsnips
michihli See napa cabbage.
napa cabbage = nappa cabbage = celery
cabbage = Chinese celery cabbage = Peking
cabbage = Chinese cabbage = wong bok =
petsai = shantung cabbage = hakusai =
Chinese leaf (leaves) = michihli Notes:
Like bok choy, napa cabbage is a common
ingredient in Asian stir-fries. It can also be
used as a milder and more delicate
alternative to green cabbage in slaws and
other recipes. Substitutes: bok choy OR
cabbage (stronger flavor, takes longer to
cook) OR savoy cabbage (stronger flavor,
takes longer to cook)
nappa cabbage See napa cabbage.
ornamental kale See flowering kale.
pak choi See bok choy.
pak choy See bok choy.
Peking cabbage See napa cabbage.
petsai See napa cabbage.

35. red cabbage Equivalents: One head yields
about 8 cups shredded cabbage. Notes:
Red cabbage tastes just like green cabbage,
so your choice between them depends
largely on which color you prefer. One
problem with red cabbage, though, is that
the color tends to bleed and discolor
surrounding foods. Select heavy heads of
cabbage that have shiny leaves.
Substitutes: green cabbage (This tastes just
like red cabbage.) OR napa cabbage (milder
flavor, more delicate texture) OR savoy
cabbage (great in slaws)
savoy cabbage Notes: Savoy cabbage is
like ordinary cabbage, but with a milder
flavor. It can often be used in place of
green cabbage, and your dish will probably
be the better for it. Substitutes: cabbage
(This has a stronger flavor and isn't as
tender as savoy cabbage.) OR napa
cabbage (This has a milder flavor.)
Shanghai bok choy. See bok choy.
shantung cabbage See napa cabbage.
stem cabbage See kohlrabi
su choy Notes: This is just like napa
cabbage, only elongated. Substitutes: napa
cabbage
taisai See bok choy.
turnip cabbage See kohlrabi

36. white celery mustard See bok choy.
white mustard cabbage See bok choy.
wong bok See napa cabbage.
yau choy = yao choy = yow choy = yu choy
= edible rape = flowering edible rape =
green choy sum = you cai Notes: Yau
choy is more tender and delicately flavored
than other Asian cabbages. Substitutes:
bok choy
Salad Greens
arrugola
arugula [uh-REW-guh-la] = arrugola = (in
Britain ) rocket (salad) = tira = Italian cress =
Mediterranean rocket = rugola = rugula =
roquette = rucola With its peppery and slightly
bitter flavor, arugula is a terrific green to throw
into an otherwise boring salad. It can be
gently braised, too. Some supermarkets sell it
in small bunches, but you're more likely to find
it combined with other greens in a spring salad
mix. Equivalents: 1 cup = 1 ounce Substitutes:
WATERCRESS OR tender SPINACH leaves plus dash
of ground PEPPER OR BELGIAN ENDIVE OR ESCAROLE
OR young DANDELION GREENS (more bitter) OR
young MUSTARD GREENS OR CHICORY OR RADICCHIO

37. Belgian endive = French endive = witloof =
witloof chicory = chicory (in Britain) = Belgium
chicory = blanching chicory = Dutch chicory =
green-leaved blanching chicory = chicon
Notes: These crunchy, slightly bitter leaves are
often used to make hors d'oeuvres, but they can
also be chopped and added to salads, or braised
to make an exquisite (and expensive) side dish.
Select heads with yellow tips; those with green
tips are more bitter. Their peak season is the
late fall and winter. Substitutes:
radicchio (similar flavor) OR arugula OR
watercress
Bibb lettuce = limestone lettuce Notes: This
butterhead lettuce has delicate, loose leaves and lots
of flavor. The only downside is that it's usually
expensive. Substitutes: Boston lettuce (larger) OR
corn salad OR leaf lettuce OR celery leaves
Boston lettuce Notes: This is a type of butterhead
lettuce, with soft, tender leaves. It's terrific in salads
and sandwiches, or the leaves can be used as a bed for
other dishes. Substitutes: Bibb lettuce (smaller,
more flavorful, and more expensive) OR corn salad OR
leaf lettuce OR iceberg lettuce OR celery leaves
butterhead lettuce = butter lettuce Notes: This category includes Bibb lettuce and Boston
lettuce.
chicory
chioggia
claytonia

38. corn salad = mache = lamb's lettuce =
lamb's tongue = field lettuce = field
salad = fetticus Notes: Corn salad has
tender leaves and a very mild flavor.
Substitutes: butter lettuce OR Bibb
lettuce
cos
cress Notes: This is a peppery green that's
great in salads, sandwiches, and soups. It's
attractive enough to make a good garnish as
well. There are several varieties, including
watercress, upland cress, curly cress, and land
cress. Cress is highly perishable, so try to use it
as soon as possible after you buy it.
Substitutes: arugula OR radish sprouts OR
tender spinach leaves OR nasturtium leaves
OR young dandelion greens OR Belgian endive
OR purslane
Cuban spinach
curly endive = chicory = chicory endive = curly
chicory = frisée = frisee = frise Notes: You
can use this crisp, bitter green in salads or
cook it as a side dish. The outer leaves are
green and somewhat bitter; the pale inner
leaves are more tender and mild. Don't
confuse this with Belgian endive, which the
British call chicory and the French call
endive. Substitutes: escarole (milder flavor,
different texture) OR radicchio OR dandelion
greens OR mustard greens

39. dandelions = dandelion greens Notes:
Dandelions have a somewhat bitter flavor,
which Europeans appreciate more than
Americans. Older dandelion greens should
be cooked; younger ones can be cooked or
served raw as a salad green. They're
available year-round, but they're best in the
spring. Substitutes: watercress (not as
bitter) OR curly endive OR escarole OR
arugula OR collard greens (if cooked)
endigia = red endive Notes: This crunchy
new French variety blends sweet and bitter
flavors. Substitutes: Belgian endive OR
radicchio
endive Notes: This category includes Belgian endive, curly endive, frisee, and escarole.
escarole = Batavian endive = Batavia =
scarole Notes: Escarole has sturdy leaves and
a slightly bitter flavor. Young escarole leaves
are tender enough to add to salads, otherwise
escarole is best cooked as a side dish or used
in soups. Substitutes: curly endive (stronger
flavor, different flavor) OR radicchio OR
borage OR mustard greens OR arugula OR
spinach
fetticus
field greens

40. field lettuce
field salad
French endive
green-leaf lettuce Substitutes: red-leaf
lettuce (different color, but otherwise similar)
OR bibb lettuce
iceberg lettuce = head lettuce = cabbage
lettuce = crisphead lettuce Notes: This is
prized for its crispness and longevity in the
refrigerator, but it's a bit short on flavor
and nutrients. Substitutes: romaine
lettuce (also crunchy, and more flavorful)
OR leaf lettuce
Italian cress
Japanese greens
lamb's lettuce
lamb's tongue
leaf lettuce = looseleaf lettuce = bunching lettuce = cutting lettuce = salad-bowl lettuce =
lechuga Notes: With their crispness and mild flavor, these lettuces are great in salads and
sandwiches. Substitutes: butterhead lettuce OR Romaine lettuce

41. lettuce Notes: These are mild salad
greens that are always served fresh,
either in salads or as garnishes. There
are four basic categories: iceberg lettuce,
with leaves that grow in a dense "head,"
leaf lettuce, with loosely gathered
leaves, butterhead lettuce, with tender
leaves that form a soft head, and
romaine lettuce, with closely packed
leaves in an elongated head. Select
lettuce that has rich color and crisp,
fresh-looking leaves. Substitutes:
spinach (use only young leaves for
salads) OR spring salad mix OR radicchio
OR cress OR corn salad OR arugula
limestone lettuce
lollo rosso Notes: This mild, tender
lettuce has ruffled red edges, Substitutes:
red-leaf lettuce
mache
Mediterranean rocket
miner's lettuce

42. mizuna = Japanese greens = spider mustard
Notes: Mizuna has tender leaves and a
pleasant, peppery flavor. Substitutes: young
mustard greens (more pungent) OR arugula
oakleaf lettuce = oak leaf lettuce Notes:
Oakleaf lettuce has crunchy stems and tender
leaves. There are red and green varieties.
Substitutes: butter lettuce OR Romaine lettuce
radicchio = red chicory = red-leafed chicory = red Italian
chicory = chioggia Pronunciation: rah-DEEK-ee-oh
Notes: With its beautiful coloring and slightly bitter
flavor, radicchio is wonderful when combined with other
salad greens. You can also use the leaves as a base for
hors d'oeuvres, or sauté them for a side dish. The most
common variety, radicchio rosso (left), is round, while the
treviso radicchio is elongated. Substitutes: Belgian endive
OR escarole OR chicory OR red-leaf lettuce (for color)
red chicory
red-leafed chicory

43. red-leaf lettuce Substitutes: green-leaf
lettuce (different color, but otherwise similar)
OR radicchio (for color)
red orach
red mustard Notes: This has a pungent,
peppery flavor that adds zip to salads. You
can cook it, too. Substitutes: mizuna OR
arugula
rocket
romaine lettuce = cos Notes: Romaine
combines good flavor and crunch, plus it has
a decent shelf life in the refrigerator. It's the
preferred green for Caesar salad. Green
romaine is the most common variety, but you
can sometimes find red romaine, which is
more tender. Substitutes: iceberg lettuce OR
Boston lettuce
roquette

44. rucola
rugola
spider mustard
spoon cabbage
spring mix
spring salad mix = mesclun = field
greens = spring mix Notes: This
is a mix of different young salad
greens. Commercial mixes usually
include arugula, mizuna, tat soi,
frisee, oakleaf, red chard, radicchio,
mustard greens, and radicchio.
tango Notes: This mild green lettuce has ruffled edges, which makes it an interesting salad
lettuce Substitutes: green-leaf lettuce
taratezak Substitutes: watercress (leaves have smoother edges)
tat soi = spoon cabbage Notes: This has an interesting
spoon-like shape and a peppery flavor. Substitutes:
mizuna
trefoil Notes: Named for the three leaves that sprout from each stem, trefoil has a crunchy
texture and aromatic flavor. It's great in salads or as a garnish in soups. Substitutes: sorrel OR
celery leaves

45. treviso radicchio
winter purslane = Cuban spinach = miner's
lettuce = claytonia Notes: This resembles
ordinary purslane, only the leaves and stems are
smaller and more delicate.
witloof
witloof chicory
Cooking Greens
African spinach
alogbati See Malabar spinach.
amaranth (There is also a grain called amaranth.)
beet greens Notes: Like their close relative,
Swiss chard, beet greens have lots of flavor and
a good, sturdy texture. The best ones are
young and tender, and sometimes come with
small beets attached. Substitutes: Swiss chard
(a very close substitute) OR turnip greens OR
spinach (cooks more quickly)

46. borecole Pronunciation: BORE-cole See kale.
broccoli de rabe
broccoli de rape
broccoli raab = broccolirab = broccoli de
rape = broccoli de rabe = brocoletti di rape =
brocoletto = rappi = rape = raab = rapini =
cima di rapa = cima di rabe = choy sum =
Chinese flowering cabbage Notes: This
slightly bitter cooking green has long been
popular in Italy and is now catching on in
America. It's best to just eat the florets and
leaves; the stems are quite bitter.
Substitutes: Chinese broccoli (similar, but
not as bitter) OR dandelion greens OR Swiss
chard OR mustard greens OR turnip greens
OR kale OR broccoli (milder, takes longer to
cook) OR cauliflower OR watercress
broccolirab
calalou
callaloo = callilu = calalou = callau = taro
leaf = bhaji = elephant's ear = sag =
sagaloo Notes: These huge leaves are
about a foot and a half long, and they're a
popular vegetable among Pacific islanders
and some Asians. Many Western cooks
steer clear of them, though, since they
must be cooked for at least 45 minutes to
an hour to rid them of calcium oxalate, a
toxin that irritates the throat if
swallowed. Substitutes: Chinese spinach
(very close substitute) OR Swiss chard OR
sorrel OR spinach OR mustard greens OR
turnip greens (Discard the stems first. This

47. may take longer to cook than callaloo.) OR
collard greens OR meloukhia
callau
callilu
celtuce = asparagus lettuce = stem lettuce Notes: This
is a kind of lettuce that's grown for its stalk, which can
be peeled, sliced, and stir-fried. Look for it in Asian
markets. Substitutes: celery
Ceylon spinach See Malabar spinach.
chard
chaya Substitutes: spinach
Chinese broccoli = Chinese kale =
gai lan = gai lum = kai lan
Notes: Like rapini, Chinese
broccoli has small stems and green
heads (which actually are flowers)
and lots of leaves. But Chinese
broccoli is leafier and less bitter
than rapini. It's a great vegetable
to stir-fry, but you can also steam
or boil it, as you would broccoli.
Substitutes: rapini OR broccoli OR
bok choy
Chinese flowering cabbage
Chinese kale

48. Chinese mustard cabbage
Chinese mustard greens
Chinese spinach = hiyu = hon-toi-moi = yin choy =
een choy = amaranth = hsien tsai Notes: This is
similar to spinach, only it's prettier, tastier, and
more nutritious. Look for it in Asian markets.
Substitutes: spinach (This isn't as delicate as
Chinese spinach) OR callaloo
chop suey greens
choy sum
chrysanthemum leaves = chop suey greens =
tong ho = tung ho = garland chrysanthemum =
shungiku Notes: This Asian potherb is used to
flavor salads, soups, sukiyaki and other dishes.
The leaves are usually blanched briefly to soften
them and deepen their color, but young leaves
can be served raw. Add them to cooked dishes
at the last minute, as they become bitter if
overcooked. Substitutes: spinach
cima di rabe
cima di rapa

49. collard greens = collards Notes: This is a favorite
of Southern cooks, who often cook them with salt
pork or smoked ham hocks. Frozen collards are
an acceptable substitute for fresh. Substitutes:
kale (crinkled leaves) OR kohlrabi leaves OR bok
choy (milder flavor) OR turnip greens OR mustard
greens (spicier flavor)
cow cabbage See kale.
curled mustard
dock
een choy
gai choy = kai choy = Chinese mustard cabbage =
Chinese mustard greens = Indian mustard = leaf
mustard Notes: Asian cooks like to pickle this, or
else use it in soups or stir-fries. If you find gai choy
too pungent to stir-fry, blanch it first in salted
water. Substitutes: mustard greens (more
pungent) OR broccoli raab
gai lan
gai lum
garland chrysanthemum
hiyu
hon-toi-moi

50. jam leaf
jute leaf = West Africa sorrel = krin-krin =
saluyot = rau day = Jew mallow Notes: These
are tossed into stews in Africa, the Philippines,
and Southeast Asia. Substitutes: spinach
kai choy
kail See kale.
kale = borecole = cow cabbage = kail
Pronunciation: KAYL Notes: Kale is a kind of
cabbage with dark green, wrinkled leaves.
It's prized more for its hardiness than its
flavor or delicacy, but it continues to be
popular in the South, where it's often cooked
as a side dish. Remove and discard the tough
center stalks before cooking. Varieties
include curly kale, dinosaur kale = black
cabbage = lacinato kale, and the popular Red
Russian kale = ragged jack kale. Substitutes:
collard greens (smooth leaves) OR rapini OR
Swiss chard (This cooks more quickly than
kale.) OR flowering kale OR cabbage OR napa
cabbage OR kohlrabi leaves OR mustard
greens OR spinach (in casseroles and
souffles)
kangkong

51. kohlrabi greens Notes: These can be cooked
just like Swiss chard. Remove the stems first if
they're too thick. Substitutes: Swiss chard OR
collard greens OR kale
kontomire = African spinach Shopping hints: This African green is very hard to find fresh in the
United States, and the canned version is terrible. Substitutes: Swiss chard OR spinach
leaf beet
long green
Malabar spinach = Ceylon spinach = saan
choy = slippery vegetable = alogbati =
mong toi = Vietnamese spinach Notes:
This is cooked much like spinach, but it's a
bit slimy like okra. It occasionally shows up
in Asian markets. Substitutes: spinach OR
okra
mustard greens = curled mustard Notes:
These are more popular in the South than
in the rest of the country. There are red
and green varieties, and both have a
peppery bite. If the greens are too
pungent for your taste, you can tame them
by blanching them in salted water.
Substitutes: gai choy (less pungent) OR
escarole (less pungent) OR kale (less
pungent) OR Swiss chard (less pungent) OR
spinach (less pungent; cooks more quickly)
OR radish greens

52. nettles = nettle leaves Shopping hints:
Nettles have long been used in Europe as a
substitute for spinach or kale, but they're
tricky to use. The tips contain formic acid,
a nasty irritant that can give you a serious
rash on the outside and cause even more
damage on the inside. You can remove the
formic acid by cooking and/or soaking the
nettles, but don't try this unless you know
what you're doing. If you're harvesting
your own nettle leaves, select young
ones. Substitutes: escarole OR beet
greens OR spinach
pumpkin leaves = pumpkin greens Substitutes: Swiss chard OR turnip greens OR chicory OR
spinach
purslane = verdolaga Shopping
hints: Hispanic cooks especially like
these crunchy, mild tasting greens.
You can use them raw in salads, or
cook them as a side dish. Look for
them in Hispanic markets.
Substitutes: watercress (milder flavor)
OR spinach (milder flavor) OR okra
quail grass Substitutes: spinach
raab
radish greens Notes: These have a peppery
flavor, and they're great raw in salads and
sandwiches, or you can cook them as you would
other leafy greens. The leaves are fairly
pungent, though, so a little goes a long way.
The greens from young plants are best.
Substitutes: mustard greens

53. rape
rapini
rappi
rosella
saan choy See Malabar spinach.
seakale beet
silver beet
slippery vegetable See Malabar spinach.
sorrel = rosella = sour grass = dock = sour
dock Pronunciation: SORE-uhl Notes: This sour
herb is quite popular in France. They like to cook it
briefly and make a purée out of it, which they ladle
over eggs, fish, meat, and other dishes. It can also
be served raw in salads. Substitutes: spinach +
lemon zest OR arugula
sour grass
spinach Equivalents: One pound fresh = 1 cup
cooked = 5 ounces frozen Notes: Spinach is
packed with nutrients, and it's quite versatile. You
can toss it raw into salads, or cook it briefly to
make a side dish or soup. Of the two main
varieties, smooth leaf spinach = flat leaf spinach =
salad spinach is more delicate and better suited to
salads than curly leaf spinach. Look for spinach
with small, narrow stems--they're younger and
more tender. And always use fresh spinach if you

54. can; it's much more palatable than frozen or
canned spinach. Substitutes: Chinese spinach
(more delicate) OR Swiss chard (more flavorful,
but takes longer to cook) OR beet greens (more
flavorful, but takes longer to cook) OR sorrel (color
fades when cooked; consider adding parsley for
color) OR kale (especially in casseroles; takes
longer to cook) OR turnip greens (discard stems;
takes longer to cook) OR escarole (especially with
hot bacon dressings)
spinach beet
swamp spinach
Swiss chard = chard = spinach
beet = leaf beet = seakale beet =
silver beet = white beet Notes:
Swiss chard is used much like
spinach, except that it has an
appealing beet-like flavor and a
heavier texture, which requires
longer cooking. Many cooks
simply sauté it in olive oil and
serve it as a side dish. Red chard
= rhubarb chard = ruby chard,
with green leaves and red stalks,
is slightly more tender and
flavorful than white chard =
green chard, with white stalks
and green leaves, but the two
are interchangeable in most
recipes. Substitutes: beet
greens OR spinach OR turnip
greens OR bok choy OR escarole
OR mustard greens
tangkong
taro leaves

55. tong ho
turnip greens = turnip tops = turnip salad = Hanover
greens Notes: A staple of Southern cuisine,
turnips greens are traditionally served with salt
pork or ham hocks. The leaves are pungent and
slightly bitter, especially older ones, but they
become milder when cooked. Don't prepare them
with aluminum cookware, as it will affect their
flavor and appearance. Substitutes: dandelion
greens OR mustard greens OR kale (takes longer to
cook) OR collard greens (takes longer to cook,
consider blanching first to reduce bitterness) OR
Swiss chard (milder flavor) OR spinach (milder
flavor)
turnip salad
turnip tops
ung choy
verdolaga See purslane.
water spinach = swamp spinach = ung choy = long green =
kangkong = tangkong Notes: This cooking green is very
common in the Philippines. Some varieties have purple
stems. Substitutes: spinach OR watercress
white beet
yin choy

56. Inflorescent Vegetables
artichoke = globe artichoke Notes:
Artichokes are the unopened flowers
and stems of a kind of thistle. You
cook them, then peel off and eat the
bases of the thick green petals (called
leaves). At the center is the heart, the
choicest portion of the artichoke,
covered by the choke, a hairy pad that
should be peeled off and discarded.
Their peak season is early summer.
Substitutes: Jerusalem artichokes
(crisper; consider blanching or roasting
first) OR salsify OR burdock OR hearts
of palm
banana blossom = banana flower
Notes: These are popular in Southeast
Asia and India, where they're boiled in
water or coconut milk, then eaten like
artichokes. Substitutes: artichokes
broccoflower = green cauliflower
Notes: This is a green variety of
cauliflower. Substitutes: cauliflower
OR broccoli

57. broccoli Pronunciation: BRAHK-uh-
lee OR BRAHK-lee Notes: Broccoli is
tasty, good for you, and easy to
cook. The florets can be steamed or
boiled and served as a side dish, or
served raw on a crudité platter, or
stir-fried. The stems are good, too,
but you should peel them first and
cook them a little longer. Select
broccoli that's dark green and fresh
smelling. Substitutes: broccoflower
OR cauliflower OR broccoli raab
(stronger, more bitter flavor; takes
less time to cook)
broccoli Romanesco Notes: This is
similar to broccoli, but its florets
resemble pine cones. It's especially
good raw. Substitutes: broccoflower
OR broccoli
broccolini = baby broccoli Notes:
Broccolini results from a cross
between broccoli and Chinese
broccoli. The slender stems resemble
asparagus in flavor and texture.
Substitutes: asparagus OR Chinese
broccoli
cauliflower Equivalents: 1 head = 4
cups florets Notes: Cauliflower
florets often wind up in soups, or as a
side dish smothered with a cheese
sauce, or served raw on a crudité
platter. Select heads that are heavy
for their size. Substitutes:
broccoflower OR broccoli

58. globe artichoke
green cauliflower
Snap Beans
Synonyms: string beans
With most beans, you eat only the seeds, usually
after they've been dried. But you can eat snap beans
pod and all. Until a century ago, the pods had tough
strings that cooks had to pull off before cooking
(hence the name "string beans") but the snap beans
you'll find in markets today are almost all stringless.
Substitutes: asparagus OR broccoli OR okra
Varieties:
asparagus bean See yard-long bean or winged bean.
chepil Shopping hints: Look for this in the produce section of Hispanic markets. Substitutes:
green beans
Chinese long bean
dau gok
dow gok

59. dragon tongue bean Notes: You
can eat these, pods and all, just like
green beans. Substitutes: green
beans
French bean
four-angled bean
goa bean
green bean = string bean = snap bean
Equivalents: One pound = 3 to 3.5
cups Notes: These are meant to be
cooked and eaten, pods and all. They're
best if they're steamed or stir-fried just
until they're tender but still crisp. Select
bright green beans that snap when
broken in half. Their peak season is in
the summer. Substitutes: wax bean
(different color; wax bean is yellow) OR
Italian flat bean (flatter pods, excellent
flavor) OR dragon tongue bean OR
winged bean (less flavorful)
haricot verts = French bean = French
green bean = French filet bean Notes:
This is a very thin variety of green bean
that's crisp, tender, and expensive.
Don't confuse this with the haricot
bean, which is a dry bean. Substitutes:
green beans (as thin as possible;
consider cutting thicker green beans in
half lengthwise)

60. Italian flat bean = Romano bean =
runner bean Notes: These green or
yellow beans are like ordinary green
beans, but they're flatter. Select small,
brightly colored beans that snap when
you break them in half. Substitutes:
green bean (Green beans have a
rounder pod than Italian flat beans, but
they can be used interchangeably in
most recipes.)
long bean
Manila bean
princess pea
Romano bean
sator Notes: Thai cooks like to add these
squat green beans to stir-fries. They have a
strong, somewhat bitter flavor.
Substitutes: green bean OR asparagus
snap bean
string bean
Thailand long bean Substitutes: yard-long beans

61. wax bean Notes: These are similar
to green beans except for the color,
which can be yellow or purple. Don't
confuse these with lima beans, which
are sometimes called wax beans.
Substitutes: green bean (different
color)
winged bean = winged pea = goa bean = asparagus pea = asparagus bean = four-angled bean =
manila bean = princess pea Notes: This pods have deep ridges, and attached leaves that open
up like wings. Young ones are best. Don't confuse this with the yard-long bean, which is also
sometimes called an asparagus bean. Substitutes: asparagus OR green beans (more flavorful)
yard-long bean = asparagus
bean = dow gok = dau gok =
Chinese long bean = long bean
= bodi = boonchi Notes:
These beans usually aren't a
yard long--half a yard is more
typical. Asians like to cut them
into smaller pieces and add
them to their stir-fried dishes.
You can also boil or steam
them like green beans, though
they're not as sweet and juicy.
They don't store well, so use
them within a few days of
purchase. Substitutes:
Thailand long bean OR green
bean (smaller and sweeter)
Edible Pods
Chinese pea pod
Chinese pea

62. Chinese snow pea
edible-podded pea
mange-tout pea
ochro
okra = ochro = okro = bamia
= bamie = bhindi = bindi =
gumbo = gombo = ladies'
fingers = ladyfingers =
quingombo = quiabo
Notes: When cooked, okra
exudes a slimy substance,
which serves as a wonderful
thickener in stews.
Unfortunately, that sliminess puts off many diners, but you can minimize it by
buying small, fresh okra and by cooking it very briefly. Okra's popular in the South,
where they fry it in cornmeal, pickle it (this also gets rid of the sliminess), and use it
to thicken their gumbos. Substitutes: gumbo filé (This is also used a thickener in
gumbos. Substitute one tablespoon gumbo filé for every three cups okra, but don't
add the gumbo filé until after the gumbo has been completely cooked.) OR nopales
(also serves as a thickener) OR asparagus (takes longer to cook) OR eggplant (takes
longer to cook) OR purslane
okro
snow pea = Chinese snow pea = Chinese pea =
Chinese pea pod = sugar pea = mange-tout pea =
edible-podded pea Equivalents: 2 cups fresh =
6 ounces frozen Notes: You eat these whole,
pod and all. They're often stir-fried very briefly
(no more than a minute), but they're also good
raw. They're easy to prepare, just wash and trim

63. the ends. Some people string them as well, but
that's not necessary. Select crisp, flat snow peas
that snap when you break them. Substitutes:
sugar snaps (rounder, sweeter, and crisper) OR
asparagus OR (for stir-fry dishes) bean sprouts
sugar pea
sugar snap = snap pea = sugar snap pea =
sugar pea Notes: This cross between an
English pea and a snow pea is sweet and
crisp, and is eaten whole, pod and all.
Sugar snaps can be served raw, briefly stir-
fried, pickled, or steamed as a side dish.
Substitutes: snow pea (flatter, not as
sweet) OR asparagus OR carrots (for a
crudité platter)
Fresh Beans
Synonyms: shelly beans = shellies = shuckies = shellouts
Fresh beans appear in the summer and fall,
and they're sweeter and more tender than
dry beans. They're also easier to prepare,
since you don't need to soak them or cook
them very long.
Varieties:
beer bean See edamame.

64. fresh cannellini bean = fresh white
kidney bean = fresh fazolia bean
Substitutes: cannellini bean
(dried)
fresh cranberry bean = fresh
borlotti bean = fresh saluggia =
fresh shell bean = salugia bean =
fresh crab eye bean = fresh
rosecoco bean = fresh Roman
bean = fresh fagiolo romano
Notes: These are available in the
summer months. Substitutes:
cranberry bean (dried)
edamame = sweet bean =
vegetable soybean = beer bean =
edible soybean = garden soybean
= immature soybean = green
soybean Pronunication: ed-duh-
MAH-may Notes: These are fresh
soybeans, often sold in the pod.
Steam them, then split the pod
open and eat the beans inside.
They're also great in soups.
Substitutes: garden pea OR fresh
black-eyed pea
edible soybean See edamame.

65. fresh fava bean = fresh broad
bean = fresh butter bean =
fresh Windsor bean = fresh
horse bean = fresh English
bean Pronunciation: FAH-
vah Notes: Tender fresh fava
beans are available in the fall
and are much better tasting
than canned, dried, or frozen
ones. Fresh young fava beans
need only be shelled, but more
mature beans should also be
peeled to rid them of their
tough, waxy skins.
Substitutes: fava bean (dried)
OR fresh lima beans (These are
sweeter, and more delicately
flavored.) OR chickpeas
garden soybean See edamame.
green soybean See edamame.
immature soybean See edamame.
fresh lima bean = fresh butter bean =
fresh Madagascar bean = fresh wax
bean Notes: These are exquisitely
sweet and tender, as long as you get to
them soon after they're picked. The
freshest pods are brightly colored and
snap crisply when you bend them.
Fresh lima beans don't need to be
soaked and you need only cook them
about 15 minutes. Substitutes: garden
peas OR lima beans (dried)
sweet bean See edamame.
vegetable soybean See edamame.

66. Mushrooms
Markets stock a variety of cultivated
mushrooms, but many people prefer
wild mushrooms, which are often
more flavorful. Be careful when
picking wild mushrooms--some species
are poisonous--and always cook them
thoroughly, both to release their
flavors and to convert their proteins
into a more usable form. To prepare
fresh mushrooms, first trim off the
bottoms of the stems, then wipe them
off. Don't rinse them or soak them,
for they'll absorb water and turn
mushy when you cook them. Dried
mushrooms are often excellent
substitutes for fresh, though some
species don't dry well. You can
reconstitute dried mushrooms by
soaking or simmering them. Don't
throw out the soaking liquid--it can
add more flavor to your sauce than
the mushrooms themselves. You can
also pulverize dried mushrooms with a
food processor or blender, then use
the mushroom powder to flavor
sauces and stews.
Substitutes: tempeh OR eggplant OR asparagus (Like mushrooms, this works well in a cream
soup.) OR bell peppers (in a pasta sauce) OR zucchini
Equivalents: 1 pound fresh mushrooms = 6 cups sliced fresh mushrooms = 3 ounces dried
mushrooms
Varieties:

67. abalone cap mushroom
bear's head mushroom = satyr's beard
mushroom = bearded tooth mushroom Latin:
Hericium erinaceus Notes: These grow yellow
and sour-tasting with age, so buy only white
ones. They're best sautéed or gently boiled.
black forest mushroom
black mushroom
black trumpet mushroom = black chanterelle
Notes: This is a very choice, flavorful
mushroom. Dried black trumpets are excellent,
too. Substitutes: chanterelle OR hedgehog
mushroom
black winter mushroom

68. blewit mushrooms = blewitt mushrooms = blue-
leg mushrooms = blue foot mushrooms = bluette
mushrooms Pronunciation: BLEW-it Latin
name: Clitocybe nuda Notes: These are prized
more for their beauty than their flavor, which is
pleasant but somewhat mild. Dried blewits are
even less flavorful than fresh. Substitutes:
white mushrooms OR shiitakes
bolete
borowik
brown mushroom
brown oak mushroom
button mushroom
cauliflower mushroom Notes: These
are very flavorful, but a bit chewy.
They're good fried, or in soups or
stews. Select small, young-looking
heads.
chanterelle = egg mushroom = girole =
pfifferling Equivalents: 1 pound fresh =
3 ounces dried. Notes: Chanterelles are
a whole family of mushrooms, most of
which are quite choice, but the name is
most often applied to the golden
chanterelle = yellow chanterelle. These
yellow mushrooms are highly prized for
their exquisite flavor, color, and
texture. Other tasty chanterelle
varieties include the yellow foot
chanterelle, which is less meaty and less
flavorful than other varieties, the black
trumpet mushroom, and the white

69. chanterelle, which is similar to the
golden chanterelle, but lighter in color.
Fresh chanterelles are best; dried or
canned chanterelles are less flavorful
and tend to have a rubbery texture.
Substitutes: hedgehog mushroom
OR white mushroom OR oyster
mushroom OR ear mushroom OR morel
chestnut mushroom
chicken-of-the-woods mushroom =
sulfur mushroom Notes: This got its
name because it has the texture of
cooked chicken. You can sauté it or, if
you want to make mock chicken, simmer
it in chicken stock. Substitutes:
portobello mushrooms OR cremini
mushrooms OR shiitake mushrooms OR
porcini mushrooms
Chinese black mushroom

70. cinnamon cap mushroom Notes:
Cinnamon cap mushrooms have a firm
texture and an earthy flavor.
Substitutes: shiitake
clamshell mushroom = clam shell
mushroom Notes: Varieties include the
brown clamshell mushroom (left). This
mushroom goes well with seafood or
meats. Cook them before eating.
cloud ear mushroom = cloud ear fungus
= mo-er mushroom Notes: It's hard to
find these fresh, but dried cloud ears are
an excellent substitute. Reconstitute
them by soaking or simmering them in
lots of water for a few hours.
Substitutes: wood ear mushrooms
cremini mushroom = crimini mushroom = Italian brown
mushroom = Italian mushroom = brown mushroom
Notes: These are closely related to common white
mushrooms, but they're a bit more flavorful. Large
cremini mushrooms are called portobello mushrooms.
Substitutes: white mushroom OR portobello (larger
and more flavorful) OR shiitake
egg mushroom
enok

71. enoki mushroom = enok = enokidake =
enokitake = golden needle mushroom =
golden mushroom = snow puff mushroom =
velvet foot mushroom = velvet stem
mushroom = winter mushroom
Pronunciation: eh-NO-kee Notes: Enoki
mushrooms have a delicate fruity flavor.
They're usually served raw. Substitutes:
oyster mushroom OR white mushroom
enokidake
enokitake
eryngii mushroom = eringii mushroom =
king oyster mushroom Substitutes:
matsutake
fairy-ring mushroom Substitutes: white
mushrooms OR chanterelles
forest mushroom

72. funnel chanterelle
gamboni mushroom = big leg mushroom
girole
golden chanterelle
golden mushroom
golden needle mushroom
golden oak mushroom
hawk's wing mushroom

73. hedgehog mushroom = sweet tooth mushroom
Notes: Hedgehog mushrooms are similar to
chanterelles in color and flavor. Substitutes:
chanterelles OR porcini
honey mushroom Substitutes: shiitake OR hedgehog mushroom
huitlacoche = cuitlacoche = corn smut
= maize mushroom = maizteca
mushroom = Mexican truffle Notes:
This is a fungus that forms black
kernels on ears of corn in damp
weather. It's a prized delicacy in
Mexico, and tastes a bit like wild
mushrooms. You can get it fresh or
frozen by mail order, or canned in
some Hispanic markets. WARNING:
May cause contractions in pregnant
women. Substitutes: morel
mushrooms OR squash blossoms
Italian brown mushroom
Italian mushroom
king bolete
lobster mushroom Notes: These are
actually white mushrooms that have been
coated by a red fungus.

74. maitake mushroom = hen-of-the-woods
mushroom = ram's head mushroom =
sheep's head mushroom = kumotake
mushroom Notes: This Japanese
mushroom is reputed to have numerous
health benefits. It also has a nice, earthy
flavor. Substitutes: oyster mushrooms (a
close relative)
matsutake mushroom = pine mushroom
Notes: These are popular in Japan, but
they're hard to find fresh in the United
States and dried matsutakes aren't nearly
as flavorful. Avoid canned matsutakes,
they're even worse than dried. Substitutes:
portobello (especially for grilling) OR
shiitake
mo-er mushroom
morels Equivalents: 1 pound =
2 - 3 ounces dried Notes:
Morels are highly prized for
their rich, earthy flavor, and
also because their caps are
hollow, which allows them to be
stuffed. Dried morels are very
flavorful, and they're an
excellent substitute for fresh in
sauces and stews. Substitutes:
shiitake OR chanterelles
nameko mushroom Pronunciation: NAH-
meh-koh Notes: Nameko mushrooms are
hard to find fresh, but Asian markets
sometimes stock cans or plastic bags of it.
They have a gelatinous texture and the
Japanese like to add them to miso soup.
Substitutes: shiitake

75. Oriental black mushroom
oyster mushroom = tree oyster mushroom =
pleurotus mushroom = pleurotte = abalone
mushroom Notes: Oyster mushrooms are
prized for their smooth texture and subtle,
oyster-like flavor. They can also be grown
commercially, so they're widely available
and fairly inexpensive. Substitutes: white
trumpet OR enoki OR chanterelle OR white
mushroom (takes longer to cook)
paddy straw mushroom
pfifferling
pine mushroom
pleurotte
pleurotus mushroom
pom pom mushroom = lion's mane mushroom =
beard mushroom Notes: The flavor of this
mushroom has been likened to that of lobster and
crab. Substitutes: porcini
Polish mushroom

76. puff ball mushroom = puffball mushroom
porcino = cepe = cep = bolete = king bolete = borowik =
Polish mushroom = steinpilze = stensopp Plural: porcini
Pronunciation: singular: pore-CHEE-noh; plural: pore-
CHEE-nee Equivalents: One pound fresh = 3 ounces
dried Notes: Porcini mushrooms are well appreciated
in Europe for their meaty texture and interesting flavor.
If you can find them fresh, pick the largest caps you can
find (or afford). Just wipe them clean before using; if
you wash them, they'll soak up the water like a sponge.
Dried porcini are also excellent. Substitutes: hedgehog
OR chanterelle (fruitier flavor) OR portobello OR oyster
mushrooms OR truffles
portobello mushroom =
portabello mushroom = giant
cremini Notes: These are just
large cremini mushrooms, and
their size (about the same as a
hamburger patty) makes them
perfect for grilling or roasting.
They're also more flavorful
than younger, smaller creminis.
Substitutes: cremini (smaller)
OR matsutake (for grilling) OR
porcini (for grilling)

77. red oyster mushroom Notes:
This beautiful mushroom,
unfortunately, loses its red
coloring when cooked.
Substitutes: oyster mushrooms
OR button mushrooms OR
shiitake mushrooms
shiitake mushroom = shitake mushroom = black
forest mushroom = black mushroom = black
winter mushroom = brown oak mushroom =
Chinese black mushroom = Oriental black
mushroom = forest mushroom = golden oak
mushroom = donko Equivalents: 1 pound = 3
ounces dried. Pronunciation: she-TAH-kay
Plural: shiitake Notes: Though shiitake
mushrooms are now cultivated, they have the
earthiness and flavor of wild mushrooms.
They're large and meaty, and they work well in
stir-fries, soups, and side dishes, or as a meat
substitute. Dried shiitakes are excellent, and
often preferable to fresh due to their more
intense flavor. Soak them in water for about
thirty minutes to reconstitute them, then use the
water they soaked in to enhance your sauce.
Substitutes: crimini mushrooms OR enoki
mushrooms OR straw mushrooms OR
chanterelles OR porcini mushrooms OR white
mushrooms OR oyster mushrooms
shimeji mushroom = pioppini mushroom
Notes: Like matsutake mushrooms, these grow
on trees. They're very tasty, with a peppery
flavor. They're great in stir-fries. Substitutes:
matsutake mushrooms
shitake mushroom

78. silver ear mushroom = snow mushroom = white fungus = white jelly fungus = white tree fungus
Substitutes: cloud ear mushroom OR wood ear mushroom (less expensive)
snow mushroom
snow puff mushroom
steinpilze
stensopp
St. George's mushroom
straw mushrooms = paddy straw
mushrooms Notes: These are a common
ingredient in Chinese stir-fries. They're hard
to find fresh, but canned straw mushrooms
work well and are sold in many
supermarkets. Better yet, but harder to
find, are dried straw mushrooms, which
have a more intense flavor than canned.
Substitutes: enoki mushrooms OR white
mushrooms
sweet tooth mushroom
tree ear mushroom See wood ear mushroom.
tree oyster mushroom

79. truffles Notes: Truffles are one of the most
expensive of the fungi (technically, they're not
mushrooms), but they're packed with flavor. You can
grate raw truffles into salads, or chop and sauté
them and use them to flavor sauces. Their flavor is
complex, so truffles work best in delicately flavored
dishes like cream sauces. Truffles are highly
perishable, so you should plan to use them within a
few days after buying them. To preserve them, add
slices of them to bourbon, then use the bourbon and
truffle pieces to flavor sauces. Fresh truffles are
often sold in containers filled with rice. Don't throw
out the rice--it was put there to absorb some of the
truffle's exquisite flavor. Substitutes: morels
OR porcini
trumpet royale mushroom Notes: This is a tasty,
meaty mushroom. Substitutes: shiitake OR porcini
velvet foot mushroom
velvet stem mushroom
white button mushroom
white chanterelle mushroom Notes: White
chanterelles are very similar to golden
chanterelles, except for their color and relative
rarity. Fresh chanterelles are best; dried or
canned chanterelles are less flavorful and tend to
have a rubbery texture. Substitutes: chanterelle
OR hedgehog mushroom
white fungus

80. white jelly fungus
white mushroom = button mushroom = white
button mushroom = supermarket mushroom
Notes: These are the mushrooms you're most
likely to find in supermarkets. They're good raw,
but more flavorful if cooked. Substitutes: cremini
mushrooms (more flavorful than white) OR oyster
mushroom (cooks faster)
white tree fungus
winecap mushroom = wine-cap mushroom
winter chanterelle
winter mushroom
wood ear mushroom = woodear mushroom =
black fungus = tree ear mushroom Notes:
Chinese markets carry fresh or dried pieces of
this tree mushroom. You're supposed to soak
or simmer the dried chips until they soften, and
then rinse them carefully to remove any dirt.
They're not very flavorful, but they have an
interesting texture and are believed to have
medicinal benefits. Substitutes: cloud ear
mushroom (thinner) OR silver ear (more
expensive) OR shiitake
yellow chanterelle
yellow foot chanterelle

81. yellow foot mushroom = yellow foot
chanterelle = funnel chanterelle = winter
chanterelle Notes: Though not as flavorful
as golden chanterelles, these mushrooms
work well in most chanterelle recipes.
Substitutes: chanterelle OR hedgehog
mushroom
Fruit Vegetables
Asian squash
avocados

82. chile peppers (dried)
chile peppers (fresh)
cucumbers

83. eggplants
olives
summer squash
sweet peppers

84. tomatillo = ground tomato = husk tomato =
jamberry = Mexican green tomato = Spanish
tomato = tomate verde = Mexican husk
tomato = Chinese lantern plants = fresadilla =
miltomate Pronunciation: toh-mah-TEE-yoh
Plural: tomatillos
Tomatillos look like small green tomatoes
encased in a papery husk. They're pleasantly
tart, and principally used to make Mexican
salsas, particularly salsa verde. They're good
raw, but many cooks cook them briefly in
order to enhance their flavor. Frozen
tomatillos are good substitutes for fresh.
Store fresh ones in the refrigerator for up to
a month, or cook them and freeze them.
Substitutes: green tomatoes + dash lemon
juice OR plum tomatoes + dash lemon juice
OR cape gooseberries
tomatoes

85. winter squash
Tomatoes
With their rich flavor and mild acidity,
tomatoes have worked their way into
thousands of recipes. You can eat
them raw in salads, salsas, or
sandwiches, cook them to make
sauces, stuff them and bake them, or
grill them on skewers with other
vegetables. Summertime is the the
best season for tomatoes; those sold
at other times of the year are often
bland. Indeed, better cooks often
prefer canned tomatoes for their
sauces over fresh out-of-season
tomatoes. Select tomatoes that are
brightly colored, smooth skinned, and
heavy for their size. Don't refrigerate
tomatoes--it ruins their flavor.
Equivalents: 1 large tomato = 1 cup, chopped
Substitutes: sun-dried tomatoes (reconstitute first in water) OR tomato paste (1 medium
tomato, peeled, seeded, and chopped = 1 tablespoon tomato paste ) OR roasted red peppers OR
tomatillos OR mangos (in salsas) OR papayas (in salsas)
Varieties:
beefstake tomato

86. cherry tomato Notes: These are less than an inch
in diameter, perfect for adding to salads or crudité
platters, or grilling on skewers. There are both red
and yellow varieties. Substitutes: teardrop
tomato OR slicing tomato (for salads)
Chinese lantern plants
currant tomato Notes: These are about half the size of cherry tomatoes. Substitutes: cherry
tomato (larger) OR teardrop tomatoes OR grape tomatoes
fresadilla
grape tomatoes Substitutes: teardrop
tomatoes OR currant tomatoes OR
cherry tomatoes
green tomato Notes: These are picked
before they turn green. Southerners like
to fry them. Substitutes: tomatillos OR
slicing tomatoes (especially underripe
ones) OR bell peppers
ground tomato
husk tomato

87. jamberry
Italian tomato
Mexican green tomato
Mexican husk tomato
miltomate
paste tomato
pear tomato See teardrop tomato
plum tomato
poire-joli
sauce tomato = paste tomato = plum tomato
Notes: This tomato isn't as juicy as other
tomatoes, which gives it a more concentrated
flavor that works well in sauces and stews.
These are also the best tomatoes for drying.
You may want to remove the bitter seeds before
cooking these tomatoes, but save the gel that
surrounds the seeds--it's rich in flavor. Varieties
include the roma tomato = Italian tomato =
Italian plum tomato and saladette tomato.
Sauce tomatoes are most flavorful in the
summer. During the rest of the year, many
cooks prefer canned tomatoes over the bland
and mealy fresh tomatoes they usually find in
markets. Substitutes: slicing tomato (This has
a higher water content, so you'll need to cook it
longer to concentrate its flavor.)

88. slicing tomato = globe tomato Notes: These
large tomatoes are best for sandwiches and
grilling. Varieties include the beefstake
tomato and oxheart tomato. The red varieties
tend to be more acidic than the yellow.
Substitutes: cherry tomato (for salads) OR
vine tomato OR Belgian tomato OR beets (for
salads)
teardrop tomato = poire-joli = pear tomato
Notes: Like cherry tomatoes, these are great
in salads and on crudité platters. Substitutes:
cherry tomatoes OR grape tomatoes
tomate verde
vine tomato = vine-ripened tomato Notes: For best
flavor, tomatoes should stay on the vine until they're fully
ripened. This is a tall order for growers, who prefer to
pick tomatoes while they're still green and sturdy, and
then gas them with ethylene until they turn red. Vine
tomatoes, on the other hand, are picked after they begin
to "break" or turn red, which allows them to develop
fuller flavor. Expect to pay more for the special handling
required to bring these to market.
Eggplants
Synonyms:
aubergine = berenjena = brinjal = garden egg = egg apple = patlican = melongene = melanzane =
Guinea squash

89. This is a spongy, mild-tasting vegetable that's
meaty yet low in calories. It's never eaten raw,
but it can be baked, grilled, or sautéed. The
best eggplants are firm and shiny eggplants
with unbroken skin. Male eggplants tend to
have fewer seeds, and are therefore less bitter
than female eggplants. To sex an eggplant,
look at the indentation at bottom. If it's deep
and shaped like a dash, it's a female. If it's
shallow and round, it's a male. Smaller
eggplants also tend to be less bitter. Freshness
is important, so don't store them for very long.
Substitutes:
zucchini OR cocozelle OR okra OR portobello mushrooms
Varieties:
American eggplant = globe eggplant
This is the familiar large, dark purple,
pear-shaped variety.
1 medium = 1 pound = 4.5 cups of peeled
and cubed eggplant
Substitutes: Italian eggplant (this is
smaller but similar) OR Japanese eggplant
(1 American eggplant = 3 Japanese
eggplants)

90. apple green eggplant = green apple eggplant
Asian eggplants = Oriental eggplants, which include Japanese eggplants and Chinese eggplants,
have thinner skins and a more delicate flavor than American eggplants, and not as many of the
seeds that tend to make eggplants bitter. They're usually more slender than American
eggplants, but they vary in size and shape. They range in color from lavender to pink, green, and
white.
baby eggplants These are small versions of American eggplants, with sweeter flesh and thinner
skins. If substituting larger eggplants for these, try peeling and salting them before cooking.
Chinese eggplant
Compared to the familiar American
eggplant, Chinese eggplants have thinner
skins, a more delicate flavor, and not as
many of the seeds that tend to make
eggplants bitter.
Substitutes: Japanese eggplant (This is
similar, but it tends to be a bit more bitter
than the Chinese eggplant.) OR small
Italian eggplant

91. dried eggplant Notes: Look for these in
Middle Eastern markets.
Filipino eggplant
garden eggs These are tiny eggplants, the size of an egg or smaller. Their color ranges from
white to greenish-yellow.
green goddess eggplant Notes:
This has a very mild flavor.
Hawaiian eggplant

92. Holland eggplant
Indian eggplant
Substitutes: Japanese eggplants
Italian eggplant
These are smaller than American
eggplants, but they're otherwise
very similar.
Substitutes: American eggplant
(preferably smaller ones)
Japanese eggplant
Like other Asian eggplants,
Japanese eggplants have thin
skins, and a sweet, delicate
flavor.
Substitutes: Chinese eggplant
(This is similar, but it's quite as
bitter as the Japanese
eggplant.) OR small Italian
eggplant

93. pea eggplants = baby Thai eggplants
makua puong = makheau phuang Notes:
These tiny Thai eggplants are quite bitter.
They're sold in clusters and look like large
green peas. You can find them fresh in Thai
markets, or buy them pickled in jars.
Substitutes: Thai eggplant (larger, not as
bitter) OR English peas (For looks only;
these have a completely different flavor.)
Rosa Bianca eggplant Notes: This Italian
hierloom eggplant has very sweet, mild flesh
and a creamy texture.
Sicilian eggplants These are large with purple stripes. They have thin skins and a subtle flavor.
Thai eggplants
These golf-ball sized eggplants are more
bitter than American eggplants. They
come in different colors, but they're
usually green mixed with yellow or
white. They're often used in hot chile or
curry dishes. Remove the bitter seeds
before using. Substitutes: pea eggplants
(smaller, more bitter)

94. white eggplant This eggplant has a
tough skin but a more delicate flavor and
firmer flesh than the American
eggplant.
Winter Squash
Winter squash come in many sizes and shapes, but
all have hard outer rinds that surround sweet,
often orange flesh. Winter squash arrive late in the
growing season and they have a long shelf life, so
they've long been a staple in winter and spring,
when other vegetables are harder to come by.
Unlike summer squash, winter squash must be
cooked. They're usually baked or steamed, and
then sometimes puréed. Select squash that are
heavy for their size.
Varieties:
acorn squash Notes: These are popular because of their
small size--one squash can be cut in half and baked to
make two generous servings. The biggest drawback to
this variety is that the rind is quite hard, and therefore
difficult to cut. Select acorn squash with as much green
on the rind as possible. Substitutes: buttercup squash
(drier) OR butternut squash (nuttier flavor; easier to peel
when raw) OR banana squash (much larger) OR turban
squash (sweeter) OR Hubbard squash (much larger) OR
pumpkin (much larger) OR green papayas OR golden
nuggest squash (hard to cut open; consider baking first)
baby acorn squash Substitutes: summer squash

95. banana squash Notes: This variety is so
large that grocers usually cut into smaller
chunks before putting it out. It's tasty, but its
biggest virtue is the beautiful golden color of
its flesh. Substitutes: butternut squash OR
buttercup squash OR acorn squash
OR Hubbard squash OR pumpkin
buttercup squash Notes: With sweet and
creamy orange flesh, the buttercup is one of
the more highly regarded winter squashes.
The biggest shortcoming is that it tends to be
a bit dry. Choose specimens that are heavy
for their size. Substitutes: butternut squash
(nuttier, sweeter flavor; easier to peel when
raw) OR acorn squash (less flavorful, moister)
OR Hubbard squash OR delicata squash OR
kabocha squash OR pumpkin OR green
papaya
butternut squash Notes: This variety is very popular because
it's so easy to use. It's small enough to serve a normal family
without leftovers, and the rind is thin enough to peel off with a
vegetable peeler. As an added bonus, the flavor is sweet,
moist, and pleasantly nutty. Substitutes: buttercup squash
(not as sweet and moist; harder to peel when raw; consider
baking with skin on) OR acorn squash (not as sweet; harder to
peel when raw, consider baking with skin on) OR calabaza OR
delicata squash OR kabocha squash OR Hubbard squash
(harder to peel when raw, consider baking with skin on)
OR green papaya
calabash 1. spaghetti squash 2. cucuzza
calabaza = green pumpkin = West Indian pumpkin = Cuban squash = toadback = Jamaican
pumpkin = crapaudback = ahuyama = zapallo = abóbora = giraumon Pronunciation: kah-luh-
BAH-zuh Equivalents: 1 pound yields 2 cups cooked squash Notes: These are popular in
Hispanic countries and throughout the Caribbean. They're large, so markets often cut them up
before selling them. Substitutes: sugar pumpkin OR butternut squash OR buttercup squash OR
Hubbard squash OR acorn squash

96. delicata squash = sweet potato squash =
Bohemian squash Pronunciation: de-lee-CAH-
tuh Notes: This is one of the tastier winter
squashes, with creamy pulp that tastes a bit like
sweet potatoes. Choose squash that are heavy for
their size. Substitutes: butternut squash OR
buttercup squash OR sweet potato
golden delicious squash Substitutes: hubbard squash
golden nugget squash = Oriental pumpkin = gold
nugget squash Notes: This has a pleasant
flavor, but it doesn't have as much flesh as other
squashes and the heavy rind makes it hard to cut
before cooking. Select specimens that are heavy
for their size, and that have a dull finish. Those
with shiny rinds were probably picked too young,
and won't be as sweet. Substitutes: acorn squash
green pumpkin
Hubbard squash Notes: This variety has tasty
flesh, but it's too large for many families to hand
and the rind is hard to cut though. Some grocers
cut them into smaller pieces before putting them
out. Substitutes: pumpkin OR golden delicious
squash OR buttercup squash OR butternut squash
(easier to peel when raw, sweet flavor) OR
banana squash OR acorn squash OR green papaya
Japanese pumpkin
Japanese squash

97. kabocha squash = Japanese squash = Japanese
pumpkin = nam gwa = sweet mama = kabachi
Pronunciation: kuh-BOW-tchah Equivalents: 1 cup
cubed raw squash = 116 grams Notes: This
orange-fleshed winter squash has a striated green
rind. It's sweeter, drier, and less fibrous than other
winter squash, and it tastes a bit like sweet
potatoes. Substitutes: butternut squash OR acorn
squash OR turban squash OR other winter squash
kin nam gwa
nam gwa
Oriental pumpkin
pumpkin Notes: Use the small sugar
pumpkin = pie pumpkin for pies; the larger
jack o'lantern pumpkin is too watery.
Canned pumpkin purée is convenient and
a good substitute for fresh. Substitutes:
autumn squash OR Hubbard squash
(especially in pies) OR calabaza
OR butternut squash (good in pies) OR
buttercup squash OR acorn squash
OR sweet potato (especially for pies)
spaghetti squash = calabash = vegetable spaghetti
Notes: After it's cooked, you can dig a fork into the
flesh of a spaghetti squash and pull out long yellow
strands that resemble spaghetti. Though they taste
like squash, the "noodles" can serve as a low-calorie
substitute for pasta. Substitutes: spaghetti OR
butternut squash OR banana squash

98. sweet dumpling squash Notes: Sweet dumpling
squash are fairly small, so you can cut them in half,
bake them, and serve each half as an individual
portion. The flesh is sweeter and drier than that of
other winter squash, and the peel is soft enough to
be eaten. Substitutes: butternut squash OR
kabocha squash OR acorn squash
sweet mama
sweet potato squash
toadback
turban squash Notes: This squash has a
gorgeous rind, but ho-hum flavor. It makes a
good centerpiece, or you can hollow it out and
use it as a spectacular soup tureen.
Substitutes: butternut squash OR acorn squash
OR green papaya
vegetable spaghetti
West Indian pumpkin
Summer Squash

99. Unlike winter squash, summer
squash can be eaten rind, seeds,
and all. The different varieties
vary in size, shape, and color, but
they can be used interchangeably
in recipes. Select summer squash
that's small and firm.
Substitutes: eggplant (this must be cooked) OR bok choy (in stir-fries) OR cucumbers (if served
raw) OR winter squash
Varieties:
bottle gourd
calabash 1. spaghetti squash 2. cucuzza
chayote = cho-cho = chocho =
christophene = christophine = chuchu =
mango squash = mirliton (in the South)
= pear squash = vegetable pear =
sousous = choko = custard marrow =
pepinella = pepinello = xuxu = xoxo
Pronunciation: chi-YOH-tay or chi-
YOH-tee Notes: This mild-flavored
squash looks like a wrinkled, pale green
pear. It needs to be cooked before
serving, and for a longer time than
other summer squash. You should peel
a chayote before cooking it, but don't
take the seed out--it's edible and tasty.
Cooked chayotes make good low-fat
substitutes for avocados. Substitutes:
zucchini (stonger flavor, cooks more
quickly) OR kohlrabi OR other summer
squash OR carrots OR bell peppers (for
stuffing)
cho-cho

100. choko
christophene
chuchu
courgette
cucuzza = cucuzzi = bottle gourd = calabash = zucca = suzza melon = Tasmania bean = New
Guinea bean = Italian squash Substitutes: zucchini OR yellow squash
cucuzzi
custard marrow
custard squash
cymling
globe squash = Ronde de Nice Notes: You can
stuff these and bake them, or slice and sauté
them. Substitutes: zucchini OR baby acorn
squash
Italian marrow
Italian squash
mango squash
marrow squash
mirliton
New Guinea bean

101. pattypan squash = scalloped squash =
scallop = custard squash = white bush
squash = cymling = white squash
Notes: These have a pleasant, nutty
flavor, and they're easy to hollow out,
stuff, and bake. There are green and
yellow varieties; yellow ones are
sometimes called sunburst squash.
Substitutes: scallopini (darker and
rounder) OR zucchini OR yellow squash
OR baby acorn squash
pear squash
pepinella
scallop
scalloped squash
scallopini Notes: This is like a
pattypan squash, only it's greener
and rounder. Substitutes: pattypan
squash (ligher and flatter)
OR zucchini OR baby acorn squash
snake gourd Substitutes: zucchini (smaller) OR other summer squash
sousous
sunburst squash
suzza melon
Tasmania bean

102. tinda = Indian baby pumpkin =
Punjabi tinda
vegetable marrow = marrow squash Substitutes: zucchini (smaller)
vegetable pear
white bush squash
xuxu
yellow crookneck squash
yellow squash Notes: This category
includes yellow straightneck squash and
yellow crookneck squash (left).
Substitutes: zucchini (This is more
flavorful, and there's a yellow variety.)
OR pattypan squash OR cucuzza
yellow straightneck squash
zucca
zucchini = courgette =
Italian marrow squash
Pronunciation: zoo-KEE-
nee Equivalents: 1 medium
zucchini = 1 cup sliced
Notes: America's most
popular summer squash,
zucchini can be served raw,
sautéed, baked, grilled, and

103. even shredded and baked in
a cake. Green zucchini is
the most popular, but some
grocers also carry a bright
yellow variety.
Substitutes: cocozelle OR yellow squash OR pattypan squash (especially for
stuffing) OR chayote squash (not raw; takes longer to cook; excellent for stuffing;
peel first) OR eggplant OR cucuzza OR carrots OR pumpkin (This is a great
substitute for grated zucchini in breads and cakes)
Asian Squash
ampalaya
angled loofa
ash pumpkin
balsam pear
bitter cucumber
bitter gourd
bitter melon = balsam pear = bitter
cucumber = bitter gourd =
ampalaya = Chinese bitter melon =
foo gwa = karela Notes: This
bitter vegetable is believed to have
medicinal properties and is widely
used throughout Asia. Substitutes:
winter melon (larger, needn't be
salted before cooking to remove
bitterness)
Chinese bitter melon

104. Chinese okra = silk squash = silk melon =
Taiwanese okra Notes: There can either
have a smooth surface or one with deep
ridges. The ridged version is sometimes
called angled luffa = angled loofa = angled
loofah. Substitutes: zucchini
Chinese winter melon
foo gwa
fuzzy melon = hairy melon = hairy cucumber =
moqua Notes: This sweet and mild squash
has a fuzzy feel to it. Substitutes: zucchini
hairy cucumber
hairy melon
Indian bitter melon
karela

105. opo squash
silk melon
silk squash
wax gourd
winter gourd
winter melon = ash pumpkin = winter
gourd = Chinese winter melon = wax
gourd Substitutes: bitter melon (much
smaller; salt and let stand for 30 minutes
before cooking to reduce bitterness)
Cucumbers

106. cucumber = cuke These gourd relatives are
crisp, cool, and juicy, but get only so-so
marks for flavor and nutritional content. A
slicing cucumber = table cucumber is usually
served raw in salads, sandwiches, drinks,
sushi, and hors d'oeuvres to add crunch, but
they can also be cooked like
zucchini. Pickling cucumbers are usually
smaller than slicing cucumbers, and often
have thick, warty skins. They're hard to find
in supermarkets, but you can often find them
during the summer months in farmers'
markets.
Select firm, unblemished cucumbers that are rounded at the tips and heavy for their
size. Reject those with soft spots or withered ends. Within each variety, try to pick
cucumbers that are relatively small and slender--they'll often have better flavor and
fewer seeds.
Supermarket cucumbers are often waxed to seal in moisture; unwaxed cucumbers
can be sealed by wrapping them tightly in plastic wrap. Store cucumbers unwashed
in the refrigerator crisper, where the higher humidity will help keep them crisp.
Don't freeze cucumbers--they get mushy if they're too cold. Use them within a
week or so of purchase.
Many cooks remove the tips, peels and seeds, which are tough and bitter in some
varieties. To seed a cucumber, cut it lengthwise and scrape the seeds out with a
spoon or knife.
Varieties:
Best for slicing: garden cucumber, English cucumber, Japanese cucumber,
Armenian cucumber, lemon cucumber
Best for pickling: gherkin, cornichon, Kirby cucumber, lemon cucumber
Equivalents: One pound yields about 2 cups sliced.
Substitutes: zucchini OR beets
Complements: dill OR mint OR vinegar OR yogurt OR salt OR sugar OR fish OR
cream OR celery seed OR tarragon
Varieties:

107. American dill Substitutes: gherkin (smaller) OR cornichon (smaller)
Armenian cucumber = snake
melon = snake cucumber = uri
This is hard to find, but one of the
best-regarded slicing cucumbers.
It's crisp, thin-skinned, and mild-
flavored, and it has soft seeds.
Like the English cucumber, it
doesn't need to be peeled or
seeded. It's not good for pickling.
Substitutes: English cucumber
cornichon This is a small pickling cucumber. Substitutes: gherkin
cuke
English cucumber = burpless
cucumber = English cucumber =
European cucumber = hothouse
cucumber = seedless cucumber =
gourmet cucumber = greenhouse
cucumber This foot-long slicing
cucumber is pricier and less
flavorful than other varieties, but it
has less conspicuous seeds, a
thinner skin, and a plastic wrapper-
-instead of a wax coating--to
improve shelf life. All of this saves
preparation time, since there's no
need to peel or seed the cucumber
before slicing it. This is a good
variety if you focused on looks--you
can cut it into round, green
trimmed slices. Substitutes:
Japanese cucumber OR garden
cucumber, peeled and seeded
gherkin These are very small pickling cucumbers. Substitutes: cornichon OR American dill
(larger)

108. Japanese cucumber These are just
like English cucumbers, only with
bumps. Like English cucumbers, they
don't have to be peeled or seeded.
Substitutes: English cucumber
Kirby cucumber This short, versatile cucumber is
used for both slicing and pickling. It's small, with
bumpy yellow or green skin. Like the English
cucumber, it has a thin skin and inconspicuous
seeds. Substitutes: burpless cucumber (much
larger)
lemon cucumber This versatile cucumber
is sweet and flavorful, and doesn't have
much of the chemical that makes other
cucumbers bitter and hard to digest.
Though it's often served raw, it's also a
good pickling cucumber. Substitutes:
green cucumber (not as delicately
flavored)
garden cucumber = market cucumber =
common cucumber = regular cucumber =
outdoor cucumber = field-grown
cucumbers You can find these throughout
the year at all but the most poorly stocked
markets. The ones you find in
supermarkets are usually waxed to hold in
moisture and improve shelf-life--these
should be peeled or at least scrubbed well
before serving. Unwaxed cucumbers don't
need to be peeled, but better cooks often
do so since the peels tend to be thick and

109. bitter. It's also a good idea to remove the
seeds from these kinds of cucumbers; just
cut them in half lengthwise and scrape
them out. Select cukes that are firm, dark
green, and rounded at the tips.
Substitutes: English cucumber (Less
flavorful, but doesn't need to be peeled or
seeded.) OR Japanese cucumber OR
Armenian cucumber OR lemon cucumber
Mediterranean cucumber
Persian cucumber Notes: This is very similar to
a Japanese cucumber.
Sweet Peppers
aji dulce
bell pepper = capsicum = sweet pepper
Equivalents: One tablespoon dried = 3
tablespoon chopped fresh Notes: Red
and yellow peppers are riper, more
flavorful, and pricier than the more
common green ones. You can
occasionally find bell peppers in other
colors as well, like brown, white, pink,
orange, and purple. Substitutes:
Holland bell peppers (thicker walls) OR
Italian frying peppers OR cubanelle
(more flavorful) OR poblano pepper

110. (hotter than bell) OR Anaheim pepper
(hotter than bell) OR pimiento OR dried
bell pepper flakes
bull's horn Substitutes: green bell pepper
cachucha pepper = rocatillo = aji dulce Substitutes: bell pepper
cubanelle = Cuban pepper Notes: These
turn from green to red as they mature.
Substitutes: red or yellow bell pepper (less
flavorful)
Cuban pepper
European sweet pepper
Holland bell pepper Notes: These are like bell
peppers, only with thicker walls. Substitutes:
other bell peppers (may have thinner walls
than Holland bell)
lamuyo = European sweet pepper = rouge royal Substitutes: bell pepper (not as sweet or large)