4. Inchelium Garlic
Photo via Gary Walton/Flickr
Inchelium garlic was discovered on the Colville Native American reservation in Washington state; its bulbs can grow to about three inches across. With a flavor described as “robust and rich with a pinch of heat,” it has won first place in a number of garlic-tasting contests.
5. Red Craigs Royal Potato and All-Blue Potato
Photo via Rebsie Fairholm/Flickr
Native to the U.K., Red Craigs Royal potatos are white inside with red skins streaked with yellow, indeed making them “a good choice for the show bench.” If you’d like to add some more color to your potato salad, there’s also the All-Blue Potato, said to be “the most direct descendant” of the potatoes that first grew 10,000 years ago in the Peruvian Andes.
Photo via Jaspanelle Jovian/Flickr
6. Victoria Rhubarb
Photo via Magda Wojtyra/Flickr
Victoria rhubarb, said to have “established the gold standard by which to judge good rhubarb,” has both red and green stalks. It has a sweet taste like that of apples and gooseberries, with a twist of lemon or grapefruit (depending on your soil), that makes it great for desserts. It originates from the U.K. and dates back to around 1837.
Top photo via brotherlywalks/Flickr
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