Onion and tomato. Both are absolutely vile in raw form and ruin whatever the have been put in; both have uses cooked in various ways.
I can eat caramelized onions as a meal by themselves, but otherwise, onions where they “don’t belong” (such as on pizza) will ruin many dishes.
I’d happily eat any of these vegetables, even the few I haven’t tried before.
Oh, and I despise hot peppers, which wasnt a choice. Bell peppers and pepperoncinis are fine.
It is my theory that eating hot peppers kills your taste buds, and leaves one unable to taste anything subtle, and then one craves hotter and hotter.
The picture I saw when I googled “mangetout” looked like snow peas. But I don’t know whether it’s used to refer to both; it’s not used at all around here.
– according to @Treppenwitz’s cite they’re snow peas.
I like cauliflower, and don’t mind it as a substitute – except that it’s much less filling than the things it’s supposed to substitute for. So I’m either going to want my potatoes/rice/wheat after all, or I’m going to eat a lot extra of something else.
I like onions and garlic, either raw or cooked, in/on nearly anything. And give me the pungent onions, please; the sweets are mostly tasteless.
I like nearly everything on that list, except okra, celery, beets, and fava beans. Fava beans just taste wrong to me somehow. Maybe I’ve got the Mediterranean-descent fava intolerance and my body’s trying to warn me? No immediate reaction from a mouthful or two, but I think it doesn’t work like that.
Okra was the only food our dog turned up his nose at. And he ate everything. I agree with him on that one.
I’m not sure I’ve ever had fava beans. Are they related to lima beans?
I am gratified to see that a lot of people agree with me on beets. I did check a couple of others (celery and parsley) but those I just find mildly unpleasant. Beets, on the other hand, are incomprehensible to me as food.
No mention of the worst vegetable ever grown, Lima Beans?
You know, there are so many types of beans, this could easily have been just about the beans you dislike. ‘Fraid your most hated bean didn’t make the edit.
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There were several on the list that I was unfamiliar with, but given that I like almost all vegetables, I think it’s pretty likely that I’d like them, too, so I left them unchecked. The only three I checked:
Everything else, I range from “It’s OK” to “Yum, save more for me!”.
Not according to my tastebuds. And not closely – lima beans are Phaseolus lunatus, favas are Vicia faba. (Regular green beans, and also most dry beans (kidneys, etc) are Phaseolus vulgaris.)
I like lima beans just fine.
Me too, but I didn’t select them; I only selected the ones I know I dislike.
The ones I didn’t select include those I like, those I like in certain contexts, and those I don’t know whether I like because I’m not fami.liar with them.
It is, in the sense that “beetroots” is the UK English version of the US English word “beets”. @Treppenwitz is from the UK so it’s natural the UK name would be used, and it’s commendable that both the UK and US names for veggies are used in most cases that it would apply.
There are new hybrids of brussels sprouts which do not smell of sulfur like the old ones did. They are much much nicer. Particularly roasted with apples and a bit of brown sugar. You might try them.
This just gave me a revelation— artichokes are the crab legs of vegetables!
Both require a goodly amount of work for a relatively small payoff. But the work involved in removing the shell parts to get at the ‘meat’ is kind of a fun challenge. And, there’s usually lemon and butter involved in both cases.
Limas need to eaten young, before they get mealy.
In fact almost all vegetables have an ideal harvest time and best way of preparing them, which many vegetable haters have not experienced. The difference between overcooked old, or worse, canned, vegetables , and tender young freshly picked and lightly cooked vegetables is vast.
I’ve heard that modern brussels sprouts are a completely different thing than those of my childhood, but when I suggested trying them, I realized I’d vastly underestimated the depth of Mr. Legend’s hatred of them. I don’t believe they’ll ever be a feature of our meals, regardless of modern improvements!
You have married a wise man…
I wondered where @Treppenwitz was from, based on all the unfamiliar names they used. But i did guess that beetroots was what i think if as beets, since we do eat the root, afterall.
I voted for okra and spinach. I hate the slimy texture of okra. I’ve had people tell me I just haven’t had it prepared correctly, but I’ve tried several different preparation methods, and they were all slimy. With spinach it’s a matter of health. I’m very sensitive to oxalate, and even a single large spinach salad has been known to send me to the ER with kidney stones. I would have also voted for broccolini if it had been on the list. That one is also a texture problem, but for broccolini it’s a matter of it being too tough and chewy, almost like trying to eat bubblegum.