胡蘿蔔 (Daucus carota) 原本是紫色的——橘色品種是在17世紀由荷蘭培育出來的,可能是為了向奧蘭治王朝 (House of Orange) 致敬。青花菜 (Brassica oleracea) 是2,000多年前在義大利培育出來的——它本質上是在開花前收割的花芽,與花椰菜和甘藍菜密切相關。番茄 (Solanum lycopersicum) 在植物學上屬於水果——它曾被歐洲人認為有毒,僅作為觀賞植物種植。玉米 (Zea mays) 是9,000多年前在墨西哥由野生草類馴化而來的——甜玉米是一種阻止糖分轉化為澱粉的突變品種。甜椒 (Capsicum annuum) 在植物學上屬於水果——紅甜椒純粹是完全成熟的綠甜椒,其維生素C含量是柳橙的三倍。洋蔥 (Allium cepa) 是最古老的栽培蔬菜之一——古埃及人將其視為永恆生命的象徵,並將其放入法老的陵墓中。馬鈴薯(Solanum tuberosum)在16世紀從南美洲傳入歐洲——愛爾蘭大饑荒(1845-1852年)導致超過一百萬人死亡,並引發了大規模的移民潮。小黃瓜(Cucumis sativus)含有95%的水分——小黃瓜的果肉可以比周圍空氣低20°F,這就是為什麼我們會說「cool as a cucumber」(像小黃瓜一樣清涼冷靜)。大蒜(Allium sativum)已有超過7000年的藥用歷史——古埃及金字塔工人們曾獲配發大蒜配給以維持體力。菠菜(Spinacia oleracea)起源於波斯——大力水手(Popeye)與菠菜的關聯讓美國在1930年代經濟大蕭條期間的菠菜銷量增長了33%。豌豆(Pisum sativum)是格里哥·孟德爾奠基性遺傳學實驗的研究對象——他在1860年代對豌豆植株的研究建立了基本的遺傳定律。櫛瓜(Cucurbita pepo)在植物學上屬於水果——如果任其完全成熟,它會變成大櫛瓜,長度可達一公尺以上。茄子(Solanum melongena)之所以得名,是因為早期的歐洲品種又小又白,外形酷似雞蛋。它是茄科植物的成員。番薯(學名:Ipomoea batatas)與普通馬鈴薯並無關聯——它在美洲至少已耕種了 5,000 年,並在歐洲人接觸之前就已傳入玻里尼西亞。甘藍(學名:Brassica oleracea)已耕種超過 4,000 年——將其發酵可製成德式酸菜和韓式泡菜,這是世界上最古老的一些醃製食品。菜薊(學名:Cynara scolymus)是菜薊屬植物的花蕾——可食用的部分是每個花瓣的肉質基部和中心的芯部。韭蔥(學名:Allium ampeloprasum)是威爾斯的國家象徵——一個傳說稱威爾斯士兵在頭盔上佩戴韭蔥,以便在戰鬥中區分彼此。蘆筍(學名:Asparagus officinalis)會導致尿液中產生一種獨特的氣味——這是由於蘆筍酸在消化過程中分解為含硫化合物。奶油南瓜(學名:Cucurbita moschata)在植物學上屬於水果——採收後可儲存長達六個月,是重要的冬季食物來源。茴香 (Foeniculum vulgare) 具有獨特的八角香味——其每個部分皆可食用:球莖、莖、羽狀葉和種子。原產於地中海。大頭菜 (Brassica oleracea Gongylodes Group) 外觀看起來像外星蔬菜——其名稱在德語中意為「捲心菜蘿蔔」,膨大的莖部可生食或烹煮。歐防風 (Pastinaca sativa) 在馬鈴薯傳入前是歐洲主要的碳水化合物來源——霜降後會變得更甜,因為寒冷會將澱粉轉化為糖。小白菜 (Brassica rapa subsp. chinensis) 在中國已有超過 6,000 年的栽培歷史——是東亞和東南亞最受歡迎的蔬菜之一。莙薘菜 (Beta vulgaris) 與甜菜根有親緣關係——其紅、橙、黃、白等色彩繽紛的莖部,使其兼具觀賞與食用價值。羽衣甘藍 (Brassica oleracea Acephala Group) 是中世紀歐洲食用最廣泛的蔬菜——它在 21 世紀作為超級食物經歷了驚人的復興。蕪菁 (Brassica rapa) 是愛爾蘭和蘇格蘭最早被刻成傑克燈(南瓜燈)的蔬菜之一——直到愛爾蘭移民抵達美國後才改用南瓜。羅馬花椰菜 (Brassica oleracea Botrytis) 呈現出數學般精確的分形螺旋——其花蕾形成了近似斐波那契數列和對數螺旋。白蘿蔔 (Raphanus sativus var. longipinnatus)——一種大型的日本白蘿蔔——最長可達 50 公分,重達 2 公斤。廣泛用於東亞的醃漬料理。芋頭 (Colocasia esculenta) 是最早被栽培的植物之一——生芋頭因含有草酸鈣結晶而具有毒性,需透過烹煮來消除。豆薯(Pachyrhizus erosus)是一種原產於墨西哥的根莖類蔬菜,果肉清脆甜美,類似於荸薺——只有根部可以食用,植物的其餘部分皆有毒。蓮藕(Nelumbo nucifera)是神聖蓮花的食用根莖——其獨特的孔洞在切片時會形成美麗的蕾絲狀橫截面。婆羅門參(Tragopogon porrifolius)——因其風味而被稱為「牡蠣植物」——在維多利亞時代的料理中非常流行,但現在除了美食圈外已很大程度上被遺忘。佛手瓜(Sechium edule)是一種作為蔬菜使用的水果——原產於中美洲,每個部分都可以食用:果實、種子、葉子、嫩芽和根。鴉蔥(Scorzonera hispanica)——黑婆羅門參——具有獨特的黑色外皮和乳白色內部,帶有在歐洲料理中倍受推崇的精緻、類似牡蠣的風味。草石蠶(Stachys affinis)產生小而捲曲、分段的塊莖,看起來像毛毛蟲——其溫和的堅果風味在法國料理中倍受推崇。仙人掌片(Opuntia)是仙人掌的葉片——數千年來一直是墨西哥料理的主食,具有微酸、類似秋葵的質地。根芹菜(Apium graveolens var. rapaceum)是為了食用球莖而非莖部而培育的芹菜品種——它具有濃郁的堅果芹菜風味,是法式涼拌根芹菜中不可或缺的食材。苦瓜(Momordica charantia)是世界上最有營養的蔬菜之一——廣泛應用於亞洲、非洲和加勒比地區,它具有所有食用植物中最強烈的苦味。紫色花椰菜的顏色來自花青素——這是藍莓和紫甘藍中也存在的相同抗氧化色素。它的味道與白色花椰菜完全相同。北美野韭(Allium tricoccum)是原產於北美森林的野韭菜——它們在春季短暫出現,風味濃郁,結合了蒜和洋蔥的味道。採集者對其極為推崇。You scored 0 out of 40You scored 1 out of 40You scored 2 out of 40You scored 3 out of 40You scored 4 out of 40You scored 5 out of 40You scored 6 out of 40You scored 7 out of 40You scored 8 out of 40You scored 9 out of 40You scored 10 out of 40You scored 11 out of 40You scored 12 out of 40You scored 13 out of 40You scored 14 out of 40You scored 15 out of 40You scored 16 out of 40You scored 17 out of 40You scored 18 out of 40You scored 19 out of 40You scored 20 out of 40You scored 21 out of 40You scored 22 out of 40You scored 23 out of 40You scored 24 out of 40You scored 25 out of 40You scored 26 out of 40You scored 27 out of 40You scored 28 out of 40You scored 29 out of 40You scored 30 out of 40You scored 31 out of 40You scored 32 out of 40You scored 33 out of 40You scored 34 out of 40You scored 35 out of 40You scored 36 out of 40You scored 37 out of 40You scored 38 out of 40You scored 39 out of 40You scored 40 out of 40
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你以為你了解蔬菜——但菜園的世界遠比胡蘿蔔和小黃瓜深奧得多。從常見的廚房必備品到稀有的傳家品種,從根莖類蔬菜到攀緣藤蔓,蔬菜世界充滿了無窮的多樣性與魅力。這個測驗從簡單開始,難度逐漸提升。一般的下廚者能認出前12種,居家園丁可能可以答對25種,但只有具備真實園藝知識的鐵桿植物愛好者才能全對拿到40分。你究竟對蔬菜有多了解?