There is a whole world of flavours, shapes, and colours that has quietly disappeared from our plates over the past few decades. Rare and forgotten seeds are more than a gardening curiosity: they carry centuries of cultivation, biodiversity, and culinary know-how.
As industrial standardisation pushed hundreds of varieties to the margins, more gardeners and food lovers have started bringing them back to life, one seed at a time. Whether you tend a small balcony or a full vegetable garden, these seven rediscovered vegetables are worth every bit of attention they deserve.
Redécouvrez ces 7 légumes oubliés issus de rare and forgotten seeds qui vont surprendre vos papilles
Temps de lecture : ~8 min
What Are Rare and Forgotten Seeds, Exactly?
Rare seeds and ancient varieties
Before diving into the list, it helps to understand what sets these seeds apart. “Rare seeds” generally refers to plant varieties that are seldom found in mainstream garden centres or supermarket shelves. They include ancient cultivars, unusual shapes and colours, and species that were once widely grown but gradually abandoned in favour of standardised, high-yield hybrids.
Forgotten vegetables and living heritage
“Forgotten vegetables” are a specific subset of this world. They were once staples of European kitchen gardens, passed down through generations, before being edged out by the demands of industrial agriculture. Many of them are open-pollinated, meaning you can save their seeds at the end of the season and replant them the following year without losing their characteristics. This quality, often called seed saving or reproductibility, is one of the most compelling reasons to grow them.
What unites all these varieties is their connection to a living heritage. Conservatories and seed libraries across France maintain hundreds of ancient vegetable varieties that would otherwise vanish entirely. Growing them at home is a small but meaningful act of preservation.
7 Forgotten Vegetables Worth Rediscovering
1. Tétragone (New Zealand Spinach)
The tétragone, or New Zealand spinach, looks like ordinary spinach but behaves quite differently in the garden. It thrives in warm conditions and keeps producing throughout summer, long after traditional spinach has bolted. Its thick, slightly crunchy leaves have a mild, slightly mineral flavour that works beautifully in salads, stir-fries, and gratins. It was once a common sight in French potagers and deserves a comeback on any sunny terrace or vegetable bed.
2. Arroche (Mountain Spinach)
Arroche is a striking plant with leaves that can range from deep red to golden yellow, depending on the variety. It was a kitchen garden staple in medieval Europe and is now almost entirely forgotten. Its flavour is milder than spinach, with a subtle earthy sweetness that pairs well with eggs, cheese, and grains. Beyond the kitchen, its vivid colours make it one of the most ornamental vegetables you can grow, equally at home in a flower border or a productive bed.
3. Scorsonère (Black Salsify)
The scorsonère is one of the most misunderstood vegetables in the forgotten category. Its long, dark-skinned root looks unassuming, but once peeled and cooked, it reveals a creamy, slightly sweet flesh with a flavour reminiscent of artichoke hearts. It was widely eaten across France until the mid-twentieth century and is now making a quiet return among chefs and adventurous home cooks. It is also remarkably easy to grow in deep, loose soil, making it an ideal choice for patient gardeners.
4. Chou Kale Noir de Toscane (Black Tuscan Kale)
This ancient Italian variety, also known as cavolo nero or lacinato kale, is one of the oldest cultivated brassicas still in existence. Its long, dark, crinkled leaves are intensely flavourful, slightly bitter when raw, and deeply savoury when braised or added to soups. Unlike modern kale varieties bred for uniformity, the black Tuscan kale develops its best flavour after the first frosts of autumn, which makes it a rewarding late-season crop. It also happens to be one of the most nutritionally dense leafy greens available.
5. Pâtisson (Pattypan Squash)
The pâtisson looks like something from a fairy tale: a flattened, scallop-edged squash that comes in white, yellow, and pale green. It was a beloved feature of French kitchen gardens for centuries before being largely replaced by more uniform squash varieties. Its flesh is firm and delicate, tasting somewhere between a courgette and a mild artichoke. Small pâtissons can be stuffed whole and baked, while larger ones work well in gratins or simply sautéed with herbs. It grows vigorously and produces abundantly, making it one of the most rewarding forgotten vegetables for beginners.
6. Physalis (Ground Cherry)
The physalis, enclosed in its papery husk, is one of the most distinctive plants you can grow from seed. Related to the tomatillo, the ground cherry produces small, golden berries with a flavour that sits somewhere between a tomato and a vanilla-scented pineapple. It is excellent eaten fresh, dried, or made into jams and chutneys. Once established, it self-seeds generously, meaning one planting can supply years of harvests. You can find Physalis alkekenge seeds directly in the SeedsWild catalogue to get started this season.
7. Amarante Rouge (Red Amaranth)
Red amaranth is simultaneously a leaf vegetable, a grain crop, and one of the most visually spectacular plants in any garden. Its deep crimson foliage and towering flower plumes make it a conversation piece, while its young leaves can be eaten raw in salads or cooked like spinach. The seeds, harvested from the dried flower heads, are a complete protein and were a dietary staple for pre-Columbian civilisations. Growing red amaranth is a direct connection to one of the oldest cultivated food plants on earth. Red amaranth seeds are available on SeedsWild for those ready to try something genuinely different.
| Vegetable | Flavour profile | Growing advantages | Main kitchen uses |
|---|---|---|---|
| Tétragone (New Zealand Spinach) | Mild, slightly mineral, with a thick, crunchy texture | Thrives in warm conditions and produces throughout summer after spinach has bolted | Salads, stir-fries, gratins |
| Arroche (Mountain Spinach) | Milder than spinach, with a subtle earthy sweetness | Striking ornamental foliage in red to golden tones; suited to borders and beds | Pairs well with eggs, cheese, and grains |
| Scorsonère (Black Salsify) | Creamy, slightly sweet, reminiscent of artichoke hearts | Easy to grow in deep, loose soil | Cooked roots for side dishes and refined recipes |
| Chou Kale Noir de Toscane (Black Tuscan Kale) | Intensely flavourful; slightly bitter raw, deeply savoury when cooked | Develops best flavour after autumn frosts; highly nutrient dense | Braised greens, soups, hearty stews |
| Pâtisson (Pattypan Squash) | Firm, delicate flesh between courgette and mild artichoke | Vigorous growth and abundant production | Stuffed and baked whole, gratins, simple sautés |
| Physalis (Ground Cherry) | Between tomato and vanilla-scented pineapple | Self-seeds generously, providing harvests over many seasons | Eaten fresh, dried, or in jams and chutneys |
| Amarante Rouge (Red Amaranth) | Tender young leaves with spinach-like flavour; nutty seeds | Combines leaf and grain harvest with spectacular ornamental value | Salads, cooked greens, and seeds used as a complete protein grain |
Why Growing These Varieties Matters
The case for rare and forgotten seeds goes beyond culinary adventure. Each variety you grow and save contributes to maintaining genetic diversity in our food system. When a variety disappears from cultivation, its unique adaptations, flavour compounds, and resilience traits are lost permanently. Conservatories and small seed producers work hard to prevent this, but the most effective preservation happens in living gardens.
There is also a practical dimension. Many ancient varieties were selected over centuries for flavour rather than yield or shelf life, which means they often taste significantly better than their modern counterparts. They are also frequently better adapted to diverse growing conditions, including poor soils, irregular rainfall, and regional climates, making them more forgiving for home gardeners who do not have access to controlled greenhouse conditions.
Finally, open-pollinated varieties give you genuine seed autonomy. Once you grow them, you can harvest, dry, and store their seeds for the following year, gradually building a personal seed library adapted to your own garden.
How to Choose and Start Growing Rare Seeds
The most important step is sourcing seeds from a reliable supplier who can confirm the variety, its origin, and whether it is certified organic. Look for open-pollinated or heirloom varieties rather than F1 hybrids if seed saving matters to you.
A few practical points worth keeping in mind:
- Start with two or three unfamiliar varieties per season rather than attempting a full collection at once, so you can give each plant the attention it deserves.
- Read variety-specific sowing guides carefully, since ancient cultivars often have different germination requirements, sowing windows, and spacing needs compared to modern varieties.
- Keep notes on what worked in your specific conditions, because local adaptation is one of the most valuable things you can develop over several seasons.
The SeedsWild shop offers a curated selection of rare, organic, and open-pollinated seeds, including several of the varieties mentioned in this article. If you are unsure where to begin, the personalised recommendation tool can help match varieties to your growing space and experience level.
FAQ
What exactly is a “forgotten vegetable”?
A forgotten vegetable is a variety that was once commonly grown in home gardens or small farms but gradually disappeared from mainstream cultivation over the twentieth century. This happened largely because industrial agriculture favoured varieties selected for uniformity, long shelf life, and ease of mechanical harvesting rather than flavour or diversity. Many of these varieties survived in conservatories, seed libraries, and the gardens of dedicated growers, and are now being rediscovered by a new generation of gardeners interested in taste, heritage, and biodiversity.
Are rare and forgotten seeds harder to grow than modern varieties?
Not necessarily. Many ancient varieties are actually more resilient than modern hybrids because they were selected over centuries for adaptability to varied conditions. Some, like tétragone or amarante, are remarkably easy to grow and require minimal intervention. The main difference is that they may have slightly different sowing times, spacing requirements, or harvest windows, so it is worth reading the specific guidance for each variety before you start.
Can I save seeds from rare and forgotten vegetables?
Yes, and this is one of their most important qualities. Because these varieties are open-pollinated rather than F1 hybrids, the seeds you harvest from a mature plant will grow true to type the following season. To save seeds successfully, allow a few plants to fully mature and dry on the plant before harvesting. Store the seeds in a cool, dry, and dark place in paper envelopes or glass jars. Over time, you will build a collection of seeds perfectly adapted to your own garden conditions.
Where can I find certified organic rare seeds online?
Several specialised seed suppliers in France offer organic and open-pollinated rare seeds, including conservatories dedicated to maintaining ancient vegetable varieties. SeedsWild brings together a carefully selected range of rare, organic, and heirloom seeds in one place, with detailed variety descriptions and growing guidance. You can explore the full catalogue and compare varieties directly on seedswild.com.
Rediscovering Forgotten Vegetables Is a Rewarding Act of Preservation
Rediscovering rare and forgotten seeds is one of the most rewarding steps you can take as a gardener, whether you are working with a window box or a full vegetable plot. Each unfamiliar variety you grow connects you to a longer story of cultivation, flavour, and resilience that modern gardening has largely set aside. The seven vegetables in this list are just a starting point: the world of ancient and unusual varieties is vast, and there is always something new to explore. To discover more rare and organic seeds selected for their quality and heritage, visit the SeedsWild shop and find the varieties that speak to your garden and your kitchen.
