To Appreciate: bitter vegetables

Bitterness is a characteristic we try to diminish in our cooking — salting, blanching and roasting away the bitter in foods like eggplant and dandelion greens. But in many cultures, bitterness is embraced for its perceived medicinal properties and its unique place in the flavor spectrum. Now studies are showing that the bitter compounds in certain foods are good really for us. Washington Post reported that scientists have found the compound responsible for eggplant's bitterness is actually an antioxidant, and that the most bitter eggplants contain the highest levels of healthful compounds.

Bitter melon is another deeply bitter vegetable with health benefits: studies have shown it may help slow the development of cancers. I believe it is one of the most bitter vegetables.