Viscous Vegetables This page first published: Sep 30, 2004 · Updated: Jun 18, 2020 · by CooksInfo. Copyright © 2021 · This post may contain affiliate links · This blog generates income via ads · Some vegetables release a mucilaginous liquid when cooked. They are sometimes described as becoming “viscous”, or in the vernacular, “slimy.” The viscosity allows them to be used to help thicken dishes. See also: Mallow, Thickeners Related entries Cactus Leaves Okra Sago Palm