207+ Vegetable Names, A-Z (List)

Welcome to our guide on Vegetable Names from A-Z 🙂

Vegetables are essential components of our diet, providing a wide range of nutrients, including vitamins, minerals, fiber, and antioxidants.

Their variety in color, flavor, and texture enriches our culinary experiences and offers numerous health benefits.

Most Common Vegetable Names, A-Z

• Artichoke: A globe-shaped vegetable with layered petals, known for its unique taste and health benefits.
• Broccoli: A green vegetable resembling a miniature tree, packed with vitamins C and K.
• Carrot: A crunchy, orange root vegetable, rich in beta-carotene for good vision and skin health.
• Daikon: A white, long, and slightly spicy radish, common in Asian cuisine.
• Eggplant: A purple, sponge-like vegetable, often used in Mediterranean and Asian dishes.
• Fennel: A bulbous vegetable with a licorice-like flavor, used in salads, soups, and other dishes.
• Green beans: Long, slender green pods, eaten whole and rich in fiber.
• Horseradish: A pungent root vegetable, grated and used as a spicy condiment.
• Iceberg lettuce: A type of crisphead lettuce, known for its mild flavor and crunchy texture.
• Jicama: A crunchy, sweet root vegetable, often eaten raw in salads or as a snack.
• Kale: A leafy green vegetable, considered a superfood for its nutrient density.
• Leek: A vegetable with a mild onion-like taste, used in soups and stews.
• Mushroom: Technically a fungus but commonly categorized with vegetables, mushrooms come in various types and flavors.
• Napa cabbage: A type of Chinese cabbage with crinkled leaves, used in salads and stir-fries.
• Okra: A green pod vegetable, known for its sticky texture and role in gumbo.
• Peas: Small, sweet green seeds encased in a pod, eaten fresh, canned, or frozen.
• Quinoa: Though often treated as a grain, quinoa is actually a seed and is used in salads, soups, and as a rice substitute.
• Radish: A small, spicy root vegetable, often eaten raw in salads.
• Spinach: A leafy green vegetable, rich in iron and vitamins A and C.
• Tomato: Botanically a fruit, but commonly used as a vegetable in salads, sauces, and various dishes.
• Uchiki Kuri squash: Also known as red kuri squash, a type of winter squash with a sweet flavor.
• Vidalia onion: A variety of sweet onion, known for its mild taste.
• Watercress: A small, leafy green vegetable, peppery in flavor, used in salads and soups.
• Xigua: Another term for watermelon, which is technically a fruit but sometimes used in vegetable contexts in salads and as a garnish.
• Yam: A starchy root vegetable, similar to sweet potatoes, with a sweeter taste.
• Zucchini: A type of summer squash, green in color, and versatile in cooking methods.

Here’s a basic introduction to vegetables, listed from A to Z, showcasing the diversity available:

A

• Asparagus (Asparagus officinalis): Asparagus is a spring vegetable known for its tender spears that are often steamed, grilled, or roasted.
• Artichoke (Cynara scolymus): Artichoke is a thistle-like vegetable with edible flower buds and tender hearts, often steamed or grilled and served with a dipping sauce.
• Arugula (Eruca sativa): Arugula, also known as rocket or rucola, is a leafy green with a peppery flavor commonly used in salads, sandwiches, and pasta dishes.
• Avocado (Persea americana): Avocado is a fruit often treated as a vegetable due to its savory flavor and culinary uses in salads, dips (such as guacamole), sandwiches, and sushi.
• Amaranth (Amaranthus spp.): Amaranth is a leafy green vegetable that is also cultivated for its edible seeds. The leaves are commonly used in salads, soups, and stir-fries.
• Ahipa (Pachyrhizus ahipa): Ahipa, also known as Andean yam bean, is a root vegetable native to the Andes region of South America. It is similar to jicama and can be eaten raw or cooked.
• Aloe Vera (Aloe barbadensis miller): Aloe vera is a succulent plant whose leaves yield a clear gel. While it is primarily known for its medicinal properties, it can also be used as a culinary ingredient in drinks and desserts.
• Arracacha (Arracacia xanthorrhiza): Arracacha is a root vegetable native to the Andes region of South America. It has a nutty flavor and is commonly used in soups, stews, and purees.
• Arrowroot (Maranta arundinacea): Arrowroot is a starchy root vegetable that is often used as a thickening agent in cooking and baking. It is gluten-free and can be used as a substitute for cornstarch.
• Ash Gourd (Benincasa hispida): Ash gourd, also known as winter melon, is a large fruit commonly used as a vegetable in Asian cuisines. It has a mild flavor and is used in soups, stews, curries, and desserts.
• Aubergine (Solanum melongena): Aubergine, also known as eggplant, is a fruit that is commonly cooked and eaten as a vegetable. It comes in various colors and shapes and is used in dishes worldwide.
• Azuki Bean (Vigna angularis): Azuki beans, also known as adzuki beans, are small red beans commonly used in East Asian cuisine. They are often sweetened and used in desserts or made into a paste for fillings.
• Amaranth Greens (Amaranthus spp.): Amaranth greens, also known as Chinese spinach or callaloo, are leafy greens with a slightly tangy flavor. They are commonly used in salads, stir-fries, and soups.
• Aonori (Monostroma spp.): Aonori is a type of edible seaweed commonly used in Japanese cuisine as a topping for dishes like okonomiyaki, takoyaki, and yakisoba.

B

• Broccoli (Brassica oleracea var. italica): Broccoli is a cruciferous vegetable known for its green flowering head and stalk. It can be steamed, boiled, roasted, or eaten raw.
• Brussels Sprouts (Brassica oleracea var. gemmifera): Brussels sprouts are small, green cruciferous vegetables resembling miniature cabbages. They are often roasted, sautéed, or steamed.
• Beetroot (Beta vulgaris): Beetroot, also known simply as beets, is a root vegetable with a sweet, earthy flavor. It can be eaten raw, cooked, or pickled.
• Bok Choy (Brassica rapa subsp. chinensis): Bok choy, also known as Chinese cabbage, is a leafy green vegetable commonly used in Asian cuisine. It has tender leaves and crunchy stalks.
• Bell Pepper (Capsicum annuum): Bell peppers, also known as sweet peppers or capsicum, are fruits often treated as vegetables due to their mild, sweet flavor. They come in various colors such as red, yellow, orange, and green.
• Butternut Squash (Cucurbita moschata): Butternut squash is a winter squash known for its sweet, nutty flavor and creamy texture. It is commonly roasted, baked, or pureed into soups and sauces.
• Bamboo Shoot (Bambusoideae): Bamboo shoots are the edible shoots of bamboo plants. They are commonly used in Asian cuisine and have a crisp texture and mild flavor.
• Black-eyed Pea (Vigna unguiculata): Black-eyed peas, also known as cowpeas, are legumes with a distinctive black spot on their creamy-white surface. They are commonly used in soups, stews, and salads.
• Beet Greens (Beta vulgaris): Beet greens are the edible leaves and stems of the beetroot plant. They have a slightly bitter flavor and can be used in salads, sautés, and soups.
• Broad Bean (Vicia faba): Broad beans, also known as fava beans, are large, flat beans with a mild, earthy flavor. They can be eaten raw when young or cooked in various dishes.

C

• Carrot (Daucus carota subsp. sativus): Carrot is a root vegetable known for its vibrant orange color and sweet flavor. It is commonly eaten raw or cooked in various dishes.
• Cabbage (Brassica oleracea): Cabbage is a leafy green or purple vegetable with dense leaves that form a tight head. It is often used in salads, slaws, stir-fries, and soups.
• Celery (Apium graveolens): Celery is a crunchy, green vegetable with long stalks and leaves. It is commonly used as a low-calorie snack, in salads, soups, and stews, or as a garnish.
• Corn (Zea mays): Corn, also known as maize, is a starchy vegetable with kernels arranged in rows on a cob. It can be eaten fresh, cooked, or dried and is used in a wide variety of dishes.
• Cauliflower (Brassica oleracea var. botrytis): Cauliflower is a cruciferous vegetable with a dense, compact head of undeveloped white flower buds. It can be eaten raw or cooked and is often used as a low-carb substitute for grains.
• Cucumber (Cucumis sativus): Cucumber is a cylindrical fruit often treated as a vegetable due to its culinary uses. It has a crisp texture and mild flavor and is commonly eaten raw in salads or used in pickling.
• Chard (Beta vulgaris subsp. cicla): Chard, also known as Swiss chard, is a leafy green vegetable with colorful stems. It has a slightly bitter taste and can be cooked like spinach or used raw in salads.
• Chili Pepper (Capsicum spp.): Chili peppers are fruits of plants from the genus Capsicum. They come in various shapes, sizes, colors, and heat levels, and are commonly used to add spice and flavor to dishes.
• Chicory (Cichorium intybus): Chicory is a leafy green vegetable with a slightly bitter taste. It is commonly used in salads, soups, and stews, and the roots are roasted and ground to make a coffee substitute.
• Chinese Cabbage (Brassica rapa subsp. pekinensis): Chinese cabbage, also known as Napa cabbage, is a leafy vegetable commonly used in Asian cuisine. It has a mild, slightly sweet flavor and is used in stir-fries, soups, and kimchi.

D

• Daikon (Raphanus sativus var. longipinnatus): Daikon is a type of radish with a large white root and a mild, peppery flavor. It is commonly used in Asian cuisine, both raw and cooked.
• Dandelion Greens (Taraxacum spp.): Dandelion greens are the leaves of the common dandelion plant. They have a slightly bitter flavor and are often used in salads or cooked as a green vegetable.
• Dill (Anethum graveolens): Dill is an aromatic herb with feathery leaves and a distinct flavor reminiscent of anise and celery. It is commonly used to flavor salads, soups, sauces, and pickles.
• Dulse (Palmaria palmata): Dulse is a type of edible seaweed with a reddish color. It has a salty, slightly spicy flavor and is often used in soups, salads, and as a snack.
• Dwarf Beans (Phaseolus vulgaris): Dwarf beans, also known as snap beans or green beans, are immature bean pods harvested for their tender texture and mild flavor. They are commonly eaten raw or cooked.
• Delicata Squash (Cucurbita pepo): Delicata squash is a winter squash with a creamy, sweet flavor and thin edible skin. It is often roasted, baked, or stuffed and is commonly used in savory dishes.
• Dulse (Rhodymenia palmata): Dulse is a type of red algae commonly harvested for food. It has a chewy texture and a salty, slightly spicy flavor. It is often used in salads, soups, and as a garnish.

E

• Eggplant (Solanum melongena): Eggplant, also known as aubergine, is a fruit that is commonly cooked and eaten as a vegetable. It comes in various colors and shapes and is used in dishes worldwide.
• Endive (Cichorium endivia): Endive is a leafy vegetable with a slightly bitter flavor. It is commonly used in salads and as a garnish, and can also be cooked or braised.
• Escarole (Cichorium endivia var. latifolia): Escarole is a leafy green vegetable with broad, curly leaves and a slightly bitter taste. It is often used in salads, soups, and stews.
• Edamame (Glycine max): Edamame are immature soybeans still in their pods. They are commonly boiled or steamed and served as a snack or appetizer.

F

• Fennel (Foeniculum vulgare): Fennel is a bulbous vegetable with feathery fronds and a mild anise-like flavor. It can be eaten raw in salads or cooked in soups, stews, and stir-fries.
• Fava Bean (Vicia faba): Fava beans, also known as broad beans, are large, flat beans with a creamy texture and nutty flavor. They can be eaten raw when young or cooked in various dishes.
• Frisee (Cichorium endivia): Frisée is a variety of endive with curly, frilly leaves and a slightly bitter flavor. It is commonly used in salads and as a garnish.
• Fiddlehead Fern (Matteuccia struthiopteris): Fiddlehead ferns are the young, coiled fronds of certain fern species. They have a nutty flavor and are often sautéed or steamed and served as a delicacy.

G

• Garlic (Allium sativum): Garlic is a pungent bulbous vegetable used as a seasoning in various cuisines worldwide. It adds flavor to dishes when raw or cooked.
• Green Bean (Phaseolus vulgaris): Green beans, also known as string beans or snap beans, are immature bean pods harvested for their tender texture and mild flavor. They are commonly eaten raw or cooked.
• Ginger (Zingiber officinale): Ginger is a rhizome with a spicy and aromatic flavor commonly used as a spice in cooking, especially in Asian cuisines. It can be used fresh, dried, or powdered.
• Green Bell Pepper (Capsicum annuum): Green bell peppers are unripe versions of the common bell pepper. They have a crisp texture and a slightly bitter flavor, and are used in a variety of dishes.
• Green Cabbage (Brassica oleracea): Green cabbage is a leafy vegetable with dense leaves that form a tight head. It is often used in salads, slaws, stir-fries, and soups.
• Green Onion (Allium fistulosum): Green onions, also known as scallions or spring onions, are young onions with long green stalks and small white bulbs. They have a mild onion flavor and are used as a garnish or ingredient in various dishes.
• Gourd (Cucurbitaceae family): Gourd is a term used to describe various types of trailing or climbing plants in the Cucurbitaceae family that produce large, hollow fruits. Common types include bottle gourd, bitter gourd, and ridge gourd.
• Gai Lan (Brassica oleracea var. alboglabra): Gai lan, also known as Chinese broccoli, is a leafy green vegetable with thick, flat stems and dark green leaves. It has a slightly bitter flavor and is commonly used in stir-fries and steamed dishes.
• Gobo (Arctium lappa): Gobo, also known as burdock root, is a long, slender root vegetable with a crunchy texture and earthy flavor. It is commonly used in Japanese cuisine, often in stir-fries, soups, and stews.
• Green Pea (Pisum sativum): Green peas are the immature seeds of the pea plant, commonly eaten fresh or frozen. They have a sweet flavor and are used in various dishes, such as soups, salads, and stir-fries.

H

• Horseradish (Armoracia rusticana): Horseradish is a root vegetable known for its strong, pungent flavor. It is often grated and used as a condiment or flavoring agent in sauces, marinades, and dressings.
• Hubbard Squash (Cucurbita maxima): Hubbard squash is a winter squash with a thick, bumpy skin and sweet, fine-grained flesh. It is commonly used in soups, stews, and baked dishes.
• Habanero Pepper (Capsicum chinense): Habanero pepper is a small, hot chili pepper with a distinctive fruity flavor. It is often used to add heat and flavor to salsas, sauces, and marinades.
• Hijiki (Hizikia fusiforme): Hijiki is a type of edible seaweed commonly used in Japanese cuisine. It has a strong flavor and is often rehydrated and cooked in soups, salads, and stir-fries.
• Husk Tomato (Physalis spp.): Husk tomato, also known as ground cherry or cape gooseberry, is a small, orange fruit enclosed in a papery husk. It has a sweet-tart flavor and can be eaten raw or used in jams, sauces, and desserts.

I

• Ice Plant (Mesembryanthemum crystallinum): Ice plant, also known as crystalline iceplant or diamond plant, is a succulent plant with thick leaves that have a glistening appearance. It is edible and often used in salads or cooked as a vegetable.
• Ivy Gourd (Coccinia grandis): Ivy gourd, also known as scarlet gourd, is a tropical vine with small, elongated fruits. It is commonly used in Asian cuisine, particularly in stir-fries and curries.

J

• Jerusalem Artichoke (Helianthus tuberosus): Jerusalem artichoke, also known as sunchoke, is a root vegetable with a nutty, sweet flavor. It can be eaten raw or cooked and is often used in soups, salads, and roasted dishes.
• Jicama (Pachyrhizus erosus): Jicama is a root vegetable with a crunchy texture and sweet, slightly nutty flavor. It is commonly eaten raw in salads, slaws, or as a snack.
• Japanese Pumpkin (Cucurbita maxima): Japanese pumpkin, also known as kabocha squash, is a winter squash with a sweet, nutty flavor and dense, smooth texture. It is commonly used in soups, stews, curries, and baked dishes.
• Jackfruit (Artocarpus heterophyllus): Jackfruit is a tropical fruit that is commonly used in savory dishes when young and unripe. It has a meaty texture and mild flavor, making it a popular meat substitute in vegetarian and vegan cuisine.

K

• Kale (Brassica oleracea var. acephala): Kale is a leafy green vegetable that belongs to the cabbage family. It is known for its sturdy leaves and is often used in salads, smoothies, soups, and stir-fries.
• Kohlrabi (Brassica oleracea var. gongylodes): Kohlrabi is a member of the cabbage family with a turnip-like bulbous stem and edible leaves. It has a mild, slightly sweet flavor and can be eaten raw or cooked.
• Komatsuna (Brassica rapa var. perviridis): Komatsuna, also known as Japanese mustard spinach, is a leafy green vegetable commonly used in Asian cuisine. It has a tender texture and a mild, mustard-like flavor.
• Kelp (Laminariales order): Kelp is a type of large seaweed that is edible and commonly used in various cuisines, especially in Asian dishes. It is rich in minerals and has a savory umami flavor.
• Karela (Momordica charantia): Karela, also known as bitter melon or bitter gourd, is a tropical vine vegetable with a distinctively bitter taste. It is commonly used in Asian and Indian cuisine, often in stir-fries, curries, or soups.

L

• Lettuce (Lactuca sativa): Lettuce is a leafy green vegetable commonly used in salads, sandwiches, and wraps. It comes in various types such as iceberg, romaine, and butterhead, each with its own texture and flavor.
• Leek (Allium ampeloprasum var. porrum): Leek is a vegetable related to onions and garlic, with a mild onion-like flavor. It is commonly used in soups, stews, and casseroles, as well as a flavoring agent in various dishes.
• Lima Bean (Phaseolus lunatus): Lima beans, also known as butter beans, are large, creamy-white beans with a buttery texture and flavor. They are commonly used in soups, stews, and salads.
• Luffa (Luffa aegyptiaca): Luffa, also known as sponge gourd or loofah, is a vine vegetable with cylindrical fruits that are harvested for their fibrous interior. They are commonly used as scrubbing sponges or in Asian cuisine.
• Lentil (Lens culinaris): Lentils are small, lens-shaped legumes available in various colors such as brown, green, red, and black. They are commonly used in soups, stews, salads, and curries due to their high protein and fiber content.
• Lotus Root (Nelumbo nucifera): Lotus root is the rhizome of the lotus plant, with a crunchy texture and mildly sweet flavor. It is commonly used in Asian cuisine, often in soups, stir-fries, and salads.

M

• Mushroom (Agaricus bisporus): Mushrooms are fungi that are commonly consumed as vegetables. They come in various types such as button, portobello, and shiitake, and are used in a wide range of dishes for their earthy flavor and meaty texture.
• Mung Bean (Vigna radiata): Mung beans, also known as green gram or moong dal, are small green legumes commonly used in Asian cuisine. They can be sprouted, cooked whole, or split and hulled to make dal.
• Mustard Greens (Brassica juncea): Mustard greens are leafy green vegetables with a peppery flavor similar to mustard. They are commonly used in salads, stir-fries, and soups, and can be eaten raw or cooked.
• Mesclun (Various species): Mesclun is a mix of young salad greens that typically includes lettuce, arugula, spinach, and other leafy greens. It is often used in salads for its variety of flavors, textures, and colors.
• Microgreens (Various species): Microgreens are young vegetable greens harvested when they are only a few inches tall. They are often used as a garnish or salad ingredient for their intense flavor and vibrant colors.
• Maize (Zea mays): Maize, also known as corn, is a cereal grain that is commonly consumed as a vegetable when young and tender. It can be boiled, steamed, grilled, or roasted and is used in various dishes worldwide.
• Marjoram (Origanum majorana): Marjoram is a culinary herb with aromatic leaves that have a mild, sweet flavor. It is commonly used to flavor soups, stews, sauces, and meat dishes.

N

• Napa Cabbage (Brassica rapa subsp. pekinensis): Napa cabbage, also known as Chinese cabbage, is a leafy vegetable commonly used in Asian cuisine. It has a mild, slightly sweet flavor and is often used in stir-fries, soups, and kimchi.
• Nopal (Opuntia spp.): Nopal, also known as prickly pear cactus pads, is a vegetable commonly used in Mexican cuisine. It has a slightly tart flavor and can be grilled, sautéed, or used in salads and tacos.
• New Zealand Spinach (Tetragonia tetragonioides): New Zealand spinach is a leafy green vegetable with succulent leaves that have a mild, slightly salty flavor. It is often used in salads, stir-fries, and soups.
• Nasturtium (Tropaeolum majus): Nasturtium is a flowering plant with edible leaves, flowers, and seed pods. They have a peppery flavor and are commonly used as a garnish or in salads.
• Nettle (Urtica dioica): Nettle is a leafy green vegetable with serrated leaves that sting when touched. Once cooked, the stinging properties are neutralized, and nettle can be used in soups, stews, and teas for its earthy flavor and nutritional benefits.

O

• Onion (Allium cepa): Onion is a bulbous vegetable with layers of fleshy leaves and a pungent flavor. It is widely used in cooking to add flavor to various dishes, including soups, stews, and salads.
• Okra (Abelmoschus esculentus): Okra, also known as lady’s finger or gumbo, is a green, pod-like vegetable with a slimy texture when cooked. It is commonly used in soups, stews, and curries, as well as fried or pickled.
• Olive (Olea europaea): Olives are small, oval-shaped fruits that are commonly used as a vegetable in cooking. They have a salty, briny flavor and are often used in salads, pasta dishes, and as a topping on pizzas.
• Oyster Mushroom (Pleurotus ostreatus): Oyster mushrooms are a type of edible mushroom with a delicate texture and mild flavor. They are commonly used in stir-fries, soups, and as a meat substitute in vegetarian dishes.

P

• Potato (Solanum tuberosum): Potato is a starchy tuber vegetable that is a staple food in many cuisines worldwide. It can be boiled, baked, mashed, fried, or roasted and is used in a wide variety of dishes.
• Pea (Pisum sativum): Peas are small, round green seeds that are commonly eaten as a vegetable. They can be eaten fresh, frozen, or dried and are used in soups, stews, salads, and side dishes.
• Pumpkin (Cucurbita pepo): Pumpkin is a winter squash with sweet, orange flesh and a hard, thick rind. It is commonly used in pies, soups, stews, and baked dishes, as well as roasted or pureed.
• Pepper (Capsicum spp.): Pepper is a fruit of plants from the Capsicum genus, commonly used as a vegetable in cooking. They come in various colors, shapes, sizes, and heat levels, and are used fresh, cooked, or dried in a wide range of dishes.
• Parsnip (Pastinaca sativa): Parsnip is a root vegetable similar to a carrot but with a sweeter, nuttier flavor. It is commonly roasted, mashed, or used in soups and stews.
• Parsley (Petroselinum crispum): Parsley is a biennial herb with bright green, curly or flat leaves. It is commonly used as a garnish or seasoning in various dishes, including salads, soups, sauces, and stews.
• Pattypan Squash (Cucurbita pepo): Pattypan squash, also known as scallop squash or sunburst squash, is a summer squash with a flattened shape and scalloped edges. It is commonly sautéed, grilled, or roasted.
• Pak Choi (Brassica rapa subsp. chinensis): Pak choi, also known as bok choy or Chinese cabbage, is a leafy green vegetable commonly used in Asian cuisine. It has tender leaves and crunchy stalks and can be used in stir-fries, soups, and salads.
• Plantain (Musa spp.): Plantains are starchy fruits related to bananas but with a lower sugar content. They are commonly used as a vegetable when green and fried or boiled, and as a fruit when ripe and sweet.
• Pimiento (Capsicum annuum): Pimiento, also known as cherry pepper or sweet pepper, is a variety of large, red, heart-shaped chili pepper with a sweet, mild flavor. It is commonly used in salads, sandwiches, and as a stuffing.

Q

• Quince (Cydonia oblonga): Quince is a fruit that resembles a large, yellow pear. It is tart and fragrant when raw, but it becomes sweet and aromatic when cooked. While it’s primarily a fruit, it can be used in savory dishes as well.

R

• Radish (Raphanus sativus): Radish is a root vegetable with a crisp texture and a peppery flavor. It comes in various colors and shapes and is commonly eaten raw in salads or used as a garnish.
• Rutabaga (Brassica napus): Rutabaga, also known as swede or yellow turnip, is a root vegetable with a sweet, nutty flavor. It is often used in soups, stews, and roasted vegetable dishes.
• Rapini (Brassica rapa subsp. rapa): Rapini, also known as broccoli rabe, is a leafy green vegetable with small broccoli-like florets and tender stems. It has a slightly bitter flavor and is commonly used in Italian cuisine.
• Radicchio (Cichorium intybus): Radicchio is a leafy vegetable with vibrant purple-red leaves and a slightly bitter flavor. It is commonly used in salads and as a garnish.
• Rampion (Campanula rapunculus): Rampion, also known as bellflower root or Campanula rapunculus, is a root vegetable with a mildly sweet and nutty flavor. It is commonly used in salads and cooked dishes.
• Runner Bean (Phaseolus coccineus): Runner bean is a variety of bean with long, flat pods and seeds inside. They have a slightly sweet flavor and are commonly used in salads, stir-fries, and casseroles.

S

• Spinach (Spinacia oleracea): Spinach is a leafy green vegetable known for its nutritional value and versatility in cooking. It can be eaten raw in salads or cooked in various dishes such as soups, stir-fries, and quiches.
• Squash (Cucurbita spp.): Squash is a broad term that encompasses various species within the genus Cucurbita, including summer squash (such as zucchini and yellow squash) and winter squash (such as butternut squash and acorn squash). Squash can be baked, roasted, sautéed, or used in soups and stews.
• Sweet Potato (Ipomoea batatas): Sweet potato is a starchy root vegetable with a sweet flavor and creamy texture. It is commonly baked, roasted, mashed, or used in pies and casseroles.
• Snap Pea (Pisum sativum var. macrocarpon): Snap peas, also known as sugar snap peas, are a variety of pea with edible pods. They are sweet and crunchy and can be eaten raw or cooked.
• Snow Pea (Pisum sativum var. saccharatum): Snow peas, also known as Chinese pea pods, are a variety of pea with flat, edible pods. They are tender and sweet and are commonly used in stir-fries and salads.
• Scallion (Allium fistulosum): Scallions, also known as green onions or spring onions, are young onions with long, green stalks and small white bulbs. They have a mild flavor and are commonly used as a garnish or ingredient in various dishes.
• Swiss Chard (Beta vulgaris subsp. cicla): Swiss chard is a leafy green vegetable with colorful stems and dark green leaves. It has a slightly bitter flavor and can be cooked like spinach or used raw in salads.
• Soybean (Glycine max): Soybean, also known as soya bean, is a legume native to East Asia. It is commonly used to produce soy products such as tofu, soy milk, tempeh, and soy sauce.
• Salsify (Tragopogon porrifolius): Salsify is a root vegetable with a mild, oyster-like flavor. It is commonly used in soups, stews, and gratins.
• Sorrel (Rumex acetosa): Sorrel is a leafy green herb with a tart, lemony flavor. It is commonly used in salads, soups, sauces, and as a garnish.

T

• Tomato (Solanum lycopersicum): Tomato is a fruit commonly used as a vegetable in cooking. It comes in various sizes, shapes, and colors, and is used in a wide range of dishes such as salads, sauces, soups, and sandwiches.
• Turnip (Brassica rapa subsp. rapa): Turnip is a root vegetable with a crisp texture and a slightly peppery flavor. It can be eaten raw in salads or cooked in soups, stews, and side dishes.
• Taro (Colocasia esculenta): Taro is a starchy root vegetable commonly used in tropical and subtropical regions. It has a nutty flavor and can be boiled, steamed, roasted, or fried.
• Tatsoi (Brassica rapa subsp. narinosa): Tatsoi, also known as spinach mustard or rosette bok choy, is a leafy green vegetable with spoon-shaped leaves. It has a mild, mustard-like flavor and is commonly used in salads and stir-fries.
• Turmeric (Curcuma longa): Turmeric is a rhizomatous herbaceous perennial plant in the ginger family. Its rhizomes are commonly used as a spice, giving dishes a bright yellow color and a warm, bitter flavor.
• Thyme (Thymus vulgaris): Thyme is a fragrant herb with small, aromatic leaves. It is commonly used as a seasoning in cooking, particularly in Mediterranean and French cuisines, and pairs well with meats, vegetables, and soups.

U

• Ulluco (Ullucus tuberosus): Ulluco is a tuberous root vegetable native to the Andes region of South America. It comes in various colors such as red, yellow, and orange, and is commonly used in traditional Andean cuisine.

V

• Vidalia Onion: Vidalia onions are a sweet onion variety known for their mild flavor. They are commonly used in salads, sandwiches, and various cooked dishes.
• Vegetable Marrow: Vegetable marrow is a type of squash with a tender flesh and mild flavor. It can be cooked and eaten in various ways, such as roasted, stuffed, or added to soups and stews.
• Violet Artichoke: Violet artichokes are a variety of artichoke with purple-hued leaves. They are similar to green artichokes in flavor and texture and can be prepared in the same manner.
• Velvet Bean: Velvet bean, also known as Mucuna pruriens, is a legume native to tropical regions. While primarily grown for its medicinal properties and as a cover crop, the immature pods and seeds can be cooked and eaten as a vegetable.

W

• Watercress (Nasturtium officinale): Watercress is a leafy green vegetable with a peppery taste. It is commonly used in salads, sandwiches, and soups, and is rich in vitamins and minerals.
• Winter Squash: Winter squash is a category of squash harvested and consumed in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind. Varieties include butternut squash, acorn squash, and spaghetti squash, among others.
• Wasabi: Wasabi, or Japanese horseradish, is a plant native to Japan known for its pungent flavor and green color. The rhizome of the plant is grated into a paste and used as a condiment with sushi and other Japanese dishes.

X

• Xigua: Xigua is the Chinese term for watermelon. While not a distinct vegetable from traditional watermelon, it’s one of the few examples that could be associated with the letter “X”.

Y

• Yam: Yams are starchy tuberous root vegetables that come in various colors and sizes. They are commonly used in cooking and can be boiled, roasted, fried, or mashed. Yams are a staple food in many parts of the world and are known for their sweet flavor and nutritious properties.
• Yardlong Bean: Yardlong beans, also known as long beans or asparagus beans, are a type of legume characterized by their long, slender pods. They are commonly used in Asian cuisine and can be stir-fried, steamed, or added to soups and stews.

Z

• Zucchini: Zucchini is a type of summer squash that is harvested when immature, featuring a tender skin and soft seeds. It is commonly used in cooking and can be grilled, sautéed, roasted, or used in salads, soups, and stir-fries.

Conclusion

This A to Z list highlights the vast array of vegetables available worldwide, each offering unique flavors and nutritional benefits to our diets.

Related

• Fruit Names, A-Z