Vegetables Bucket List: 133 Names of Top Veggies to Eat

Are you ready to embark on a yummy journey through the world of veggies? Then, you’ve come to the right place. Whether you’re a committed vegan, a health-conscious foodie, or just someone looking for another unique food bucket list to complete, we’ve got you covered. From acorn squash to yucca root, this is the ultimate list of vegetables (100 of them!), from A to Z.

The Best Vegetables List (with pictures!): A-Z Names of the Top 100 to Eat to Get Your Potassium, Magnesium and Fiber!

The Best Vegetables List (with pictures!): A-Z Names of the Top 100 to Eat to Get Your Potassium, Magnesium and Fiber!


1. Acorn Squash

Acorn squash is a winter squash variety known for its distinctive shape, resembling a large acorn—go figure. It typically has a dark green or orange-yellow outer skin, which is hard and textured. The inner flesh is golden-yellow or orange and has a sweet and nutty flavor. It is a popular vegetable used in various culinary preparations, such as roasting, baking, and soups. Its versatility, delicious taste, and health benefits make acorn squash a favorite ingredient during the fall and winter seasons.

Recipes to Try:
Herb Roasted Acorn Squash With Parmesan by The Real Food Dietitians
Perfect Roasted Acorn Squash by C+K
Sausage and Apple Stuffed Acorn Squash by Tasty


2. Alfalfa Sprouts

Alfalfa sprouts are tiny, delicate sprouts that are grown from the seeds of the alfalfa plant (Medicago sativa). These sprouts are known for their crisp texture, mild flavor, and high nutritional value. They are commonly used as a topping or ingredient in salads, sandwiches, and wraps, adding a refreshing crunch and a hint of nuttiness to dishes. 

Alfalfa Sprouts

3. Amaranth

Amaranth has been cultivated for thousands of years and is highly regarded for its edible leaves, seeds, and stems. The leaves, known as amaranth greens, are tender and possess a slightly earthy flavor, often used as a nutritious addition to salads, stir-fries, and soups. 


4. Angelica

Angelica has been used for centuries in traditional medicine and culinary applications. The herb has feathery, fern-like leaves and clusters of small greenish-white flowers that bloom in the summer. 

Angelica

5. Anise

Anise is well-known for its licorice-like taste and fragrance, which comes from the essential oil found in its seeds. It is widely used as a culinary spice, particularly in baking and confectionery. Anise is a key ingredient in traditional dishes and beverages such as Italian biscotti, Greek ouzo, and Indian masala chai. Apart from its culinary uses, anise has been used in traditional medicine for its potential digestive and carminative properties.

Anise

6. Arrowroot

Arrowroot is a starchy root vegetable that has been used for centuries as a thickening agent and culinary ingredient due to its neutral taste and excellent thickening properties. It is also known for its digestibility and is often used as a dietary option for individuals with sensitive digestive systems or gluten intolerance. 

The arrowroot powder is extracted by washing, peeling, and grinding the rhizomes into a fine, white powder. It is valued as a natural alternative to cornstarch and flour for thickening sauces, gravies, soups, and desserts. 

Arrowroot

7. Artichoke

The artichoke plant is characterized by its large, fleshy, and tightly packed flower heads, also known as globes. The outer leaves of the globe are tough and spiky, while the inner leaves are tender and meaty. The edible part of the artichoke is the fleshy base of each leaf and the tender heart, which is found at the center of the globe. Artichokes have a subtly sweet and slightly nutty flavor, with a delicate and mildly bitter undertone. They are commonly cooked by steaming, boiling, grilling, or roasting, which softens the leaves and allows the edible portions to be easily scraped off and enjoyed. 

Artichoke

8. Arugula

Arugula, also known as rocket or rucola, is a leafy green vegetable that is native to the Mediterranean region, but is now cultivated and enjoyed worldwide. Arugula leaves have a distinct peppery and slightly bitter taste, giving them a unique flavor profile. 

Arugula

9. Ash Gourd

An ash gourd is also referred to as winter melon, white gourd, or wax gourd and is commonly cultivated in Asia. The vegetable has a mild, subtle flavor, allowing it to absorb the flavors of other ingredients when cooked. It is often utilized in soups, stews, curries, stir-fries, and desserts. 

Ash Gourd

10. Asparagus

Asparagus is a popular one on this list of vegetables because of its tender stalks and distinct flavor. It can be found in different varieties, with green asparagus being the most commonly consumed. The vegetable is also highly nutritious, rich in vitamins A, C, E, and K, as well as folate, iron, and fiber.

Asparagus

11. Aubergine/Eggplant

Aubergine, also known by the name eggplant, is a versatile and widely enjoyed vegetable. It’s one of my favorites!  They come in a variety of shapes, sizes, and colors, with the most common being the large, purple-skinned variety. The vegetable has a firm and meaty texture with a mildly bitter taste, which becomes milder when cooked. 

Recipes to Try:
Oven Roasted Eggplant by Nagi
Sauteed Eggplant by Maya Krampf

Aubergine or Eggplant

12. Azuki Beans/Adzuki

Azuki beans, also known as adzuki beans, are small reddish-brown beans that are highly valued in Asian cuisine. They are known for their nutty flavor and firm texture. They are featured in both savory and sweet recipes. In savory preparations, azuki beans are often cooked and added to stews, soups, and rice dishes, providing a hearty and nutritious element. In sweet dishes, they are traditionally used in desserts such as red bean paste, which is a popular filling for pastries, buns, and mochi. 

Azuki Beans

13. Bamboo Shoot

Bamboo shoots are the edible young shoots of the bamboo plant, typically harvested before they emerge from the ground. They are a common ingredient in Asian cuisine, known for their tender texture and mild, slightly sweet flavor.

Bamboo Shoot

14. Banana Squash

Banana squash is a variety of winter squash characterized by its elongated shape, resembling a large banana. It has a thick, orange or beige skin and a sweet, starchy flesh that is often used in baking, roasting, and soups.

Banana Squash

15. Basil

Basil is a fragrant herb commonly used in cooking and gardening. It belongs to the mint family and is known for its vibrant green leaves with a distinct aroma and slightly sweet, peppery flavor.

Basil

16. Bay Leaf

Bay leaves are aromatic leaves commonly used in cooking to enhance the flavor of various dishes. They come from the bay laurel tree and have a herbal, slightly floral taste, adding a subtle and distinctive note to soups, stews, sauces, and other culinary preparations.

Bay Leaf

17. Bean Sprouts

Bean sprouts are young, germinated beans that have just begun to grow. They are typically harvested within a few days of sprouting and are commonly used in Asian cuisine, particularly in stir-fries, salads, and noodle dishes. Bean sprouts have a crisp texture and a mild, slightly nutty flavor, adding a refreshing crunch to various dishes.

Bean Sprouts

18. Beetroot/Beet

Beetroot, also known as beets, is a root vegetable that is known for its vibrant red or purple color. It has a sweet and earthy flavor and is commonly used in salads, roasted dishes, and as a natural food coloring agent.

Beetroot

19. Bell Pepper/Capsicum

Bell pepper, also known as sweet pepper or capsicum, is a vegetable that comes in various colors, including green, red, yellow, and orange. It has a crisp texture and a mild, slightly sweet taste, making it a versatile ingredient in salads, stir-fries, and other culinary preparations.

Bell Pepper

20. Bitter Gourd/Bitter Melon

Bitter melon, also known as bitter gourd or Momordica charantia, is a tropical vine fruit that is widely used in Asian, African, and Caribbean cuisines. It has a distinctive, bumpy exterior and a bitter taste, which is often acquired through cooking methods such as stir-frying or stewing to balance its flavor. Bitter melon is known for its potential health benefits and is valued for its rich nutritional profile.

Bitter Gourd

21. Black Beans

Black beans are a type of legume commonly used in Latin American, Caribbean, and Tex-Mex cuisines. They have a small, shiny black appearance with a creamy texture and a slightly sweet flavor, making them a popular ingredient in soups, stews, salads, and as a filling for tacos or burritos.

Black Beans

22. Black-Eyed Peas

Black-eyed peas, also known as cowpeas, are a type of legume widely consumed in Southern United States and various other cuisines. They have a distinctive cream-colored, oval shape with a black spot resembling an eye. Black-eyed peas have a mild flavor and a creamy texture, often used in dishes such as Hoppin’ John, salads, stews, and side dishes.

Black-Eyed Peas

23. Bok Choy

Bok choy, also known as Chinese cabbage or pak choi, is a leafy vegetable commonly used in Chinese cuisine. It has dark green leaves and crisp, white stalks, offering a mild and slightly sweet flavor. Bok choy is versatile and can be stir-fried, sautéed, or used in soups and salads.

Bok Choy

24. Borage

Borage is an herbaceous plant known for its vibrant blue flowers and hairy leaves. It is often cultivated for its culinary and medicinal uses, with its leaves and flowers commonly used as a garnish or infused in beverages and herbal remedies due to their mild cucumber-like flavor.

Borage

25. Borlotti Bean

Borlotti beans, also known as cranberry beans, are a type of bean with a speckled pinkish-red and beige exterior. They have a creamy texture and a slightly nutty flavor, making them a popular choice in Italian cuisine for soups, stews, and salads.

Borlotti Bean

26. Broad Beans

Broad beans, also known as fava beans, are a type of legume characterized by their large, flat pods. They have a slightly sweet and earthy flavor and a buttery texture. Broad beans are commonly used in Mediterranean and Middle Eastern cuisines, often cooked and incorporated into salads, dips, stews, or served as a side dish.

Broad Beans

27. Broccoflower

Broccoflower is a vegetable that is a hybrid of broccoli and cauliflower. It has a similar appearance to cauliflower but with a light green color and a flavor that combines the mild sweetness of cauliflower with a hint of broccoli.

Broccoflower

28. Broccoli

Broccoli is a green vegetable that is actually part of the cabbage family. It consists of a flowering head, also called a “floret,” which is known for its tight clusters of small, edible buds. Broccoli is packed with nutrients, including vitamins A, C, and K, and is commonly steamed, roasted, stir-fried, or used in salads and soups.

Recipes to Try:
Really Quick Broccoli Pasta by Nagi
Caramelized Broccoli with Garlic by David Gingrass
Seriously, The Best Broccoli of Your Life by Erren Hart

Broccoli

29. Broccolini

Broccolini, also known as baby broccoli or broccolette, is a vegetable that is a cross between broccoli and Chinese kale. It has long, thin stalks with small, tender florets, and a mild, slightly sweet flavor. Broccolini is often cooked by sautéing, steaming, or roasting and is popular in various cuisines for its delicate taste and versatility in dishes.

Broccolini

30. Brussels Sprout

Brussels sprouts are small, green vegetables that resemble miniature cabbages. They grow in tight, compact clusters on the stalk and have a slightly bitter taste. Brussels sprouts are commonly roasted, sautéed, or steamed, and are often served as a side dish or used in various recipes. They are commonly paired with bacon!

Recipes to Try:
Kung Pao Brussels Sprouts by C+K
Crispy Brussel Sprouts Recipe with Prosciutto by Christina Hitchcock
Easy Brussels Sprouts and Bacon Recipe by Natasha

Brussels Sprout

31. Butternut Squash

Butternut squash is a type of winter squash known for its distinctive pear-like shape and smooth, creamy orange flesh. It has a sweet and nutty flavor and is commonly roasted, used in soups, purees, or as a substitute for pumpkin in various recipes.

Butternut Squash

32. Cabbage

Cabbage is a leafy vegetable that belongs to the Brassica family, which also includes broccoli and cauliflower. It has tight, layered leaves and comes in different varieties such as green, red, and Savoy cabbage. Cabbage is widely used in salads, slaws, stir-fries, soups, and fermented dishes like sauerkraut due to its crisp texture and mildly sweet or peppery flavor.

Cabbage

33. Carambola

Carambola, also known as star fruit, is a tropical fruit with a unique star-like shape when sliced. It has a waxy, golden-yellow skin and a juicy, crisp texture. Carambola has a sweet and tangy flavor, and it is often eaten fresh, used in salads, or as a garnish for desserts and drinks.

Carambola

34. Caraway

Caraway is an aromatic herb and spice that comes from the seeds of the Carum carvi plant. It has a warm, earthy flavor with hints of anise and is commonly used in culinary preparations, such as bread, sauerkraut, stews, and spice blends like rye bread seasoning or caraway-flavored liqueurs.

Caraway

35. Cardoon

Cardoon is a vegetable that belongs to the same family as artichokes and looks similar to celery with large, spiky leaves. It has a mild, slightly bitter flavor and is commonly used in Mediterranean cuisine, often cooked and incorporated into dishes like stews, gratins, or served as a side vegetable.

Cardoon

36. Carrot

Carrot is a root vegetable that is known for its vibrant orange color and crunchy texture. It has a sweet, earthy flavor and is rich in vitamins, minerals, and dietary fiber, making it a nutritious addition to various dishes or enjoyed as a raw snack.

Carrot

37. Cassava

Cassava, also known as yuca or manioc, is a starchy root vegetable widely consumed in tropical regions. It has a rough, brown outer skin and a white or yellowish flesh that is often boiled, fried, or mashed to create a versatile ingredient used in various dishes such as soups, stews, and bread.

Cassava

38. Cauliflower

Cauliflower is a cruciferous vegetable that is known for its compact, white head, which is composed of undeveloped flower buds. It has a mild, slightly nutty flavor and a versatile texture, making it a popular choice for roasting, steaming, mashing, or using as a low-carb substitute in dishes like cauliflower rice or cauliflower pizza crust.

Recipesto Try:
Sticky Sesame Cauliflower by Chocolate Covered Katie

Cauliflower

39. Cayenne Pepper

Cayenne pepper is a hot chili pepper that is commonly used as a spice to add heat and flavor to various dishes. It is known for its vibrant red color and fiery taste, making it a popular ingredient in spicy sauces, salsas, marinades, and other culinary preparations.

Cayenne Pepper

40. Celeriac

Celeriac, also known as the name celery root, is a root vegetable that belongs to the celery family. It has a knobby, rough exterior and a creamy white flesh with a mild, nutty flavor. Celeriac is often used in soups, stews, purees, and roasted dishes, adding a unique taste and texture to recipes.

Celeriac

41. Celery

Celery is a vegetable that belongs to the Apiaceae family and is known for its long, crisp stalks and green leaves. It has a mild, slightly salty taste and is commonly used in salads, soups, stews, and as a crunchy snack.

Celery

42. Celtuce

Celtuce, also known as stem lettuce or asparagus lettuce, is a type of lettuce that is grown for its thick, edible stem rather than its leaves. It has a unique flavor, combining the crispness of lettuce with a mild, slightly nutty taste. Celtuce is commonly used in salads, stir-fries, or pickled for a refreshing and versatile addition to dishes.

Celtuce

43. Chamomile

Chamomile is an herb that belongs to the Asteraceae family and is known for its daisy-like flowers. It is commonly used to make a herbal infusion, called chamomile tea, which has a soothing and calming effect. Chamomile is also used in various natural remedies and skincare products due to its potential health benefits and gentle nature.

Chamomile

44. Chard/Beet Greens

Chard, also known by the names Swiss chard or silverbeet, is a leafy green vegetable that belongs to the beet family. It has vibrant, colorful stems and large, dark green leaves that are often cooked or sautéed, similar to spinach or kale, and it has a slightly earthy and slightly bitter taste.

Chard or Beet Greens

45. Chickpeas

Chickpeas, also known as garbanzo beans, are a type of legume widely consumed around the world. They have a nutty flavor and a creamy texture when cooked, making them a popular ingredient in dishes like hummus, stews, salads, and falafel.

Recipes to Try:
Hummus by Mark Bittman
Authentic Lebanese Hummus by Yumna Jawad
The Best Hummus Recipe by Lisa Bryan

Chickpeas

46. Chickweed

Chickweed is a common edible weed that is often used for culinary and medicinal purposes. It has small, tender leaves and white flowers, and is known for its mild, slightly tangy taste. Chickweed can be used in salads, soups, or as an herbal remedy for various ailments.

Chickweed

47. Chili Pepper

A chili pepper is a fiery hot fruit that belongs to the Capsicum genus. It is used as a spice in various cuisines around the world and can range in heat level from mild to extremely hot, adding a distinctive and intense flavor to dishes.

Chili Pepper

48. Chive

Chives are a herbaceous plant in the onion family, known for their slender, hollow leaves and delicate purple flowers. They have a mild onion flavor and are commonly used as a garnish or ingredient in culinary preparations, adding a fresh and subtle taste to dishes like salads, soups, and sauces.

Chive

49. Collard Greens

Collard greens are leafy vegetables that are a part of the cabbage family. They have large, dark green leaves with a slightly bitter taste, and are commonly used in Southern cuisine, where they are often cooked or sautéed to be served as a side dish or incorporated into dishes like stews and soups.

Collard Greens

50. Coriander

Coriander refers to both the plant, Coriandrum sativum, and its dried seeds. The plant has delicate, parsley-like leaves that are commonly known as cilantro, while the seeds are used as a spice in cooking and have a warm, citrusy flavor that adds depth to a wide range of dishes.

Coriander

51. Corn

Corn, also known as maize, is a cereal grain that is widely cultivated and consumed around the world. It is characterized by its large, starchy kernels and is used in various forms such as fresh, dried, or ground into flour, with a sweet and slightly nutty taste. Corn is versatile and used in many culinary applications, including as a vegetable, ingredient in soups and stews, and as a staple food in many cuisines.

Corn

52. Cucumber

Cucumber is a crisp and refreshing vegetable with a high water content. It is typically cylindrical in shape, with a smooth green skin, and is commonly enjoyed fresh in salads, sandwiches, or as a hydrating snack.

Cucumber

53. Daikon

Daikon is a type of radish that originated in East Asia and is widely used in Asian cuisines. It has a large, elongated root with a crisp texture and a mild, slightly peppery flavor, often used in salads, pickles, stir-fries, and soups.

Daikon

54. Dandelion Greens

The edible leaves of the common dandelion plant are known as dandelion greens. They have a slightly bitter taste and are rich in vitamins and minerals, often used in salads, sautés, or as an ingredient in soups and stews, providing a nutritious addition to meals.

Dandelion Greens

55. Delicata Squash

Delicata squash is a winter squash variety that has a cylindrical shape with creamy yellow or orange skin with green stripes. It has a sweet and nutty flavor, and its tender flesh makes it easy to cook and enjoy by roasting, baking, or stuffing.

Recipes to Try:
Roasted Delicata Squash by Love & Lemons
Roasted Stuffed Delicata Squash by Suzy Karadsheh

Delicata Squash

56. Dill

Dill is an herb with feathery green leaves and a distinct, aromatic flavor. It is commonly used as a seasoning in various cuisines, particularly in pickling, fish dishes, and sauces, providing a fresh and tangy taste to recipes.

Dill

57. Edamame

Edamame are young soybeans that are harvested and consumed when they are still in their green, immature state. They are commonly boiled or steamed and served as a nutritious and protein-rich snack or used as an ingredient in salads, stir-fries, and other dishes.

Edamame

58. Endive

Endive is a leafy green vegetable with a slightly bitter taste and a crisp texture. It belongs to the chicory family and is often used in salads, as a raw or cooked ingredient, or as a garnish, providing a refreshing and slightly tangy flavor to dishes.

Endive

59. Escarole

Escarole is a leafy green vegetable that is a member of the chicory family. It has broad, curly leaves and a slightly bitter taste, often used in salads, soups, and sautés, adding a unique flavor and texture to dishes.

Escarole

60. Fava Beans

Fava beans, also known as broad beans, are large, flat beans that have a slightly sweet and earthy flavor. They are commonly used in various cuisines and can be enjoyed cooked and added to salads, stews, pastas, or even pureed into spreads.

Fava Beans

61. Fennel

Fennel is a bulbous vegetable with feathery leaves and a distinct anise-like flavor. It can be consumed raw or cooked, and its crunchy texture and aromatic taste make it a versatile ingredient in salads, soups, stews, and as a flavor enhancer in various dishes.

Fennel

62. Fiddleheads

Fiddleheads are the young, coiled fronds of certain ferns that are harvested and consumed as a vegetable. They have a unique shape resembling the scroll of a violin, and their taste is often described as a combination of asparagus and green beans. Fiddleheads are typically boiled or sautéed and used in various culinary preparations.

Fiddleheads

63. Frisee

Frisee, also known as curly endive, is a leafy green vegetable with frizzy, serrated leaves. It has a slightly bitter taste and adds texture and flavor to salads, sandwiches, and as a garnish, complementing other ingredients with its distinctively crisp and tangy profile.

Frisee

64. Galangal

Galangal is a rhizome that belongs to the ginger family and is used as a spice and herbal remedy. It has a pungent, citrusy flavor and is commonly used in Southeast Asian cuisine, particularly in Thai dishes, to add a unique and aromatic taste.

Galangal

65. Garlic

Garlic is a pungent bulbous plant that is widely used as a flavoring ingredient in various cuisines. It has a strong, distinctive taste and aroma, and its cloves are used in both raw and cooked forms to enhance the flavor of savory dishes, sauces, marinades, and more.

Garlic

66. Ginger

Ginger is a root spice with a pungent and zesty flavor. It is commonly used in both sweet and savory dishes, as well as beverages, and is known for its ability to add warmth and a distinct aromatic quality to recipes.

Ginger

67. Green Beans

Green beans, also known as snap beans or string beans, are tender, elongated pods that are harvested when they are still immature. They have a crisp texture and a mild, slightly sweet flavor, often enjoyed steamed, sautéed, stir-fried, or included in salads and vegetable dishes.

Recipes to Try:
Green Peas Masala /Green Peas Curry by Dassana Amit
Pea, Zucchini and Pesto Orzo / Risoni by Nagi

Green Beans

68. Green Onion/Scallions

Green onions, also known as scallions or spring onions, are young onions that are harvested before they fully mature. They have long green stalks with small white bulbs and a mild onion flavor, often used as a garnish or ingredient in various dishes, providing a fresh and onion-like taste.

Scalions

69. Green Peas

Green peas, also known as English peas, are small, round seeds that are harvested from the pods of the pea plant. They have a sweet and slightly starchy taste and are commonly used as a versatile vegetable, enjoyed fresh, frozen, or canned, and used in salads, stir-fries, soups, and as a side dish.

Green Peas

70. Habanero Pepper

Habanero pepper is a hot chili pepper known for its intense heat and fruity flavor. It is one of the spiciest peppers commonly used in cooking and adds a fiery kick to dishes such as salsas, hot sauces, marinades, and spicy foods.

Habanero Pepper

71. Horseradish

Horseradish is a pungent root vegetable known for its strong and spicy flavor. It is commonly grated or ground and used as a condiment or seasoning in various dishes, particularly in sauces, dips, and as an accompaniment to meats and seafood.

Horseradish

72. Hubbard Squash

Hubbard squash is a winter squash variety that is known for its large size and hard, bumpy skin. It has sweet and creamy flesh that is often used in soups, stews, and baked dishes, providing a rich and earthy flavor.

Hubbard Squash

73. Iceberg Lettuce

Jalapeño is a moderately hot chili pepper that is commonly used in Mexican and Tex-Mex cuisines. It has a vibrant green color and a distinctive spicy flavor, often diced or sliced and added to salsas, sauces, nachos, and other dishes to provide a kick of heat.


74. Jicama

Jicama is a root vegetable with a crisp and refreshing texture, similar to that of a water chestnut. It has a slightly sweet and nutty flavor, and it is commonly eaten raw in salads, slaws, or as a crunchy snack.

Jicama

75. Kabocha Squash

Kabocha squash is a Japanese winter squash variety known for its sweet and creamy orange flesh. It has a rich and earthy flavor, often used in soups, stews, curries, and roasted dishes, providing a delightful balance of sweetness and nuttiness.

Kabocha Squash

76. Kale

Kale is a leafy green vegetable that belongs to the cabbage family. It has dark, curly or flat leaves and is known for its nutritional value and robust flavor. It is commonly used in salads, stir-fries, smoothies, or as a cooked side dish.

Kale

77. Kelp

Kelp is a type of seaweed that is rich in nutrients and minerals, and is often used in Asian cuisines as an ingredient in soups, salads, and as a wrap for sushi, adding a unique oceanic flavor and a touch of umami.


78. Kidney Beans

Kidney beans are a type of legume that are named for their distinct kidney shape. They have a hearty texture and a mild, slightly nutty flavor, making them a popular choice for soups, stews, chili, and various bean-based dishes around the world.

Kidney Beans

79. Kohlrabi

One of the more unique name of vegetable, Kohlrabi is a vegetable that belongs to the cabbage family and has an appearance resembling a turnip with stems and leaves. It has a mild, slightly sweet flavor and a crunchy texture, and it is often used in salads, slaws, roasted dishes, or enjoyed as a raw snack.

Kohlrabi

80. Leek

Leek is a vegetable that belongs to the onion family and has a mild and slightly sweet flavor. It resembles a large green onion with a long, white bulb and leafy green tops, and it is commonly used as a flavoring ingredient in soups, stews, and various savory dishes.

Leek

81. Lemongrass

Lemongrass is a tropical herb that is known for its citrusy aroma and flavor. It has long, slender green stalks that are used in various cuisines, particularly in Southeast Asian dishes, for its unique and refreshing taste. 

Lemongrass

82. Lentil

Lentils are small, lens-shaped legumes that come in various colors, including green, brown, red, and black. They have a nutty flavor and a firm texture, and they are a versatile ingredient in soups, stews, salads, and curries, providing a good source of protein, fiber, and other essential nutrients.

Recipe to Try:
Lentil Soup by  Nagi

Lentil

83. Lima Beans (Butter Bean)

Lima beans, also known as butter beans, are large, creamy white beans with a starchy texture and mild flavor. They are commonly used in soups, stews, casseroles, and as a side dish, offering a good source of protein and dietary fiber.

Lima Beans

84. Lotus Root

Lotus root is the rhizome of the lotus plant, which is an aquatic perennial. It has a distinctive appearance with multiple holes running through its cylindrical shape, and it is commonly used in Asian cuisines, often sliced and cooked in stir-fries, soups, or pickled for salads, providing a crisp texture and subtle flavor.

Lotus Root

85. Mache

Mâche lettuce, also known as lamb’s lettuce or corn salad, is a small leafy green with a delicate and mild flavor. It is often used in salads or as a garnish, providing a tender texture and a subtle nutty taste.


86. Mint (Peppermint)

Mint is a herbaceous plant known for its refreshing aroma and flavor. It has bright green leaves and is commonly used in cooking, teas, cocktails, and as a garnish, adding a cool and refreshing element to various dishes and beverages.

Mint

87. Mung Bean

Mung beans are small, green legumes that have a mild and slightly nutty flavor. They  are used in various cuisines around the world in soups, curries, salads, and desserts.

Mung Bean

88. Mushrooms

Mushrooms are a type of fungi that come in various shapes, sizes, and flavors. They are widely appreciated for their unique taste and versatile culinary uses. Some of the most popular mushroom varieties that people eat include button mushrooms, also known as white mushrooms, which have a mild flavor and smooth texture. 

Cremini mushrooms, also called baby bellas, are similar to button mushrooms but have a deeper, earthier flavor. Portobello mushrooms are mature cremini mushrooms with a large, meaty texture and robust flavor, often used as a meat substitute in vegetarian dishes. Shiitake Mushrooms have a distinct umami taste and are commonly used in Asian cuisine. Another sought-after variety is the oyster mushroom, known for its delicate flavor and velvety texture. Additionally, there are many other types of mushrooms like chanterelles, morels and porcini, each prized for their unique characteristics and flavors. Mushrooms offer a wide range of culinary possibilities and are enjoyed in dishes such as soups, stir-fries, sauces, and as a topping or filling in various recipes.

Mushrooms

89. Mustard Greens

Mustard greens are leafy vegetables that belong to the Brassica family, which includes cabbage and kale. They have a distinct peppery and slightly bitter taste, and their leaves are often used in salads, stir-fries, sautés, or as a cooked green vegetable, providing a vibrant addition to dishes and a good source of vitamins and minerals.


90. Napa Cabbage

Napa cabbage, also known as Chinese cabbage or celery cabbage, is a type of leafy vegetable with long, pale green leaves and a crisp texture. It has a mild, slightly sweet flavor and is commonly used in Asian cuisines, particularly in stir-fries, salads, kimchi, and as a filling for dumplings or spring rolls.

Napa Cabbage

91. Navy Beans

Navy beans, also known as haricot beans or white beans, are small, oval-shaped legumes with a mild flavor and creamy texture. They are often used in various culinary preparations, including soups, stews, casseroles, and baked beans, providing a good source of protein, fiber, and essential nutrients.

Navy Beans

92. Nettles

Nettles, also known as stinging nettles, are leafy green plants with small hairs that can cause a stinging sensation upon contact. Despite their prickly nature, nettles are highly nutritious and have been used in traditional medicine and culinary applications. They can be cooked or brewed into tea and are known for their earthy flavor and potential health benefits.

Nettles

93. Nopales

Nopales are the pads or paddles of the prickly pear cactus, commonly found in Mexican and southwestern cuisines. They have a slightly tangy flavor and a crisp texture when cooked, and are often used in salads, tacos, soups, and various other dishes, offering a unique and vibrant addition to the meal.

Nopales

94. Okra

Okra is a green vegetable with a distinct elongated shape and a unique texture. It is commonly used in Southern and Indian cuisines, and when cooked, it becomes tender with a slightly slimy consistency, often appreciated in stews, curries, stir-fries, or as a fried or grilled side dish.

Okra

95. Paprika

Paprika is a ground spice made from dried red peppers, typically mild or sweet varieties. It adds vibrant color and a mild, slightly sweet and smoky flavor to dishes, often used as a seasoning in various cuisines, particularly in Hungarian, Spanish, and Middle Eastern recipes.


96. Parsley

Parsley is a herb with vibrant green leaves and a fresh, mild flavor. It is widely used as a garnish and ingredient in various culinary preparations, adding a pop of color and a subtle, herbaceous taste to salads, soups, sauces, and other dishes.

Parsley

97. Parsnip

Parsnip is a creamy white root vegetable that is closely related to parsley and carrots.. It has a sweet and earthy flavor, and a tender texture when cooked, making it a versatile ingredient for roasting, mashing, soups, stews, and other dishes.

Recipe:
Simple Roasted Parsnips by Katie Webster
Creamy Parsnip Puree Recipe by Marcie

Parsnip

98. Peanuts

Peanuts are legumes that grow underground and are enclosed in a thin, papery shell. They are known for their rich nutty flavor and are commonly enjoyed as a snack, used in cooking and baking, and processed into peanut butter and various other peanut-based products.

Peanuts

99. Peppadew

Peppadew is a trademarked brand name for a type of sweet piquanté pepper. These peppers are small, round, and vibrant red in color, with a sweet and slightly spicy taste. They are often used in salads, sandwiches, pizzas, and as a topping or ingredient in various dishes to add a unique flavor and a touch of heat.

Peppadew

100. Pinto Beans

Pinto beans are a type of legume commonly used in Mexican and Southwestern cuisines. They have a beige color with mottled patterns and a creamy texture when cooked, making them a popular choice for dishes like refried beans, chili, stews, and bean salads.

Pinto Beans

101.Potato

Potatoes are starchy tuber vegetables that belong to the Solanaceae family. They are widely consumed worldwide and are a staple food in many cuisines. The most common varieties of potatoes include russet potatoes, which have a fluffy texture and are excellent for baking and mashing; red potatoes, which have a smooth texture and are often used in salads and roasting; and Yukon Gold potatoes, known for their buttery flavor and versatility in various cooking methods. Additionally, there are countless other varieties, each with its own unique characteristics and culinary uses.

Potato

102. Pumpkin

Pumpkin is a large, round fruit that belongs to the squash family. It has a thick, orange or yellow outer skin and a sweet, fleshy interior. Pumpkins are commonly used in cooking and baking, particularly in making pies, soups, and other savory and sweet dishes.

Pumpkin

103. Radicchio

Radicchio is a leafy vegetable with vibrant purple-red leaves and a slightly bitter taste. It is often used in salads, adding a colorful and flavorful element, and can also be grilled, roasted, or used as a garnish to enhance the visual appeal of dishes.

Radicchio

104. Radish

Radish is a root vegetable characterized by its crisp texture and peppery flavor. It comes in various shapes, sizes, and colors, ranging from small and round to long and cylindrical, and from red to white or even black. Radishes are commonly eaten raw in salads or used as a crunchy addition to sandwiches, but they can also be cooked or pickled for different culinary preparations.

Radish

105. Red Cabbage

Red cabbage is a cruciferous vegetable with dense, tightly packed leaves that are a deep red or purple color. It has a slightly peppery and earthy flavor and is often used in salads, coleslaw, braised dishes, and pickled preparations, adding vibrant color and a mild crunch to the plate.

Red Cabbage

106. Red Onion

Red onion is a type of onion with a deep purple skin and a mild to moderate flavor. It is commonly used in various culinary preparations, such as salads, salsas, sandwiches, and pickled dishes, where its vibrant color and slightly sweet taste add both visual appeal and a pleasant oniony kick.

Red Onion

107. Rhubarb

Rhubarb is a vegetable known for its tart flavor and vibrant red stalks. It is commonly used in desserts, jams, and pies, often paired with sweet ingredients to balance its acidity and create a delicious contrast of flavors.

Recipes to Try:
Rhubarb Crisp by Holly
Rhubarb Bars by Chocolate with Grace

Rhubarb

108. Romaine Lettuce

Romaine lettuce is a variety of lettuce with long, crisp leaves and a slightly bitter taste. It is commonly used in salads and sandwiches, providing a refreshing and crunchy texture, and it is particularly favored in Caesar salads for its sturdy leaves that can hold dressings and toppings well.

Romaine Lettuce

109. Rutabaga

Rutabaga is a root vegetable that is a cross between a cabbage and a turnip. It is also known as swede or yellow turnip,  and has a slightly sweet and earthy flavor. It is  often used in stews, soups, roasted dishes, or mashed as a healthier alternative to potatoes.

Rutabaga

110. Savoy Cabbage

Savoy cabbage is a type of cabbage characterized by its crinkled and ruffled leaves. It has a mild and slightly sweet flavor, and it is commonly used in various culinary preparations such as stir-fries, soups, stews, or even raw in salads, adding a delightful crunch and texture to dishes.

Savoy Cabbage

111. Shallot

Shallots are a type of onion with a milder and sweeter flavor. They have a distinct elongated shape and are often used in cooking to add depth and complexity to dishes, particularly in sauces, dressings, and sautés.

Shallot

112. Snap Peas

Snap peas are edible pods that have a crisp texture and sweet flavor. They are often enjoyed fresh as a snack or used in stir-fries and salads, adding a refreshing and crunchy element to dishes.

Snap Peas

113. Sorrel

Sorrel is a leafy green herb known for its tart and tangy flavor. It is often used in culinary preparations such as salads, soups, and sauces, adding a refreshing and slightly acidic taste to dishes.

Sorrel

114. Soy Beans

Soybeans, also known as edamame, are a type of legume widely cultivated for their high protein content and versatile culinary uses. They are commonly used in various forms such as tofu, soy milk, soy sauce, and as an ingredient in many vegetarian and vegan dishes.

Soy Beans

115. Spaghetti Squash

Spaghetti squash is a winter squash variety that, when cooked, can be scraped into long, spaghetti-like strands. It is a popular low-carb and gluten-free alternative to pasta and is often used as a base for various sauces and toppings.

Spaghetti Squash

116. Spinach

Spinach is a leafy green vegetable known for its nutritional value and versatility in cooking. It has a mild and slightly bitter taste and can be enjoyed raw in salads, sautéed as a side dish, or incorporated into various recipes such as soups, quiches, and smoothies.

Spinach

117. Split Peas

Split peas are a type of dried pea that have been split in half. They are commonly used in soups and stews, providing a rich and hearty texture along with a mild, earthy flavor.

Recipe to Try:
Split Pea Soup by Cooking Classy


118. Spring Onion

Spring onions, also known as scallions or green onions, are young onions harvested before they fully mature. They have a milder flavor compared to mature onions and are often used raw or lightly cooked as a garnish or ingredient in salads, stir-fries, and various other dishes.

Spring Onion

119. Sunchoke

Sunchoke, also known as Jerusalem artichoke, is a root vegetable that is not actually an artichoke nor from Jerusalem. It has a slightly sweet and nutty flavor and is often enjoyed roasted, sautéed, or used in soups and salads, providing a unique and crunchy texture.

Sunchoke

120. Sweet Potato

Sweet potatoes are root vegetables that have a sweet and starchy taste. They are rich in nutrients and commonly used in both savory and sweet dishes, such as fries, casseroles, pies, and even desserts.

Sweet Potato

121. Swiss Chard

Swiss chard is a leafy green vegetable that is known for its vibrant colored stems and dark green leaves. It has a slightly bitter and earthy flavor and can be enjoyed sautéed, steamed, or used in salads and soups.

Swiss Chard

122. Taro Root

Taro root, also known as dasheen or eddo, is a starchy tuber that is widely consumed in many cuisines around the world. It has a rough, hairy exterior and a white or purple flesh, and when cooked, it has a nutty flavor and a creamy texture. Taro root is used in various culinary preparations, such as soups, stews, chips, and desserts.

Taro Root

123. Turmeric

Turmeric is a bright yellow spice that comes from the root of the Curcuma longa plant. It has a warm, earthy flavor and is commonly added to curries and rice, but it is also used in traditional medicine for its potential health benefits.

Turmeric

124. Turnip

Turnip is a root vegetable that has a crisp texture and a slightly peppery and sweet flavor. It is commonly used in various cuisines, both cooked and raw, and can be roasted, mashed, or added to soups and stews for its distinctive taste.

Recipes to Try:
Turnip and Potato Patties by Elise Bauer
Roasted Turnips with Bacon and Goat Cheese by Jen Wooster

Turnip

125. Wasabi

Wasabi, also called Japanese horseradish, is typically used to make a pungent and spicy condiment. It is made from the grating the Wasabia japonica plant and is known for its distinctive flavor and green color.

Wasabi

126. Water Chestnut

Water chestnut is an aquatic vegetable that grows in marshes and has a crisp and crunchy texture. It is commonly used in Asian cuisine, particularly in stir-fries and salads, and adds a refreshing and slightly sweet taste to dishes.

Water Chestnut

127. Watercress

Watercress is a leafy green vegetable with small, round leaves and a peppery taste. It is often used in salads, sandwiches, and soups, and is known for its high nutrient content, particularly in vitamins A, C, and K.

Watercress

128. Wax Beans

Wax beans are a type of legume that are similar to green beans but have a yellow or pale green color. They have a slightly sweet and mild flavor and can be enjoyed in salads, stir-fries, or as a side dish when cooked.


129. White Onion

White onion is a variety of onion with a white skin and a mild flavor. It is commonly used in various culinary dishes and recipes for its crisp texture and subtle onion taste.


130. Yellow Onion

Yellow onion is a type of onion characterized by its golden-brown skin and strong flavor. It is widely used in cooking and adds a robust taste to dishes, making it a versatile ingredient in many cuisines.

Yellow Onion

131. Yellow Squash

Yellow squash, also known as summer squash, is a type of vegetable with a mild and slightly sweet flavor. It has a yellow color and a tender texture, making it a popular ingredient in various dishes such as stir-fries, soups, and side dishes.

Yellow Squash

132. Yucca Root

Yucca root, also known as cassava or manioc, is a starchy tuber commonly used in cooking. It has a firm texture and a mildly sweet taste, and it can be prepared in various ways, including boiling, frying, or mashing, to make a wide range of dishes.

Yucca Root

133. Zucchini

Zucchini is a summer squash that is known for its elongated shape and green or yellow skin. It has a mild, delicate flavor and a tender texture, making it a versatile vegetable used in a variety of dishes such as stir-fries, salads, pasta, and as a healthy alternative to pasta noodles in dishes like zucchini noodles or “zoodles.”

Recipes to Try:
Italian Baked Zucchini by Melissa
Crispy Zucchini Casserole by Love & Lemons

Zucchini

From familiar favorites like broccoli and carrots to more exotic options such as kohlrabi and lotus root, this ultimate A-Z list of vegetables has given you the names of a lot of options on your veggie bucket list journey. It will be fun to confirm your old favorites, and some new delicious treasures.


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