Vegetable Names

Vegetable Names

A vegetable is a part of a plant that is eaten by people and is usually savory or less sweet than fruits. Vegetables can be roots, leaves, stems, or other parts of the plant. Examples of vegetables include carrots, spinach, and broccoli. People often eat vegetables in salads, soups, or as side dishes.

• Corn
• Mushroom
• Broccoli
• Cucumber
• Red pepper/red bell pepper
• Pineapple
• Tomato
• Swede/rutabaga (U.S.)
• Carrot
• Brussels sprout
• Pumpkin
• Cabbage
• Potato
• Eggplant
• Sweet potato
• Turnip
• Courgette (U.K.)/zucchini (U.S.)
• Green chilli
• Onion
• Lettuce
• Radish
• Pea
• Asparagus
• Celery
• Green pepper
• French beans
• Spinach
• Beetroot/beet (U.S.)
• Red chillies/red chili peppers (U.S.)
• Bean

List of Vegetables with Descriptions and Pictures

Learn these vegetable names to increase your vocabulary words about fruits and vegetables in English.

Corn

Sweet and juicy kernels that grow on a cob.

Mushroom

Edible fungus with a soft, spongy texture and earthy flavor.

Learn more: Types of Mushrooms

Broccoli

Green vegetable with tightly packed clusters of buds on a stalk.

Cucumber

Crisp and refreshing green vegetable with a mild flavor and high water content.

Red pepper/red bell pepper

Sweet and crunchy vegetable with a bright red color and bell shape.

Pineapple

Sweet and tropical fruit with a spiky exterior and juicy yellow flesh.

Tomato

Juicy and versatile fruit with a bright red color and slightly tangy flavor.

Swede/rutabaga (U.S.)

Root vegetable with a yellowish-orange flesh and slightly sweet taste.

Carrot

Crunchy and sweet root vegetable with a bright orange color.

Brussels sprouts

Small and leafy green vegetable with a slightly bitter taste.

Pumpkin

Large and round orange vegetable with a thick skin and sweet flesh.

Cabbage

Leafy green or purple vegetable with tightly packed layers.

Potato

Starchy and versatile vegetable with a neutral flavor and fluffy texture.

Eggplant

Purple or white vegetable with a spongy texture and mild flavor.

Sweet potato

Sweet and starchy root vegetable with a bright orange color.

Turnip

A root vegetable with white or yellowish flesh and slightly bitter taste.

Courgette (U.K.)/zucchini (U.S.)

Green or yellow vegetables with a cylindrical shape and mild flavor.

Green chili

Spicy and green pepper with a thin skin and elongated shape.

Onion

Pungent and flavorful bulb vegetable with multiple layers.

Lettuce

Leafy green vegetable commonly used in salads.

Radish

Small and crunchy root vegetable with a slightly spicy taste.

Pea

Sweet and tender green vegetable with a round shape.

Asparagus

Tender and flavorful green vegetable with a spear-like shape.

Celery

Crisp and fibrous vegetable with a mild flavor.

Green pepper

Mild and crunchy vegetable with a green color and bell shape.

French beans

Long and slender green vegetable with a slightly sweet taste.

Spinach

Leafy green vegetable with a slightly bitter taste and high nutritional value.

Beetroot/beet (U.S.)

A sweet and earthy root vegetable with a deep red color.

Red chilies/red chili peppers (U.S.)

Spicy and red pepper with a thin skin and elongated shape.

Bean

Nutritious and versatile legumes with a variety of shapes and colors, such as green, yellow, black, and red.

Types of Vegetables

Like fruits, vegetables are also a type of healthy food. They are either part of a plant or a plant themselves and some are grown underground in soil. While fruits are usually eaten as a healthy snack, vegetables are usually incorporated into meals, though things like carrot sticks are considered to be snacks. Vegetables are typically organized into five groups: dark green, starch, red and orange, dry beans and peas, and others. Eating a balanced diet means that you are getting enough fruits and vegetables to balance out the other things we eat that may be less healthy. Eating ‘five a day’ means that you should have five portions of fruit and vegetables every day.

Root Vegetables

Root vegetables are plants in which the edible portion is found underground. Some popular root vegetables include:

• Potatoes (Solanum tuberosum)
• Carrots (Daucus carota)
• Beets (Beta vulgaris)
• Radishes (Raphanus sativus)
• Parsnips (Pastinaca sativa)

These vegetables tend to be high in complex carbohydrates and provide a valuable source of energy.

List of Root Vegetables

1. Potato
2. Sweet potato
3. Carrot
4. Parsnip
5. Turnip
6. Beetroot
7. Radish
8. Rutabaga
9. Celeriac
10. Yams
11. Taro root
12. Ginger
13. Garlic
14. Onion
15. Leek
16. Shallot
17. Horseradish
18. Jicama
19. Salsify
20. Parsley root
21. Daikon radish
22. Kohlrabi
23. Sweet turnip
24. Black radish
25. Red radish
26. White radish
27. Green radish
28. Radicchio
29. Maca root
30. Turmeric
31. Wasabi root

Leafy Greens Vegetables

Leafy greens are vegetables with large, edible leaves. Examples of leafy greens include:

• Spinach (Spinacia oleracea)
• Lettuce (Lactuca sativa)
• Kale (Brassica oleracea var. acephala)
• Swiss chard (Beta vulgaris subsp. cicla)
• Arugula (Eruca vesicaria)

These vegetables are typically rich in vitamins, minerals, and dietary fiber, making them a vital part of a healthy diet.

List of Leafy Vegetables

1. Lettuce
2. Spinach
3. Kale
4. Collard greens
5. Swiss chard
6. Mustard greens
7. Arugula
8. Radicchio
9. Endive
10. Escarole
11. Bok choy
12. Chinese cabbage
13. Cabbage
14. Broccoli rabe
15. Turnip greens
16. Beet greens
17. Carrot greens
18. Parsley
19. Cilantro
20. Basil
21. Thyme
22. Sage
23. Rosemary
24. Mint
25. Sorrel
26. Dandelion greens
27. Chicory
28. Belgian endive
29. Frisee
30. Mache
31. Watercress
32. Nettles
33. Lambsquarters
34. Amaranth
35. Wild spinach
36. Wild mustard
37. Wild lamb’s quarters
38. Purslane
39. Plantain leaves
40. Mallow leaves
41. Stinging nettles
42. Curly dock
43. Sheep sorrel
44. Red-veined sorrel
45. Yellow dock
46. Burdock
47. Cow parsnip
48. Wild ginger

Cruciferous Vegetables

Cruciferous vegetables belong to the Brassicaceae family and are known for their beneficial health properties. Some common cruciferous vegetables are:

• Broccoli (Brassica oleracea var. italica)
• Cauliflower (Brassica oleracea var. botrytis)
• Brussels sprouts (Brassica oleracea var. gemmifera)
• Cabbage (Brassica oleracea var. capitata)
• Bok choy (Brassica rapa, variety chinensis)

These vegetables contain compounds that may help reduce inflammation and protect against cancer.

List of Cruciferous Vegetables

1. Arugula
2. Bok choy
3. Broccoli
4. Broccolini
5. Brussels sprouts
6. Cabbage
7. Cauliflower
8. Chinese broccoli
9. Collard greens
10. Horseradish
11. Kale
12. Kohlrabi
13. Mustard greens
14. Radish
15. Rutabaga
16. Shepherd’s purse
17. Turnip
18. Watercress

Edible Fruits

Some vegetables are technically fruits but are commonly considered vegetables due to their culinary uses. Examples of these include:

• Tomatoes (Solanum lycopersicum)
• Cucumbers (Cucumis sativus)
• Bell peppers (Capsicum annuum)
• Eggplant (Solanum melongena)
• Zucchini (Cucurbita pepo)

These vegetables provide a variety of vitamins and minerals, as well as important dietary fiber.

List of Edible Fruits

1. Apples
2. Bananas
3. Oranges
4. Strawberries
5. Blueberries
6. Grapes
7. Pineapple
8. Mango
9. Papaya
10. Kiwi
11. Pomegranate
12. Watermelon
13. Cantaloupe
14. Honeydew melon
15. Peaches
16. Plums
17. Cherries
18. Apricots
19. Guava
20. Passionfruit
21. Avocado
22. Olives
23. Tomatoes
24. Cucumbers
25. Bell peppers
26. Eggplant
27. Zucchini

Allium Vegetables

Allium vegetables are part of the Alliaceae family, known for their strong aroma and distinctive flavors. Some examples are:

• Onion (Allium cepa)
• Garlic (Allium sativum)
• Leeks (Allium ampeloprasum var. porrum)
• Shallots (Allium cepa var. aggregatum)
• Chives (Allium schoenoprasum)

Allium vegetables contain sulfur-containing compounds, which may have health benefits, such as supporting heart health and reducing inflammation.

List of Onion Family

1. Onion
2. Garlic
3. Leek
4. Shallot
5. Chives
6. Ramps
7. Elephant garlic
8. Chinese chives
9. Welsh onion
10. Bunching onion
11. Egyptian onion
12. Japanese bunching onion
13. Red onion
14. Pearl onion
15. Scallion
16. Wild garlic
17. Wild leek
18. Spring onion

Legumes

Legumes are plants that produce seeds within pods. Some common types of legumes include:

• Green beans (Phaseolus vulgaris)
• Peas (Pisum sativum)
• Chickpeas (Cicer arietinum)
• Lentils (Lens culinaris)
• Soybeans (Glycine max)

Legumes are often rich in protein and fiber, making them a valuable plant-based source of nutrients in a balanced diet.

List of Peas and Beans

1. Green peas
2. Snow peas
3. Sugar snap peas
4. English peas
5. Edamame
6. Lima beans
7. Butter beans
8. Kidney beans
9. Black beans
10. Pinto beans
11. Navy beans
12. Lentils
13. Mung beans
14. Fava beans
15. Black-eyed peas
16. Peanut
17. Soybeans
18. Runner beans
19. Adzuki beans
20. Broad beans
21. Winged beans
22. Borlotti beans
23. Red beans
24. White beans
25. Cannellini beans
26. Great Northern beans
27. Cranberry beans
28. Rice beans
29. Cowpeas
30. Hyacinth beans
31. Jack beans
32. Lima bean

Squash and Gourds

List of Vegetables (A-Z)

Vegetables are an important part of a healthy diet and come in a wide variety of shapes, colors, and flavors. Here is a list of different vegetables from A to Z:

• A: Artichokes, Arugula, Asparagus, Acorn Squash, Adzuki Bean
• B: Bamboo Shoots, Banana Squash, Beets, Belgian Endive, Bell Peppers, Black Beans, Bok Choy, Broccoli, Brussels Sprouts
• C: Cabbage, Carrots, Cauliflower, Celery, Collard Greens, Corn, Cucumbers
• D: Daikon Radish, Dandelion Greens
• E: Endive, Eggplant, Escarole
• F: Fennel, French Beans
• G: Garlic, Ginger, Green Beans, Green Onions, Green Peas
• H: Hot Peppers
• I: Iceberg Lettuce, Indian Corn
• J: Jerusalem Artichoke, Jicama
• K: Kale, Kohlrabi
• L: Leeks, Lettuce, Lima Beans
• M: Mustard Greens, Mushrooms
• N: Napa Cabbage, Navy Beans, Nopales
• O: Okra, Onions
• P: Parsnips, Peas, Peppers, Potatoes, Pumpkins
• Q: Quinoa Greens
• R: Radishes, Red Cabbage, Red Onions, Red Peppers, Rhubarb, Rutabaga
• S: Spinach, Squash, Sweet Corn, Sweet Potatoes, Swiss Chard
• T: Tomatoes, Turnips
• U: Upland Cress
• V: –
• W: Watercress, Watermelon, White Onions
• X: –
• Y: Yellow Beans, Yellow Squash, Yuca
• Z: Zucchini

This list offers a glimpse into the wide variety of vegetables available across the alphabet. They can be used for salads, soups, side dishes, and other culinary creations. Incorporating these vegetables into daily meals adds color and nutrients to diets while also providing opportunities to experiment with new recipes and flavors.

Vegetable List | Video