Vegetable Names

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Discover an extensive list of vegetable names in English with their meanings and examples. Perfect for enhancing your vocabulary, this guide covers common and exotic vegetables, ensuring you can name and identify them effortlessly.

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.

List of Vegetables

Vegetables Names in English | Vegetables Images

  • 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.

List of Vegetables | Vegetables Image 1

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

Squash and gourds are a group of vegetables that are often grouped together due to their similar appearance and growing habits. They are typically grown on vines and have a hard outer shell or skin that protects the fleshy interior. Some popular types of squash and gourds include:

  1. Zucchini (Cucurbita pepo)
  2. Butternut squash (Cucurbita moschata)
  3. Acorn squash (Cucurbita pepo)
  4. Spaghetti squash (Cucurbita pepo)
  5. Pumpkin (Cucurbita pepo)
  6. Cucumber (Cucumis sativus)
  7. Watermelon (Citrullus lanatus)
  8. Cantaloupe (Cucumis melo)
  9. Honeydew melon (Cucumis melo)
  10. Gourd (Lagenaria siceraria)

Squash and gourds are low in calories and high in fiber, vitamins, and minerals. They are versatile vegetables that can be roasted, grilled, sautéed, or used in soups and stews. Squash and gourds are also a popular ingredient in many traditional dishes from around the world.

List of squash

  1. Butternut squash
  2. Acorn squash
  3. Spaghetti squash
  4. Summer squash
  5. Zucchini
  6. Yellow squash
  7. Pattypan squash
  8. Delicata squash
  9. Hubbard squash
  10. Buttercup squash
  11. Kabocha squash
  12. Calabaza squash
  13. Turk’s turban squash
  14. Banana squash
  15. Carnival squash
  16. Sweet dumpling squash
  17. Blue hubbard squash
  18. Boston marrow squash
  19. Green striped cushaw squash
  20. Yellow crookneck squash
  21. Squash blossom
  22. Tromboncino squash
  23. Wild green striped cushaw squash
  24. Winter squash
  25. Acorn-shaped winter squash
  26. Round winter squash
  27. Long winter squash
  28. Spaghetti squash

List of Vegetables (A-Z)

Vegetables Names in English | Vegetables Images

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