Embark on a delightful journey through the verdant world of vegetables with our Alphabetical List of Vegetables. From the crisp allure of asparagus to the zesty vibrancy of zucchini, this comprehensive guide takes you on a tasteful expedition, exploring the diverse array of vegetables that nature has to offer. Whether you're a culinary enthusiast seeking new flavors or a gardener contemplating your next harvest, this alphabetical compilation is your gateway to a cornucopia of colors, textures, and nutritional wonders. Join us as we traverse the ABCs of vegetables, discovering the bountiful tapestry that nature unfolds in each leafy green and vibrant root.
Asparagus
Asparagus officinalis, is an herbaceous perennial plant in the family Asparagaceae which is grown for its young shoots, or spears, which are eaten as a vegetable. The asparagus plant is tall with scale like leaves emerging from the underground stem (rhizome) and has stout stems and feathery foliage.
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Bean
The common bean, Phaseolus vulgaris, is an herbaceous annual plant in the family Fabaceae which is grown as a pulse and green vegetable. The common bean can be bushy, vine-like or climbing depending on the variety being grown.
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Broad Bean "Fava bean"
Broad bean has been grown around the Mediterranean for more than 8000 years and the ancient Egyptians widely cultivated this vegetable. In modern Egypt the recipe Ful medames consists of a delicious mix of mashed broad beans, lemon, garlic and olive oil. Broad bean is a bushy, hardy annual that can grow from 3 to 4½ feet tall. The broad bean has square stems with leaves divided into leaflets. Pods are 6 to 8 inches long and contain 4 to 6 flat, oval seeds that can be white, yellow, green, or pinkish-red.
Continue reading to learn more about How to grow broad beans "fava beans"
Beetroot
The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, also table beet, garden beet, red beet, or golden beet. It is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their leaves (called beet greens).
Growing beets will provide you delicious colorful roots and nutritious greens!
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Bok choy, pak choy or Chinese chard
Known as leafy Chinese-cabbage, is one of the popular vegetables in the mainland China, Philippines, Vietnam and other East-Asian regions. At the same time, this humble Brassica family leafy-vegetable has captured attention of the western world for its sweet, succulent nutritious leaves and stalks. In structure, bok choy resembles collards and could be described as a non-heading cabbage (Acephala group). It is a small plant which grows upright from the ground surface with smooth white romaine lettuce like stalks, which spread at its top to fine, glossy green, oval or round leaves. Fully grown-up bok choy may reach about 12-18 inches in height.
If you are looking for a way to fit more green leafy vegetables into your diet then try growing this graceful annual vegetable.
Want to grow Bok choy!
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Broccoli
Broccoli, Brassica oleracea, is an herbaceous annual or biennial grown for its edible flower heads which are used as a vegetable. The broccoli plant has a thick green stalk, or stem, which gives rise to thick, leathery, oblong leaves which are gray-blue to green in color. Broccoli belongs to the Brassiacacee family. The plant is rich in mineral elements like potassium and sulphur, fibre and vitamins A and C.
The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. It originated in the Brussels region, as its French name “Choux de Bruxelles” Brussel Sprouts are Incredibly fun to grow!
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Cabbage
The cabbage plant, Brassica oleracea, is an herbaceous annual or biennial vegetable in the family Brassicaceae grown for its edible head. There are many different varieties of cabbage which include the white and red cabbage (Brassica oleracea var. capitata) and the savoy cabbage (Brassica oleracea var. sabauda. Cabbage is tasty raw or cooked. This cool season vegetable, that can be grown in spring and fall is packed with enormous nutrients and vitamins.
From HERE you can choose your cabbage variety to grow crunchy cabbages and enjoy the taste of this healthy vegetable right through the year!
Capsicum
Capsicum refers to a genus of plants that includes a variety of peppers. The term is often used interchangeably with "pepper" to describe the fruits of these plants, which are commonly used as vegetables and spices in culinary applications. Capsicum plants belong to the Solanaceae family and are native to the Americas. There are many species and varieties of Capsicum, and they vary widely in terms of size, shape, color, and spiciness. Some common types of Capsicum include bell peppers (sweet peppers), chili peppers, jalapeños, and cayenne peppers. The spiciness of peppers is measured on the Scoville scale, with sweet peppers having a rating of 0 Scoville Heat Units (SHU) and extremely spicy peppers like the Carolina Reaper reaching over 2 million SHU. Capsicum peppers are not only used for their heat but also for their distinctive flavors. They are used in various cuisines around the world to add spice and depth to dishes. Additionally, they are a good source of vitamins, particularly vitamin C, and other beneficial compounds.
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Carrot
Carrot, Daucus carota, is an edible, biennial herb in the family Apiaceae grown for its edible root. The carrot plant produces a rosette of 8–12 leaves above ground and a fleshy conical taproot below ground. The plant produces small (2 mm) flowers which are white, red or purple in color. Carrots are a great source of beta-carotene and antioxidants and delicious.
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Cauliflower
Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion. By planting cauliflower seeds you can harvest fresh heads from your garden all season long.
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Celeriac
Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery, celery root. or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots. Celeriac is a relative of Celery, the difference being you grow Celeriac for its roots rather than the greens. Tasty and nutritious celeriac is easy to grow. The flavour of self grown celeriac doesn't compare with shop bought celeriac.
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Celery
Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves, or hypocotyl are eaten and used in cooking. Fresh celery is vastly more aromatic and delicious than store-bought!
Check out this great selection of celery seeds
Corn
Sweet corn (Zea mays convar. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain. Sweet corn is an annual with yellow, white, and bi-colored ears. A long, frost-free growing season is necessary after planting. Sweet corn is wind-pollinated, so it should be planted in blocks, rather than in single rows. Early, mid, and late-season varieties extend the harvest. Enjoy harvesting corn, fresh from your garden!
From HERE you can choose from a wide selection of sweet corn.
Cucumber
Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling, and seedless. Once you've grown your own cucumbers from seed you'll really never want a shop brought one again!
Buy cucumber seeds and enjoy this easy to grow crop in your garden.
Eggplant, aubergine or brinjal
Eggplant or aubergine is a species of nightshade, Solanum melongena, grown for its edible fruit. It is known in South Asia, Southeast Asia and South Africa as brinjal. The fruit is widely used in cooking. The eggplant, or Aubergine, is a large pear shaped vegetable. It has glossy purple skin and firm white flesh. Eggplant may be sliced and fried. With its attractive foliage, and colorful fruit, eggplants look good in vegetable gardens.
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Continue reading to learn more about How to Grow Organic Eggplants
Fennel
Fennel (Foeniculum vulgare) is a versatile vegetable plant with a bulbous base, feathery leaves, and aromatic seeds. The bulb, resembling celery but with a sweet, mild licorice flavor, is used in salads, roasting, or sautéing. The plant produces clusters of yellow flowers that yield aromatic seeds with an anise-like taste. Fennel is popular in Mediterranean and Indian cuisines, adding a distinctive flavor to dishes. The feathery leaves are used as an herb, and the entire plant is easy to grow, attracting beneficial insects to the garden.
Buy fennel seeds
Lettuce
Buy salad seeds, and grow your own at home
Mushroom
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. Mushrooms are a kind of fungus that usually look like tiny umbrellas.
Onion
Onion is an herbaceous biennial in the family Liliaceae grown for its edible bulb. An onion is a round vegetable with a brown skin that grows underground. Onion belong to the Allium family of vegetables. It is a popular food worldwide, and have many health benefits.
Wide Range of Onion Seeds & Onion Sets Available to Buy.
Parsnip
The parsnip (Pastinaca sativa) is a root vegetable closely related to carrot and parsley. The plant belong to the family Apiaceae. It is a biennial plant usually grown as an annual. Parsnips have a long taproot that can grow up to a foot in length and roughly three inches in diameter at the crown.
Peas
Snow Peas
Snow peas are also known as Chinese pea pods since they are often used in stir-fries. They are flat with very small peas inside; the whole pod is edible, although the tough "strings" along the edges are usually removed before eating. Snow peas are mildly flavored and can be served raw or cooked.
Snow peas are also known as Chinese pea pods since they are often used in stir-fries. They are flat with very small peas inside; the whole pod is edible, although the tough "strings" along the edges are usually removed before eating. Snow peas are mildly flavored and can be served raw or cooked.
Garden Peas
Garden peas are also sometimes called sweet peas or English peas. The pods are firm and rounded, and the round peas inside need to removed, or shelled, before eating (the pods are discarded). The peas are sweet and may be eaten raw or cooked; these are the common peas . Peas get starchy and mealy as they get larger or if they are not cooked quickly after they are picked.This variety of pea is extra sweet, ready in 75 days, pods average 3 1/2" long, each pod contains 9 -10 medium-sized peas, one of the best tasting garden pea varieties.
Garden peas are also sometimes called sweet peas or English peas. The pods are firm and rounded, and the round peas inside need to removed, or shelled, before eating (the pods are discarded). The peas are sweet and may be eaten raw or cooked; these are the common peas . Peas get starchy and mealy as they get larger or if they are not cooked quickly after they are picked.This variety of pea is extra sweet, ready in 75 days, pods average 3 1/2" long, each pod contains 9 -10 medium-sized peas, one of the best tasting garden pea varieties.
Snap Peas
Snap peas are also known as sugar snap peas, and are a cross between snow peas and garden peas. The whole pod is eaten and has a crunchy texture and very sweet flavor. Snap peas may be eaten raw or cooked. There may be tough "strings" at the seams of the pods that need to be removed before being eaten, but string less varieties are also now available.
Snap peas are also known as sugar snap peas, and are a cross between snow peas and garden peas. The whole pod is eaten and has a crunchy texture and very sweet flavor. Snap peas may be eaten raw or cooked. There may be tough "strings" at the seams of the pods that need to be removed before being eaten, but string less varieties are also now available.
Wando Peas
This variety is very popular, tolerates warm weather and cold weather nicely, ready in 70 days, dark green pods average 7-8 medium-sized peas each, plants reach 2 1/2 feet tall,it is a good choice for fall pea crop.
Avalanche Peas
This snow pea variety produces huge dark green pods
reaching 6" long, sweet and tender, ready in 60 days, disease resistant, prolific producer, plants reach 3 feet tall.
This snow pea variety produces huge dark green pods
reaching 6" long, sweet and tender, ready in 60 days, disease resistant, prolific producer, plants reach 3 feet tall.
Potato
The potato is a tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas. Potato is grown for its starchy edible tubers. Potatoes tubes are more energy-packed than any other popular vegetable.
Pumpkin
Pumpkin (Cucurbita pepo) is a vibrant orange, versatile squash known for its sweet flavor and firm, meaty texture. With a thick outer skin and a cavity filled with seeds and stringy pulp, pumpkins come in various shapes and sizes. Commonly associated with autumn and harvest season, pumpkins are used in a variety of dishes, including soups, pies, and casseroles. Additionally, they are popular for festive decorations and carving into jack-o'-lanterns during Halloween. Pumpkins are rich in nutrients like beta-carotene and are a symbol of seasonal festivities and comfort food.
Radish
Radish (Raphanus sativus) is a root vegetable known for its crisp texture and peppery flavor. Available in various shapes, sizes, and colors, such as red, white, or black, radishes are characterized by their vibrant, edible roots and often green, leafy tops. Typically eaten raw, radishes add a zesty crunch to salads and are a quick-growing, cool-season crop. With a distinctively refreshing taste, radishes are a popular choice for both culinary and garnishing purposes.
Spinach
Spinach (Spinacia oleracea) is a leafy green vegetable known for its vibrant, dark green leaves and mild, slightly sweet flavor. With a tender texture, spinach is versatile and commonly used in salads, sautés, and various culinary dishes. Rich in vitamins and minerals, including iron and folate, spinach is a nutritious addition to a balanced diet. It is a cool-season crop, thriving in spring and fall, and is celebrated for its ease of cultivation and health benefits.
Squash
Squash refers to a group of versatile and nutritious vegetables belonging to the gourd family. Characterized by a soft, edible flesh and hard outer rind, squash varieties include zucchini, acorn squash, butternut squash, and pumpkins. These vegetables are rich in vitamins, minerals, and antioxidants. Squash can be cooked in various ways, such as roasting, steaming, or sautéing, and is a popular ingredient in soups, stews, and side dishes. The different types of squash offer a range of flavors and textures, making them a diverse and valuable addition to culinary creations.
Swede
The swede, also known as rutabaga, is a root vegetable with a smooth, purple-tinged skin and a yellowish flesh. It belongs to the Brassicaceae family and is a cross between a turnip and a cabbage. Swedes have a sweet and slightly earthy flavor, and they are commonly used in stews, soups, and mashed dishes. Rich in nutrients like vitamin C and fiber, swedes are versatile and add a hearty, nutritious element to various culinary creations.
Sweet potato
The sweet potato (Ipomoea batatas) is a nutritious and versatile vegetable with a distinctive sweet flavor. It features elongated, tuberous roots that vary in color, including orange, purple, and white. Rich in vitamins, minerals, and fiber, sweet potatoes are commonly baked, boiled, or mashed and are a popular and nutritious addition to various culinary dishes. Their natural sweetness makes them a favorite in both savory and sweet recipes, providing a tasty and nutrient-packed option for a well-rounded diet.
Tomatoes
Tomatoes are one of the most popular crops among home vegetable gardeners. A tomato is a nutrient-dense superfood that offers benefit to a range of bodily systems. Nothing compares to the juicy taste of a red, ripe tomato straight out of the garden.
Turnip
Turnip (Brassica rapa subsp. rapa) is a root vegetable known for its round or cylindrical shape, with a white or purple-tinged exterior. The flesh is crisp and white, offering a mildly sweet and peppery flavor. Often enjoyed both raw and cooked, turnips are versatile in salads, stews, and side dishes. Rich in vitamins and low in calories, turnips are a nutritious addition to a balanced diet. The green tops, known as turnip greens, are also edible and boast a slightly bitter taste. Easy to grow in various climates, turnips are a popular choice in home gardens and a staple in diverse culinary traditions. Turnip is delicious. No garden is complete without Turnips!
Zucchini or courgette
Zucchini, also known as courgette, is a summer squash that belongs to the gourd family. Characterized by its slender, cylindrical shape and smooth, green skin, zucchini has a mild, slightly sweet flavor. It is a versatile vegetable used in various culinary applications, such as sautéing, grilling, baking, or incorporating into salads. Zucchini is rich in water content, low in calories, and a good source of vitamins and minerals. Commonly grown in gardens and widely available in markets, this vegetable is a popular choice for adding a fresh and nutritious element to a variety of dishes.
Shop vegetable seeds and plants perfect for your home garden.
Pin for later!
As we reach the conclusion of our Alphabetical List of Vegetables, we reflect on the kaleidoscope of flavors, textures, and nutritional benefits that nature graciously provides. From A to Z, this journey through the vegetable kingdom has not only expanded our culinary horizons but also deepened our appreciation for the diversity that enriches our plates and nourishes our bodies. As we bid adieu to this alphabetical odyssey, may it inspire you to embrace the vibrant world of vegetables, cultivating a wholesome connection between the earth and your plate. Here's to savoring the richness of nature's harvest and to a future filled with delicious, nutritious possibilities.
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