180+ Vegetable Names in English

AR-ti-choke | /ˈɑːr.tɪ.tʃoʊk/

Meaning: A thistle-like plant with edible green flower buds.

Nutrition: High in fiber and antioxidants.

Uses: Steamed, boiled, dips.

Fun Fact: The artichoke is actually an unbloomed flower.

uh-ROO-guh-luh | /əˈruː.ɡə.lə/

Meaning: A leafy green plant with a peppery, tangy flavor.

Nutrition: Rich in vitamin K and nitrates.

Uses: Salads, pizza topping, pesto.

Fun Fact: Arugula is also known as 'rocket' in British English.

as-PAIR-uh-gus | /əˈsper.ə.ɡəs/

Meaning: A long, slender green vegetable with tender tips.

Nutrition: High in folate and vitamin K.

Uses: Roasted, grilled, steamed.

Fun Fact: Eating asparagus can cause a distinct smell in urine due to asparagusic acid.

AY-korn skwosh | /ˈeɪ.kɔːrn skwɒʃ/

Meaning: A small, ridged winter squash shaped like an acorn.

Nutrition: High in fiber and vitamin C.

Uses: Baked, stuffed, roasted.

Fun Fact: Acorn squash is technically a fruit because it contains seeds.

AM-uh-ranth leevz | /ˈæm.ə.rænθ liːvz/

Meaning: The leaves of the amaranth plant, eaten as a cooked green.

Nutrition: High in iron and calcium.

Uses: Sautéed, stews, soups.

Fun Fact: Amaranth was a staple food of the Aztecs and is both a grain and a leaf vegetable.

AIR-oh-root | /ˈær.oʊ.ruːt/

Meaning: A starchy tuber used to make a digestible white powder.

Nutrition: Easily digestible carbohydrates.

Uses: Thickening agent for sauces and gravies.

Fun Fact: Arrowroot powder is often used as a gluten-free alternative to cornstarch.

BRAH-kuh-lee | /ˈbrɒk.ə.li/

Meaning: A green vegetable with a thick stalk and a flowering head of tight buds.

Nutrition: Very high in vitamin C and K.

Uses: Steamed, stir-fried, raw in salads.

Fun Fact: Broccoli is a member of the cabbage family.

bel PEP-er | /bɛl ˈpɛp.ər/

Meaning: A large, sweet pepper with a bell shape, available in many colors.

Nutrition: Extremely high in vitamin C.

Uses: Stir-fries, raw snacks, salads, stuffed.

Fun Fact: Green bell peppers are just unripe red or yellow bell peppers.

BEET | /biːt/

Meaning: A round root vegetable with a deep red-purple color.

Nutrition: High in folate and manganese.

Uses: Roasted, boiled, pickled.

Fun Fact: Beet juice has been used historically as a natural red dye.

bok CHOY | /bɒk tʃɔɪ/

Meaning: A Chinese cabbage with dark green leaves and thick white stalks.

Nutrition: High in vitamins A and C.

Uses: Stir-fries, soups.

Fun Fact: Bok choy translates to 'white vegetable' in Cantonese.

BRUSS-uhl sprout | /ˈbrʌs.əlz spraʊt/

Meaning: A small, round, green vegetable resembling a tiny cabbage.

Nutrition: Rich in vitamin K and C.

Uses: Roasted, sautéed, steamed.

Fun Fact: They grow in rows along a thick, tall stalk.

BUT-er-nut skwosh | /ˈbʌt.ər.nʌt skwɒʃ/

Meaning: A pear-shaped winter squash with orange flesh and a sweet flavor.

Nutrition: Very high in vitamin A.

Uses: Soups, roasted, purees.

Fun Fact: The skin of butternut squash is thin enough to eat when roasted.

bam-BOO shoots | /bæmˈbuː ʃuːts/

Meaning: The edible young shoots of the bamboo plant.

Nutrition: High in fiber and potassium.

Uses: Stir-fries, soups, curries.

Fun Fact: Fresh bamboo shoots must be boiled before eating to remove toxic cyanogenic glycosides.

BIT-er mel-un | /ˈbɪt.ər ˈmel.ən/

Meaning: A green, bumpy, cucumber-shaped gourd known for its bitter taste.

Nutrition: High in vitamin C and folate.

Uses: Stir-fries, curries, teas.

Fun Fact: Bitter melon is used in traditional medicine to help regulate blood sugar levels.

blak RAD-ish | /blæk ˈræd.ɪʃ/

Meaning: A turnip-like root with black skin and white flesh.

Nutrition: High in vitamin C and digestion-aiding enzymes.

Uses: Sliced raw, roasted, soups.

Fun Fact: Black radish roots can be stored for months without losing their crunch.

BRAH-kuh-flow-er | /ˈbrɒk.əˌflaʊ.ər/

Meaning: A hybrid of broccoli and cauliflower with a green head.

Nutrition: High in vitamin C and folate.

Uses: Raw, steamed, roasted.

Fun Fact: The broccoflower has a texture like cauliflower but a flavor closer to broccoli.

brah-kuh-LEE-nee | /ˌbrɒk.əˈliː.ni/

Meaning: A hybrid of broccoli and Chinese kale, featuring long, thin stalks.

Nutrition: High in vitamin A and C.

Uses: Sautéed, steamed, grilled.

Fun Fact: Despite its name, broccolini is more closely related to Chinese kale than regular broccoli.

brawd been | /brɔːd biːn/

Meaning: A large, flat green bean grown inside a thick, spongy pod.

Nutrition: High in protein and fiber.

Uses: Stews, purées, raw when young.

Fun Fact: Fava beans must be blanched and shelled twice to remove their tough outer skin.

BUT-er-kup skwosh | /ˈbʌt.ər.kʌp skwɒʃ/

Meaning: A small, round, dark green winter squash with a button on the bottom.

Nutrition: High in vitamin A and C.

Uses: Roasted, soups, curries.

Fun Fact: Buttercup squash is often considered the sweetest of the winter squashes.

buh-NAN-uh skwosh | /bəˈnæn.ə skwɒʃ/

Meaning: A large, elongated winter squash that resembles a giant banana.

Nutrition: High in vitamin A.

Uses: Roasted, soups, mashed.

Fun Fact: Banana squashes can grow to be up to three feet long and weigh 40 pounds.

KAIR-ut | /ˈkær.ət/

Meaning: A long, tapered orange root vegetable.

Nutrition: Extremely high in beta-carotene (Vitamin A).

Uses: Eaten raw, roasted, soups, stews.

Fun Fact: Rabbits rarely eat wild carrots, preferring the leaves over the roots.

KAW-lee-flow-er | /ˈkɑː.lɪˌflaʊ.ər/

Meaning: A white vegetable with a dense head of undeveloped flowers.

Nutrition: High in vitamin C and fiber.

Uses: Roasted, mashed, low-carb rice alternative.

Fun Fact: Cauliflower heads are sometimes called 'curds'.

SEL-uh-ree | /ˈsɛl.ə.ri/

Meaning: A plant with long, crisp green stalks.

Nutrition: Low in calories, high in water.

Uses: Snacks, soups, stews, salads.

Fun Fact: Celery is a negative calorie food, meaning it takes more energy to digest than it provides.

KORN | /kɔːrn/

Meaning: Tall plant yielding large yellow kernels on an ear.

Nutrition: Good source of fiber and B vitamins.

Uses: Boiled, grilled, popcorn, cornmeal.

Fun Fact: An ear of corn always has an even number of rows.

KYOO-kum-ber | /ˈkjuːˌkʌm.bər/

Meaning: A long, cylindrical green vegetable with watery flesh.

Nutrition: High in water and vitamin K.

Uses: Salads, pickles, raw snacks.

Fun Fact: Cucumbers are technically fruits because they contain seeds.

KAB-ij | /ˈkæb.ɪdʒ/

Meaning: A leafy vegetable forming a tight, round head.

Nutrition: High in vitamin C and fiber.

Uses: Coleslaw, soups, stir-fries.

Fun Fact: Red cabbage turns blue when cooked in alkaline water; add vinegar to keep it red.

kuh-SAH-vuh | /kəˈsɑː.və/

Meaning: A long, tuberous root with a tough brown skin and white flesh.

Nutrition: High in carbohydrates and vitamin C.

Uses: Fried, boiled, mashed into tapioca.

Fun Fact: Cassava must be cooked before eating to remove naturally occurring cyanide.

chy-OH-tee | /tʃaɪˈoʊ.teɪ/

Meaning: A pear-shaped, light green squash with a mild flavor.

Nutrition: High in vitamin C and amino acids.

Uses: Raw in salads, roasted, soups.

Fun Fact: Chayote is a member of the gourd family, related to pumpkins and cucumbers.

KAH-lerd greenz | /ˈkɑː.lərd ɡriːnz/

Meaning: Large, dark green, smooth leaves that are thick and hearty.

Nutrition: High in calcium and vitamins A, K, and C.

Uses: Boiled, sautéed, Southern cooking.

Fun Fact: Collards are a staple of Southern American cuisine, often cooked with ham hocks.

mahsh | /mɑːʃ/

Meaning: Small, tender, dark green leaves with a nutty flavor.

Nutrition: High in vitamin C and iron.

Uses: Salads, garnishes.

Fun Fact: Mâche is also known as lamb's lettuce because sheep love to graze on it.

suh-LEER-ee-ak | /səˈlɪr.i.æk/

Meaning: A knobby, round root with a celery-like flavor.

Nutrition: High in vitamin K and phosphorus.

Uses: Mashed, roasted, soups, raw slaws.

Fun Fact: Celeriac is grown specifically for its root rather than its stalks, unlike regular celery.

CHIK-er-ee | /ˈtʃɪk.ər.i/

Meaning: A leafy plant known for its bitter flavor, often used in salads or coffee.

Nutrition: High in inulin, a prebiotic fiber.

Uses: Salads, grilled, roasted roots as coffee substitute.

Fun Fact: The roots of the chicory plant are roasted and used as a caffeine-free coffee substitute.

kris-AN-thuh-mum greenz | /krɪˈsæn.θə.məm ɡriːnz/

Meaning: The edible leaves of the chrysanthemum plant, popular in Asian cuisine.

Nutrition: High in potassium and antioxidants.

Uses: Soups, hot pots, stir-fries.

Fun Fact: Only specific varieties of chrysanthemums have edible leaves; others are toxic.

KUSH-aw skwosh | /ˈkʊʃ.ɔː skwɒʃ/

Meaning: A large, crooked-neck squash with green and white stripes.

Nutrition: High in vitamin A and C.

Uses: Pies, roasted, soups.

Fun Fact: The seeds of the cushaw squash are highly prized for roasting and eating.

kar-DOON | /kɑːrˈduːn/

Meaning: A thistle-like plant with thick, celery-like stalks.

Nutrition: Good source of fiber and calcium.

Uses: Boiled, braised, gratins.

Fun Fact: Cardoons must be heavily peeled and blanched to remove their bitterness.

SEL-tus | /ˈsɛl.təs/

Meaning: A lettuce variety grown for its thick, edible stem rather than its leaves.

Nutrition: High in vitamins A and C.

Uses: Stir-fries, pickled, raw salads.

Fun Fact: Celtuce is also known as 'stem lettuce' or 'asparagus lettuce'.

ky-YEN PEP-er | /kaɪˈɛn ˈpɛp.ər/

Meaning: A long, thin, bright red chili pepper with a fiery heat.

Nutrition: High in capsaicin, which boosts metabolism.

Uses: Dried and powdered for spices, hot sauces.

Fun Fact: Cayenne pepper powder is often used to deter pests in gardens.

DY-kon | /ˈdaɪ.kɒn/

Meaning: A large, white, mild-flavored East Asian radish.

Nutrition: High in vitamin C and enzymes.

Uses: Pickled, grated in salads, soups.

Fun Fact: In Japan, daikon is often grated and served with fried foods to aid digestion.

DAN-del-yun greenz | /ˈdæn.dəl.aɪ.ən ɡriːnz/

Meaning: The jagged leaves of the common dandelion weed, edible when young.

Nutrition: High in vitamin A, C, and iron.

Uses: Sautéed, salads, pesto.

Fun Fact: Dandelions were brought to the Americas by European settlers as a reliable food source.

DULS | /dʌls/

Meaning: A red seaweed that is eaten dried or fresh as a vegetable.

Nutrition: Extremely high in iodine and protein.

Uses: Snacking, salads, soups.

Fun Fact: Dried dulse tastes surprisingly similar to bacon when pan-fried.

del-ih-KAH-tuh skwosh | /ˈdɛl.ɪ.kɑː.tə skwɒʃ/

Meaning: A small winter squash with green stripes and edible yellow skin.

Nutrition: High in vitamin A and C.

Uses: Roasted, stuffed, soups.

Fun Fact: Delicata squash is also called the 'sweet potato squash' due to its flavor.

dash-EEN | /dæʃˈiːn/

Meaning: A large, hairy root vegetable with white flesh and purple specks.

Nutrition: High in carbohydrates and fiber.

Uses: Mashed, fried, curries.

Fun Fact: Taro must be cooked thoroughly to remove calcium oxalate crystals, which cause throat irritation.

EG-plant | /ˈɛɡ.plænt/

Meaning: A purple, teardrop-shaped vegetable with spongy flesh.

Nutrition: High in fiber and antioxidants.

Uses: Baked, grilled, stews.

Fun Fact: Eggplants are botanically berries, not vegetables.

EN-dive | /ˈɛn.daɪv/

Meaning: A leafy vegetable with tightly packed, pale leaves.

Nutrition: High in folate and fiber.

Uses: Salads, appetizer boats.

Fun Fact: Endive is grown in complete darkness to prevent it from turning green.

ed-uh-MAH-may | /ˌɛd.əˈmɑː.meɪ/

Meaning: Young, green soybeans boiled in their pods.

Nutrition: Excellent source of plant-based protein and fiber.

Uses: Boiled snack, salads, stir-fries.

Fun Fact: Edamame translates to 'stem bean' in Japanese.

EL-uh-fant GAR-lik | /ˈɛl.ə.fənt ˈɡɑːr.lɪk/

Meaning: A large, mild-tasting variety of garlic.

Nutrition: Contains allicin, beneficial for heart health.

Uses: Roasted whole, sliced raw in salads.

Fun Fact: Elephant garlic is actually more closely related to leeks than to true garlic.

ES-kuh-rol | /ˈɛs.kə.roʊl/

Meaning: A broad-leafed chicory with curly edges and a slightly bitter taste.

Nutrition: High in vitamins A and K.

Uses: Soups, salads, braised.

Fun Fact: Escarole is a classic ingredient in traditional Italian wedding soup.

FEN-ul | /ˈfɛn.əl/

Meaning: A bulbous plant with feathery fronds and a licorice flavor.

Nutrition: High in vitamin C and potassium.

Uses: Raw in salads, roasted, soups.

Fun Fact: The bulb, stalk, leaves, and seeds of fennel are all edible.

free-ZAY | /friːˈzeɪ/

Meaning: A type of chicory with curly, delicate, and sharply bitter leaves.

Nutrition: Rich in folate and vitamin A.

Uses: Salads, garnishes.

Fun Fact: The inner white leaves of frisée are more tender and less bitter than the green outer leaves.

FID-ul-hed fern | /ˈfɪd.əl.hɛd fɜːrn/

Meaning: The young, coiled fronds of certain fern species.

Nutrition: High in omega-3s and fiber.

Uses: Steamed, sautéed, boiled.

Fun Fact: Fiddleheads must always be cooked before eating, as raw ones can cause food poisoning.

FAH-vuh been | /ˈfɑː.və biːn/

Meaning: A large, flat green bean grown inside a thick, spongy pod.

Nutrition: High in protein and fiber.

Uses: Stews, purées, raw when young.

Fun Fact: Fava beans must be blanched and shelled twice to remove their tough outer skin.

GAR-lik | /ˈɡɑːr.lɪk/

Meaning: A pungent bulb composed of multiple cloves.

Nutrition: Known for immune-boosting properties.

Uses: Sautéed, roasted, sauces, almost all savory dishes.

Fun Fact: Garlic belongs to the same family as onions, leeks, and chives.

JIN-jer | /ˈdʒɪn.dʒər/

Meaning: A knobby, aromatic root used as a spice and vegetable.

Nutrition: Known for anti-nausea properties.

Uses: Stir-fries, teas, baking, soups.

Fun Fact: Ginger is not a root, but a rhizome, an underground stem.

guy LAHN | /ɡaɪ lɑːn/

Meaning: A Chinese green with thick, glossy leaves and thick stems.

Nutrition: High in calcium and vitamin C.

Uses: Stir-fries, steamed, blanched.

Fun Fact: Gai Lan is often served with oyster sauce in Cantonese cuisine.

guh-LANG-gul | /ɡəˈlæŋ.ɡəl/

Meaning: A knobby, aromatic rhizome closely related to ginger.

Nutrition: Contains anti-inflammatory compounds.

Uses: Curries, soups, pastes, Tom Yum.

Fun Fact: Unlike ginger, galangal is too woody to grate and must be sliced thinly before use.

globe AR-ti-choke | /ɡloʊb ˈɑːr.tɪ.tʃoʊk/

Meaning: The large, unopened flower bud of a thistle plant.

Nutrition: High in fiber and folate.

Uses: Steamed, boiled, grilled.

Fun Fact: The fleshy lower portion of the artichoke leaves is the only edible part of the leaf.

green been | /ɡriːn biːn/

Meaning: A long, slender green pod containing small seeds.

Nutrition: High in vitamin K and fiber.

Uses: Steamed, boiled, stir-fries, casseroles.

Fun Fact: Green beans are also called string beans, though the tough string has been bred out of most modern varieties.

gar-BAN-zoh been | /ɡɑːrˈbæn.zoʊ biːn/

Meaning: A round, beige legume with a nutty flavor.

Nutrition: Excellent source of protein and fiber.

Uses: Hummus, curries, roasted snacks, salads.

Fun Fact: Roasted garbanzo beans are a popular crunchy, high-protein snack.

LUH-fuh gord | /ˈlʌf.ə ɡɔːrd/

Meaning: A long, green cylindrical gourd that becomes fibrous when dried.

Nutrition: High in vitamin C and fiber.

Uses: Stir-fries, soups, natural sponges.

Fun Fact: When fully dried, the fibrous interior of the luffa gourd is used as a natural bath sponge.

BAH-tul gord | /ˈbɑːt.əl ɡɔːrd/

Meaning: A pale green, bottle-shaped gourd with white flesh.

Nutrition: High in water and easy to digest.

Uses: Curries, soups, stews.

Fun Fact: Dried bottle gourds have been used for thousands of years as water vessels and musical instruments.

snayk gord | /sneɪk ɡɔːrd/

Meaning: A long, slender, twisted gourd that can grow up to five feet.

Nutrition: Rich in fiber and water.

Uses: Curries, stir-fries, stuffed.

Fun Fact: The snake gourd often curls as it grows because it is heavy and hangs from high vines.

waks gord | /wæks ɡɔːrd/

Meaning: A massive, oblong gourd with a thick, waxy coating.

Nutrition: Low in calories and high in water.

Uses: Soups, stir-fries, candied.

Fun Fact: The wax gourd can grow up to 30 pounds and is a staple in Chinese winter melon soup.

gud king HEN-ree | /ɡʊd kɪŋ ˈhɛn.ri/

Meaning: A perennial leafy green with spinach-like flavor.

Nutrition: High in iron and vitamin C.

Uses: Sautéed, boiled, salads.

Fun Fact: Good King Henry was widely cultivated in European gardens before spinach was introduced.

HORS-rad-ish | /ˈhɔːrsˌræd.ɪʃ/

Meaning: A large white root with a very sharp, pungent flavor.

Nutrition: High in vitamin C and antioxidants.

Uses: Grated into sauces, mustards, roasts.

Fun Fact: The heat of horseradish comes from a chemical released when the root is grated.

HAM-burg PAR-slee | /ˈhæm.bɜːrɡ ˈpɑːrs.li/

Meaning: A root vegetable that looks like a parsnip but tastes like parsley.

Nutrition: High in vitamin C and iron.

Uses: Soups, stews, roasted.

Fun Fact: The leaves of Hamburg parsley are also edible and used as a herb, just like regular parsley.

HUB-erd skwosh | /ˈhʌb.ərd skwɒʃ/

Meaning: A large, bumpy winter squash with sweet, orange flesh.

Nutrition: High in vitamins A and C.

Uses: Pies, soups, roasted, mashed.

Fun Fact: Hubbard squash is so thick-skinned that it is sometimes split with an axe before cooking.

HY-uh-sinth been | /ˈhaɪ.ə.sɪnθ biːn/

Meaning: A flat, purple or green bean grown on ornamental vines.

Nutrition: High in protein and iron.

Uses: Curries, stir-fries, soups.

Fun Fact: Hyacinth beans must be boiled thoroughly before eating, as raw beans are toxic.

hee-JEE-kee | /hiːˈdʒiː.ki/

Meaning: A dark brown, shredded seaweed used in Japanese cooking.

Nutrition: Very high in calcium, iron, and fiber.

Uses: Salads, stir-fries with vegetables.

Fun Fact: Hijiki expands up to five times its dried size when soaked in water.

wah-SOHN-tlay | /waːˈsoʊntleɪ/

Meaning: An edible plant with broccoli-like flower buds and stems.

Nutrition: High in protein, calcium, and iron.

Uses: Fritters, steamed, casseroles.

Fun Fact: Huauzontle was a major crop for the Aztecs, second only to corn in importance.

ys plant | /aɪs plænt/

Meaning: A succulent plant with fleshy, crystalline leaves.

Nutrition: Contains beneficial minerals and malic acid.

Uses: Raw in salads, garnishes.

Fun Fact: The ice plant gets its name from the glistening bladder cells on its leaves that look like ice crystals.

YS-berg let-us | /ˈaɪs.bɜːrɡ ˈlɛt.ɪs/

Meaning: A crisphead lettuce with tightly packed, pale green leaves.

Nutrition: High in water content, low in calories.

Uses: Salads, wedge salads, sandwich beds.

Fun Fact: Iceberg lettuce was originally transported in train cars packed with crushed ice, hence the name.

hal-uh-PEN-yo | /ˌhɑː.ləˈpeɪn.joʊ/

Meaning: A small, green or red chili pepper with moderate heat.

Nutrition: High in vitamin C and capsaicin.

Uses: Salsas, stuffed, nachos.

Fun Fact: The heat of a jalapeño is measured in Scoville Heat Units, usually ranging from 2,500 to 8,000.

HEE-kuh-muh | /ˈhiː.kə.mə/

Meaning: A round, brown root vegetable with crisp, white flesh.

Nutrition: High in fiber and vitamin C.

Uses: Eaten raw, salads, slaws.

Fun Fact: Only the root of the jicama plant is edible; the rest is toxic.

jeh-ROO-suh-lem AR-ti-choke | /dʒəˈruː.sə.ləm ˈɑːr.tɪ.tʃoʊk/

Meaning: A knobby, brown tuber related to the sunflower.

Nutrition: High in iron and inulin (prebiotic fiber).

Uses: Roasted, soups, raw in salads.

Fun Fact: Jerusalem artichokes have no relation to Jerusalem or artichokes; they are sunflower tubers.

joot leevz | /dʒuːt liːvz/

Meaning: The leaves of the jute plant, used as a cooked green in Middle Eastern cuisine.

Nutrition: High in folate, iron, and calcium.

Uses: Stews, soups, traditional Molokhia.

Fun Fact: Jute is primarily grown for its fibers to make burlap, but the leaves are a popular vegetable in Egypt.

jap-uh-NEEZ EG-plant | /ˌdʒæp.əˈniːz ˈɛɡ.plænt/

Meaning: A long, slender variety of eggplant with deep purple skin.

Nutrition: High in fiber and antioxidants.

Uses: Grilled, stir-fries, miso glaze.

Fun Fact: Japanese eggplant has very few seeds and thinner skin than standard eggplant.

KAYL | /keɪl/

Meaning: A dark, leafy green with curly or flat leaves.

Nutrition: One of the most nutrient-dense foods on the planet.

Uses: Salads, baked into chips, smoothies.

Fun Fact: Kale is a primitive form of cabbage that does not form a head.

kohl-RAH-bee | /koʊlˈrɑː.bi/

Meaning: A round vegetable with leafy stems, tasting like a turnip.

Nutrition: High in vitamin C and fiber.

Uses: Eaten raw, roasted, soups.

Fun Fact: The name 'kohlrabi' is German for 'cabbage turnip'.

kelp | /kɛlp/

Meaning: A large, thick brown seaweed used in East Asian cooking.

Nutrition: Extremely high in iodine and umami flavor.

Uses: Dashi broth, stews, salads.

Fun Fact: Kombu contains glutamic acid, which was isolated to create the flavor known as umami.

koh-maht-SOO-nuh | /koʊ.mɑːtˈsuː.nə/

Meaning: A Japanese mustard green with large, dark green leaves.

Nutrition: High in calcium and vitamins A and C.

Uses: Stir-fries, soups, pickled.

Fun Fact: Komatsuna is named after the Komatsugawa region in Tokyo where it was heavily cultivated.

kuh-BOH-chuh skwosh | /kəˈboʊ.tʃə skwɒʃ/

Meaning: A small, dark green winter squash with bright orange, sweet flesh.

Nutrition: High in beta-carotene and iron.

Uses: Soups, roasted, tempura, curries.

Fun Fact: Kabocha squash is often called Japanese pumpkin and is the primary ingredient in tempura squash.

KUR-aht | /ˈkʌr.ɑːt/

Meaning: A Middle Eastern vegetable similar to a leek, grown for its leaves.

Nutrition: High in vitamin A and folate.

Uses: Salads, stews, grilled.

Fun Fact: Kurrat has been cultivated in Egypt for over 4,000 years.

yard-lawng been | /jɑːrdˈlɔːŋ biːn/

Meaning: A long, slender pod bean that can grow up to a foot long.

Nutrition: High in protein and vitamin C.

Uses: Stir-fries, curries, steamed.

Fun Fact: Despite their name, yardlong beans usually grow to about half a yard long.

lah-si-NAH-toh kayl | /ˌlɑː.sɪˈnɑː.toʊ keɪl/

Meaning: A dark blue-green kale with bumpy, textured leaves.

Nutrition: Extremely high in vitamins A, K, and C.

Uses: Salads, soups, baked chips.

Fun Fact: Lacinato kale dates back to the 18th century and is a traditional ingredient in Italian minestrone.

LEEK | /liːk/

Meaning: A long vegetable with a white base and flat green leaves.

Nutrition: High in vitamin K and manganese.

Uses: Soups, stews, sautéed.

Fun Fact: Leeks are the national emblem of Wales.

LET-us | /ˈlɛt.ɪs/

Meaning: A leafy green plant primarily used in salads.

Nutrition: High in water and vitamin A.

Uses: Salads, sandwich toppings, wraps.

Fun Fact: Lettuce is a member of the sunflower family.

LEN-tul | /ˈlɛn.təl/

Meaning: A small, lens-shaped legume available in many colors.

Nutrition: Very high in protein and fiber.

Uses: Soups, stews, side dishes, curries.

Fun Fact: Lentils are one of the oldest cultivated crops, dating back over 10,000 years.

LY-muh been | /ˈlaɪ.mə biːn/

Meaning: A flat, green, kidney-shaped legume with a starchy texture.

Nutrition: High in protein and dietary fiber.

Uses: Succotash, stews, side dishes.

Fun Fact: Lima beans are also called butter beans in the American South.

LOH-tus root | /ˈloʊ.təs ruːt/

Meaning: The edible rhizome of the lotus plant with a distinctive wheel-like pattern.

Nutrition: High in vitamin C and potassium.

Uses: Soups, stir-fries, deep-fried, stuffed.

Fun Fact: The holes in the lotus root are natural air channels that allow the plant to breathe underwater.

LAH-loh ROH-soh let-us | /ˈlɑː.loʊ ˈroʊ.soʊ ˈlɛt.ɪs/

Meaning: An Italian lettuce with frilly, red-tipped leaves.

Nutrition: High in antioxidants and vitamin A.

Uses: Salads, garnishes.

Fun Fact: Lollo rosso is often used in restaurant salads specifically for its vibrant color and texture.

MUSH-room | /ˈmʌʃ.ruːm/

Meaning: A fleshy, spore-bearing fruiting body of a fungus.

Nutrition: High in B vitamins and selenium.

Uses: Sautéed, grilled, soups, raw.

Fun Fact: Mushrooms are neither plants nor animals; they belong to the fungi kingdom.

MUS-terd greenz | /ˈmʌs.tərd ɡriːnz/

Meaning: Leafy greens from the mustard plant with a sharp flavor.

Nutrition: High in vitamins K, A, and C.

Uses: Sautéed, stews, Southern cooking.

Fun Fact: Mustard seeds are used to make the yellow condiment, but the leaves are also edible.

MAH-kuh | /ˈmɑː.kə/

Meaning: A small, turnip-like root from the Andes, often dried and powdered.

Nutrition: Known for boosting energy and stamina.

Uses: Smoothies, baking, flour.

Fun Fact: Maca root grows at extreme altitudes in the Andes where few other plants can survive.

MAL-uh-bar SPIN-ich | /ˈmæl.ə.bɑːr ˈspɪn.ɪtʃ/

Meaning: A climbing vine with thick, glossy, fleshy leaves.

Nutrition: High in vitamin A and iron.

Uses: Stir-fries, soups, curries.

Fun Fact: Unlike regular spinach, Malabar spinach thrives in hot summer weather.

MAIR-oh | /ˈmær.oʊ/

Meaning: A large, elongated summer squash related to zucchini.

Nutrition: Low in calories, high in water.

Uses: Stuffed, roasted, soups.

Fun Fact: In the UK, a massive zucchini is called a marrow.

MAH-shoo-uh | /ˈmɑː.ʃuː.ə/

Meaning: A small, elongated tuber with a sharp, peppery flavor.

Nutrition: High in vitamin C and carbohydrates.

Uses: Roasted, boiled, raw in salads.

Fun Fact: Mashua was traditionally eaten by Inca soldiers, who believed it suppressed sexual desire.

mih-ZOO-nuh | /mɪˈzuː.nə/

Meaning: A Japanese mustard green with deeply cut, feathery leaves.

Nutrition: High in vitamin C and folate.

Uses: Salads, stir-fries, soups.

Fun Fact: Mizuna is often used in mesclun salad mixes for its attractive shape and flavor.

mor-ING-uh | /mɔːˈrɪŋ.ɡə/

Meaning: The long, slender, triangular pods of the moringa tree.

Nutrition: Leaves and pods are highly nutritious, rich in vitamins.

Uses: Curries, soups, stews.

Fun Fact: The moringa tree is often called the 'miracle tree' because almost every part is edible.

mon-TOO | /mɑːnˈtuː/

Meaning: A flat pea pod that is eaten whole, including the pod.

Nutrition: High in vitamin C and fiber.

Uses: Stir-fries, steamed, raw in salads.

Fun Fact: The word 'mangetout' is French for 'eat all'.

mung been | /mʌŋ biːn/

Meaning: A small, green legume commonly used for sprouting.

Nutrition: High in protein and potassium.

Uses: Sprouts, soups, curries, desserts.

Fun Fact: Mung beans are the source of the common 'bean sprouts' found in grocery stores.

OY-ster MUSH-room | /ˈɔɪs.tər ˈmʌʃ.ruːm/

Meaning: A delicate, fan-shaped mushroom that grows on trees.

Nutrition: High in protein and fiber.

Uses: Sautéed, stir-fries, soups, fried.

Fun Fact: Oyster mushrooms are carnivorous and can paralyze and digest nematodes in the soil.

por-tuh-BEL-oh MUSH-room | /ˌpɔːr.təˈbɛl.oʊ ˈmʌʃ.ruːm/

Meaning: A large, mature brown mushroom with a meaty cap.

Nutrition: High in selenium and B vitamins.

Uses: Grilled, baked, stuffed, veggie burgers.

Fun Fact: Portobello mushrooms are simply fully grown cremini mushrooms.

shee-TAH-kee MUSH-room | /ʃɪˈtɑː.ki ˈmʌʃ.ruːm/

Meaning: An Asian mushroom with a dark brown cap and rich flavor.

Nutrition: High in lentinan, which supports the immune system.

Uses: Soups, stir-fries, dashi, sautéed.

Fun Fact: Shiitake mushrooms have been cultivated in Japan for over 1,000 years.

ee-NO-kee MUSH-room | /ɪˈnoʊ.ki ˈmʌʃ.ruːm/

Meaning: Long, thin, white mushrooms with tiny caps, growing in clusters.

Nutrition: High in antioxidants and fiber.

Uses: Soups, hot pots, salads.

Fun Fact: Wild enoki mushrooms are brown and large, while the cultivated ones are grown in the dark to keep them white.

kruh-MEE-nee MUSH-room | /krəˈmiː.ni ˈmʌʃ.ruːm/

Meaning: A young, brown variety of mushroom, smaller than a portobello.

Nutrition: High in vitamin D and selenium.

Uses: Sautéed, sauces, soups, stuffings.

Fun Fact: Cremini mushrooms are also known as 'baby bellas' because they are baby portobellos.

my-TAH-kee MUSH-room | /maɪˈtɑː.ki ˈmʌʃ.ruːm/

Meaning: A large, clustered mushroom that looks like a sitting hen.

Nutrition: Known for immune-boosting beta-glucans.

Uses: Roasted, sautéed, soups.

Fun Fact: Maitake translates to 'dancing mushroom' in Japanese, named for the joy of finding it.

shan-tuh-REL MUSH-room | /ˌʃæn.təˈrɛl ˈmʌʃ.ruːm/

Meaning: A wild, orange, funnel-shaped mushroom with a fruity aroma.

Nutrition: High in vitamin D and potassium.

Uses: Sautéed in butter, creamy sauces, pastas.

Fun Fact: Chanterelles cannot be easily cultivated and must be foraged from the wild.

mor-EL MUSH-room | /mɔːrˈɛl ˈmʌʃ.ruːm/

Meaning: A wild mushroom with a distinctive honeycomb appearance.

Nutrition: High in vitamin D and iron.

Uses: Sautéed, cream sauces, stuffed.

Fun Fact: Morels are highly prized by chefs but must be cooked thoroughly, as raw ones are toxic.

king OY-ster MUSH-room | /kɪŋ ˈɔɪs.tər ˈmʌʃ.ruːm/

Meaning: A mushroom with a thick, meaty stem and a small cap.

Nutrition: High in protein and fiber.

Uses: Sliced and pan-seared, stir-fries.

Fun Fact: When sliced into rounds and pan-seared, king oyster mushrooms have a texture remarkably similar to scallops.

beech MUSH-room | /biːtʃ ˈmʌʃ.ruːm/

Meaning: Small, delicate mushrooms with long stems and tiny caps, growing in clusters.

Nutrition: High in antioxidants and protein.

Uses: Soups, stir-fries, sautéed.

Fun Fact: Beech mushrooms are called shimeji in Japan and must always be cooked before eating.

NAH-puh KAB-ij | /ˈnɑː.pə ˈkæb.ɪdʒ/

Meaning: An elongated cabbage with crinkly, pale green leaves.

Nutrition: High in vitamin C and folate.

Uses: Kimchi, stir-fries, slaws.

Fun Fact: Napa cabbage is also known as Chinese celery cabbage.

noh-PAH-les | /noʊˈpɑː.leɪz/

Meaning: The edible pads of the prickly pear cactus.

Nutrition: High in fiber and antioxidants.

Uses: Grilled, salads, tacos, eggs.

Fun Fact: Nopales have to be carefully cleaned to remove all the cactus spines.

noo ZEE-lund SPIN-ich | /nuː ˈziː.lənd ˈspɪn.ɪtʃ/

Meaning: A spreading plant with thick, triangular leaves used as a spinach substitute.

Nutrition: High in vitamin C and magnesium.

Uses: Sautéed, salads, soups.

Fun Fact: Unlike regular spinach, New Zealand spinach thrives in hot summer weather.

NOR-ee | /ˈnɔːr.i/

Meaning: A red seaweed that is pressed into thin, dark green sheets.

Nutrition: High in iodine and vitamin B12.

Uses: Sushi wrappers, garnishes, snacks.

Fun Fact: Nori was originally scraped off wooden boat docks and pressed into sheets in Japan.

NAY-vee been | /ˈneɪ.vi biːn/

Meaning: A small, white, oval legume used in soups and baked beans.

Nutrition: High in fiber and protein.

Uses: Baked beans, soups, stews.

Fun Fact: Navy beans got their name because they were a staple food of the US Navy in the 19th century.

STING-ing NET-ul | /ˈstɪŋ.ɪŋ ˈnɛt.əl/

Meaning: A wild green plant with tiny hairs that sting when touched.

Nutrition: Incredibly high in iron, calcium, and vitamin A.

Uses: Soups, pesto, teas, sautéed.

Fun Fact: Cooking or drying nettles completely removes their painful sting.

OH-kruh | /ˈoʊ.krə/

Meaning: A green, finger-shaped vegetable known for its gooey texture.

Nutrition: High in fiber and vitamin K.

Uses: Gumbo, fried, stews.

Fun Fact: The gooey liquid in okra is used as a thickener for soups.

UN-yun | /ˈʌn.jən/

Meaning: A round bulb vegetable with layers and a papery skin.

Nutrition: High in vitamin C and antioxidants.

Uses: Base for soups, stews, raw in salads.

Fun Fact: Cutting onions releases a gas that irritates the eyes, causing tears.

OH-kuh | /ˈoʊ.kə/

Meaning: A small, wrinkled, tuber with a tangy flavor.

Nutrition: High in carbohydrates and vitamin C.

Uses: Roasted, boiled, raw in salads.

Fun Fact: Oca tubers become sweeter if left in the sun for a few days after harvesting.

OR-ach | /ˈɔːr.ətʃ/

Meaning: A tall plant with leaves that resemble spinach.

Nutrition: High in vitamin A and C.

Uses: Salads, sautéed, soups.

Fun Fact: Orach is sometimes called 'mountain spinach' because it grows well in poor soil.

OY-ster plant | /ˈɔɪs.tər plænt/

Meaning: A long, thin, white root that tastes faintly of oysters.

Nutrition: High in fiber and iron.

Uses: Boiled, mashed, soups.

Fun Fact: Salsify is often called the 'oyster plant' because of its unique seafood-like flavor.

puh-TAY-toh | /pəˈteɪ.toʊ/

Meaning: A starchy, round tuber grown underground.

Nutrition: High in potassium and vitamin C.

Uses: Baked, mashed, fried, boiled.

Fun Fact: The green spots on potatoes are toxic and should be cut off before cooking.

PUMP-kin | /ˈpʌmp.kɪn/

Meaning: A large, round, orange winter squash with thick walls.

Nutrition: Very high in vitamin A.

Uses: Pies, roasted, soups, seeds.

Fun Fact: Pumpkins are technically a fruit, and their flowers are edible.

PARS-nip | /ˈpɑːrs.nɪp/

Meaning: A long, cream-colored root vegetable resembling a white carrot.

Nutrition: High in fiber and folate.

Uses: Roasted, soups, mashed.

Fun Fact: Parsnips become sweeter after the first frost of the year.

PEE | /piː/

Meaning: Small, round green seeds inside a pod.

Nutrition: High in protein and fiber.

Uses: Side dish, soups, pot pies.

Fun Fact: Peas are technically fruits because they develop from the ovary of a flower.

PARS-lee root | /ˈpɑːrs.li ruːt/

Meaning: A pale, carrot-shaped root that tastes strongly of parsley.

Nutrition: High in vitamin C and iron.

Uses: Soups, stews, roasted.

Fun Fact: Parsley root is a staple in Eastern European cooking, often used to flavor clear broths.

PAT-ee-pan skwosh | /ˈpæt.i.pæn skwɒʃ/

Meaning: A small, round, scallop-edged summer squash.

Nutrition: High in vitamin C and magnesium.

Uses: Stuffed, roasted, grilled.

Fun Fact: Pattypan squash is shaped like a flying saucer, earning it the nickname 'cymling'.

PIN-toh been | /ˈpɪn.toʊ biːn/

Meaning: A beige legume with brown speckles, popular in Mexican cuisine.

Nutrition: High in protein and fiber.

Uses: Refried beans, chili, stews.

Fun Fact: Pinto means 'painted' in Spanish, referring to the mottled color of the raw bean.

puh-BLAH-noh PEP-er | /pəˈblɑː.noʊ ˈpɛp.ər/

Meaning: A large, dark green, mildly spicy chili pepper.

Nutrition: High in vitamin C and A.

Uses: Stuffed (chile relleno), roasted, sauces.

Fun Fact: When dried, the poblano pepper is called an 'ancho' chili.

AN-uh-hym PEP-er | /ˈæn.ə.haɪm ˈpɛp.ər/

Meaning: A long, light green chili pepper with a mild heat.

Nutrition: High in vitamin C.

Uses: Roasted, stuffed, salsas.

Fun Fact: The Anaheim pepper was brought to California from New Mexico in the early 1900s.

gohst PEP-er | /ɡoʊst ˈpɛp.ər/

Meaning: An extremely hot chili pepper from India.

Nutrition: Extremely high in capsaicin.

Uses: Hot sauces, extreme spicy challenges.

Fun Fact: The ghost pepper was once certified as the hottest pepper in the world.

hah-buh-NAIR-oh PEP-er | /ˌhɑː.bəˈnɛr.oʊ ˈpɛp.ər/

Meaning: A small, lantern-shaped pepper known for its intense heat.

Nutrition: Very high in vitamin C.

Uses: Hot sauces, salsas, marinades.

Fun Fact: Despite its fiery heat, the habanero has a distinct, fruity flavor that pairs well with fruit.

suh-RAH-noh PEP-er | /səˈrɑː.noʊ ˈpɛp.ər/

Meaning: A small, green or red chili pepper that is hotter than a jalapeño.

Nutrition: High in vitamin C and B6.

Uses: Salsas, guacamole, garnishes.

Fun Fact: Serrano peppers are named after the mountains (sierras) of Mexico where they originated.

shee-SHEE-toh PEP-er | /ʃɪˈʃiː.toʊ ˈpɛp.ər/

Meaning: A small, green, mild East Asian pepper with wrinkled skin.

Nutrition: High in vitamins A and C.

Uses: Blistered in a pan, garnished with sea salt.

Fun Fact: About one in ten shishito peppers is surprisingly spicy, making eating them a game of chance.

tye burdz eye CHIL-ee | /taɪ bɜːrdz aɪ ˈtʃɪl.i/

Meaning: A tiny, very hot chili pepper used in Southeast Asian cooking.

Nutrition: Very high in capsaicin and vitamin C.

Uses: Curries, stir-fries, spicy pastes.

Fun Fact: Despite their small size, bird's eye chilies are significantly hotter than larger chilies.

tuh-BAS-koh PEP-er | /təˈbæs.koʊ ˈpɛp.ər/

Meaning: A small, tapered chili pepper that grows pointing upward.

Nutrition: High in vitamin A and C.

Uses: Fermented for hot sauce.

Fun Fact: Tabasco peppers are the sole ingredient used to make the famous Tabasco brand hot sauce.

PIJ-un pee | /ˈpɪdʒ.ən piː/

Meaning: A round legume used in stews and curries.

Nutrition: High in protein and dietary fiber.

Uses: Curries, stews, rice dishes.

Fun Fact: Pigeon peas are a staple in Caribbean cuisine, often served with rice.

PURS-lun | /ˈpɜːrs.lən/

Meaning: A low-growing succulent plant with fleshy, teardrop leaves.

Nutrition: One of the best plant sources of omega-3 fatty acids.

Uses: Salads, soups, sautéed.

Fun Fact: Purslane is often considered a weed, but it is a highly nutritious edible green.

poon-tah-REL-lay | /puːn.tɑːˈrɛl.leɪ/

Meaning: An Italian chicory with hollow, crisp, spiky shoots.

Nutrition: High in vitamins A and C.

Uses: Raw salad with anchovy dressing.

Fun Fact: Puntarelle is a traditional Roman vegetable, famous for its crisp, watery shoots.

KEEN-wah leevz | /ˈkiːn.wɑː liːvz/

Meaning: The edible leaves of the quinoa plant.

Nutrition: High in vitamins and minerals, like the seeds.

Uses: Sautéed, salads, soups.

Fun Fact: While quinoa is famous for its seeds, the leaves are also edible and resemble spinach.

RAD-ish | /ˈræd.ɪʃ/

Meaning: A small, round root vegetable with a spicy bite.

Nutrition: High in vitamin C and water.

Uses: Raw in salads, garnishes.

Fun Fact: Radishes grow so fast they can be ready to harvest in just 30 days.

roo-tuh-BAY-guh | /ˌruː.təˈbeɪ.ɡə/

Meaning: A large, round root vegetable that is a cross between a cabbage and a turnip.

Nutrition: High in vitamin C and potassium.

Uses: Mashed, roasted, soups.

Fun Fact: Rutabagas are often coated in wax to prevent them from drying out in stores.

ruh-PEE-nee | /rəˈpiː.ni/

Meaning: A green vegetable with leafy shoots and small broccoli-like buds.

Nutrition: High in vitamins A and C.

Uses: Sautéed with garlic, pasta, sandwiches.

Fun Fact: Despite its nickname, rapini is more closely related to turnips than to broccoli.

ruh-DEE-kee-oh | /rəˈdiː.ki.oʊ/

Meaning: A red-leafed Italian chicory with white veins.

Nutrition: High in vitamin K and antioxidants.

Uses: Salads, grilled, roasted.

Fun Fact: Radicchio was traditionally grown in the dark to enhance its bright red color.

RAH-kit | /ˈrɑː.kɪt/

Meaning: A peppery leafy green used in salads.

Nutrition: High in vitamin K and folate.

Uses: Salads, pesto, pizza topping.

Fun Fact: In the UK and Australia, arugula is known as 'rocket'.

roh-MAH-noh been | /roʊˈmɑː.noʊ biːn/

Meaning: A wide, flat green bean with a meaty texture.

Nutrition: High in protein and fiber.

Uses: Stewed, steamed, sautéed.

Fun Fact: Romano beans are also known as Italian flat beans and do not require stringing.

roh-MAYN let-us | /roʊˈmeɪn ˈlɛt.ɪs/

Meaning: A tall lettuce with sturdy, elongated leaves and a thick rib.

Nutrition: High in vitamin A and K.

Uses: Caesar salads, wraps, sandwiches.

Fun Fact: Romaine is the traditional lettuce used in a classic Caesar salad.

RUN-er been | /ˈrʌn.ər biːn/

Meaning: A long, flat green bean with a slightly rough texture.

Nutrition: High in fiber and vitamin C.

Uses: Stewed, steamed, salads.

Fun Fact: Runner bean plants are often grown as ornamental vines because of their bright red flowers.

roh-ZEL | /roʊˈzɛl/

Meaning: The edible red calyces of the hibiscus plant.

Nutrition: High in vitamin C and antioxidants.

Uses: Teas, jams, sauces.

Fun Fact: The red calyces of roselle are used to make the popular drink hibiscus tea.

red KAB-ij | /rɛd ˈkæb.ɪdʒ/

Meaning: A cabbage with dark red or purple leaves.

Nutrition: Very high in vitamin C and anthocyanins.

Uses: Slaws, braised, pickled.

Fun Fact: The color of red cabbage changes depending on the soil's pH, turning blue in alkaline soil.

ramp | /ræmp/

Meaning: A wild onion with broad, flat green leaves and a white bulb.

Nutrition: High in vitamin C and selenium.

Uses: Sautéed, pesto, soups, pickled.

Fun Fact: Ramps are foraged wild in the Appalachian mountains and are a prized spring delicacy.

SPIN-ich | /ˈspɪn.ɪtʃ/

Meaning: A dark green leafy vegetable rich in iron.

Nutrition: Famous for high iron content.

Uses: Salads, sautéed, smoothies, quiches.

Fun Fact: Spinach became famously associated with Popeye, though the iron content was slightly exaggerated.

SWEET puh-TAY-toh | /swiːt pəˈteɪ.toʊ/

Meaning: A large, starchy root vegetable with sweet orange flesh.

Nutrition: Extremely high in vitamin A.

Uses: Baked, roasted, fries, pies.

Fun Fact: Sweet potatoes are not related to regular white potatoes; they belong to the morning glory family.

swiss CHARD | /swɪs tʃɑːrd/

Meaning: A leafy green with thick, colorful stalks.

Nutrition: High in vitamins K, A, and C.

Uses: Sautéed, soups, salads.

Fun Fact: Swiss chard stalks can be rainbow-colored, leading to the variety name 'Bright Lights'.

spuh-GET-ee skwosh | /spəˈɡɛt.i skwɒʃ/

Meaning: An oval winter squash whose flesh separates into noodle-like strands.

Nutrition: High in vitamin B6 and potassium.

Uses: Pasta substitute, baked, roasted.

Fun Fact: When cooked, the flesh of spaghetti squash pulls apart with a fork, resembling spaghetti.

SAL-suh-fee | /ˈsæl.sə.faɪ/

Meaning: A long, thin, dark brown root with white flesh.

Nutrition: High in fiber and iron.

Uses: Boiled, mashed, soups.

Fun Fact: Black salsify is sometimes called 'scorzonera' or the 'oyster plant'.

SKAL-yun | /ˈskæl.jən/

Meaning: A long, slender onion with a white base and green tops.

Nutrition: High in vitamin K.

Uses: Garnish, salads, stir-fries, raw.

Fun Fact: Scallions are harvested before the bulb at the base has time to swell.

SHAL-uht | /ˈʃæl.ət/

Meaning: A small, clustered onion with a mild, delicate flavor.

Nutrition: High in vitamin A and E.

Uses: Vinaigrettes, sauces, sautéed.

Fun Fact: Unlike onions, shallots grow in clusters similar to garlic cloves.

SOR-ul | /ˈsɔːr.əl/

Meaning: A leafy green plant with a bright, lemony flavor.

Nutrition: High in vitamin C and oxalic acid.

Uses: Soups, sauces, salads.

Fun Fact: The sour taste of sorrel comes from oxalic acid, the same compound found in rhubarb leaves.

SHOO-gur snap pee | /ˈʃʊɡ.ər snæp piː/

Meaning: A plump, edible pea pod with a crisp texture.

Nutrition: High in vitamin C and K.

Uses: Raw snacks, stir-fries, salads.

Fun Fact: Sugar snap peas are a cross between English peas and snow peas.

snoh pee | /snoʊ piː/

Meaning: A flat, tender pea pod eaten whole before the peas inside mature.

Nutrition: High in iron and vitamin C.

Uses: Stir-fries, steamed, raw in salads.

Fun Fact: Snow peas are also known as Chinese sugar peas or 'mangetout'.

SUN-choke | /ˈsʌn.tʃoʊk/

Meaning: A knobby, brown tuber related to the sunflower.

Nutrition: High in iron and inulin (prebiotic fiber).

Uses: Roasted, soups, raw in salads.

Fun Fact: Sunchokes are rich in inulin, a carbohydrate that can cause gas if eaten in large amounts.

sweet korn | /swiːt kɔːrn/

Meaning: A variety of maize with a high sugar content, eaten as a vegetable.

Nutrition: Good source of fiber and B vitamins.

Uses: Boiled, grilled, salsas, salads.

Fun Fact: Unlike field corn, sweet corn is harvested when the kernels are immature and sweet.

tuh-MAY-toh | /təˈmeɪ.toʊ/

Meaning: A red, juicy vegetable (botanically a fruit) used in countless savory dishes.

Nutrition: High in lycopene and vitamin C.

Uses: Sauces, salads, sandwiches, salsas.

Fun Fact: The tomato was once called the 'poison apple' in Europe because people got sick from eating it on lead plates.

TUR-nip | /ˈtɜːr.nɪp/

Meaning: A round, white-and-purple root vegetable with a peppery flavor.

Nutrition: High in vitamin C and fiber.

Uses: Mashed, roasted, soups.

Fun Fact: Turnip greens are just as edible and nutritious as the root itself.

TAR-oh | /ˈtɑːr.oʊ/

Meaning: A large, hairy root with white, speckled flesh.

Nutrition: High in carbohydrates and fiber.

Uses: Mashed into poi, fried as chips, curries.

Fun Fact: Taro must be cooked before eating to remove calcium oxalate crystals, which cause throat irritation.

TIN-doh-ruh | /ˈtɪn.doʊ.rə/

Meaning: A small, green, cucumber-like gourd used in Indian cooking.

Nutrition: High in protein and fiber.

Uses: Stir-fries, curries, stuffed.

Fun Fact: Tindora is believed to help regulate blood sugar levels in traditional medicine.

toh-muh-TEE-oh | /toʊ.məˈtiː.oʊ/

Meaning: A small, green or purple fruit enclosed in a papery husk.

Nutrition: High in vitamin C and niacin.

Uses: Salsa verde, sauces, stews.

Fun Fact: Tomatillos are the key ingredient in green Mexican sauces, like salsa verde.

TUR-mer-ik | /ˈtɜːr.mər.ɪk/

Meaning: A bright orange rhizome used as a spice and natural dye.

Nutrition: Contains curcumin, a powerful anti-inflammatory.

Uses: Curries, smoothies, teas, natural food coloring.

Fun Fact: Turmeric gives curry powder its characteristic bright yellow color.

tat-SOY | /tætˈsɔɪ/

Meaning: A compact Asian green with dark, spoon-shaped leaves.

Nutrition: High in vitamins A, C, and K.

Uses: Salads, stir-fries, soups.

Fun Fact: Tatsoi is also called 'spoon mustard' because of the shape of its leaves.

TEE-puh-ree been | /ˈtiː.pər.i biːn/

Meaning: A small, drought-resistant bean native to the Southwest US.

Nutrition: High in protein and extremely high in fiber.

Uses: Stews, soups, side dishes.

Fun Fact: Tepary beans can survive in desert conditions with very little water, making them a vital crop for Native American tribes.

oo-LOO-koh | /uːˈluː.koʊ/

Meaning: A brightly colored, small Andean tuber with a waxy texture.

Nutrition: High in vitamin C and carbohydrates.

Uses: Boiled, roasted, stews.

Fun Fact: Ulluco tubers come in bright colors but lose some of their vibrancy when cooked.

UP-land kres | /ˈʌp.lənd krɛs/

Meaning: A fast-growing, peppery green related to watercress.

Nutrition: Very high in vitamin C and iron.

Uses: Salads, garnishes, sandwiches.

Fun Fact: Upland cress is often sold in boxes with the roots still attached to keep it fresh longer.

VEL-vut been | /ˈvɛl.vɪt biːn/

Meaning: A legume covered in dense, fuzzy hairs.

Nutrition: High in protein and L-DOPA, a precursor to dopamine.

Uses: Stews, roasted, traditional medicine.

Fun Fact: The fuzzy hairs on velvet bean pods can cause severe skin irritation, requiring gloves to harvest.

vy-DAL-yuh UN-yun | /vaɪˈdæl.jə ˈʌn.jən/

Meaning: A specific variety of sweet yellow onion grown in Georgia, USA.

Nutrition: High in vitamin C.

Uses: Raw in salads, onion rings, caramelized.

Fun Fact: By US law, only onions grown in a specific region of Georgia can legally be called Vidalia onions.

wuh-KAH-mee | /wəˈkɑː.mi/

Meaning: A tender, dark green sea vegetable used in Asian soups.

Nutrition: High in iodine and omega-3 fatty acids.

Uses: Miso soup, seaweed salads.

Fun Fact: Wakame expands up to ten times its dried size when soaked in water.

WAH-ter-kres | /ˈwɔː.tər.krɛs/

Meaning: A semi-aquatic plant with small, crisp leaves and a peppery bite.

Nutrition: One of the most nutrient-dense vegetables available.

Uses: Salads, soups, sandwiches, garnishes.

Fun Fact: Watercress grows naturally in clean, flowing streams and has a long history of being foraged wild.

welsh UN-yun | /wɛlʃ ˈʌn.jən/

Meaning: A large, perennial bunching onion similar to scallions.

Nutrition: High in vitamins A and C.

Uses: Stir-fries, garnishes, raw in salads.

Fun Fact: The name 'Welsh' comes from the German word 'welsche', meaning foreign, and has nothing to do with Wales.

wingd been | /wɪŋd biːn/

Meaning: A long bean with four distinct, frilly wings along the edges.

Nutrition: The entire plant is edible and highly nutritious.

Uses: Stir-fries, salads, steamed.

Fun Fact: Almost every part of the winged bean plant is edible, including the roots, leaves, flowers, and pods.

WAH-ter ches-nut | /ˈwɔː.tər ˈtʃɛs.nʌt/

Meaning: A small, round corm with brown skin and crisp, white flesh.

Nutrition: High in potassium and fiber.

Uses: Stir-fries, dumplings, salads.

Fun Fact: Water chestnuts remain crisp even after cooking or canning because of a special cell wall structure.

wuh-SAH-bee | /wəˈsɑː.bi/

Meaning: A pale green, knobby root grated into a spicy paste.

Nutrition: Contains isothiocyanates, which have antibacterial properties.

Uses: Grated fresh with sushi, sauces.

Fun Fact: Real wasabi is very expensive, and most sushi restaurants use a mix of horseradish and green food coloring.

yam | /jæm/

Meaning: A large, rough, scaly tuber with starchy flesh.

Nutrition: High in carbohydrates and potassium.

Uses: Baked, boiled, mashed, fries.

Fun Fact: True yams are rarely found in US grocery stores; most 'yams' sold are actually sweet potatoes.

yard-lawng been | /jɑːrdˈlɔːŋ biːn/

Meaning: A very long, slender green bean pod.

Nutrition: High in protein and vitamin C.

Uses: Stir-fries, curries, steamed.

Fun Fact: Yardlong beans can grow up to three feet long, though they are best harvested when smaller.

yah-KON | /jɑːˈkɒn/

Meaning: A sweet, juicy tuber from the Andes.

Nutrition: Very high in inulin, a low-calorie sweetener.

Uses: Raw in salads, syrups, dried snacks.

Fun Fact: Yacón syrup is a popular natural sweetener for diabetics because it doesn't raise blood sugar.

YEL-oh skwosh | /ˈjɛl.oʊ skwɒʃ/

Meaning: A long, straightneck summer squash with yellow skin.

Nutrition: High in vitamin C and B6.

Uses: Sautéed, grilled, baked, casseroles.

Fun Fact: Yellow squash grows very quickly and can become overly large and tough if left on the plant too long.

YOO-kahn gohd puh-TAY-toh | /ˈjuː.kɒn ɡoʊld pəˈteɪ.toʊ/

Meaning: A popular potato with thin, yellow skin and golden flesh.

Nutrition: High in potassium and vitamin C.

Uses: Mashed, baked, fried, soups.

Fun Fact: Yukon Gold potatoes were developed in Canada specifically to have the creamy texture of a red potato and the starch of a russet.

yow-TEE-uh | /jaʊˈtiː.ə/

Meaning: A starchy, hairy tuber from the Caribbean, related to taro.

Nutrition: High in complex carbohydrates and fiber.

Uses: Mashed, boiled, fried, soups.

Fun Fact: Yautia was one of the first plants transported from the Americas to Africa during the slave trade.

zoo-KEE-nee | /zuːˈkiː.ni/

Meaning: A long, green summer squash with mild flesh.

Nutrition: High in water and vitamin C.

Uses: Sautéed, grilled, baked into breads.

Fun Fact: The largest zucchini on record was over 8 feet long.

zoo-KEE-nee FLOW-er | /zuːˈkiː.ni ˈflaʊ.ər/

Meaning: The edible blossom of the zucchini plant.

Nutrition: High in vitamin A and folate.

Uses: Stuffed, battered and fried, raw garnish.

Fun Fact: Only the male flowers are harvested for cooking, allowing the female flowers to produce the zucchini fruit.