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list of vegetables
The term vegetable usually refers to the fresh edible portions of certain herbaceous plants; these portions include the roots, stems, leaves, flowers, fruit, or seeds. These plant parts are either eaten fresh or prepared in a number of ways, usually as a savory, rather than sweet, dish. The following is a list of vegetables, organized alphabetically by type.
- flower and bud vegetables
- artichoke (Cynara cardunculus, variety scolymus)
- broccoli (Brassica oleracea, variety italica)
- caper (Capparis species)
- cauliflower (Brassica oleracea, variety botrytis)
- squash blossoms (Cucurbita species)
- fruit and seed vegetables
- avocado (Persea americana)
- bell pepper (Capsicum annuum)
- breadfruit (Artocarpus altilis)
- broad bean (Vicia faba)
- chayote (Sechium edule)
- chickpea (Cicer arietinum)
- common bean (Phaseolus vulgaris)
- corn (Zea mays)
- cowpea (Vigna unguiculata)
- cucumber (Cucumis sativus)
- durian (Durio zibethinus)
- eggplant (Solanum melongena)
- gherkin (Cucumis anguria)
- husk tomato (Physalis pruinosa)
- jackfruit (Artocarpus heterophyllus)
- lentil (Lens culinaris)
- lima bean (Phaseolus limensis)
- loofah (Luffa species)
- lotus (Nelumbo nucifera)
- musk cucumber (Sicana odorifera)
- okra (Abelmoschus esculentus)
- olive (Olea europaea)
- pea (Pisum sativum)
- peanut (Arachis hypogaea)
- pepper (Capsicium species)
- plantain (Musa varieties)
- pumpkin (namely Cucurbita pepo and C. moschata)
- snake gourd (Trichosanthes cucumerina)
- soybean (Glycine max)
- squash (Cucurbita species)
- tomatillo (Physalis philadelphica)
- tomato (Solanum lycopersicum)
- water chestnut (Trapa species)
- wax gourd (Benincasa hispida)
- zucchini (Cucurbita pepo)
- leaf and stem vegetables
- amaranth (Amaranthus species)
- arugula (Eruca vesicaria sativa)
- asparagus (Asparagus officinalis)
- bamboo (various species)
- beet (Beta vulgaris)
- bok choy (Brassica rapa, variety chinensis)
- borage (Borago officinalis)
- Brussels sprouts (Brassica oleracea, variety gemmifera)
- burdock (Arctium species)
- cabbage (Brassica oleracea)
- cardoon (Cynara cardunculus)
- celery (Apium graveolens)
- chard (Beta vulgaris, variety cicla)
- chicory (Cichorium intybus)
- chive (Allium schoenoprasum)
- collard (Brassica oleracea, variety acephala)
- endive (Cichorium endivia)
- fennel (Foeniculum vulgare)
- grape leaves (Vitis species)
- Indian fig (Opuntia ficus-indica)
- kale (Brassica oleracea, variety acephala)
- kohlrabi (Brassica oleracea, variety gongylodes)
- lamb’s lettuce (Valerianella locusta)
- lamb’s quarters (Chenopodium album)
- leek (Allium porrum)
- lemongrass (Cymbopogon citratus)
- lettuce (Lactuca sativa)
- lotus (Nelumbo nucifera)
- moringa (Moringa oleifera)
- mustard (Brassica juncea)
- Napa cabbage (Brassica rapa, variety pekinensis)
- sorrel (Rumex species)
- spinach (Spinacia oleracea)
- stinging nettle (Urtica dioica)
- Tossa jute (Corchorus olitorius)
- watercress (Nasturtium officinale)
- root, bulb, and tuberous vegetables
- beet (Beta vulgaris)
- carrot (Daucus carota)
- cassava (Manihot esculenta)
- celeriac (Apium graveolens, variety rapaceum)
- Chinese water chestnut (Eleocharis dulcis)
- garlic (Allium sativum)
- ginger (Zingiber officinale)
- horseradish (Armoracia rusticana)
- Jerusalem artichoke (Helianthus tuberosus)
- jícama (Pachyrhizus erosus)
- lotus (Nelumbo nucifera)
- onion (Allium cepa)
- potato (Solanum tuberosum)
- sweet potato (Ipomoea batatas)
- parsnip (Pastinaca sativa)
- radish (Raphanus sativus)
- rutabaga (Brassica napus, variety napobrassica)
- salsify (Tragopogon porrifolius)
- shallot (Allium cepa, variety aggregatum)
- taro (Colocasia esculenta)
- ti (Cordyline species)
- turnip (Brassica rapa, variety rapa
- yam (Dioscorea species)