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Are you able to embark on a yummy journey by means of the world of veggies? Then, you’ve come to the proper place. Whether or not you’re a dedicated vegan, a health-conscious foodie, or simply somebody in search of one other distinctive meals bucket record to finish, we’ve bought you lined. From acorn squash to yucca root, that is the final word record of greens (100 of them!), from A to Z.

The Best Vegetables List (with pictures!): A-Z Names of the Top 100 to Eat to Get Your Potassium, Magnesium and Fiber!

Table of Contents

The Greatest Greens Record (with footage!): A-Z Names of the Prime 100 to Eat to Get Your Potassium, Magnesium and Fiber!

1. Acorn Squash

Acorn squash is a winter squash selection identified for its distinctive form, resembling a big acorn—go determine. It usually has a darkish inexperienced or orange-yellow outer pores and skin, which is difficult and textured. The interior flesh is golden-yellow or orange and has a candy and nutty taste. It’s a common vegetable utilized in numerous culinary preparations, corresponding to roasting, baking, and soups. Its versatility, scrumptious style, and well being advantages make acorn squash a favourite ingredient in the course of the fall and winter seasons.

Recipes to Strive:
Herb Roasted Acorn Squash With Parmesan by The Actual Meals Dietitians
Good Roasted Acorn Squash by C+Ok
Sausage and Apple Stuffed Acorn Squash by Tasty

2. Alfalfa Sprouts

Alfalfa sprouts are tiny, delicate sprouts which can be grown from the seeds of the alfalfa plant (Medicago sativa). These sprouts are identified for his or her crisp texture, gentle taste, and excessive dietary worth. They’re generally used as a topping or ingredient in salads, sandwiches, and wraps, including a refreshing crunch and a touch of nuttiness to dishes.

3. Amaranth

Amaranth has been cultivated for hundreds of years and is extremely regarded for its edible leaves, seeds, and stems. The leaves, referred to as amaranth greens, are tender and possess a barely earthy taste, usually used as a nutritious addition to salads, stir-fries, and soups.

4. Angelica

Angelica has been used for hundreds of years in conventional medication and culinary purposes. The herb has feathery, fern-like leaves and clusters of small greenish-white flowers that bloom in the summertime.

5. Anise

Anise is well-known for its licorice-like style and perfume, which comes from the important oil present in its seeds. It’s broadly used as a culinary spice, notably in baking and confectionery. Anise is a key ingredient in conventional dishes and drinks corresponding to Italian biscotti, Greek ouzo, and Indian masala chai. Other than its culinary makes use of, anise has been utilized in conventional medication for its potential digestive and carminative properties.

6. Arrowroot

Arrowroot is a starchy root vegetable that has been used for hundreds of years as a thickening agent and culinary ingredient on account of its impartial style and glorious thickening properties. Additionally it is identified for its digestibility and is usually used as a dietary choice for people with delicate digestive techniques or gluten intolerance.

The arrowroot powder is extracted by washing, peeling, and grinding the rhizomes right into a high quality, white powder. It’s valued as a pure different to cornstarch and flour for thickening sauces, gravies, soups, and desserts.

7. Artichoke

The artichoke plant is characterised by its massive, fleshy, and tightly packed flower heads, often known as globes. The outer leaves of the globe are robust and spiky, whereas the interior leaves are tender and meaty. The edible a part of the artichoke is the fleshy base of every leaf and the tender coronary heart, which is discovered on the middle of the globe. Artichokes have a subtly candy and barely nutty taste, with a fragile and mildly bitter undertone. They’re generally cooked by steaming, boiling, grilling, or roasting, which softens the leaves and permits the edible parts to be simply scraped off and loved.

8. Arugula

Arugula, often known as rocket or rucola, is a leafy inexperienced vegetable that’s native to the Mediterranean area, however is now cultivated and loved worldwide. Arugula leaves have a definite peppery and barely bitter style, giving them a singular taste profile.

9. Ash Gourd

An ash gourd can be known as winter melon, white gourd, or wax gourd and is usually cultivated in Asia. The vegetable has a light, refined taste, permitting it to soak up the flavors of different substances when cooked. It’s usually utilized in soups, stews, curries, stir-fries, and desserts.

10. Asparagus

Asparagus is a well-liked one on this record of greens due to its tender stalks and distinct taste. It may be discovered in several varieties, with inexperienced asparagus being essentially the most generally consumed. The vegetable can be extremely nutritious, wealthy in nutritional vitamins A, C, E, and Ok, in addition to folate, iron, and fiber.

11. Aubergine/Eggplant

Aubergine, additionally identified by the title eggplant, is a flexible and broadly loved vegetable. It’s one in all my favorites! They arrive in a wide range of shapes, sizes, and colours, with the most typical being the massive, purple-skinned selection. The vegetable has a agency and meaty texture with a mildly bitter style, which turns into milder when cooked.

Recipes to Strive:
Oven Roasted Eggplant by Nagi
Sauteed Eggplant by Maya Krampf

12. Azuki Beans/Adzuki

Azuki beans, often known as adzuki beans, are small reddish-brown beans which can be extremely valued in Asian delicacies. They’re identified for his or her nutty taste and agency texture. They’re featured in each savory and candy recipes. In savory preparations, azuki beans are sometimes cooked and added to stews, soups, and rice dishes, offering a hearty and nutritious aspect. In candy dishes, they’re historically utilized in desserts corresponding to pink bean paste, which is a well-liked filling for pastries, buns, and mochi.

13. Bamboo Shoot

Bamboo shoots are the edible younger shoots of the bamboo plant, usually harvested earlier than they emerge from the bottom. They’re a typical ingredient in Asian delicacies, identified for his or her tender texture and gentle, barely candy taste.

14. Banana Squash

Banana squash is a wide range of winter squash characterised by its elongated form, resembling a big banana. It has a thick, orange or beige pores and skin and a candy, starchy flesh that’s usually utilized in baking, roasting, and soups.

15. Basil

Basil is a aromatic herb generally utilized in cooking and gardening. It belongs to the mint household and is understood for its vibrant inexperienced leaves with a definite aroma and barely candy, peppery taste.

16. Bay Leaf

Bay leaves are fragrant leaves generally utilized in cooking to boost the flavour of varied dishes. They arrive from the bay laurel tree and have a natural, barely floral style, including a refined and distinctive observe to soups, stews, sauces, and different culinary preparations.

17. Bean Sprouts

Bean sprouts are younger, germinated beans which have simply begun to develop. They’re usually harvested inside a number of days of sprouting and are generally utilized in Asian delicacies, notably in stir-fries, salads, and noodle dishes. Bean sprouts have a crisp texture and a gentle, barely nutty taste, including a refreshing crunch to varied dishes.

18. Beetroot/Beet

Beetroot, often known as beets, is a root vegetable that’s identified for its vibrant pink or purple colour. It has a candy and earthy taste and is usually utilized in salads, roasted dishes, and as a pure meals coloring agent.

19. Bell Pepper/Capsicum

Bell pepper, often known as candy pepper or capsicum, is a vegetable that is available in numerous colours, together with inexperienced, pink, yellow, and orange. It has a crisp texture and a gentle, barely candy style, making it a flexible ingredient in salads, stir-fries, and different culinary preparations.

20. Bitter Gourd/Bitter Melon

Bitter melon, often known as bitter gourd or Momordica charantia, is a tropical vine fruit that’s broadly utilized in Asian, African, and Caribbean cuisines. It has a particular, bumpy exterior and a bitter style, which is usually acquired by means of cooking strategies corresponding to stir-frying or stewing to steadiness its taste. Bitter melon is understood for its potential well being advantages and is valued for its wealthy dietary profile.

21. Black Beans

Black beans are a kind of legume generally utilized in Latin American, Caribbean, and Tex-Mex cuisines. They’ve a small, shiny black look with a creamy texture and a barely candy taste, making them a preferred ingredient in soups, stews, salads, and as a filling for tacos or burritos.

22. Black-Eyed Peas

Black-eyed peas, often known as cowpeas, are a kind of legume broadly consumed in Southern United States and numerous different cuisines. They’ve a particular cream-colored, oval form with a black spot resembling a watch. Black-eyed peas have a light taste and a creamy texture, usually utilized in dishes corresponding to Hoppin’ John, salads, stews, and facet dishes.

23. Bok Choy

Bok choy, often known as Chinese language cabbage or pak choi, is a leafy vegetable generally utilized in Chinese language delicacies. It has darkish inexperienced leaves and crisp, white stalks, providing a light and barely candy taste. Bok choy is flexible and might be stir-fried, sautéed, or utilized in soups and salads.

24. Borage

Borage is an herbaceous plant identified for its vibrant blue flowers and furry leaves. It’s usually cultivated for its culinary and medicinal makes use of, with its leaves and flowers generally used as a garnish or infused in drinks and natural cures on account of their gentle cucumber-like taste.

25. Borlotti Bean

Borlotti beans, often known as cranberry beans, are a kind of bean with a speckled pinkish-red and beige exterior. They’ve a creamy texture and a barely nutty taste, making them a preferred selection in Italian delicacies for soups, stews, and salads.

26. Broad Beans

Broad beans, often known as fava beans, are a kind of legume characterised by their massive, flat pods. They’ve a barely candy and earthy taste and a buttery texture. Broad beans are generally utilized in Mediterranean and Center Jap cuisines, usually cooked and included into salads, dips, stews, or served as a facet dish.

27. Broccoflower

Broccoflower is a vegetable that could be a hybrid of broccoli and cauliflower. It has the same look to cauliflower however with a light-weight inexperienced colour and a taste that mixes the gentle sweetness of cauliflower with a touch of broccoli.

28. Broccoli

Broccoli is a inexperienced vegetable that’s really a part of the cabbage household. It consists of a flowering head, additionally referred to as a “floret,” which is understood for its tight clusters of small, edible buds. Broccoli is filled with vitamins, together with nutritional vitamins A, C, and Ok, and is usually steamed, roasted, stir-fried, or utilized in salads and soups.

Recipes to Strive:
Actually Fast Broccoli Pasta by Nagi
Caramelized Broccoli with Garlic by David Gingrass
Severely, The Greatest Broccoli of Your Life by Erren Hart

29. Broccolini

Broccolini, often known as child broccoli or broccolette, is a vegetable that could be a cross between broccoli and Chinese language kale. It has lengthy, skinny stalks with small, tender florets, and a gentle, barely candy taste. Broccolini is usually cooked by sautéing, steaming, or roasting and is common in numerous cuisines for its delicate style and flexibility in dishes.

30. Brussels Sprout

Brussels sprouts are small, inexperienced greens that resemble miniature cabbages. They develop in tight, compact clusters on the stalk and have a barely bitter style. Brussels sprouts are generally roasted, sautéed, or steamed, and are sometimes served as a facet dish or utilized in numerous recipes. They’re generally paired with bacon!

Recipes to Strive:
Kung Pao Brussels Sprouts by C+Ok
Crispy Brussel Sprouts Recipe with Prosciutto by Christina Hitchcock
Straightforward Brussels Sprouts and Bacon Recipe by Natasha

31. Butternut Squash

Butternut squash is a kind of winter squash identified for its distinctive pear-like form and clean, creamy orange flesh. It has a candy and nutty taste and is usually roasted, utilized in soups, purees, or as an alternative to pumpkin in numerous recipes.

32. Cabbage

Cabbage is a leafy vegetable that belongs to the Brassica household, which additionally consists of broccoli and cauliflower. It has tight, layered leaves and is available in completely different varieties corresponding to inexperienced, pink, and Savoy cabbage. Cabbage is broadly utilized in salads, slaws, stir-fries, soups, and fermented dishes like sauerkraut on account of its crisp texture and mildly candy or peppery taste.

33. Carambola

Carambola, often known as star fruit, is a tropical fruit with a singular star-like form when sliced. It has a waxy, golden-yellow pores and skin and a juicy, crisp texture. Carambola has a candy and tangy taste, and it’s usually eaten contemporary, utilized in salads, or as a garnish for desserts and drinks.

34. Caraway

Caraway is an fragrant herb and spice that comes from the seeds of the Carum carvi plant. It has a heat, earthy taste with hints of anise and is usually utilized in culinary preparations, corresponding to bread, sauerkraut, stews, and spice blends like rye bread seasoning or caraway-flavored liqueurs.

35. Cardoon

Cardoon is a vegetable that belongs to the identical household as artichokes and appears much like celery with massive, spiky leaves. It has a light, barely bitter taste and is usually utilized in Mediterranean delicacies, usually cooked and included into dishes like stews, gratins, or served as a facet vegetable.

36. Carrot

Carrot is a root vegetable that’s identified for its vibrant orange colour and crunchy texture. It has a candy, earthy taste and is wealthy in nutritional vitamins, minerals, and dietary fiber, making it a nutritious addition to varied dishes or loved as a uncooked snack.

37. Cassava

Cassava, often known as yuca or manioc, is a starchy root vegetable broadly consumed in tropical areas. It has a tough, brown outer pores and skin and a white or yellowish flesh that’s usually boiled, fried, or mashed to create a flexible ingredient utilized in numerous dishes corresponding to soups, stews, and bread.

38. Cauliflower

Cauliflower is a cruciferous vegetable that’s identified for its compact, white head, which consists of undeveloped flower buds. It has a light, barely nutty taste and a flexible texture, making it a preferred selection for roasting, steaming, mashing, or utilizing as a low-carb substitute in dishes like cauliflower rice or cauliflower pizza crust.

Recipesto Strive:
Sticky Sesame Cauliflower by Chocolate Coated Katie

39. Cayenne Pepper

Cayenne pepper is a sizzling chili pepper that’s generally used as a spice so as to add warmth and taste to varied dishes. It’s identified for its vibrant pink colour and fiery style, making it a preferred ingredient in spicy sauces, salsas, marinades, and different culinary preparations.

40. Celeriac

Celeriac, often known as the title celery root, is a root vegetable that belongs to the celery household. It has a knobby, tough exterior and a creamy white flesh with a light, nutty taste. Celeriac is usually utilized in soups, stews, purees, and roasted dishes, including a singular style and texture to recipes.

41. Celery

Celery is a vegetable that belongs to the Apiaceae household and is understood for its lengthy, crisp stalks and inexperienced leaves. It has a light, barely salty style and is usually utilized in salads, soups, stews, and as a crunchy snack.

42. Celtuce

Celtuce, often known as stem lettuce or asparagus lettuce, is a kind of lettuce that’s grown for its thick, edible stem slightly than its leaves. It has a singular taste, combining the crispness of lettuce with a light, barely nutty style. Celtuce is usually utilized in salads, stir-fries, or pickled for a refreshing and versatile addition to dishes.

43. Chamomile

Chamomile is an herb that belongs to the Asteraceae household and is understood for its daisy-like flowers. It’s generally used to make a natural infusion, referred to as chamomile tea, which has a soothing and calming impact. Chamomile can be utilized in numerous pure cures and skincare merchandise on account of its potential well being advantages and mild nature.

44. Chard/Beet Greens

Chard, additionally identified by the names Swiss chard or silverbeet, is a leafy inexperienced vegetable that belongs to the beet household. It has vibrant, colourful stems and enormous, darkish inexperienced leaves which can be usually cooked or sautéed, much like spinach or kale, and it has a barely earthy and barely bitter style.

45. Chickpeas

Chickpeas, often known as garbanzo beans, are a kind of legume broadly consumed all over the world. They’ve a nutty taste and a creamy texture when cooked, making them a preferred ingredient in dishes like hummus, stews, salads, and falafel.

Recipes to Strive:
Hummus by Mark Bittman
Genuine Lebanese Hummus by Yumna Jawad
The Greatest Hummus Recipe by Lisa Bryan

46. Chickweed

Chickweed is a typical edible weed that’s usually used for culinary and medicinal functions. It has small, tender leaves and white flowers, and is understood for its gentle, barely tangy style. Chickweed can be utilized in salads, soups, or as an natural treatment for numerous illnesses.

47. Chili Pepper

A chili pepper is a fiery sizzling fruit that belongs to the Capsicum genus. It’s used as a spice in numerous cuisines all over the world and may vary in warmth stage from gentle to extraordinarily sizzling, including a particular and intense taste to dishes.

48. Chive

Chives are a herbaceous plant within the onion household, identified for his or her slender, hole leaves and delicate purple flowers. They’ve a light onion taste and are generally used as a garnish or ingredient in culinary preparations, including a contemporary and refined style to dishes like salads, soups, and sauces.

49. Collard Greens

Collard greens are leafy greens which can be part of the cabbage household. They’ve massive, darkish inexperienced leaves with a barely bitter style, and are generally utilized in Southern delicacies, the place they’re usually cooked or sautéed to be served as a facet dish or included into dishes like stews and soups.

50. Coriander

Coriander refers to each the plant, Coriandrum sativum, and its dried seeds. The plant has delicate, parsley-like leaves which can be generally referred to as cilantro, whereas the seeds are used as a spice in cooking and have a heat, citrusy taste that provides depth to a variety of dishes.

51. Corn

Corn, often known as maize, is a cereal grain that’s broadly cultivated and consumed all over the world. It’s characterised by its massive, starchy kernels and is utilized in numerous varieties corresponding to contemporary, dried, or floor into flour, with a candy and barely nutty style. Corn is flexible and utilized in many culinary purposes, together with as a vegetable, ingredient in soups and stews, and as a staple meals in lots of cuisines.

52. Cucumber

Cucumber is a crisp and refreshing vegetable with a excessive water content material. It’s usually cylindrical in form, with a clean inexperienced pores and skin, and is usually loved contemporary in salads, sandwiches, or as a hydrating snack.

53. Daikon

Daikon is a kind of radish that originated in East Asia and is broadly utilized in Asian cuisines. It has a big, elongated root with a crisp texture and a gentle, barely peppery taste, usually utilized in salads, pickles, stir-fries, and soups.

54. Dandelion Greens

The edible leaves of the frequent dandelion plant are referred to as dandelion greens. They’ve a barely bitter style and are wealthy in nutritional vitamins and minerals, usually utilized in salads, sautés, or as an ingredient in soups and stews, offering a nutritious addition to meals.

55. Delicata Squash

Delicata squash is a winter squash selection that has a cylindrical form with creamy yellow or orange pores and skin with inexperienced stripes. It has a candy and nutty taste, and its tender flesh makes it simple to cook dinner and revel in by roasting, baking, or stuffing.

Recipes to Strive:
Roasted Delicata Squash by Love & Lemons
Roasted Stuffed Delicata Squash by Suzy Karadsheh

56. Dill

Dill is an herb with feathery inexperienced leaves and a definite, fragrant taste. It’s generally used as a seasoning in numerous cuisines, notably in pickling, fish dishes, and sauces, offering a contemporary and tangy style to recipes.

57. Edamame

Edamame are younger soybeans which can be harvested and consumed when they’re nonetheless of their inexperienced, immature state. They’re generally boiled or steamed and served as a nutritious and protein-rich snack or used as an ingredient in salads, stir-fries, and different dishes.

58. Endive

Endive is a leafy inexperienced vegetable with a barely bitter style and a crisp texture. It belongs to the chicory household and is usually utilized in salads, as a uncooked or cooked ingredient, or as a garnish, offering a refreshing and barely tangy taste to dishes.

59. Escarole

Escarole is a leafy inexperienced vegetable that could be a member of the chicory household. It has broad, curly leaves and a barely bitter style, usually utilized in salads, soups, and sautés, including a singular taste and texture to dishes.

60. Fava Beans

Fava beans, often known as broad beans, are massive, flat beans which have a barely candy and earthy taste. They’re generally utilized in numerous cuisines and might be loved cooked and added to salads, stews, pastas, and even pureed into spreads.

61. Fennel

Fennel is a bulbous vegetable with feathery leaves and a definite anise-like taste. It may be consumed uncooked or cooked, and its crunchy texture and fragrant style make it a flexible ingredient in salads, soups, stews, and as a taste enhancer in numerous dishes.

62. Fiddleheads

Fiddleheads are the younger, coiled fronds of sure ferns which can be harvested and consumed as a vegetable. They’ve a singular form resembling the scroll of a violin, and their style is usually described as a mixture of asparagus and inexperienced beans. Fiddleheads are usually boiled or sautéed and utilized in numerous culinary preparations.

63. Frisee

Frisee, often known as curly endive, is a leafy inexperienced vegetable with frizzy, serrated leaves. It has a barely bitter style and provides texture and taste to salads, sandwiches, and as a garnish, complementing different substances with its distinctively crisp and tangy profile.

64. Galangal

Galangal is a rhizome that belongs to the ginger household and is used as a spice and natural treatment. It has a pungent, citrusy taste and is usually utilized in Southeast Asian delicacies, notably in Thai dishes, so as to add a singular and fragrant style.

65. Garlic

Garlic is a pungent bulbous plant that’s broadly used as a flavoring ingredient in numerous cuisines. It has a powerful, distinctive style and aroma, and its cloves are utilized in each uncooked and cooked varieties to boost the flavour of savory dishes, sauces, marinades, and extra.

66. Ginger

Ginger is a root spice with a pungent and zesty taste. It’s generally utilized in each candy and savory dishes, in addition to drinks, and is understood for its skill so as to add heat and a definite fragrant high quality to recipes.

67. Inexperienced Beans

Inexperienced beans, often known as snap beans or string beans, are tender, elongated pods which can be harvested when they’re nonetheless immature. They’ve a crisp texture and a gentle, barely candy taste, usually loved steamed, sautéed, stir-fried, or included in salads and vegetable dishes.

Recipes to Strive:
Inexperienced Peas Masala /Inexperienced Peas Curry by Dassana Amit
Pea, Zucchini and Pesto Orzo / Risoni by Nagi

68. Inexperienced Onion/Scallions

Inexperienced onions, often known as scallions or spring onions, are younger onions which can be harvested earlier than they absolutely mature. They’ve lengthy inexperienced stalks with small white bulbs and a gentle onion taste, usually used as a garnish or ingredient in numerous dishes, offering a contemporary and onion-like style.

69. Inexperienced Peas

Inexperienced peas, often known as English peas, are small, spherical seeds which can be harvested from the pods of the pea plant. They’ve a candy and barely starchy style and are generally used as a flexible vegetable, loved contemporary, frozen, or canned, and utilized in salads, stir-fries, soups, and as a facet dish.

70. Habanero Pepper

Habanero pepper is a sizzling chili pepper identified for its intense warmth and fruity taste. It is likely one of the spiciest peppers generally utilized in cooking and provides a fiery kick to dishes corresponding to salsas, sizzling sauces, marinades, and spicy meals.

71. Horseradish

Horseradish is a pungent root vegetable identified for its sturdy and spicy taste. It’s generally grated or floor and used as a condiment or seasoning in numerous dishes, notably in sauces, dips, and as an accompaniment to meats and seafood.

72. Hubbard Squash

Hubbard squash is a winter squash selection that’s identified for its massive measurement and laborious, bumpy pores and skin. It has candy and creamy flesh that’s usually utilized in soups, stews, and baked dishes, offering a wealthy and earthy taste.

73. Iceberg Lettuce

Jalapeño is a reasonably sizzling chili pepper that’s generally utilized in Mexican and Tex-Mex cuisines. It has a vibrant inexperienced colour and a particular spicy taste, usually diced or sliced and added to salsas, sauces, nachos, and different dishes to offer a kick of warmth.

74. Jicama

Jicama is a root vegetable with a crisp and refreshing texture, much like that of a water chestnut. It has a barely candy and nutty taste, and it’s generally eaten uncooked in salads, slaws, or as a crunchy snack.

75. Kabocha Squash

Kabocha squash is a Japanese winter squash selection identified for its candy and creamy orange flesh. It has a wealthy and earthy taste, usually utilized in soups, stews, curries, and roasted dishes, offering a pleasant steadiness of sweetness and nuttiness.

76. Kale

Kale is a leafy inexperienced vegetable that belongs to the cabbage household. It has darkish, curly or flat leaves and is understood for its dietary worth and strong taste. It’s generally utilized in salads, stir-fries, smoothies, or as a cooked facet dish.

77. Kelp

Kelp is a kind of seaweed that’s wealthy in vitamins and minerals, and is usually utilized in Asian cuisines as an ingredient in soups, salads, and as a wrap for sushi, including a singular oceanic taste and a contact of umami.

78. Kidney Beans

Kidney beans are a kind of legume which can be named for his or her distinct kidney form. They’ve a hearty texture and a gentle, barely nutty taste, making them a preferred selection for soups, stews, chili, and numerous bean-based dishes all over the world.

79. Kohlrabi

One of many extra distinctive title of vegetable, Kohlrabi is a vegetable that belongs to the cabbage household and has an look resembling a turnip with stems and leaves. It has a light, barely candy taste and a crunchy texture, and it’s usually utilized in salads, slaws, roasted dishes, or loved as a uncooked snack.

80. Leek

Leek is a vegetable that belongs to the onion household and has a light and barely candy taste. It resembles a big inexperienced onion with a protracted, white bulb and leafy inexperienced tops, and it’s generally used as a flavoring ingredient in soups, stews, and numerous savory dishes.

81. Lemongrass

Lemongrass is a tropical herb that’s identified for its citrusy aroma and taste. It has lengthy, slender inexperienced stalks which can be utilized in numerous cuisines, notably in Southeast Asian dishes, for its distinctive and refreshing style.

82. Lentil

Lentils are small, lens-shaped legumes that are available in numerous colours, together with inexperienced, brown, pink, and black. They’ve a nutty taste and a agency texture, and they’re a flexible ingredient in soups, stews, salads, and curries, offering a superb supply of protein, fiber, and different important vitamins.

Recipe to Strive:
Lentil Soup by Nagi

83. Lima Beans (Butter Bean)

Lima beans, often known as butter beans, are massive, creamy white beans with a starchy texture and gentle taste. They’re generally utilized in soups, stews, casseroles, and as a facet dish, providing a superb supply of protein and dietary fiber.

84. Lotus Root

Lotus root is the rhizome of the lotus plant, which is an aquatic perennial. It has a particular look with a number of holes operating by means of its cylindrical form, and it’s generally utilized in Asian cuisines, usually sliced and cooked in stir-fries, soups, or pickled for salads, offering a crisp texture and refined taste.

85. Mache

Mâche lettuce, often known as lamb’s lettuce or corn salad, is a small leafy inexperienced with a fragile and gentle taste. It’s usually utilized in salads or as a garnish, offering a young texture and a refined nutty style.

86. Mint (Peppermint)

Mint is a herbaceous plant identified for its refreshing aroma and taste. It has vibrant inexperienced leaves and is usually utilized in cooking, teas, cocktails, and as a garnish, including a cool and refreshing aspect to varied dishes and drinks.

87. Mung Bean

Mung beans are small, inexperienced legumes which have a light and barely nutty taste. They are utilized in numerous cuisines all over the world in soups, curries, salads, and desserts.

88. Mushrooms

Mushrooms are a kind of fungi that are available in numerous shapes, sizes, and flavors. They’re broadly appreciated for his or her distinctive style and versatile culinary makes use of. A few of the hottest mushroom varieties that individuals eat embrace button mushrooms, often known as white mushrooms, which have a light taste and clean texture.

Cremini mushrooms, additionally referred to as child bellas, are much like button mushrooms however have a deeper, earthier taste. Portobello mushrooms are mature cremini mushrooms with a big, meaty texture and strong taste, usually used as a meat substitute in vegetarian dishes. Shiitake Mushrooms have a definite umami style and are generally utilized in Asian delicacies. One other sought-after selection is the oyster mushroom, identified for its delicate taste and velvety texture. Moreover, there are numerous different kinds of mushrooms like chanterelles, morels and porcini, every prized for his or her distinctive traits and flavors. Mushrooms supply a variety of culinary potentialities and are loved in dishes corresponding to soups, stir-fries, sauces, and as a topping or filling in numerous recipes.

89. Mustard Greens

Mustard greens are leafy greens that belong to the Brassica household, which incorporates cabbage and kale. They’ve a definite peppery and barely bitter style, and their leaves are sometimes utilized in salads, stir-fries, sautés, or as a cooked inexperienced vegetable, offering a vibrant addition to dishes and a superb supply of nutritional vitamins and minerals.

90. Napa Cabbage

Napa cabbage, often known as Chinese language cabbage or celery cabbage, is a kind of leafy vegetable with lengthy, pale inexperienced leaves and a crisp texture. It has a light, barely candy taste and is usually utilized in Asian cuisines, notably in stir-fries, salads, kimchi, and as a filling for dumplings or spring rolls.

91. Navy Beans

Navy beans, often known as haricot beans or white beans, are small, oval-shaped legumes with a light taste and creamy texture. They’re usually utilized in numerous culinary preparations, together with soups, stews, casseroles, and baked beans, offering a superb supply of protein, fiber, and important vitamins.

92. Nettles

Nettles, often known as stinging nettles, are leafy inexperienced crops with small hairs that may trigger a stinging sensation upon contact. Regardless of their prickly nature, nettles are extremely nutritious and have been utilized in conventional medication and culinary purposes. They are often cooked or brewed into tea and are identified for his or her earthy taste and potential well being advantages.

93. Nopales

Nopales are the pads or paddles of the prickly pear cactus, generally present in Mexican and southwestern cuisines. They’ve a barely tangy taste and a crisp texture when cooked, and are sometimes utilized in salads, tacos, soups, and numerous different dishes, providing a singular and vibrant addition to the meal.

94. Okra

Okra is a inexperienced vegetable with a definite elongated form and a singular texture. It’s generally utilized in Southern and Indian cuisines, and when cooked, it turns into tender with a barely slimy consistency, usually appreciated in stews, curries, stir-fries, or as a fried or grilled facet dish.

95. Paprika

Paprika is a floor spice constituted of dried pink peppers, usually gentle or candy varieties. It provides vibrant colour and a gentle, barely candy and smoky taste to dishes, usually used as a seasoning in numerous cuisines, notably in Hungarian, Spanish, and Center Jap recipes.

96. Parsley

Parsley is a herb with vibrant inexperienced leaves and a contemporary, gentle taste. It’s broadly used as a garnish and ingredient in numerous culinary preparations, including a pop of colour and a refined, herbaceous style to salads, soups, sauces, and different dishes.

97. Parsnip

Parsnip is a creamy white root vegetable that’s carefully associated to parsley and carrots.. It has a candy and earthy taste, and a young texture when cooked, making it a flexible ingredient for roasting, mashing, soups, stews, and different dishes.

Recipe:
Easy Roasted Parsnips by Katie Webster
Creamy Parsnip Puree Recipe by Marcie

98. Peanuts

Peanuts are legumes that develop underground and are enclosed in a skinny, papery shell. They’re identified for his or her wealthy nutty taste and are generally loved as a snack, utilized in cooking and baking, and processed into peanut butter and numerous different peanut-based merchandise.

99. Peppadew

Peppadew is a trademarked model title for a kind of candy piquanté pepper. These peppers are small, spherical, and vibrant pink in colour, with a candy and barely spicy style. They’re usually utilized in salads, sandwiches, pizzas, and as a topping or ingredient in numerous dishes so as to add a singular taste and a contact of warmth.

100. Pinto Beans

Pinto beans are a kind of legume generally utilized in Mexican and Southwestern cuisines. They’ve a beige colour with mottled patterns and a creamy texture when cooked, making them a preferred selection for dishes like refried beans, chili, stews, and bean salads.

101.Potato

Potatoes are starchy tuber greens that belong to the Solanaceae household. They’re broadly consumed worldwide and are a staple meals in lots of cuisines. The most typical types of potatoes embrace russet potatoes, which have a fluffy texture and are glorious for baking and mashing; pink potatoes, which have a clean texture and are sometimes utilized in salads and roasting; and Yukon Gold potatoes, identified for his or her buttery taste and flexibility in numerous cooking strategies. Moreover, there are numerous different varieties, every with its personal distinctive traits and culinary makes use of.

102. Pumpkin

Pumpkin is a big, spherical fruit that belongs to the squash household. It has a thick, orange or yellow outer pores and skin and a candy, fleshy inside. Pumpkins are generally utilized in cooking and baking, notably in making pies, soups, and different savory and candy dishes.

103. Radicchio

Radicchio is a leafy vegetable with vibrant purple-red leaves and a barely bitter style. It’s usually utilized in salads, including a colourful and flavorful aspect, and can be grilled, roasted, or used as a garnish to boost the visible attraction of dishes.

104. Radish

Radish is a root vegetable characterised by its crisp texture and peppery taste. It is available in numerous shapes, sizes, and colours, starting from small and spherical to lengthy and cylindrical, and from pink to white and even black. Radishes are generally eaten uncooked in salads or used as a crunchy addition to sandwiches, however they can be cooked or pickled for various culinary preparations.

105. Purple Cabbage

Purple cabbage is a cruciferous vegetable with dense, tightly packed leaves which can be a deep pink or purple colour. It has a barely peppery and earthy taste and is usually utilized in salads, coleslaw, braised dishes, and pickled preparations, including vibrant colour and a gentle crunch to the plate.

106. Purple Onion

Purple onion is a kind of onion with a deep purple pores and skin and a gentle to reasonable taste. It’s generally utilized in numerous culinary preparations, corresponding to salads, salsas, sandwiches, and pickled dishes, the place its vibrant colour and barely candy style add each visible attraction and a nice oniony kick.

107. Rhubarb

Rhubarb is a vegetable identified for its tart taste and vibrant pink stalks. It’s generally utilized in desserts, jams, and pies, usually paired with candy substances to steadiness its acidity and create a scrumptious distinction of flavors.

Recipes to Strive:
Rhubarb Crisp by Holly
Rhubarb Bars by Chocolate with Grace

108. Romaine Lettuce

Romaine lettuce is a wide range of lettuce with lengthy, crisp leaves and a barely bitter style. It’s generally utilized in salads and sandwiches, offering a refreshing and crunchy texture, and it’s notably favored in Caesar salads for its sturdy leaves that may maintain dressings and toppings properly.

109. Rutabaga

Rutabaga is a root vegetable that could be a cross between a cabbage and a turnip. Additionally it is referred to as swede or yellow turnip, and has a barely candy and earthy taste. It’s usually utilized in stews, soups, roasted dishes, or mashed as a more healthy different to potatoes.

110. Savoy Cabbage

Savoy cabbage is a kind of cabbage characterised by its crinkled and ruffled leaves. It has a light and barely candy taste, and it’s generally utilized in numerous culinary preparations corresponding to stir-fries, soups, stews, and even uncooked in salads, including a pleasant crunch and texture to dishes.

111. Shallot

Shallots are a kind of onion with a milder and sweeter taste. They’ve a definite elongated form and are sometimes utilized in cooking so as to add depth and complexity to dishes, notably in sauces, dressings, and sautés.

112. Snap Peas

Snap peas are edible pods which have a crisp texture and candy taste. They’re usually loved contemporary as a snack or utilized in stir-fries and salads, including a refreshing and crunchy aspect to dishes.

113. Sorrel

Sorrel is a leafy inexperienced herb identified for its tart and tangy taste. It’s usually utilized in culinary preparations corresponding to salads, soups, and sauces, including a refreshing and barely acidic style to dishes.

114. Soy Beans

Soybeans, often known as edamame, are a kind of legume broadly cultivated for his or her excessive protein content material and versatile culinary makes use of. They’re generally utilized in numerous varieties corresponding to tofu, soy milk, soy sauce, and as an ingredient in lots of vegetarian and vegan dishes.

115. Spaghetti Squash

Spaghetti squash is a winter squash selection that, when cooked, might be scraped into lengthy, spaghetti-like strands. It’s a common low-carb and gluten-free different to pasta and is usually used as a base for numerous sauces and toppings.

116. Spinach

Spinach is a leafy inexperienced vegetable identified for its dietary worth and flexibility in cooking. It has a light and barely bitter style and might be loved uncooked in salads, sautéed as a facet dish, or included into numerous recipes corresponding to soups, quiches, and smoothies.

117. Cut up Peas

Cut up peas are a kind of dried pea which have been break up in half. They’re generally utilized in soups and stews, offering a wealthy and hearty texture together with a light, earthy taste.

Recipe to Strive:
Cut up Pea Soup by Cooking Stylish

118. Spring Onion

Spring onions, often known as scallions or inexperienced onions, are younger onions harvested earlier than they absolutely mature. They’ve a milder taste in comparison with mature onions and are sometimes used uncooked or calmly cooked as a garnish or ingredient in salads, stir-fries, and numerous different dishes.

119. Sunchoke

Sunchoke, often known as Jerusalem artichoke, is a root vegetable that’s not really an artichoke nor from Jerusalem. It has a barely candy and nutty taste and is usually loved roasted, sautéed, or utilized in soups and salads, offering a singular and crunchy texture.

120. Candy Potato

Candy potatoes are root greens which have a candy and starchy style. They’re wealthy in vitamins and generally utilized in each savory and candy dishes, corresponding to fries, casseroles, pies, and even desserts.

121. Swiss Chard

Swiss chard is a leafy inexperienced vegetable that’s identified for its vibrant coloured stems and darkish inexperienced leaves. It has a barely bitter and earthy taste and might be loved sautéed, steamed, or utilized in salads and soups.

122. Taro Root

Taro root, often known as dasheen or eddo, is a starchy tuber that’s broadly consumed in lots of cuisines all over the world. It has a tough, furry exterior and a white or purple flesh, and when cooked, it has a nutty taste and a creamy texture. Taro root is utilized in numerous culinary preparations, corresponding to soups, stews, chips, and desserts.

123. Turmeric

Turmeric is a vibrant yellow spice that comes from the foundation of the Curcuma longa plant. It has a heat, earthy taste and is usually added to curries and rice, however additionally it is utilized in conventional medication for its potential well being advantages.

124. Turnip

Turnip is a root vegetable that has a crisp texture and a barely peppery and candy taste. It’s generally utilized in numerous cuisines, each cooked and uncooked, and might be roasted, mashed, or added to soups and stews for its distinctive style.

Recipes to Strive:
Turnip and Potato Patties by Elise Bauer
Roasted Turnips with Bacon and Goat Cheese by Jen Wooster

125. Wasabi

Wasabi, additionally referred to as Japanese horseradish, is usually used to make a pungent and spicy condiment. It’s constituted of the grating the Wasabia japonica plant and is understood for its distinctive taste and inexperienced colour.

126. Water Chestnut

Water chestnut is an aquatic vegetable that grows in marshes and has a crisp and crunchy texture. It’s generally utilized in Asian delicacies, notably in stir-fries and salads, and provides a refreshing and barely candy style to dishes.

127. Watercress

Watercress is a leafy inexperienced vegetable with small, spherical leaves and a peppery style. It’s usually utilized in salads, sandwiches, and soups, and is understood for its excessive nutrient content material, notably in nutritional vitamins A, C, and Ok.

128. Wax Beans

Wax beans are a kind of legume which can be much like inexperienced beans however have a yellow or pale inexperienced colour. They’ve a barely candy and gentle taste and might be loved in salads, stir-fries, or as a facet dish when cooked.

129. White Onion

White onion is a wide range of onion with a white pores and skin and a gentle taste. It’s generally utilized in numerous culinary dishes and recipes for its crisp texture and refined onion style.

130. Yellow Onion

Yellow onion is a kind of onion characterised by its golden-brown pores and skin and powerful taste. It’s broadly utilized in cooking and provides a strong style to dishes, making it a flexible ingredient in lots of cuisines.

131. Yellow Squash

Yellow squash, often known as summer time squash, is a kind of vegetable with a light and barely candy taste. It has a yellow colour and a young texture, making it a preferred ingredient in numerous dishes corresponding to stir-fries, soups, and facet dishes.

132. Yucca Root

Yucca root, often known as cassava or manioc, is a starchy tuber generally utilized in cooking. It has a agency texture and a mildly candy style, and it may be ready in numerous methods, together with boiling, frying, or mashing, to make a variety of dishes.

133. Zucchini

Zucchini is a summer time squash that’s identified for its elongated form and inexperienced or yellow pores and skin. It has a light, delicate taste and a young texture, making it a flexible vegetable utilized in a wide range of dishes corresponding to stir-fries, salads, pasta, and as a wholesome different to pasta noodles in dishes like zucchini noodles or “zoodles.”

Recipes to Strive:
Italian Baked Zucchini by Melissa
Crispy Zucchini Casserole by Love & Lemons

From acquainted favorites like broccoli and carrots to extra unique choices corresponding to kohlrabi and lotus root, this final A-Z record of greens has given you the names of a variety of choices in your veggie bucket record journey. It is going to be enjoyable to verify your previous favorites, and a few new scrumptious treasures.

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