Are you looking for a list of all vegetable names in English? You’ve come to the right place. We’re going to be listing out all of the most common American English vegetable names along with their pictures so that you can associate what they look like with how they are spelled.
Types of Vegetables
People categorize vegetables in many different ways depending on who is talking and the subject at hand. Here we will forego scientific classifications and list only types of vegetables as commonly discussed in everyday American life.
- Allium
- Beans
- Cabbages
- Cruciferous Vegetable
- Gourds
- Green Vegetables
- Greens
- Leafy Greens
- Leafy Vegetables
- Legumes
- Lettuces
- Marrow
- Mushrooms
- Peas
- Pods
- Red Vegetables
- Root Vegetables
- Seeds
- Squashes
- Stem Vegetables
- Tubers
- Vegetable Fruits
List of Vegetable Names
- Acorn Squash
- Artichoke
- Arugula
- Asparagus
- Aubergine
- Banana Pepper
- Bean
- Beet
- Beetroot
- Bell Pepper
- Bibb Lettuce
- Bitter Gourd
- Black Beans
- Blackeyed Peas
- Boston Lettuce
- Broccoli
- Brussels Sprout
- Butter Bean
- Buttercup squash
- Butternut Squash
- Cabbage
- Cantalope
- Caper
- Carrot
- Cauliflower
- Celeriac
- Celery
- Chickpeas
- Chicory
- Chives
- Chili Pepper
- Cluster Bean
- Collard
- Corn
- Courgette
- Cucumber
- Eggplant
- Endive
- English Pea
- Fava Bean
- Fennel
- Fluted pumpkin
- French Bean
- Garbanzo Bean
- Great Northern Bean
- Green Bean
- Green Onion
- Green Pepper
- Honey Dew Melon
- Horseradish
- Iceberg Lettuce
- Kale
- Kidney Beans
- Lady Finger
- Leaf Lettuce
- Leek
- Legume
- Lentil
- Lettuce
- Lima Bean
- Mushroom
- Mustard Green
- Napa Cabbage
- Okra
- Onion
- Pea
- Pepper
- Pinkeye Purple Hull
- Potato
- Pumpkin
- Pumpkin Radish
- Purple Cabbage
- Purple Onion
- Purple Yams
- Red Cabbage
- Red Onion
- Red Pepper
- Rocket Leaf
- Romaine Lettuce
- Runner Bean
- Rutabaga
- Scallion
- Sea Grape
- Sea Kale
- Snake Bean
- Sorrell
- Spinach
- Spring Onion
- Squash
- String Bean
- Summer Squash
- Sweet Pepper
- Sweet Potato
- Tomato
- Turnip
- Turnip Greens
- Watercress
- Watermelon
- White Onion
- Winged Bean
- Winter Melon
- Yam
- Yellow Onion
- Yellow Squash
- Zucchini
Vegetable Names in English with Pictures
Acorn Squash
Acorn squashes are typically baked with the seeds removed in autumn. They’re served as a side dish or as a main by stuffing other ingredients inside of the squash. They are typically yellowish orange on the inside with green skin.
Artichoke
Artichoke is the bud or flower of a thistle. They can be braised, grilled, boiled, steamed or stuffed, and baked. The outer leaves are too tough to chew but scraping their inner surface with your teeth yields a delectable pulp. The artichoke heart is completely edible.
Arugula
Arugula is a leafy green that people have been eating since roman times. It has dark green leaves with deep notches up and down each side and is most often eaten in salads. Arugula is also deliciously steamed or sauteed and used as a side dish or added to soups and pasta dishes.
Asparagus
Asparagus spears are long then and closely resemble green paintbrushes. They are versatile and can be chopped and added to soups, souffles, or steamed as a side dish. The best way to serve asparagus is either grilled or baked with a light sauce.
Aubergine
Aubergine is an old-world variety of eggplant with deep purple skin. It soaks up flavors well and is lovely in soups, stews, and curry dishes or can be grilled, fried, broiled, or steamed and served a vegetable main.
Banana Pepper
Banana Peppers are medium-sized chili peppers that have little to no heat and a sweet taste. They are yellow and shaped much like a banana. You can eat raw banana peppers, use them as an alternative to hotter peppers when cooking, or stuff them as a side dish. Banana peppers also make excellent pickled peppers.
Bean
A bean is any seed from the flowering plant family Fabaceae. There are hundreds of different types of beans, and you can use them in many different ways. Beans are a good source of protein and an essential part of a vegan diet.
Beet
Beets are an often underrated root vegetable. Most often a purple, there are also golden varieties. Beets tend to have a bitter, earthy flavor, but they develop a subtle sweetness when baked or grilled till tender. Though often overlooked, the greens of the beet are also edible and taste similar to turnip greens.
Beetroot
Beetroots are the edible taproot of the beet plant. They are usually purple, but golden examples are also grown. Beetroots have a bitter earthy flavor but turn sweet when grilled or baked. Making pickled beets is a popular way of preserving this vegetable.
Bell Pepper
Bell Peppers, also called sweet peppers, are the only types of peppers incapable of producing capsaicin. Capsaicin is the chemical that gives chilies their heat. They are squat, wide, and shaped like an old-world cowbell, giving them their name. Bell peppers come in many colors and are so versatile that chefs have dedicated entire cookbooks to them.
Bibb Lettuce
Bibb lettuce is a smaller version of butterhead lettuce with short, smooth-edged leaves. Bibb lettuce leaves are most commonly used as a salad green but make excellent wraps and are tasty wilted as a side dish.
Bitter Gourd
Bitter gourd is a relative newcomer to the United States but has been a staple in Asia, Africa, and the Caribbean for eons. As the name implies, it has a very bitter taste. When preparing, you should split the gourd in half and use a spoon to scrape out the core and seeds.
Black Beans
Black beans are a small shiny type of turtle bean commonly used in creole, cajun, and Latin American cuisine. Black beans absorb flavors well, and they tend to take the edge off of spicy dishes.
Blackeyed Peas
Blackeyed Peas are a sub-species of cowpeas with pale skin and a black eye where the legume was attached to the pod. Often eaten, seasoned alone, blackeyed peas are also excellent mashed and used as a base for dips or protein-rich baked goods.
Boston Lettuce
Boston lettuce is a larger member of the butterhead lettuce group. Its smooth-edged leaves range from pale to dark green. Boston lettuce has a silky flavor making it a green salade favorite.
Broccoli
Broccoli is a member of the cabbage family. The entire plant is edible, but most people only eat the stem and large flowers. Broccoli can be steamed and eaten alone or incorporated into salads, soups, stir-fries, and casseroles.
Brussels Sprout
Brussels sprouts are one of few members of the cabbage family that people eat the bud instead of the mature flower. Named after Brussels, Belgium, Brussel sprouts are most often eaten boiled, steamed, or grilled.
Butter Bean
Butter beans are white to cream-colored beans with a flat profile and curved shape. There are many varieties of butter beans, and they are generally all served alone, lightly seasoned, or as a mash.
Buttercup squash
Buttercup squash has dark green skin and resembles large acorns in shape. The flesh can be cubed and incorporated into other dishes, or you can cut the squash in half. Scoop out the seeds and fill them with your favorite stuffing ingredients.
Butternut Squash
Butternut squash is a yellow winter squash with a flavor similar to pumpkin. It can be stuffed and served as a main dish or pureed to make soup.
Cabbage
Cabbage is a large family of vegetables most recognizable by their dense-leaved heads. Cabbage comes in many colors, and you can serve it cooked, incorporated into salads, or as a slaw.
Cantalope
Cantalope is a sweet type of muskmelon with deep orange flesh. Most people eat cantaloupes alone, but you can add them to fruit salads.
Capers
Capers are the pickled fruit of the Capparis spinosa bush. They are salty green pea-sized balls commonly used as an ingredient in Mediterranean cuisine. Capers are high in sodium but also nutrient-rich.
Carrot
The carrot is one of Amerca’s favorite root vegetables. They are most often orange, but white, yellow and white varieties do exist. Carrots are lovely served raw or added to many dishes, both sweet and savory.
Cauliflower
Cauliflower is a large bloom member of the cabbage family with dense white lumpy heads. Very mild in flavor, cauliflower is eaten raw with dips or grilled or added to other dishes.
Celeriac
Celeriac is the bulb portion of a specific type of celery plant, the Apium graveolens var. rapaceum. It has a texture like potatoes but an earthy flavor with hints of celery taste.
Celery
Celery has long, pale green, fibrous stalks that taper into leaves. Cultivated since antiquity, it is very versatile and best eaten raw or lightly cooked. Many people use the leaves as a cooking herb, both fresh and dried.
Chickpeas
People also refer to Chickpeas as gram or garbanzo beans are very dense. They should be soaked and simmered for long periods when cooking. Chickpeas are usually served alone but are also the base of hummus.
Chicory
Chicory is a woody member of the daisy family. Its leaves get used as a salad green, and its root can be baked ground and used as a coffee substitute.
Chives
People generally think of chives as the dried leaves of the Allium schoenoprasum plant. The whole plant is a chive. Chives fresh or dried have a light oniony flavor and are used as a cooking herb or added fresh to salads.
Chili Pepper
Chili peppers are the fruit of any member of the genus Capsicum. They range in flavor from sweet and mild to unbelievably spicy. Almost every cuisine in the world uses chili peppers in some way.
Cluster Bean
Cluster beans are an important member of the legume family. High in protein and drought-resistant, they are among the very few viable crops in many arid regions of the world.
Collards
Collards are a close relative to kale and have a very similar nutritional profile. The entire collard plant is edible, but most people only eat the greens. These are often boiled, steamed, or wilted and served as a side dish.
Corn
Corn is rich in vitamin C and many antioxidants. Generally considered a vegetable, it is more closely related to grains, sugar cane, and bamboo.
Courgette
A courgette is smooth-skinned, green summer squash closely related to and used much like zucchini. However, farmers usually harvest the fruit early when the seeds and rine are still soft. As food, they are used much like a cucumber.
Cucumber
Cucumbers are the fruit of a creeping vine plant now cultivated on every continent. You can eat cucumbers raw, make pickles from them, or even bake and grill them.
Eggplant
Eggplant is a slick-skinned spongy vegetable in the nightshade family. Made up mostly of water, eggplant absorbs other flavors well, but caution should be used when combining eggplant with oily ingredients.
Endive
Endive is low in calories and high in nutrition. Many people enjoy tender, endive leaves braised, sautéed, or even grilled, but they truly shine when used as boats for other light recipes.
English Pea
English Peas are an excellent addition to many dishes, but fresh English or shell peas can be hard to find. 95% of all English peas grown end up canned.
Fava Bean
Also called broad beans, fava beans are one of the oldest known cultivated crops. Valued in cooler regions for their hardiness, they bloom and fruit early and bear late into autumn.
Fennel
Fennel is a mild-flavored vegetable with a slight licorice taste. Often served shaved as a garnish, fennel is at home in soups, salads, or mixed with other fragrant herbs in a wide array of dishes.