Are you in need of a list of vegetables that start with S? We’ve got your back. To save you some time, we’ve located all the vegetables that start with the letter “S” that we could find.
Keep reading to learn more.
1. Salsify
Salsify is actually a flower, but its roots are edible. These edible roots are suitable for use in salads if they’re young, but old roots are better if you cook them in a soup.
2. Samphire
The word “samphire” encompasses a pretty wide variety of plants. Many of those types, such as golden samphire and rock samphire, are edible, though.
3. San Marzano Tomato
San Marzano tomatoes are a type of plum tomato, which is a smaller tomato variety. This particular kind of tomato has a powerfully sweet taste that it makes it excellent for canning.
4. Santorini Tomato
The Santorini tomato has roots in the city of the same name in Greece. They have an extremely acidic flavor.
5. Savoy Cabbage
The Savoy cabbage gets its name for an area in France with the same name. Despite its namesake, though, it’s thought that this cabbage truly comes from England or the Netherlands.
Because it doesn’t get too soft once cooked, Savoy cabbage works well in soups.
6. Scallions
Closely related to shallots and leeks, scallions have the same piquant flavor as their relatives but on a milder scale. Slice them up and use them to top tofu, stir fry, and soup.
7. Scorzonera
The broader family name for salsify is scorzonera. This family also includes dandelions and daisies.
8. Sculpit
In English, you might call the sculpit bladder campion. The name sculpit comes from Italy, where this leafy plant is used frequently in risotto.
9. Sea Beet
The sea beet is an ancestor to many popular veggies today, like beetroot and Swiss chard. Like its descendants, it’s edible. You can eat its leaves raw or cooked.
10. Sea Kale
You might think based on the name that sea kale grows in the sea, but that’s incorrect. This leafy green grows in coastal regions in Europe.
You can eat the stems like a vegetable. Otherwise, you can grow it for decorative purposes.
11. Sea Vegetables
Sea vegetable is a larger category of veggies. They all, as you can probably tell, grow in the sea. This group of veggies is comprised entirely of edible seaweeds.
12. Seaweed
The word seaweed refers to a broad spectrum of aquamarine plants and algae. Many of them are edible and are used frequently in Asian food. Sushi, for example, is often wrapped in seaweed.
13. Serrano Pepper
A serrano pepper is a kind of chili pepper. When they’re unripe, they’re green and look strikingly similar to jalapenos. However, as they get older, their color turns into brown, green, orange, red, or yellow.
14. Shallot
Shallots are a small type of onion. What you may not know about them is that they grow in clustered cloves like garlic.
Just like onions as a whole, shallots are fairly flexible. Pickle them, fry them, or serve them on kebabs.
15. Shepherd’s Purse
What sets the Shepherd’s purse plant apart from others on this list is that it’s a type of carnivorous plant. Its seeds draw in nematodes, which it then kills to boost the nutrients in its soil.
Asian countries and some Native Americans eat or use this plant in their drinks.
16. Shetland Black Potato
With its extremely dark purple skin, it’s easy to see how the Shetland black potato got its name. Because this potato grows shallow roots, it’s perfect for growing in a container.
17. Shiitake Mushroom
The Shiitake mushroom naturally grows in some countries in the eastern parts of Asia. Since they’re kind of spread out across Asian countries, you can find them in a few different types of food.
Someone in Japan might use Shiitake mushrooms in miso soup. On the other hand, someone in China might use the mushroom in a dish called Buddha’s delight.
18. Sierra Leone Bologi
Sierra Leone Bologi must often be grown on a trellis, as it is a vine. You can steam its leaves and eat them like you would eat spinach.
19. Sissoo Spinach
You can find sissoo spinach growing on the ground around the world. Another name for it is Brazilian spinach, as some Brazilians eat the leaves raw in salads. It is often recommended, however, that you cook it prior to eating it.
20. Skirret
Skirret’s roots are used as a vegetable, much like salsify. It’s a remarkably hardy plant that can withstand pests, disease, and cold weather.
21. Snake Bean
Also known as the asparagus bean, the snake bean grows in elongated green pods that are reminiscent of string beans. You can also eat just like a green bean – either raw or cooked.
22. Snake Gourd
It’s pretty easy to see why the snake gourd is called snake gourd when you look at it. Its long, serpentine shape makes this vegetable resemble a snake.
The snake gourd grows in numerous Asian countries, but you can also find it in Florida and parts of Australia.
23. Snap Pea
When most people think of pea pods, they probably imagine snap peas. These small green pods are often interspersed in salads, although you can eat them whole by themselves.
24. Snow Pea
If you’ve ever eaten stir fry made in the United States, you’ve probably seen snow peas in it. The whole pod is edible, so they’re often mixed entirely into stir fries.
25. Soko
While India and China both regard soko as nothing more than a weed, it’s consumed by people in Africa and some countries in southeast Asia. In Africa, it’s often eaten in a mixture of boiled greens.
26. Sorrel
Sorrel is a wonderfully versatile herb. You can sprinkle it into a salad or blend it up for use in a soup or sauce. Despite its leafy green looks, though, it has a sweet taste that’s often described as being similar to wild strawberries.
27. Sour Cabbage
Sour cabbage isn’t a veggie you’ll find growing in a garden. Rather, it’s a type of fermented vegetable preserve that’s consumed in quite a few eastern European countries.
28. Soybean
Soybeans might be one of the most popular beans in the world, although not many people might realize it. This is because they’re used to make tofu and soy milk, which are staples in vegetarian and vegan diets around the world.
29. Spaghetti Squash
This squash gets its name because of the way its flesh looks when it’s cooked. When cooked, the flesh comes out of the squash in long strings that resemble noodles.
In fact, many people use the flesh of the spaghetti squash to make a more nutritious version of spaghetti.
30. Spinach
One way to really up the nutrition of a salad is by adding spinach leaves. However, this green has far more uses and your creativity is the limit when it comes to cooking with it.
Spinach dips, soups, smoothies, salads, sandwiches, and wraps are really just the tip of the iceberg.
While it is mostly eaten fresh, spinach can also be stored by freezing.
Read Also: What Does Spinach Taste Like?
31. Spring Onion
Truthfully, spring onion is just another name for scallion. We’ve included it on this list, though, in case you need as many veggie names that start with “S” as possible.
Spring onions have long green leaves growing out of the bulbs. This is the part that is used most often in cooking.
32. Sprouts
Sprouts are basically really young plants that have been allowed to just barely begin growing. This is commonly done with beans, for example, and used in stir fries.
33. Squash
Squash is the overall name for a type of vine plant that grows large fruits. There are numerous types of squash in the world, and we’ve even included several specific kinds on this list.
Although squashes are scientifically categorized as fruits, they’re typically treated like veggies in the culinary field.
34. Straightneck Squash
Many of the veggies on this list come from countries all over the world, but the straightneck squash is one that originally comes from the United States. There, it is commonly boiled, fried, steamed, or baked.
35. String Bean
String beans are long, skinny beans grown all around the world. You can eat them fresh, get them from a can, or even buy them frozen.
36. Summercrisp Lettuce
The flavorful leaves of the summercrisp lettuce are nice and large. It is also sometimes referred to as French crisp lettuce.
37. Swede
Swede is just another word for rutabaga, a European root vegetable. This plant was originally created as a combination of cabbage and turnips.
38. Sweet Potato
If anyone tries to tell you that the bright orange sweet potato is actually a yam, don’t be fooled. Many people refer to them as yams in the United States, but they’re not actually real yams.
It’s more like a potato, actually, although it’s not closely related to potatoes, either.
39. Sweetcorn
It’s not hard to find sweetcorn in the average grocery store. This type of corn is known for being very sugary and doesn’t store very well. You can eat it fresh on the cob, canned, or frozen.
40. Swiss Chard
Swiss chard is a leafy green vegetable with bright stalks, which make it kind of resemble rhubarb. However, you can find it with white or yellow stalks, too.
You can use it in salads, stir fries, and soup. Some even use the giant leaves as an alternative tortilla.
41. Sword Bean
The sword bean is not grown on a commercial scale, but you can nonetheless find people who eat this legume in India. Sometimes, people also eat it in other Asian countries or in Africa.
Hey, I’m Joey. I’ve been cooking since I was a little kid and love everything about it. You can find my writing about food, kitchen appliances (such as blenders) and much more. Thanks for stopping by!
