If you’re trying to find vegetables that start with T, you’ve come to the right place. We’ve compiled a list with a bunch of veggies that all start with the letter “T.”
Take a look below…
1. Tabasco Pepper
Have you ever wondered what tabasco sauce is made out of? Well, here’s at least part of the answer: tabasco pepper.
The pepper itself is named after a state in Mexico, as that is where it comes from.
Read Also: Is Tabasco Sauce Vegan?
Tamarillo actually has a few names that start with the letter T, so in some ways, it could go on this list more than once! Some of those other names include tree tomato, tomate andino, and tomate serrano.
You can use the tamarillo to make a compote, chutney, or curry.
3. Tamarind Leaves
The tamarind tree is perhaps more well known for the fruit it produces. However, it also grows fern-like leaves used in Indian cooking.
Taro is a root vegetable used most commonly in African and Asian cooking. Some say that this plant is among the oldest cultivated by humans.
You can’t eat it raw because it’s toxic, but if you cook it, it becomes safe to eat.
Tarwi grows in the Andes region, where people are known to eat its beans. In that same region, people eat the tarwi beans in salads and soups.
The tatsoi plant is a close relative of the more well-known bok choy. Over time, it has increased in popularity, to the point where you can now find it in North America.
What can you use it for? Quite a few things, including pesto and salads.
7. Tepary Bean
Because it’s more than a match for droughts, the tepary bean is grown in dry climates like the southwest United States and Mexico. Native American peoples have cultivated these tough beans for millennia.
8. Thai Basil
Southeast Asian countries are where thai basil comes from. It’s very popular in Vietnamese food. Of course, Thai cooks also frequently use the leaves of this basil for curry.
9. Thai Chili Pepper
The Thai chili pepper is immensely popular in Asian food. Ranging from 50,000-10,000 Scoville units, this is one of the spicier peppers you can find in the average grocery store. If you think jalapenos are too spicy, stay away from this one!
10. Thai Eggplant
There are a few different kinds of Thai eggplant, but we’re lumping them all together in this spot on the list. The term “Thai eggplant” refers to eggplant types that are used in Southeast Asian cooking.
Some specific examples include the Thai purple, Thai green, and Thai yellow eggplant.
11. Three-Cornered Leek
To understand why the three-cornered leek has that name, all you need to do is look at the shape of the plant. The stalks of the flowers have three corners, like a triangle.
Three-cornered leek is completely edible. You can cook them or eat them raw, and they taste a bit like an actual leek.
People cultivate tigernut, even though some think of it as just a weed. It has delicious tubers that make a tasty snack.
You can even use the tubers to make sweet and indulgent horchata.
13. Tomaccio Tomato
The tomaccio was originally developed in Israel using a species of wild Peruvian tomato. This plant yields a lot of tomatoes and is frequently used to make sun-dried tomatoes.
Tomatillo is maybe most famous for its crucial role in salsa verde. This greenish tomato originates from Mexico, where it is beloved for its tart flavor profile.
As you might have seen from the other specific tomato items on this list, tomato is a much broader term than most people know. This round, typically red veggie has over 10,000 different types of cultivars!
In other words, the next time you say tomato, you might need to be a little bit more specific.
Topinambur is another name for the Jerusalem artichoke, which, oddly enough, doesn’t really have anything to do with Jerusalem. In fact, Native Americans were the first people to grow topinambur.
If you want to try your hand at cooking with it, you can cook it the exact same way you’d make a potato.
17. Tree Onion
There are some people who call the tree onion the “walking onion.” This is because new tree onion bulblets will grow on the parent stalk, bending it until it touches the ground and then taking root where it touches down.
The tree onion is commonly used in Korean cooking along with scallions.
18. Trinidad Moruga Scorpion Pepper
If the name of the Trinidad Moruga scorpion feels like a mouthful, you can think of it as a chili pepper. It is, in fact, one of the hottest peppers on the planet, with a heat level of over a million Scoville units.
If you can endure the heat, this pepper is described as having a faintly fruity and sweet flavor. You can grow it just about anywhere in the world.
19. Turban Squash
The turban squash is gorgeous and grows in green, white, or orange. However, those that eat it have historically been disappointed by its weak flavor that doesn’t compare to other squash very well.
In fact, some in the 1800’s described this colorful squash as “beautiful in color, but worthless in quality.” Nevertheless, it is still eaten to this day.
The average person might think of turmeric as the bright gold spice used in curry. Although it is true that the rhizomes are usually ground into this spice, there are some people who also use the leaves in their cooking. This is commonly done in India, where the leaf functions as an edible layer in a dish called patoleo.
The turnip as most people know it resembles a large purple and white radish. It is usually the root that is eaten, although some also eat the leaves.
22. Tuscan Kale
Tuscan kale has many different names. One popular name is dinosaur kale, because it has bumpy leaves that almost look like scales.
If you’re cooking with Tuscan kale, consider mixing it with other tasty ingredients.