In this post, we’ve pulled together all the vegetables that start with Y that we could find. That way, if you need a list for an assignment or a game, you’ll have the answers you need.
Yacon is really a kind of daisy, but there are some countries in South America that eat its tubers. They have a sweet taste.
Don’t mistake yams for sweet potatoes! Yams are an entirely different plant known for their edible tubers. They’re eaten all over the world.
3. Yam Bean
Even though they’re called yam beans, you shouldn’t confuse these root vegetables for yams. They’re grown typically in South America and can safely be eaten either raw or cooked.
4. Yardlong Bean
The asparagus bean has numerous names, many of which reference its length, such as snake bean and, of course, yardlong bean. Like a string bean, it has a long, thin pod.
You can eat it raw or cooked.
Yarrow is a plant that isn’t consumed so much these days. However, you can find it being used in some types of alcohol.
6. Yellow Pear Tomato
When you see the yellow pear tomato, you can see exactly why it’s called that. This tomato is a brilliant yellow color with a pear shape. Bite into it, though, and you’ll quickly realize it’s not a pear!
7. Yellow Squash
Yellow squash is a name that applies to a few different types of squash. The one we’re thinking of is the straightneck squash, which is also called the yellow squash.
It has a slightly sweet taste and can be fried, boiled, steamed, or even microwaved.
8. Yokohama Velvet Bean
Yokohama velvet bean is one of the many names for the velvet bean. It’s usually fed to animals as a fodder crop, but you can eat its beans or shoots.
9. Yucca Root
There are at least two plants that both go by the name yucca, including cassava. The one we are referring to here is simply called yucca.
It is believed that this plant may have been eaten historically. There are numerous types of yucca, many of which have edible parts.
10. Yukon Gold Potato
Most have seen the Yukon Gold potato, which is a bright gold color on the inside. You might be surprised to learn that this potato was first developed as recently as 1966.
You can use dry or wet cooking methods to prepare Yukon gold potatoes because of their waxy flesh.