In this blog post, you will learn the names of many common and unusual vegetables in English, complete with pictures to help you remember them. Knowing vegetable vocabulary is very important for English learners because it helps you understand conversations, read recipes, write menus, and talk about food with confidence. By mastering these words, you can improve your speaking, reading, writing, and listening skills, making it easier to communicate in everyday situations and enjoy healthy meals while practicing English.
Vegetable Names in English
Artichoke
A green flower bud eaten as a vegetable. Mild, nutty flavour. Often steamed, grilled, or used in salads and dips.
Asparagus
A long, green spear-shaped vegetable. Tender and healthy, rich in vitamins. Commonly steamed, roasted, or grilled as a side dish.
Arugula
Also called rocket. A leafy green with a peppery taste. Popular in salads, pizzas, and sandwiches.
Aubergine (Eggplant)
A purple, oval-shaped vegetable. Soft inside with mild flavour. Commonly grilled, baked, or used in curries and stews.
Beetroot
A round root vegetable, deep red in colour. Sweet and earthy in taste. Often eaten boiled, roasted, or in salads.
Broccoli
A green vegetable with tree-like florets. Rich in vitamins and fibre. Eaten raw, steamed, roasted, or stir-fried.
Brussels Sprouts
Small, round green vegetables that look like mini cabbages. Slightly bitter but sweet when roasted. Healthy and rich in nutrients.
Butternut Squash
A pear-shaped squash with orange flesh. Sweet and nutty taste. Often roasted, baked, or used in soups.
Bok Choy
A Chinese cabbage with green leaves and white stalks. Mild flavour, often used in stir-fries and soups.
Carrot
A crunchy root vegetable, orange in colour. Sweet taste. Commonly eaten raw, boiled, roasted, or juiced.
Cabbage
A round leafy vegetable, green or purple. Mild flavour. Used in salads, soups, stir-fries, and pickles.
Cauliflower
A white, round vegetable made of florets. Mild taste. Can be roasted, steamed, or used as a rice substitute.
Celery
A green stalk vegetable, crunchy and watery. Low in calories. Common in salads, soups, or eaten raw with dips.
Chard
Also called Swiss chard. A leafy green vegetable with colourful stems. Slightly bitter, used in salads, soups, and stir-fries.
Collard Greens
Large, dark green leaves with a strong flavour. Rich in nutrients, often boiled, steamed, or cooked with meats.
Cucumbers
A long, green vegetable with watery, mild taste. Refreshing and hydrating. Often eaten raw in salads or pickles.
Daikon Radish
A long white radish, mild in flavour. Commonly eaten raw, pickled, or cooked in Asian dishes.
Common Vegetable Names with Pictures
Dandelion Greens
Green leafy vegetable with a slightly bitter taste. Often used in salads or teas. Rich in vitamins and minerals for health.
Endive
A leafy vegetable with curly green leaves. Slightly bitter in taste, commonly eaten raw in salads or lightly cooked.
Edamame
Young green soybeans served in pods. Soft and slightly sweet in taste, often boiled or steamed as a healthy snack.
Fennel
A white bulb vegetable with green stalks and feathery leaves. Has a mild sweet flavour, often used in soups and salads.
French Beans
Thin and long green beans. Soft and crunchy when cooked. Often boiled, steamed, or stir-fried in daily meals.
Garlic
A small bulb with many cloves. Strong flavour and smell. Used for cooking and medicine, good for heart and health.
Ginger
A brown root with a strong spicy taste. Widely used in tea, curries, and medicines for digestion and cold.
Green Beans
Long green pods with soft seeds inside. Mild taste and eaten cooked, steamed, or stir-fried as a side dish.
Gourd
A family of green vegetables like bottle gourd and bitter gourd. Soft or bitter in taste, used in curries and soups.
Horseradish
A white root vegetable with very strong, spicy flavour. Often grated and used in sauces and dips.
Iceberg Lettuce
A round, light green leafy vegetable. Crisp, watery, and mild in taste. Commonly used in salads and sandwiches.
Indian Mustard Greens
Dark green leaves with a sharp, peppery flavour. Commonly used in curries, especially in traditional Indian dishes.
Jicama
A root vegetable with brown skin and white flesh. Crunchy and sweet, often eaten raw in salads.
Jerusalem Artichoke
A tuber root that looks like ginger. Sweet and nutty in flavour, often cooked in soups or roasted.
Kale
Dark green leafy vegetable with curly leaves. Full of vitamins and fibre, used in soups, salads, and healthy juices.
Kohlrabi
A round green or purple bulb with leafy stems. Crisp and mild in taste, eaten raw or cooked.
Leek
A vegetable like onion with long white stalks and green leaves. Mild flavour, used in soups and stews.
Lettuce
A soft leafy vegetable, usually green. Mild taste, eaten fresh in salads, burgers, and sandwiches.
Lima Beans
Flat, oval beans with a soft texture. Creamy in taste, used in stews, soups, and mixed dishes.
Names of Vegetables in English
Mustard Greens
Dark green leaves with a peppery flavour. Rich in vitamins, often cooked in curries, soups, or eaten as leafy side dishes.
Mushrooms
Soft fungi vegetables, white or brown in colour. Mild, earthy flavour. Used in soups, pizzas, sauces, and many dishes worldwide.
Nappa Cabbage
A large, light green Chinese cabbage with soft leaves. Mild taste, commonly used in stir-fries, soups, and kimchi.
New Potatoes
Small, young potatoes with thin skin. Sweet and soft in taste, often boiled or roasted with their skin on.
Okra
Also called lady’s finger. A long, green vegetable with soft seeds inside. Slightly slimy, used in curries and stews.
Onion
A round bulb vegetable with layers. Strong flavour, used in almost every dish, both raw in salads and cooked in food.
Orach
A leafy green vegetable similar to spinach. Comes in green or purple colour. Mild taste, eaten in salads and soups.
Parsnip
A white root vegetable, sweet and nutty in flavour. Looks like a carrot and often roasted, boiled, or used in soups.
Peas
Small, round green seeds inside a pod. Sweet in taste, eaten raw or cooked in rice, soups, and curries.
Pumpkin
A large round vegetable with orange skin and flesh. Sweet and soft when cooked. Used in soups, pies, and desserts.
Potato
A starchy root vegetable, brown outside and white or yellow inside. Very common, used in fries, chips, curries, and snacks.
Pepper (Bell Pepper)
Brightly coloured vegetable in green, red, or yellow. Mild and sweet flavour, eaten raw in salads or cooked in many dishes.
Quinoa Greens
Green leaves of the quinoa plant. Nutritious, mild in flavour, and eaten cooked like spinach or used in healthy salads.
Radish
A small red, white, or purple root vegetable. Crisp and spicy in taste, often eaten raw in salads.
Rocket (Arugula)
A leafy green vegetable with a peppery taste. Popular in salads, sandwiches, and pizzas for its sharp flavour.
Rutabaga
A round root vegetable, yellow inside and purple outside. Sweet and earthy flavour, often boiled, mashed, or roasted.
Vegetable Names with Pictures and PDF
Spinach
A green leafy vegetable, soft and healthy. Rich in iron and vitamins. Often eaten in salads, soups, and cooked dishes.
Sweet Potato
A sweet-tasting root vegetable with orange flesh. Very healthy and full of fibre. Commonly baked, roasted, or used in desserts.
Swede
Also called rutabaga. A round root vegetable, yellow inside and purple outside. Mild and sweet, used in soups and stews.
Shallots
Small, onion-like bulbs with a mild, sweet flavour. Used in salads, sauces, and cooking for gentle taste.
Snap Peas
Crunchy green peas with edible pods. Sweet in flavour and often eaten raw, stir-fried, or steamed.
Turnip
A round white root vegetable with a purple top. Mild in taste, often boiled, roasted, or used in soups.
Taro
A starchy root vegetable with brown skin and white flesh. Used boiled or fried, common in Asian and African dishes.
Tomatillo
A small green fruit vegetable covered in a papery husk. Tart in flavour, often used in Mexican sauces and salsas.
Tomato
A red, juicy vegetable (fruit by science). Mild and slightly tangy, used in salads, sauces, curries, and soups.
Upland Cress
A leafy green vegetable with a peppery taste. Similar to watercress, used in salads, soups, and sandwiches.
Victoria Rhubarb
A vegetable with thick red stalks and sour taste. Often cooked with sugar in pies, desserts, and sauces.
Watercress
Small green leaves with a peppery flavour. Grows in water. Healthy and often eaten fresh in salads or soups.
Winter Squash
A group of squashes with hard skin and sweet flesh. Includes butternut and acorn squash, often roasted or used in soups.
White Radish
Also called daikon. A long white root vegetable with mild flavour. Commonly eaten raw, pickled, or cooked.
Yam
A starchy root vegetable, brown outside and white inside. Different from sweet potato. Widely eaten boiled, roasted, or fried.
Yellow Squash
A soft summer squash, yellow in colour. Mild and slightly sweet, used in stir-fries, soups, or grilled.
Zucchini
A green summer squash, long and soft. Mild taste, eaten grilled, fried, or baked in many dishes.
Get a free PDF of Vegetable Names with Pictures:
FAQs
Why should kids learn vegetable names in English?
Because it helps them in school, shopping, and everyday conversations.
Are vegetable names easy to remember?
Yes, with pictures and short meanings, they are very easy to learn.
How can I teach vegetable names to children?
By showing real vegetables, pictures, and repeating names daily.
Which vegetables are most common worldwide?
Potato, onion, tomato, carrot, and cabbage are the most common.
Can vegetable names improve English vocabulary?
Yes, they are part of daily life and improve everyday vocabulary.
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