Learning vegetables names helps kids, students, and beginners remember what each item is called. This guide includes common vegetables like cabbage, carrots, and onions. Many people forget or confuse names. Knowing these edible plants makes it easier to talk, read, and write about vegetables.
Contents
Common Vegetables Names with Pictures
- Carrot
- Potato
- Tomato
- Cucumber
- Lettuce
- Onion
- Spinach
- Broccoli
- Bell Pepper
- Zucchini
- Eggplant
- Cabbage
- Cauliflower
- Peas
- Sweet Potato
- Asparagus
- Radish
- Artichoke
- Pumpkin
- Kale
Vegetables Names visual guide to help reinforce their names.
- Carrot
Sweet and mild, usually orange. Great for salads, soups, and snacks.
- Potato
Starchy and mild, with brown skin. Perfect for mashing, frying, or baking.
- Tomato
Sweet and tangy, often red. Common in salads, sauces, and soups.
- Cucumber
Refreshing and crisp, green. Ideal for salads and snacks.
- Lettuce
Mild and crunchy, mostly green. A salad essential.
- Onion
Sharp raw, sweet when cooked. Adds flavor to many dishes.
- Spinach
Earthy and soft, dark green. Great for smoothies and sautés.
- Broccoli
Mild and slightly bitter, green. Best steamed or roasted.
- Bell Pepper
Sweet and crunchy, in red, yellow, or green. Perfect for stir-fries and salads.
- Zucchini
Soft and mild, green or yellow. Great for grilling or baking.
- Eggplant
Soft and slightly bitter, purple. Excellent for roasting and dips.
- Cabbage
Crunchy and slightly sweet, green or purple. Used in slaws and soups.
- Cauliflower
Nutty and mild, usually white. A low-carb alternative in many dishes.
- Peas
Sweet and soft, green. Common in soups and side dishes.
- Sweet Potato
Earthy and sweet, orange or purple. Great for baking or fries.
- Asparagus
Tender and mild, green. Tasty when roasted or grilled.
- Radish
Crisp and spicy, red or white. Adds crunch to salads.
- Artichoke
Nutty and soft, green. Often steamed or grilled.
- Pumpkin
Sweet and earthy, orange. Used in pies, soups, and purees.
- Kale
Bitter and chewy, dark green. Popular in salads and chips.
Learn Vegetables Names with Picture
- Green Beans
- Beetroot
- Celery
- Leeks
- Chard
- Parsnip
- Okra
- Sweet Corn
- Fennel
- Turnip
- Mushrooms
- Radicchio
- Brussels Sprouts
- Bean Sprouts
- Taro
- Bok Choy
- Chayote
- Kohlrabi
- Endive
- Shallot
Clear picture of Vegetables Names for beginners to identify and remember.
- Green Beans
Crisp and mild, green. Delicious steamed or stir-fried.
- Beetroot
Sweet and earthy, deep red. Perfect for roasting or juicing.
- Celery
Crunchy and mild, green. Great as a snack or in soups.
- Leeks
Mild and onion-like, green and white. Often used in soups and stews.
- Chard
Bitter and soft, green or red. Perfect for sautés or soups.
- Parsnip
Sweet and nutty, pale yellow. Ideal for roasting or mashing.
- Okra
Mild and slimy, green. A staple in stews and gumbo.
- Sweet Corn
Sweet and juicy, yellow. Tasty grilled or boiled.
- Fennel
Licorice-like flavor, pale green. Adds aroma to dishes.
- Turnip
Mild and earthy, white with purple tops. Great for roasting.
- Mushrooms
Earthy and savory, brown or white. Perfect for soups and stir-fries.
- Radicchio
Bitter and crunchy, red. Adds color to salads.
- Brussels Sprouts
Mild and nutty, green. Best roasted or sautéed.
- Bean Sprouts
Mild and crunchy, pale yellow. Common in stir-fries and soups.
- Taro
Nutty and starchy, brown skin. Used in soups and desserts.
- Bok Choy
Mild and crunchy, green and white. Popular in Asian dishes.
- Chayote
Mild and soft, green. Often used in soups or stews.
- Kohlrabi
Sweet and crunchy, pale green. Ideal for slaws and roasting.
- Endive
Bitter and crisp, pale yellow. Common in salads.
- Shallot
Mild and sweet, brown skin. Adds depth to sauces.
Vegetables Names Vocabulary with Pictures
- Arugula
- Mustard Greens
- Watercress
- Sweet Pepper
- Butternut Squash
- Acorn Squash
- Daikon
- Swiss Chard
- Rhubarb
- Collard Greens
- Chinese Cabbage
- Napa Cabbage
- Snow Peas
- Chives
- Sorrel
Vegetables Names List in English with Clear Pictures
- Arugula
Peppery and crisp, green. Great for bold salads.
- Mustard Greens
Sharp and spicy, dark green. Often cooked for a milder taste.
- Watercress
Peppery and tangy, green. Adds zest to soups and sandwiches.
- Butternut Squash
Sweet and creamy, orange. Perfect for soups and roasting.
- Acorn Squash
Sweet and mild, green skin. Delicious baked or stuffed.
- Daikon
Mild and crunchy, white. Common in pickles and soups.
- Swiss Chard
Soft and bitter, green or red. Ideal for sautés.
- Rhubarb
Tart and firm, red or green. Often used in desserts.
- Collard Greens
Bitter and chewy, dark green. Slow-cooked for rich flavor.
- Chinese Cabbage
Sweet and crisp, light green. Common in stir-fries.
- Napa Cabbage
Soft and sweet, pale green. Used in kimchi and soups.
- Snow Peas
Sweet and crisp, green. Great in stir-fries or raw.
- Chives
Mild and onion-like, green. Used as a garnish.
- Sorrel
Tangy and citrusy, green. Adds zest to sauces and soups.
Conclusion
Learning these vegetables names will help you easily identify and use them. A picture of these edible plants will help reinforce their names for better recall.
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