Vegetables Vocabulary English: Vegetables form an essential part of the nutritious cycle of our life. They are not just nutritious but also help people to maintain a healthy lifestyle. With more and more people shifting to plant-based diets these days, here is a list of vegetable vocabulary that will help you increase your food vocabulary and know more about nutritious vegetables that you can add to your nutritious diet.
Study the most important English Vocabulary Words identified by our experts and learn the right vocabulary to use in your day to day conversations.
List of Vegetable Vocabulary Words in English
Name of Vegetable Vocabulary words
In today’s world, health is something that everyone takes very seriously. More and more people are conscious about their diet. With this in regard, a vegetable-based diet is something that people are adapting to. It is not just nutritious but also has a variety of food recipes with vegetables. Here is a list that has been compiled of vegetables that you can add to your diet to have more delicious food options.
- Artichoke
- Asparagus
- Bean
- Beetroot
- Broccoli
- Brussels Sprout
- Cabbage
- Carrot
- Cauliflower
- Celery
- Chilli Pepper
- Corn
- Courgette/ Zucchini
- Cucumber
- Eggplant
- Garlic
- Ginger
- Leek
- Lettuce
- Mushroom
- Onion
- Pea
- Pineapple
- Potato
- Pumpkin
- Radish
- Spinach
- Spring Onion
- Squash
- Sweet Potato
- Tomato
- Turnip
Description of the Vegetable Vocabulary words.
Artichoke
The artichoke is a big thistle-like perennial aster plant prized for its edible bloom buds. The flavor of the artichoke is delicate and nutty, and the smaller heads, or buds, are usually the most sensitive. Artichoke heads can be served hot with a sauce or cold as a salad or appetizer.
Asparagus
The most well-known is garden asparagus (Asparagus Officinalis), grown as a vegetable for its luscious spring stalks. Several African species are grown for their decorative value. Its young shoots are eaten as a spring vegetable and are frequently grown as a vegetable crop.
Bean
Beans are the young, unripe fruit of several cultivars of the common bean. It is frequently grown for its delicious seeds and seedpods. As a leguminous food crop, the common bean is second only to the soybean in economic and societal importance. It is high in protein, as are other beans, and contains moderate quantities of iron, thiamin, and riboflavin.
Beetroot
The taproot of a beet plant is known as beetroot. Beets are primarily grown in temperate to cool climates or during the cooler seasons. Beets tolerate a relatively high soil salt concentration but are susceptible to high acidity and a low boron level when grown extensively under irrigation. Boron shortage slows the growth and results in black sores in the root flesh.
Broccoli
Broccoli is a cabbage family edible green plant with a vast flowering head, stem, and tiny accompanying leaves consumed as a vegetable. Broccoli is a healthy vegetable high in dietary fiber and various vitamins and minerals, including potassium, folic acid, and vitamins A, C, and K. It can be eaten raw or cooked. Broccoli should be dark green, with sturdy stems and compact bud clusters.
Brussels Sprout
The Brussels sprout belongs to the Gemmifera Group of cabbages and is farmed for its tasty buds. Brussels sprouts are often eaten cooked, and young sprouts have a more delicate flavor than older sprouts. The vegetable is high in fiber, folic acid, manganese, and vitamins A, C, and K.
Cabbage
Cabbage, a variety of Brassica oleracea cultivars, is a leafy green, scarlet (purple), or white (pale green) biennial plant produced as an annual vegetable crop for its dense leaved heads. The edible sections of all cabbage varieties, including kale, broccoli, and Brussels sprouts, are low in calories and high in vitamin C.
Carrot
The carrot is a root vegetable that is orange in color; however, purple, black, red, white, and yellow cultivars occur. Among common kinds, root forms range from spherical to long, with a blunt to pointy lower ends. Aside from the orange-colored roots, there are white-, yellow-, and purple-fleshed variations.
Cauliflower
Cauliflower is an annual that reproduces through seed. Typically, only the head – the delicious white meat is known as “curd” – is consumed. Cauliflower is abundant in vitamins C and K and is commonly served cooked or raw in salads and relishes.
Celery
Celery (Apium graveolens) is a wetland plant in the Apiaceae family that has been grown since antiquity as a vegetable. Celery has a tall, fibrous stalk that tapers into leaves. In the United States, raw celery is served as an appetizer or in salads by itself or with spreads or dips. Celery seed is a tiny seedlike fruit that tastes and smells like the plant itself and is used as a spice, particularly in soups and pickles.
Chilli Pepper
The chili pepper, or chili in Nahuatl, is the berry-fruit of plants in the genus Capsicum, which are part of the nightshade family, Solanaceae. Chili peppers are commonly used in many cuisines to add intense ‘heat’ to foods.
Corn
Corn is a grass family (Poaceae) cereal plant that produces edible grain. This domestic crop originated in the Americas and is one of the world’s most extensively distributed food crops. Corn is used as cattle feed, human food, biofuel, and raw material in the industry.
Courgette/Zucchini
Summer squash, also known as zucchini or baby marrow, is a vining herbaceous plant whose fruit is plucked when the immature seeds and epicarp (rind) are still tender and tasty. Courgettes are widely available in home gardens and shops, and the young fruits are prepared as a vegetable. The blooms are also tasty and can be cooked.
Cucumber
Cucumber is a popular creeping vine plant in the Cucurbitaceae gourd family that produces cylindrical fruits eaten as vegetables. Cucumber has little nutritious value, but its delicate flavor makes it popular in salads and relishes. Small fruits are frequently pickled.
Eggplant
Eggplant is grown worldwide for its edible fruit. It is commonly eaten as a baked, grilled, fried, or boiled vegetable and a garnish and in stews.
Garlic
Garlic is a bulbous flowering plant species of the onion genus Allium. The plant is native to Central Asia, but it grows wild in Italy and southern France, and it is a staple in many national cuisines. The bulbs have a robust onion-like scent and a spicy taste, and they are not typically eaten raw.
Ginger
Ginger is a flowering plant whose rhizome, often known as ginger root or ginger, is widely used as a spice and folk medicine. The spice has a somewhat bitter taste and flavors pieces of bread, sauces, curry foods, confections, pickles, and ginger ale. It is usually dried and ground.
Leek
The leek is often known as the broadleaf wild leek. The edible component of the plant is a bundle of leaf sheaths, which is sometimes incorrectly referred to as a stem or stalk. The plant has a mild, sweet, onion-like flavor and is linked to the onion. Leek stalks are commonly used in European soups and stews, particularly as a side dish and can be cooked whole as a vegetable.
Lettuce
Lettuce is an annual plant in the Asteraceae (daisy) family. It is most commonly grown as a leaf vegetable, although it is also produced for its stem and seeds. Lettuce is mostly used in salads, but one can also find it in soups, sandwiches, and wraps; one can also grill it.
Mushroom
A mushroom, sometimes known as a toadstool, is a fleshy, spore-bearing fruiting body of a fungus that grows above ground, on soil, or its food supply. In a minimal meaning, mushroom refers to the ubiquitous edible fungus found in fields and meadows (Agaricus campestris). The mushroom grown commercially and seen in markets is A. bisporus, a closely related species.
Onion
The onion (Allium cepa L., from Latin cepa “onion”) is a vegetable that is the most frequently grown member of the genus Allium. It is also known as the bulb onion or common onion. Onions are poor in nutrition but high in flavor and are extensively used in cooking. They provide flavor to stews, roasts, soups, and salads, and they can also be served as a cooked vegetables.
Pea
The pea is the tiny spherical seed or seedpod of the pod fruit Pisum sativum. Each pod contains several green or yellow peas. Pea pods are botanically classified as a fruit since they contain seeds and emerge from the ovaries of a (pea) flower. Fresh, canned, or frozen peas are available, and dried peas are widely used in soups. Some types, such as sugar peas and snow peas, produce edible pods that may be eaten raw or cooked like green beans and are prevalent in East Asian cuisines. The plants are pretty easy to grow, and the seeds are high in protein and fiber.
Pineapple
The pineapple (Ananas comosus) is a tropical plant with edible fruit, the most economically significant plant in the Bromeliaceae family. The fruit has become a staple in Pan-Asian cuisine, appearing in meat, vegetables, fish, and rice.
Potato
The potato is the starchy tuber of the plant Solanum tuberosum, and it is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Potatoes are commonly served whole or mashed as a cooked vegetable, and they are also processed into potato flour, which is used in baking and as a sauce thickening. Vitamin C, protein, thiamin, and niacin are all found in the tubers, highly digestible.
Pumpkin
A pumpkin is around a winter squash cultivar with smooth, slightly ribbed skin and is usually deep yellow to orange in color. The seeds and pulp are contained within the thick shell. Pumpkins are extensively farmed for human use as well as animal feed. Pumpkin is primarily eaten as a vegetable in Europe and South America, interchangeably used with other winter squashes. Pumpkin pie is a classic Thanksgiving and Christmas treats in the United States and Canada.
Radish
Radishes are farmed and consumed throughout the world, usually as a crunchy salad vegetable with a strong flavor. There are several types, each with its size, flavor, color, and maturation time. Radish are low in calories and are typically eaten raw; the young leaves can be cooked the same way that spinach is. Young fruits are also edible and are frequently consumed raw or sautéed. The mild, crisp, somewhat firm flesh of the minor, quick-growing spring kinds contrasts with the intense firm flesh of the large, slow-growing summer and winter varieties.
Spinach
Spinach is a blooming plant with lush green leaves that is native to Central and Western Asia. Its leaves are a popular culinary vegetable that can be eaten fresh or preserved through canning, freezing, or dehydration. It acquired significant momentum as a crop in the 1920s when attention was drawn to its high iron and vitamin A and C content. Spinach is available as a salad green as well as a cooked vegetable.
Spring Onion
Green onions are vegetables derived from the genus Allium and its many varieties. The onion’s flavor is mild which is used as a flavoring for cooked foods, and the entire onion, including the stem, top, and bulb, is used raw in salads and sauces, as a garnish, and .
Squash
Squash (genus Cucurbita), a genus of flowering plants in the Cucurbitaceae family, many of which are widely farmed like vegetables and cattle feed. Squashes are endemic to the New World, where aboriginal peoples grew them before European settlement. The edible species’ fruit is typically served as a cooked vegetable, and the seeds and blooms can also be cooked and eaten.
Sweet Potato
The sweet potato (Ipomoea batatas) is a dicotyledonous plant in the Convolvulaceae family, including bindweed and morning glory. Young shoots and leaves are occasionally consumed as greens. The fleshy roots are used as a cooked vegetable, whole or mashed, and as pie filling. The crop has long been produced in Japan for drying and the production of starch and alcohol.
Tomato
Tomatoes are the edible berries of the plant Solanum Lycopersicum, also known as the tomato plant. Tomatoes, classified as a vegetable for nutritional purposes, are high in vitamin C and the phytochemical lycopene. The fruits are widely consumed fresh in salads, cooked as a vegetable, as an ingredient in various prepared recipes, and pickled. Furthermore, a significant portion of the world’s tomato production is utilized for processing, with products such as canned tomatoes, tomato juice, ketchup, puree, paste, and “sun-dried” tomatoes or dehydrated pulp.
Turnip
The turnip, often known as the white turnip (Brassica rapa subsp. rapa), is a root vegetable produced in temperate climes worldwide for its white, meaty taproot. Young turnip roots are eaten raw or pickled, while the young leaves can be cooked and served. Cooked and either whole or mashed, the roots are frequently used in stews. Rutabaga (Brassica napus, variation napobrassica) is a separate species from yellow or wax turnips.
