Vegetables are an essential part of a healthy diet, rich in vitamins, minerals, and fiber. Learning vegetable vocabulary words helps you identify different vegetables and use them correctly in cooking, shopping, and conversations. Below are 100 vegetable vocabulary words, each with a short, clear definition in a friendly, conversational tone.
Vegetables Vocabulary Words With Meaning
Here are list of Vegetables Vocabulary Words:
1. Carrot
A long, orange root vegetable.
2. Potato
Starchy tuber often fried or mashed.
3. Tomato
Red, juicy fruit used as a vegetable.
4. Onion
Strong-smelling bulb used in cooking.
5. Garlic
Small, flavorful cloves used for seasoning.
6. Cucumber
Long, green vegetable with high water content.
7. Lettuce
Leafy green used in salads.
8. Spinach
Leafy green rich in iron.
9. Broccoli
Green vegetable with tree-like florets.
10. Cauliflower
White vegetable similar to broccoli.
11. Cabbage
Round leafy vegetable, often shredded.
12. Beetroot
Dark red root vegetable.
13. Radish
Small, spicy root vegetable.
14. Turnip
Round root, often white and purple.
15. Zucchini
Long, green summer squash.
16. Eggplant
Purple vegetable, also called aubergine.
17. Bell Pepper
Crunchy, colorful vegetable in red, green, or yellow.
18. Chili Pepper
Small, spicy vegetable.
19. Pumpkin
Large, orange squash used in pies.
20. Squash
Group of vegetables with hard or soft skin.
21. Corn
Yellow kernels on a cob.
22. Peas
Small, green round vegetables in pods.
23. Green Beans
Long, green pods eaten whole.
24. Okra
Slim green pod used in stews.
25. Celery
Crunchy green stalk with leaves.
26. Asparagus
Tall, thin green stalks.
27. Leek
Long, mild-flavored member of the onion family.
28. Fennel
Bulb vegetable with licorice flavor.
29. Artichoke
Flower bud eaten before it blooms.
30. Kale
Dark leafy green, rich in nutrients.
31. Arugula
Peppery green leaf, often in salads.
32. Swiss Chard
Leafy green with colorful stems.
33. Mustard Greens
Spicy leafy vegetable.
34. Collard Greens
Leafy vegetable common in Southern cuisine.
35. Parsnip
White root vegetable, sweet when cooked.
36. Yam
Sweet root, often confused with sweet potato.
37. Sweet Potato
Orange-fleshed root vegetable.
38. Horseradish
Strong, spicy root used for flavor.
39. Ginger
Pungent root used for flavor and health.
40. Turmeric
Bright yellow root with earthy taste.
41. Scallion
Also called green onion; mild in flavor.
42. Shallot
Small, sweet bulb similar to onion.
43. Daikon
Large white radish used in Asian cooking.
44. Taro
Starchy root vegetable with purple spots.
45. Lotus Root
Crunchy root with a floral shape.
46. Bamboo Shoot
Tender new growth of bamboo plant.
47. Watercress
Peppery green used in salads.
48. Dandelion Greens
Bitter leafy greens from dandelion plant.
49. Endive
Leafy vegetable with a slightly bitter taste.
50. Chicory
Bitter green often used in salads.
51. Radicchio
Red and white bitter leafy vegetable.
52. Cress
Tiny, spicy greens.
53. Seaweed
Edible marine vegetable used in sushi.
54. Purslane
Leafy green with slight sour taste.
55. Sorrel
Tart leafy green.
56. Chives
Thin, green herb-like vegetable.
57. Mint Leaves
Aromatic herb with refreshing flavor.
58. Basil Leaves
Sweet, aromatic green leaves.
59. Cilantro
Fresh herb with a citrusy flavor.
60. Parsley
Bright green herb used as garnish.
61. Dill
Feathery herb with tangy taste.
62. Rosemary
Woodsy herb with needle-like leaves.
63. Thyme
Small leaves with strong flavor.
64. Oregano
Herb often used in Italian cooking.
65. Sage
Soft, gray-green herb with earthy flavor.
66. Bay Leaf
Dried leaf used to flavor soups.
67. Peppercorn
Dried fruit ground into black pepper.
68. Mushroom
Fungi used in many dishes.
69. Truffle
Rare, expensive underground fungus.
70. Edamame
Immature soybeans in pods.
71. Soybean
Legume used in tofu and soy milk.
72. Lentils
Small legumes high in protein.
73. Chickpeas
Round legume used in hummus.
74. Mung Beans
Green legumes used in Asian dishes.
75. Kidney Beans
Red, kidney-shaped beans.
76. Black Beans
Dark beans common in Latin cuisine.
77. Pinto Beans
Speckled beans used in chili and burritos.
78. Lima Beans
Flat, pale green beans.
79. Broad Beans
Also called fava beans.
80. White Beans
Mild-flavored beans, great for soups.
81. Bean Sprouts
Young shoots of beans.
82. Nopal (Cactus Leaf)
Edible flat cactus leaf.
83. Chayote
Green, pear-shaped squash.
84. Kabocha
Japanese pumpkin.
85. Spaghetti Squash
Squash with noodle-like flesh.
86. Acorn Squash
Small, ribbed green squash.
87. Butternut Squash
Tan-colored, sweet squash.
88. Goosefoot
Wild green, related to spinach.
89. Malabar Spinach
Tropical vine with edible leaves.
90. Yardlong Beans
Very long, thin green beans.
91. Snake Gourd
Long, twisty green vegetable.
92. Bitter Gourd
Warty green vegetable with bitter taste.
93. Ivy Gourd
Small, green gourd used in curries.
94. Drumstick (Moringa)
Long pod vegetable used in soups.
95. Bottle Gourd
Light green vegetable with soft flesh.
96. Wax Gourd
Large melon-like vegetable with waxy skin.
97. Ash Gourd
Pale vegetable used in Indian cuisine.
98. Teasel Gourd
Spiny gourd used in frying.
99. Elephant Foot Yam
Large tropical root vegetable.
100. Amaranth Leaves
Edible leafy green high in nutrients.