Vegetables in English: 100+ Words and Phrases

Want to order a stir-fry, read a recipe, or shop without accidentally buying five kinds of cabbage? Here’s a big, friendly list of vegetables in English — with short examples so you can actually use the words.

Tap Hear to practice pronunciation. If your mouth trips over “kohlrabi,” congratulations: you’re learning like a normal human.

Yak Snark: Vegetables are great for your health. Vegetable spelling is great for your humility. If you can spell “cauliflower” on the first try, please teach the yak your ways.

Veggie Visual Cards

Quick wins first. Learn these, then dive into the full 100+ table below.

Broccoli

cruciferous

Quick meaning: A green veggie with little “trees.”

Example: I roasted broccoli with garlic and lemon.

Carrot

root

Quick meaning: A crunchy orange root.

Example: She sliced a carrot for the salad.

Eggplant

nightshade

Quick meaning: A purple veggie (often grilled or stewed).

Example: We made eggplant curry for dinner.

Zucchini

squash

Quick meaning: A green summer squash.

Example: I grilled zucchini with olive oil.

Spinach

leafy green

Quick meaning: Soft leaves, great in soup or pasta.

Example: Add spinach at the end so it stays bright.

Sweet potato

starchy root

Quick meaning: A sweet, orange (or purple) root.

Example: We baked sweet potatoes with cinnamon.

Bell pepper

pepper

Quick meaning: A sweet pepper (red, green, yellow, orange).

Example: I chopped a bell pepper for fajitas.

Okra

pod

Quick meaning: A green pod used in soups and stews.

Example: Okra thickens gumbo naturally.

Table of 100+ Vegetables

Showing all items

Tip: Many “vegetables” are technically fruits (tomato, cucumber, peppers). In everyday English, we still call them vegetables when we cook them like vegetables.

Word	Quick meaning	Example sentence
Acorn squash	A small, ridged winter squash.	I roasted acorn squash with herbs.
Adzuki bean	A small red bean (common in Asia).	She cooked adzuki beans until they were soft.
Arame	Edible seaweed with a mild flavor.	I added arame to a simple seaweed salad.
Arugula	Peppery leafy green (salads).	Arugula gives the sandwich a spicy bite.
Artichoke	A bud-like veggie with edible leaves and heart.	We steamed an artichoke and dipped the leaves.
Asparagus	Green spears, often roasted or grilled.	Asparagus tastes great with a squeeze of lemon.
Aubergine	Another word for eggplant (common in UK).	In the UK, aubergine is what Americans call eggplant.
Bamboo shoots	Crunchy young bamboo (stir-fries, soups).	The curry had bamboo shoots for extra crunch.
Bean sprouts	Sprouted beans (often crunchy and fresh).	I topped the noodles with bean sprouts.
Beet	Sweet, earthy root (red or golden).	We roasted beet slices with balsamic.
Beet greens	Leafy tops of beets (cook like spinach).	Don’t toss the beet greens; sauté them.
Bell pepper	Sweet pepper in many colors.	He diced a bell pepper for the omelet.
Bitter melon	Bitter gourd used in many Asian dishes.	Bitter melon tastes strong, so I cooked it with egg.
Black bean	A common bean (soups, tacos).	We made black bean tacos with salsa.
Black-eyed peas	A bean with a dark “eye.”	She simmered black-eyed peas with onions.
Bok choy	Mild Chinese cabbage with crunchy stems.	Bok choy cooks fast in a hot wok.
Broccoli	Green florets (little trees).	I steamed broccoli for two minutes.
Broccolini	Long-stem broccoli (tender and sweet).	Broccolini is great grilled with salt.
Brussels sprouts	Small cabbages (best roasted).	Brussels sprouts get crispy in the oven.
Butternut squash	Sweet, orange winter squash.	We blended butternut squash into soup.
Button mushroom	Common white mushroom (mild flavor).	I sautéed button mushrooms with butter.
Cabbage	Crunchy leafy head (many types).	We shredded cabbage for coleslaw.
Calabash	A gourd used as a vegetable in some cuisines.	Calabash turns soft and sweet when stewed.
Capsicum	Another word for bell pepper (common in many countries).	In some places, capsicum means bell pepper.
Carrot	Crunchy orange root (also purple, yellow).	He peeled a carrot and ate it raw.
Cassava	Starchy root (also called yuca).	Cassava fries are crisp and filling.
Cauliflower	White florets (cooks like broccoli).	We made cauliflower rice for dinner.
Celeriac	Celery root (knobby but tasty).	Celeriac mash tastes like celery and potato.
Celery	Crisp green stalks (soups, snacks).	Celery adds crunch to tuna salad.
Cherry tomato	Small, sweet tomatoes.	Cherry tomatoes burst in the hot pan.
Chayote	Mild green squash (stays crisp).	I stir-fried chayote with garlic.
Chickpeas	Round beans (hummus, curries).	Chickpeas make salads more filling.
Chicory	Bitter leafy green (often in salads).	Chicory adds a pleasant bitterness to the mix.
Chili pepper	Hot pepper for spice.	One chili pepper was enough for me.
Cilantro	Fresh green herb (also called coriander in many places).	Cilantro makes the salsa taste brighter.
Collard greens	Thick leafy greens (often braised).	Collard greens soften slowly in broth.
Corn	Sweet kernels on a cob (or frozen).	Corn adds sweetness to the soup.
Courgette	Another word for zucchini (common in UK).	Courgette is what many people call zucchini.
Cress	Peppery little leaves (often as garnish).	I sprinkled cress on top of the soup.
Cucumber	Cool, crunchy green vegetable.	Cucumber makes the salad feel fresh.
Daikon	Large white radish.	Daikon tastes mild in hot pot.
Dandelion greens	Bitter leafy greens (salads, sautéed).	Dandelion greens taste stronger than lettuce.
Dill	Herb with a fresh, grassy flavor.	Dill goes well with cucumber and yogurt.
Edamame	Young soybeans (often steamed).	We shared a bowl of edamame before dinner.
Eggplant	Purple vegetable (also called aubergine).	Eggplant turns silky when it’s roasted.
Endive	Slightly bitter leafy vegetable.	Endive adds crunch to a salad.
Escarole	Leafy green (mildly bitter, great in soup).	Escarole stays hearty in hot broth.
Fava bean	Large green bean (also called broad bean).	Fava beans taste buttery when cooked.
Fennel	Bulb with a light licorice flavor.	Raw fennel is crisp and refreshing.
Fiddlehead fern	Curled young fern (seasonal, cooked).	We blanched fiddlehead ferns before sautéing.
Gai lan	Chinese broccoli (thick stems, leafy tops).	Gai lan tastes great with oyster sauce.
Garlic	Strong, aromatic bulbs (cook for flavor).	Garlic makes everything smell amazing.
Ginger	Spicy root (great in stir-fries and tea).	I grated ginger into the sauce.
Green bean	Long green pods (also called snap beans).	Green beans stay crisp if you don’t overcook them.
Green peas	Small round peas (fresh or frozen).	Green peas add color to fried rice.
Iceberg lettuce	Very crunchy lettuce with mild flavor.	Iceberg lettuce is perfect for a crisp salad.
Jalapeno pepper	Medium-hot green chili pepper.	He added jalapeno pepper to the nachos.
Jicama	Crunchy, slightly sweet root (often eaten raw).	Jicama sticks are great with chili and lime.
Kabocha squash	Japanese pumpkin-like squash (sweet, dense).	Kabocha squash turns creamy when roasted.
Kale	Leafy green with sturdy leaves.	Kale works well in a warm salad.
Kidney bean	Red bean used in chili and stews.	Kidney beans make the chili extra hearty.
Kohlrabi	Round crunchy veggie from the cabbage family.	Kohlrabi is crisp like an apple, but not sweet.
Leek	Mild onion-like vegetable (great in soup).	Leeks taste sweet after they soften.
Lentils	Small legumes that cook quickly.	Lentils are perfect for an easy stew.
Lettuce	Common leafy salad green.	I washed the lettuce and dried it well.
Lima bean	Large pale-green bean (creamy texture).	Lima beans taste mild and buttery.
Lotus root	Crunchy root with hole pattern inside.	Lotus root stays crisp in stir-fries.
Microgreens	Tiny young greens (strong flavor).	Microgreens make the bowl look fancy.
Mizuna	Japanese leafy green (mild peppery taste).	Mizuna is great in a mixed salad.
Mung bean	Small green bean (sprouts come from this).	Mung beans cook fast for a simple stew.
Mustard greens	Peppery leafy greens.	Mustard greens are bold, so I added a little sugar.
Napa cabbage	Mild, tender Chinese cabbage.	Napa cabbage is perfect for hot pot.
Nopales	Cactus pads eaten as a vegetable.	Nopales taste bright with lime and salt.
Nori	Seaweed sheets (sushi wraps).	I used nori to wrap rice and vegetables.
Okra	Green pod used in stews and curries.	Okra can get slippery, so I cooked it quickly.
Onion	Base flavor for countless dishes.	I sautéed onion until it turned golden.
Oyster mushroom	Mushroom with soft, fan-shaped caps.	Oyster mushrooms soak up sauce nicely.
Parsnip	Pale root like a carrot (slightly sweet).	Parsnips taste great in roasted vegetables.
Parsley	Fresh herb used as garnish or flavor.	Parsley brightens the whole dish.
Pea shoots	Tender leafy tops of pea plants.	Pea shoots wilt quickly in hot soup.
Pearl onion	Small onion (often pickled or stewed).	Pearl onions look cute in a stew.
Pinto bean	Speckled bean used in many dishes.	Pinto beans are great in burritos.
Poblano pepper	Mild chili pepper (dark green).	Poblano pepper adds flavor without too much heat.
Potato	Starchy tuber (boil, mash, fry).	Potatoes turn fluffy when mashed well.
Pumpkin	Orange squash used in soups and pies.	Pumpkin soup is cozy on rainy days.
Purslane	Crunchy leafy green with a tangy taste.	Purslane adds a fresh bite to salads.
Radicchio	Purple bitter leaf (often grilled or in salad).	Radicchio tastes less bitter after grilling.
Radish	Crunchy root with a peppery bite.	Radishes add snap to tacos.
Rapini	Bitter greens also called broccoli rabe.	Rapini tastes bold with garlic and chili.
Red cabbage	Purple cabbage (great raw or pickled).	Red cabbage stays crunchy in slaw.
Red onion	Purple-red onion (sharp, great raw).	Red onion adds bite to the salad.
Rocket	Another word for arugula (common in UK/Aus).	Rocket is peppery, so I used it lightly.
Romaine lettuce	Crisp lettuce with long leaves.	Romaine lettuce holds dressing well.
Romanesco	Green spiral veggie related to cauliflower.	Romanesco looks like edible math.
Rutabaga	Starchy root (often mashed or roasted).	Rutabaga tastes sweet after roasting.
Salsify	Root vegetable with a mild, earthy flavor.	Salsify is delicious in a creamy soup.
Samphire	Salty sea vegetable (also called sea beans).	We blanched samphire and served it with fish.
Scallion	Green onion (mild, great as topping).	I sprinkled scallions over the noodles.
Shallot	Small sweet onion with mild flavor.	Shallots make sauces taste elegant.
Shiitake mushroom	Mushroom with rich, savory flavor.	Shiitake mushrooms add depth to soup.
Snow pea	Flat pea pod, crisp and sweet.	Snow peas stay crunchy in stir-fry.
Sorrel	Leafy green with a lemony taste.	Sorrel gives soup a bright, tangy kick.
Soybeans	Beans used for tofu, soy milk, and more.	Soybeans are used to make tofu.
Spaghetti squash	Squash that turns into noodle-like strands.	Spaghetti squash is fun as a pasta swap.
Spinach	Soft leafy green (raw or cooked).	Spinach melts quickly in a hot pan.
Spring onion	Mild young onion (often looks like a large scallion).	Spring onions are sweet when grilled.
Sugar snap pea	Crisp pea pod you can eat whole.	Sugar snap peas are sweet and crunchy.
Sunchoke	Jerusalem artichoke (a knobby root).	Sunchokes roast like potatoes but taste nuttier.
Sweet potato	Sweet starchy root (orange or purple).	Sweet potatoes are amazing baked.
Swiss chard	Leafy green with colorful stems.	Swiss chard tastes great sautéed with garlic.
Taro	Starchy root used in soups and desserts.	Taro gets creamy when boiled.
Tatsoi	Tender leafy green (related to bok choy).	Tatsoi wilts nicely in hot broth.
Tomatillo	Small green “husk tomato” used in salsa.	Tomatillos make salsa taste tangy.
Tomato	Juicy red fruit used like a vegetable.	Tomatoes make the sauce taste fresh.
Turnip	Mild root vegetable (white and purple).	Turnips taste slightly sweet when roasted.
Turnip greens	Leafy tops of turnips (cook like greens).	Turnip greens are tasty sautéed with garlic.
Wakame	Seaweed often used in miso soup.	Wakame expands a lot after soaking.
Water chestnut	Crunchy aquatic vegetable (often in stir-fries).	Water chestnuts stay crunchy even when cooked.
Watercress	Peppery leafy green (great in soups).	Watercress makes the salad taste lively.
Watermelon radish	Radish with pink center and green edge.	Watermelon radish looks amazing in thin slices.
Yam	Starchy tuber (not always the same as sweet potato).	Yams are firmer and less sweet than sweet potatoes.
Yardlong bean	Very long green bean used in Asian cooking.	Yardlong beans stay snappy in stir-fry.
Yellow squash	Yellow summer squash (tender skin).	I sautéed yellow squash with onions.
Yu choy	Chinese leafy green (often stir-fried).	Yu choy tastes sweet with garlic.
Zucchini	Green summer squash (also called courgette).	Zucchini is delicious grilled with salt.

Same Veg, Different English

English travels. Veggie names travel with it. Here are common “wait, that’s the same thing?” pairs.

You might say	Also called	Where you’ll hear it	Example sentence (includes both)
Eggplant Hear:	Aubergine Hear:	Eggplant (US/Canada) • Aubergine (UK/Europe)	In London I ordered aubergine, and my friend said, “Oh, eggplant!”
Zucchini Hear:	Courgette Hear:	Zucchini (US) • Courgette (UK)	The soup was made with courgette, also known as zucchini.
Arugula Hear:	Rocket Hear:	Arugula (US) • Rocket (UK/Aus)	The cafe called it rocket, but it was the same peppery arugula.
Cilantro Hear:	Coriander Hear:	Cilantro (US) • Coriander (many other places)	The recipe said coriander, so I used fresh cilantro leaves.
Bell pepper Hear:	Capsicum Hear:	Bell pepper (US) • Capsicum (AU/NZ/India and more)	In Australia, capsicum is what I call a bell pepper.
Scallion Hear:	Green onion / Spring onion Hear:	All common, depending on region	I chopped scallions, also called green onions or spring onions, for the topping.
Rutabaga Hear:	Swede Hear:	Rutabaga (US) • Swede (UK)	The British cookbook said swede, so I bought rutabaga.
Okra Hear:	Lady finger Hear:	Okra (common) • Lady finger (common in parts of South Asia)	At the market it said lady finger, but it was definitely okra.
Chickpea Hear:	Garbanzo bean Hear:	Both common in US packaging	I used garbanzo beans, also known as chickpeas, to make hummus.
Beet Hear:	Beetroot Hear:	Beet (US) • Beetroot (UK/Aus)	The label said beetroot, but I knew it was just beet.

Yak Snark: If someone asks, “Do you like vegetables?” you can now reply with 124 words, a confident smile, and absolutely no chill.