✔ Updated · 145 vegetables, sorted by category
Vegetables that start with A include asparagus, artichokes, arugula, acorn squash, avocado, aubergine, adzuki beans and alfalfa sprouts.
This list gathers 145 culinary vegetables that begin with the letter A, sorted into twelve groups from leafy greens and roots to sea vegetables, mushrooms and rare international finds like arracacha and ash gourd. Every entry says how the vegetable tastes, what its texture is like and how it is usually cooked, with a full A-to-Z quick list at the end.
Vegetables that start with A, from everyday favorites to rare finds. The most popular:
Leafy Greens That Start With A
Salad leaves, cooking greens and leafy cultivars that start with A. Arugula is in my salad bowl most weeks.
Arugula
Tender, lobed leaves with a peppery, nutty bite, eaten raw in salads or wilted onto pizza and pasta at the last minute.
Amaranth Leaves
Soft green or red-tinged leaves with a mild, spinach-like flavor, stir-fried with garlic or simmered into curries and soups.
American Cress
Also called land cress, a small-leaved green with a hot, watercress-like bite and crisp stems, used raw in salads and sandwiches.
Asparagus Lettuce
Another name for celtuce, grown for its thick, crunchy stem with a mild, nutty taste, sliced and stir-fried or pickled.
Ashitaba
A Japanese leafy plant with a fresh, slightly bitter, celery-like flavor and tender stems, cooked as tempura or in stir-fries.
Aster Greens
Known in Korea as chwinamul, aromatic leaves with a gentle bitterness and soft texture, blanched and seasoned as namul.
Acelga
The Spanish name for Swiss chard, with earthy, beet-like leaves and juicy ribs, sautéed with garlic or added to stews.
Arctic King Lettuce
A cold-hardy butterhead lettuce with soft, buttery leaves and a sweet, mild taste, served raw in salads and wraps.
All Year Round Lettuce
A classic British butterhead with soft, pale green leaves and a gentle, sweet flavor, eaten fresh in salads and sandwiches.
Amish Deer Tongue Lettuce
An heirloom loose-leaf lettuce with pointed, tongue-shaped leaves, a crisp-tender bite and mild, nutty flavor, eaten raw.
Australian Yellowleaf Lettuce
A frilly, chartreuse heirloom loose-leaf lettuce with crunchy, juicy leaves and a sweet taste, used raw in mixed salads.
Anuenue Lettuce
A Batavian lettuce bred in Hawaii for heat tolerance, with crisp, juicy leaves and a sweet, mild flavor for salads.
America Spinach
An heirloom savoyed spinach with thick, crinkled leaves and a sweet, mineral flavor, eaten raw or quickly sautéed.
Argentata Chard
An Italian heirloom chard with wide silver-white ribs and tender, earthy green leaves, braised, gratinéed or sautéed.
Arrach
An old English name for orach, a spinach-like green with soft, slightly salty leaves, eaten raw young or cooked like spinach.
Asiatic Pennywort
Also called gotu kola, round leaves with a grassy, slightly bitter taste and crisp texture, used in Sri Lankan mallum and Thai drinks.
Root Vegetables That Start With A
Roots, tubers, corms and named potato and carrot varieties. I love roasting a tray of mixed roots.
Arrowroot
A tropical rhizome with crisp, starchy white flesh and a mild, slightly sweet taste, boiled or steamed, and ground into thickening starch.
Arracacha
An Andean root with yellow or white flesh that tastes like a cross of celery, carrot and chestnut, boiled, mashed or fried.
Ahipa
The Andean yam bean, a crisp, juicy root with a sweet, jicama-like flavor, eaten raw in salads or lightly stir-fried.
Achira
An Andean canna whose starchy rhizomes have a mild, sweet flavor and become soft when baked or boiled, also milled for biscuits.
Arrowhead
Also called Chinese arrowhead or ci gu, a small corm with a nutty, slightly bitter taste and potato-like texture, braised or fried.
American Groundnut
Apios americana, a native North American vine whose tubers taste like nutty potatoes and turn tender when boiled or roasted.
Arbi
The Hindi name for small taro roots, which cook up creamy and slightly slippery with a nutty flavor, fried or curried as arbi sabzi.
Arrowleaf Elephant Ear
Xanthosoma sagittifolium, grown for starchy corms with a nutty, earthy flavor, peeled and boiled, mashed or fried, never eaten raw.
Adirondack Blue Potato
A potato with blue-purple skin and flesh, a moist texture and earthy flavor, great boiled, mashed or roasted for color.
Adirondack Red Potato
A pink-fleshed potato bred at Cornell, with a moist, waxy texture and mild, buttery taste, roasted or tossed into potato salad.
All Blue Potato
An heirloom potato with deep blue flesh, a slightly dry, fluffy texture and nutty flavor, baked, mashed or made into chips.
Anya Potato
A knobbly British salad potato with a waxy, firm texture and nutty taste, boiled whole and dressed with butter or vinaigrette.
Agria Potato
A Dutch yellow-fleshed potato with a floury, fluffy texture and rich flavor, prized for chips, roasties and mashed potatoes.
Atlantic Potato
An American white potato with a dry, starchy texture and mild flavor, widely grown for frying into potato chips.
Amarosa Potato
A red-skinned, red-fleshed fingerling with a creamy, waxy texture and sweet, earthy flavor, roasted whole or pan-fried.
Austrian Crescent Potato
A long, curved yellow fingerling with firm, waxy flesh and a buttery taste, roasted, boiled or sliced into salads.
Annabelle Potato
A French yellow salad potato with smooth, firm, waxy flesh and a delicate, buttery flavor, best steamed or boiled.
Arran Pilot Potato
A Scottish first-early potato with creamy, waxy white flesh and a fresh, earthy flavor, boiled as new potatoes.
Atomic Red Carrot
A carrot with bright red skin and flesh, crisp texture and sweet, earthy flavor that deepens when roasted or steamed.
Amsterdam Carrot
A slim, early carrot type with tender, crisp flesh and sweet flavor, eaten raw, glazed or steamed as baby carrots.
Autumn King Carrot
A large, late-season carrot with deep orange, crunchy flesh and a rich, sweet flavor, good for roasting, soups and storage.
Albina Vereduna Beet
A white heirloom beet with crisp, juicy flesh and an extra-sweet, mild taste that will not stain, roasted, boiled or grated raw.
Avalanche Beet
A pure white beet with a sweet, mild flavor and none of the earthiness of red beets, tender when roasted or eaten raw in salads.
April Cross Radish
A long white daikon-type radish with crisp, juicy flesh and mild heat, pickled, grated raw or simmered in soups.
All American Parsnip
An heirloom parsnip with creamy white, tender flesh and a sweet, nutty flavor that intensifies when roasted or mashed.
Alba Celeriac
A celeriac variety with dense white flesh and a clean, celery-and-parsley flavor, mashed, roasted or shredded raw into remoulade.
Alliums That Start With A
Onions, garlic, leeks and shallots that begin with A. I keep a braid of garlic in my kitchen.
Ailsa Craig Onion
A giant Scottish heirloom onion with mild, sweet, juicy flesh, eaten raw in salads, grilled in thick rings or roasted.
Australian Brown Onion
An heirloom storage onion with firm flesh and a strong, pungent flavor that turns sweet and soft when caramelized or stewed.
American Flag Leek
A hardy heirloom leek with thick white shanks and a mild, sweet onion taste, softening into silky soups and braises.
Autumn Giant Leek
A long-standing leek with thick, tender white stems and a gentle onion flavor, used in leek and potato soup and gratins.
Ambition Shallot
A red-brown shallot with fine, crisp layers and a mild, sweet-sharp flavor, minced raw into dressings or roasted whole.
Artichoke Garlic
A common softneck garlic type with many cloves in layers and a mild-to-medium flavor, roasted until soft or used in everyday cooking.
Ajo Rojo Garlic
A Spanish creole garlic with purple-red cloves and a rich, hot, full flavor that mellows to sweetness when roasted.
Ail Rose de Lautrec
A pink garlic from Lautrec in southern France with firm cloves and a sweet, delicate flavor, used raw or slow-cooked.
Asatsuki
Japanese chives with thin, hollow, tender leaves and a mild onion flavor, chopped raw over noodles, tofu and miso soup.
Brassicas That Start With A
Cabbages, broccoli, cauliflower and kale relatives.
Abyssinian Cabbage
Ethiopian mustard or gomen, a leafy brassica with a mild mustard bite and tender leaves, braised with garlic and spices.
Asparation
Another name for broccolini, with long, tender stalks and small florets that taste sweet and mildly peppery, steamed or grilled.
Arrowhead Cabbage
A pointed, cone-shaped cabbage with tender, sweet, loosely packed leaves, shredded raw into slaw or quickly stir-fried.
All Seasons Cabbage
An American heirloom drumhead cabbage with dense, crisp leaves and a mild, sweet flavor, for sauerkraut, slaw and braising.
Amager Cabbage
A Danish heirloom white cabbage with very firm, crunchy heads and a sweet, peppery taste, used for slaw, stews and storage.
Arcadia Broccoli
A broccoli variety with tight, dark green heads, crisp stems and a sweet, grassy flavor, steamed, roasted or stir-fried.
Alverda Cauliflower
A lime-green cauliflower with firm, dense curds and a mild, sweet, nutty flavor, roasted, steamed or eaten raw.
Azur Star Kohlrabi
A purple-skinned kohlrabi with crisp, juicy white flesh that tastes like sweet broccoli stem, eaten raw in slaws or roasted.
Asian Mustard Greens
Broad-leaved mustards with a sharp, horseradish-like heat and crunchy ribs, stir-fried, braised or pickled into sour greens.
Squash & Gourds That Start With A
Winter squash, pumpkins and gourds that start with A.
Acorn Squash
A ridged, dark green squash with sweet, nutty orange flesh that turns tender when halved and roasted with butter or maple.
Ambercup Squash
A small orange kabocha-type squash with dense, dry flesh and a sweet, chestnut-like flavor, roasted or puréed into soup.
Arikara Squash
A Native American heirloom squash from North Dakota with sweet, fine-grained orange flesh, baked, steamed or made into pies.
Ash Gourd
Also called winter melon, a large gourd with mild, juicy white flesh that turns soft and translucent in soups, curries and sweets.
Atlantic Giant Pumpkin
The pumpkin behind world-record giants, with pale, watery, mild flesh, grown for contests and occasionally used in soups.
Autumn Gold Pumpkin
A medium carving pumpkin with smooth orange flesh and a mild, sweet flavor, also roasted, puréed or baked into pies.
Amish Pie Pumpkin
An heirloom pumpkin with thick, sweet, fine-textured orange flesh, ideal for smooth pie filling, breads and roasting.
Australian Butter Squash
A large, pale pumpkin with deep orange, dense flesh and a sweet, buttery flavor, roasted, steamed or puréed.
Aehobak
Korean zucchini, a pale green summer squash with tender, sweet flesh, pan-fried in egg batter or simmered in doenjang stew.
Ayote
The Central American name for squash, whose firm, sweet flesh is simmered in soups or cooked with panela as a sweet treat.
Angled Luffa
Also called ridge gourd, a ribbed green gourd with soft, spongy flesh and mild, sweet taste, peeled and stir-fried or curried.
Apple Gourd
Known in India as tinda, a small round gourd with soft, mild, slightly sweet flesh, cooked into curries and stuffed sabzi.
Achocha
Also called caigua, a small Andean gourd with crisp, hollow pods that taste like cucumber and green pepper, stuffed or stir-fried.
Armenian Cucumber
A long, ribbed snake melon eaten like cucumber, with crisp, thin-skinned flesh and a mild, sweet taste, sliced raw or pickled.
Legumes & Pods That Start With A
Beans, peas and edible pods starting with A.
Adzuki Beans
Small red beans with a sweet, nutty flavor and soft, creamy texture, simmered into soups or mashed into sweet red bean paste.
Asparagus Bean
Also called yardlong bean, slender pods up to 18 inches long with a crunchy texture and grassy taste, stir-fried or curried.
Asparagus Pea
Lotus tetragonolobus, a winged pod with a delicate, asparagus-like flavor when picked small, steamed or sautéed in butter.
Anasazi Bean
A maroon-and-white heirloom bean with a sweet, slightly earthy flavor and creamy texture, simmered for chili and refried beans.
Appaloosa Bean
A spotted heirloom dry bean with a firm, creamy texture and mild, savory flavor that holds its shape in soups and stews.
Ayocote Bean
A large Mexican runner bean with a meaty, chestnut-like flavor and creamy interior, slow-cooked in stews and bean soups.
Arikara Yellow Bean
A Native American heirloom bean with a mild, buttery flavor and smooth, creamy texture, baked or simmered in soups.
African Yam Bean
A West African legume with dried seeds that cook up creamy and nutty, boiled into porridge, and edible tubers eaten like potatoes.
Alaska Pea
An early heirloom shelling pea with small, firm peas and a mild, starchy sweetness, cooked fresh or dried for split pea soup.
Alderman Pea
Also called Tall Telephone, a vining heirloom pea with large pods and sweet, tender peas, boiled briefly with butter and mint.
Amish Snap Pea
An heirloom edible-pod pea with crunchy, juicy pods and a sweet, fresh flavor, eaten raw or quickly stir-fried.
Aquadulce Fava Bean
A hardy broad bean with large, tender green beans and a buttery, nutty flavor, blanched, skinned and tossed with pasta or mashed.
Alfalfa Sprouts
Thin, crunchy sprouts with a fresh, mild, nutty flavor, piled raw into sandwiches, wraps and salads.
Avarekalu
The Kannada name for fresh field beans, a hyacinth bean with a nutty, slightly sweet flavor, cooked into Karnataka saaru and upma.
Fruiting Vegetables That Start With A
Peppers, eggplants, tomatoes, corn, okra and avocado, all fruits botanically but cooked as vegetables.
Avocado
Rich, buttery green flesh with a mild, nutty taste, eaten raw in guacamole, salads and toast, or grilled briefly.
Get the recipe →Aubergine
The British name for eggplant, with spongy flesh that turns creamy and savory when roasted, fried, grilled or stewed.
African Eggplant
Also called garden egg, small white, green or orange eggplants with a bitter, firm flesh, stewed with peppers or eaten raw in West Africa.
Applegreen Eggplant
A small, pale green heirloom eggplant with tender skin and mild, non-bitter flesh, sautéed or grilled without peeling.
Asian Eggplant
Long, slender eggplants with thin skin and creamy, sweet flesh that soaks up sauces, stir-fried, steamed or braised.
Anaheim Pepper
A long, mild green chile with thick, crisp walls and a fruity, slightly smoky taste, roasted for chiles rellenos and salsas.
Ancho Chile
The dried form of the poblano, wrinkled and leathery with a sweet, raisin-like, mildly hot flavor, rehydrated for mole and sauces.
Aji Amarillo
Peru's favorite yellow-orange chile, with fruity heat and thin, crisp flesh, blended into creamy sauces for papa a la huancaÃna.
Aji Dulce
A Caribbean sweet pepper that looks like a habanero but has little heat and a fruity, floral flavor, used in sofrito and stews.
Aji Panca
A Peruvian dark red chile, usually dried, with a smoky, berry-like flavor and mild heat, made into pastes for grilled meats.
Aji Charapita
A tiny, round Amazonian chile with intense, fruity heat and thin skin, used fresh in salsas or pickled in Peruvian cooking.
Aci Sivri Pepper
A long, thin Turkish pepper with mild-to-medium heat and a sweet, crisp bite, fried, stuffed or dried for winter.
Apache Pepper
A compact chile with small, hot, red fruit and thin flesh, used fresh in salsas, dried into flakes or made into hot sauce.
Alma Paprika Pepper
A Hungarian round pepper that ripens from cream to red, with thick, sweet walls and mild heat, stuffed, roasted or dried.
Amish Paste Tomato
An heirloom plum tomato with meaty, juicy flesh and a rich, sweet-tart flavor, ideal for sauces, canning and roasting.
Arkansas Traveler Tomato
A pink heirloom tomato with smooth, juicy flesh and a mild, sweet flavor, sliced fresh for sandwiches and salads.
Aunt Ruby's German Green Tomato
A large green-when-ripe beefsteak with juicy, soft flesh and a spicy-sweet, fruity flavor, sliced raw or made into salsa verde.
Azoychka Tomato
A Russian heirloom yellow tomato with juicy, smooth flesh and a bright, citrusy sweet-tart taste, eaten raw in salads.
Ananas Noire Tomato
A multicolored Belgian heirloom with green and red marbled flesh, a dense texture and smoky, sweet flavor, sliced raw.
Amana Orange Tomato
A huge orange beefsteak heirloom from Iowa with meaty, juicy flesh and a sweet, fruity, low-acid taste, sliced for sandwiches.
Abraham Lincoln Tomato
A large red heirloom from 1923 with meaty flesh and a rich, old-fashioned sweet-acid flavor, sliced or cooked into sauce.
Atomic Grape Tomato
A striped, multicolored grape tomato with crunchy skin, firm flesh and a sweet, tangy flavor, eaten raw or roasted.
Amarylla Tomatillo
A small yellow-green tomatillo with firm, juicy flesh and a sweet-tart, citrusy taste, roasted or blended raw into salsa verde.
Ambrosia Corn
A bicolor sweet corn with tender, juicy kernels and a sugary, creamy flavor, boiled or grilled on the cob.
Argent Corn
A white sweet corn with crisp, tender kernels and a very sweet flavor, steamed, grilled or cut from the cob for salads.
Anasazi Corn
A multicolored heirloom flour corn with a nutty, earthy flavor, dried and ground into meal for tortillas and porridge.
Annie Oakley Okra
A spineless okra with tender, ridged green pods and a mild, grassy taste, fried, grilled or simmered in gumbo.
Alabama Red Okra
An heirloom okra with red and green pods and a mild, earthy flavor, tender when fried, pickled or stewed with tomatoes.
Alibi Cucumber
A small pickling cucumber with crunchy, firm flesh and a clean, mild taste, eaten fresh or turned into dill pickles.
Ashley Cucumber
A Southern heirloom slicing cucumber with crisp, juicy flesh and a refreshing, mild taste, sliced raw into salads.
Stalks, Shoots & Flowers That Start With A
Spears, buds, stems and edible flowers cooked as vegetables.
Asparagus
Tender green spears with a grassy, slightly sweet flavor and crisp snap, roasted, grilled, steamed or shaved raw into salads.
Artichoke
A globe-shaped flower bud with a nutty, earthy flavor and tender heart, steamed whole and dipped in butter or stuffed and baked.
Argenteuil Asparagus
A French heirloom asparagus with thick spears and a mild, sweet flavor, often grown white and served steamed with hollandaise.
Agretti
Also called saltwort or barba di frate, thin, succulent green strands with a crisp texture and salty, grassy taste, blanched or sautéed.
Acacia Shoots
Known in Thailand as cha-om, feathery young shoots with a pungent, nutty smell and soft bite, cooked into omelets and curries.
Agathi Flowers
Large white or red flowers of the Sesbania tree with a slightly bitter taste and soft texture, fried or added to curries.
Aibika
A Pacific and Southeast Asian leafy vegetable with soft, mucilaginous leaves and a mild flavor, boiled with coconut milk or in soups.
Ambada
Also called gongura, sour, tangy leaves with a soft texture, cooked into the Andhra pickle gongura pachadi and lentil curries.
Agave Flowers
In Mexico, flor de maguey buds have a slightly bitter, asparagus-like flavor and tender bite, boiled then scrambled with eggs.
Sea Vegetables That Start With A
Edible seaweeds, a staple of Japanese and coastal cooking.
Arame
A dark brown Japanese kelp sold dried in thin strands, with a mild, sweet flavor and tender bite, soaked and sautéed or added to salads.
Aonori
Green seaweed dried and powdered, with a fresh, briny, almost herbal aroma, sprinkled over okonomiyaki, takoyaki and yakisoba.
Alaria
Also called winged kelp or Atlantic wakame, a brown seaweed with a mild, sea-salty flavor and silky texture, used in soups and salads.
Asakusa Nori
A traditional Japanese red seaweed, pressed into thin sheets with a crisp, delicate texture and sweet, oceanic flavor for sushi.
Mushrooms & Fungi That Start With A
Mushrooms are fungi, not plants, but they are cooked and sold as culinary vegetables. Only eat wild mushrooms identified by an expert.
Abalone Mushroom
An oyster mushroom relative with thick, chewy caps and a savory, slightly sweet flavor, stir-fried or braised like seafood.
Almond Mushroom
Agaricus subrufescens, a button-like mushroom with firm flesh and a sweet, almond-scented flavor, sautéed or added to soups.
American Matsutake
A white, firm wild mushroom with a spicy, piney aroma and meaty bite, grilled, steamed with rice or simmered in broth.
Amethyst Deceiver
A small violet wild mushroom with a mild flavor and slightly chewy texture, sautéed or used to add color to salads.
Herbs Used as Vegetables That Start With A
Herbs and aromatic plants that are cooked in quantity like vegetables.
Anise
The name many US stores use for Florence fennel, a crisp, juicy bulb with a sweet licorice flavor, shaved raw or roasted.
Angelica
A tall herb with hollow, celery-like stems and a sweet, musky flavor, candied for cakes or stewed with rhubarb.
Alexanders
An old European potherb with juicy stems and a strong celery-and-parsley flavor, blanched and buttered like asparagus.
Apazote
A spelling of epazote, a pungent Mexican herb with a resinous, citrusy taste and tender leaves, cooked with black beans.
Ajwain Leaves
Thick, fuzzy leaves of Indian borage with a strong oregano-thyme flavor and juicy texture, dipped in batter and fried as pakoras.
Rare & International Vegetables That Start With A
Less familiar vegetables from kitchens around the world.
Ampalaya
The Filipino name for bitter melon, a warty green gourd with a sharp, bitter taste and crisp texture, sautéed with egg and tomato.
Agathi Leaves
Small leaves of the Sesbania tree with a slightly bitter, green taste and tender texture, cooked with coconut in South Indian poriyal.
Alocasia
Giant taro, whose large corms and stems turn soft and starchy after long cooking to remove irritants, eaten in Pacific islands.
Amadumbe
The Zulu name for a small taro grown in South Africa, with a nutty flavor and creamy texture, boiled, roasted or mashed.
Aloe Vera
Thick leaves with a clear, crunchy-slippery gel and a mild, slightly bitter taste, cooked into Rajasthani curry or added to drinks.
Did You Know?
- An asparagus bed can keep producing spears for 15 to 20 years or more, which is why gardeners plant it as a perennial crop.
- The globe artichoke is an immature flower bud; left on the plant, it opens into a large purple thistle-like bloom.
- Aubergine, the British name for eggplant, comes from French, which took it via Catalan and Arabic from the Persian word bādinjān.
- Acorn squash is technically a summer squash species (Cucurbita pepo), the same species as zucchini, even though it is sold and stored as a winter squash.
Quick List: All 145 Vegetables That Start With A
Handy for alphabet games, quizzes and Scattergories. The full list, A to Z:
Abalone Mushroom, Abraham Lincoln Tomato, Abyssinian Cabbage, Acacia Shoots, Acelga, Achira, Achocha, Aci Sivri Pepper, Acorn Squash, Adirondack Blue Potato, Adirondack Red Potato, Adzuki Beans, Aehobak, African Eggplant, African Yam Bean, Agathi Flowers, Agathi Leaves, Agave Flowers, Agretti, Agria Potato, Ahipa, Aibika, Ail Rose de Lautrec, Ailsa Craig Onion, Aji Amarillo, Aji Charapita, Aji Dulce, Aji Panca, Ajo Rojo Garlic, Ajwain Leaves, Alabama Red Okra, Alaria, Alaska Pea, Alba Celeriac, Albina Vereduna Beet, Alderman Pea, Alexanders, Alfalfa Sprouts, Alibi Cucumber, All American Parsnip, All Blue Potato, All Seasons Cabbage, All Year Round Lettuce, Alma Paprika Pepper, Almond Mushroom, Alocasia, Aloe Vera, Alverda Cauliflower, Amadumbe, Amager Cabbage, Amana Orange Tomato, Amaranth Leaves, Amarosa Potato, Amarylla Tomatillo, Ambada, Ambercup Squash, Ambition Shallot, Ambrosia Corn, America Spinach, American Cress, American Flag Leek, American Groundnut, American Matsutake, Amethyst Deceiver, Amish Deer Tongue Lettuce, Amish Paste Tomato, Amish Pie Pumpkin, Amish Snap Pea, Ampalaya, Amsterdam Carrot, Anaheim Pepper, Ananas Noire Tomato, Anasazi Bean, Anasazi Corn, Ancho Chile, Angelica, Angled Luffa, Anise, Annabelle Potato, Annie Oakley Okra, Anuenue Lettuce, Anya Potato, Aonori, Apache Pepper, Apazote, Appaloosa Bean, Apple Gourd, Applegreen Eggplant, April Cross Radish, Aquadulce Fava Bean, Arame, Arbi, Arcadia Broccoli, Arctic King Lettuce, Argent Corn, Argentata Chard, Argenteuil Asparagus, Arikara Squash, Arikara Yellow Bean, Arkansas Traveler Tomato, Armenian Cucumber, Arracacha, Arrach, Arran Pilot Potato, Arrowhead, Arrowhead Cabbage, Arrowleaf Elephant Ear, Arrowroot, Artichoke, Artichoke Garlic, Arugula, Asakusa Nori, Asatsuki, Ash Gourd, Ashitaba, Ashley Cucumber, Asian Eggplant, Asian Mustard Greens, Asiatic Pennywort, Asparagus, Asparagus Bean, Asparagus Lettuce, Asparagus Pea, Asparation, Aster Greens, Atlantic Giant Pumpkin, Atlantic Potato, Atomic Grape Tomato, Atomic Red Carrot, Aubergine, Aunt Ruby's German Green Tomato, Australian Brown Onion, Australian Butter Squash, Australian Yellowleaf Lettuce, Austrian Crescent Potato, Autumn Giant Leek, Autumn Gold Pumpkin, Autumn King Carrot, Avalanche Beet, Avarekalu, Avocado, Ayocote Bean, Ayote, Azoychka Tomato, Azur Star Kohlrabi
Frequently Asked Questions
What vegetable starts with A?
Asparagus is the most common vegetable that starts with A. Artichokes, arugula, acorn squash, avocado, aubergine, adzuki beans and alfalfa sprouts are also well-known A vegetables you can find in most grocery stores.
What is a green vegetable that starts with A?
Green vegetables that start with A include asparagus, arugula, artichokes, amaranth leaves, Anaheim peppers, agretti and Asian mustard greens. Avocado is green too, although it is botanically a fruit used like a vegetable.
What root vegetables start with A?
Root vegetables that start with A include arrowroot, arracacha, ahipa, achira, arrowhead and the American groundnut, plus potato varieties like Adirondack Blue and Agria and carrots such as Atomic Red and Autumn King.
Is avocado a fruit or a vegetable?
Botanically, an avocado is a fruit, a large single-seeded berry. In the kitchen it is treated as a vegetable because it is savory rather than sweet, so it usually goes into salads, guacamole, sandwiches and toast.
What are some unusual vegetables that start with A?
Unusual A vegetables include arracacha from the Andes, agretti from Italy, ashitaba from Japan, acacia shoots from Thailand, ambada or gongura from India, ash gourd and the seaweeds arame and aonori.
More vegetables by letter:
