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10 Surprising Vegetables That Start With V (2023 edition)

What does V stand for? Right, it stands for vegetables!

This list of vegetables that start with V features the most popular vegetable names that the letter V can offer us.

I’m sure you’ve eaten some of them, while others may tempt you to try them for the first time.

So, let’s get started! These amazing veggies will impress you with their nutritional content and distinctive taste.

Vegetables That Start With V featured image | Girl Meets Food

Here are 10 versatile vegetables that start with V

I’ve made sure this list of vegetable names includes only culinary types of vegetables—those eaten as food. For example, the popular Vanda orchid or variegated screw pine is not on the list.

Vegetable hummingbird

Vegetables hummingbird hanging on a tree | Girl Meets Food

The vegetable hummingbird (Sesbania grandiflora) is a fast-growing Southeast Asian tree. It’s also called katurai, agati, or West Indian pea.

Despite not being a vegetable in scientific terms, it’s appreciated for its edible flowers, leaves, and fragile pods. They’re eaten as a vegetable in parts of Southeast Asia and South Asia.

Long, spreading branches with pinnate leaves made of numerous little leaflets characterize the vegetable hummingbird tree, which grows to 10-15 meters. Its common name comes from its bright red or pink blossoms that resemble hummingbirds in flight.

Vegetable hummingbird tree flowers, leaves, and immature pods have a mild and slightly sweet flavor. Salads and garnishes commonly include the flowers.

Like other leafy greens, the leaves are utilized in soups, stews, and curries. The soft, immature pods are eaten like vegetables and can be stir-fried, steamed, or used for soups and stews.

Vegetable marrow

Sliced marrows on a white cutting board with knife | Girl Meets Food

Vegetable marrow, or marrow squash, is a type of squash from the Cucurbita pepo family. It’s commonly grown in Europe and North America.

“Marrow” refers to bigger, fully-grown summer squash cultivars with a more fibrous texture.

Vegetable marrow plants produce enormous, dark green, elongated fruits. They resemble giant, cylindrical zucchini.

The creamy-white vegetable marrow flesh becomes buttery and soft after cooking. Its mild taste lets it absorb additional flavors and spices.

Vegetable mustard

Mustard leaves on white background | Girl Meets Food

Mustard greens, or vegetable mustard, is a leafy Brassica vegetable. Its spicy and slightly bitter taste is used in many cuisines worldwide.

Depending on the species and maturity of the leaves, vegetable mustard can taste slightly peppery to extremely pungent. It’s a popular leafy vegetable that can be used raw in salads, sautéed, steamed, stir-fried, or added to soups and stews.

Vegetable mustard greens are rich in vitamins A, C, and K, fiber, and antioxidants. So their nutritional value can enhance a balanced diet.

The botanical name of this V vegetable is Brassica juncea. This leafy green is also known as Indian mustard, Chinese mustard, and oriental mustard.

I like adding mustard greens to stir-fries and soups. Another popular use for this leafy vegetable is to replace arugula in recipes, substitute for Swiss chard or as an alternative to Chinese broccoli.

Velvet bean

Velvet beans in a jar and lid that are on wooden surface | Girl Meets Food

Mucuna pruriens, the velvet bean, grows throughout the tropical regions of Africa and Asia. It’s also called cowhage or monkey tamarind in English. Its velvety bean pods are coated in small, stinging hairs, thus its name.

Velvet bean pods are picked early for vegetable use. Tender, fibrous pods taste mildly nutty or earthy.

Velvet beans can be boiled, steamed, stir-fried, or added to soups and stews. To increase flavor, pods are typically mixed with vegetables and spices.

The pods should be boiled sufficiently to neutralize any hazardous elements.

The plant’s beans or seeds are utilized in Ayurvedic and other herbal remedies. They include L-Dopa, a precursor to the brain chemical dopamine.

Thus, velvet bean extract or powder is occasionally utilized to assist neurological health, mood enhancement, and general well-being.

While the velvet bean may have advantages, it should be taken carefully and under a doctor’s supervision because it may interact with drugs and create negative effects.

Velvetleaf

Velvetleaf plant | Girl Meets Food

Velvetleaf is an annual mallow (Malvaceae) plant. Chinese jute, Indian mallow, and butterprint are some of its other names.

Velvetleaf plants are named for their velvety heart-shaped leaves. The five-petal flowers are brilliant yellow in color.

Velvetleaf’s young leaves can be eaten as a green vegetable. They have a moderate taste and a somewhat mucilaginous texture that works in soups, stews, and stir-fries.

Velvetleaf can contain toxic compounds and cause digestive troubles, thus it should not be ingested in big amounts or by those with specific health conditions.

The botanical name of this plant is Abutilon theophrasti.

Verdolaga

Verdolaga plant | Girl Meets Food

Verdolaga, often called purslane or little hogweed, is a leafy green vegetable eaten in many civilizations. It originated in Europe and spread to the Americas and Asia.

It has juicy, crisp leaves and stems that taste salty and tart. Verdolaga (or purslane) is rich in potassium, magnesium, vitamins A, C, and E, as well as heart-healthy omega-3 fatty acids.

Verdolaga grows easily and in many climates. It grows as a weed in gardens and fields but is cultivated for its culinary and medicinal uses.

This vegetable starting with the letter V goes by the botanical name Portulaca oleracea.

Vidalia onion

Two vidalia onions | Girl Meets Food

This delicious onion is called after the town of Vidalia, Georgia. Its mild, sweet taste distinguishes it from other Allium vegetables.

Vidalia onions feature pale yellow to light brown skin and delicious, tender flesh. They’re used raw in salads, salsas, burgers and sandwiches because of their delicate taste. They can also be caramelized, stewed, or stir-fried.

This unique variety of sweet onion is scientifically named Allium cepa. It’s grown in the US and is a registered trademark of the state of Georgia.

Vine spinach

Vine spinach | Girl Meets Food

Vine spinach (Basella alba or Basella rubra) is a leafy green vegetable of the Basellaceae family. Malabar spinach, Ceylon spinach, and Indian spinach are some of its alternate names.

Vine spinach looks and tastes like spinach even though it’s not related. Its red- or green-stemmed vines climb with thick, succulent tendrils and squishy leaves

Versatility and essential nutrients make this V vegetable popular. Vine spinach is a good source of vitamins C, iron, calcium, and antioxidants.

The leaves are good for sautéing or steaming since they keep their texture after cooking.

Violet de Provence artichoke

Baby violet artichoke | Girl Meets Food

Violet de Provence, often known as Purple of Provence, is a kind of artichoke with a purple tint. “Violet de Provence” is the name given to artichokes of this kind growing in Provence, France.

These artichokes can be cooked, boiled, grilled, or roasted until soft. Succulent, delicious leaves and the heart are revealed by removing the stiff outer leaves.

Like other artichokes, the Violet de Provence artichoke has dietary fiber, vitamins, minerals, and antioxidants.

The scientific name for this vegetable beginning with V is Cynara scolymus.

Violet cauliflower

Violet cauliflower and its leaves | Girl Meets Food

Violet cauliflower, commonly known as purple cauliflower, is a beautiful cauliflower type. It features violet florets colored by the antioxidant anthocyanin pigments.

Violet cauliflower tastes gentle, somewhat sweet, and delicate just like white cauliflower. The purple hue fades when cooked, but the cauliflower stays soft and somewhat crisp.

It’s a colorful and nutritional alternative to white cauliflower that can be steamed, roasted, stir-fried, or utilized in numerous other ways.

Violet cauliflower is a cruciferous vegetable with the scientific name Brassica oleracea.

Vegetables That Start With V recipe | Girl Meets Food

10 Surprising Vegetables That Start With V (2023 edition)

Olivia
Explore vibrant vegetables that start with V, from Velvet bean to Vidalia onion. Get to know their unique flavors and uses!

Ingredients
  

  • Vegetable hummingbird
  • Vegetable marrow
  • Vegetable mustard
  • Velvet bean
  • Velvetleaf
  • Verdolaga
  • Vidalia onion
  • Vine spinach
  • Violet de Provence artichoke
  • Violet cauliflower

I think that’s enough names of vegetables that start with the letter V. But there are many more interesting ideas to explore!

If you want to discover different varieties of fruits, don’t forget to take a look at a list of fruits starting with V! It includes Valencia oranges, vegetable pears, and many more.

Fruits and vegetables that start with V can be used to create delicious sweet and savory dishes. Do you have any unique recipes using these ideas? Let me know in the comment section below!

You can also check out my blog post about foods that start with V to get more ideas!

If you like the idea of letter foods, you can also check out my lists of vegetables that start with R and fruits starting with R or branch out and check out the whole list of foods starting with O, or fruits that start with O!

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