6 Surprising Vegetables That Start With X: Can You Pronounce?

There are several obscure yet intriguing vegetables that start with X. From rare tubers to exotic Asian greens, let’s explore these uncommon veggies.

Since the English language doesn’t have many words beginning with X, I’ll borrow some X vegetables from other languages and scientific terms.

If you’re looking for something new to impress your friends with or try out in the kitchen, this list of vegetables is the right place to start!

The letter X will impress you with its selection of unusual vegetable names. Some of them may even be available at your local grocery store.

List of all vegetables that start with X

All vegetables with X given below are culinary items meaning they are edible and can be cooked in various recipes.

Xà Lách

Lettuce, called “Xà Lách” in Vietnamese, is an Asteraceae vegetable. The variety determines the form, color, and texture of its loose or compact rosette of leaves.

Different varieties of lettuce are:

• Iceberg lettuce: The most popular kind has a spherical, densely packed head of light green leaves. It tastes mild and is crisp.
• Romaine lettuce: Commonly known as cos lettuce, has crisp, long, thin leaves. It tastes harsh compared to iceberg lettuce and is used in Caesar salads. You can find more info about this type of lettuce in my compilation of vegetables that start with R.
• Leaf lettuce: Can be green, red, or speckled. It has fragile, loose, smooth-to-frilly leaves. Salads often employ this mild-tasting ingredient.

Lettuce is low-calorie and high in vitamins A, C, and K, potassium and folate. It’s a great addition to salads, sandwiches, wraps, and burgers.

The scientific name for this popular vegetable is Lactuca sativa.

Xanthosoma brasiliense

“Xanthosoma brasiliense” is a type of plant that goes by the common names Tahitian spinach, tannier spinach, belembe, and Tahitian taro in English.

In contrast to other types of taro, this one is prized more for its tasty leaves rather than its corms.

The plant’s big, heart-shaped leaves are a glossy dark green. The leaves are the primary source of nutritional value, and they can be collected and prepared in the same way as spinach or other leafy greens. When cooked, they soften and take on a subtle, earthy taste.

Xanthosoma caracu

Karl Koch and Carl David Bouché described edible Xanthosoma caracu, often known as yautia horqueta. It’s native to South America.

The tropical root vegetable Yautia horqueta (Xanthosoma caracu) is grown for its starchy corms. The corms have many protrusions or lobes, like a pitchfork (horqueta in Spanish).

Latin and Caribbean cuisines employ Xanthosoma caracu corms. Before being used in soups, stews, or mashed potatoes, they are peeled, boiled, and cooked. Cooked corms are starchy with a mildly nutty flavor.

Xanthosoma sagittifolium

Arrowleaf elephant ear (Xanthosoma sagittifolium), also known as malanga or American taro, is an Araceae flowering plant. Its delicious corms and attractive leaves are grown worldwide.

Arrowleaf elephant ear has huge, arrowhead-shaped leaves, frequently over one meter (three feet) long. Depending on the cultivar, the leaves come in various colors: green, dark purple, or bronze with pronounced veins.

The leaves of this X vegetable resemble elephant ears, thus its name. 

Xanthosoma sagittifolium is grown for its edible corms, subterranean bulb-like stems. They’re peeled, cooked, and used in soups, stews, and stir-fries.

Some cuisines dry and grind corms into flour for baking or thickening sauces.

Xi Lan Hua

The Chinese word for broccoli is “Xi Lan Hua” (西兰花).

Broccoli, along with cabbage, cauliflower, and Brussels sprouts, is a Brassica oleracea vegetable. It has dense clusters of edible florets on a thick stem.

Broccoli is a superfood due to its high vitamin, mineral, and antioxidant content. It’s rich in vitamin C, vitamin K, folate, and fiber.

I love broccoli for its taste, nutritional content, and adaptability in the kitchen. It can be eaten fresh in salads, steamed, boiled, stir-fried, or roasted.

The scientific name broccoli (Xi Lan Hua) is Brassica oleracea var. italica.

Xi Yang Cai

“Xi Yang Cai,” commonly known as Chinese lettuce or celtuce, is a leafy green vegetable prominent in Chinese cuisine. Because of its Western origin and resemblance to lettuce, “Xi Yang Cai” translates to “Western lettuce” in English.

The leaves of Xi Yang Cai taste like lettuce and are mildly bitter. Salads, stir-fries, soups, and other Chinese cuisines can utilize them fresh or cooked.

Xi Yang Cai’s leafy and stem-like features make it a versatile Chinese ingredient. It is cultivated in home gardens and sold in Chinese marketplaces and grocery stores.

Celtuce is a good source of vitamin C, vitamin A, and dietary fiber. I think that sounds like a wonderful addition to a balanced diet!

The scientific name celtuce (Xi Yang Cai) is Lactuca sativa var. angustana.

Which vegetables starting with X did you learn about today? Share your impressions in the comments.

You can also check out my full list of fruits that start with X for some interesting items like Ximenia caffra, Xoconostle cactus fruit and other unique and common fruits.

If you’re looking to discover some new foods, there’s a great selection of culinary surprises in my list of foods that start with X. You’ll get to know Xinomavro grapes, Xi gua lao, Xavier soup, Xavier steak, XO sauce, Xalapa punch,  Xigua popsicles, xanthan gum and more.

Whether you’re craving a sweet treat or a savory dish, there’s something for everyone that starts with X.

I’ve also created individual posts dedicated to vegetables beginning with the letter V and fruits starting with U. Feel free to take a look at them! And while you’re at it, why not explore these food items that begin with the letter R as well!😊