Vegetables are usually distinct from the edible parts of plants. This can include roots, stems, leaves, flowers, and sometimes immature fruits. They’re nature’s sustenance. It provides a rich source of nutrients, perfect for incorporating into a wide variety of dishes. We’ve collected the ultimate list of vegetables that start with A from Acorn Squash to Aubergine.
Vegetable Classification
Little notes previous to we instigate into the list of vegetables that start with A.
Here are some vegetable names that starts with A, which we think of as fruits, and some fruits that we also think of as vegetables.
Nearby 3 classifications of Vegetables: culinary, botanical, and legal.
Culinary Vegetables: These are ripe plants and plant parts that are measured veggies for cooking purposes. They are typically savory. They are put into savory dishes. These vegetables include eggplant, pumpkins, tomatoes, and bell peppers. Which are, botanically speaking, fruits.
Botanical Vegetables: Botany is the cram of plants. Botanically, a fruit is seed deportment and develops from the ovary of a flowering plant. Vegetables are all other parts of the plant, such as roots, stems, and leaves.
Legal Vegetables: Some not poisonous plants are legally classified as vegetables for tariff, tax, and narrow purposes. These vegetables that start with the letter A were made with culinary vegetables listed.
Explore more vegetables that start with:
A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z
Quick notes previous to you bite into a new-found veggie: Some of these vegetables cannot be obsessed raw and others could simply be confused with non-ripe plants. Please use concern and care.
Vegetables Beginning With The Letter A
- Acorn Squash
- Adzuki Beans
- Alfalfa Sprouts
- Aonori
- Arame
- Arracacha
- Arrowroot
- Amaranth Leaves
- Ambada
- Artichokes
- Arugula
- Asparagus
- Aubergine
Key Information About The Vegetables That Start With A
ACORN SQUASH (Fruits)
Acorn Squash is a winter squash native. They are also famous as pepper squash or Des Moines squash. It has a huge acorn-like teardrop shape with a gloomy green color. It has deep ridges. Acorn squash has a gentle, faintly nutty flavor. It can be baked, microwaved, boiled, or sautéed.
ALFALFA SPROUTS (Seeds & pods)
Alfalfa sprouts are the little plant shoots of the alfalfa plant. You can use it in stir-fries, as a decoration, or in an egg salad sandwich.
ADZUKI BEANS
Adzuki beans (also called aduki, azuki, or red beans) are little, crimson beans that originate from China. They are popular in Asian cooking. It gives us digestive health payback. We can use them in soups, stews, or sugared, desserts and red bean paste.
AMARANTH LEAVES (Leaves)
Frequently found in Chinese markets, amaranth has leafy greens with pretty purple streaks. Young leaves are used in salads or chopped for stir-fries and soups.
AONORI
Aonori (aka green laver or sea cabbage) is ripe green seaweed. It’s typically sold dehydrated or powdered. Although similar to Nori. It is milder tasting.
AMBADA
Ambada, also known as Red Sorrel, Gongura, Pitwaa, or Pulicha Keerai, has medium-sized open, smooth, green leaves with a sour, tangy taste. Popular in India. You can use it in pickle, steam, or ground into a paste for chutney.
ARRACACHA (Roots)
This vegetable is popular crossways South America. Its taste has been described as a blend of roasted chestnuts, celery, and cabbage.
You can’t eat arracacha raw. People often cook it like potatoes: mashing, boiling, pureeing, or making chips or flour. You can use it in dishes like dumplings, gnocchi, and pastry.
ARAME (Leaves)
Armey is a sea oak that’s a species of kelp seaweed. It grows seasonally in various Asian countries. It is best for its use in Japanese cuisine.
The seaweed is regularly sold dry. It has a brown strand with a hard texture. Dried arame reconstitutes in just a few minutes. It has a half-sugary taste.
ARTICHOKES (Flowers)
An artichoke is a thistle’s small flower bud. Leaves (called bracts) form in layers close to the ‘choke’ (fuzzy center). This is approximately the fond and tasty artichoke heart. To cook artichokes, you can boil or steam full globe artichokes. You can regularly locate artichoke hearts or conserved in oil in many grocery stores.
ARROWROOT (Roots)
Arrowroot is a root and tuber. It is typically sold powdered. It serves as a thickener and gluten-free flour in baking. The powder is gluten-free, grain-free, and paleo-friendly.
ASPARAGUS (Stems)
Asparagus is a stem vegetable. It grows as an extended, pointy spear. It can be green (most common) as well as purple or white.
ARUGULA (Leaves)
Arugula (also known as rocket or Rocca) is a leafy cruciferous vegetable. We can use arugula in salads and on pizza. It has a new peppery flavor. You’re going to love this Rocca salad.
AUBERGINE (Fruits)
Aubergine is a stretched-out shape, dark purple (or striped) color. It has a silken skin and a pale, soft in. Botanically a fruit or berry, aubergine is part of the nightshade family.