Are you looking to increase your knowledge of vegetables? Moving from side to side the alphabet, here is a list of vegetables that start with C down with an explanation of each!
Learning about the diverse vegetables we have at our clearance is fun and thrilling! You might be exploring vegetables that start with C to advance through the alphabet, tackle a new recipe, or satisfy your curiosity.
What on earth is the reason, this absolute catalog will offer you the whole thing you require to know about each vegetable, including relations to recipes, so you can try them in your possess kitchen!
8 Categories of Vegetables
- Root Vegetables
- Stem Vegetables
- Tubers
- Leaf and Leafy Stalk
- Bulb
- Head or Flower
- Fruits are usually Considered Vegetables
- Seed Vegetables
1. Root Vegetables
Root vegetables are plants that grow underground. The three major types of root vegetables are tubers, roots, and bulbs. These vegetables develop underground, and the nutrient-dense part of the plant that people eat is the root.
They are normally solemn vegetables that are dense in nutrients with frequent health reimbursement. Examples include carrots, parsnips, and daikon radishes.
2. Stem Vegetables
Stem vegetables are those in which we drink the stem of the plant. Common stem vegetables comprise celery, rhubarb, and asparagus.
3. Tubers
Tubers grew subversive. They are starchy vegetables such as potatoes, charming potatoes, taro, and yams.
4. Leaf and Lefy Stalks
Leaf and leafy haunt vegetables are those such as spinach, collard greens, and kale to mention only some. Leafy green vegetables are packed with essential nutrients that offer numerous health benefits.
5. Bulbs
Bulb vegetables are those that grow subversive in a bulb shape. The plant’s large bulb acts as a reservoir for essential nutrients. This includes vegetables such as onions, garlic, and shallots.
6. Head or Flower
These types of vegetables are persons in which you eat also the head or the flowering part of the vegetables. Like Cauliflower, broccoli, and artichokes.
7. Fruits Usually Considered Vegetables
These include vegetables that start with C and are categorized as fruits. Because they have seeds. Still, they have a more aromatic than cute flavor. Vegetables include cucumbers, bell peppers, and tomatoes.
8. Seed Vegetables
These are the vegetables in which the ripe part of the plant is the seed. This includes peas and beans. These vegetables are brilliant protein sources.
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Vegetables That Start With C
Now is the list of 22 vegetables starting with the letter C:
- Cabbage
- Capers
- Calabrese
- Cardoons
- Capsicum
- Cassava
- Carrots
- Cavolo Nero
- Cauliflower
- Celeriac
- Cha-om
- Chard
- Celery
- Chicory
- Chayote Squash
- Choy Sum
- Chili Peppers
- Cime de Rapa
- Corn
- Collard Greens
- Courgette
- Cucumber
Key Information About The Vegetables That Start With C
CABBAGE (Leaves)
Cabbages are leafy green brassicas. It comes in a variety of shapes, sizes and colors. From piercing Napa cabbage to crumpled Savoy cabbage, there are copious nourishing types to choose from. It can be boiled, steamed, sauteed, and added to soups, stews, and curries.
CAPERS (Flowers)
Capers are little unripened flower buds. They are dehydrated and then potted in brine. They have a spicy flavor, like a lemony olive. Capers are used as an interest or condiment, added to dishes for a rupture of flavor.
CALABRESE (Flowers)
Calabrese is a type of broccoli. It has a little superior flowering head. They feature a blue-green head and typically grow to about 5 inches in diameter.
CARDOONS (Stems)
Cardoons are the ripe stems of a thistle-like plant. They’re well-liked transversely in the Mediterranean and North Africa. They look like huge celery stems. It needs to be cooked previous to eating. Use gloves when preparing cardoons as they can be spiky.
CAPSICUM (Fruits)
Also known as bell peppers or lovable peppers. Capsicum is a fruit that can be established classically in green, yellow, orange, and red and served savory. Green peppers are a new astringent. They enlarge in sugar with red life form the sweetest.
CASSAVA (Roots)
Cassava, also known as Manioc, Yuca, or Yucan Root, is a stiff root vegetable or tuber with a gentle, mad flavor. It’s well-liked in the Caribbean and across Latin America. Enjoy it mashed, turned into chips or fries, or parched into bread or cake.
CARROTS (Roots & Leaves)
Carrots are beneficial root vegetables. It can be eaten underdone or cooked. They are characteristically orange, but some varieties can be red, purple, white, or black. The leafy green tops are also ripe. Carrots can be steamed, boiled, roasted, or used as an element in soups, stews, and many other dishes.
CAVOLO NERO (Leaves)
Cavolo Nero, also known as dinosaur kale, Lacinato kale, or black kale, is an Italian variety with long, slender dark leaves. You can boil, steam, or enjoy it raw. Native to Tuscany, it’s legendary and used in ribollita, as well as zuppa toscano. You could even use it to make bright green cavolo nero cupcakes or a cavolo nero Christmas pudding.
CAULIFLOWER (Flowers)
Cauliflower is a cruciferous vegetable with a nobly head of florets encircled by large leaves. If you can find it with the leaves, you can eat them too. Just cook the leaves like kale – chopped and sautéed or added to soups or stews.
CELERIAC (Roots)
It is a knobble surrounding winter root vegetables with a gentle celery taste. It can be mashed, roasted, or used in soups and stews. The rough outer skin. It needs to be cut absent or peeled. It is folds and roots can conceal soil.
CHA-OM (Leaves)
The ripe leaves of the Thai Acacia Tree, these bitter, nutty-tasting leaves are trendy in soups, curries, stir-fries, and omelets in Laos and Thailand.
CHARD (Leaves)
Chard is a leafy green vegetable grown from a root that lacks flavor. Swiss chard boasts vibrant, rainbow-colored stems, whereas other varieties display white or green stems. Eat immature chard leaves and stems raw in salads. Use larger chard in stir-fries, soups, stews, casseroles, or sauté it as a side dish. Cook chard similarly to kale or collard greens.
CELERY (Stems)
Celery grows as a group of extensive, fat, runny stalks that get slighter around the core. It can series from white to green. It has a faintly bitter taste. The surface is crusty and juicy. When eaten rare, but softens when cooked. It forms the middle part of a mirepoix (France) or soffrito (Italy, Spain, and Latin America) – sauteed onion, carrot, and celery that forms the fragrant cooking stand of several dishes, such as soups, stews, casseroles, and sauces.
CHICORY (Leaves)
Also known as endive, chicory is a bunch of white leaves with yellow or red instructions. The crunchy leaves are meekly bitter. You can frequently use it to add a deeper flavor to salads. Chicory is a required crop. Grow it in complete darkness to achieve its pale color. Serve it raw in a salad, or grill and broil it as an alternative.
CHAYOTE SQUASH (Fruits)
Chayote is a gourd famous as choyo, mirliton, choko, tayota, chocho, and chuchu. This summer squash tastes gentle, similar to cucumber or zucchini. You can peel or leave the chayote unpeeled and eat it raw or cooked. The fruit is typically pear-shaped and green-furrowed, but you can also eat the root, stem, tubers, seeds, and leaves. You can make chayote in various ways: fried, boiled, stuffed, mashed, baked, or pickled.
CHOY SUM (Leaves)
Choy sum is a leafy vegetable widely used in Chinese cuisine. It is a part of the type Brassica of the mustard family, Brassicaceae. Choy sum is a Chinese flowering cabbage that is widely used in Cantonese cooking, throughout Asia, and in Western cuisines. You can use Choy sum raw in salads, stir-fried, cooked into various dishes, or steamed as a side dish.
CHILI PEPPERS (Fruits)
Chili peppers come from plants in the Capsicum species and belong to the nightshade family, Solanaceae. People use chili peppers in cuisines worldwide to add heat and flavor to dishes.
Numerous varieties of chili peppers differ in heat levels, which are measured in Scoville Heat Units (SHU). Various chili peppers claim the title of the hottest, reflecting ongoing debates in the culinary world.
CIME DE RAPA (Leaves)
Also known as turnip greens or broccoli di rapa, cime de rapa is the leafy tops. Broccoli rape has a strong, acidic taste. It is trendy in Italy.
CORN (Fruits, grains, and vegetables)
Corn kernels develop from the seed or ovary of the corn plant, making corn a fruit. Each kernel is a caryopsis, a type of dry, one-seeded fruit where the ovary wall merges with the seed coat. Botanically, corn qualifies as both a fruit and a grain. In culinary terms, corn functions as a vegetable because people commonly serve it at dinner.
COLLARD GREENS (Leaves)
Collard greens are bulky leaves with a tougher stem. They are popular in Southern cuisine. They’re from the cabbage family. It has a similar taste to cabbage, chard, or kale. The leaves are faintly harsh, so they’re immense to use as an improved alternative for bread or wraps.
COURGETTE (Fruits)
Courgette is the little fruit, and adult ones are tougher and called marrow. The skin is safe to eat. People can eat them raw, fry, roast, or grill them. They have high water content, so boiling them is not common because they tend to fall apart. Their mild flavor suits both sweet and savory dishes.
CUCUMBER (Fruits)
Cucumbers are fruit. It grows on a creeping vine. They’re green. It is a stretched-out shape. Cucumber has a soft flesh and watery insides. It has soft ripe white seeds. Cucumbers are 95% of water. They originate in South Asia.
Farmers widely grow cucumbers around the world. People typically eat cucumbers raw. You can also sauté, fry, grill, or steam cucumbers.