Bet I had you at vegetables!
Vegetables are a nutrient-dense food that are high in vitamins, antioxidants, minerals, and various bioactive compounds that are beneficial to health.
Are you looking for vegetables that begin with the letter A? Here are 21 vegetables that begin with the letter A, along with some information about each one.
How many have you tried?
Asparagus is a bright green vegetable shaped like a spear. Many people think this incredibly versatile vegetable tastes like mushrooms, while others think it tastes more like broccoli. When baked, it has a taste similar to beans, which can be enhanced with a bit of lemon juice or olive oil. When in season, slender asparagus is not only excellent but also delicate and somewhat sweet. When cooked, asparagus softens and turns somewhat sweet.
Artichokes are usually green in color and have a pinecone shape. They are about the size of an adult’s hand and have overlapping leaves that produce a sort of cabbage-like sprout. It has a flowery, sweet, and bitter flavor with an earthy undertone. The petals of an artichoke have a crisp consistency, but the core of an artichoke has a much smoother consistency and a stronger flavor. Many people compare it to celery, asparagus, and Brussels sprouts. Artichokes can be eaten hot or cold, but hot is preferable.
Arugula is a peppery, spicy, somewhat tangy green leaf. It is commonly used raw in salads and pesto. The leaves are frequently a brilliant dark green with a sheen. Some leaves have full, circular tips, while others have pointy tips. Depending on the age, the flavor might be strong, acidic, peppery, or even bitter. When the leaves are larger, arugula has a more peppery flavor, but when left to become overgrown, the leaves may frequently have a bitter flavor. Most of the time, arugula is served raw as a salad green, but it can also be cooked.
Aubergine is more commonly known as eggplant. This vegetable is technically a fruit. It is botanically a large egg-shaped berry that ranges in color from dark purple to red, pink, yellowish, or white and is often striped. Eggplant has a delicate, gentle, and sweet taste with a little vegetal bitterness. This taste profile is similar to summer squash or zucchini. When uncooked, it has a rigid and spongy feel, but when cooked, it becomes meltingly soft (especially when fried, smoked, or braised).
5. Alfalfa Sprouts
Alfalfa sprouts are immature alfalfa shoots. The mature leaves of the plant are bitter, so it is not used in cooking. Alfalfa has an extremely dense nutritional profile, as it is high in vitamins A, C, and K, as well as choline, which is related to vitamin B. Alfalfa sprouts have thin green stems with a few clover-like leaves. The flavor isn’t overbearing, but it does have a nuttiness to it. Their crunchy texture and green taste go well with many dishes, like stir-fries and sandwiches.
6. Acorn Squash
The acorn squash is a kind of winter squash with a thick hull that resembles a nut. The inside is a golden color. The outside is white-gold, warm orange, or dark green. When cooked, the meat turns dry and sweet, with a unique yet delightful texture. As a result, it is a fantastic choice for baking. When cooked, acorn squash has a flavor that is creamy, sweet, and nutty all at the same time. Although acorn squash may be eaten raw, most people think that heating it brings forth its flavor .
Amaranth is an ancient grain related to quinoa. The little, light tan seed is cooked in the same way as rice and oats and consumed as a pilaf or porridge. Amaranth is also turned into flour and used in baking, notably gluten-free recipes. When cooked, amaranth takes on a more distinct earthy taste. Amaranth flour may be used in a variety of baked items, including muffins, breads, and pancakes.
8. Asian Radish
The Asian radish is a root vegetable that looks like a large carrot and has a flavor profile similar to a mild red radish. Asian radishes are extremely crispy and crunchy, with a strong and peppery flavor. Larger radishes often have a spicier taste. The flavor of raw daikon radish is sweet and softly spicy, and it is less peppery than raw red radish. The use of sliced daikon in noodle dishes, salads, and vegetable-based side dishes is a fantastic way to give them a distinct taste and textural profile. It is grown in a variety of Asian countries, including Japan.
Anise seeds range in hue from light golden brown to a bluish-gray. Anise has a sweet, licorice-like flavor with a hint of spice and is highly aromatic. Before baking, it can be mixed into the batter for baked goods, the fruit filling for pies, or even ground meat. Its extract may be used to make baked items as well as drinks like coffee and hot chocolate.
Aonori, also known as green laver, is a seaweed that is dark green in color. It has a strong and earthy flavor with a salty smokiness to it. This versatile, savory, and aromatic ingredient is used in a variety of Japanese dishes, including okonomiyaki, takoyaki, and yakisoba. It is often dried and crushed and is used to garnish or season food. It may also be used as a seasoning for soup bases, noodle dishes, and stir-fries, as well as a garnish for other foods. Aonori’s scent is often characterized as having a quality akin to matcha green tea powder.
Arame, or sea oak, is a brown algal kelp most recognized for its usage in Japanese cuisine. Arame has a subtle flavor and a dark brown appearance. Arame has a firm texture and a mild taste that is somewhat sweet. Its mild flavor allows it to be used in soups, casseroles, sauces, and salads.
Arracacha is a root vegetable native to the Andes that is a cross between carrot and celery root. Its starchy roots are popular throughout South America. The arracacha plant has dark green to purple leaves that resemble and look like parsley. The roots have an off-white skin and resemble plump, short carrots. The interior might be white, yellow, or even purple. The starchy root of the arracacia tree is the most commonly used plant component. The root vegetable, called arracacha, comes from the Andes. It can’t be eaten raw, but once it’s cooked, it has a unique taste and smell that has been described as “a delicate blend of celery, cabbage, and roasted chestnuts.”
13. Arrowroot Vegetable
Arrowroot is a kind of root vegetable that is frequently processed into a powder. Arrowroot starch has no taste and can be used as a thickening agent in any meal without changing the flavor. Because arrowroot doesn’t thicken as well as other starches, it’s best to add it at the end of cooking.
Ambadi, also known as Gongura, is a popular green leafy vegetable among the Telugu people. Ambadi is well-known for its tangy flavor, which can add a unique twist to any dish to which it is added. The hibiscus family includes the green-leaved, red-stemmed ambadi. It is known as the “Queen of Green Vegetables” in India. The gongura can have white or light green stems, but it can also have green stems. It is a leafy vegetable with a sour taste. It is commonly prepared as a pickle, either alone or in conjunction with chicken or mutton.
15. American Groundnut
The American groundnut, sometimes known as hopniss, is the North American equivalent of the South American potato. The American groundnut has a light brown shell with a dark reddish-brown interior. Groundnuts have a nutty taste and may be incredibly tasty when cooked properly. They are also high in the minerals potassium, phosphorus, and magnesium, as well as B vitamins.
Ahipa is a root crop endemic to the Bolivian Andes mountains. Ahipa is closely related to jicama. The ahipa is technically a legume and has a skin that is quite thin with a pale yellow color. Its flesh is white. Its roots, which are crisp and white, are similar to those of its close relative, jicama. The roots have an apple-like taste and a crisp texture, making them a perfect complement to green salads. They may be boiled, but even after cooking, they retain their crisp texture.
Arrowhead vegetables were eaten by many Native American cultures. All thirty or so varieties of arrowhead are edible and may be used in the same way. The flesh of the tuber has a creamy hue and should not be eaten raw; instead, it should be prepared by boiling, baking, or frying. The young shoots can also be eaten. To make arrowhead, boil the tubers until they are soft, then slice them very thinly and serve them with butter or sesame oil.
18. Adzuki Bean
Adzuki Beans are legumes with a somewhat sweet flavor and a creamy texture when cooked. They are small and red in color, with an oval cross-section. When cooked, adzuki beans become pink. Adzuki beans are frequently used in sweet desserts and drinks. This aromatic recipe blends sweetened beans with rehydrated dried fruit and cinnamon, making it more appealing to those who have never tried a bean-based dessert before.
19. African Cucumber
Cucumbers are typically thought of as vegetables due to their green exterior and common use in salads. They can also be brined to make pickles. But did you know that cucumbers are botanically fruits? With its spiky orange exterior and green, seeded flesh, this exotic cucumber may look a little different to those unfamiliar with it. The easiest way to eat an African cucumber is to cut it open and eat the flesh raw or cooked.
The African cucumber has a sweet citrus and cucumber flavor when green. And when ripe, it tastes like banana, kiwi and citrus. The African cucumber can be cooked to neutralize its toxic properties. African cucumber is also known as African horned cucumber, horned melon, spiked melon, jelly melon, or kiwano melon.
Avocados are treated as a vegetable and are common additions to salads. However this vegetable is technically a fruit due to its large pit. Avocados are characterized by a dark green exterior with green flesh and a smooth seed in the center. Avocados originated in Mexico and Central America. However, they can be grown in many parts of the world, including North America.
They are used in dishes like guacamole, salads, tacos, smoothies and many more dishes. Avocados are also a popular choice among keto enthusiasts as they are high in healthy fats and nutrients.
Achochas can be described as small cucumber-like plants. The flavor of achochas are a cross between a green bell pepper and a minty cucumber. In South America, achochas are often stuffed with savory ingredients such as meat, vegetables, and rice.