Vegetables in English, with pictures
This page shows common and useful vegetables you can find in supermarkets and recipes. Practice saying them aloud when you prepare meals or make a shopping list.
/pəˈteɪtoʊ/
A round, starchy root with brown skin that is boiled, baked, or fried.
“I baked a large potato for dinner.”
/ˈkærət/
A long, orange root that is sweet, crunchy, and good for salads.
“Rabbits love to eat fresh carrots.”
tomato
/təˈmeɪtoʊ/
A soft, juicy red fruit eaten raw in salads or cooked in sauces.
“Add one sliced tomato to the salad.”
onion
/ˈʌnjən/
A layered round bulb with a sharp taste that can make you cry.
“Chop the onion into very small pieces.”
garlic
/ˈɡɑːrlɪk/
A small bulb with strong-smelling cloves used to add flavor to cooked food.
“Fry two cloves of garlic in oil.”
cucumber
/ˈkjuːkʌmbər/
A long green food with cool, watery flesh that is eaten raw.
“Put some cucumber slices in your sandwich.”
cabbage
/ˈkæb.ɪdʒ/
A large, round head of tightly packed green, white, or purple leaves.
“We cooked cabbage with butter and salt.”
lettuce
/ˈletɪs/
A leafy green plant commonly used as the main base for salads.
“Wash the fresh lettuce leaves before eating.”
broccoli
/ˈbrɒk.əl.i/
A green food with thick stems and heads of small tight buds.
“Steamed broccoli goes well with roast chicken.”
cauliflower
/ˈkɑːliflaʊər/
A large, firm white head made of tiny flowers surrounded by leaves.
“You can roast cauliflower with spices.”
/ˈpɛpər/
A hollow green, red, or yellow vegetable eaten raw or cooked.
“She sliced a red pepper for the salad.”
zucchini
/zuˈkiːni/
A long summer squash with dark green skin and tender white flesh.
“Slice the zucchini and grill it lightly.”
eggplant
/ˈɛɡˌplænt/
A large purple food with shiny skin and soft flesh inside.
“She baked eggplant with cheese and herbs.”
spinach
/ˈspɪnɪtʃ/
Dark green leaves that shrink quickly when cooked in a hot pan.
“Raw spinach is very tasty in smoothies.”
celery
/ˈsɛl.ər.i/
Crisp, pale green stalks that crunch loudly when you bite them.
“Dip a celery stick into peanut butter.”
radish
/ˈrædɪʃ/
A small, crisp red root with white flesh and peppery taste.
“She sliced a small radish very thinly.”
beetroot
/ˈbiːtruːt/
A dark-red root that stains easily and tastes sweet and earthy.
“Pickled beetroot adds rich color to meals.”
turnip
/ˈtɜːrnɪp/
A round root that is white with a purple top.
“He added a diced turnip to stew.”
pumpkin
/ˈpʌmp.kɪn/
A heavy, round orange squash often used in autumn pies or soups.
“We made warm pumpkin soup for lunch.”
artichoke
/ˈɑːrtɪtʃoʊk/
A round flower head with thick leaves, whose soft bottom is eaten.
“Boil the artichoke until leaves become tender.”
leek
/liːk/
A long white and green stem with a mild, sweet onion-like taste.
“This hot soup has potato and leek.”
kale
/keɪl/
A dark green plant with curly, tough leaves packed with good nutrients.
“Crispy kale chips make a healthy snack.”
okra
/ˈoʊ.krə/
A green pod containing seeds, often used to make soups thicker.
“Cook okra gently with fresh chopped tomatoes.”
parsnip
/ˈpɑːrsnɪp/
A pale, cream-colored root shaped like a carrot, with a sweet taste.
“Roast each parsnip with a little honey.”
shallot
/ʃəˈlɒt/
A very small bulb like an onion, used for gentle, sweet flavor.
“Fry a minced shallot in warm butter.”
yam
/jæm/
A starchy tropical tuber with rough skin and sweet, soft flesh.
“Boil the yam until it feels soft.”
fennel
/ˈfɛnl/
A pale bulb with thin green fronds that tastes like sweet anise.
“Raw fennel adds fresh crunch to salads.”
chard
/tʃɑːrd/
A leafy green with bright, thick stalks that you cook like spinach.
“Sauté the chard stems and green leaves.”
asparagus
/əˈspær.ə.ɡəs/
Long, slender green spears with pointed tips that are steamed or grilled.
“Grill the asparagus with olive oil today.”
