24 vegetables containing the letter D — each with origin, classification, and notes.
Below are vegetables that contain the letter D anywhere in the name. Each of the 24 vegetables below opens to a full profile.
Ancient beans from the Mediterranean and Middle East — large, flat, pale green beans in thick pods; eaten fresh in spring as a delicacy; dried as dried fava beans, the basis of ful medames, bissara, and dozens of traditional dishes.
A wild ancestor of the artichoke — its fleshy leaf stalks are eaten like celery, central to Italian and Spanish winter cuisine, while the artichoke we know is bred from the same species' flower buds.
A leafy green relative of beets — eaten for its tender leaves and crunchy stems, with rainbow chard varieties bringing dramatic red, yellow, pink, and orange stem colors to plates.
Large, flat, dark green brassica leaves with a mild-bitter flavour — slow-braised for hours in the American South with smoked pork until silky; also eaten across Africa, Brazil, and Portugal.
A long brown-olive Atlantic seaweed (also called winged kelp or badderlocks) — a traditional Scottish and Icelandic food eaten as a salad green, soup ingredient, or chewy snack.
A long white winter radish, mildly peppery and crisp, central to East and South Asian cooking — eaten raw, pickled, simmered, and grated as a digestive aid.
A common lawn weed worldwide that's also a respected leaf vegetable — bitter spring greens used from Italian cucina povera to Korean kimchi to American foragers' first wild green of the year.
A common ornamental garden flower whose unopened buds and just-opened flowers are a Chinese vegetable — used dried in stir-fries, fresh in salads, and as a thickener in hot-and-sour soup.
A small, oblong, cream-and-green-striped winter squash with thin edible skin and rich sweet flesh — a 1990s revival of a forgotten 1894 American heirloom that's become a fall farmers'-market favorite.
A feathery aromatic herb that defines Scandinavian, Eastern European, and Eastern Mediterranean cuisine — fresh leaves on cured fish, dried seeds in pickles and breads, and the foundation of Russian and Greek summer cooking.
A purple-podded climbing bean (also called hyacinth bean or lablab) used across South Asian, African, and Caribbean cuisines — both fresh pods and dried beans, with edible flowers and ornamental status as a garden showpiece.
The long pod of the moringa tree (also called moringa pods) — eaten across South Asian and African cuisines as a vegetable, while the leaves of the same tree are a renowned superfood.
A purple-red Atlantic seaweed eaten as a salty mineral-rich snack and umami ingredient — Maritime Canadian and Irish-Scottish coastal traditions, with a recently-discovered "tastes like bacon when fried" property.
A chicory-family vegetable with crisp, pale, tightly packed leaves and a pleasant bitterness — Belgian endive is grown in darkness to blanch it white; curly endive (frisée) is the salad green with frilled, pale yellow-green leaves.
A sharp, eye-watering root in the brassica family — the active ingredient in prepared horseradish and wasabi-style condiments, with chemistry similar to mustard.
Small, thin-skinned Spanish peppers from Galicia that are blistered whole in olive oil and served with sea salt — mild and grassy in flavour, but with one famous quirk — roughly one in ten is unexpectedly hot; a classic Spanish tapas dish requiring almost no preparation.
A bitter Italian red-leafed chicory eaten in salads, grilled, or roasted — northern Italy's prized winter vegetable, with several distinctive regional varieties protected under European DOP designation.
A small, crisp, peppery root vegetable in the brassica family, eaten raw with salt and butter, sliced into salads, or roasted to mellow its bite.
A loose-leaf lettuce variety with deep red-purple leaf tips — used widely in mixed salads, sandwich layers, and decorative plates for its visual contrast against green lettuces.
A small black-skinned cream-fleshed lentil (also called black gram) — the foundation of South Indian cuisine, the protein in dosa and idli batters, and the dal in dal makhani.
A sweet onion grown only in 20 designated counties of southeast Georgia — its mildness and low sulfur produced by the local soil's unique low-sulfur chemistry.
The woodland carpet of spring — wild garlic (*ramsons*) carpets British and European deciduous woodland floors from March to May, filling the air with garlic scent before the tree canopy closes; every part is edible, from the leaves and stems to the white star-shaped flowers; it is the most aromatic of Britain's edible wild plants and is now widely foraged for restaurant kitchens.
A heat-tolerant pod bean reaching 30-50 cm long — beloved across Chinese, Thai, Filipino, and Indian cuisines, eaten quick-cooked rather than long-stewed for its distinctive crunch.
A golden-fleshed Canadian hybrid potato variety renowned for its buttery flavor and creamy texture that needs little enrichment — a cook's favorite for mashing, roasting, and potato salads.
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