20 vegetables containing the letter G — each with origin, classification, and notes.
Below are vegetables that contain the letter G anywhere in the name. Each of the 20 vegetables below opens to a full profile.
A peppery, slightly bitter salad leaf with a distinctive mustardy heat that intensifies as the plant ages — also called rocket in Britain and Australia; a Mediterranean staple increasingly consumed worldwide.
A spring shoot of a perennial lily relative, prized for its grassy flavor and tender tips, eaten green, white, or purple.
A leafy brassica forming dense round heads, eaten raw, fermented, or cooked across nearly every cuisine in the temperate world.
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 glossy purple nightshade fruit treated culinarily as a vegetable, central to cuisines from the Mediterranean to South and East Asia.
A pungent bulbous member of the allium family, used worldwide for its sharp aromatic warmth, and one of humanity's oldest cultivated medicinal foods.
A pungent, peppery rhizome from a tropical Asian plant — used fresh, dried, candied, or pickled in nearly every cuisine, with strong digestive and anti-nausea uses in folk and modern medicine.
The immature pod of common bean — harvested before the seeds inside develop, eaten whole as a crisp, mild vegetable; one of the most widely grown and versatile vegetables in the world.
A tightly headed crisphead lettuce with cool, watery, mild leaves — the wedge-salad workhorse, the burger-topping standard, and the most-shipped lettuce in the U.S.
A long, slim, deep-purple eggplant with thinner skin and creamier flesh than the globe eggplant — the standard in East Asian cooking, ideal for quick stir-fries and miso preparations.
A tropical grass with an intensely citrus-lemony fragrance from its stalks — essential in Thai, Vietnamese, Indonesian, and Malaysian cooking; the bottom white section is finely sliced or pounded into pastes, while the whole stalk is used to infuse soups and curries.
A small green legume native to South Asia — dried mung beans cook quickly and are used in dals and porridges; sprouted they become bean sprouts; split yellow they make the silkiest dal; whole in Ayurvedic cooking they are considered the most easily digestible pulse.
A pungent Mediterranean herb essential to Italian, Greek, and Mexican cooking — closely related to marjoram but more assertive, with the dried form actually more intense than fresh.
A large yellow-fleshed Scandinavian root vegetable — a hybrid of cabbage and turnip, known as "swede" in Britain and central to Scandinavian, British, and Nordic-influenced cooking.
The traditional British winter brassica — purple or white sprouting broccoli produces a mass of small, tender florets on long stems throughout late winter and early spring, bridging the hungry gap between root vegetables and summer crops; unlike head broccoli, it is harvested by picking individual spears, which encourages further production; the purple variety is sweeter and more tender than supermarket broccoli.
A wrinkled brown tuber (not actually a nut) eaten as a snack across Africa and the Mediterranean — and the foundation of Spain's beloved horchata de chufa, dating back to Moorish-era Valencia.
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.
The Chinese name for watermelon (西瓜, "western melon"), often listed under X for letter-game purposes — a refreshing cucurbit treated as a vegetable in some Chinese cooking applications.
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.
Try vegetables that start with G, or end with G. Or browse the full vegetables index.