1
Artichoke
Cynara cardunculus var. scolymus
The unopened flower bud of a giant Mediterranean thistle, eaten by stripping leaves dipped in butter or vinaigrette and arriving at the prized tender heart.
Below are vegetables that contain the letter H anywhere in the name. Each of the 24 vegetables below opens to a full profile.
List of Vegetables That Contain H
2
Bamboo Shoot
Various (Phyllostachys edulis — Mao bamboo; Bambusa spp.; Dendrocalamus spp.)
The edible young growth of bamboo plants — harvested as they emerge from the soil before the shoots harden into woody cane; a staple of East and Southeast Asian cooking, eaten fresh, tinned, or fermented.
3
Bok Choy
Brassica rapa subsp. chinensis
A Chinese cabbage with crisp white stems and dark green leaves — quick-cooking, mild, and a workhorse of stir-fries, dumpling fillings, and Chinese soups.
4
Butternut Squash
Cucurbita moschata
A winter squash with smooth tan skin and dense, sweet orange flesh — one of the most versatile and widely eaten squash varieties; roasts to a caramelised sweetness and blends to a silky soup.
5
Chard
Beta vulgaris subsp. cicla
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.
6
Chaya
Cnidoscolus aconitifolius
A leafy green from Mexico's Yucatan — once a Mayan staple, with stinging hairs that disappear after 5 minutes of cooking and exceptional protein-and-iron levels making it an emerging "tree spinach" in tropical agriculture.
7
Chayote Squash
Sechium edule
A pale green Mexican squash with a single seed and crisp watery flesh — a staple across Latin America, the Caribbean, and Asian diasporas, eaten in soups, stir-fries, and salads.
8
Chickpea
Cicer arietinum
The world's most widely eaten pulse — a round, beige legume cultivated for 10,000 years; the foundation of hummus, dal, chana masala, falafel, and dozens of dishes across the Middle East, Mediterranean, and South Asia.
9
Chives
Allium schoenoprasum
Slim hollow grass-like onion relatives — the mildest member of the *Allium* family, used as fresh herb garnish for soups, eggs, baked potatoes, and countless other dishes.
10
Delicata Squash
Cucurbita pepo
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.
11
Dolichos
Lablab purpureus
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.
12
Horseradish
Armoracia rusticana
A sharp, eye-watering root in the brassica family — the active ingredient in prepared horseradish and wasabi-style condiments, with chemistry similar to mustard.
13
Jerusalem Artichoke
Helianthus tuberosus
A knobby, nutty tuber unrelated to artichokes and not from Jerusalem — a North American sunflower relative producing crisp, sweet roots eaten roasted, raw, or in soup.
14
Kohlrabi
Brassica oleracea var. gongylodes
A swollen-stem cabbage relative — a bulb of crisp white-green flesh that tastes like a sweeter, milder broccoli stem, eaten raw or cooked across Northern European, Indian, and Vietnamese cuisines.
15
Mâche
Valerianella locusta
The tenderest of salad leaves — small, velvety rosettes with a mild, nutty, slightly sweet flavour; a classic French winter salad green harvested when almost everything else in the garden has died back; sold as lamb's lettuce in Britain and corn salad in North America.
16
Mushroom
Agaricus bisporus (button, cremini, portobello)
The edible fruiting body of fungi (not technically a vegetable, but treated as one), with hundreds of cultivated and wild species ranging from mild button to umami-rich porcini.
17
Radicchio
Cichorium intybus var. foliosum
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.
18
Radish
Raphanus sativus
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.
19
Samphire
Salicornia europaea (marsh samphire / glasswort); Crithmum maritimum (rock samphire)
A distinctive sea vegetable with an intense salty, maritime flavour — marsh samphire (glasswort) is a bright green succulent harvested from tidal mudflats in summer, blanched briefly and served with butter and fish; rock samphire has a more pungent, aromatic taste and grows on coastal cliffs.
20
Shallot
Allium cepa var. aggregatum
A small, mild, refined onion relative — the preferred onion of French cuisine, with a softer flavor and more delicate texture than common bulb onions.
21
Spinach
Spinacia oleracea
A leafy green native to ancient Persia, eaten raw or cooked, especially rich in iron, folate, and vitamin K.
22
Water Chestnut
Eleocharis dulcis
An aquatic vegetable grown in muddy ponds — a small, round corm with crisp, white flesh that retains its crunch even after cooking; a key ingredient in Chinese stir-fries, dumpling fillings, and Southeast Asian desserts.
23
Yao Choy
Brassica rapa var. parachinensis
A Chinese leaf-and-stem vegetable (also called yu choy, choy sum) with bright green leaves and pale stems, beloved in Cantonese cooking — quick stir-fried or blanched, with a distinctive sweet-mustard flavor.
24
Zucchini
Cucurbita pepo
A summer squash with thin green skin and tender white flesh, harvested young; mild-flavored and absorbent of whatever it's cooked with.
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