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 K anywhere in the name. Each of the 14 vegetables below opens to a full profile.
List of Vegetables That Contain K
2
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.
3
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.
4
Dabberlocks
Alaria esculenta
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.
5
Daikon
Raphanus sativus var. longipinnatus
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.
6
Drumstick
Moringa oleifera
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.
7
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.
8
Kale
Brassica oleracea var. sabellica
A hardy leafy brassica with crinkly or flat dark green leaves, packed with vitamin K and tolerant of cold weather long after other greens have given up.
9
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.
10
Leek
Allium ampeloprasum
A long, thick-stemmed cousin of onion and garlic — milder, sweeter, and used as both vegetable and aromatic in soups, gratins, and the classic French *vichyssoise*.
11
Okra
Abelmoschus esculentus
A long, ridged green pod with sticky seed-filled interior — central to gumbo, Indian curries, and Levantine stews, with the love-it-or-hate-it characteristic mucilage.
12
Pumpkin
Cucurbita pepo, C. moschata, or C. maxima
A large orange winter squash native to the Americas, with sweet starchy flesh used in soups, pies, and seasonal lattes — and its seeds eaten as a snack.
13
Sea Kale
Crambe maritima
A British coastal native cultivated as a luxury spring vegetable — the young shoots are blanched by covering the crowns in early spring to exclude light, producing ivory-white, tender spears with a mild, nutty, slightly bitter flavour reminiscent of asparagus; once highly prized at Victorian tables, it fell out of fashion but has been revived by chefs and kitchen gardeners seeking heritage vegetables.
14
Yukon Gold Potato
Solanum tuberosum 'Yukon Gold'
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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Try vegetables that start with K, or end with K. Or browse the full vegetables index.