13 vegetables ending with the letter A — each with origin, classification, and notes.
This page lists vegetables that end with A. 13 vegetables are detailed below. Each entry below is a doorway into a full profile — not just a name on a list.
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.
An edible canna lily — the same showy garden flower whose underground rhizomes were a major Andean food crop, still grown in South America and Asia for starch production.
A starchy tropical tuber feeding hundreds of millions across Africa, South America, and Asia — calorie-dense and drought-tolerant, but requires careful processing to remove natural cyanide.
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.
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.
A round, brown-skinned tuber with crisp, juicy white flesh, mildly sweet and starchy — eaten raw with chili-lime or chopped into salads, a Mexican market staple.
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.
Small, round green seeds in a pod — garden peas are one of the most ancient cultivated vegetables, providing a bright, sweet flavour that peaks when eaten minutes after picking; also available as mangetout (sugar snap) and split dried peas.
An aromatic herb-leaf with a complex, distinctive flavour somewhere between basil, mint, and anise — red and green varieties are central to Japanese, Korean, and Southeast Asian cuisines; the green variety (*shiso*) wraps sashimi and flavours rice; the red variety colours pickled plums and sesame oil in Japanese cooking.
A South American seed crop of an Andean plant related to spinach and beets — a complete protein eaten as a grain-substitute, sacred to the Incas, now globally popular.
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.
A cross between the garden pea and mangetout — the entire crisp, sweet pod is eaten whole, including the small, developed peas inside; one of the sweetest raw vegetables and a favourite for snacking and stir-frying.
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.
Try vegetables that start with A, or contain A anywhere. Or browse the full vegetables index.