13 vegetables ending with the letter O — each with origin, classification, and notes.
This page lists vegetables that end with O. 13 vegetables are detailed below. Each entry below is a doorway into a full profile — not just a name on a list.
Black Tuscan kale — the darkest, most robustly flavoured of all kale varieties, with long, deeply crinkled, almost black-green leaves that become sweeter after the first frost; the essential leaf in ribollita and other Tuscan winter soups; more tender and less bitter than curly kale, it is now a staple of artisan cuisine worldwide.
A polarizing fresh herb that's central to Mexican, Indian, Thai, Vietnamese, and Middle Eastern cuisines — and tastes like soap to people with specific olfactory genetics.
Mexico's most recognised chilli pepper — a medium-heat, thick-walled green or red chile with a bright, vegetal flavour, grown in Jalapa, Veracruz, and eaten fresh, pickled, smoked (chipotle), or as nacho topping worldwide.
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 starchy underground tuber from the Andes that became one of the most important food crops on Earth — the world's fourth-largest staple after rice, wheat, and maize.
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.
The mathematically perfect vegetable — romanesco broccoli (or Roman cauliflower) forms a head of tightly packed, spiralling chartreuse-green florets that arrange themselves in a precise Fibonacci spiral; each smaller cone is a perfect miniature of the whole, making the vegetable a textbook example of a natural fractal; milder and nuttier in flavour than broccoli or cauliflower, it has become a favourite of chefs for its visual impact.
A starchy, sweet-fleshed tuber unrelated to the common potato, native to Central America and a global staple food crop, especially in tropical and subtropical agriculture.
A starchy tropical corm eaten across Pacific, Asian, and African cuisines — fundamental to Hawaiian poi, West African fufu, Japanese satoimo, and Filipino ginataang halo-halo.
A small green papery-husked Mexican fruit-vegetable that's the foundation of salsa verde, mole verde, and the green chile cuisine of central Mexico — tart, citrus-like, distinctly different from a tomato despite the name.
A sweet-tart nightshade berry, botanically a fruit, treated culinarily as a vegetable, and the foundation of cuisines from Italy to Mexico.
A small, brightly colored Andean tuber — pink, yellow, red, or speckled — eaten across Peru, Bolivia, and Ecuador for its waxy, slightly mucilaginous flesh and earthy sweetness.
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 O, or contain O anywhere. Or browse the full vegetables index.