10 vegetables starting with the letter B — each with origin, classification, and notes.
If you've been searching for vegetables that start with B, you'll find 10 detailed vegetables below. We're not interested in giving you only a list of names — every entry on this page links to a full profile with the kind of detail you'd actually want to know.
For vegetables, that means scientific name, family, plant part, season, nutrition, and cooking uses.
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.
A fragrant Mediterranean herb central to Italian, Thai, and Vietnamese cuisines — with dozens of varieties from sweet Genovese to lemon to holy Thai basil, each with distinct flavor profiles.
A deep crimson taproot with an earthy, sweet flavor, rich in nitrates and folate; the same plant gives us chard from its leaves.
A large, mild, hollow nightshade fruit grown in green, red, yellow, and orange — the same plant changes color with ripeness, the green ones being immature versions of the others.
A tropical vine vegetable with intensely bitter flesh — the most bitter of all commonly eaten vegetables; used across Asia and the Caribbean for its medicinal properties and its role as a flavour counterpoint to rich, fatty dishes.
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.
Ancient beans from the Mediterranean and Middle East — large, flat, pale green beans in thick pods; eaten fresh in spring as a delicacy; dried as dried fava beans, the basis of ful medames, bissara, and dozens of traditional dishes.
A green flowering brassica with tightly clustered florets, descended from wild Mediterranean cabbage and prized for its fiber and vitamin C.
Tiny cabbage-like buds growing along a tall stalk — the most-divisive vegetable of the 20th century, transformed in the 21st through high-heat roasting and dramatic genetic improvement.
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.
That's our current list of vegetables starting with the letter B. We add new entries every week — if you have a favorite vegetable starting with B that isn't on this page, let us know and we'll write it up.
Looking for more? Try vegetables that end with B, or contain B anywhere in the name.