4 vegetables starting with the letter M — each with origin, classification, and notes.
If you've been searching for vegetables that start with M, you'll find 4 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 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.
A vigorously spreading herb family that flavors everything from Moroccan tea to British roast lamb to Vietnamese spring rolls — with hundreds of varieties of distinctive cooling intensity.
A small green legume native to South Asia — dried mung beans cook quickly and are used in dals and porridges; sprouted they become bean sprouts; split yellow they make the silkiest dal; whole in Ayurvedic cooking they are considered the most easily digestible pulse.
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.
That's our current list of vegetables starting with the letter M. We add new entries every week — if you have a favorite vegetable starting with M that isn't on this page, let us know and we'll write it up.
Looking for more? Try vegetables that end with M, or contain M anywhere in the name.