11 vegetables starting with the letter S — each with origin, classification, and notes.
If you've been searching for vegetables that start with S, you'll find 11 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 "oyster plant" — a long, white-rooted or black-skinned root vegetable that tastes faintly of oysters when cooked; popular in Victorian Britain and 19th-century European cooking, it declined into obscurity in the 20th century but is now experiencing a revival among chefs interested in forgotten vegetables.
A distinctive sea vegetable with an intense salty, maritime flavour — marsh samphire (glasswort) is a bright green succulent harvested from tidal mudflats in summer, blanched briefly and served with butter and fish; rock samphire has a more pungent, aromatic taste and grows on coastal cliffs.
Young onions harvested before bulb formation — also called green onions or spring onions, used worldwide as both garnish and primary ingredient, especially in East Asian cooking.
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.
A small, mild, refined onion relative — the preferred onion of French cuisine, with a softer flavor and more delicate texture than common bulb onions.
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.
A sharp, lemony herb-leaf vegetable with one of the most intensely sour tastes in the vegetable garden — its oxalic acid content gives it a flavour like lemon juice with green leafy notes; used in French sorrel soup, as a sauce with fish, wilted with cream, or raw in salads where it cuts through richness.
A leafy green native to ancient Persia, eaten raw or cooked, especially rich in iron, folate, and vitamin K.
The traditional British winter brassica — purple or white sprouting broccoli produces a mass of small, tender florets on long stems throughout late winter and early spring, bridging the hungry gap between root vegetables and summer crops; unlike head broccoli, it is harvested by picking individual spears, which encourages further production; the purple variety is sweeter and more tender than supermarket broccoli.
A grain crop bred for high-sugar kernels eaten as a vegetable — derived from teosinte over 9,000 years ago in Mexico, now the staple summer barbecue side dish across the Americas.
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.
That's our current list of vegetables starting with the letter S. We add new entries every week — if you have a favorite vegetable starting with S that isn't on this page, let us know and we'll write it up.
Looking for more? Try vegetables that end with S, or contain S anywhere in the name.