Vegetable Names in English with Their Pictures

Do you want to learn vegetable names in English? This article is made for English learners who want to build strong vocabulary. Vegetables are used in everyday life, and knowing their names helps you in kitchen talk, shopping, and even during conversations. In this article, you will see vegetable names with short meanings, pictures, and easy words to understand.

What You’ll Learn

What are Vegetables?

Vegetables are the edible parts of plants that we use in food. These can be roots, leaves, seeds, or flowers. People eat vegetables raw or cooked. They are healthy and full of nutrients.

Vegetables help you:

Stay fit and active
Improve digestion
Get vitamins and minerals

Why Should You Learn Vegetable Names?

To talk clearly about food and cooking.
To understand menus in English-speaking places.
To speak confidently during shopping or travel.
To improve basic English vocabulary.

Vegetable Names in English with Pictures

Vegetable	Picture Idea	Short Meaning
Carrot	🥕	Orange root, sweet in taste
Potato	🥔	Brown outside, white inside
Tomato	🍅	Red, soft, juicy vegetable
Cucumber	🥒	Green and long, used in salad
Onion	🧅	White or red, strong smell
Garlic	🧄	Small cloves, strong taste
Spinach	🌿	Green leafy vegetable
Cabbage	🥬	Round, green or white leaves
Cauliflower	🥦	White flower vegetable
Peas	🍃	Small green round seeds
Capsicum	🌶️	Comes in green, red, yellow
Brinjal (Eggplant)	🍆	Purple, soft and smooth skin
Pumpkin	🎃	Big and round, orange in color
Radish	⚪	White root with green leaves
Corn	🌽	Yellow seeds on a cob

Use of Vegetable Names in English

We use vegetable names in many parts of daily English conversations:

At the Market → “I want two kilos of potatoes.”

In the Kitchen → “Please cut the onions and tomatoes.”

In Recipes → “Add chopped spinach and peas.”

At Restaurants → “I would like a vegetable soup.”

List of Vegetable Names with Their Pictures

Broccoli
A green vegetable that looks like a mini tree. High in fiber and vitamins. Mostly steamed or boiled in healthy meals.
Lady Finger (Okra)
A long green vegetable with sticky seeds. Used in curries and fried dishes. Soft and popular in South Asian cooking.
Zucchini
A green squash shaped like a cucumber. Soft and mild in flavor. Used in pasta, grilled dishes, and salads.
Sweet Potato
A sweet-tasting root vegetable with orange flesh. Often baked or roasted. Good for energy and digestion.
Turnip
A round root vegetable, usually white or purple. Mild in taste, soft when cooked. Great in soups and winter dishes.
Taro Root (Arvi)
A small brown root vegetable. Becomes soft and sticky when cooked. Often used in curries or fried recipes.
Yam
A starchy root vegetable like sweet potato. Has rough skin and firm flesh. Used in baked or boiled dishes.
Mushroom
A soft fungus that’s used like a vegetable. White or brown in color. Adds an earthy taste to pizzas, soups, and rice.
Bottle Gourd (Lauki)
A light green, long vegetable. Soft when cooked. Used in healthy curries and soups. Good for the stomach.
Bitter Gourd (Karela)
A dark green vegetable with rough skin. Tastes bitter but is very healthy for blood sugar and digestion.
Drumstick (Moringa Pod)
A long green vegetable from the Moringa tree. Used in South Asian and African cooking. High in nutrition.
Cluster Beans (Guar)
A slim green bean with a chewy texture. Mild in taste. Often cooked with spices or lentils.
French Beans
Also called green beans. Thin, long vegetables with small seeds inside. Used in stir-fry or mixed vegetable dishes.
Snake Gourd
A long, curled green vegetable. Looks like a snake. Mild in taste. Mostly used in Indian curries and stews.
Ivy Gourd (Tindora)
A small green vegetable, shaped like a baby cucumber. Crunchy when cooked. Often stir-fried with spices.
Ash Gourd (Winter Melon)
A large pale vegetable with white flesh. Used in curries or juices. Good for health and weight loss.
Raw Banana
A green unripe banana used as a vegetable. Cooked like potatoes. Common in South Asian food.
Colocasia Leaves
Large green leaves used in steamed rolls or curry. Slightly sticky in texture. Popular in traditional cooking.
Spring Onion
Looks like a baby onion with long green leaves. Has a light onion flavor. Used in fried rice and salads.
Kohlrabi (Knol-khol)
A round green vegetable with short leaves. Tastes like a mix of turnip and cabbage. Eaten raw or cooked.
Beetroot
A dark red root vegetable. Sweet in taste and full of iron. Eaten raw, boiled, or juiced.
Celery
A crunchy green stalk vegetable. Used in soups, salads, and juices. Low in calories and full of fiber.
Lettuce
A leafy green vegetable used mainly in salads, burgers, and sandwiches. Light and crispy in taste.
Amaranth Leaves (Chaulai)
Green or red leaves rich in iron. Used in stir-fry and traditional dishes. Good for blood health.
Mustard Greens (Sarson)
Green spicy leaves used in saag and other desi dishes. Popular in winter season and rich in flavor.
Curry Leaves
Small dark green leaves used in South Asian cooking. Adds strong aroma and taste to dishes.
Fenugreek Leaves (Methi)
A bitter green leaf vegetable. Used fresh or dried. Good for digestion and blood sugar control.
Mint Leaves (Pudina)
Green leaves with a fresh smell. Used in chutneys, salads, and drinks. Refreshing and healthy.
Parsley
A green herb-like vegetable with fresh taste. Mostly used as topping in salads and soups.
Chives
A thin green vegetable like grass. Has a mild onion flavor. Used in garnishing or mixed in butter and sauces.