List of 40+ Vegetables That Start With T With Names and Pictures

Vegetables beginning with T include leafy greens, roots, legumes, gourds, and fruiting crops used as vegetables. Names such as Tatsoi, Taro, Turnip, Tomatillo, and Tomato represent different plant parts and growing traditions. Some are familiar in American grocery stores, while others are common in Asian, African, Caribbean, or Latin American foods. Learning these vegetable names helps readers recognize plant types and understand how they differ. Vegetables That Start With T are also included with their pictures for easier learning.

What Vegetables that Start with T?

Vegetables that start with S from several plant groups and food traditions. Some are leafy crops, while others are roots, tubers, beans, gourds, or fruiting vegetables. Their shapes, colors, textures, and edible plant parts can differ greatly.

Vegetables beginning with T include both common produce and less familiar crops. The term vegetable also follows culinary use, so Tomato and Tomatillo are commonly treated as vegetables despite their botanical classification.

List of Vegetables that Start with T

The names below cover common and less familiar vegetables beginning with T. They include crops used across American, Asian, African, Caribbean, Mediterranean, and Latin American food traditions.

• Tabasco Pepper
• Tannia
• Taro
• Tarwi Bean
• Tatsoi
• Tepary Bean
• Thai Eggplant
• Thai Pepper
• Tahitian Spinach
• Tenderstem Broccoli
• Tinda
• Tindora
• Tomatillo
• Tomato
• Tong Ho
• Toona Leaves
• Tree Cabbage
• Tree Onion
• Tree Spinach
• Tromboncino Squash
• Tronchuda Kale
• Tuberous Chervil
• Tuberous Nasturtium
• Turban Squash
• Turmeric
• Turkish Rocket
• Turnip
• Turnip-Rooted Celery
• Trinidad Moruga Scorpion Pepper

Names of Vegetables that Start with T with Pictures

Pictures make it easier to connect each plant name with its shape, color, and edible part. The vegetables below include leafy greens, underground crops, beans, gourds, and fruiting vegetables.

Tabasco Pepper

Tabasco pepper is a small, hot chili pepper best known for its use in spicy sauces. The pods mature from green to bright red and contain substantial heat. They are often chopped, pickled, or fermented before use. Tabasco peppers grow on compact plants, and their fruity, sharp flavor is valued in sauces, marinades, and vegetable dishes.

Taro

Taro is a tropical root vegetable grown for its large, starchy underground corm. Its flesh becomes soft and mildly nutty when thoroughly cooked. Taro leaves can also be eaten after proper cooking. It is commonly boiled, steamed, baked, or mashed, while the raw plant contains irritating compounds that are reduced through cooking.

Tannia

Tannia is a tropical root vegetable also known as tannier or cocoyam in some regions. It produces edible underground corms with a firm, starchy texture. The flesh is usually cooked before eating and can be boiled, fried, baked, or added to soups. Tannia is especially valued in tropical food traditions for its filling texture.

Tarwi Bean

Tarwi bean is a high-protein Andean legume traditionally cultivated in South America. It is also called Andean lupin and produces pale seeds inside bean pods. The seeds must be processed properly to remove naturally occurring bitter alkaloids. After preparation, tarwi can be boiled, ground, or added to soups, stews, salads, and other savory dishes.

Tatsoi

Tatsoi is a leafy Asian green belonging to the mustard family. It forms a low, compact rosette of dark green leaves with crisp stems. The leaves have a mild mustard flavor that becomes stronger when mature. Tatsoi can be eaten raw in salads or cooked in stir-fries, soups, and vegetable dishes.

Tepary Bean

Tepary bean is a drought-tolerant legume native to the southwestern United States and northern Mexico. Its small seeds may be white, brown, black, or speckled, depending on the variety. Tepary beans contain protein, fiber, and carbohydrates. They are commonly boiled and used in soups, stews, bean dishes, and traditional regional recipes.

Tinda

Tinda is a small round gourd commonly grown in South Asia and other warm regions. It has pale green skin and tender, mild flesh with edible seeds when young. Tinda is usually cooked rather than eaten raw. It works well in curries, stuffed vegetable dishes, stews, and simple preparations where its delicate flavor absorbs seasonings.

Tree Onion

Tree onion is a perennial onion that produces small bulbs or clusters of bulbils above ground. These unusual growths can be replanted to produce new plants. The green leaves and underground portions can both be used as onions. Tree onions have a mild, savory flavor and are commonly used fresh, cooked, or as a garnish.

Tindora

Tindora is a slender tropical vine vegetable also called ivy gourd. Young fruits have green skin with pale stripes and a crisp texture. They are commonly sliced and cooked with spices, onions, or other vegetables. Tindora is especially popular in South Asian cuisine, where it may be stir-fried, sautéed, stuffed, or added to curries.

Tong Ho

Tong ho is an edible leafy green commonly known as chrysanthemum greens or garland chrysanthemum. Its tender leaves and stems have a distinctive herbal flavor with mild bitterness. Young shoots are often preferred because they are more delicate. Tong ho can be eaten raw in salads or cooked in soups, hot pots, stir-fries, and noodle dishes.

Tree Cabbage

Tree cabbage is a tall, perennial form of cabbage that produces edible leaves over an extended growing period. Unlike ordinary cabbage, it does not usually form one large compact head. The leaves can be harvested gradually and cooked like other cabbage greens.

Tree Spinach

Tree spinach is a perennial leafy vegetable grown on a woody, branching plant. Its young leaves have a spinach-like culinary use and a mild, green flavor. Tender shoots are commonly cooked before eating. The plant can grow much taller than ordinary spinach, and repeated harvesting of young foliage makes it useful in warm climates.

Tromboncino Squash

Tromboncino squash is a long, curved summer squash named for its shape, which resembles a musical trombone. Its pale green fruits develop from vigorous climbing vines and have firm, mild flesh. Young fruits are often harvested and cooked like zucchini. Mature squash can also be stored longer and prepared similarly to winter squash.

Tuberous Chervil

Tuberous chervil is a root vegetable cultivated for its edible underground tuber rather than its leaves. The elongated roots develop a pale exterior and become sweeter after cooking. Its flavor has been compared with a delicate combination of carrot and parsnip. Tuberous chervil is typically boiled, roasted, or incorporated into soups and vegetable dishes.

Turban Squash

Turban squash is a decorative and edible winter squash recognized by its distinctive turban-like shape. Its skin can display contrasting colors, including green, orange, cream, and red. The dense flesh has a mild, slightly sweet flavor. It is commonly baked, roasted, stuffed, or used in soups, although its unusual appearance also makes it popular for decoration.

Turmeric

Turmeric is a tropical rhizome used as both a vegetable ingredient and a culinary spice. Fresh turmeric has bright orange-yellow flesh beneath its thin brown skin. Its earthy, slightly bitter flavor is widely used in South Asian and Southeast Asian cooking. The rhizome can be eaten fresh, cooked, pickled, or dried and ground into powder.

Turkish Rocket

Turkish rocket is a perennial leafy vegetable and member of the mustard family. Its young leaves have a strong, peppery flavor that resembles other spicy salad greens. The foliage can be harvested when tender and eaten raw or cooked. Turkish rocket is used in salads, vegetable dishes, and regional preparations where bold mustard-like flavors are desired.

Turnip

Turnip is a cool-season root vegetable grown for its rounded or elongated edible root and leafy greens. The root may have white, purple, cream, or green coloring, depending on the variety. Turnips have a mildly peppery flavor that becomes sweeter with cooking. They can be roasted, boiled, mashed, braised, or added to soups and stews.

Tuberous Nasturtium

Tuberous nasturtium is an Andean root vegetable cultivated for its edible underground tubers. The plant produces attractive flowers and climbing foliage while developing small, irregularly shaped roots. Tuberous nasturtium has a distinctive flavor and is prepared in several traditional ways. The tubers may be boiled, roasted, or otherwise cooked as part of Andean cuisine.

Turnip-Rooted Celery

Turnip-rooted celery, commonly called celeriac, is a root vegetable cultivated for its swollen underground stem. Its rough, knobby exterior hides crisp, pale flesh with a mild celery-like flavor. Celeriac can be peeled and eaten raw or cooked. It is commonly roasted, boiled, mashed, grated into salads, or added to soups and hearty vegetable dishes.

Tahitian Spinach

Tahitian spinach is a tropical leafy vegetable grown for its tender green foliage. It belongs to a group of warm-climate greens that tolerate conditions where traditional spinach grows poorly. The leaves are generally cooked before eating and can be sautéed, steamed, or added to soups and stews. Its mild flavor works well with garlic, onions, and spices.

Thai Eggplant

Thai eggplant refers to several small eggplant varieties commonly used in Thai cuisine. The round fruits may be green, white, purple, or striped, depending on the type. They have firm flesh and a slightly bitter flavor. Thai eggplants are often quartered and added to curries, stir-fries, sauces, and spicy vegetable dishes.

Tenderstem Broccoli

Tenderstem broccoli is a broccoli type bred to produce slender, edible stems topped with small florets. Both the stalks and florets are tender, so very little needs to be discarded. It has a mild, slightly sweet broccoli flavor and can be steamed, roasted, stir-fried, grilled, or added to pasta and vegetable dishes.

Tomatillo

Tomatillo is a small green fruit vegetable related to tomatoes and native to Mexico. It grows inside a thin, papery husk and develops a firm texture with a tart, citrus-like flavor. Tomatillos are a key ingredient in green salsa and are also used in sauces, soups, stews, and cooked Mexican dishes.

Tomato

Tomato is a widely cultivated fruit that is commonly used as a vegetable in cooking. It comes in many shapes, sizes, and colors, including red, yellow, orange, green, and purple varieties. Tomatoes provide juicy flesh with a balance of sweetness and acidity. They are eaten raw, cooked, roasted, sauced, stuffed, or added to salads and soups.

Leafy Greens Vegetable Starting with T

Leafy vegetables beginning with T include several greens used for their leaves and tender stems. Their plant structure differs from root and fruiting crops.

• Tatsoi: A compact Asian green with rounded spoon-shaped leaves and crisp, tender stems.
• Tong Ho: Also called chrysanthemum greens, Tong Ho has deeply divided leaves and a distinctive herbal flavor.
• Turnip Greens: The leafy tops of turnip plants form a nutritious green vegetable with broad, slightly rough leaves.
• Tuscan Kale: This kale has long, narrow, deeply textured leaves and is also called Lacinato or dinosaur kale.
• Tronchuda Kale: A Portuguese kale with broad, soft leaves and thick pale stems.
• Tree Cabbage: A tall cabbage form that produces edible leaves along a long central stem.
• Tree Spinach: A shrub-like leafy vegetable whose young leaves are eaten as greens in tropical regions.

Root Vegetables that Begin with T

Root and underground vegetables beginning with T include important tropical and temperate crops. Some are true roots, while others are underground storage organs such as corms.

• Taro: Taro is an underground corm rather than a true root. It has rough brown skin and pale starchy flesh.
• Turnip: Turnips are true root vegetables that develop rounded underground roots with edible leafy tops.
• Tannia: Tannia is a tropical root crop related to taro and known by several regional names.
• Turmeric: Turmeric is an underground rhizome from the ginger family and is widely recognized for its bright yellow interior.

Fruiting Vegetables that Start with T

Fruiting vegetables develop from flowers and contain seeds inside their edible portion. Several familiar Vegetables that starts with T belong to this culinary group.

• Thai Eggplant: These small eggplants come in several colors and shapes, including round green and striped varieties.
• Tomatillo: Tomatillos are small green fruits surrounded by papery husks and closely associated with Mexican dishes.
• Tomato: Tomatoes include many varieties ranging from small cherry types to large beefsteak forms.
• Tinda: Tinda is a small round gourd from the squash family, often recognized by its pale green skin.
• Tindora: Tindora produces small oval green fruits on a climbing vine and is also called ivy gourd.
• Tromboncino Squash: This elongated squash can curve dramatically as it grows, giving the fruit its distinctive shape.

Legumes Vegetables that Start with T

Not every vegetable beginning with T fits neatly into leafy, root, or fruiting groups. Legumes and unusual edible plant parts add several useful names to the category.

• Tepary Bean: A traditional desert bean known for its ability to grow in hot, dry conditions.
• Tarwi Bean: An Andean lupin cultivated for its edible seeds and high protein content.
• Tree Onion: A perennial onion type that can produce small bulbils instead of forming only underground bulbs.
• Taro Leaves: These large leaves come from taro plants and belong to the leafy portion of the crop.

FAQs About Vegetables that Start with T

Summary

Vegetables beginning with T include leafy greens, roots, tubers, legumes, gourds, and fruiting crops. Common names include Tomato, Turnip, Taro, Tatsoi, and Tomatillo. Less familiar names such as Tannia, Tarwi Bean, Tepary Bean, Tong Ho, and Tronchuda Kale add useful variety. Learning their plant parts and classifications makes it easier to understand how different T vegetables relate to one another.

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