List of 40+ Vegetables That Start With V: Leafy, Beans & More

Vegetables That Start With V include leafy greens, beans, peas, roots, peppers, onions, and several less common edible plants. Names such as Vates Kale, Verdolaga, Vidalia Onion, and Vine Spinach represent different vegetable types and plant parts. Some are common in American kitchens, while others come from regional cuisines or specialty farming. Learning these names helps readers recognize vegetable varieties and understand how different edible plants are classified.

Vegetables that starts with V, their meanings, types, and flavor traits. Knowing these names can help when reading produce labels, studying plant science, or discussing vegetables in school and everyday conversations.

What Vegetables that Start with V?

Vegetable starts with V come from several plant families and include leafy greens, legumes, roots, bulbs, and flowering vegetables. Some names describe a variety, while others refer to a plant species or regional food. Their edible parts can include leaves, pods, roots, flowers, stems, or fruits.

Veggies that Start with V​ are familiar, such as kale and onions. Others, including Verdolaga and Vegetable Hummingbird, are less common in American produce sections.

List of Vegetables that Start with V

Vegetable names beginning with V include both familiar produce and regional varieties. The names below focus on edible plants that genuinely begin with the letter V.

• Vates Kale
• Vates Collard
• Vegetable Hummingbird
• Vegetable Marrow
• Vegetable Mustard
• Velvet Bean
• Verdolaga
• Vidalia Onion
• Vigna Radiata
• Vine Spinach
• Violet Cauliflower
• Virginia Pepperweed
• Victoria Rhubarb
• Valentine Lettuce
• Valmaine Lettuce
• Valencia Potato
• Valencia Tomato
• Valerianella
• Variegated Kale
• Variegated Cress
• Variegated Endive
• Variegated Lettuce
• Venetian Artichoke
• Vermillion Lettuce
• Vernissage Lettuce
• Veronica Cauliflower
• Violetta Artichoke
• Violet Radish
• Violet Mustard
• Vito Celery
• Vivace Eggplant
• Virginia Butter Bean
• Vista Broccoli
• Vraie Blond Lettuce
• Vriesland Lettuce

Vegetables that Start with V with Pictures and Explanation

Pictures can make unusual vegetable names easier to recognize, especially when the same plant has several regional names. The vegetables below include familiar produce, specialty varieties, edible greens, and less common plant foods.

Vates Kale

Vates kale is a compact kale variety with dark-green, tightly curled leaves. It grows into a low, sturdy plant and handles cool weather particularly well. Its firm leaves offer a mild, slightly peppery flavor that can become sweeter after frost. In cooking, people often sauté, steam, or add Vates kale to soups, stews, salads, and vegetable bowls.

Vates Collard

Vates collard is a productive collard green variety with broad, blue-green leaves and a compact growth habit. Unlike heading vegetables, it produces leaves along an open central stem. Its thick foliage delivers a mild, earthy flavor and holds its texture during cooking. As a result, gardeners often grow Vates collard for soups, braised greens, stews, and Southern-style vegetable dishes.

Vegetable Hummingbird

Vegetable hummingbird commonly refers to edible parts of the hummingbird tree, especially young pods or flowers from Sesbania grandiflora. This tropical legume grows quickly and produces delicate foliage with large, attractive flowers. In several Asian cuisines, cooks prepare its tender parts before serving. Their mild flavor works well in curries, soups, fritters, stir-fries, and other vegetable dishes.

Vegetable Marrow

Vegetable marrow is a large summer squash that develops a cylindrical or rounded shape with pale green to whitish skin. It belongs to the same squash family as zucchini, although growers usually let it mature longer. Its soft flesh tastes mild and slightly sweet. For meals, cooks can stuff, bake, roast, steam, or simmer vegetable marrow in soups and casseroles.

Vegetable Mustard

Vegetable mustard refers to mustard plants that people grow mainly for their edible leaves. Depending on the variety, the foliage may appear smooth, frilled, or deeply serrated. A naturally peppery flavor gives these greens their distinctive character. Younger leaves work well in salads, while mature foliage suits sautéing, stir-frying, boiling, pickling, and soups. Therefore, mustard greens offer several cooking options.

Velvet Bean

Velvet bean is a tropical climbing legume that produces long pods covered with fine hairs. The plant develops vigorous vines and contains several seeds inside each pod. Although some cultures use properly prepared beans as food, raw seeds contain naturally occurring compounds that require careful preparation. Consequently, people should not treat velvet bean like an ordinary fresh bean without proper processing.

Verdolaga

Verdolaga is the Spanish name commonly used for purslane, a succulent vegetable with small rounded leaves and reddish stems. It grows close to the ground and tolerates hot, dry conditions. Its tender leaves and stems provide a crisp texture with a mildly sour, lemon-like flavor. In Mexican and other cuisines, cooks add verdolaga to soups, stews, eggs, salads, and cooked vegetable dishes.

Vidalia Onion

Vidalia onion is a famous sweet onion associated with Vidalia, Georgia, where local growing conditions help produce its mild flavor. The bulbs usually develop thin, pale-golden skin with a round or slightly flattened shape. Compared with many onions, Vidalia offers less pungency and more sweetness. People enjoy it raw, grilled, caramelized, fried, or sliced into salads and sandwiches.

Vigna Radiata

Vigna radiata is the scientific name for mung bean, a small legume widely grown in warm regions. Its upright plants produce slender pods containing small green seeds. Mung beans have a mild, slightly nutty taste and work in many dishes. Cooks use them whole, split, ground into flour, or sprouted. They commonly appear in soups, curries, porridges, stir-fries, and salads.

Violet Cauliflower

Violet cauliflower is a cauliflower variety that develops purple or violet curds. Natural anthocyanin pigments create its distinctive color without changing the vegetable’s basic structure. The compact heads provide firm florets with a mild, slightly nutty flavor. Meanwhile, cooking can soften both the texture and taste. People commonly roast, steam, grill, sauté, or serve violet cauliflower raw.

Virginia Pepperweed

Virginia pepperweed is a wild mustard-family plant with narrow leaves, upright stems, and small white flowers. Young foliage delivers a sharp, peppery flavor that resembles other mustard greens. It commonly grows in fields, open areas, and disturbed ground. However, proper plant identification matters before eating wild greens. When harvested from clean locations, cooks can use tender parts fresh or cooked.

Victoria Rhubarb

Victoria rhubarb is a traditional rhubarb variety known for producing long, thick green stalks. Its crisp stems carry the strongly tart flavor typical of rhubarb. Because that acidity can taste intense, cooks often combine the stalks with sugar or naturally sweet fruit. Victoria rhubarb works particularly well in pies, crumbles, sauces, jams, compotes, and other cooked fruit dishes.

Valentine Lettuce

Valentine lettuce is a named lettuce variety grown for its attractive foliage and compact growth. Depending on the strain, its leaves may develop green, red, or contrasting tones while retaining a tender texture. The mild flavor makes it useful for everyday meals. People can add Valentine lettuce to salads, sandwiches, wraps, and vegetable plates, or use larger leaves as edible wrappers.

Valencia Potato

Valencia potato is a named potato variety cultivated for its edible underground tubers. The potatoes generally develop smooth skin and creamy flesh, although characteristics can vary with growing conditions. Their versatile texture makes them useful for everyday cooking. In the kitchen, people can boil, roast, bake, mash, or dice Valencia potatoes for soups, stews, casseroles, and potato salads.

Valencia Tomato

Valencia tomato is a large, orange-colored tomato known for its rounded, slightly ribbed fruit. It usually develops meaty flesh with relatively few seeds and delivers a balanced sweet-tart flavor. Because of its substantial texture, Valencia works especially well as a slicing tomato. People can add it to sandwiches, salads, burgers, sauces, or cooked vegetable dishes.

Valerianella

Valerianella is a plant genus that includes corn salad, also known as mâche. These leafy greens form small rosettes close to the ground and provide soft, tender leaves. Their flavor tastes mild, fresh, and slightly nutty rather than strongly bitter. In particular, cooks value Valerianella for fresh salads. Young leaves can also receive gentle cooking when a warm dish calls for tender greens.

Variegated Cress

Variegated cress refers to cress varieties that produce leaves with contrasting green, cream, or patterned markings. Like other cress types, these plants offer tender foliage with a fresh, peppery flavor. Young leaves provide the best texture for many dishes. Consequently, cooks often add variegated cress to salads, sandwiches, soups, and garnishes, where its sharp taste complements milder vegetables.

Variegated Endive

Variegated endive is an endive type with leaves that display contrasting green, cream, yellow, red, or other tones. Depending on the cultivar, the plant may form a loose cluster or a more compact head. Its flavor ranges from mildly bitter to pleasantly sharp. Fresh leaves work well in salads, while cooking softens their bitterness and adds versatility to vegetable dishes.

Variegated Lettuce

Variegated lettuce describes lettuce cultivars with leaves that feature multiple colors or distinctive patterns. Green, red, purple, cream, and speckled combinations can occur among different varieties. The foliage generally retains the crisp or tender texture associated with lettuce. For everyday meals, people use variegated lettuce in salads, sandwiches, wraps, burgers, and vegetable plates where colorful leaves add variety.

Venetian Artichoke

Venetian artichoke refers to artichoke types associated with the Veneto region of northeastern Italy. The plant produces edible flower buds surrounded by overlapping bracts, with the tender heart providing the main culinary prize. Its flavor tastes delicate and slightly nutty. In Italian cooking, people can steam, braise, grill, or preserve Venetian artichokes with ingredients such as lemon, herbs, and olive oil.

Vernissage Lettuce

Vernissage lettuce is a colorful lettuce cultivar known for mottled or speckled foliage. Depending on the plant, its leaves can combine green, red, purple, and other contrasting shades. The tender leaves provide a mild flavor suited to fresh dishes. For that reason, people commonly use Vernissage lettuce in salads, sandwiches, wraps, and mixed-leaf bowls where colorful foliage adds interest.

Violetta Artichoke

Violetta artichoke is a purple artichoke variety associated with Italian cultivation. Its flower buds develop violet to purple outer bracts, while the tender heart provides the main edible portion. The vegetable offers a mild, delicate flavor that pairs easily with herbs and citrus. Cooks commonly steam, braise, grill, or preserve Violetta artichokes, particularly with lemon and olive oil.

Violet Radish

Violet radish is a radish variety that develops purple or violet roots beneath green foliage. Its roots may show a white interior and typically provide a crisp, juicy texture. Depending on maturity, the flavor can range from mild to moderately peppery. People commonly slice violet radishes into salads, serve them with dips, pickle them, or use them as colorful garnishes.

Virginia Butter Bean

Virginia butter bean is a regional type of lima bean known for its plump seeds and creamy texture. The beans develop a mild, buttery flavor after cooking and can provide a satisfying side dish. Gardeners may harvest them while fresh or allow the seeds to mature. In the kitchen, people simmer Virginia butter beans in soups, stews, or seasoned vegetable dishes. slightly sweet character, while the florets retain a pleasant bite. Cooks can steam, roast, sauté, stir-fry, or briefly boil Vista broccoli, and they can serve it raw as well.

Vraie Blond Lettuce

Vraie Blond lettuce is a traditional lettuce variety known for its pale green to blond-colored leaves. The foliage develops a tender texture and mild, fresh flavor that suits simple salads. Its light coloring also creates contrast with darker greens and colorful vegetables. People can use Vraie Blond lettuce in salads, sandwiches, wraps, and fresh vegetable plates, while young leaves offer a delicate bite.

Yellow Vegetables That Start with V

Yellow vegetables beginning with V are uncommon, but a few varieties and edible plant parts can show yellow coloring when mature or cooked.

• Yellow Wax Bean — A yellow-podded bean with a crisp texture and mild, slightly sweet flavor.
• Yellow Zucchini — A yellow-skinned summer squash with tender flesh and a mild, versatile taste.

Green Veggies Beginning with V

Green vegetables beginning with V include several edible plants, herbs, and vegetable varieties commonly used in different cuisines.

• Vegetable Marrow — A green-skinned type of summer squash with soft flesh and a mild flavor.
• Velvet Bean — A green-podded legume traditionally grown for its edible seeds rather than eaten as a common vegetable.
• Vine Spinach — A leafy green vegetable with tender leaves and climbing stems, commonly used in Asian cooking.

Nutritional Factors About V Vegetables

V vegetables provide different combinations of vitamins, minerals, fiber, antioxidants, carbohydrates, and plant-based protein depending on the species.

Name	Nutritional Factors
Yellow Wax Bean	Provides dietary fiber, vitamin C, vitamin K, folate, and small amounts of plant protein.
Yellow Zucchini	Contains vitamin C, potassium, vitamin A, folate, water, and dietary fiber.
Vegetable Marrow	Provides water, fiber, vitamin C, potassium, and small amounts of folate and vitamin B6.
Velvet Bean	Its seeds contain plant protein, carbohydrates, fiber, and minerals; preparation is important before consumption.
Vine Spinach	Provides vitamins A and C, iron, calcium, fiber, and various antioxidant compounds.

FAQs About Vegetables that Start with V

Takeaway

Vegetables That Start With V include Valerianella, Vegetable Amaranth, Vine Spinach, Velvet Bean, Verdolaga, Vidalia Onion, Vates Kale, Violet Cauliflower, and Violet Eggplant. Some names describe specific cultivars rather than separate species. Pictures and short descriptions make unfamiliar V vegetables easier to distinguish by leaf shape, color, edible part, and plant type.

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