Vegetables That Start With A

You’ve found the spot to be if you’re seeking for a list of vegetables that begin with A.

Here, we’ve compiled a list of all the vegetables that start with the letter A for your convenience.

But there’s more! You may try these vegetables yourself at home thanks to the information we’ve provided, links to recipes, and more.

Please let us know in the comments if you are aware of any additional A vegetables so we can include them. Keep reading to check out the list of vegetables that begin with A.

Table of Contents

Vegetables That Start With The Letter A

Certainly! Here is the list of vegetable names that start with the letter “A”:

Artichoke
Arugula
Asparagus
Amaranth Greens
Arrowroot
Aubergine
Aonori
Alfalfa Sprouts
Acorn Squash
Agaricus
Annatto
Arrowhead
Anise
Azuki Bean
Amaranth
African Eggplant
Agathi
Asparagus Pea
Australian Finger Lime.

Acorn Squash

Fruits. Winter squash called the “acorn squash,” sometimes known as the “pepper squash” or the “Des Moines squash,” is a native of North and Central America.

It features deep ridges, a dark green tint, and a form resembling an enormous acorn. It can be baked, boiled, microwaved, sauteed, or roasted. Acorn squash has a mellow, somewhat nutty flavor. In this simple microwave acorn squash, make sure to give it a try.

Adzuki Beans

Pods and seeds. Adzuki beans are little red beans that are native to China. They are also known as aduki, azuki, or red beans. They are well-liked in Asian cuisine and have positive effects on digestion. Use them in stews and soups, or sweeten them and use them to make red bean paste for sweets. It tastes good in seasoned adzuki beans.

Alfalfa Sprouts

Pods and seeds. The young plant shoots of the alfalfa plant are known as alfalfa sprouts. They can be used as a garnish, an ingredient in stir-fries, or in egg salad sandwiches. Consider trying to grow your own alfalfa sprouts.

You wouldn’t believe it, but these stringy plants are technically legumes as well! But we’re including alfalfa sprouts because most people consider them to be vegetables.

Ambada

Leaves. Ambada is medium-sized broad, green, flat leaves with a sour, tangy flavor. They are sometimes referred to as Red Sorrel, Gongura, Pitwa, or Pulicha Keerai. They are frequently served pickled, steamed, or mashed into a paste to produce chutney in India, where they are well-liked. It is one of the primary components of traditional Andhra food.

Aonori

Leaves. Aonori is a type of edible green seaweed also known as green laver or sea cabbage. Usually, it is sold dried or in powder form. Many cuisines use it as a topping when it is in powdered form. It tastes gentler than nori despite being identical. Take a shot at Okonomiyaki.

A species of sea lettuce also referred to as green laver, aonori is dried and consumed in nations including Korea, Japan, and Taiwan. It is full of minerals, vitamins, and amino acids, making it ideal for a healthy lifestyle.

In Korea, it is consumed as a vegetable on its own, however, in Japan it is primarily used in soup or to flavor different foods.

Ulva Lactuca is the term given to it in science.

Amaranth Leaves

Another great addition to the vegetables beginning with A is amaranth leaves. The aramanth plant is grown for its edible leaves. In addition to East Asia and Africa, Greece, and Brazil also consume it. Numerous minerals, including as magnesium, calcium, phosphorus, and potassium, are abundant in it. Aramanthus Tricolor is the name according to science.

Their primary eating regions are East Asia and Africa. Additionally, these leaves are frequently added to soups, salads, and other dishes.

American Groundnut

The potato bean is another name for the American groundnut. It produces edible roots as well as beans. The roots taste nuttier and provide three times as much protein as a potato.

Additionally, they contain ten times as much calcium and twice as much iron.

Apios americana is the scientific name.

Arame

Leaves. Arame is a type of kelp seaweed called sea oak. It is primarily recognized for its use in Japanese cuisine and grows seasonally in several Asian nations.

The seaweed has solid, brown threads and is typically sold dried. Arame that has been dried reconstitutes quickly and has a little sweet flavor. Give it a try with brown rice arame.

Arame, which is grown in South Korea and Japan, is another ingredient in Asian cuisine. They produce a modest flavor that is reportedly semi-sweet in flavor. Numerous dishes contain it.

They consist of casseroles, muffins, hors d’oeuvres, and stews.

Eisenia bicyclis is the formal name.

Arracacha

Roots. A root vegetable called arracacha comes from the Andes in South America. The starchy taproot resembles a mixture of celery root (celeriac) and carrots. The flavor of this South American favorite has been compared to a combination of roasted chestnuts, celery, and cabbage.

Since it cannot be consumed fresh, arracacha is typically prepared similarly to how potatoes are: mashed, sometimes boiled, or even pureed, or made into chips or flour. Additionally, it is utilized in pastries as well as foods like gnocchi and dumplings! Make arracacha soup with it.

These are roots that come from the Andes. They are consumed throughout South America and are starchy vegetables similar to potatoes.

When cooked, it is reported to take on a flavor reminiscent of roasted chestnuts, celery, and cabbage! Arracacia xanthorrhiza is the official scientific name.

Arrowroot

Roots. Another veggie that begins with A is arrowroot. It is a tuber and root that is typically offered for sale as powdered form. In baking recipes, it is a thickening or is included in gluten-free flours. The powder is widely used in cooking for special diets because it is grain-free, gluten-free, and paleo.

Okay, so arrowroot, a starch that can be derived from the roots of various tropical plants, isn’t strictly a vegetable in and of itself.

There are many fascinating culinary uses for it. A fantastic alternative for those who are allergic to gluten is arrowroot flour because it is also gluten-free.

Depending on the plant it came from, each specimen has a different scientific name.

Artichokes

Flowers. The daisy family includes artichokes, which are the juvenile flower buds of thistles. Around the ‘choke’ (fuzzy center), which is the soft and delicious artichoke heart, leaves (called bracts) develop in layers. You can boil or steam whole globe artichokes to prepare them for eating. In many supermarket stores, artichoke hearts are frequently canned or preserved in oil. Eat an artichoke properly.

It seems odd since this green veggie is actually a flowering plant’s bud.

The so-called “artichoke hearts,” which are loaded with vitamins and nutrients and are frequently used on pizza in European nations, have a subtle nutty flavor.

Cynara cardunculus var. scolymus is the formal name.

Arugula

Leaves. The Brassicaceae, or mustard family, includes the green cruciferous vegetable arugula, sometimes known as rocket or rocca. It has a crisp peppery flavor and is popular in salads and on pizza. This rocca salad will be a hit with you.

Another name for this cruciferous vegetable is rocket. It has a little bitter flavor and is available in the majority of supermarkets worldwide.

It needs to be well-cleansed before use because sand is frequently packed into it. On pizza, I adore it!

Eruca sativa is its formal name.

Ash Gourd

This vegetable, also known as the wax gourd or winter gourd, has pale green or chalky white skin and pale-colored flesh inside. Southeast and South Asia are their original habitats.

When young, it is consumed as a vegetable; but, when ripe, it can be used to make petha, a type of crystallized candy.

Benincasa hispida is the name according to science.

Vegetables That Start With A – Vegetable Names