Although the letter “M” appears frequently in the alphabet, finding a list of veggies that begin with the letter is more difficult than you might anticipate.
Are you missing out? The top vegetables that begins with M you need to try now
I finally came up with 17 things for the list after some study and internal debates on whether mushrooms, maize, and mung beans could really be classified as veggies.
Yes, I did list several contentious foods that are perhaps not strictly vegetables.
So, you should be able to find it on this list if you can prepare it like a vegetable and it begins with the letter “M.”
Malabar Spinach
Malabar spinach isn’t exactly spinach, despite the fact that it contains the word “spinach” right there in its name, looks like spinach, and can be prepared like spinach.
Amazing, huh? It’s actually a vine with heart-shaped leaves. It thrives in tropical environments and is widely available in India.
It is prepared similarly to any other form of spinach, except it is less slimy and has a sweeter, hotter flavor.
Mallow
The more well-known okra plant is one of the numerous varieties of mallow.
However, the “mallow” plant, which is commonly known as a weed today, was regularly consumed by Native Americans.
It’s a plant so old that there is even a mention of it in Bible!
The flowers are often white or pink, and the leaves resemble small lily pads.
Flowers, seeds, roots, stems, and leaves. Along with okra and hibiscus, mallow is one of the plants of the Malvaceae family. The plant’s fruits, stems, flowers, roots, and leaves are all edible.
The plant has a long history of use as a food source all throughout the world and is native to Africa, Asia, and Europe.
In various cultures around the world, it is consumed as a vegetable, salad, garnish, or herb. It tastes light and mild.
Molokhia
Molokhia is one of the plants that belongs to the mallow family, by the way! It also goes by the names jute mallow and Egyptian spinach, and it typically grows in the Middle East, and is frequently utilized in soups.
Mangetout
Pods and seeds. Mangetout is a type of pea that is selected when it is still young when the peas are still in the process of maturing and the pod is still thin and flat. Mangetout, which is French for “eat it all,” literally means to consume the entire fruit, including the seeds and pod.
Mangetouts can be eaten raw or sliced and used in soups or stir-fries. As a side dish, they can also be delicately steamed. Try them in this side dish of green vegetables.
Maitake Mushroom
Japanese for “maitake” is “dancing mushroom,” and it seems that when people first learned about this fungus’s health advantages, they danced! This particular mushroom has been touted as having anti-cancer, anti-cholesterol, and anti-diabetic effects. The scientific name for these mushrooms is Grifola frondosa, and they have a powerful, earthy flavor.
Maize
This cereal grain, commonly known as corn, is one of the most widely produced staple foods in the world, outproducing both rice and wheat in terms of global production. It is widely acknowledged that maize was initially grown for human consumption in Mexico, and it is well-known that maize has significant cultural meaning for many indigenous people in the area. Zea mays is its binomial name.
Malanga
A staple in many South Asian and Oceanic locations, yams are a root vegetable also known as Taro, or Colocasia esculenta if you’re feeling scientific. One of the earliest foods to be domesticated, its leaves and corms are easily edible when cooked despite being hazardous when eaten raw.
A tropical root vegetable called malanga thrives there. It has a potato-like appearance and a nutty, earthy flavor. Additionally, it is used to manufacture flour.
Methi (Fenugreek)
Leaves. Fenugreek, sometimes referred to as methi, is a popular leafy herb or vegetable in Indian cuisine. The plant’s leaves can be used as a vegetable or as an herb to add flavor to a meal, while the seeds are frequently used as a spice.
In Hindi, the fenugreek plant’s leaves are referred to as methi. They can be used dried or fresh, and they have a strong, slightly bitter flavor.
The seeds and leaves of this plant, also known as fenugreek or Trigonella foenum-graecum in technical jargon, are widely utilized in the Indian subcontinent. Since ancient times, many plant components have been employed as ingredients in food, including the leaves of plants, which are utilized as green veggies while cooking.
Maitake Mushrooms
Fungus. A variety of edible fungus that is indigenous to Japan is called a miatake mushroom. They feature a tall, slender stem and a white top. Miatake mushrooms are frequently used in stir-fries and other Asian cuisine because of their mild, slightly sweet flavor. Consider frying some mitake mushrooms.
Microgreens
Leaves. Vegetable greens that are picked at a young stage are known as microgreens. The little leaves have a concentrated flavor, are beautiful, and contain more nutrients than if the leaves were allowed to grow larger. Discover how to cultivate microgreens.
Mashua
Mashua is a blooming plant that is grown in Colombia, Peru, Bolivia, and Ecuador for its tasty tubers. While raw tubers are finely sliced and added to salads, roasted tubers made in clay ovens are prized in some cultures. Tropaeolum tuberosum is the name of the species.
Mauka
In the chilly, windy Andes, this root vegetable is grown. This crop was crucial to the Inca Empire but was long believed to be extinct before it was rediscovered in Bolivia in the 1960s. Mirabilis expansa is its scientific name, and because of how well-adapted it is to arid climates, it is believed that this crop will be developed further.
Miner’s Lettuce
The entire plant, with the exception of the roots, is edible and is used as a leaf vegetable under the names Indian lettuce and winter purslane. Its common name, miner’s lettuce, comes from the fact that miners during the North American gold rush would consume it to stave against scurvy when no other fresh fruit or vegetables were available. Its scientific name is Claytonia perfoliata.
Mizuna Greens
This leafy, dark green vegetable tastes peppery and mildly spicy when eaten fresh, but it can also be cooked and added to stir-fries and soups. It is a cultivar of Brassica rapa that has been produced in Japan for centuries. Other names for it include Japanese mustard greens.
Morchella
Morel mushrooms, also known as morechella, are considered as delicacies in French and Catalan cuisine because of their honeycomb-like appearance. Morchella esculenta is their official scientific name.
Moringa Leaves
The scientific name for this tree, Moringa oleifera, is commonly found in the Indian subcontinent and is considered a native. Horseradish-like flavors may be found in both the roots and the seeds, which are treasured in Nigeria for their bitter flavor. This plant is incredibly practical and adaptable because the fruit pods and leaves may both be consumed!
Mooli
This winter radish, also known as daikon, has long, green leaves and a white root. It has a mild flavor. All around South Asia, it is consumed as a garnish, in salads, pickled, or stir-fried. Raphanus sativus var. longipinnatus is its scientific name, and the word “daikon” simply means “big root” in Japanese.
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