Vegetables that Start with A: 40+ List with, Names and Pictures

Vegetables that start with A include leafy greens, roots, stems, pods, squashes, peppers, and other edible plant foods. Asparagus, artichoke, and arugula are among the most familiar choices, while vegetables such as ahipa, arracacha, and arrowroot are less common in American kitchens. Some foods, such as avocado and aubergine, are botanically fruits but are commonly treated as vegetables in cooking.

Learning these a vegetable names helps readers understand food labels, recipes, grocery lists, and classroom materials. This article covers vegetables starting with a, including their definitions, leafy varieties, root vegetables, and kid-friendly names.

What Are Vegetables That Start With A?

Vegetables that start with A are edible plant foods whose common English names begin with the letter A. They include familiar produce, leafy greens, roots, tubers, squashes, peppers, beans, and specialty vegetables.

Some names belong to foods used as vegetables in cooking rather than strict botanical vegetables. Avocado and aubergine, for instance, are botanically fruits but are commonly prepared as vegetables.

List of Vegetables That Begin With A in English

The most familiar A vegetables include asparagus, artichoke, arugula, and amaranth. Less common names add roots, greens, peppers, beans, and specialty produce to the group.

• Acorn Squash
• Achira
• Adzuki Bean
• African Eggplant
• African Spinach
• Agathi
• Agretti
• Ahipa
• Alfalfa Sprouts
• Amaranth
• Amaranth Leaves
• American Groundnut
• Anaheim Pepper
• Ancho Pepper
• Angelica
• Aonori
• Apazote
• Apios
• Arame
• Arikara Squash
• Armenian Cucumber
• Arracacha
• Arrowhead
• Arrowroot
• Artichoke
• Arugula
• Ash Gourd
• Asian Greens
• Asparagus
• Asparagus Pea
• Aubergine
• Aji Pepper
• Aji Amarillo
• Aji Dulce
• Avocado

Vegetables That Start With A With Pictures and Definition

Pictures can help learners connect each vegetable name with its appearance. The definitions below focus on the edible part and common food use.

Acorn Squash

Acorn squash is a small winter squash recognized by its dark green, acorn-like shape and deeply ridged skin. Its firm orange-yellow flesh has a mildly sweet, nutty flavor. The squash is usually roasted, baked, stuffed, or steamed. Its skin becomes tender during cooking and can be eaten. Acorn squash provides carbohydrates, fiber, vitamin C, and several carotenoid compounds.

Achocha

Achocha is an edible South American vegetable also called caigua or stuffing cucumber. It produces green, hollow pods with a mild, slightly cucumber-like taste. The tender fruits are commonly eaten when young and can be stuffed, sautéed, boiled, or added to stews. Achocha is valued for its crisp texture, while the mature pods develop a more pronounced interior cavity.

Achira

Achira is a root vegetable produced by the canna plant, especially Canna indica. Its thick underground rhizomes contain substantial starch and have traditionally been used as food in parts of South America. The roots can be boiled, roasted, or processed into flour or starch. Young achira shoots and leaves may also be consumed in some traditional cuisines.

Ahipa

Ahipa is an edible root vegetable native to South America and related to jicama. It develops a rounded or elongated underground root with crisp, juicy flesh and a mildly sweet flavor. The root is generally eaten fresh or cooked, while its texture remains pleasantly firm. Ahipa has been grown traditionally for its starchy, nutritious roots.

Agati

Agati is an edible plant commonly associated with the flowers of the sesbania tree, particularly Sesbania grandiflora. Its large white, pink, or reddish flowers are consumed as vegetables in several Asian cuisines. The flowers have a slightly bitter taste and are often cooked with coconut, spices, or other ingredients. Young pods and leaves may also be eaten.

Agretti

Agretti is a leafy vegetable with thin, succulent green stems and a naturally salty, slightly tangy flavor. It is traditionally associated with Italian cooking and is also known as saltwort. The young shoots are usually harvested before flowering and cooked briefly. Agretti can be boiled, steamed, sautéed, or served with lemon, olive oil, and simple seasonings.

Alfalfa Sprouts

Alfalfa sprouts are young shoots grown from alfalfa seeds and harvested shortly after germination. They have slender stems, tiny leaves, a crisp texture, and a mild grassy flavor. These sprouts are commonly added to sandwiches, salads, wraps, and grain bowls. Because sprouts are eaten raw frequently, proper food-safety practices and careful handling are especially important.

Alligator Pepper

Alligator pepper is an aromatic spice made from the seeds of Aframomum melegueta, a plant native to parts of West Africa. Its small, reddish-brown seeds have a hot, peppery, slightly bitter flavor with citrus-like and cardamom-like notes. The seeds are used whole or ground to season soups, stews, beverages, and traditional dishes.

Amaranth

Amaranth is a group of plants grown for edible leaves, seeds, and sometimes young stems. The seeds are small and nutritious, while the leaves can be cooked like leafy greens. Amaranth varieties range from green to deep red and purple. Its seeds are often boiled, toasted, or ground into flour, while the leaves are commonly used in soups and vegetable dishes.

Amaranth Greens

Amaranth greens are the edible leaves and tender stems of amaranth plants. They may appear green, red, purple, or a combination of these colors, depending on the variety. The leaves have a mild, earthy flavor and become softer when cooked. They can be sautéed, steamed, boiled, or added to soups, curries, stews, and other vegetable dishes.

American Groundnut

American groundnut is a perennial North American plant that produces edible underground tubers, often called groundnuts or hopniss. The tubers have a nutty, starchy flavor and were traditionally eaten by Indigenous peoples. They can be boiled, roasted, or prepared in other ways similar to potatoes. The plant also produces attractive clusters of fragrant flowers.

Anaheim Pepper

Anaheim pepper is a mild green chili pepper that originated in New Mexico and became associated with Anaheim, California. Its long, narrow fruits usually have a gentle heat, although individual peppers can vary. Green Anaheim peppers are commonly roasted, stuffed, grilled, or added to sauces. When allowed to mature, they turn red and develop a sweeter flavor.

Ancho Pepper

Ancho pepper is the dried form of a ripe poblano pepper. It has a broad, wrinkled, dark reddish-brown appearance and a mild to moderate heat level. Its flavor is earthy, sweet, fruity, and slightly smoky. Ancho peppers are commonly ground into powder or soaked and blended into Mexican sauces, marinades, soups, stews, and chili preparations.

Angelica

Angelica is a tall aromatic herb from the genus Angelica, with hollow stems, large leaves, and umbrella-shaped flower clusters. Its stems, leaves, and roots have been used in traditional cooking, although preparation depends on the species. Angelica has a distinctive sweet, herbal, slightly bitter flavor. Young stems can be cooked or candied, while the roots are also used as flavoring.

Anise

Anise is an aromatic herb cultivated for its small seeds, which have a distinctive sweet flavor resembling licorice. The plant produces delicate leaves and small white flowers before developing its seeds. Anise is used to flavor breads, cookies, candies, teas, and alcoholic beverages. Its seeds are usually dried before use and can be added whole or ground.

Anise Hyssop

Anise hyssop is a perennial herb known for its upright stems, aromatic leaves, and spikes of purple or lavender flowers. Despite its name, it is neither true anise nor true hyssop. Its leaves have a sweet, minty, licorice-like aroma and can be used fresh or dried. They are commonly added to teas, salads, desserts, and herb blends.

Aonori

Aonori is a Japanese edible seaweed, usually made from fine green algae in the genus Ulva or closely related seaweeds. It has a bright green color, delicate texture, and mild marine flavor. Aonori is commonly dried and powdered or flaked before use. It is sprinkled over dishes such as okonomiyaki, yakisoba, takoyaki, and Japanese noodle preparations.

Apazote

Apazote, more commonly known as epazote, is an aromatic herb native to the Americas and widely used in Mexican cuisine. Its serrated green leaves have a strong, distinctive aroma with earthy, citrusy, and slightly medicinal notes. Fresh or dried leaves are added to beans, soups, stews, quesadillas, and other dishes. The herb should be used in moderate amounts because its flavor is intense.

Apple Gourd

Apple gourd is a cultivated gourd with rounded fruits that can resemble a large apple in shape. It belongs to the cucumber and squash family and is grown as a vegetable in several regions. Young fruits are generally harvested while tender and may be cooked in curries, soups, stews, and stir-fries. Its mild flesh readily absorbs seasonings.

Arame

Arame is an edible brown seaweed traditionally harvested in Japan and other parts of East Asia. It consists of thin, dark strands that become softer and lighter after soaking and cooking. Arame has a mild, slightly sweet marine flavor and is commonly used in salads, soups, vegetable dishes, and stir-fries. It is often sold dried and rehydrated before cooking.

Arrowhead

Arrowhead is an aquatic plant commonly known as arrowhead plant or duck potato, particularly Sagittaria sagittifolia and related species. It develops distinctive arrow-shaped leaves and edible underground tubers. The tubers have a starchy texture and are eaten cooked. They can be boiled, steamed, fried, or added to soups and other traditional vegetable dishes.

Arrowroot

Arrowroot is a tropical plant grown primarily for its edible rhizomes, which contain a fine, easily digested starch. The extracted starch is commonly sold as arrowroot powder or flour rather than as a fresh vegetable. It is used to thicken sauces, soups, puddings, and desserts. The rhizomes themselves can also be cooked and eaten in some traditional cuisines.

Artichoke

Artichoke is a vegetable made from the immature flower head of a cultivated thistle plant. Its tightly packed green or purple scales surround a tender heart and a central mass of immature flowers called the choke. The fleshy leaf bases and heart are eaten after cooking. Artichokes are commonly steamed, boiled, roasted, grilled, or stuffed.

Arugula

Arugula is a leafy green vegetable known for its narrow leaves and distinctive peppery flavor. It is also called rocket or roquette in different regions. Young leaves taste milder, while mature leaves can be more pungent. Arugula is frequently eaten raw in salads and sandwiches, but it can also be wilted into pasta, pizzas, soups, and cooked vegetable dishes.

Armenian Cucumber

Armenian cucumber is a long, slender vegetable that is botanically a type of muskmelon rather than a true cucumber. Its pale green skin is thin and usually does not need peeling, while the flesh is crisp and mild. The fruit is commonly eaten raw in salads, sliced as a snack, or pickled. It is valued for its refreshing texture.

Arracacha

Arracacha is a starchy root vegetable native to the Andes and related to carrots and celery. Its roots may have white, yellow, or purple flesh, depending on the variety. The cooked root develops a soft texture and distinctive flavor that can resemble a blend of potato, carrot, and celery. Arracacha is commonly boiled, mashed, fried, or added to soups.

Ash Gourd

Ash gourd is a large, pale green to white gourd also known as winter melon or wax gourd. Its cylindrical or round fruit develops a waxy coating when mature and contains firm, mild-flavored flesh. Ash gourd is widely used in soups, stews, curries, and stir-fries. The flesh absorbs the flavors of spices and sauces during cooking.

Asian Greens

Asian greens are a broad group of leafy vegetables commonly used in East, Southeast, and South Asian cuisines. The group includes vegetables such as bok choy, mustard greens, Chinese broccoli, and tatsoi. Their flavors range from mild and sweet to peppery and bitter. Asian greens can be stir-fried, steamed, boiled, fermented, or added to soups and noodle dishes.

Asparagus

Asparagus is a perennial vegetable harvested for its young, tender shoots. The spears may be green, purple, or white, depending on how the plant is grown. Fresh asparagus has a crisp texture and mild earthy flavor that becomes tender when cooked. It can be roasted, grilled, steamed, sautéed, boiled, or added to salads, pasta, soups, and omelets.

Asparagus Pea

Asparagus pea is an edible legume also called winged pea or Lotus tetragonolobus. Its young green pods have four noticeable wings and a flavor often described as a combination of peas and asparagus. The tender pods can be steamed, boiled, sautéed, or eaten in vegetable dishes. They become tougher as they mature, so young pods are preferred for cooking.

Aubergine

Aubergine is another name for eggplant, a warm-season vegetable in the nightshade family. Its fruits commonly have smooth purple skin and soft, pale flesh, although white, green, striped, and other varieties exist. Aubergine has a mild flavor and spongy texture that absorbs sauces and seasonings well. It is frequently roasted, grilled, fried, baked, or used in curries.

Avocado

Avocado is a creamy fruit that is commonly prepared and eaten as a vegetable in savory dishes. It has rough or smooth skin surrounding rich green flesh and a large central seed. Its mild, buttery flavor makes it popular in guacamole, salads, sandwiches, toast, and sauces. Different varieties vary in size, skin color, texture, and oil content.

Azuki Bean

Azuki bean is a small red legume widely cultivated in East Asia. The beans are usually reddish-brown with a distinctive white ridge, although other colors also occur. They have a slightly sweet, nutty flavor and become tender when cooked. Azuki beans are used in soups, rice dishes, bean pastes, and especially sweetened red bean preparations and desserts.

Leafy Vegetables Beginning With A

Leafy vegetables beginning with A include familiar salad greens, edible leaves, sprouts, herbs, and specialty greens. The edible portion is mainly the leaf or tender shoot.

Below is a broad list of leafy vegetables and edible greens beginning with A:

• African Spinach
• Agathi Leaves
• Alfalfa Sprouts
• Amaranth Leaves
• Angelica Leaves
• Apazote
• Arugula
• Asian Greens
• Ashitaba
• Aonori
• Arame
• Agretti
• Acacia Leaves

Some names above are specialty greens or herbs rather than standard grocery-store vegetables. Arugula, amaranth leaves, and agathi leaves are stronger examples of edible leafy greens, while aonori and arame are sea vegetables.

Root Vegetables That Begin With A

Root vegetables beginning with A include several starchy underground crops. Some are true roots, while others are rhizomes or tubers that are grouped with root vegetables for cooking purposes.

Below is a broad list of underground vegetables and root crops beginning with A:

• Ahipa
• Arracacha
• Arrowroot
• Arrowhead
• Achira
• American Groundnut
• Apios

Ahipa and arracacha are especially useful examples because their underground portions are eaten as starchy vegetables. Arrowroot and achira are rhizome crops, while American groundnut and apios produce edible tubers.

Vegetables Starting With A for Kids

For children, familiar names work best before introducing unusual vegetables. Each short description uses simple language and keeps the focus on recognizable foods.

• Artichoke: Artichokes have green leaves surrounding a soft heart that people commonly cook and eat.
• Asparagus: Asparagus has long green spears that are often roasted, grilled, steamed, or baked.
• Arugula: Arugula is a leafy green with small leaves and a slightly peppery taste.
• Amaranth: Amaranth has edible green leaves that can be cooked like other leafy vegetables.
• Acorn Squash: Acorn squash has ridged skin and soft orange flesh when cooked.
• Aubergine: Aubergine is another name for eggplant, often recognized by its smooth purple skin.
• Avocado: Avocado has creamy green flesh and one large seed in the middle.
• Adzuki Bean: Adzuki beans are small beans often used in soups, rice dishes, and pastes.
• Anaheim Pepper: Anaheim peppers are mild chiles that can be green or red when ripe.
• Ash Gourd: Ash gourd is a large pale vegetable often cooked in soups and stews.
• African Eggplant: African eggplant includes varieties with different colors, shapes, and levels of bitterness.

FAQs about Vegetables that Start with A

Takeaway

Vegetables that start with A include common foods such as asparagus, artichoke, arugula, and acorn squash. The group also contains leafy greens, roots, peppers, beans, sprouts, and less familiar crops.

For everyday American food vocabulary, asparagus, artichoke, arugula, avocado, aubergine, and acorn squash are useful starting points. Less common names such as ahipa, arracacha, and arrowroot add depth to the complete alphabetical collection.

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