Hello, fellow food enthusiasts! 🌱 Are you ready to embark on a vibrant journey through the wonderful world of vegetables? Vegetables are not just the colorful companions on your plate; they are also power-packed nutrition bombs that play a vital role in keeping us healthy and energized! So, let’s dive into the top 100 vegetables you ought to know about, along with their names in both English and Hindi.
Whether you’re a seasoned chef, a nutrition-conscious individual, or just someone who loves exploring new flavors, knowing about different vegetables can open up a world of culinary creativity and health benefits that are simply irreplaceable. So, grab your favorite beverage, settle into your favorite spot, and let’s get started!
1. Carrot – गाजर (Gajar)
Who doesn’t love the crunch of fresh carrots? These vibrant orange vegetables are packed with vitamin A and add a sweet, satisfying crunch to salads, hearty stews, and even creative desserts!
2. Potato – आलू (Aloo)
This humble spud is a staple in kitchens around the world! Whether mashed, fried, or baked, potatoes offer endless versatility and comfort.
3. Onion – प्याज (Pyaz)
Onions bring depth and flavor to dishes such as soups, stews, and stir-fries, making them a must-have in every cook’s pantry. Plus, they provide health benefits like antioxidants and anti-inflammatory properties.
4. Tomato – टमाटर (Tamatar)
Juicy and tangy, tomatoes are eaten raw in salads or cooked into sauces, soups, and stews. They’re a beloved addition to cuisines globally!
5. Spinach – पालक (Palak)
Spinach is a nutrient-dense green loaded with vitamins. This leafy green can be enjoyed in salads, smoothies, or cooked dishes like pasta, soups, and stir-fries.
6. Cucumber – खीरा (Kheera)
Crisp and refreshing, cucumbers are perfect for salads and snacks. They add hydration and a delightful crunch!
7. Bell Pepper – शिमला मिर्च (Shimla Mirch)
- a large green, yellow, orange, or red variety of capsicum that has a mild or sweet flavor and is often eaten raw.
- Available in an array of colors, bell peppers add a sweet flavor and beautiful color to any dish!
8. Cauliflower – फूलगोभी (Phool Gobhi)
With its unique texture, cauliflower can be roasted, mashed, or used as a low-carb substitute for rice.
9. Broccoli – ब्रोकोली (Broccoli)
This green vegetable is not just a nutritional powerhouse but also adds a beautiful touch to stir-fries and salads!
10. Zucchini – तोरी (Tori)
Zucchini is incredibly versatile; it can be spiralized for pasta, grilled, or sautéed for healthy side dishes!
11. Eggplant – बैंगन (Baingan)
Loved in dishes like baingan bharta, eggplant has a unique taste and texture that make it perfect for grilling, roasting, or stewing.
12. Peas – मटर (Matar)
Sweet and tender, peas brighten up any dish, from pasta to curries, and serve as a fantastic source of protein.
13. Radish – मूली (Mooli)
With their peppery crunch, radishes are a great addition to salads, providing not just flavor but also a splash of color!
14. Beetroot – चुकंदर (Chukandar)
Sweet and earthy, beetroots can be pickled, roasted, or blended into smoothies for an extra health kick!
15. Cabbage – पत्तागोभी (Pattagobhi)
Cabbage is crunchy, and hydrating, and can be enjoyed raw in salads or cooked into savory dishes.
16. Brussels Sprouts – ब्रसेल्स स्प्राउट्स (Brussels Sprouts)
These mini cabbages are nutrient-dense and can be roasted or sautéed to enhance their natural sweetness.
17. Pumpkin – कद्दू (Kaddu)
Rich in fiber and vitamins, pumpkin can be used in both savory and sweet dishes. Don’t forget pumpkin pie!
18. Sweet Potato – शकरकंद (Shakarkand)
Sweet potatoes offer a healthy sweet side to any meal. Baked, mashed, or fried, this root vegetable is a favorite!
19. Garlic – लहसुन (Lahsun)
Adding a culinary punch, garlic not only enhances flavors but is also known for its myriad health benefits.
20. Ginger – अदरक (Adrak)
Ginger adds warmth and spice to dishes and is excellent for digestion and reducing inflammation.
21. Chilli Pepper – मिर्च (Mirch)
Whether you prefer it mild or spicy, chili peppers bring that delightful kick to your dishes!
22. Asparagus – शतावरी (Shatavari)
Luxurious and unique, asparagus can be grilled or roasted for a deliciously tender side.
23. Artichoke – आर्टिचोक (Artichoke)
This thistle-like vegetable is a treat that requires a little effort to eat, but oh, the flavor is worth it!
24. Corn – मकई (Makki)
Sweet corn can be grilled, boiled, or added to salads and salsas, making it a summertime favorite!
25. Okra – भिंडी (Bhindi)
Also known as ladyfinger, okra is a staple in many Indian dishes, offering a unique texture and taste!
26. Shallots – शलट्स (Shallots)
Milder than onions, shallots add a finesse to dishes, perfect for dressings and gourmet cooking.
27. Arugula – रूकोला (Rucola)
With a peppery flavor, arugula is a fantastic leafy green for salads and toppings!
28. Leek – लीक (Leek)
This onion family member boasts a mild flavor and is perfect for soups and stews!
29. Kale – केल (Kale)
Another leafy green, kale is all the rage for its nutrient density and versatility in cooking!
30. Swiss Chard – स्विस चर्ड (Swiss Chard)
Its vibrant stems and slightly earthy taste make Swiss chard an eye-catching addition to any dish.
31. Parsnip – शलजम (Shaljam)
Deliciously sweet and nutty, parsnips can be roasted, pureed, or added to soups!
32. Turnip – शलजम (Shaljam)
With its slightly peppery taste, turnips are both nutritious and delightful when cooked!
33. Kohlrabi – कोलरबी (Kohlrabi)
This unique vegetable can be eaten raw in salads or cooked for a unique side dish!
34. Fennel – सौंफ़ (Saunf)
With its sweet anise flavor profile, fennel is a beautiful addition to salads or roasted dishes.
35. Endive – एंडिव (Endive)
A crisp and distinctive green, endive adds a bit of elegance to salads and appetizers!
36. Pumpkin Greens – कद्दू की सब्जी (Kaddu Ki Sabzi)
These tender greens are not only edible but are also a great source of nutrients!
37. Taro – अरबी (Arbi)
Often used in Indian cooking, taro root adds a creamy texture to dishes when cooked.
38. Celery – अजवाइन (Ajwain)
Crunchy and hydrating, celery is perfect for snacking or adding flavor to soups!
39. Sorrel – खट्टे पत्ते (Khatte Patte)
This tangy leafy green can be used in salads or cooked for a fresh, zesty flavor.
40. Purslane – पोर्सलेन (Purslane)
A nutritious green, purslane is delicious in salads and has a slightly lemony flavor!
41. Watercress – निचला (Nichla)
With its peppery flavor, watercress can elevate your salads with a burst of freshness!
42. Bamboo Shoot – बांस के अंकुर (Bans Ke Ankur)
These tender shoots are a delicacy in many Asian cuisines, adding crunch and flavor to dishes!
43. Nori – नोरी (Nori)
Often used for sushi, nori provides not only a unique flavor but also nutritional benefits!
44. Seaweed – समुद्री पौधों (Samudri Paudhe)
Rich in vitamins and minerals, seaweed is a trendy ingredient in salads and soups!
45. Celeriac – सेलरी कंद (Celeriac)
This knobby root offers a mild celery flavor and is perfect for soups or mashed dishes!
46. Chayote – चपतिया (Chapatia)
Chayote is a versatile squash that can be eaten raw or cooked, and is widely used in various cuisines!
47. Drumstick – सहजन (Sahjan)
Packed with nutrients, the drumstick is excellent in soups and curries, especially in Indian cooking!
48. Muskmelon – खरबूजा (Kharbuja)
Sweet and hydrating, muskmelons are a favorite summer treat and are delicious in salads!
49. Yarrow – यारो (Yarrow)
This herbaceous plant is not just a garden beauty; it’s also edible and medicinal!
50. Malabar Spinach – पीताम्बर पालक (Peetamber Palak)
This luscious green thrives in tropical climates and can be used like regular spinach!
And we’re halfway through! Can you feel your taste buds tingling in anticipation of all the delicious dishes you can create? It’s time to expand your veggie vocabulary!
51. Sunchoke – सनजोक (Sanjok)
A root vegetable with a nutty flavor, sunchokes can be roasted, pureed, or eaten raw!
52. Pepperoncini – पेपरोनचिन (Pepperoncini)
These mild peppers are a great addition to salads and sandwiches for a tangy kick!
53. Hokkaido Pumpkin – होक्कैदो कद्दू (Hokkaido Kaddu)
This sweet and nutty variety of pumpkin can be used in pies and soups!
54. Lotus Root – कमल ककड़ी (Kamal Kakri)
Crunchy and unique, lotus root is a delightful vegetable often found in Asian dishes!
55. Snake Gourd – चकुंदर (Chakundar)
This twisted vegetable can be used in curries and adds a unique texture!
56. Ginger-Garlic Paste – अदरक-लहसुन का पेस्ट (Adrak-Lahsun ka Paste)
This foundation for many Indian dishes is a delightful staple you can’t miss!
57. Cabbage Turnip – पत्तागोभी का शलजम (Pattagobhi Ka Shaljam)
This hybrid vegetable offers a unique flavor and can be used in various cuisines!
58. Red Cabbage – लाल पत्तागोभी (Laal Pattagobhi)
Visually stunning and nutritious, red cabbage is perfect for salads and as a colorful garnish!
59. Poblano Pepper – पोब्लानो मिर्च (Poblano Mirch)
These mild peppers are great for stuffing or creating richer flavors in dishes!
60. Swiss Chard Stems – स्विस चर्ड के डंठल (Swiss Chard Ke Danthal)
Don’t throw these away! Swiss chard stems are delicious when sautéed or braised!
61. Fiddleheads – फिडलहेड्स (Fiddleheads)
These curls of fern are a seasonal delicacy and offer a unique flavor!
62. Purslane – कुलत्थी (Kulathi)
Rich in Omega-3 fatty acids, purslane is an incredible superfood that is easy to grow!
63. Wasabi Root – वासाबी (Wasabi)
This pungent root is not just for sushi; it adds an interesting kick to sauces and dressings!
64. Cardoon – कार्डून (Cardoon)
Similar to artichokes, cardoons are wonderful in Mediterranean dishes!
65. Tumeric – हल्दी (Haldi)
The golden root is not only an anti-inflammatory powerhouse but also a flavorful addition to dishes!
66. Pumpkin Leaves – कद्दू की पत्तियाँ (Kaddu Ki Pattyan)
Pumpkin leaves are used in many South Asian dishes, rich in fiber and nutrients!
67. Green Beans – हरी फलियाँ (Hari Faliyan)
Crisp and tender, green beans can be steamed, stir-fried, or eaten raw!
68. Cilantro – धनिया (Dhaniya)
- coriander leaves
- Fresh and fragrant, cilantro is a key herb in many cuisines, providing delicious zest!
69. Chamomile – कैमोमाइल (Chamomile)
Often known for its tea, chamomile flowers are edible and provide a soothing taste!
70. Purslane – ब्राह्मी (Brahmi)
Purslane is a succulent that’s not just ornamental but also tasty and nutritious!
71. Black Radish – काली मूली (Kaali Mooli)
Bitter and tangy, black radish adds punch to salads and sides!
72. Tamarind – इमली (Imli)
Tamarind is a tangy fruit used in many Asian and Indian dishes, excellent for chutneys!
73. Chervil – चर्विल (Chervil)
A delicate herb, chervil adds a mild, sweet flavor perfect for salads and dressings!
74. Endive – एंडिव (Endive)
A crisp, slightly bitter green, endive is perfect for salads or grilling!
75. Alfalfa Sprouts – अल्फाल्फा अंकुर (Alfalfa Ankur)
These tiny sprouts add crunch to salads and great flavor to sandwiches.
76. Bok Choy – चीनी पत्तागोभी (Cheeni Pattagobhi)
Crunchy and mild, bok choy is a favorite in stir-fries and soups.
77. Capsicum – शिमला मिर्च (Shimla Mirch)
A crisp, sweet pepper is available in an array of vibrant colors for all your dishes.
78. Snap Peas – मटर शेंग (Matar Sheng)
These edible-podded peas add crunch and sweetness to any salad or stir-fry.
79. Horseradish – सहिजन जड़ (Sahjan Jad)
A spicy root is used to make horseradish sauce—a tangy condiment for meats.
80. Jicama – शिंकंद (Shinkand)
Crunchy and sweet, jicama is great raw or in salsas and salads.
81. Cassava – कसावा (Kasawa)
A starchy root often used to make tapioca, popular in African and Asian cuisines.
82. Fenugreek – मेथी (Methi)
Used for its leaves and seeds, fenugreek adds richness to Indian curries.
83. Amaranth Leaves – चौलाई (Chaulai)
These tender leaves are often cooked into curries or soups, offering rich nutrition.
84. Radicchio – लाल सलाद पत्ता (Laal Salad Patta)
A bitter chicory, radicchio is best grilled or added to salads for a kick!
85. Ash Gourd – पेठा (Petha)
A hydrating vegetable is used often in soups and Indian traditional sweets.
86. Bitter Melon – करेला (Karela)
A uniquely bitter vegetable, karela is cooked into Indian dishes with rich spices.
87. Rocket Leaves – रॉकेट पत्ते (Rocket Patte)
Peppery rocket leaves are a fresh addition to salads and pizzas.
88. Scallions – हरी प्याज (Hari Pyaz)
Also known as spring onions, they offer a mild onion flavor to garnishes and stir-fries.
89. Lettuce – सलाद पत्ता (Salad Patta)
A salad essential, lettuce comes in many varieties, all crisp and refreshing.
90. Turmeric Shoots – हल्दी के अंकुर (Haldi Ke Ankur)
Young turmeric shoots are aromatic and popular in pickles and stews.
91. Baby Corn – बेबी मकई (Baby Makai)
Tiny, tender cobs of corn are often used in stir-fry dishes for texture and sweetness.
92. Red Spinach – लाल पालक (Laal Palak)
With its striking color, red spinach adds beauty and health benefits to any dish.
93. Microgreens – सूक्ष्म हरियाली (Sookshma Hariyali)
Young greens with intense flavor and nutrient richness, ideal for garnishing.
94. Avocados – मक्खन फल (Makkhan Phal)
Creamy and nutrient-dense, avocados are fantastic in salads, guacamole, or simply spread on toast.
95. Mint Leaves – पुदीना (Pudina)
Cooling and aromatic, mint leaves are great for beverages, chutneys, and desserts.
96. Curry Leaves – कढ़ी पत्ता (Kadhipatta)
Aromatic leaves are used in South Indian cooking for a unique fragrance and flavor.
97. Tomatoes on the Vine – बेल पर टमाटर (Bel Par Tamatar)
Fresh and juicy tomatoes are still on their vines for peak flavor in dishes.
98. Iceberg Lettuce – हिमखंड सलाद (Himkhand Salad)
A crisp, refreshing lettuce variety often used in burgers and wraps.
99. Pea Shoots – मटर अंकुर (Matar Ankur)
Tender pea shoots are packed with flavor, used raw in salads, or lightly cooked.
100. Water Chestnuts – सिंघाड़ा (Singhada)
Crisp and aquatic, water chestnuts add crunch to Chinese stir-fries and salads!
Hats off to you for diving into this colorful adventure of vegetables! With these 100 names in your culinary dictionary, the possibilities are endless. Go ahead and create magic with these vibrant, nutritious gifts of nature!
