List of Vegetables That Start With the Letter A

While it might be a challenge to come up with Vegetables That Start With A, this list has you covered. Here are the common vegetables along with brief descriptions of vegetables starting with the letter A and recipes.

Chef holding out vegetables including ones that start with the letter "A" in her hand.

Vegetables that start with a include robust artichoke, crisp asparagus, peppery arugula, and creamy avocado. This array of vegetables that start with the letter a introduces a medley of tastes and culinary possibilities.

Beyond the familiar, lesser-known gems such as arracacha and African eggplant beckon, promising unique and delightful gastronomic experiences.

Each vegetable starting with "A" contributes its own distinct essence to the ever-evolving tapestry of culinary delights, making this category a captivating journey for those seeking both nutritional variety and gastronomic pleasure.

First we break down the 3 classifications of vegetables to understand their uses.

If you see any more A letter vegetables not listed here, please comment below so I can add it.

Jump to:

Vegetable classifications
List of vegetables beginning with A
About the vegetables
Conclusion
More vegetables by letter
Recipes with A letter vegetables

Vegetable classifications

There are three types of vegetable classifications aside from root vegetables, leafy greens and cruciferous vegetables. These are culinary vegetables, botanical vegetables, and legal vegetables which we break down. For this list of vegetables starting with a we are working with culinary vegetables.

Culinary Vegetables:
Culinary vegetables refer to the group of plant-based foods that are commonly used in cooking for culinary purposes. These vegetables are part of various dishes and recipes, providing flavor, texture, and nutritional value. Examples include carrots, tomatoes, bell peppers, and broccoli. The classification of culinary vegetables is primarily based on their culinary uses and how they are integrated into different cuisines around the world.

Botanical Vegetables:
Botanical vegetables are classified based on the botanical or scientific definition of a vegetable, considering the plant's structure and reproductive parts. In botanical terms, vegetables encompass a broader range of plant parts, including roots. This classification is not always aligned with culinary usage, as some items botanically classified as fruits may be considered vegetables in the kitchen.

Legal Vegetables:
Legal vegetables are classified based on legal or regulatory definitions, often for taxation, trade, or agricultural purposes. This classification may vary from one jurisdiction to another and can be influenced by historical, cultural, or economic factors. For instance, in some contexts, tomatoes and bell peppers may be legally classified as vegetables for trade purposes, even though they are botanically fruits. Legal definitions are pragmatic and may not always align with botanical or culinary classifications.

List of vegetables beginning with A

Artichoke
Arugula
Asparagus
Avocado
Artichoke Hearts
Alfalfa Sprouts
Amaranth Greens
Aubergine (Eggplant)
Arame
Arrowroot
African Eggplant
Anise Hyssop
Ash Gourd
Arracacha
Adzuki Bean

About the vegetables

Artichoke

Artichoke is a thistle-like vegetable known for its edible flower buds. Typically steamed or boiled, it offers a unique and savory taste.

Arugula

Arugula, also known as rocket, is a peppery leafy green that adds a bold and distinctive flavor to salads and other dishes.

Asparagus

Asparagus is a tender and nutrient-rich vegetable with long, slender stalks. It is commonly grilled, roasted, or steamed.

Avocado

Avocado, although a fruit, is often treated as a vegetable. Its creamy texture and rich taste make it a popular addition to salads and spreads.

Artichoke vegetables and lemon slice in a pot of water.

Artichoke Hearts

Artichoke hearts are the tender, innermost part of the artichoke. They are often used in salads, dips, and Mediterranean dishes.

Alfalfa Sprouts

Alfalfa sprouts are tiny, delicate shoots that add a fresh and crunchy element to salads, sandwiches, and wraps.

Amaranth Greens

Amaranth greens, also known as Chinese spinach, are leafy vegetables with a mild, earthy taste. They are often used in stir-fries and salads.

Aubergine (Eggplant)

Aubergine, commonly known as eggplant, is a versatile vegetable with a meaty texture. It is used in various dishes like ratatouille and eggplant Parmesan.

Arame

Arame is a type of seaweed that is rich in minerals. It is often used in Asian cuisine, particularly in salads and soups.

Arrowroot

Arrowroot is used as a thickening agent in cooking and baking and to bind gluten-free flour blends. It is a gluten-free alternative to cornstarch.

African Eggplant

African eggplant, also known as garden egg, is a small, round vegetable used in various African cuisines. It has a slightly bitter taste.

Anise Hyssop

Anise hyssop is a herb with licorice-flavored leaves. While not a traditional vegetable, its leaves can be used in salads, as a garnish, and to make teas as well as topical use for treating inflammation and wounds.

Arracacha

Arracacha is a root vegetable native to the Andes. It has a mild, nutty flavor and is often used in stews and soups.

Ash Gourd

Ash gourd, also known as winter melon, is a large, mild-tasting vegetable used in Asian cuisine, particularly in soups and stews.

Adzuki Bean

Adzuki beans are small, red beans commonly used in Asian cuisine. They can be cooked and added to salads, soups, or sweet dishes.

While this list doesn't reach 30 vegetables, I hope it provides you with a diverse selection of the initial A vegetables and their uses!

Conclusion

In conclusion, the world of vegetables beginning with the letter A is a diverse and flavorful realm, offering a wide array of options for culinary exploration.

From the earthy and intricate artichoke to the peppery kick of arugula, the tender asparagus stalks, and the creamy richness of avocado, each vegetable brings its unique character to the table.

The variety extends beyond the conventional, incorporating lesser-known choices like arracacha, African eggplant, and anise hyssop, adding depth to the possibilities in the kitchen. Whether you're savoring the nutty notes of amaranth greens, experimenting with the versatile aubergine, or enjoying the crunch of alfalfa sprouts, the vegetables starting with A contribute not only to a colorful and vibrant plate but also to a wholesome and nutritious diet.