List Of Vegetables
Tips About How to Serve This List of Vegetables
Everyone knows by now that eating plenty of fruits and vegetables is good for you, but sometimes it’s difficult to find a list of vegetables that can give you new ideas on which vegetables to eat and ways to prepare them. If you have found this to be the case, look no further. Take a look at our alphabetical list of vegetables, which comes complete with a few preparation ideas.
Artichoke - Tiny artichoke hearts taste great when sautéed in oil, lemon or different herb sauces. Large artichokes are sometimes stuffed with ground lamb.
Asparagus - Many people love to eat young asparagus raw in salads or with sour cream dip. The Dutch serve asparagus in browned butter with cut-up watercress and egg yolk.
Beans - There are so many different kinds of beans and all of them are easy to grow and to serve. Bush beans and pole beans are gardeners’ favorites. Green, yellow, or even purple, they taste great hot with butter or as New Englanders traditionally serve them, in cream or milk with butter and pepper.
Beets--A home garden staple, dark red beets are often served cold, pickled, or cooked with butter, vinegar, or in borsch.
Broccoli--Enjoy broccoli raw in salads and dips or steamed, with a little butter to keep all of the nutrients intact.
Brussels sprouts--A popular, winter vegetable, brussel sprouts are often boiled and served with butter, or in cream or cheese sauces.
Cabbage--One of the easiest vegetables to grow, cabbage is often shredded and served in cold slaw, or cooked in boiled dinners with meat and potatoes.
Carrot--These bright, orange vegetables can enliven any table. Sometimes they are served raw with dips, or boiled and served with butter. The addition of carrots to nut cake resulted in what we know as the tasty carrot cake, many times served with cream cheese frosting.
Corn--Not only was corn special to the Native Americans, it has now become America’s favorite vegetable. Nothing beats hot, buttered corn-on-the-cob, cooked within hours of picking.
Cucumbers - A very popular salad vegetable, cucumbers are also served pickled.
Kohlrabi - Kohlrabi is in the turnip family. It can be white or purple, and tastes great, boiled and mashed with butter.
Lettuce--The best lettuces to grow are the dark, leafy types. While the most popular and available lettuce is iceberg, it has the least nutrients of all the kinds of lettuce.
Onions--The onion has been a staple in human diets for thousands and thousands of years. Whether sliced, raw on a hamburger, boiled with butter, fried, or added to spice up any dish, you can always find a use for this veggie.
Peas--A favorite of home gardeners, peas are usually the first planted vegetable in the spring. They are usually served boiled with butter. Edible pods have become a recent trend.
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Peppers - This vegetable can be sweet or hot, and served raw or cooked, depending on your taste. They are a staple in many Mexican dishes.
Squash and Pumpkins --These cannot be omitted from any list of vegetables. There are summer squashes, yellow or green, like zucchini, which can be steamed or stuffed. Late or winter squash are often baked or boiled and served with butter. Pumpkins tend to be more a filling for pies than a meal staple, but pumpkin soup is becoming a popular harvest meal.
Radish-- Probably the first-planted garden vegetable for just about everyone. Its sharp, almost hot taste can make your tongue sting. It’s most often served in salads but can also be served raw with a sprinkling of salt.
Spinach--This leafy green vegetable, made popular by Popeye the Sailorman, can be eaten cold in salads, or served boiled with butter.
Tomatoes--Really a fruit but used like a vegetable, so we include it here to round out our list of vegetables. Tomatoes can be cooked and used in so many hundreds of recipes, but there is still no better way to eat that first tomato of the season than raw with a little salt. It’s delicious. And, nothing beats tomatoes as sandwich toppings.