List of Vegetables With F
Vegetables come in a wide variety of shapes, colors, and textures, making them visually appealing as well as nutritious. Below is the list of vegetables that start with f.
Vegetables That Start With F
- Fennel
- Fiddleheads
- Fluted Pumpkin
- Florence Fennel
- Fiddlehead Ferns
- Fiddlehead
- Fennel
- Fava Beans
- Fava Bean
- Fat Hen
All Vegetables That Start With F
- French garlic sausage
- French gray shallots
- French green asparagus
- French green lentils
- French green lettuce
- French green peas
- French haricots verts
- French heirloom tomatoes
- French lavender
- French leeks
- French marigold petals
- French melons
- French mint
- French oregano
- French parsley
- French plum
- French pumpkin
- French radishes
- French red shallots
- French sorrel leaves
- French spring radishes
- French strawberries
- French sweet onion
- French tarragon
- French thyme leaves
- French tomato
- French turnips
- Fresh bamboo shoots
- Fried eggplant
- Fried green tomatoes
- Fried okra
- Fried tofu
- Frijoles negros
- Frittata
- Frontera pepper
- Fruits de mer
- Fuji apple
- Fuki
- Fukinoto
- Ful medames
- Fuyu persimmon
- Faba beans
- Fagara
- Fairytale eggplant
- Fajita peppers
- Fennel
- Fennel bulb
- Fennel pollen
- Fennel seeds
- Fenugreek
- Ferns
- Fermented black beans
- Field pea
- Fig
- Fingerling potatoes
- Fireweed
- Fish mint
- Fish pepper
- Flageolet beans
- Flat beans
- Flat leaf parsley
- Flax seeds
- Florence fennel
- Flour corn
- Flowering kale
- Flowering onion
- Flying saucer squash
- Fo-ti
- Focaccia
- Folly garlic
- Fonio
- Forbidden rice
- Forest green radicchio
- Forsythia fruit
- Four o’clock flower
- Four seasons lettuce
- French breakfast radish
- French butter pear
- French butter radish
- French chestnut
- French cornichon
- French dandelion
- French filet beans
- French garlic
- French gray shallot
- French green beans
- French hollyhock
- French huckleberry
- French leek
- French lentils
- French marigold
- French melon
- French mustard greens
- French parsnip
- French sorrel
- French strawberry
- French thyme
- French turnip
- French watermelon
- Fresno chili
- Friggitello peppers
- Frisee lettuce
- Fuchsia berry
- Fuzzy melon
- Fairy eggplant
- Fairy tale pumpkin
- False coriander
- False flax
- Farfalle pasta
- Farinata
- Fava beans
- Feather duster beans
- Fennel fronds
- Fennel greens
- Fennel hearts
- Fennel salad
- Fenugreek leaves
- Fern shoots
- Fermented vegetables
- Ferragnes almond
- Feta cheese
- Fettuccine
- Field garlic
- Fig jam
- Fig leaves
- Finger lime
- Firecracker pepper
- Firethorn berry
- Five color silverbeet
- Five star fruit
- Flamingo pepper
- Flat parsley
- Flat white peach
- Flatbread
- Fleshy mallow
- Florence fennel bulbs
- Flowering quince
- Flowering raspberry
- Fly agaric mushroom
- Focaccia bread
- Foie gras
- Forbidden black rice
- Forestiere mushroom
- Forsythia flowers
- Fortex pole bean
- Four star cherry tomato
- Fox grape
- Franchi seeds
- French beans
- French broad beans
- French breakfast radishes
- French butter lettuce
- French chestnut mushrooms
- French croutons
- French cut green beans
- French endive
- French fillet beans
- French fry pepper
Green Vegetables Starting With F
- Feijoa leaves: The edible leaves of the feijoa plant, are often used in cocktails and as a flavoring in cooking.
- Fennel: A crunchy, aromatic vegetable with a sweet, licorice-like flavor.
- Fenugreek leaves: The edible leaves of the fenugreek plant, are often used in Indian cuisine.
- Frisee: A leafy green with a slightly bitter taste, often used in salads and as a garnish.
10 Common Vegetables Beginning with F (Definitions and Pictures)
Fennel
Fennel is a vegetable that is commonly used in Mediterranean cuisine. It has a bulbous base with long stalks and feathery leaves. The bulb can be eaten raw or cooked and has a slightly sweet flavor with hints of anise. Fennel is often used in salads or roasted as a side dish.
Fiddlehead ferns
Fiddlehead ferns are a type of vegetable that comes from the young shoots of certain fern species. They are typically harvested in the spring and have a unique, slightly bitter taste. Fiddlehead ferns can be steamed or boiled and served as a side dish or used in salads.
Frisée
Frisée is a type of lettuce that has curly, frilly leaves. It has a slightly bitter taste and is often used in salads or as a garnish. Frisée can also be sautéed or braised as a side dish.
Fava beans
Fava beans, also known as broad beans, are a type of legume that is popular in Mediterranean and Middle Eastern cuisine. They have a slightly sweet, earthy flavor and can be eaten cooked or raw. Fava beans are often used in soups, stews, salads, and as a side dish.
French beans
French beans, also known as haricots verts, are a type of green bean that is thinner and more tender than regular green beans. They have a sweet, slightly nutty flavor and are often used in salads, stir-fries, and as a side dish.
Fluted pumpkin
Fluted pumpkin, also known as ugu, is a vegetable that is popular in West African cuisine. It has a hard, green exterior with orange flesh inside. Fluted pumpkin is often used in soups and stews, and the leaves are also edible and can be used in salads.
Florence fennel
Florence fennel, also known as finocchio, is a type of fennel that is grown for its bulbous base. It has a similar flavor to regular fennel, with a slightly sweeter taste. Florence fennel is often used in salads, soups, and as a side dish.
Fennel greens
Fennel greens are the feathery leaves that grow on fennel plants. They have a slightly sweet, anise-like flavor and are often used as a garnish or in salads.
Fingerling potatoes
Fingerling potatoes are a type of potato that is smaller and longer than regular potatoes. They have a slightly nutty flavor and are often used in salads, roasted as a side dish, or mashed.
Fenugreek
Fenugreek is a type of herb that is commonly used in Indian and Middle Eastern cuisine. It has a slightly bitter, earthy flavor and is often used in curries, stews, and as a spice in dishes like bread and cheese. The leaves of the fenugreek plant are also edible and can be used in salads and soups.
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