18 Vegetables That Start With A (With Photos!)

Are you looking for vegetables that start with A? In this helpful guide, we are covering 18 vegetables that begin with A.

 

We can think of half a dozen reasons to want a list of vegetables that begin with A. If you are just preparing for trivia night or working on a school project, let these vegetables that start with the letter A inspire you!  And if you are looking for a vegetarian recipe featuring an A List veggie, here is a pretty comprehensive list.

Vegetables that start with A

1. Acorn Squash
2. Adzuki Beans
3. Agathi
4. Ahipa 
5. Alfalfa Sprouts
6. Amaranth Leaves
7. Aonori
8. Arame
9. Arikara Squash
10. Arracacha
11. Arrow Root
12. Artichoke 
13. Arugula
14. Ash Gourd
15. Asian Greens
16. Asparagus
17. Aubergine 
18. Avocados

Acorn Squash

Acorn squash is a winter squash that’s native to North and Central America. It is often roasted and served in the fall. Acorn squash is unique because once roasted, the skin can be eaten which is unusual for a winter squash. Try it in Stuffed Acorn Squash or Easy Acorn Squash Soup; if you want to learn more about them, browse our post on how to cook acorn squash here! .

Adzuki Beans

These are small red legumes that are commonly found in Japanese cuisine. They have a sweet, nutty flavor that makes them great in both sweet and savory dishes.

Agathi

Also called Agathi Keerai, it’s a leafy green vegetable. It’s used medicinally in many parts of India and Southeast Asia, and often mixed in to stir fry for its purported nutritional benefits.

Ahipa

Ahipa is a tuber legume. Both its beans and root are edible! It grows in the Andes mountains of Central America and is sometimes called the yam bean.

Alfalfa Sprouts

These stringy veggies are actually technically legumes. The most common use of these is on sandwiches, in stir fry, and sprinkled into salads.

Amaranth Leaves

These colorful green and magenta plants are probably used as much as a decoration as they are a food. They are often mixed into salads or smoothies. Some call these leaves the new kale due to their impressive nutrition profile. Our recommendation is to mix them with kale, lettuce, and spinach in your salad to leverage the nutritional benefits of all three.

Aonori

This seaweed is sometimes called Green Layer. It is often used in tempura and a host of other Japanese recipes.

Arame

This type of kelp is used in a wide variety of Asian cuisines. It is most commonly available in a dried state and is known for its semi-sweet taste.

Arikara Squash

This squash is named after the Arikara Indians of North Dakota, the first known growers of this oblong squash. It is most commonly used in soups.

Arracacha

This South American veggie is a starchy root that grows well in the Andes where it appears to grow best at altitudes of 6,000-7,000 feet. It’s used in South America as a side dish, mashed or whipped, boiled and eaten like potatoes, in soups, or made into dumplings.

Arrow Root

Arrow root is a tuber that’s native to Indonesia. It’s often processed into a powder known as arrowroot flour. Since the arrowroot contains no gluten, this flower is useful as a replacement for wheat flour for those with a gluten intolerance. Arrowroot is used in noodles in both Vietnamese and Korean recipes, and can be used in making biscuits and cakes.

Artichoke

Artichoke is actually a variety of thistle grown for food. The edible part of the artichoke is the flower bud. The world’s largest growers are Italy and Spain where the most popular way to cook them is to stuff them with various ingredients like bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto. But artichoke can be used in so many more ways, like as a Healthy Spinach Artichoke Dip (ready in 15 minutes)!

Arugula

Arugula is a rather pungent leafy green vegetable that has been added to salads since the time of the Romans. A more historically recent application is on pizza when it’s added just after baking like on this Asparagus Pizza with Burrata Cheese and Arugula. In the United Kingdom arugula is called rocket and you can learn more about it on our post Arugula 101: Buying, Storing, and Benefits of “Rocket”!. Our favorite uses, however aren’t necessarily in salads or on pizza, but as a supporting ingredient in recipes like this awesome Blueberry Grilled Cheese.

Ash Gourd

The ash gourd is technically a fruit also known as wax gourd, winter melon, white gourd, and Chinese watermelon. It has a taste like cucumber and is found in both Indian and Chinese cuisines particularly stews, salads, and curries.

Asian Greens

This grouping of like greens includes napa cabbage (Chinese cabbage), Chinese broccoli, snow pea shoots, Bok choy, yau choy, gai choy, water spinach, Chinese celery, and amaranth greens.

Asparagus

Coming in green, white, and purple colors, asparagus is most commonly served as an appetizers or side dish. In Asian cooking it’s most often stir fried. But in the United States, it’s commonly grilled, roasted, chopped or eaten raw on salad. We have a few favorite recipes you might want to give a try: Asparagus Pizza with Burrata Cheese and Arugula and Roasted Asparagus with Romesco Sauce.

Aubergine

Aubergine is the English (UK) name for eggplant. But this versatile vegetable is used in a variety of recipes across the world. In Indian cooking it is best known for its use in Baba Ganoush, in France it’s used as Ratatouille (Tian Provençal) , and of course in Italy it’s used as Stuffed Eggplant Parmesan (GF option). For a variety of other internationally inspired ideas check out 13 Easy Ways to Cook Eggplant.

Avocados

Technically avocados are a fruit, but have you ever put avocado on your breakfast cereal? Sounds like a veggie to me. This high fat veggie is useful in many vegetarian and vegan recipes for breakfast as Savory Oatmeal with Avocado and Poached Egg, lunch as Loaded Avocado Sandwich with Pesto and Goat Cheese and the dinner possibilities are endless with 17 Ways to Eat Avocado for Dinner You’ll LOVE.

For the environmentally concerned chef it should be noted that avocado production is one of the most environmentally intensive fruits, using 18 US gallons (70 liters) of water per avocado. For more avocado recipes be sure to use this site’s search bar to find more ideas! This versatile healthy “veggie” is one of our favorites.