25 Vegetables That Start With B (With Photos!)

Are you looking for vegetables that start with B? Here are 25 vegetables that begin with B, along with some helpful information about each one. Have you heard of them all?

 

We can think of half a dozen reasons to want a list of vegetables that begin with B.

Perhaps you are looking for an unusual vegetable for a special occasion, or maybe you are just getting ready for trivia night or a school project.

Whatever the occasion hopefully this list will be of service. And, if you are looking for a vegetarian recipe featuring an B List veggie, here is a pretty comprehensive list.

List Of B veggies

• Bamboo Shoots 
• Banana Squash
• Basil
• Beans
• Bean Sprouts
• Beets
• Belgian Endive 
• Bell Pepper
• Bitter Melon 
• Black-eyed Peas
• Black Radish
• Black Salsify
• Bok Choy
• Boniato
• Borage
• Boston Marrow Squash 
• Broadleaf Arrowhead
• Brocco Flower
• Broccoli
• Broccolini
• Brussels Sprouts
• Burdock Root
• Butterhead Lettuce
• Buttercup Squash
• Butternut Squash

Bamboo Shoots 

Bamboo shoots come primarily from China and Japan and can be purchased fresh, dried, or canned. The most popular variety is the giant timber bamboo due to its sweet taste. Bamboo shoots are used in a wide variety of Asian dishes. One of our favorites is Filipino Veggies in Coconut (Ginataang Gulay), but you might also check out The BEST Buddha’s Delight (Vegetarian Lo Han Jai)

Banana Squash

Banana squash originated in South America about 4,000 years ago. Perhaps the people of these ancient lands understood the value of the squash’s vitamin A, but more likely they, like us today, recognized how versatile the squash is roasted, baked, mashed, in soups or pies (think substitute for pumpkin).

Basil

Basil is a leafy green herb that is often used in cooking. It has a strong flavor and aroma, and is commonly used in Mediterranean and Thai cuisine. Our favorite recipe with basil is definitely tomato mango bruschetta, but don’t think basil is just an herb compatible with savory recipes. It can be used to make unique desserts like grilled peach caprese and even a basil oil.

Beans

Okay beans is a pretty general term covering a lot of vegetables. Growing up in our house, beans meant Mom’s famous Mexican bean salad (ready in 15 minutes!)If you are looking for a specific legume recipe, give one of these a try 19 flavor packed legume recipes. Beans might also mean the classic green beans, for which our go to is this Thanksgiving easy vegan green bean casserole. Just don’t tell Uncle George it is vegan. He will never know. 

Bean Sprouts

A sprout forms when a seed puts out a shoot. The seed in this case is a mung bean or soybean the sprouts of which are used in a variety of Asian cuisines. The sprouts are actually more nutritious than the bean they come from, so give them a try.

Beets

What we call beets in the USA are really the taproot part of the beet plant. You can find beets in the produce section year-round, but they’re best in the winter. Look for beets with smooth, undamaged roots and crisp, green leaves. The smaller they are, the sweeter they taste. I used to think beets tasted a bit like dirt, but have found that oh so not the case as in this roasted beet and radish salad. Beets, however, are really quite versatile as shown in this colorful and tasty smoothie pink power beet smoothie.

Belgian Endive 

Pronounced “en-daiv” this is a lettuce-like veggie that falls into the chicory category. It can be. White, light yellow, or sometimes light green, and is kind of bitter, but perfect for salads and sautéed balsamic recipes. Learn more about  how to buy, store, and cook endive, and by all means try our favorite endive recipe Endive Gratin (Vegetarian!).

Bell Pepper

Peppers originated in Mexico, Central America, and northern South America. They came to Europe through Christopher Columbus who also gave it the name pepper as black pepper was an expensive and highly desired condiment from India (Columbus’ actual goal in the famous voyage). Bell peppers are traditionally green, yellow and red, but also brown, white, lavender, and purple. They are one of a few types of peppers that score a zero on the Scoville Heat Unit index meaning they are not at all hot. They are, however, extremely versatile in the kitchen, and we have loads of bell pepper recipes you might want to try.

Bitter Melon 

The bitter melon originated in Africa but spread to Asia where it is widely used in many cuisines. It is also known as bitter apple; bitter gourd; bitter squash; balsam-pear, goya, and a variety of other national names.

Black-eyed Peas

This veggie appears to have originated in Africa, but there is evidence they were eaten in China and India in the prehistoric era. It came to America via Virginia in the 1600s. They are particularly high in calcium, protein, fiber, folate, and vitamin A.

Black Radish

This variety appears to have originated in ancient Syria though there is also evidence of its use in tomb illustrations from ancient Egypt. They must really have liked radishes to paint them into tombs. It came to Europe in the 16^th century where it became an important food staple in some regions. It can be eaten raw in a variety of salads or cooked into soups and stews. Look here for some of our favorite ideas for using any radish.

Black Salsify

The black salsify  originated in Europe or perhaps the Middle-East. While the root’s leafy shoots and flowers can be eaten, its stem tuber roots are the primary product. Black salsify has a distinct flavor that is often described as a cross between asparagus and oysters, with hints of artichoke. The taste is mildly sweet and earthy, and the texture is similar to that of a parsnip or carrot when cooked. Black salsify can be cooked in various ways, including boiling, steaming, roasting, or sautéing. It is often used in soups, stews, and are often served like asparagus with a sauce or batter fried. The root’s flavor pairs well with herbs like thyme, parsley, and tarragon.

Bok Choy

Bok Choy is a nutrition packed vegetable most commonly used in stir fries. Our favorite use for Bok Choy is in this popular buddha bowl or perhaps this Filipino inspired Filipino veggies in coconut (Ginataang Gulay). Bok choy is a nutritious vegetable, rich in vitamins (particularly A and C), minerals, and fiber. It’s low in calories and is a popular choice for those seeking to add more greens to their diet. When cooking bok choy, it’s common to separate the leaves from the stems, as the stems may require a bit longer cooking time due to their denser texture.

Boniato

This is a variety of sweet potato with dry, white flesh and pink to purple skin. The Boniato is also known as a batata, camote, Caribbean sweet potato, Cuban sweet potato, Florida yam, or white yam, and can be cooked like other potatoes as many of these simple recipes show 13 easy ways to cook with sweet potatoes.

Borage

Borage, also known as starflower, is grown in Northern Europe. It is a visually striking plant with bright green, bristly leaves covered in fine, stiff hairs. Borage leaves and flowers are edible and have a mild, cucumber-like flavor. They are often used in salads, soups, and as a garnish for various dishes. Borage leaves can also be cooked like spinach or added to teas and cocktails. The flowers are sometimes used to decorate cakes and desserts, and it is often grown for borage seed oil extracted from its seeds. It is an important component of German “green sauce” and in Italy as a ravioli filling.

Boston Marrow Squash 

This is a winter squash of the Cucurbita maxima family. It originated in South America, but is today popular in New England particularly Boston. These squash grow well in a cool climate. Boston Marrow Squash can be difficult to find, but worth the effort to use as a faux pumpkin puree.

Broadleaf Arrowhead

This is a wild edible plant found in wetlands in the Eastern United States. Some say this tuber tastes like potatoes. It can be eaten raw, but its bitter taste doesn’t go away without cooking. It is often eaten boiled, fried, baked, roasted, mashed, or ground into flour.

Brocco Flower

Brocco Flower is a trademark name held by a California company that sells the two green variants of cauliflower. While brocco flower is a bit sweeter than cauliflower, it can be used in all the same ways cauliflower is, boiled, roasted, raw, etc.

Broccoli

Broccoli is a member of the cabbage family and traces its origin to the Roman Empire.  It came to Northern Europe around the 18^th century and was brought to America in the 19^th Century by Italian immigrants.  It is a versatile vegetable that can be cooked many ways. Our editor asked me not to drone on about veggie health benefits in this post, but you need to know Broccoli is a nutrition superstar high in vitamins A, C & K as well as a good source of protein and fiber, so for the Vegan or Vegetarian it is a go to food. Have a look at our vegetarian meal prep mix & match.

Broccolini

Broccolini is a very recently developed vegetable. It is a hybrid of broccoli and Chinese broccoli which was first grown commercially in 1994, and introduced in the USA in 1996. Like broccoli, both stem and flower are edible, and common cooking methods include steaming, boiling, stir frying and sauteing. Also like broccoli, it is very nutritious with a nutrition profile similar to broccoli.

Brussels Sprouts

Brussels Sprouts are thought to have originated in Ancient Rome, though they gained their popularity (and name) in Brussels, Belgium. They’re now widely popular in the U.S. and Europe, with the Netherlands being the largest producer of these miniature cabbages. As with most fruits and vegetables, the smaller Brussels sprouts will be sweeter and more delicious, and if you want to try our favorite recipe check out roasted Brussels sprout salad and if you want to use an air fryer easy air fryer Brussels sprouts.

Burdock Root

Burdock Root is a vegetable grown in Northern Asia, Europe, and the United States. Burdock root is long, slender, and brown on the outside, while its flesh is white or cream-colored. It has a mild, earthy flavor with a slightly sweet undertone. When cooked, it becomes tender and has a texture similar to potatoes. It is often used in stir-fries, soups, salads, and stews. It can also be pickled or consumed raw in salads.

Butterhead Lettuce

This lettuce variety is a soft, tasty lettuce variation that gets its name thanks to its buttery flavor. Many consider it similar to cabbage as its shape and color (often coming in red) make them look quite alike. Some even refer to it as “cabbage lettuce”. While this lettuce is good in salads, it is also great for a host of other uses. Because the leaves are nice and large, butterhead lettuce is great for using as “tortillas” for lettuce-based tacos, lettuce wraps, and other “filling” style recipes. 

Buttercup Squash

Buttercup squash is a winter squash  similar to butternut squash. Buttercup, however, is short and green vs butternuts distinct bowling pin shape and tan color. Buttercup squash is a nutrition packed vegetable with a lot of recipe options.

Butternut Squash

 Like other varieties of winter squash, butternut squash have a thicker skin than summer squash and can be stored for quite a while (all through the winter). This guide can tell you everything you want to know about this squash Butternut Squash 101. Butternut squash is a nutritional powerhouse that can be used in many ways 10 Vegetarian Butternut Squash Recipes You’ll LOVE.

That concludes our look at Vegetables that Start with the letter B. We hope you found something you can use here, and as always happy cooking.