29 Winter Vegetables From A to Z (With Photos!)

From arugula to beets and fennel to spinach, we are covering 29 types of winter vegetables in this comprehensive guide to cool-weather produce.

Winter vegetables cover many common vegetables as well as some lesser-known ones. And despite the name, many winter vegetables are grown year-round. So, what is a winter vegetable?

What is a winter vegetable?

Vegetables technically do not have seeds, while fruit does. Because of this, many ingredients we use as vegetables are actually fruit (think tomatoes and zucchini – both technically fruits). But, for the purposes of this article, anything that would be used as a vegetable, we consider a vegetable.

Winter vegetables generally encompass produce that is most available or seasonally available in the winter. However, because the world is filled with various climates and commercial agriculture, many winter vegetables (like spinach and kale) can be purchased all year.

Arugula

Arugula is often called rocket, which is a nickname that comes from its shape like a space rocket. Rocket has deep green leaves that look something like thin oak leaves. It has a peppery, slightly spicy, nutty flavor and becomes more bitter as it matures. 

Arugula is great in salads where it contrasts with the mild flavor of lettuce or spinach, and is a great add to any sandwich, wrap or burger. In the last decade or so, it has also found its way to becoming a popular pizza topping, but put it on the pizza immediately after you take it out of the oven vs cooking it. Arugula also makes a great base for pesto if basil isn’t your preferred taste.

Avocado

Avocados are native to Southern Mexico, where they have been cultivated for thousands of years. They are pear-shaped fruits with green to black, bumpy skin. The flesh is creamy and ranges from pale green to yellow, depending on ripeness. Avocados have a rich, buttery flavor and a mild, nutty taste.

Hands down the superpower of the otherwise humble Avocado is in making guacamole, a popular Mexican dip that took America by storm when avocado import restrictions were lifted in the USA 20 years ago or so. It is also great sliced or diced into avocado salads or in your avocado sandwiches.

Avocados are also a great add to smoothies as they add a healthy fat and give your smoothies a creamy texture. Include them in your sushi and even better on avocado toast for a nutritious breakfast option.

Beets

Beets originated in the Mediterranean region, and are now grown across Europe, Russia, the USA, and Canada. Beets come in various colors, including deep red, golden, and striped varieties. The edible part is the bulbous root, which has a sweet and earthy flavor. Beet greens are also edible and have a similar taste to Swiss chard or spinach.

The key to using beets is in how you cook and use them. They can be sliced or grated and added to beet salads for color and flavor, but roasting beets enhances their sweetness and brings out their earthy flavor. They can be used in soups like borscht, a traditional Eastern European beet soup, and you ought to try adding some cooked beets to smoothies for a nutritional boost.

Don’t think of beets as just for savory cooking. They add a great contrast for an intriguing taste in desserts like our savory apple tarts. Trust us on this one, it works and was actually developed by our chief editor who thought as a teenager that beets tasted like dirt.

Bok Choy

Bok choy is a type of Chinese cabbage. It has thick, white stems with dark green leaves. Its taste is mild and slightly peppery, and the leaves are tender, while the stems provide a satisfying crunch.

Bok choy is a staple in Asian stir-fries, where it adds both flavor and texture. It can also be added to soups and broths for a nutritious boost, and baby bok choy leaves can be used in salads. Consider steaming it and serving it as a side dish with your favorite seasonings. Grilling bok choy gives it a smoky flavor and a slightly crispy texture.

Broccoli

Broccoli originated around the Mediterranean and has been cultivated for over 2,000 years. It is a cool-season crop growing heavily in California and across Europe. Broccoli consists of a central stalk with green florets and leaves. It has a mild, slightly earthy flavor and a crisp texture when cooked properly. While typically green, it can also be found purple.

Broccoli can be steamed or boiled and served as a simple side dish, but we much prefer roasting broccoli with olive oil and seasonings, which enhances its flavor and adds a slight caramelization. To save time and energy, roast broccoli in the air fryer.

Broccoli is a ubiquitous part of any veggie tray and a great salad addition, or better yet as the prime ingredient in a broccoli salad. Use broccoli liberally as it is almost off the charts nutritionally! containing more protein and fiber than you might have thought.

Broccoli Rabe (Rapini)

Broccoli rabe, also known as rapini, is a leafy green vegetable that is associated with broccoli, but it’s actually more closely related to mustard or turnips greens. Rapini has slender stalks and dark green, slightly jagged leaves. It resembles broccoli, but it has smaller florets and thinner stems. The taste of rapini is somewhat bitter, with a hint of spiciness, which makes it a unique addition to a bowl of greens.

You don’t have to limit its use to your salads, however, as it can be blanched or sautéed as a side dish, and used in pasta dishes, risottos, and stir-fries. Its slightly bitter taste pairs well with garlic, olive oil, and red pepper flakes.

Brussels Sprouts

Brussels Sprouts originated in what is now modern-day Belgium, hence the name “Brussels”, the capital of Belgium. They grow on tall stalks and resemble mini cabbages. Each sprout is a small, round, green bud attached to the stalk. Their taste is mildly nutty and slightly sweet..

Brussels sprouts can be roasted, steamed, sautéd, or diced raw into salads. Roasting brussels sprouts with olive oil and seasoning enhances their flavor and caramelizes the outer leaves, and is our hands down favorite way to cook them. You can also roast brussels sprouts in the air fryer for faster cooking but the same result.

Cabbage

Cabbage originated in Europe and was eaten by the ancient Greeks and Romans. The Greeks considered cabbage to be a sacred plant and believed that it had medicinal properties. Cabbage comes in many varieties, including green, red, and savoy. It has large, layered leaves that form a compact head. The taste of cabbage can vary depending on the type, but it generally has a mild, slightly peppery flavor when eaten raw. Cooking cabbage can mellow its flavor and make it tender.

Cabbage has a LOT of uses. It can be used raw in cabbage salads, coleslaws, and wraps, or it can be cooked in soups, or pickled. You can even use cabbage leaves as wraps for stuffing.

Carrots

Carrots originated in the region that is now Afghanistan and were initially cultivated for their aromatic leaves and seeds. Most carrots are vibrant orange, but they can also be found in purple, white, yellow, and red carrot varieties. They have a sweet, crisp texture and a mild, slightly earthy flavor.

Carrots are the ubiquitous veggie on every store-bought veggie tray, normally in the form of baby carrots, which are really just carrots cut into small pieces. They are a crunchy snack, added to salads, or used as a dipping vegetable. They are commonly used in soups, stews, coleslaw, and stir-fries, as well as roasted or steamed as a side dish. Give them a try in glazed slow cooker carrots for a simple side dish.

Cauliflower

Cauliflower grows in a dense head composed of tightly packed florets. While it is normally white, you can also buy it in purple, green, or orange. Green cauliflower, also called Romanesco, is visually quite stunning and can be found in higher end grocery stores. Cauliflower has a mild, slightly nutty flavor and a tender texture when cooked.

Cauliflower can be used to make cauliflower rice, mashed cauliflower (a low-carb alternative to mashed potatoes), and cauliflower pizza crust. If you want still more ideas, check out all of our cauliflower recipes.

Celery Root (Celeriac)

Celery root is also called celeriac and is a type of celery cultivated for its edible root rather than its stalks or leaves. Don’t confuse it with the celery stalks we use as dipping vegetables; they are different veggies. It is a knobby, bulbous root vegetable with a rough, brownish outer skin that needs to be peeled before you use it. The flesh is creamy white and has a mild nutty flavor. It has a crisp texture when raw, but becomes tender and sweeter when cooked.

Celeriac is mostly used in soups and stews. It can also be grated or julienned and used in salads or coleslaw, but roasting or frying celeriac brings out its sweetness. Some people even use it to make celeriac puree, which is a creamy and lower-carb alternative to mashed potatoes.

Chard

Chard has vibrant, colorful stems and hues of red, yellow, or white, and large, dark green, or rainbow-colored leaves. It is slightly bitter and earthy, somewhat like spinach or beet greens. There are five main varieties of chard:

• Green: Green chard is the most common variety. This version is mild in taste and works well in any dish that calls for greens!
• Rainbow: Also called “bright lights” chard, this multi-colored variation has pink, yellow, orange, and red stalks. It’s one of the most colorful veggies! The leaves are firm and the taste is earthy.
• Red: Red chard has green leaves but deep red or purple stalks. It’s often referred to as  Swiss chard, but don’t be fooled — it doesn’t come from Switzerland!
• Barese: Barese chard features green leaves and white stems. This type of chard is usually eaten early as baby leaves.
• Orange Fantasia: Orange chard is just what you’d expect – green leaves with orange stems! This variation grows to nearly 20 inches tall and keeps its bright color when cooked!

Chard leaves can be sautéd, steamed, or boiled, and are often used as a spinach substitute. The colorful stems can be chopped and used in stir-fries, soups, omelets, quiches, or salads. Our favorite use, however, is in chard wraps where they make a healthy, low-cal substitute for tortillas.

Chicory

Chicory is native to Europe and Western Asia but is now grown worldwide. It comes in several varieties, including Belgian endive, radicchio, and curly endive (frisée).

Belgian endive has tightly packed pale leaves, while radicchio has deep red or purple leaves. Chicory ranges from mildly to quite bitter but has a consistently crisp texture. 

Chicory is used in salads to add a bitter contrast to other greens.  Belgian endive is used in appetizers and salads. It can be grilled, roasted, or used in recipes like endive gratin. Radicchio can be used in salads, grilled, or added to pasta dishes.

Chinese Cabbage (Napa Cabbage)

Napa cabbage, or Chinese cabbage, is a staple in East Asian cuisine and is believed to have originated in China. It has long, pale green leaves with white stems and a mild, slightly sweet flavor. The leaves are tender and crisp, and they have a mild cabbage taste.

Napa cabbage is used first and foremost in kimchi, a traditional Korean fermented cabbage dish. It is also used in stir fries and is added to salads for its crunchy texture and mild flavor. The leaves can also be used as wrappers for dumplings or spring rolls.

Collard Greens

Collard Greens are an ancient vegetable that has been cultivated for thousands of years. They have large, dark green, and slightly bitter leaves, but when cooked, they become tender with a mild earthy flavor.

Collard greens are associated with American Southern cuisine, where they are slow-cooked with ham hocks, bacon, or other seasonings. They can also be used in soups and stews or sautéed with garlic and olive oil. They are great as wraps as the fibrous leaves hold up well when stuffed with fillings and are a low-calorie, high-fiber alternative to tortillas.

Escarole

Escarole is a leafy green with curly leaves that look a bit like lettuce. The outer leaves are crisp, slightly bitter, and pale green, while the inner are closer to yellow, less bitter, and have a milder, nutty taste. 

Escarole is used in salads, either mixed with other greens or as the primary leafy base. Its slightly bitter taste adds contrast to other salad greens. Escarole can be sautéed, steamed, or braised. Cooking helps mellow its bitterness. It pairs well with garlic, olive oil, and lemon juice. 

Escarole is also a common ingredient in Italian wedding soup and other hearty soups. Finally, in some regions escarole is used as a pizza topping, especially in combination with garlic and red pepper flakes. We would recommend adding it to pizza at the end of cooking like you would arugula.

Fennel

Fennel is a unique-looking vegetable with a bulbous, white or pale green base, long stalks, and feathery green fronds. The bulb has a mildly sweet, anise or licorice-like flavor while the fronds have an even stronger anise flavor. Both are crispy.

Fennel can be sliced into salads to add a crispy crunch to your greens. When cooked, fennel becomes much more tender and the flavor subsides a bit. It can be roasted, sautéed, or braised as a side dish or used as an addition to pasta.

Kale

Kale originated in the eastern Mediterranean and Asia Minor (modern day Turkey). Most of us are familiar with its dark green, curly or flat leaves that grow in loose bunches. There are different varieties of kale, including curly kale, lacinato (or dinosaur) kale, and red kale. The taste of kale depends on its maturity. It has a slightly bitter, earthy flavor with a hint of peppery spiciness. Younger leaves tend to be milder, while mature leaves can be more robust and bitter.

Young Kale leaves are mixed into salads with other leafy greens. They are also a great add to your kale smoothies to amp up the nutrition content.  Mature kale leaves are used in soups and stews, as they hold up well to cooking. Kale leaves can be baked or air-fried to make crispy kale chips, a healthier alternative to potato chips. Kale can be sautéed or steamed as a side dish or used as a bed for proteins like fish or chicken. You can generally substitute kale for spinach in recipes though their taste is a bit different.

Kohlrabi

Kohlrabi is available in the USA, but much more popular in Europe where you will find it in every grocery (I lived in the Netherlands for five years before I finally experimented with it after seeing it everywhere). It has a unique appearance with a round, bulbous stem as the photo shows. Kohlrabi varies in color from white, light-green, to purple. The taste of kohlrabi is sort of like a cross between a mild cabbage and a turnip. It has a subtle, sweet, and slightly peppery flavor. Both the bulb and leaves are edible, but the bulb is quite hard and can be difficult to cut. 

Kohlrabi can be sliced and eaten raw in salads, slaws, or as a crunchy snack with dip. It can also be boiled, steamed, roasted, or stir-fried. When cooked, it becomes tender and takes on a sweeter flavor. It can be mashed like potatoes or mixed with mashed potatoes for a simple side dish.

Leeks

Leeks came out of Central Asia and were eaten by the Ancient Greeks and Romans. They look like oversized green onions with long, nearly cylindrical white or pale green stalks and dark green leaves. While they look like onions, their flavor is milder and sweeter than onions, with a hint of garlic flavor. 

Leeks are used in potato leek soup and some stew recipes to add a mild onion-like flavor. Sautéed, roasted, or grilled, leeks make a nice side dish or topping for meats, fish, or pasta.  You can also find savory recipes using them in pies, quiches, and tarts.

Mizuna

Mizuna is a leafy green vegetable in the same botanical family as cabbage, broccoli, and mustard. It is native to Japan and used mostly in Japanese cuisine. It has feathery, serrated leaves that are dark green, slightly fringed, and form loose rosettes. Mizuna is mild and slightly peppery, with a hint of spiciness.

Mizuna is often eaten fresh in salads, where its mild, slightly peppery flavor adds a pleasant kick. It can be stir-fried with other vegetables and protein sources to create Asian-inspired dishes. Mizuna leaves can be used as a garnish for sushi and sashimi, and some Asian soups incorporate Mizuna. Finally, it can be used as a nutritious leafy green in sandwiches and wraps.

Mustard Greens

Mustard Greens came to us from the region of the Himalayas. They have been grown and eaten across Asia and Europe for thousands of years. 

Mustard greens come in several varieties, but common to all are deep green leaves with jagged or frilly edges. The taste of young leaves is mild and slightly peppery, but as they mature, they become intensely spicy and pungent with a hint of horseradish or wasabi.

Mustard Greens can be steamed, sautéed, or stir-fried to reduce their spiciness and bring out their earthy flavors. Young mustard greens are added to salads to add a peppery kick. All leaves are used in soups, stews, and curries for their bold flavor, and can be served as a side dish, often braised with garlic and other seasonings.

Parsnips

Parsnips are native to Eurasia and have a long history of cultivation, dating back to ancient times. They were a popular vegetable in Roman and medieval European cuisine. Parsnips look like creamy-white carrots, and are typically tapered with a slightly wider top. The photo pretty much says it all. Parsnips have a sweet, earthy flavor with hints of nuttiness. They become sweeter after exposure to cold temperatures, which converts their starches into sugars.

Parsnips can be roasted, boiled, or used in soups and stews. They can be mashed like potatoes or blended into creamy parsnip puree. Roasted parsnips have a sweet, caramelized flavor that makes them a popular side dish. They are often added to soups (generally with other root vegetables), and make wonderful fries as a healthier alternative to traditional potato fries.

Peas (snow peas and sugar snap peas)

Peas are one of the oldest cultivated crops. They are believed to have originated in the Mediterranean region and have been grown for over 7,000 years. As the photo shows, snow peas are flat and have edible pods with small peas inside. They are crisp, tender, and have a sweet, mild flavor. Sugar snap peas have plump, edible pods with fully developed peas inside. They are sweeter than snow peas and have a satisfying crunch.

Snow peas are commonly used in stir-fries, salads, and as a crunchy addition to various Asian dishes. Sugar snap peas can be enjoyed as a snack, added to salads, risotto, stir-fries, vegetable medleys, are great in curry recipes, but our favorite use is shepard’s pie.

Rutabaga

I know you are probably thinking what the heck is rutabaga? Well it is a cross between a turnip and a cabbage, and has been cultivated for centuries. As the picture shows, rutabagas are round or oval-shaped root vegetables with a yellow or tan skin and a pale orange or yellow flesh. They have a slightly sweet and nutty taste with a hint of peppery flavor. At the grocery you will see them without the stem and usually part of the top cut off.

Rutabagas can be cooked in various ways, including roasting, boiling, mashing, or adding them to soups and stews. If you have never tried them, give it a go with this Scottish Neeps and Tatties Recipe. If you are interested in another vegetarian or vegan burger replacement, try rutabaga burgers. I won’t lie and say they taste just like burgers, but if you cook them to a soft consistency and use your favorite seasonings then for about 50 calories it is a great alternative. Hey, isn’t vegetarian eating often about trade-offs?

Spinach traces its origin to ancient Persia (modern-day Iran). Spinach leaves are flat, green, tender, and have a mild, slightly earthy flavor. Baby spinach leaves are especially delicate and are often used in salads. When cooked, spinach leaves shrink in size and become limp.

As a nutritionist, I don’t like to call anything a superfood, but if I were to…..spinach is probably it. Use it liberally in your spinach salads, sandwiches, spinach smoothies, and cooked dishes like sautés, quiches, high protein omelets, and pasta dishes. It is actually a good source of protein and fiber, as well as vitamins and minerals, especially iron and calcium.

Turnip

Turnips were one of the first vegetables to be cultivated in ancient times. To be honest, they started as animal fodder, but we caught on. Turnips are root vegetables that come in various shapes, including round and cylindrical. They have white or cream-colored flesh and purple or white skin. When raw, they have a mildly peppery and slightly bitter flavor. Cooking turnips will mellow their flavor, making them slightly sweet with a tender texture.

Turnips can be eaten raw in salads or even sliced as a crunchy dipping veggie. They are commonly cooked by boiling, roasting, or sautéing and are often used in soups, stews, and even mashed potato recipes. The tops of turnip plants are also edible and can be used in salads or cooked like spinach or collard greens.

Watercress

Watercress is native to Europe and Asia. It has a long history of culinary and medicinal use, dating back to the ancient Greeks and Romans. It is a leafy green aquatic plant that grows in shallow, running water. It has small dark green leaves with a distinct spicy, peppery, and slightly pungent flavor. 

Watercress is used in salads, adding a peppery kick and vibrant green color. It can also be used as a garnish for soups and sandwiches. Due to its strong flavor, it’s usually used sparingly or mixed with milder greens to balance the taste. It can, however, take center stage and be the main ingredient in a citrus watercress salad. While it is always recommended to wash fruits and vegetables before use, it is particularly important with watercress as it often comes to your grocery with sand still clinging to it.

Winter Squash

Winter squash is a broad category of squash varieties that are typically harvested in the late summer or fall. Winter squash come in a variety of shapes, sizes, and colors, ranging from deep orange to green or tan. They have a sweet, nutty flavor and a dense, firm flesh. The taste and texture of different squash varieties differs, but we find them all pretty good. They are different from most summer squash in that their skins are thicker and not usually eaten. As with most foodie things, there are exceptions. Acorn squash, a winter squash, has a perfectly edible skin.

Winter squash can be roasted, baked, steamed, or even used in soups and stews. Butternut squash is used for making creamy soups, while acorn squash can be roasted or stuffed. Our favorite winter squash, however, is probably spaghetti squash. When cooked, spaghetti squash yields strands that resemble pasta, making it a low-carb alternative to traditional pasta.

That wraps up our look at vegetables that grow in the winter. We used a fairly liberal interpretation of what constitutes a winter vegetable because so many of these are now available fresh year round. As always, Happy Cooking from your friends at Live Eat Learn.