Vegetarian Research

24 Vegetables That Start With P (Facts and Pictures)

As a self-proclaimed vegetable aficionado, I am always on the lookout for new and exciting veggies to incorporate into my meals. Today, I am thrilled to share with you a full list of vegetables that start with P. Do you know them all?!

Whether it’s vibrant peas, versatile peppers or even voluptuous pumpkins, all these vegetables offer a plethora of flavors and nutritional benefits.

So, let’s embark on this palatable journey and explore the names of vegetables that possess the powerful prowess of the letter P.

Palatable Vegetables That Start With P

Pak choi

Also known as Chinese cabbage or more popularly, bok choy, this leafy green vegetable beginning with P is commonly used in Asian cuisine. It has a whitish bulbous bottom with a cluster of green leaves above it.

Flavour wise, this Chinese vegetable is mild and it has a crisp texture making it an excellent addition to stir-fries and soups.

The botanical name of bok choy is Brassica rapa subsp. Chinensis.

Parsley

Parsley is a herb that’s commonly used as a garnish, adding a burst of freshness to any and every dish it’s included in. But it’s also a vegetable! 🤯 I usually have some frozen and some dried for backup, too!

The leaves of this herbaceous plant can be added to salads, soups and sauces for an extra touch of flavour and is a good source of a variety of nutrients.

It’s known as Petroselinum crispum botanically.

Besides its more well-known uses, parsley also features in my list of celery substitutes and can even add some interesting flavor notes as a basil replacement.

Parsnips

Parsnips are a kind of cream-colored starchy root vegetables that bear loads of resemblance to their orange cousins, the carrots. They have a spicy but sweet flavor with a hint of earthiness and nuttiness.

Although they’re often overlooked and underappreciated, they are super versatile veggies that can be roasted, mashed or even used in soups.

Rich in vitamin C, parsnips are known scientifically as Pastinaca sativa.

Pattypan squash

The pattypan squash is a small, flattened pumpkin and a variety of summer squash. It’s a versatile veggie that can be steamed, roasted or even stuffed to bring out its delicate flavor and tender texture, making it a wonderful addition to a variety of recipes.

It is scientifically known as Cucurbita pepo.

Pea eggplant

Pea eggplants are a variety of very small eggplants that are slightly bigger than the size of a pea. These tiny, round eggplants are commonly used in Southeast Asian cuisine and are green in colour.

They have a slightly bitter taste and are often added to curries, stir-fries, and pickles. Pea eggplants are known as Solanum torvum scientifically. In my humble opinion, they look mega cool and add a touch of elegance to any meal.

Pea shoots

As the tender young leaves and tendrils of pea plants, pea shoots are green vegetables starting with P. They’re safe for human consumption and offer a delicate and slightly sweet taste.

It’s light, fresh tasting and nutritious meaning they make the perfect addition to different foods like salads and stir-fries, adding a refreshing touch.

Peas

Peas are green small ball-shaped vegetables that are usually contained in a pod. They grow better in cooler climates and are part of the leguminous family of crops.

Peas are packed with all kinds of essential vitamins, minerals and even fibre and belong in the same family as french beans.

They’re usually enjoyed as a side dish or as healthy additions to many kinds of cuisines like salads and stir-fries. Scientifically, they’re known as Pisum sativum.

My favourite pea dish is either pea pulao or pea and mint soup 🙂

Pepper squash

More popularly known as the acorn squash, the pepper squash is a variety of the summer squash that’s shaped like a bell pepper and has a mild, delicate flavor.

Its flavour is mild and somewhat sweet and can be sautéed, grilled, or used in casseroles and stir-fries as well as other savory dishes.

Scientifically, this vegetable starting with P is known as Cucurbita pepo var. turbinata. I didn’t know until I looked it up, either.

Pepper

Peppers, or Capsicum, are a special kind of fruit that are considered culinary vegetables. They’re a group of vibrant colored berries with their flavors varying with each different species from sweet and mild to hot and spicy.

They’re used to add colour and heat to all kinds of cuisines and are grown all around the world.

Pepperoncini

Also known as Tuscan peppers, pepperoncini are super small and mild peppers with tangy flavor that are commonly used in Italian cuisine.

They have a mild heat and are often pickled or used to add a zesty kick to sandwiches and salads.

They’re scientifically known as Capsicum annuum ‘Friggitello’.

Pigeon peas

Pigeon peas are small round members of the legume family contained in pods and popular amongst cuisines in tropical regions of the world, where their plants thrive. They have a nutty taste while their texture is somewhat crispy.

Scientifically, pigeon peas are known as Cajanus Cajan. Both names are pretty awesome 😀

Pimentos

These small red peppers are also known as cherry peppers for their round, heart shape. They are mild and sweet chili peppers and are more aromatic than spicy, hence they’re used to enhance the flavor of dishes and not to add heat to them.

In Germany, you’ll find them regularly stuffed with cream cheese.

The scientific name of pimento is Capsicum annuum.

Pinto beans

Pinto beans are a staple in Mexican and Southwestern American cuisine eaten in a multitude of ways. They have a creamy texture and a nutty flavor, making them a great addition to soups, stews, and chili.

The pinto bean is a healthy source of protein and fibre and is known botanically as Phaseolus vulgaris Pinto Group.

Portobello mushrooms

Botanically classified as a fungus, portobello mushrooms serve the role as vegetables in the kitchen. They’re super hearty mushrooms popular amongst vegetarians.

Portobello mushrooms are usually grilled, sauteed or stuffed with filling to create a unique baked dish.

They’re scientifically known as Agaricus bisporus.

Portulaca

Also known as the common purslane plant, portulaca is a small edible leafy green vegetable that starts with P and offers a fresh, slightly salty and sour taste with hints of lemon.

It can be used in salads, stir-fries, or even enjoyed on its own as a nutritious snack. Botanically, this leafy green veggie is known as Portulaca oleracea.

Potato

Ok, so everyone knows this one, and most people love them. Fries, chips, wedges, boiled, mashed, there are just soooooo many ways to eat them. My fave is probably in a Spanish omelette.

One of the most popular and widely cultivated tubers worldwide, potatoes are a kind of root veggie and starchy food that’s native to the American continent, but now available easily elsewhere.

Potato is a good source of fiber and vitamins, their scientific name is Solanum tuberosum.

Prickly pear

Prickly pear is a delicious plant that belongs to the cactus family that bears fruits. They have prickly spines so great care has to be taken during their harvest. I never knew this is where the ‘prickly pear’ expression came from.

Both the pads and fruits are edible and while the pods are popular in Mexican cuisine.

The fruit can be peeled to reveal a sweet and juicy flesh that is commonly used in jams, jellies, and beverages. The scientific name of this fruit is Opuntia humifusa.

Pumpkin

The pumpkin (also known as the winter squash) is a large round fruit that’s considered a culinary vegetable, just like peppers are.

They have immense cultural, aesthetic, and culinary significance in the region they’re native to (the United States and other parts of North America) and are a symbol of the early winter months season.

In my experience, this cultural phenomenom is definitely becoming far more widespread in the UK and Europe, too.

Pumpkin flowers are the plant part that appear before the pumpkin fruit and not only serve for their ornamental value but also for their culinary use as well.

The fresh fruits can be cooked in a variety of ways, have edible seeds and the scientific name, Curcubita pepo.

Purple asparagus

Just like purple potatoes and red cabbage, the purple asparagus gets its unique hue from a pigment.

This vibrant-colored asparagus adds a touch of elegance to any dish and has a flavour that’s slightly more pronounced than it’s green counterpart.

Its tender spears can be steamed, grilled, or roasted to enhance their delicate flavor. The botanical name of this veggie is Asparagus officinalis.

Purple cabbage

Known for its uniquely dark hue, the purple cabbage is also known as the red cabbage. This leaf vegetable with P is a member of the cabbage family and is rounded with leaves that are tightly wound and somewhat waxy to the touch.

Tastewise, it’s fresh with a much spicier flavor than cabbage with green color. Scientifically, it’s known as Brassica oleracea var. capitata F. rubra.

Purple carrots

While carrots are typically orange, purple carrots offer a vibrant twist. These cultivars get their color from the same pigment present in blueberries and other purple veggies on this list which offers antioxidant properties.

Daucus carota subsp. sativus is their scientific name.

Purple kohlrabi

With its vibrant purple color and crisp texture, purple kohlrabi adds a delightful crunch to salads and slaws.

It tastes more or less exactly like green kohlrabi (subtly sweet but nutty and spicy with a texture similar to broccoli stalks) and even looks exactly like it once peeled to reveal its white flesh.

One of the most overlooked leaf vegetables, it’s known botanically as Brassica oleracea Gongylodes group.

Purple potatoes

Rich in the same pigment blueberries are, purple potatoes are vibrant-hued potatoes are visually striking and contain beneficial antioxidants.

They’re a great source of a variety of nutrients including vitamins A and dietary fiber, they can be boiled, mashed, or roasted to showcase their unique color and flavor.

Botanically, purple potatoes are known as Solanum tuberosum.

Purple sweet potatoes

The purple sweet potato is basically a purple-colored sweet potato. And they look AWESOME! They have a sweet flavor with a somewhat creamy texture when cooked and can be prepared in right about the same ways the white and orange sweet potatoes can be.

The scientific name of it s Ipomoea batatas.

This compilation of 24 vegetables that begin with P showcases the diversity and deliciousness found in the world of produce. These veggies offer an array of flavors, textures, and nutritional benefits.

So, the next time you’re at the grocery store or planning your meals, don’t forget to explore the wonderful realm of vegetables that start with the letter P.

And, if you’d like to know more about edibles that start with the letter P, have a look at these fruits that begin with letter P as well as these foods that start with P.

Happy cooking and bon appétit!

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24 Vegetables that start with P (Facts and Pictures)

Want a resource for a pop quiz or to know about more fruits? Here’s a list of veggies starting with letter P to help!

Type round-up

Author Dave

Ingredients

Pak choi
Parsley
Parsnips
Pattypan squash
Pea eggplant
Pea shoots
Peas
Pepper squash
Pepper
Pepperoncini
Pigeon peas
Pimentos
Pinto beans
Portobello mushrooms
Portulaca
Potato
Prickly pear
Pumpkin
Purple asparagus
Purple cabbage
Purple carrots
Purple kohlrabi
Purple potatoes
Purple sweet potatoes

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The post 24 Vegetables That Start With P (Facts and Pictures) appeared first on Hurry The Food Up.

Vegetarian Research

Complete List of Fruits that Start with the Letter U (#1 is so ugly!)

Ok, fruits beginning with U is a tricky one. But don’t let that stop you. Read on for the full list!

It’s a strange list, this one, and I hope you enjoy reading it as much I did putting it together! It also contains my favourite fruit of all time.

Let’s see what fruit begins with the letter U and how you can use it if it’s up for grabs in your area.

Unveil the most popular fruits that start with U!

What’s a fruit that starts with U? The type of fruit I’m going for is considered culinary fruit, either by tradition or by scientific definition.

Ugli

The ugli fruit (such a mean name!), also known as Jamaican tangelo and uniq fruit, is a hybrid of grapefruit, tangerine, and Seville orange. Its distinctive look and taste were developed in Jamaica.

The citrus fruit has rough, wrinkled skin ranging in color from yellowish-green to orange. The fruit is bigger than a grapefruit and relatively simple to peel.

The ugli fruit taste suits many cocktails, smoothies, sweets, and sauces. If you don’t like grapefruit, you might want to give this one a try because it’s much less acidic.

You can also tell people you’ve made an ‘ugli cocktail!’.

The botanical name of the ugli fruit tree is Citrus reticulata × paradisi.

Ugni

Only one letter different, ugni, commonly known as Chilean guava or Ugni molinae, is a fruit-bearing shrub from Chile and Argentina.

This U fruit is round or oval and approximately the size of a blueberry (or a tiny grape). Fresh berries are deep red in colour and have white flesh.

Taste-wise, ugni berries fall in between the sweetness of strawberries and the tartness of cranberries and kiwis. They’re used to make jams, jellies, sauces, sweets, and drinks.

Ugni also makes a rich source of antioxidants, vitamins (high levels of vitamin C), and minerals.

Umari

Umari fruit, technically known as Poraqueiba sericea, is a tropical fruit from the Amazon jungle in South America. Brazil, Colombia, Peru, and Ecuador are its main locations.

Umari fruit is usually 2 to 4 cm in diameter. It has smooth and glossy skin that has a green or yellow color when unripe and turns a brilliant orange or red when completely ripe.

This unique fruit has a very creamy texture and buttery flavor. In fact, locals use it like butter to put over their bread. How cool is that?

Umbu

Spondias tuberosa, known as imbu, umbu, or Brazil plum is a Brazilian tropical fruit. It’s popular in the northeast of Brazil for its refreshing taste.

The round or oval Umbu fruit has thin and smooth green-to-yellow skin. Its sweet and tangy flesh combines pineapple, mango, and citrus burst of flavor.

Fresh umbu fruit is eaten by peeling the skin and eating the flesh or squeezing out the juice. Various drinks, ice cream, and pastries employ the juice.

Umbu jams and jellies can be smeared on toast or eaten as a topping or dip.

Umbra

Southeast Asia and the Pacific Islands are home to the fruit-bearing tree Umbra (Spondias dulcis). You can also come across the names ambarella, June plum, and golden apple.

Umbra fruits are round, like little mangoes or apricots. Their ripe skin is smooth, yellow or golden, and somewhat fuzzy.

This U fruit tastes like a fusion of mango, pineapple, and citrus. It’s eaten raw or added to salads, sweets, and chutneys. Some cultures pickle young, immature fruit as a condiment.

Ume

Ume fruit also goes by the names Chinese plum, Japanese plum, and Japanese apricot. It’s a tree species native to East Asia and popular in Japanese dishes.

Its thin, fuzzy skin is green to yellow when unripe and crimson to orange when ripe. It has luscious, acidic flesh.

Ume fruit is culturally significant in Japanese cuisine and is used to produce umeboshi, a traditional condiment.

Umeboshi are pickled ume fruits preserved in salt and occasionally scented with shiso leaves. These sour, salty pickled fruits are consumed as a side dish or in rice balls (onigiri).

Umeshu, a Japanese liqueur, is also made from ume. It’s a sweet and fragrant drink created by soaking the fruits in alcohol, usually shochu or sake, and sugar.

Ume has potential health benefits in addition to its culinary usage. It may improve digestion, promote liver function, and supply antioxidants and vitamins.

This species is a member of the Prunus genus which includes plums, peaches, and cherries. It goes by the scientific name Prunus mume.

Usakhelauri grape

Usakhelauri, a rare Georgian grape variety (Vitis vinifera), makes excellent red wines. It’s mostly grown in Lechkhumi and Racha in western Georgia. Every year for my birthday I have red wine and cheese, and this one is my next plan. Roll on summer!

Usakhelauri grapes are dark purple or black and tiny. Their flavor profile and high sugar content create sweet and fragrant wines.

Usakhelauri grapes are notoriously low-yielding, making them a difficult variety to grow. Grapes are normally harvested with the utmost care and hand-picked.

Wines made from this grape are highly sought after by connoisseurs because of their rarity and high quality.

Uva Rara grape

Uva Rara is a red Italian wine grape varietal grown in Lombardy. Italian “Uva Rara” means “rare grape” due to its rarity compared to other grape varieties.

Uva Rara is typically blended with other red grapes to provide richness and depth to wines. It can include red berry, flowery, and spice notes.

Uva Rara grapes can also be developed into varietal wines. These medium-bodied wines with mild tannins include red fruit, herb, and earthy characteristics.

Uva Rara is also known as Bonarda Novarese.

Uva Tosca grape

Uva Tosca is a red wine grape produced in Emilia-Romagna, east-central Italy. It contributes to local wine production in Forlì-Cesena.

This type of grape was one of the few red wine grapes that could regularly mature in the foothills of the Apennines.

Uvalino grape

Uvalino is a red wine grape produced in Piedmont, northwest Italy. It contributes to Piedmont wine production despite its lesser fame.

Due to its high antioxidant resveratrol content, Uvalino has garnered notice in recent years for its health advantages.

As we’re starting to learn, many grapes start with U!

Uvilla

Uvilla (Physalis peruviana) is a fruit-bearing shrub endemic to Chile and Peru. It’s also commonly referred to as “Peruvian groundcherry,” “Cape gooseberry,” or simply “golden berry.”

Uvilla looks like a yellowish-green miniature tomato inside a husk, similar to a paper lantern, which turns from green to a golden or orange hue when the fruit is fully ripe.

The fruit has a nice sweetness-acidity balance. It’s frequently juiced, jammed, jellied, baked, or eaten fresh.

Uvilla or golden berry contains vitamin C, antioxidants, and dietary fiber.

This is my favourite fruit of all time. I love the sweet bite with just hint of a sour behind it. In Germany, where I live, they are called Physalis and are relatively popular. In English-speaking countries they have various names, including cape gooseberry.

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11 Surprising Fruits That Start With U: 2025 Edition!

Discover a world of extraordinary fruits that start with U. Explore their flavors, origins, and culinary possibilities in this captivating fruit guide.

Type round-up

Author Dave