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Vegetarian Research

All 12 Vegetables That Start With O (did you know #3?)

This list of vegetables that start with O has some surprising hidden gems.

Visualize yourself wandering through a colorful farmers market. As you weave through the crowd, you spot something – a vegetable that starts with the mysterious letter “O”. Intrigued?

I mean, you have probably thought of onions and olives. But did you know there are more vegetables with O?

I bet you didn’t think of the variety of unusual greens and roots you could eat. Join me as we uncover these vegetable names, unravel their mysteries, and learn why they belong in your culinary adventures.

Or maybe you need them for class – one way or the other, on we go!

Four different vegetables  in a grid

Here are 12 names of vegetables you’ll want to find in your grocery store for some unique taste combinations. All of them are considered culinary veggies which means you can cook and eat them as vegetables, even if they’re fruits botanically.

Oakleaf lettuce

Oakleaf lettuce is appreciated for its unusual look and taste. Its lobed leaves resemble oak leaves, thus its name.

The soft, buttery leaves are pale green to dark crimson with mild sweetness. This lettuce’s leaf shape and color make it appealing in salads and sandwiches. Its delicate leaves taste best fresh.

Oakleaf lettuce is low-calorie and high in vitamins A and K. It’s also a great source of fiber and modest levels of calcium and potassium.

This vegetable starting with O is suited for both spring and fall planting. The plant’s scientific name is Lactuca sativa, and it is related to the common lettuce.

Oca

Oca vegetables in a bowl and on a table | HurryTheFoodUp

The Andean root vegetable oca (Oxalis tuberosa) is also often known as the New Zealand yam. Its elongated tubers are grown for culinary purposes.

Oca tubers are red, yellow, orange, and pink. Like radish or sour apples, they have an acidic, lemony taste and crisp texture when raw.

Oca is used in salads, stir-fries, and side dishes after being boiled, roasted, or fried. Vitamin C, potassium, and antioxidants all contribute to its high nutrient richness.

Ogonori

A bowl of prepared ogonori | HurryTheFoodUp

Ogonori – also known as sea moss or Irish moss – is an edible seaweed used in Asian and Caribbean cuisines. These red algae from rocky coastal locations are gathered for their nutritional and culinary value.

Flat, leafy fronds of reddish-brown or purple ogonori are usually dried and cut into strips prior to cooking. Rehydrated fronds are sticky or viscous and can grow to many inches. The flavor is mild and somewhat salty.

Ogonori thickens soups, stews, desserts, and drinks. Its smooth, somewhat thick texture when cooked is what makes it so popular. Ogonori can also stabilize or emulsify food.

Ogonori is very nutritionally valuable. It contains vitamin K, B vitamins, iodine, calcium, iron, and antioxidants.

Ogonori belongs to the genus Gracilaria and makes a-a healthy, low-calorie supplement to meals.

Oil palm

Palm oil tree | HurryTheFoodUp

Oil palm fruit refers to the fruit produced by the oil palm tree, scientifically known as Elaeis guineensis. The oil palm is a tropical tree that is primarily cultivated for its fruit, which is rich in oil.

This fruit starts with O, and I added it to this list of veggies with O because it produces what’s called edible VEGETABLE oil.

Oil palm fruit is oval-shaped and about the size of a plum. It consists of a fleshy outer layer, known as the mesocarp, and a hard inner shell that encloses the seed or kernel. The mesocarp is the part of the fruit that is used to extract palm oil.

Palm oil is a versatile and widely used vegetable oil that is utilized in various industries, including food, cosmetics, and biofuel production. It’s known for its high content of saturated and unsaturated fats.

The oil is extracted by processing the mesocarp of the oil palm fruit through methods such as pressing or solvent extraction.

Oil palm trees are primarily grown in regions with tropical climates, such as Southeast Asia, Africa, and parts of South America. Unfortunately, the cultivation of oil palm fruit has faced concerns regarding deforestation, habitat destruction, and sustainability practices.

It’s important to clarify that oil palm fruit is mostly used to make palm oil, not eaten raw. However, palm oil is extensively used as a cooking oil and food additive.

Okinawa spinach

Southeast Asian spinach, known as Gynura crepioides or Gynura bicolor, is endemic to Okinawa, Japan. It is called “Okinawan spinach” because of its origin.

Okinawa spinach is an Asteraceae perennial like daisies and sunflowers. It has thick, dark green leaves with purple undersides, giving it an attractive appearance. The leaves are slightly succulent and have a little tangy or mustard-like taste.

Due to its toughness, Okinawa spinach is usually cooked. Stir-fries, soups, stews, and other meals employ its mild and slightly earthy taste.

Okinawa spinach is used in cooking and can provide health advantages. It contains antioxidants, vitamins, and minerals and may have anti-inflammatory qualities.

Okinawa spinach is rare but can be found at specialist Asian markets or grown in exotic vegetable gardens.

Okinawan sweet potatoes

Okinawan sweet potatoes, sometimes known as Hawaiian or purple sweet potatoes, are Japanese sweet potatoes from Okinawa. They’re prized for their purple flesh and somewhat sweet flavor.

Okinawan sweet potatoes are purple inside and out. Depending on variety and maturity, the flesh might be pale purple or darker. Like other sweet potatoes, they are thick and starchy.

Okinawan sweet potatoes taste milder than orange-fleshed sweet potatoes. Their earthy, nutty flavor makes them useful in sweet and savory recipes.

Many dishes employ these sweet potatoes. They are baked, roasted, boiled, or steamed and used in pies, cakes, puddings, and side dishes. They can also spice up many recipes.

Okinawan sweet potatoes include fiber, vitamins A and C, and antioxidants. What makes the plant purple is actually anthocyanins, antioxidant plant chemicals.

Okinawan sweet potatoes are now loved worldwide for their unusual flavor, pleasing look, and potential health advantages.

The Okinawan sweet potato plant is botanically known as Ipomoea batatas.

Okra

Fresh okra on a table and okra slices in a rectangle bowl | HurryTheFoodUp

Okra – Abelmoschus esculentus – is a tropical and subtropical vegetable. Its long, thin form has also given it the name “ladies’ fingers.”

Okra belongs to the mallow family and is cultivated for its edible green pods. These pods are picked while young and tender.

Okra is a popular vegetable that is often cooked in soups and stews, or fried as a side dish. However, its slimy texture and mild flavor can be an acquired taste.

Okra is rich in fiber, vitamins C, K, and folate. It’s also potassium- and magnesium-rich and low-calorie.

Olive

Olives, a tiny fruit, are commonly used in cooking. Due to their popularity and preparation, olives are often considered a culinary vegetable.

Olea europaea olive trees, native to the Mediterranean, have been farmed for thousands of years. Olives can taste light and buttery or acidic and saline, depending on the type and curing technique.

Although bitter, some olives are eaten straight off the tree. To reduce bitterness and increase flavor, most olives are cured.

Salads, pizzas, spaghetti, and dishes from the Mediterranean and the Middle East all benefit from the addition of cured olives.

Olive oil, a staple in many kitchens and salad bars, is extracted from these fruits. If you’re curious, olive oil makes a great alternative to avocado oil and other cooking oils.

They, in general, are delicious and healthful. Olives have beneficial nutrients including vitamin E, antioxidants, and fatty acids. Possible health advantages may also vary with respect to variety and mode of preparation.

It’s important to note that green olives and black olives have different tastes and textures. So choose the right one for your dish!

This chickpea salad is one of my favourite recipes with olive oil!

Onion

Onion is a very popular and versatile vegetable. Its robust smell and taste provide depth and savory flavors to many meals. For thousands of years, onions have been grown and used in numerous cuisines.

If they make you cry while cutting them, try wearing swimming goggles!

The edible component of an onion is a bulb of densely packed, fleshy layers under a papery covering. Different varieties determine the bulb’s size, shape, and color.

White, yellow, and red onions are the most commonly used vegetable varieties.

Onions can be eaten raw or cooked, and their flavors range from mild and sweet to bitter and acidic. They’re a foundation element in soups, stews, sauces, and stir-fries. Onions can be caramelized, pickled, or used as a flavor enhancer.

Onions also provide health benefits. They include antioxidants, vitamins C and B6, and fiber. Onions’ sulfur compounds may help reduce cholesterol and lower the risk of heart disease.

The scientific name of the common onion or bulb onion is Allium cepa. It belongs to the family Amaryllidaceae.

Orach

Orach purple leaves | HurryTheFoodUp

Orach – Atriplex hortensis – is a leafy vegetable used in cooking. It’s also called garden orache, red orache, mountain spinach, French spinach etc. Spinach and beets are relatives of orach.

Large orache leaves are triangular or diamond-shaped. The leaves might be green, crimson, purple, or a combination of these colors.

So orach is aesthetically beautiful and appetizing!

Orach’s mild, salty flavor resembles spinach. It’s good in raw salads or cooked like other leafy greens. Sautés, stir-fries, soups, and stews use orach leaves because they soften when cooked. Younger leaves are delicate and typically eaten uncooked.

Vitamins A, C, and K, along with other antioxidants and minerals, can all be found in orach.

It’s really simple to cultivate in backyard gardens and on family farms, and it tastes fantastic! I’m thinking of growing some this year.

Oyster mushroom

Oyster mushroom (Pleurotus ostreatus) is a globally eaten edible fungus. It’s called an oyster because of its form and color.

Oyster mushrooms have a short, central stem and a smooth, convex top. The cap’s color depends on the variety: white, cream, beige, pink, yellow, or gray. The cap’s underside has closely spaced gills that go along the stem.

These mushrooms grow commercially and in the wild on dead or rotting wood like tree trunks or logs. Oyster mushrooms have a mild, delicate taste and a supple, somewhat chewy texture when cooked.

Oyster mushrooms can be cooked in several ways. They’re great in soups, stews, risottos, and pasta. They’re widely used in vegetarian and vegan dishes as a meat replacement because of their meaty feel.

Oyster mushrooms’ low fat and calorie content really appeals to me. Fiber, protein, B vitamins including niacin and pantothenic acid, minerals like potassium and phosphorus, and antioxidants are also present.

Oyster plant

Salsify root | HurryTheFoodUp

Salsify is dubbed “oyster plant” because of its oyster-like flavor when cooked.

Salsify is a root vegetable in the daisy family. Its brown root has a gentle, delicate taste. Salsify is known as the “oyster plant” because it tastes like artichokes or oysters when cooked.

The oyster plant has several uses. Boiling, roasting, sautéing, or using in soups and stews are all great options. Cooking it exposes the white meat inside the root.

Salsify tastes good with herbs, butter, lemon, and cream sauces. Although it isn’t as well-known as other vegetables, it can add a delicious taste to many dishes.

It also goes beyond the kitchen. Salsify has been used for medicinal purposes for centuries to treat a variety of ailments thanks to its vitamins A, C, and K, along with minerals like potassium and magnesium.

This species of plant is scientifically known as Tragopogon porrifolius.

Orach purple leaves | HurryTheFoodUp

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All 12 Vegetables That Start With O

Discover a diverse array of delicious and nutritious vegetables that start with O. Explore their flavors and health benefits!
Type round-up
Author Dave

Ingredients

  • Oakleaf lettuce
  • Oca
  • Ogonori
  • Oil palm
  • Okinawa spinach
  • Okinawan sweet potatoes
  • Okra
  • Olive
  • Onion
  • Orach
  • Oyster mushroom
  • Oyster plant
Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

As we say goodbye to the intriguing world of veggies that start with O, let us remember nature’s amazing bounty. These veggies can really spice up our palates, from the simpler okra to the more exotic oyster plant.

Our culinary journey continues! Check out our other tasty food articles if you’re hungry for more.

In my guide to O-foods, you’ll find some great ideas on new foods for your next meal. Also, don’t miss my list of fruits that start with O for a rush of natural sweetness provided by oriental persimmons, Osteen mangoes, and more.

There are endless flavors and sensations to discover in veggies, meals, and fruits. Welcome the wonderful delights for taste buds!

The post All 12 Vegetables That Start With O (did you know #3?) appeared first on Hurry The Food Up.

Vegetarian Research

Cilantro Lime Cabbage Salad

This Cilantro Lime Cabbage Salad is light, refreshing, and super versatile! Enjoy it as a veggie side dish, or use it as a topping for tacos, salads, sandwiches, and more. This healthy salad comes together quickly and requires just a few ingredients. It’s great for hot summer picnics and cold winter afternoons.

cilantro lime cabbage salad in a serving bowl

I know coleslaw is typically a dish served in the summertime, but cabbage and limes are in season this month! I’m calling this recipe a Cilantro Lime Cabbage Salad, although it’s similar to a slaw. This zesty winter salad will brighten up any meal you add it to. It’s great by itself as a snack or side dish and can also be enjoyed as a topping for all your Mexican-inspired meals.

Why You’ll Love This Refreshing Cabbage Salad Recipe

  • It’s easy to make – The dressing comes together quickly in the blender, and if you have a food processor or mandolin, the cabbage can also be shredded quickly. I like to let my salad sit for a bit in the refrigerator to allow the flavors to develop, but you can also enjoy it right away.
  • It’s flavorful and refreshing – Cabbage is already cool and refreshing, but adding the cilantro and lime flavors takes it to the next level. I enjoy this salad anytime, but it’s especially great for a summer BBQ.
  • It’s versatile – This cabbage salad is similar to a slaw and can be used similarly. I enjoy this salad as a side dish, but I also like to eat it on tacos or with beans and rice. It adds a cool and refreshing bite to everything you add it to.

showing how to make the cilantro lime dressing in a blender

Why Your Body Will Love This Recipe

  • Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
  • Digestive Health – Cabbage is in the Crusifers family, along with broccoli and Brussels sprouts. Some people are extra sensitive to these veggies and develop gas and bloating after eating them. However, they’re full of fiber, which really helps digestion run smoothly. Cabbage is also a low-calorie food, but a little goes a long way toward helping our bodies feel full for longer.
  • Diabetes Management – Please check with your doctor before adding cilantro to your diet if you have diabetes or low blood sugar levels.  Cilantro, or coriander, can help reduce blood sugar by stimulating an enzyme that removes sugar from the blood.

green cabbage shredded in a bowl

Cilantro Lime Cabbage Salad Recipe Ingredients

  • Cabbage – I used one medium-sized head of green cabbage for this recipe. I love cabbage because it’s crunchy and refreshing. You could also use purple or napa cabbage. Of course, if you go the purple route, it will change the look of this salad.
  • Cilantro Lime Dressing – This homemade dressing is packed full of flavor and takes no time to whip together. It uses cilantro, lime juice, olive oil, garlic, dijon mustard, maple syrup, cumin and salt. If you don’t like cilantro, I suggest using parsley in its place.

mixing the cilantro lime dressing into the shredded cabbage

How To Make This Crunchy Cabbage Salad

  1. Cut the stalk of the cabbage off and peel off a few of the outer layers. Thinly shred the entire head of cabbage and add it to a large bowl. You can shred your cabbage using a sharp knife, mandolin, or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well until the cabbage is completely coated with the dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately or store it in the refrigerator for a couple of hours to allow the flavors to develop. Store in an air-tight container in the refrigerator for 4-5 days. Enjoy as a side salad, as a topping for tacos, or with tortilla chips.

close up of a bowl of cilantro lime coleslaw

Recipe Frequently Asked Questions

  • This recipe is already vegan and gluten-free.
  • Can I use a substitute in place of cilantro? Yes, if you don’t like cilantro, you can use parsley instead.
  • What is the best type of cabbage for this recipe? I used green cabbage, which worked great, but you can also use napa or purple cabbage if you like.
  • How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
  • How should this recipe be enjoyed? I like to eat this cabbage salad as a side dish or afternoon snack. You can also use it like you would any kind of slaw (tacos, sandwiches, salads, and more).

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

close up of this refreshing cilantro lime slaw in a serving bowl

Looking For More Hearty Cabbage Recipes?

Fried Cabbage and Noodles with Tofu

Chickpea Salad with Cucumber and Cabbage

Noodles with Cabbage and Carrots

Asian Inspired Crunchy Cabbage Salad

Creamy Southwestern Chopped Cabbage Salad,

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Cilantro Lime Cabbage Salad


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  • Author:
    She Likes Food


  • Total Time:
    20 minutes


  • Yield:
    6-8
  • Diet: Vegan

Description

This Cilantro Lime Cabbage Salad is light, refreshing and super versatile! Enjoy as a veggie side dish, or use it as a topping for tacos, salads, sandwiches and more. This healthy salad comes together quickly and only requires a few ingredients. It’s great for hot summer picnics, as well as cold winter afternoons.


Ingredients

  • 1 medium sized head green cabbage, about 68 cups once shredded

Cilantro Lime Dressing

  • 1/2 cup olive oil
  • 1/3 cup fresh lime juice
  • 1/2 teaspoon lime zest
  • 1/2 cup packed cilantro
  • 2 cloves garlic
  • 1 teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon ground cumin
  • Salt and black pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper



Instructions

  1. Cut the stalk of the cabbage off and then peel a few of the outer layers off.  Thinly shred the entire head of cabbage and then add to a large bowl.  You can shred your cabbage using a sharp knife, mandolin or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute.  Pour the dressing over the shredded cabbage and mix together well, until cabbage is completely coated with dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well.  You can enjoy salad immediately, or store in the refrigerator for a couple hours to allow the flavors to develop.  Store in an air-tight container, in the refrigerator, for 4-5 days.  Enjoy as a side salad, as a topping for tacos or enjoy with tortilla chips.

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Category: Side, Vegan
  • Method: No Cook
  • Cuisine: American

The post Cilantro Lime Cabbage Salad appeared first on She Likes Food.

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