Vegetarian Research

Vegetables That Start With S (watch out for #10!)

Need a clever list of vegetables beginning with S? You’re in the right place! Scroll to the bottom to print or download.

I’m always intrigued to learn more about vegetables, their tastes, how they’re consumed and their nutritional benefits and I assume some of you might be too.

So, I wrote little notes about each and every one of them to help you know a bit more.

Just a side note: this list isn’t solely restricted to botanical veggies but includes culinary ones as well as herbs.

So while the plants of squashes and sweet peppers bear flowers and the fruit themselves have seeds, they both have culinary properties that qualify them as veggies hence, they’re included!

Now that we’ve got that out of the way, let’s dive into the list of vegetables that start with the letter S!

25 vegetables that start with the letter S

Salad burnet

Used as a garnish for salads and all kinds of dishes, the salad burnet is native to many parts of Europe, northern Africa and some regions in Asia.

It has a fresh taste somewhat similar to a mild cucumber. The scientific name of this plant is Sanguisorba minor.

Salsify

Although the name sounds like a Metallica song, this veg is actually a member of the dandelion family. Salsify is a herb cultivated for it’s taste and ornamental flowers.

Flavour-wise, it tastes similar to that of oysters earning it the name “oyster plant”. I’m a vegetarian so I don’t eat oysters, but this plant is fine! This name also featured in my list of vegetables starting with O.

Salsify can be cooked in a variety of ways and its scientific name is Tragopogon porrifolius.

Savoy cabbage

This leafy vegetable is a member of the cabbage family and a good source of vitamin C and fiber. The dense leaves of savoy cabbage taste slightly sweeter than regular cabbage and can be eaten raw or cooked.

You can even use them to make cabbage steaks!

Scientifically, they’re classified as Brassica oleracea var. sabauda.

Scallions

Also known as green onion and spring onion, scallions are a kind of vegetable that is somewhat milder in taste compared to the other members of their plant family.

Just like other kinds of onions, they’re used to add extra flavor to different kinds of dishes.

The botanical name of this type of onion is Allium fistulosum.

This is one of my all-time fave veggies. I use it in so many recipes! Here’s a veggie fried rice recipe, and here’s a kidney bean and chickpea salad with loads of spring onions. I might be biased, but it’s delish!

Scarlet runner beans

Just like salsify, the scarlet runner bean is grown for both it’s nutritional and ornamental value. These beans are a good source of protein and fiber and are native to Mexico and parts of Central America.

They can be eaten raw or cooked and have a slightly sweet flavor. The scientific name of this vegetable with S is Phaseolus coccineus.

Sculpit

Sculpit is a bitter-tasting herb that’s great in salads and sauces. This vegetable with S is native to Europe and very common in Italy where it’s used for sauces, stews, omelets and all kinds of dishes.

The flowers of its plant have ornamental value and its scientific name is Silene vulgaris.

Sea kale

A mild-tasting green that’s great in salads and soups, sea kale is a perennial herb that’s native to Europe. It has loads of medicinal value and scientifically, it’s known as the Crambe maritima.

Shallots

Often confused for its spicier cousin, shallots are small onion-like veggies that are packed with flavor.

They’re one of those types of onions that look almost identical to regular onions, just that they’re much smaller with a more elongated oval shape.

I use them in many recipes that call for raw onion. These Greek pita breads are definitely one of my faves.

The scientific name of this bulbous root vegetable is Allium cepa aggregatum.

Skirret

Skirret is a unique-tasting root vegetable that can be cooked in a variety of ways. Flavour-wise, it’s somewhat of a cross between a carrot and parsnip but the texture of its white flesh is much more like that of a potato.

The botanical name of this root vegetable is Sium sisarum.

Snake gourd

The scary-sounding snake gourd is a long and slender vegetable consumed when immature and ripe. It is low in calories and high in fibre.

It can be cooked in a variety of ways and has a slightly bitter taste. I think they look very cool!

The scientific name of the snake gourd is Trichosanthes cucumerina.

Snow peas

These mild but fresh-tasting vegetables starting with S are green and native to southwest Asia. They’re crunchy and serve as an excellent source of vitamin C and fiber.

Snow peas are also low in calories and, as a super versatile vegetable, can be eaten raw or cooked. To me they always taste quite sweet when I eat them raw.

Their scientific name is Pisum sativum var. saccharatum.

Soko

Soko is a leafy green native to many parts of Nigeria and many other tropical regions in Africa that’s great in stews and soups.

It’s also known as Lagos spinach and is rich in a whole host of nutrients, popularly used as a main ingredient of many delicacies all around the country.

Its botanical name is Celosia argentea.

Sorrel

This leafy green is often also cultivated as a herb. The sorrel has a slightly bitter taste when eaten raw but when cooked, develops a fresh and citrusy flavour, similar to that of a lemon. Botanically, it’s known as Rumex acetosa.

Soybeans

Soybeans are popular legumes are and a great source of a whole host of nutrients like dietary fibers. It can be used to make all kinds of stews and other dishes like salads.

These little guys make the all-famous tofu, which you can eat in recipes like this tofu bolognese (it’s sooooo good!).

And I love soybeans like this: edamame with soy sauce and cucumber. Very tasty indeed!

This legume can also be churned into dips and used to make a kind of plant-based milk called soy milk as well as the popular ingredient, soy sauce.

The scientific name of a soy bean is Glycine Max.

Spaghetti squash

A spaghetti squash is a kind of squash that has firm flesh when it’s raw and when cooked, becomes somewhat stringy earning it the name spaghetti squash.

It can be used as a healthy substitute for the pasta and has a somewhat neutral flavor. It is low in calories, high in fiber and Cucurbita pepo var. pepo si its scientific name.

Spearmint

Spearmint is a leafy green that’s also regarded as a herb because of its unique smell and taste. It has a refreshing flavor and can be used in a variety of dishes, including salads, sauces, and drinks.

The botanical name of spearmint is Mentha Spicata.

Spinach

This leafy green vegetable with S is one of the most widely consumed in the world. It’s native to Southwest Asia and loaded with all kinds of nutrients including vitamin K, iron, and calcium.

Spinach an be used to make all kinds of salads and even spinach dips. It’s also a great source of antioxidants, which can help protect the body against diseases.

Here’s a spinach and feta pancake recipe.

The botanical name of spinach is Spinacia Oleracea.

Squash

A botanical fruit but a culinary veggie, squash is a kind of fleshy vegetable. Its taste can range from sweet and nutty to earthy and mild depending on what variety is being considered.

Some of the most popular ones include butternut, zucchini, pumpkin and even summer squash. It is low in calories and high in fiber, making it an excellent addition to a healthy diet.

String beans

Also known as green beans and french beans or as the snap bean, string beans are long and narrow green pods containing green seeds.

String beans are actually just one variety of green beans even though the terms are often used interchangeably.

We use them in this healthy version of the classic green bean casserole and it’s really popular!

They grow in warm weather and when seared, make for an amazing side dish to a variety of healthy cuisines. Scientifically, these legumes are known as Phaseolus vulgaris.

Sugar snap peas

A cool name – sugar snap peas are a hybrid of the snow pea and garden peas. In contrast to snow peas which have flat pods, sugar snap peas have rounded pods that can be eaten whole with the peas inside.

These crunchy vegetables are a good source of vitamin C and fiber and can be eaten raw or cooked as they have a slightly sweet flavor.

The scientific name of sugar snap peas is Pisum sativum ‘Macrocarpon Group’.

Sunchokes

Sunchokes are root vegetables that look quite similar to ginger but are starchy and flavour wise can be compared to jicama and potatoes.

They’re also known as sunroot and Jerusalem artichoke but are native to the central region of the North American continent.

It’s flower has ornamental value and scientifically, they’re known as Helianthus tuberosus.

Sweet corn

Now, it’s time for some vegetables starting with ‘sweet’!

Ah sweetcorn, you classic thing, you. Botanically considered a grain and fruit, sweet corn’s culinary value is as a vegetable. This summer favorite can be grilled, boiled, or roasted for a great snack and is an amazing source of fiber and antioxidants.

Try this sweetcorn chowder – you won’t regret it!

The scientific name of sweet corn is Zea mays L.

Sweet peppers

Just like tomatoes and squashes, sweet peppers fall into the category of fruits that are regarded as culinary vegetables.

These colorful vegetables are a good source of vitamin C and antioxidants. They can be eaten raw or cooked and add a sweet flavor to any dish.

Sweet potato

Sweet potato is a popular starchy root vegetable that starts with “sweet”. It has brown skin and orange or yellow flesh.

As the name implies, it has a sweet taste and can be boiled, fried, roasted, mashed and used as an ingredient for the main course of all kinds of savory dishes.

Scientifically, sweet potatoes are known as Ipomoea batatas.

Swiss chard

This leafy green vegetable is a rich source of vitamins and minerals, including vitamin K, magnesium, and potassium. It’s super low in calories, high in fibre and packed with numerous health benefits.

The firm fleshy leaves are somewhat bitter when raw but have a sweet and somewhat earthy flavour when cooked. Botanically, the swiss chard is known as Beta vulgaris var. Cicla.

Now, wasn’t that enlightening? I really hope this list will be able to satisfy your curiosity and serve as a great resource for whatever you need it for.

And finally, here are some fruits that begin with S!

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25 Vegetables That Start With S (with pictures and facts)

Whether big or small, tasty or mild, have a look at some unique vegetables from all corners of the globe that begin with the letter S.

Type round-up

Author Dave

Ingredients

Salad burnet
Salsify
Savoy cabbage
Scallions
Scarlet runner beans
Sculpit
Sea kale
Shallots
Skirret
Snake gourd
Snow peas
Soko
Sorrel
Soybeans
Spaghetti squash
Spearmint
Spinach
Squash
String beans
Sugar snap peas
Sunchokes
Sweet corn
Sweet peppers
Sweet potato
Swiss chard

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The post Vegetables That Start With S (watch out for #10!) 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