Spring Vegetables Names in English with Pictures

Spring vegetables are fresh and nutritious foods commonly grown or harvested during the spring season when temperatures become warmer. They include asparagus, peas, spinach, radishes, lettuce, spring onions, and other seasonal vegetables, each offering different flavors, textures, and nutrients. Learning the names of spring vegetables is a useful way to improve English vocabulary while becoming familiar with seasonal foods used in everyday meals. In this article, you will learn spring vegetable names in English with clear pictures, helping kids, students, teachers, gardeners, home cooks, beginners, and English learners easily identify, understand, remember, and use these vegetable names with confidence.

Table of Contents

List of Spring Vegetables with Names

Asparagus
Artichoke
Peas
Snow Peas
Sugar Snap Peas
Green Beans
Fava Beans
Broad Beans
Radishes
Carrots
Baby Carrots
Turnips
Beets
Spring Onions
Green Onions
Leeks
Shallots
Spinach
Lettuce
Arugula

Names of Spring Vegetables with Pictures

Asparagus
Asparagus is a vegetable with tender stalks and mild flavor, commonly eaten fresh, steamed, roasted, or grilled.
Artichoke
Artichoke is a vegetable with overlapping leaves surrounding a tender heart, commonly cooked after removing tough leaves.
Peas
Peas are round green seeds found inside pods and commonly eaten fresh, cooked, or added to dishes.
Snow Peas
Snow peas are flat, tender pods containing small peas, commonly eaten whole, either raw or lightly cooked.
Sugar Snap Peas
Sugar snap peas are crisp, sweet pods containing plump peas, with both pods and peas eaten together.
Green Beans
Green beans are bean pods with a crisp texture, commonly eaten after cooking, steaming, roasting, or boiling.
Fava Beans
Fava beans are flat beans with edible seeds inside thick pods, commonly cooked and used in dishes.
Broad Beans
Broad beans are another name for fava beans, with large, flat edible seeds enclosed inside thick green pods.
Radishes
Radishes are small root vegetables with crisp flesh and peppery flavor, commonly eaten raw, sliced, or cooked.
Carrots
Carrots are orange, crunchy root vegetables with naturally sweet flavor, commonly eaten raw, cooked, or added to dishes.
Baby Carrots
Baby carrots are small, tender carrots harvested young or shaped smaller, with sweet flavor and crisp texture.
Turnips
Turnips are round root vegetables with white flesh and often purple tops, offering mild, slightly peppery flavor.
Beets
Beets are root vegetables with deep red or purple flesh, a sweet flavor, and earthy taste when cooked.
Spring Onions
Spring onions are young onions with slender green leaves and small white bulbs, offering mild onion flavor.
Green Onions
Green onions are young onions with green tops and small white bulbs, used raw or cooked for flavor.
Leeks
Leeks are vegetables related to onions, with long white and green stalks and mild, sweet onion-like flavor.
Shallots
Shallots are small onion-family bulbs with mild, slightly sweet flavor, commonly used fresh, cooked, or finely chopped.
Spinach
Spinach is a leafy vegetable with tender leaves, commonly eaten raw in salads or cooked in dishes.
Lettuce
Lettuce is a leafy vegetable with crisp or tender leaves, commonly eaten raw in salads, sandwiches, and wraps.
Arugula
Arugula is a leafy green vegetable with tender leaves and a peppery flavor, commonly eaten in salads.

Names of Spring Vegetables with Pictures

Kale
Swiss Chard
Collard Greens
Mustard Greens
Watercress
Bok Choy
Napa Cabbage
Savoy Cabbage
Broccoli
Cauliflower
Kohlrabi
Celery
Fennel
Parsley
Mint
Dill
Coriander
Sorrel
Endive
Spring Cabbage

Spring Vegetables with Pictures

Kale
Kale is a leafy green vegetable with curly or flat leaves and a slightly bitter, earthy flavor.
Swiss Chard
Swiss chard is a leafy vegetable with colorful stems and broad green leaves, commonly cooked or eaten fresh.
Collard Greens
Collard greens are leafy vegetables with large, sturdy green leaves and a mild flavor when cooked.
Mustard Greens
Mustard greens are leafy vegetables with peppery-tasting leaves, commonly eaten raw, cooked, or added to soups.
Watercress
Watercress is a small leafy green vegetable with a fresh, peppery flavor, often used in salads.
Bok Choy
Bok choy is a leafy Asian vegetable with crisp white stems and tender green leaves, commonly stir-fried.
Napa Cabbage
Napa cabbage is a pale green leafy vegetable with tender leaves and a mild, slightly sweet flavor.
Savoy Cabbage
Savoy cabbage is a cabbage variety with crinkled green leaves and a mild flavor, commonly cooked or eaten raw.
Broccoli
Broccoli is a green vegetable with a thick stalk and tightly packed flower buds, commonly steamed or roasted.
Cauliflower
Cauliflower is a vegetable with a firm white flower head surrounded by green leaves, commonly cooked before eating.
Kohlrabi
Kohlrabi is a round-stemmed vegetable with crisp flesh and a mild flavor, eaten raw or cooked.
Celery
Celery is a crunchy vegetable with long green stalks, commonly eaten raw or cooked in various dishes.
Fennel
Fennel is a vegetable with a bulb, stalks, and feathery leaves, offering a mild anise-like flavor.
Parsley
Parsley is a green herb with fresh leaves and a mild flavor, commonly used to garnish or season foods.
Mint
Mint is an aromatic herb with soft green leaves and a cool, refreshing flavor, commonly used fresh.
Dill
Dill is a fragrant herb with delicate green leaves and a fresh flavor, commonly used in cooking.
Coriander
Coriander is an herb with delicate green leaves and a fresh citrusy flavor, commonly used in many dishes.
Sorrel
Sorrel is a leafy green vegetable with tender leaves and a distinctive sour, lemon-like flavor when eaten.
Endive
Endive is a leafy vegetable with crisp leaves and a slightly bitter flavor, commonly eaten raw or cooked.
Spring Cabbage
Spring cabbage is a young cabbage with tender green leaves and a mild flavor, commonly eaten fresh or cooked.

Spring Vegetables with Pictures

Name of Spring Vegetables in English

Spring Spinach
Spring Lettuce
Spring Peas
Spring Radishes
Spring Carrots
Spring Turnips
Spring Beets
Spring Leeks
Spring Broccoli
Spring Cauliflower
Spring Kohlrabi
Spring Chard
Spring Kale
Spring Mustard Greens
Spring Watercress
Spring Artichokes
Spring Asparagus
Spring Fava Beans
Spring Broad Beans
Spring Shallots

60 Name of Spring Vegetable with Their Pictures

Spring Spinach
Spring spinach is a tender leafy vegetable harvested in spring, with mild flavor and soft green leaves.
Spring Lettuce
Spring lettuce is a fresh leafy vegetable harvested in spring, offering crisp leaves and a mild flavor.
Spring Peas
Spring peas are young green peas harvested in spring, known for their sweet flavor and tender texture.
Spring Radishes
Spring radishes are young root vegetables harvested in spring, with crisp texture and a fresh, peppery flavor.
Spring Carrots
Spring carrots are young carrots harvested in spring, offering tender texture, bright color, and naturally sweet flavor.
Spring Turnips
Spring turnips are young root vegetables harvested in spring, with tender flesh and a mild, peppery flavor.
Spring Beets
Spring beets are young beet roots harvested in spring, with earthy sweetness and red or purple color.
Spring Leeks
Spring leeks are young leek plants harvested in spring, with tender stalks and a mild onion-like flavor.
Spring Broccoli
Spring broccoli is young broccoli harvested in spring, featuring tender stems and green flower heads for cooking.
Spring Cauliflower
Spring cauliflower is cauliflower harvested during spring, with a firm flower head and mild flavor when cooked.
Spring Kohlrabi
Spring kohlrabi is a young vegetable harvested in spring, with crisp flesh and a mild, sweet flavor.
Spring Chard
Spring chard is tender Swiss chard harvested in spring, with colorful stems and green leaves for eating.
Spring Kale
Spring kale is young kale harvested in spring, with tender green leaves and a mild, earthy flavor.
Spring Mustard Greens
Spring mustard greens are tender leafy vegetables harvested in spring, offering green leaves and a peppery flavor.
Spring Watercress
Spring watercress is fresh watercress harvested in spring, featuring small green leaves and a crisp, peppery flavor.
Spring Artichokes
Spring artichokes are artichokes harvested in spring, valued for their tender edible hearts and mild, nutty flavor.
Spring Asparagus
Spring asparagus is asparagus harvested in spring, with tender stalks and a fresh, mild flavor when cooked.
Spring Fava Beans
Spring fava beans are young fava beans harvested in spring, with tender seeds and an earthy taste.
Spring Broad Beans
Spring broad beans are young broad beans harvested in spring, with large seeds and an earthy taste.
Spring Shallots
Spring shallots are young shallots harvested in spring, offering small bulbs and a mild, sweet onion flavor.