Autumn Vegetables Names in English with Pictures

Autumn brings a wonderful variety of fresh and colorful vegetables that are easy to find and enjoy. In this guide, Autumn Vegetables Names in English with Pictures, you will learn the names of common vegetables that grow or are widely available during the autumn season. The simple names and clear pictures make this list useful for kids, students, parents, and anyone who wants to improve their English vegetable vocabulary.

Table of Contents

List of Autumn Vegetables with Names

Pumpkin
Butternut Squash
Beetroot
Golden Beet
Chioggia Beet
Carrot
Purple Carrot
Parsnip
Turnip
Rutabaga
Radish
Daikon
Black Radish
Potato
Sweet Potato
Purple Sweet Potato
Jerusalem Artichoke
Celery Root
Ginger
Horseradish

Names of Autumn Vegetables with Pictures

Pumpkin
Pumpkin is a round, orange vegetable with firm flesh, commonly used in soups, pies, and autumn recipes.
Butternut Squash
Butternut squash is a sweet, orange-fleshed vegetable with smooth beige skin and a distinctive long, narrow neck.
Beetroot
Beetroot is a round root vegetable with deep red-purple flesh, commonly eaten roasted, boiled, pickled, or grated.
Golden Beet
Golden beet is a yellow-orange root vegetable with a flavor similar in shape and use to beetroot.
Chioggia Beet
Chioggia beet is a beet variety with pink skin and naturally striped red-and-white rings inside its flesh.
Carrot
Carrot is a crisp root vegetable, usually orange, with a naturally sweet flavor and many culinary uses.
Purple Carrot
Purple carrot is a carrot variety with deep purple skin and flesh, often containing natural plant pigments.
Parsnip
Parsnip is a pale, creamy root vegetable with a sweet, nutty flavor and a shape resembling carrot.
Turnip
Turnip is a small, round root vegetable with white flesh, often cooked in soups, stews, or dishes.
Rutabaga
Rutabaga is a round root vegetable with yellow flesh and purple-white skin, commonly mashed, roasted, or steamed.
Radish
Radish is a root vegetable with a peppery flavor, commonly eaten raw, sliced, or added to salads.
Daikon
Daikon is a long, white radish with mild flavor, used fresh, pickled, cooked, or added to dishes.
Black Radish
Black radish is a dark-skinned radish with crisp white flesh and a stronger flavor than common radishes.
Potato
Potato is a starchy underground tuber with thin skin and soft flesh, widely cooked in different dishes.
Sweet Potato
Sweet potato is a sweet root vegetable with colorful flesh, baked, roasted, mashed, or added to soups.
Purple Sweet Potato
Purple sweet potato is a sweet potato variety with vivid purple flesh, sweetness, and a creamy texture.
Jerusalem Artichoke
Jerusalem artichoke is an underground tuber with a nutty flavor, commonly roasted, sautéed, boiled, or used in soups.
Celery Root
Celery root is a round root vegetable with pale flesh and a mild celery-like flavor when cooked.
Ginger
Ginger is a knobby underground stem with spicy, warming flavor, commonly used fresh, dried, grated, or ground.
Horseradish
Horseradish is a pungent root vegetable with a sharp flavor, commonly grated and used as a condiment.

Onion
Yellow Onion
White Onion
Shallot
Garlic
Leek
Green Onion
Cabbage
Red Cabbage
Savoy Cabbage
Napa Cabbage
Bok Choy
Brussels Sprouts
Broccoli
Broccolini
Cauliflower
Purple Cauliflower
Kale
Collard Greens
Mustard Greens

Autumn Vegetables with Pictures

Onion
Onion is a layered bulb vegetable with strong flavor, commonly used fresh, cooked, fried, or added to many dishes.
Yellow Onion
Yellow onion is a common onion variety with golden skin, white flesh, and balanced flavor for cooking.
White Onion
White onion has papery white skin and crisp flesh, offering sharp flavor commonly used fresh or cooked.
Shallot
Shallot is a small elongated bulb with mild onion flavor, often used in sauces, salads, and dishes.
Garlic
Garlic is a bulb made of cloves, valued for its strong aroma and savory flavor in cooking.
Leek
Leek is a long vegetable with white and green parts, offering a mild onion flavor when cooked.
Green Onion
Green onion is a young onion with green leaves and a white bulb, eaten raw or cooked.
Cabbage
Cabbage is a vegetable forming a tight head, commonly eaten raw, cooked, fermented, or added to dishes.
Red Cabbage
Red cabbage is a cabbage with purple-red leaves, commonly eaten raw, cooked, pickled, or added to salads.
Savoy Cabbage
Savoy cabbage is a cabbage variety with crinkled green leaves, mild flavor, and tender texture when cooked.
Napa Cabbage
Napa cabbage is a light-green Chinese cabbage with tender leaves and mild flavor, commonly used in Asian cooking.
Bok Choy
Bok choy is an Asian vegetable with white stems and green leaves, commonly stir-fried, steamed, or cooked.
Brussels Sprouts
Brussels sprouts are small heads growing along a stalk, commonly roasted, steamed, boiled, or sautéed until tender.
Broccoli
Broccoli is a green vegetable with stalks and flowering heads, commonly steamed, roasted, boiled, or eaten raw.
Broccolini
Broccolini is a green vegetable with thin stalks and small flowering heads, often roasted, steamed, or stir-fried.
Cauliflower
Cauliflower is a vegetable with a white flowering head, commonly roasted, steamed, boiled, mashed, or eaten raw.
Purple Cauliflower
Purple cauliflower is a cauliflower variety with violet-colored heads, similar in taste and texture to white cauliflower.
Kale
Kale is a leafy green vegetable with sturdy leaves, commonly eaten raw, cooked, or added to soups.
Collard Greens
Collard greens are large leaves with sturdy texture, commonly cooked slowly with seasonings until tender and soft.
Mustard Greens
Mustard greens are leafy vegetables with peppery flavor, commonly eaten raw, steamed, sautéed, or added to soups.

Turnip Greens
Beet Greens
Swiss Chard
Spinach
Arugula
Lettuce
Endive
Escarole
Radicchio
Fennel
Kohlrabi
Artichoke
Green Beans
Wax Beans
Lima Beans
Bell Pepper
Jalapeño
Poblano Pepper
Eggplant
Okra

Autumn Vegetables Names with Pictures

Turnip Greens
Turnip greens are edible leafy tops of turnips, with peppery flavor, commonly cooked or added to dishes.
Beet Greens
Beet greens are edible leaves growing above beetroots, with mild earthy flavor and tender texture when cooked.
Swiss Chard
Swiss chard is a leafy vegetable with colorful stems and green leaves, cooked, steamed, or added to soups.
Spinach
Spinach is a leafy green vegetable with mild flavor, commonly eaten raw, cooked, or added to dishes.
Arugula
Arugula is a leafy green with a fresh peppery taste, often used in salads, sandwiches, and pasta.
Lettuce
Lettuce is a leafy vegetable with tender leaves, commonly used in salads, sandwiches, wraps, and burgers.
Endive
Endive is a leafy vegetable with pale, slightly bitter leaves, commonly eaten raw in salads or cooked.
Escarole
Escarole is a broad-leaved green vegetable with mildly bitter leaves, often used in salads, soups, and dishes.
Radicchio
Radicchio is a leafy vegetable with deep red-purple leaves and a bitter taste, commonly used in salads.
Fennel
Fennel is a bulbous vegetable with mild licorice-like flavor, while its stalks and feathery leaves are edible.
Kohlrabi
Kohlrabi is a round-stemmed vegetable with crisp flesh and mild sweet flavor, commonly eaten raw or cooked.
Artichoke
Artichoke is a vegetable made of tightly packed flower buds, with tender inner parts steamed or cooked.
Green Beans
Green beans are young bean pods with crisp texture and flavor, commonly steamed, boiled, sautéed, or roasted.
Wax Beans
Wax beans are yellow bean pods with crisp texture and mild flavor, commonly cooked like green beans.
Lima Beans
Lima beans are creamy, flat beans with mild buttery flavor, commonly eaten fresh or dried and cooked.
Bell Pepper
Bell pepper is a sweet pepper available in several colors, commonly eaten raw, roasted, stuffed, or cooked.
Jalapeño
Jalapeño is a green or red chili pepper with moderate heat, commonly used fresh, cooked, pickled, or.
Poblano Pepper
Poblano pepper is a large, green chili with mild to moderate heat, commonly roasted, stuffed, or cooked.
Eggplant
Eggplant is a smooth-skinned vegetable with soft flesh, commonly purple, and often baked, grilled, fried, or stewed.
Okra
Okra is a ridged pod vegetable containing edible seeds, commonly fried, stewed, roasted, or added to dishes.