Green Vegetables Names in English with Their Pictures

Learning the names of green vegetables names in English is an amazing way to increase your English vocabulary about different vegetables. There are many types of Green Vegetables, for example, Arugula, fennel, snow peas, green cabbage, broccolini, green chili pepper, spring onion, curry leaves, and fenugreek. Looking at their Pictures makes it easier to recognize and remember their names. given below, let’s learn.

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Table of Contents

List of Green Vegetables Names in English

Spinach
Broccoli
Kale
Asparagus
Brussels sprouts
Cucumber
Zucchini
Green beans
Peas
Lettuce
Celery
Green bell pepper
Artichoke
Swiss chard
Bok choy
Watercress
Mustard greens
Collard greens
Okra
Green onions
Cilantro
Dill

Green Vegetables Names in English and pictures

Spinach:
A leafy green vegetable rich in iron and vitamins, often used in salads and cooking.
Broccoli:
A green vegetable with a tree-like shape, packed with nutrients and commonly steamed or roasted.
Kale:
A dark green leafy vegetable known for its high fiber and vitamin content.
Asparagus:
Long green stalks with a tender texture, often grilled or steamed.
Brussels Sprouts:
Small, round green vegetables that look like mini cabbages, often roasted.
Cucumber:
A cool, crisp green vegetable often eaten raw in salads.
Zucchini:
A soft green squash used in savory dishes, often sautéed or grilled.
Green Beans:
Thin, long green vegetables with small seeds inside, eaten whole.
Peas:
Small, round green seeds that are sweet and grow inside pods.
Lettuce:
A leafy green used mainly in salads and sandwiches.
Celery:
A long, crunchy green vegetable with a mild flavor, used raw or cooked.
Green Bell Pepper:
A crisp, slightly sweet green vegetable often used in salads and cooking.
Artichoke:
A green vegetable with tough leaves and a tender heart, usually steamed.
Swiss Chard:
A leafy green vegetable with thick stems, often used in cooking.
Bok Choy:
A Chinese cabbage with crunchy white stalks and tender green leaves.
Watercress:
A leafy green with a peppery flavor, often used in fresh salads.
Mustard Greens:
Leafy greens with a spicy, mustard-like flavor, used in cooking.
Collard Greens:
Large, flat green leaves with a slightly bitter taste, often cooked.
Okra:
A green pod vegetable with a slimy texture inside, often used in stews.
Green Onions:
Long, green vegetables with a mild onion flavor, used raw or cooked.
Cilantro:
A leafy herb with a fresh, tangy flavor, commonly used in many dishes.
Dill:
A feathery green herb with a distinctive flavor, often used to flavor pickles and sauces.

Green Vegetables Names in English

20 Names of green vegetables in English

Mint
Arugula
Fennel
Snow peas
Green cabbage
Broccolini
Green chili piper
Spring Onion
Curry Leaves
Fenugreek
Leek
Ridge Gourd
Bitter Gourd
Bottle Gourd
Pointed Gourd
Calabash
Brussels sprouts
Cabbage
Chayote
Microgreens
Pea
Watercress

Names of green vegetables with pictures

Mint:
A fragrant herb with cool, refreshing leaves, often used in drinks and dishes.
Arugula:
A leafy green with a peppery flavor, commonly added to salads.
Fennel:
A green vegetable with a slight licorice flavor, used in both raw and cooked dishes.
Snow Peas:
Flat green pods with small peas inside, eaten whole and often used in stir-fries.
Green Cabbage:
A leafy vegetable with tightly packed green leaves, used raw or cooked.
Broccolini:
A tender, slender green vegetable that looks like broccoli but has longer stems.
Green Chili Pepper:
A spicy green pepper used to add heat and flavor to dishes.
Spring Onion:
A long, green vegetable with a mild onion flavor, used in salads and cooking.
Curry Leaves:
Fragrant green leaves used for flavoring in Indian cooking.
Fenugreek:
A green leafy vegetable with a slightly bitter taste, often used in curries.
Leek:
A long green vegetable with thick leaves and a mild onion taste, often used in soups.
Ridge Gourd:
A ridged green vegetable with a soft texture, commonly used in stews and curries.
Bitter Gourd:
A bumpy green vegetable with a distinctly bitter taste.
Bottle Gourd:
A smooth, pale green vegetable, used in soups, stews, and curries.
Pointed Gourd:
A little green vegetable with pointy ends that’s frequently included to stews and curries.
Calabash:
A light green gourd with a smooth surface, used in cooking and soups.
Cabbage:
A leafy green vegetable used in salads, soups, and various cooked dishes.
Chayote:
a somewhat sweet green vegetable in the shape of a pear.
Microgreens:
Tiny, young green plants rich in nutrients, often used to garnish dishes.
Pea:
Sweet, little, round green seeds that develop inside of pods.
Watercress:
A leafy green with a peppery flavor, often used fresh in salads.