40+ Vegetables that start with C

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In this blog post, we will be discussing the top 40 vegetables that start with C. We’ll go over what they are and where they come from as well as some fun facts about these tasty veggies.

Vegetables that start with C 2

Here are your results – Vegetables that start with C

CabbageCeylon SpinachCollard greens
CactusChardCommon Bean
CaiguaChayaCorn
CamasChayoteCos Lettuce
Candy Roaster SquashCherry TomatoesCourgette Flowers
CapersChickweedCress
CardoonChicoryCrookneck Squash
CarrotsChinese artichokesCucumber
CassavaChinese BroccoliChrysanthemum
CatsearChinese EggplantCeltuce
CauliflowerChinese Long BeanChives
CeleriacChinese mallowCelery
Vegetables that start with C

It’s true that vegetables can be a healthy part of any diet. And, if you’re looking for something new to try, consider these vegetables that start with the letter C: cauliflower, carrots and corn.

Vegetables that begin with the letter C

The letter C has been used to create some of the tastiest vegetables out there. Below we discuss a few of those tasty veggies,

Cabbage

Cabbage is the mildest of the cruciferous vegetables (i.e., the family that includes kale, Brussels sprouts, etc.). Many people think of cabbage as bland and boring, but it is actually quite versatile and can be used in many different preparation styles. There are probably more than a hundred different types of cabbage you can eat, but for these purposes we will limit ourselves to three: Savoy, Red Russian, and green cabbage.


Cactus

The cactus is an interesting plant. It is probably the most adaptive plant in the world. And it is survived a lot of climate changes in the history of the planet. It is more than a century that cactus is one of the most popular house plants in the world. Its versatility is really remarkable.


Caigua

Caigua (sometimes known as “Taro”) is a starchy root vegetable that is grown in tropical regions of the world, and is native to the Pacific Islands. In Hawaii, it is a staple crop and is used by most local families. It was the sole crop cultivated by the native Hawaiians, and is a food staple for all islanders. The name “Caigua” is a Hawaiian term meaning “bitter plant”, because of the root’s bitter flavor.


Camas

Camas is a wildflower that grows on the West Coast of America. It has a mild sweet taste and pretty pink flowers. It is also edible, and used in the making of food and drinks. It was used in the making of tea and other drinks. It has a mild sweet taste and pretty pink flowers.


Candy Roaster Squash

Candy Roaster Squash is a super healthy and tasty way to enjoy fall vegetables. They look and taste like candied yams. This recipe uses butternut squash, which is a great fall squash and a lower calorie alternative to pumpkin. Candy Roaster Squash is a great way to get more veggies on the table.


Capers

Capers are the green leaves of the cress plant, a hardy annual herb that thrives in rough and rocky soil. A member of the mustard family, cress is thought to have originated in Central Asia and was widely eaten by the Scythians until the arrival of the ancient Greeks. Today, the cress plant remains an important foodstuff in Central, Eastern, and Southern European cuisines, but its most famous use is as a garnish for salads.

See also  20 Vegetables that Start with G


Cardoon

Cardoon has a nutritious taste which makes it an excellent choice for those who want to eat a low-calorie vegetable. Once harvested, cardoon is cooked and eaten, or used as a food additive in soups, stews, or meat dishes.


Carrots

Carrots are a uniquely appealing vegetable that is readily available and inexpensive—they pack a healthy dose of beta-carotene, fiber, and folate into only 90 calories per cup. They are also a versatile ingredient that can be used in all sorts of recipes, from soups and salads to breads and even desserts.


Cassava

Cassava is a starchy root crop that is native to South America. It is also known as manioc or yuca.


Catsear

t is a herbaceous plant that is a member of the Fungi kingdom and is native to the islands of Southeast Asia, especially Indonesia. It is the national flower of the Republic of Indonesia. The plant is generally cultivated as a vegetable in tropical and sub-tropical regions across the world.


Cauliflower

Cauliflower is a versatile vegetable that can easily be used in place of rice, pasta, bread, potatoes and chips and is especially popular in Asia. Cauliflower is a low calorie food that is naturally rich in carbs and low in fat and the cauliflower that is used in the making of food is very low in calories and contains no fat, sodium and cholesterol.


Celeriac

Celeriac, also known as celery root, is a root vegetable with a mild celery flavor. It has a crisp, starchy texture that’s wonderful when roasted and makes an excellent substitute for celery in stews, soups, and casseroles.


Celery

Celery is an herb that is often used in cooking. it is sometimes known as celery seed, celeriac, or Chinese celery. Celery is also the root of the celery plant. The stems of the celery plant are used in cooking. There are many different varieties of celery. The plant is grown for its edible stalks and roots. The stalks are often eaten raw, but are also used in cooking, often in salads, casseroles, or stir-fries. The roots are used as a vegetable, especially in soups and stir-fries. The seeds are used as a spice.


Celtuce

Celtuce is a new gourmet herb that looks like a cross between mint and cucumber.


Ceylon Spinach

Ceylon Spinach is a variety of spinach native to Sri Lanka. In addition to being a popular ingredient in several curry dishes, the leaves are used in many salads and stir-fries. While it is sold in supermarkets in many parts of the world, Ceylon Spinach, also called as Ceylon Baby Spinach, is cultivated only in Sri Lanka and its nearby territories.


Chard

Chard stems from the same genus as Swiss chard, but is grown for its leafy green tops. The leaves are eaten like spinach, but they have a milder flavor and are not as bitter as regular spinach.


Chaya

As its name suggests, Chaya is a spice mix containing a mixture of chai spices and herbs, including black pepper, cloves, cardamom and ginger, and is traditionally used to season and flavour Indian and Pakistani cuisine.


Chayote

Chayote is a vegetable that grows in the same family as squash and pumpkin, although it looks similar to eggplant (although it’s smaller). The chayote has a large, spongy, slightly bitter root, that is used in many cuisines of Mexico and the rest of the world. It is also known as the squash pear, and is used in a variety of dishes as a vegetable, in soups, stews, and in other traditional Mexican dishes.

See also  17 Vegetables That Start With M


Cherry Tomatoes

Cherry tomatoes are one of the most commonly used tomatoes in the United States. With a few simple rules, anyone can grow these tasty tomatoes and use them in almost any dish.


Chickweed

Chickweed has an amazing ability to aid in digestion and can be eaten raw, roasted, or dried. When dried, it is known as an herbal tea.


Chicory

Chicory is a plant that has been used for centuries in Europe. It is native to the Mediterranean region and other parts of the world. Its seeds are used in a variety of beverages and as a tea. It is also used in soup. Chicory root is also known as bitter dandelion. Chicory root is added to salads, sandwiches, and wraps.


Chinese artichokes

Chinese artichokes are a delicious and nutritious food. They are small, tender and have a lot of leaves. The leaves are edible as well as a fantastic addition to the vegetable pickle dish. They are cooked in lots of different ways, such as stir fried, cooked in a soup, sautéed and more. They can be used as a dressing or in some meat dishes.


Chinese Broccoli

The Chinese Broccoli is the most well known of all the various Chinese vegetables. This vegetable is a member of the Brassica family and is very popular in cuisines around the world. The Chinese Broccoli originated in China and can be found growing wild in that country. It is a small plant with a stubby plant that grows up to around two and a half feet tall. It has an enlarged base that is covered with a large amount of green leaves that are tightly packed together.


Chinese Eggplant

Chinese eggplant is a long, slightly stubby, and very dark purple color that is normally eaten raw in stir-fries and other preparations. It is relatively mild tasting and can be eaten raw, steamed, or stir-fried. It can be peeled and sliced into rings, and usually has a mild sweetness.


Chinese Long Bean

The beans are commonly used in stir-fried and braised dishes, soups, and soup stocks. They are crispy, sweet, and crunchy in taste, and are usually deep green in color. The beans are harvested in the spring and summer, and the pods are later on harvested fresh, leaves and all.


Chinese mallow

Chinese Mallow is a herb which is considered as the most tasty and healthier greens in Chinese cuisine. It is used in many Chinese dishes like Chinese Mallow Soup, Chinese Mallow Spring Rolls and Chinese Mallow Stir-Fry. Chinese Mallow has been a traditional vegetable in China for centuries. It has been used in the Chinese Medicine for its anti-inflammatory and cleansing properties.


Chives

Chives are a mild vegetable that have a strong flavor and are very aromatic. They are used in many dishes as a seasoning. Chives are originally from the Europe and Asia but are now grown all over the globe. They are grown on farms and in gardens. They are also widely used in food preparation.


Chrysanthemum

Chrysanthemum is an edible plant making its first appearance in the Okanagan with seedlings from local nurseries. This plant is native to Asia and is now making its debut in the Okanagan.


Collard greens

Collard greens are a type of green leafy vegetable with dark green, thick, fleshy, and edible stalks, and broad, flat leaves, also called bracts. They are known by a variety of names including “kale”, “black-eyed peas”, “poor man’s greens”, “broad-leafed greens” or “colewort”. The edible part of the leaf is the entire leaf, including the stem. Collard greens are a staple of Southern American and Southern European cuisine. They are typically boiled like spinach, often in water seasoned with salt, pepper, and other seasonings. They are also used in soups, stews, and stir fries. The dark-colored stems are sometimes cooked,

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Common Bean

The common bean is a legume that is related to the lentil family. Common beans are a staple food in many parts of the world. This vegetable is eaten as a vegetable or it can be used in many ways. Common beans are used as a food ingredient and are used in many countries. Common beans are commonly used in sweet and savory dishes.


Corn

The term “corn” used to refer to any cereal grain grown for human consumption. However, over time, it has come to refer to the sweet, starchy corn that we serve in our cornbreads, sausages, and tortillas. In parts of the world, corn is also used as a milk and starch (maize) substitute.


Cos Lettuce

The Cos lettuce has several varieties. They are either thicker or thinner than the Cos lettuce found in the supermarket. The Cos lettuce can be used in salads and sandwiches. They are also good for making wraps, salsas, and guacamole.


Courgette Flowers

Courgette flowers are an edible vegetable that come in a variety of colors. They are also known as zucchini flowers. They are most often eaten as a vegetable in the summer, when they are green, but they can also be eaten throughout the year. They are a good source of folate, and also contain iron and fiber.


Cress

Cress (also known as nasturtium, roselle or poached cress) is a green leafy vegetable that is often used in salads and cooked with other vegetables. It may have originated in Southern Europe, but is now grown in many parts of the world, including New Zealand.


Crookneck Squash

Crookneck squash is one of several types of gourds, which are a type of squash that are commonly used as percussion instruments. Crookneck squash is a smooth, cylindrical squash with a neck. It looks similar to a pumpkin, but is subtler in color. It is often used in savory dishes but is commonly eaten raw.


Cucumber

Cucumber is a vegetable that is referenced in salads and soups, and is a mainstay of many international cuisines, including Middle Eastern, Indian, and Thai. A cucumber is a fruit that contains seeds, and although the seeds are edible, cucumbers are usually eaten in salads or cooked dishes, rather than cooked in their seeds.

Final Thoughts

If you’re looking for vegetables that starts with the letter C, we hope this list has been helpful. Hopefully, these vegetables will give you some inspiration and help make your next meal or snack more enjoyable! As always, let us know if there are any other suggestions of great vegetables to add to our list by leaving a comment below. Thanks!

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Vegetables that start with KVegetables that start with L
Vegetables that start with MVegetables that start with N
Vegetables that start with OVegetables that start with P
Vegetables that start with QVegetables that start with R
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Vegetables that start with WVegetables that start with X
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Vegetables that start with C

40+ Vegetables that start with C

Yield: 40

In this blog post, we will be discussing the top 40 vegetables that start with C. We’ll go over what they are and where they come from as well as some fun facts about these tasty veggies.

Ingredients

  • Cabbage
  • Cactus
  • Caigua
  • Camas
  • Candy Roaster Squash
  • Capers
  • Cardoon
  • Carrots
  • Cassava
  • Catsear
  • Cauliflower
  • Celeriac
  • Celery
  • Celtuce
  • Ceylon Spinach
  • Chard
  • Chaya
  • Chayote
  • Cherry Tomatoes
  • Chickweed
  • Chicory
  • Chinese artichokes
  • Chinese Broccoli
  • Chinese Eggplant
  • Chinese Long Bean
  • Chinese mallow
  • Chives
  • Chrysanthemum
  • Collard greens
  • Common Bean
  • Corn
  • Cos Lettuce
  • Courgette Flowers
  • Cress
  • Crookneck Squash
  • Cucumber

Instructions

  1. Pick any 3 familiar Vegetables that start with C
  2. Choose any other 3 Vegetable items that are not that familiar to you.

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Vegetables that start with C 3

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