List of 20+ Vegetables that Start with D

Whether you are making a stir fry, putting together a salad, or cooking dinner for your family at home, the vegetables that you use are very important.

Vegetables provide nutrients that keep people healthy and satisfied.

Choosing the right vegetables can be difficult sometimes because there is an extensive list of vegetable options available in grocery stores today.

Here is a list of 20 vegetables that start with D:

1) Daikon – A type of white radish that has big roots and light green flesh. Daikon tastes best when it is steamed or cooked in soups.

It has many essential vitamins and minerals including vitamin C, calcium, potassium, folate, magnesium, iron, phosphorus copper, fiber rubidium, manganese, niacin, vitamins B1, B6, E, and K.

2) Dandelion greens – Greens have a bitter taste that goes best with fish dishes or egg dishes.

Dandelion is high in calcium, iron folate, fiber, magnesium, phosphorus, potassium, and vitamin A.

It also has vitamin C zinc, thiamine riboflavin, calcium pantothenate, copper selenium

bunch of dills isolated on white background

3) Dill – Looks like flat-leaf parsley with dill-like seeds on top of the leaves.

The leaves are used to make fresh spices which are perfect for meat fish vegetable salads pickles or making of vinegar.

4) Dragon fruit – Has yellow skin and red flesh which tastes like a combination of pineapple, mango, and banana.

Dragon fruit has high levels of antioxidants which are great for fighting cancer.

5) Dulse – Is an excellent source of iodine

6) Earth apple – This vegetable is also known as the potato bean, Malabar-tuber, Mexican potato, or Papa Cacho.

It can be boiled fried in sunflower oil or cooked in soups stews rice dishes or salads.

7) Dutch yellow potatoes – These potatoes have white skin with yellow flesh inside.

They are very delicate when they are raw but hold up well when they are cooked into side dishes meats, casseroles, or baked potatoes.

8) Edamame soybeans – Can be eaten boiled or steamed fresh or dried. It can be found in the freezer section of grocery stores.

9) English peas – A type of green pea that has a sweet taste. Peas are also high in fiber potassium, folate, magnesium, copper, and vitamin B1.

10) Escarole – Grows similar to lettuce with curly leaves on white stalks. Escarole tastes best when it is cooked with beans seafood poultry beef sausages, bacon, or ham.

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11) Fava beans – Used for making falafel tahini hummus (made from sesame paste), stews soups pastas salads, and rice dishes.

12) Fenugreek greens – cream-colored flowers which bloom in green leaves. When they are dried, these leaves taste like maple syrup or celery.

13) French Breakfast radishes – Has purplish-red skin with flesh that is crisp and spicy.

It has good levels of omega-3 fatty acids, magnesium, phosphorus, copper potassium, manganese allantoin.

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14) Fuzzy melon – This plant looks like yellow cucumber which tastes slightly sweet when it is ripe. The seeds can be eaten fried in oil after they have been boiled for an hour.

15) Garbanzo beans (chickpeas) – used to make hummus falafel patties, curries salads pickles dip bread, cakes, and cookies.

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16) Gooseberries – A type of berry that is tart and sweet. They taste best when they are fresh, canned, or cooked in pies jellies jams marmalades sauces.

17) Great Northern beans – Creamy white beans that do not need to be soaked before cooking.

These beans can be used in pasta salads, baked potato dishes, casseroles, and soups. They also taste good with bacon and ham.

18) Guava – This fruit has a pinkish color with soft flesh inside which tastes like nectar or pear drops. It is rich in vitamin C, copper potassium, folate magnesium phosphorus.

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19) Green cabbage – Can be chopped finely for salad coleslaw (a type of salad made from finely chopped raw cabbage) or it can be cooked in soups stews, casseroles, and rice dishes.

It has a mild flavor.

20) Horseradish – Is usually grated to make sauces, spreads, and salad dressings.

Fresh horseradish is very spicy like wasabi (a Japanese condiment made from dried horseradish ground into powder). Horseradish sauce should not be confused with American mayonnaise-based coleslaw.