73 Vegetables that Start with K [Huge List With Pictures!]

Today, we’re kicking off a kaleidoscopic journey to uncover the kingpin vegetables that start with K. ‘K’ might seem like a quiet character in the alphabet, but when it comes to vegetables, it’s full of knockout surprises that are both kind to your taste buds and a knight in shining armor for your health. Let’s keep our curiosity cap on and dive into the kingdom of vegetables that start with K.

First on our quest is the Kale. This leafy green is like a superhero in disguise, packed with vitamins and minerals that can boost our health in so many ways. Kale can be curly or smooth, green or purple, and it’s great in salads, smoothies, or even baked into crispy chips. It’s not just food; it’s fuel for our bodies, making us stronger and ready for adventure.

Next, we’ll encounter the Kohlrabi. Kohlrabi might look a bit like a UFO with its round shape and shoot-like arms, but it’s actually a delicious veggie that tastes a bit like broccoli stems and cabbage mixed together. You can eat it raw, adding a crunchy and slightly spicy kick to salads, or cook it to bring out its sweetness. Kohlrabi is not only fun to eat but also full of nutrients that are great for keeping us healthy.

Then, there’s the King of Mushrooms, known as Shiitake. Okay, while not technically a vegetable, shiitake mushrooms are often used like one in cooking. They add a rich, earthy flavor to dishes and are beloved in cuisines around the world. Shiitake mushrooms are also known for their health benefits, including supporting our immune system.

Exploring vegetables that start with K reveals a treasure trove of tastes, textures, and health benefits. From the mighty Kale to the unique Kohlrabi and the royal Shiitake mushrooms, each ‘K’ veggie brings something special to our plates. So, let’s keep our spirits adventurous and our forks ready as we continue to explore the exciting world of vegetables!

Discover more fun vegetables with our Vegetables that start with I and our Vegetables that start with J.

List of Vegetables That Start With K

Here is a list of vegetables that start with K in alphabetical order. How many do you know from this list? Scroll down to learn more about each vegetable!

Fun Facts about Vegetables that Start with K

Ready to increase your knowledge of vegetables that start with K? Dive in and learn more about all the different vegetables on the list!

• Kabocha Squash: Kabocha Squash is a round, green squash that’s sweet and fluffy inside, like pumpkin’s cousin who loves to be in soups and pies.
• Kachri (Cucumis callosus): Kachri is a wild cucumber that’s used to spice up dishes in some places. It’s like a tiny, adventurous cucumber going on a flavor quest.
• Kaffir Lime Leaves: Kaffir Lime Leaves come from a tropical tree and add a lemony zing to food. It’s like sprinkling sunshine into your dishes.
• Kailan: Kailan, or Chinese broccoli, has thick stems and green leaves, which are great for stir-fries. It’s like broccoli went on a health kick and got super strong.
• Kale: Kale is a leafy green that’s super good for you. It’s like the superhero of the vegetable world, fighting off bad guys with its nutrients.

• Kale Sprouts: Kale Sprouts are baby kale plants that are crunchy and a bit peppery. They’re like the little kids of the kale family, cute and full of energy.
• Kalette: Kalettes are a mix of kale and Brussels sprouts, with curly green and purple leaves. They’re like the fun party mix of vegetables.
• Kalonji (Nigella sativa): Kalonji seeds are tiny and black with a slightly bitter taste, used to spice up bread and curries. It’s like sprinkling little black diamonds on your food.
• Kamatsuna: Kamatsuna is a Japanese mustard green that is tender and slightly spicy. It’s like spinach decided to spice up its life.
• Kamo Kamo: Kamo Kamo is a New Zealand squash that’s round and green, great for stuffing. It’s like a squash wearing a party hat, ready for fun dishes.
• Kangaroo apple: Despite its name, it’s not eaten by kangaroos but is a fruit that turns orange when ripe. It’s like nature’s own surprise, starting green and turning into a sunset.
• Kangkong (Water Spinach): Kangkong is a leafy green that grows in water and has a mild taste, perfect for stir-fries. It’s like the mermaid of the vegetable world.
• Kaniwa: Kaniwa is a grain like quinoa but smaller. It’s like quinoa’s little brother, packed with protein and ready to power up your meals.
• Kapas: This might refer to cotton, which is not really eaten, but imagine if cotton candy grew on plants in the field!
• Kapenta (Dried small fish): Not a vegetable, but these tiny fish add a crunchy, salty flavor to dishes. It’s like the ocean sent a snack that’s both weird and wonderful.

• Karaila (Bitter Gourd): Karaila is another name for bitter melon, a vegetable that’s, well, bitter but also super healthy. It’s like eating your medicine because it’s good for you.
• Karela (bitter melon): Just like Karaila, Karela is a superhero in the vegetable world, fighting sugar with its bitter powers.
• Karonda (Carissa carandas): Karonda is a small, sour fruit used in pickles and jams. It’s like nature’s own sour candy.
• Karpas: Often eaten during Passover, it’s a symbol of spring and can be parsley or celery. It’s like a reminder of fresh starts and green things growing.
• Kashk: Not a vegetable but a fermented dairy product used in Middle Eastern cuisine to add tanginess to dishes. It’s like yogurt went on an adventure.
• Kashmira Chili Pepper: These peppers add heat and color to dishes. Imagine a spice party where the Kashmira Chili is the guest of honor.
• Katahdin Potatoes: Katahdin Potatoes are great for mashing. They’re like fluffy clouds you can eat, turning dinner into comfort food heaven.
• Katuk: Katuk is a leafy green that’s sweet and nutritious, eaten in salads or cooked. It’s like the candy of leafy greens.
• Kawakawa leaves: In New Zealand, these leaves are used for medicine and seasoning, adding a peppery flavor. It’s like the forest’s own spice rack.
• Keema (Mature green peas): Keema usually refers to minced meat, but let’s imagine mature green peas ready to be turned into a delicious, vegetarian version of keema.
• Keikis: In Hawaiian, “keiki” means child or baby plant. Imagine tiny plants getting ready to grow up big and strong.
• Kelp: Kelp is seaweed that grows in the ocean, used in soups and salads. It’s like eating a piece of the sea that’s slippery and salty.
• Kenaf: Kenaf is used more for fiber than food, but imagine a plant so versatile it can make both dinner and clothes.
• Kenchur: A less common spice that adds a special zing to dishes. It’s like a secret ingredient that makes everything taste adventurous.

• Kencur: Similar to Kenchur, it’s used in Indonesian cuisine for its unique flavor. It’s like adding a sprinkle of mystery to your meals.
• Kennebec Potato: These potatoes are perfect for frying. They’re like the superheroes of the potato world, making the crispiest, most delicious fries.
• Kent pumpkin: Kent Pumpkin is sweet and perfect for pies or roasting. It’s like the dessert of the vegetable world, waiting to sweeten up your meals.
• Kentucky Wonder Beans: These are long, green beans that are crunchy and tasty. It’s like eating green snacks that grow straight from the garden.
• Kerguelen Cabbage: This cabbage grows in a really cold place, making it tough and unique. It’s like the adventurer of cabbages, braving the cold to grow.
• Keriberry: A sweet and tangy berry that’s perfect for jams. It’s like nature mixed all the best flavors into one tiny berry.
• Ketchup and mustard bean: Imagine beans that taste like ketchup and mustard all in one. It’s like a barbecue in a bean!
• Kewpie mayonnaise: Not a vegetable, but imagine if mayonnaise came from a magical mayo plant. That would be Kewpie!
• Khmer basil: A type of basil used in Cambodian cuisine, adding a special flavor to dishes. It’s like regular basil went on a vacation and came back with exciting stories.
• Kholasani Pepper: These peppers add a burst of heat to dishes, like a little firecracker of flavor in every bite.
• Khosha shobji (Bottle gourd): The outer skin of bottle gourds, imagined as a crunchy, green addition to meals. It’s like the armor that protects the tender insides.
• Kidney Bean: Kidney Beans are shaped like kidneys and are great in chili. They’re like little beans wearing red coats, ready to jump into your stew.
• Kikuna: A leafy green that adds a unique flavor to salads and dishes. It’s like adding a little bit of green magic to your meal.
• Kimchi: Kimchi is made from fermented cabbage and other veggies. It’s spicy, crunchy, and full of flavor, like a party in a jar.

• King Edward Potato: These potatoes are great for roasting and making mashed potatoes. They’re like the kings of Potato Land, ruling with a fluffy, tasty fist.
• Kinh Gioi: Also known as Vietnamese mint, it adds a lemony zing to dishes. It’s like a mint leaf went on a tropical vacation.
• Kinnikinnick (Bearberry): Not really a vegetable but a ground cover with edible berries. It’s like nature’s carpet that also provides snacks.
• Kirby cucumber: Kirby cucumbers are small and perfect for pickling. They’re like the crunchy, tangy treats of the cucumber family.
• Kitron: A citrus fruit that’s not quite a vegetable but imagine a lemon’s cousin that’s a bit sweeter and more mysterious.
• Kiwano (Horned Melon): Kiwano is a funky-looking fruit with spikes. It’s like an alien cucumber from outer space, but it’s sweet and jelly-like inside.
• Kogomi (Fiddleheads): Kogomi are young ferns that curl up tightly. Eating them is like discovering a secret springtime snack hidden in the forest.
• Kohlrabi: Kohlrabi looks like a spaceship. It’s crunchy and sweet, great for eating raw or cooked. It’s like a veggie from the future.
• Kolarabi (White Kohlrabi): Just like Kohlrabi, this white version is crunchy and delicious, making meals feel like you’re dining in a sci-fi movie.
• Komatsuna: Komatsuna is a Japanese leafy green, tender and slightly spicy. It’s like spinach but decided to kick things up a notch.
• Kombu: Kombu is seaweed used to make broth. It’s like the secret foundation of delicious soups, adding depth and flavor.
• Kombucha squash: Imagine a squash that’s as refreshing and tangy as kombucha. That would be a fun, fizzy addition to the garden.
• Konbu: Another word for Kombu, this seaweed is the hidden hero behind yummy soups and broths, quietly making everything tastier.
• Konjac: Konjac is used to make shirataki noodles. It’s like a plant that decided to be super helpful for people looking for a pasta alternative.
• Konjac (Elephant Yam): Just like Konjac, Elephant Yam turns into a magical food that’s almost like eating pasta, but it’s actually a vegetable.
• Korean radish: Korean Radish is big, crunchy, and perfect for making kimchi. It’s like a radish went to the gym and got super buff.

• Kousa dogwood fruit: Kousa dogwood fruit is sweet and can be eaten fresh or made into jams. It’s like finding a hidden, tasty treat in a dogwood tree.
• Kovakkai: Kovakkai is a small, green vegetable that’s crunchy and nutritious. It’s like nature’s own crunchy snack, waiting to be discovered.
• Kra chai (fingerroot): Fingerroot is a spice that adds a unique flavor to dishes. It’s like the secret ninja of the spice world, sneaking in deliciousness.
• Krachai dum (Chinese ginger): Similar to fingerroot, this adds a warm, spicy kick to meals. It’s like ginger’s mysterious cousin that loves to spice things up.
• Kraut Juice: The juice from sauerkraut, packed with flavor and goodness. It’s like a sour, tangy potion that’s surprisingly good for you.
• Kudzu: Kudzu is a vine, not usually eaten, but imagine if it was a vegetable that could cover everything in green in no time.

• Kuka: Kuka is leaves used in some African cuisines to add flavor to dishes. It’s like adding a sprinkle of the African savannah to your meal.
• Kumara: Kumara is a sweet potato that’s sweet and fluffy, perfect for baking and mashing. It’s like the sweet potato got a glow-up.
• Kurrat: Kurrat, or Egyptian Leek, is great for adding a mild onion flavor to dishes. It’s like the leek went on a sunny vacation and came back even tastier.
• Kusamochi: Kusamochi is a Japanese treat made with mugwort, giving it a unique flavor and color. It’s like a grassy, earthy dessert that surprises you.
• Kutki (Picrorhiza kurroa): Kutki is a medicinal herb, not really eaten, but imagine if it was a magic plant that could heal with just a touch.
• Kyona: Often a term for mustard greens, adding a peppery bite to dishes. It’s like the greens are doing a spicy dance in your mouth.

Did you discover some pretty cool vegetables that start with K on the list? Which one are you excited to try? Share it with us in the comments!