An array of verdant vegetables can be found in abundance. Popular green veggies include green beans, broccoli, cabbage, and asparagus. Leafy greens, such as kale, spinach, and lettuce, are equally tasty and nutritious. Some green produce, like peas, cucumbers, and avocados, are technically green fruits or legumes rather than vegetables.
These green edibles are packed with fiber, minerals, and vitamins, while being low in calories. As part of the plant world, green fruits and vegetables contain chlorophyll, a green pigment that is also advantageous for human consumption and plays a crucial role in photosynthesis. Other health-promoting compounds found in these vegetables include folate, lutein, and vitamin K.
This article explores various types of green vegetables, leafy greens, and green fruits that are commonly consumed as vegetables, highlighting their delectable taste and benefits.
What Vegetables Are Green in Color?
There are many categories or families of green vegetables. Cruciferous vegetables, such as cabbage, Brussels sprouts, and broccoli, are examples. Edible plant stems include celery and asparagus. Marrows include cucumbers and zucchini, scallions belong to the allium family, and leafy greens include spinach, kale, and Swiss chard.
Types of Green Vegetables (With Pictures)
Raw or cooked green vegetables are great additions to your diet. Green vegetables are listed below, along with some of the most typical varieties of greens and a few uncommon green vegetables.
Broccoli (Brassica oleracea var. italica)
The cabbage family, Brassicaceae, includes broccoli, which is a green vegetable. The flowering head of this edible green plant is made up of stalked florets. Cutting Broccoli reveals a light green to yellowish core, with its large flower head being dark to medium green. Broccoli grows to be 18 to 30 inches (45 to 76 cm) tall on average.
Broccoli comes in three different types. Green broccoli, known as Calabrese broccoli, is the most common variety. This is the most common type you’ll find in stores. Broccoli, on the other hand, may be found in sprouts that are purple. Next there’s purple cauliflower, which is a form of broccoli with tiny flower buds that resembles cauliflower.
Cabbage (Brassica oleracea)
Kale, broccoli, Brussels sprouts, and cauliflower are all edible green vegetables that belong to the cabbage family. In slaws and cooking, green cabbage is the most common variety. A wide, rounded head of tightly packed yellowish-green to dark green leaves makes up the green vegetable.
Cabbage varieties come in sizes ranging from 1 pound to 2 pounds. 9 pounds (0.5 kilograms) to 4 pounds (1 kilogram). A peppery flavor characterizes fresh raw cabbage. You may, however, make sauerkraut by steaming, braising, sautiating, and fermenting the green leaves.
Savoy cabbage: A crinkled, lacy cabbage with a round green color. The flavor of Savoy cabbages is less intense than that of regular green cabbages. Salads, cooked in butter, and stir-fries are some of the ways to use them.
Chinese cabbage: Napa cabbage is the name given to this light green vegetable. The flavor of the vegetable is mild, with a hint of pepperyness. The light green leaves and thick white stalk of the cabbage distinguish it.
Brussels Sprouts
A Brussels sprout is a little cabbage that measures 1″ (2.5 cm) in diameter on average. Brussels sprouts, like cabbage, belong to the Brassicaceae family of cruciferous green veggies. On stiff stalks that grow 24 to 47 inches (60 to 120 cm) tall, small green leafy balls sprout from a single stem.
Brussels sprouts have a strong odor and a high sulfur level, which contributes to this. Roasting, grilling, or frying the tiny circular green veggies is the recommended method of preparation. Brussels sprouts are rich in fiber, vitamin C, and vitamin K, as are other green cruciferous veggies.
Green Beans (Phaseolus vulgaris)
Green beans, which are eaten with their edible pods, are long, slender green vegetables. The fruit pods are pencil-like and average 5 inches (12.7 cm) in length. They’re frequently used in cooking by being chopped into smaller pieces. The unripe fruits of the common bean plant are green beans.
Green beans are also known as string beans, French beans, or snap beans because they belong to the legume family. Boiling, stir-frying, steaming, baking, and adding green beans to stews, soups, and casseroles are all ways to prepare them. Several additional green, unripe peas and beans are utilized in cooking, in addition to green beans.
Green Bell Pepper (Capsicum annuum)
Green bell pepper is a crisp green veggie with a delectable flavor. Bell peppers are a vegetable that is shaped like bells. Three or four lobes surround the base of the barrel. The height of green bell peppers vary from 2 to 5 inches (5 to 13 cm).
Sweet peppers, paprika, and capsicum are all terms used to describe Bell peppers. Green bell peppers have a neutral, tangy flavor that distinguishes them from hot chili peppers. Since they lack capsaicin, the burning chemical that gives chilies their fiery taste when consumed, they are unable to experience the heat. Green, red, and yellow are the most common bell pepper colors.
Green Cauliflower
Green cauliflower is an unusual green vegetable. Apart from its lime green head or curd, this species of cauliflower has the same qualities as a regular cauliflower. The edible green vegetable has a tightly packed head of green florets, similar to white cauliflower.
The Romanesco cauliflower is another unusual green vegetable. The upward-pointing pyramidal florets make up the flower head of this vegetable. The green cauliflower takes on a triangular form and has a vivid yellowish-green color as a result.
Leeks (Allium ampeloprasum)
Members of the genus Allium, leeks are tall green vegetables. The broad, flat green basal leaves of leeks are grown in sheaths from a white bulb. The thick green leaves of leeks, which grow 6 to 10 inches (15 to 25 cm) tall, form a cylinder-like vegetable 2 inches (5 cm) in diameter.
Leeks have crunchy green leaves and resemble big green onions. Around the white bulb, the leaf color is yellowish-green, and towards the leaf tips, it gets darker. Leeks have a milder flavor than onions. Leeks may be fried or cooked, and they make a good substitute for mild onions.
Scallions or Green Onion (Allium cepa)
The small white onion bulb and long green tubular leaves growing from the bulb distinguish scallions from green onions. Depending on the variety, the tubular leaves may grow up to 18 inches (45 cm) tall and be stiff or flexible. Scallions are also known as green onions because of their green leaves.
Scallions, sometimes known as spring onions, are used in a variety of cuisines. Asian, Chinese, Mexican, and British cuisine, for example, employ chopped green scallions. Since scallions have a less powerful flavor than brown onions, you might also consume them raw.
Cucumber (Cucumis sativus)
Cucumbers are a berry-based green pepo. Cucumbers have tapered ends and are usually cylindrical in shape. Green skin can be smooth or rough depending on the variety. Cucumbers come in a variety of sizes, from 4 inches to 24 inches (10 to 61 cm) long and 4 inches (10 cm) in diameter. This delicious green fruit is usually eaten raw or pickled and made into a vegetable. The crisp, clean flavor and crunchy consistency of cucumbers have made them famous.
The usage of green cucumbers is also a factor. As a result, slicing cucumbers are long green vegetables with smooth skin. Pickling cucumbers, or shorter, stouter veggies with rough green skin.
Zucchini (Cucurbita)
Zucchinis, also known as courgettes, are a cylindrical green vegetable with a cucumber-like shape. Zucchini is a vegetable that grows on green berry bushes. The marrow plant has a rounded end and is typically 6 to 10 inches (15 to 25 cm) long. Zucchini is typically prepared before consumption.
The majority of zucchini vegetables are green, however they may be striped or have a vivid yellow skin. Zucchini is also known as courgettes or baby marrows, and it is related to squash plants. Every vegetable has a tiny, marrow-like appearance that is reflected in its name.
Celery (Apium graveolens)
Celery is a kind of edible green vegetable with stems. The cross-section of the upright pale green plant’s fibrous stalks is crescent shaped. The inner concave side is smooth and pale green to white, while the curving, convex side has a ribbed, light green appearance. Celery can grow up to 18 inches (45 cm) tall.
The dark green leaves of celery, like those of parsley, are also identifying features. Celery’s stringy stems are another distinguishing characteristic. When celery is sliced thin and added to salads, it can be eaten raw. Soups, stews, and casseroles can all be prepared with it.
Globe Artichoke (Cynara cardunculus var. scolymus)
The globe artichoke plant grows up to 6 feet (1.8 meters) tall and resembles a thistle in appearance. The center of the big scaly flower head is where you’ll find the edible part of an artichoke. The globe artichoke has a purple blossom with fine staminal filaments when it is in bloom.
To expose the heart, the strong triangular scales of the huge head are typically removed. At the base of the flower head, these are the tender leaves. As the plant grows taller and blooms, however, they become inedible.
Okra (Abelmoschus esculentus)
Okra is a kind of vegetable with edible seed pods that are tender and tasty. Green vegetables typically range in length from 2 to 6 inches (5 to 15 cm). Green pods are slender, tapered ends and resemble large bean pods. The mucilaginous texture of edible okra pods thickens gumbos, soups, and stews naturally.
Okra is also known as “lady’s fingers” due to its thin green seed pod. It may be cooked in soups or stews, pickled, or eaten raw in salads. Young green okra leaves, like beet greens, may be prepared and added to salads. They are also edible.
Asparagus (Asparagus officinalis)
Asparagus is a perennial vegetable with edible green shoots and leaves. The edible portion of the desirable green vegetable is typically 3.5 to 0.6 inch (9 to 1.6 cm) in diameter and grows up to 3.5 inches (9 cm). Asparagus, on the other hand, may grow up to 60 inches (152 cm) tall.
Standard asparagus has slender green spears with sharp tips. Straight stems with a tapered head may be dark green with purple streaks at the ends, depending on the variety. Since the plant gets woody and stringy as it grows, only young asparagus stems are typically eaten.
Avocado (Persea americana)
Avocado is a green fruit with buttery green flesh and a large stone in the middle. It looks like a pear but has rough, black skin. Avocado is a big fruit that is utilized as a savory snack. Between 3 and 8 inches (7 to 20 cm) long, the green berry vegetable may grow. The smooth touch and mild taste of avocado fruits distinguishes them.
Avocado is frequently served in savory rather than sweet dishes, despite the fact that it may be added to both. Mexican food includes avocados, which are utilized to prepare guacamole. California rolls, for example, are made with raw avocado.
Fennel (Foeniculum vulgare)
Fennel has green leaves, stalks, and a fragrant white bulb. It is a vegetable. Fennel plants produce yellow blooms, stalks, green fruits, and feathery green leaves that are used as herbs for anise or licorice flavor. Fennel plants may grow to be 8 feet (2.5 meters) tall.
Fennel plants are utilized in a variety of cuisines. The fruit is powdered to make aniseed-like spice. Dill-like green leaves are good for adding an aromatic touch to dishes. Grilled, stewed, braised, or sautéed white bulbs have a crunchy texture.
Green Peas (Pisum sativum)
Green peas are often sold as a vegetable and belong to the legume family. Green peas develop in a long seed pod with numerous spherical fruits or peas, much as all legumes do. Annual vegetables grow to be around 7 feet (2.1 meters) tall on vines.
Green peas have a strong sweet flavor when they’re cooked as a vegetable. As a side dish, green peas are frequently cooked in water and seasoned with butter. In casseroles, soups, and stews, tiny spherical peas may be used. Soups are made with green or yellow peas that have been dried.
Types of Green Leafy Vegetables
Because of their flavor and high nutritional content, leafy greens are popular vegetables. There are various types of leafy green veggies available, but the following are a few of the most common.
Kale
Kale is a peppery green cabbage with big crinkly leaves. Kale has huge green leaves growing in a rosette shape, unlike cabbage, which does not develop a head. Curly leaf, bumpy-leaf, plain-leaf, and spear kale are the different types of kale that exist. Kale is a excellent winter vegetable to cultivate in your garden because of its hardiness in freezing weather.
Spinach (Spinacia oleracea)
Spinach has dark green, ovate leaves that grow up to 12 inches (30 cm) long and is a popular leafy green vegetable. Steaming spinach leaves to lower oxalate levels is the most common method of preparation. Spinach is a rich source of vitamin K, as are other leafy greens.
Microgreens
Microgreens are the immature cotyledon leaves of edible crops. The tiny, tender shoots give a refreshing green garnish to various dishes and offer a strong flavor. Carrots, broccoli, herbs, beets, and cabbage are just a few of the vegetables that can be grown as microgreens.
Lettuce (Lactuca sativa)
Lettuce, a leafy green vegetable that is consumed raw in salads, is an annual plant. Lettuce comes in a variety of shapes and sizes, each with its own unique qualities.
Bok Choy (Brassica rapa)
Bok choy, also known as pak choi, is a kind of cabbage that is popular in Asian cuisine. Green leaves emerge from a bulbous base on this green leafy vegetable. In stir-fries, the plant is usually eaten as a vegetable.
Swiss Chard (Beta vulgaris)
Swiss chard is a colorful red-stemmed green leafy vegetable. Raw salads or chopped up and added to stir-fries, boiled, or sautéed, are among the nutritious green ribbed leaves’ uses. Swiss chard leaves have a strong taste when fresh, but it fades with cooking.
Watercress
Watercress is a tiny leafy green vegetable with small dark green leaves and a spicy flavor. Watercress belongs to the radish, mustard, and wasabi families and grows as a semi-aquatic cruciferous vegetable.