Explore the 20+ Vegetables That Start With A

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Almost anyone with adequate space can grow bountiful vegetables. Ideally, the garden should be located close to the house, for easy access and convenience.

Most crops may be directly sown or grown from transplants. A soil test will help you determine existing nutrient levels, and many crops benefit from a regular application of compost.

If you’re looking to diversify your vegetable garden or try something new in the kitchen, starting with veggies that begin with the letter A is a fantastic idea. After all, what better way to start your garden than with vegetables that start with the first letter of the alphabet? You’d be surprised at how many interesting and delicious options there are!

They’re not only tasty but also nutrient-rich, essential for maintaining good health. So, if you’re a seasoned gardener aiming to expand your garden’s variety or a home cook eager to broaden your culinary skills, stick around to discover some incredible vegetables that all start with the letter A.

1. Acorn Squash

Acorn squash is a kind of vegetable with a hard outer shell encasing a tender interior filled with seeds. This winter squash variety offers a rich, nutty taste that adds a delightful flavor to your meals.

Originally hailing from North and Central America, acorn squash was a significant part of the Native Americans’ diet, who subsequently introduced it to the early settlers from Europe. Often utilized as a natural container for grains or various fillings, it serves as a superb meat-free centerpiece for festive meals.

One notable feature of acorn squash is its high content of carotenoids, surpassing that of many other foods. These potent antioxidants are known for combating inflammation and shielding cells from damage.

2. Alfalfa Sprouts

Alfalfa sprouts are the young shoots of a plant in the legume family. These sprouts have a delicate yet somewhat nutty taste, coupled with a slight sweetness and refreshing green undertones.

This plant first grew in areas now known as Turkey and Iran, and it’s believed that wild animals were enjoying its benefits long before humans documented its use.

Incorporating alfalfa sprouts in your meals not only adds color as a garnish on soups but also brings in a unique flavor and texture when used in sandwiches. Besides its culinary uses, alfalfa is credited with potential health advantages, including reducing cholesterol levels and managing blood sugar.

3. Amaranth Leaves

Amaranth leaves are popular as a leafy green in various regions globally, with four specific types prominently used in East Asian cuisine. Their flavor is somewhat similar to spinach.

Originally found in Central and North America, these leaves were a staple in the diet of native tribes. Nowadays, these adaptable greens find their way into a variety of dishes such as soups, salads, stews, and stir-fries, offering a hearty addition to any meal.

Amaranth leaves also boast a high antioxidant content, including compounds like gallic acid and vanillic acid.

4. Artichoke 

Artichokes, with a history of cultivation spanning centuries, are versatile vegetables with edible flesh, leaves, and outer layers. Originally from the Mediterranean, they feature prominently in the region’s culinary traditions.

These vegetables possess a unique flavor profile, blending earthy tones with a slight nuttiness and a hint of bitterness. While they are a staple in creamy dips, artichokes also shine in a diverse array of dishes, including salads, pizzas, or simply grilled, paired with a tangy, herb-infused aioli.

Including them in your diet can foster beneficial gut microbiota, lessen the likelihood of specific bowel cancers, and alleviate gastrointestinal disturbances like constipation and diarrhea.

5. Apple Gourd

Apple gourd, often recognized by names such as Indian squash or tinda, is a green, rounded vegetable that shares a resemblance with green apples. It has a flavor and texture resembling squash, however. Its interior has seeds, similar to other gourds.

This small vegetable, native to India, is a versatile ingredient in culinary dishes, pairing harmoniously with a variety of spices, including curry. Moreover, when used fresh, it can be a crunchy addition to your vegetable salads.

Packed with an abundance of vitamins, including A, C, B6, and K, the apple gourd contributes significantly to healthy bodily functions due to its rich nutrient profile.

6. Avocado

While it might surprise some, an avocado is actually a fruit, not a vegetable, despite the USDA classifying it as a vegetable due to its nutrient content and use in savory dishes. For this reason, we have decided to add this to this ultimate list of 20+ vegetables that start with the letter A.

Avacado has a large seed inside its dark, rugged exterior. Its flesh is rich and buttery, carrying a slight nuttiness, accompanied by gentle earthy tones, offering a unique flavor profile.

Originally from regions including Mexico and Central and South America, avocados are a versatile addition to various meals. They can enhance smoothies or scrambled eggs with their creamy texture and are also a great alternative to mayonnaise or sour cream in recipes.

Moreover, avocados are rich in fats, predominantly consisting of heart-healthy monounsaturated fats that are believed to shield against heart diseases.

7. Arracacha

Arracacha primarily originates from the Andean regions, bearing similarities to both carrots and celery. This starchy root is a staple in many South American cuisines, notably in Brazil, where it was introduced in the 19th century.

Upon cooking, the root offers a unique combination of crisp yet tender texture with a slightly sweet and nutty taste. Its culinary versatility shines in various cooking methods, including boiling, frying, and roasting.

Nutritionally, the root stands as a rich provider of calcium and vitamin C, with a notable presence of fiber and iron, making it a nutritious addition to meals.

8. Arugula

Arugula, or rocket, often confused with types of lettuce, is actually an herb belonging to the mustard family. Its taste profile varies, presenting a vibrant, tart, and sometimes peppery flavor with a hint of bitterness, particularly as it matures.

This green leafy herb finds its roots in the Mediterranean area. While it frequently graces salads as a fresh, raw element, it’s also a popular ingredient in pestos and adds a zesty touch when used as a garnish.

From a nutritional standpoint, arugula is a powerhouse and often touted as a superfood, packed with vital nutrients such as potassium and folate, along with vitamins A and C. 

9. Asparagus

Asparagus belongs to a diverse family of plants with 300 varieties, some cultivated for their aesthetic appeal in gardens, while others grace floral arrangements. The version that is a popular culinary choice is referred to as garden asparagus.

Known for its unique blend of slight bitterness and a faint touch of sweetness, asparagus offers a more vibrant flavor when young, with its sweetness diminishing as it ages. This vegetable is native to regions spanning Europe, North Africa, and parts of Asia. It’s likely that the Romans domesticated it, after which it has been cultivated around the world.

This green stalk is a culinary delight owing to its adaptability in cooking methods – it can be grilled, roasted, stir-fried, or even battered and sautéed. Apart from being a low-calorie choice, asparagus brings to the table a rich supply of vitamins, minerals, and antioxidants.

10. Agati

Agati is known by many other names, including vegetable hummingbird, West Indian pea, and katurai. It is a small tree that belongs to the legume family, predominantly found in Southeast Asia and the northern regions of Australia. This tree is known for its edible leaves and blossoms, which are a common ingredient in the culinary traditions of Southeast and South Asia.

People incorporate this vegetable in various dishes, utilizing it in its raw form or including it in steam-cooked dishes and curries. While its raw state offers a distinct bitterness, cooking it significantly mellows the flavor, making it a delightful addition to meals.

This vegetable is known for its properties that help in fighting against microbes, maintaining blood sugar levels, and potentially averting cancer as well. Moreover, it is believed to contribute positively to bone health.

11. Aubergine

Eggplants, alternatively known as aubergines, are a prominent ingredient in various global cuisines, classified under the nightshade plant group. Although most people categorize them as vegetables, they are technically fruits since they sprout from a flowering plant and encompass seeds. For this reason, we have included this fruit in this list of vegetables that start with A.

When raw, they exhibit a bit of a bitter taste, which transforms into a gentler, somewhat bland flavor upon cooking, comparable to that of a zucchini. It’s believed that the cultivation of this produce began in regions of China and India.

Aubergines come packed with nutrients, notably vitamins B1 and B6. Incorporating them into your meals not only provides energy but also supports a healthy nervous system, thanks to the thiamine, or vitamin B1, content.

12. Armenian Cucumber

The Armenian cucumber holds a prominent spot among popular veggies despite not being a cucumber in the botanical sense. It’s actually a variety of muskmelon, characterized by its prolific vines that yield elongated, slim fruits resembling cucumbers in both appearance and taste – offering a crunchy and slightly sweet flavor without a trace of bitterness.

Originating from Armenia, as suggested by its name, this vegetable finds its way into various culinary preparations. You can enjoy it fresh in salads and sandwiches or explore its crisp texture in pickled creations. 

Besides adding a delightful crunch to dishes, Armenian cucumbers serve as a rich source of potassium beneficial for heart health. They are also abundant in vitamins A and C, antioxidants renowned for their role in combatting diseases and delaying the aging process.

13. Arrowleaf Elephant Ear

The arrowleaf elephant ear is a lofty herbaceous plant boasting a substantial, fibrous corm crowned by a cluster of expansive leaves. In some regions of Southeast Asia and Japan, the leaf stalks are harvested as a vegetable. These leaves offer a lush texture and a flavor similar to spinach, while the edible underground parts present a taste reminiscent of potatoes.

While its exact origins remain unclear, it’s believed to possibly hail from the northern and tropical regions of South America. Its name is inspired by its expansive leaves that bear a striking resemblance to elephant ears.

The corms of the arrowleaf elephant ear find frequent use in culinary preparations, becoming a staple in dishes such as stews, soups, and gravies. Its versatility, comparable to that of a potato, allows it to pair wonderfully with various meats.

Rich in vitamin B6 and carbohydrates, this vegetable helps bolster immune system health, alleviating cramps and promoting a healthy digestive system.

14. Asiatic Pennywort

The Asiatic pennywort is a perennial herb appreciated for its role as a significant vegetable and is extensively cultivated. Its fresh leaves bear a mild bitterness and grassiness and are commonly enjoyed with dishes like tangy minced meat salad or stir-fried noodles.

This plant originates from the Indian subcontinent, various parts of Southeast Asia, certain areas in Australia, and the swampy zones of the southeastern US. Being an aquatic plant, it is notably prone to absorbing biological and chemical contaminants present in its watery habitat.

Believed to possess antibiotic qualities, this vegetable is credited with accelerating the healing process of wounds. Moreover, the anti-inflammatory elements found in the pennywort are reputed to aid in reducing arthritis symptoms. Many have relieved their arthritis symptoms by simply eating a few leaves a day!

15. Anise

Anise is a flowering herb that is used widely in all sorts of cuisines. This annual plant boasts aromatic seeds, and its leaves can also be used to bring a mild licorice flavor to both soups and stews. First cultivated in Egypt and the Middle East, it was soon introduced to Europe for medicinal use. Western countries have long used anise to flavor a variety of dishes, drinks, and even sweets. Its unique licorice-like flavor is unmistakable and is both sweet and aromatic.

There are many benefits to the anise seed. This vegetable is rich in nutrients and is believed to even lessen symptoms of depression! Furthermore, it can reduce inflammation, balance blood sugar levels, and relieve menopause symptoms.

Comprehensive List of All Vegetables that Start with A

Here’s a comprehensive list of all the vegetables that start with the letter A

• Acorn Squash
• Alfalfa Sprouts
• Amaranth Leaves
• Artichoke 
• Apple Gourd
• Avocado
• Arracacha
• Arugula
• Asparagus
• Agati
• Aubergine
• Armenian Cucumber
• Arrowleaf Elephant Ear
• Asiatic Pennywort
• Anise
• Arikara Squash
• Arrowroot
• Ambada
• Aloe Vera
• Arrowhead
• Ahipa
• Angelica
• Arame
• Alexanders
• American Groundnut
• Aonori

Summary of Vegetables That Start With A

Number	Vegetable	Botanical Name
1	Acorn Squash	Cucurbita pepo
2	Alfalfa Sprouts	Medicago sativa
3	Amaranth Leaves	Amaranthus
4	Artichoke	Cynara cardunculus var. scolymus
5	Apple Gourd	Praecitrullus fistulosus
6	Avocado	Persea americana
7	Arracaha	Arracacia xanthorrhiza
8	Arugula	Eruca vesicaria
9	Asparagus	Asparagus officinalis
10	Agati	Sesbania grandiflora
11	Aubergine	Solanum melongena
12	Armenian Cucumber	Cucumis melo var. flexuosus
13	Arrowleaf Elephant Ear	Xanthosoma sagittifolium
14	Asiatic Pennywort	Centella asiatica
15	Anise	Pimpinella anisum

Source: a-z-animals.com