Here’s a list of vegetables that start with the letter T. You might not be familiar with some of them, and that’s what makes this list so interesting! Let’s get started.
23 Vegetables That Start With T
Turnip greens are leafy green that is often served as a vegetable. They are typically milder than turnip tops and have a similar flavor. They can be eaten raw or cooked and added to any meal. If you’re looking for a gentler flavor option, turnip greens are great.
Turnips are a versatile root vegetable that can be enjoyed in many different ways. You can eat them raw or cooked, as a snack or part of a meal. They’re great in salads, soups, and stews, and they also work well in stir fry recipes.
When shopping for turnips, look for firm, round vegetables with no blemishes or soft spots. Then, after cutting them, store them in the fridge – but only for a week or two because they don’t freeze well.
Little known fact–turnips are jam-packed with Vitamin C!
Turmeric is a root with a yellow-orange color, and it’s often used to make curry powder. You can add it to almost anything, but it’s perfect for seasoning meats and grains.
Although turmeric provides some health benefits when consumed in small quantities, it shines with its anti-inflammatory, immune-boosting, and anti-viral properties.
I like to use Turmeric in small doses in my recipes because it doesn’t overpower the other flavors. But, too much turmeric can leave a bitter taste in my mouth.
Did you know that there is a winter squash that is shaped like a turban? It’s called Turban Squash, and it sometimes goes by the name “Jewel of India.”
This squash has a taste and texture similar to butternut and acorn. Still, it contains less water than pumpkin or butternut.
Turban Squash is super versatile and can be eaten raw or cooked. It can be microwaved, baked, or fried in oil, but you shouldn’t peel the tough skin unless you plan on eating it fresh as part of a salad.
Tuscan kale is an excellent addition to your culinary repertoire – it has a savory flavor that can be used in various ways. It’s often sauteed with garlic or added to soups, stews, fresh salads, and pasta dishes.
This kale is more tender than other varieties and almost sweeter than regular kale.
When buying Tuscan Kale, select very dark green leaves with zero wilting. Smaller leaves are generally easier to eat and cook with. After cutting, store in the refrigerator.
Trinidad Moruga Scorpion Pepper
This pepper is different than other peppers because it has a sweet flavor. Some people prefer it over other peppers because they love the taste and the heat.
Buyer beware…the Trinidad Moruga Scorpion Pepper is one of the most notoriously hot peppers globally, and it’s known for its very intense heat.
Did you know that there’s a type of onion called the “tree onion?” It’s also known as the “dwarf onion,” which grows differently from other onions. Instead of growing tall, it forms a mound shape from the ground.
And if you’re lucky enough to have one in your garden, you’ll be able to harvest plenty of them! This variety of onions grows from an underground bulb and eventually produces a flower stalk around the base.
Tree onions are often used in dishes from all over the world. You can find them in soups, stews, and salads.
It might take you a long time to find these. I’ve found them at my local Asian Grocery Store or at farmers’ markets in the springtime.
Topinambur is a small, purple tuber that is related to summer squash. It’s also called “Jerusalem Artichokes.” Topinambur has the flavor of artichoke or water chestnut and can be eaten raw, in salads, or cooked.
Some people say that the taste of this vegetable is slightly sweet, with a nutty flavor and a texture that’s similar to cooked carrots or parsnips. Others say it tastes like a sweet potato.
Tomatoes are one of the most versatile
vegetables fruits around. They can be eaten raw or cooked, and they come in all different shapes and sizes. When you purchase fresh tomatoes, make sure to look for firm and red ones – these will have the best flavor.
Some varieties of tomatoes have tiny seeds inside the flesh. Still, these can easily be removed before eating or cooking them.
There are a few ways to store tomatoes. First, you can wash them, remove the stem and leaves, then place them in an airtight container. They will keep for up to two weeks.
The tomatillo is a unique vegetable that is often overlooked. It’s a small, fruit-dense pear-shaped vegetable that is purple. The spines on the stalk can be prickly, but the ends of the stalks are edible.
Tomatillos are a popular ingredient in cuisine all over South America and are used for salsa, salads, tamales, and sauces. They’re also a great addition to tacos!
When picking tomatillos, look for ones that feel heavy for their size and have no browning spots on the skin – they’ll be the freshest.
The Tomaccio Tomato is an heirloom variety of tomato that is smaller than other varieties. These tomatoes are bright red and have a lovely flavor. What makes the Tomaccio unique is that it has more lycopene than other varieties of tomatoes.
Lycopene is what gives the tomato its red color and its health benefits. Tomaccio tomatoes are best when fully colored but still firm to the touch. I like to slice them into salads or add them to a sandwich.
Tigernut is a nutrient-rich seed that man has used for centuries. It’s not a nut, but its closest relative is the fruit of the Fabaceae plant, commonly called an almond.
This seed has many benefits, such as being high in fiber and protein. As a result, it can be added to many dishes for extra flavor and nutrition. For example, add it to your salad or oatmeal for an extra boost of nutrients, or try it in a smoothie or baking recipe.
Tigernuts are a nut that is consumed across southern Europe and parts of Asia. They have been used for food and medicine for centuries, with the most common methods of consumption being in smoothies or as a coffee substitute.
Tigernuts are roughly the size of snap peas.
The three-cornered leek is a vegetable that has three sides instead of two. This type of onion is native to China and Japan and can be found in markets during the spring.
This Chinese vegetable is known as “qing su jiao,” which translates to “blue-green onion.” When cooked, it looks like a long green onion. However, it has a milder flavor than its Western cousin.
You can eat this vegetable raw or cooked, but dishes made with it should not be too long in the cooking process.
Thai eggplant is an interesting-looking vegetable. It has a spiky appearance and is typically more purple than green in color. Although it might look unusual, it tastes similar to other eggplants and can be cooked similarly. Plus, its beauty makes it perfect for presentations or garnishes.
Thai eggplant is a popular snack in Thailand, but it’s not as well known outside Asia. It’s the main ingredient in many Thai dishes, so this is an excellent option to try something new and exotic.
Thai Chili Pepper
The Thai chili pepper, also known as the Bird’s Eye Chili, is small but fiery. This chili is used in many dishes from Thailand. You can use it whole or remove the seeds and inner white pith for a less spicy dish.
In Thailand, a very popular dish is this stir-fried noodle dish called “Pad Thai.” It uses Thai Chili Pepper to spice things up and give it a unique flavor. Some people find it too spicy even to eat, but others love the heat!
You’ll find the Thai Chili Pepper growing in tropical regions all over Asia.
The most popular herb in Thailand is Thai Basil. It has over 40 different names and is often used to flavor soups, stir-fries, and curries.
When you request your food “Thai hot,” you want the chef to add Thai basil leaves. It also goes well in salads and is often used as an ingredient in beverages and desserts.
Tepary Beans, also known as Runner Beans, are a type of legume that is native to the southwestern United States and northern Mexico. They have a mild flavor and firm texture, so they can be used in any dish that calls for black beans or pinto beans.
However, they are creamy in texture when cooked, so you want to make sure not to overcook them.
Tepary beans are an excellent choice for crops because they grow at high altitudes and don’t need much irrigation. They’re also very drought tolerant because they don’t require much water.
In addition, tepary beans fix nitrogen into the soil themselves, so they don’t need as much fertilizer.
Tatsoi is an Asian vegetable that resembles a baby bok choy. It has dark green leaves and a white stem. When cooked, it has a mild cabbage flavor.
Tatsoi is often used in stir-fries or steamed dishes but can also be used raw as part of a salad with other Asian greens.
Tatsoi is a leafy green vegetable commonly found in Asian grocery stores and supermarkets. It can be found fresh in your supermarket or at farmers’ markets during the summer months.
Tatsoi is also available canned, making it a convenient option for those who want to enjoy its unique flavor year-round. Tatsoi is jam-packed with Vitamin A.
The Tarwi grain is a small, round, white grain found online at specific health food markets. Sometimes called “Quinoa de Bolivia,” this Incan grain from ancient times can be eaten at breakfast or served like rice.
Tarwi has a unique, nutty flavor described as the “mother grain of the Andes.” It can be cooked with water or broth, and sometimes kale is cooked with it. Tarwi can be served with meat, fish, or eggs – making it a versatile side dish.
Taro is a Southeast Asian vegetable that has a sweet, earthy flavor. It is often added to soups and stews but can also be used in stir-fries. This vegetable is brown-skinned and purple-fleshed.
Taro root can be found in fresh markets during the summer, and it can also be found frozen or canned during other months of the year. A popular dish that uses taro root is poi, which can be used as an appetizer or served with meats and fish.
Tamarind leaves are the young foliage of a tamarind tree. They have a flavor similar to spinach or green beans, and they are often used in South Asian cuisine.
Tamarind leaves have a unique taste and smell that is often described as similar to vanilla and orange peel. They are soft when cooked and have a similar texture to noodles. If you enjoy the aroma of vanilla and oranges, you will likely like the taste of tamarind leaves as well.
Tamarillos are a delicious fruit that is sweet and tart with a deep red color. They are perfect for fruit salads and salsa and have a unique flavor and texture that sets them apart from other fruits.
Tamarillo is a versatile fruit that can be used in numerous ways. It’s often blended with other fruits to make refreshing drinks or iced tea. Tamarillo sauce is also popular, and it has a sweet and tangy flavor that goes well with many dishes.
Tabasco peppers are among the spiciest chili peppers, measuring around 200,000 Scoville heat units. The Scoville scale is used to measure the hotness of chili peppers.
Tabasco peppers are also rumored to help lower blood pressure.
Tabasco peppers are only used in a sauce that goes by the same name – and in fact, the cooking process makes them shrink in size! This sauce is made from vinegar and red pepper mash.
The mash is fermented for two weeks and mixed with white vinegar and salt. It’s aged for another three years before being bottled, and the first bottles came out in 1868. Since then, many other brands have tried to copy it but failed to replicate the original recipe.
23 Vegetables That Start With The Letter T
- Turnip Greens
- Turban Squash
- Tuscan Kale
- Trinidad Moruga Scorpion Pepper
- Tree Onion
- Tomaccio Tomato
- Three-cornered Leek
- Thai Eggplant
- Thai Chili Pepper
- Thai Basil
- Tepary Bean
- Tamarind Leaves
- Tabasco Pepper
Try something new with vegetables this week and start with the letter T! There are so many wonderful options available, so you’re bound to find something that you love.