It’s interesting and entertaining to learn more about the many vegetables we can eat. You might have a project, be inquisitive, or want to learn about all the vegetables that begin with C so that you can try something new as you make your way through the alphabet.
Whatever the cause, this comprehensive list will provide you with all the information you need about each vegetable, along with links to recipes so you can try them at home!
Check out these pages if you want to learn about additional fruits and vegetables organized by the alphabet:
- Carrot
- Cauliflower
- Cabbage
- Celery
- Cucumber
- Corn
- Chard (Swiss chard)
- Collard greens
- Chayote
- Celeriac
- Chicory
- Cassava
- Celtuce
- Chinese cabbage (Napa cabbage)
- Cress (Garden cress, Watercress)
- Courgette (another name for zucchini in British English).
Cabbage
A cruciferous vegetable is a cabbage. It is available in a range of hues and forms. Although you may be most familiar with the common white cabbage, there are other varieties as well, including red cabbage and Napa cabbage, which grows in an oblong shape similar to the head of romaine lettuce rather than in a white cabbage-like ball. There are several health benefits of cabbage. It is nutrient-rich and especially high in fiber and vitamin C. You can try a vegan chowmein recipe with green cabbage shreds.
Caigua
A tiny fruit with an oval form that is more commonly eaten as a vegetable, the interior seeds are edible and rich in vitamins and nutrients like vitamin C, potassium, magnesium, iron, and zinc. You can also remove the seeds and consume the flesh. Peruvian cuisine uses it because it is grown there. Usually, it is packed with peppers as we do. A palatable fruit is caigua.
Cactus
Normally, we don’t consider cacti to be a vegetable that may be eaten. However, some cacti, including the prickly pear and saguaro cacti, are utilized in cooking. Since they are mostly farmed there, Mexican and Southwestern cuisine uses them the most frequently. They may be used in both savory and sweet recipes and have an earthy flavor that is a cross between strawberries, watermelon, and raspberries. The interior of the cacti is what you eat. Avoid attempting to consume the thorny top layer.
Calabrese
A blue-green broccoli variety known as calabrese has a bigger head. Steamed or in any recipe that asks for broccoli, such as broccoli salad or broccoli and cheddar soup, it tastes wonderful. Broccoli Calabrese is a cruciferous vegetable.
Candy Roaster Squash
The size and color of the candy roaster squash vary. Its weight ranges between 10 and 250 pounds, and its colors include blue, orange, green, and pink. Its form is similar to a banana. You may bake, fry, or even make a pie with the flesh! The Cherokees were the ones to use them originally.
Camas
Root vegetables include came. Camash or wild hyacinth are other names for it. The root of the camas is the only edible component. Not all camas are edible, though. One variety is toxic to people and is known as the deathcamas. The bulbs were cooked or baked by Native Americans. They can be discovered in the Northwest. Test out the recipe for roasted blue camas!
Capsicum
This fruit, which is classified as a vegetable and is also known as bell pepper, is available in a range of hues, including red, green, orange, and yellow. While the green pepper has a more earthy flavor, the red, orange, and yellow peppers are slightly sweeter. Bell peppers can be stuffed, or added to soups, stews, stir-fries, or salads. They can be enjoyed in a variety of ways. Try the stuffed vegan peppers!
Cardoons
The artichoke thistle’s edible stems are known as cardoons. They are thick and resemble celery stalks in several ways. In North African and Mediterranean cuisine, they are often used. They have spikes on the outside and must be fried before eating, so treat them with caution. Make the cardoons with the Sicilian Olive Vinaigrette recipe.
Capers
The dried and brine-preserved flower buds of the Capparis Spinosa species are known as capers. Their flavor is acidic and salty. They are used to sauces, salads, and recipes to give them an extra flavorful zing. Check out these capers and olives in the bruschetta recipe.
Carrots
One of the most well-known vegetables whose first letter is C is this root vegetable. Carrots are available in a multitude of hues, including white, purple, and red, however, we typically only connect them with the color orange. They contain a lot of nutrients, especially vitamin A and beta-carotene. You can eat them either raw or cooked. Try the Air Fryer Roasted Rainbow Carrots recipe!
Cat’s Ear
You might notice cat’s ear, a weed with yellow flowers, sprouting in your garden. Although it presently grows in the United States, it was developed in Europe. It’s interesting to note that the entire plant can be consumed. As you would with greens, toss them into salads or add them to spaghetti!
Cassava
Another root vegetable called Yuka is cassava. It has a moderate flavor and a starchy texture. Similar to how potatoes are utilized in American food, it is frequently used in Caribbean cooking. It is made into chips, mashed potatoes, or fried food.
Cavolo Nero
A leafy green vegetable with long, deep-green leaves, cavolo nero is also referred to as dinosaur kale. You may cut it up and add it to smoothies and salads, or you can sauté, boil, or add it to stir-fries or curries! Vitamins and minerals such as vitamins K, C, and B6 as well as manganese, copper, calcium, and magnesium are abundant in cavolo nero.
Cauliflower
Cauliflower is a cruciferous vegetable and one of the more well-liked “C” vegetables. The stems and blooms are edible components. It has a lot of fiber and B vitamins by nature. One of my favorite ways to prepare cauliflower is to roast the entire head of the vegetable.
Celeriac
Celery root is a big root vegetable with a ball-like form. It can be mashed, fried, roasted, or sautéed, just like cassava. It finishes stodgy and has a subtle celery flavor. It contains antibacterial qualities and helps ease stomach discomfort while energizing the digestive system.
Celery
It is not the same plant as celery or celery root (celeriac). In contrast to celery, which is produced for its stems, celeriac is cultivated for its root. Along with minerals like potassium and folate, celery is a good source of vitamins A, K, and C. Try this recipe for celery juice or eat it as a raw snack!
Celtuce
Because of its robust stem, lettuce is grown. It is most frequently found at Chinese grocery stores. Numerous names for it exist, such as “stem lettuce,” “asparagus lettuce,” or “celery lettuce.” The stem resembles the broccoli stalk in appearance. Peel the tough exterior before consuming. The vegetable that remains is mild, nutty, and somewhat smoky.
Ceylon Spinach
This spinach type, often known as Malabar spinach, is indigenous to India and other tropical areas. It grows swiftly. It is a climbing vine plant and a high source of folate, manganese, iron, and vitamins A and C. It can be prepared similarly to normal spinach.
Chard
Swiss chard, or colorful chard, is one of my preferred leafy greens to use in cooking. It can be identified by the length of its vibrant stalks, which come in hues of red, purple, yellow, and orange. You can sauté it for a quick side dish or chop it up and use it to stews. Since the leaves of chard can be fairly rough, it is best cooked, at least when they are huge. But young chard can be consumed raw.
More Vegetables That Start With C
Chard
Also known as Swiss chard, a leafy green with colourful stalks, eaten cooked or raw in salads.
Chayote
A mild, pear-shaped gourd popular in Latin American and Asian cooking, eaten cooked or raw.
Chicory
A slightly bitter leaf vegetable; its roasted root is also used as a coffee substitute.
Chinese Broccoli
Known as gai lan, a leafy brassica with thick stems, common in Cantonese stir-fries.
Chives
A mild onion-family herb-vegetable whose hollow green stalks garnish soups and salads.
Collard Greens
Large, sturdy leaves of the cabbage family, a staple of Southern American cooking.
Corn
Sweetcorn kernels are eaten as a vegetable worldwide, boiled, grilled or creamed.
Courgette
The British name for zucchini, a summer squash eaten young while the skin is tender.
Cress
A fast-growing peppery green often used in sandwiches and salads.
Cucumber
A cool, watery gourd-family vegetable eaten fresh, pickled or in salads.
Curly Kale
The most common kale variety, with tightly ruffled leaves that stand up well to cooking.
Cassava
A starchy root vegetable, a staple food across Africa, Asia and South America; always eaten cooked.
