From Radicchio to Rutabaga, this list contains all the vegetables whose names begin with the letter R. In addition to providing you with a list of the vegetables that start with the letter R, we also include information, classifications, recipes, images, and more.
Get Cooking with These Must-Try Vegetables That Name Begins With ‘R’
You came here to find out which vegetables begin with the letter R. For your convenience, they are all listed here.
But there’s more! You have also received a ton of information, links to recipes, and other resources so you may experiment with these vegetables at home.
All the vegetables we are familiar with are in our list of foods that start with the letter R. Please let us know in the comments if you are aware of any more.
Radicchio
Leaves. Italian leaf vegetables like radicchio are associated with chicory. It grows in the shape of cabbage and has characteristic red leaves with a white stalk. Due to its bitter flavor, radicchio gives salads a richer, more complex flavor. If it is sauteed, grilled, or roasted, the flavor is mellowed.
Raddichio is the first vegetable on the list of foods beginning with the letter R. Because it is a leaf vegetable that is frequently used in Italian cooking, it is also known as Italian chicory. This vegetable has red leaves with white veins that are bitter and peppery in flavor.
Radish
Roots. In the Brassicaceae family, radishes (Raphanus sativus) are herbaceous annual or biennial plants. The round root’s interior is typically dazzling white with a bright pink exterior. The bulbs, seeds, and leaves of radishes are all edible. Consume them raw in a salad or, as is customary in France, raw with butter and salt. They can be roasted as well, which softens the flavor. A side dish of roasted radishes and asparagus is good.
Ramps
The wild spring onion known as ramps is Allium tricoccum. As wild leeks, they are also known. They have a flavor that’s somewhat reminiscent of a leek and shallot hybrid. In the spring, ramps can be foraged at higher elevations or purchased at farmer’s markets. Consider serving them raw, sautéed, roasted, grilled, or pickled. In a pesto made with ramps, they’re also fantastic.
Ramsons
Stems & Leaves. A variety of wild garlic is ramsons. They frequently appear in prepared meals and have a powerful garlic flavor.
Ramsons are also known as bear garlic, wild garlic, and allium ursinum.
Long, slender leaves of ramsons are green on top and white below. A stalk in the center is surrounded by a rosette of leaves. Ramsons also have tiny, spring-blooming white flowers.
Rapini
Flowers, Stems, and Leaves. Rapini is a green cruciferous vegetable also known as broccoli rabe. It resembles broccoli in appearance, but it has long, thin stalks instead of a big head. All of the plant’s edible parts—leaves, buds, and stems—have a mildly bitter flavor. Try the rapini sauteed.
Red Cabbage
Leaves. Brassicas known as “red cabbages” have crimson or purple leaves and are rounded. You can eat them raw or cooked; they are a type of winter cabbage. In a salad or cole slaw, try it thinly sliced. These foods can be steamed, boiled, or sauteed. Make a cabbage salad or red cabbage braid with it.
Red Kuri Squash
Fruits. Red kuri squash, often referred to as onion squash or hokkaido squash, is a winter squash that is used frequently in recipes like soup and ravioli. It is in season from October through December.
Its flesh is creamy orange and has a reddish-orange skin tone. This squash has a softer, almost pumpkin-like sweetness to it. It is accessible at most supermarkets and frequently found close to other winter squashes like butternut and acorn. Try it in a salad with red kuri squash.
Red Potatoes
Tubers & Roots. This wildly popular root vegetable is a Solanaceae (nightshade) member. They were originally indigenous to the Americas but are now a common crop all over the world. There are more than 4,000 different potato cultivars. The flesh of red potatoes is pale, with a thin crimson skin. Learn more about the various types of potatoes.
Red Sorrel
Leaves. Gongura is medium-sized broad, flat, green leaves with a sour, tangy flavor. They are sometimes referred to as gongura, Pitwaa, Ambada, or Pulicha Keerai. They are frequently served steamed, pickled, or mashed into a paste to produce chutney in India, where they are well-liked. It is one of the primary components of traditional Andhra food.
Renkon
Roots. A vegetable called lotus root, also known as renkon, is derived from the aquatic lotus flower’s root. It has a mellow celery-like flavor and a solid texture, making it a common ingredient in many Asian dishes. It features a characteristic pattern of tiny holes when it is cut. Enjoy lotus root steamed, stir-fried, or in soups.
Give Kung Pao Lotus Root a try.
Advice: Lotus root browns rapidly, so keep it in a basin of water with a squeeze of lemon juice until you’re ready to use it after peeling and slicing.
Rhubarb
Stems. Botanically speaking, rhubarb is a vegetable even though it is typically referred to as a fruit. Although the long, thick, colorful stems can be consumed uncooked, it is recommended to boil them with sugar because they are very bitter. They can be simmered and used to top ice cream or yogurt, crumbled or crisp, or rhubarb compote due to this. The leaves cannot be eaten.
Rocket
Leaves. The Brassicaceae, or mustard family, includes the peppery-tasting green vegetable known as rocket, also known as arugula or rocca. It has a crisp peppery flavor and is popular in salads and on pizza. Make this rocca salad with it.
Romaine Lettuce
Leaves. Romaine, also referred to as cos lettuce, is a typical leafy vegetable used in salads, particularly Caesar Salad. Try cutting the romaine heads into quarters, coating them with oil, and grilling them to prepare the huge leaves, which can also be prepared. Caesar salad with vegan grilling.
Romanesco
Flowers. Romanesco has a striking appearance, with florets that develop in geometric fractals and a yellow-green color. It tastes delicate and somewhat nutty. Other names for Romanesco include broccoli, fractal broccoli, green cauliflower, and Roman cauliflower.
Romanesco is a cruciferous vegetable that can be steamed, roasted, boiled, or stir-fried like cauliflower. It is a member of the Brassica family. If yours has the leaves still attached, you can wash and prepare them just like kale.
Rosa Bianca Eggplant
Fruits. Rosetta White Aubergine is another name for eggplant. It is rounder than a typical eggplant and has a streaked purple and white exterior with a spongey, light interior. The nightshade family of plants includes eggplant, which is a fruit or berry by nature. Enjoy it with baked eggplant with cheese, roasted eggplant slices, or moussaka.
Runner Beans
Pods and seeds. Phaseolus coccineus, a type of legume, develops as a big flat, lengthy green pod.
The seeds are the only part of the pods that are generally consumed by other nations; the pods are edible but become rougher and stringier as they develop. Fresh or dried seeds can be consumed.
Russet Potatoes
Tubers & Roots. A potato variety known as a russet has dark, corrugated skin. A russet potato has white or light brown flesh. Large and oblong are the two shapes of russet potatoes.
The Russet Burbank, Russet Norkotah, and Russet Centennial are a few of the most well-liked russet potato cultivars. Russet potatoes are frequently baked and fried.
