When we first started learning more about plant-based eating, we realized just how many vegetables we didn’t know. Sure, we could name the basics—carrots, broccoli, spinach—but once we started paying closer attention to the produce section (and the seed catalogs!), a whole new world of veggies opened up.
One fun way we expanded our knowledge was by going through the alphabet and challenging ourselves to name vegetables by letter. It was part game, part learning opportunity, and it definitely helped us break out of our food rut.
Today, we’re focusing on vegetables that start with D. This list has a little bit of everything—root vegetables, leafy greens, winter squash, and a few unique picks you may not have tried before. Whether you’re building a meal plan, planting a garden, or just feeding your curiosity, you’ll find some fun options here.
Let’s check out some delicious, healthy vegetables that begin with the letter D!
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1. Daikon Radish
Daikon radish, also known as winter radish, is a crunchy, mildly spicy root vegetable that’s popular in Japanese and East Asian cuisines as well as in trendy wellness dishes in North America. Known for its long, tapered shape and snowy white flesh, it has a refreshing bite with a mild flavor and just enough peppery edge to keep things interesting.
Rich in dietary fiber and water, daikon supports digestion and gut health, making it a great ingredient in detox soup or stir-fries, or even pickled as a healthy snack. It comes from the fast-growing daikon radish plant, a cold-hardy flowering plant that thrives in a sunny spot in your vegetable garden. This green vegetable pairs beautifully with green beans, tofu, or rice in light, nutrient-rich savory dishes.
2. Dandelion Greens
Dandelion greens are bold, earthy leafy greens that bring serious nutrition and a slightly bitter flavor to your plate. Though considered to be backyard weeds, these edible plants are packed with vitamins A and K, calcium, and antioxidants, making them a fantastic addition to any plant-based diet or balanced diet.
They belong to the cabbage family and are technically a type of leafy vegetable. You’ll often find them sautéed with garlic and olive oil, stirred into detox soup, or added to a zippy green salad with a splash of apple cider vinegar. Their curly leaves add a great textural contrast and work beautifully with savory dishes, especially alongside black-eyed peas or roasted butternut squash.
3. Dasheen (Taro Root)
Dasheen, also known as taro root, is a tropical root vegetable with brown skin, starchy white flesh, and a slightly nutty flavor. It’s a staple in Southeast Asia and the Caribbean, where it’s simmered into creamy soups, mashed into fritters, or layered into rich, savory dishes.
Dasheen is a source of carbohydrates, potassium, and fiber, making it a smart base for hearty meals. It’s a perfect match for bold flavors like chili peppers, field cucumbers, or sautéed leafy greens like Swiss chard. It also pairs well with drumstick plant, baked beans, or a side of field lettuce.
4. Datil Pepper
Datil peppers are small, golden orange hot peppers known for their fiery kick and surprisingly sweet flavor. Popular in North America, especially around St. Augustine, Florida, these tiny peppers pack both heat and flavor into sauces, relishes, and savory dishes.
They’re a source of vitamin C, antioxidants, and anti-inflammatory properties, and offer bold contrast when paired with citrus fruit, grilled green vegetables, or creamy textures like mashed Danvers carrots or roasted butternut squash. The crunchy texture of the raw pods works well in raw salsas, while the cooked version adds boldness to rice bowls and spicy soups.
5. Delicata Squash
With its festive yellow skin, oblong shape, and soft sweet flesh, Delicata squash is a flavorful winter squash that has a tender bite and buttery texture when roasted. Unlike other squashes, the skin is thin and fully edible, making peeling unnecessary.
This green vegetable is popular in North America during cooler months and makes a fantastic base for savory dishes when drizzled with olive oil and paired with roasted leafy greens and pumpkin seeds.
It’s a rich source of dietary fiber, beta-carotene, and vitamin A, and its nutty flavor pairs beautifully with autumnal sides like baked beans, fennel bulb, or even Futsu squash for a mix-and-match plate full of color and nutrition.
6. Delicacy White Kohlrabi
Delicacy white kohlrabi is a pale, round-stemmed vegetable from the cabbage family. Often described as a cross between a turnip and an apple, it has a juicy crunch and subtle sweet flavor.
It’s perfect for slicing into green salads, spiralizing into veggie
This veggie is an excellent source of vitamin C, fiber, and potassium, and its crisp texture makes it ideal for savory dishes, slaws, and grain bowls.
7. Dickinson Pumpkin
The Dickinson pumpkin is a tan-skinned heirloom variety of winter squash, most famous for being the go-to pumpkin in canned pumpkin puree. Its sweet flavor, rich orange flesh, and naturally creamy texture make it perfect for everything from savory dishes to classic pumpkin pies.
It’s a good source of fiber, beta-carotene, and antioxidants, and fits right in with fall favorites like roasted fennel, butter beans, or even deep dish pizzas (yep, pumpkin purée can be a killer topping base!).
Dickinson pumpkin also pairs well with other flowering plants in the squash family like Kabocha squash, Futsu squash, and Hubbard squash.
8. Dinosaur Kale (Lacinato Kale)
Also known as lacinato kale, dinosaur kale is a hardy leafy green with dark, wrinkled leaves that look like dinosaur skin (hence the name!). It has a deeper, more mellow flavor than curly kale, with a slight bitter taste that lessens when cooked.
This leafy vegetable is part of the cabbage family and is packed with vitamin A, fiber, and antioxidants—perfect for boosting your plant-based diet. Sauté it with olive oil and garlic, stir it into detox soups, or blend into smoothies with a splash of citrus fruit for a nutrient-loaded green boost. It also plays well with field lettuce, collard greens, or even roasted field cucumbers.
9. Dragon Tongue Bean
Dragon tongue beans are heirloom bush beans known for their creamy yellow pods streaked with purple. These colorful common beans are a showstopper at farmers markets and can be cooked just like green beans, flat beans, or string beans.
They have a tender bite, creamy texture, and slightly sweet flavor, making them ideal for steaming, sautéing, or even pickling. They work well in chilled bean salads, tossed into grain bowls with leafy greens, or served alongside roasted delicata squash and carrot family veggies for a fresh, filling meal.
As with other beans, dragon tongue beans are a good source of protein, dietary fiber, and vitamin A.
10. Drumstick Plant (Moringa)
The drumstick plant, also known as moringa, is a highly nutritious flowering plant used widely in traditional Indian dishes and increasingly found in tropical regions worldwide. The pods are often simmered into curries or lentil soup.
Both the long, green pods (aka “drumsticks”) and the green leaves are edible and loaded with nutrients, including iron, protein, and antioxidants.
Drumstick plant adds a savory, slightly nutty depth to dishes alongside baked beans, fennel, or cabbage-family veggies like drumhead cabbage.
11. Double Beans
Double beans, often known as lima beans or butter beans, are large, flat common beans with a buttery mouthfeel and soft creamy texture once cooked. They’re a favorite in Indian dishes, Mediterranean stews, and even savory dishes from South America.
These legumes are a rich source of
12. Dolichos Bean (Hyacinth Bean)
The dolichos bean, also called hyacinth bean, is a traditional favorite in Southeast Asia and South Asia, especially in curry dishes and stir-fries. These pods are edible when young and tender, but must be cooked thoroughly to reduce natural bitterness.
They offer a unique, earthy bitter taste and slightly chewy bite and work great in dishes that also include leafy greens, cabbage family vegetables, or fennel seeds. Mix them into grain bowls or spicy lentil soups for a hearty, satisfying option full of culinary vegetables.
Nutritionally, they’re a source of protein, iron, and fiber.
13. Dutch Pea
Dutch peas are a variety of green peas commonly used in traditional Dutch pea soup (erwtensoep). When dried and cooked, these peas offer a thick, creamy texture and mild, slightly earthy sweet flavor—ideal for cool-weather dishes.
These root vegetable companions are a fantastic source of protein, fiber, and vitamin B, and they’re especially satisfying when paired with flat cabbage, drumhead cabbage, or sautéed green leaves. Try them in stews or purees with roasted field cucumbers and a touch of olive oil for a meal that’s rich, hearty, and comforting.
14. Desert Yam
Native to tropical regions of Australia, the desert yam is a hardy, wild-grown root vegetable with brown skin, firm white flesh, and a dense, starchy bite. It’s been used for centuries in indigenous cooking and is gaining popularity for its naturally nutty flavor and slow-burning source of carbohydrates.
Often roasted or baked, it pairs well with leafy greens, fennel, or edible plant matter like drumstick plant or Swiss chard.
Nutritionally, desert yams are a source of potassium, fiber, and vitamin C, making them a filling addition to savory dishes or as a nutrient-dense base for detox soup.
15. Dixie Lee Peas
Dixie Lee peas are a Southern variety of black-eyed peas, beloved for their rich, earthy taste and creamy texture. These common beans are a staple in comfort food classics and are often simmered with garlic, onions, and a drizzle of olive oil.
They’re an excellent source of protein, fiber, and folate, and pair wonderfully with leafy vegetables, collard greens, or roasted sweet potatoes. These peas also shine in savory dishes with a side of cornbread or mixed into veggie bowls for a bit of Southern soul.
16. Detroit Dark Red Beet
The Detroit dark red beet is a classic heirloom root vegetable prized for its deep color, earthy sweet flavor, and smooth creamy texture when roasted. This vibrant veggie is a staple in many North American and Central European dishes, used in everything from soups and salads to pickles and baked goods.
Its bold color signals loads of nutritional benefits, including fiber, iron, and antioxidants. The green leaves—known as beet greens—are also edible, and make an excellent leafy green addition to stir-fries or green salads. Try pairing this beet with goat cheese, roasted carrot family vegetables, or sliced into a salad for color contrast and natural sweetness.
17. Dubna Garlic
Known for its large cloves, pungent aroma, and deep, savory flavor, Dubna garlic is a flavorful bulb vegetable from the allium family. It’s often used in savory dishes across South America, the Mediterranean, and East Asia, lending bold flavor to soups, stir-fries, sauces, and stews.
In addition to its intense taste, Dubna garlic offers many health benefits, including anti-inflammatory properties and potential support for blood pressure and immune function. Use it with green beans, roasted butternut squash, or mashed into chickpeas with a drizzle of olive oil for a rich, satisfying spread.
18. De Cicco Broccoli
De Cicco broccoli is an Italian heirloom variety of broccoli that has smaller heads and tender stalks that mature earlier than most modern hybrids. A beloved cruciferous vegetable in the Mediterranean region, it has a mild flavor, making it a perfect intro for broccoli skeptics.
This green vegetable is packed with vitamin C, calcium, and fiber. Toss it into pasta, steam it with lemon and olive oil, or roast it with Filius Blue peppers and a pinch of sea salt for a quick and colorful side.
19. Drumhead Cabbage
Drumhead cabbage is a traditional variety of cabbage with a round, compact shape and tightly packed, pale green leaves. It’s sweet and tender and works well in everything from coleslaw to hearty cabbage rolls.
As with other members of the cabbage family, it’s a good source of fiber, vitamin C, and antioxidants. Try it braised with fennel seeds, shredded into a slaw with apple cider vinegar, or sautéed alongside leafy greens like Swiss chard and collard greens for a nutrient-rich side.
20. Danvers Carrot
The Danvers carrot is an American classic from the carrot family, known for its bright orange color, sweet flavor, and signature tapered shape. It grows well in various soils, making it a favorite among 19th-century farmers that’s still a star in home gardens today.
This root vegetable is high in beta-carotene, vitamin A, and fiber, making it great for eye health and digestion. Roast with a sprinkle of flax seeds, shred into slaw with cabbage, or use in everything from soups to fresh juices. Its crisp texture and natural sweetness also make it a popular snack with hummus and a favorite in salads and on veggie platters.
The letter D might not seem like a standout in the vegetable world, but as we’ve shown, it’s at the beginning of an impressive bunch of flavorful, nutrient-packed choices. From humble root vegetables like Daikon radish and Danvers carrots, to bold leafy greens like dinosaur kale and dandelion greens, this list is packed with variety and health benefits.
These vegetables bring more than just color and texture to your meals—they’re loaded with dietary fiber,
Explore your local farmers market, grocery store, or health food store and let a few of these delicious, underappreciated veggies inspire your next meal!
If you’re looking for other vegetable and fruit “Starts with” lists, we’ve got those, too! Check out our Ultimate A-Z Index of Vegetarian-Friendly Lists.
