A while back, Larissa and I were playing a round of Scattergories with some friends, and the letter “I” came up. One of the categories was “vegetables,” and I completely froze. All I could think of was iceberg lettuce.
Surely there must be more!
That little moment turned into a fun challenge for us: how many actual vegetables that start with I could we name? Turns out, there are more than you might think—especially when you start exploring root vegetables, leafy greens, and international favorites used in culinary dishes around the world.
Let’s check out our list of 12 vegetables that start with I.
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12 Vegetables That Start with I
1. Iceberg Lettuce
Iceberg lettuce is a crunchy, refreshing leafy green that’s often used in salads, burgers, and wraps. While it’s not as nutrient-dense as darker greens, it’s hydrating and contains small amounts of vitamin K and folate. It’s perfect for balancing out savory dishes and adds a nice crunch without overpowering flavors.
2. Ice Plant
Despite the name, ice plant is a legitimate edible plant. Its slightly salty, juicy leaves make a crisp addition to salads or a garnish for savory dishes. This low-growing succulent has natural cooling properties and thrives in sunny gardens.
Its unique texture and mild taste make it one of the more unusual vegetables, and a fun addition to your growing epic vegetable list.
3. Idaho Potato
Idaho potatoes are famous for a reason—they’re a hearty, versatile, part of the root vegetable family. Great for baking, mashing, roasting, or frying, these potatoes are rich in potassium, fiber, and complex carbohydrates.
Whether you’re serving them with baked beans, using them in savory dishes, or just enjoying a classic baked potato, they’re a must-have in any culinary vegetable collection.
4. Indian Mustard Greens
Peppery and bold, Indian mustard greens are widely used in dishes like saag, especially in South Asia. These leafy greens are rich in vitamins A, C, and K, and are known for supporting immune and heart health.
They cook down beautifully and are often blended with garlic, onion, and spices for flavorful, nutrient-packed side dishes or main courses.
5. Indian Cucumber
While not as common in the U.S., Indian cucumber is used in many Asian cuisines and is known for its refreshing, hydrating qualities. It’s a green vegetable often served raw, sometimes with salt and chili powder, or diced into cooling salads.
It grows from a flowering plant and is valued for its crisp texture and light, neutral flavor—ideal in hot climates or in spicy meals.
6. Indian Eggplant
Indian eggplant, also known as baby eggplant or brinjal, is small, round, and deep purple. Its tender texture and mild flavor works well in stir-fries, curries, or roasted veggie medleys.
Eggplant is a great source of fiber and antioxidants and it pairs well with other vegetables like green beans, sweet potatoes, or broad beans.
7. Indian Fig Cactus (Nopales Pads)
This one toes the line between vegetable and succulent, but the pads of the Indian fig cactus (also called nopales) are treated as stem vegetables and are used in cooked dishes. Once de-spined, the pads are chopped and sautéed, grilled, or added to soups.
They’re rich in dietary fiber and have been linked to regulating blood sugar and blood pressure. With a slightly tangy taste and chewy texture, they’re a popular ingredient in both Mexican and Indian dishes.
8. Italian Dandelion
Not to be confused with common lawn dandelions, Italian dandelion has long, jagged leaves and a more bitter flavor. It’s used in sautés, soups, and stews, particularly in Mediterranean cooking.
This leafy green is packed with vitamins and minerals, and it brings a strong, earthy bite to any dish—perfect for anyone who loves bold, bitter greens. Try it wilted with garlic and lemon.
9. Indian Potato (Regional Sweet or Purple Varieties)
In different parts of India, the term Indian potato may refer to locally grown varieties of sweet potatoes or native purple potatoes like vitelotte. These root vegetables are rich in dietary fiber, vitamin A, and potassium.
They’re commonly used in curries, roasted dishes, and even desserts. These potatoes offer great versatility and are perfect for adding to your list of vegetable names for a school project or meal planning.
10. Italian Broccoli
Also called broccoli rabe or rapini, Italian broccoli is a bitter, slightly nutty leafy green that includes edible stems, leaves, and small florets. It’s part of the broccoli plant family and is a great source of vitamins A and C, iron, and calcium.
Often sautéed with garlic and olive oil or tossed into pasta, this culinary vegetable is a favorite among broccoli enthusiasts and lovers of Mediterranean cuisine.
11. Italian Red Onion
Known for their sweet, mild taste, Italian red onions are perfect for raw dishes like salads, and sandwiches, or for pickling. Their vibrant color and balanced flavor also make them ideal for roasting or grilling.
They’re part of the allium vegetable group and can be used in everything from savory dishes to veggie-forward casseroles. High in antioxidants and naturally sweet, they bring both nutrition and flavor to your plate.
12. Ivory Gourd
Ivory gourd, also called ash gourd or white gourd, is a pale vegetable with white flesh that’s used in many traditional Indian and Southeast Asian dishes. Its mild flavor and soft texture make it a good addition to stews, stir-fries, and soups.
Coming up with vegetables that start with I might be tricky at first but once you start digging, you’ll find some unique and tasty options. From common picks like iceberg lettuce to bold flavors like Italian dandelion and Indian mustard greens, there’s something here for every kind of palate.
These types of vegetables not only add variety to your meals—they also come with plenty of health benefits, color, and flavor. Whether you’re meal planning, cooking something new, or building a fun A-Z vegetable list, don’t skip over “I.”
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.
