Some letters of the alphabet are just overachievers when it comes to vegetables—and S is one of them.
You’ve probably got a few “S” veggies in your kitchen right now (hello, sweet potatoes and spinach). But there are plenty more you might be missing—crinkly-leaved cabbage cousins, crunchy pods that snap when you bite them, and some that sound more like Pokémon than produce.
This list is packed with real vegetables that start with S. No herbs. No technicalities. Just solid, edible plants that deserve a spot on your plate.
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29 Vegetables That Start With S
1. Sweet Potato
A true classic. This root vegetable is known for its creamy texture and sweet flavor. It’s packed with Vitamin A and can be baked, mashed, or even baked into a pie. If you’ve only had them on Thanksgiving with marshmallows, trust me—there’s a whole sweet potato world beyond that.
2. Savoy Cabbage
Think of this as cabbage’s fancier, frillier cousin. The crinkled leaves have a mild taste and a tender bite, making them perfect for wraps, soups, or a softer take on coleslaw.
3. Snow Pea
These flat, edible pea pods add a subtle crunch and sweet taste to stir-fries and salads. They’re great raw, too—no need to shell anything. Just rinse and snack.
4. Spaghetti Squash
Once cooked, the flesh of this squash pulls apart into spaghetti-like strands. It has a mild flavor and makes a great base for sauces when you want something lighter than pasta.
5. Sweetheart Cabbage
Smaller and more tender than regular cabbage, this variety has a slightly sweet, delicate flavor. It’s great sautéed with a little garlic and olive oil or finely shredded into a salad.
6. Salsify (Oyster Plant)
Not exactly a grocery store regular, but worth hunting down, this root vegetable has a nutty, earthy flavor some say reminds them of oysters. Peel it before cooking, and roast or mash like you would a parsnip.
7. Snake Gourd
This long, twisty vegetable is popular in Indian and Southeast Asian cooking. It starts off bitter but mellows nicely when cooked. Ideal in curries, stir-fries, and soups.
8. Snap Peas (also known as Sugar Snap Peas)
Plump, juicy, and crunchy, these peas are sweet enough to eat raw and sturdy enough to toss in a sizzling wok. You can eat the whole pod—no prep needed beyond a quick rinse.
9. Summer Squash
This is an umbrella term for warm-season squashes like zucchini and yellow squash. They have thin skins, a mild taste, and can be grilled, sautéed, spiralized—you name it.
10. Scallions (Green Onions)
Mild, fresh, and a little peppery, scallions are the kind of ingredient you didn’t realize you were missing until you try them sprinkled over eggs, soups, or tacos.
11. Shallots
Kind of like onions, but with better manners. Shallots have a gentler, slightly sweet flavor with a hint of garlic. They’re perfect in dressings, pan sauces, and anything that needs a more subtle allium touch.
12. Skirret
This lesser-known perennial root vegetable has a sweet, almost carroty flavor. It was popular centuries ago, and it’s slowly making a comeback. Great roasted or tossed into stews.
13. Shungiku (Edible Chrysanthemum)
Used often in Asian cuisines, this leafy green has a slightly bitter, peppery taste. You’ll usually find it in hot pot dishes or soups. Not for everyone, but definitely worth trying if you like bold greens.
14. Swiss Chard (also known as Silverbeet)
With colorful stalks and big leafy greens, this vegetable pulls double duty in the looks and flavor departments. It has a mild bitterness that softens when cooked, making it great in sautés, soups, or even tucked into omelets.
15. Soya Beans (Edamame)
While often served as a snack, young soya beans (aka edamame) count as a green vegetable. Boil, salt, and eat straight from the pod—or toss them into a salad for a protein boost.
16. Salad Savoy
This colorful leafy green looks like a mashup of kale and cabbage. It has a slightly peppery flavor and works well raw or cooked. It’s one of those veggies that makes your plate look fancy without even trying.
17. Sweet Meat Squash
This winter squash has thick skin and dense, sweet flesh. Ideal for baking, roasting, or puréeing into a creamy soup. It holds its shape well and pairs nicely with savory herbs.
18. Scallop Squash (includes Scallopini)
With a fun flying saucer shape, this summer squash has a buttery, nutty flavor. Whether you’re roasting them whole or slicing into coins, they’re quick to prepare and a flavorful addition to any meal.
19. Sour Cabbage
Cabbage that’s been fermented just enough to develop a tangy, sour taste—think of it as pre-sauerkraut. It adds a bold punch to soups and stews and is especially popular in Eastern European cooking.
20. Sea Beet
The wild cousin of beetroot and Swiss chard, sea beet has slightly salty, earthy leaves that work beautifully sautéed or steamed. It’s more often foraged than farmed.
21. Scarlet Runner Beans
These beans start as vibrant ornamental flowers but grow into edible pods and seeds. Young pods can be eaten like green beans; the mature beans are great stewed or roasted.
22. Scorzonera (aka Black Salsify)
Similar to white salsify, scorzonera is a long black root with a mild, slightly sweet flavor. It’s especially popular in European dishes and is usually peeled, boiled, and buttered.
23. Stem Lettuce (Celtuce)
Grown for its thick, crunchy stem rather than its leaves, stem lettuce has a mild, nutty flavor. You’ll find it stir-fried or pickled in Chinese cuisine.
24. Shanghai Bok Choy
This tender, jade-green variety of bok choy cooks up fast and holds its shape well. It’s a go-to in many Asian stir-fries, soups, and noodle bowls.
25. Sour Leaf (Gongura)
A tart, leafy green used in Indian and Filipino dishes. It holds up well to slow cooking, often stewed with lentils and spices.
26. Sweet Onion
Less pungent than regular onions, sweet onions caramelize beautifully and bring gentle flavor to salads, sautés, and sandwiches.
27. Swede (Rutabaga)
A hardy root vegetable with a mildly sweet, earthy taste. Peel it, cube it, roast it—especially great in hearty stews or mashed with butter.
28. Scarlet Kale
A striking variety of curly kale with purple-red stems and deep green leaves. Slightly sweeter than standard kale and a standout on any plate.
29. Sugar Beet Greens
The leafy tops of sugar beets are totally edible and surprisingly tasty. Cook them like spinach or beet greens—slightly earthy with a hint of bitterness.
And there you have it—a solid lineup of vegetables that start with S, from sweet potatoes to sugar beet greens and everything in between. These veggies bring plenty of flavor, texture, and color to the table. Some are probably already regulars in your kitchen, so try a few you haven’t cooked with before—you might just find a new favorite hiding in the produce aisle.
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.
