46 Vegetables that Start with F

Trying new fruits and vegetables is always an adventure! That’s why I’m working my way through the alphabet to discover new and exciting foods to try! I’ve found 22 Fruits that Start with N, 51 Foods That Start with O, and 16 Fruits that Start with E. Today I’m working my through the letter F, to find 46 new vegetables to experience!

Jump to:

• Vegetables That Start with F
• Fairy Ring Mushrooms
• Falberry
• False Daisy
• Fat Hen
• Fava Bean
• Feather Leaf Lettuce
• Feijoa
• Fennel
• Field Blewit
• Fenugreek
• Fiddlehead Fern
• Field Pennycress
• Field Mushroom
• Field Cucumber
• Filbert Greens
• Figs
• Fingerlime
• Fingerroot
• Fioretto Cauliflower
• Finocchio
• Flat Bean
• Flat Cabbage
• Flax Microgreens
• Flint Corn
• Fluted Pumpkin
• French Bean
• French Sorrel
• Frisee Greens
• French Purslane
• Feher Ozon Pepper
• Frilled-Leaf Mustard
• Fish Pepper
• Florentio Tomato
• French Breakfast Radish
• Flat White Baer Pumpkin
• Futsu Squash
• Flat Italian Onion
• Friggitello Pepper
• Five Color Silverbeet
• Fortin Rutabega
• Fiero Radicchio
• Fort Portal Jade Beans
• Filius Blue Pepper
• Forellenschluss Lettuce
• French Dandelion
• Flashy Butter Gem Lettuce
• Feather Leaf Lettuce
• More Helpful Cooking Tips!

Fairy Ring Mushrooms

Like their name, fairy ring mushrooms, grow in rings or circles. They are wild mushrooms that can be foraged and have a lovely flavor. Unlike other types of mushrooms, they grow in sunny green pastures. They are small in size with a diameter about the size of a penny. The tops are delicious to eat. Remove the stems and sauté them in butter or oil with a bit of salt and pepper, then toss with some pasta, or place in a stir-fry. They are especially rich in B vitamins, vitamin D, and minerals such as selenium, ergothioneine, copper, and potassium.

Falberry

The falberry is a white berry from the same family as blueberries, and cranberries. They don’t however, have the same sweet flavor as blueberries. Instead, they have a rather sharp and metallic flavor. They can be used to prepare a preserve. Like other berries it is a rich source of antioxidants.

False Daisy

Not often eaten, False Daisies are used primarily for medicinal purposes. It is also known as bhringraj. They are used to relieve pain, support the immune system, improve hair texture, and encourage healthy skin. They are most often found in wet climates in India and China. Use sparingly if adding to recipes, or using to treat an ailment. Always consult your doctor before using alternative medicines. Like chicory, it also has a flower.

Fat Hen

A small plant with green leaves with jagged edges. They are most commonly found in Europe. The flavor is similar to chard. You can use both their leaves and seeds for cooking. Add the leaves to your salad, or anywhere you use leafy greens such as pasta sauces and stir-fries. The seeds of the fat hen plant are used in various types of baking flour. They are an excellent source of vitamin A, B-complex vitamins, vitamin C, protein, iron, calcium, potassium, phosphorus, and fiber.

Fava Bean

Similar to chickpeas in flavor and texture, fava beans are bigger than chickpeas and are flat and green, rather than round and brown. They can be used interchangeably with chickpeas in recipes. However, it is important to note that chickpeas are higher in protein and calories. They are still a good source of soluble fiber, protein, folate, manganese, and copper .

Feather Leaf Lettuce

Feather leaf lettuce isn’t like your typical lettuce. It doesn’t grow as a small round ball shape. Instead it grows up to 4 feet tall and can be found in fields. They have green blue color. The leaves are big and have a multi-faceted edge. They taste delicious in salads. It’s a good source of vitamin K.

Feijoa

Feijoa is the fruit from a small shrub tree called Acca Sellowiana which grows in South America. This green fruit is the same size as an egg. It has a sweet flavor and is eaten by cutting it in half and scooping out the center with a spoon. It includes B vitamins, vitamins E and K, as well as minerals such as calcium, magnesium, copper, and manganese.

Fennel

Likely one of the vegetables you recognize on this list, fennel has an anise or licorice-like flavor. A large bulb grows above ground with feathery stalks. It derives from the carrot family and isn’t a root vegetable. There are so many ways you can prepare fennel from eating it raw, roasting, sautéing, and adding it to your favorite soups, salads, and stir-fries. The entire plant is edible from the bulb to the stalks, and the feather leaves. You can enjoy the stalks like you would celery. Most of the time the part of the fennel plant a recipe calls for is the bulb. Fennel contains beta-carotene, and vitamin C, among others. Both of these vitamins improve skin because they encourage collagen reproduction.

Field Blewit

Another type of mushroom it is thicker and broader than the fairy ring mushroom, the field blewit also grows in rounds and clusters. It is most often found growing in grassy areas in Europe. It has a creamy light brown color. While they are edible, they can cause an allergic reaction in some people. It is best to cook the mushrooms as a precaution. You can sauté them in butter or oil and add to your favorite dishes. Be sure to use them soon after you pick them.

Fenugreek

Fenugreek is a small plant that grows to 2-3 feet tall. It has green leaves, white flowers, and pods that contain small brown seeds. The part of the plant that is used often in cooking is the seeds. It is often used as a spice in Indian cooking and has long been used for medicinal purposes. It contains antioxidants as well as choline, inositol, biotin, vitamin A and D, B vitamins, fiber, and iron. Fenugreek has many health benefits including reducing the risk of heart disease, reducing cholesterol and blood pressure, as well as inflammation and diabetes.

Fiddlehead Fern

Fiddlehead ferns are a type of fern that grows in the United States, Asia, Canada, and Europe. The top part of the fern coils together and can be removed to cook and enjoy. It has a bright green color and tastes similar to asparagus. They can be sautéd and must be cooked for at least 5 minutes to remove any toxins. You can also steam, roast, or even pickle them. They are a good source of antioxidants, vitamin C, potassium, iron, manganese, and copper.

Field Pennycress

Field pennycress has a small white flower and oblong leaves. It is a member of the mustard family. The part of the plant that is edible is the long oblong leaves. The leaves should be harvested before the flowers grow to reduce their bitterness. You can add the leaves to soup, or add them to recipes where you would use other types of leafy greens. They are a good source of protein.

Field Mushroom

The proper name for the field mushroom or meadow mushroom is agaricus campestris. It is a stout mushroom with a white cap that grows between 3-12 centimeters in diameter. The flavor is similar to the white button mushroom. They have a relatively short shelf life. These mushrooms are often confused with an Amanita virosa, which looks very similar and contains a deadly toxin.

Field Cucumber

Field cucumbers are smaller than regular cucumbers and English cucumbers. They are are short and stout, with spiky bumps. This variety has a more distinct flavor than English cucumbers or regular cucumbers. They are often used to make pickles because they have a thicker peel, and stay crisp when soaked in brine. They have vitamin K, vitamin A, and phytonutrients.

Filbert Greens

Filbert greens are trees that grow up to 12 feet tall. They have twisted trunks, and Catkins that grow from the trees along with the leaves and are long and golden. These catkins turn into hazelnuts. The nuts that develop from the tree are edible. These trees grow in forests, and woodland areas. Enjoy the nuts in your favorite baked goods, as a snack, paired with chocolate, or tossed in a salad. They are a good source of vitamin B6, folate, phosphorus, potassium and zinc.

Figs

Not a fruit, and not a vegetable, figs are a collection of flowers that it not picked would bloom from the inside out. Figs prosper in hot, sunny, dry areas of the Mediterranean and Middle East. Rich in vitamins and nutrients such as potassium, and calcium, as well as vitamin A, and C, iron, and magnesium. They have a sweet honey-like taste and a chewy texture. They can be eaten raw, or cooked and prepared with honey, crackers, cheese, or used in baked goods. I enjoy drying figs when they are in season so that I can have them all year long.

Fingerlime

Fingerlimes are a citrus fruit that look like a lime, but instead of being stout and round, they are longer and thinner looking like a finger. They are grown in Australia, New Zealand, and New South Wales. Use them the same way you would use regular limes. Use the juice to add some acidity to a salad, make a drink, or add to your favorite desserts. Fingerlimes are an excellent source of vitamin C.

Fingerroot

Fingerroot is a type of ginger. What distinguishes it from ginger is that it grows in long finger-like roots. It grows in China and Southeast Asia. When it grows underground it sprouts several roots from one bunch. It has a milder flavor than ginger, but a similar profile. Used in many Indonesian dishes to add flavor, the health benefits are abundant. It is an excellent source of potassium, dietary fiber, iron, vitamin C, and flavonoids. It has been show to have numerous health benefits including relieving abdominal discomfort, inflammation, improving brain function, and many more.

Fioretto Cauliflower

Fioretto cauliflower is a hybrid of cauliflower and broccoli. Its stems are long, and the flowering tops are much more delicate than regular cauliflower. Fioretto Cauliflower has mildly sweet flavor. It can be enjoyed in stews, sautéd, roasted, or any way you would enjoy broccoli or cauliflower. It is a good source of vitamin C, potassium, vitamin K, fiber, and B6.

Finocchio

A type of fennel that is sweet in flavor. Finoochio fennel is shorter and smaller than regular fennel, and has a darker green stems and leaves. They both have a licorice/anise flavor, with finocchio being slightly sweeter.

Flat Bean

This Italian green bean is wider and flatter than French green beans or haricots verts. You can eat them raw or steamed, chop them up and place them in a soup, or salad. Their flavor is similar to other green beans with a mild and fresh taste. They are a good source of plant protein, fiber, folate, and potassium.

Flat Cabbage

Flat cabbage looks similar to a regular cabbage except for that it has a flat rather than round shape. It is slightly sweeter than regular cabbage with a more delicate leaf. Since it is more delicate it is recommended to cook it for less time and at a lower temperature to maintain its crunchines. It can be used as a side dish, salads, stir-fries, coleslaw, or any other ways that you use regular cabbage. Cabbage is a good source of Vitamin C, A, and K, as well as minerals such as fiber, folate, potassium, and magnesium.

Flax Microgreens

Flax microgreens are the sprouts from the flax plant. You are likely familiar with flax seeds, and these microgreens are grown from those seeds. The microgreens from the flax plant have a bright green color, and similar to their seeds they have a nutty flavor. You can add them to your salads, or sandwiches, or eat them as a snack. They are rich in many of the same vitamins as their seeds. They are an excellent source of omega-3 fatty acids, fiber, and all 9 essential amino acids.

Flint Corn

You are likely familiar with flint corn during the fall season as decoration. It is otherwise known as “Indian corn.” It’s a colorful corn that gets its name because it dries quickly and becomes as hard as “flint.” It cannot be eaten steamed off the cob like sweet corn. However, it can be ground into cornmeal to make polenta, or other cornmeal dishes. It is sometimes soaked in lye to create hominy.

Fluted Pumpkin

Unlike the round orange pumpkins we know and love, fluted pumpkins are long, cylindrical, green, and have deep ridges. The outside rind and inside flesh is not edible. Instead, the edible part of a fluted pumpkin is its leaves and seeds. They are grown in Nigeria. The leaves are picked early on while they are still tender and then pickled. They are used in soups. The seeds are toasted and eaten as a snack or ground to create bread and other baked goods.

French Bean

The French green bean is the type of green bean you are likely the most familiar with. Also know as hericot verts, these green beans are thin and long. They can be used in a variety of ways. Enjoy them raw. Chop them and add them to your salad. Steam them, or roast them. Serve as a side dish, or in a casserole as a main dish. Add them to your stir-fry. There are so many options when it comes to these green beans. I enjoy my green beans with a citrus glaze.

French Sorrel

French sorrel is a type of spring green. It’s used in French cuisine often mixed with other spring greens with a strong lemon flavor. French sorrel has small green leaves. It grows easily, quickly, and withstands the winter, making it a great leafy green for the beginning gardener. Sorrel is high in vitamins A and C, and potassium.

Frisee Greens

Frisee is a type of endive or lettuce green that has curly leaves. It gets its name from its “frizzy” hair like leaves with a bitter flavor. It tastes delicious in green salads paired with vinaigrette. These greens are a good source of vitamins A and C, and high in folic acid.

French Purslane

French Purslane is a leafy green vegetable. It has a mild flavor, with bright green leaves. It’s has a bit of a crunch and can be mixed into your salad, or sautéd. It’s an excellent source of omega-3 fatty acids.

Feher Ozon Pepper

These small colorful peppers can be red, orange, or yellow. Native to Hungary they are often dried and made into paprika. They have a mild flavor. Enjoy them as you would other peppers, or use them to create your own paprika.

Frilled-Leaf Mustard

These greens have a frilly appearance similar to frisee. They have a bright green color, and a mild flavor. It can be used in salads, soups, or sautéd for a side dish. It is often used in Chinese and Indian recipes. They are commonly grown in the Himalayan region of India. They are rich in antioixidants and can reduce inflammation.

Fish Pepper

Long and thin, the fish pepper has a fruity and spicy flavor without any bitterness. It is thought to have come from the Carribean. They come in various colors from yellow, red, green, and even purple. Like other peppers they are an excellent source of rich in antioxidant vitamins including vitamins C, E and beta-carotene.

Florentio Tomato

This heirloom tomato is bright red in color. When sliced it has a beautiful center that resembles a flower. With a sweet flavor this tomato tastes great made into a marinara sauce, added to any recipes that call for tomatoes, or sliced and eaten raw! They are a good source of folate, vitamin C, and potassium.

French Breakfast Radish

Similar to the radish we see in the grocery store that is a purple/pink color, small and round, the French breakfast radish has a similar color and size but an elongated shape. It has mild peppery flavor and a crisp texture. It’s a great option if you are looking for a milder flavored radish. Radishes are a good source of calcium, vitamins C, Vitamin B6, ribolflaven, niacine, thiamine, folate, and potassium.

Flat White Baer Pumpkin

These flat white pumpkins are edible. Most often seen during the autumn months, and used for decoration, the fat white baer pumpkin when cut open has a bright orange flesh and a sweet taste. You can use it in the same way you would other squash. Slice it open and roast the flesh, or use it to create creamy soups. Serve as a side dish, or stuff it like a butternut squash with a black bean quinoa blend. It is a good source beta-carotene, vitamin C, vitamin E, iron, and folate.

Futsu Squash

The futsu squash has a dark orange reddish hue on the outside. It’s also very bumpy and resembles warts. However, it is a delicious squash with a deeply nutty flavor. It tastes delicious when roasted or even put it in your favorite pie. Like the flat white baer pumpkin it is a good source of beta-carotene, vitamin C, vitamin E, iron, and folate.

Flat Italian Onion

Similar to a red onion, flat Italian onions are flatter rather than round. Flat onions have a sweet flavor. They are about 2 inches in diameter, and can be cooked the same way you would prepare regular red onions. They are rich in antioxidants and a good source of vitamins B6, and C, as well as manganese.

Friggitello Pepper

These long angular peppers are green and turn red when ripe. They grow to about 4 inches long, and have a mild flavor. They are great as an appetizer stuffed with a filling of your choice. You can also roast them, or eat them raw as a snack or put into your salad. They are rich in vitamins A, B, and C.

Five Color Silverbeet

Five Color Silverbeet is a type of swiss chard. As the name indicates the stems, or stalks come in five different colors including pink, yellow, orange, red, and white. Originating in Australia, this swiss chard has a bright and delicious flavor. Sauté, chop and eat raw, add to your favorite pasta sauces, or anywhere you would use Swiss chard or leafy greens. It’s an excellent source of vitamins K, A, and C, magnesium, potassium, iron, and fiber.

Fortin Rutabega

This heirloom variety of rutabega has a sweet flavor. It is a root vegetable that is round and stout. They are similar to a turnip. The best recipes for fortin rutabega is to use them similarly to a potato. You can mash them, slice them and fry them. They have a slightly sweet flavor, making them a nice pairing with fruits like apples, pears, grapes, pineapple, and bananas. These starchy vegetables also taste great in casseroles and gratins. They are a good source of potassium, calcium, magnesium, and vitamins E and C.

Fiero Radicchio

Radicchio is a type of lettuce with a bitter flavor. The fiero radicchio has green outer leaves, and red inner leaves. It’s great to add to salads with spinach for color, and tastes nice dressed with a simple vinaigrette. It is a particularly good source of vitamin K, and fiber.

Fort Portal Jade Beans

The fort portal jade bean is native to Uganda. They come from a white/brown shell, and the beans themselves are a beautiful green jade color. You will find them dried, so they will need to be soaked and cooked before consuming. Enjoy them as you would other types of beans. They are a great source of protein and fiber.

Filius Blue Pepper

This deep blue/purple pepper is a beauty. They have a very bitter flavor. They taste best when paired with something sweet and spicy to reduce the bitterness. Rich in antioxidant vitamins including vitamins C, E and beta-carotene.

Forellenschluss Lettuce

Forellenshcluss lettuce is a variety of romaine lettuce. It originates from Austrailia. The name means “speckled like a trout,” and this lettuce is definetly speckled. It’s green with red speckles. Enjoy in your salads with a vinaigrette dressing.

French Dandelion

Similar to wild dandelions, French dandelions are grown and eaten for their leaves. It is rich in antioxidants. Young leaves can be enjoyed in salads, while older leaves can be sautéd to make them more tender.

Flashy Butter Gem Lettuce

Like a butter lettuce, flashy butter gem lettuce has green leaves with red/purple speckles. It’s about the size of a football. It has a nice and mild taste, and delicate texture. Add it to your salads. It is a good source of vitamin A, vitamin C, vitamin K, calcium, and iron.

Feather Leaf Lettuce

Feather leaf lettuce has a green-blue hue. It originates from the Southern region of China. The leaves are crisp and hearty with some growing to almost 4 feet tall. Younger leaves taste great in salads, while the larger older leaves taste best cooked.

Vegetables That Start with F Sources

• Medicinal News Today
• Gardening Know How
• Nutrition and You
• Web MD
• Pepper Joe

More Helpful Cooking Tips!