36 white vegetables list with recipes and photos

Welcome to my comprehensive list of 36 white vegetables from around the world with photos, descriptions, interesting facts, how to cook them and easy to make recipes.

Looking for a way to add some variety to your vegetable intake? Look no further than the world of white vegetables! Often overlooked in flavor of their more colorful counterparts, white vegetables pack a nutritious punch and can add a subtle, creamy flavor to your meals.

From cauliflower to garlic, there are many white vegetables to choose from, each with their own unique health benefits and culinary uses.

In this blog post, we’ll explore a list of 36 healthy white vegetables, complete with photos and helpful information about each one and of course my practical recipes. So get ready to add some diversity to your diet and discover the many benefits of these unsung heroes of the vegetable world!

The complete white vegetables list overview

Cauliflower
White Potatoes
Turnip
Parsnip
Garlic
White Onion
Mushroom
Leek
Spring Onions (Scallions)
White carrot
Cannellini Beans
Kohlrabi
Fennel
Mung Beans Sprouted
White asparagus
White corn
Water Chesnut
Bamboo shoots
White pumpkin
Celeriac (celery root)
White radish
Jerusalem artichoke
White sweet potato
White eggplant
White zucchini
white bok choy
white endive (beans)
white rutabaga
white okra
white cabbage
white swiss chard
white mustard greens
white kale
Jicama
Daikon Radish
Lotus Root

1. Cauliflower

Cauliflower is a cruciferous vegetable that belongs to the same family as broccoli, cabbage, and kale. It is a cool-season crop that grows best in temperatures between 60 and 65 degrees Fahrenheit.

The name “cauliflower” comes from the Latin words “caulis,” meaning stem or stalk, and “floris,” meaning flower. The largest cauliflower on record weighed over 60 pounds!

Cauliflower has a mild, slightly nutty flavor and a dense, crunchy texture. It can be eaten raw or cooked, and is a versatile ingredient that can be used in a variety of dishes.

Cauliflower is a good source of vitamins C and K, as well as folate and fiber, so it’s a great white vegetable to add to your diet.

Some common uses for cauliflower include:

Roasting: Roasted cauliflower is a popular side dish that can be seasoned with a variety of herbs and spices.
Mashed cauliflower: Mashed cauliflower is a low-carb alternative to mashed potatoes that can be flavored with garlic, butter, or cheese.
Cauliflower rice: Cauliflower can be grated or processed into small pieces to make a low-carb alternative to rice.
Cauliflower pizza crust: Cauliflower can be used as a base for pizza crusts that are lower in carbs than traditional pizza crusts.

2. White potatoes

White potatoes, also known as Irish potatoes or baking potatoes, are a type of potato that is widely cultivated and consumed around the world. They are a member of the nightshade family and are native to the Andes region of South America. White potatoes are a good source of vitamin C, potassium, and fiber.

White potatoes have a starchy texture and a mild, slightly sweet flavor. They are a versatile ingredient that can be used in a variety of dishes. Some common uses for white potatoes include:

Mashed potatoes: White potatoes are commonly used to make creamy mashed potatoes, which are a popular side dish.
French fries: White potatoes are a popular choice for making French fries, which are a classic fast food item.
Baked potatoes: White potatoes can be baked in oven or crock pot without baking foil and served with a variety of toppings, such as butter, sour cream, and chives.
Potato salad: White potatoes are a common ingredient in potato salad, which is a popular side dish for summer barbecues and picnics.
Soups: White potatoes can replace any other type of potatoes in recipes such as my baked potato soup

3. Kohlrabi

Kohlrabi is a member of the Brassica family, which also includes broccoli, cauliflower, and cabbage. It is a cool-season vegetable that is grown for its bulbous stem, which can be eaten raw or cooked. Kohlrabi is believed to have originated in Europe, and is now widely cultivated in Asia, Europe, and North America, although not very popular in the Great Britain. Kohlrabi is a popular ingredient in German cuisine, where it is often used in soups and stews.

The name “kohlrabi” comes from the German words “kohl,” meaning cabbage, and “rabi,” meaning turnip.

Kohlrabi is a good source of fiber, vitamin C, and potassium, so it’s a great white vegetable to add to your diet. Kohlrabi leaves, which are light green are also edible and can be used in salads or cooked like spinach.

Kohlrabi has a mild, sweet flavor and a crisp, juicy texture. It can be eaten raw or cooked, and is a versatile ingredient that can be used in a variety of dishes. Some common uses for kohlrabi include:

Salads: Kohlrabi can be sliced thinly and added to salads for a crunchy, refreshing texture.
Roasting: Roasted kohlrabi is a popular side dish that can be seasoned with a variety of herbs and spices.
Kohlrabi fries: Kohlrabi can be cut into thin strips and baked or fried to make a healthier alternative to French fries.
Soups: Kohlrabi can be added to soups for a sweet, slightly nutty flavor.

4. White onion

White onion, also known as Spanish onion or salad onion, is a type of onion that has a white, papery skin and a mild, sweet flavor. It is a versatile ingredient that is widely used in many different cuisines around the world.

White onions can be used in a variety of dishes, such as:

Salsas and dips: White onions are a common ingredient in salsas and dips, where their mild flavor adds depth and complexity to the dish.
Soups and stews: White onions are often used as a base for soups and stews, where they add flavor and aroma to the dish.
Salads: White onions can be sliced thinly and added to salads for a sweet, crunchy texture.
Grilled or roasted: White onions can be grilled or roasted to bring out their natural sweetness and add a smoky flavor.
Pickling: White onion can be used as a regular onion in pickling other vegetables such as Sweet & Sour Cucumbers Recipe or replace red onion in my easy to make Pickled Onion Recipe.

To cook white onions, you can slice them thinly and sauté them in oil or butter until they are soft and translucent. You can also grill or roast them in the oven for a caramelized flavor.

Fun facts about white onions:

White onions are a good source of vitamin C and fiber.
White onions can be stored for up to two months in a cool, dry place.
In some cultures, white onions are believed to have medicinal properties and are used to treat a variety of ailments.
The largest onion on record weighed over 18 pounds!
White onions are often used in Mexican cuisine, where they are a common ingredient in dishes such as pico de gallo and guacamole.

5. Parsnip

Parsnip is a root vegetable closely related to carrots and parsley, and is a member of the Apiaceae family. It has a cream-colored skin and flesh, and a long, tapered taproot like that of a carrot. Parsnips are native to Eurasia and have been cultivated since Roman times.

Parsnips have a sweet, nutty flavor and a starchy texture, making them a versatile ingredient that can be used in a variety of dishes. Some common uses for parsnips include:

Roasting: Roasted parsnips are a popular side dish that can be seasoned with a variety of herbs and spices.
Pureeing: Cooked parsnips can be pureed and used as a base for soups or as a substitute for mashed potatoes.
Frying: Thinly sliced parsnips can be fried to make parsnip chips, a healthier alternative to potato chips.
Stews and casseroles: Parsnips can be added to stews and casseroles to add flavor and texture.

To cook parsnips, you can peel and slice them, then boil or roast them until they are tender. You can also sauté them with butter or oil until they are caramelized and tender.

Fun facts about parsnips:

Parsnips are a good source of fiber, vitamin C, and potassium.
In medieval times, parsnips were used as a sweetener before sugar became widely available.
Parsnips were once considered a luxury food and were served at royal banquets.
Parsnips are a cold-weather vegetable and are harvested in the fall and winter.
Parsnips are sometimes mistaken for white carrots, but they have a distinct flavor and texture.

6. White carrot

White carrot, also known as white icicle radish or white daikon, is a root vegetable that belongs to the carrot family. It has a long, cylindrical shape and a white skin and flesh. White carrots are native to Asia and are widely cultivated in China, Japan, and Korea.

White carrots have a mild, slightly sweet flavor and a crisp, crunchy texture. They can be eaten raw or cooked, and are a versatile ingredient that can be used in a variety of dishes. Some common uses for white carrots include:

Pickling: White carrots can be pickled and used as a condiment or garnish.
Salads: White carrots can be sliced thinly and added to salads for a crunchy, refreshing texture.
Stir-fries: White carrots can be stir-fried with other vegetables for a quick and easy side dish.
Soups: White carrots can be added to soups for a sweet, slightly nutty flavor.

To cook white carrots, you can peel and slice them, then boil or steam them until they are tender. You can also roast them in the oven with a little oil and seasoning for a caramelized flavor.

Fun facts about white carrots:

White carrots are a good source of vitamin C and fiber.
White carrots were originally grown in Asia and were introduced to Europe in the 16th century.
White carrots are sometimes used in baby food to prevent infants from getting orange skin, a condition called carotenemia.
White carrots are also used in traditional Chinese medicine to treat a variety of ailments.
White carrots are sometimes referred to as white icicle radish or white daikon, but they are not related to radishes or daikon.

7. Garlic

Garlic is a bulbous plant that belongs to the Allium family, which also includes onions, shallots, and leeks. It is native to Central Asia and has been cultivated for thousands of years for its culinary and medicinal properties.

Garlic has a strong, pungent flavor and a distinct aroma. It can be used in a variety of dishes, such as:

Sauces and marinades: Garlic can be minced and added to sauces and marinades for a bold, savory flavor.
Roasting: Roasted garlic can be spread on bread or used as a topping for pizza or pasta.
Soups and stews: Garlic can be added to soups and stews for a deep, rich flavor.
Stir-fries: Garlic can be stir-fried with other vegetables and meats for a quick and easy meal.

To cook garlic, you can peel and chop it, then sauté it in oil or butter until it is fragrant and slightly golden. You can also roast whole garlic bulbs in the oven until they are soft and caramelized.

Fun facts about garlic:

Garlic is a good source of vitamin C, vitamin B6, and manganese.
Garlic has been used for centuries as a natural remedy for a variety of ailments, including colds, infections, and high blood pressure.
Garlic was once believed to ward off evil spirits and was used in ancient rituals.
Garlic is sometimes called the “stinking rose” because of its pungent aroma.
The largest garlic bulb on record weighed over 2 pounds!

8. White Pumpkin

White pumpkin, also known as white pumpkin squash or ghost pumpkin, is a type of winter squash that is closely related to other types of pumpkins and gourds. It has a pale, white skin and flesh, and a slightly sweet flavor that is milder than that of traditional orange pumpkins.

White pumpkin can be used in a variety of dishes, such as:

Baking: White pumpkin can be baked and used in pies, breads, and other baked goods.
Soups and stews: White pumpkin can be added to soups and stews for a creamy, flavorful texture.
Roasting: White pumpkin can be roasted in the oven with herbs and spices for a caramelized flavor.
Curries: White pumpkin can be used in curries and other Indian dishes for a sweet, nutty flavor.

To cook white pumpkin, you can peel and chop it, then boil or steam it until it is tender. You can also roast it in the oven with a little oil and seasoning for a caramelized flavor.

Fun facts about white pumpkin:

White pumpkin is a good source of fiber, vitamin C, and potassium.
White pumpkin is sometimes used in Halloween decorations as a substitute for traditional orange pumpkins.
White pumpkin is sometimes called “ghost pumpkin” because of its pale, white color.
White pumpkin is a popular ingredient in Indian cuisine, where it is used in a variety of dishes.
White pumpkin seeds can be eaten and are a good source of protein and healthy fats.

9. Fennel

Fennel is a bulbous vegetable that belongs to the carrot family, and is native to the Mediterranean region. It has a pale, greenish-white bulb and feathery, frond-like leaves that resemble dill. Fennel has a sweet, licorice-like flavor and is widely used in Mediterranean and Middle Eastern cuisine.

Fennel can be used in a variety of dishes, such as:

Salads: Fennel can be sliced thinly and added to salads for a crunchy, refreshing texture.
Soups and stews: Fennel can be added to soups and stews for a sweet, aromatic flavor.
Roasting: Fennel can be roasted in the oven with olive oil and seasoning for a caramelized flavor.
Grilling: Fennel can be grilled and served as a side dish or added to sandwiches and burgers.

To cook fennel, you can trim off the stalks and fronds, then slice the bulb into thin wedges or rounds. You can then sauté it in oil or butter until it is tender and slightly caramelized, or roast it in the oven until it is golden brown and crispy.

Fun facts about fennel:

Fennel is a good source of fiber, vitamin C, and potassium.
Fennel seeds are often used as a natural remedy for digestive problems such as bloating and gas.
Fennel was once used as a natural insect repellent and was hung in homes to ward off flies and other pests.
Fennel is sometimes called “sweet anise” because of its sweet, licorice-like flavor.
Fennel is a popular ingredient in Italian cuisine, where it is used in dishes such as sausage and fennel pasta and fennel and orange salad.

10. White Radish

White radish, also known as daikon, is a root vegetable that is native to Asia and is widely used in Japanese, Korean, and Chinese cuisine. It has a long, cylindrical shape and a white skin and flesh, and has a mild, slightly sweet flavor.

White radish can be used in a variety of dishes, such as:

Pickling: White radish can be pickled and used as a condiment or garnish.
Salads: White radish can be sliced thinly and added to salads for a crunchy, refreshing texture.
Stir-fries: White radish can be stir-fried with other vegetables and meats for a quick and easy meal.
Soups: White radish can be added to soups for a sweet, slightly nutty flavor.

To cook white radish, you can peel and slice it, then boil or steam it until it is tender. You can also stir-fry it with other vegetables and meats, or add it to soups and stews for a sweet, slightly nutty flavor.

Fun facts about white radish:

White radish is a good source of vitamin C, potassium, and fiber.
White radish is sometimes used in Chinese medicine to treat digestive problems and respiratory ailments.
White radish is sometimes referred to as “Japanese horseradish” because of its similar appearance to horseradish.
White radish is a popular ingredient in Korean cuisine, where it is used to make kimchi and other fermented foods.
White radish is sometimes used as a natural remedy for hangovers, as it is believed to help detoxify the liver.

11. White Mushrooms

White mushrooms, also known as button mushrooms, are a type of edible fungus that belong to the Agaricus bisporus species. They are the most commonly consumed mushrooms in the United States and have a mild, earthy flavor and a firm, meaty texture.

White mushrooms can be used in a variety of dishes, such as:

Sauteing: White mushrooms can be sautéed in butter or oil and used as a topping for steak, pasta, or pizza.
Salads: White mushrooms can be sliced thinly and added to salads for a fresh, earthy flavor.
Soups and stews: White mushrooms can be added to soups and stews for a savory, meaty flavor.
Roasting: White mushrooms can be roasted in the oven with garlic and herbs for a caramelized, nutty flavor.

To cook white mushrooms, you can rinse them under cold water and pat them dry with a paper towel. You can then slice them thinly or leave them whole, and sauté them in butter or oil until they are tender and slightly browned. You can also roast them in the oven with garlic, herbs, and olive oil for a delicious side dish.

Fun facts about white mushrooms:

White mushrooms are a good source of protein, fiber, and vitamins B and D.
White mushrooms were first cultivated in France in the 17th century, and were originally considered a delicacy for the wealthy.
White mushrooms are sometimes called “champignon mushrooms” because of their French origins.
White mushrooms are sometimes used as a natural remedy for boosting the immune system and fighting cancer.
White mushrooms can be grown in the dark, and are often grown in caves or other dark environments to protect them from light.

12. White corn

White corn is a variety of sweetcorn that has a white kernel and is a popular summer vegetable in many parts of the world. It is similar to yellow corn but has a milder, sweeter flavor and a slightly softer texture.

White corn can be used in a variety of dishes, such as:

Grilling: White corn can be grilled and served as a side dish or added to salads and salsas.
Boiling: White corn can be boiled and served with butter and salt for a classic summer side dish.
Soups and stews: White corn can be added to soups and stews for a sweet, nutty flavor.
Baking: White corn can be used in baked goods such as cornbread and muffins for a unique flavor and texture.

To cook white corn, you can shuck the ears and remove the silk, then boil them in a pot of salted water for 5-7 minutes, or until the kernels are tender. You can also grill them over medium-high heat for 10-12 minutes, turning occasionally, until the kernels are slightly charred and tender.

Fun facts about white corn:

White corn is a good source of fiber, vitamin C, and antioxidants.
White corn is sometimes called “butter and sugar corn” because of its sweet, buttery flavor.
White corn is a popular ingredient in Mexican cuisine, where it is used to make tortillas, tamales, and other dishes.
White corn is sometimes used as a natural remedy for digestive problems and inflammation.
White corn was first cultivated by Native Americans and has been an important food crop for thousands of years.

13. Jicama

Jicama is a type of root vegetable that is native to Mexico and Central America. It has a tough, brown skin and a white, crunchy flesh that is similar in texture to a water chestnut. Jicama has a mild, slightly sweet flavor that is often compared to a cross between a potato, an apple, and a pear.

Jicama can be used in a variety of dishes, such as:

Salads: Jicama can be sliced thinly and added to salads for a crunchy, refreshing texture.
Snacks: Jicama can be cut into sticks or wedges and served with dips and hummus.
Stir-fries: Jicama can be stir-fried with other vegetables and meats for a crunchy, flavorful dish.
Slaws: Jicama can be shredded and used in coleslaws and other salads.

To cook jicama, you can peel it with a vegetable peeler and slice it into thin wedges or rounds. You can then sauté it in oil or butter until it is tender and slightly caramelized, or roast it in the oven until it is golden brown and crispy.

Fun facts about jicama:

Jicama is a good source of fiber, vitamin C, and potassium.
Jicama is sometimes called “Mexican turnip” because of its similar appearance to a turnip.
Jicama is a popular ingredient in Mexican cuisine, where it is used in dishes such as salads, salsas, and tacos.
Jicama was once used by the Aztecs as a natural remedy for coughs and colds.
Jicama is sometimes used as a low-carb alternative to potatoes in dishes such as fries and mashed potatoes.

14. Water Chestnut

Water chestnut is a type of aquatic vegetable that is native to Asia and is often used in Chinese cuisine. It has a brown, papery skin and a white, crunchy flesh that is mild and slightly sweet in flavor. Water chestnuts are often used in stir-fries, salads, and other dishes to add a crunchy texture and a subtle, nutty flavor.

Water chestnuts can be used in a variety of dishes, such as:

Stir-fries: Water chestnuts can be stir-fried with other vegetables and meats for a crunchy, flavorful dish.
Salads: Water chestnuts can be sliced thinly and added to salads for a crunchy, refreshing texture.
Wraps: Water chestnuts can be used as a filling for lettuce or cabbage wraps.
Appetizers: Water chestnuts can be wrapped in bacon or other meats and served as a savory appetizer.

To cook water chestnuts, you can peel them with a vegetable peeler and slice them into thin rounds or wedges. You can then sauté them in oil or butter until they are tender and slightly caramelized, or add them to stir-fries and other dishes for a crunchy texture.

Fun facts about water chestnuts:

Water chestnuts are a good source of fiber, potassium, and vitamin B6.
Water chestnuts are not nuts at all, but rather the corms of an aquatic plant.
Water chestnuts are sometimes called “elephant yam” because of their similar appearance to yams.
Water chestnuts are often used in traditional Chinese medicine to treat digestive problems and promote overall health.
Water chestnuts are sometimes used as a natural remedy for high blood pressure and other cardiovascular conditions.

15. White beans

White beans are a type of legume that are native to the Americas and are widely used in many cuisines around the world. They are a nutritional powerhouse, as they are packed with fiber and protein and are a good source of numerous micronutrients, including folate, magnesium, and vitamin B6. There are several varieties of white beans, including navy beans, cannellini beans, and Great Northern beans.

White beans can be used in a variety of dishes, such as:

Soups and stews: White beans can be added to soups and stews for a creamy, hearty texture.
Salads: White beans can be added to salads for a protein-packed, filling dish.
Dips and spreads: White beans can be pureed and used as a base for dips and spreads, such as hummus and bean dip.
Casseroles: White beans can be added to casseroles and other baked dishes for a nutritious boost.

To cook white beans, you can soak them overnight in water to reduce cooking time, then boil them in a pot of water until they are tender and fully cooked. You can also use canned white beans, which are precooked and ready to use in a variety of dishes.

Fun facts about white beans:

White beans are a good source of plant-based protein, making them a popular ingredient in vegetarian and vegan diets.
White beans are sometimes called “navy beans” because they were once a staple food for sailors in the United States Navy.
White beans are sometimes used as a natural remedy for high cholesterol and other cardiovascular conditions.
White beans are a popular ingredient in Italian cuisine, where they are used to make pasta e fagioli and other dishes.
White beans are sometimes used as a substitute for meat in dishes such as chili and tacos.

16. Swiss Chard

Swiss chard is a leafy green vegetable that is native to the Mediterranean region. It has large, dark green leaves with thick, white stems that are slightly bitter in flavor. White Swiss chard is a variety of Swiss chard that has white stems, and it is often used in a variety of dishes for its mild, slightly sweet flavor and tender texture.

White Swiss chard can be used in a variety of dishes, such as:

Sauteed greens: White Swiss chard can be sauteed with garlic and olive oil for a simple, flavorful side dish.
Salads: White Swiss chard can be used as a base for salads, or the leaves can be chopped and added to other salad greens.
Casseroles: White Swiss chard can be added to casseroles and other baked dishes for a nutritious boost.
Stir-fries: White Swiss chard can be stir-fried with other vegetables and meats for a flavorful, healthy dish.

To cook white Swiss chard, you can separate the leaves from the stems and wash them thoroughly. You can then saute the stems in oil or butter until they are tender, and add the leaves to the pan and cook until they are wilted and tender. White Swiss chard can also be blanched in boiling water for a few minutes, or roasted in the oven until crispy.

Fun facts about white Swiss chard:

White Swiss chard is a good source of vitamins A, C, and K, as well as magnesium, potassium, and iron.
Swiss chard is sometimes called “silverbeet” in Australia and New Zealand.
Swiss chard is a member of the beet family, and it is closely related to beets and spinach.
Swiss chard was first cultivated by the ancient Greeks and Romans, and it has been a popular vegetable in Mediterranean cuisine for thousands of years.
Swiss chard is sometimes used as a natural remedy for high blood pressure and other cardiovascular conditions.

17. Sugar Beet

Sugar beet is a type of root vegetable that is grown for its high sugar content. It is a member of the beet family, and it is closely related to other root vegetables such as beets and turnips. Sugar beet is typically used in the production of sugar, but it can also be eaten as a vegetable.

Sugar beet has a mild, sweet flavor that is similar to beets, but with a slightly earthier taste. It is often used in the production of sugar, but it can also be used as a vegetable in a variety of dishes.

To cook sugar beet, you can peel it with a vegetable peeler and slice it into thin rounds or wedges. You can then roast it in the oven with oil and seasonings, or boil it in water until it is tender. Sugar beet can also be grated and used in salads or slaws.

Fun facts about sugar beet:

Sugar beet is a major source of sugar in many parts of the world, including Europe and North America.
Sugar beet was first cultivated in Germany in the 18th century, and it quickly became a popular crop throughout Europe.
Sugar beet is a good source of fiber, potassium, and vitamin C.
Sugar beet pulp, which is left over after the sugar has been extracted, is often used as animal feed.
Sugar beet is sometimes used as a natural remedy for constipation and other digestive problems.

18. Celeriac

Celeriac, also known as celery root, is a type of root vegetable that is closely related to celery. It has a rough, knobby exterior and a creamy white interior that is firm and slightly fibrous. Celeriac has a mild, nutty flavor that is slightly sweet and earthy.

Celeriac can be used in a variety of dishes, such as:

Soups and stews: Celeriac can be added to soups and stews for a creamy, flavorful texture.
Salads: Celeriac can be sliced thinly and added to salads for a crunchy, refreshing texture.
Mashed potatoes: Celeriac can be boiled and mashed with potatoes for a flavorful, lower-carb alternative to traditional mashed potatoes.
Roasted vegetables: Celeriac can be roasted in the oven with other root vegetables for a delicious, hearty side dish.

To cook celeriac, you can peel it with a vegetable peeler and slice it into thin rounds or cubes. You can then boil it in water until it is tender, or roast it in the oven with oil and seasonings until it is golden brown and crispy.

Fun facts about celeriac:

Celeriac is a good source of fiber, potassium, and vitamin C.
Celeriac is sometimes used as a natural remedy for high blood pressure and other cardiovascular conditions.
Celeriac is a popular ingredient in French cuisine, where it is used in dishes such as celeriac remoulade and celeriac soup.
Celeriac was once used as a natural remedy for colds and other respiratory problems.
Celeriac is sometimes used as a low-carb alternative to potatoes in dishes such as fries and mashed potatoes.

19. White Cabbage

White cabbage is a type of cruciferous vegetable that is widely used in many cuisines around the world. It has a round, compact head with tightly packed leaves that are pale green or white in color. White cabbage has a mild, slightly sweet flavor that is slightly crunchy and juicy.

White cabbage can be used in a variety of dishes, such as:

Coleslaw: White cabbage is a key ingredient in coleslaw, where it is shredded and mixed with other vegetables and a creamy dressing.
Sauerkraut: White cabbage is often used to make sauerkraut, a fermented cabbage dish that is popular in many European cuisines.
Stir-fries: White cabbage can be stir-fried with other vegetables and meats for a crunchy, flavorful dish.
Soups and stews: White cabbage can be added to soups such as my homemade cabbage soup recipe and stews for a hearty, nutritious dish. It’s also delicious as a buttered cabbage side dish or made with bacon and cabbage.

To cook white cabbage, you can slice it thinly and saute it in oil or butter until it is tender and slightly caramelized. You can also boil it in water or broth until it is tender, or roast it in the oven with oil and seasonings until it is crispy and golden brown.

Fun facts about white cabbage:

White cabbage is a good source of fiber, vitamin C, and vitamin K.
White cabbage is sometimes used as a natural remedy for digestive problems and other health issues.
White cabbage is a popular ingredient in many Eastern European dishes, such as borscht and stuffed cabbage rolls.
White cabbage is sometimes used as a low-carb alternative to noodles in dishes such as lasagna and spaghetti.
White cabbage was once used as a natural remedy for scurvy, a disease caused by a deficiency of vitamin C.

20. White asparagus

White asparagus is a variety of asparagus that is grown underground, which prevents it from developing the green color that is characteristic of regular asparagus. Instead, white asparagus has a pale, creamy color and a slightly different flavor profile. It is often considered a delicacy in many cuisines around the world.

White asparagus can be used in a variety of dishes, such as:

Soups and stews: White asparagus can be added to soups and stews for a creamy, flavorful texture.
Salads: White asparagus can be sliced thinly and added to salads for a crunchy, refreshing texture.
Roasted vegetables: White asparagus can be roasted in the oven with oil and seasonings for a delicious, hearty side dish.
Grilled or sautéed: White asparagus can be grilled or sautéed with other vegetables and meats for a flavorful, healthy dish.

To cook white asparagus, you can peel it with a vegetable peeler to remove the tough outer layer, then boil it in water or broth until it is tender. You can also roast it in the oven with oil and seasonings, or grill it over high heat until it is charred and crispy.

Fun facts about white asparagus:

White asparagus is a good source of fiber, vitamin C, and vitamin K.
White asparagus is often more expensive than regular asparagus, due to the labor-intensive process of growing it.
White asparagus is a popular ingredient in many European cuisines, especially in Germany and France.
White asparagus is often served with hollandaise sauce, a rich, creamy sauce made with egg yolks and butter.
White asparagus is sometimes used as a natural remedy for digestive problems and other health issues.

21. Bamboo Shoots

Bamboo shoots are the edible shoots of bamboo plants. They are a common ingredient in many Asian cuisines, especially in Chinese, Japanese, and Korean dishes. Bamboo shoots are available fresh or canned, and they have a mild, slightly sweet flavor and a crunchy texture.

Bamboo shoots can be used in a variety of dishes, such as:

Stir-fries: Bamboo shoots can be stir-fried with other vegetables and meats for a flavorful, healthy dish.
Soups and stews: Bamboo shoots can be added to soups and stews for a crunchy, nutritious texture.
Salads: Bamboo shoots can be sliced thinly and added to salads for a refreshing, crunchy texture.
Pickles: Bamboo shoots can be pickled in vinegar for a tangy, flavorful snack.

To cook fresh bamboo shoots, you should first peel off the tough outer layer and cut the shoots into thin slices or small pieces. You can then boil them in water for a few minutes to remove any bitterness, or sauté them in oil or butter until they are tender and slightly caramelized. Canned bamboo shoots are already cooked, so they can be rinsed and used directly in recipes.

Fun facts about bamboo shoots:

Bamboo shoots are a good source of fiber, potassium, and vitamin B6.
Bamboo shoots are a sustainable food source, as bamboo is a fast-growing plant that requires little water and no pesticides.
Bamboo shoots are sometimes used as a natural remedy for respiratory problems and other health issues.
Bamboo shoots are a popular ingredient in many vegetarian and vegan dishes, as they provide a meaty texture and flavor without the use of animal products.
Bamboo shoots are sometimes considered a symbol of good luck and prosperity in Asian cultures.

22. Jerusalem Artichoke

Jerusalem artichoke is a type of root vegetable that is also known as sunchoke or sunroot. It is a species of sunflower native to North America and has a knobbly, brown exterior with a creamy, white flesh inside. Jerusalem artichokes have a sweet, nutty flavor and a crunchy texture, similar to water chestnuts.

Jerusalem artichokes can be used in a variety of dishes, such as:

Soups and stews: Jerusalem artichokes can be added to soups and stews for a creamy, flavorful texture.
Roasted vegetables: Jerusalem artichokes can be roasted in the oven with oil and seasonings for a delicious, hearty side dish.
Salads: Jerusalem artichokes can be sliced thinly and added to salads for a crunchy, refreshing texture.
Mashed potatoes: Jerusalem artichokes can be boiled and mashed with potatoes for a flavorful, lower-carb alternative to traditional mashed potatoes.

To cook Jerusalem artichokes, you can scrub them clean and slice them into thin rounds or cubes. You can then boil them in water or broth until they are tender, or roast them in the oven with oil and seasonings until they are golden brown and crispy.

Fun facts about Jerusalem artichoke:

Jerusalem artichoke is a good source of fiber, potassium, and iron.
Jerusalem artichoke was once used as a natural sweetener, as it contains a type of carbohydrate called inulin that is sweeter than sugar but does not cause a spike in blood sugar levels.
Jerusalem artichoke is sometimes used as a natural remedy for digestive problems and other health issues.
Jerusalem artichoke is a popular ingredient in French cuisine, where it is used in dishes such as celeriac and Jerusalem artichoke soup.
Jerusalem artichoke is sometimes used as a low-carb alternative to potatoes in dishes such as fries and mashed potatoes.

23. White Zucchini

White zucchini, also known as white squash, is a variety of zucchini that has a pale green or white skin. It is a summer squash that is similar in shape and size to regular zucchini, but with a milder flavor and a slightly firmer texture. White zucchini can be used in exactly the same way as regular zucchini (courgette) and you can also freeze zucchini (courgette) really well if you’ve been given or bought a large amount.

White zucchini can be used in a variety of dishes, such as:

Grilled vegetables: White zucchini can be sliced lengthwise and grilled with other vegetables for a flavorful, healthy side dish.
Stir-fries: White zucchini can be stir-fried with other vegetables and meats for a crunchy, flavorful dish.
Soups and stews: White zucchini can be added to soups and stews for a hearty, nutritious dish.
Salads: White zucchini can be sliced thinly and added to salads for a refreshing, crunchy texture.
Omelettes: you can use white zucchini in exactly the same way as regular zucchini and make it into Zucchini (Courgette) Egg Omelette

To cook white zucchini, you can slice it into rounds or lengthwise strips and sauté it in oil or butter until it is tender and slightly caramelized. You can also roast it in the oven with oil and seasonings until it is crispy and golden brown.

Fun facts about white zucchini:

White zucchini is a good source of fiber, vitamin C, and potassium.
White zucchini is sometimes used as a low-carb alternative to pasta in dishes such as lasagna and spaghetti.
White zucchini is a popular ingredient in Mexican cuisine, where it is used in dishes such as calabacitas, a stew made with zucchini, corn, and peppers.
White zucchini is sometimes used as a natural remedy for digestive problems and other health issues.
White zucchini is a versatile ingredient that can be used in a wide variety of dishes, from savory to sweet.

24. Scallopini Squash

Scallopini squash, also known as patty pan squash, is a variety of summer squash that is notable for its round, shallow shape and scalloped edges, which give it a distinctive appearance. It is a small, tender squash that is similar in taste and texture to zucchini, with a slightly sweet, nutty flavor.

Scallopini squash can be used in a variety of dishes, such as:

Grilled vegetables: Scallopini squash can be sliced into rounds and grilled with other vegetables for a flavorful, healthy side dish.
Stir-fries: Scallopini squash can be stir-fried with other vegetables and meats for a crunchy, flavorful dish.
Soups and stews: Scallopini squash can be added to soups and stews for a hearty, nutritious dish.
Salads: Scallopini squash can be sliced thinly and added to salads for a refreshing, crunchy texture.

To cook scallopini squash, you can slice it into rounds or lengthwise strips and sauté it in oil or butter until it is tender and slightly caramelized. You can also roast it in the oven with oil and seasonings until it is crispy and golden brown.

Fun facts about scallopini squash:

Scallopini squash is a good source of fiber, vitamin C, and potassium.
Scallopini squash is sometimes used as a low-carb alternative to pasta in dishes such as lasagna and spaghetti.
Golden-yellow skin scallopini is a good source of flavonoid poly-phenolic antioxidants such as carotenes, lutein, and zeaxanthin.
Scallopini squash is a versatile ingredient that can be used in a wide variety of dishes, from savory to sweet.
The name “pattypan” derives from “a pan for baking a patty”. Its French name, pâtisson, derives from a Provençal word for a cake made in a scalloped mould.

25. White Eggplant

White eggplant, also known as eggplant bianca or white albino eggplant, is a variety of eggplant that has a white or pale green skin and a creamy white flesh. It is similar in shape and texture to traditional purple eggplant, but with a milder flavor and a slightly firmer texture.

White eggplant can be used in a variety of dishes, such as:

Grilled vegetables: White eggplant can be sliced lengthwise and grilled with other vegetables for a flavorful, healthy side dish.
Stir-fries: White eggplant can be stir-fried with other vegetables and meats for a crunchy, flavorful dish.
Soups and stews: White eggplant can be added to soups and stews for a hearty, nutritious dish.
Salads: White eggplant can be sliced thinly and added to salads for a refreshing, crunchy texture.

To cook white eggplant, you can slice it into rounds or lengthwise strips and sauté it in oil or butter until it is tender and slightly caramelized. You can also roast it in the oven with oil and seasonings until it is crispy and golden brown.

Fun facts about white eggplant:

White eggplant is a good source of fiber, vitamin C, and potassium.
White eggplant is sometimes used as a low-carb alternative to potatoes in dishes such as fries and mashed potatoes.
White eggplant is a popular ingredient in Italian cuisine, where it is used in dishes such as eggplant parmesan and caponata.
White eggplant is sometimes used as a natural remedy for digestive problems and other health issues.
White eggplant is a versatile ingredient that can be used in a wide variety of dishes, from savory to sweet.

26. White Rutabaga

White rutabaga, also known as white turnip or swede, is a root vegetable that is similar in shape and size to a turnip, with a white or pale yellow skin and a yellowish flesh. It is a member of the brassica family and is related to other vegetables such as broccoli, cauliflower, and kale.

White rutabaga can be used in a variety of dishes, such as:

Roasted vegetables: White rutabaga can be chopped into cubes and roasted in the oven with oil and seasonings for a crispy, flavorful side dish.
Mashed vegetables: White rutabaga can be boiled and mashed with butter and cream for a creamy, savory side dish.
Soups and stews: White rutabaga can be added to soups and stews for a hearty, nutritious dish.
Salads: White rutabaga can be sliced thinly and added to salads for a refreshing, crunchy texture.

To cook white rutabaga, you can peel it and chop it into cubes or slices, then boil or roast it until it is tender and slightly caramelized. You can also mash it with butter and cream for a creamy, savory side dish.

Fun facts about white rutabaga:

White rutabaga is a good source of fiber, vitamin C, and potassium.
White rutabaga is sometimes used as a low-carb alternative to potatoes in dishes such as fries and mashed potatoes.
White rutabaga is a popular ingredient in Scandinavian cuisine, where it is used in dishes such as kålrotstappe (rutabaga mash) and kålrotgrateng (rutabaga gratin).
White rutabaga is sometimes used as a natural remedy for digestive problems and other health issues.
White rutabaga is a versatile ingredient that can be used in a wide variety of dishes, from savory to sweet.

27. Bean Sprouts

Bean sprouts are young, tender sprouts that are grown from the seeds of various types of beans, such as mung beans, soybeans, and lentils. They are commonly used in Asian cuisine and are a popular ingredient in dishes such as stir-fries, soups, and salads.

Bean sprouts can be used in a variety of dishes, such as:

Stir-fries: Bean sprouts can be stir-fried with other vegetables and meats for a crunchy, flavorful dish.
Soups and stews: Bean sprouts can be added to soups like my Toffu & Mushrooms soup recipe and stews for a nutritious, low-calorie dish.
Salads: Bean sprouts can be added to salads for a refreshing, crunchy texture.
Sandwiches: Bean sprouts can be used as a healthy, low-fat alternative to lettuce in sandwiches.

To cook bean sprouts, you can rinse them thoroughly and then sauté them in oil or butter until they are tender and slightly caramelized. You can also blanch them in boiling water for a few seconds to soften them slightly.

Fun facts about bean sprouts:

Bean sprouts are a good source of protein, fiber, and vitamins C and K.
Bean sprouts are low in calories and fat, making them a healthy addition to many dishes.
Bean sprouts are sometimes used as a natural remedy for digestive problems and other health issues.
Bean sprouts can be grown at home using a sprouting jar or other sprouting device.
Bean sprouts are a popular ingredient in Korean cuisine, where they are used in dishes such as bibimbap and japchae.

28. Chinese Cabbage

Chinese cabbage, also known as Napa cabbage or celery cabbage, is a leafy green vegetable that is commonly used in Asian cuisine. It has a mild, sweet flavor and a crunchy texture, and is often used in dishes such as stir-fries, soups, and salads.

Chinese cabbage can be used in a variety of dishes, such as:

Stir-fries: Chinese cabbage can be stir-fried with other vegetables and meats for a crunchy, flavorful dish.
Soups and stews: Chinese cabbage can be added to soups and stews for a nutritious, low-calorie dish.
Salads: Chinese cabbage can be sliced thinly and added to salads for a refreshing, crunchy texture.
Pickling: Chinese cabbage can be pickled for a tangy, flavorful side dish.

To cook Chinese cabbage, you can rinse it thoroughly and then sauté it in oil or butter until it is tender and slightly caramelized. You can also blanch it in boiling water for a few seconds to soften it slightly.

Fun facts about Chinese cabbage:

Chinese cabbage is a good source of fiber, vitamin C, and potassium.
Chinese cabbage is low in calories and fat, making it a healthy addition to many dishes.
Chinese cabbage is sometimes used as a natural remedy for digestive problems and other health issues.
Chinese cabbage is a popular ingredient in Korean cuisine, where it is used in dishes such as kimchi and bibimbap.
Chinese cabbage is easy to grow and can be grown in a variety of climates.

29. Leek

Leek is a vegetable that belongs to the Allium family, which also includes onions, garlic, and scallions. It has a long, cylindrical shape with white, bulbous roots and long green leaves. The edible part of the leek is the white and light green part of the leaves.

Leeks can be used in a variety of dishes, such as:

Soups and stews: Leeks are a staple ingredient in many soups like my easy Leek & Potato Soup Recipe and stews, adding a mild, sweet flavor and a hearty texture.
Quiches and frittatas: Leeks can be sautéed and added to quiches and frittatas for a flavorful, savory dish.
Roasted vegetables: Leeks can be roasted in the oven with other vegetables and makes a perfect side dish for sausages.
Salads: Leeks can be sliced thinly and added to salads for a refreshing, crunchy texture.

To cook leeks, you can slice them lengthwise and rinse them thoroughly to remove any dirt or debris. Then, you can sauté them in oil or butter until they are tender and slightly caramelized. You can also roast them in the oven with oil and seasonings until they are crispy and golden brown.

Fun facts about leeks:

Leeks are a good source of fiber, vitamins C and K, and minerals such as iron and manganese.
Leeks have been cultivated for thousands of years and were a staple food in ancient Egypt and Rome.
Leeks are the national emblem of Wales and are used in many traditional Welsh dishes.
Leeks are sometimes used as a natural remedy for digestive problems and other health issues.
Leeks are a versatile ingredient that can be used in a wide variety of dishes, from savory to sweet.

30. Lotus Root

Lotus root is an edible rhizome, a bulb from the flower of the same name that can be peeled, sliced, and eaten raw or cooked. It is a popular ingredient in many Asian cuisines, particularly in Chinese and Japanese cuisine. Lotus root is typically light brown on the outside and white on the inside, with small holes running through the center of each slice.

Lotus root can be used in a variety of dishes, such as:

Stir-fries: Lotus root can be stir-fried with other vegetables and meats for a crunchy, flavorful dish.
Soups and stews: Lotus root can be added to soups and stews for a nutritious, low-calorie dish.
Salads: Lotus root can be sliced thinly and added to salads for a refreshing, crunchy texture.
Tempura: Lotus root can be battered and fried to make a crispy, savory snack.

To cook lotus root, you can rinse it thoroughly and then slice it into thin rounds or strips. You can then stir-fry it with other vegetables and meats, or boil it in water until it is tender. Lotus root can also be pickled for a tangy, flavorful side dish.

Fun facts about lotus root:

Lotus root is a good source of fiber, vitamins C and B6, and minerals such as iron and copper.
Lotus root has been used in traditional Chinese medicine for thousands of years to treat a variety of ailments, including digestive problems and respiratory issues.
Lotus root is sometimes called “the underwater potato” because it grows in muddy ponds and rivers.
Lotus root is a popular ingredient in Japanese cuisine, where it is used in dishes such as tempura and sushi.
Lotus root is a versatile ingredient that can be used in a variety of dishes, from savory to sweet.

31. White Kale

White-stemmed kale, also known as white Russian kale, is a variety of kale that has green leaves with white midribs. It has a mild, sweet flavor and a slightly crunchy texture. It can be used in a variety of dishes, such as:

Salads: White-stemmed kale can be sliced thinly and added to salads for a refreshing, crunchy texture.
Stir-fries: White-stemmed kale can be stir-fried with other vegetables and meats for a crunchy, flavorful dish.
Soups and stews: White-stemmed kale can be added to soups and stews for a nutritious, low-calorie dish.

To cook white-stemmed kale, you can rinse it thoroughly and then sauté it in oil or butter until it is tender and slightly caramelized. You can also blanch it in boiling water for a few seconds to soften it slightly.

Fun facts about kale:

Kale is a good source of fiber, vitamins A, C, and K, and minerals such as calcium and iron.
Kale has been cultivated for thousands of years and was a staple food in ancient Greece and Rome.
Kale is sometimes called “the king of vegetables” because of its many health benefits.
Kale is a versatile ingredient that can be used in a wide variety of dishes, from savory to sweet.
National Kale Day is celebrated on the first Wednesday of October.

32. White broccoli

White flowering broccoli can be used in a variety of dishes, such as:

Stir-fries: White flowering broccoli can be stir-fried with other vegetables and meats for a crunchy, flavorful dish.
Soups and stews: White flowering broccoli can be added to soups and stews for a nutritious, low-calorie dish.
Salads: White flowering broccoli can be sliced thinly and added to salads for a refreshing, crunchy texture.

To cook white flowering broccoli, you can rinse it thoroughly and then sauté it in oil or butter until it is tender and slightly caramelized. You can also blanch it in boiling water for a few seconds to soften it slightly.

Fun facts about Chinese broccoli:

Chinese broccoli, also known as gai lan, is a leafy green vegetable that is a member of the Brassica family, which also includes broccoli, cauliflower, and cabbage.
Chinese broccoli is a good source of fiber, vitamins A, C, and K, and minerals such as calcium and iron.
Chinese broccoli is a popular ingredient in Cantonese cuisine, where it is often stir-fried with garlic and oyster sauce.
Chinese broccoli is sometimes used as a natural remedy for coughs and other respiratory issues.
Chinese broccoli is easy to grow and can be grown in a variety of climates.

33. White Cannellini Bean

Cannellini beans are a type of white bean that is native to Italy. They are also known as white kidney beans due to their shape and size. Cannellini beans are oval-shaped and have a creamy white color.

Cannellini beans can be used in a variety of dishes, such as:

Soups and stews: Cannellini beans are a staple ingredient in many soups and stews, adding a mild, sweet flavor and a hearty texture.
Salads: Cannellini beans can be added to salads for a nutritious, protein-packed meal.
Dips: Cannellini beans can be blended with garlic, lemon juice, and olive oil to make a creamy dip.
Pasta dishes: Cannellini beans can be added to pasta dishes for a protein boost and a creamy texture.

To cook cannellini beans, you can soak them overnight in water to soften them. Then, you can boil them in water or broth until they are tender. You can also use canned cannellini beans, which are already cooked and ready to use.

Fun facts about cannellini beans:

Cannellini beans are a good source of fiber, protein, vitamins B and C, and minerals such as iron and magnesium.
Cannellini beans are sometimes used as a meat substitute in vegetarian and vegan dishes.
Cannellini beans are a popular ingredient in Italian cuisine, where they are used in dishes such as pasta e fagioli and minestrone soup.
Cannellini beans are sometimes used in weight loss supplements due to their high fiber content.
Cannellini beans are easy to grow and can be grown in a variety of climates.

34. Daikon Radish

Daikon radish is a type of radish that is native to Southeast and East Asia. It is a root vegetable that is cylindrical in shape and typically white in color, although some varieties have green flesh or may be black.

Daikon radish can be used in a variety of dishes, such as:

Pickles: Daikon radish can be pickled for a tangy, flavorful side dish.
Stir-fries: Daikon radish can be stir-fried with other vegetables and meats for a crunchy, flavorful dish.
Soups and stews: Daikon radish can be added to soups and stews for a nutritious, low-calorie dish.
Salads: Daikon radish can be sliced thinly and added to salads for a refreshing, crunchy texture.

To cook daikon radish, you can rinse it thoroughly and then slice it into thin rounds or strips. You can then stir-fry it with other vegetables and meats, or boil it in water until it is tender. Daikon radish can also be pickled for a tangy, flavorful side dish.

Fun facts about daikon radish:

Daikon radish is a good source of fiber, vitamins C and B6, and minerals such as iron and copper.
Daikon radish has been used in traditional Chinese medicine for thousands of years to treat a variety of ailments, including digestive problems and respiratory issues.
Daikon radish is a popular ingredient in Japanese cuisine, where it is used in dishes such as tempura and sushi.
Daikon radish is sometimes called “the king of radishes” because of its large size and versatility.
Daikon radish is a versatile ingredient that can be used in a wide variety of dishes, from savory to sweet.

35. Arracacha

Arracacha, also known as Peruvian carrot or white carrot, is a root vegetable that is native to the Andes region of South America. It is a member of the carrot family and is similar in appearance to a parsnip, with a creamy white color and a tapered shape.

Arracacha can be used in a variety of dishes, such as:

Soups and stews: Arracacha can be added to soups and stews for a nutritious, low-calorie dish.
Fries: Arracacha can be sliced into thin strips and fried for a crispy, flavorful snack.
Purees: Arracacha can be boiled and mashed into a creamy puree, similar to mashed potatoes.
Salads: Arracacha can be sliced thinly and added to salads for a refreshing, crunchy texture.

To cook arracacha, you can rinse it thoroughly and then peel it with a vegetable peeler. You can then slice it into rounds or strips and boil it in water until it is tender. Arracacha can also be fried or roasted for a crispy texture.

Fun facts about arracacha:

Arracacha is a good source of fiber, vitamins A and C, and minerals such as calcium and iron.
Arracacha has been cultivated in the Andes region for thousands of years and was a staple food for the Inca civilization.
Arracacha is sometimes used as a natural remedy for digestive issues and respiratory problems.
Arracacha is a versatile ingredient that can be used in a wide variety of dishes, from savory to sweet.
Arracacha is a popular ingredient in Peruvian cuisine, where it is used in dishes such as stews and soups.

36. Spring Onions (Scallions)

Spring onions, also known as scallions, are a type of onion that is harvested before the bulb has fully developed. They are long and slender, with a white base and green leaves.

Spring onions can be used in a variety of dishes, such as:

Salads: Spring onions can be sliced thinly and added to salads for a refreshing, crunchy texture.
Stir-fries: Spring onions can be stir-fried with other vegetables and meats for a mild, oniony flavor.
Soups and stews: Spring onions can be added to soups and stews for a nutritious, low-calorie dish.
Garnishes: Spring onions can be chopped finely and used as a garnish for a variety of dishes.

To cook spring onions, you can rinse them thoroughly and then slice them thinly, using both the white and green parts. You can then stir-fry them with other vegetables and meats, or add them to soups and stews for a mild, oniony flavor. Spring onions can also be grilled or roasted for a smoky, caramelized flavor.

Fun facts about spring onions:

Spring onions are a good source of fiber, vitamins A and C, and minerals such as iron and calcium.
Spring onions are often used in Asian cuisine, where they are used in dishes such as stir-fries and noodle soups.
Spring onions are sometimes used as a natural remedy for digestive issues and respiratory problems.
Spring onions are easy to grow and can be grown in a variety of climates.
In some countries, such as the United Kingdom, spring onions are known as “salad onions” due to their popularity in salads.

This blog post was originally written on 14 August 2023 and last updated on 23 February 2025