Last Updated on October 7, 2023

Welcome to the blog about vegetables that start with S!

Here, we’ll explore all sorts of succulent, crunchy, and flavorful vegetables that begin with the letter “S”, such as spinach, squash, and sweet potatoes.

So put on your vegetable-loving’ hats and join us as we take a look at all that sizzling produce!

Vegetables Start With S

Vegetables are an essential part of a healthy diet and provide essential nutrition to keep us growing, developing, and functioning. Eating a variety of vegetables provides us with the vitamins and minerals necessary to stay healthy.

There are many vegetables that start with the letter S, allowing people to find new options to incorporate into meals.

List Of Vegetables Beginning With S

Depending on the region, some of these vegetables may be more accessible than others. Included in this list are common and exotic vegetables from around the world.

Each vegetable will have its own unique nutritional benefits as well as flavor profiles that can add something new to your next meal!

1. Spinach – A Nutritious Superfood

Spinach (scientific name: Spinacia Oleracea) is a popular and nutritious leafy vegetable that begins with the letter S.

It is full of vitamins and minerals, as well as dietary fiber. It is an incredibly versatile vegetable to cook with in a variety of dishes – from soups, salads, and stir-fries to side dishes such as gratins or casseroles.

Spinach also has many health benefits – it is high in iron, vitamins A and C, calcium, protein, and antioxidants.

Many people overlook its potential to help fight cancer, diabetes and reduce overall inflammation.

When buying spinach you should look for crisp leaves free of yellow patches. Wash spinach thoroughly before cooking as there may be residual dirt on the leaves which can affect the taste of the dish if not properly removed.

You can eat spinach cooked or eaten raw – when raw it adds a delightful crunchiness to salads and sandwiches. Cooked in dishes such as quiches it becomes soft and slightly sweet in flavor.

The addition of olive oil will intensify its flavor even further by drawing out its natural oils, making it much tastier!

2. Soybeans

Soybeans are a type of legume that can often be classified as both a vegetable and a protein source.

They are the main ingredient for bean curd products, regular soy sauce, dark soy sauce, soy milk, and tofu.

While they are technically a seed, they are often thought to be a vegetable because they can be eaten in their immature form and prepared in many ways similar to other vegetables.

Soybeans have many health benefits due to the high amount of vitamins, minerals, and antioxidants present.

They are an excellent source of plant-based protein, fiber, and essential fatty acids.

3. Sweet Potatoes (Yam)

Sweet potatoes (another name: yam) are a nutritious and delicious veggie in a variety of dishes. They are full of vitamin A, vitamin C, dietary fiber, calcium, potassium, and more.

They are also naturally low in fat and provide antioxidants that may help to lower your risk for certain diseases. Plus, they come in a range of sizes and colors to meet a variety of tastes.

With their sweet flavor and creamy texture, you can enjoy sautéed sweet potatoes, boiled, baked, or pureed into soup or mashed as a side dish.

They can also be pureed into pancakes or waffles for breakfast or stirred into oatmeal for an extra nutrient boost. Sweet potatoes make an ideal starter for creating curries, stews, or baked dishes since they don’t require pre-cooking before mixing with other ingredients.

Because they’re so versatile and packed with nutrients – plus low in calories – sweet potatoes have become one of the most popular vegetables around the world.

To get the most nutrition out of your sweet potato dishes, eat them with the skins on where possible as this increases their fiber content.

4. Squash

Squash, is a popular vegetable that starts with s, and is a member of the gourd family. It is one of the most versatile vegetables available.

Its mild flavor and creamy texture make it an ideal addition to a variety of dishes. There are several types of squash ranging in shape, size, and color including acorn, spaghetti, butternut, zucchini, and winter squash.

Squash is an excellent source of vitamins A and C as well as potassium and fiber which helps promote regularity and improve digestion.

It is also naturally low in fat so you can enjoy it without worrying about calorie intake (I like to add butternut squash to my wild rice soup).

You can blend cooked squash into purees which are rich in healthful benefits for young children, who often have finicky appetites or are developing their food palate.

So if you’re looking for creative ways to spice up breakfast or dinner time meals these versatile little veggies should definitely be your go-to!

5. Snap Peas – A Sweet and Crunchy Treat

Snap Peas, also known as Sugar Snap Peas, are a sweet and crunchy treat that makes a great healthy snack.

They are a member of the legume family and have been enjoyed as a spring harvest in Northern Europe since the Middle Ages. Their thin edible pods are filled with sweet green peas that can be eaten cooked or raw in salads.

Cooking snap peas is easy – steaming, boiling or even microwaving will help retain their flavor as well as nutritional value.

You can easily incorporate them into salads, stir-fry dishes, or pasta sauces. For an extra crunchy twist, you can lightly sauté them with some garlic or shallots for added flavor!

Snap peas go great with other vegetables such as peppers, carrots, and mushrooms for a colorful side dish that is sure to be appetizing and nutritious!

6. Swiss Chard – A Nutrient-Dense Leafy Green Vegetable

Swiss chard (also known as leaf beet, silverbeet, seakale beet, and spinach beet) is a nutrient-dense green that is easily recognizable by its long, broad stalks with edible leaves.

They are red, yellow, pink, and purple in color. Swiss chard has an unmistakably earthy flavor reminiscent of spinach or beet greens.

All parts of the plant are edible and can be cooked together in dishes like sautés and stir-fries for a delicious compliment to any meal.

Swiss chard is rich in vitamins A and C as well as iron, magnesium, and potassium.

The antioxidants found in this green come from its high levels of beta-carotene and lutein which may help protect your eyesight as you age.

This nutrient-dense green will also provide you with dietary fiber to support your digestive system health.

The wonderful flavor and texture of Swiss Chard make it a perfect ingredient for salads or casseroles; it can also be used in place of kale or spinach for soups and dips.

When cooking with Swiss Chard be sure to trim the stem end before cutting them into half-inch pieces – if prepping the leaves only then simply remove the stem from the bottom up – so that both components have similar cooking times when added to a dish together.

Sautéing in a pan with some olive oil is an excellent way to prepare this veggie.

7. Shallots

Shallots are mild and sweet onions related to both the onion and garlic families. They are an allium, like scallion, garlic, and onions, but have a milder flavor than either.

As a member of the genus Allium cepa, shallots have papery skin that wraps around small clusters of edible bulbs.

The two most common varieties of shallots are the French Grey Shallot or Eschallot (Allium ascalonicum) and the Dutch Yellow Shallot; however, other types such as the Italian Red Shallot can also be found.

Shallots are often used as an aromatic seasoning in much the same way as onions and garlic.

When tender, shallots can be added raw to salads or cooked in preparation for sauces and other dishes.

Fresh shallots may be sautéed or added last to soups and stews to maintain their delicate flavor profile; however, when lightly roasted or caramelized they become mildly sweet with a hint of nuttiness that intensifies their depth of flavor in recipes.

Shallots can even be dried for storage and accessed later for use in adding subtle flavor to stocks, rice congee, broths, soups, stews, marinades, and dressings – just about any savory recipe requiring some mild onion-like vegetable flavoring without overwhelming heat.

Whether you choose fresh or dried it is generally easier to buy them pre-packaged rather than individually selecting them from bulk bins at your local market – a savvy shopper’s useful tip!

8. Scallion (Spring Onion)

Scallion is a staple vegetable that starts with the letter ‘S’. It belongs to the onion family and has a milder flavor compared to other members of its family.

They are typically harvested while still young and tender, so they have a light and mild taste.

You can eat them raw or cooked in various dishes, adding flavor and color. Add scallions in stir-fries, salads, soups, and stews— anything you would like to add a hint of oniony goodness too.

They can also be served as a side dish, either steamed or sautéed with butter and garlic.

For an extra punch of flavor, scallions can be added fresh to dishes at the end of cooking time for an extra burst of color and flavor.

All in all, scallions are a versatile vegetable that you can add a twist to any dish!

9. Snow Pea

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Snow Pea is one of the most popular vegetables that start with s. It is a cool-season legume, which means that it does well in cooler climates and can be grown from late spring to early summer.

The snow pea is a flat pod vegetable with edible, tender sweet peas inside.

It is important to harvest them before they become too mature; as this will ensure their full flavor and sweetness.

You can use snow peas in salads and stir-fries, but can also be cooked in soups and stews for extra flavor.

Not only are they packed with nutrients, they have a light crunchy texture and mildly sweet taste that makes them enjoyable to eat!

10. Swedes

Swedes, sometimes known as Rutabagas, are root vegetables that are closely related to turnips.

They are a member of the Brassica family and have a mild flavor that is slightly sweet and nutty. Vegetable Swedes can be eaten raw or cooked and have a wide variety of uses in recipes.

The most popular way to eat them is boiled or mashed with potatoes or carrots. They can also be roasted, fried, sautéed, or added to soups and stews. When cooked, their flavor develops even further and they become sweeter and richer in taste.

11. Salsify

Salsify is a type of vegetable that belongs to the family of vegetables known as root vegetables. It is related to both the oyster plant and the artichoke, and its flavor has been compared to a combination of parsnip, artichoke, and oyster.

It has a creamy white or yellowish color with thin edible skin and an edible root that can be eaten raw or cooked.

The leaves of salsify are also edible when cooked, but they must first be boiled twice in order to remove any bitterness.

Salsify is very versatile and is often used in soups, stews, salads, casseroles, and gratins. It pairs well with other vegetables such as onions, artichokes, and mushrooms as well as with meat dishes such as beef or pork.

Due to its mild flavor, it can easily be incorporated into many dishes without overpowering the other flavors present.

12. Sea Kale

Sea Kale is a type of vegetable that belongs to the Brassicaceae family and is closely related to cabbage, broccoli, cauliflower, and kale. It grows in the shallow waters of the North Atlantic Ocean, from Norway to Portugal.

Sea Kale has a mild flavor that has been likened to asparagus, with a slightly sweet taste and crunchy texture. The leaves are generally light green in color.

Cooked sea kale is often used as a side dish mixed with other vegetables or as part of salads. Raw sea kale can be added to smoothies or blended into dips for extra nutrition.

13. Scorzonera

Scorzonera is an exotic vegetable that begins with the letter S. It’s a perennial species of the daisy family and is native to Europe, North Africa, and Asia.

The plant has large, fleshy roots that are long and cylindrical in shape. They have black or dark brown skin with light yellow or white flesh inside.

It has a slightly artichoke-like flavor. When cooked, it has a sweet flavor and creamy texture, similar to parsnip.

You can eat Scorzonera raw, boiled, grilled, or even made into chips! It’s a healthy ingredient in soups or stews and you can also pair it with vegetables like mushrooms or carrots for added flavor.

14. Samphire

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Samphire is a vegetable that refers to different types of edible plants from the genus Crithmum, found in coastal areas around the world.

It is an incredibly nutritious and versatile food that can be prepared in many different ways. Samphire has a unique salty and mineral-rich flavor and texture that make it popular among many cuisines.

You can eat this vegetable cooked or pickled, or eat it raw when young. Additionally, it’s great to incorporate samphire in salads or added to stir-fry dishes for extra flavor.

Overall, samphire is an amazing vegetable with incredible nutritional benefits that you should definitely take advantage of!

15. Sea Beet (A Type of Sea Vegetable)

Sea Beet is a vegetable from the Chenopod family. Because of its name, a lot of people thought it grows in the sea. In fact, it is a vegetable that grows in coastal areas of Europe, northern Africa, and southern Asia.

It has a mild flavor raw or cooked. The leaves of sea beet are thick, dark green, and slightly bitter, while the stems are thin and tender.

It is an excellent choice for salads or as a side dish. Because it grows wild near the coast it is an environmentally friendly food that can help protect local ecosystems.

16. Sorrel

Sorrel is a leafy vegetable that is native to Europe. It is an herbaceous perennial plant that belongs to the buckwheat family and has a sour flavor when eaten raw.

The leaves are large, with a pointed tip at the end, and can range from light green to reddish-brown in color.

When cooked, it has a spinach-like texture and mild flavor that pairs well with butter and cream sauces.

Fresh sorrel can be enjoyed from spring through summer but dried leaves can be kept all year round for use in recipes.

17. Sierra Leone Bologi

Sierra Leone Bologi is one of the vegetables that start with s that is mostly found in Sierra Leone. It is a green leafy vegetable, which has a similar taste to spinach and okra.

The leaves are usually cooked with onions, tomatoes, garlic, pepper, and oil as the main ingredients.

18. Savoy Cabbage

Savoy Cabbage is a vegetable that begins with s and is part of the same family as Brussels Sprouts, Kale, and Collard Greens.

It has a mild flavor compared to other varieties of cabbage and its leaves are much crinklier than regular cabbage.

It is also easy to incorporate into any meal such as salads, soups, and stir fry dishes – making it an ideal choice for a healthy diet!

Summary of Vegetables That Start With S

Vegetables that start with S offer a wide range of flavors, colors, and nutrition. Some examples are spinach, snow peas, shallots, sweet potatoes, squash, and Swiss chard.

All of these vegetables have health benefits such as providing antioxidants, vitamins A & C, and dietary fiber while being low in fat ensuring they work great included in any diet plan.

18 Vegetables That Start With S