The vegetables that we eat today have been around for centuries. They were first cultivated by the ancient Egyptians, who are credited with the discovery of many vegetables that are still popular today, such as lettuce, leeks, and onions.
The ancient Greeks and Romans also enjoyed vegetables, and they were later introduced to the rest of Europe during the Renaissance.
The edible vegetable that you find in your local supermarket may be familiar, but did you know that Carrots originated in Afghanistan and were originally purple or white with a thin, forked root.
They didn’t turn orange until the 16th century when Dutch farmers developed an orange cultivar by crossing yellow mutants of the original purple vegetables.
In this article, we provide a comprehensive list of vegetable names available in our shops today.
Table of Contents
Asparagus – Asparagus officinalis
Asparagus is a vegetable that belongs to the Liliaceae family. It is a perennial plant that has an edible stem. The word “asparagus” comes from the Greek word “aspharagos” which means “shoot of a plant”.
Asparagus has been cultivated for over 2,000 years and is thought to have originated in Asia or Africa. It was first introduced to Europe by the Romans and has since become a popular vegetable around the world. Rich in: potassium, fiber, thiamin, and vitamins A, B6, and C Aubergines – Solanum melongena
Aubergines are vegetables that belong to the Solanaceae vegetables. It has purple or yellow skin and white flesh. The word “aubergine” is derived from the French word “eggplant” which comes from the Italian dialect word “melanzana”
Aubergine was first cultivated in India by Muslim traders in the 15th century. They were brought to North America later on during colonial times. Aubergine became more popular in Europe after it was introduced by Portuguese traders in the 16th century. Its popularity declined during World War II but it has grown in popularity since then.
Rich in vitamins C
Beetroot – Beta vulgaris subsp. vulgaris Conditiva Group
Beetroot is a type of root vegetable originating from Asia. It is a plant that is related to the sugar beet and cowpea. Beetroots have been cultivated in the Mediterranean region since the time of Ancient Rome, mainly for their leaves which were used as vegetables and to wrap around meat.
The word “beetroot” may originate from the Old English word “bete” which means “to treat with boiling water”. This may be because beetroots are often boiled before eating today.
Rich in: Folate, Manganese,Vitamin C, Vitamin A, Potassium.
Brinjal – Solanum melongena
A fleshy, edible fruit, it’s is also known as Eggplant, Aubergine, and Garden Egg. It originated in Eastern Asian countries like India, China and Japan. The word “brinjal” is derived from the Portuguese word of brinja (meaning “to sparkle”), which was given to them for the glossy shine of the fruit. Brinjals were introduced to Europe by Portuguese traders who brought them back from their colonies in India.
Rich in: vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium
Broccoli – Brassica oleracea var. italica
Broccoli is a vegetable that belongs to the Brassica oleracea vegetables. It consists of green leaves with white flowers. The word “broccoli” comes from the Italian word “brocco” which means “the sprout”.
Broccoli was first cultivated in Europe during the 16th century by members of the Italian nobility. It was introduced to North America by Italian immigrants in 1914 and has since become central to modern North American culture where it is commonly eaten as part of organised meal plans to limit calories.
Rich in: Calcium, Iron, Phosphorous, Potassium, Zinc, Thiamin, Riboflavin, Niacin.
Brussels Sprouts – Brassica oleracea var. gemmifera
Brussel sprouts are vegetables that belong to Brassica vegetables. It consists of dark green leaves with white flowers. The word “brussel” comes from the Dutch word “bruissel” which means “the sprout”.
Brussel sprouts first became popular in Europe during the Middle Ages and were often eaten as a side dish with vegetables and boiled meat. They were introduced to North America by European settlers and became a central part of modern American culture where they are commonly eaten as part of organised meal plans to limit calories.
Rich in: Vitamins K, C, A.
Cabbage -Brassica oleracea
A vegetable that is related to broccoli and cauliflower. It is a green, leafy vegetable that is often used in salads or cooked dishes like soup or stir-fry.
Cabbages have been around for centuries and are thought to have originated in ancient Greece. They were later introduced to the rest of Europe during the Renaissance
Rich in: vitamin C
Carrots – Daucus carota subsp. sativus
Carrots are vegetables that belong to the “Daucus Carota” genus of plants. They are most commonly eaten raw or cooked and are often used in salads or stewed dishes. The word “carrot” is derived from an old Saxon word that means “horned turnip”.
Carrots were cultivated in Europe as early as the 16th century. Some historians believe that carrots were first domesticated in Central Asia around 2000 BC, while others theorize that they originated in ancient India around 4000-5000BC
Rich in: calcium and vitamin K
Cauliflower – Brassica oleracea
Cauliflower is a vegetable that is related to the broccoli and cabbage family. It is a white, cauliflower-like vegetable that is often used in salads or cooked dishes like soup or stir-fry.
Cauliflowers have been around for centuries and are thought to have originated in ancient Greece. They were later introduced to the rest of Europe during the Renaissance
Rich in: Vitamin C
Chilli – Capsicum
A chilli is a spicy pepper that is related to the tomato. It is a fruit that is often used in curries, sauces, and other spicy dishes. The word “chilli” comes from the Nahuatl word “chīlli” which means “pepper”.
The chilli was domesticated in Central and South America. They were later introduced to Europe by Portuguese traders who brought them back from their colonies in the early 16th century.
Rich in: vitamin C, and B6
Corn – Zea mays subsp. mays
A type of maize that has been selectively bred to have high sugar content. It is a vegetable that is often eaten as a snack or in salads. The word “corn” comes from the Old English word “cere” which means “grain”.
Sweet corn was first cultivated in North America by Native Americans who selectively bred the maize plants to have high sugar content. They soon began to cultivate it for other purposes such as making flour and alcoholic beverages.
It was later introduced to Europe by Christopher Columbus in the 15th century. Sweet corn became popular in Europe during the 18th century and was soon being exported to other parts of the world.
Rich in: Vitamins B5, B6
Cucumber – Cucumis sativus
The cucumber is a vegetable that belongs to the Cucurbitaceae family. It is a vine that has vegetables that are usually eaten raw or cooked. The word “cucumber” comes from the Persian word “kakar” which means “to shrink”.
Cucumbers were domesticated in Central Asia around 2000 BC. They were later introduced to Europe by means of trade routes with Ancient Rome and spread throughout North America during the 17th century after being brought over by Spanish settlers.
Rich in: vitamins B and C along with minerals like copper, phosphorus, potassium, and magnesium.
Garlic – Allium sativum
Garlic is a perennial bulbous plant that belongs to the “Allium” family. Garlic’s close relatives are onions, shallots, leeks, and chives.
The garlic was originally domesticated in Central Asia around 2000 BC. It came to Europe by means of trade routes with Ancient Rome and spread throughout North America during the 17th century after being brought over by Spanish settlers.
Decent amounts of calcium, copper, potassium, phosphorus, iron. and vitamin B1
Ginger – Zingiber officinale
Ginger is a plant that belongs to the Zingiberaceae family. It is a herbaceous perennial plant with fleshy rhizomes. The ginger has many varieties, including fresh ginger, dried ginger, and crystallized ginger.
The word “ginger” can mean both the root and the plant itself. Ginger was domesticated in South Asia around 4000-5000 BC
Rich in: vitamin C, and B vitamins thiamine, riboflavin and niacin
Green beans – Phaseolus vulgaris
A type of legume originating from Central and North America. It is a fresh vegetable that is commonly eaten as vegetables or in soup. The word “green” comes from the Old English word “grene” which means “to grow”.
Green vegetables have been cultivated since ancient times and were first introduced to Europe by the Romans. They became a central part of European culture during colonial times and are now very popular around the world.
Rich in: Vitamins K, C, A.
Jackfruit – Artocarpus heterophyllus
Jackfruit is a fruit that belongs to the “Artocarpus” genus. It is a large tree with spiny leaves and round yellow-green fruits. The jackfruit is native to South and Southeast Asia.
The word “jackfruit” originated from Portuguese sailors who were introduced to the fruit when they came across it in India in the 16th century. Some historians believe that the trees may have been planted in India by ancient Hindu settlers around 2000 BC.
Rich in: vitamins B and C.
Lady’s finger (Okra) – Abelmoschus esculentus
A vegetable that is related to the eggplant. It is an elongated vegetable that is often used in curries or stir-fries. Lady’s finger has smooth skin and a mild flavour.
Lady’s finger was first domesticated in India around 4000-5000 BC. They were later introduced to Europe by Portuguese traders who brought them back from their colonies in the early 16th century.
Rich in: Folate, niacin, Vitamin C, Vitamin E and Vitamin K
Mushroom – Agaricus bisporus
Mushrooms are vegetables that belong to the Basidiomycota and Ascomycota phyla. They come in a variety of shapes and sizes and can be eaten raw or cooked. The word “mushroom” comes from the Old English word “more”, which means “fungal growth”.
The true history behind mushrooms is unknown, but there are many theories – one such theory is that they were first cultivated during Neolithic times when people began using soil to grow vegetables.
Rich in: vitamin B, riboflavin, niacin, and pantothenic acid
Onion – Allium cepa
Onions are vegetables that are related to garlic and shallots. They are typically eaten raw or cooked and are used as ingredients in dishes like salads, curries, and pizzas. Green Onion or Scallions are fresh young onions identified by their slender shape and mild flavour.
The onion is a bulbous vegetable that is believed to have originated in Central Asia. They were first introduced to North America by Spanish and Portuguese traders who brought them back from their colonies in the early 16th century.
Rich in: vitamin C, B6
Potato – Solanum tuberosum
Potato is a starchy, tuberous crop that is related to tomato and bell pepper. Potatoes are often boiled, mashed, or roasted, and are a popular ingredient in dishes like shepherd’s pie and potato salad.
The potato is believed to have originated in the Andes Mountains of Peru. They were first introduced to Europe in the 16th century and became popular in the United Kingdom after Sir Walter Raleigh brought them back from his travels.
Rich in: vitamin C, B1, B3 and B6 and minerals such as potassium, phosphorus and magnesium, and contains folate, pantothenic acid and riboflavin
Peas – Pisum sativum
Peas are a type of legume that is closely related to beans and lentils. They have been cultivated for over 4,000 years and are thought to have originated in the Middle East or Asia.
Peas were first introduced to Europe by the Romans and have since become a popular vegetable around the world.
Rich in vitamins C and E, zinc
Pumpkin – Cucurbita pisifera
A creeping vine plant that is usually used as a sweet ingredient in desserts, like pies. It is a plant with yellowish-orange flesh and an oblong shape. The pumpkin has been around since as early as 5,000 BC
The pumpkin’s close relatives are the cucumber, the melon and the squash. The vegetables were spread by Native Americans to Europe and Asia after they were first cultivated in Peru around 2000 BC.
Rich in: Vitamin C and A
Radish – Raphanus sativus
A radish is a cruciferous vegetable that belongs to the “Raphanus” genus of plants. They are usually eaten raw or cooked and are thus often used as vegetables or toppings for salads. The word “radish” comes from the Middle English words “radde”, which means red, and “radeis”, which means root vegetables.
Radishes were cultivated in Europe as early as the 16th century. Some historians believe that radishes were first domesticated in Central Asia around 2000 BC, while others theorize that they originated in ancient India around 4000-5000BC.
Rich in: vitamin C
Spinach – Spinacia oleracea
Leafy green vegetables related to the beet. It is an annual plant that is often used in salads, soups, or cooked dishes. The word “spinach” is derived from the Old French word “espinache” which means “prickly leaf”.
Spinach was domesticated in Persia around 600 BC. They were later introduced to the rest of Europe by the Arabs in the 10th century.
Rich in: Vitamin A, Vitamin C, Vitamin K, iron, folate, and potassium
Tomato – Solanum lycopersicum
A tomato is a fruit that belongs to the “Solanum” genus of plants. The word “tomato” comes from tymato, its name in Nahuatl, which means “plump thing with a navel”
Tomatoes are vegetables that are typically eaten raw or cooked. They are mainly used as an ingredient for dishes like pasta sauce and pizza. Tomatoes are also often canned so they can be eaten year-round
The tomato was originally domesticated in Mexico around 10,000 BC. The Spanish spread them throughout South America during the 16th century, but it wasn’t until the 19th century that the tomato went mainstream in both Europe and North America because of their popularity with Italian immigrants.
Rich in: vitamin E, and vitamin C
Sweet Potatoes – Ipomoea batatas
The sweet potato is a root vegetable that is related to the morning glory. It is often cooked and eaten with vegetables or in soup. The word “sweet potato” may have originated from Native American words that mean “roots that are good to eat”
The Sweet potato was first cultivated in North America in the 17th century by European settlers. The sweet potato was later introduced to Asia by British traders in the 18th century and became common throughout Europe during colonial times.
Rich in: Vitamin A, C, Manganese, Vitamin B6, Potassium, Pantothenic acid, Copper, Niacin.
