Do you often find yourself stuck when trying to add variety to your meals? I get it. It’s easy to fall into a rut with the same old veggies.

But there’s a whole world of tasty and healthy options out there, including some you might not have heard of before.

I’m here to help you spice up your diet with some lesser-known vegetables. In this post, I’ll introduce you to 17 vegetables that start with the letter O. You’ll learn about their flavors, uses, and health benefits.

By the end, you’ll have a new list of veggies to try in your kitchen. Let’s get started!

1. Oca

Oca, a tuberous vegetable native to the Andes, is known for its bright colors and tangy flavor. It resembles a small potato but offers a unique taste profile that is both sweet and slightly sour.

Nutritional Value:

• High in carbohydrates and vitamin C.
• It contains iron, potassium, and antioxidants.

Culinary Uses:

• Often used in salads, soups, and stews.
• It can be roasted, boiled, or eaten raw.

Growing Tips:

• Prefers cool climates and well-drained soil.
• Requires full sun but can tolerate partial shade.

Availability:

• Harvested in late autumn.
• Available in specialty markets, especially those focusing on Andean foods.

2. Okra

Okra, a green, podded vegetable, is beloved for its mucilaginous texture, which thickens soups and stews. It’s a staple in Southern and Creole cuisine, often featured in dishes like gumbo.

Nutritional Value:

• Rich in fiber, vitamins A and C.
• Contains antioxidants and folic acid.

Culinary Uses:

• Used in gumbo, stir-fries, and as a fried snack.
• It can be grilled, sautéed, or pickled.

Growing Tips:

• Thrives in warm, well-drained soil.
• Requires regular watering and full sun.

Availability:

• Peak season is from June to September.
• Widely available in supermarkets and farmers’ markets.

3. Onion

Onion is a widely used vegetable known for its pungent flavor and versatility in cooking. It’s a staple ingredient in many dishes worldwide, from soups and stews to salads and sandwiches.

Nutritional Value:

• High in vitamin C, fiber, and antioxidants.
• Contains sulfur compounds beneficial for heart health.

Culinary Uses:

• They are used in a wide variety of dishes, both raw and cooked.
• It can be sautéed, caramelized, grilled, or used as a flavor base.

Growing Tips:

• Prefers well-drained soil and full sun.
• Requires consistent watering and regular weeding.

Availability:

• Available year-round.
• Look for firm, dry bulbs with no soft spots.

4. Ornamental Kale

Ornamental Kale, though primarily grown for its decorative leaves, is also edible. It has a slightly bitter taste and is often used as a garnish or in salads.

Nutritional Value:

• Rich in vitamins A, C, and K.
• Contains antioxidants and fiber.

Culinary Uses:

• Used in salads, as a garnish, or steamed.
• Can be added to soups or smoothies.

Growing Tips:

• Thrives in cool weather and well-drained soil.
• Requires full sun to partial shade.

Availability:

• The peak season is fall and winter.
• Available at farmers’ markets and some grocery stores.

5. Ogonori

Ogonori is a type of edible seaweed popular in Asian cuisine. It has a crunchy texture and is often used in salads and soups.

Nutritional Value:

• High in fiber and minerals like calcium and iodine.
• Contains vitamins A and C.

Culinary Uses:

• Used in seaweed salads and soups.
• It can be dried and rehydrated for use in various dishes.

Growing Tips:

• Grown in the sea or in controlled aquatic environments.
• Harvested during low tide.

Availability:

• Available dried in Asian markets.
• Fresh ogonori can be found in coastal regions.

6. Oregano (used as a vegetable)

Oregano, commonly known as an herb, is sometimes used as a leafy green in salads and other dishes. Its robust, earthy flavor adds depth to a variety of recipes.

Nutritional Value:

• High in antioxidants and vitamin K.
• Contains manganese, iron, and calcium.

Culinary Uses:

• Used fresh in salads, marinades, and sauces.
• It can be added to soups, stews, and roasted vegetables.

Growing Tips:

• Prefers well-drained soil and full sunlight.
• Regular pruning is needed to encourage bushy growth.

Availability:

• Available year-round in fresh or dried form.
• Commonly found in grocery stores and herb gardens.

7. Orach

Orach, also known as mountain spinach, is a leafy vegetable in various colors, including green, red, and purple. It has a mild, spinach-like flavor and is used similarly.

Nutritional Value:

• High in vitamins A, C, and K.
• It contains iron, magnesium, and calcium.

Culinary Uses:

• Used in salads, soups, and stir-fries.
• It can be steamed or sautéed as a spinach substitute.

Growing Tips:

• Thrives in cool weather and well-drained soil.
• Requires regular watering and can tolerate partial shade.

Availability:

• Typically harvested in late spring to early summer.
• Available in specialty markets and some farmers’ markets.

8. Olives

While technically fruits, Olives are often treated as vegetables in culinary contexts. They are known for their salty taste and are used in various dishes, from salads to tapenades.

Nutritional Value:

• High in healthy monounsaturated fats.
• Contains vitamin E, iron, and antioxidants.

Culinary Uses:

• Used in salads, pizzas, and Mediterranean dishes.
• It can be pressed into olive oil or made into tapenade.

Growing Tips:

• Prefers well-drained, sandy soil and full sunlight.
• Requires pruning for optimal fruit production.

Availability:

• Available year-round, especially in Mediterranean markets.
• It is sold in various forms: brined, canned, or fresh.

9. Onion Chives

Onion Chives are a type of herb that has a mild onion flavor. Green stalks are commonly used as garnishes or flavor enhancers in various dishes.

Nutritional Value:

• Rich in vitamins A and C.
• Contains folic acid and calcium.

Culinary Uses:

• Used fresh in salads, soups, and as a garnish.
• It can be mixed into spreads, dressings, or cooked dishes.

Growing Tips:

• Thrives in well-drained soil and full sun.
• Requires regular trimming to encourage growth.

Availability:

• Available year-round.
• Often sold fresh in herb sections of supermarkets.

10. Oroblanco

Oroblanco is a sweet, seedless citrus fruit often used as a vegetable in salads. Its mild flavor and juicy texture make it a refreshing addition to various dishes.

Nutritional Value:

• High in vitamin C and dietary fiber.
• Contains potassium and low in calories.

Culinary Uses:

• Used in fruit salads, green salads, and as a garnish.
• It can be juiced or eaten raw as a snack.

Growing Tips:

• Prefers well-drained soil and full sunlight.
• Requires regular watering, especially in dry climates.

Availability:

• Typically available from late fall to early spring.
• Found in grocery stores and farmers’ markets.

11. Ovolo Mushrooms

Ovolo Mushrooms, also known as Caesar’s mushrooms, are prized for their nutty flavor and delicate texture. They are used in various culinary applications, especially in Italian cuisine.

Nutritional Value:

• Rich in protein, fiber, and vitamins B and D.
• Contains minerals like potassium and selenium.

Culinary Uses:

• Used in pasta dishes, risottos, and salads.
• It can be sautéed, grilled, or roasted.

Growing Tips:

• Requires moist, well-drained soil and partial shade.
• Often grown in forested areas or garden beds with ample organic matter.

Availability:

• Available in the fall.
• Found in specialty markets or harvested wild.

12. Ozette Potatoes

Ozette Potatoes are an heirloom variety with a nutty flavor and firm texture. They are popular in gourmet dishes and are prized for their unique taste.

Nutritional Value:

• High in carbohydrates, fiber, and vitamin C.
• Contains potassium and antioxidants.

Culinary Uses:

• Used in roasted dishes, salads, and stews.
• It can be boiled, baked, or fried.

Growing Tips:

• Prefers well-drained soil and full sun.
• Requires consistent watering and hilling to protect tubers.

Availability:

• Harvested in late summer to early fall.
• Available in farmers’ markets and specialty stores.

13. Ochre (Lambsquarters)

Ochre, or Lambsquarters, is a wild green often used in salads and cooked dishes. It has a mild flavor similar to spinach and is packed with nutrients.

Nutritional Value:

• Rich in vitamins A, C, and K.
• It contains calcium, iron, and protein.

Culinary Uses:

• Used in salads, soups, and sautéed dishes.
• It can be steamed or used as a spinach substitute.

Growing Tips:

• Thrives in poor, well-drained soil and full sun.
• It grows easily and can become invasive if not managed.

Availability:

• Available in late spring through summer.
• It is found in wild foraging areas or some specialty markets.

14. Orache Spinach

Orache Spinach, also spelled orach, is a leafy green that is similar to spinach. It has a slightly salty taste and is available in different colors.

Nutritional Value:

• High in vitamins A, C, and K.
• It contains iron, calcium, and magnesium.

Culinary Uses:

• Used in salads, soups, and stir-fries.
• It can be steamed or sautéed.

Growing Tips:

• Prefers cool climates and well-drained soil.
• Requires regular watering and can tolerate partial shade.

Availability:

• Typically available in spring and early summer.
• Found in farmers’ markets and specialty stores.

15. Oxheart Cabbage

Oxheart Cabbage is a unique variety of cabbage known for its conical, heart-shaped head. It has a mild flavor and tender leaves, making it a favorite in both raw and cooked dishes.

Nutritional Value:

• High in vitamins C and K.
• Contains fiber, folate, and antioxidants.

Culinary Uses:

• Used in salads, coleslaw, and stir-fries.
• Can be steamed, sautéed, or fermented into sauerkraut.

Growing Tips:

• Prefers cool weather and well-drained soil.
• Requires consistent watering and can tolerate partial shade.

Availability:

• Typically available in late spring to early summer.
• Found in farmers’ markets and specialty grocery stores.

16. Oregon Grape

Oregon Grapes are a plant whose leaves and berries are sometimes used in cooking. The leaves have a sharp, tangy flavor and can be used in various dishes.

Nutritional Value:

• Rich in vitamins C and A.
• Contains antioxidants and anti-inflammatory compounds.

Culinary Uses:

• Leaves used in salads or as a garnish.
• Berries can be made into jellies or sauces.

Growing Tips:

• Thrives in well-drained, acidic soil and partial shade.
• Requires minimal maintenance and is drought-tolerant.

Availability:

• Available in spring and summer.
• Found in specialty markets or wild foraging areas.

17. Oyster Plant (salsify)

Oyster Plant, also known as salsify, is a root vegetable with a flavor reminiscent of oysters. It is often used in soups, stews, and as a side dish.

Nutritional Value:

• High in fiber, vitamin C, and potassium.
• Contains inulin, a type of prebiotic fiber.

Culinary Uses:

• Used in soups, stews, and roasted dishes.
• Can be boiled, mashed, or fried.

Growing Tips:

• Prefers loose, well-drained soil and full sun.
• Requires consistent watering and deep soil for root development.

Availability:

• Harvested in late fall.
• Available in specialty markets and some grocery stores.

Conclusion

Now you know 17 vegetables that start with O! These veggies offer a world of flavors and health benefits.

From the familiar okra to the exotic orach, each one can add something special to your meals.

Why does this matter? Adding variety to your diet isn’t just about trying new things. It’s about getting a wide range of nutrients and making eating more fun and exciting.

Ready to get started? Pick one or two veggies from this list and add them to your next grocery trip. Try cooking with them this week. You might just find a new favorite! And don’t forget to share your experiences in the comments.

What’s your favorite O vegetable?