Hunting for new veggies to add to your meals can be tough. I know the feeling – you want to mix things up, but you’re stuck with the same old choices.

Well, I’ve got good news for you! There’s a whole world of tasty and healthy vegetables out there, and today, we’re focusing on those that start with the letter H.

I promise you’ll find some exciting options to spice up your cooking. In this article, I’ll introduce you to 25 vegetables that begin with H.

From common favorites to rare gems, you’ll learn about their flavors, uses, and health benefits.

Get ready to expand your veggie vocabulary and your plate!

1. Habanero Pepper

Habanero Peppers are known for their intense heat and fruity flavor, making them a favorite in spicy dishes. As they ripen, these small, lantern-shaped peppers turn vibrant green, orange, and red.

Nutritional Value:

• High in vitamins C and A.
• It contains capsaicin, which has anti-inflammatory properties.

Culinary Uses:

• Used to make hot sauces, salsas, and marinades.
• Adds a fiery kick to stews, soups, and stir-fries.

Growing Tips:

• Prefers hot, sunny climates and well-drained soil.
• Requires regular watering but avoid overwatering.

Availability:

• Peak season is from late summer to early fall.
• Available in fresh, dried, and powdered forms in markets.

2. Horseradish

Horseradish is a root vegetable known for its pungent flavor and is often used as a condiment. The white, cylindrical root is typically grated to release its strong, spicy aroma.

Nutritional Value:

• Rich in vitamin C.
• It contains glucosinolates, which may have cancer-fighting properties.

Culinary Uses:

• It is commonly used in sauces, especially with roast beef.
• It can be added to dressings, dips, and spreads for an extra kick.

Growing Tips:

• Thrives in well-drained soil and full sunlight.
• Harvest in the fall after the first frost for the best flavor.

Availability:

• Available year-round, with peak season in spring and fall.
• Found fresh in markets or prepared as a sauce in jars.

3. Heirloom Tomato

Heirloom Tomatoes are cherished for their rich flavors and diverse colors, ranging from deep red to yellow and even purple. These non-hybrid tomatoes are known for their unique shapes and robust taste.

Nutritional Value:

• High in vitamin C and potassium.
• It contains lycopene, an antioxidant linked to heart health.

Culinary Uses:

• Perfect for fresh salads, sandwiches, and salsas.
• It can be roasted, grilled, or used in sauces.

Growing Tips:

• Requires well-drained soil and full sunlight.
• Regular pruning encourages better fruit production.

Availability:

• Peak season is from summer to early fall.
• Available at farmers’ markets and specialty stores.

4. Haricot Beans

Haricot Beans, also known as navy beans, are small, cream-colored beans that are a staple in many dishes, especially in baked beans and soups.

Nutritional Value:

• High in protein and fiber.
• Low in fat and cholesterol-free.

Culinary Uses:

• Used in soups, stews, and casseroles.
• Often used in salads and as a side dish.

Growing Tips:

• Prefers fertile, well-drained soil and full sunlight.
• Harvest when the pods are dry, and the beans are fully matured.

Availability:

• Available year-round, with fresh beans in the summer.
• Widely available dried or canned in supermarkets.

5. Hubbard Squash

Hubbard Squash is a large winter squash with a hard, bumpy skin that can range in color from green to blue-gray. Its sweet, orange flesh is ideal for roasting and baking.

Nutritional Value:

• Rich in vitamins A and C.
• High in dietary fiber.

Culinary Uses:

• Excellent for roasting, pureeing, and making soups.
• It can be used in pies and other baked goods.

Growing Tips:

• Requires a long growing season with plenty of sunlight.
• Harvest before the first frost and store in a cool, dry place.

Availability:

• Available from late summer through winter.
• Found in farmers’ markets and grocery stores.

6. Hungarian Wax Pepper

Hungarian Wax Peppers are medium-sized yellow peppers with a mild to moderate heat level. They are commonly used in pickling and add a bright flavor to dishes.

Nutritional Value:

• High in vitamins A and C.
• It contains capsaicin, which may boost metabolism.

Culinary Uses:

• It is used in salads, sandwiches, and as a topping for pizzas.
• They are ideal for pickling due to their firm texture.

Growing Tips:

• Grows best in warm climates with full sun exposure.
• Requires well-drained soil and consistent watering.

Availability:

• The peak season is in summer and early fall.
• Available fresh in markets and often found pickled in jars.

7. Hon Tsai Tai

Hon Tsai Tai is an Asian leafy vegetable with tender stems and purple flowers. It has a mild, mustard-like flavor and is often used in stir-fries and soups.

Nutritional Value:

• Rich in vitamins A and C.
• Contains calcium and iron.

Culinary Uses:

• Commonly used in stir-fries and soups.
• It can be steamed or added to salads.

Growing Tips:

• Prefers cool weather and well-drained soil.
• Harvest when young for the best flavor.

Availability:

• Available in spring and fall.
• Found in Asian markets and specialty stores.

8. Hyacinth Bean

Hyacinth Beans are climbing plants known for their purple pods and fragrant flowers. The beans are often used in African and Asian cuisines, particularly stews.

Nutritional Value:

• High in protein and fiber.
• Contains vitamins B1 and B2.

Culinary Uses:

• Used in stews, soups, and curries.
• Young pods can be cooked and eaten like green beans.

Growing Tips:

• Requires a warm climate and full sun.
• Needs support for climbing; harvest the pods when young.

Availability:

• Peak season in summer.
• Available fresh in specialty markets.

9. Heart of Palm

Heart of Palm is a vegetable harvested from the inner core of certain palm trees. It has a tender, delicate flavor and is commonly used in salads.

Nutritional Value:

• It is low in calories but high in fiber.
• Contains potassium, zinc, and iron.

Culinary Uses:

• They are used in salads, often paired with citrus or avocado.
• It can be added to stir-fries or eaten as a side dish.

Growing Tips:

• It is harvested from palm trees, usually in tropical climates.
• Requires careful processing to avoid damaging the tree.

Availability:

• Available year-round, with fresh and canned options in stores.

10. Harukei Turnip

Harukei Turnip, or Hakurei Turnip, is a small, white, globe-shaped turnip with a mild, sweet flavor. It’s commonly eaten raw or lightly cooked.

Nutritional Value:

• Rich in vitamin C and fiber.
• Low in calories and carbohydrates.

Culinary Uses:

• It can be sliced thinly for salads or pickled.
• Suitable for roasting, sautéing, or steaming.

Growing Tips:

• Prefers cool weather and well-drained soil.
• Harvest when the turnips are small and tender.

Availability:

• Available in spring and fall.
• Found at farmers’ markets and specialty stores.

11. Hijiki (Seaweed)

Hijiki is a type of brown seaweed that is popular in Japanese cuisine. It has a unique, earthy flavor and is often used in salads and side dishes.

Nutritional Value:

• High in dietary fiber and essential minerals like calcium and iron.
• Contains a significant amount of iodine.

Culinary Uses:

• Commonly used in salads, mixed with carrots and soy sauce.
• Can be added to soups and stir-fries for extra texture.

Growing Tips:

• Harvested from rocky coastlines, mainly in Japan and Korea.
• Dried after harvesting and needs to be rehydrated before use.

Availability:

• Available dried in Asian grocery stores year-round.
• Typically sold in small packages.

12. Hakurei Daikon

Hakurei Daikon is a Japanese radish known for its long, white, and crunchy root. It has a mild flavor and can be eaten raw or cooked.

Nutritional Value:

• Rich in vitamin C and fiber.
• Contains enzymes that aid digestion.

Culinary Uses:

• Commonly used in salads, pickles, and soups.
• Can be grated as a condiment or stir-fried.

Growing Tips:

• Prefers cool weather and well-drained soil.
• Harvest when the roots are 6-8 inches long.

Availability:

• Available in late fall and winter.
• Found in Asian markets and some grocery stores.

13. Habanero Lettuce

Habanero Lettuce is a crisp, leafy green with a mild, slightly peppery flavor. It is often used in salads and as a garnish.

Nutritional Value:

• High in vitamins A and K.
• Low in calories and rich in water content.

Culinary Uses:

• Ideal for fresh salads, wraps, and sandwiches.
• Can be used as a bed for grilled meats or fish.

Growing Tips:

• Thrives in cool weather and well-drained soil.
• Harvest the leaves when they are young and tender.

Availability:

• Available in spring and fall.
• Found at farmers’ markets and in grocery stores.

14. Hungarian Purple Garlic

Hungarian Purple Garlic is a hardneck garlic variety known for its deep purple skin and robust flavor. It’s often used in cooking for its strong, spicy taste.

Nutritional Value:

• High in allicin, known for its antibacterial properties.
• Contains vitamins C and B6, as well as manganese.

Culinary Uses:

• Used in sauces, marinades, and as a seasoning in various dishes.
• Can be roasted or sautéed to bring out its sweetness.

Growing Tips:

• Prefers well-drained soil and full sun.
• Harvest in late summer when the leaves start to yellow.

Availability:

• Available in late summer and fall.
• Found at farmers’ markets and specialty stores.

15. Hokkori Pumpkin

Hokkori Pumpkin is a Japanese winter squash with a sweet, nutty flavor. It has dense, orange flesh that’s perfect for roasting and soups.

Nutritional Value:

• Rich in vitamins A and C.
• High in fiber and low in fat.

Culinary Uses:

• Ideal for roasting, pureeing, and making soups.
• Can be used in pies and other baked goods.

Growing Tips:

• Requires a long growing season with full sun exposure.
• Harvest in late summer to early fall when the skin hardens.

Availability:

• Available from late summer through winter.
• Found in farmers’ markets and grocery stores.

16. Hualtaco Cucumber

Hualtaco Cucumber is a small, crisp cucumber variety native to South America. It has a mild flavor and is commonly used in salads and pickling.

Nutritional Value:

• High in water content and low in calories.
• Contains vitamins K and C.

Culinary Uses:

• Ideal for fresh salads, pickling, and as a snack.
• Can be sliced into sandwiches or blended into smoothies.

Growing Tips:

• Prefers warm weather and well-drained soil.
• Harvest when the cucumbers are firm and bright green.

Availability:

• Available in summer and early fall.
• Found in specialty markets and some grocery stores.

17. Haricot Verts

Haricot Verts are thin, delicate green beans commonly used in French cuisine. They have a tender texture and a sweet, grassy flavor.

Nutritional Value:

• High in vitamins A and C, as well as dietary fiber.
• Low in calories and rich in antioxidants.

Culinary Uses:

• Used in salads, sautéed as a side dish, or blanched and served cold.
• Often featured in French dishes like Niçoise salad.

Growing Tips:

• Prefers well-drained soil and full sunlight.
• Harvest when the beans are young and tender for the best flavor.

Availability:

• Available in summer and fall.
• Found in farmers’ markets and grocery stores.

18. Haole Cabbage

Haole Cabbage is a leafy green vegetable similar to regular cabbage but with a slightly milder flavor. It’s often used in salads and coleslaw.

Nutritional Value:

• Rich in vitamins C and K.
• High in dietary fiber and low in calories.

Culinary Uses:

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

Growing Tips:

• Thrives in cool weather with well-drained soil.
• Harvest when the heads are firm and full-sized.

Availability:

• Available in spring and fall.
• Found at farmers’ markets and in grocery stores.

19. Hamburg Parsley

Hamburg Parsley is a root vegetable with a flavor similar to both parsley and parsnip. It is commonly used in European cuisine.

Nutritional Value:

• High in vitamins C and K.
• Contains antioxidants and dietary fiber.

Culinary Uses:

• The root is used in soups, stews, and roasted dishes.
• The leaves can be used as a garnish or in salads.

Growing Tips:

• Prefers cool weather and well-drained soil.
• Harvest the root when it reaches a moderate size.

Availability:

• Available in fall and winter.
• Found in specialty markets and some grocery stores.

20. Hopniss (Groundnut)

Hopniss, also known as Groundnut, is a North American native plant with edible tubers. It has a nutty flavor and is often used as a potato substitute.

Nutritional Value:

• High in protein and dietary fiber.
• Contains vitamins B1 and B6.

Culinary Uses:

• Can be boiled, roasted, or fried like potatoes.
• Often used in stews and soups.

Growing Tips:

• Thrives in moist, rich soil with partial shade.
• Harvest the tubers in late fall after the first frost.

Availability:

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

21. Highland Cress

Highland Cress is a leafy green vegetable with a peppery flavor, similar to watercress. It’s often used in salads and as a garnish.

Nutritional Value:

• Rich in vitamins A and C.
• Contains iron and calcium.

Culinary Uses:

• Commonly used in fresh salads, sandwiches, and as a garnish.
• Can be blended into smoothies or used in soups.

Growing Tips:

• Prefers cool weather and well-drained soil.
• Harvest the leaves when they are young and tender.

Availability:

• Available in spring and fall.
• Found in farmers’ markets and some grocery stores.

22. Hon Shimeji Mushroom

Hon Shimeji Mushroom is a type of Japanese mushroom known for its firm texture and rich, umami flavor. It’s often used in soups and stir-fries.

Nutritional Value:

• High in protein and dietary fiber.
• Contains vitamins B and D.

Culinary Uses:

• Used in soups, stir-fries, and hot pots.
• Can be sautéed or grilled as a side dish.

Growing Tips:

• Prefers cool, humid conditions with indirect sunlight.
• Grows well in well-drained, organic-rich soil.

Availability:

• Available year-round, with peak season in fall.
• Found in Asian markets and specialty stores.

23. Hungarian Hot Wax Pepper

Hungarian Hot Wax Pepper is a medium-hot pepper with a waxy yellow skin. It’s often used in pickling and adds a mild heat to dishes.

Nutritional Value:

• High in vitamins C and A.
• Contains capsaicin, which may help boost metabolism.

Culinary Uses:

• Used in salads, sandwiches, and as a topping for pizzas.
• Ideal for pickling due to their firm texture.

Growing Tips:

• Grows best in warm climates with full sun exposure.
• Requires well-drained soil and consistent watering.

Availability:

• Peak season is in summer and early fall.
• Available fresh in markets and often found pickled in jars.

24. Holy Basil

Holy Basil, also known as Tulsi, is a sacred herb in India, known for its medicinal properties. It has a strong, aromatic flavor and is often used in teas and religious rituals.

Nutritional Value:

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

Culinary Uses:

• Used in teas, soups, and stir-fries.
• Often used as a garnish in Southeast Asian dishes.

Growing Tips:

• Thrives in warm, sunny conditions with well-drained soil.
• Regularly prune to encourage bushy growth.

Availability:

• Available year-round in warm climates.
• Found fresh in specialty markets or as dried leaves.

25. Huacatay (Black Mint)

Huacatay, also known as Black Mint, is a strong, unique-flavored herb from the Peruvian Andes. It is commonly used in Peruvian cuisine, particularly in sauces.

Nutritional Value:

• High in vitamins A and C.
• Contains essential oils with antimicrobial properties.

Culinary Uses:

• Used in sauces like the Peruvian huacatay sauce.
• Can be added to stews, marinades, and grilled meats.

Growing Tips:

• Prefers warm, sunny locations and well-drained soil.
• Harvest the leaves when the plant is in full bloom.

Availability:

• Available in late summer and early fall.
• Found in specialty markets or grown at home.

Conclusion

And there you have it – 25 vegetables that start with H! I hope this list has sparked your curiosity and inspired you to try some new flavors in your kitchen.

From the common hearts of palm to the exotic huauzontle, there’s a whole world of “H” veggies waiting for you to explore.

Why does this matter? Adding variety to your diet not only makes meals more exciting but also ensures you’re getting a wide range of nutrients. Each of these vegetables brings its own unique health benefits to your plate.

So, what’s next? I challenge you to pick one new “H” vegetable from this list and try it in your next meal.

Share your experience in the comments below – I’d love to hear how it went!