Are you stuck in a vegetable rut, always reaching for the same old carrots and broccoli?

Many people are limited in their veggie choices, missing out on a world of flavors and nutrients.

But don’t worry – a whole alphabet of vegetables is waiting to be explored, and today, we’re focusing on the letter V.

In this blog post, we’ll introduce you to various interesting vegetables that start with V.

From familiar favorites to lesser-known gems, you’ll discover a range of nutritional values, availability, and culinary uses.

We’ll detail each vegetable. By the end of this post, you’ll have a list of new V-veggies to seek out and add to your shopping list, expanding your culinary horizons.

List of Vegetables Beginning with V

1. Valerian

Valerian is best known for its roots, which are widely used for their calming properties. The leaves, however, can be used in salads and have a slightly bitter taste.

• Nutritional Value: Contains magnesium, calcium, and various antioxidants.
• Culinary Uses: Young leaves can be used in salads or as a garnish.
• Growing Tips: Thrives in moist, well-drained soil in partial shade.
• Availability: Generally available during spring and summer when the plant is actively growing.

2. Velvet Bean

Velvet bean, also known as mucuna pruriens, is recognized for its fuzzy pods and high dopamine content. It is used both as a cover crop and in traditional medicine.

• Nutritional Value: Rich in protein, L-dopa, and essential nutrients.
• Culinary Uses: Beans are cooked and used in various traditional dishes, though care must be taken due to potential toxins.
• Growing Tips: Prefers a warm climate and well-drained soil.
• Availability: Mostly found in tropical regions, with availability varying by local agricultural practices.

3. Vidalia Onion

Vidalia onions are known for their uniquely sweet flavor, which makes them a favorite for both cooking and raw applications.

• Nutritional Value: Source of vitamin C, dietary fiber, and folic acid.
• Culinary Uses: Ideal for caramelizing or using raw in salads and sandwiches.
• Growing Tips: They require specific soil conditions found in parts of Georgia, which give them their sweetness.
• Availability: Seasonally available from April through August.

4. Vietnamese Coriander

Vietnamese coriander is a staple in Southeast Asian cooking, known for its spicy, peppery flavor that stands up well to cooking.

• Nutritional Value: Rich in vitamins A, C, and K.
• Culinary Uses: Essential in dishes like pho, salads, and summer rolls.
• Growing Tips: Grows well in warm, damp conditions and can be cultivated in pots.
• Availability: Available year-round in tropical climates and during summer months in temperate areas.

5. Vigna Unguiculata (Cowpea)

Cowpeas are versatile legumes used in many cuisines around the world, valued for their drought-resistant nature and nutrient-rich profile.

• Nutritional Value: High in protein, fiber, iron, and potassium.
• Culinary Uses: Used in soups, stews, salads, and as a standalone side dish.
• Growing Tips: Thrives in hot, dry conditions; requires minimal water once established.
• Availability: Widely available during the late summer months.

6. Vates (Kale)

Vates kale is known for its curly leaves and robust flavor, making it a popular choice for both raw and cooked dishes.

• Nutritional Value: Extremely rich in vitamins K, A, and C, as well as a good source of fiber and antioxidants.
• Culinary Uses: Can be used in salads, smoothies, stir-fries, and as chips when baked.
• Growing Tips: Cold-hardy and can be grown in most temperate regions; prefers full sun or partial shade.
• Availability: Best in cooler weather, typically available in fall and winter.

7. Victoria Rhubarb

Victoria Rhubarb is prized for its large, tart stalks, often used in desserts like pies and jams.

• Nutritional Value: Source of vitamin K, calcium, and dietary fiber.
• Culinary Uses: Commonly cooked down into pies, jams, and sauces.
• Growing Tips: Prefers cooler temperatures and well-drained soil.
• Availability: Harvested in the spring and early summer.

8. Violet Queen (Cauliflower)

Violet Queen cauliflower features stunning purple florets that are not only beautiful but packed with antioxidants.

• Nutritional Value: High in vitamins A and C, a good dietary fiber source.
• Culinary Uses: Can be roasted, steamed, or used raw in salads to add a pop of color.
• Growing Tips: Similar to white cauliflower in care, needing rich, moist soil and cool temperatures.
• Availability: Typically available in the cooler spring and fall months.

9. Viroflay Spinach

Viroflay spinach is a variety with large, tender leaves that make it ideal for both raw and cooked applications.

• Nutritional Value: Rich in iron, vitamins A, C, and K.
• Culinary Uses: Perfect for salads, smoothies, sautéed dishes, and more.
• Growing Tips: Thrives in cool weather and can grow in partial shade or full sun.
• Availability: Best in spring and fall when the weather is cool.

10. Vlita (Amaranth leaves)

Vlita, or Amaranth leaves, are commonly used in Greek cuisine and are known for their slightly sweet and nutty flavor.

• Nutritional Value: Excellent source of vitamins A, C, and K, as well as iron and calcium.
• Culinary Uses: Often boiled and served with olive oil and lemon.
• Growing Tips: Prefers warm weather and well-drained soil; can tolerate poor soils.
• Availability: Typically found in summer and early fall.

11. Volunteer Potatoes

Volunteer potatoes grow from unharvested tubers of the previous year, popping up unexpectedly in gardens.

• Nutritional Value: Rich in vitamin C, potassium, and dietary fiber.
• Culinary Uses: Used just like regular potatoes in any dish.
• Growing Tips: Manage by ensuring all potatoes are harvested; otherwise, they will regrow.
• Availability: Can appear any growing season after potatoes have been planted in the area.

12. Vates Collard Greens

Vates collard greens are a hearty, slow-to-bolt variety that’s resistant to pests and diseases, making them a gardener’s favorite.

• Nutritional Value: High in vitamins A, C, K, and rich in calcium and iron.
• Culinary Uses: Commonly simmered with meats or used in soups and stews.
• Growing Tips: Prefers full sun but will tolerate partial shade; requires fertile, well-drained soil.
• Availability: Best in cooler months, from fall to spring.

13. Valmaine Lettuce

Valmaine lettuce, a type of romaine, is known for its tolerance to heat and bolt-resistance, making it a popular choice for longer growing seasons.

• Nutritional Value: Provides vitamins A, K, and folate.
• Culinary Uses: Ideal for Caesar salads and other dishes where crisp, hearty lettuce is desired.
• Growing Tips: Grows best in mild to warm climates; requires regular watering.
• Availability: Typically available in late spring through early fall.

14. Vernal Alfalfa

Vernal Alfalfa is cultivated both as animal feed and for sprouting for human consumption, known for its high nutrient content and adaptability.

• Nutritional Value: Rich in vitamins B, C, E, and K, and contains high levels of protein and minerals.
• Culinary Uses: Sprouts are used in salads, sandwiches, and as a garnish.
• Growing Tips: Requires deep, well-drained soils; prefers full sun.
• Availability: Grows best in cooler climates; available primarily in the spring and summer.

Summing Up

Let’s recap our journey through the world of V-vegetables. We’ve looked at common ones like vine tomatoes and some you might not know about, like violet yams.

Each of these veggies brings something special to your plate – new tastes and good-for-you stuff.

Now it’s your turn to act. Next time you’re at the store, pick up a V-veggie you’ve never tried before. Cook it, taste it, enjoy it. You might find a new favorite!

And don’t stop at V. There’s a whole alphabet of veggies out there. Keep trying new ones. Your meals will be more fun, and your body will thank you.

What do you think? Which V-veggie caught your eye? Tell us below!