Scientific Names of Vegetables: Cruciferous, Leafy, and Root List

Scientific names of vegetables help us understand plants in a clear and universal way. These names are used by scientists around the world, so there is no confusion between different languages or local names. Vegetables are often grouped into types like cruciferous, leafy, and root based on how they grow. Learning their scientific names also helps us know more about their family and characteristics.

Cruciferous vegetables include plants like cabbage and broccoli, leafy vegetables include spinach and lettuce, and root vegetables include carrots and radishes. Each group has its own health benefits and nutritional value. Knowing their scientific names can be useful for students, gardeners, and anyone interested in plants. It also makes it easier to identify vegetables correctly in books, research, and farming.

Cruciferous Vegetables Scientific Names List

Cruciferous vegetables belong to the family Brassicaceae (also called Cruciferae), a name derived from the Neo-Latin for “cross-bearing,” referring to the four-petaled cross-shaped flowers. They are one of the dominant food crops worldwide. 

	Common Name	Scientific Name	Family
1	Broccoli	Brassica oleracea var. italica	Brassicaceae
2	Cauliflower	Brassica oleracea var. botrytis	Brassicaceae
3	Cabbage	Brassica oleracea var. capitata	Brassicaceae
4	Kale	Brassica oleracea var. sabellica	Brassicaceae
5	Brussels Sprouts	Brassica oleracea var. gemmifera	Brassicaceae
6	Collard Greens	Brassica oleracea var. viridis	Brassicaceae
7	Kohlrabi	Brassica oleracea var. gongylodes	Brassicaceae
8	Savoy Cabbage	Brassica oleracea var. sabauda	Brassicaceae
9	Bok Choy	Brassica rapa var. chinensis	Brassicaceae
10	Napa Cabbage / Chinese Cabbage	Brassica rapa var. pekinensis	Brassicaceae
11	Turnip	Brassica rapa var. rapa	Brassicaceae
12	Rutabaga / Swede	Brassica napus var. napobrassica	Brassicaceae
13	Rapeseed / Canola	Brassica napus	Brassicaceae
14	Field Mustard	Brassica rapa	Brassicaceae
15	Brown Mustard	Brassica juncea	Brassicaceae
16	Black Mustard	Brassica nigra	Brassicaceae
17	White Mustard	Sinapis alba	Brassicaceae
18	Radish	Raphanus sativus	Brassicaceae
19	Daikon Radish	Raphanus sativus var. longipinnatus	Brassicaceae
20	Horseradish	Armoracia rusticana	Brassicaceae
21	Watercress	Nasturtium officinale	Brassicaceae
22	Arugula / Rocket	Eruca vesicaria	Brassicaceae
23	Garden Cress	Lepidium sativum	Brassicaceae
24	Wasabi	Eutrema japonicum	Brassicaceae
25	Tatsoi	Brassica rapa var. rosularis	Brassicaceae
26	Mizuna	Brassica rapa var. nipposinica	Brassicaceae
27	Komatsuna	Brassica rapa var. perviridis	Brassicaceae
28	Gai Lan (Chinese Broccoli)	Brassica oleracea var. alboglabra	Brassicaceae
29	Broccolini	Brassica oleracea × Brassica oleracea var. alboglabra	Brassicaceae
30	Purple Sprouting Broccoli	Brassica oleracea var. italica (purple form)	Brassicaceae
31	Broccoli Raab (Rapini)	Brassica rapa var. ruvo	Brassicaceae
32	Pak Choi Sum	Brassica rapa var. parachinensis	Brassicaceae
33	Kalette (Flower Sprout)	Brassica oleracea (hybrid)	Brassicaceae
34	Sea Kale	Crambe maritima	Brassicaceae
35	Ethiopian Kale	Brassica carinata	Brassicaceae
36	Siberian Kale	Brassica napus var. pabularia	Brassicaceae
37	Caigua	Cyclanthera pedata	Brassicaceae
38	Shepherd’s Purse	Capsella bursa-pastoris	Brassicaceae
39	Penny Cress	Thlaspi arvense	Brassicaceae
40	Woad	Isatis tinctoria	Brassicaceae
41	Sweet Alyssum	Lobularia maritima	Brassicaceae
42	Wild Rocket	Diplotaxis tenuifolia	Brassicaceae
43	Salsify (White)	Tragopogon porrifolius	Asteraceae
44	Drumhead Cabbage	Brassica oleracea var. capitata f. alba	Brassicaceae
45	Red Cabbage	Brassica oleracea var. capitata f. rubra	Brassicaceae
46	Romanesco Broccoli	Brassica oleracea var. botrytis	Brassicaceae
47	Caulilini (Baby Cauliflower)	Brassica oleracea var. botrytis	Brassicaceae
48	Yellow Mustard Greens	Brassica juncea var. crispifolia	Brassicaceae
49	Thousand-headed Kale	Brassica oleracea var. ramosa	Brassicaceae
50	Walking Stick Kale	Brassica oleracea var. longata	Brassicaceae

Root Vegetables Scientific Names List

Root vegetables are underground plant parts eaten by humans as food. The term applies to true roots such as taproots and root tubers, as well as non-roots such as bulbs, corms, rhizomes, and stem tubers. They are generally energy storage organs containing carbohydrates such as starches and sugars.

	Common Name	Scientific Name	Family
51	Carrot	Daucus carota subsp. sativus	Apiaceae
52	Parsnip	Pastinaca sativa	Apiaceae
53	Turnip	Brassica rapa var. rapa	Brassicaceae
54	Beetroot / Beet	Beta vulgaris subsp. vulgaris	Amaranthaceae
55	Sugar Beet	Beta vulgaris var. altissima	Amaranthaceae
56	Radish	Raphanus sativus	Brassicaceae
57	Rutabaga / Swede	Brassica napus var. napobrassica	Brassicaceae
58	Potato	Solanum tuberosum	Solanaceae
59	Sweet Potato	Ipomoea batatas	Convolvulaceae
60	Yam	Dioscorea alata	Dioscoreaceae
61	Cassava / Manioc	Manihot esculenta	Euphorbiaceae
62	Taro	Colocasia esculenta	Araceae
63	Jerusalem Artichoke	Helianthus tuberosus	Asteraceae
64	Jícama	Pachyrhizus erosus	Fabaceae
65	Celery Root / Celeriac	Apium graveolens var. rapaceum	Apiaceae
66	Parsley Root	Petroselinum crispum var. tuberosum	Apiaceae
67	Salsify (Black / Scorzonera)	Scorzonera hispanica	Asteraceae
68	Horseradish	Armoracia rusticana	Brassicaceae
69	Onion	Allium cepa	Amaryllidaceae
70	Shallot	Allium cepa var. aggregatum	Amaryllidaceae
71	Garlic	Allium sativum	Amaryllidaceae
72	Leek	Allium ampeloprasum var. porrum	Amaryllidaceae
73	Elephant Garlic	Allium ampeloprasum	Amaryllidaceae
74	Spring Onion / Scallion	Allium fistulosum	Amaryllidaceae
75	Welsh Onion	Allium fistulosum	Amaryllidaceae
76	Fennel (bulb)	Foeniculum vulgare var. azoricum	Apiaceae
77	Ginger	Zingiber officinale	Zingiberaceae
78	Turmeric	Curcuma longa	Zingiberaceae
79	Galangal	Alpinia galanga	Zingiberaceae
80	Arrowroot	Maranta arundinacea	Marantaceae
81	Lotus Root	Nelumbo nucifera	Nelumbonaceae
82	Water Chestnut	Eleocharis dulcis	Cyperaceae
83	Burdock Root (Gobo)	Arctium lappa	Asteraceae
84	Chicory Root	Cichorium intybus	Asteraceae
85	Arracacha	Arracacia xanthorrhiza	Apiaceae
86	Malanga / Taro Cocoyam	Xanthosoma sagittifolium	Araceae
87	Daikon Radish	Raphanus sativus var. longipinnatus	Brassicaceae
88	Black Radish	Raphanus sativus var. niger	Brassicaceae
89	Hamburg Parsley	Petroselinum crispum var. tuberosum	Apiaceae
90	Oca / New Zealand Yam	Oxalis tuberosa	Oxalidaceae
91	Ulluco	Ullucus tuberosus	Basellaceae
92	Mashua	Tropaeolum tuberosum	Tropaeolaceae
93	Yacón	Smallanthus sonchifolius	Asteraceae
94	Crosne / Chinese Artichoke	Stachys affinis	Lamiaceae
95	Tiger Nut	Cyperus esculentus	Cyperaceae
96	Skirret	Sium sisarum	Apiaceae
97	Alexanders	Smyrnium olusatrum	Apiaceae
98	Rampion	Campanula rapunculus	Campanulaceae
99	Greater Burdock	Arctium lappa	Asteraceae
100	Purple Yam (Ube)	Dioscorea alata	Dioscoreaceae

List of Leafy Vegetables Scientific Name

Leaf vegetables, also called leafy greens, are plant leaves eaten as a vegetable — those eaten raw in salads are called salad greens, while those cooked are called pot herbs. Nearly 1,000 species of plants with edible leaves are known. 

	Common Name	Scientific Name	Family
101	Spinach	Spinacia oleracea	Amaranthaceae
102	Lettuce	Lactuca sativa	Asteraceae
103	Iceberg Lettuce	Lactuca sativa var. capitata	Asteraceae
104	Romaine / Cos Lettuce	Lactuca sativa var. longifolia	Asteraceae
105	Butterhead Lettuce	Lactuca sativa var. butterhead	Asteraceae
106	Kale	Brassica oleracea var. sabellica	Brassicaceae
107	Swiss Chard	Beta vulgaris var. cicla	Amaranthaceae
108	Silverbeet	Beta vulgaris subsp. vulgaris	Amaranthaceae
109	Collard Greens	Brassica oleracea var. viridis	Brassicaceae
110	Mustard Greens	Brassica juncea	Brassicaceae
111	Turnip Greens	Brassica rapa var. rapa	Brassicaceae
112	Watercress	Nasturtium officinale	Brassicaceae
113	Arugula / Rocket	Eruca vesicaria	Brassicaceae
114	Endive	Cichorium endivia	Asteraceae
115	Escarole	Cichorium endivia var. latifolium	Asteraceae
116	Radicchio	Cichorium intybus var. foliosum	Asteraceae
117	Chicory	Cichorium intybus	Asteraceae
118	Belgian Endive (Witloof)	Cichorium intybus var. witloof	Asteraceae
119	Frisée	Cichorium endivia var. crispum	Asteraceae
120	Dandelion Greens	Taraxacum officinale	Asteraceae
121	Amaranth Leaves	Amaranthus tricolor	Amaranthaceae
122	Red Amaranth	Amaranthus hybridus	Amaranthaceae
123	Purslane	Portulaca oleracea	Portulacaceae
124	Lamb’s Lettuce / Mâche	Valerianella locusta	Caprifoliaceae
125	Sorrel	Rumex acetosa	Polygonaceae
126	Sheep Sorrel	Rumex acetosella	Polygonaceae
127	New Zealand Spinach	Tetragonia tetragonioides	Aizoaceae
128	Malabar Spinach	Basella alba	Basellaceae
129	Water Spinach / Kangkong	Ipomoea aquatica	Convolvulaceae
130	Moringa Leaves	Moringa oleifera	Moringaceae
131	Fenugreek Leaves (Methi)	Trigonella foenum-graecum	Fabaceae
132	Celery	Apium graveolens	Apiaceae
133	Bok Choy / Pak Choi	Brassica rapa var. chinensis	Brassicaceae
134	Tatsoi	Brassica rapa var. rosularis	Brassicaceae
135	Mizuna	Brassica rapa var. nipposinica	Brassicaceae
136	Napa Cabbage	Brassica rapa var. pekinensis	Brassicaceae
137	Pea Shoots	Pisum sativum	Fabaceae
138	Taro Leaves	Colocasia esculenta	Araceae
139	Cassava Leaves	Manihot esculenta	Euphorbiaceae
140	Drumstick Leaves	Moringa oleifera	Moringaceae
141	Chrysanthemum Greens (Shungiku)	Glebionis coronaria	Asteraceae
142	Borage	Borago officinalis	Boraginaceae
143	Nasturtium Leaves	Tropaeolum majus	Tropaeolaceae
144	Stinging Nettle	Urtica dioica	Urticaceae
145	Lovage	Levisticum officinale	Apiaceae
146	Good King Henry	Blitum bonus-henricus	Amaranthaceae
147	Fat Hen / White Goosefoot	Chenopodium album	Amaranthaceae
148	Orache / Mountain Spinach	Atriplex hortensis	Amaranthaceae
149	African Nightshade	Solanum scabrum	Solanaceae
150	Fluted Pumpkin Leaves	Telfairia occidentalis	Cucurbitaceae

Fruit Vegetables Scientific Name

Fruit vegetables are botanically the fruits of a plant — they develop from a flower and contain seeds — but are used and classified as vegetables in culinary contexts. This category includes cucumbers, eggplants, okra, peppers, pumpkins, squash, and tomatoes. 

	Common Name	Scientific Name	Family
151	Tomato	Solanum lycopersicum	Solanaceae
152	Cherry Tomato	Solanum lycopersicum var. cerasiforme	Solanaceae
153	Eggplant / Aubergine	Solanum melongena	Solanaceae
154	White Eggplant	Solanum melongena var. esculentum	Solanaceae
155	Bell Pepper	Capsicum annuum	Solanaceae
156	Chili Pepper	Capsicum annuum var. longum	Solanaceae
157	Cayenne Pepper	Capsicum annuum var. cayenne	Solanaceae
158	Habanero Pepper	Capsicum chinense	Solanaceae
159	Tabasco Pepper	Capsicum frutescens	Solanaceae
160	Rocoto Pepper	Capsicum pubescens	Solanaceae
161	Cucumber	Cucumis sativus	Cucurbitaceae
162	Gherkin	Cucumis anguria	Cucurbitaceae
163	Armenian Cucumber	Cucumis melo var. flexuosus	Cucurbitaceae
164	Zucchini / Courgette	Cucurbita pepo var. cylindrica	Cucurbitaceae
165	Pumpkin	Cucurbita pepo	Cucurbitaceae
166	Butternut Squash	Cucurbita moschata	Cucurbitaceae
167	Acorn Squash	Cucurbita pepo var. turbinata	Cucurbitaceae
168	Spaghetti Squash	Cucurbita pepo var. fastigata	Cucurbitaceae
169	Hubbard Squash	Cucurbita maxima	Cucurbitaceae
170	Giant Pumpkin	Cucurbita maxima	Cucurbitaceae
171	Bitter Melon / Bitter Gourd	Momordica charantia	Cucurbitaceae
172	Bottle Gourd / Calabash	Lagenaria siceraria	Cucurbitaceae
173	Ash Gourd / Winter Melon	Benincasa hispida	Cucurbitaceae
174	Ridge Gourd / Luffa	Luffa acutangula	Cucurbitaceae
175	Smooth Luffa / Sponge Gourd	Luffa cylindrica	Cucurbitaceae
176	Snake Gourd	Trichosanthes cucumerina	Cucurbitaceae
177	Ivy Gourd / Tindora	Coccinia grandis	Cucurbitaceae
178	Chayote	Sechium edule	Cucurbitaceae
179	Okra / Lady’s Finger	Abelmoschus esculentus	Malvaceae
180	Tomatillo	Physalis philadelphica	Solanaceae
181	Husk Tomato	Physalis pruinosa	Solanaceae
182	Pea	Pisum sativum	Fabaceae
183	Green Bean / French Bean	Phaseolus vulgaris	Fabaceae
184	Broad Bean / Fava Bean	Vicia faba	Fabaceae
185	Runner Bean	Phaseolus coccineus	Fabaceae
186	Lima Bean / Butter Bean	Phaseolus lunatus	Fabaceae
187	Winged Bean	Psophocarpus tetragonolobus	Fabaceae
188	Yardlong Bean	Vigna unguiculata subsp. sesquipedalis	Fabaceae
189	Cluster Bean / Guar	Cyamopsis tetragonoloba	Fabaceae
190	Corn / Maize (sweet corn)	Zea mays var. saccharata	Poaceae
191	Avocado	Persea americana	Lauraceae
192	Plantain	Musa paradisiaca	Musaceae
193	Breadfruit	Artocarpus altilis	Moraceae
194	Jackfruit (young, used as vegetable)	Artocarpus heterophyllus	Moraceae
195	Drumstick Pod (Moringa)	Moringa oleifera	Moringaceae
196	Lotus Seed Pod	Nelumbo nucifera	Nelumbonaceae
197	Banana Blossom	Musa acuminata	Musaceae
198	Olive	Olea europaea	Oleaceae
199	Capers	Capparis spinosa	Capparaceae
200	Musk Cucumber	Sicana odorifera	Cucurbitaceae

Botanical Names of Bulb Vegetables

Bulb vegetables are species of Allium and belong to the family Alliaceae (or Amaryllidaceae). They are winter season crops, and their underground bulbs — which are actually short, compressed stems surrounded by fleshy modified leaves — are the primary edible part. 

	Common Name	Botanical / Scientific Name	Family
1	Common Onion	Allium cepa	Amaryllidaceae
2	Red Onion	Allium cepa var. rubrum	Amaryllidaceae
3	White Onion	Allium cepa var. album	Amaryllidaceae
4	Yellow / Brown Onion	Allium cepa var. cepa	Amaryllidaceae
5	Shallot	Allium cepa var. aggregatum	Amaryllidaceae
6	Garlic	Allium sativum	Amaryllidaceae
7	Elephant Garlic	Allium ampeloprasum var. ampeloprasum	Amaryllidaceae
8	Black Garlic	Allium sativum (fermented)	Amaryllidaceae
9	Leek	Allium ampeloprasum	Amaryllidaceae
10	Chives	Allium schoenoprasum	Amaryllidaceae
11	Garlic Chives	Allium tuberosum	Amaryllidaceae
12	Spring Onion / Scallion	Allium fistulosum	Amaryllidaceae
13	Welsh Onion	Allium fistulosum	Amaryllidaceae
14	Ramps / Wild Leek	Allium tricoccum	Amaryllidaceae
15	Egyptian Walking Onion	Allium × proliferum	Amaryllidaceae
16	Kurrat	Allium ampeloprasum var. kurrat	Amaryllidaceae
17	Pearl Onion	Allium ampeloprasum var. sectivum	Amaryllidaceae
18	Potato Onion	Allium cepa var. aggregatum	Amaryllidaceae
19	Chinese Onion	Allium chinense	Amaryllidaceae
20	Sand Leek	Allium scorodoprasum	Amaryllidaceae
21	Tree Onion	Allium × proliferum	Amaryllidaceae
22	Wild Garlic / Ramsons	Allium ursinum	Amaryllidaceae
23	Bear’s Garlic	Allium victorialis	Amaryllidaceae
24	Field Garlic	Allium oleraceum	Amaryllidaceae
25	Fennel (Bulb)	Foeniculum vulgare	Apiaceae
26	Florence Fennel	Foeniculum vulgare var. azoricum	Apiaceae
27	Water Chestnut	Eleocharis dulcis	Cyperaceae
28	Camas Bulb	Camassia quamash	Asparagaceae
29	Lily Bulb (Edible)	Lilium lancifolium	Liliaceae
30	Meadow Garlic	Allium canadense	Amaryllidaceae
31	Nodding Onion	Allium cernuum	Amaryllidaceae
32	Siberian Onion	Allium nutans	Amaryllidaceae
33	Swamp Onion	Allium validum	Amaryllidaceae
34	Pickled Leek	Allium porrum	Amaryllidaceae
35	Broadleaf Wild Garlic	Allium zebdanense	Amaryllidaceae
36	Japanese Bunching Onion	Allium wakegi	Amaryllidaceae
37	Latuk / Kurrat (Egyptian)	Allium kurrat	Amaryllidaceae
38	Long Red Florence Onion	Allium cepa cv.	Amaryllidaceae
39	Walla Walla Onion	Allium cepa cv.	Amaryllidaceae
40	Cipollini Onion	Allium cepa cv.	Amaryllidaceae

Stem Vegetables Scientific Names List

Stem vegetables are plants where the stems — and sometimes the stalks — are the primary edible parts. This category does not include vegetables like potatoes, ginger, and taro, as those are storage organs (tubers or rhizomes) rather than true stems. 

	Common Name	Scientific Name	Family
41	Asparagus	Asparagus officinalis	Asparagaceae
42	Kohlrabi	Brassica oleracea var. gongylodes	Brassicaceae
43	Celery	Apium graveolens var. dulce	Apiaceae
44	Celeriac	Apium graveolens var. rapaceum	Apiaceae
45	Rhubarb	Rheum rhabarbarum	Polygonaceae
46	Bamboo Shoots	Bambusa vulgaris	Poaceae
47	Moso Bamboo Shoot	Phyllostachys edulis	Poaceae
48	Sugar Cane (edible shoot)	Saccharum officinarum	Poaceae
49	Swiss Chard (stalk)	Beta vulgaris var. cicla	Amaranthaceae
50	Cardoon	Cynara cardunculus	Asteraceae
51	Artichoke (stem)	Cynara scolymus	Asteraceae
52	Broccoli Rabe / Rapini	Brassica rapa subsp. rapa	Brassicaceae
53	Broccolini (stem)	Brassica oleracea × B. alboglabra	Brassicaceae
54	Fennel Stem	Foeniculum vulgare	Apiaceae
55	Lemongrass	Cymbopogon citratus	Poaceae
56	Celtuce (Stem Lettuce)	Lactuca sativa var. angustana	Asteraceae
57	Lotus Stem	Nelumbo nucifera	Nelumbonaceae
58	Moringa Stem	Moringa oleifera	Moringaceae
59	Chard Stem (Rainbow)	Beta vulgaris subsp. cicla cv.	Amaranthaceae
60	Canola Stem	Brassica napus	Brassicaceae
61	Cattail Shoot	Typha latifolia	Typhaceae
62	Fiddlehead Fern	Matteuccia struthiopteris	Onocleaceae
63	Ostrich Fern Shoot	Matteuccia struthiopteris	Onocleaceae
64	Heart of Palm	Euterpe oleracea	Arecaceae
65	Açaí Heart of Palm	Euterpe precatoria	Arecaceae
66	Banana Flower Stem	Musa acuminata	Musaceae
67	Horseradish Stem	Armoracia rusticana	Brassicaceae
68	Wasabi (stem/rhizome)	Eutrema japonicum	Brassicaceae
69	Pencil Yam Stem	Dioscorea transversa	Dioscoreaceae
70	Glasswort / Sea Asparagus	Salicornia europaea	Amaranthaceae
71	Purple Kohlrabi	Brassica oleracea var. gongylodes	Brassicaceae
72	Winged Asparagus Bean (stem)	Psophocarpus tetragonolobus	Fabaceae
73	Prickly Ash Stem	Zanthoxylum americanum	Rutaceae
74	Wild Asparagus	Asparagus acutifolius	Asparagaceae
75	Bath Asparagus	Ornithogalum pyrenaicum	Asparagaceae
76	Bulrush Shoot	Schoenoplectus acutus	Cyperaceae
77	Purple Asparagus	Asparagus officinalis cv.	Asparagaceae
78	White Asparagus	Asparagus officinalis cv.	Asparagaceae
79	Wild Celery	Apium graveolens var. sylvestre	Apiaceae
80	Samphire (Rock)	Crithmum maritimum	Apiaceae

Biological Names List of Tuber Vegetables

There are two main types of tuber vegetables: stem tubers (such as potato and Jerusalem artichoke) and root tubers (such as sweet potato, cassava, and yam). These vegetables are generally high in carbohydrates, especially starch, and are important for food security in many regions. 

	Common Name	Scientific Name	Family
81	Potato	Solanum tuberosum	Solanaceae
82	Sweet Potato	Ipomoea batatas	Convolvulaceae
83	Cassava / Manioc	Manihot esculenta	Euphorbiaceae
84	Yam (White)	Dioscorea rotundata	Dioscoreaceae
85	Yam (Water)	Dioscorea alata	Dioscoreaceae
86	Yam (Yellow)	Dioscorea cayenensis	Dioscoreaceae
87	Chinese Yam / Nagaimo	Dioscorea polystachya	Dioscoreaceae
88	Elephant Yam	Amorphophallus paeoniifolius	Araceae
89	Taro / Dasheen	Colocasia esculenta	Araceae
90	Giant Taro	Alocasia macrorrhizos	Araceae
91	Jerusalem Artichoke	Helianthus tuberosus	Asteraceae
92	Oca / New Zealand Yam	Oxalis tuberosa	Oxalidaceae
93	Mashua	Tropaeolum tuberosum	Tropaeolaceae
94	Yacón	Smallanthus sonchifolius	Asteraceae
95	Ulluco	Ullucus tuberosus	Basellaceae
96	Arracacha / White Carrot	Arracacia xanthorrhiza	Apiaceae
97	Jicama / Yambean	Pachyrhizus erosus	Fabaceae
98	Canna Edible Root	Canna edulis	Cannaceae
99	Arrowroot	Maranta arundinacea	Marantaceae
100	East Indian Arrowroot	Tacca leontopetaloides	Taccaceae
101	Cocoyam / Tannia	Xanthosoma sagittifolium	Araceae
102	Eddo	Colocasia esculenta var. antiquorum	Araceae
103	Purple Yam / Ube	Dioscorea alata (purple variety)	Dioscoreaceae
104	Bitter Yam	Dioscorea dumetorum	Dioscoreaceae
105	Air Potato	Dioscorea bulbifera	Dioscoreaceae
106	Groundnut / Hopniss	Apios americana	Fabaceae
107	Chufa / Tiger Nut	Cyperus esculentus	Cyperaceae
108	Earth Almond	Cyperus esculentus var. sativus	Cyperaceae
109	Pignut	Conopodium majus	Apiaceae
110	Prairie Turnip	Pediomelum esculentum	Fabaceae
111	Tuberous Vetchling	Lathyrus tuberosus	Fabaceae
112	Guinea Arrowroot	Calathea allouia	Marantaceae
113	Yampee	Dioscorea trifida	Dioscoreaceae
114	Livingstone Potato	Plectranthus esculentus	Lamiaceae
115	Madeira Vine Tuber	Anredera cordifolia	Basellaceae
116	Ginger Root (Tuber)	Zingiber officinale	Zingiberaceae
117	Turmeric Tuber	Curcuma longa	Zingiberaceae
118	Galangal Tuber	Alpinia galanga	Zingiberaceae
119	Konjac / Konnyaku	Amorphophallus konjac	Araceae
120	Chayote Root Tuber	Sechium edule	Cucurbitaceae

Podded Vegetables Scientific Name

Podded vegetables include two types: those that are shelled before eating, such as garden peas, and those that are cooked and eaten whole, such as yard-long beans. Some plants that are not legumes but produce pod-like fruits are also included in this category. 

	Common Name	Scientific Name	Family
121	Garden Pea	Pisum sativum	Fabaceae
122	Snow Pea / Mangetout	Pisum sativum var. saccharatum	Fabaceae
123	Snap Pea	Pisum sativum var. macrocarpon	Fabaceae
124	Common / Green Bean	Phaseolus vulgaris	Fabaceae
125	Runner Bean	Phaseolus coccineus	Fabaceae
126	Lima Bean / Butter Bean	Phaseolus lunatus	Fabaceae
127	Tepary Bean	Phaseolus acutifolius	Fabaceae
128	Fava / Broad Bean	Vicia faba	Fabaceae
129	Soybean / Edamame	Glycine max	Fabaceae
130	Chickpea / Garbanzo	Cicer arietinum	Fabaceae
131	Lentil	Lens culinaris	Fabaceae
132	Cowpea / Black-Eyed Pea	Vigna unguiculata	Fabaceae
133	Mung Bean	Vigna radiata	Fabaceae
134	Black-Eyed Bean	Vigna unguiculata subsp. unguiculata	Fabaceae
135	Adzuki Bean	Vigna angularis	Fabaceae
136	Moth Bean	Vigna aconitifolia	Fabaceae
137	Rice Bean	Vigna umbellata	Fabaceae
138	Yard-Long Bean	Vigna unguiculata subsp. sesquipedalis	Fabaceae
139	Winged Bean	Psophocarpus tetragonolobus	Fabaceae
140	Peanut (Groundnut)	Arachis hypogaea	Fabaceae
141	Pigeon Pea	Cajanus cajan	Fabaceae
142	Cluster Bean (Guar)	Cyamopsis tetragonoloba	Fabaceae
143	Horse Gram	Macrotyloma uniflorum	Fabaceae
144	Hyacinth Bean / Lablab	Lablab purpureus	Fabaceae
145	Scarlet Runner Bean	Phaseolus coccineus	Fabaceae
146	Cranberry Bean	Phaseolus vulgaris cv.	Fabaceae
147	Urad / Black Gram	Vigna mungo	Fabaceae
148	Sword Bean	Canavalia gladiata	Fabaceae
149	Jack Bean	Canavalia ensiformis	Fabaceae
150	White Lupin	Lupinus albus	Fabaceae
151	Carob Pod	Ceratonia siliqua	Fabaceae
152	Tamarind Pod	Tamarindus indica	Fabaceae
153	Drumstick / Moringa Pod	Moringa oleifera	Moringaceae
154	Okra / Lady’s Finger	Abelmoschus esculentus	Malvaceae
155	Dolichos / Hyacinth Bean	Dolichos lablab	Fabaceae
156	Scarlet Wisteria Pod	Sesbania grandiflora	Fabaceae
157	Tonka Bean	Dipteryx odorata	Fabaceae
158	Velvet Bean	Mucuna pruriens	Fabaceae
159	Asparagus Bean	Vigna unguiculata subsp. sesquipedalis	Fabaceae
160	Vanilla Pod	Vanilla planifolia	Orchidaceae

Fungi Vegetables Scientific Names List

Edible mushrooms are the fleshy fruit bodies of numerous species of properly identified and prepared fungi, consumed for their nutritional and culinary value, often either cultivated or harvested wild. Although mushrooms are scientifically classified as fungi, the USDA counts them as a vegetable in the human diet because of the nutrients they contain. 

Common Name	Scientific / Latin Name	Notes
White Button Mushroom	Agaricus bisporus	Represents 90% of edible mushrooms consumed in the United States
Cremini / Babe Bella	Agaricus bisporus	Mature stage of white button
Portobello	Agaricus bisporus	Fully mature A. bisporus
Shiitake	Lentinula edodes	Popular in East Asian cooking
Oyster Mushroom	Pleurotus ostreatus	Fan-shaped; mild flavor
King Oyster Mushroom	Pleurotus eryngii	Native to Europe, Asia, and North Africa
Enoki Mushroom	Flammulina velutipes	Long, thin white stems
Maitake / Hen-of-the-Woods	Grifola frondosa	Feathery, overlapping clusters
Porcini / Cep	Boletus edulis	Prized European wild mushroom
Chanterelle	Cantharellus cibarius	Golden, funnel-shaped
Black Truffle	Tuber melanosporum	Luxury culinary fungus; France
White Truffle	Tuber magnatum	Most expensive; Alba, Italy
Morel	Morchella esculenta	Honeycomb-patterned cap
Lion’s Mane	Hericium erinaceus	White, cascading spines; medicinal
Reishi / Lingzhi	Ganoderma lucidum	Medicinal; woody, bitter
Turkey Tail	Trametes versicolor	Multi-colored fan brackets
Chaga	Inonotus obliquus	Birch fungus; health supplement
Wood Ear / Cloud Ear	Auricularia auricula-judae	Popular in Asian soups
Matsutake	Tricholoma matsutake	Prized in Japanese cuisine
Puffball	Calvatia gigantea	Large, white, edible whole
Saffron Milk Cap	Lactarius deliciosus	Carrot-orange; European wild
Black Chanterelle / Horn of Plenty	Craterellus cornucopioides	Dark funnel-shaped
Velvet Pioppini	Cyclocybe aegerita	Italian black poplar mushroom
Nameko	Pholiota microspora	Small amber; Japanese miso soups
Straw Mushroom	Volvariella volvacea	Paddy straw mushroom; Asia
Bay Bolete	Imleria badia	Dark brown cap; European forests
Hen of the Woods	Grifola frondosa	Overlapping grey-brown fronds
Beech Mushroom / Shimeji

Frequently Asked Questions

What are the scientific names of common vegetables?

Scientific names are the Latin names used to identify plants accurately across the world, such as Brassica oleracea for cabbage and broccoli.

Which vegetables are included in the cruciferous category?

Cruciferous vegetables include broccoli, cauliflower, cabbage, and kale, all belonging mostly to the mustard family.

What are some examples of leafy vegetables with scientific names?

Leafy vegetables include spinach, lettuce, and kale, each with unique botanical names used in plant science.

What are root vegetables and their scientific names?

Root vegetables grow underground, like carrots, radishes, and beets, and each has its own scientific classification.

Why do vegetables have scientific names?

Scientific names help scientists and farmers identify plants clearly without confusion caused by regional names.

Are scientific names the same worldwide?

Yes, scientific names are universal, so the same vegetable is recognized globally regardless of language.

How can I learn vegetable scientific names easily?

You can learn them by grouping vegetables into categories like leafy, root, and cruciferous for better memory.

Which leafy vegetable scientific names are most common?

Common ones include spinach, lettuce, and cabbage, which are widely studied and cultivated worldwide.

Do root vegetables belong to the same plant family?

Not always, because root vegetables come from different plant families even though they grow underground.

Where can I find a full list of vegetable scientific names?

You can find complete lists in gardening books, educational websites, or plant classification guides online.

Conclusion

In conclusion, understanding the scientific names of vegetables helps us identify and classify them accurately. Cruciferous, leafy, and root vegetables each have unique characteristics and health benefits that are easier to study when we know their proper names. This knowledge also helps in gardening, cooking, and nutrition planning. It ensures that we can distinguish between similar-looking vegetables and use them correctly.

Moreover, learning scientific names connects us to the global language of botany. It allows people from different regions to communicate clearly about plants without confusion. Whether for academic purposes or daily life, knowing these names makes us more informed about the vegetables we consume. Overall, it adds both curiosity and precision to our understanding of everyday foods.