These 11 Vegetable Names that Start with Z can be an interesting topic for both vegetarians and non-vegetarians.
Explore this list of Vegetable Names that Start with Z and find the intriguing names of these nutrient-rich veggies. Technically there are only two vegetable names that start with Z but other ones are also treated as a vegetable.
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11 Vegetable Names that Start with Z
1. Zizania Latifolia
Zizania latifolia is commonly known as man-root or water oats. It is a perennial grass found in wetlands across North America, Europe, Asia, and Africa.
This vegetable that starts with Z has slim leaves and small, inconspicuous flowers. People commonly use it as a food source by cooking and consuming its roots.
2. Zucchini
Zucchini is an oblong summer squash that comes in green, yellow, or striped varieties. It belongs to the same family as cucumber, melon, and squash. This vegetable has edible skin and can be consumed raw, fried, roasted, or grilled.
3. Zebra Eggplant
Zebra eggplant has striped skin. It is commonly used in Asian cuisine. This vegetable is native to India and China. It has a slightly sweeter taste compared to other eggplant varieties.
It can be prepared by frying, baking, or incorporating it into stews or curries.
Read: Tips for Growing Eggplant in Containers
4. Zephyr Squash
Zephyr squash features a slender, curved shape and two-toned color. The stem end is faded yellow, while the blossom end is dipped in a pale lime green. The green color may vary under stressful growing conditions like high heat or insufficient water.
5. Zhacai
Zha cai or Cha Tsai is a pickled mustard plant stem from Chongqing, China. It is commonly added to meat and vegetables. This pickled condiment delivers a spicy, sour, and salty taste.
It originated in the Fuling District of Chongqing and has been introduced to other countries by the Chinese diaspora.
6. Zingiber officinale
Edible ginger is the thick, knotted rhizome of Zingiber officinale. It is a soft perennial plant in the ginger family (Zingiberaceae).
It is found in humid, partially shaded areas of moist tropical and subtropical forests in Southeast Asia. Ginger is grown for its spicy, strong-tasting rhizome, which can be added in fresh, dried, ground, or preserved forms.
7. Zostera marina
Eelgrass, scientifically known as Zostera marina, is categorized as a sea vegetable, although it is a perennial flowering plant. The whole plant is edible, but usually, the leaves are gathered underwater.
In the past, Native American Indians consumed the sweet and crispy leaves, and they also froze the plant’s roots for winter consumption.
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8. Zaatar
Zaatar is an herb plant in the mint family, it is not a vegetable but is commonly used in Middle Eastern cuisine. It can be consumed in its fresh or dried form.
This ancient herb is rich in antioxidants and vitamin C. It is believed to be the same species as hyssop, a plant mentioned in the Bible.
Note: It’s important to distinguish the plant Zaatar from the spice mix with the same name, which includes dried herbs along with thyme, oregano, marjoram, savory, sumac, roasted sesame seeds, and sea salt.
9. Zebra tomato
The green Zebra tomato is a ripe green tomato with dark green and yellow stripes, that look like a zebra’s markings. This vegetable was introduced by breeders in 1983. It has a more tart taste compared to a regular tomato, though it is treated similarly.
10. Zongchak/Zwangtah
Zongchak, also known as zwangtah or Yongchak, is a legume resembling a long green bean or sugar snap pea pod. It is commonly called stink bean or bitter bean. It grows abundantly in the wild in India and Southeast Asia.
This vegetable got its name due to a distinct odor like natural gas. Interestingly, an amino acid in Zongchak can lead to a noticeable odor in the urine of those who consume it, similar to the effect of eating asparagus.
It is widely used in Indian and Asian cuisine, all parts of the Zongchak, including the beans, flowers, and pods, are edible.
11. Zea mays
Corn (Zea mays) is a widely consumed food globally. It can be consumed in various forms such as oil, syrup, and flour, aside from the common method of eating it off a buttered cob. There is ongoing debate about whether to categorize corn as a fruit, vegetable, or grain, but according to botanists, it is classified as a fruit.
Zea mays are rich in potassium and fiber and provide additional nutrients such as vitamin B6, manganese, iron, zinc, magnesium, and phosphorus.
